Tag: main course
Ham and Cheese Pastry (Pasteles de Jamon y Queso)
Ham and Cheese Pastry (Pasteles de Jamon y Queso)
Pasteles de jamon y queso are very popular in Colombia. It is simply ham and cheese baked inside puff pastry. You can make one large pastry like mine if you plan on eating it like a sandwich. The other option would be to cut the puff pastry sheet into smaller squares and make mini pastries.
Ingredients
- 1 sheet puff pastry
- 4 slices mozzarella
- 4 slices ham
- 1 egg beaten
Instructions
- Roll out the puff pastry sheet.
- Place 2 slices of mozzarella on the right half of the sheet.
- Place the ham on top of the mozzarella.
- Place the last 2 pieces of mozzarella on top of the ham.
- Fold the sheet over, crimping then tucking the outer edge.
- Preheat the oven to 400 degrees. Brush the entire outside of the pastry with the beaten egg.
- Bake for 15 minutes until the outside is golden brown.
Chuleta Valluna
Chuleta Valluna
Chuleta valluna is the Colombian verse of milanese or schnitzel. The pork is marinated in aromatics such as onion, garlic, and green onion and seasoned cumin. It is then dredged in flour, egg, then breadcrumbs seasoned with sazon. The breaded cutlets are then fried rather quickly in oil since they are so thin. Serve chuleta valluna with yuca fries.
Ingredients
- 2 pork cutlets hammered to about 1/8” thick
- 2 garlic cloves minced
- 1 green onion finely chopped
- 1/4 white onion finely chopped
- 1/2 tsp ground cumin
- 1/2 cup flour
- 1 large egg beaten
- 1 cup breadcrumbs
- 1 packet sazon
- vegetable oil for frying
- salt to taste
Instructions
- Marinate the pork cutlets overnight with the onion, garlic, green onion, and cumin.
- Dredge the pork cuts in flour.
- Dig into the egg, then the breadcrumbs seasoned with sazon.
- Heat up a 1/2” of vegetable oil in a large sauté pan over medium high heat. Add the cutlets into the oil.
- Fry for 3 minutes a side until golden brown and crispy. Drain grease on a wire rack.
Jerk Frog Legs
Jerk Frog Legs
This is the first recipe from the Dominican Republic on stonedsoup.net! The roots of Dominican cuisine is influenced by Spanish, African, Lebanese, and indigenous Taino. Mountain chicken, known to us a frogs, is the national dish of this Caribbean island. Since the particular frog that is eaten in Dominica is a protected species, it is only hunted for between September through February. In the U.S., you can find frog legs more commonly now in seafood departments for relatively inexpensive prices.These frog legs get marinated in a mix of jerk sauce, seasonings, and garlic for a half hour. They get briefly seared in a sauté pan for a couple of minutes, then either grilled or broiled for a few minutes a side. While they are grilling/broiling, they get brushed with a layer of jerk sauce. The frog legs can be eaten as an appetizer or as your main course. If serving as your main, I recommend at least 1lb-1 1/2lbs per person since half of the weight is bone.
Ingredients
- 1/2 lemon
- 2 lbs whole frog legs
- olive oil
- 4 tbsp jerk sauce
- 2 tbsp paprika
- 1 tbsp turmeric
- 1 tbsp black pepper
- 1 tbsp thyme
- 4 garlic cloves minced
- salt to taste
Garnish
- green onions finely chopped
Instructions
- Wash the frog legs with lemon juice. Pat dry.
- Mix together 2 tbsp of jerk sauce, 1/4 cup olive oil, 1 tbsp of paprika, turmeric, black pepper, thyme, garlic and salt in a small bowl.
- Marinate the frog legs for 30 minutes.
- Heat up the remaining olive oil in a large sauté pan over medium high heat. Add the frog legs to the pan.
- Sear for 2 minutes a side. Remove from the pan.
- Mix together 2 tbsp of jerk sauce, 1 tbsp of paprika, and 3 tbsp of olive oil.
- Turn on your oven’s broiler. Place the frog legs on a rack on a baking sheet lined in foil. Brush the top side of the frog legs with the sauce. Broil for 5 minutes.
- Flip the frog legs over. Brush with the remaining sauce and broil for another 5 minutes.
