SHRIMP AND CHEESE EMPANADAS

JON MICHELENA

#empanadas

These empanadas can be fried or baked. I baked most of them because are healthier.

 

SHRIMP AND CHEESE EMPANADAS

 

SHRIMP STUFFING

12 oz. peeled and deveined shrimps

1 Tbsp. vegetable oil

1 minced garlic clove

2/3 c. diced yellow onions

1/2 c. diced red bell pepper

1/2 c. diced green bell pepper

1/4 c. chopped cilantro

24 oz. shredded mozzarella cheese

 

EMPANADAS DOUGH

2.20 lb. / 35 oz. all-purpose flour

1 tsp. salt

9 oz. unsalted butter

60 ml. cold white wine

300 ml. cold water

1 beaten egg

1 beaten (egg wash)

 

PREPARATION

Chop the shrimps in small pieces.

Heat the vegetable oil and sauté onions, garlic, and peppers together. Once vegetables are cook let it cool off.

In a bowl mix the shrimps, sauté vegetables, cilantro, and shredded cheese. Refrigerate it.

MAKE THE DOUGH

While the vegetables are cooling off, I will work with the dough.

In a bowl mix flour and salt.

Cut the butter into the flour, until the butter is the size of peas.

Mix the wine, cold water an egg. Add the liquid to the flour mixture and mix forming a ball. Flatten the dough, wrap in plastic film, and refrigerate it for 1/2 hour.

I will cut the dough in half. Leave a piece in the refrigerator an extend the other piece to about 1/8-inch thickness.

Sprinkle the table with flour and extend the dough.

Roll out the dough to 1/8-inch thickness and cut 6 inches disks o divide the dough in 16 – 18 balls and extend it to 6 inches disks.

Place the empanadas disks on the preparation table and fill with the stuffing. Do not overdo it.

Fill the empanadas with the stuffing. Brush the edges with egg wash and fold the dough in half. Press the sides with a fork to seal them or make a design.

Now you can fry o bake the empanadas.

If you choose to bake the empanadas, place the empanadas on a greased sheet pan with oil spray or butter. With a brush coat the empanadas with the egg wash.

 Preheat the oven at 475°F. / 246°C.

Bake the empanadas for about 25 minutes o until golden brown.

Serve the empanadas with the cilantro sauce.

 

CILANTRO SAUCE

1/4 c. olive oil

2 Tbsp. Fresh lemon juice extract

1/4 tsp. salt

1 tsp. crushed red pepper seeds

1 minced garlic clove

1/4 c. diced purple onion

1/2 c. chopped cilantro

 In a bowl mix the ingredients for the sauce

FILET OF SOLE FRANCAISE

JON MICHELENA

 

FILET OF SOLE FRANCAISE

 

POTIONS: 2

 

INGREDIENTS TO SEASON THE FISH

2 sole filets (7 oz. each)

3/4 tsp. salt

1/4 tsp. ground black pepper

1/4 cup flour

2 beaten eggs

 

LEMON SUCE

1/4 cup olive oil

4 lemon slices

2 tbsp. butter

2 tsp. all-purpose flour

1/4 cup white wine

3/4 cup fish stock

1 tbsp. lemon extract

Salt and pepper to taste

2 tbsp. chopped parsley

 

PREPARATION

Pad dry the fish with paper towel.

I will season the fish salt and pepper. I will sprinkle it with flour, dip it in beaten eggs and fry it.

Season it with salt and pepper. Dredge it in flour.

Heat the oil in a frying pan. Dip the filets it in the beaten eggs and fry them until golden brown on both sides. Reserve in a dish and place it inside the oven at low temperature to keep it hot.

MAKE THE SAUCE

Using the oil left over in the frying pan add the sliced lemon, cook for 2 seconds.

Add butter and mix in the flour, cook for a few more seconds.

Add wine and fish stock. Bring to a boil and simmer for a couple minutes.

Season it with salt, pepper, and chopped parsley.

Serve the fish with 2 lemon slices on top, and pour the sauce over it. Sprinkle with fresh parsley.

I served the fish with baked scalloped potatoes.

 

SHRIMP EGGROLLS

CRABMEAT SAUSAGES ON A BUN

THAI PRAWNS OR SHRIMPS SARONG

SHRIMP BISQUE

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.

