Gazpacho de Pepino (una deliciosa sopa fria)


 

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Ingredientes:

• Un kilo de pepinos sin semillas pelados y cortados en pedazos de 4 centímetros. Si no puede conseguir pepino sin semillas, utilice pepinos normales y quítele las semillas con una cuchara. El resto de la preparación es la misma.
• Media cebolla morada.
• Un diente de ajo.
• Entre seis y ocho hojas de menta fresca, dependiendo de su tamaño.
• Un chile jalapeño. Quítele las semillas y las venas.
• Dos y media cucharadas de aceite virgen de oliva.
• Dos cucharadas soperas de jugo fresco de limón.
• Una cucharada sopera de miel.
• Una cucharada chica de sal y un pellizco de pimienta negra.
• Una taza de youogurt natural.
• Media taza de agua bien fría.

Preparación

• Coloque todos los ingredientes en un procesador o en una licuadora, incluya la media taza de agua fría. Si lo hace en la licuadora, se tardara mas en estar listo, pero el resultado es el mismo.
• Procese los ingredientes hasta que la mezcla se convierta en un liquido suave.
• El procesarla podría durar hasta 5 minutos. Tenga paciencia.
• No queremos tener un liquido muy aguado. Queremos tener algo de textura.
• Coloque en un recipiente y póngalo en el refrigerador durante cuando menos dos horas. Hasta el día siguiente sería mejor.
• Sirva esta deliciosa sopa en platos bien fríos.
• Añada un chorrito de aceite de oliva a la sopa cuando este servida.

Que disfruten esta refrescante sopa fría.

Cherry Sweet Pickled Peppers  
(In Spain these are called Ñoras)

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This variety of red pepper is sweater than most of its cousins, but it is spicy and can be a hot surprise. It has a sweet taste and it makes for an excellent appetizer.

Ingredients (for 4 people)

• Half a pound of Cherry peppers.
• Three quarters of a cup of white wine vinegar
• A quarter cup of cherry vinegar (you can substitute with apple vinegar)
• One cup of water.
• Three cloves of garlic pealed.
• Fresh thyme
• Three tablespoons of brown sugar
• One cinnamon stick

Preparation

• Remove the stem of the peppers cutting around its base.
• With a small spoon remove all the seeds and as much of the veins as you can, without breaking the skin.
• Wash them inside and out.
• Mix the vinegar and water and add the garlic cloves.
• Add the brown sugar and stir until it is dissolved completely.
• Add the cinnamon stick.
• Place in the papers in the liquid and bring to a boil.
• Once boiling, reduce the heat and simmer, covered, for 20 minutes.
• After 20 minutes remove the cover and let the peppers simmer another 10 minutes.

Presentation

• Remove the Cherry peppers from the pot and place on the serving dish. Make sure that all the liquid remains in the pot.
• Let the liquid reduce for 15 minutes.
• Strain some of the vinegar sauce over the peppers.
• Leave the cinnamon stick for decor.

These can be eaten with a toothpick or a small fork. Buen Apetito!

Corn Flour Pelliscadas. A delightful snak!

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Pelliscadas literally means pinched and it obeys to the shape of the corn flour tortilla. Thicker and about half as large as a regular small tortilla a pelliscada is made while it is cooking. Just before it is finished it is taken off the hot pan and the border is pinched rising it before returning it to the pan to finish cooking.



You can either make the Pelliscadas yourself or buy them at a Latin American food store.
If you buy them all you have to do is finished cooking them over a medium heat pan. Just follow the instruction on the package.

Ingredients

• 6 Corn Pelliscadas.
• Black or Pinto refried beans.
• One whole chorizo link, rendered.
• Finely chopped lettuce
• Cotija cheese to sprinkle.
• Poblano pepper slices or
• Green Tomatillo sauce.
• Fresh cream.

Assembly.

• The bottom of the Pellliscada is covered with refried beans, either pinto or black beans.
• Then you add some chorizo that has been previously rendered.
• You follow it with some pieces of roasted poblano peppers or with some red or some green tomatillo sauce.
• You top it with some lettuce and to finis it you add some fresh cream and some Cotija cheese. (Cotija is a salty crumbly cheese that goes well with this dish)

If they are small enough your guests might eat as many as 5 or more.

As you can see we added no salt because the cheese is quite salty and you should serve a generous amount of it.

Enjoy it.

