food

Mofongo de Camarones

A chef Monti adora compartilhar Porto Rico e hoje ela ensina a preparar um Mofongo de Camarones, que é um purê de banana-da-terra recheado com um ensopado de camarão, e um delicioso pastel de goiaba.

food

Mofongo de Camarones

A chef Monti adora compartilhar Porto Rico e hoje ela ensina a preparar um Mofongo de Camarones, que é um purê de banana-da-terra recheado com um ensopado de camarão, e um delicioso pastel de goiaba.

Supplies

  • ½ pound jumbo shrimp
  • 1 tablespoon canola oil
  • ½ packet Sazon Goya with Culantro and Achiote
  • ½ small yellow onion, fine dice
  • ½ red bell pepper, fine dice
  • ½ tablespoon minced garlic
  • 7 oz canned San Marzano tomatoes
  • ½ cup coconut milk
  • 1 anchovies, minced
  • 1 bay leaf
  • ¼ teaspoon dried oregano
  • 2 tablespoons alcaparrado (sliced, pimento-stuffed spanish olives and capers in 3 to1 ratio)
  • Juice of ½ lime
  • Salt and Pepper to taste
  • ¼ cup fresh cilantro leaves

Passo a passo

  1. Add oil and Sazon to a 2-quart saucepan over medium heat.
  2. Add the onion and pepper.
  3. Cook for 2 minutes then add the garlic.
  4. Cook for 1 minute until fragrant and then add the tomatoes, coconut milk, anchovies, bay leaf, oregano, and alcaparrado.
  5. Salt and pepper to taste.
  6. Lower the heat and simmer until the sauce has thickened.
  7. Add shrimp and lime juice.
  8. Simmer until shrimp are cooked through. They should be shaped like the letter J.
  9. Finish with cilantro.

Supplies

  • 2 very green plantains
  • Frying oil
  • 2 cloves garlic
  • ½ teaspoon salt
  • ½ cup pork cracklins, chopped
  • 2 tablespoons chicken stock, hot
  • High-quality olive oil

Passo a passo

  1. Peel the plantain. Cut both ends of the plantain. Score the skin lengthwise 3 times. Work your fingers under the skin and peel it off. Cut in one-inch pieces.
  2. Soak in salted water for 15 minutes
  3. Set a large frying pan with 2 inches of oil and bring it up to 350.
  4. Fry until golden (10 or so minutes).
  5. Drain on paper towels.
  6. Add a tablespoon of olive oil, garlic, and salt into a pilon or mortar. Pound into a paste. Remove from the pilon and set aside.
  7. Add ¼ of the plantains to the pilon, ¼ of the garlic mixture, 1 tablespoon or so of chicken stock, and a drizzle of olive oil. Pound into a paste. Mix in the cracklins.
  8. Push the mash so that it covers half the pilon and fill with shrimp. Repeat with 3 more pilons.
  9. If you don’t have a pilon use a large oiled ramekin and press mofongo in an even layer so it is bowl-shaped. Remove the shaped mofongo from the ramekin and fill it with shrimp.
  10. Garnish with fresh cilantro.

Supplies

  • 2 pounds pork skin
  • White distilled vinegar, as needed
  • Salt, as needed
  • Neutral oil, as needed

Passo a passo

  1. Place your pigskin on a cutting board.
  2. Pat the pork skin dry then scrape it thoroughly with a knife to remove any debris. Poke holes into the skin with the tip of your knife all throughout the surface. Score the skin in ½ inch strips.
  3. Rub salt to cover the skin.
  4. Take a rolled-up kitchen towel and place it under the board to create a slope. Brush a thin layer of vinegar over the top of the skin and let it air dry. Brush a second thin layer of vinegar over the top and let it air dry.
  5. Set uncovered in your fridge overnight.
  6. Preheat your oven to 450 degrees Fahrenheit.
  7. Set up a sheet pan with a rack in it.
  8. Place the skin on the rack fat down. Dry the skin with a paper towel. Rub it down with oil. Sprinkle some more salt on it.
  9. Put a second sheet pan on top of the skin and a dutch oven on top of that sheet pan.
  10. After 45 minutes, remove the top sheet pan and let the skin cook until it is golden brown, and has bubbled all over.
  11. Remove from the oven and allow to cool.

Supplies

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 pinch salt
  • 1 teaspoon vanilla paste or extract
  • 1 egg, divided
  • Zest of one lemon (about 1.5 teaspoons)
  • 2 sheets of puff pastry, thawed
  • AP flour for dusting your work surface
  • 5 ounces Guava Paste, cut into ¼ inch thick strips
  • 1 tablespoon confectioner’s sugar for dusting finished pastries

Passo a passo

  1. Line a sheet pan with parchment paper or a baking mat. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix the sugar and salt together.
  3. Cream the cheese and sugar mixture in your stand mixer at low speed, occasionally sweeping down the sides of the bowl.
  4. Once the sugar has been thoroughly incorporated into the cream cheese add the vanilla, egg yolk, and lemon zest. Mix on low until ingredients are combined.
  5. Dust your work surface with a little AP flour and place the thawed and opened puff pastry sheets on it. You want to thaw the puff pastry before you unfold it.
  6. With a chef’s knife, cut the dough into 3 long strips along the folds. Cut each strip into three rectangles of equal size. It’s as simple as making two cuts along the seams and two cuts along the width of your dough.
  7. Place a heaping tablespoon of the cheese mixture in the center of each of the 9 rectangles, making sure to leave a one-inch border. Divide the strips of guava paste evenly and top the cheese with it.
  8. Lightly beat your egg white.
  9. Using a pastry brush, brush the egg white around the edges of the reserved 9 rectangles of puff pastry. Press those rectangles on top of the ones with cheese and guava, until they are sealed together. Score the top of the pastry with two 1 inch lines, so the steam can vent.
  10. Brush pastries lightly with the remaining egg wash.
  11. Bake at 350 degrees Fahrenheit for 20 to 25 minutes.
  12. When you are about 10 minutes into your baking time, rotate the sheet pan so that the pastries closest to the front are now closest to the back; this will ensure an even bake.
  13. Keep a close eye on the pastries and remove from the oven as soon as the dough has puffed and turned a light golden brown.
  14. Place the tablespoon of confectioner’s sugar in a fine-mesh strainer and shake it over the pastries, dusting each lightly.