Marinated Anchovies

Preparation time: 1 hour (high complexity)

 Ingredients:

 500 g fresh anchovies
 salt
 vinegar
 2 cloves of garlic
 fresh parsley
 olive oil.

 Preparation:
 Clean the anchovies from the gut, head and spine. Loosen the two, in strips, and place in a container that can be covered with a lid. Place a layer of anchovies, a layer of salt and vinegar enough to cover the pieces of anchovies. Continue with this operation until the end pieces of anchovies. Refrigerate 1-2 hours, until the pieces turn white vinegar over due.

Check fish is not raw, ie vinegar to penetrate each piece of fish. If you are unsure, you can leave an extra hour in the refrigerator. Prepare a cup or other container of olive oil, chopped garlic, chopped parsley as finely as garlic and a pinch of salt.

Mix everything well and leave a little to steep for 30 minutes. When the fish was marinated well drain the vinegar and using absorbent paper towels to wipe a bit of juice remaining fish. When everything is ready, place the fish piece by piece on a plate and pour the mixture of garlic, oil and parsley.

Serve cold as an appetizer. Bon appetite!

Turkey Bolognese

Preparation time: 1 hour and 15 minutes (medium complexity)

 ingredients:

 2 turkey thighs
 1 onion
 1 carrot
 1 slice of celery
 1 green pepper
 200 ml of tomato juice
 salt
 thyme
 2 cloves of garlic
 2 tablespoons oil

 Preparation:

 Clean vegetables and prepare them as follows: onions and peppers cut them into cubes, carrot and celery give them the grated fine. In a pan warm 2 tablespoons oil 4 tablespoons of water. Add onions and cover. We leave 2 minutes, then add the remaining vegetables. easily suppress them, then add turkey legs washed and cleaned. Moderately salt and let it simmer on low heat, adding a little water.

When meat is ready, add tomato juice, garlic and thyme. Let it fall easily. Serve roast with rice noodles, mashed, potatoes, pasta, rice as you please.

Baked Sweet Potatoes

Ingredients for 3 people:

3 sweet potatoes, approx. 600 grams,
1 teaspoon harissa,
100 grams of cream,
1 small bunch onion.

Mix potatoes with harissa cut over all, and place them in the cooker pan on baking paper, then introduce them into a furnace heated to 180 degrees, approximately. 30-40 minutes, until browned.
Separately, mix sour cream with chopped onion. Serve potatoes warm passing it through the dip.

Waldorf salad

First created at the Waldorf (later and Astoria) in New York somewhere between 1893 and 1896, this salad is perfect as an appetizer at a party or may be a light and delicious meal.


For about 3 servings I used:

a piece of celery (about 600-700 g)
200 g cream (12% fat)
300 g grapes
2 apples
50 g walnuts
3-4 tablespoons walnut oil
juice from one lemon
Salt and pepper

Dam on the grated celery and sprinkle with lemon juice to not change color. Cut apples into small pieces and add them over celery, roughly chopped walnuts along with. I cut grapes in half and remove pits them if we have patience. :)
Of cream, oil, salt, pepper and remaining lemon juice make a dressing that you mix with other ingredients. We place the salad in bowls, decorate with walnut halves.

Carne Asada Steak Sandwich with Avocado Salad

Ingredients

• 2 tablespoons cayenne pepper
• 6 tablespoons paprika
• 3 tablespoons ground black pepper
• 1 tablespoon ground cumin
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 1 tablespoon ground allspice
• 1 tablespoon ground dried thyme
• 1/4 cup olive oil
• 4 pounds flat iron steaks
•  
• 3 avocados - peeled, pitted, and cubed
• 1/4 cup chopped green onions
• 1 large red bell pepper, diced
• 1 red onion, diced
• 1/4 cup chopped cilantro
• 2 tomatoes, seeded and chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• sea salt and ground black pepper to taste
• 2 (1 pound) French baguettes
• 1/2 pound thinly sliced Cheddar cheese

Directions

1. Stir together cayenne pepper, paprika, black pepper, cumin, onion powder, garlic powder, allspice, thyme, and 1/4 cup olive oil in a large bowl until evenly mixed. Smear the flat iron steaks with this paste, then wrap with plastic wrap, or place into a resealable plastic bag. Marinate in refrigerator for 6 hours.
2. Prepare avocado salad by gently mixing cubed avocado, green onion, red bell pepper, red onion, cilantro, and tomatoes. Drizzle with lime juice and olive oil; season to taste with salt and pepper. Cover and refrigerate until ready to use.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate.
4. Grill flat iron steaks until cooked to desired degree of doneness, or to an internal temperature of 135 degrees F (57 degrees C) for medium-rare, about 4 minutes per side. Remove from grill and allow to rest for 5 to 10 minutes. While the steaks are resting, cut each baguette into three pieces, then halve the pieces horizontally. Toast bread, cut-side down on grill until golden brown. Turn baguettes over, and place sliced cheese on the cut sides; allow cheese to melt.
5. To assemble sandwiches, thinly slice the flat iron steaks across the grain, and pile onto baguettes. Top with avocado salad before serving.

Carne Asada Tacos

Ingredients

• 1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• crushed red pepper to taste
• 1 lime
• 1 (28 ounce) can tomatillos
• 2 fresh jalapeno peppers, seeded
• 4 tablespoons canola oil, divided
• 1 (10.5 ounce) can beef broth
•  
• 12 (6 inch) corn tortillas
• 1/2 large onion, chopped
• 2 tomatoes, chopped
• 1 avocado - peeled, pitted and sliced
• 1 bunch fresh cilantro, chopped
• 1 lemon

Directions

1. Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
2. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
3. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
4. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Pan-Fried Chicken

The two main keys to making perfect fried chicken are the temperature of the oil and the actual step of frying.

Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.

• To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat cast iron for even heat distribution and reliable frying.
• The fat should be about one inch deep in the skillet, coming about halfway up the food.
• Get the fat good and hot before adding the chicken: about 350 degrees F (175 degrees C).
• Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
• Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
• When the chicken pieces are a deep golden brown, remove them to a cooling rack set over a baking sheet to catch any drips. Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. The USDA recommends cooking chicken to a minimum of 165 degrees F.

Garlic Cheddar Chicken

Ingredients

• 1/2 cup butter
• 4 cloves garlic, minced
• 3/4 cup dry bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups shredded Cheddar cheese
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 8 skinless, boneless chicken breast halves - pounded thin

How to make :

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. 

Chicken Marsala

Ingredients

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

Directions

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.