Ceviche de Pescado a la Acapulqueña

 

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Ingredientes

• 1 KG de filete de pescado, que sea de carne blanca puede ser cat fish, corvina, etc
• 4 Tomates picados en cuadritos como de 1x1 cm
• 1 Cebolla picada fina
• 1/2 Manojo de cilantro
• Jugo de limón el suficiente para que cubra el pescado cuando esté en el recipiente
• Sal al gusto
• Pimienta un poco granulada fresca
• 20 aceitunas deshuesadas partidas por mitad
• 1 naranja
• 1 Chile serrano picado muy fino

Modo de prepararlo

• Cortar los filetes de pescado a lo largo para después cortarlos en sentido transversal para que queden cuadritos de aprox 2x2 cms.
• Poner el pescado en un recipiente que puede ser un pyrex y agregarle el jugo de limón hasta que se cubra. Dejarlo reposar como una hora y agregarle posteriormente el la cebolla el tomate y al final el cilantro, Se revuelve bien y se ponen las aceitunas y el jugo de ½ naranja. Y el chile serrano, la cantidad de chile es al gusto del consumidor, se le puede agregar un pequeño chorrito de aceyte de oliva
• Se cubre con papel aluminio y se guarda en el refrigerador.
• Se sirve en platos hondos pequeños y si se quiere se le puede poner un poquito de catsup.
• El pescado se va a cocer en el limón y se puede conservar por días en el refrigerador y se puede estar sirviendo cuando uno quiera

Hongos  de la famosa Paola Willis

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Ingredientes:

• Unos 250 gr de champiñones frescos limpios (pueden ser enteros o cortados en
  mitades)
• Una taza de vinagre
• Una taza de agua
• Unas 5 cucharadas de salsa de soya
• Una pizca de sal y pimienta
• Hierbas de olor y especias. Las que tengas. Puede ser Laurel, tomillo, mejorana
• Tres dientes de ajo
• Aceite de oliva, suficiente para cubrir los champiñones (mas o menos una taza)

Preparación:
 

• Se pone a hervir el vinagre con el agua,
  Agrégale las especies que gustes con uno de los dientes de ajo y algo de sal y pimienta.
• Una vez hirviendo le agregas los champiñones y los dejas cocer en esta mezcla unos 5 minutos. 
• Si no te caben todos los champiñones de una sola vez lo puedes hacer en tandas, simplemente deja el vinagre hirviendo.
  Mientras tanto en un contenedor (pirex o plato hondo) pon el aceite y exprímele 2 dientes de ajo (si no tienes exprimidor pícalo muy finito, o ráyalo con un rallador de queso) agrega al aceite hierbas frescas picadas (puede ser perejil, tomillo, albaca, o lo que tengas)
• Saca los champiñones con un colador y así calientes como están los echas en el aceite con especies.
• Déjalos reposar una media hora y listo!

Los puedes hacer con anticipación, entre mas días reposen mejora el sabor (a
partir del primer día guárdalo en el refri).

El vinagre que sobra de la preparación lo puedes guardar y re usar para
hacer mas champiñones, o usarlo como base de un aderezo.. queda muy rico..

Sangria, (a real wine Sangria)

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Ingredients

• One bottle of good quality red wine. Preferably a good Rioja red wine. Marques de Caceres or Marques de Vargas are good choices. Remember the end result will depend on the quality of the ingredients. So, choose a good wine.
• Three tablespoons of sugar
• The Juice of 2 large oranges
• The Juice of 2 large lemons
• One large orange, thinly sliced crosswise
• One large lemon, thinly sliced crosswise
• Two medium peaches, peeled, pitted and cut into large pieces
• Club soda

Preparation

• Combine all the ingredientsin a pitcher, except for the club soda mixing well.
• Refrigerate overnight.
• Immediately before serving, mix in the club soda to your taste for added fizz.
• Add ice cubes.

This is your Sangria, so if you feel it needs more surgar, add it.
If you feel that it is too acid, reduce the amount of lemon juice.
It is yours.
Do what you like and share it.
Specially share it with those you love.

Salud amor y Dinero!

Paella, Shrimp and Clams

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Ingredients

• Two cups of long grain rice.
• One tablespoon of Olive Oil
• Two pounds of medium size shrimp
  
• One pound of Clams
• One small white or yellow finely chopped onion
• One clove of garlic finely chopped
• 16 Oz of frozen green peas
  
• One pack of Saffron hairs
  
• Four cups of fish stock (you can use chicken, vegetable stock or plain water
  
• Two lemons cut in slices.
  
