Saturday, January 24, 2015

2nd Cooking Class recipes using Costco rotisserie chicken,MEXICAN FIESTA SOUP, CHICKEN SALAD,40 CLOVES OF GARLIC CHICKEN, Patatas Bravas and Flan

FLAN


Preheat oven to 350 degrees

8 ramekins
2 processes: Caramel & Custard

Caramel:
3 TBSP sugar
couple drops of water
*if you burn sugar it tastes like sh*t

Heat sugar & water in saucepan over medium heat until dissolves and turns caramel color
Coat bottom of ramekins with caramel. Work quickly so caramel doesn’t harden.

Custard:
3 cups whole milk
5 eggs
10 TBSP sugar
1 TBSP vanilla extract
(when you get adventurous you can add coconut, melted chocolate, etc.)

Mix milk, eggs, sugar, vanilla in bowl.
Pour mixture into ramekins.
Put ramekins inside deep baking pan. Fill baking pan about halfway with hot water.
Place baking pan with ramekins on middle rack of oven.
Bake at 350 degrees for about 1 hour. 
To check if done, insert knife into flan. If knife comes out clean it’s done. If knife isn’t clean, bake another 5-10 minutes.
Put ramekins in refrigerator to cool. When cool, run knife along sides of ramekin to loosen flan. Invert ramekin onto serving plate and shake gently to get flan out. Serve with whipped cream & dulce de leche.




CHICKEN SALAD

1 Costco rotisserie chicken
1 small onion
2 stalks celery
1/2 cup Craisins (can sub with raisins)
1/2 cup dried apricots
1/2 - 1 cup green grapes
1/2 walnuts
Juice of 1 lemon or lime
2 cups mayonnaise
2 TBSP worcestershire sauce
2 TBSP mustard - regular Grey Poupon

Pull apart chicken when get home — easier to do while it’s still warm. Use everything but the wings.
Chop chicken into cubes and place in bowl.
Chop onion and add to chicken in bowl.
Dice celery and add to bowl.
Chop cranberries, apricots, grapes, walnuts and add to bowl.
Squeeze lemon/lime over chicken mixture.
Add mayo and mustard.
Mix everything together.
Can add salt & pepper to taste, or more mayo if needed.
Plate on top of mixed greens or serve in a sandwich.




MEXICAN FIESTA SOUP - CHICKEN TORTILLA SOUP


2 Costco rotisserie chickens - need 1 1/2 chickens
1 onion
3-4 TBSP olive oil
1 jalapeño
4 cloves of garlic
6 cups chicken broth
1 can sweet corn (drained)
1 can black beans (drained)
1 can fire roasted tomatoes (don’t drain)
Juice of 2 limes
Extra lime cut into wedges
Avocado - sliced
Cilantro - chopped
Dash of cumin
Salt & pepper
1/4 cup Monterey shredded cheese

Use only white meat - 3 chicken breasts.
Shred chicken while still warm using 2 forks or hands.

Chop onion. Saute onions in olive oil.

Seed and dice jalapeño. (If you want more spicy leave some seeds in.)
Dice garlic.

Once onions are translucent, add jalapeño and garlic to pan. (Don’t burn garlic — it tastes worse than burnt sugar.)

Add chicken broth, corn, black beans, tomatoes, lime juice, cumin, salt & pepper to pan.

Put shredded chicken into bowls. Squeeze lime wedge over chicken. Add chopped cilantro & avocado slices to bowl. Ladle broth from pan into bowls. Finish with shredded cheese.




40 CLOVES OF GARLIC CHICKEN


Costco rotisserie chicken
Italian flat-leaf parsley
40 garlic cloves
1/2 cup rum
1 onion
olive oil
1 tsp smoked Spanish hot paprika
1 tsp sweet Spanish paprika
(buy paprika at Marshall’s for $2.99 - El Avion Pimenton)

Dice onion.
Chop parsley.
Chop garlic.
Cut chicken into eighths (large pieces).

Saute garlic in olive oil until golden color.
Add rum to pan.
Add chicken to pan.

Put chicken and sauce on serving platter and sprinkle with chopped parsley.




PATATAS BRAVAS (fried potatoes with spicy sauce)


9 potatoes (Henri made 1 potato per person)
oil for frying

Cut potato into cubes (trim round edges to make easier to cut into cubes)
Dry potatoes in kitchen towel.

Put 1-inch of oil in pan and heat.
Once oil is hot, put in potatoes and fry until golden and crispy.
*while potatoes are cooking, prepare sauce
When potatoes are cooked, place them in bowl lined with paper towel.
Season with salt.

Sauce for potatoes:
1 onion - diced
1 tsp hot paprika
1 tsp sweet paprika
1/2 cup rum

Cook all sauce ingredients together in saucepan. When cooked, put in blender and blend until smooth.

Serve potatoes with sauce on top or on side.

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Wednesday, January 21, 2015

PoppySeed Chicken

3 cups chopped cooked chicken 
(10 3/4-oz.) can cream of chicken soup, undiluted
(16-oz.) container sour cream 
3 teaspoons poppy seeds
one sleeve of crushed Ritz crackers
1/4 cup butter, melted $

Preparation

1. Combine first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish.
2. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
3. Bake at 350° for 35 to 40 minutes or until hot and bubbly.


Serve with Rice or Noodles.

If you need to pass a drug test, do not use Poppy Seeds
This is so easily doubled, freeze  or add curry for a completely different experience.


