Yummy Yuca Salad With Crumbled Bacon Recipes

Steps:

• Cut off both ends of yuca. Peel the thick brown skin; peel again to reach clear white skin. Cut yuca lengthwise in half; remove fibrous cord in center. Cut into 1-inch cubes. (You should have about 6 cups cubes.)
• Place in large saucepan; add enough water to cover yuca completely. Add vinegar and salt; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 25 to 30 min. or until yuca is tender. Drain. Cool completely.
• Mix mayo, peppers, onions, garlic and bacon in large bowl. Add yuca; mix lightly. Serve immediately or refrigerate until ready to serve.

Steps:

• For the mojo: Stir together the lime juice, cilantro, vinegar, honey, garlic, chiles and some salt and black pepper in a small bowl and let sit at room temperature while you prepare the hash, to allow the flavors to meld.
• For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches. Sprinkle the water with salt and black pepper. Bring the water to a boil, and then reduce the heat to a simmer. Cook the yucca until just tender, but not falling apart. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again. Discard the garlic and bay leaf.
• Heat a large cast-iron pan or griddle over medium-high heat. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the cumin and onions and cook until soft, about 4 minutes. Add the yucca and cooked bacon and season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces using a spatula and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo.

Steps:

• Preheat the oven to 350 degrees F. Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside.
• Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple.
• Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm. Serve with Pineapple Marmalade, if desired.
• Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
• Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
• Remove from heat and cool before serving.
• Store in refrigerator for up to 1 month or in the freezer for 6 months.

Steps:

• Cook yuca in boiling water in saucepan 25 to 30 min. or until tender; drain. Cool completely.
• Mix remaining ingredients except bacon in large bowl until blended; stir in bacon.
• Add yuca; mix lightly.

Steps:

• Cook yuca in boiling water in saucepan 25 to 30 min. or until tender; drain.
• Mash yuca; transfer to large bowl.
• Mix in cream cheese until blended. Stir in bacon.