Cinnamon Casabitos With Fudge Sauce Mamba And Flaky Sea Salt Recipes

CINNAMON CASABITOS WITH FUDGE SAUCE, MAMBA AND FLAKY SEA SALT

Steps:

• For the casabitos: Grate the yuca on the small holes of a box grater. You will end up with about 2 1/2 packed cups.
• Wrap the yuca in a cheesecloth or jelly strainer bag and wring out all the liquid to yield about 1 3/4 cups yuca resembling damp pre-grated Cheddar cheese; discard the liquid. The yuca should be damp enough to form a tight ball when squeezed. Wringing out the liquid is a very important step to achieve crisp casabitos. Place the yuca in a large bowl. Add the cinnamon, nutmeg and salt and work thoroughly into the yuca with your hands. Let this dough rest for 5 minutes.
• For the mamba: Meanwhile, combine the peanuts, oil, coconut sugar, paprika, cayenne and cumin in a blender. Blend for about 3 minutes, scraping down the sides as necessary, until the sauce is mostly smooth with some visible pieces of peanuts. Set aside until ready to serve.
• Continue making the casabitos: Divide the dough into 14 to 18 balls, each 25 to 27 grams (0.9 ounces; the size of a small-medium meatball).
• Grab a sheet of parchment paper, place 1 ball in the center and fold the parchment over it. Press down with your palm to flatten the ball, then roll it about 1/4 inch thick with a rolling pin. Open the parchment and cut the dough with a 3-inch pastry ring or biscuit cutter. Scrape away the excess dough and place the disk on a baking sheet. Repeat with the remaining balls.
• Heat a medium nonstick skillet over medium to high heat. Once it's hot, add 4 or 5 casabitos to the dry skillet without overcrowding. Cook for 3 to 4 minutes, then flip and cook, watching the casabitos carefully and adjusting the heat to avoid burning, until browned on the bottom, 3 to 4 minutes. Flip once more and cook until the other side is browned, about 1 more minute. The casabitos will have a frosted white look to them with some charred spots. Transfer the casabitos to a baking sheet lined with a wire rack after they cook, so they can crisp as they cool. (Alternatively, bake the casabitos for 10 minutes in an oven preheated to 415 degrees F, flipping them halfway through. I prefer the stovetop method because the casabitos will last longer.)
• For the fudge sauce: Combine the cacao powder, coconut oil, coconut sugar, maple syrup, oat milk, vanilla extract and salt in a small saucepan over low to medium heat. Cook, whisking constantly, for 1 to 2 minutes until it reaches your desired consistency and is thick enough to coat the casabitos. Remove from the heat.
• For finishing: Dip each casabito into the fudge sauce to coat just one half, leaving the other half uncoated. Transfer to a wire rack.
• Transfer the mamba to a pastry bag or a resealable plastic bag with a tip snipped off. Pipe dots or 2 or 3 lines of mamba onto the top side of the fudge coating on each casabito. Sprinkle with flaky sea salt.
• Serve immediately and enjoy the casabitos for breakfast or a snack. Store any remaining casabitos in an airtight container at room temperature for up to 3 days.

MINI BITTERSWEET CHOCOLATE CHIP COOKIES WITH FLAKY SEA SALT

Steps:

• Pulse the oats in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the oats with the cake flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl.
• Cream the brown sugar, butter and granulated sugar in a mixer fitted with a paddle attachment on medium speed until very light, about 5 minutes. Beat in the egg, mixing well. Beat in the vanilla. Reduce the speed to low, add the flour mixture and mix until combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough 1 teaspoonful at a time into balls and place 1 inch apart on the baking sheets. Sprinkle lightly with the sea salt. Bake, rotating sheets from back to front and top to bottom halfway through, until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes. Cool 10 minutes on the sheet on a rack, then transfer the cookies to the rack and cool for as long as you can resist. Continue with the remaining dough.

STEAK "FRIED" ON SEA SALT

Steps:

• Cover the bottom of a saute pan with 1/4 inch/1/2 cm coarse sea salt. Set over very high heat. When hot (you should hear it crackle), lay on the meat and "fry" on both sides to the doneness of your liking. It will make a brown crust and have lovely flavor.
• Serve with stewed tomatoes or whipped potatoes with lots of butter and milk.