Shakewell Restaurant Recipe: Croquetas de bacalao
Croquetas de bacalao Base
1ea bay leaves
14ea medium potatoes- (5-6 pounds) quartered
1/4 c. Olive oil
1/4 c. Garlic – minced
1c whole milk
1c flour
2ea egg yolks
1/4 c parsley – minced
Salt and pepper to taste
Place potatoes in a pot covered with cold water, salt and bay leaves. Bring to a boil and cook until potatoes are fork tender. Drain and remove liquid.
In a skillet, heat a small amount of olive oil over medium-low heat, add minced garlic, and saute for 1 to 2 minutes. Do not allow to brown. Remove and set aside.
In a saucepan, bring milk with the remaining olive oil to a boil and quickly whisk in flour to prevent lumps from forming, cook on low heat until the mixture pulls away clean from the edges of the pot. Mixture should resemble thick paste. Whisk yolks into hot mixture.
Place together in a bowl the mashed potatoes, garlic and parsley. Add milk and yolk batter and mix thoroughly. Salt and pepper to taste.
Croquetas de bacalao
1 recipe croquet base
2# bacalao – salt cod
2t bay leaf
2 t. Fennel pollen
1 pinches cayenne
Soak the bacalao for 2 days in cold water, water must be changed 2 times each day before using. Place the soaked bacalao in a pot with a bay leaf, cover with cold water and bring to a simmer. Cook until fish is cooked and easily flaked. Drain water and flake fish in a bowl. Add cayenne, fennel pollen and season with salt. The amount of salt will very depending on the flavor of the fish. Once the fish is well seasoned and has cooled, add ½ a recipe of croquet base and fold in the fish mixture. Be sure to cook off a small amount and taste for seasoning before putting the mix in an air tight container and storing in the refrigerator.
FRY @ 375
Shakewell Restaurant Recipe: Chicken and almond albondigas small version
Chicken and almond albondigas
2lbs ground chicken
1c. Yellow onion – fine diced
1t. Garlic – minced
1t. Ground cumin
2t. Smoked paprika
2t. Chopped almonds
2t. Chopped parsley
2t. Chopped marjoram
1t. Hungarian paprika
2t. Kosher salt
¼ c. Diced white bread – soaked in cream
2t. Evoo
¼ c. Heavy cream
2c. Cooking oil
Trim the crust of the ciabatta bread, dice in cubes and cover with heavy cream. Allow bread to soak for 1 day. Sautee the onions and garlic until translucent and set a side to cool. Squeeze the bread and place in the robo coupe. Add the spices, herbs, almonds, 2lbs of ground chicken, cream, evoo and puree until smooth. In a bowl, combine the remaining ground chicken, pureed mixture, and sauteed onions and garlic until thoroughly mixed. Form golf ball size balls with the meat and place on cookie sheet.
Heat oil in a cast-iron skillet; fry the albondigas on all sides until golden brown place into the braising sauce bake in oven for 10 minutes at 350 degrees.
Garnish with fresh marjoram, extra virgin olive oil and chopped almonds.
