Maybe I’m extra excited because of these red wine chorizo bites. Honestly, they’re kind of ridiculously delicious. They’re also insanely easy to make. Read: perfect for a Halloween Party, Thanksgiving, Christmas party, tree decorating, New Year’s Eve party, or for an impromptu holiday get together.

Or you could make them on a random day (today!), pour yourself a glass of wine and call it dinner. Trust me, I would never judge.

STEP BY STEP GUIDE TO MAKING RED WINE AND HONEY GLAZED CHORIZO BITES:

1. Slice up some deliciously spicy chorizo and put it in a pan with a splash of olive oil.
2. Sear that chorizo until it looks almost charred.
3. Pour some honey and red wine into the pan. (I used Cavit Select Red Blend and it was delish)
4. Let the ‘sauce’ bubble away until it transforms itself into a sweet and sticky glaze.
5. Eat!

NOTE:

If you like to be super OCD organized for your party (like me!) then you can sear the chorizo and pour the honey and wine into the pan. You can set it aside on your stove until peeps arrive then turn the heat on again to quickly reduce the sauce into a glaze.

Red Wine and Honey Glazed Chorizo Bites

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Kristen Stevens
• Total Time: 15 minutes
• Yield: 36 bites

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Description

Chorizo bites are coated in a glistening honey and red wine sauce to be one of the most delicious appetizers you will devour this upcoming holiday season.

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Ingredients

Units USM

• 1 tablespoon olive oil
• 1 lb. chorizo sausages (sliced 1 inch thick)
• 2 garlic cloves (minced)
• 2/3 cup Red Wine
• 1/3 cup honey
• A pinch of each: smoked paprika and black pepper

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Instructions

1. Heat the olive oil in a large frying pan over medium-high heat. Add the chorizo and saute, stirring a few times, until the chorizo browns on both sides, about 5 minutes.
2. Add the garlic, red wine, honey, and a pinch of smoked paprika and black pepper to the pan. Bring the pan to a boil and continue to boil until the liquid reduces to a glaze thick enough to coat the back of a spoon, about 3-5 minutes. Don’t reduce it too much as it will thicken as it cools.
3. Serve with toothpicks for easy nibbling.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Glazing
• Cuisine: Mexican Inspired

Keywords: chorizo, chorizo recipes, red wine glaze, glazing, honey glaze, sausage recipes, mexican recipes, spanish recipes, finger food, nibbles

The post Red Wine and Honey Glazed Chorizo appeared first on Honest Cooking.

Argentina is all about eating meat. Well, a good chunk of its cuisine is, anyway. But the good thing for us cheese lovers is that many parrilla and asado menus have this as an option. Provoleta.

It was invented by a cheese-making Italian immigrant more than 70 years ago – a guy that wanted to add grilled cheese to the meat-filled parrillas. He chose provolone as it stood up to direct heat much better than others, due to its semi-firm texture.

True parilleros know they should leave the provolone out of the fridge for several hours before slapping it over the coals. This dries out the surface so it crisps beautifully and holds its shape.

Others choose to cook the cheese in a ceramic or cast iron dish – as I have done – so the diner can dunk into it with bread. Either way it’s a delightfully sinful experience.

The best bits? That golden, caramelized crust that’s spent time against the hot skillet. Oooh yeah!

Many parrillas team it with charred red capsicum, bacon and other ingredients, just like the one I savored at El Desnivel in Buenos Aires. It’s so good!

Recipe Notes:

Cheese Selection:

Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.

Skillet Size:

Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.

Herbs and Spices:

Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.

Serving Suggestions:

Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).

Bread Choices:

While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.

Wine Pairing:

If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.

Step by Step Guide to Making Argentinian Provoleta

1. Prep the Cheese:

   • Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
   • Press fresh oregano leaves evenly onto the top surface of the cheese.
   • Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.

2. ---

   Heat the Skillet:

   • Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.

3. ---

   Sear the Cheese:

   • Carefully place the cheese in the skillet with the unseasoned side facing down.
   • Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.

4. ---

   Flip and Melt:

   • Using a spatula, gently flip the cheese to sear the seasoned side.
   • Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.

5. ---

   Garnishing and Serving:

   • For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
   • Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!

Provoleta – Argentinian Grilled Cheese Spread

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: John Bek
• Total Time: 12 minutes
• Yield: 4-6 portions

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Description

Three ingredients. That’s all it takes to get yourself into the oozing cheesy Argentinian nirvana that is Provoleta.

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Ingredients

Units MUS

• 400 g provolone cheese cut 1 inch thick
• 1 tsp fresh oregano leaves
• 1/2 tsp chilli flakes
• Toasted or grilled sourdough bread

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Instructions

1. Prep the Cheese:
   • Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
   • Press fresh oregano leaves evenly onto the top surface of the cheese.
   • Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.
2. Heat the Skillet:
   • Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.
3. Sear the Cheese:
   • Carefully place the cheese in the skillet with the unseasoned side facing down.
   • Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.
4. Flip and Melt:
   • Using a spatula, gently flip the cheese to sear the seasoned side.
   • Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.
5. Garnishing and Serving:
   • For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
   • Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!

Notes

Recipe Notes:

1. Cheese Selection: Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.
2. Skillet Size: Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.
3. Herbs and Spices: Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.
4. Serving Suggestions: Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).
5. Bread Choices: While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.
6. Wine Pairing: If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.

• Prep Time: 5 min
• Cook Time: 7 min
• Category: Appetizer
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 100g
• Calories: 320
• Sugar: 0.5g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 25g
• Cholesterol: 80mg

Keywords: Argentinian Provoleta, grilled cheese spread, provolone cheese, fresh oregano, chilli flakes, toasted sourdough, traditional Argentinian appetizer, skillet cheese, melt-in-your-mouth, Provoleta dip, South American cuisine, cheese lover's delight, spicy cheese dip, cast iron skillet recipe, Provoleta with bread

The post Provoleta – Argentinian Grilled Cheese Spread appeared first on Honest Cooking.

This recipe hails from the Matriarch of Mexican flavor: Chef Titita. Deemed the most popular dish on the menu, many people travel to Chef Titita’s restaurants in Mexico City solely to try these legendary empanadas. Now, you can try it in New York City – or make it yourself at home.