BAKED STUFFED CLAMS

 

BAKED STUFFED CLAMS

 

The first original recipe was published in Spanish on November 25, 2008 on my blogger.

www.lacocinadelpollo.blogspot.com

The recipe consists of stuffed clams with  a paste made with chopped clams, butter, flour, sour cream and cheese. 

TIME: 60 MINUTES

 

SERVINGS: 18 STUFFED SHELLS

 

INGREDIENTS FOR THE STUFFING

18 medium size clams

130 gr. / 5 oz. cooked clams

4 tbsp. Butter

1 minced garlic clove

1/3 cup onion, finely diced

1/3 cup red bell pepper, finely diced

5 tbsp. Flour

1/4 tsp. Paprika

2 tbsp. Chopped parsley.

1 cup of clam juice

60 gr. Munster cheese cut into squares or grated

1/3 cup sour cream or heavy cream

INGREDIENTSTO GRATIN THE CLAMS

2 tbsp. Grated Parmesan cheese

1/4 tsp. paprika  

METHOD

Wash well and brush the clam shells.

Put the clams in a pot with 1 cup of water, cover, bring to a boil and cook the clams only until they open, let cool. Reserve the broth and strain making sure there is no sand in it.

Remove the clam meat from its shell. Remove the intestine, membrane, leaving only the tongues and chop them.

Put the shells on a baking sheet making sure there is no sand in the shells.

In a frying pan, melt the butter and fry the garlic with the onion and red bell peppers.

Add the flour and cook over low heat for a few minutes until golden brown.

Add the paprika, parsley and cook for 1 minute.

Add the clam broth, stir well, allowing it to thicken, and cook slowly for a few minutes.

Add the chopped clams and cook for a few more minutes.

Add the Munster cheese, the cream and stir well. Let cool a little.

Fill the clams with the clam stuffing.

Mix the Parmesan cheese with the paprika and drizzle over the clams.

Bake them until golden brown in an oven preheated to 218 ֯ c. / 425 ֯ F. and serve..

STIR FRY SHRIMPS WITH SHITAKEE MUSHROOMS, GREEN PEAS PODS AND OYSTER SAUCE

FLOUNDER FILET STUFFED WITH CRAB MEAT

STUFFED AVOCADO WITH CRAB MEAT SALAD

JON’S BOSTON CLAM CHOWDER

 

PORTIONS: 6

 

INGREDIENTS

10 oz. / 290 gr. chopped clams

6 oz. / 150 gr. smoked bacon, cut in thin strips, side way

1 tbsp. butter

2 minced garlic cloves

1¼ c. diced yellow onions

1¼ c. diced celery

1 c. leeks, cut in thin strips side ways

2 tsp.  fresh thyme leaves

4 tbsps. all-purpose flour

3½ c. milk. (875 ml.)

1½ c. clams broth. (375 ml.)

2 large potatoes with or without skin, diced

1 bay leaf

1½ tsps. salt

¼ tsp. ground pepper

 

METHOD

Cut and measure all ingredients for the recipe.

Cook the potatoes in a small pot with the clam broth.

Heat up a large pot at moderate temperature and cook bacon until fat is melt and crispy.

Add garlic, onions and cook until just beginning to brown.

Stir in the celery, leeks, thyme leaves and sweat until vegetables are wilt.

Mix in the flour and cook for about 4 minutes. Don’t let it burn at the bottom of the pot.

Stir in the milk, bay leaf, bring it to a boil and let it simmer for about 15 minutes. Be careful again; do not let the flour burn at the bottom of the pan.

Mix in the clam broth with the potatoes, clams, salt and pepper. Let it simmer for a few minutes and serve.

OPTIONAL:  add a cup of heavy cream if you like.

SHRIMP LO MEIN WITH JAPANESE EGGPLANT AND SNOW PEAS

 

SHRIMP LO MEIN WITH JAPANESE EGGPLANT AND SNOW PEAS

 

PORTIONS: 2

 

INGREDIENTS

10 shrimps, peeled and deveined

½ lb. / 227 g Lo mein noodles

2 minced garlic cloves

1 tsp. minced ginger

1 tbsp. vegetable oil

1 tsp. hot sesame oil

1 tsp. regular sesame oil

2/3 cup red peppers cut in strips

2/3 cup orange pepper cut in strips

1 cup sliced button mushrooms

1 cup snow peas, trim the ends

1 Japanese eggplant cut in batons

 

SAUCE

1/4 cup soy sauce

¼ cup water with ½ chicken bouillon

1 tbsp. honey

1 tsp cornstarch

 

METHOD

Cut and measure the ingredients for the recipe.

