POLLO ASADO AL ROMERO

JON MICHELENA

 

POLLO ASADO AL ROMERO

 

Este pollo está sazonado debajo de la piel. De esta manera queda el pollo con mucho sabor interiormente.

 

PREPARACIÓN: 30 MINUTOS                    HORNEADO: 2 HORAS

 

INGREDIENTES PARA SAZONAR EL INTERIOR DEL POLLO

1 pollo entero. 2 kg. Y 600 gr. / 5.8 lb.

3 cdtas. aceite de oliva

4 dientes de ajos picados

2 cdas. hojas de romero picado

½ tza. cebolla picada fina

1 tsp. sal

 

INGREDIENTES PARA SAZONAR EL LA PIEL

3 cdas. mantequilla

1 cdta. paprika o ají de color

1 cdta. sal

 

PREPARACIÓN

Lavar el pollo con agua fría por dentro de la cavidad para sacar la sangre acumulada en el interior. Lavar también el exterior del pollo con agua fría y secar con papel toalla.

Limpiar con jabón el lava platos para desinfectar y no haya contaminación con el pollo.

Medir y cortar los ingredientes necesarios para la receta.

En un bol mezclar los ingredientes para sazonar el interior del pollo.

Con los dedos separar la piel en la parte de la pechuga del pollo y las piernas.

Condimentar el interior con las especias.

Con un palito para cócteles cerrar la piel.

Con una cuerda de carnicero amarrar las puntas de las piernas del pollo.

En una sartén u olla pequeña derretir la mantequilla, mezclar con la paprika, la sal y con una brochita sazonar el exterior de la piel.

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

Asar el pollo por unas 2 horas de manera que quede dorado y tenga una temperatura interior mínima de 74° C. / 165° F.

Deje el pollo a reposar por unos 15 minutos antes de cortar para que no se salga tanto los jugos. 

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.

FIDEOS CHINOS CON CAMARONES SICHUAN

JON MICHELENA

 

FIDEOS CHINOS CON CAMARONES SICHUAN

 

Esta receta consiste en fideos chinos salteados con camarones y vegetales. Cubiertos con una salsa con ají un poquito picante, la cuál puede ser acomodada la cantidad de picante.

 

PORCIONES: 2

 

INGREDIENTES

10 camarones grandes

Fideos chinos o tallarines al huevo

2 cdtas. maicena

¼ cucharadita de sal

2 cdas. aceite de vegetal

 

VEGETALES

2 dientes ajos picados

1 cdta. jengibre picado

½ tza. cebolla morada cortada en dados

½ tza. de pimiento morrón rojo cortado en tiritas

170 gr. / 1 y ½ tazas champiñones cortados en rodajas

1 tza. castañas chinas de agua cortadas en rodajas

1 tza. arvejas verdes tiernas

1 y ½ tzas. repollo chino cortado en trozos pequeños

1 cda. cilantro picado

 

SALSA

2 cdtas. aceite de sésamo

1 cda. salsa soja

3 cdas, salsa hoisin

½ cdta. ají picante seco triturado

2 cdas. Vino de arroz

1 cda. vinagre de arroz

 

PROCEDIMIENTO

Pelar y desvenar los camarones.

Medir y cortar todos los ingredientes para la receta.

En un pocillo mezclar todos los ingredientes para la salsa.

Poner una olla con agua a hervir y cocinar los fideos chinos al diente.

Sazonar los camarones con la sal y rebozar con la maicena. Calentar un Wok o sartén con el aceite de vegetal, dorar los camarones por ambos lados y reservar.

En el wok o sartén usando el mismo aceite saltear el ajo con el jengibre y cebolla por unos segundos.

Agregar y saltear las tiras de pimientos rojos, vainas de arvejas y champiñones de manera que queden al diente.

Añadir el repollo chino, castañas de agua, fideos chinos cocinados, camarones y la salsa. Calentar y servir inmediatamente.

Rociar por encima cilantro picado.

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.