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HORS D’ OEUVRES
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- 1 lb. cassava without rind
- 1 pkg. 8 oz. bacon
- 1 pkg. 7 oz. patch concentrate
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.
- 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
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.
- 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)
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.
- 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
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.
- 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
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.
