Hi folks,
Been a long time since we uploaded here - and we need to catch up on Portugal, Quebec (yes, we went regional for 'Q') and then Italy revisited. We have plenty of photos for P and Italy...hope to find more photos from Bill and Alicia for Q!
Will post when I'm back from sunny California!
Cheers,
Wednesday, July 13, 2011
Friday, November 26, 2010
Kuwaiti appetizers!
I finally logged into my Gmail account and stumbled upon the Kuwaiti appetizers. Even though we ate them so long ago, I can still taste them!!!
Enjoy!
Baba Ghanoush - the Best in the World! from
http://www.food.com/recipe/Baba-Ghanoush-the-Best-in-the-World-67570
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata
Prepare a medium-hot fire in a charcoal grill.
2 Preheat an oven to 375°F.
3 Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
4 Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
5 Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
6 Remove from the oven, let cool slightly, and peel off and discard the skin.
7 Place the eggplant flesh in a bowl.
8 Using a fork, mash the eggplant to a paste.
9 Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
10 Season with salt, then taste and add more tahini and/or lemon juice, if needed.
11 Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
12 Drizzle the olive oil over the top and sprinkle with the parsley.
13 Place the olives around the sides.
14 Serve at room temperature.
Shredded Beets with Thick Yogourt from
http://www.paula-wolfert.com/recipes/shred_beets.html
| Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are pureed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish. | |||||||||||||||||||||||||||||||
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| Preparation time: 25 minutes Cooking time: 35 minutes Chilling time: 1 hour Yield: 6 servings | |||||||||||||||||||||||||||||||
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| 1. Drain the yogurt to 1 1/2 cups. Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater. 2. Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving. |
Hummus
Ingredients:
- 1 15 oz can of chickpeas or garbanzo beans, drained (save liquid)
- 1-2 cloves garlic, crushed
- 1 tablespoon lemon juice
- 1 tablespoon tahini, or low fat peanut butter if you prefer (optional, but if you do not use, increase yogurt by 1 TBSP)
- 1/2 cup plain yogurt
- 1 teaspoon salt
Preparation:
In a food processor combine beans, tahini (if desired), yogurt, garlic, and lemon juice. Blend well. Add salt and cumin and blend to a smooth and creamy dip.
If your hummus is too thick, add a little bit of the liquid from the chickpeas - about a teaspoon at a time. Other ways to thin out hummus is by using warm water or olive oil.
Thursday, November 25, 2010
Kuwait - at last!
Scrolling through my email and I finally found the Kuwait mains! Now we are terribly out of order, but we can chalk that up to a misorganized inbox on my part...so, I'm just posting the web URLs...
Chicken Mechbous (or Mechboos):
http://www.kuwaitrecipes.com/29743-recipe-Chicken-Mechbous.html
Kibbeh Stuffing:
http://www.kuwaitrecipes.com/29773-recipe-Kibbeh-Stuffing---Kuwaiti.html
Cucumber Salad:
http://www.kuwaitrecipes.com/29954-recipe-Kuwaiti-Cucumber-Salad.html
According to Kris, any of these she would make again. I agree, as the Kuwaiti cuisine is simple to make and very flavourful.
Wednesday, November 24, 2010
Nigeria in November...consonance coincidental.
When we narrowed down the choices for 'N' to Nepal, Nicaragua and Nigeria, I must admit that I was a little apprehensive. I thought that Nepal (much like East Indian cuisine) and Nicaragua (Mexican inspired, with a hint of Creole) would be the front-runners for the group. However, the group picked Nigeria. I grew up in the time where World Vision had visuals of hungry, distended bellies so the thought of making something from an African nation made me think of drought, not yummy food. Yet, I'm glad I came around to agree that Nigerian food is awfully good!
Again, sorry, no food pics. We'll do better next time. You'll just have to make each recipe to see how good each of them were! The appetizers in particular went down the hatch quite quickly!
