Tepkeños, Filled fingers

TepkeñosAll Natural (No Preservatives) Frozen (0°F / -18 °C)

12 BOX / 24 BOX / 120 BOX

TWO BITES OF UNIQUES FLAVOR AND DELICATE CRISPY TEXTURE WITH CREAMY INTERIOR, TEPKENOS TRADITIONAL FROM PANAMA, NOW IN USA! SWEET, SAVORY ANY OCATION! LETS CELEBRATE WITH TEPKENOS! IDEAL FOR: Bar, Tavern, Casual Dining, College & University, Deli, Sandwich Shop, Family Dining, Hotel, Resort, Quickserve, Supermarket / Bars, parties, casual dining delis, family meals ,gourmets, stores, specialty stores, supermarkets, restaurants, banquets. FLAVORS: WHITE CHEESE SWISS CHEESE GOUDA CHEESE AMERICAN CHEESE COCOA AND HAZELNUT CREAM DULCE DE LECHE CREAM CHEESE WITH GUAVA “JALEA” GOAT CHEESE WITH “AJI” PEPPER BLUE CHEESE WITH “AJI” PEPPER SMOKED SALMON AND CREAM CHEESE PROSCIUTTO AND CREAM CHEESE SMOKED TURKEY BREAST WITH WITH CREAM CHEESE MANCHEGO CHEESE WITH SPANISH CHORIZO PEANUT BUTTER AND JELIE COOKING INSTRUCTIONS Let product thaw 3 to 4 minutes Preheat oil to 350°F (180 °C Once oil is hot, bring to medium heat and deep fry filled fingers for 2-3 minutes turning them frequently until desired color and crispness is · Remove From Oil, Strain and Enjoy

Tapenades by Shiogourmet

Tapenades 

 

Dulce de leche cheesecake

Dulce de leche cheesecake

SERVINGS: 10 

. Vegetable oil, for brushing

. 25 chocolate Oreo cookies crushed

. 1/4 cup light brown sugar

. 1/4 teaspoon cinnamon

. 4 tablespoons unsalted butter, melted

. 7 ounces fresh cream cheese (Philadelfia), softened

. 4 ounces of dulce de leche

. 1 1/2 cups heavy cream

. 1/3 cup plus 1/4 cup granulated sugar



1.Lightly brush a 10 individual pan with vegetable oil. In a food processor, pulse the Oreos cookies, brown sugar and cinnamon to fine crumbs. Add the butter and process until the crumbs are moistened. Press the crumbs over the bottom of the pans and refrigerate until firm, 30 minutes.

2. In a bowl, beat the cheese with the dulce de leche until creamed . Add the cream and beat until the mixture is very firm, about 3 minutes. Add 1/3 cup of the granulated sugar; beat until the mixture is smooth and slightly softened, about 2 minutes. Pour the batter over the crust. Refrigerate until well chilled, at least 5 hours or preferably overnight.

Run a small, thin knife around the edge of the springform pan and remove the ring.

“Pan de queso” with spicy chimichurri

“Pan de queso” with spicy chimichurri 

2 ½ cups yuca starch (sometimes also called yuca flour) or tapioca starch

4 cups grated mozzarella cheese

1 tsp baking powder

Pinch of salt

1 stick of butter, room temperature, cut into 8 pieces

2 large eggs

Optional 1-2 tbs water, if needed

4oz of spicy chimichurri

Preparation:

          1.  Combine the yuca starch or flour, cheese, baking powder and salt in a 
food processor, blend to mix well.
2.   Add the butter and eggs
3.   Mix until small dough balls begin to form, if it’s too dry add 1-2 tbs of water.
4.   Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
5.  Pre-heat the oven to 500 F .
6.   Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
7. Bake immediately or store in the fridge until ready to bake.
8. Bake for about 7 minutes and turn on broiler until the breads are golden, 
about 3-5 minutes.
Serve immediately with a spoon of spicy chimichurri

Smoked cheddar cheese scone with smoked chimichurri

Smoked cheddar cheese scone with smoked chimichurri

Servings : 8

             200g/7 oz self raising flour

             1/4 tsp salt

             1/2 tsp mustard powder

             1/2 tsp cayenne pepper

             40g/1 1/2 oz butter

             60g/2 oz grated strong smoked cheddar cheese

             4 oz of smoked chimichurri

             100ml (3 1/2 fl oz) milk

1. Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.

2. Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.

3. Cut the butter into small pieces and add to flour

4. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese.

5. Add the milk gradually, stirring well with a knife until the mixture begins to stick together.

6. With your hands, knead the mixture gently to form a soft smooth dough.

7. On a floured surface flatten or roll the dough to about 3cm thick round.

8. Use a 5cm round cutter to cut out individual scones.

9. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.

10. Cook for about 10-15 mins until golden. Cool slightly before serving.

11. Serve with a spoon smoked chimichurri on top.