Thursday, November 17, 2011
Tuesday, October 25, 2011
Western Dinner food
- 1 head romaine
- 1 head Boston lettuce
- 1 small bunch of frisee (curly endive)
- 1/2 bunch watercress, coarse stems discarded
Can use alternates if desires, all lettuces should be rinsed, spun or patted dry, and coasrsely chopped
- package bacon, cut into pieces
- 2 ripe avocados, seed removed, peeled, cut into 1/2 inch pieces
- 2 whole skinless, boneless chicken breasts, cooked and diced
- 2 tomatoes, seeded and chopped fine
- 4 hard boiled eggs, separated, yolk finely chopped and white finely chopped
- 4 tablespoons chopped fresh chives
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 to 2 teaspoons sugar
- salt and pepper
- 2/3 cuup olive oil
- 1/2 cup finely grated Roquefort or other cheese of your choice
1. Cook bacon in skillet on medium heat until crisp. Remove and lay out on paper towels to absorb any excess fat. Allow bacon to cool and set aside.
2. In large bowl, toss together well the various lettuces and watercress.
3. Compose the salad: arrange mixed lettuces on bottom of serving platter.
4. Arrange chicken, bacon, tomato, avocado, egg white and egg yolk decoratively over the greens. Garnish with chives.
5. In small bowl whisk together vinegar, mustard, and salt and pepper to taste. Add oil in a slow stream while whisking, whisk until dressing is emulsified. Stir in Roquefort or other grated cheese. Add sugar to taste, 1/2 teaspoon at a time.
6. Whisk dressing once more. Drizzle over salad just before servings.
olive oil
1/2 pound ground pork
1 pound boneless beef top sirloin steak, cubed small (or stewing beef)
4 tablespoons minced garlic
4 cans beef broth
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon cayenne pepper
3 large white or yellow onions, diced
3 red and green bell peppers, diced
2 cans chili style seasoned tomatoes
3 6-oz cans tomato paste
3 cans black beans
salt and pepper, to taste
1 cup fresh cilantro, chopped
sour cream
grated Monterey Jack cheese
green onions, sliced thinly
1. Heat olive oil in large heavy bottomed pan over medium heat. Add ground pork and sauté until brown. Make sure it is well crumbled. Remove with slotted spoon and set aside; reserve drippings in pan.
2. Add cubed steak and garlic to drippings in pan and sauté for 5 minutes. Slowly pour in beef broth and bring to boil. Add cumin, chili powder, oregano, salt and cayenne pepper. Reduce heat, cover and let simmer 10 minutes.
3. Add onions and peppers; simmer until vegetables are tender, about 30 minutes. Add cans of tomatoes for last 10 minutes.
4. To thicken soup put in a blender equal portions of ground pork, black beans, and broth until all the pork and black beans have been blended. Leave all of the beef and some vegetables in the broth and do not blend. Once the pork and black beans have been well blended add them back into the remaining broth and stir well. Add tomato paste, stir regularly and continue to simmer another 20 minutes until flavours have mixed well.
5. Serve with sour cream, grated cheese and green onions.
"Western" wines
We enjoyed some drinks, including these wines:
THE BLACK CHOOK, 2009 Shiraz produced by WOOP WOOP WINES in McLaren Vale, Southern Australia
and
HICKINBOTHAM, 2009 Shiraz Cabernet, also from Southern Australia
THE BLACK CHOOK, 2009 Shiraz produced by WOOP WOOP WINES in McLaren Vale, Southern Australia
and
HICKINBOTHAM, 2009 Shiraz Cabernet, also from Southern Australia
Wednesday, July 6, 2011
Spanish & Portuguese Tapas and Desserts
TAPAS
CHEESE
Machego was the Spanish cheese we enjoyed, while Sao Jorge was from the Azores Islands of Portugal.
*** Especially for Rob :)
SOUPA VERDE FRIO (Cold Green Soup)
SHRIMP PORTUGUESE STYLE
1/4 cup olive oil
1 small onion, thinly sliced
1 largen (or 2 medium) very ripe tomatoe, peeled, seeded and coursely chopped
1 bay leaf
3 cloves garlic, crushed
1/4 teaspoon crushed dried red pepper
1/2 cup "vinho verde" or other white wine
1 tablespoon finely chopped fresh cilantro
2 pounds fresh shrimp, rinsed, in their shells
1/2 teaspoon coarse salt or to taste
2 tablespoons butter
- Heat olive oil in saucepan, over medium-high heat. Add and saute the onion until lightly golden.
