CHURRASCO CON SALSA ROJA Y VERDE

Nº Personas: 4   Dificultad: Fácil   Calorías: 650   Tiempo: 20-40 minutos

Ingredientes:

• para la salsa roja:
 
• medio diente de ajo
 
• 2 dl aceite de oliva
 
• 1 pellizco cayena
 
• 1 pellizco pimentón dulce
 
• 1 pellizco comino molido
 
• sal
 
• 1 ramita perejil
 
• para la salsa verde:
 
• medio diente de ajo
• media guindilla
 
• 1 cucharadita orégano picado
 
• 2 dl aceite de oliva
 
• sal y pimienta
 
• 700 g costillar de ternera
 
• 2 sal gorda

• IMPRIMIR
 
• ENVIAR

• 

Preparación:

1.- Para la salsa roja majar en un mortero el ajo añadir poco a poco el aceite sin parar de mover para que la salsa emulsione y espese. Incorporar el resto de los ingredientes, mezclar y reservar.
2.- Para la salsa verde triturar en un recipiente el ajo pelado, el perejil, la guindilla, el orégano y el aceite. Salpimentar a gusto y reservar.
3.- Cortar el costillas en trozos iguales. Calentar a fuego vivo una plancha y colocar las costillas. Cuando estén doradas darles la vuelta y ponerle sal gorda, dejar que se doré también por este lado. Retirar de la parrilla cuando este en el punto deseado. Servir con las dos salsa

Jalapeños Peanut Butter Burger with Manchego Cheese

This burger encompasses all of what a burger should be. It is chock full of roasted jalapenos, onion, garlic and smothered with Manchego cheese. We usually...
Jalapeno Bacon Burgers with MANchego Cheese
Recipe by: mikeaiimi


mikeaiimi

Ingredients

Serves: 8
1 pound Good slab bacon (1/2 lb cut and 1/2 sliced, rendered till crispy)
2 pound ground beef, 80-percent
5 jalapenos, roasted and skins removed, chopped
1 1/2 sweet onion, chopped small
2 eggs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon chopped garlic
1 tablespoon black pepper
8-16 oz Manchego cheese, sliced
8 Kaiser rolls
5 tablespoons butter
1 bag field greens salad mix
1/2 cup mayonnaise
Preparation method

Prep:30 mins | Cook:15 mins
1.
In a large pan on medium high heat, render the fat from the cubed bacon. Drain fat as it collects, but reserve it in a small cup for later. Once bacon is crispy, drain on paper towels and set aside.
2.
Render the strips of bacon and drain on paper towels. Set aside.
3.
In a large bowl, combine: ground beef, onions, roasted jalapenos, cubed bacon, 2 eggs, onion powder, garlic powder, chopped garlic, and pepper.
4.
Form meat mixture into eight 1/4 pound burgers.
5.
In a large pan, add some of the reserved bacon fat and heat on medium-medium high heat.
6.
Add burgers to hot pan, cover, and cook 7 minutes on each side.
7.
Once done, cover tops of burgers with Manchego cheese and cover to melt.
8.
Cut kaiser rolls in half and butter the insides of each bun. Place under broiler until golden brown.
9.
Remove from broiler and slather each side with mayo. Place field greens on the bottom of each roll and add burger. Place 2 slices of bacon on top and enjoy!
Alternate method

You can certainly grill these awesome burgers on the grill!

         Champagne Risotto and Chicken Tenderloins 

Ingredients

• 4 thin slices prosciutto
• 3 cups reduced-sodium chicken broth
• 12 asparagus spears, cut diagonally into 1-inch pieces
• 2 tablespoons butter, divided
• 1 shallot, finely chopped
• 3/4 cup Arborio rice or medium-grain white rice
• 3/4 cup Champagne
• 1/4 cup freshly grated Parmesan
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

        How to Make Crepes

           Penne with Chicken and Pesto

Ingredients

• 1 (16 ounce) package penne pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves - cut into thin strips
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/4 cups heavy cream
• 1/4 cup pesto
• 3 tablespoons grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

              Ensalada de Granos

Ingredientes

• 1 lata (15.5 oz) de Frijoles Negros GOYA®, escurridos y enjuagados
• 1 lata (15.5 oz) de Frijoles Cannellini GOYA, escurridos y enjuagados
• 1 lata (15.5 oz) de Garbanzos GOYA, escurridos y enjuagados 1 lata (15.5 oz) de Frijoles Pintos GOYA, escurridos y enjuagados
• 1 cebolla roja mediana, finamente picada (aproximadamente 2 / 3 de taza)
• 1 tomate mediano, sin semillas, y cortado en trozos (alrededor de ½ taza)
• 2 cdas. de cilantro fresco finamente picado
• 2 cdta. de Ajo Picado GOYA