Plantains are said to be the staple of every meal in many Latin American households. Eaten globally, you can find these fruits everywhere from Central America and Africa to Southeast Asia. In fact, the long history of plantains are a testament to their importance around the world. Whether served fried, mashed, or boiled, this versatile ingredient can be made sweet, nutty or starchy, all depending on who prepares it. In the same spirit are empanadas. With its ability to evolve and incorporate the regional flavor palates they surround, its no wonder these two fit together so effortlessly.

Chef Titita

Chef Carmen “Titita” Ramirez Degollado, affectionately known as Chef Titita, is a culinary legend known for preserving many ancient traditions of Mexican cuisine. Born in 1940, Chef Titita’s journey into the world of gastronomy was rooted in her family’s kitchen, where generations of culinary wisdom were passed down. At 83, she is known for running one of the most recognized restaurants in Mexico City, El Bajío, which now boasts 19 famed locations across Mexico City. The first location opened in 1972, serving dishes from Veracruz, Puebla, Oaxaca, and Yucatan.

Casa Carmen

Fast forward many decades later, Chef Titita’s grandsons, Sebastian and Santiago Ramirez Degollado, opened Casa Carmen in Flatiron, New York as a tribute to their grandmother’s passion for traditional Mexican cuisine. At Casa Carmen, nearly all of the recipes come directly from Chef Titita. Aside from the popular plantain empanadas, menu highlights include duck tostadas and the pollo con mole Xico. The Flatiron restaurant is spearheaded by Head Chef Ivan Gonzalez who once started as a dishwasher at Rosa Mexicano, before working his way up many kitchens. After training at El Bajio, he is well-equipped with the family’s renowned techniques and recipes.

Casa Carmen artfully transports the feeling of Mexico from one bustling city to another. The Flatiron location’s interior draws inspiration from earthy-toned haciendas, displaying Oaxacan clay pots and woven textiles that line the walls. For now I’ll leave you with one of their most popular family recipes, and a fan favorite in my household!

“Sebastian and I used to eat and work at our grandmother’s first location El Bajio Azcapotzalco. Titita always insisted we eat the plantain empanadas with plenty of black sauce […] The sauce has now become a signature flavor of Titita and El Bajío. We are happy to share this family recipe with our guests in Mexico City and now Flatiron in New York City.”

– Santiago Ramirez Degollado

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Recipe Notes

1. Plantains: For this recipe, ripe plantains are ideal as they have a sweeter flavor and a softer texture. They should have yellow skins with some black spots, indicating ripeness.
2. Consistency Check: Plantain dough can be a bit tricky. If your dough feels too sticky, add a bit more flour a tablespoon at a time. If it’s too dry, add water a tablespoon at a time until the desired consistency is achieved.
3. Refried Beans: For enhanced flavor, sauté finely chopped onions in pork lard until translucent before adding the refried beans. Cook until the beans are warm and well combined with the onions.
4. Salsa Negra: This sauce is meant to be spicy and slightly sweet. Adjust the quantities of piloncillo (or brown sugar as a substitute) and chipotle to your taste. Don’t forget to sauté the garlic in oil until golden brown before blending with the rest of the salsa ingredients. It’ll give a deeper flavor to your sauce.
5. Frying Tips: When deep frying the empanadas, ensure the oil is hot enough by dropping a small piece of dough into it. If it bubbles around the dough immediately, it’s ready. Fry the empanadas in batches to avoid overcrowding, which can drop the oil temperature and lead to greasy empanadas.
6. Serving Suggestion: These empanadas pair well with a side of fresh salsa or guacamole. You can also sprinkle them with a bit of crumbled queso fresco or cotija cheese.
7. Storage: If you have any leftover empanadas, store them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven to maintain their crispy texture.

 

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Step by Step Guide to Making Plantain Empanadas with Refried Beans

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1. Preparation of Plantain Dough:

   • Peel and cut your plantains into chunks, ensuring any black seeds are removed.
   • Place the plantain chunks in a pot, cover with water, and bring to a boil. Cook until they are soft and easily pierced with a fork.
   • Drain the plantains and let them cool.
   • In a large bowl, mash the plantains with a fork or use a grinder.
   • Add salt, sugar, and flour to the mashed plantains. Mix until the ingredients are well combined and the mixture resembles tortilla dough.
   • Allow the dough to rest for 20 minutes at room temperature.
   • If the dough feels too dry, add a splash of water to rehydrate it. If it’s too sticky or humid, add a bit more flour, salt, and sugar, mixing until the consistency is pliable.

2. ---

   Preparation of Refried Beans:

   • In a skillet, heat the pork lard over medium heat.
   • Add the diced onions and sauté until translucent.
   • Stir in the refried beans and cook, mashing and stirring until the beans are heated through and have a smooth consistency. Remove from heat and set aside.

3. ---

   Preparation of Salsa Negra:

   • In a dry skillet, toast the dried chile chipotle meco until fragrant, ensuring not to burn them.
   • Add oil to the skillet and sauté garlic until golden.
   • Incorporate piloncillo (or brown sugar), pinch of sugar, and salt. Cook, stirring continuously, until the piloncillo melts and combines with the other ingredients.
   • Remove from heat and allow to cool. Once cooled, blend in a blender or food processor until a smooth sauce is achieved.

4. ---

   Assembly and Cooking of Empanadas:

   • Take a portion of the plantain dough and flatten it into a small disc.
   • Place a spoonful of the refried beans in the center of the disc.
   • Fold the dough over the beans, sealing the edges by pressing with your fingers, forming a half-moon shape. Ensure that you don’t overfill the empanadas to prevent bursting while frying.
   • Heat the 3/4 cup of oil in a deep frying pan over medium-high heat.
   • Once the oil is hot, carefully slide in the empanadas a few at a time, frying until golden brown on both sides.
   • Remove from the oil and drain on paper towels.

Serve the empanadas hot with the prepared salsa negra on the side. Enjoy!

Print

Plantain Empanadas with Refried Beans

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chef Titita
• Total Time: 30 minutes
• Yield: 8-10 servings

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Description

People travel to Chef Titita’s restaurants in Mexico City solely to try these legendary empanadas – but now you can make them at home.

