Ham Surprise | Sorpresas de Jamón

Any recipe that has "sorpresa" or "surprise" in the title is usually a sign of strangeness. My cousin, Georgette, has a signature dish, Spaghetti-O Surprise. I've never had it, I'm not sure if anyone besides her husband, Carlos, has had it, actually. But it is legendary since that's the only dish Georgette has made at home. I think she made it for him while they were dating.

There always seems to be a bit of folklore and embellishment in Surprise Dishes. This dish, on the other hand, is just plain out of this world. I used Honey Baked Ham because we had leftovers from Thanksgiving. That sweet ham, plus the little soufflé that tops each serving, is just insane. And easy. Perfect for a party. Maybe a surprise party.




Click here for the full recipe.

- Posted using BlogPress

191: Flan de Calabaza (Butternut Squash Flan)

Ingredients:
1.5 pounds butternut squash
1 can condensed milk
2 cups water
1 cinnamon stick
1/4 teaspoon salt
6 Tablespoons cornstarch (can use up to 10T)
3/4 cup sugar
1 teaspoon vanilla

1. Peel the butternut squash, cut into cubes and boil until very soft.



2. Mix the water (use the same water from boiling the squash) and condensed milk.



3. Take half the liquid and pour into a saucepan over high heat.

4. Add salt and the cinnamon stick and heat through.



5. Puree the squash and add it to the other half of the milk, along with the cornstarch and sugar. Mix well.



6. In a blender, add the hot milk mixture to the squash mixture.



7. Pour the liquid into a pot and heat through, until it starts to thicken.



8. Prepare the caramel for the bottom of the pan.

9. Pour the custard into the caramel-lined pan.



10. Let the flan cool until it sets.



11. Flip onto a serving dish with raised edges.




Makes eight servings.

- Posted using BlogPress

190: Papas en Salsa Blanca (Potatoes in Cream Sauce)

Ingredients:
2 pounds potatoes
1 large white onion
2 cups milk
1/4 cup vegetable oil
1 Tablespoon salt
1 teaspoon black pepper


1. Slice the potatoes and onion in rings.
2. In a heavy pot or casserole dish with lid, place alternating layers of potatoes and onions.

3. Mix the milk, oil, salt and pepper.


4. Cover the potatoes and onions with the liquid.


5. Cook over low heat, without stirring, for an hour.


Makes four servings.

- Posted using BlogPress

189: Pudín de Espinacas (Spinach Souffle)

Ingredients:
2 Tablespoons butter
2 Tablespoons onion, chopped
3 cups spinach, chopped, cooked (can use frozen)
1 cup milk
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon dry white cooking wine
3 eggs


1. Melt the butter and fry the onion until softened.


2. Dry the spinach by squeezing all the liquid out with paper towels.


3. In a blender, mix the spinach, milk, flour, salt and pepper.


4. Pour the spinach mix into the butter onion mix and heat through.


5. Once it thickens, remove the pan from the heat and add the cooking wine and mix well.


6. In a bowl, beat the eggs and gently fold in the spinach mix, adding a scoop at a time after each mixing.


7. Pour the mix into a greased bundt pan.


8. Place the bundt pan into a large Pyrex and pour hot water into the Pyrex until it comes up the sides of the bundt pan by at least 1".

9. Bake at 375 degrees for 30 minutes. Check for doneness by inserting a toothpick or knife and having it come out clean.


10. Let cool for 30 minutes before flipping out onto a serving dish.

Makes six servings.

This dish can also be made with a layer of camarones enchilados (shrimp creole) in the middle of the spinach.

- Posted using BlogPress