Cusina Sana

2013-08-25T09:58:00.000-07:00

Saucy Shrimp & Chorizo Saute

3 3 3 3 4

RECIPE BY

Ragú

Ingredients

1/4 lb. chorizo sausage, diced
1 medium onion, chopped (about 3/4 cup)
2 lbs. uncooked small shrimp, peeled, deveined and tails removed
1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
1/2 cup chicken broth
1/4 cup chopped fresh cilantro
8 cups hot cooked rice
1 medium avocado, diced
2 large zucchini, cut into 1/4-inch-thick rounds
1 jalapeno or serrano pepper, seeded and chopped (optional)

TOTAL TIME

30 min

SERVINGS

Preparation

Brown chorizo in a 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 2 minutes. Add zucchini, onion and jalapeno pepper and cook, stirring occasionally, 4 minutes or until just tender. Add shrimp and cook, stirring occasionally, 3 minutes or until shrimp just turn pink. Stir in Sauce and broth. Bring to a boil over high heat. Reduce heat to medium and cook 2 minutes or until heated through. Season, if desired, with salt and ground black pepper. Stir in cilantro. Serve over hot rice and garnish with avocado.

2013-08-25T09:46:00.001-07:00

Braised Coconut Spinach with Chickpeas and Lemon

RECIPE BY

Serious Eats

Ingredients

2 tsps oil (ghee)
1 yellow onion
4 cloves garlic (peeled and minced)
1 tbsp ginger (grated, piece)
1/2 cup sun-dried tomatoes (chopped)
1 lemon zest (juiced about 2 tablespoons juice)
1 red hot (dried hot red pepper or dash of red pepper flakes optional)
15 ozs chickpeas (drained and rinsed)
1 lb baby spinach
14 ozs coconut milk
1 tsp salt (taste)
1 tsp ground ginger
1 leaf cilantro (garnish)
toasted unsweetened coconut (garnish)
rice (cooked, serving)

TOTAL TIME

50 min

Procedures

1

In a large, heavy pot (such as a Dutch oven), heat the oil or ghee over medium-high heat until shimmering

Add the onion and cook until soft and beginning to brown, about 5 minutes. Add the garlic, grated ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook until the garlic is fragrant, 1-2 minutes.
2

Add the chickpeas and increase the heat to high. Cook until the chickpeas are beginning to turn golden, 3-4 minutes. Stir often to prevent burning.
3

Add the spinach to the pot (you may have to add it in batches until there's enough room), then add the lemon juice, coconut milk, salt, and ground ginger. Bring to a simmer, and cook until the spinach is very soft and the chickpeas are tender, 10-15 minutes. Season to taste with more salt and lemon juice as needed.
4

Serve garnished with cilantro and toasted coconut with rice.

2013-06-05T08:46:00.002-07:00

Best Ceviche !!!!

Ingredients

12 ounces very fresh (sushi-grade) white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
8 (3-inch) plantain chips
Lime wedges, for serving

Directions

Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally.

Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

2013-06-05T08:35:00.000-07:00

Smoked Paprika Roasted Salmon with Wilted Spinach

• Low Calorie • Low Carbohydrates • Low Fat • Low Sodium

1/4 cup orange juice
2 tablespoons plus 1 teaspoon olive oil, divided
2 teaspoons McCormick® Gourmet Collection Thyme Leaves, divided
2 pounds salmon fillets
1 tablespoon brown sugar
1 tablespoon McCormick® Gourmet Collection Paprika, Smoked
1 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon
1 teaspoon grated orange peel
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1 bag (10 ounces) fresh spinach leaves

1. Mix orange juice, 2 tablespoons of the oil and 1 teaspoon of the thyme in small bowl. Place salmon in glass dish. Add marinade; turn to coat. Cover. Refrigerate 30 minutes or longer for extra flavor.
2. Preheat oven to 400°F. Mix brown sugar, smoked paprika, cinnamon, orange peel, remaining 1 teaspoon thyme and sea salt in small bowl. Remove salmon from marinade. Place in greased foil-lined baking pan. Discard any remaining marinade.
3. Rub top of salmon evenly with smoked paprika mixture. Roast 10 to 15 minutes or until fish flakes easily with a fork.
4. Meanwhile, heat remaining 1 teaspoon oil in large skillet on medium heat. Add spinach; cook 2 minutes or until wilted. Serve salmon over spinach.

