Tag street food

Take “Street Food” Home with Parties That Cook’s Mini Arepas and Jalapeño Marmalade

It’s time to get excited for this Saturday’s Street Food Festival in San Francisco! To help you get amped, especially for those who will not be in San Francisco to taste the delicious Columbian bites from The Arepa Lady of New York, we’re giving you OUR VERY OWN recipe for Mini Arepas with Oaxaca Cheese and Jalapeno Marmalade! These fried little morsels of flavor are a favorite from our Cooking Classes — and you can catch them in action at upcoming classes in all PTC cities!

Mini Arepas with Oaxaca Cheese and Jalapeno Marmalade
This recipe can be found in our Ethnic Food and Appetizer Recipe Libraries

Ingredients
Arepas:
3 Tablespoons unsalted butter
1 1/4 cup milk
1 1/4 cup masa harina
1 Tablespoon granulated sugar
1 teaspoon kosher salt
1 1/2 cups Oaxaca cheese, grated, divided–half for dough and half for garnish
1/2 cup canola oil

Jalapeno Marmalade:
6 large jalapenos, stems and seeds removed
2/3 cup white vinegar
1 Tablespoon kosher salt
1 1/2 cups sugar

Cilantro for garnish

Methods/Steps
Make Arepa Dough: Preheat oven to 300°F. In a small sauce pan; melt the butter and the milk over moderately high heat. In a large bowl, mix the masa, sugar, salt, and half of the cheese together. Add the milk mixture and mix until a smooth dough forms. Cover and let the dough rest for 5 minutes.

Form Arepas: Roll the dough into little balls about the size of a large marble. Lightly flatten the balls between your palms to about a 1/4-inch thick. The flattened dough should be about the size of a silver dollar. Transfer the rounds to a sheet pan.

Fry Arepas: In a large sauté pan, heat canola oil until hot. Working in batches, add arepas to the pan (Do not overcrowd pan) and cook over moderate heat until golden on the outside but moist within, about 2 minutes per side. Transfer the cooked arepas onto a cooling rack placed over a sheet pan. Place in the oven to keep warm until ready to serve. Repeat with the remaining dough.

Make Marmalade: In a food processor, puree jalapenos, vinegar, and salt until smooth. In a small saucepan, heat jalapeno mixture on high heat and add sugar. Bring to a boil and let boil for 20 minutes, stirring occasionally. Allow mixture to cool briefly and then transfer to a small bowl.

Assemble: Remove the arepas from the oven. Spoon a dollop of marmalade into each arepa. Top with a little grated cheese and a tiny sprig of cilantro.

Serves/Makes
Makes about 24 Arepas

Recipe created by Parties That Cook | www.PartiesThatCook.com

Parties That Cook Eagerly Anticipates La Cocina’s Street Food Festival 2011

It’s baaaaaaack!

Here at Parties That Cook, the anticipation for this year’s San Francisco Street Food Festival is literally eating at us. La Cocina has done it again, bringing in the best of the best food vendors to the city. Mouthwatering aromas from mobile carts and brick-and-mortar establishments will fill the streets of the Mission District this Saturday, August 20th, 2011.

But WHY, you ask? (Does it really matter? It’s FREE!) La Cocina, “a non-profit incubator kitchen that provides affordable commercial kitchen space and industry-specific technical assistance to low-income and immigrant entrepreneurs who are launching, growing and formalizing food businesses”, is hosting 3rd annual Street Food Festival to celebrate “the taste, the heart and the commitment” of the diverse group of nearly 70 vendors. In fact, most of the revenue from this event goes straight to the vendors, providing their businesses with much-needed capital.

Our question to those near San Francisco: Why NOT stop by and support your local merchants this Saturday?

Check out the festival on Facebook, and keep an eye out for more updates to come after this weekend – including a recap of the 3rd annual Street Food Festival GAME!