TEQUENOS! ( FRIED CHEESE ROLLS)

There are many things i miss about Venezuela however these little guys are on the top of my list. When i go to Venezuela i look forward sitting down in a bakery or cafe with a nice cup of coffee and a plate full of them. I grew up having these, there is a joke within my circle of friends that when you go to a really big wedding you know when the party is over when they bring out these hot scrumptious little treats. It used to be that some wedding in Venezuela would end around 5-6 A.M. Tequenos are more popular around breakfast or brunch time. ENJOY!

Remember this recipe will make a lot is meant to be for a group of people!


INGREDIENTS:
8 cups of all purpose flour
1 cup vegetable oil
1 egg
1 tsp of salt
1tsp of sugar
2 cups of white cheese ( do not use mozarella) it can be found in refrigerator is called queso blanco.

DIRECTIONS:

1) Combine the flour,oil,egg, salt and sugar in a bowl.
2) while kneeding ( on a lightly floured board) add a tablespoon or 2 of water.
3) It will be messy however keep kneading and you will see the dough will take shape.
4) keep kneading until it does not stick to your hands.
5) if you need to add more flour to your board until it does not stick to your hands.
6) Let the dough rest for about 1-3 hours.
7) while the dough is resting cut the cheese into strips they should be around 1/2 by 1/2 inch please don't make them too long or they will be difficult to use in the dough.
8) Once the dough is ready shape into balls slightly larger than your fist.
9) Roll them out until they are 1/4-0.125 inch thick.
10) cut the rolled out dough into strips that are 3/4" wide.
11) Wrap the cheese fingers with the dough strips.
12)Make sure all the cheese is covered with the dough otherwise the cheese will leak when you fry them.
13) Once they are wrapped dust them with flour and fry them in a deep fryer do not overcrowd at least 2-3 minutes until golden brown, place on paper towels to remove excess oil. ENJOY!

SPANISH HOT CHOCOLATE!

I am extremely biased having a strong connection with Spain that is why i believe this hot chocolate is the best of all hot chocolates i have ever tried. If you go to Madrid, Barcelona into a PANADERIA ( bread shop) feel free to ask for hot chocolate and if you are lucky enough get it with churros or along side a nice crusty ham and cheese sandwich it will be an outstanding breakfast or why not? a good afternoon snack. Spaniards have really late dinners. I came up with this version and also the White hot chocolate which has become a favorite. ENJOY!

INGREDIENTS:
4 cups of whole milk ( or you can use 2 cups of half and half and 2 cups of whole milk)
1 can condensed milk ( add another half can if you wanted sweeter)
1 teaspoon GOOD vanilla extract
1 teaspoon corn starch

8 ounces of good semi sweet or unsweetened dark chocolate ( i like ghirardelli or Lindt try use one that has at least 70 percent cacao content).
whip cream for topping (optional).

WHITE HOT CHOCOLATE:
Same as above just use good white chocolate.
1 teaspoon of nutmeg
sprinkle with a little cinnamon ( optional)

dilute the corn start in 2-3 tablespoons of water set aside. Heat the milk on medium stirring constantly with a whisk add the vanilla extract and the condensed milk. Add the corn starch and keep stirring break the chocolate and add to milk content a little at a time until completely dissolved ( if using unsweetened chocolate check for sweetness) when the hot chocolate is nice and thick SERVE HOT.  ( serves 4-6 people).

NOTE: you can save remainder for another night keep refrigerate for up to 2 days.

TORREJAS ITALIANAS ( CRULLERS)

This recipe  reminds me of Churros. I remember growing up going to NONA'S house. She is an Italian friend of ours who is now almost 95 years old. She had these in a big Jar in the kitchen and would bring them out so we could have them with coffee. They are my next favorite thing after Churros. I believe there are a lot of recipes out there some people call them Crullers others European doughnuts I don't know where the recipe originated from  some think it is German because of the potato but who knows they are just delicious.

 INGREDIENTS:
1 potato, peeled and cut in 1 inch chunks
1 large egg
2 tablespoons of milk
1 1/4 cups of sugar
1/2 teaspoon of vanilla extract
1 1/2 teaspoon of orange zest
1 1/2 cups of all purpose flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of ground nutmeg
2 quarts of vegetable oil

INSTRUCTIONS:

Place potato in a pot, cover and bring to a boil. Reduce the heat and simmer until the potato is tender, about 15 minutes. Drain the potato then mash until smooth. Let cool completely, around 25-30 minutes.

Transfer 1/2 cup mashed potato to a medium bowl ( save the other half for another badge if you like). Beat the egg , milk 1/2 cup of sugar, and vanilla, orange zest until combined, Whisk the flour, baking powder, salt, and nutmeg in a large bowl. Make a well in the center of the flour mixture add the potato mixture. Stir to form a moist and sticky dough. On a heavily floured surface, roll the dough into a 18 by 14 inch rectangle about 1/4 inch thick. Cut the dough in half lengthwise, then cut each half crosswise until 1 1/2 inch wide strips. Make any shape you want, either twist it or leave it as it is. Transfer them to a flour baking sheet. Refrigerate until you are ready to fry. They can be covered with plastic wrap and refrigerated for up to 24 hours.