To grill salmon: Marinate then rub salmon with paprika mixture as directed. Grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.

2013-02-03T09:23:00.000-08:00

500 Calorie (or less) Comfort Foodsby Toby Amidor in Healthy Recipes, Meal Makeovers, January 28, 2013

As I was driving home yesterday, my car thermometer showed an outside temperature of 17 degrees F. In these frigid temperatures, comfort foods make you feel warm and cozy. But they don’t have to be over-the-top indulgent; here are 12 comfort food classics with fewer than 500 calories per serving.

Fried Chicken

Ellie’s super-simple spin on fried chicken uses crushed corn cereal flakes plus a blend of spices for a very crunchy dish. It’s a staple in my busy house with only about 10 minutes of prep time!
Recipe: Oven-Fried Chicken

Lasagna
A touch of sweet Italian turkey sausage makes this pasta dish hearty, yet sensible. The cheese layer’s filled with part-skim ricotta and low fat cottage cheese along with some part-skim mozzarella, which helps keep the calories in check at 350 per serving.

Recipe: Food Network Kitchen’s Sausage Lasagna

Stew
With 330 calories per serving, Dave Lieberman’s lightened stew will warm up any week night.

Recipe: Mexican Chicken Stew

Meatloaf
Ground turkey is the superstar in Ellie’s meatloaf. It’s filling, delicious, and you can’t beat 210 calories per serving.

Recipe: Mom’s Turkey Meatloaf

Grilled Cheese
No need to feel guilty when indulging in these bite sized cheesy delights! Each has about 90 calories, so you can enjoy 2 or 3 at one meal.

Recipe: Pressed Cheese Sandwiches

Chili
This 30-minute chili is a prefect weeknight meal that’ll warm your bones for around 400 calories per serving.

Recipe: 30-Minute Turkey Chili

Chicken Pot Pie
This classic can be lightened up with a few tweaks: low sodium chicken broth, more veggies, and a few sheets of phyllo for the crunchy topping.

Recipe: Slimmed Down Chicken Pot Pie

Mac & Cheese
This version uses more sensible portions of full-fat cheeses for big flavor. Cayenne and mustard powder punch up the flavor, while pureed winter squash gives it a great mouth-feel — plus makes this recipe a wonderful source of beta-carotene.

Recipe: Macaroni and 4 Cheeses

Fish and Chips
The coating in this fish comes from crispy rice cereal and egg whites. Stick to 2 tablespoons of tartar sauce to keep calories below 500.

Recipe: Fish and Chips

Chicken Parmesan
Yes, chicken parm can be enjoyed as part of a healthy eating plan. Food Network Kitchen’s 5-star version is ready in about 1 hour to create and clocks in at 435 calories per serving.

Recipe: Food Network Kitchen’s Chicken Parmesan

Spaghetti and Meatballs
You won’t miss the fat with all the spices that kick up the flavor in this lightened-up classic. With fewer than 350 calories per serving, you’ll even have room for dessert.

Recipe: Turkey Meatballs With Quick and Spicy Tomato Sauce and Whole Wheat Spaghetti

Brownies
Sometimes a feel-good brownie’s all you really need. Instead of downing close to 400 calories on store-bought varieties, make your own using better for you dark chocolate for 160 calories each.

Recipe: Double Chocolate Brownies

2013-02-03T09:03:00.000-08:00

A Great Steak Sauce
by Chef Jason Hill

2013-02-03T08:43:00.001-08:00

Grilling Steaks
by Chef Jason Hill

2013-02-03T08:37:00.000-08:00

Grilling Lobster Tails
by Chef Jason Hill

2012-12-07T10:59:00.000-08:00

CHURRASCO CON SALSA ROJA Y VERDE

Nº Personas: 4 Dificultad: Fácil Calorías: 650 Tiempo: 20-40 minutos

Ingredientes:

para la salsa roja:
medio diente de ajo
2 dl aceite de oliva
1 pellizco cayena
1 pellizco pimentón dulce
1 pellizco comino molido
sal
1 ramita perejil
para la salsa verde:
medio diente de ajo
media guindilla
1 cucharadita orégano picado
2 dl aceite de oliva
sal y pimienta
700 g costillar de ternera
2 sal gorda