Nigerian Cooked Eggplant Appetizer
1 large eggplant
1 teaspoon mashed sesame seeds
1/2 teaspoon salt
1 clove garlic, mashed
4 tablespoons lemon juice
2 tablespoons parsley
Peel eggplant and bake or steam until tender (about 10-15 minutes). Mash with wooden spoon. Add the sesame paste, salt, garlic and lemon juice. Beat until smooth. Mound on a shallow dish and sprinkle with chopped parsley. Serve with piece of flat, like Pita.
Chickpea Bourekia
250 g (8 oz) cooked chickpeas
2 tablespoons virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded and finely chopped
salt and freshly ground black pepper, to taste
½ cup (125 mL / 4 fl oz) dry white wine
125 g (4 oz) goat's milk or other feta cheese, crumbled
1 tablespoon finely chopped fresh coriander (cilantro)
1 egg, beaten
225 g (7 oz) phyllo pastry
Olive oil, as needed
Preheat the oven to 190 °C (375 °F / gas mark 5). Mash the chickpeas in a large bowl and set aside. Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent. Add the tomatoes, salt and pepper, and stir. Now add the wine and cook for 5 minutes. Remove from the heat. When the mixture has cooled, stir in the cheese, chickpeas, coriander and egg. Adjust seasoning if necessary. Set aside.
Now prepare the pastry. Cut the phyllo pastry into rectangles about 10 cm x 20 cm (4 in. x 8 in.). Brush each sheet with a little olive oil. Put a tablespoonful of filling at one end of a sheet. Fold over the sides and nearest end of the phyllo and roll the pastry lengthways into a sausage shape.
Bake for 15–20 minutes, until golden in colour.
Nigerian Entrees
We tried out four entrees, one of which was a dismal failure. Word to the wise, when the recipe says to use dried black eyed peas (them chicken's jackin' my style!) for "Akara" don't use canned black eyed peas or the deep frying doesn't happen the way it should! Thankfully, the other three dishes were more than adequate. You can find the recipe at the bottom of the entrees if you'd like to let me know how it works out!
Again, sorry, no food pics. We'll do better next time. You'll just have to make each recipe to see how good each of them were! The appetizers in particular went down the hatch quite quickly!
Nigerian Cooked Eggplant Appetizer
1 large eggplant
1 teaspoon mashed sesame seeds
1/2 teaspoon salt
1 clove garlic, mashed
4 tablespoons lemon juice
2 tablespoons parsley
Peel eggplant and bake or steam until tender (about 10-15 minutes). Mash with wooden spoon. Add the sesame paste, salt, garlic and lemon juice. Beat until smooth. Mound on a shallow dish and sprinkle with chopped parsley. Serve with piece of flat, like Pita.
Chickpea Bourekia
250 g (8 oz) cooked chickpeas
2 tablespoons virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded and finely chopped
salt and freshly ground black pepper, to taste
½ cup (125 mL / 4 fl oz) dry white wine
125 g (4 oz) goat's milk or other feta cheese, crumbled
1 tablespoon finely chopped fresh coriander (cilantro)
1 egg, beaten
225 g (7 oz) phyllo pastry
Olive oil, as needed
Preheat the oven to 190 °C (375 °F / gas mark 5). Mash the chickpeas in a large bowl and set aside. Cook the olive oil, onion and garlic in a saucepan, until the onion and garlic are translucent. Add the tomatoes, salt and pepper, and stir. Now add the wine and cook for 5 minutes. Remove from the heat. When the mixture has cooled, stir in the cheese, chickpeas, coriander and egg. Adjust seasoning if necessary. Set aside.
Now prepare the pastry. Cut the phyllo pastry into rectangles about 10 cm x 20 cm (4 in. x 8 in.). Brush each sheet with a little olive oil. Put a tablespoonful of filling at one end of a sheet. Fold over the sides and nearest end of the phyllo and roll the pastry lengthways into a sausage shape.
Bake for 15–20 minutes, until golden in colour.
Nigerian Entrees
We tried out four entrees, one of which was a dismal failure. Word to the wise, when the recipe says to use dried black eyed peas (them chicken's jackin' my style!) for "Akara" don't use canned black eyed peas or the deep frying doesn't happen the way it should! Thankfully, the other three dishes were more than adequate. You can find the recipe at the bottom of the entrees if you'd like to let me know how it works out!
