Yucca Frita With Mango Hibiscus Mermalada And Serrano Lime Aioli Recipes

Steps:

• For the empanadas: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Add olive oil to lightly coat a medium saute pan over medium heat. Add the red onion and cook until just translucent, about 5 minutes. Add the garlic and jalapeno and cook for an additional 3 minutes. Add the corn, cilantro and crab and stir to combine. Taste and season with salt and crushed red pepper. Remove from the heat and allow to cool slightly until cool enough to handle.
• Meanwhile, roll out each dough into 11-inch rounds, using flour as needed to avoid sticking. Cut the dough using a cookie cutter or lip of a glass into desired size, anywhere from 4 to 6 inches. Use all of the dough, putting scraps together and rolling out again. Divide filling equally among all of the dough, placing the filling in the center. Brush the sides of the dough lightly with the egg wash and fold to form a half moon. Press the edges together with a fork to seal. Place on the baking sheet about 2 inches apart and brush with the remaining egg wash. Using a fork, poke a few holes in the top of each empanada to allow steam to escape while baking. Bake until the dough is golden brown and flaky, about 20 minutes. Remove from the oven and serve with the aioli.
• For the aioli: Add the garlic, vinegar, lime zest and juice and egg yolks to the bowl of a food processor. Turn the machine on. While the machine is running, begin adding the oil, drop by drop, until you see the mixture thicken. When the mixture begins to look like a smooth homogeneous mixture, the oil can be added in a slow thin stream. If the mixture is too thick, add a few drops of water to thin it down. Season with salt and taste to make sure it is delicious.

Steps:

• Cut the yucca roots into 1/4-inch strips. Cut out and discard the fiborous center of the yucca.
• Add 1 teaspoon salt and 1 teaspoon pepper to the flour and place in a shallow dish.
• Place the egg in a shallow bowl or pie plate. Pour the bread crumbs into another bowl or plate.
• Bread the yucca by first dredging it in the flour, then put it in the egg mixture to cover, and then dredge in bread crumbs.
• Fry the yucca in vegetable oil at 350 degrees F for about 5 minutes or until golden brown.
• Serve with Hibiscus Mermalada and Serrano-Lime Aioli.
• Hibiscus Mermalada: Fill a large pot with the water. Add the mango, hibiscus flower, sugar, cinnamon, and anise. Bring to simmer on medium heat. Let mixture reduce for 20 minutes until syrupy. Smash to blend.
• Serrano-Lime Aioli: Heat grill. Grill the serrano and jalapeno peppers until blistered. De-seed and de-stem the chiles. In blender, puree the chile peppers with garlic, sugar, water, and dash salt and pepper. Add olive oil to emulsify and allow to cool. Fold in the mayonnaise, cilantro, and lime juice.

Steps:

• In a pot of boiling water, cook the hibiscus flowers for 20 minutes. Strain and set aside. For the dressing, in a bowl, whisk together the olive oil, vinegar, mustard and garlic. Thin with a little water if necessary. Season with salt and pepper. Set aside. In a bowl, mix the tomatoes, cilantro leaves, lettuces and onions with the drained hibiscus flowers. Add some dressing and mix again. Season with salt and pepper.

Steps:

• Bring 4 cups of water to a boil in a medium saucepan. Add the hibiscus flowers, agave syrup and lime zest and let steep 7 to 10 minutes.
• Strain through a sieve into a pitcher, discarding the solids. Add the lime juice, 2 cups cold water and 2 cups ice. Serve over ice and garnish with lime.

Steps:

• In a large pot add the water and the ginger and bring to a boil over medium heat. Add the sugar, lime juice, mint and hibiscus and stir to combine. Remove from the heat and let steep for about 20 minutes. Strain into a pitcher and pour into ice filled glasses. Garnish with mint strips and lime pulp before serving.

Steps:

• Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.