- Stir in tomato, bay leaf, garlic, and crushed red pepper. Cover and cook over medium-low heat until mixture is solf and tomatoes are partially dissolved, about 15 minutes.
- Pout in wine, stire, re-cover, and bring to boil over medium-high heat. Reduce heat to medium-low, add cilantro, shrimp, and salt. Lightly mix and cover tightly. Simmer for 3 minutes or until shrimp are tender. Be careful not to overcook or the shrimp will be tough.
- Using slotted spoon, transfer shrimp to a serving dish and cover. Melt butter into broth, then strain or, using a hand-held blender, puree the broth. Serve on teh side as a dip for the peeled shrimp.
DESSERTS
CREMA CATALANA (Cold Custard)
6 egg yolks
200 gram/7 ouce sugar
3/4 litre milk
1 (something...stick?) cinnamon
1 piece of lemon peel
3 tablespoons corn flour
Steps:
Beat egg yolks until light, then whisk in 150g of the sugar.
Place milk in saucepan together with cinnamon & lemon peel. Bring to boil, then remove from heat and strain. Whisk milk with egg mixture.
Dissolve cornflour with a little milk and whisk into the mixture.
Place mixture over low heat and cook, stirring constantly until it begins to boil.
Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge.
Before serving, sprinkle a little sugar on top, caramelize it by placing under a hot grill briefly until sugar melts and turns brown.
CHEESE
Machego was the Spanish cheese we enjoyed, while Sao Jorge was from the Azores Islands of Portugal.
*** Especially for Rob :)
SOUPA VERDE FRIO (Cold Green Soup)
1 cup leaf lettuce, packed
1/2 cup cucumbers, peeled & diced
3 scallions
3 scallions
1 cup spinach
1 rib celery, remove strings
1 tbsp. flat leaf parsley
1 rib celery, remove strings
1 tbsp. flat leaf parsley
Blend first 6 ingredients according to your own liking of consistency
Add:
Add:
2 8oz. chicken broth or vegetable broth
1/2 cup Hellmann's mayo
1/2 cup Hellmann's mayo
1/2 cup sour cream
1/2 teaspoon each salt and white pepper
1/2 teaspoon each salt and white pepper
Blend 1 minute
Refrigerate 2 hours
Serve with a sprig of mintSHRIMP PORTUGUESE STYLE
1/4 cup olive oil
1 small onion, thinly sliced
1 largen (or 2 medium) very ripe tomatoe, peeled, seeded and coursely chopped
1 bay leaf
3 cloves garlic, crushed
1/4 teaspoon crushed dried red pepper
1/2 cup "vinho verde" or other white wine
1 tablespoon finely chopped fresh cilantro
2 pounds fresh shrimp, rinsed, in their shells
1/2 teaspoon coarse salt or to taste
2 tablespoons butter
- Heat olive oil in saucepan, over medium-high heat. Add and saute the onion until lightly golden.
- Stir in tomato, bay leaf, garlic, and crushed red pepper. Cover and cook over medium-low heat until mixture is solf and tomatoes are partially dissolved, about 15 minutes.
- Pout in wine, stire, re-cover, and bring to boil over medium-high heat. Reduce heat to medium-low, add cilantro, shrimp, and salt. Lightly mix and cover tightly. Simmer for 3 minutes or until shrimp are tender. Be careful not to overcook or the shrimp will be tough.
- Using slotted spoon, transfer shrimp to a serving dish and cover. Melt butter into broth, then strain or, using a hand-held blender, puree the broth. Serve on teh side as a dip for the peeled shrimp.
DESSERTS
CREMA CATALANA (Cold Custard)
6 egg yolks
200 gram/7 ouce sugar
3/4 litre milk
1 (something...stick?) cinnamon
1 piece of lemon peel
3 tablespoons corn flour
Steps:
Beat egg yolks until light, then whisk in 150g of the sugar.
Place milk in saucepan together with cinnamon & lemon peel. Bring to boil, then remove from heat and strain. Whisk milk with egg mixture.
Dissolve cornflour with a little milk and whisk into the mixture.
Place mixture over low heat and cook, stirring constantly until it begins to boil.
Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge.
Before serving, sprinkle a little sugar on top, caramelize it by placing under a hot grill briefly until sugar melts and turns brown.
