ALCAPURRIAS DE JUEYES
The fritters known as alcapurrias are the ultimate street food on the island. I remember taking road trips with my family to the east coast just to indulge in this amazing treat. The most popular places to get alcapurrias de jueyes (crab-stuffed fritters) are in a small town called Luquillo, famous for its colorful roadside stands known as Los Kioskos de Luquillo, and in the town of Loíza, popular for their fogones (wood-burning pits).
Provided by Food Network
Categories side-dish
Time 3h50m
Yield 10 to 15 fritters
Number Of Ingredients 12
Steps:
- For the masa: Peel and cut the taro roots and bananas into small chunks. Grate the taro and bananas in a food processor fitted with the shredding blade (see Cook's Note). Transfer to a medium bowl. Change the blade on the food processor to the cutting blade. Add the shredded vegetables, lard, adobo and sazón and puree until it forms a dough. Transfer to the same medium bowl, cover and refrigerate for at least 3 hours.
- For the fritters: To prepare the crab filling, heat the lard in a medium skillet over medium-high heat. Add the crabmeat, reduce the heat to low and cook, stirring frequently with a wooden spoon, for 5 minutes. Stir in the sofrito, season with salt and pepper to taste and cook until opaque, about 5 minutes. Let cool to room temperature.
- To form the alcapurrias, spray a sheet of aluminum foil or wax paper with olive oil cooking spray, put about 1/4 cup of the dough on the foil and form into a patty. Place 1 tablespoon of the crab filling in the center of the dough, fold up one side of the foil over the dough and roll it while gently pressing down to form a log 4 to 5 inches long. Fold in the sides of the foil or wax paper. If the dough feels soft, refrigerate for a few minutes until firm before frying. Repeat with the remaining masa and crab filling.
- Pour about 2 inches oil in a large saute pan or deep large skillet and heat over high heat until very hot. Peel away the foil or wax paper from 3 alcapurrias and gently slide or roll into the hot oil and cook until deep golden brown all over and firm to the touch, 5 to 7 minutes. Repeat with the remaining alcapurrias.
- Drain on paper towels and allow to cool slightly before serving. Serve with hot sauce.
SALMOREJO (WITHOUT BREAD)
Salmorejo is a cold soup with a tomato base- much like the ever popular gazpacho. What makes salmorejo different than gazpacho (Spain's other cold soup) is the addition of quite a bit of stale bread, hard-boiled egg, and diced serrano ham served on top. NOTE: In this recipe, I've substituted almond flour for the bread and used bacon (nitrate-, dextrose-, and sugar-free).
Provided by Ruby15
Categories Spanish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill) at 425 degrees for about 1/2 hour. Chop shallot for easy blending.
- Prep: Wash and core tomatoes. Chop for easy blending.
- Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 - 3 cloves), roasted chopped shallot, salt and pepper. Chop in blender first, then puree.
- In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken.
- Return to blender. Add ¼ cup of olive oil, and purée until smooth.
- Chill for 2 - 3 hours.
- Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional).
Nutrition Facts : Calories 232, Fat 20.6, SaturatedFat 4.1, Cholesterol 98.7, Sodium 1056.7, Carbohydrate 4.6, Fiber 0.9, Sugar 2.3, Protein 7.3
CRAB SALMOREJO (SALMOREJO DE JUEYES)
This is a tasty way of making crab meat. It can be served as an appetizer or as a main dish. Better when served along with fried green plantains.
Provided by l0ve2c00k
Categories Crab
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan saute all ingredients, except crab meat, over low heat for 10 minutes, stirring occasionally.
- Add crab meat, mix, cover, and cook over moderate heat for 10 minutes.
Nutrition Facts : Calories 146.9, Fat 6.1, SaturatedFat 0.9, Cholesterol 38.1, Sodium 1535.6, Carbohydrate 5.4, Fiber 1.1, Sugar 1.6, Protein 17.4
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