Xango Desert

Well, my search for a xango recipe did not produce an authentic recipe. I did find a copycat recipe for Applebee’s Chimicheesecake, but the first batch was a flop. Since my daughter Kendra was counting on me to make Xangos for her birthday dinner, I scrambled to modify the copycat recipe (Source: http://www.recipezaar.com) and this is what I came up with. All I did really was increase the cream cheese and change the apples to pie filling. I added a little bit more sugar and an extra egg and a little more flour. Come to think of it, I added some “chilling” to the process as well. My critics (Sarah, Kendra, Ashley, Buck and Melissa) said that I hit the mark!

What are Xangos? I am not referring to the Mangosteen fruit juice in which some like to mix with rum (although such a drink would have been welcomed when I was struggling with the first batch!). Xango is a Mexican dessert that has a cream cheese mix that is rolled in a tortilla and then deep fried. Well, I’m kind of guessing because, although a favorite in many Mexican restaurants, most recipes are carefully guarded and not readily available. If you want to try homemade Xangos, I think that you will enjoy this recipe. They were a hit as desert for Kendra’s birthday, and I have been informed that they are well worth doing again.

This recipe is party size! Put leftovers in the refrigerator and just later warm them in the microwave.

Category: Desert
Prep Time: Approximately 1 1/2 Hours
Cooking Style: Deep Fry and Bake
Complexity: Easy
Servings: 10-20
Date: March 7, 2009

20	ea	Flour Tortillas	Size is 6 1/2 inch
24	oz	Cream Cheese	Room temperature
20	oz	Apple Pie Filling	See SMART POINTS for another flavorful idea!
1 1/4	cup	Sugar
7	Tbs	Flour
3	ea	Eggs	Beaten
3	tsp	Vanilla Extract
1/2	cup	Almond Toffee Pieces	Optional-I didn’t use
3	Tbs	Ground Cinnamon
1	ea	Caramel Topping (Bottle)
		Peanut Oil, Refined	See SMART POINTS for cooking oil cautions/selection
1	ea	Vanilla Ice Cream

SMART POINTS

1. Cooking Oil Caution/Selection: I chose peanut oil because it has a high smoke point. In other words, the oil can be heated to a much higher temperature before it smokes or burns. For the Xangos, I wanted a very hot oil so I could deep fry the Xangos quickly—or have them golden brown within seconds! Doing so avoids an oily or soggy desert!

I just realized that if you do use the peanut oil, be certain that anyone consuming the Xangos does not have a peanut allergy. I read that cooking in refined peanut oils rarely causes an allergic reactions in those with nut allergies (Source: http://www.users.globalnet.co.uk/~aair/nuts.htm#PNUTOIL), but I strongly urge you to avoid cooking in peanut oil if one of your guests has a nut allergy. Unrefined peanut oils (i.e. gourmet peanut oil) are extremely dangerous for those with nut allergies; foods cooked in the unrefined oils could cause a severe reaction. Even poorly refined peanut oils could cause a severe reaction. If you are uncertain whether your guests have a nut allergy, then I strongly recommend avoiding the use of peanut oil. Find a substitute with a high smoke point. I found a website that lists smoke points for cooking oils (see: http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm). It appears that refined safflower oil has a similar smoke point as peanut oil and is known for being flavorless and colorless. I may choose safflower oil next time myself based on what I read.

2. Banana Xangos: Although these Xangos are made with apple filling, I read that others use bananas in Xangos. Someday I plan to do this same recipe but substitute three ripened bananas for the apple filling. Instead of caramel, I plan to drizzle melted fudge topping over the xangos.

Preparing Xangos for Cooking:

1. Using an electric beater, beat the cream cheese until fluffy and then add 3/4 cup of sugar, the eggs, flour and vanilla extract. Beat mixture until it’s well blended.

2. Fold in the apple pie filling (and optional almond toffee pieces, if using) into the cheese mixture. Don’t use the electric mixer; mix well with spoon and chop the bigger apple pieces as you mix.

3. Place bowl in the freezer for 5-10 minutes to firm up some.

Preparing Topping and Filling Xangos:

4. While filling is in the freezer, mix the remaining1/2 cup of sugar and cinnamon and set aside.

5. Remove the filling from the freezer and on each tortilla, spoon filling into the center (approximately 1 1/2 tablespoons…enough to fill, but not too much that you won’t be to seal the xangos). Fold one side over to the center, and slightly press the filling to distribute it evenly under the fold. Then fold the left and right sides in and roll to seal the cheese mixture into the tortilla. So, what you end up with is like a small cream cheese filled burrito. Sides are tucked in to prevent leakage.