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Ingredients

Units USM

For the Empanadas:

• 7 oz (200g) plantains
• 3/4 cup (200ml) oil, for frying
• 1 tbsp (6g) flour
• 1/2 tsp (2g) sugar
• Splash of water
• Pinch of salt

For the Refried Beans:

• 7 oz (200g) refried beans
• 1 tbsp pork lard
• 1/4 cup diced onions

For the Salsa Negra:

• 2 dried chile chipotle meco
• 2 garlic cloves
• 1 tbsp oil
• 1 oz (28g) piloncillo (or substitute with 1 tbsp brown sugar)
• Pinch of sugar
• Pinch of salt

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Instructions

Preparation of Plantain Dough:

• Peel and cut your plantains into chunks, ensuring any black seeds are removed.
• Place the plantain chunks in a pot, cover with water, and bring to a boil. Cook until they are soft and easily pierced with a fork.
• Drain the plantains and let them cool.
• In a large bowl, mash the plantains with a fork or use a grinder.
• Add salt, sugar, and flour to the mashed plantains. Mix until the ingredients are well combined and the mixture resembles tortilla dough.
• Allow the dough to rest for 20 minutes at room temperature.
• If the dough feels too dry, add a splash of water to rehydrate it. If it’s too sticky or humid, add a bit more flour, salt, and sugar, mixing until the consistency is pliable.

Preparation of Refried Beans:

• In a skillet, heat the pork lard over medium heat.
• Add the diced onions and sauté until translucent.
• Stir in the refried beans and cook, mashing and stirring until the beans are heated through and have a smooth consistency. Remove from heat and set aside.

Preparation of Salsa Negra:

• In a dry skillet, toast the dried chile chipotle meco until fragrant, ensuring not to burn them.
• Add oil to the skillet and sauté garlic until golden.
• Incorporate piloncillo (or brown sugar), pinch of sugar, and salt. Cook, stirring continuously, until the piloncillo melts and combines with the other ingredients.
• Remove from heat and allow to cool. Once cooled, blend in a blender or food processor until a smooth sauce is achieved.

Assembly and Cooking of Empanadas:

• Take a portion of the plantain dough and flatten it into a small disc.
• Place a spoonful of the refried beans in the center of the disc.
• Fold the dough over the beans, sealing the edges by pressing with your fingers, forming a half-moon shape. Ensure that you don’t overfill the empanadas to prevent bursting while frying.
• Heat the 3/4 cup of oil in a deep frying pan over medium-high heat.
• Once the oil is hot, carefully slide in the empanadas a few at a time, frying until golden brown on both sides.
• Remove from the oil and drain on paper towels.

Notes

1. Plantains: For this recipe, ripe plantains are ideal as they have a sweeter flavor and a softer texture. They should have yellow skins with some black spots, indicating ripeness.
2. Consistency Check: Plantain dough can be a bit tricky. If your dough feels too sticky, add a bit more flour a tablespoon at a time. If it’s too dry, add water a tablespoon at a time until the desired consistency is achieved.
3. Refried Beans: For enhanced flavor, sauté finely chopped onions in pork lard until translucent before adding the refried beans. Cook until the beans are warm and well combined with the onions.
4. Salsa Negra: This sauce is meant to be spicy and slightly sweet. Adjust the quantities of piloncillo (or brown sugar as a substitute) and chipotle to your taste. Don’t forget to sauté the garlic in oil until golden brown before blending with the rest of the salsa ingredients. It’ll give a deeper flavor to your sauce.
5. Frying Tips: When deep frying the empanadas, ensure the oil is hot enough by dropping a small piece of dough into it. If it bubbles around the dough immediately, it’s ready. Fry the empanadas in batches to avoid overcrowding, which can drop the oil temperature and lead to greasy empanadas.
6. Serving Suggestion: These empanadas also pair well with a side of fresh salsa or guacamole. You can also sprinkle them with a bit of crumbled queso fresco or cotija cheese.
7. Storage: If you have any leftover empanadas, store them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven to maintain their crispy texture.

• Prep Time: 20
• Cook Time: 10
• Category: Appetizers
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 1 empanada
• Calories: 210
• Sugar: 7g
• Sodium: 200mg
• Fat: 11g
• Saturated Fat: 2.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 5g

Keywords: Plantain Empanadas, Refried Beans, Empanadas, Latin American Cuisine, Empanada Recipe, Vegetarian Empanadas, Salsa Negra, Plantain Dough, Homemade Empanadas, Spicy Empanada Filling, Authentic Empanada Recipe, Deep Fried Snacks, Latin American Snacks, Plantain and Bean Empanadas, Chile Chipotle Meco, Plantain Empanada Dough

The post Casa Carmen’s Legendary Plantain Empanadas with Refried Beans appeared first on Honest Cooking.

The perfect fall cheese board is well balanced, with sweet, savory, creamy, and crunchy elements. The cherry on top is a sweet and spicy pepper jelly.

I wish you could all come over tonight to help us dive into this bounty of cheese board love. This time of year, this is my favorite way to entertain. Fill a board with flavorful cheeses, colorful seasonal sides, and a couple good bottles of wine and turn a regular old chilly fall night into a faux-fancy dinner party.

In my mind, when I envision a dinner party at our house it looks something like dinner at Downton Abbey. Candles and sparkly wine glasses and feisty conversation. And maybe if I had Mrs. Patmore flinging flour around in a cavernous basement kitchen (not to mention friends who wore ball gowns to dinner), that’s the way it would be.

But in reality, our style of entertaining is usually focused on presenting a a beautiful cheese board to help keep things classy around here. And when we’re putting it together, we go for a combination of savory, sweet, crunchy, and creamy.

THE CHEESE BOARD FLAVOR PUZZLE

SAVORY

Savory is the heart of a cheese board. I love a few salty olives and pickled peppers to add color and easy nibbles between bites of cheese. Blue Cheese is a savory umami explosion that gives the board some variety. I could eat blue cheese every day and never get tired of it, but my husband is more easily sold on a crumbly, tangy cheese like gruyere or parmesan. It has these tiny, tangy salt crystals that sort of pop when you crunch them.

