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.

Baby Back Ribs with Jack Daniels Glaze



  • 1head garlic (make two while you are at it---good to have- I will use it in my next recipe)
  •  tsp thyme
  • 1 tsp rosemary 
  • 1 teaspoon olive oil
  • 2/3 cup water
  • 1 cup pineapple juice(for gaze)
  •  rest of the 46 oz can for marinating the ribs 
  • 1/4 cup Kikkoman's teriyaki sauce
  • 1 teaspoon soy sauce
  • 1 1/3 cups dark brown sugar
  • 3 teaspoons lemon juice
  • 3 teaspoons minced white onions (or whatever you have)
  • tablespoon Jack Daniels Whiskey for glaze + 3 For marinade
  • 1 teaspoon crushed pineapple
  • 1/4 teaspoon of crushed pepper or a couple of squirts from your favorite hot sauce + 1T for marinade
  • 2 racks of pork baby ribs 
  •  2T Montreal Seasoning (recipe follows)  Ingredients for recipe will be additional to these.

Directions:

  1. To roast garlic.
  2. Cut about 1/2” off the top of the garlic.
  3. Cut the roots so that the garlic will sit flat.
  4. Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
  5. Add some 1 tsp rosemary and one tsp thyme, drizzle the top with olive oil and wrap with aluminum foil . bake in toster oven or oven at 325 for an hour. (You will kill all the vampires in the house).
     
    Remove and let it cool until you can handle it.
     
    For the Glaze :
  1. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
  2. Stir occasionally until mixture boils, then reduce heat to simmer.
  3. Add remaining ingredients to pan and stir.
  4. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
  5. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
  6. Make sure it doesn’t boil over.
  7. To use, grill meat until almost done, then use the glaze otherwise it will burn.
     
    FOR THE RIBS
     2 racks Baby backs
    Pineapple juice (left over can from above)
    3 tbls Jack Daniels
    rest of the roasted garlic from above
    2T Montreal grill seasoning
    1 t red pepper flakes.
    Salt and pepper
    Rub both racks with the roasted garlic .  Montreal seasoning salt pepper and red pepper.
    Pour bourbon and juice over ribs .
    Cover with aluminum foil bake at 250 degrees for 3-3 1/2 hours remove grill 15 minutes apply glaze. Lick your fingers. 

    Montreal Seasoning:


     
    • 2 teaspoons california garlic powder (probably any garlic powder, not garlic salt, will do)
    • 4 teaspoons coarsely ground coriander seeds ( if you don't have any don't worry your life wont end because of it)
    • 2 tablespoons coarse salt (kosher or sea)
    • 4 teaspoons dill weed
    • 4 teaspoons Paprika
    • 4 teaspoons  crushed red pepper flakes(or cayenne pepper)
    • 4 teaspoons black pepper (coarse)

    Directions:

    1. Mix all& store in a glass container.


     

TORTILLA A LA ESPAÑOLA ( by Luisito


2 lbs French fries (if possible done from peeled raw potatoes cut in two and thinly sliced)

2 lbs. Fried onion up to a brownish colour

Cheddar cheese grated or sliced

1 Dried Spanish sausage (salamín) slice thin

12 eggs

¼ cup olive oil



Heat half of the oil in a good heavy Teflon coated frying pan.

Place half of the French fries on the bottom

Add half of the fried onion on top of the French fries.

Enough slice or grated Cheddar cheese to make another layer

Same with the Spanish sausage

The rest of the fried onion making another layer

The French fries as final layer



Very carefully move the frying pan so as to heat the oil evenly

Pour the beaten eggs.

Keep the frying pan on the move over low heat so as to cook evenly and slowly

Be sure the “tortilla” moves independently from the pan so it won´t stick when ready to turn.

When the egg is creamy on the top (and solid on the bottom), flip over a serving dish.

Heat the rest of the oil in the same frying pan.

Return the overturn tortilla by sliding it.

Couple of minutes moving the pan around and it is ready to serve.

It should be golden yellow on both sides and slightly creamy in the middle.



Great with a good Cabernet Sauvignon, but if you can find a Uruguayan Tannat “with some time in an oak barrel” you will achieve perfection.

Buen Apetito!

Luis


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