STUFFED CABBAGE WITH MASHED POTATOES AND BACON

STUFFED CABBAGE WITH MASHED POTATOES AND BACON

 

As the name indicates, this cabbage stuffed with mashed potatoes and bacon is a good accompaniment to different meals, it can be prepared in advance and reserved in an oven at medium temperature until serving time.

 

SERVINGS: 8

 

INGREDIENTS

1 medium sized cabbage

4 slices of bacon

800 grams peeled potatoes

1 tbsp. olive oil

¼ cup finely chopped onion

1 finely minced garlic clove

½ cup milk

1 tsp. chopped parsley

2 tbsp. butter

 

M ETHOD

Place on the stove a deep pot with water to boil. big enough to cook the cabbage.

With a knife, remove the eye from the center of the cabbage, which is the hard part.

Put the cabbage in the boiling water and let it cook for about 10 minutes, just enough to easily remove the leaves without breaking them.

While the cabbage is cooking, place the bacon slices on a baking sheet and place in the oven to cook until crisp.

In a medium saucepan put the potatoes to cook in boiling water with a little salt and cook them until they are soft.

In a small pan heat the olive oil, fry the onion with the garlic together.

Once the potatoes are soft strain them removing the water and add the milk, butter, garlic with onion and parsley. Make the puree and finish by adding and mixing the bacon.

Put the cooked cabbage leaves on the preparation table. Fill the leaves with the mashed potatoes and close like an envelope. Put them on a baking tray and cover them with aluminum foil.

Put them in an oven at medium temperature until serving time.

When serving, sprinkle with mustard sauce.

SALSA DE MOSTAZA

Este es un video corto.

Esta es una salsa simple, fácil de hacer. Es buena salsa para acompañar carnes de vacuno, cerdo, aves, pescado mariscos y vegetales.

 

SALSA DE MOSTAZA

 

INGREDIENTES

2 cdas. de mantequilla

1 diente ajo picado

1 cda. chalotes picados

2 cdas. de harina

2 tazas de leche

½  cubito de caldo de pollo

1 cda. mostaza amarilla

1 cda. mostaza con semillas a la piedra.

1 cdta. perejil picado

 

MÉTODO

Poner a calentar la leche en una olla.

En una olla pequeña, derretir la mantequilla y sofreír el ajo con la cebolla juntos.

Agregar la harina y tostar de un café claro por unos minutos, revolviendo para que no se queme.

Agregar la leche caliente de a poco y revolver bien para que no se le forme grumos.

Añadir ½ cubito de caldo de pollo y sal. Cocinar por unos 15 minutos. Revolver de vez en cuando para que no se pegue en el fondo.

Agregar las mostazas, perejil y revolver. Si la salsa está muy espesa puede agregar más leche. Probar punto de sal.

Servir con carnes, aves, pescado o vegetales.

 

Pongan atención al próximo video. Repollo relleno con puré de papa y tocino, rociado con una salsa de mostaza. 

MUSTARD SAUCE

This is a short video. This sauce goes well with beef, pork, chicken, fish or vegetables. Easy to prepare.

MUSTARD SAUCE

 

INGREDIENTS

2 tbsp. butter

1 minced garlic clove

1 tbsp. minced shallots

2 tbsp. all-purpose flour

2 cups milk

½ chicken bouillon cube or salt

1 tbsp. yellow mustard

1 tbsp. whole grain mustard.

1 tsp. chopped parsley

1/4 tsp. salt or to your own taste

 

METHOD

Heat the milk in a saucepan.

In a small saucepan, melt the butter and sauté the garlic with the onions together.

Add the flour and lightly brown it for a few minutes, stirring so it doesn't burn.

Add the hot milk little by little and stir well so that it does not form lumps.

Add ½ chicken bouillon cube and salt. Cook at low flame for about 15 minutes. Stir occasionally so it doesn't stick to the bottom.

Add the mustards, parsley and stir. If the sauce is too thick, you can add more milk.

Serve with beef, pork, poultry, fish or vegetables.

SWISS STEAK

JON MICHELENA

 

SWISS STEAK

Swiss steak is the processes for tenderizing an inexpensive piece of Steak. The steaks go into a machine with blades that makes small incisions into the beef. It is very popular sold in the stores as cube steak, Swiss steak or minute steak. Usually is browned and braised in liquid or sauce.

This is a good way to prepare meat that is not exactly tender. Preparing it this way it will be very tender.

 

SERVINGS: 8

 

INGREDIENTS

1 kg. and 660 gr. / 3.70 lb. bottom round

2 teaspoons of salt

¼ teaspoon ground pepper

½ cup vegetable oil

½ cup white all-purpose flour

2/3 cup of onion cut in Julianne

3 cloves of minced garlic

2 carrots cut into slices

1 cup of Merlot wine

1 cup of fresh tomato puree

2 cups diced fresh tomatoes

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1 bay leaf

1 and ½ cups beef broth or water with a beef bouillon cube

1 teaspoon salt or to your taste

½ teaspoon sugar

 

METHOD

Remove excess fat from meat if it has it.

Cut the meat into 8 steaks 2 cm thick.

Season the steaks with salt and pepper.

Dredge the steaks in flour. Put each steak between plastic film and hit them with a mallet until the thickness reduces by half.

Heat a wide frying pan with vegetable oil, brown the meat on both sides and place on a high-sided baking tray.

Use the same pan without cleaning, with a bit of oil. Brown the onion with the garlic and carrot together.

Add the herbs, bay leaf and cook for 2 minutes.

Deglaze the pan with the wine.

Add the tomato purée, diced tomatoes, beef stock or water with the beef bouillon, salt and sugar. Mix well, bring to a boil and pour the sauce over the meat in the baking tray.

