Recetas

Salsa Para Panes con Pavo

Relajo
Chile verde
Chile Rojo
Cebolla
Canela
Pepitoria
Cacahuate
6 Tomates
Ajos

Posted by admin in Recetas

Quesadilla

(Tomada del libro ¿Qué Comeremos Hoy? I de Vilma G. de Escobar. Receta de Doña Blanca de Celis)

Sugerencias:

Algunos de estos ingredientes se pueden sustituir. Si no encuentra queso fresco, puedo sustituirlo con el Feta Cheese. En algunas tiendas hispanas se puede comprar el queso fresco y la crema. Si no puede conseguir crema, puede mezclar lo que se conoce como Sour Cream con el Table Cream a la consistencia deseada. Al principio, yo sustituía el queso fresco con el queso Parmesano. El sabor cambia un poco pero la quesadilla queda deliciosa. Usted puede tratar con otras variedades de queso.

INGREDIENTES:

½ libra de queso fresco no salado

½ botella de crema fresca

½ taza de azúcar

2 huevos

½ libra de harina de arroz (o corriente)

2 cucharaditas de polvo de hornear Royal

Continue reading →

Posted by admin in Recetas

Shell Steaks with Red Wine Butter

Shell Steaks with Red Wine Butter


8 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 shallot, minced
1 teaspoon coriander seeds, cracked
1/2 teaspoon black peppercorns, cracked
1/2 cup ruby port
1/2 cup red wine
2 teaspoons red wine vinegar
2 tablespoons minced fresh flat-leaf parsley
1 1/2 teaspoons kosher salt, plus additional for seasoning Vegetable oil, for grill


 

4 (10 to 12-ounce) shell steaks (also called club steak or New York steak), about 1 1/4 inches thick Freshly ground black pepperMelt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool. Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed. Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter. Cook’s Note: Any leftover butter can be frozen and used with lamb and pork.

Posted by admin in Recetas

Flautas de papa

Preparación:

Poner a hervir las papas.

Mientras se cuecen, en una sartén, poner unas 2 cucharaditas de aceite.
Calentar, agregar el chile y la cebolla y sofreírlos.
Agregar luego el tomate, y cuando esté todo cocido, retirar del fuego

Pelar las papas cocidas, aplastarlas y agregarlas a la sartén anterior donde sofrieron los vegetales, mezclar.

Calentar las tortillas y rellenar con una cucharada del relleno de papa.
Enrollar l y ponerla en el aceite a una temperatura media/alta, hasta que estén apenas doradas.

Posted by admin in Recetas

Pollo Asado

Por regla general basta con frotar a mano toda la superficie con grasa (mantequilla) o aceite antes de ser asado y expuesto al fuego, es costumbre antes de esta operación introducir cualquier relleno antes de asar, se puede emplear cebolla piccada, pimientos, etc y algunas hierbas aromáticas. En algunas ocasiones se somete al pollo a un lardeado con beicon, pero esta operación es más adecuada para los casos de pollo asado al horno. Tras la operación de relleno, se cose o se ata el pollo para evitar que se pierda el relleno. En los locales comerciales en los que se prepara el pollo asado para ser introducido en un envase, se suele picar en trozos con unas tijeras de ave, generalmente se hace en cuartos.

Posted by admin in Recetas

Flautas de pollo

n una cazuela con abundante agua, pon a cocer la zanahoria, la cebolla, el apio y el perejil picados. Agrega un poco de pimienta. Salpimienta las pechugas y cuece durante 12 minutos a fuego mínimo.
Corta las hojas más tiernas de la lechuga en tiras y ponlas en un bowl. Agrega los rabanitos cortados en rodajas. Mezcla bien.
Para preparar la salsa de aguacate, pela y deshuesa el aguacate y echa su carne en el vaso de la batidora. Agrega la cebolla quemada, el zumo de ½ limón, un chorro de vinagre y otro de agua. Tritúralo hasta que quede una salsa consistente.
Rellena las tortillas de maíz con un poco del pollo desmenuzado. Enrolla las tortillas bien apretadas. Ponles un palillo para que no se deshagan y fríelas en abundante aceite caliente. Retira el palillo. Prepara el plato poniendo 3 rollitos en cada uno. Acompaña con la salsa y con la ensalada. Decora con un chorrito de nata.
Posted by admin in Recetas