Tuesday, June 28, 2011
Spanish and Portuguese Wines
Vinho Verde "Gazela", white wine from Portugal.
Light, fresh, floral young wine.
Mateus Rosé from Portugal.
In the traditional bottle that in years past one stuffed a candle in the neck and candle wax dripped down the sides of the bottle.
Also nice:
"El Burro" Garnacha, 2008 red wine from Spain.
Rich fruits - blackberries, raspberries and plums - with a smack of leather and warm spicy character. Palate is well structures with soft, sweet tannins.
Vila Regia Reserva, 2008 red wine from the Douro region of Portugal.
Aged in French oak casks for 18 months, ruby coloured, floral and ripe fruits. Full bodies and balanced with and rich finish.
Light, fresh, floral young wine.
Mateus Rosé from Portugal.
In the traditional bottle that in years past one stuffed a candle in the neck and candle wax dripped down the sides of the bottle.
Also nice:
"El Burro" Garnacha, 2008 red wine from Spain.
Rich fruits - blackberries, raspberries and plums - with a smack of leather and warm spicy character. Palate is well structures with soft, sweet tannins.
Vila Regia Reserva, 2008 red wine from the Douro region of Portugal.
Aged in French oak casks for 18 months, ruby coloured, floral and ripe fruits. Full bodies and balanced with and rich finish.
Spanish - Portuguese dinner recipes
Portuguese Roast Pork with Figs
Serves 8
Roast ingredients:
1 tablespoon hot red pepper flakes
1/2 tablespoon salt
1 tablespoon minced garlic
4 bay leaves, crumbled
1/3 cup olive oil
3 pound boneless loin of pork, rolled and tied
1/2 stick butter
1 cup dry white wine
In a small bowl, mix pepper flakes, salt, minced garlic, bay leaves and olive oil. Place meat, fat side up, in roasting pan and rub the marinade over it. Cut butter into pats and lay along top of roast. Pour wine into pan. Roast in preheated 350° oven for 1 1/2 hours or until juices run golden clear and internal temperature is 170°. Spoon wine and meat juices over roast every 15 minutes. Add more wine if needed.
Sauce and garnish ingredients:
3 oranges
16 moist dried figs, stems removed
2 tablespoons brandy (or brandy extract)
1 tablespoon honey
1/2 cup orange juice
salt and pepper to taste
Peel and slice 2 oranges. Put 8 figs, orange slices, brandy and honey into blender or food processor until fairly smooth. Set aside.
Place remaining 8 figs in small covered sauce pan with orange juice, simmer for 10 minutes and set aside.
When meat is finished, carefully cut and remove strings. Place on serving platter and keep warm.
Pour pan juices into small saucepan, scraping pant to include all flavourful brown bits, and add to puréed orange and fig mixture. Bring to boil and simmer for 5 minutes. Add more white wine if needed. Strain sauce carefully, add salt and pepper to taste.
Slice last orange into half round slices to garnish roast on its platter. Pass the sauce separately.
Enjoy!
Spanish Paella with Shrimp, Chicken and Sausage
1/2 large shrimp, tails reserved for broth
olive oil
salt and pepper to taste
Briefly rinse frozen shrimp under running water. Take off tails. In bowl, toss shrimp with oil. Season evenly, cover, refrigerate.
Broth:
shells from peeled shrimp
4 cups low sodium chicken broth
3/4 cup dry white wine
2 bay leaves
1 1/2 teaspoons smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon crushed saffron threads
Heat broth in small pan, simmer for 10 minutes. Strain, discard shells and bay leaves, reserve broth. Set aside. Can be made up to 2 hours ahead.
Meat Ingredients:
olive oil
4-8 ounces prosciutto, diced small
chorizo sausage, cooked and cut into chunks
4 skinless, boneless chicken breasts, cut into small pieces
Heat oil in skillet. Add prosciutto and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chorizo sausage and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chicken and cook, stirring occasionally until browned on all sides. Remove and keep aside.
More Ingredients:
1 finely chopped Spanish onion
1 tablespoon minced garlic
4 red, orange and or yellow bell peppers, diced
small can mild green chilies
2 cups Arborio rice (or other Spanish rice)
1 cup stuffed olives, sliced (optional)
Add more olive oil to skillet if needed and heat. Add onion, peppers and garlic. Cook, stirring occasionally for about 5 minutes. Stir in rice and cook until rice is well coated with pan juices, about 2 minutes. Stir in shrimp broth. Add meats. Close lid, let rice cook for about 20 minutes. Remove from heat and let stand 5 minutes before serving. Serve from skillet.