SWEET

A bit of sweetness really helps to bring out the flavors of the cheese. I love to assemble the perfect bite with a cracker + cheese + dollop of honey. Grapes and pears or other fall fruit add a sweet, fresh bite too. As does a spoonful of sweet and spicy red pepper jelly, for which you have the recipe below. It adds a sweetness, but also a slight spicy kick to each bite and it pairs incredibly well with the saltiness of the cheeses.

CRUNCHY

Crackers are the crunch on almost all of our cheese boards. We usually go for crispy crackers with fresh ingredients like figs, apricots and all sorts of nuts.

CREAMY

For a bit of creaminess to top the crackers, we love a creamy cheese which gets delightfully soft at room temperature and a quarter pound of prosciutto sliced so super thin that you can see through it. I tell my grocery store’s butcher that to slice it as thin as possible and it becomes so creamy and tender that it nearly melts like butter when you bite into it.

Pile all those items on a board or platter or regular old dinner plate, and it’s sure to be a hit.

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Step by Step Guide to Making Sweet and Spicy Pepper Jelly

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1. Prepare Ingredients:

   • Wash the red bell peppers thoroughly. Remove the stems, seeds, and inner white ribs. Roughly chop the peppers into smaller pieces.

2. ---

   Pulse in Food Processor:

   • Place the chopped bell peppers and red pepper flakes into a food processor. Pulse until the mixture is finely chopped but not pureed. Ensure that some texture remains.

3. ---

   Combine and Boil:

   • In a 5- to 6-quart heavy pot, combine the finely chopped pepper mixture, white sugar, white wine vinegar, unsalted butter, and salt. Mix well.

4. ---

   Cook the Mixture:

   • Place the pot over high heat and bring the mixture to a vigorous boil. Make sure to stir occasionally to prevent any sticking or burning at the bottom of the pot.

5. ---

   Reduce and Thicken:

   • Let the mixture boil and reduce for about 20 minutes. The jelly will thicken as it cooks. Note that the longer you cook, the thicker the consistency. However, 20 minutes typically provides a good consistency for a jelly that can be easily spread but is not too runny.

6. ---

   Cool and Store:

   • Once done, remove the pot from the heat. Allow the jelly to cool slightly. Then, pour it into clean, sterilized jars or containers, leaving a little space at the top for expansion if you’re freezing.
   • Seal the containers with their respective lids. For immediate consumption or within a week, refrigerate. For longer storage, freeze the jelly. Remember to label the containers with the date and contents.

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Notes:

• This jelly pairs beautifully with cheese and crackers. It can also be served over cream cheese for a quick and tasty appetizer.
• If you prefer a thicker consistency, you can further reduce the jelly by boiling for an additional 5-10 minutes. Always remember that the jelly will continue to thicken as it cools.
  

  ---

Print

Sweet and Spicy Red Pepper Jelly

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★★★★★

5 from 2 reviews

• Author: Jessica Smith
• Total Time: 40 minutes
• Yield: 3 cups

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Description

The perfect fall cheese board is well balanced, with sweet, savory, creamy, and crunchy elements. The cherry on top is a sweet and spicy pepper jelly.

---

Ingredients

Units USM

• 1 1/2 lbs Red Bell Peppers, roughly chopped
• 2 tsp Red Pepper Flakes (adjust for desired spice level)
• 3 cups White Sugar
• 1 cup White Wine Vinegar
• 1 Tbsp Unsalted Butter
• 3/4 tsp Salt

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---

Instructions

1. Prepare Ingredients:
   • Wash the red bell peppers thoroughly. Remove the stems, seeds, and inner white ribs. Roughly chop the peppers into smaller pieces.
2. Pulse in Food Processor:
   • Place the chopped bell peppers and red pepper flakes into a food processor. Pulse until the mixture is finely chopped but not pureed. Ensure that some texture remains.
3. Combine and Boil:
   • In a 5- to 6-quart heavy pot, combine the finely chopped pepper mixture, white sugar, white wine vinegar, unsalted butter, and salt. Mix well.
4. Cook the Mixture:
   • Place the pot over high heat and bring the mixture to a vigorous boil. Make sure to stir occasionally to prevent any sticking or burning at the bottom of the pot.
5. Reduce and Thicken:
   • Let the mixture boil and reduce for about 20 minutes. The jelly will thicken as it cooks. Note that the longer you cook, the thicker the consistency. However, 20 minutes typically provides a good consistency for a jelly that can be easily spread but is not too runny.
6. Cool and Store:
   • Once done, remove the pot from the heat. Allow the jelly to cool slightly. Then, pour it into clean, sterilized jars or containers, leaving a little space at the top for expansion if you’re freezing.
   • Seal the containers with their respective lids. For immediate consumption or within a week, refrigerate. For longer storage, freeze the jelly. Remember to label the containers with the date and contents.

Notes

• This jelly pairs beautifully with cheese and crackers. It can also be served over cream cheese for a quick and tasty appetizer.
• If you prefer a thicker consistency, you can further reduce the jelly by boiling for an additional 5-10 minutes. Always remember that the jelly will continue to thicken as it cools.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Appetizer

Nutrition

• Serving Size: 2 tbsp
• Calories: 50
• Sugar: 11g
• Sodium: 15mg
• Fat: 0.5g
• Saturated Fat: 0g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 1mg

Keywords: jam, jelly, red pepper, spicy, sweet, condiment, cheese board, pepper

The post Cheese’s Best Friend: Sweet and Spicy Pepper Jelly appeared first on Honest Cooking.

What if I told you I had a foolproof party appetizer that is made by combining everything in a bowl and then baking ’til gooey perfection? Oh, and that lots of bacon was involved? If you answer “Hell Yes!” and felt all fuzzy and warm inside, you are one step closer into breezing through your next party preparation like a queen/king!

If you are team bacon, like me, you will be happy to find out that this dip has a whole pound of it. Because, why not? It’s for a party, after all. But the thing is, this dip will feed 8+ people, so the whole pound of bacon isn’t actually as insane as it sounds, I promise! Just don’t eat the whole thing by yourself and you will be just fine.