Salmon Salad

Steamed Salmon
Salad Dressing Vinagrette
Salad mix (3 oz)
Herb mix Carrots
Red Peppers
Asparagus Cucumbers
Rice Sticks
Lime Juice

(on top)
Salad Dressing
Sesame  50/50
Herb Mix
Lime Wedge

Posted by admin in Recetas

Sopa

eLa sopa de patas es un caldo muy nutritivo y muy sabroso. Está hecho de las extremidades de las reses (patas), verduras, especies y hasta algunas frutas.

Lista de ingredientes:

    * 2 patas enteras.
    * 1 libras de ubre o tripas de res (callos)
    * 1 plátano maduro
    * 2 hojas de repollo
    * 2 ó 3 guineos de seda o indios, verdes (según tamaño)
    * 1 yuca grande o 2 medianas
    * 1 zanahoria de regular tamaño
    * 2 bolsas de relajo o especies para sopa de patas (ajonjoli, semillas de calabaza (alhuashte) hojas de laurel, ajo, chile ciruela y chile guaco, tomillo, comino.)
    * 1 cebolla grande o, en su defecto, 2 ó 3 pequeñas.
    * las papas, el huisquil, el chile verde, son opcionales. En lo personal prefiero o no ponerle o poner muy poco, para que no haya mas verduras que sopa. Si es bueno poner mas ajo que el que traen las bolsitas de relajo.
    * Sal al gusto.

El día anterior:
En una olla grande, de más de 6 litros, ponga a cocer las patas con mucho agua que llegue cerca del borde, de manera que las patas nunca estén secas. En una o dos tazas de agua licúe uno de los sobres de relajo, ( la cantidad total de estas especies es como de 2 ó 3 onzas en cada sobre) Una vez licuadas, agrégelas a la olla y pongales sal. Deje que se cosan hasta que los nervios de las patas se ablanden. ( 3 o 4 horas a fuego alto) Cuando ya estén blandas, deje que se enfrien para evitar quemarse.

Saque los huesos y los desecha. Saque los nervios y enjuáguelos para quitar de ellos rastros pequeños de huesos y grasa excesiva.

El caldo que le quede lo cuela para sacar todo “chingaste” de las especies. Una vez colado el caldo lo pone en la refrigeradora por toda la noche. Con esto va a conseguir que la grasa, que es bastante, se solidifique y la pueda desechar fácilmente.

El día siguiente:
Comience lavando cuidadosamente la tripa o la ubre y pongala un rato a descansar con un poco de limón para quitarle “la chuquilla”. Luego enjuáguela para partirla en pedazos pequeños.

Encima del caldo encontrará una gruesa capa de grasa que deberá desechar.

Ponga el caldo ya limpio otra vez en la olla. También, los nervios que tiene ya limpios y la tripa, para que comiece a ablandarse.

El segundo sobre de especies lo licúa, como el anterior, lo cuela y lo pone en la olla.

A continuación, lave las verduras, las pela, menos el plátano que se pone con cáscara, pues es ésta la que le da un rico sabor a la sopa. Parte las verduras, menos las hojas de repollo que se ponen enteras.

Cuando las tripas estén blandas, agregue las verduras y frutas al caldo y cuando estas ya estén blandas puedes gozar de un exquisito MONDONGO.

Posted by admin in Recetas

Pan Frances

Choose this crusty, chewy bread to serve with soup, stew, or pasta. To give it an Italian flair, add 2 tablespoons grated Parmesan cheese and 1/2 teaspoon garlic powder with the flour.

