Text 30993, 95 rader
Skriven 2012-11-12 14:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: leftovers
=================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> 16 or 20 segments, maybe more, and when he said he was
 ML> full, he called out that he had finished: there were 4 left.

 ML> His upbringing probably encouraged this behavior / so he takes
 ML> only 75 or 80% and leaves a few politeness pieces behind.

Roslind has a habit of leaving one tablespoon behind in a big
casserole or a large pot of soup or stew. This too goes back to her
childhood where it was considered rude to take the last bit. But
back then it was never really wasted as it would go into the pigs'
slop pail. 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Evette Rodriguez's Alcapurias
Categories: Caribbean, Fritters, Beef, Alcohol
  Servings: 16

      2 TB olive oil
      1 TB annatto seeds
      1 lb yautia (taro), peel, chop
      1 md green plantain peel, chop
      2 ts salt
      2 TB sofrito
      1 lb ground beef
    1/2 pk Latin seasoning mix
      1 ts garlic powder
      1 ts onion powder
      1 ts dried oregano
    1/2 c  beef stock
    1/2 c  raisins, soaked in
    Dark Puerto Rican rum
    Oil, for frying

In a small saucepan heat 1 tablespoon of the olive oil with the
annatto seeds until the olive oil changes color; it should be a mild
orange/red. Strain and set aside.

Using a food processor, process the yautia and green plantain on
medium speed until nice and smooth; add the salt and strained
annatto oil. Now you have a fresh masa; place in the refrigerator.

Preheat a large Dutch oven on medium-high heat. Add the remaining
tablespoon of olive oil and sofrito. Stir-fry for 1 minute and add
the ground beef. Brown the beef and add the Latin seasoning mix,
garlic powder, onion powder and oregano mixing well. Add the beef
stock and simmer on medium-low for 10 minutes. Remove the beef from
the heat, strain the raisins and add them to the beef mixture mixing
well. Set aside to cool.

Remove the masa from the refrigerator and using 1 to 2 tablespoons
(depending on how large you want them) scoop out of the bowl and
into the palm of your water moistened hand patting into a round disk
to prepare it for the filling (the masa can be a little too pliable;
if you notice that you can't form a round disk, place the masa in
the refrigerator to firm it up before proceeding). Add a teaspoon or
more of beef mixture to the center of the masa and using a patting
motion (as if you were making a snow ball) pat the masa around the
beef to form a ball being very careful not to let the beef stick out
of the plantain. Continue forming the balls until both mixtures are
finished. Leftovers of either can be saved for your next meal.

Preheat a large Dutch oven on high and add enough oil to comfortably
fry the Alcapurias (about 2 to 3 cups). (Heat the oil to 350 F if
you are frying them fresh; if frozen, lower the temperature to 325
F.) When the oil has reached the desired temperature, carefully add
the alcapurias 1 at a time making sure not to crowd the pan. Remove
and drain on a thick bed of paper towels; transfer to a cooling rack
once drained and store in a warm oven until you have completed
frying them all.

To serve: Alcapurias can be placed on a dish and passed around to
your guests or on a serving platter and placed on your buffet. They
do not require a sauce, topping or dip of any kind. Their unique
taste will carry them on your buffet all on their own!

Cook's note: These can be frozen for your next gathering by placing
in single rows on a baking sheet and then in your freezer until they
have been partially frozen. Remove from the baking sheet and
transfer to a freezer bag until ready to fry.

From: Foodnetwork.Com

MMMMM-------------------------------------------------

YK Jim


... As unnecessary as Lindsay Lohan doing one more shot of booze.

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