Feijao Verde Guisado (Stewed Green Beans)
1 pound green beans
1 tablespoon olive oil and/or bacon grease
1/4 pound chorizo sausage
1 medium Spanish onion, coarsely chopped
1 medium very ripe tomato, peeled and finely chopped
4 cloves garlic, minced
1 bay leaf
1/2 cup water
1/4 cup finely chopped cilantro
1 teaspoon salt or to taste
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/4 cup wine vinegar
toasted pine nuts or sliced almonds for garnish (optional)
Snap off and discard bean tips, rinse beans, cut into 2 inch pieces. Heat oil/fat in large skillet over medium-high heat. Lightly brown sausage pieces in, set aside. Toss in onions and sauté until light golden. Add tomato, garlic and bay leaf. Reduce heat to medium-low and cover. Simmer until tomato is very soft, about 15 minutes. Add water and 2 tablespoons cilantro, salt, cumin, pepper, and pepper flakes. Pour in wine vinegar and stir. Put beans into pot, recover, simmer until beans are just tender, about 10-12 minutes. Return sausage to pan. Garnish with remaining cilantro and nuts.
Mallorca Style Vegetable Bake
1 pound red potatoes, cut into 1/2 inch cubes
1 Spanish onion, chopped
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans Diced Tomatoes with Basil, Garlic and Oregano seasonings, drained
1 pound eggplant, peeled, cut into 1/2 inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2 inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400°. Place potatoes, onion and garlic in 13x9 casserole dish. Drizzle with oil and toss. Bake uncovered 20 minutes, stirring after 10 minutes. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes.
Batatas com Vinho e Tomate (Potatoes with Wine and Tomato)
4 tablespoons butter, melted
4 tablespoons olive oil
2 teaspoons paprika
3 cloves garlic, minced or finely chopped
1/2 tablespoon parsley, finely chopped
1 teaspoon coarse sale
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1 bag mini red potatoes (or 6 large red potatoes in chunks)
1 large very ripe tomato, peeled, seeded and finely chopped
1/2 cup white wine
Preheat over to 350°. In large bowl, combine the melted butter, olive oil, paprika and garlic. Stir in parsley, salt, hot pepper sauce, and ground pepper. Add potatoes and tomatoes, gently mixing. Transfer ingredients to roasting pan. Slowly pour in wine. Put pan in preheated oven and roast until potatoes are tender, about 50 to 60 minutes.
Serves 8
Roast ingredients:
1 tablespoon hot red pepper flakes
1/2 tablespoon salt
1 tablespoon minced garlic
4 bay leaves, crumbled
1/3 cup olive oil
3 pound boneless loin of pork, rolled and tied
1/2 stick butter
1 cup dry white wine
In a small bowl, mix pepper flakes, salt, minced garlic, bay leaves and olive oil. Place meat, fat side up, in roasting pan and rub the marinade over it. Cut butter into pats and lay along top of roast. Pour wine into pan. Roast in preheated 350° oven for 1 1/2 hours or until juices run golden clear and internal temperature is 170°. Spoon wine and meat juices over roast every 15 minutes. Add more wine if needed.
Sauce and garnish ingredients:
3 oranges
16 moist dried figs, stems removed
2 tablespoons brandy (or brandy extract)
1 tablespoon honey
1/2 cup orange juice
salt and pepper to taste
Peel and slice 2 oranges. Put 8 figs, orange slices, brandy and honey into blender or food processor until fairly smooth. Set aside.
Place remaining 8 figs in small covered sauce pan with orange juice, simmer for 10 minutes and set aside.
When meat is finished, carefully cut and remove strings. Place on serving platter and keep warm.
Pour pan juices into small saucepan, scraping pant to include all flavourful brown bits, and add to puréed orange and fig mixture. Bring to boil and simmer for 5 minutes. Add more white wine if needed. Strain sauce carefully, add salt and pepper to taste.
Slice last orange into half round slices to garnish roast on its platter. Pass the sauce separately.
Enjoy!
Spanish Paella with Shrimp, Chicken and Sausage
1/2 large shrimp, tails reserved for broth
olive oil
salt and pepper to taste
Briefly rinse frozen shrimp under running water. Take off tails. In bowl, toss shrimp with oil. Season evenly, cover, refrigerate.