1-POUND LOAF     INGREDIENTS                        1-1/2-POUND LOAF
3/4 cup water 1 1/4 cups
1/2 teaspoon salt 3/4 teaspoon
2-1/4 cups bread flour 3-1/2 cups
1-1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast 2 teaspoons
Cornmeal
Vegetable oil
1 white of large egg 1
1 tablespoon water 1 tablespoon

Directions

Add 3/4 cup [1-1/4 cups] water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Roll dough into a 15 x 10-inch rectangle. [For 1 1/2-pound recipe, divide dough in half and roll each half into a 10 x 8-inch rectangle.] Beginning at long end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place each loaf, seam side down, on a greased baking sheet sprinkled with cornmeal. Lightly brush each loaf with oil. Cover and let rise in warm, draft-free place until almost doubled in size, 10 to 15 minutes.

 With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Lightly beat egg white and 1 tablespoon water; brush some of egg white mixture over top of each loaf.

Bake at 375oF for 20 minutes. Brush again with remaining egg white mixture.  Bake 5 to 10 minutes more or until done – bread should sound hollow when tapped. (For even browning when baking two loaves, switch positions of sheets halfway through baking.) Remove the bread[s] from the sheet[s]; cool on a wire rack.

Posted by admin in Recetas

Green Beans Cacerola

1/2 cup chopped onion
2 tablespoons butter
2 tablespoons flour
2 cups sour cream
32 ounces style green beans, seasoned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Brown onion in 2 tablespoons butter; add 2 tablespoons flour. Mix well.

Add sour cream and stir until it is mixed well. Drain water off green beans; put in large bowl. Pour mixture over green beans; salt and pepper.

Stir. Pour in baking dish; add shredded cheese over top. Bake at 350 F. for 30 minutes.

Posted by admin in Recetas

Mashed Potatos

Heat oven to 400 degrees.
Heat 1 1/3 cups water and 1/4 teaspoon salt to boiling.
Remove from heat. Stir in 1 1/3 cups instant mashed potato mix (dry).
Stir in 1/2 cup dairy sour cream. Turn into ungreased 1-quart casserole.
If desired, sprinkle with paprika, snipped chives or snipped parsley.
Bake uncovered 10 minutes. Makes 4 servings.

Posted by admin in Recetas

French Bread


Shell Steaks with Red Wine Butter

8 tablespoons unsalted butter, softened
3 cloves garlic, minced
1 shallot, minced
1 teaspoon coriander seeds, cracked
1/2 teaspoon black peppercorns, cracked
1/2 cup ruby port
1/2 cup red wine
2 teaspoons red wine vinegar
2 tablespoons minced fresh flat-leaf parsley
1 1/2 teaspoons kosher salt, plus additional for seasoning Vegetable oil, for grill

 
4 (10 to 12-ounce) shell steaks (also called club steak or New York steak), about 1 1/4 inches thick Freshly ground black pepperMelt 1 tablespoon of butter in a small saucepan over medium-high heat. Add the garlic and shallot and cook, stirring, until golden brown, about 3 minutes. Add the coriander seeds and peppercorns and cook until fragrant, about 30 seconds. Pull the pan from the heat and add the port and wine. Return the pan to the heat and, if cooking over a gas burner, tip the pan to let the alcohol ignite. (If cooking over electric or halogen, just keep cooking the mixture.) Bring the mixture to a boil, reduce the heat and simmer briskly until syrupy, 20 to 25 minutes. Set aside to cool. Beat the remaining butter in a medium bowl with a handheld electric mixer or whisk until smooth and light. Add the reduced wine mixture, vinegar, parsley and 1 1/2 teaspoons salt and beat until evenly mixed. Spread a 12-inch-long piece of plastic wrap on a work surface. Mound the butter across the plastic wrap, about 2 inches from edge nearest you. Fold the bottom edge of the plastic wrap over the butter and roll it up to make a 1-inch-wide log. Twist the ends together in opposite directions (like a party favor) and refrigerate until firm. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Season the steaks on both sides with salt and black pepper, to taste. Grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120 degrees F to 125 degrees F for rare; 125 degrees F to 130 degrees F for medium-rare; or 130 degrees F to 135 degrees F for medium. Transfer the steaks to a cutting board and let rest for 5 minutes. Serve each steak topped with a 3/4-inch-thick slice of the wine butter. Cook’s Note: Any leftover butter can be frozen and used with lamb and pork.