The spices and quantities were quite subjective (what, exactly, is a 'medium' fish) as apparently Nigerians don't do a lot of measuring. We tried to stay with the quantities as listed below, but it wasn't always the case!
The main dishes appear below:
Suya (like beek kebabs with dry rub)
Suya (like beek kebabs with dry rub)
3 teaspoons finely ground roasted peanuts
2 teaspoon cayenne pepper or red pepper, or red pepper flakes
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger ½ teaspoon garlic powder
1/2 teaspoon onion powder
1 or 2 pounds of meat (beef, chicken, etc.), cut into bite-size pieces
1 onion peeled and cut into chunks
1 tomato cut into chunks
1 green or red bell pepper, cleaned and cut into chunks (optional)
• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary.
• Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor).
• Be careful not to grind them into a paste. If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well.
• For really spicy hot suya, use more cayenne pepper; for a milder dish, substitute paprika for some (or all) of the cayenne pepper.
• Divide the peanut-spice mix into two parts, putting half in one bowl and half in another.
• Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated.
• Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or preheat the oven while you are waiting.)
• Place the meat on skewers (alternating with the onion, tomato and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done.
Jollof Rice
Ingredients
Oil for frying (palm or regular vegetable oil)
1 chicken
1 or 2 finely chopped onions
salt, black pepper, cayenne pepper according to taste
Flavouring:
chopped chilli pepper
2 or 3 crushed cloves of garlic
bay leaf
curry powder
2 cups of chicken or beef stock or Maggi cubes
3 ripe tomatoes, chopped
bell pepper or sweet green pepper, chopped
green peas or string beans
(carrots/cabbage chopped)
four cups rice
4 tbsp can tomato paste
2 tbsp dried shrimp or crayfish
Garnishes:
fresh parsley and cilantro, chopped lettuce, shredded
Preparation
Heat oil and brown chicken.
Remove the meat and add the onions, the salt, pepper, cayenne pepper, garlic, bay leaf and curry in the oil.
Fry for a moment and add vegetables.
Fry the mixture until the onions become tender.
Add the stock and the chicken and boil for about 20 minutes.
Then add the dried shrimps/crayfish and the chilli and bring to boil and simmer for 5 minutes.
Put the rice in a separate saucepan. Add water and tomato paste.
Cover and cook for about 20 minutes until the rice is done (add warm water or broth if necessary).
Adjust seasoning.
Serve with garnishes according to taste.
Ingredients
1 medium tuber Yam
1 small bunch of Spinach
1 medium size Fish
4 medium size Fresh Tomatoes (ground)
2 medium size Fresh Peppers (ground)
1 medium bulb Onion
3 Maggi cubes
1-2 cooking spoons Palm Oil
4 cups water
Salt
Preparation
Peel, cut the yam into small pieces and wash
Place in a pot, add water and cook
Add the fish and 2 maggi cubes then cook till yam is almost soft
Heat the palm oil, fry the chopped onion, the ground pepper and tomato
Fry for a few minutes, stir
Add the shredded spinach and the remaining maggi cube, stir
Pour the fried mixture into the pot containing the boiled yam
Add salt to taste, stir - Remove from heat and serve.
http://www.nairaland.com/nigeria/topic-25475.0.html
Dessert
puff-puff
INGREDIENTS
Makes 40-60 balls.
2 cups (or about ½ liter) flour
2 cups (or about ½ liter) water
½ cup (or about an eighth of a liter) sugar
2 teaspoons yeast
Some vegetable oil
INSTRUCTIONS
- Mix the flour, sugar, water, and yeast together until the batter is smooth.
- Wait until the dough has risen. About 2½ hours or so should do. (I've heard that if you use quick-rising yeast, you don't have to wait, but I have not tried it yet.)
- Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
- Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
- When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.
dodo
INGREDIENTS
A few ripe plantains (Un-ripe plantains are usually green in color and hard. As they ripen, they become more yellowish in color and a little softer, and when they are getting too ripe, they start to have more and more black patches, and they are really soft).
Some vegetable oil
INSTRUCTIONS
- Put oil into a frypan/saucepan, about ½ inch (or about 1½ centimeters) high, and place on fire on low heat.
