INGREDIENTS:
2 grouper fillets 250 grs. each 2 cups fish stock 2 cloves garlic 2 boiled eggs 1 onion
2 tablespoons finely chopped parsley 1 tablespoon cornstarch 2 cloves garlic 1 cup white wine 1 cup olive oil 1 tablespoon butter 4 mushrooms large, fresh 1 teaspoon adobo
4 fresh asparagus Salt
black pepper to taste 1 cup peas
PREPARATION:
Heat a skillet with butter and olive oil in it sauté a little onion, garlic cloves, finely chopped and sliced \u200b\u200bmushrooms in foil cook for a few minutes and add white wine, then let reduce a little.
Place fish fillets previously seasoned with adobo and cook for 3 to 4 minutes per side.
Then add the fish stock, bring to a boil and add a little cornstarch dissolved in white wine, ensuring that no coarse crumbs to thicken the sauce.
Finally place the parsley and asparagus tips, cover and simmer until asparagus is tender, rectify Season to taste with salt and pepper and then place the peas.
Serve each fillet on a plate, spray it over the green sauce and chopped hard-boiled eggs.
CHICKEN WITH PUMPKIN SAUCE
INGREDIENTS:
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4 chicken breasts supreme salt garlic powder oil
500 grs. Pumpkin
chicken broth 1 small onion, ground ginger 1 tangerine sesame PREPARATION:
Season chicken with salt and garlic powder. In a saucepan cook the pumpkin in broth until tender, blend in broth until homogenization should be a bit more liquid than a cream on a hot pan with a little oil to cook the chicken until browned outside and cooked through, remove and set aside in the same pan fry the small onion until brown, add the ground ginger and 2 cups pumpkin purée, stir well serve chicken bathed in the sauce and garnish with mandarin orange segments and sesame seeds.
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STUFFED CHICKEN THIGHS
INGREDIENTS:
4 chicken thighs
rice noodles garlic onion
paprika PREPARATION:
Scrub
thighs, boned and seasoned with salt and garlic powder, fill with rice noodles and garlic, close them with stick and brown well in skillet over high heat with butter and oil, add onion and paprika and cook to wither. Remove chicken from pan with a splash and deslazar Water put the chicken back in pan and put it in a preheated oven 400 degrees for 25 minutes. For the rice noodles:
INGREDIENTS:
4 cups water, salt , garlic powder
2 cups rice 1 cup soup noodles
PREPARATION:
In a medium pot, fry the noodles over high heat until brown (it should be a dark brown), very carefully add the water and season with salt and garlic powder and when it boils add the rice is cooked over high heat until water evaporates almost completely Cover and reduce the heat to a minimum, let it cook for 15 min.
PEPPER STEAK BISTRO LE PETIT DE JAQUES
INGREDIENTS:
4 medallions of tenderloin peppercorn a little crushed 1 tbsp butter
1 tbsp flour 2 tbsp oil
4 tbsp brandy or rum
1 cup heavy cream 1 tablespoon mustard 1 small onion, finely diced
2 cups beef broth
PREPARATION:
1. Season the medallions with salt and garlic powder.
2. Covers medallions with pepper crushed in a mortar.
3. Place the medallions in a hot pan until brown, remove them from skillet and set them aside.
4. Add it to the pan the butter and onion, cook until onion is golden brown, then add the rum and let it cook until it evaporates completely.
5. Add the flour and form roux, to finish add the mustard, stir well, then you add the beef broth and cream, reduce heat and cook until thickened.
6. Serve warm with sauce medallions.
BREASTS SUPREME THE FLORENTINE
INGREDIENTS:
6
boneless chicken breasts but skin.
3 tablespoons butter.
3 chopped chives.
½ cup dry white wine.
½ cup chicken broth.
2 sprigs of parsley.
2 tablespoons of flour.
1 cup cream.
1 egg yolk.
4 tablespoons Gruyere or Parmesan cheese.
Salt and pepper. spinach Ingredients
2 1 / 2
pounds of spinach (leaves only).
2 cups water.
1 tablespoon butter.
Salt, pepper and nut-meg.
PREPARATION:
Season chicken with salt and pepper. in two tablespoons butter and add onion saute the chicken breasts skin side down, brown it 1 minute on each side. Put wine, bouillon, parsley, cover, reduce heat and let it cook for 15 minutes, remove from heat and place them between two plates. Strain the broth and drink two cups, place the remaining butter in a skillet, brown the flour and add the broth as if making a white sauce. Add cream and simmer, season with salt and pepper, remove from heat and put the egg yolk. in 2 cups boiling water, cook spinach for 5 minutes, drain well, pressing to remove all water, chop and sauté tablespoon butter.
