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May 7, 2018

Beignets

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Beignets

May 7: Founding of the City of New Orleans, Louisiana (1718)

At Islander’s first professional convention in New Orleans, Louisiana, some years ago, event organizers planned a welcome reception with a sampling of the city’s most popular foods. From jambalaya, gumbo, étouffée and po’boys to king’s cakes, bread pudding, pralines and beignets, the host committee showed the best of their southern hospitality.

Since Islander loves donuts (she even gave up Krispy Kremes for Lent once!!!)—malasadas, andagi, pączki, sopaipillas, cronuts, etc.—she immediately loved the beignets. Many cultures have deep fried dough (donuts) sweetened with a topping or filling. Beignets are typically covered in a blizzard of powdered sugar, although she has tried mini versions with a honey dipping sauce.

Beignet boxed mixes are sold at some grocery stores now but these fabulous French-style fritters can be made at home anytime. We make them for Mardi Gras but they can be prepared to commemorate the founding of NOLA! Bon appétit!

Recipe

(Adapted from What’s Cooking America)

Ingredients

  • 1 cup water, lukewarm
  • ¼ cup sugar, white granulated
  • ½ teaspoon salt
  • 1 egg, room temperature, beaten
  • ½ cup evaporated milk
  • 2 tablespoons butter, room temperature
  • 4 cups flour (all-purpose or bread)
  • 3 teaspoons yeast, instant active
  • vegetable oil for frying
  • powdered sugar for the topping

Directions

In a mixer bowl, dissolve the sugar into the lukewarm water. Add the salt, beaten egg and evaporated milk.

Stir in the butter. Add flour and yeast. Use the dough hook attachment to mix until smooth.

On a lightly-oiled, clean surface, turn out the dough and shape into a ball. Place in a large, lightly-oiled bowl. Cover with plastic wrap and chill the dough in the refrigerator for 3-4 hours. On a floured, clean surface, turn out the dough and roll out to ½-inch thickness.

Cut the flattened dough into 3-inch squares. Deep fry in vegetable oil at 350 degrees, browning both sides until it rises to the surface and puffs up (about 3 minutes). Transfer the beignets to drain on paper towels. While still warm, sprinkle powdered sugar on top. Serve immediately. Yield: Approximately 1 ½ – 2 dozen beignets.

Notes

  • The dough can be kept in the refrigerator for up to one week. Before rolling out, punch down again before cutting into squares for frying. The dough can also be frozen. Roll and cut into squares then freeze between parchment or wax paper and place flat in plastic zipper bags.
  • Search our blog for other donut and Mardi Gras recipes.

 

 

May 5, 2018

Carnitas de Puerco

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Carnitas de Puerco

(Mexican Tender-Crisp Pork)

May 5: Cinco de Mayo

Many cultures have their version of slow-cooked shredded/pulled meat. Islander grew up eating kalua pua’a in Hawaii, so she already liked the similar carnitas de puerco when we moved to San Antonio, Texas. This Mexican recipe uses spiced pork that is slow cooked until tender, shredded or pulled, then fried to a crisp.

For our simple Cinco de Mayo celebration, we made carnitas for soft tacos. But the meat is versatile in many Mexican dishes—as a filling in tamales, burritos or empanadas or as an entrée with rice and beans.

Cook up some carnitas de puercofor a fun and festive food for Cinco de Mayo.

Recipe

(Adapted from Food Network)

Ingredients

  • 2 pounds boneless pork butt/shoulder
  • salt and pepper to taste
  • 2 teaspoons dried oregano (we used Mexican oregano)
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, chopped (seeds and ribs removed)
  • 1 orange, cut in half
  • 3 tablespoons vegetable oil

Directions

Line slow cooker with cooking bag (optional). Rinse the pork and pat dry with paper towels. Generously salt and pepper all over. In a small bowl, mix the oregano and cumin with the olive oil. Rub the oil mixture over the pork. Place in a slow cooker.

Chop the onions, mince the garlic, chop the jalapeno and cut the orange. Squeeze the juice of the orange into the slow cooker over the pork. Place the orange halves in the slow cooker.

Cover and cook on low for 8-10 hours or on high for 4-6 hours. Remove from the slow cooker and place on a deep plate. Cool slightly and then shred/pull with fork. In a large skillet or pan, heat the vegetable oil on high. Press a few chunks of shredded pork in the oil and fry until crispy on one side. Drain on paper towels. Serve as a filling or as main dish.

Notes

  • Cinco de Mayo is a minor Mexican holiday commemorating the Mexican army’s defeat of the French army during the Battle of Puebla in 1862. Although some Mexicans and Mexican-Americans celebrate May 5, it is September 16 that is more significant as Mexico’s Independence Day. Many Americans, however, enjoy fiesta foods and the commercialized culture of Cinco de Mayo but this holiday can be a teachable moment about Hispanic history.
  • Traditionally, pork is stewed in its own lard to maintain the moistness in the meat. The fat in the pork butt/shoulder is not trimmed so it can do the same in the slow clooker.
  • Search our blog for more Mexican recipes under the Theme Menus category.

 

 

May 2, 2018

Avocado Truffles

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Avocado Truffles

May 2: National Chocolate Truffle Day and National Avocado Day

What a coincidence that today is National Chocolate Truffle Day AND National Avocado Day—because we combined these two ingredients to make avocado truffles. As chocoholics, we love to indulge in candy but it is not always that healthy. However, when we saw this 3-ingredient recipe in Health magazine, we knew we had to try these truffles. Dark chocolate is high in anti-oxidants and naturally low in sugar. Avocado has several vitamins and minerals and good monounsaturated fat that helps lower cholesterol levels. Celebrate two food holidays today with a guilt-free dessert and make avocado truffles.

Recipe

(Adapted from Health magazine – April 2017 edition)

Ingredients

  • 4 ounces 70% dark chocolate, chopped (we used one bar of Ghirardelli)
  • 1 small avocado (3 tablespoons mashed or pureed)
  • 2 tablespoons unsweetened cocoa powder

Directions

In a large bowl, melt the chopped chocolate according to the package directions (we melted our chocolate in the microwave for over a minute at half power). Stir until smooth. While it is cooling slightly, cut a small avocado and discard the skin and seed. Mash until smooth.

Stir in 3 tablespoons of mashed avocado into the melted chocolate. Add a pinch of sea salt. Stir until smooth. Cover the bowl with plastic wrap and chill it for about 25 minutes or until thickened. Before taking it out from the refrigerator, sprinkle cocoa powder into a small bowl. Use a small scoop to make one-inch balls from the thickened chocolate ganache, shaping and rounding out each truffle in your hands. Roll it around in the cocoa powder to coat. Place in chocolate candy cups. Chill in an airtight container until ready to serve.

Notes

  • Search our blog for more chocolate and avocado recipes.
  • February is also National Avocado Month.
  • Try mixing in a few drops of peppermint extract to the ganache. Or roll it in toasted coconut flakes, crushed nuts, a little ground cinnamon, etc. Below is a sample of original avocado truffles and others covered in unsweetened coconut flakes, chocolate jimmies and matcha green tea powder.

 

 

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