- In a bowl or plate, slice or dice each plantain as follows (I'm assuming the plantain is lying down, so vertically means cutting along the circumference, and longitudinally means cutting along the length).
- For larger slices, slice the plantains either vertically, or diagonally, so that each slice is about ¼ inch (or about ½ centimeters) thick.
- For smaller pieces, cut the plantain into two of four parts longitudinally, and then slice vertically
- Place the cut pieces into the hot oil, spreading over the bottom of the pan.
- Turn over when the bottom sides are golden brown in color. (Some people prefer them more yellowish in color, and some more darker brown...any is fine because as long as the heat is low, the plantain will be cooked).
- Let the other side get brown to the same consistency as the first side.
- Remove using a spatula or large spoon.
- Depending on the ripeness of the plantain, you may want to put the fried plantains on some napkins first to soak up some of the excess oil.
Dessert, Mexican style
I'll keep it brief:
Tres Leches (Milk Cake)
Original Recipe Yield 1 -9x13 inch cake
Ingredients
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Tres Leches (Milk Cake)
Original Recipe Yield 1 -9x13 inch cake
Ingredients
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter
• 1 cup white sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 2 cups whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup white sugar
• 1 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
Mexico...oh, Mexico
Mexico was the one country that Kris and Vanessa cooly calculated to be at their house, right from the beginning of AlphaGourmet. And for that, we are truly grateful. Particularly since Kris is an accomplished Mexican cook but also because they have authentic coals for grilling at their place (highly necessary for the shrimp!). Thankfully, the weather co-operated and was a beautiful 35 degrees Celsius that day. It was freakin' hot and humid! Surely the Mexicans made Corona expressly for the purpose of trying to forget exactly how hot it is down there on a regular basis.
The recipes for our appetizers may follow...we can't quite remember what they were since we're a few months out. However, what follows is Kris' detailed account of how to make thoroughly fantastic Mexican entrees. Apologies for the Spanish below, but I think that's what Google made it's translator for...
Process blog
Creating a Mexican marinade
Preparing for our Mexican fiesta has been off and on my brain ever since Argentina. I love Mexican food, Mexican culture, Mexican time, everything! Since it has been so hot, I knew the oven was NOT an option. What to do? Barbecue…or barbecoa but it doesn’t rhyme with “do.” I knew the spirit would move me when it was time to decide.
Anyway…. it’s brochetas or kebobs that surface, partially because I needed to make fish tacos for Rob, partially because everyone has had my usual burritos and finally, because real charcoal is IT. Then, there were so many awesome brochetas from which to choose, it turned into the “Cuarteto de brochetas,” including a fruit kebob with yogurt, tequila-lime shrimp (though I picked Oaxaca and used Mezcal instead of tequila), salmon and cod --since I couldn’t find monkfish (rape) or cuttlefish (sepia) and chicken. Hopefully they stick together! Of course it wouldn’t be a Mexican barbecue without puerco asado so I threw one of those in the crockpot too.
The last brocheta to come together was the chicken. I wanted something using chipotle, but none of the recipes were just right, so I thought I’d blog the process…
Chipotle- also known as chile ahumado- the smoke dried jalapeno goodness from the Aztecs:
“Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same "smoke drying" process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time.
Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.
