La Desayuneria The breakfast place

Carne Mechada

2011-04-15T16:05:00.000+01:00

You need:

· 3 lbs beef sirloin

· 1/4-cup of dry red wine or beef broth

· 1 crushed garlic clove

· 2 chopped onions

· 2 bay leaves

· Salt and pepper to taste.

For the sauce:

· 2 chopped onions

· 2 chopped green peppers

· 2 12-ounce cans of tomato sauce

· 1 tablespoon of olive oil, 1 tablespoon of Worcestershire sauce, 1/2-teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon cumin and salt and pepper to taste.

How to do this:

The preparation of the Carne Mechada involves simmering the beef with onions for around three hours and adding wine, water or beef broth if the meat looks too dried up. The dish needs to be removed from the heat thereafter, let to be cooled, and then shredded. For the sauce, onions and green peppers need to be cooked in olive oil until is looking like a sofrito, the meat to be added to the remaining ingredients, and then simmered for 30 minutes until all the essences are unified.

This is great with rice and black beans, arepas or simple platanos fritos. Email me if you have any questions.

Buen Provecho

Jambalaya Brown Polish

2011-02-21T22:18:00.001Z

I was in Lost River, WV this past weekend for sometime off from the city, I always cook in the cabin for my friends and this week was not the exception; and I did not have to many ingredients to cook the last day. I decided to make a Jambalaya with Kielbasa, we were going to grill, but it was cold and windy,I think it was a good idea, my friends love it... I think.

You will need:

Polish Kielbasa about 1.25 lbs, or other spicy smoked sausage, sliced 1/4" thick
1 chicken breast diced
1 tbsp paprika
1 tbsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1 tsp salt
1 cup of diced tomato, canned
1 large green (or any color you have) bell pepper, diced
1 small white onions, diced
2 cups brown rice
2 cups chicken broth
1 cup of water
4 spoons of olive oil

What to do with all this:

In a heavy pot add the olive oil. Add the sliced sausage and cook, chicken and onions, stirring, for 5 minutes. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper; cook, stirring for 5 minutes.

Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. Taste for seasoning, and adjust if needed.

Have some beer or white wine, if you want you can add shrimp 5 minutes before is done, in my case I did not have seafood because I was in the middle of West Virginia, I added canned corn; if you like it do it.

Enjoy and send me an email if you have any questions.

Food for your colon

2011-02-09T14:30:00.000Z

Having a healthy colon is the key to long term health and finding good colon healthy recipes is one way to help keep your body healthy. While it might be difficult to actually locate recipes that are labeled to be healthy for the colon, you can learn to recognize them by the ingredients that they contain- namely fresh fruits and vegetables. In addition, a healthy recipe will contain little or no white flour and white sugar. Perhaps the best recipe for colon health, however is to include lots of fruits and vegetables in your meals as described below.

The large intestine or colon is where the results of the entire digestive process gather up to leave the body. Due to poor eating habits, most people have an unhealthy colon resulting in constipation. If your colon is not in tip top shape, food can get trapped in the lining and start to rot. It can also become hardened in there and can even be trapped in your colon for years!

Of course, food plays a big role in the health of your colon. There are many arguments for the pros and cons of a vegan diet, however when it comes to colon health, a vegetarian way of eating has many benefits.

Vegetables and fruits are very colon friendly and can be processed or digested quite easily by the body. They contain a variety of vitamins and minerals as well as enzymes and fiber- all things that are essential to good health. Fiber, in particular, is good for your colon health as it adds bulk which helps to pass the food along the digestive tract.

One simple and easy breakfast recipe could be a fruit salad with oatmeal (not the packaged or instant stuff). Natural fruit juice can be quite healthy too although it does not have fiber and drinking a lot of water will help with the digestive process.

Always try to include a salad for lunch with lots of dark leafy greens. Stay away from the iceburg and try to include romaine lettuce and spinach as these have more vitamins. Broccoli, carrots, cauliflower and kale are great additions to any salad. Don't forget the olives and artichokes for a little zest. Instead of bottled dressing which is probably loaded with sugar, try olive oil and vinegar- you might even mix in some fresh herbs and create your own salad dressing recipe!

