Sambutas Food

STRIPED BASS EN ESCABECHE

Steps:

• In a shallow, oven proof dish, combine the water, lime juice, and salt. Turn the slices of fish in the mixture and leave to marinate for 1 hour in the refrigerator. Turn over once halfway through the marinating time. In a mortar and pestle or a coffee grinder, combine the peppercorns, coriander and cumin seeds, cloves, cinnamon, and allspice. Grind the spices to a powder. Add the garlic and pound to a paste with the spices. In a large saucepan, combine the spicegarlic paste with the vinegar, water, oregano, bay leaves, toasted whole cloves of garlic, salt, and sugar. Bring the mixture to a boil over medium high heat. Add the olive oil, red wine vinegar, and 1 1/4 cups water to the pan, and again bring it up to a boil. Set the escabeche aside, covered. Shake the fish slices dry. In a large skillet, heat the safflower oil until very hot. Fry the slices of bass
• for about 3 minutes on each side, then place on a serving platter and pour the hot escabeche mixture over them. Cover the dish and let marinate for 2 hours, at room temperature. When ready to serve, flake the fish and serve with some of the escabeche mixture.

SAMBUCA TOMATO SAUCE

Steps:

• Heat the olive oil in a medium, high-sided saucepan over medium-low heat. Add the garlic slices and cook for several minutes, until they are slightly golden, stirring occasionally. Use a fork or slotted spoon to remove them, if desired.
• Quarter the tomatoes lengthwise , leaving the stem ends intact. Turn them on their sides and cut into 1/4-inch slices.
• Add the tomatoes and their juices, the crushed red pepper flakes, sugar, salt and pepper to the saucepan. Cook, uncovered, for 5 minutes, stirring once or twice, then add the Sambuca and cook for 3 minutes, stirring occasionally. Remove from the heat and add the basil.
• Adjust seasoning as needed; drizzle with a little oil just before serving.

SAMBUSA

Steps:

• Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, until the onions are tender.
• Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper.
• Mix well, and continue cooking until beef has browned.
• In a separate bowl, mix together the flour and water to make a thin paste.
• Using one wrapper at a time, fold into the shape of a cone.
• Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.
• Pour oil into a deep heavy pot to a depth of two to three inches.
• Heat to 365-375 degrees.
• There should be enough oil to submerge the wraps.
• Fry the sambusas a few at a time until golden brown.
• Drain on paper towels.
• Serve while hot.

SAMBOSAS (AFGHAN MEAT TURNOVER)

Steps:

• Brown ground beef in a non-stick pan, seasoning with salt and pepper. When its just cooked through, drain on paper towels to dispose of excess grease. Return beef to pan, along with enough drained oil so it's moist, add the cardamom, cayenne, crushed/chopped garlic and the finely chopped onion. Cook until the onion & garlic is softened and spice is fragrant. Remove from heat and cool.
• To form the sambosas, take about a tablespoon (if using the small wontons, more if using the egg roll size), not too much, ensuing that you can fold the wonton over into a triangle without the filling falling out. Brush one side of the wonton with water at the edge to make a tight seal, using either your fingers or tines of a fork to do this. Make all the sambosas and keep on a sheet covered with paper towels to prevent sticking. You can do all this ahead of time and store covered with Plastic Wrap in the fridge till ready to cook.
• When ready to finish the sambosas, put a nonstick pan or pot onto med/high heat and add enough oil for shallow frying, about half to 3/4 an inch of oil should do it. Shallow fry in batches till golden brown, and drain on a wire rack or paper towels. Sprinkle lightly with salt and serve, best when hot but are good at room temp too. I serve them with my family's chilled yogurt sauce(see other recipe). Not healthy but delicious, even my southern wife and family loves them!
• Enjoy!

SALBUTES, A YUCATECAN TORTILLA

Steps:

• For the Masa:.
• Mix the first four ingredients until they are well blended.
• Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press.
• They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter.
• In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook.
• Remove each one as it inflates and drain well on paper towels.
• For the Pickled Red Onions:.
• Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat.
• Drain and rinse in cold water to stop the cooking process.
• Place the onions in a glass container with lime juice, dried oregano and salt and pepper.
• Allow to sit for several hours before serving, they keep for one week refrigerated.
• Assemble Salbutes:.
• Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste.
• Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice.
• Serve immediately.

SAMBUCA SHRIMP

Steps:

• Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
• Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
• In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
• Add Sambuca and flambe, (if open flame, remove from heat).
• Reduce heat immediately and add the butter, garlic and cream mixture.
• Simmer for about 5 minutes and serve immediately.