Jokes aside, this dip is indeed really hard to resist. Not only is it creamy and gooey, but the smoked gouda paired with the bacon is one of those flavor combinations that you won’t be able to forget. Once your bacon dip is out of the oven – all hot and perfectly bubbly – all you’ll need to do is pop open a good bottle of wine and get that party started.

Step by Step Guide to Making Smoked Gouda and Bacon Dip

Preparation:

• Prep Ingredients:

  • Shred the smoked gouda.
  • Cook the bacon using your preferred method until crispy, then chop it. If you’re unsure about how to cook a large quantity of bacon, try baking it in an oven set to 400F for 10 to 20 minutes.
  • Chop the scallions.

Cooking Process:

1. Preheat Your Oven:

• Set your oven to preheat at 400F degrees.

2. Soften the Cream Cheese:

• Place the cream cheese into a large bowl.
• Microwave it for approximately 30 seconds or until it softens, making it easier to stir.

3. Create the Base:

• To the softened cream cheese, add both the mayo and sour cream.
• Whisk these ingredients together until they become smooth. The resulting texture should be creamy but slightly runny.

4. Incorporate Main Ingredients:

• Before you add everything to the mix, set aside the following for garnish: 1/3 cup of the shredded smoked gouda, ¼ cup of the chopped bacon, and 2 tablespoons of the chopped scallions.
• Introduce the remaining cheese, bacon, scallions, and freshly ground black pepper to the creamy base. Stir well to ensure everything is evenly combined.

5. Transfer and Bake:

• Pour the dip mixture into an oven-proof dish.
• Sprinkle the top with the cheese and bacon that you had reserved earlier.
• Place the dish in the preheated oven, allowing it to bake for roughly 30 minutes. The goal is for the dip to turn a golden brown and bubble up.

6. Garnish and Serve:

• Once out of the oven, garnish the dip with the remaining chopped scallions that you had set aside.
• Serve immediately for the best experience!

Additional Notes and Tips:

• For those who enjoy a spicy kick, consider enhancing the dip with a teaspoon of chili powder, ½ teaspoon of cayenne pepper, or a few dashes of Tabasco sauce.
• If you’re in the mood for something different, try serving the dip inside a hollowed-out loaf of crusty bread.

Party Food: Smoked Gouda and Bacon Dip

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Olivia Mesquita
• Total Time: 35 minutes
• Yield: 8 + servings

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Description

Creamy and loaded with bacon and smoked gouda, this warm dip is destined to be the star of your next party.

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Ingredients

Units USM

• 2 8 ounces packages of cream cheese
• 1 cup mayonnaise
• 1 cup sour cream
• 16 ounces smoked gouda (shredded, divided)
• 1 pound bacon (cooked and chopped (see notes), divided)
• 3 scallions (chopped, divided)
• Freshly ground black pepper to taste

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Instructions

Preparation:

• Prep Ingredients:
  • Shred the smoked gouda.
  • Cook the bacon using your preferred method until crispy, then chop it. If you’re unsure about how to cook a large quantity of bacon, try baking it in an oven set to 400F for 10 to 20 minutes.
  • Chop the scallions.

Cooking Process:

1. Preheat Your Oven:

• Set your oven to preheat at 400F degrees.

2. Soften the Cream Cheese:

• Place the cream cheese into a large bowl.
• Microwave it for approximately 30 seconds or until it softens, making it easier to stir.

3. Create the Creamy Base:

• To the softened cream cheese, add both the mayo and sour cream.
• Whisk these ingredients together until they become smooth. The resulting texture should be creamy but slightly runny.

4. Incorporate Main Ingredients:

• Before you add everything to the mix, set aside the following for garnish: 1/3 cup of the shredded smoked gouda, ¼ cup of the chopped bacon, and 2 tablespoons of the chopped scallions.
• Introduce the remaining cheese, bacon, scallions, and freshly ground black pepper to the creamy base. Stir well to ensure everything is evenly combined.

5. Transfer and Bake:

• Pour the dip mixture into an oven-proof dish.
• Sprinkle the top with the cheese and bacon that you had reserved earlier.
• Place the dish in the preheated oven, allowing it to bake for roughly 30 minutes. The goal is for the dip to turn a golden brown and bubble up.

6. Garnish and Serve:

• • Once out of the oven, garnish the dip with the remaining chopped scallions that you had set aside.
  • Serve immediately for the best experience!

Notes

– My favorite method of cooking a large quantity of bacon is by baking it at a 400F degree oven for 10 o 20 minutes or until crispy.
– For a spicy version of this dip, you could add a teaspoon of chili powder OR ½ teaspoon cayenne pepper OR a few dashes of Tabasco sauce.
– This dip is also great served inside a hollowed crusty bread!

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: football, NFL, dip, party food, bacon, cheese, gouda, cheesy, party dip, finger food, comfort food

The post Party Food: Smoked Gouda and Bacon Dip appeared first on Honest Cooking.

Bite-sized foods are always awesome, aren’t they? But some are more awesome than others, like our cheese stuffed Italian meatballs. On the outside, they promise a golden, crispy bite, but the inside unveils a delicious core of tomato swathed in melted cheese. Huzzah!

Asiago cheese takes center stage here, an upgrade from the standard mozzarella you might find in other stuffed meatball recipes. Asiago has a rich, nutty undertone, bringing depth to the taste and elevating the entire dish. No, we know that life can sometimes throw culinary curveballs, like the absence of Asiago at your local grocer. Should that happen, worry not. Mozzarella or even humble string cheese will do, though with a slightly milder flavor profile.

Now that we’ve covered the cheese-choice, let’s talk meat. Here, we’re leaving the beaten path, we’ve chosen Italian sausage over traditional ground beef. It’s a deliberate choice, because we want the sausage’s infusion of Italian herbs and spices to kick our flavors up another notch. Also, the sausage will help our meatballs keep their shape, and keep the stuffing inside while cooking.

A Step-by-Step Guide to Making Stuffed Meatballs:

Prepping Tomatoes:

Start by coring cherry tomatoes after removing their tops.

Cheese Filling:

Fill each tomato with a generous amount of grated Asiago cheese.

Wrapping:

Use de-cased Italian sausage, shape it into a disc, and wrap around each cheese-stuffed tomato.

