COLA DE MONO ENGLISH

EMPANADAS CON PINO DE CARNE ASADA

TRUTROS DE POLLO FRITOS

JON MICHELENA

 

TRUTROS DE POLLO FRITOS

ENSALADA DE REPOLLO CON MANZANAS Y NUECES PECANAS

BASTONES DE PAPAS ASADAS CON YERBAS FRESCA Y ESPECIAS

 

El pollo frito con especias es muy popular en el sur de los Estados Unidos de América.

Consiste en sazonar el pollo con diferentes especias, rebozarlo en harina, buttermilk y freírlo. Algunas recetas dicen para mezclar el buttermilk con un huevo y otras no. Esta receta no tiene huevo.

 

PORCIONES: 3

 

INGREDIENTES

790 gr. / 25 oz. / 6 trutros de pollo

Mezcla de especias

½ taza de harina

½ taza buttermilk

Aceite para freír

 

ESPECIAS PARA SAZONAR LOS TUTROS

2 dientes ajos picados fino

½ cda. orégano fresco picado

½ cda. tomillo fresco picado

ESPECIAS SECAS

¼ cdta. comino en polvo

¼ cdta. cebolla en polvo

¼ cdta. paprika o ají de color

¼ cdta. ají cayena en polvo

¼ cdta. pimienta en polvo

¾ cdta. sal

 

PROCEDIMIENTO

Secar bien los trutros de pollo con papel toalla.

Sazonar el pollo con las yerbas frescas y ajo.

Mezclar las especias secas. Usar 2/3 partes de las especias secas y sazonar el pollo, el resto mezclar con la harina. Dejar el pollo reposando por ½ hora.

Rebozar el pollo en la harina, buttermilk y nuevamente en la harina. Dejar a temperatura ambiente por 1 hora. La harina absorberá la humedad y no ensuciará el aceite al freír.

Calentar el aceite a 178° C./ 350° F.

Freír el pollo hasta que quede doradito y completamente cocinado interiormente.

Al insertar un termómetro este debe tener una temperatura mínima de 74° C./165° F.

 

PAPAS HORNEADAS CON YERBAS FRESCAS

 

PORCIONES: 3

 

INGREDIENTES

600 gr./21 oz. Papas cortadas en bastones o gajos

½ cdta. cebolla en polvo

½ cdta. ajo en polvo

½ cdta. parika o ají de color

½ cda. orégano fresco picado

½ cda. tomillo fresco picado

½ cdta. sal

½ cda. aceite de oliva

 

PROCEDIMIENTO

Secar bien las papas con papel toalla.

Precalentar el horno a 232° C./450° F.

Rociar una bandeja de hornear con spray de aceite de vegetal.

En un pocillo mezclar las especias y sazonar las papas.  Agregar el aceite de oliva y mezclar. Poner las papas sobre la bandeja de hornear.

Poner las papas a hornear hasta que queden doraditas, unos 45 minutos aproximadamente.

ENSALADA DE REPOLLO CON MANZANAS Y NUECES PECANAS

 

PORCIONES: 4

 

INGREDIENTES PARA LA ENSALADA

3 y ½ tazas de repollo cortado en tiritas finas

¼ taza de pimiento rojo cortado a la Juliana

¼ taza de pimiento amarillo cortado a la Juliana

1/3 taza de apio cortado en láminas delgaditas

1/3 taza de cebolla cortada a la Juliana

2 cebollines cortados en rodajitas

1 manzana cortada en trocitos pequeños

¼ taza de nueces pecanas picadas

¼ taza de cilantro picado

 

ADEREZO

3 cdas. mayonesa

1 cda. aceite de oliva

1 cdta. mostaza a la piedra

2 cdas. jugo de limón

1 cdta. miel de abeja

¼ cdta. sal o a su gusto

 

PROCEDIMIENTO

En un bol pequeño, batir todos los ingredientes del aderezo juntos.

En otro bol grande, mezclar todos los ingredientes para la ensalada. Agregar el aderezo, revolver bien y refrigerar hasta el momento de usarlo.

SOUTHERN FRIED CHICKEN DRUMSTICKS

JON MICHELENA

 

SOUTHERN FRIED CHICKEN DRUMSTICKS

CABBAGE SALAD WITH APPLES AND PECAN NUTS

ROASTED POTATO STICKS WITH FRESH HERBS AND SPICES

 

Spiced fried chicken is very popular in the southern United States of America.