• Two piquillo red peppers cut in strips
• Salt and pepper to taste

Preparation

• Heat the Paella (the dish you cook Paella in is called Paella) over medium high heat.
• Add the olive oil and when hot add the onion mixing until coated.
• Add a pinch of salt to help the onion release its liquid.
• When the onion is transparent add the garlic steering constantly so it does not become brown.
• Add the rice and mix well with the onion and garlic.
• Separately heat the stock or water and when boiling add the saffron hairs until the liquid becomes yellowish/red.
• Add the liquid stock or water to the Paella pan and bring to a rapid boil.
• Add the thawed green peas and mix throughout the Paella.
  
• Lower the heat to a simmer. Simmer for 10 minutes.
• After 10 minutes add the shrimp and clams and cover the dish with aluminum foil.
• Let it slowly simmer for another 10 minutes. (Do not uncover and do not put a spoon into the rice)
• After the last 10 minutes turn off the heat and let it rest, without uncovering, for at least 2 minutes. It will give the rice a chance to absorb the remaining liquid.
• Remove the cover and decorate with the pepper strips and present to the guests.

Buen Provecho y'all.

A good glass of red wine or a refreshing red wine Sangria are perfect for this dish.

Maria Elenas



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Botanas para acompañar unos tragos y compartir con los amigos

Ingredientes

• Cebolla finamente picada
• Mayonesa
• Queso parmesano rallado (no molido)
• Pan blanco de caja común
  

Preparación

• Se colocan rebanadas de pan sobre una mesa y con un vaso pequeño o un cortador de galletas haga rueditas de pan, el tamaño de las rueditas va de acuerdo al tamaño de vaso pero considero que deben de ser pequeñas como de 5cms de diametro para que salgan 4 de cada rebanada de pan.
• En un recipiente se coloca la mayonesa y se le agrega el queso rallado(no molido como espagueti)  , así se puede comprar, también se incorpora la cebolla picada y todo de revuelve bien hasta que quede una pasta.
• Luego a las rueditas de pan se le pone la pasta fabricada y en una charola metálica se mete al horno a unos 130º C  hasta que se dore la pasta sin que se queme en pan.

Pruébenlas, son una delicia y buen provecho.

Rice and Roasted Poblano Peppers. Still under construction...










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Ingredients (Serves 8)

• 2 cups of long grain quality rice.
• 2 cloves of garlic.
• 6 large Poblano peppers.
• Half a cup of Feta Cheese.
• 1 cup of sour cream.
• 4 cups of chicken or vegetable stock.

Preparation:

The Peppers

• Preheat the oven at 425 degrees.
• Line a large cookie sheet with aluminum paper.
• Rub the peppers with only enough olive oil to make them glisten.
• Place them on the tray. Make sure they don’t touch.
• Roast the peppers for half an hour.
• After 30 minutes remove the tray from the oven and place the peppers in a paper or plastic bag to "sweat" and cool.

The Rice

• While the peppers are roasting, put a teaspoon of olive oil on a pan and add the garlic cloves.
• Move the garlic around the oil and just before they start browning add the rice and stir for a couple of minutes. Do not let the rice become brown.
• Add the chicken or vegetable stock to cover the rice and bring to a boil.
• Reduce the heat to a simmer and cover well.
• Let the rice simmer for 18 to 20 minutes.
• Remove the rice from the heat, but let it rest for another 5 minutes without uncovering.
• With a fork, transfer the rice to a bowl separating it. Set aside.

• The peppers should now be cool.
• Peal the skin of each pepper and then remove the stem and the seeds.
• Slice lengthwise and add a pinch of salt.
• Set aside.

Assembling the Dish

• On a large baking dish make a layer of rice and top it with the sliced peppers.
• On top of the peppers gently spread some sour cream and some feta cheese.
• Make as many layers as the rice will permit, but you should have at least two leayers.
• On top of the final layer add some more sour cream, peppers and a genrous amount of feta cheese and place in a 350 degree oven for 10 minutes to warm.

This dish should not be "hot", but it will depend on the peppers. If you want it to be less spicy remove the veins from the peppers once you have removed the seeds.

Sopa Caliente de Pepino


 








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Receta original de Armando Manzanero

Ingredientes.

