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“Cinco De Tello” March Challenge Winning Recipe – Rosen Centre, 98Quarante Tapas & Tequila

“Isabel’s Challenge: Chorizo, Palourdes & Pork”

La Création de Tello: Le Chorizo ​​d'Elizabeth & Empanadas de palourdes avec bacon croustillant Sour Dip à la crème
Sert 4

Ingrédients

  • Empanada Shells (recommended brand Goya)
  • 3 tbsp olive oil
  • ¾ cup diced Mexican chorizo
  • ½ cup shallots, thinly sliced
  • ½ cup Poblano pepper, diced
  • ½ cup Roma tomatoes, peeled, seeded, diced
  • 6 garlic cloves, hachées
  • 3 tbsp Sherry vinegar
  • 1 ½ cups chopped ocean clams, strain & reserve juice
  • 1 cup reserved clam juice
  • Salt and Pepper, to taste

Sour Cream Dip

  • 1 ½ cups sour cream
  • 1 cup chopped green onion
  • 3 tbsp lemon juice
  • Sel, to taste
  • ½ cup of chopped crispy bacon

Crispy Bacon Sour Cream Dip

  • In a food processor or blender, puree sour cream, green onion, crispy bacon and lemon juice until pale green.
  • Season with salt to taste
  • Refrigerate until ready to use
  • Serve chilled

Empanadas

  • 1. Heat olive oil in large skillet over medium heat
  • Add the chorizo and sauté until slightly crisp, sur 2 minutes
  • Add the shallots and Poblano pepper and cook for 1 minute
  • Add the garlic and tomatoes and cook for another 2 minutes
  • Stir in the clam juice, sherry vinegar, and chopped ocean clams and bring to a boil
  • Reduce heat and simmer until almost all the liquid has reduced and the mixture has thickened, sur 30 minutes.
  • Season with salt and pepper. Remove pan from heat, and cool mixture.
  • Spread 1 ½ oz of mixture on each empanada shell, fold in half and close along edges with a fork
  • Deep fry or bake empanadas until golden brown, approximately 2 minutes to deep fry or 7 minutes to bake at 350 degrees.
  • Serve Empanadas with Crispy Bacon Sour Cream Dip on the side