Chef Jon and Chef Jordan from Ghost Unit Kitchen are showing us how to make a couple of their favorite family recipes. They are serving up Dominican Cheese Stuffed Mofongo and Southern Butter Biscuits. You can watch the video to follow along to see how it’s done. Give it a try at home and when you do, don’t forget to upload a picture and tag @ghostunitkitchen and @NevadaMilk.
Southern Butter Rolls
- 3 cups unbleached all-purpose flour, plus more for rolling
- 1 tbsp plus 1 and 1/2 teaspoons granulated sugar
- 1 tbsp plus 1 and 1/2 teaspoons baking powder
- 3/4 tsp fine salt
- 6 tbsp cold unsalted butter
- 1 cup well-shaken buttermilk or whole milk
- 8 tbsp unsalted butter, at room temperature
- 1/4 cup plus 2 tbsp packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp fine sea salt
- 1 14-oz can sweetened condensed milk
- 2 cups half and half or whole milk
- 3/4 cups powdered sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Preheat oven to 350°
- Start by making the dough, add all dry ingredients into a bowl and whisk together.
- Add butter with your hands, don't overwork it, but incorporate it all the way through.
- Add the milk, again don't overwork it, but fold it in.
- When all ingredients have come together, let it rest a little to rise.
- Once the dough has risen, place on a board to roll out. Spread flour under, around and over the dough to help with the rolling process.
- Use a rolling pin to stretch the dough into a rectangular shape about 12"x15".
- Take room temperature butter and smear it all over the top side of your dough spreading it to the edges.
- Combine the sugar mix ingredients in a small bowl and then sprinkle on top of the buttered dough.
- Roll, tuck first on one side to start the roll. This doesn't need to be tight. Don't press, just let it do its thing.
- Close the edges of your roll off by curling your hands around them and pressing. This will look like a log.
- Mix your custard together in a small pot. While occasionally stirring, bring the custard mixture to a boil, then immediately take it off the stove.
- Cut your butter roll log into 2" sections. You should be able to get 8-10 cuts.
- Spray your pan or lather it up with butter. Make sure to get the sides.
- Place the rolls into the pan, they shouldn't touch but it's ok if they do.
- Take the custard (it should still be warm) and drown the rolls with it. It should cover more than half of their height.
- Place in the oven at 350° for 45 minutes.
Dominican Cheese Stuffed Mofongo
- 6 green plantains
- 3 garlic cloves
- virgin olive oil
- corn or vegetable oil
- white frying cheese (Brand Tropical)
- salt to taste
- 1/2 tsp onion powder
- beef or chicken stock
- cilantro to garnish
- First, peel the plantains. Make sure they are at room temperature as this makes it easier to peel. If they have been in the refrigerator, leave them out for a couple of hours or run them under warm water. Cut about half an inch off of both ends of the plantain and make a slit with a knife deep enough to penetrate the full skin and simply take the skin off.
- Cut the plantains into 3/4 inch to 2 inch wheels.
- Place into a large container with water and salt. Let them soak for 15 minutes.
- Prepare 4 cups of beef/chicken stock.
- Prepare a large skillet with oil and fry the cheese or prepare your pork rinds at this time. Cheese should have slight browning on both sides. Set aside until cooled.
- Manually break the cheese apart into small pieces no longer than 1/2 inch.
- Get a shallow container that you can fill with up to 1" of corn or vegetable oil and heat.
- Throw the plantain chunks into the frying pan with the oil, the oil should cover 3/4th of the plantain chunks. Fry until golden brown.
- Drop the fried plantain chunks into a mortar or bowl and start mashing it up.
- In a mortar vessel or bowl, add the spices (roasted garlic clove, salt to taste, extra virgin olive oil, cheese, cloves, onion powder).
- Continue to add more plantains and spices gradually until you have your desired consistency.
- Take contents and mold to desired shape, place on a plate.
- Drizzle with the stock (or any preferred sauce) on top.
- Top with cilantro to decorate and enjoy.
Recipes courtesy of Chef Jon and Chef Jordan of Ghost Unit Kitchen