Tapas Fried Dough Balls With Fiery Salsa Recipes

KAKES GORDOS (FRIED DOUGH BALLS)

Steps:

• Heat oil in a frying pan (A fry daddy can be used).
• Mix first 5 ingredients together.
• Add milk to mixture NOTE: The amount of milk is just an approximation.
• You want enough milk to make a batter thick enough to hold a ball shape in the oil, but thin enough to be able to get off of the spoon.
• Drop by spoonfuls (I use a mixing spoonula) into hot oil.
• Cook turning until no longer doughy inside and nice and golden outside.
• Serve with either syrup, cinnamon sugar or powdered sugar.

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)

Steps:

• In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
• In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
• Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
• In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

LORENZO'S SALSA

Steps:

• Cook tomatoes for 20 minutes in 2 quarts rapidly boiling water. Add tomatillos and jalapenos for last 7 minutes. Stir tomatoes once to rotate for more even cooking. None of these should break up.
• Ladle out and let cool. Place in food processor and blend until not quite puree. Move to bowl adding garlic, onion, lime juice, olive oil, salt and chopped cilantro. Cover and refrigerate for an hour or two to steep.
• Add-ons: Mix with smooshed avocado to make a delightfully different guacamole. Add chunks of fresh ripe tomatoes and finely chopped green onions for a different texture salsa. Add chopped chipotle peppers for a smokey, barbeque flavor. (This can then be used as a spicy base for a barbeque sauce.) The possibilities are endless.

ITALIAN STRUFFOLI

Steps:

• In a mixing bowl, whisk together the vanilla, rum, eggs, egg yolks, and 1/4 cup canola oil. In another bowl, sift the flour, baking powder, and sugar. Add the dry ingredients to the wet ingredients slowly and mix the whole time with an electric mixer. (I use my Kitchen-aid.) Beat until mixture forms a soft dough. Put plastic wrap over it and let it rest for 30 minutes.
• Divide dough in half. Form each half into ropes 1/2 inch in diameter. Cut each rope into 3/4 inch pieces. Roll each piece into a ball.
• In a pot or saucepan, heat 3 inches of oil. Add dough balls in batches and fry about 2 minutes until gold in color. Transfer to a platter lined with paper towels.
• In another saucepan, combine the honey, sugar, and cinnamon stick. Cook the mixture until the sugar is dissolved, stirring often. Simmer for a couple of minutes. Remove the cinnamon stick and stir in the dough balls. Transfer the strufolli to a serving dish and serve at room temperature.

KATIE'S HOT SALSA

Steps:

• Seed and dice tomatoes in a large bowl.
• Add onion, jalapenos, and garlic.
• Finely chop cilantro and add.
• Toss the mixture and squeeze the lime over it.
• Season with salt and pepper to taste (tasting is a must!).
• Mix once more and chill overnight for best results.

QUICK HOT SALSA

Steps:

• Open can and put in bowl.
• Chop cilantro.
• Chop onion.
• Mix well - it's that easy.