Tag: snack
Carbonara Toast
Carbonara Toast
When you think of carbonara, you definetily don’t think of Korea or Japan. Carbonara toast happens to be really popular in these two countries. Instead of having these ingredients on noodles, it’s topped on bread and broiled. The honey butter adds a nice sweetness to the toast. The Japanese mayo comes in a tube, which is a really important factor in the preparation. Squirt the mayo around the perimeter of the toast creates a barrier, holding the cracked egg in the center. It also bakes into the bread, creating a richness to the toast. Broil the carbonara toast for 5 minutes. Turn the broiler off, but allow the toast to finish cooking in the oven for 2 more minutes. Garnish with chopped parsley and more cheese.
Ingredients
- 2 slices bread
- 1 tbsp butter
- 1 tbsp honey
- Japanese mayo
- 2 large eggs
- cracked black pepper
- 2 strips bacon crumbled
- 2 tbsp parmesan or mozzarella cheese
- 1 tbsp parsley chopped
Instructions
- Place the bread on a rack on a baking sheet. Mix together the butter and honey. Spread the honey butter on both sides of the bread. Squirt the Japanese mayo around the perimeter of the bread.
- Crack an egg into the center of the bread. Season with cracked black pepper.
- Top the eggs with crumbled bacon and cheese.
- Place the pan on the middle rack in a cold oven. Turn on the broiler. Broil for 5 minutes. Turn off the broiler, but allow the toast to cook for 2 more minutes in the oven. Garnish with chopped parsley.
Tuna Ceviche Tostadas
Tuna Ceviche Toastadas
What makes this snack special is that this isn’t just any canned tuna being used. The tuna in this recipe is yellow fin. It’s a little nicer than regular canned tuna and only costs $1.99. Other then that, the recipe is pretty straight forward. You can use store bought tostada shells or make your own.
Servings: 4 tostadas
Ingredients
- 1/2 cup tomato diced
- 1/4 cup red onion finely chopped
- 1/4 cup cilantro chopped
- 3 green onion finely chopped
- 1 serrano pepper finely chopped
- 1 can yellowfin tuna drainec
- 1 avocado
- 1/2 lime juiced
- salt and pepper to taste
- tostada shells
- queso fresco garnish
Instructions
- Mash the avocado in a bowl with a little lime juice. Set aside.
- In another bowl, mix together the tomatoes, red onion, serrano pepper, green onion, and cilantro.
- Add in the tuna, salt, pepper, and the rest of the lime juice.
- Smear a generous layer of the avocado on the tostada shell. Add a layer of the tuna mixture. Garnish with queso fresco.
Chicken and Cheese Pupusas
Chicken and Cheese Pupusas
Pupusas are the national dish of El Salvador. They are made of masa flour dough, traditionally stuffed with beans, cheese, chicharones, or chicken, then flattened into a disc shape and fried. These are a lot of work to make. That is why it’s best to make a large batch of them to freeze down.
Equipment
- tortilla press
- food processor
Ingredients
Pupusa Filling
- 2 lbs boneless skinless chicken thighs diced into small cubes
- 3 tbsp vegetable oil
- 1 medium white onion diced
- 6 garlic cloves minced
- 1 red bell pepper diced
- 3 green onion finely chopped
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp mexican oregano
- 1/2 cup queso or cheddar cheese grated
- 1/2 cup queso fresco crumbling cheese
Pupusa Dough
- 8 cups masa flour
- 1 tbsp salt
- warm water
Pupusa Toppings
- shredded cabbage or lettuce
- real Mexican sour cream
- sliced tomato
- cilantro
- hot sauce
Instructions
Pupusa Fillling
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions, red bell pepper, and green onion. Sauté for 5 minutes.
- Add in the chicken and garlic. Season with salt, pepper, paprika, and Mexican oregano.
- Cook for 8-10 minutes until the chicken is cooked through. Let cool and set aside.
- Add the chicken filling to a food processor. Give it a couple pulses; just enough to chop it up a little more. Don’t over pulse it. You do not want a paste.
- Add both of the cheeses to the chicken mix.
- Mix thoroughly. Put in the refrigerator until it is chilled and ready for use.
Pupusas Dough
- Mix together the masa flour and salt. Slowly add enough warm water until it forms a dough; similar to the feeling of firm mashed potatoes. Roll into 2” balls. Cover with wet paper towel until ready to use.
Chicken and a Cheese Pupusas Assembly
- Take a single dough ball and place on the center of a tortillas press.
- Press it down until it is 1/2’ thick. Remove and do it again to another dough ball.
- Add a heaping tablespoon of the filling to the center of the pressed dough.
- Place the other pressed dough over the filling; giving it a slight crimp around the edges.
- Press it down until it is a little more than a 1/2” thick.
- Layer these in between wax patty paper sheets so they don’t stick together. My recipe yields about 20 pupusas. Store whatever you don’t cook in freezer bags.
- Heat up 1 tbsp of cooking oil in a skillet over medium high heat. Add in a pupusa.
- Cook for 4 minutes a side.
- Serve over shredded cabbage or lettuce. Top with real Mexican sour cream, thinly sliced tomatoes, cilantro, and a hot sauce to your liking.