These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. As much as one fifth of the Mexican jalapeno crop is processed into chipotles”
Source: http://www.gourmetsleuth.com/Articles/Chiles-1024/chipotle.aspx
The heavy smoke and heat of the chipotle (I used Herdez’ canned version) calls for quite a balance and I thought even more so because this was for the chicken. Starting with fresh chopped garlic (about 5 cloves), extra virgin olive oil, parsley and oregano (FRESH from the garden ONLY;-) I made an herb rub (in my mini chopper). I then added the chipotle and a little of the sauce (about 4 with about a teaspoon of sauce). Chop/Mix- HOT! Hmmmm….add white wine…about a quarter cup. Needs sugar (about a full teaspoon), needs more softening--- add a diced medium-sized tomato…hmmmm. A bit of salt and a dash of lime juice (helps with the tenderness and if you are too heavy on the sugar)
Buen provecho…Kristin
CUARTETO DE BROCHETAS
Supporting dishes:
Pico de gallo:
Diced tomatoes
1 clove garlic
Jalapeno minced
Red onion minced
Salt
Pepper
Cilantro
Lime juice
(Can serve on a corn tostada)
Corn and black bean salsa
Diced sweet onion
Black beans (can drained)
Corn off the cob
Cilantro
Adobo
(figure it out)
Cuarteto de brochetas, puerco asado, tortillas (page 754 in the Joy of Cooking, pico de gallo
So these were the recipes I picked out…but I amalgamated most of them (see process blog below)
Brochetas de langostinos al ajillo
Escrito por Angélica en Parrilladas, Pescados y Mariscos 4 Comentarios
Muy populares dentro de la cocina española los langostinos o “gambas” al ajillo son un delicioso plato en base a un sofrito de ajo que se prepara tradicionalmente dentro de una cacerola de barro. Debido a su versatilidad podemos también disfrutar de esta sabrosa receta acompañando unos spaguettis, montada sobre muffins o en estas prácticas brochetas asadas a la parrilla.
Necesitamos:
• 350 gr de langostinos o gambas crudas peladas.
• 2 cucharadas de perejil fresco picado.
• 4 cucharadas de jugo de limón.
• 2 cucharadas de aceite de oliva.
• 65 gr de mantequilla.
• 2 dientes de ajo picados.
• Sal y pimienta.
Colocamos los langostinos en una fuente llana no metálica con el perejil picado y el jugo de limón. Dejamos macerar por unos 30 minutos como mínimo.
Calentamos el aceite junto con la mantequilla y el ajo picado en una cacerola y removemos.
Retiramos los langostinos de la fuente y los añadimos a la cecerola con la mantequilla de ajo. Removemos hasta que queden bien cubiertos.
Ensartamos los langostinos en palitos para brochetas y asamos sobre la parrilla por unos 5 a 10 minutos, dándoles vuelta y untándolos con el resto de la mantequilla de ajo hasta que los langostinos estén cocidos y cambien de color.
Servimos las brochetas inmediatamente rociadas con la mantequilla sobrante.
Brochetas de cerdo y frutas
Escrito por Angélica en Aperitivos, Carnes, Parrilladas, Piqueos Comenta ahora!
Si te gusta disfrutar de las delicias de una parrilla junto a tus amigos, sorpréndelos con estas novedosas y originales brochetas de sabor agridulce y aromas impactantes.
Necesitamos:
• 4 filetes de cerdo
• 8 guindones previamente remojados
• 8 albaricoques secos previamente remojados
• 4 cucharadas de jugo de naranja
• 2 cucharadas de aceite de oliva
• 2 hojas de laurel molidas
• sal y pimienta
Cortamos la carne de cerdo en cubos y colocamos en un tazón junto a los guindones y los albaricoques.
Mezclamos el jugo de naranja, el aceite de oliva, el laurel molido y sal y pimienta al gusto. Volcamos esta mezcla sobre la carne y la fruta y removemos. Refrigeramos como mínimo 1 hora.
Escurrimos la carne y la fruta y reservamos la macerada. Ensartamos los trozos de carne y la fruta en las brochetas.
Asamos las brochetas en un grill o parrilla dándoles vuelta y untándolas con frecuencia con la macerada, de 10 a 15 minutos o hasta que la carne esté cocida.
Servimos decorando con rodajas de naranja y limón.
Tip: Para evitar que los palitos de brocheta se quemen durante la cocción ponerlos a remojar en agua fría antes de armar las brochetas
http://www.recetas-de-cocina.net/cat/parrilladas
Brocheta de sepia y salmon
Ingredientes (4 personas)
400 gramos de sepia cortada en dados.
200 gramos de salmón cortado en dados.
200 gramos de rape cortado en dados.
1 pimiento verde.
2 dientes de ajo.
1 taza y media de aceite de oliva.
Sal y cebollino troceado.