Preparación:

1.- Para la salsa roja majar en un mortero el ajo añadir poco a poco el aceite sin parar de mover para que la salsa emulsione y espese. Incorporar el resto de los ingredientes, mezclar y reservar.
2.- Para la salsa verde triturar en un recipiente el ajo pelado, el perejil, la guindilla, el orégano y el aceite. Salpimentar a gusto y reservar.
3.- Cortar el costillas en trozos iguales. Calentar a fuego vivo una plancha y colocar las costillas. Cuando estén doradas darles la vuelta y ponerle sal gorda, dejar que se doré también por este lado. Retirar de la parrilla cuando este en el punto deseado. Servir con las dos salsa

Jalapeños Peanut Butter Burger with Manchego Cheese

2012-10-29T15:49:00.001-07:00

This burger encompasses all of what a burger should be. It is chock full of roasted jalapenos, onion, garlic and smothered with Manchego cheese. We usually...
Jalapeno Bacon Burgers with MANchego Cheese
Recipe by: mikeaiimi

mikeaiimi

Ingredients

Serves: 8
1 pound Good slab bacon (1/2 lb cut and 1/2 sliced, rendered till crispy)
2 pound ground beef, 80-percent
5 jalapenos, roasted and skins removed, chopped
1 1/2 sweet onion, chopped small
2 eggs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon chopped garlic
1 tablespoon black pepper
8-16 oz Manchego cheese, sliced
8 Kaiser rolls
5 tablespoons butter
1 bag field greens salad mix
1/2 cup mayonnaise
Preparation method

Prep:30 mins | Cook:15 mins
1.
In a large pan on medium high heat, render the fat from the cubed bacon. Drain fat as it collects, but reserve it in a small cup for later. Once bacon is crispy, drain on paper towels and set aside.
2.
Render the strips of bacon and drain on paper towels. Set aside.
3.
In a large bowl, combine: ground beef, onions, roasted jalapenos, cubed bacon, 2 eggs, onion powder, garlic powder, chopped garlic, and pepper.
4.
Form meat mixture into eight 1/4 pound burgers.
5.
In a large pan, add some of the reserved bacon fat and heat on medium-medium high heat.
6.
Add burgers to hot pan, cover, and cook 7 minutes on each side.
7.
Once done, cover tops of burgers with Manchego cheese and cover to melt.
8.
Cut kaiser rolls in half and butter the insides of each bun. Place under broiler until golden brown.
9.
Remove from broiler and slather each side with mayo. Place field greens on the bottom of each roll and add burger. Place 2 slices of bacon on top and enjoy!
Alternate method

You can certainly grill these awesome burgers on the grill!

2012-10-01T08:37:00.000-07:00

Champagne Risotto and Chicken Tenderloins

Ingredients

4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

2012-09-24T10:37:00.001-07:00

How to Make Crepes

2012-09-24T09:50:00.000-07:00

Penne with Chicken and Pesto

Ingredients

1 (16 ounce) package penne pasta
2 tablespoons butter
2 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
2 cloves garlic, minced
salt and pepper to taste
1 1/4 cups heavy cream
1/4 cup pesto
3 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

2012-09-23T20:49:00.002-07:00

Ensalada de Granos

Ingredientes

1 lata (15.5 oz) de Frijoles Negros GOYA®, escurridos y enjuagados
1 lata (15.5 oz) de Frijoles Cannellini GOYA, escurridos y enjuagados
1 lata (15.5 oz) de Garbanzos GOYA, escurridos y enjuagados 1 lata (15.5 oz) de Frijoles Pintos GOYA, escurridos y enjuagados
1 cebolla roja mediana, finamente picada (aproximadamente 2 / 3 de taza)
1 tomate mediano, sin semillas, y cortado en trozos (alrededor de ½ taza)
2 cdas. de cilantro fresco finamente picado
2 cdta. de Ajo Picado GOYA