Caloric Value: about 7 million calories, but worth it


Tuesday, April 1, 2014

Shrimp Bisque

Add to Technorati FavoritesShrimp Bisque   (as prepared by Henri Gutner on 3/28/14)

½ lb shrimp + shrimp skins
10 cups water or seafood stock
1 fish cube (optional)
1 stick of butter
2 large carrots cut in large chunks
½ cup each of diced onion, celery & carrots (mirepoix)
½ cup brandy
½ cup sherry or dry white wine + another1/2 cup reserved
Roux – 3 T butter & 3 T flour
1 c heavy whipping cream
Salt & Pepper
Nutmeg
Combine shrimp skins and water/stock and the  cut large carrots.  Bring to a boil, reduce heat & continue to cook skins for 10 - 15 minutes and carrots are soft.  Strain off skins & return broth to the pot reserve the carrots.
During the time that the skins are cooking, sauté the mirepoix in the butter until it softens.
Add softened mirepoix, brandy & sherry/white wine to broth and large reserved carrots and continue to cook. 
Combine butter & flour in the emptied mirepoix pan to make a roux.  Add dash of pepper & nutmeg and brown roux for about 2 minutes.  Add some of broth to roux and continue stirring to avoid lumps.
Take mirepoix and broth mixture and either add to blender to puree or use immersion blender.
Add roux to pureed broth and add 1 Tbs tomato paste.
Add shrimp that has been cut in small pieces to the broth.  Continue cooking until the shrimp is cooked.  Add whipping cream, the last ½ cup of sherry  salt & pepper. Serve & enjoy! J

Friday, July 20, 2012

Ensalad Rusa (Argentine Potato Salad



This is for 4 servings.  To adjust, just figure one potato/person plus one or two for good luck.


5 medium-sized Yukon Gold (or other potatoes used for potato salad)

1 cup  peas

1 cup of diced and boiled carrots (not to soft)

1 cup mayonnaise

1 hard boiled egg chopped (optional)

juice from 1/2 a lemon

1/2 cup chopped parsley

salt and pepper to taste


 Boil the potatatoes till you can pierce them but not extremely mushy . Let them cool till you can handle them, peel the potatoes and chop them into 1-inch (or a little smaller) dice.


In a large bowl add the cold ingredients, mix  to coat all the vegetables. Stir in the lemon juice and salt.

Simple. That is it. Eat with the Argentine Matambre from my prvious blog.








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Thursday, July 19, 2012

Matambre Argentino Meat Cut and recipe

The first video can be downloaded and shown to yout butcher as to how you want the meat cut. Flank steak will not work, even if you buterfly it. (You can try but it's not the same).





the Second Video will show you how to prepare it roll it up and cook it.
You can use their recipe or mine which follows:
1 large matambre 3 to 4 LBS
1/2 cup bread crumbs
1 slightly beaten egg
1 slice of bacon in thin strips
2 tbls of mixed chopped garlic and parsley
1 tsp oregano
2 tbls of grated parmesan cheese
salt and nutmeg to taste (about 1 tsp each)
2 hard boiled eggs
2 boiled and diced carrots
1/2 cup of peas.



Method:
Prepare a paste with the bread crumbs, beaten egg, parsley and garlic mixture and parmesan cheese. Spread the mixture over the flat meat. Spread the peas, carrots, salt and nutmeg and bacon evenly over the previous paste. Place eggs at one edge and start rolling as the video shows. Tie up and you can put the roll on a pyrex with two cups of wine and bake in a 350 oven, or boil in beef broth for 45 minutes. Slice thin as a cold cut once it is cool and serve with Argentine potato salad (ensalada rusa).
I will post this recipe later.
Here is the video. on how to do it. BTW, the video shows green and red prppers. You can try that or experiment with your own stuffings, like capers or olives, etc. Stay away from freen leaf veggies.. The above is a more classical approach.




Another great link : Cortes Argentinos to show you butcher go into it in Spanish or in English
and at the bottom there is a search window. Type in Matambre, or any other cut that you would like to translate.

Saturday, April 28, 2012

Next Day Soup and day after also


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  1. 2 Split chicken breast with bones
  2. 1/2 a green cabbage (leftover from the cole slaw) cut in 4 pieces
  3. 2 Tbs of left over Montreal Spice
  4. 1/2 tomato paste
  5. 1 1/2 cups of leftover baked beans
  6. 2 Potatoes peeled and diced
  7. 2 carrots sliced
  8. 1 1/2 cup  frozen peas
  9. 2 ears of corn cut in half
  10. 15 pearl onions
Directions:

Very simple : Put everything in a large pot cover with water and boil for 90 minutes.
Adjust heat salt and pepper to your taste.
My next recipe is with the left overs of this soup.

I will turn it into a mushroom, beef barley. So here it goes.

Since the chicken was gone, I added beef.

  1. 3/4 lbs of cubed beef (I used the trimmings of a filet I had.
  2. 8 oz sliced white mushrooms
  3. 2 more potatoes diced
  4. 2 more carrots sliced
  5. 1 cup of barley
  6. 2 more years of corn cut in thirds
  7. 1/4 head of cabbage cut in 2 pieces
  8. 1 cup frozen peas
  9.  more water just to cover everything.
I say more since it is the same ingredients I used for the recipe from above.
The idea is that you can use whatever you have or want. 



Adjust salt pepper and heat to taste.



Baked Beans we ate with the ribs



 
6 slices bacon
1 medium onion, cut into small dice
     1/2 medium green pepper, cut into small dice
      2 large cans (28 ounces each) pork and beans
     1/2 cup barbecue sauce
     1/2 cup brown sugar
      3 T molasses
      1ts  ground cloves
      1/2 cup rhum
      1/4 cup distilled or cider vinegar
       2 teaspoons dry mustard or 2 tablespoons Dijon
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels cut in thirds and set aside. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.