Cómo se elabora:
Ensartar los pescados y la sepia en unas brochetas intercalando los pecados con unos trozos de pimiento verde y ponemos a punto de sal.
En una sartén antiadherente o en una plancha caliente doramos las brochetas pro laso cuatro lados y bajamos un poco la potencia de fuego para que se cocine por dentro el pescado y marisco.
Mientras tanto, en un mortero o en una batidora, se machacan los ajos con la sal, y agregamos poco a poco y sin parar de remover el aceite en un chorro muy fino.
Acompañamos la brocheta con un poco de salsa alioli y cebollino troceado.
Fruta fresca con yogur
Ingredientes (4 personas)
2 naranjas.
3 rodajas de piña natural.
2 manzanas royal gala.
2 kiwis.
50 gramos de azúcar (optativo) o edulcorante sin calorías.
3 yogures naturales desnatados.
Cómo se elabora:
Pelamos y troceamos en cubos regulares toda la fruta y la ponemos en un bol. Mezclamos bien todas las frutas y dejamos reposar en el frigorífico durante 50 minutos para que se mezclen los sabores. En unas brochetas de madera insertamos las frutas intercalándolas por colores. Las pasamos por la sartén antiadherente para que se doren ligeramente. Para los más golosos: se espolvorean ligeramente con azúcar las frutas antes de pasarlas por la sartén, de manera que se caramelizará dando un bonito color dorado). Servimos las brochetas templadas acompañadas de un yogur natural desnatado con un poco de azúcar o miel o con edulcorante no calórico.
http://www.consumer.es/web/es/alimentacion/recetas/2006/09/15/155592.php
The recipes for our appetizers may follow...we can't quite remember what they were since we're a few months out. However, what follows is Kris' detailed account of how to make thoroughly fantastic Mexican entrees. Apologies for the Spanish below, but I think that's what Google made it's translator for...
Process blog
Creating a Mexican marinade
Preparing for our Mexican fiesta has been off and on my brain ever since Argentina. I love Mexican food, Mexican culture, Mexican time, everything! Since it has been so hot, I knew the oven was NOT an option. What to do? Barbecue…or barbecoa but it doesn’t rhyme with “do.” I knew the spirit would move me when it was time to decide.
Anyway…. it’s brochetas or kebobs that surface, partially because I needed to make fish tacos for Rob, partially because everyone has had my usual burritos and finally, because real charcoal is IT. Then, there were so many awesome brochetas from which to choose, it turned into the “Cuarteto de brochetas,” including a fruit kebob with yogurt, tequila-lime shrimp (though I picked Oaxaca and used Mezcal instead of tequila), salmon and cod --since I couldn’t find monkfish (rape) or cuttlefish (sepia) and chicken. Hopefully they stick together! Of course it wouldn’t be a Mexican barbecue without puerco asado so I threw one of those in the crockpot too.
The last brocheta to come together was the chicken. I wanted something using chipotle, but none of the recipes were just right, so I thought I’d blog the process…
Chipotle- also known as chile ahumado- the smoke dried jalapeno goodness from the Aztecs:
“Chipotles date back to region that is now northern Mexico City, prior to the Aztec civilization. It is conjectured that the Aztecs smoked the chilies because the thick, fleshy, jalapeno was difficult to dry and prone to rot. The Aztecs used the same "smoke drying" process for the chilies as they used for drying meats. This smoking allowed the chilies to be stored for a substantial period of time.
Today Chipotles are used widely throughout Mexico as well as in the United States. Quite popular in the South Western U.S. and California; Chipotles have found their way into the cuisine of many celebrity chefs from Hawaii to Manhattan.