Para el aderezo

3 cdas. de Vinagre de Vino Tinto GOYA
1 cdta. de azúcar
¼ cdta. de Pimento Rojo Picado GOYA
½ taza de Aceite de Oliva Extra Virgen GOYA
Adobo GOYA con Pimienta, al gusto

Procedimiento

En un tazón grande, mezcle suavemente los frijoles negros, los cannellini, los garbanzos, los frijoles pintos, la cebolla, el tomate, el cilantro y el ajo.
Aparte en un tazón mediano, mezcle el vinagre, el azúcar y el pimiento rojo seco picado. Con un batidor, vierta lentamente el aceite de oliva, y bata constantemente hasta que se mezclen; por ultimo adicione el adobo. Vierta el aderezo sobre la ensalada y mezcle bien.

2012-09-17T09:33:00.001-07:00

Limbers de Puerto Rico hechos por La Tiendita Típica de PR

Loida, con uno de los famosos Limbers de Coco de la Tiendita Típica en Isabela
Puerto Rico.

La sencillez del "limber", perfecto para engañar el calor en el Caribe y una saludable alternativa a la de refrescos o colas. En cada barrio se pueden encontrar hogares donde por unos 25 a 50 ¨chavos¨ o centavos de dolar se ofrecen con variedad de diferentes sabores. Desde frutas dulces, ácidas hasta combinados con leche.

Cuando en 1928, Charles A. Lindbergh, el primer aviador en cruzar el Océano Atlántico en avión, sin escalas y en solitario, visitó a Puerto Rico en un viaje de “Buena Voluntad” que comenzó en Suramérica, Centro América y culminando en el Caribe.

Al bajar del avión, y sentir el calor de la isla, fue agasajado con un jugo o refresco de frutas congelado que gustó mucho al piloto. Al preguntar por el nombre de aquello que le había sentado tan bien, decidieron bautizar el dulce aperitivo con el apellido del aviador.

Aunque otras voces de la historia hablan de la frialdad emocional del piloto ante el recibimiento de los puertorriqueños le ganó un reconocimiento más y que hasta hoy permanece: al ahora típico jugo congelado del país le llamarían “limber” por su característica fría y dura.

Limbers de Coco en La Tiendita Típica de Isabela,
Puerto Rico.
Fotos por Hector Gabino

Garlic Mashed Potatoes with a Twist

2012-09-11T09:25:00.001-07:00

Garlic Mashed Potatoes with a Twist

2012-09-11T08:03:00.000-07:00

Round Steak with Black Beans

Ingredients:

•

• 1 can diced tomatoes with green chiles (about 10 oz) or 1 1/2 cups salsa

• 1 can (10 1/2 ounces) condensed cream of mushroom soup

• 1 can black beans, drained (16oz)

• 1 large onion
1 can of black beans

• 1/4 tsp each cumin, chili powder, oregano, and garlic powder

• 1 1/2 to 2 lbs round steak, cut in serving size pieces, or stew beef

Preparation:

Combine all ingredients in the crock-pot (3 1/2-quart or larger). Mix well. Cover and cook on low for 8 to 10 hours (4 to 5 hours on high). Serve over hot rice or with mashed potatoes. Serves 4 to 6.

2012-09-10T14:15:00.000-07:00

Chili Burgers

Ingredients

2 whole Ancho or Pasilla chiles, stemmed, seeded, and torn into strips

1 whole New Mexico red, California, Costeño, or Choricero chile, stemmed, seeded, and torn into strips

1 whole Cascabel, Arbol, or Pequin chile, stemmed, seeded, and torn in half

2 tablespoons butter

1 medium yellow onion, diced fine (about 1 1/2 cups)

2 cloves garlic

1 1/2 teaspoons whole cumin seed, toasted and ground

1 teaspoon coriander seed, toasted and ground

1 whole clove, toasted and ground

1 whole star anise, toasted and ground

1/2 teaspoon dried oregano

3 tablespoons tomato paste

2 teaspoons soy sauce

1 anchovy filet, minced (optional)

1/2 teaspoon Marmite (optional)