For snacks, stay away from anything that comes in a package and go for raw nuts, fruit, veggies or even a nice fruit smoothie- made with real fresh fruit, of course! If you need something crunchy try spreading all natural peanut butter on celery (this can also help to satisfy any cravings for sweets). Try cutting down on the red meat and eating fresh fish along with a salad and perhaps some steamed broccoli, zucchini and carrots. If you need something more substantial try adding brown rice, corn on the cob or potatoes.

Just like with any other aspect of your health, eating nutritious healthy foods is a sure fire way to keep your colon, and your whole body, in good health.

The Colon Cancer Alliance will be celebrating the Dress in Blue Day on March 04, all over the United States, check this link: http://www.ccalliance.org/dressinblueday/index.html

Carmine's Washington D.C.

2011-01-31T15:09:00.002Z

The other day my friend John and I, when for a great relaxing lunch at Carmine's, is just couple blocks away from my house, they opened the restaurant located at 425 7th Street NW at the Penn Quarter in the center of Chinatown-Gallery Place in Washington D.C., four months ago, this was my second visit, I usually go to a restaurant 3 times before I write something, the portions are huge, but don't think that the quality is bad, is the opposite is great.

By far in DC this is one of the best Italian home cuisine that I ever had, you want to share everything, one plate can be divided into 4 portions, plus the bread to clean the sauce from the plate after your finish add up. This time we had the penne alla vodka and last time I had the linguine with meatballs, we have a side of Cesar salad that was just like the one I used to eat in Rome, the flavor and freshness of the lettuce are incredible, the sauces are cook and design with love and it feels like when you go to a small town in Italy and the Nonna is cooking for you.

I recommend the restaurant for a nice lunch-dinner chat experience, just enjoy, eat, drink and relax and eat some more, the services is great, the waiter was patient, smiling and very attentive, they have suggestion from the menu and a good aptitude, desserts are real desserts, the tiramisu and the Italian cheesecake are tasty and creamy, you have to share the dessert, you will take some home for your 9PM TV time. They have a selection of house wine and other spirits.

If you want to feel like family and eat like in family, make sure that you visit Carmine's in my city of Washington DC. La Desayuneria give this restaurant a 5 gold folks for comfort traditional Italian food.

Picture from Carmine's website

Tuna Sauce Only Mom Recipe

2011-01-27T15:58:00.000Z

When I was a baby, my mom used to make a yummy tuna sauce that was great, she told me that I used to eat so much, that my belly used to pop out, this is a very easy and cheap recipe that including my mother that never cooked, could do, it can be done in 15 minutes if you are not an expert maybe 20.

You will need;

375 g of whole grain Penne pasta
2 cans of tuna packed in water, drained
1can of tomato sauce
3 cloves garlic, chopped
1/4 cup (60 ml) olive oil
A green pepper chopped
1 small onion chopped
2 spoons of basil powder
1 teaspoon of black pepper
1 teaspoon of smoke paprika powder
Salt to taste

Set penne water to heat, salt it when it boils, and cook the pasta, draining it when it's al dente.
In the meantime, heat the olive oil and sauté the garlic, onion and the pepper for 5 minutes, being careful not to let the garlic burn. Crumble the tuna into the pot and let it brown a little big, and stir in the tomato sauce.
After a minute check seasoning; reduce the heat to low and simmer the sauce until the pasta is done.
Mixed the penne into the sauce pan and stir until everything comes together, let it seat for 5 minutes and serve, if you have some parmesan cheese add some on top when serve.

Hope you enjoy as much as I always do.