Dipping and Coating:

Arrange three dishes for coating—seasoned flour, whisked eggs, and a mix of panko, Asiago, and breadcrumbs. Roll each meatball through the sequence.

Frying:

Using canola oil, fry each meatball until golden brown.

Serving:

Best enjoyed with a side of salsa or warm marinara sauce.

Keep That Cheese In!

Eager for that molten cheese core without the messy spillage? The trick lies in the tomato casing and ensuring the sausage forms a snug wrap, preventing any cheesy escape routes.

Making Ahead and Storing Tips:

A party can be a whirlwind of activity, so prepping ahead always helps. These meatballs can be prepared up to the breading stage, then simply deep-fried just before your guests arrive. The result? Fresh, warm, and crispy delights! However, a word to the wise: freezing might not be the best plan. The tomato’s texture changes post-freeze, making the experience less than optimal.

Italian Tomato and Asiago Cheese Stuffed Meatballs

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Tara Noland
• Total Time: 30 minutes
• Yield: 4-6 portions

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Description

These meatballs, filled with a cherry tomato and asiago cheese make the perfect Italian-inspired appetizer.

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Ingredients

Units USM

• 4 mild Italian sausages
• 24 cherry tomatoes
• 1/2 cup asiago cheese (finely grated)
• 1 cup Panko crumbs
• 1 cup breadcrumbs
• 2 eggs
• Salt and pepper
• 1/2 cup flour
• Canola oil for frying
• Marinara sauce for dipping

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Instructions

1. Cut the top off of the cherry tomatoes and core them. Stuff in a small amount of grated asiago cheese. Repeat for all of the tomatoes.
2. Remove the sausage meat from the casing. Pinch off a small amount and flatten it out into a disc. Place the tomato on the disc and wrap the sausage meat around the tomato.
3. Have three dishes ready to roll the meatball in. First one with flour, salt and pepper to taste. Second with 2 beaten eggs. Third with panko, the rest of the asiago cheese, bread crumbs and salt and pepper. Now roll the meatball first in the flour then egg and finishing off in the panko mixture.
4. Heat a generous amount of canola oil in a wok over medium heat and deep fry until golden brown. Serve with marinara sauce.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Appetizer, Primi
• Method: Pan frying
• Cuisine: Italian

Keywords: Meatballs, italian food, italian, asiago, cheese, tomatoes, finger food, party food, italian american

The post Tomato and Asiago Cheese Stuffed Meatballs appeared first on Honest Cooking.

Who doesn’t love a batch of cheesy, rich, and slightly spicy croquettes? These tasty morsels, with roots in France, are now a staple in various global cuisines, each putting its spin on the dish.

Our particular croquettes bring in elements from Spain, combining the robust flavor of chorizo, with the smoothness of the cheese, and a dusting of smoked paprika. They’re easy to handle, and each bite delivers a blend of textures – the outer crunch and the warm, creamy interior. We’re basically talking the perfect party food here folks.

To accompany these flavorful croquettes, a red wine sauce adds an exciting, and perhaps unexpected twist. Made from red wine, balsamic vinegar, and brown sugar, the sauce kicks in a sweet and sour touch. It cuts through the richness of the croquettes, turbo-charging the overall taste and balancing the flavors.

The final touch is to pair the croquettes with a well-chosen red wine. A Spanish red, such as a Rioja or Ribera del Duero, complements the chorizo’s smoky notes and pairs well with the red wine sauce. Now, that’s what a food and wine pairing should look like!

Chorizo and Cheese Potato Croquettes

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Meghan Bassett
• Total Time: 30 minutes
• Yield: 6 servings

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Description

Delicious, Spanish-influenced Chorizo and Cheese Potato Croquettes, accompanied by a tangy, flavorful red wine sauce.

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Ingredients

Units USM

• 2 cups mashed potatoes
• 5 oz Spanish chorizo, finely chopped
• 8 oz freshly grated sharp cheddar cheese
• 1 cup all-purpose flour
• 1 large egg
• 1 Tbsp water
• 1 1/2 cups plain breadcrumbs
• Vegetable oil
• 1 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp smoked paprika

TANGY RED WINE SAUCE

• 1 cup balsamic vinegar
• 1 cup red wine
• 1/4 cup brown sugar

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Instructions

1. In a small bowl. Stir together 1/2 tsp smoked paprika and 1 tsp salt. Set aside.
2. In a small saucepan, combine balsamic vinegar, red wine, and brown sugar. Whisk until the sugar is dissolved. Bring to a boil and reduce to a simmer, cooking until the sauce has thickened, approximately 5 to 8 minutes.
3. In a large bowl, stir together potatoes, 1/4 tsp salt, pepper, chorizo, and cheddar. Set aside.
4. Add flour to one bowl, beat egg and water together in another bowl and breadcrumbs in a third bowl.
5. Heat 3 inches of vegetable oil in a heavy-bottomed pot over medium-high heat.
6. Form 2-inch logs out of the potato and chorizo combination. Dredge the logs first in flour, then egg wash, and finally in breadcrumbs. Working in batches, fry until golden on all sides, approximately 2 minutes, and remove to a paper towel lined plate. Season with paprika salt. Serve with red wine dipping sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Spanish

Keywords: spanish, croquettes, party food, finger food, red wine, red wine sauce, dipping, football, superbowl, hors deuvres, potatoes, cheese, chorizo

The post Chorizo and Cheese Croquettes appeared first on Honest Cooking.

Get your hands on these smoky, savory BBQ chicken wings with a tangy, spicy chili sauce. Grilled over charcoal or roasted in the oven, they are perfect for summer. This recipe brings a taste of Malaysia straight to your grill. The secret lies in the marinade: a balanced blend of soy sauce, honey, and other key ingredients. The wings soak up these flavors overnight, then hit the grill, where they cook to a perfect char. The accompanying chili sauce, made from a mix of fresh chilies, ginger, and garlic, adds just the right amount of heat. It’s an easy, straightforward way to elevate your next BBQ with a touch of global flavor. Enjoy the journey.

Oh, and spoiler alert: everyone leaves satisfied, and your grill will be asking, “same time next week?”