• 2 pepinos
• 2 tasas de consomé de pollo o de vegetales en cubitos (2)
• 2 Yougurt cremoso dulce
• Pimienta al gusto

Preparación

• Pelar los pepinos retirar la semillas con una cuchara y partirlos a lo largo, luego se picarán en cuadritos.
• El consomé se hace a base de cubitos en agua caliente y ya dentro de una olla se pone a hervir y se le agregan los pepinos por unos 15 minutos. No se agrega sal porque ya el consomé es lo suficientemente salado.
• Al momento de servirlos en una tasa o plato para consomé, se le agregan dos cucharadas de yougurt y ……..
  

Buen provecho

Ceviche de Berenjena  (vânătă in Rumano)











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This dish may be served to accompany another dish or meat and should be served at room temperature. It can also be served cold, as a salad, straight out of the refrigerator.

 


Ingredients:

• 3 to 4 large firm eggplants
• One small white onion
• one quarter cup of vegetable oil
• one teaspoon of kosher salt
• two large ripe tomatoes

Preparation:

• Preheat Oven at 425 degrees
• Line a large (17 inches) baking tray with heavy-duty aluminum
• Rub each eggplant with a few drops of oil until all the surface is coated
• Place the eggplants on the tray making sure they do not touch
• When the oven reaches temperature place the tray in the highest position possible.
• Bake for 30 minutes turning the eggplants over at least once to make sure they bake evenly.
• While baking slice the tomatoes into medium slices and then cut in half moons and reserve
• Finely dice the white onion and reserve
• Once the eggplants have baked and feel soft you your touch remove them from the oven.
• Remove the tail end and with a sharp knife cut the skin so the soft flesh is exposed.
• Gently scrape the flesh from the skin of all the plants and place in a food processor or blender.
• Add the quarter cup of vegetable oil and the teaspoon of salt and blend until it becomes a soft pure.

Presentation

• Place in a serving dish and add the tomatoes as shown in the picture.
• Present the dish with the onions on the side. People will choose to mix the onions with the eggplant caviar.
• Serve with fresh toasted baguette slices.
• It may be served at room temperature or cold, out of the refrigerator.

Cerveza con Jugo Clamato



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Esta es una bebida muy refrescante, sabrosa y con muy poco alcohol.

Ingredientes:

• 1 Cerveza clara u obscura
• ½ Vaso de Clamato (jugo de almeja con tomate, así se compra)
• 4 Cubitos de hielo
• ½ Limón
• Sal
• 5 gotas de “Jugo maggi “ o salsa inglesa
• 1 la parte tierna de un tallo de apio

Preparación:

• En el borde del vaso, tarro  se escarcha con sal
• Se agregan los hielitos y se sirve la cerveza como hasta la mitad. 
• Se exprime el limón  y se le agregan las gotitas de salsa ya sea Maggi o inglesa. 
• Se completa el total del contenido del vaso con jugo de clamato
• Se le puede decorar con un tallo de apio.
• Se pueden añadir unas gotas de salsa Tabasco.

Salud!

Not Really Pizza!










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Today, most supermarkets sell Pizza dough that you can just stretch out, pile on a bunch of ingredients like tomatoes, mushrooms, onions, ham, or whatever is you desire. Top it all with good Parmesan Cheese and just bake it and you got something good to eat.

• This is very easy and tasty at the end.
• Start by lining a cooking sheet with nonstick aluminum foil.
• Spread some plain flour on its surface and start attempting to spread de dough. Not an easy task because it tends to shrink back every time you let go of it. You can use a rolling pin or an empty bottle of wine and roll the dough out to cover all of the cooking sheet tray.
• Once it stays still and does not shrink much, then you are ready to continue.

• With your fingers press down on the dough to make indentations on it. Do it all over.
• Let it rest for half an hour for it to grow in size.
• Then drizzle some good quality Olive Oil and with a brush make sure the entire area is covered with it.
• Put some Kosher salt to taste.
• You are now ready for the good stuff...
• Sprinkle some Parmesan Cheese on the dough. Remember that you can put whatever you want, but this one is very simple.
• Cut tomato slices, thin ones work better, and cover most of the surface of the dough with them.
• Finely chop some fresh basil or sprinkle dry one if you don't have fres.
• Add a little bit more of Kosher salt and some more Olive Oil.
• Top it all with more Parmesan Cheese.

Pre-heat the oven at 425 degrees and when ready, bake for 6 to 14 minutes. Times vary depending on the oven. Keep your eye on it and when you see the edges of the crust turn light brown and the oil bubling ... It is ready.

You can cut it anyway you want, but you will enjoy it... I am sure of it. Let me know how yours came out.