1 teaspoon sugar

1 1/2 pounds 80/20 ground chuck or short rib

1 quart chicken stock

2 tablespoons masa harina

1 tablespoon Frank's Red Hot

1 tablespoon bourbon (optional)

Kosher salt

Procedures

1

Combine all chiles in a medium microwave-safe bowl and cover with water. Microwave on full power for 2 minutes. Remove bowl from microwave and allow chiles to soak for 10 minutes. Using immersion blender or upright blender, blend soaked chiles until smooth, adding soaking water as needed to keep texture loose.
2

Melt butter over medium-high heat in Dutch oven. When foaming subsides, add onions and garlic. Cook, stirring frequently, until onions are softened but no browned, about 6 minutes. Add ground spices and oregano and continue to cook, stirring frequently, until aromatic, about 1 1/2 minutes. Add tomato paste, soy sauce, anchovy, Marmite (if using), and sugar, and cook, stirring frequently until paste begins to stick to bottom of pan, about 1 1/2 minutes.
3

Remove pan from heat and add 2 cups of chicken broth. Scrape up any browned bits from bottom of pan with wooden spoon. Add ground beef and break up using whisk until mixture is completely homogeneous (no large chunks of beef should remain). Add remaining chicken stock and return to stovetop and set over medium high heat. Cook, whisking frequently, until mixture comes to a simmer. Cover with lid slightly ajar, reduce heat to low, and cook for 75 minutes, stirring occasionally, until mixture is thick and intense.
4

Combine masa harina and 2 tablespoons water in a small bowl and mix until homogeneous. Add masa mixture, hot sauce, and bourbon to chili and stir to combine. Bring to a boil and simmer until thickened, about 2 minutes. Season to taste with salt and serve immediately on top of burgers, hot dogs, or fries.

2012-09-04T17:14:00.002-07:00

Salsa de zanahoria con curry

4 de septiembre de 2012

por: Editoras Siempre Mujer

Ingredientes:

300 g zanahorias ralladas
75 g cebolla picada
3 dientes de ajo
2 cucharadas de aceite de oliva
1 cucharada de curry en polvo (opcional)
1 cucharadita de comino en polvo
200 g judías blancas
1 pizca de sal

Preparación:

1. En un cazo mediano, tapado, cuece las zanahorias en poca agua hirviendo durante unos 15 minutos o hasta que estén tiernecitas. Escúrrelo y reserva.
2. Mientras, en una sartén pequeña, sofríe la cebolla y el ajo en aceite hirviendo hasta que estén doraditos. Echa entonces el comino y el curry, y remueve.
3. Pasa las zanahorias y la mezcla de cebolla al recipiente de la batidora. Añade también las judías y la sal. Bate a potencia máxima.
4. Pon la salsa resultante en un recipiente hermético. Tápalo y mételo en la nevera hasta el momento de servir: Te puede durar hasta tres días.

Por dos cucharadas: 40 cal, 1 gramo de grasa (0 g saturada), sin colesterol, 84 mg de sodio, 6 gramos de hidratos de carbono, 2 gramos de fibra, 2 gramos de proteínas.

2012-08-28T19:35:00.000-07:00

Braised chicken legs with white wine, bacon, cipolline onions & mushrooms

8 small

cipolline onions (or 4 large cipolline, halved)

see savings
4

bone-in, skin-on medium chicken thighs (1-1/2 to 1-3/4 pounds)
4

chicken drumsticks (1-1/4 to 1-1/2 pounds)

see savings
Kosher salt and freshly ground black pepper
2 tablespoons

vegetable oil

see savings
8 medium

cremini mushrooms, trimmed and halved
3 ounces

bacon (3 strips), cut crosswise into 1/4-inch strips

see savings
1 medium

carrot, peeled and sliced in 1/4-inch rounds

see savings
1 cup

dry white wine

see savings
3 large

thyme sprigs
1 cup

homemade or low-salt canned chicken broth

see savings
2 teaspoons

fresh thyme leaves

directions

1.

Position a rack in the center of the oven and heat the oven to 350 degrees F.

2.

Bring a 2-quart saucepan of water to a boil. Drop in the onions and blanch them for 1 minute. Drain in a colander, then shower with cold water to stop the cooking. Peel the onions, leaving enough of the root end intact that they will remain whole while cooking.