6. Put the Xangos in the freezer to firm up the centers.

Cooking:

7. If you have a deep fryer, heat peanut oil in deep fryer. If you don’t have a deep fryer, grab a medium sized pot and add approximately 3-4 inches of oil. Heat oil to a deep frying temperature, but not to the point of smoking.

8. Pre-heat oven to 350 degrees.

9. Remove the Xangos from the freezer. If you are using a deep fryer with a basket, set several Xangos in the basket with the fold side down. SLOWLY submerge basket into the oil. If you go to fast, the xango will open up or blow up like a balloon. Deep fry the xango until it is a slight golden brown. They brown quickly if the oil is at the correct temperature…maybe 20-30 seconds if I recall correctly.

I used the pot method. I grabbed the xango with metal tongs and slowly submerged the xango into the oil. I was able to hold the xango closed, or in other words, prevent it from unwrapping. Deep fry the xango until it is a slight golden brown.

Remove the xango from the oil, let excess oil drip back into the pot/deep fryer and set the xango on a cookie sheet.

10. Once all the Xangos have been deep fried, place the cookie sheet with all the Xangos into the oven and bake at 350 for 20-25 minutes. I found that 20 minutes was perfect.

11. Remove Xangos from the oven and sprinkle the sugar/cinnamon mixture over the Xangos.

12. Let the Xangos cool for 10-15 minutes and then drizzle the caramel topping over each xango.

Serve warm with vanilla ice cream!

Enjoy!

Shef D

Recipe: Sweet Potato Fries

Sweet potatoes are not just for Thanksgiving anymore! I can’t take the credit for this recipe. I don’t know the source or where I got it, but I know it’s not mine. It’s great and packed with nutrition. Check out sweet potatoes at www.whfoods.com.

Category: Vegetable
Prep Time: Approximately 1 Hour
Cooking Style: Conventional Oven or Outdoor Grill
Complexity: Easy
Servings: 4+
Date: January 6, 2009

1-2	ea	Sweet Potato (Large)	Peeled and cut into “French fry” pieces. American fry cut is ok, too!
4	Tbs	Extra Virgin Olive Oil
1-2	Tbs	Mrs. Dash Grilling Blends, Chicken	Substitute other favorite flavors

SMART POINTS!

1. I put together a food plan each week. I designed it to substitute foods that are on the American Dietetic Association’s (www.eatright.org) pyramid based on what type of food I want to eat in a week and the amounts. The website www.webmd.com has a tool for setting up a healthy food plan based on the ADA’s pyramid. I follow the sales at my favorite supermarket and purchase foods on sale that fit my weekly plan. The key to eating right is to understanding your body’s needs to either get healthy and/or stay healthy!

2. Make sure that the sweet potatoes don’t start to smoke. You don’t want the extra virgin olive oil to start to burn. George Mateljan (www.whfoods.com) says the smoke from oil is toxic.

3. Prepare enough of this recipe so you have extra to take to work and heat the sweet potatoes in the microwave for a mid-morning or afternoon snack.

Sweet Potato Preparation: Put the sweet potatoes in a bowl and mix in the extra virgin olive oil and Mrs. Dash seasoning. Set aside for 15-30 minutes. Stir occasionally.

Cooking:

1. Preheat the oven to 375 degrees.

2. Place the sweet potatoes on a cookie sheet and bake for 20-30 minutes (until soft).

3. Let the sweet potatoes cool for 10 minutes before serving.

Serve as a healthy snack or with your favorite main dish. I served them with some homemade sauerkraut and lean ham tonight, and it was an awesome meal!

Enjoy!

Shef D

Recipe: Rutabaga

If you’re thinking about making mashed potatoes, consider making a rutabaga instead. Refer to the bottom of this blog for links to compare how a rutabaga is packed with nutritional benefits over a potato. Not a bad substitute, eh? I’ve added flax seed to boost the health benefits from this dish!

Category: Vegetable
Prep Time: Approximately 45 Minutes
Cooking Style: Stove Top
Complexity: Easy
Servings: 2
Date: January 4, 2009

1	ea	Rutabaga (Large)	Peeled and cut into 1” pieces
4	ea	Chicken Bouillon Cubes
1	Tbs	Flax Seed	Ground
3/4	cup	Vanilla Flavored Soy Milk
1/2	Pkt (1oz)	Hidden Valley Ranch Salad Dressing & Season Mix	Found in the salad dressing section at Meijer.

Cooking:

1. Add chicken bouillon cubes and rutabaga to a pot with water. (Enough water so the rutabaga is floating about 2-3” from bottom of pot). Boil until pieces are soft. (Stir once boiling to disperse bouillon).