Heat the oil in a dutch oven or fryer over medium heat until the temperature reaches 350 degrees. Very carefully lower 6 strips at a time into the hot oil ( do not overcrowd) maintaining temperature between 325-350 degrees, until they are crisp and brown on both sides around 4-5 minutes. Using a slotted spoon transfer the torrejas to a plate lined with paper towels and let them drain for 3-4 minutes. Toss them while they are still warm with with the remaining 3/4 cup of sugar, transfer to a serving plate. Repeat the process. ENJOY!

VENEZUELAN PASTICIO ( LASAGNA)

My grandmother made this dish growing up. I have to admit this recipe was taught to my grandmother from an Italian friend of hers, is a spin from the Greek pasticio. I remember when i first arrived to the United States  i heard the word lasagna therefore never knowing what it was until i tried it and immediately Pasticio came to my mind, americans have their version with ricotta cheese. In my house it's made with a rich Bechamel sauce that has cream cheese in it and all sorts of other meats BELIEVE me you will love it. ENJOY!

Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground beef
• 1 pound of ham
• 1 pound pepperoni
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 1 cup grated Parmesan cheese or more if needed

Bechamel sauce;
3 cups of scalding milk
package of light cream cheese
7 tablespoons of butter or margarine
2 tablespoons of flour
1 teaspoon of nutmeg
1 teaspoon of oregano
salt and pepper to taste

Over low heat melt butter and  gradually add flour stir with a whisk cook for 2 to 3 minutes but don't let it get brown. add milk and cream cheese cook over medium hear stirring constantly until its thick and creamy. add spices and allow to cool slightly.

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. spread with half the Bechamel sauce. Top with a third of mozzarella cheese slices, ham and pepperoni. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

DULCE DE PLATANO ( BAKED PLANTAIN) WITH CHEESE

This dish is great to have with a nice steak barbecue. In Venezuela is eaten alongside black beans and meat something we call PABELLON. I find that is absolutely delicious just eaten by itself. ENJOY. It Serves 4.

Ingredients
2 very ripe Plantains (black skinned)
2 teasp Butter
¼ teasp Ground Allspice
4 tbsp finely Grated Cheese or thin slices of Mozarella cheese.
1 teasp Brown Sugar.

Instructions

1. Preheat the oven to 220C, 425F, Gas Mark 8 and grease a baking sheet.

2. Cut the plantains in half lengthways, place cut sides up ion the baking sheet then sprinkle with the allspice and sugar.

3. Dot with small knobs of butter, sprinkle the grated cheese over the top and bake for 35-44 minutes until the golden brown and tender. Best eaten HOT.

TWICE FRIED GREEN PLANTAINS " TOSTONES"

Plantains are a staple side dish for breakfast in Venezuela. I remember growing up we used to have it for breakfast with eggs, ham, and the tostones. I have found that there are a lot of recipes out there for this dish however this is the way we make them.

Ingredients:

• 2 green plantains
• Oil for frying
• Salt
• 6 mashed garlic cloves with olive oil ( make a paste)

Preparation:

1. Heat the oil to 375 degrees.
2. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
3. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
4. Remove the plantain slices with a slotted spoon and drain on paper towels.
Tip: Maintain the oil’s temperature.
5. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds on small amount of the garlic paste.
6. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
7. Remove the tostones with a slotted spoon and drain on paper towels. Sprinkle with salt while they are still warm ( to taste) ENJOY!

DULCE DE LECHOZA! (PAPAYAS)

This dessert has been a tradition in my family ever since i can remember. We have it every Christmas and I guarantee you it will become a favorite of yours as well. ENJOY.

Ingredients

• 2 cups sugar
• a 4-inch cinnamon stick
• 2 cloves ( optional but it adds a little kick).
• 3 1/2 pounds firm papayas (lechoza), peeled, seeded, and cut lengthwise into 1/2-inch-thick strips

Instructions
In a heavy 3-quart saucepan spread 2/3 cup of the sugar, add the cinnamon stick, and top the sugar with half the papaya strips. Sprinkle 2/3 cup of the remaining sugar on top, add the remaining papaya strips, and top the strips with the remaining 2/3 cup sugar. Cook the mixture, covered, over moderately low heat, shaking the pan occasionally (do not stir), for 35 to 45 minutes, or until the sugar is dissolved completely. Simmer the papaya strips, uncovered, for 10 minutes, or until they begin to appear translucent. Let the mixture cool and chill it, covered, overnight. The papaya in cinnamon syrup keeps, covered and chilled, for 1 month.

NOTE: It can be eaten by itself on a dish with a tablespoon of cream cheese TRUST ME is outstanding. I find some people will eat it as a side dish to pork and it even works as a side dish to the turkey burgers.