It consists of seasoning the chicken with different spices, battering it in flour, buttermilk and frying it.  Some recipes say to mix buttermilk with an egg and others do not. This recipe has no egg.

 

SERVINGS: 3

 

INGREDIENTS

790 gr. / 25 oz. / 6 chicken drumsticks

Spices blend

1/2 cup all-purpose flour

1/2 cup buttermilk

Frying oil

 

SPICES TO SEASON THE DRUMSTICKS

2 minced garlic cloves

1/2 tbsp. chopped fresh oregano leaves

1/2 tbsp. chopped fresh thyme leaves

DRIED SPICES

1/4 tsp. cumin powder

1/4 tsp. onion powder

1/ 4 tsp. paprika

1/ 4 tsp. cayenne pepper

1/4 tsp. ground black pepper

3/4 tsp. salt

 

PROCEDURE

Dry the chicken drumsticks well with paper towel.

Season the chicken with the fresh herbs and garlic.

Mix the dried spices. Use 2/3 parts of the dried spices and season the chicken, the rest mix with the flour. Leave the chicken to stand for 1/2 hour.

Dredge the chicken in the flour, buttermilk and again in the flour.  Leave at room temperature for 1 hour.  The flour will absorb moisture and will not dirty the oil when frying.

Heat the oil to 178° C./ 350° F.

Fry the chicken until golden brown and fully cooked inside.

When inserting a thermometer, it must have a minimum temperature of 74° C./165° F.

 

BAKED POTATOES WITH FRESH HERBS

 

SERVINGS: 3

 

INGREDIENTS

600 gr./21 oz. Potatoes cut into sticks or wedges

1/2 tsp. onion powder

1/2 tsp garlic powder

1/2 tsp.  paprika

1/2 tbsp chopped fresh oregano leaves

1/2 tbsp. chopped fresh thyme leaves

1/2 tsp. salt

1 tbsp. olive oil

 

PROCEDURE

Dry the potatoes well with paper towel.

Preheat oven to 232° C./450° F.

Spray a baking sheet with vegetable oil spray.

In a bowl mix the spices and season the potatoes.  Add the olive oil and mix. Put the potatoes on the baking sheet.

Put the potatoes to bake until they are golden brown, about 45 minutes approximately.

CABBAGE SALAD WITH APPLES AND PECAN NUTS

 

SERVINGS: 4

 

 INGREDIENTS FOR CABBAGE SALAD

3 and 1/2 cups green cabbage, cut in Julianne

1/4 cup red pepper cut Julianne, cut in Julianne

1/4 cup yellow pepper, cut in Julianne

1/3 cup celery, cut into thin slices

1/3 onion cut in Julianne

2 scallions, sliced

1 apple, cut into small pieces

1/4 cup chopped pecan nuts

1/4 cup chopped cilantro

 

DRESSING

3 tbsp. mayonnaise

1 tbsp. olive oil

1 tsp. coarse grain mustard

2 tbsp. lemon juice

1 tsp. honey

1/4 tsp. salt or to your own taste

 

PROCEDURE

In a small bowl, beat all the dressing ingredients

In another large bowl, mix all the ingredients for the salad. Add the dressing, stir well and refrigerate until the time of use.

PAN DE SODA CON PASAS

PORCIONES: 10

 

INGREDIENTES

600 gr. / 4 tazas harina cernida

10 gr. / 1 y ½ cdtas. Bicarbonato sódico

43 gr. / 3 cdas. azúcar granulada

58 gr. /4 cdas. mantequilla regular con sal

193 gr. / ¾ tzas pasas de su gusto

1 y ½ tazas de buttermilk o leche con 1 y ½ cdas., jugo de limón o vinagre blanco.

1 huevo batido

¼ taza. mermelada de naranja

 

PROCEDIMIENTO

En un bol poner la harina, bicarbonato sódico y azúcar cernidos.

Con los dedos disolver la mantequilla en la harina.

Agregar y mezclar las pasas.

En otro bol pequeño mezclar el buttermilk, con el huevo batido, mermelada de naranja y agregarlo a la mezcla de harina.

Mezclar todos los ingredientes en la harina y terminar amasando en la mesa de preparación. No amase demasiado, solamente lo suficiente para unir los ingredientes.

Precalentar el horno a 425° F. / 220° C.

Untar una bandeja con mantequilla y poner la masa en ello. Espolvorear por encima con un poco de harina y con un cuchillo hacerle una cruz. Cocinar en el horno por aproximadamente 47 minutos.

Dejar a enfriar.