 

Posted by admin in Recetas

Salsa Criolla ( Del Peru)

Ingredientes :

2 cebollas medianas
1 ó 2 ají amarillo fresco, sin semillas ni venas, cortados a la juliana
Sal
Pimienta
Jugo de 3 limones
Aceite vegetal
Culantro o perejil picado finamente

Preparación:

Cortar cebollas en tajadas bien finas. Poner a remojar en un bowl con agua, mezclando bien. Escurrir y dejar que sequen.

Colocar las cebollas en un bowl, sazonar con sal y pimienta.

Rociar el jugo de limón. Incorporar ají y aceite al gusto. Mezclar bien.

Rectificar la sazón.

Servir esta salsa como acompañamiento.

Posted by admin in Recetas

Tostadas de Tinga

Tostadas de Tinga

Ingredientes:

Tostadas  (tortillas)
Pechuga de pollo
Jitomates
Chile Chipotle
Cebolla
Ajo
Lechuga
Rabanos
Berros
Queso Panela
Crema
Aceite de semilla de uva
Sal

Preparación:

Se prepara la tinga poniendo a cocer la pechuga de pollo. Se desebra y aparte se hieven los jitomates para preparar la salsa. Se pica la cebolla de preferincia morada. En un sarten se pone a calentar un poquito de aceite de semilla de uva; se sofrie la cebolla, despues se le agrega el pollo desebrado y al final se le pagrega la salsa; la cual se prepara con el jitomate hervido, un diente de ajo y chile chipotle al gusto.
Se tostan las tortillas ezequiel, se les agrega la tinga, la lechuga, los rabanos y los berros picados. Se le espolvorea un poco de queso panela rallado y una poquita de crema y listo para disfrutarlos y nutrirse.

Posted by admin in Recetas

Vegetable Biryani

Biryani is usually prepared with meat but you can also use vegetables in the case of vegetable biryani . Those who are vegetarians will no doubt love this recipe because it contains lots of vegetables with little spicy flavors. Cooking vegetable biryani is very easy and simple and it will be more tasty and nutritious when you use fresh vegetables instead of frozen veges.

Continue reading →

Posted by admin in Recetas

Pasta Primavera

Ingredients

  • 2 tablespoons cornstarch

  • 1 (14 ounce)  Chicken Broth

  • 1 teaspoon dried oregano leaves, crushed

  • 1/4 teaspoon garlic powder

  • 2 cups broccoli

  • 2 medium carrots, sliced

  • 1 medium onion, cut into wedges

  • 1 medium tomato, diced

  • 4 cups hot cooked thin spaghetti, cooked without salt

  • 3 tablespoons grated Parmesan cheese

Directions

  1. Mix cornstarch and 3/4 cup broth.

  2. Mix remaining broth, oregano, garlic, broccoli, carrots and onion in sauce-pot. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender.

  3. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Stir in tomato. Toss with spaghetti and serve with cheese.

