METEMGEE
This essential Guyanese dish, made from root vegetables and other vegetables like corn and okra, brings the family together. It pairs well with fried fish or chicken, or serve it by itself with the eggs that cook right in the stew.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place the garlic and oil in a medium pot and cook, stirring, over medium heat until the garlic begins to turn golden. Add the onion and scallions to the pot and cook for 2 minutes. Add the chicken broth and 2 cups water and bring to a boil.
- Add the red-skinned and sweet potatoes. Cover and boil for 5 minutes. Add the cassava, plantains and corn; cover and bring to a boil. Once boiling, add the coconut milk, adobo, chile powder, black pepper, thyme, cilantro and salt to taste. Simmer over medium heat until the corn is cooked, 20 to 25 minutes.
- Gently place the eggs in the shell into the pot, cover and simmer for 6 minutes. Remove the eggs and place in a bowl of room-temperature water to cool slightly. Sprinkle the okra on top of the stew, cover the pot and reduce the heat to low. Peel the eggs while still warm. Add the peeled eggs back to the pot. Discard the thyme sprigs. Serve the stew hot.
CRISPY OYSTERS ON YUCCA ROOT CHIPS WITH HABANERO HONEY AIOLI
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- To make the Habanero Honey Aioli:
- In a blender, blend together mustard, honey, cilantro, habanero and lemon juice. Puree this into a smooth paste. Add egg yolks and blend briefly to incorporate. Remove the clear plastic piece from the center of the blender lid. With the blender running, gradually add the oil in a thin stream until the mixture thickens into a light emulsified mayonnaise. Season with salt and set aside.;
- To make the Yucca Root Chips:
- Soak the thinly sliced yucca root in hot water. Add 3 inches of soybean oil to a deep-fryer or deep skillet and preheat to 375 degrees F. Evenly mix the fine sea salt and the lemon zest and set aside. Remove the yucca root slices from the hot water and pat dry to remove any excess moisture. Place the dried yucca slices in the hot oil and fry for 1 to 2 minutes until lightly brown. Shake them gently when removing them from the fryer so that they don't stick together. Place chips on absorbent paper and dust with the lemon salt while they are still hot. Set aside.;
- To make the Crispy Oysters:
- Maintain the 375 degree F of the frying soybean oil. Pour buttermilk into a shallow bowl; in separate shallow bowl add flour. First drop oysters into buttermilk and then transfer to the bowl containing the flour. Toss oysters in flour just enough to lightly coat them. Transfer oysters to a frying basket and lower into the hot oil. Fry oysters for 2 to 3 minutes, or until light brown. Transfer oysters to a paper towel or absorbent paper.
- To assemble, place a yucca root chip on plate, place crispy oyster on top of chip, spoon a dollop of aioli onto the oyster and then sprinkle with pico de gallo.
CRISPY YUCA FRIES
Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.
Provided by Chef John
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
- Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
- Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 38.8 g, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 14.4 mg, Sugar 1.7 g
YUCCA HASH BROWNS WITH BACON, ONION AND LIME-CILANTRO MOJO
Provided by Bobby Flay | Bio & Top Recipes
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the mojo: Stir together the lime juice, cilantro, vinegar, honey, garlic, chiles and some salt and black pepper in a small bowl and let sit at room temperature while you prepare the hash, to allow the flavors to meld.
- For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches. Sprinkle the water with salt and black pepper. Bring the water to a boil, and then reduce the heat to a simmer. Cook the yucca until just tender, but not falling apart. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again. Discard the garlic and bay leaf.
- Heat a large cast-iron pan or griddle over medium-high heat. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the cumin and onions and cook until soft, about 4 minutes. Add the yucca and cooked bacon and season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces using a spatula and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo.
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- CUT & PEEL: If you are using fresh yuca/cassava: Cut off both ends of the yuca root. Depending on the length of the yucca, cut the root into 3 to 4-inch rounds. Using a large vegetable peeler or sharp knife, place the root upright and peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin. SEE PIC. 1 I find it easier to peel it after soaking the root for about 10 minutes.
- Skip this process If you are using frozen yuca/cassava since it is already peeled and divided into sections.
- BOIL: Place fresh or frozen rounds in a pot with enough tap water to cover and a good pinch of salt, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit. SEE PIC. 2 Depending on the thickness of the rounds, it may take extra 5-10 minutes to get fork tender!
- Remove from water using a slotted spoon and drain well with a paper towel. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle. SEE PIC. 3
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- Cut off the ends of your yuca with a sharp knife, and peel off the thick skin either with a regular vegetable peeler (what I used) or your knife. Cut the yuca into half inch cubes.
- Place the yuca in a medium sauce pan and cover with water. Bring the water to a boil over high heat, and, cook the yuca until just fork tender, not too soft, about 10-15 minutes. Drain yuca and set aside.
- Heat a medium-large heavy skillet over medium-hi heat (after bacon is already cooked) and add 3 tbsp of bacon fat or preferred cooking fat.
- Place the drained yuca in the pan and fry, stirring occasionally to evenly brown, until crispy and soft, about 10 minutes. Add a bit more cooking fat if you need, yuca is very starchy and absorbs a lot of fat as it cooks.
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