My mom and me

Chao

Cuba Libre in Chinatown DC

2011-01-11T13:50:00.001Z

My expectations were fulfill, I was very impress with the quality, presentation, flavors and service, I was there twice, the first time was a very quite night, them very busy and crazy, but the attention was the same, they take care of you, like you are a long time friend and you are in a street restaurant in la Havana, the fist time my Dad and I have a taste of everything is was glory the ceviches, yummy, the arepas, you most have a bite, the ropa vieja inside is incredible and also the most intense, rich and filling, well prepare dish, that I always will eat is the lechón Asado, is this slow roasted marinated pulled pork, classic sour orange mojo, amarillo chille smashed yuca and black bean broth top with a vigoro slaw, this is delicioso, we also have the Paella Nueva, a forbidden black rice paella of pan roasted Mahi-Mahi, shrimp, clams mussels and squid, with a Mojito salsa verde and chipottle allioli, I can write all the menu but you better go and try yourself, it was a New culinary Hispanic Cocina, like I never had, don't be expecting the traditional Cuban food, they mixed techniques from all over South, Central America also Spanish food is present but the trick is that the Chef make this flavor better, tastier and just incredible, like their rice, it will be forbidden is you missed this experience, also they have more than 100 different rums, and the mojitos are incredible, my favorite is passion fruit, I have to tried 10 times to make sure it was the best option, dessert, the new reinvented Tres Leches de Banana is incredible and to finished the cafe con coconut milk, too delicious. I will be back for more.

Pictures from Cuba Libre website

Hope you enjoy as much as I did, make a reservations, it pack almost every day but it worth it.

My father article back in July

2010-12-31T01:01:00.001Z

My Dad wrote this back in July, I think is a great piece for TACA magazine, please go for it:

The Majestic Washington D.C.

By Jeff Borg
Photos J. Kevin Foltz

Washington has been my inspiration, escape and second home for 35 years. As a kid, Washington sparked my love for architecture and appreciation for great museums. In business, it taught me to wear a blue suit, white shirt and red tie. During my activist days, the city offered symposia at Georgetown and rallies at the Capitol.

On the Mall
Washington's broad avenues and dramatic vistas were conceived by French architect Pierre Charles L'Enfant to inspire confidence. People come to the National Mall, right in the center, to exercise free speech or just fly a kite.

Begun in 1793, the U.S. Capitol has been built, burned, restored and extended continuously. Citizens usually get tour passes from their representatives or senators. Visitors can get them through their embassy, concierge or the Capitol's online system. The observation galleries for the Senate and the House of Representatives welcome the public, but separate passes are required.

Washington is like a huge museum. The Smithsonian Institution, headquartered in the red sandstone castle on the Mall, is a complex of 17 museums and one zoo, all free.

In the Smithsonian's National Museum of Natural History, dinosaur skeletons tower overhead. Exhibitions show how humans developed painting, drawing, engraving and sculpture 17,000 years ago. The 3,500 brilliant specimens of the gem, mineral and meteorite collections include the 45.5-carat blue Hope Diamond, unearthed in 17th-century India and owned by kings and socialites.

Another favorite is the National Air and Space Museum. In its National Mall building are the 1903 Wright Flyer, Lindbergh's Spirit of St. Louis, the Apollo 11 command module and a lunar rock you can actually touch. In August, it reopens the Pioneers of Flight gallery, focusing on the 1920s and 1930s. Kids will enjoy new hands-on activities, toys and memorabilia. Parents will appreciate Amelia Earhart's Lockheed Vega and Jimmy Doolittle's "blind flight" instruments.

My favorite Smithsonian museums, the Freer Gallery of Art and Arthur M. Sackler Gallery, house the Asian collections. The Freer has 24,057 wondrous objects spanning 6,000 years of Asian history. The adjoining Sackler features another 8,818 pieces. Whenever I visit, I marvel at the ancient Egyptian amulets, glass and statues; Islamic illustrations and manuscripts; Chinese jades, lacquer and calligraphy; Japanese Rimpa and ukiyo-e paintings; Korean Koryo ceramics, silver and gold; and ceramics from Vietnam and Thailand.