Posted by admin in Recetas

Hand Roll California

Ingredients

    * 2 cups Short grain rice
    * 2 ounces Fresh ginger root
    * 1 tablespoon Sugar
    * 4 tablespoon Rice vinegar
    * 1/4 teaspoon Salt
    * 1 tablespoon Powdered Wasabi
    * (Japanese green Horseradish)
    * 1 Lemon or lime
    * 1 3″ piece of konbu-dried kelp
    * 2 cups Water
    * 2 tablespoon Sake or dry white wine
    * 3 tablespoon Sugar
    * 5 tablespoon Rice vinegar
    * 1 1/2 teaspoons Salt
    * 3 Eggs
    * 2 teaspoons Sugar
    * 1/2 teaspoon Mirin (Sweet rice wine)
    * 1 dash Salt
    * 1 1/2 teaspoons Vegetable oil
    * 8 medium Sized shrimp
    * 1 small Japanese cucumber or English
    * 4 ounces Fresh raw tuna
    * 4 ounces Fresh raw sea bream filet
    * 4 ounces Smoked salmon
    * 2 ounces Salmon roe
    * 8 Sheets toasted nori
    * (dried laver or seaweed)
    * 2 tablespoon Kikoman soy sauce

Preparation

1. Rinse rice until water is almost clear; drain in colander 1 hour.

2.Meanwhile, peel ginger and cut into paper-thin slices. Soak in boiling water for few seconds, drain. Combine 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add ginger and let stand 30 minutes. This is for rice after soaking. Blend wasabi with 1 ts water in a small bowl; turn upside down to enhance flavor. Cut lemon or lime in wedges; set aside.

3. Wipe konbu with a damp cloth, being careful not to wipe off white substance; cut crosswise into 4 pieces. Combine rice, 2 cups water,konbu and sake in rice cooker pot; cook according to manufacturers directions. Remove kombu just before water boils. (If rice cooker is not available, combine above first four ingredients, not wasabi or lemons, in a large stainless or iron saucepan with tight fitting lid. Cover pan; bring to boil over high heat. Just before water boils, remove konbu. Reduce heat to low; simmer 15 minutes. Remove from heat; let stand 10 minutes.) Mix rice with large wooden spoon or spatula using folding motion to seperate kernels. Insert dry towel under lid to absorb moisture; let stand 10 minutes. Meanwhile, combine 3 tbsp. sugar, 5 tbsp. vinegar and 1-1/2 tsp salt. Turn rice out into large non-metal bowl, separating kernels. Pour vinegar mixture evenly over rice; gently but thoroughly fold in to combine. Cover bowl with damp towel until ready to use.

4. Mix eggs lightly with 2 tsp. sugar, mirin and dash of salt. Heat oil in skillet; pour in egg mixture to evenly cover the bottom of pan. Cool until set. Turn out onto cutting surface; cool; Cut into strips 3 inches long and 1/2 inch wide.

5. Peel and devein shrimp, leaving tail on. Thread toothpick or skewer from head to tail of each shrimp to prevent curling. Cook 1 to 2 minutes in small amount of boiling water mixed with a dash of salt and sake. Drain. When almost cool remove skewers.

6. Cut cucumber, tuna, sea bream, and salmon into strips simular to egg strips. 7. Cut toasted nori into quarters. (To toast nori, hold rougher side 2 or 3 inches from medium heat over range element until crispy, glossy and lighter in color.)

8. Arrange seafood, eggs, cucumber, ginger, wasabi and lemon wedges on large platter, Turn rice out into serving bowl with 1 or 2 small wooden spoons or spatulas. Place Nori in basket. Serve with soy sauce and explain below. Put about 1 tbsp. of sushi rice on sheet of nori, add ingredients and condiments of choice and wrap in nori. Hold wrapped sushi in hand and dip into soy sauce and eat. Recipe by Kikoman Soy Sauce

Posted by admin in Recetas

Chilli Paste

Chili paste is made with a variety of dried peppers that are ground and mixed with liquid. It is used as a table condiment or as an addition to numerous ethnic dishes as well as soups and stews. Many recipes, such as enchiladas, can also be livened up with chili paste.