Place the baking tray with the meat in the oven preheated to 204 ° C. / 400 ° F.

Cook the meat for around 60 minutes or until tender. The meat will be very soft.

Serve it with mashed potatoes, roasted potatoes or noodles.

CURRY CHICKEN WINGS WITH STEWED RED LENTILS

JON MICHELENA

 

CHICKEN CURRY WINGS WITH STEWED RED LENTILS

 

This is a recipe for chicken curry wings made with my own curry spices, accompanied with perfectly cooked stewed red lentils.

 

INGREDIENTS FOR CHICKEN WINGS

6 large chicken wings

Curry (see recipe)

2 tsp. vegetable oil

 

CURRY SPICES

1 tsp. turmeric powder

1/2 tsp. cumin powder

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. cayenne pepper powder

1/4 tsp. ground cloves

1/4 tsp. cinnamon powder

1/4 tsp. ground pepper

1 and 1/4 tsp. Salt

 

All the measurements of the spoons are flat.

In a bowl, mix all the spices.

 

CHICKEN WINGS PREPARATION

Wash chicken wings with cold water and dry them with paper towel.

Wash with soap and water the sector that washed the chicken wings.

Cut the wings in half at the juncture.

Preheat the oven to 232° C. - 450° F.

In a bowl, season the wings with curry and vegetable oil.

Put a rack on a baking sheet and on top of it arrange the chicken wings.

Cook the chicken wings in the oven for about 50 minutes or until golden brown.

Serve them with the stew of red lentils.

 

INGREDIENTS FOR STEWING RED LENTILS

 

1 cup red lentils

1 and 1/4 cups boiling water

1 tbsp. Vegetable oil

1/4 tsp. cumin seeds

1/4 tsp. black mustard seeds

1/2 onion, diced

2 minced garlic cloves

1 tsp. minced ginger

1 cda. diced green chili pepper

1/4 tsp. turmeric powder

1/4 tsp. paprika

2 diced plum tomatoes

1 tsp.  cream of coconut

1/2 tsp. salt or to your own taste

1 tbsp. Chopped cilantro

 

RED LENTILS PREPARATION

Put the lentils to soak with 1 cup of boiling water.

Measure and cut the rest of the ingredients.

Heat the oil in a pan and cook for a few seconds the cumin and mustard seeds.

Add the onion, garlic, ginger, green pepper and sauté until lightly brown.

Add the turmeric, paprika and cook for a few seconds without burning.

Add the tomatoes and cook for a couple of minutes.

Add the soaked lentils, 1/4 cup of boiling water, coconut cream, salt and cook over moderate heat until the lentils are done without overcooking them.

Add the cilantro and mix.

Serve the lentils with the chicken wings.

ALAS DE POLLO AL CURRY

JON MICHELENA

 

ALAS DE POLLO AL CURRY CON GISADO DE LENTEJAS ROJAS

 

Estas es una receta de alitas de pollo al curry, acompañadas con un guiso de lentejas pequeñas rojas.

 

INGREDIENTES PARA LAS ALAS DE POLLO

6 alas grandes de pollo

Curry (ver receta)

2 cdtas. aceite de vegetal

 

ESPECIAS PARA HACER EL CURRY

1 cdta. cúrcuma en polvo

½ cdta. comino en polvo

½ cdta. ajo en polvo

½ cdta. cebolla en polvo

¼ cdta. ají cayena en polvo

¼ cdta. clavos de olor en polvo

¼ cdta. canela en polvo

¼ cdta. pimienta en polvo

1 y ¼ cdtas. Sal

 

Todas las medidas de las cucharitas son al rás.

En un pocillo, mezclar todas las especias.

 

PREPARACIÓN DE LAS ALAS DE POLLO

Lavar las alas de pollo con agua fría y secarlas con papel toalla.

Lavar con agua y jabón el sector que lavó las alas de pollo.

Cortar las alas por la mitad en la coyuntura.

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

En un recipiente sazonar las alas con el curry y el aceite de vegetal.

Poner una parrilla sobre una bandeja de hornear y encima acomodar las alitas de pollo.

Cocinar las alitas de pollo en el horno por unos 50 minutos o hasta que queden doraditas.

Servirlas con el guisado de lentejas rojas.

 

INGREDIENTES PARA EL GUISADO LAS LENTEJAS ROJAS

 

1 taza de lentejas rojas

1 y ¼ tazas de agua hirviendo

1 cda. Aceite de vegetal

¼ cdta. al ras de semillas de comino

¼ cdta. al ras de semillas negras de mostaza 

½ cebolla cortada en cuadritos

2 dientes de ajos picados

1 cdta. jengibre picado

1 cda. ají verde cortado en cuadritos pequeños

¼ cdta. al ras de cúrcuma en polvo

¼ cdta. paprika oa ají de color en polvo

2 tomates pomarola cortados en cubitos

1 cdta. crema de coco

½ cdta. sal o a su gusto

1 cda. Cilantro picado

 

PREPARACIÓN DE LAS LENTEJAS ROJAS

Poner las lentejas a remojar con 1 taza de agua hirviendo.

Medir y cortar el resto de los ingredientes.

Calentar el aceite en una sartén y cocinar por unos segundos las semillas de comino y mostaza.

Agregar la cebolla, ajo, jengibre, ají verde y sofreír.

Añadir la cúrcuma, paprika y cocinar por unos segundos sin quemar.

Adicionar los tomates y cocinar por un par de minutos.

Incorporar las lentejas remojadas, ¼ taza de agua hirviendo, crema de coco, sal y cocinar a fuego moderado hasta que las lentejas queden a su punto sin sobre cocinarlas.

Agregar el cilantro y mezclar.

Servir las lentejas con las alitas de pollo