Crabandgoatcheesepoblanoswithmangosalsa Recipes

Steps:

• For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 5 tablespoons butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.
• For the Filling: In a large skillet, heat 1 tablespoon canola oil over medium high heat until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer. Season with salt. Return the pan to the heat and cook, stirring occasionally, until the meat is cooked through, 5 to 8 minutes. Drain the beef, transfer the meat to a large bowl, and set aside.
• In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the onions and garlic, season with salt, and cook until soft and translucent, 8 to 10 minutes. Mix the onions and garlic into the beef and chill in the refrigerator. Once the meat mixture is cooled, add cumin and cayenne and mix to combine cumin. Add the cream cheese and mix well.
• Meanwhile, on an open flame or grill, roast the poblanos on all sides until charred, 3 to 5 minutes per side. Set aside to let cool enough to handle. Remove the skin, seeds and ribs. Cut the peppers into small strips. Set aside to let cool.
• For Empanadas: Line a sheet tray with parchment paper and dust with flour, set aside. Lightly dust a flat work surface with flour. Roll out dough into a 1/8-inch thick sheet. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let the dough rest for 10 minutes. Use a 3-inch cookie cutter to stamp out 24 to 26 rounds.
• Place a couple of strips of poblano in the center of one round and top it with 1 tablespoon of the beef mixture. Fold the dough in half to form a half moon and crimp the edges together by gently pressing them with the tines of a fork to seal. Place the cookie cutter over the empanada and use the edge to cut off any excess dough. Repeat with the remaining poblano strips, filling, and dough. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour.
• Preheat oven to 250 degrees F.
• Place a wire rack on a sheet tray, set aside. In a medium pot with a heavy bottom, heat the remaining canola oil until it reaches 350 degrees F on an instant-read thermometer. Slowly place 3 to 4 empanadas into the hot oil (don't crowd the pot) and fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes total. Transfer cooked empanadas to a wire rack set over a sheet pan. Sprinkle immediately with salt. Working in batches, fry the remaining empanadas and arrange in a single layer on the rack. Place the sheet pan in the center of the oven and heat for 5 to 8 minutes to ensure the centers of the empanadas are warm.
• Serve empanadas with tomato salsa on the side.

Steps:

• Preheat the oven to 450˚ F. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes.
• Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper.
• With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2 1/2 inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes.
• Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges.

Steps:

• Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.
• Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.
• Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
• Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
• Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.
• Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.

Steps:

• Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
• Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Steps:

• Place a 16x12" sheet of heavy-duty foil on a large rimmed baking sheet. Toss onion and chiles with oil in a large bowl; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with sausages. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 350°F. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (open the packet carefully to check; steam will escape), about 25 minutes.
• If using an oven, turn on broiler. Carefully cut open packet. Arrange sausages on top if necessary. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes. Serve with mustard, sauerkraut, and bread alongside.

Steps:

• Warm 3 teaspoons of the oil in a frying pan over medium-low heat. Add the onion and cook for 5 minutes, stirring gently. Add the garlic and continue to cook for 3 minutes. (If, at any time during the cooking process, the items in the pan dry out at all, deglaze the pan with some lime juice, scraping up the browned bits with a wooden spoon, and continue.) Turn the heat to medium and add the chiles. Cook for 10 minutes, or until the chiles are thoroughly cooked.
• At this point, warm a separate frying pan over medium heat and add the remaining 1 teaspoon oil. Interleaved with finishing the rest of the recipe, heat each tortilla in the oil-coated pan for about 20 seconds per side, just long enough to make them the slightest bit golden but still pliable, and put between two towels to stay warm and wick away any excess oil.
• Once the chiles have cooked for 10 minutes, pour the lime juice on the ingredients in the pan. Add the diced bacon to the pan and turn the heat to medium-high. When the pan has heated up and the bacon has started to turn color, add the shrimp and use the salt to season everything in the pan. Cook for 2 to 3 minutes, stirring and flipping the shrimp as necessary to cook them evenly. The shrimp should be bright pink and white and opaque. If they are still translucent, cook them a little longer.
• Sprinkle the cheese over everything in the pan and turn the heat to low. Continue stirring until the cheese is melted. Remove the pan from the heat. Distribute the cheesy shrimp mixture equally among the tortillas, making a plate full of tacos. Serve along with the lime wedges and red salsa, if desired.