Recipes from Americas

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khou.com

Posted on December 10, 2010 at 12:15 PM

Pastel de Piña Nicaraguan pineapple pie

For Pie Dough:
 
Flour                            2 cups
Salt                              1 tsp
Butter                          2/3 cup
Shortening                 2 Tbsp
Water, chilled            ¼ cups
 
Cut butter into cubes and chill in refrigerator. Combine flour and salt in a food processor and pulse. Add butter and shortening and pulse 8-10 times until incorporated. Add chilled water bit by bit until ball is formed. Form into a ball and wrap in plastic. Chill in fridge for 30 minutes. Remove and cut in half. Roll out this half to ¼ inch to line a pie tin. Crimp, cut, and chill in refrigerator.
 
For Pie Filling:
 
Pineapple, diced     4 cups
Cinnamon                1 stick
Clove                         2 each
Sugar                        1 cup
Butter                         ¼ cup
Vanilla                       1 Tbsp
 
In a non-stick skillet over low heat combine diced pineapple with its juice, sugar, cinnamon, and clove until deep golden caramelized color (about 20 minutes).   Pick out clove and cinnamon. Stir in butter and vanilla until butter melts through.
Cook.
 
Fill prepared pie tin with filling and roll out remaining dough. Cut into strips and make lattice - work design over top of the pie. Bake for 45 minutes at 350 degrees.
 
 
Grilled Achiote Turkey Roulade
 
For Turkey prep:
 
Purchase a whole turkey breast with skin and bones intact. Peel off skin from breast meat using hands being careful not to tear skin. Reserve skin to one side. Remove both breast meat lobes from cavity. Combine both pieces so that thick end of one matches up with thin portion of another. Wrap skin around both pieces and tie in place using kitchen twine. Season with salt and allow to air cure in the fridge for 12 hours.
 
For Achiote Marinade:
You can find achiote paste at most Hispanic food markets or the Hispanic aisle of your supermarket.
 
Lime juice                               ¼ cup
Lemon juice                           ½ cup
Orange juice                           1 cup
White wine vinegar               ¼ cup
Cumin, ground                      1 tsp
Achiote paste                        1 lb
Oregano                                 1 tsp
Salt                                          1 tsp
Olive oil                                  4 cups
 
In a large container combine all ingredients except for olive oil. Using a stick blender or standard blender liquefy all ingredients and incorporate olive oil in a steady stream.
 
Brush achiote all over turkey skin and place skin side down on one lobe on indirect heat from a grill at medium-high heat. Cook for 30 minutes and turn onto to other breast lobe. After 30 more minutes turn on to bottom side of roulade and cook for an additional 45 minutes or until a thermometer registers the thickest portion of the breast at 165 degrees. 
 
 
Relleño Nicarguense Nicaraguan Christmas Dressing
 
Golden raisins                        8 oz
Milk                                           4 cups
White Bread                            1 loaf
Pork shoulder, cubed           2 lbs
Bacon                                     ½ lb
Onion, chopped                     1 each
Garlic, clove                            4 each
Pimento stuffed olives          1 cup
Capers                                     3 Tbsp
Worcestershire sauce        1 Tbsp
Ketchup                                   2 Tbsp
Nutmeg, ground                     1 tsp
Ginger, ground                       4 tsp
Mustard, ground                   2 Tbsp
Potatoes, cooked cubed     1 lb
White vinegar                        4 Tbsp
Sugar                                      2 Tbsp
Butter                                       1 cup
Salt and Pepper
 
 
Soak raisins in one cup of milk. Tear white bread in bite size chunks and soak in remaining 3 cups of milk overnight along with raisins. In a large pot of simmering water cook pork shoulder, bacon, onion, and garlic for 20 -30 minutes. Strain and reserve some the cooking liquid. Rough chop boiled items and combine in a large bowl with remaining ingredients except for butter. In a large skillet melt ½ of butter and add relleño mixture and cook until deep rich color adding cooking liquid as needed so as not to dry out (about 3-4 hours). Finish with remaining butter.

 

 

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