Season with salt, pepper and nut-meg, sauté for two minutes and place on a platter in the center, the chicken around, soak it in the sauce, put the cheese and broil
CHICKEN BURRITOS
INGREDIENTS: For the stew:
500 grs. chicken breast
boned 1 medium onion 2 ripe tomatoes
paprika ½
3 ½ sweet pepper chives cilantro
2 cloves garlic ½ cup chicken broth wheat tortilla
To
Filling:
Cos Avocado Tomato Onion pintón
Cilantro Sour Cream Cheese White PREPARATION:
1. Put chicken in a cooking pot broth for 20 minutes, then crumble and leave it aside.
2. Put in a pan to cook the onion, tomatoes, paprika, peppers, scallions and garlic, make a sauce and add it to chicken and broth. Let cook until almost dry, add some cilantro and a touch of cumin.
3. Besides, it cuts the avocado into thin slices, lettuce into strips, tomato, onion and cilantro to make a really small salad, pico de gallo that will add a little vinegar and oil.
Now you have to do is assemble the burrito to taste with filling ingredients well below closing it and ready to eat.
LIVER ONION
INGREDIENTS:
11 / 2 kg of beef liver steak cut into 1 cm .
thick 2 tbsp.
½ tsp salt. black pepper 4 tbsp. oil 4 medium onions chopped 3 tsp . Worcestershire sauce PREPARATION :
1. Season the liver with salt and pepper on both sides in a skillet with 2 tablespoons oil, fry the steak over high heat for 11 / 2 minutes per side. Remove and reserve in a separate tray. 2. Reduce heat and add to the pan 2 tablespoons more oil and saute the onions over medium heat until they are translucent. Add Worcestershire sauce.
If you really like you put a lot and if you like you put little bit, but do not forget to put.
3. Finally, enter the steak again pan with the onions and cook for 1 or 2 minutes. Serve with onions.
This is one of the most tender flavors I've tasted in my life. Too good to be true. Do not miss it!
MILANESA STUFFED WITH CHEESE
INGREDIENTS:
8 thin beef Milanesas salt (to taste)
garlic powder 1 / 4 tsp.
dry ground oregano grated American cheese (to taste) 2 eggs Cream Milk Shake 1 / 4 cup Bread Flour Grated Vegetable Oil
PREPARATION:
1. Season the chicken with salt, garlic powder and oregano.
2. Spread the chicken and place on four of them two slices of cheese on each and top with the other four. Press hard edges with a fork, like a cake, to avoid leaving the cheese.
3. Beyond the beaten egg mixture, salt and cream
4. Pass the chicken in flour, then the mixture and finally in bread crumbs.
5. Fry in oil over medium heat for 3 minutes on each side.
6. Garnish with parsley and accompanied with vegetables and rice.
MASHED POTATO CAKES AND FISH WITH PAPRIKA COULIS rotisserie
INGREDIENTS:
2 fillets of snapper or sea bass cooked 2 cups mashed potatoes the day before
breadcrumbs 2 eggs Wheat flour (all purpose) 3 peppers red rotisserie, seeded and deveined 1 clove garlic
large
finely chopped 1 tbsp. balsamic vinegar
1 tbsp.
sugar 2 tbsp.
olive oil salt and pepper (to taste)
PREPARATION:
1. In a bowl combine the mashed potatoes and flaked fish, not too thin, and balls are breaded, first in flour then in egg and finally bread crumbs.
2. Then the fry in abundant oil.
3. Put aside the peppers directly on the fire until they are black all over, you put them immediately in a plastic bag for about 2 minutes, I removed all the black skin and seeds and the vein, mixed with garlic, vinegar, sugar and oil in blender, blend until it becomes homogeneous.
4. Season with salt and pepper to taste.
5. Cook fish in a pan with some oil and butter until just lightly brown.
Serve with salsa.
meatloaf
CHEESE FILLING
INGREDIENTS:
750 grams of ground beef
250 grams lean ground pork 3 eggs, ham salt 1 / 2 cup bread crumbs 1 medium onion tiny sweet peppers 6 250 grams of American cheese Butter PREPARATION:
In a bowl mix the beef, pork, whole eggs, bread crumbs, onion and sweet peppers, as if you were kneading dough bread or arepas, let stand for 20 minutes in the refrigerator covered. On a table lies a piece of aluminum foil about 40 cm thick, extends the meat so as to completely cover the foil and not have more than
1 cm thick, put the American cheese on one side larger and rolled like an arm Gypsy, put on a baking sheet and painted with a little butter, bake at 350 degrees for about 40 minutes, is served hot.
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