Independent of the Smithsonian, the National Gallery of Art is the mother of all art galleries, created in 1937 when financier Andrew W. Mellon gifted his collection to the people. Must-see works in the West building include Leonardo da Vinci's Ginevra de' Benci and Francisco de Goya's The Marquesa de Pontejos. Highlights in the East building include Jackson Pollock's Number 1, 1950 (Lavender Mist) and Piet Mondrian's Tableau No. IV, Lozenge Composition with Red, Gray, Blue, Yellow, and Black.

On Fridays after work, groups of friends bring wine and snacks to the Sculpture Garden to enjoy jazz vocalists, saxophones, swing bands, salsa or Latin jazz, also free.

Visible from practically everywhere around town, the Washington Monument soars triumphantly. Ride to the top of the 555-foot obelisk, completed in 1884, and see vistas covering more than 30 miles.

The Vietnam Veterans Memorial, farther west, does not soar. It cuts the earth like a grave. Carved on its black granite wall are the names of more than 58,000 Americans who died in the nation's most divisive war.

President Abraham Lincoln preserved the Union through the bloody Civil War and freed the slaves. The Lincoln Memorial became the site of Martin Luther King's inspiring 1963 "I Have a Dream" speech on racial equality. Forty-six years later, within view of this memorial, an African American was inaugurated president.

The National Building Museum examines architecture, engineering, construction and urban planning. Completed in 1887, its red brick exterior is modeled after the Palazzo Farnese, in Rome. Colossal Corinthian columns define a Great Hall for functions. A detailed 1,200-foot terra-cotta frieze rings the exterior, depicting Union infantry, cavalry, artillery, navy and medical units.

In 1969, a giant headline in The Miami Herald, "MEN WALK ON THE MOON," inspired me to save that paper. Today the Newseum preserves 35,000 such specimens dating to 1526. I saw a 1545 Spanish newspaper reporting an earthquake in Guatemala and a 1603 broadside on the coronation of King James I of England. The Pulitzer photo gallery displays powerful images of our times, while the 9/11 Gallery examines the challenges of journalists reporting the 2001 attacks. A new exhibition explores the impact of Elvis Presley on music and culture.

Norman Rockwell painted a sentimentalized notion of an innocent America. When he took on serious subjects, like the young black girl walking to school past racist graffiti, it was his sweet style that helped viewers accept his message of equality. Opening this month in the Smithsonian American Art Museum is an exhibition of Rockwell's work, with 57 paintings and drawings from the private collections of filmmakers George Lucas and Steven Spielberg.

For drinks and dinner, Zengo offers an exciting Asian-Latin fusion, next to the Verizon Center. Try a signature mojito. Creative bar food includes yellowtail ceviche and tuna tiradito (similar to ceviche) with serranos. Mini tacos come wrapped in tortillas made of thin-sliced radish, stuffed with savory Peking duck and sweet apples, which disorients the taste buds. It's all about contrast: the Mexican and the Japanese, the yin and the yang.

Dupont Circle / Adams Morgan
Bohemian Dupont Circle is all about bistros, bars and boutiques. It's a great place to hang out and a great base from which to explore.

Kimpton's Hotel Palomar puts visitors a block from Dupont Circle. Part urban art gallery, part chic boutique hotel, the Palomar is done in comfortable taupe and golden hues with fun splashes of color. Guest rooms are spacious. In the comfy lounge, ask for Joe Bolam, just voted Best Bartender.

A little north, hip, young Adams Morgan, centered along 18th Street, is the capital of Hispanic Washington, with plenty of live music and 90 liquor licenses.

Come dinnertime, Lauriol Plaza offers excellent, affordable Tex-Mex in an urbane atmosphere. Its contemporary building won critical acclaim from The Washington Post. The sidewalk tables and rooftop deck got the place voted Best Outdoor Patio, in addition to Best Margarita, by readers of Washington City Paper. The secret of Lauriol Plaza's warm, smoky salsa is fire-roasted tomatoes.