These chilies are usually a dull tan to coffee color and measure approximately 2 to 4 inches in length and about an inch wide. As much as one fifth of the Mexican jalapeno crop is processed into chipotles”
Source: http://www.gourmetsleuth.com/Articles/Chiles-1024/chipotle.aspx
The heavy smoke and heat of the chipotle (I used Herdez’ canned version) calls for quite a balance and I thought even more so because this was for the chicken. Starting with fresh chopped garlic (about 5 cloves), extra virgin olive oil, parsley and oregano (FRESH from the garden ONLY;-) I made an herb rub (in my mini chopper). I then added the chipotle and a little of the sauce (about 4 with about a teaspoon of sauce). Chop/Mix- HOT! Hmmmm….add white wine…about a quarter cup. Needs sugar (about a full teaspoon), needs more softening--- add a diced medium-sized tomato…hmmmm. A bit of salt and a dash of lime juice (helps with the tenderness and if you are too heavy on the sugar)
Buen provecho…Kristin
CUARTETO DE BROCHETAS
Supporting dishes:
Pico de gallo:
Diced tomatoes
1 clove garlic
Jalapeno minced
Red onion minced
Salt
Pepper
Cilantro
Lime juice
(Can serve on a corn tostada)
Corn and black bean salsa
Diced sweet onion
Black beans (can drained)
Corn off the cob
Cilantro
Adobo
(figure it out)
Cuarteto de brochetas, puerco asado, tortillas (page 754 in the Joy of Cooking, pico de gallo
So these were the recipes I picked out…but I amalgamated most of them (see process blog below)
Brochetas de langostinos al ajillo
Escrito por Angélica en Parrilladas, Pescados y Mariscos 4 Comentarios
Muy populares dentro de la cocina española los langostinos o “gambas” al ajillo son un delicioso plato en base a un sofrito de ajo que se prepara tradicionalmente dentro de una cacerola de barro. Debido a su versatilidad podemos también disfrutar de esta sabrosa receta acompañando unos spaguettis, montada sobre muffins o en estas prácticas brochetas asadas a la parrilla.
Necesitamos:
• 350 gr de langostinos o gambas crudas peladas.
• 2 cucharadas de perejil fresco picado.
• 4 cucharadas de jugo de limón.
• 2 cucharadas de aceite de oliva.
• 65 gr de mantequilla.
• 2 dientes de ajo picados.
• Sal y pimienta.
Colocamos los langostinos en una fuente llana no metálica con el perejil picado y el jugo de limón. Dejamos macerar por unos 30 minutos como mínimo.
Calentamos el aceite junto con la mantequilla y el ajo picado en una cacerola y removemos.
Retiramos los langostinos de la fuente y los añadimos a la cecerola con la mantequilla de ajo. Removemos hasta que queden bien cubiertos.
Ensartamos los langostinos en palitos para brochetas y asamos sobre la parrilla por unos 5 a 10 minutos, dándoles vuelta y untándolos con el resto de la mantequilla de ajo hasta que los langostinos estén cocidos y cambien de color.
Servimos las brochetas inmediatamente rociadas con la mantequilla sobrante.
Brochetas de cerdo y frutas
Escrito por Angélica en Aperitivos, Carnes, Parrilladas, Piqueos Comenta ahora!
Si te gusta disfrutar de las delicias de una parrilla junto a tus amigos, sorpréndelos con estas novedosas y originales brochetas de sabor agridulce y aromas impactantes.
Necesitamos:
• 4 filetes de cerdo
• 8 guindones previamente remojados
• 8 albaricoques secos previamente remojados
• 4 cucharadas de jugo de naranja
• 2 cucharadas de aceite de oliva
• 2 hojas de laurel molidas
• sal y pimienta
Cortamos la carne de cerdo en cubos y colocamos en un tazón junto a los guindones y los albaricoques.
Mezclamos el jugo de naranja, el aceite de oliva, el laurel molido y sal y pimienta al gusto. Volcamos esta mezcla sobre la carne y la fruta y removemos. Refrigeramos como mínimo 1 hora.
Escurrimos la carne y la fruta y reservamos la macerada. Ensartamos los trozos de carne y la fruta en las brochetas.
Asamos las brochetas en un grill o parrilla dándoles vuelta y untándolas con frecuencia con la macerada, de 10 a 15 minutos o hasta que la carne esté cocida.
Servimos decorando con rodajas de naranja y limón.
Tip: Para evitar que los palitos de brocheta se quemen durante la cocción ponerlos a remojar en agua fría antes de armar las brochetas
http://www.recetas-de-cocina.net/cat/parrilladas
Brocheta de sepia y salmon
Ingredientes (4 personas)
400 gramos de sepia cortada en dados.
