Churros (Mexican crullers)

One of my favorite Food Network shows is, "Viva Daisy". She cooks all kinds of Latin food, Mexican, Puerto Rican, Cuban, and many others.

I have always wanted to make churros at home, but thought that a special machine was needed. Then one day, I saw her make them, and they were super easy!

In Miami we have street vendors who sell them in every corner. However, by the time I get them, they are usually cold.

We had these with some homemade hot chocolate.

Churros

1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions

To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip.

Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch.

Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers.

Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible

Fried Sweet Potato Chips

In a time of carb-conscience, no white food dieters, this is a big no-no. However, like the great Paula Deen once said "I'm not your doctor, honey, I'm your cook!"

I love carbs, and even more so if they are fried. These fried sweet potatoes aren't made with your regular orange sweet potato, also known as yams. This recipe calls for the white sweet potato, known to us as boniato, or even the Cuban sweet potato.

vegetable oil

boniato (sweet potato)

salt or sugar <------I use salt

-Fill pan with oil and keep on medium heat.

-Peel sweet potatoes , don't take too long because they tend to darken in some areas. Cut into thin, chip like slices.

- Place in pan filled with the medium hot oil. Slowly go turning up the heat and cook until they get golden.

The reason I do it with the warm oil first, is that I want it to cook thoroughly. If you place in really hot oil they tend to burn.

- Sprinkle with salt and enjoy!

I have heard some people say they like using sugar. I haven't tried it, but I prefer them salty.

Yuquita Frita (Fried Cassava)

Yuca frita is one of those dishes you can't go wrong with.

Boil...Cut....Fry...Eat!

♥ frozen yuca
♥ water
♥ salt
♥ vegetable oil

1. Boil yuca, in salted water, until tender. You want it to be soft, but not falling apart. About 15-20 minutes should do it.

Let cool.

2. Once cooled, cut into thick chunks. Make sure to remove any of the stringy center you may find.


3. Begin heating up oil (enough to cover all the pieces). When the oil is bubbling, place yuca in.

4. Once the yuca gets a nice golden color, remove, and place on a paper-towel-lined plate.

Place in a warm oven while you cook the other batches.

The yuquita frita can be sprinkled with salt and eaten as is, but if you want the ultimate experience, a nice side sauce is the key.

Cilantro aioli

♥ 1 egg
♥ 1 cup of sunflower oil (or canola oil)
♥ 1 garlic clove
♥ 2 tablespoons chopped white onion
♥ ½ bunch of cilantro
♥ ½ teaspoon of cumin
♥ ½ teaspoon of salt
♥ 2 tablespoons fresh lime juice


1.Blend the egg, ½ cup of the oil, the whole garlic clove, the chopped onion, the cilantro, the cumin and the salt until all the ingredients are well blended.
2.Continue blending while adding the remaining ½ cup of oil and lime juice.
3.Taste, add salt if necessary.

Alternative – if you don’t want to use raw eggs or are in a hurry, you can use regular store bought mayonnaise, mince the cilantro, onion and garlic, combine with the cumin, salt and lime juice and mix together.


Mojo Sauce

♥ 1/3 cup olive oil
♥ 6 to 8 cloves garlic minced
♥ 2/3 cup sour orange juice or lime juice
(or equal portions orange juice and lime juice)
♥ Salt and freshly ground black pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted. Don't let it burn, so make sure not to put the heat on high.

Add the sour orange juice, and salt and pepper. Be careful because it can sputter and oil burns are no fun!

Give it a taste and add any seasoning if needed.

Let it cool.