Para el aderezo

• 3 cdas. de Vinagre de Vino Tinto GOYA
• 1 cdta. de azúcar
• ¼ cdta. de Pimento Rojo Picado GOYA
• ½ taza de Aceite de Oliva Extra Virgen GOYA
• Adobo GOYA con Pimienta, al gusto

Procedimiento

1. En un tazón grande, mezcle suavemente los frijoles negros, los cannellini, los garbanzos, los frijoles pintos, la cebolla, el tomate, el cilantro y el ajo.
2. Aparte en un tazón mediano, mezcle el vinagre, el azúcar y el pimiento rojo seco picado. Con un batidor, vierta lentamente el aceite de oliva, y bata constantemente hasta que se mezclen; por ultimo adicione el adobo. Vierta el aderezo sobre la ensalada y mezcle bien.

Limbers de Puerto Rico hechos por La Tiendita Típica de PR

Loida, con uno de los famosos Limbers de Coco de la Tiendita Típica en Isabela
Puerto Rico.

La sencillez del "limber", perfecto para engañar el calor en el Caribe y una saludable alternativa a la de refrescos o colas. En cada barrio se pueden encontrar hogares donde por unos 25 a 50 ¨chavos¨ o centavos de dolar se ofrecen con variedad de diferentes sabores. Desde frutas dulces, ácidas hasta combinados con leche.

Cuando en 1928, Charles A. Lindbergh, el primer aviador en cruzar el Océano Atlántico en avión, sin escalas y en solitario, visitó a Puerto Rico en un viaje de “Buena Voluntad” que comenzó en Suramérica, Centro América y culminando en el Caribe.

Al bajar del avión, y sentir el calor de la isla, fue agasajado con un jugo o refresco de frutas congelado que gustó mucho al piloto. Al preguntar por el nombre de aquello que le había sentado tan bien, decidieron bautizar el dulce aperitivo con el apellido del aviador.

Aunque otras voces de la historia hablan de la frialdad emocional del piloto ante el recibimiento de los puertorriqueños le ganó un reconocimiento más y que hasta hoy permanece: al ahora típico jugo congelado del país le llamarían “limber” por su característica fría y dura.

Limbers de Coco en La Tiendita Típica de Isabela,
Puerto Rico.
 Fotos por Hector Gabino

Garlic Mashed Potatoes with a Twist

Garlic Mashed Potatoes with a Twist

      Round Steak with Black Beans 

Ingredients:

•                

•               1 can diced tomatoes with green chiles (about 10 oz) or 1 1/2 cups salsa

•               1 can (10 1/2 ounces) condensed cream of mushroom soup

•               1 can black beans, drained (16oz)

•               1 large onion
       1 can of black beans

•               1/4 tsp each cumin, chili powder, oregano, and garlic powder

•               1 1/2 to 2 lbs round steak, cut in serving size pieces, or stew beef

Preparation:

Combine all ingredients in the crock-pot (3 1/2-quart or larger). Mix well. Cover and cook on low for 8 to 10 hours (4 to 5 hours on high). Serve over hot rice or with mashed potatoes.
Serves 4 to 6.

Chili Burgers

Ingredients

• 2 whole Ancho or Pasilla chiles, stemmed, seeded, and torn into strips
• 1 whole New Mexico red, California, Costeño, or Choricero chile, stemmed, seeded, and torn into strips
• 1 whole Cascabel, Arbol, or Pequin chile, stemmed, seeded, and torn in half
• 2 tablespoons butter
• 1 medium yellow onion, diced fine (about 1 1/2 cups)
• 2 cloves garlic
• 1 1/2 teaspoons whole cumin seed, toasted and ground
• 1 teaspoon coriander seed, toasted and ground
• 1 whole clove, toasted and ground
• 1 whole star anise, toasted and ground
• 1/2 teaspoon dried oregano
• 3 tablespoons tomato paste
• 2 teaspoons soy sauce
• 1 anchovy filet, minced (optional)
• 1/2 teaspoon Marmite (optional)
• 1 teaspoon sugar
• 1 1/2 pounds 80/20 ground chuck or short rib
• 1 quart chicken stock
• 2 tablespoons masa harina
• 1 tablespoon Frank's Red Hot
• 1 tablespoon bourbon (optional)
• Kosher salt