Malaysian BBQ Chili Chicken Wings

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★★★★★

5 from 2 reviews

• Author: Ai Ping
• Total Time: 8 minute
• Yield: 2 people as a main, 4 as a starter

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Description

These smoky, spicy Malaysian chicken wings can be grilled over coals or roasted in the oven for some of the best chicken of your life.

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Ingredients

Units USM

• 2 1/2 lb chicken wings

Marinade

• 1/2 cup light soy sauce
• 1/4 cup honey
• 2 tbs fish sauce
• 3 tbs thick caramel sauce
• 1 tbs sesame oil
• 6 garlic cloves (crushed)
• 4 green onions (cut into 3″ length)
• 1 ” ginger (crushed)
• Pinch of white pepper

Chili sauce

• 4 red fresno chilies (deseed three (or more for less heat))
• 1/2 ” – 1″ ginger
• 2 garlic cloves
• 1 3/4 tsp sugar
• 2–3 tsp rice vinegar
• 1/4 cup chicken broth
• 1/2 tsp salt

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Instructions

1. Combine all the ingredients for the marinade and marinate the wings overnight. Flip a few times for even marinating.
2. Place all the ingredients for the chili sauce in a blender. Blend until smooth. Let sit in the refrigerator for at least 1 hour so that the flavors can meld.
3. To grill: Remove wings from the marinade and grill the wings for 20-25 minutes (flipping occasionally) until beautifully brown and charred.
4. To roast: Preheat the oven to 400 F. Remove wings from the marinade. Place wings on a parchment paper lined baking sheet (not pretty side up). Bake for 20 minutes, flip and bake another 20 minutes. Set the oven to broil and broil for 1-2 minutes.
5. Serve immediate with chili sauce.

Notes

The sauce is meant to be slightly runny (compared to other sauces). If you like it thicker, add a tad of cornstarch or arrowroot to thicken it.

• Prep Time: 10 mins
• Marinating Time: Overnight
• Cook Time: 25 mins
• Category: Appetizer, Main
• Method: Grilling
• Cuisine: Malaysian

Keywords: bbq, chicken, chicken wings, grilling, malaysian, spicy, hot, comfort, summer food

The post Malaysian BBQ Chili Chicken Wings appeared first on Honest Cooking.

Recently, I went out to dinner with my mom when she was in town visiting and instead of a big, heavy meal out, we opted for a glass or two of wine and appetizers. We seem to do this a lot, often at my urging, because I always want to try everything on the menu and this way we can get a couple of small bites of a few plates instead of settling on one dish. That night we were seated in the bar area on cozy couches and while sipping our white wines, we settled on two appetizers – a spicy shrimp on top of eggplant and a steak bruschetta. When they came out, not only were they both beautiful, but they were so delicious. Right then and there we said that these needed to be re-made for the blog and a couple days later, we got to work and made this steak and roasted tomato bruschetta.

This is such a quick appetizer to make – pop the tomatoes in the oven and then cook the steak. While the steak is resting after cooking, take the tomatoes out and put the sliced baguette in. Then all you have to do is pile on the toppings – so easy. This would be a great dish to serve with pasta, a big salad, or even just with a few other small plates.

Blue Cheese and Parmesan Flank Steak Bruschetta

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Taylor McBride
• Total Time: 30 minutes
• Yield: 4 servings

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Description

This Blue Cheese and Parmesan Flank Steak Bruschetta is a great appetizer – and one that’s simple to make. Have a starter to dinner or your next party ready to go in no time!

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Ingredients

Units USM

• 8 oz grape tomatoes
• Olive oil
• Salt and pepper
• 1 1/2 lbs flank steak
• 1 baguette (sliced)
• Gorgonzola cheese (crumbled)
• Arugula
• Parmigiano-reggiano (shaved)

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Instructions

1. Begin by pre heating the oven to 375 degrees. Place the tomatoes in a small baking dish. Drizzle with a generous amount of olive oil and sprinkle with salt and pepper. Toss to coat and place in the oven. Cook for 10-20 minutes or until the tomatoes have burst and the skin is wrinkled. Remove from the oven.
2. Heat a skillet over high heat. Season both sides of the steak liberally with salt and pepper and place in the pan. Sear on both sides until the steak is to your desired doneness. Remove from the pan and let rest for 10-15 minutes, then slice the steak thinly across the grain.
3. Take the sliced baguette and place on a baking sheet. Drizzle the tops with a little olive oil and broil for 1-2 minutes just until golden.
4. To assemble, take one toast and top with 1-2 tomatoes, 1-3 slices of steak, a few crumbles of gorgonzola, arugula, and shaved Parmigiano-Reggiano. Repeat with remaining toasts and serve immediately.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Antipasto
• Method: Roasting
• Cuisine: Italian Inspired

Keywords: antipasto, bruschetta, tomato, grilling, roasting, steak

The post Blue Cheese and Parmesan Flank Steak Bruschetta appeared first on Honest Cooking.

There are times when the desire to go beyond the everyday simply stems from a spirited “just because.” Consider making tonight one such occasion for you and those whose company you enjoy – and serve up these pretty looking little vessels of deliciousness.

And while I’m by no means against traditional latkes, adding parsnips into the mix is definitely a new favorite of mine. Their slightly sweet, earthy flavor pairs wonderfully with the usual ingredients, and they crisp up beautifully when cooked.

Now, once we’ve created the latkes base, it’s time for toppings, and since we’re going fancy tonight, I’m rolling out the big guns. A layer of finely sliced smoked salmon (get the best one you can afford), then topped with silky smooth creme fraîche, and as the crowning touch – a chunk of caviar (again, the best one you can afford).

Serve with a glass of Champagne or Chablis, and toast to your own fanciness.

Parsnip Latkes with Smoked Salmon and Caviar

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Samantha Ferraro
• Total Time: 25 minutes
• Yield: 12 latkes

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Description

A deluxe take on latkes, mixed with parsnips and adorned with smoked salmon, creme fraîche, and caviar, creating pure indulgence.