Broth:
shells from peeled shrimp
4 cups low sodium chicken broth
3/4 cup dry white wine
2 bay leaves
1 1/2 teaspoons smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon crushed saffron threads
Heat broth in small pan, simmer for 10 minutes. Strain, discard shells and bay leaves, reserve broth. Set aside. Can be made up to 2 hours ahead.
Meat Ingredients:
olive oil
4-8 ounces prosciutto, diced small
chorizo sausage, cooked and cut into chunks
4 skinless, boneless chicken breasts, cut into small pieces
Heat oil in skillet. Add prosciutto and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chorizo sausage and cook, stirring occasionally until it begins to crisp. Remove and keep aside. Add chicken and cook, stirring occasionally until browned on all sides. Remove and keep aside.
More Ingredients:
1 finely chopped Spanish onion
1 tablespoon minced garlic
4 red, orange and or yellow bell peppers, diced
small can mild green chilies
2 cups Arborio rice (or other Spanish rice)
1 cup stuffed olives, sliced (optional)
Add more olive oil to skillet if needed and heat. Add onion, peppers and garlic. Cook, stirring occasionally for about 5 minutes. Stir in rice and cook until rice is well coated with pan juices, about 2 minutes. Stir in shrimp broth. Add meats. Close lid, let rice cook for about 20 minutes. Remove from heat and let stand 5 minutes before serving. Serve from skillet.
Feijao Verde Guisado (Stewed Green Beans)
1 pound green beans
1 tablespoon olive oil and/or bacon grease
1/4 pound chorizo sausage
1 medium Spanish onion, coarsely chopped
1 medium very ripe tomato, peeled and finely chopped
4 cloves garlic, minced
1 bay leaf
1/2 cup water
1/4 cup finely chopped cilantro
1 teaspoon salt or to taste
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon red pepper flakes
1/4 cup wine vinegar
toasted pine nuts or sliced almonds for garnish (optional)
Snap off and discard bean tips, rinse beans, cut into 2 inch pieces. Heat oil/fat in large skillet over medium-high heat. Lightly brown sausage pieces in, set aside. Toss in onions and sauté until light golden. Add tomato, garlic and bay leaf. Reduce heat to medium-low and cover. Simmer until tomato is very soft, about 15 minutes. Add water and 2 tablespoons cilantro, salt, cumin, pepper, and pepper flakes. Pour in wine vinegar and stir. Put beans into pot, recover, simmer until beans are just tender, about 10-12 minutes. Return sausage to pan. Garnish with remaining cilantro and nuts.
Mallorca Style Vegetable Bake
1 pound red potatoes, cut into 1/2 inch cubes
1 Spanish onion, chopped
1 tablespoon minced garlic
2 tablespoons virgin olive oil
2 cans Diced Tomatoes with Basil, Garlic and Oregano seasonings, drained
1 pound eggplant, peeled, cut into 1/2 inch cubes
1 pound zucchini, quartered lengthwise, sliced 1/2 inch thick
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 400°. Place potatoes, onion and garlic in 13x9 casserole dish. Drizzle with oil and toss. Bake uncovered 20 minutes, stirring after 10 minutes. Stir in drained tomatoes, eggplant, zucchini, basil, oregano, salt and pepper. Bake uncovered an additional 10 minutes.
Batatas com Vinho e Tomate (Potatoes with Wine and Tomato)
4 tablespoons butter, melted
4 tablespoons olive oil
2 teaspoons paprika
3 cloves garlic, minced or finely chopped
1/2 tablespoon parsley, finely chopped
1 teaspoon coarse sale
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1 bag mini red potatoes (or 6 large red potatoes in chunks)
1 large very ripe tomato, peeled, seeded and finely chopped
1/2 cup white wine
Preheat over to 350°. In large bowl, combine the melted butter, olive oil, paprika and garlic. Stir in parsley, salt, hot pepper sauce, and ground pepper. Add potatoes and tomatoes, gently mixing. Transfer ingredients to roasting pan. Slowly pour in wine. Put pan in preheated oven and roast until potatoes are tender, about 50 to 60 minutes.
Spanish - Portuguese Dinner
June 24, we met at Pete and Karon's for a Spanish and Portuguese themed dinner. Wonderful food and drinks, awesome company, good music, fun décor and even an education!
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