Most chili pastes add heat as well as flavor. A few are more sweet than hot. Although chili pastes are often called sauces, they are thicker in consistency and smooth-textured.
Varieties

Chili pastes are produced in many regions. The most recognized brands will be from Asia, Mexico, and the U.S.

Sambal – Malaysian in origin and means “chile paste.” Sambal oelek is made from fresh chiles and usually contains no additives other than the seeds. Sambal badjak includes onions. Sriracha paste is a preferred condiment.

Harissa – A North African paste that is excellent as a rub for meats and poultry. Also used for dipping with added oil and water.

Ancho – This is the dried pod of the poblano pepper and is Mexico’s version of chili paste when ground and mixed with water. Milder than other varieties.

Nham Prik Pao – a Thai standard made of roasted peppers. Other ingredients may be added including fish sauce and sugars.

Green pastes and other roasted versions are available. Some of these are produced in the U.S. and may be stocked at larger grocery chains. For the best selections, visit Asian, Indian, or Mexican markets.

Posted by admin in Recetas

Happy Easter !

Happy Easter !

Posted by admin in Recetas

Teriyaki Chicken

Ingredients:

  • 3/4 pounds chicken breasts or thighs
  • 2 tbsp sake (rice wine)
  • 4 tbsp soy sauce
  • 4 tbsp mirin (sweet rice wine)
  • 2 tbsp sugar
  • *grated ginger

Preparation:

Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like.

Posted by admin in Recetas

Tortas de papa

Although I grew up around food and tasted almost every dish that was prepared in my parents’ restaurant, I never actually made many of those dishes. I used to help my mom or Lupita (the girl my grandfather hired almost 40 years ago and still works there) with the prep or the cleaning, but only few times I cook something all by myself. That’s why when I moved away I didn’t do much cooking. I didn’t have those great women next to me telling me how to do it.

There is a time in everybody’s life, when you reach certain age, when you want to do it just like your mom used to do it. And it is an adventure trying to recreate those old recipes. That’s what I found out when I made, for the very first time, tortas de papa (potato cakes) Her tortas de papa not only tasted great, but they also looked great. They were perfect golden circles while mine were odd shapes that I almost burnt. The taste was very good, though, almost like the ones my mom used to make. How did she do it?

For this recipe you will need:

Preparation:

  1. Peel potatoes cut in cubes and boil them in water until soft.
  2. Drain and mash them lightly.
  3. Add cheese, eggs, flour and salt and pepper to taste.
  4. Mashed until all the ingredients are mixed and you have a manageable paste.
  5. In a large skillet heat 1 inch of vegetable oil. It will be hot enough when you drop into it a little bit of the mixture and it bubbles.
  6. With a tablespoon take some of the mixture and carefully drop it in the oil. With the same spoon flatten it to form a round, flat cake.
  7. Let it fry for about 5 minutes or until it turns light brown and flip it over. Let the other side cook the same way.
  8. Remove from oil and place on a paper towel that’ll absorb the extra oil.
  9. Serve as a side dish.

I guess I need years and years of experience to make perfectly round tortas de papa like my mom’s. Until then I will have to settle with these other weird shapes.
In the picture my tortas de papa were served with  sautéed veggies.

Buen provecho!

Posted by admin in Recetas

Chiles Rellenos

Ingredientes
 
4 chiles grandes,
½ libras de carne molida,
¼ taza de ejote

¼ taza de zanahoria
2 cucharadas de vino blanco
2 cucharadas de harina
2 huevos
½ taza de aceite
– Consomé Robertoni de res
– pimienta al gusto

Para la Salsa
6 tomates asados
1 cebolla
1 chile huaco (se encuentra en el mercado y el supermercado)
1 chile morrón
1 manojo de tomillo
Preparación
Pasa los chiles por aceite caliente y luego límpialos quitándoles las semillas y la piel.

Saltea, aparte, la carne molida con ejotes y las zanahorias cortados en cuadros pequeños y el vino blanco.