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Ingredients

Units USM

Parsnip Latkes:

• 2 large parsnips (about 1lb, peeled and cut into chunks)
• 1 large potato (peeled and cut into chunks)
• 1 small onion (cut into quarters)
• 1/4 cup matzo meal
• 2 whole eggs
• Salt and pepper (to taste)
• Canola or vegetable oil (fir frying)

Toppings

• Creme fraiche (or sour cream + lemon zest)
• Smoked Salmon
• Caviar
• Micro greens

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Instructions

1. First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
2. Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
3. Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
4. Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it’s ready.
5. Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
6. When done, remove to a paper towel lined baking sheet and sprinkle with salt while it’s still hot.
7. To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
8. Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: latkes, finger food, smoked salmon, caviar, luxury

The post Parsnip Latkes with Smoked Salmon and Caviar appeared first on Honest Cooking.

Paneer Pakoda – or Cottage cheese fritters – are delicious, tasty and crispy fried fritters made of fresh cottage cheese and gram flour batter.

This pakoda recipe is from the popular shop “Billu de Mashoor Pakode”, in a small city on the Haryana-Delhi border called Bahadurgarh. They are famous all over outer Delhi and Haryana and people come to relish them from far and wide. I remember we used to go to Bahadurgarh on weekends just to eat their pakoda platters. There was a long line at the shop and we had to wait at least an hour to eat them. I always saw them deep frying the pakodas twice to make them extra crispy and tasty. One time I asked for the recipe from the main Halwai but he refused to tell the secret. The other time I asked a boy who served the platters and he told me “ye masla wo masala aur do baar fry karo and pakoda ready”, which roughly translates to “this spice, that spice, and fry twice – pakoda ready”. See, it’s that easy!

Serve hot with green mint chutney.

Crispy Paneer Pakoda Fritters

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★★★★★

5 from 2 reviews

• Author: Sapana Behl
• Total Time: 25 minutes
• Yield: 4-6 portions

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Description

Based on a secret recipe and fried twice, these paneer fritters come out extra crispy and delicious. A perfect appetizer served with a green chutney.

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Ingredients

Units USM

For Paneer

• 250 gm (9.13 ounces paneer/cottage cheese,cut in rectangle pieces)
• dash of salt
• 1/2 teaspoon red chilli powder

For Batter

• 1 cup besan/gram flour
• 1/2 teaspoon carom seeds/aijwain
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chaat masala+more to sprinkle while serving
• 1/2 teaspoon amchoor powder+more to sprinkle while serving
• 1/2 teaspoon cumin powder
• 1/2 teaspoon fennel (powder)
• salt to taste
• 1/4 cup yogurt/whisked
• water as required
• oil for deep frying

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Instructions

1. In a bowl add paneer pieces .sprinkle them with salt and red chilli powder and set aside.
2. In another mixing bowl add all the ingredients for batter except batter.
3. Whisk and slowly add little water at a time.Make a thick batter using enough water.
4. Heat oil in a wok.
5. Dip paneer piece one by one in batter and drop in hot oil.
6. Deep fry the paneer pieces until light golden from both sides.
7. Drain them on paper towel.
8. Now press the paneer pieces in between a piece of foil or tissue and drop them again in oil.
9. Fry them again until dark golden and crispy. Drain on paper towel.
10. Sprinkle with amchur powder or chaat masala.
11. Serve hot with green mint chutney.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Appetizer
• Method: Frying
• Cuisine: Indian

Keywords: indian, masala, paneer, fritters, pakoda, appetizer, finger food

The post Crispy Paneer Pakoda Fritters appeared first on Honest Cooking.

“A la Chalaca” is a term used in Peruvian cuisine. It refers to a specific style of preparing dishes, particularly seafood ones, most notably in the preparation of ceviche. “A la Chalaca” means “in the style of Callao”, which is a major port city in Peru.

The typical “Chalaca” style preparation involves ingredients like finely diced tomatoes, onions, chili peppers, corn, and fresh cilantro or parsley. These ingredients are usually mixed with lime juice, olive oil, and sometimes vinegar, then used to top or accompany the main ingredient (commonly seafood like fish, mussels, or like here – scallops).

So when a dish is prepared “a la Chalaca”, it means it is prepared with this mix of fresh, finely chopped ingredients, lending a vibrant and tangy flavor to the dish. This style of preparation is a testament to the Peruvian coast’s love for fresh produce and seafood.

Scallops A La Chalaca is a simple and elegant way to serve super fresh scallops — we’re talking sushi grade. In our recipe, we are adding a little kick from Peruvian Aji Amarillo – a wonderfully sweet chili that adds just the right amount of heat to fresh seafood. If you can’t find fresh fruits, you can buy Aji Amarillo paste in most well stocked supermarkets.

If you can find scallops in the shell at your local fishmonger’s, follow the below video guide for cleaning and preparing them, reserving the shells for an extra special presentation. It really looks gorgeous. However, if you cannot find scallops with shell – don’t worry, you’ll get a beautiful presentation out of this if you serve them on small plates, martini glasses or in serving spoons.

Peruvian Scallops a La Calacha

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Honest Cooking
• Total Time: 53 minute
• Yield: 6 servings

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Description

For a refreshing Peruvian appetizer, serve fresh scallops with a bright onion, tomato, chili and lime juice topping that brings just the right amount of heat.

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Ingredients

Units USM

• 12 LARGE SEA SCALLOPS
• 1/4 cup MINCED RED ONION
• 3/4 cup DICED TOMATO (SEEDS + EXCESS JUICES REMOVED)
• 2 TBS FRESHLY SQUEEZED LIME JUICE
• 1 TSP MINCED AJI AMARILLO (VEINS + SEEDS REMOVED)
• 1/2 TSP PISCO
• MALDON SALT TO TASTE
• CRACKED BLACK PEPPER TO TASTE

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Instructions

1. Mix together minced onions, tomatoes, chile, olive oil, lime juice, salt and pepper and refrigerate, covered, for half an hour.
2. Place washed and dried scallops on half shell or in individual dishes. Spoon the tomato mixture over each one. Season with finishing salt and cracked black pepper to taste and garnish with the cilantro.

• Prep Time: 15 mins
• Resting Time: 1 hr
• Cook Time: 5 min
• Category: Appetizer
• Method: Ceviche
• Cuisine: Peruvian

Keywords: peruvian, peru, scallops, ceviche, appetizer, party food, seafood, summer food, healthy, spicy, chili

The post Peruvian Scallops a la Chalaca appeared first on Honest Cooking.