Recipe of the Week

These are two of Logan's favorites from our trip to Puerto Rico.

Alcapurrias

Ingredients:
35 green bananas, grated very fine
6 malanga, grated very fine
4 tablespoons oil, with achiote
4 teaspoons apple cider vinegar
8 teaspoons salt

Directions:
1. mix all ingredients.
2. Spoon around 70 tablespons on wax paper individually and freeze. You will have them ready to fry.
3. Fry them in hot canola oil. Dry on paper towel.
4. Make sure you eat them hot.!

Empanadillas (I think Logan had 3 or 4 in one sitting alone)
This makes 24 of them

Ingredients:
2 puff pastry sheets, pre-rolled
2 egg whites
2 tablespoons olive oil
1/4 lb lean ground beef
1/4 lb ground lean pork
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon cumin
1 tablespoon chili powder
1/4 cup onion, minced
1 minced garlic clove
1 jalapeno, minced
1 tablespoon butter
2 eggs, hard cooked & finely chopped
3 tablespoons stuffed olives, chopped
3 tablespoons raisins, seedless
1/2 cup tomato sauce

Directions:
1. In a skillet heat the oils and brown the meats. Add the seasonings, onion, garlic and jalapeno. Saute until tender. Drain any excess fat. Add the remaining ingredients and simmer until very thick. Cool to room temperature.
2. Preheat oven to 425°F.
3. Roll the pastry dough out on a floured surface. Cut into 2" rounds. Place 1 tbsp of meat mixture on each round. Fold the round in half and crimp the edges with a fork to seal. Brush the pastery with egg whites.
4. Place on a greased baking sheet and bake for 15 to 20 minutes, or until golden brown.