Tapas Fried Dough Balls With Fiery Salsa Food

QUICK HOT SALSA

Steps:

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

PIERNAS DE POLLO - SPANISH-STYLE CHICKEN LEGS.

Steps:

• Preheat oven to 300 degrees.
• Dredge chicken legs in the flour.
• In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
• Remove from pan.
• Pour off excess oil (but don't mop out all of the oil).
• Return pan to medium heat and saute the onion and garlic until the onion is transparent.
• Add tomatoes and cook for about 15 minutes.
• Remove this mixture from the heat and add to a blender or food processor.
• Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
• Season with salt and pepper.
• Arrange chicken legs in a baking dish and cover with tomato sauce.
• Cover with aluminum foil and bake for 1 hour.
• Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
• Serve immediately.

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.

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.

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.