2. Drain water from rutabaga using a colander.

3. Add ranch seasoning mix, flax seed and soy milk and beat with a mixer until the texture is similar to mashed potatoes.

4. Add sea salt and fresh, ground pepper to taste.

Compare the Health Benefits of a Rutabaga versus a Potato:

Rutabaga: http://caloriecount.about.com/calories-rutabagas-i11436

Potato: http://caloriecount.about.com/calories-potatoes-boiled-i11367

Enjoy!

Shef D

Recipe: Grilled Salmon

People not fond of salmon even enjoy the taste when I grill it using this baste and cooking method. My mom called my aunt one time to ask how she prepares salmon and her response was “We always use Dennis’s recipe!” I get a chuckle when I think about this story.

Category: Fish
Prep Time: Approximately 1.5 Hours
Cooking Style: Charcoal or Gas Grill
Complexity: Easy
Servings: 4
Date: January 4, 2009

4	ea	Salmon Fillets
1	ea	Butter or Margarine (Stick)
1 1/2	Tbs	Horseradish (100%)
1	ea	Lemon	Halved
1	Tbs	Honey
3/4	cup	Soy Sauce
2	Tbs	Worcestershire Sauce
1	tsp	Garlic (Fresh)
1	tsp	Onion Powder
1	cup	Wood Chips	Hickory or Apple (My preference is Apple)

SMART POINTS!

1. I love to grill with old fashioned charcoal. Whether you use charcoal or a gas grill, you only want to have the heat on one side. I’m an indirect cooking fan when it comes to grilling outside.

2. If you think this baste is good with salmon, try it with tuna, shark, or swordfish! You won’t be disappointed. (I’ve even used this baste on chicken and pork chops with great results. I probably gave away my business opportunity by sharing this recipe!)

Preparing Salmon:

1. Rinse salmon and cut out the mud vein. It’s really not “mud”; it’s the dark meat down the center of the filet on the side that had the skin. This meat in the fillet gives it the strong “fishy” taste.

2. The mud vein is easily removed by angling a sharp knife and cutting on both sides of the dark meat being careful not to cut through the fillet. You want to cut a “V”.

3. After cutting the “V”, grab either end and cut as you lift the vein from the fillet. Give the vein to your cat; you’ll be its hero!

4. Poke holes in and spray aluminum foil with non-stick cooking spray. Lay salmon fillets on foil.

Wood chips: Soak the wood chips in water for a minimum of 15 minutes.

Baste: Put the butter, horseradish, honey, soy sauce, garlic, onion powder, and worcestershire sauce in a pot. Take both sides of the lemon and squeeze all the juices into the pot. Tear or cut up one of the halves of lemon peels and throw the pieces into the pot. Heat this mixture on the stove on high heat until it almost boils over. Stir as the liquids heat. I let the sudsy boil reach the rim of the pot; this is how I know it’s done. Remove from the heat and set aside to cool.

Cooking:

1. Heat one side of the grill. High with gas/glowing, grey coals with charcoal.
2. Stick a metal can filled with water (leave room so it doesn’t boil over) on the hot side of the grill. Heat to a boil. I always do this regardless of what I’m grilling to help prevent food from getting too dry. Steam helps with the cooking process as well!
3. Set the salmon (on the foil) over the hot side of the grill. Cover the grill and let the salmon heat until the fat boils to the surface of the salmon fillets.
4. Take your baster and push the fat into the hot coals/fire. Toxins are stored in the fat. I’m not sure if pushing the fat into the fire reduces toxins, but it certainly helps improve the taste of the salmon!
5. After pushing the fat into the fire, I rotate the grate on the grill which moves the salmon to the opposite side away from the hot coals or fire. The remaining cooking process is done with indirect heat.
6. Take the baste and your basting brush, and “dab” on a generous portion which covers the fillets. I splash some of the baste on the hot side of the grill to create smoke from the baste which adds to the flavor of the salmon.
7. At this time, remove the woodchips from the water and throw them on the coals (charcoal) or on the grid above the flames if your using a gas grill. Return the cover to the grill and close the vents. You want to create a dense smoke in the grill.
8. I let the smoke go for about 10 minutes and then I remove the lid and dab on more baste. I then offset my charcoal grill cover and open up the vents again so the coals get glowing hot again. I want the applied baste to sizzle on the foil. I’ll continue from this point by applying the baste generously until it is gone.
9. Once the baste is gone, I’ll let the baste evaporate off the salmon and foil a little. This is when I bring the salmon into the house. If I’m not ready to serve it, I’ll wrap it in foil and let it sit on the counter.
10. Add sea salt and fresh, ground pepper to taste (Lemon pepper is also good).

This is by far our favorite way to eat salmon!

Enjoy!

Shef D