Make the sauce combining the ingredients in a bowl.

Boil some water in a pot and cook the Lo Mein noodles al dente. Cool off immediately with cold water.

Combine the oils in a small bowl.

Heat up a wok with half the oil and stir fry garlic and ginger, do not brown it.

Add and stir fry the vegetables al dente. Reserve the vegetables.

Add the rest of oil in the wok and stir fry shrimps until is pink color.

Incorporate the vegetables, Lo Mein noodles and sauce, heat up well and serve immediately.

SHRIMP TAKOYAKIS. JON STYLE

 

SHRIMP TAKOYAKIS. JON STYLE

 

#takoyakis

 

PORTIONS: 16 – 18 BALLS

 

INGREDIENTS

8 oz. shrimps, peeled and deveined

7.6 fluid oz. water

1 tbsp. olive oil

1 tsp. salt

7 oz. unbleached flour

5.3 oz. all-purpose flour

1 tbsp. instant yeast

2 cups leeks, small diced

¼ cup scallions, sliced

¼ cup dehydrated onions

Vegetable oil for frying

Mayonnaise

 

TONKATSU SAUCE

4 tbsp. B.B.Q. sauce

2 tbsp. soy sauce

2 tbsp. ketchup

2 tsp. Worcestershire sauce

 

METHOD

Cut and measure the ingredients for the recipe.

In a bowl mix the ingredients for the sauce.

Slice or mince the shrimps.

In a pot, place the shrimp shells in water and bring it a boil, reduce the heat and slowly cook for about 4 minutes. Discharge the shells and add salt to the water. Let it cool off a bit; warm is ok.

In a bowl mix water, olive oil, the flour and yeast.

Add and mix well with the leeks. The dough should be a bit sticky but able to work with it. Add more flour if necessary.

Divide the dough in 16 to 18 pieces.

Flour the palm of your hands, and make dough balls.

Flour the palm of your hands again, place ball dough in the center and flatten making a disk shape. Put some shrimp in it and close it with your fingers and making a round ball. Dust it with flour and put it in tray.

Heat the oil at moderate temperature in a sauté pan and fry the balls until golden brown. Make sure the oil is not too hot otherwise the dough and the shrimps inside will not cook.

Serve the TAKOYAKIS sprinkle the top with Tonkatsu sauce, mayonnaise, onions and scallions.

BROILED FLOUNDER WITH MOROCAN CHERMOULA SAUCE. CAULIFLOWER RICE WITH MOROCCAN SPICES

BROILED FLOUNDER WITH MOROCAN CHERMOULA SAUCE.

CAULIFLOWER RICE WITHS MOROCCAN SPICES

PORTIONS: 1

INGREDIENTS

6 oz. / 170g flounder filet

½ tbsp. butter

¼ tsp. paprika

Salt and pepper to taste

PREPARATION

Melt the butter and mix with paprika, salt and pepper.

Place the flounder in a baking dish and broil it.

CHERMOULA SAUCE

¼ tsp. saffron

2 tbsp. boiling water

1/3 cup chopped cilantro

¼ cup parsley

2 garlic cloves, minced

12 tbsp. ginger, minced

½ tsp. cumin powder

1 tsp. paprika

¼ tsp. coriander

¼ tsp. cayenne pepper

3 tbsp. olive oil

1 tbsp. lemon juice

¼ tsp. salt

PREPARATION

In a small dish place the saffron with the boiling water and let it rest while you cut and measure the other ingredients.

In a bowl mix all the ingredients with the saffron.

CAULIFLOUR RICE WITH MOROCCAN SPICES

PORTION: 2

INGREDIENTS

3 cups shredded cauliflower

1 tbsp. olive oil

2 garlic cloves, minced

½ tbsp. ginger, minced

1 small onion diced

½ tsp. cumin powder

½ tsp. paprika

½ tsp. turmeric

⅛ tsp. cayenne pepper

1/4 cup water

¼ tsp. salt or to your own taste

PREPARATION

Heat a frying pan with the oil and sauté onions until transparent.

Add the spices and cook for a few seconds.

Add cauliflower, water and cook until hot. Do not overcook.

Serve the fish with the chermoula sauce on center and cauliflower rice.