I have to do a Spanish project where we make a Mexican restaurant menu, and I am having trouble finding some Mexican/Spanish appetizers. Any suggestions?
BEEF EMPANADAS
FILLING:
□ 2 tbsp. butter
□ 1/2 c. chopped onion
□ 1 lb. lean ground beef or pork
□ 2 lg. ripe tomatoes, chopped
□ 1 tsp. salt
□ 1 can (3 oz.) green chilies, drained, chopped
□ 1 bay leaf
□ 2 tbsp. chopped black olives
PASTRY:
□ 1 1/2 c. unsifted flour
□ 3/4 tsp. salt
□ 1/2 c. shortening (Crisco best)
□ 4 to 4 1/2 tbsp. cold water
□ 1 egg yolk
1. TO MAKE FILLING: In hot butter in large skillet saute onion until tender. Add beef and saute until brown.
2. Add tomato, chilies, 1 teaspoon of salt and bay leaf; simmer, stirring occasionally about 20 minutes or until liquid is evaporated. Remove from heat, discard bay leaf. Stir in olives.
3. Preheat oven to 400 degrees.
4. Meanwhile, MAKE PASTRY: In medium bowl, combine flour, salt, shortening and water. Blend until mixture holds together like bread dough.
5. Divide pastry into 12 pieces on lightly floured surface, roll each piece into a 6 inch round. Place about 3 tablespoons of filling in one half of each round, fold over other half.
6. Press edges together with fingers, to seal, flute edges. Cut slits on top of each empanada, brush with egg yolk beaten with 1 tablespoon water. Bake 20 to 25 minutes or until golden brown. NOTE: Packaged pastry mix can also be used and prepared as label directs then continue as in Step 5 for faster cooking it can also be cooked in deep fry oil.
Title: Escalibada (Grilled Vegetables)
Categories: Appetizers, Spanish, Vegetables
Yield: 4 servings
2 ea Red bell peppers
2 ea Green bell peppers
2 md Eggplants
4 md Tomatoes
———DRESSING—————–
1 tb Parsley, chopped
1/4 c Olive oil
2 tb Vinegar
1 ea Garelic clove, minced
Grill the peppers over moderate heat on the barbecue. Pierce the
skin of the eggplants to prevent their skins from bursting & grill
them with the peppers for 15 minutes, turning severla times. When
the skins are blistered & charred, remove from heat. Wrap in a towel
& place in a paper bag. Set aside.
Score the skin of the tomatoes with a cross. Grill for 5 minutes,
turning occasionally.
When cool, peel the peppers & eggplant & remove the pepper seeds.
Peel the tomatoes. Slice the vegetables. Arrange the vegetables on
a platter with the tomatoes in the centre.
Toss together the dressing ingredients. Drizzle the dressing over the
vegetables. Serve hot or cold as a side dish or as a main course with
bread. Or, combine with other tapas.
NOTE: While these vegetables are best cooked on a grill they can be
cooked under the broiler.
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Title: Green & Red Pepper Tapas
Categories: Appetizers, Spanish, Vegetables
Yield: 4 servings
2 lg Green bell peppers
2 lg Red bell peppers
1/4 c Olive oil
6 ea Garlic cloves, sliced
Preheat oven to 400F.
Roast the peppers on a baking sheet for 15 minutes. Turn them over &
bake them for another 10 minutes. Remove from the oven & wrap them
separately in a paper bag. Set aside to cool.
When cool enough to handle, peel the skin off each pepper & remove the
seeds. Slice into 1 cm strips.
Heat the oil in a skillet over low heat. Add the garlic slices. When
it is golden brown, add the pepper strips. Saute for 5 to 7 minutes,
shaking the skillet occasionally. Serve warm or cold with sangria.
VARIATION: Replace the red bell peppers with orange bell peppers.
