Hi there!
Foodie Challenge Yuca has come to an end, but we wanted to share the yummy recipes that were made and tast-tested by the team...including David. Thanks for all of your entries!
--Amy, Foodie Friend
Casava Cake
Posted by Trang
Ingredients:
2 (16-oz) packages of frozen grated casava, thawed (available at most Asian food markets)
1 (14-oz) can of coconut milk
1 (14-oz) can condensed milk
1 cup sugar
1 tsp vanilla
Directions:
Preheat the oven to 350°F.
Mix all the ingredients together in a bowl and pour the mixture into a 9” x 13” pan. Bake for about 40–50 minutes, or until the top is golden brown. Remove the cake from the oven and let it cool for 30 minutes. Cut it into squares, wedges, etc.
*This cake is best served warm and can be reheated in the microwave oven. It’s also good room temperature.
*Variation: to make it more tropical, add 1 cup of grated frozen coconut.
Garlic & Onion Smashed Yuca
Posted by SherryPA
Ingredients:
3 bags peeled, frozen yuca
3 sticks butter
2 Tbsp garlic, minced
1 medium-sized yellow onion, minced
Salt and pepper, to taste
Directions:
Boil the yuca for 25 minutes, or until tender.
Meanwhile, sauté the onions in butter. Add the garlic after the onions are caramelized and cook until tender.
Drain the boiled yuca and return it to the pan. Add the garlic, onion, and butter mixture, then season with salt and pepper, to taste.
Yuca Nut Pie— Honorable Mention!
Posted by JessileeV286
Ingredients:
1 cup cooked, mashed, and cooled yuca
2 cups sugar (all white or a white/brown blend)
1/2 cup melted butter
3 eggs, lightly beaten
1 (5-oz) can evaporated milk
3 Tbsp white cornmeal
3/4 cup flaked coconut
2 Tbsp bourbon vanilla
Handful of pecan halves
Directions:
To cook the yuca, peel, remove the stringy core, and cube. Boil in salted water for 20–30 minutes, depending on the size of your cubes. (I cut the yuca into very small pieces and I use my pastry cutter to mash the yuca. Immediately submerge the tool into hot soapy water after mashing, as yuca is very sticky.)
While the yuca is cooking, preheat the oven to 375°F.
Combine every ingredient, except the pecans, and pour it into the pie shell. Complete the pie by placing pecan halves on top in a special design, or evenly spaced. Bake for 30 minutes, or until a knife inserted in the center comes out clean.
Yuca Hash – Winning Recipe!
Posted by Wanda and Charlie B
Ingredients:
3 Tbsp unsalted butter, divided
1 tsp salt
Water, enough to cover yuca
1 to 1-1/2 lbs yuca, washed, peeled, and diced into 1/2” chunks
1 tsp pepper
1 can diced tomatoes with green chilies (hot or mild)
2 celery stalks, diced
1 small onion, diced
8 oz Baby Bella mushrooms, chopped
1 tsp hot pepper flakes (optional )
1/2 cup cheddar cheese, shredded
Directions:
In a large, deep-sided skillet, combine 1 tablespoon butter, salt, and water. Bring the mixture to a boil.
Add the yuca chunks and reduce the heat to medium. Cook only until fork tender, about 25–30 minutes. (You don’t want the yuca to be falling apart.) Drain the yuca and set it aside.
Return the skillet to the stove and melt the remaining butter. Add the mushrooms, onions, and celery and cook until tender. Add the pepper, hot pepper flakes, and the tomatoes and cook for 4–5 minutes. Add the yuca and cook until hot. Top with cheese and enjoy!
Sweet and Spiced Yuca Fritters
Posted by sonykarate
Ingredients:
Fritters:
2-1/2 lbs yuca
3 egg yolks
2 Tbsp sugar
1 tsp salt
Neutral-tasting oil (like canola), for frying
Spiced Syrup:
1/2 cup sugar
1/3 cup packed dark brown sugar
1/2 cup water
1 cinnamon stick
1 tsp whole cloves
Powdered sugar, for dusting (optional)
Directions:
To prepare the fritters, peel the yuca and boil until tender. Remove the stringy veins then mash until smooth.
Separate 3 eggs (only the yolks will be used in this recipe) and whisk the yolks with the sugar and salt. Combine this mixture with the mashed yuca and stir until well incorporated.
In a deep fryer or heavy, deep-sided skillet, heat the oil until it reaches 325-350°F.
Use a spoon to scoop and form the yuca into 1” balls. Place the balls on a plate or cookie sheet until ready to fry. Carefully place the yuca balls into the hot oil, taking care to not crowd the pan. Fry until the fitters are evenly browned on all sides. Remove the fritters from the oil and transfer to a paper towel-lined plate to absorb any excess oil. Repeat with remaining fritters until all have been cooked.
To prepare the spiced syrup, combine both sugars and water in a medium-size saucepan. Simmer over medium heat and stir until the sugar is dissolved. Reduce the heat to low, add the whole cloves and cinnamon stick to the syrup mixture and simmer for about 10 minutes. If necessary, strain the syrup (with caution as it will be very hot) and serve along-side or on top of the fritters. Dust the fritters with powdered sugar, if desired.
*Keep the fritters warm in the oven at 350°F until the syrup is ready.
Yuca Crab Cakes with Mango Chutney
Posted by anlo
Ingredients:
Cakes:
1 cup crab meat
1/4 lb yuca, boiled and mashed (or use canned)
1 green bell pepper, finely chopped
1 clove garlic
1/4 Tbsp curry powder
1 oz lemon juice
3 oz mayo
Salt and pepper, to taste
1/2 cup fresh cilantro, chopped
1/8 cup all-purpose flour
3/4 cup breadcrumbs
1 egg
Peanut oil, for frying
Chutney:
1/2 cup mango, diced
1/2 cup papaya, diced
1 tsp honey
1/2 tsp vinegar or rice vinegar
Dash of hot sauce (optional)
Directions:
To prepare the crab cakes, mix the crab, yuca, pepper, and garlic in a large bowl. Add the lemon juice, mayo, curry, cilantro, salt, and pepper and mix until incorporated.
Put the flour, egg, and breadcrumbs in three separate bowls. Use your hands to mold the mixture into patties, then dip the cakes into the flour, egg, and breadcrumbs. Refrigerate the cakes for an hour.
Preheat the oven 325°F. Pan-fry in the peanut oil until the cakes are brown on both sides. Then, bake for 6–8 minutes.
To prepare the chutney, combine all the ingredients and spoon it on top of the crab cakes.