Caribbean Classic: Papas Rellenas with Von Diaz | Recipe Drop | Food52
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- čas přidán 6. 08. 2024
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Papas Rellenas:
"Enjoyed across Latin America, papas rellenas are sinful. Potatoes are boiled and mashed, then stuffed with seasoned ground beef, formed into balls, and fried. They’re laborious to make, so they’re most commonly sold at cuchifrito stands in the Dominican Republic and Puerto Rico-as well as Caribbean diaspora enclaves such as Chicago, Miami, and New York’s East Harlem-instead of made at home. But they are worth the effort, as they freeze well and can be pulled out any time for company. While these may seem like a snack, they are quite filling." - César Pérez
Get Von Diaz's book ISLAS here: www.vondiaz.com/books
CHAPTERS:
00:00 - Introduction
00:46 - Peeling the Potatoes
02:38 - Making the Picadillo
06:29 - PR vs DR Papas Rellenas
08:39 - Creating the Mashed Potatoes
10:54 - Von Diaz's First Cookbook
11:57 - Von's Tips for Frying
13:12 - Stuffing the Potatoes
14:14 - Puerto Rican History in Cocina Criolla
15:33 - Dredging the Rellenas
16:40 - Fry Time!
19:00 - Tasting
GET THE RECIPE:
Papas Rellenas (Picadillo-Stuffed Potato Fritters): food52.com/recipes/90260-papa...
PRODUCTS FEATURED IN THIS VIDEO:
ISLAS: www.vondiaz.com/books
Peugeot Paris Line Pepper Mill: food52.com/shop/products/1138...
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This video was a joy to watch. Love seeing my people and my food getting some love ❤🇵🇷 more please.
One of my favourite yum cha/dimsum dishes is a dumpling that’s similar to this- seasoned meat inside a taro based “dough” which is deep fried!🥰
Von Diaz is a delight! Very informative and passionate about her culture and cuisine, thank you for having her on
Definitely getting Von's books. She seems la joya.
Hey César & Von! I’ve had a similar version of this dish but it was a baseball size meatball covered with mashed potatoes. I want to say the chef was Colombian.
Von…say Y’ALL all you want 😉
Que cosa más rica! I haven't had a papá rellena in years. This video will become my inspiration 😊
My mother’s family comes from Baghdad, and there is a Jewish recipe called Kibbeh Pateta, which is basically the same recipe, but different seasoning. You can fry it, but normally we would cook it as soup dumplings.
It's the "bendito" for me
Would love to see more of this duo exploring this cookbook! 🫶🏽🇭🇹/🇩🇴
They look delicious! Please send a dozen to my table. 🤭
I love these. A restaurant near me has them on the menu and they are delicious.
gotta say the papa rellena is not just a caribbean dish, it's really a latin american dish. they are considered a part of the standard repertoire here in peru but, as i understand, they are also also widespread all over south america.
I always thought they were Peruvian. I've only eaten them in Peru and I've traveled all over Latin America.
@@BoBo-ti6jhI had them in Bolivia, and I too thought they were popular in that region.
It’s true! Definitely a unifying food throughout Latin America!
It's PUERTO RICAN 🇵🇷 ❤❤❤
that's so interesting, thank you for sharing that! I've only ever eaten these at Cuban restaurants so i had no idea they were so widespread
Loved this episode. Von was awesome. As a fellow Georgian, yes girl that is always the way. 😂
Yum! 😋
Papas Rellenas aside, I leared:
- I really like the two presenters, they seem really cool people.
- I wish I had access to the Puerto Rican plant (Culantro?) they mention as core and the paste they use for the Picadillo
- I want to visit Puerto Rico and Domonican Republic
Cilantro is also known as coriander depending on where you live. It's used in lots of cuisines throughout the world
@@barbarar5869 I feel very silly now, Culantro is cilantro, I failed to notice.
@@eshvartz Culantro is _not_ the same as cilantro. Different plants.
@@eshvartzNo, you were right. Culantro and cilantro are two different herbs.
@@barbarar5869Here we’re talking about culantro, not cilantro. It’s a different herb.
This dish hints of arincelli? (Spelling wrong) The Italian rice balls. This is a recipe for detail oriented cooks. Looks good.
Arancini
Such a delicious looking recipe! Any ideas on what people should use if they're allergic to nightshades (potato family)?
Around 8:50 they mention alternatives
@@ivano8 Oh my goodness! I missed that! Thanks, I went back and watched it cassava is probably what I'll use.
Wonderful video! Can you please mix the voice sounds to be louder in the future? I feel like the kitchen sounds were so much louder than the voices.
“RELLENOS DE PAPAS”
2” cubes so you will have plenty papas. Salt
“Ciegos=Skimpy”
although the meat filling flavourings are slightly different, these are so reminiscent of Iraqi Jewish kubbeh batata ... droool
This would be so much easier as arancini
@@cesar.ramon.perez.medero Is it completely different? Stuffed fried starch? I mean you can see the similarity. Just saying... no hate on the recipe, looks delicious.
@@cesar.ramon.perez.medero Also I have really enjoyed your series on Food52, easily my favorite!
@@frothywalrusI apologize, I misread your tone. I gotta say I’ve had a little trouble with arancini in the past so I’m open to tips! Thank you for watching and the support! Sorry again for misunderstanding. ❤️
The papas look wonderful. I’ll make some as soon as I can.
Just a comment: I would really really appreciate seeing a chef discard the bad spots on vegetables like the bruised spots on the potatoes as they were being prepared. I always remove them because it can affect the flavour, the texture, etc.
Thank you! Please try them.
Respectfully, I disagree with the second part. A lot of these practices are performed because it’s just what we were taught. I’ve had to unlearn a lot of superstitions and practices that just weren’t factual. If there was a very bruised or damaged part of the potato, of course, but no potato is perfect. However, to each their own and you’re the boss in your kitchen.