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Saturday, August 17, 2013

Happy Crunch To All!


Hello dear friends:
First of all and foremost, I will like to apologize  for the sad posts in the last eight months.  You caught me at a a very difficult time in my life and it has not been easy at all to adjust.  I don't need to explain, because those of you who read my blog know what I have gone  through in my personal life.
I thank you all for bearing with me and who knows, maybe I've even helped a few who have gone through the same.  I love you all and once again , I thank you.

For a while I have wanted to share my chicken and chorizo croquettes.  I find they are really one of a kind.  Actually, its my mother's recipe, which I have  adapted a bit.  When times were tight, my mom would make these very often.  Instead of the bechamel sauce, she used mashed potatoes and I have also replaced the ham for chorizo.  The making of these croquettes have a few steps and might seem a bit tedious, but the outcome is so much worth it. FYI, the word croquette derives from  the french word croquer, meaning to crunch.


                                                           Chicken & Chorizo Croquettes




Ingredients:                                           Yield: approx. 15-20

4 chicken breasts, cooked, skinless, and boneless

1 1/2 chorizo (these are usually about 4-5 inches long)

1 medium onion

1 medium green bell pepper

Salt & pepper to taste

Bechamel sauce

5 eggs or more, beaten

Italian seasoned bread crumbs

vegetable oil  ( use your own judgement depending on how many croquettes to be fried)


Bechamel Sauce

4 tablespoons unsalted butter

4 tablespoons flour

2 cups whole milk

1 teaspoon salt

1/4 teaspoon black pepper

How to:

First, make the bechamel sauce. In medium sauce pan melt butter over medium heat.  Add flour and stir.  Add milk slowly and stirring constantly until it thickens.  Place aside to cool.

In pressure cooker, pour 6 cups water, add chicken breasts; cook in high pressure about 10-15 minutes.
Meanwhile, prepare your work site with beaten eggs bowl and bread crumbs on wax paper (easier to clean)  Once chicken is cooked, remove breasts from pressure cooker (reserve broth in fridge or freezer for other recipes).  It is better to use a grinder for this recipe.  I've used the food processor in the past and it does not work because it will create a paste almost impossible to shape as a croquette.
Grind chicken breasts, chorizo, onion, and bell pepper.  Mix well with wooden spoon or hands, add salt and pepper; add bechamel sauce.  Make sure all is well incorporated and refrigerate mixture for 1/2 hour.

Remove from fridge and start shaping into roller shape.  If mixture is not easy to maneuver, add breadcrumbs by the tablespoon.  Be careful, you don't want too many crumbs in the mixture.
As you roller shape croquettes, cover with breadcrumbs followed by eggs and breadcrumbs, again.  Keep on with this process until all mixture is gone.  Place prepared croquettes in fridge until time for frying.  Fry them in medium high heat and turn them with a fork for even frying.

Your imagination is infinite for making croquettes.  Meat, fish, ham.  Croquettes can be eaten hot or cold. You can keep these in the fridge and fry them as you like or they can be frozen unfried for later consumption. Kids love them.  Try them and let me know.
Any questions, email me at rosycooks@gmail.com.

Enjoy!

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