Preheat oven to 350 degrees
2 processes: Caramel & Custard
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.
3 cups whole milk
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.
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
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
3-4 TBSP olive oil
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.)
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 tsp smoked Spanish hot paprika
1 tsp sweet Spanish paprika
(buy paprika at Marshall’s for $2.99 - El Avion Pimenton)
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.