Georgetown
Before there was a Washington, there was a Georgetown. Today the fancy shops, bars and restaurants center along M Street. Shady side streets are lined with the charming Georgian townhouses of Washington's elite.

Dumbarton House is an excellent example of Federal period architecture. Nearby, Tudor House, of the same period, highlights 100 objects originally belonging to George and Martha Washington, more than anywhere except the Washingtons' own estate.

The Kreeger Museum is a private art gallery in a building designed by Philip Johnson, with a refined collection of paintings and sculptures by Monet, Van Gogh, Picasso, Renoir, Cézanne, Chagall, Rodin, Miró, Munch and Kandinsky. Reservations are required, and it closes during August.

For dinner, Hook is an M Street restaurant for those who worry about the future of fish. Restaurateur Jonathan Umbel has committed Hook to sustainable seafood, sourcing from around the world. Start at the bar and ask the bartender to recommend a beer you never tried before.

The modern American lobby of the luxurious Four Seasons Hotel feels like your own living room. Guests are surprisingly diverse, not just K Street power brokers but also young families with kids. Celebrated chef Michael Mina has opened a Bourbon Steak here, featuring butter-poached meats and poultries. The décor is rich leather, warm woods and black granite.

Chicken Salad or Ensalada de Gallina a la Venezolana

2010-12-29T17:49:00.000Z

This recipe is high in calories and carbohydrates, but as I always tell people, once in a while is OK to pamper yourself with comfort food, usually we do this salad with hen, but here in Washington we can't find hen, so chicken will be for this time, also some people boiled the whole hen or chicken, I am more practical, I will use clean, easy, chicken breast.

You need;

4 chicken breast, 6 cup of water and 2 spoons of salt to cook the breast
1 medium size onion cut in two
1 kg (2 lb.) of potato chopped like cubes, and 6 cups of water and 2-1/2 teaspoon of salt to cook the potatoes.
1 carrot peeled, chopped like cubes, you can cook it in the same water that you cooked the potatoes.
2 cups of green peas.
1 apple peeled and chopped in small pieces.
½ cup of olive oil.
½ teaspoon of black pepper.
Salt to taste.
¼ cup of apple vinegar.
2 teaspoon of mustard.
2- 1/2 teaspoon of sugar or honey.
1- 1/2 cup of mayonnaise.
1 cup of raisins (if you like it)

What to do;

In a sauce pan put the chicken breast, water, salt, and the onion. Boil and cook for ½ hour. Remove from the fire and let the pot get cold before opening. Take the chicken out and let it cool, set aside.
In another pot put the 8 cups of chopped potatoes with water and salt. Cook for 5 to 10 minutes, until are soft but firm. Remove the potatoes with a strainer spoon and let it cool, set aside. In the same pot, put the carrot. Cook for 15 minutes; remove all water and set apart.
Cut the chicken in very small pieces with your hands (very small).
In a big bowl and with a wooden scoop mix the chicken, the potatoes, the carrots, 1 cup of green peas, apples and raisins
Prepare the vinaigrette mixing in a bowl the onion, the vinegar, the mustard, the sugar, the salt and black pepper.
Add the vinaigrette to the bowl with the chicken and the cooked veggies. Remove slowly with the wooden scoop. Add the mayonnaise. Remove slowly until everything has mayonnaise.
Put the salad in the display tray. Even the salad, to make flat the top. Decorate the salad with some parsley and green peas.
Some people put in the refrigerator for couples hours and serve it cold, I like my room temperature, if you have leftovers, make sure to put in the refrigerator.

Is seems like a lot of work, but is a tradition in Venezuela for the holidays, many families add boiled eggs or olives.

That is all, now a comer; BTW you can serve 6 hungry friends.

Santa did not bring me what I asked for, bad Santa

Rusty Pelican in Key Biscayne

2010-12-17T16:37:00.000Z

Ceviche. Photo by Jose Mendoza

Last June, I visited my friend Jeff in Miami, Jeff is like a father to me, as Father's day was close, we decided to play tourist in Miami, where he lives, and where I used to live for 5 years, before I moved to DC, Rusty Pelican is a huge restaurant, with the most incredible views of downtown Miami, they have an outdoor patio, but because was June in Miami, we choose the indoors, they have a large menu, but you can always ask the staff for recommendations, is a big expensive for what I usually write on the blog but worth it.