Rellena los chiles con la carne. Con la harina, llevalos huevos a punto de nieve, para envolver los chiles y después freírlos en aceite.

Para la salsa, asa los tomates, la cebolla, le chile huaco y el chile morrón.

Licúalos y ponlos a cocción por cinco minutos, para luego incorporar esa salsa a los chiles rellenos.

Enviada por
Lusita

Posted by admin in Recetas

Chiles Rellenos

Ingredientes
 
4 chiles grandes
½ libras de carne molida
¼ taza de ejote
¼ taza de zanahoria
2 cucharadas de vino blanco
2 cucharadas de harina
2 huevos
½ taza de aceite
– Consomé Robertoni de res
– pimienta al gusto

Para la Salsa
6 tomates asados
1 cebolla
1 chile huaco (se encuentra en el mercado y el supermercado)
1 chile morrón
1 manojo de tomillo

Continue reading →

Posted by admin in Recetas

Mariscada

Ingredientes

• 5 colas de langostas pequeñas
• 10 camarones de río
• 10 ostiones
• 10 camarones de mar
• 10 onzas de filete de curvina
• 2 consomé de camarón
• 2 cebollas pequeñas
• 3 zanahorias
• 2 tallos de puerro
• 4 limones
• 3 tallos de apio
• 1 cabeza de ajo
• 3 tomates de jugo
• 1/8 de onza de pimienta blanca
• 1 manojito de cilantro
• 2 tallos de apio

Continue reading →

Posted by admin in Recetas

Tamales

Ingredientes

• Suficientes hojas de huerta
• 5 ó 6 tazas de masa ya hecha
• 2 ½ Margarinas o ½ lb. de manteca
• 1 sobre de condimento
• 1 gallina
• Sal al gusto
• 1 cebolla grande
• Hierbas aromáticas
• Aceitunas
• Alcaparras

Para los de Azúcar adicionar
• Azúcar
• Ciruelas pasas

 

Continue reading →

Posted by admin in Recetas

Horchata

Ingredientes para la horchata:

4 vasos de agua
2 tazas de leche
azucar al gusto
1 onza de harina de arroz (opcional)
canela, 3 gotitas de aceite de ajonjoli o
semillas de ajonjoli, lo que este mas disponible
1 pedacito de nuezmoscada o Nutmeg
suficiente hielo.
Vainilla

Licuar todos los ingredientes y servirla inmediatamente
entre mas fresca sabe mejor, disfrutenla.

Posted by admin in Recetas

Atún rojo con salvia, piña y cebolla caramelizada

Ingredientes :
1 kg de atún rojo (trozos bien cuadrados)
250 g de cebollas rojas
1 piña
1 c de café con 4 especias
12cl de vinague balsámico
250 g de azúcar
salvia


Receta :
Pelar y cortar finamente las cebollas rojas, cocer a fuego lento (en compota). Sazonar con un poco de vinagre y 4 especias.

Pelar la piña y cortar en 12 trozos idénticos. Espolvorear de azúcar y especias, introducir en un recipiente con un poco de agua en el fondo, meter en el horno y calentar hasta que adquiera un color dorado.

Cortar el atún en 6 trozos bien cuadrados, marinar durante 30 mn en vinagre balsámico reducido.

Hacer caramelo especiado: derretir el caramelo con vinagre de balsámico y un poco de agua y añadir después las 4 especias.

Dar vuelta y vuelta al atún en una sartén muy caliente, con poca aceite, 20 segundo por cada lado.

Cortar el atún en 3 o 4 trozos, volver a formar una rodaja de piña reemplazando el corazón con la compota de cebolla. Añadir unas gotas de caramelo. Espolvorear con la flor de salvia sobre los ingredientes.

Posted by admin in Recetas

Salad 101

Cebolla Roja Picada
Rabano Picado
Sal y Limon

Posted by admin in Recetas