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HORS D' OEUVRES

BACON WRAPPED CASSAVA

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BACON WRAPPED CASSAVA

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Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Servings 20 Servings

Ingredients

  • 1 lb. cassava without rind
  • 1 pkg. 8 oz. bacon
  • 1 pkg. 7 oz. patch concentrate

Instructions 

  • Prepare the yuccas. In a saucepan add 4 cups of water and salt to taste. Heat the water to a boil. Add the yuccas and cook for 20 minutes. Drain and remove the fiber from the center of each cassava.
  • Cut the yuca into 1” pieces. Cut each slice of bacon in half. Roll each slice of bacon into each of the yucca pieces and prick with a toothpick.
  • Heat the oven to 350 degrees. Place the yuccas on a baking sheet with a grill. Bake for 20-25 minutes until the bacon is golden brown.
  • Make the sauce. In a saucepan add the passion fruit concentrate and cook over medium heat for 5-8 minutes until the pulp is reduced. Pour over the yuccas and serve hot.
Course: Hors d'oeuvres
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HORS D' OEUVRES

CHICKEN GIZZARDS

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CHICKEN GIZZARDS

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings 20 Servings

Ingredients

  • 2 lbs. clean chicken gizzards and cut in half
  • 4 cups water
  • 2 chicken cubes
  • 2 tbsp. sofrito

SAUCE:

  • ¼ cup olive oil
  • 2 tbsp. butter
  • ½ cup onion (minced)
  • 1 tsp. garlic
  • ½ cup tomato sauce
  • 1 of seasoning with cilantro and achoite
  • ¼ cup fresh coriander
  • 2 tbsp. sherry wine
  • 1 tsp. hot sauce (optional)
  • 1 cup liquid from the sweetbreads

Instructions 

  • Clean the gizzards, cut in half lengthwise and wash in water with vinegar or lemon juice and drain.
  • Put the sweetbreads in a medium saucepan and add the water, cubes, stir-fry and cook at medium heat for 1 hour until they soften and then drain. Reserve a cup of the liquid to add to the sauce. Set aside.
  • Prepare the sauce: In a medium saucepan add the olive oil and butter, heat over medium heat, add the onion, garlic and cook for 2 to 3 minutes. Add the sweetbreads and the rest of the ingredients and season to taste. Cook over medium heat for 10 minutes.
  • NOTE: You can thicken it by adding 1 tablespoon of flour to the sauce.
Course: Hors d'oeuvres
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HORS D' OEUVRES

PICKLED GREEN BANANAS

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PICKLED GREEN BANANAS

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 24 Servings

Ingredients

  • 24 green bananas
  • 2 liters of water
  • ½ fresh milk
  • Salt to taste
  • ½ cup minced red bell pepper (optional)
  • 1 cup cooked sliced ​​carrots (optional)

Pickled sauce:

  • 2 cup virgin olive oil
  • ½ cup vinegar
  • 12 peppercorns
  • 4 bay leaves
  • 3 cups onion (minced or sliced)
  • 12 garlic cloves (sliced)

Instructions 

  • Cut the tips of the green bananas and cut the peel of the bananas lengthwise.
  • Cook the guineitos: In a large saucepan add 2 liters of water, milk and salt to taste. Heat until boiling. Add the bananas and cook for 20 minutes. Drain, let cool and cut into wheels.
  • Prepare the marinade. In a medium saucepan add all the ingredients for the marinade sauce and cook over medium heat for 10 to 12 minutes. Until the onions are tender. Let it cool.
  • In a large glass container, add the sauce and add the rest of the ingredients and season to taste.
  • NOTE: Leave in the refrigerator until serving time. You can add the juice of a lemon at the end.
Course: Hors d'oeuvres
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HORS D' OEUVRES

SAUSAGE WITH SHERRY

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SAUSAGE WITH SHERRY

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Prep Time 15 minutes
Cook Time 20 minutes
Servings 16 Servings

Ingredients

  • ¼ cup olive oil
  • ½ cup onion (red pepper and green bell pepper, minced)
  • 2 tsp. minced garlic
  • ½ cup cilantrillo minced
  • 1 tbsp. Tomato paste
  • ½ cup sherry wine
  • a splash of cognac
  • 1 tbsp. wheat flour
  • ½ cup chicken broth
  • 8 large chorizo ​​sliced
  • salt and pepper to taste

Instructions 

  • In a frying pan, add the olive oil, heat over medium heat, add the chorizo ​​and sauté for several minutes. Set aside.
  • In the same pan, add the onion, peppers, garlic and cook over medium heat for 2 to 3 minutes. Add the tomato paste, sherry wine, and cognac. Then add the wheat flour, the chicken broth and the sauteed sausages, season to taste and serve.
  • NOTE: This recipe can be prepared with your favorite sausage.
Course: Hors d'oeuvres
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HORS D' OEUVRES

POTATO & BACON SNACKS WITH BBQ SAUCE & GUAYABA

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POTATO AND BACON SNACKS WITH BBQ SAUCE AND GUAYABA

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 20 Servings

Ingredients

  • 1 lbs. French fries (frozen)
  • 1 lb. bacon
  • 1 cup brown sugar

BBQ SAUCE AND GUAYABA

  • ½ cup BBQ sauce
  • ½ cup guava concentrate
  • 1 tbsp. soy sauce

Instructions 

  • Prepare the sauce: In a medium saucepan mix the sauce ingredients and cook at medium heat for 5-8 minutes. Set aside.
  • Cut the bacon strips in half. Take 3 chips and roll with ½ bacon strip. Repeat with all the chips until done. Place on a wire rack and drizzle with brown sugar. Bake at 350 degrees for 12-15 min. Let cool and serve with the sauce.
Course: Hors d'oeuvres
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