LONGANISA

Since relocating here in the US several years ago we've been trying , looking for recipes that reminds us of home...

This is a favorite in our house . It is  so versatile that you can eat it for breakfast (with garlic fried rice of course !) ,lunch and dinner and yes, some people put them on bread as well ... My kids love it sweet and with lots of garlic . And this is my second attempt in making them, the first attempt didn't  worked well it was dry and tough . So the search begins for our perfect homemade longanisa .

I figure out that you need a fair amount of fat in order  for it to be moist. For this recipe my ratio is 80-20. 80 ground pork meat and 20 pork fat . Btw. i grind my own meat by using the kitchen aid attachment ,by this you have more control of the consistency or texture. If you don't have it just buy ground pork and 1 pack of pork fat and cut it in small cubes and blend it  well with the other pork mixture. So now i'm sharing you my recipe , feel free to adjust according to your taste . Happy Eating !

1 lb. ground pork plus 20 % pork fat 

1 tsp. salt           

1 tsp. pepper

pineapple juice (add a little at a time , just to make it moist )

1/4 cup sugar

6 or more cloves of garlic smashed and minced.( hey, we love it with a lot of garlic ! )

Mix all ingredients in a bowl , cover  and refrigerate overnight.

after 24 hrs. you can fry  a small portion (1/2 tsp. to adjust your seasoning accdg. to your likeness )

Then proceed wrapping them using a tablespoon of mixture roll in a wax paper or freezer paper ,cut in small squares . Freeze or you can fry them right away .

Fry using any cooking oil till golden brown. Serve with plain rice or garlic fried rice and fried egg .

Happy Eating !

For any question feel free to email me . :)

Our Very Own Veggie Garden

 Hi Everyone !

The family is very excited with our new adventure ! We are trying our hands in "organic veggie gardening"  We are now the proud owner of a 20x20 lot in Hatchery Community Garden here in Connecticut . Right now we are still prepping the soil and  it is hard work ! my back still aches ....!

The kids can't wait to start planting pumpkins, gourds , squash ,beans ,lettuce, tomatoes  and a whole lot more ! (i just hope something grows ...) I just hope the weather cooperates this weekend so we can start planting !

Empanada

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FILLING

RECIPE :
 

   
1/4 cup cooking oil
4 cloves garlic, minced
1 med. onion , chopped
2 potatoes, cut in cubes
1 whole chicken breast 
boiled in water seasoned with salt and pepper and flaked
1/4 cup olives ,chopped
1/4 cup raisins
1/4 cup chicken stock
1 tsp. soy sauce
1/4 cup tomato sauce
1/4 cup chopped red bell peppers
1/4 cup green frozen peas optional
salt and pepper to taste

Heat cooking oil . Saute garlic lightly and chopped onions and cube potatoes. Cover and allow to cook for 1 minute . Add flaked chicken and the rest of the ingredients. Simmer till meat and veggies are cook and the sauce are almost gone . Set aside and allow to cool .

CRUST :

4 cups flour
2 tablespoon sugar
2 tsp. salt
2 sticks of butter
2 whole eggs
1/2 cup cold water

1 egg plus 1 tbsp. water lightly beaten ( egg wash and to seal dough )

To make the crust,mix the sugar,salt and flour in a bowl. Cut in butter using fork or pastry blender. Add cold water mix with the egg a little at a time, gathering the mixture to form a soft dough . (you can you the food processor ). Form the soft dough in a ball and wrapped with plastic and let chill for 20-30 mins. to rest.
Remove chilled dough. Lightly flour a pastry board. Using a rolling pin ,roll out dough until it is aprox. 1/8 inches thick and cut to form a circle (4 inches) or you can use a small bowl.
Spoon about a tbsp. of the filling place in the center of the dough. Brush some some egg wash to the side fold and crimp using a fork to seal.

You can deep fry untill golden brown or bake at 400 C till golden brown. (for baking using a cookie sheet or jelly pan line with parchment paper line the empanadas and brush with the egg wash mixture .
Best serve with chili sauce . 

Enjoy !