200 gramos de salmón cortado en dados.
200 gramos de rape cortado en dados.
1 pimiento verde.
2 dientes de ajo.
1 taza y media de aceite de oliva.
Sal y cebollino troceado.
Cómo se elabora:
Ensartar los pescados y la sepia en unas brochetas intercalando los pecados con unos trozos de pimiento verde y ponemos a punto de sal.
En una sartén antiadherente o en una plancha caliente doramos las brochetas pro laso cuatro lados y bajamos un poco la potencia de fuego para que se cocine por dentro el pescado y marisco.
Mientras tanto, en un mortero o en una batidora, se machacan los ajos con la sal, y agregamos poco a poco y sin parar de remover el aceite en un chorro muy fino.
Acompañamos la brocheta con un poco de salsa alioli y cebollino troceado.
Fruta fresca con yogur
Ingredientes (4 personas)
2 naranjas.
3 rodajas de piña natural.
2 manzanas royal gala.
2 kiwis.
50 gramos de azúcar (optativo) o edulcorante sin calorías.
3 yogures naturales desnatados.
Cómo se elabora:
Pelamos y troceamos en cubos regulares toda la fruta y la ponemos en un bol. Mezclamos bien todas las frutas y dejamos reposar en el frigorífico durante 50 minutos para que se mezclen los sabores. En unas brochetas de madera insertamos las frutas intercalándolas por colores. Las pasamos por la sartén antiadherente para que se doren ligeramente. Para los más golosos: se espolvorean ligeramente con azúcar las frutas antes de pasarlas por la sartén, de manera que se caramelizará dando un bonito color dorado). Servimos las brochetas templadas acompañadas de un yogur natural desnatado con un poco de azúcar o miel o con edulcorante no calórico.
http://www.consumer.es/web/es/alimentacion/recetas/2006/09/15/155592.php
Lebanan Dessert - Awamat
Awamat - Crisp Doughnut Balls
These sweet treats from Lebanon are perfect for any occasion. Small balls of dough are fried to a golden browned crisp and then coated with simple syrup. Make sure you make enough of these to go around - there is no way you can eat just one!
These sweet treats from Lebanon are perfect for any occasion. Small balls of dough are fried to a golden browned crisp and then coated with simple syrup. Make sure you make enough of these to go around - there is no way you can eat just one!
Ingredients:
3 cups pastry flour
1/2 tsp. sugar
2 1/2 cups water
1 1/2 tsp. dry yeast
1/4 tsp. salt
olive oil for frying
Simple Syrup
Preparation:
In a large bowl mix pastry flour, yeast, sugar, and salt. Slowly add water until dough forms. Knead well. Spoon dough by the teaspoon full and form ball shape with hands.
In a frying pan, add olive oil, enough so that dough will be submersed. Heat oil until hot. A good tip for testing the heat of oil is to place the end of a wooden spoon into the oil. If you see small bubbles form around the spoon then oil is hot.
Carefully place dough into oil, only a few at a time. When dough is cooked it will rise to the top of the oil and be golden brown. Remove from oil and place on plate covered with paper towel to cool and absorb excess oil.
Once dough is cooked and slightly cooled, toss and coat in simple syrup. Serve immediately.
3 cups pastry flour
1/2 tsp. sugar
2 1/2 cups water
1 1/2 tsp. dry yeast
1/4 tsp. salt
olive oil for frying
Simple Syrup
Preparation:
In a large bowl mix pastry flour, yeast, sugar, and salt. Slowly add water until dough forms. Knead well. Spoon dough by the teaspoon full and form ball shape with hands.
In a frying pan, add olive oil, enough so that dough will be submersed. Heat oil until hot. A good tip for testing the heat of oil is to place the end of a wooden spoon into the oil. If you see small bubbles form around the spoon then oil is hot.
Carefully place dough into oil, only a few at a time. When dough is cooked it will rise to the top of the oil and be golden brown. Remove from oil and place on plate covered with paper towel to cool and absorb excess oil.
Once dough is cooked and slightly cooled, toss and coat in simple syrup. Serve immediately.
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