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PAELLA (SPANISH CHICKEN, SEAFOOD CASSEROLE)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Seafood
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken-serving size pieces
1/4 c Sake plus 2T
2 tb Soy sauce
5 3/4 c Chicken stock
16 Clams little neck in shell
1 tb Gingerroot, minced, fresh
1 c Onions, green, chopped
3 c Rice short grain uncooked
1/4 c Cilantro leaves chopped
1 tb Szechuan chili sauce
1 lb Shrimp whole, raw
1/2 ts Saffron threads crushed
1 1/2 lb Mussels in shell
1/4 c Oil, olive plus 2T
1 1/2 tb Garlic minced
1/4 lb Sausage, Chinese pork
1 c Snow peas julienned
Shell, devein and butterfly the shrimp. Scrub mussels
and clams and soak in several different changes of
water until needed. Cut Chinese sausage in thin
diagonal slices and steam, 15 minutes. Pre-heat the
oven to 350/F. Combine the chicken, chili sauce and 2
T of the sake in a bowl-set aside. Combine shrimp, 1 T
of the soy sauce and 1 T of the sake in another bowl
and set aside.Dissolve the saffron in some of the
chicken stock and set aside. Heat 1/4 cup of the olive
oil in a large skillet: medium high heat. Add chicken
pieces a few at a time, cook until browned on each
side. Set aside untill all are browned. Pour off fat
from skillett then add remaining (2T) olive oil,
garlic and gingerroot. Cook for 1 minute then add
green onion and cook 30 seconds more. Now add the
steamed sausage and cook 1 more minute then add the
rice and stir until it is all coated. Pour in the
chicken stock, dissolved saffron, remaining 1/4 cup of
sake and remaining 1T soy sauce. Bring to a boil and
cook over medium heat for 10 minutes. Add the snow
peas, shrimp and chicken pieces and cover with rice
mixture. Arrange clams and mussels on top, sticking up
so they will open. Bake uncovered at 350/F for 30-40
minutes or until clams and mussels are open. Sprinkle
the cilantro over the top and serve from the pan
together with green salad and crusty bread.
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Title: CACTUS SALAD (ENSALADA DE NOPALITOS)
Categories: Salads, Mexican
Yield: 4 servings
24 oz sliced or diced
prickly pear cactus
2 md tomatoes, coarsely chopped
1 sm onion, chopped
2 T snipped fresh cilantro
3 T vegetable oil
4 ts white wine vinegar
1/4 ts salt
1/4 ts dried oregano leaves
Dash of pepper
According to the
recipe, “No salad is more characteristic of Mexico than Cactus Salad. Nopal,
or
prickly pear cactus paddles, are fleshy little wedges that are delicious
tossed with a vinaigrette. The dressing above features aromatic cilantro.
Place cactus, tomatoes, onion and cilantro in glass or plastic bowl.
Shake remaining ingredients in tightly covered jar. Pour over vegetables;
toss. Cover and refrigerate at least 4 hours. Serve on lettuce leaves if
desired. 6 servings.
NOPALES:
The recipe states, ”These cacti are not so viciously spined as many
others. The paddles (leaves) are the edible portion, a great favorite in
Mexican cooking. Called nopalitos, they are boiled and eaten crisp-tender,
dressed in salads, or served tender and hot, as a cooked vegetable. Their
little spines must be removed before cooking. Look in specialty stores
featuring Mexican groceries for cans and fresh nopalitos."
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References :
BEEF EMPANADAS
FILLING:
□ 2 tbsp. butter
□ 1/2 c. chopped onion
□ 1 lb. lean ground beef or pork
□ 2 lg. ripe tomatoes, chopped
□ 1 tsp. salt
□ 1 can (3 oz.) green chilies, drained, chopped
□ 1 bay leaf
□ 2 tbsp. chopped black olives
PASTRY:
□ 1 1/2 c. unsifted flour
□ 3/4 tsp. salt
□ 1/2 c. shortening (Crisco best)
□ 4 to 4 1/2 tbsp. cold water
□ 1 egg yolk
1. TO MAKE FILLING: In hot butter in large skillet saute onion until tender. Add beef and saute until brown.
2. Add tomato, chilies, 1 teaspoon of salt and bay leaf; simmer, stirring occasionally about 20 minutes or until liquid is evaporated. Remove from heat, discard bay leaf. Stir in olives.
3. Preheat oven to 400 degrees.
4. Meanwhile, MAKE PASTRY: In medium bowl, combine flour, salt, shortening and water. Blend until mixture holds together like bread dough.
5. Divide pastry into 12 pieces on lightly floured surface, roll each piece into a 6 inch round. Place about 3 tablespoons of filling in one half of each round, fold over other half.
6. Press edges together with fingers, to seal, flute edges. Cut slits on top of each empanada, brush with egg yolk beaten with 1 tablespoon water. Bake 20 to 25 minutes or until golden brown. NOTE: Packaged pastry mix can also be used and prepared as label directs then continue as in Step 5 for faster cooking it can also be cooked in deep fry oil.
References :