3.

Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11-inch ovenproof saute pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it'll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more.

4.

Transfer to a plate. Pour out and discard all the fat from the pan.

5.

Put the pan over medium heat. Add the peeled onions, mushrooms, bacon, and carrot to the pan and cook until the bacon is crisp and the vegetables are browned, 8 to 10 minutes. Add the wine andthyme sprigs and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Boil until the wine has reduced to 1/2 cup, about 5 minutes. Add the chicken broth and bring to a boil.

6.

Return the chicken pieces to the pan, along with any accumulated juices, and cover. Transfer to the oven and braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 45 to 50 minutes.

7.

With a slotted spoon, transfer the chicken, onions, bacon, carrots, and mushrooms to a serving dish and keep warm by covering the dish loosely with foil. Discard the thyme sprigs. Tilt the saute pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over mediumhigh heat, reduce the heat to medium low, and simmer until the sauce is slightly thickened, skimming off any skin that forms on top, about 5 minutes. Season to taste with pepper (the sauce should be nicely salted at this point). Pour the sauce over the chicken, sprinkle with the thyme leaves, and serve.

2012-08-28T10:17:00.000-07:00

Tortilla “Que le ronca”

by El Menú del Chef Piñeiro on Tuesday, August 21, 2012 at 6:12pm ·

Ingredientes:

8 huevos

½ taza de leche

2 papas de hornear cocidas

1 plátano maduro cortado en cuadritos

½ pimiento rojo y verde cortado en cuadritos

½ cebolla cortada en cuadritos

4 laminas de tocineta cortada en tiras

4 rebanadas de jamón cortado en tiras

Cilantro fresco a gusto

Sal y pimienta a gusto

1 taza de queso de bola rallado

Procedimiento:

Batir los huevos con la leche.
En una sartén sofreír la tocineta a fuego mediano, una vez comience a soltar su grasa agregue el jamón, pimientos, cebolla, amarillos y sofría por 5 minutos, luego agregue las papas y continúe sofriendo, sazone a gusto con sal, pimienta y cilantro fresco.
Agregue los huevos y mezcle levemente, tape y deje cocinar por 15 minutos, agregue el queso, tape de nuevo y deje derretir, termine con cilantro y sirva.

2012-08-28T10:00:00.000-07:00

Egg rolls by El Menú del Chef Piñeiro

On Friday, August 24, 2012 at 10:37am ·

Ingredientes:

6 plantillas para egg rolls

1 lb de carne molida de cerdo

2 cucharadas de jengibre molido

2 cucharadas de ajo molido marca Chef Piñeiro

4 cebollines rebanados

1 taza de germinados de habichuelas

1 taza de repollo chino en tiras Salsa soya a gusto

Aceite de ajonjolí a gusto Sal y pimienta a gusto

1 huevo batido Aceite de canola para freír

Procedimiento: Sazonar la carne con aceite de oliva y en una sartén sofreír con aceite de ajonjolí, romper bien con una cuchara de madera, agregue el jengibre, ajo, cebollines y sofría por 5 minutos y agregue los germinados, repollo y sazone a gusto con salsa soya. Enfriar la carne y colocar 3 cucharadas en el centro de la plantilla, agregue huevo batido con una brocha por las orillas de la plantilla y enrolle como un burrito. Fría en aceite de canola por aprox. 3-4 minutos a vuelta redonda y luego escurra en papel absorbente.

Salsa agridulce: ½ taza de salsa dulce

¼ de taza de vinagre de arroz

¾ taza de chili sauce

2 cucharadas de azúcar morena

¾ de taza de pina fresca cortada en cuadritos

Cilantro fresco a gusto Sal y pimienta a gusto

Procedimiento: Colocar todos los ingredientes en una sartén

y hierva a fuego bajo por 8-10 minutos o hasta que obtenga consistencia,

termine con cilantro fresco a gusto.

2012-08-14T14:18:00.002-07:00

Bistec Encebollado

Easy as 1-2-3

2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar
1½ cups water
1 tsp. salt

1. Dump all ingredients in a gallon-size plastic bag and turn so that

all the ingredients mix together. Refrigerate at least 4 hours or a couple

of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice and tostones..