Procedures

1. 1
   Combine all chiles in a medium microwave-safe bowl and cover with water. Microwave on full power for 2 minutes. Remove bowl from microwave and allow chiles to soak for 10 minutes. Using immersion blender or upright blender, blend soaked chiles until smooth, adding soaking water as needed to keep texture loose.
2. 2
   Melt butter over medium-high heat in Dutch oven. When foaming subsides, add onions and garlic. Cook, stirring frequently, until onions are softened but no browned, about 6 minutes. Add ground spices and oregano and continue to cook, stirring frequently, until aromatic, about 1 1/2 minutes. Add tomato paste, soy sauce, anchovy, Marmite (if using), and sugar, and cook, stirring frequently until paste begins to stick to bottom of pan, about 1 1/2 minutes.
3. 3
   Remove pan from heat and add 2 cups of chicken broth. Scrape up any browned bits from bottom of pan with wooden spoon. Add ground beef and break up using whisk until mixture is completely homogeneous (no large chunks of beef should remain). Add remaining chicken stock and return to stovetop and set over medium high heat. Cook, whisking frequently, until mixture comes to a simmer. Cover with lid slightly ajar, reduce heat to low, and cook for 75 minutes, stirring occasionally, until mixture is thick and intense.
4. 4
   Combine masa harina and 2 tablespoons water in a small bowl and mix until homogeneous. Add masa mixture, hot sauce, and bourbon to chili and stir to combine. Bring to a boil and simmer until thickened, about 2 minutes. Season to taste with salt and serve immediately on top of burgers, hot dogs, or fries.

Salsa de zanahoria con curry

4 de septiembre de 2012

por: Editoras Siempre Mujer

Ingredientes:

300 g zanahorias ralladas
75 g cebolla picada
3 dientes de ajo
2 cucharadas de aceite de oliva
1 cucharada de curry en polvo (opcional)
1 cucharadita de comino en polvo
200 g judías blancas
1 pizca de sal

Preparación:

1. En un cazo mediano, tapado, cuece las zanahorias en poca agua hirviendo durante unos 15 minutos o hasta que estén tiernecitas. Escúrrelo y reserva.
2. Mientras, en una sartén pequeña, sofríe la cebolla y el ajo en aceite hirviendo hasta que estén doraditos. Echa entonces el comino y el curry, y remueve.
3. Pasa las zanahorias y la mezcla de cebolla al recipiente de la batidora. Añade también las judías y la sal. Bate a potencia máxima.
4. Pon la salsa resultante en un recipiente hermético. Tápalo y mételo en la nevera hasta el momento de servir: Te puede durar hasta tres días.

Por dos cucharadas: 40 cal, 1 gramo de grasa (0 g saturada), sin colesterol, 84 mg de sodio, 6 gramos de hidratos de carbono, 2 gramos de fibra, 2 gramos de proteínas.

 

Braised chicken legs with white wine, bacon, cipolline onions & mushrooms

• 8  small

  cipolline onions (or 4 large cipolline, halved)

  see savings

  
• 4 

  bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 pounds)
• 4 

  chicken drumsticks (1-1/4 to 1-1/2 pounds)

  see savings

  
•  

  Kosher salt and freshly ground black pepper
• 2  tablespoons

  vegetable oil

  see savings

  
• 8  medium

  cremini mushrooms, trimmed and halved
• 3  ounces

  bacon (3 strips), cut crosswise into 1/4-inch strips

  see savings

  
• 1  medium

  carrot, peeled and sliced in 1/4-inch rounds

  see savings

  
• 1  cup

  dry white wine

  see savings

  
• 3  large

  thyme sprigs
• 1  cup

  homemade or low-salt canned chicken broth

  see savings

  
• 2  teaspoons

  fresh thyme leaves

  
  

  
  

  
  

  directions

  1.

  Position a rack in the center of the oven and heat the oven to 350 degrees F.

  2.

  Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, then shower with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole while cooking.

  3.

  Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it'll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more.

  4.

  Transfer to a plate. Pour out and discard all the fat from the pan.

  5.

  Put the pan over medium heat. Add the peeled onions, mushrooms, bacon, and carrot to the pan and cook until the bacon is crisp and the vegetables are browned, 8 to 10 minutes. Add the wine andthyme sprigs and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Boil until the wine has reduced to 1/2 cup, about 5 minutes. Add the chicken broth and bring to a boil.

  6.

  Return the chicken pieces to the pan, along with any accumulated juices, and cover. Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 45 to 50 minutes.

  7.

  With a slotted spoon, transfer the chicken, onions, bacon, carrots, and mushrooms to a serving dish and keep warm by covering the dish loosely with foil. Discard the thyme sprigs. Tilt the saute pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over mediumhigh heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, skimming off any skin that forms on top, about 5 minutes. Season to taste with pepper (the sauce should be nicely salted at this point). Pour the sauce over the chicken, sprinkle with the thyme leaves, and serve.