Muy rico para servirlo a la once.

NOTA: en el caso que no puede conseguir buttermilk, puede usar mezclando 1 y ½ tazas de leche con 1 y ½ cucharadas de jugo de limón o vinagre. Dejar a reposar por 30 minutos y después revolver bien.

Otro método mezclar 1 y ½ tazas de leche con 1 y ½ cucharadas de cremor tártaro.

Tercer método mezclar 1 taza de agua con 2/3 tazas de crema amarga.

RAISINS SODA BREAD

SERVINGS: 10

 

INGREDIENTS

600 gr. / 4 cups sifted flour

10 gr. / 1 and 1/2 tsp. baking soda

43 gr. / 3 tbsp. granulated sugar

58 gr. /4 tbsp. regular salty butter

193 gr. / 3/4 cup raisins

1 and 1/2 cups buttermilk or milk with 1 and 1/2 tbsp. lemon juice or white vinegar.

1 beaten egg

1/4 cup. orange jam

 

METHOD

In a bowl mix the flour, baking soda and sugar sifted.

With your fingers dissolve the butter in the flour.

Add and mix the raisins.

In another small bowl mix the buttermilk, with the beaten egg, orange jam and add it to the flour mixture.

Mix all the ingredients in the flour and finish kneading on the preparation table. Don't over mix, just enough to put the ingredients together.

Preheat oven to 425° F. / 220° C.

Spread a tray with butter and place the dough in it. Sprinkle on top with a little flour and with a knife make a cross. Cook in the oven for about 47 minutes.

Let cool off.

NOTE: In the case that you cannot get buttermilk, you can use it by mixing 1 and 1/2 cups of milk with 1 and 1/2 tablespoons of lemon juice or vinegar.  Let stand for 30 minutes and then stir well.

Another method mix 1 and 1/2 cups of milk with 1 and 1/2 tablespoons of cream of tartar.

Third method mix 1 cup of water with 2/3 cups of sour cream.

 

BEEF BRISKET WITH HOME MADE B B Q SAUCE

BEEF BRISKET WITH HOMEMADE BARBECUE SAUCE

 

On May 28 is celebrated in the United States the day of cooking or barbecuing beef brisket, especially in Kansas City very famous for its meats. It can be baked or grilled, but should be cooked slowly until this meat is very soft. Depending on the size and thickness it can take at least a couple of hours to cook.

 

SERVINGS: 4

 

INGREDIENTS FOR SEASONING MEAT

1 tbsp. olive oil

1 kg and 100 gr. / 2.80 lb. beef brisket

1 tsp. Salt

1/4 tsp. Pepper powder

 

BARBECUE SAUCE

1 tbsp. olive oil

1/3 c. Diced yellow onions

2 minced garlic cloves

1 tbsp. chili powder

1 c. beef broth

1 and ½ c. crushed tomatoes

1 bay leaf

1 tbsp. coarse grain mustard

1 tbsp. brown sugar

1/2 tsp. cumin powder

1 tbsp. molasses

1/4 c. balsamic vinegar

1/2 to 3/4 tsp. hickory smoke extract

1 tbsp. chopped fresh oregano leaves

1 tbsp. chopped fresh thyme leaves

1/2 tsp salt.

 

PROCEDURE

In a bowl mix the meat seasoning ingredients.

With a brush spread the ingredients on both sides of the meat.

Heat a griddle well and brown the meat on both sides. After grilling the beef, put it on a baking pan.

While the meat is browning on the griddle, heat a sauce pan and sauté the onion with the garlic.

Add the rest of the ingredients. Slowly bring the sauce to a boil, lower the heat and cook slowly for about 5 minutes.

Preheat oven to 178° C. / 350° F.

Add the sauce to the meat on the baking pan.

Cover the meat with aluminum foil and cook it in the oven for 2 hours or until the beef brisket is soft.

To serve cut the meat against the grain and serve with the barbecue sauce.

BANANA WALNUT BREAD

BANANA WALNUT BREAD

 

PREP.: 30 M.   BAKING: 60 M.

 

SERVINGS: 12

 

INGREDIENTS

2 cups.  all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon powder

1/ 4 tsp. nutmeg

1/2 cup. chopped walnuts

3 ripe bananas, puree

1/2 cup. granulated white sugar

1/2 cup. granulated brown sugar

2 large beaten eggs

1/4 cup. plain yogurt

1/2 cup. salted butter

2 tbsp. rum

1 tsp. hazelnut extract

2 tsp. confectioned sugar

 

PREPARATION

In a large bowl, mix the flour, baking soda, baking powder, cinnamon powder, nutmeg and nuts.

