HAM CROQUETAS WITH BRIE & WILTED KALE

      Title: HAM CROQUETAS WITH BRIE & WILTED KALE
  Categories: Miamiherald, Meat/pork, Ethnic
       Yield: 10 Servings
  
 MMMMM-------------------------CROQUETAS------------------------------
       4 tb Butter
       2 tb Onion; diced
       1 c  Milk
     3/4 c  Flour
     1/2 ts Salt
     1/8 ts Pepper
     1/2 ts Ground nutmeg
       1 tb Dry sherry
       1 lb Boneless smoked ham; ground
            Canola oil for deep frying
 
 MMMMM------------------------TO COMPLETE-----------------------------
       3 tb Olive oil
       3 cl Garlic; crushed
       8    Kale leaves; julienne
       8 oz Brie; sliced into 10 wedges
      10    Kale leaves for garnish
  
   Make croquetas: Melt the butter in a heavy-bottomed saucepan and
   saute the onion over high heat until translucent, 3-4 minutes, Set
   aside. Process the milk adn flour in a blender until smooth. Pour
   into the sauteed onions and add the salt, pepper and nutmeg. Simmer
   over low heat, stirring constntly, until mixture reaches the
   consistancy of pancake batter. Remove the saucepan from the heat, add
   the sherry and ham mix well. Pour into a shallow pan, and refrigerate
   2 hours. Then, using about 2 tablespoons of the mixture for each
   croqueta, form into flat-bottomed-pear shapes. (20) Place the flour,
   beaten eggs, and cracker meal in separate bowls. Dredge the croquetas
   first in the flour, then the egg and finally in the meal. Cover and
   refrigerate for at least 1 hour. Heat canola oil in a deep fryer to
   about 375 degrees. Fry the croquetas, a few at a time, until golden
   brown, about 3 minutes.  Drain on paper towels, and keep warm in oven
   until ready to serve. Preheat broiler. Prepare the kale: Heat the
   olive oil in a saute pan and saute the garlic and julienned kale over
   high heat for about 4 minutes. Using the broiler, grill the brie
   wedges for about 1 minute, until warm and runny. To serve: Place some
   sauteed kale on each plate and two croquetas over the kale.  Garnish
   with hot brie and a kale leaf.
   
   Nutritional info per serving: 453 cal; 22g pro, 33g carb, 25g
   fat(50%) does not include oil for frying
   
   Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96
   formatted by Lisa Crawford, 7/3/96
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