Jimmys Cachapas Recipes

JIMMY'S CACHAPAS

Steps:

• In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.
• Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
• When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
• Repeat process with remaining butter and batter.
• The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through.

JIMMY'S ADOBO CHICKEN

Steps:

• In a small bowl, combine garlic, parsley, garlic powder, onion powder, pepper, and olive oil. Place chicken in a shallow baking dish and rub with marinade. Refrigerate, covered, for at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Remove chicken from refrigerator. Heat a large ovenproof saute pan over medium heat. Add chicken and saute, skin-side down, until golden brown, about 1 minute. Transfer to oven, skin-side down, and bake 6 to 7 minutes. Turn and cook for 5 to 6 minutes more.
• Place a warm cachapa in the center of a large bowl. Spoon a little succotash over. Top with a piece of chicken, and drizzle with chimichurri sauce. Serve immediately.

CACHAPAS

Steps:

• Mix all the ingredients in a blender.
• The mix should become thick and heavy.
• If not, add more corn or a few tablespoons of Jiffy Corn Muffins Mix (not gluten-free).
• Shape the mix into small pancakes approximately 1/2 inch thick and about 5 inches in diameter.
• Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top.
• Pancakes should be served hot, and may be accompanied with cheese (feta cheese is a good option).

VENEZUELAN CORN PANCAKES (CACHAPAS)

Steps:

• With a knife, remove the corn kernels from the cobs. Put the corn kernels and the other ingredients in the food processor and process. You must get a pancake-like consistency, not too thick.
• Preheat your griddle or a non-stick fry pan to medium high heat and lightly grease it with oil spray. Measure about half cup of the mixture and spread it with a round spoon over the pan until you get a circle of about 4 to 5 inches of diameter.
• When the surface starts to bubble, turn it over with a spatula and cook it on the other side. Each side takes about 2 minutes, depending on the thickness.
• Fill them with fresh cheese,in Venezuela, we fill them with "queso de mano" which is a white fresh cheese, delicious, but you could use for example a low fat soft white cheese or anything you want like nonfat slices of turkey or ham. Or even non-sugar jam Or no-fat cream cheese, ricotta, -- anything you want.

JIMMY'S CACHAPAS

Steps:

• In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg, and cornmeal. The batter should be the consistency of a thick pancake batter.
• Heat a large nonstick saute pan over low heat. Add 1 tablespoon butter. When the butter has melted and is hot, add batter, forming 3-inch rounds. Cook for 2 minutes, turn, and cook for 2 minutes more. Remove from pan and set aside. Repeat process with remaining butter and batter. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350-degree oven until heated through.