2012-08-14T13:41:00.001-07:00

How to make Bacalaitos from Puerto Rico

Bacalaitos
(10 bacalaitos)
1/4 lb. bacalao filet
3/4 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
3/4 cup bacalao broth
1tsp. black pepper
2 tsp. crushed garlic
oil for frying
Today we can buy processed bacalao that is not "dry" and does not need to soak overnight or boil for hours and hours. Make sure you get the soft bacalao that has been deboned. Sometimes it comes in a wooden box or in platics bags. They have it at some Walmart stores and Fiesta Grocery stores and many others.
Rinse the bacalao and tear into smaller pieces. Boil in plenty of water for about 20 minutes or so. Discard water and add fresh water and boil again for another 20 minutes. Let it cool in the water and save the water. Remove the bacalao and drain in a metal drainer and wait for it to cool down (save the broth). Once cool to the touch, tear the pieces into smaller little tiny pieces and set it aside. If you hold it between your fingers it separates itself.
In a medium bowl combine the flour, baking powder, salt, pepper, and garlic. Add the broth and whisk. The mixture should look like pancake batter. Then add the drained bacalao and whisk again. DO NOT use an electric appliance to stir this stuff because the bacalao will become like fiber and you will end up with a matty mess that will have to be thrown away. I'm speaking from experience here. The batter should look like thin pancake batter. If too thick just add a bit more broth and whisk. If you put too much broth add a bit of flour - just a bit.
Spoon the batter by ½ cup fulls into hot oil. The bacalaitos should be fried over high heat turning only once. They should be golden on both sides. Drain on paper towels before serving. If they are getting too brown too fast lowe heat a bit.
Any extra fish or batter may be refrigerated for a few days or frozen for later use. Remember that this recipe is only for about 10 bacalaitos - so multiply if you must.

Thanks to :
www.elboricua.com

2012-08-05T13:05:00.000-07:00

Vancouver Island Oyster Company Running a Stellar International Business

Twenty years ago, Stellar Bay Shellfish Ltd., a Vancouver Island-based company that supplies fresh oysters and clams to a niche market of high-end restaurants, was run single-handedly by its owner. Thanks in part to an innovative export strategy, the company now employs 35 people and sells as much shellfish as it can produce.

With British Columbia’s sustainable aquaculture practices, reputation for food safety and solid eco-credentials, our shellfish products are always in high demand, and even as Stellar Bay increased production, the appetite for their high-quality oysters has been so great that one of their biggest challenges has been keeping up with orders.

For many companies, a large number of orders is a nice problem to have. In the foodservice business, however, the ability to provide a consistent supply is a prerequisite for getting product listed on restaurant menus. Stellar Bay’s solution to their demand dilemma was to gain control of the supply chain through vertical integration.

While Stellar Bay’s main focus is on farming, it has built its own deep water handling facility. This provides the firm with direct access to the export market, bypassing the need for their product to be shipped to separate processing companies. Stellar Bay has also developed and built highly efficient, state-of-the art equipment, including its own transportation cages.

British Columbia’s strategic location helps Stellar Bay maintain a consistent supply of their sought-after product. Using our cost-effective transportation infrastructure, the company’s shellfish can be delivered from water to market in just 24 to 48 hours. To further control shipping costs, Stellar Bay focuses on exporting to markets on the U.S. west coast. Shipping shellfish to San Francisco by truck can be a quarter of the cost of shipping the same product to Toronto by air.

British Columbia offers many natural advantages that have contributed to Stellar Bay's success -from the mild west coast climate to our protected environment and clean water. The company attributes the fresh, crisp flavour of the Stellar Bay oysters to the pristine waters of Baynes Sound off the shores of its Deep Bay home.

The company contributes to environmental management by conducting grading and inventory offshore, reducing their transportation footprint. British Columbia’s agrifoods sector is well-known for creative sustainable practices like these, which add value to our products in the global market. Seafood is our number one food export, valued at approximately $1 billion annually.

Looking to learn from other successful exporters? Join the BC Business Networkto find out more about expanding your business in international markets.