Monday, January 20, 2014

317 : Bocaditos Tostados de Bonito y Queso

2 cans bonito in olive oil
4 hard boiled eggs
1/2 cup olives stuffed with pimentos
1 small onion
2/3 cup mayonnaise
2 Tablespoons butter
24 slices white bread
5oz pimento cheese spread
1/4 lb butter

1. Preheat oven to 400 degrees.

2. Slice the olives, drain the oil from the bonito and shred the bonito, chop the eggs, chop the onion and mix with the mayonnaise.

3. Slice the crusts off the bread.

4. Spread the 2T butter (at room temperature) on 12 slices of bread.

5. Top the buttered slices with the bonito mix.

6. Mix the pimento cheese spread with the 1/4lb butter (at room temperature) in a bowl.

7. Place the 12 remaining bread slices on top of each of the slices with bonito, to make 12 sandwiches (bocaditos).

8. Spread the bocadito tops with the butter pimento cheese mix.

9. Bake the bocaditos in the oven for 10 minutes, until the cheese on top is golden and bubbly.

Cut into triangles and serve warm. Makes 24 triangles.

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316 : Langosta con Queso

2 Tablespoons butter
2 Tablespoons oil
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1/2 cup flour
1 cup milk
1 cup Gouda cheese, shredded
1 Tablespoon mustard
1 cup lobster meat, chopped
1 1/2 cups tomato, chopped (including juice and seeds)
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1 Tablespoon dry cooking wine

1. Melt the butter, add the oil and fry the pepper and onion in a large pan.

2. In a blender, mix the flour, mustard, milk and cheese.

3. Add the blended ingredients to the pepper and onion and cook over low heat, stirring constantly, until sauce thickens.

4. Add the tomatoes, Worcestershire sauce, salt and cooking wine.

5. Put all ingredients in the pan back in the blender and purée well.

6. Add the ingredients from the blender back into the pan and add the lobster meat.

7. Bring the heat up, but do not boil, until lobster is cooked through (pink and opaque).

8. Remove from heat and serve hot.

Can be served over Killer Rice, alongside sliced avocado, drizzled with olive oil, lime and salt.

- Posted using BlogPress from my iPad