In another bowl puree the bananas, mix and beat with white sugar, brown sugar, beaten eggs, yogurt, melted butter, rum and hazelnut extract.

Preheat oven to 176° C. / 350° F.

At the bowl containing the bananas puree mix in the flour ingredients.

Grease with butter a baking pan and put in the banana dough.

Place the baking pan in the oven and cook for about 70 minutes or until you introduce a toothpick, and it comes out clean without dough stuck to it.

Remove from the baking pan while still warm and let it cool off completely.

Dust the top with confectioned sugar. Cut it in slices.

PAN DE PLÁTANO CON NUECES

PAN DE BANANAS CON NUECES

 

En Estados Unidos se le llama pan de bananas con nueces y es muy popular, en verdad esto viene a ser un bizcocho de bananas con nueces.

 

PAN DE PLÁTANO CON NUECES

 

PUEDE VER ESTE VIDEO EN: https://youtu.be/-45gV6GHEK8

MI CANAL:  www.youtube.com/channel/UC78z2LkKGa10zCduRGR8Udg

PREP.: 30 M.   HORNEADO: 60 M.

 

PORCIONES: 8

 

INGREDIENTES

2 tzas. de harina blanca de trigo para todo uso, cernida

1 cdta. bicarbonato

1 cdta. polvos de hornear

1 cdta. canela en polvo

¼ cdta. nuez moscada

½ tza.nueces picadas

3 bananas maduras, molidas

½ tza. de azúcar blanca granulada

½ tza. de azúcar morena granulada

2 huevos grandes batidos

¼ tza. de yogurt natural

½ tza. mantequilla con sal derretida

2 cdas. de ron

1 cdta. extracto de avellanas

2 cdtas. azúcar impalpable

 

PREPARACIÓN

En un bol, mezclar la harina, bicarbonato, polvos de hornear, canela en polvo, nuez moscada y las nueces.

En otro bol moler las bananas, mezclar y batir con la azúcar blanca, azúcar morena, huevos batidos, yogurt, mantequilla derretida, ron y extracto de avellana.

Precalentar el horno a 176° C. / 350° F.

Al bol del batido de bananas ir mezclando con los ingredientes de la harina.

Embetunar con mantequilla una budinera y poner la masa de plátanos.

Poner la budinera en el horno y cocinar por unos 60 minutos o hasta que al introducir un mondadientes este salga limpio sin masa pegada a este.

Sacar del molde cuando esté templado y dejar a enfriar completamente.

Espolvorear por encima con azúcar impalpable.

HOT BALSAMIC GLAZED CHICKEN WINGS

JON MICHELENA

 

HOT BALSAMIC GLAZED CHICKEN WINGS

 

The chicken wings are hot spicy, but you can omit the hot sauce, red pepper flakes and just enjoy the balsamic glaze.

 

PREPARATION: 30 MINUTES  ROASTING: 30 MINUTES

 

SERVINGS: 2

 

INGREDIENTS FOR SEASONING

525 gr. / 19 oz. Chicken wings cut at the juncture

2 tsp. Sesame oil

1 and 1/2 tbsp.  soy sauce

1 minced garlic clove

1 tsp. minced ginger

 

BALSAMIC GLAZE

1 tsp. hot sauce.

1/2 tsp. crushed red pepper seeds

1/4 c. balsamic vinegar

1/4 c. brown sugar.

 

METHOD

Mix the spices in a bowl.

Pat dry the chicken wings with paper towel and season them. Leave them marinating for 1/2 hour.

Preheat oven to 232° C. / 450° F.

Place the wings on top of a grill mounted on a baking sheet.  Roast them in the oven for about 30 minutes or until golden brown.

In a small skillet mix the ingredients for the glaze and melt the sugar over low heat.

Coat the chicken wings with the glaze and serve.

 

BASMATI RICE WITH PEPPERS

1 c. basmati rice or any other rice

1 tbsp. vegetable oil

1 minced garlic clove

1 tsp. minced ginger

1/4 c. red bell pepper cut into small cubes

¼ c. yellow pepper cut into small cubes

1/4 c. scallions, sliced

1 and 3/4 c. boiling water

1/2 tsp. salt

 

METHOD

In a small pot heat the oil and sauté the garlic with the ginger, but without browning.

Add and sauté the rest of the vegetables.

Add and lightly brown the rice.

