Jamaican Codfish Fritters
Jamaican Codfish Fritters (Stamp and Go)
8 ounces cod fillets
2 medium onions, chopped
2 tablespoons olive oil or vegetable oil
Vegetable oil
1 cup all-purpose flour
3/4 cup milk
1 egg
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon ground red pepper
Heat fish and just enough water to cover to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 5 to 7 minutes; drain. Cool and flake. Cook and stir onions in 2 tablespoons oil until tender.
Heat 1 to 1 1/2 inches oil to 360 degrees F. Beat remaining ingredients with hand beater until smooth. Stir in fish and onions; drop by level tablespoonsful into hot oil. Fry 5 or 6 at a time until golden brown, turning once, about 4 minutes; drain. Serve with tartar sauce and lemon wedges.
Makes about 36 fritters.
Torejas
Torejas
This is a Latin American & Southwestern dessert French toast
Serve it with ice cream, Cajeta or a fruit sauce
6 slices brioche or challah bread,
Huevos Con Papas Y Chorizo
Huevos con Papas y Chorizo
Posted by Chyrel at recipegoldmine
com March 24, 2002 11:11:48
Eggs with potatoes & chorizo make a hearty breakfast
2 large baking potatoes, peeled
1/2 lb chorizo
1/2 cup finely chopped onion
4 eggs
1 avocado, sliced
Cilantro or parsley sprigs, if desired
Makes 4 servings
Cut potatoes into 1/4-inch thick slices & then into 1/4-inch dice
Remove chorizo from casing & place in a large skillet
Cook & mash chorizo until lightly browned & fat has melted
Add diced potatoes & onion
Cover & cook over medium heat until potatoes are tender, about 15 min
Remove lid
With the back of a large spoon, press 4 indentations in mixture
Break an egg into each indentation
Cover & cook until eggs are set, about 5 min
To serve, garnish with avocado slices & cilantro or parsley sprigs, if desired