| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Spanish |
Taste1 |
8 |
servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1 |
c |
Grated Spanish cheese; such as Tetilla or |
|
|
Manchego (not too aged); or Swiss or |
|
|
Gouda cheese |
| 1 |
ds |
Cayenne pepper |
| 3 |
ts |
Flour |
| 8 |
|
Half-inch cubes chorizo |
|
|
Oil; for frying |
| 8 |
|
Quarter-inch-thick pieces pickled cucumber |
INSTRUCTIONS
Beat the egg whites until stiff but not dry. Stir in the cheese,
cayenne and flour. With floured hands shape into walnut-sized balls
and press a cube of chorizo into the center. Heat the oil at least
1/2-inch deep to about 390 to 400 degrees and fry until golden. Drain
on paper towels. Or better, use a deep fryer. (May be kept warm in a
200 degree oven for up to 30 minutes). Spear a cucumber piece on top
of each cheese puff with a toothpick. This recipe yields 8 puffs.
Recipe Source: TASTE with David Rosengarten Adapted from a recipe by
Penelope Casas From the TV FOOD NETWORK - (Show # TS-1G27 broadcast
01-14-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-28-1998
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.
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