Add the boiling water, salt and simmer the rice for about 18 minutes. Turn off the fire and let it sit.

 

BROCCOLI

Cook the broccoli in boiling water and serve.

 

SERVE: Serve the glazed chicken wings, with rice and broccoli.

 https://youtu.be/hEysHjXNFr4

CHICKEN FRANCAISE

JON MICHELENA

 

CHICKEN FRANCAISE

 

This chicken cutlets are thinly sliced, pounded, seasoned, dredged in flour, eggs, and fried to obtain a nice golden color. Drizzled on top with lemon butter sauce.

 

SERVINGS: 18

 

INGREDIENTS

5 lb. / 2 ¼ kg. Chicken breasts

2 tsp. salt

1/2 tsp. pepper powder

4 garlic cloves, chopped

2 tbsp. chopped parsley

1/2 c. flour for all uses

6 beaten eggs

Vegetable oil for frying

 

LEMON BUTTER SAUCE

 

PORTIONS: 2

 

INGREDIENTS

4 tbsp. butter

1 tbsp. lemon juice

1 tsp. chopped parsley

 

SAUCE

Heat a pan and slowly melt the butter with the lemon juice, without separating. Add the parsley and put on the chicken at the time of serving.

 

 

LEMON BUTTER SAUCE

 

PORTIONS: 18

 

INGREDIENTS

5 tbsp. butter

2 tsp. flour

1 c. chicken broth

1 tbsp. lemon juice

Salt and pepper to your liking

1 tsp. chopped parsley

 

MAKE THE SAUCE

In a pan or small pot, melt the butter. Add the flour and cook slowly for 2 minutes slowly.

Add the chicken broth, lemon juice, lemon zest, salt and pepper. Cook the sauce for about 3 minutes.

Add parsley and mix in the sauce.

 

PREPARATION

Cut the chicken breasts into thin cutlets.

Place the chicken cutlets one by one between plastic film and with a kitchen hammer hit on both sides without tearing the meat.

Season the chicken cutlets with salt, garlic, garlic and parsley.

Heat a pan with the frying oil.

Put the flour and eggs on plates to batter the chicken cutlets.

Dredge the cutlets in the flour, eggs and fry on both sides until golden brown.

 

MASHED POTATOES WITH SWEET POTATO AND BUTTERNUT SQUASH

3 lb. / 1kg. 360 gr. Peeled russet potatoes

1 lb. / 454 gr. Peeled sweet potato cut into chunks

3/4 c. diced butternut squash

1/3 c. milk

4 tbsp. butter

Salt and pepper to your liking

 

METHOD

Place the potatoes, sweet potato and squash in a pot covering with water and a teaspoon of salt. Boil, lower the heat and cook slowly until soft. Drain, add milk, butter and mash them well. Season it with salt and pepper at your own taste.

Serve with the chicken cutlets.

COMO HACER UN PERNIL SIN HUESO PARA ASAR

HOW TO MAKE A BONELESS PORK SHOULDER

HOW TO MAKE A BONELESS PORK SHOULDER

 

Is easier and faster to cook than a whole pork shoulder.

 

1 LARGE PORK SHOULDER 11- 12 LBS.

 

With a sharp knife cut around the bone and remove it. Save the bone to cook some beans with it. Once the bone is removed, cut the pernil in the center cutting it in half to obtain 2 pieces relatively the same size.

Once cut the 2 halves are seasoned and tied with butcher's rope.  Here I give you the recipe to season the 2 pieces with different seasoning.

 

BONELESS PORK SHOULDER, WITH HERBS

2 tbsp. chopped parsley

1 tsp. dried rosemary leaves

1/2 tsp. dried thyme leaves

2 minced cloves of garlic

1 tsp. onion powder

1 tsp. sea salt

1 tbsp. olive oil

 

PROCEDURE

In a bowl, mix all the seasonings except the oil.

One of the pork shoulders pieces season with the spices the inside. Close it, tie it with butcher's rope.  Season the outside and cover with olive oil. Leave marinating until the next day.

 

BONELESS PORK SHOULDER, WITH ADOBO

2 tbsp. chopped parsley

2 minced garlic cloves

1 tsp. dried oregano

3/4 tsp. cumin powder

1 tsp. onion powder

1 tsp. sea salt

1 tbsp. olive oil

PROCEDURE

In a bowl mix all the dressings, except the oil.

Season the pork shoulder in the inside and close. Tie it with rope. Season the outside and cover with olive oil. Leave marinating until the next day.