SHRIMP EGGROLLS

COLA DE MONO ENGLISH

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.

GRILLED CHICKEN THIGHS WITH OYSTER SAUCE

SERVINGS: 3

 

INGREDIENTS

3 large chicken thighs

 

SEASONINGS FOR SEASONING CHICKEN THIGHS

1 minced garlic clove

1 teaspoon minced ginger

1 teaspoon soy sauce

1 tablespoon Chinese oyster sauce

1 and 1/2 teaspoon sesame oil.

 

VEGETABLES AND CONDIMENTS

1 and 1/2 tablespoons vegetable oil

2 teaspoons sesame oil

2 garlic cloves minced

1 teaspoon minced ginger

1/2 cup onion, sliced

3/4 cup red bell pepper cut into squares

1 Chinese eggplant, sliced

2 cups shitake mushrooms, sliced

2 cups Chinese or regular cabbage chopped

1/3 cup sliced scallions

1/3 cup chopped cilantro

2 tablespoons Chinese oyster sauce

1 tablespoon roasted sesame seeds

 

PROCEDURE

Remove the skin, fat and bone at chicken thighs.

In a bowl mix the spices and season the chicken thighs. Leave marinating for 45 minutes.

While the chicken is marinating, cut and measure the rest of the ingredients.

Heat well a griddle. Clean the griddle with a napkin soaked with some vegetable oil.

Once the griddle is very hot, put the chicken thighs to cook so that both sides of the chicken thighs are marked and cooked.

While the chicken is cooking, heat a wok thoroughly with vegetable oil and sesame oil.

Add the garlic, ginger, onion and stir fry for a few seconds.

Add the eggplant, red bell pepper, shitake mushrooms and stir fry for a few minutes. Spray with a teaspoon of water to release steam and finish cooking so that the vegetables are al dente and not overcook.

Add the cabbage, half the coriander, scallions and cook for 1 minute.

Add the oyster sauce, mix with the vegetables and turn off the heat.

Serve the chicken thighs with the vegetables. Sprinkle on top with scallions, coriander, and roasted sesame seeds.

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.

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.

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.