We have the ceviche as an appetizer, it was amazing, the bread/cracker is warm and perfect for the ceviche, the fish is fresh and the hot factor is incredible, spicy and soft in the same dish. For main course, Jeff had the Florida Grouper grilled to perfection, Lemon Butter Sauce, Mashed Potatoes and Fresh Vegetables, and I pick the Shrimp & Scallop Scampi is a combination of Gulf Shrimp & Fresh Scallops Sautéed in Garlic Herb Butter, Served Over a Bed of Fettuccine.


The view from our table, it was beautiful.

If you visit Miami, and want to get away from Miami Beach, treat you and your family for the culinary experience, it was fantastic. You need to drive to 3201 Rickenbacker Cswy, Key Biscayne, FL 33149

Hope you enjoy as much as I did.

Tortilla Española (Spanish Omelet)

2010-12-07T20:07:00.028Z

When I was visiting my friends in Madrid, Spain back in March; we cooked almost every day, she showed me multiple recipes that you can do very easily and we left this one for the last day is a lot of different steps and you will need, a drink and some friends in the kitchen with you. I want to share the recipe of my friend Ruth Arellano, she makes magic in the kitchen as always but this so far, is the best Tortilla Española that I ever have, get ready is a lot of steps but is worth it.

Stuff you need:

• 2 large bowls
• hotplate
• sharp knife
• potato peeler
• skillet or large frying pan
• spatula
• colander
• large dinner plate flat or a Vuelve tortilla

Ingredients:
• 5 large potatoes
• 1 large yellow onion
• 6 eggs
• 3⁄4 cup of olive oil
• Salt and pepper
For fun:
• 1 bottle of tinto de verano(red wine with sprite: equal parts) Make sure you have all the ingredients. Mixed the wine and sprite and pour a glass of Tinto de Verano is very important if you want to cook happy, If you are under-21, make that a soft drink. Sorry.

Third, peel the potatoes and onion. Slice them both thinly.

Pour the oil in to the skillet and turn the heat to medium. When the oil is hot, turn the heat to low and add enough potato slices to cover the bottom of the pan. Then add a layer of onions and sprinkle a little salt and pepper over. Repeat this until you have used all the potatoes and onion. Cook for about 15 minutes but do not let the potatoes go brown. They are properly cooked if you flip the mixture and the potatoes break easily. Don’t worry of you break a few in the process.

Now turn the heat off and pour the mixture into a colander over a bowl to drain the excess oil. While the oil is draining off, break all the eggs into another large bowl and beat them gently with a fork. Next add the potato/onion mix to the eggs and stir so that the eggs are all over the potatoes. Once again, don’t worry if some of the potatoes break. Leave this mixture to sit for about ten minutes.

Now turn the heat back on under the skillet and add 2 tablespoons of the drained oil. Add the potato mixture and spread it evenly over the pan. Make sure the heat is low because you do not want the eggs to burn. Cook for about 10 minutes. To check if done, use the spatula to lift the edge of the omelet. When it is ready to turn, the egg will start to turn brown on the bottom. The egg in the middle of the pan will probably still be a little runny.

Now take the skillet off the heat, place a large dinner place over the top, and holding both the skillet and the plate together tip the tortilla out on to the plate.

Put the skillet back over the heat and add another 2 table spoons of oil. Slide the tortilla back into the skillet and cook the other side for about 5 minutes. Once again, lift the edge to check that the eggs do not burn.

When the tortilla is finished, cut into slices like it was a pie and serve with salad as an entrée or on it’s own as an appetizer.

Cutting potatoes and onion

All done

frying the potatoes and onions

6 eggs

Drained oil

Mixing potatoes, onion with eggs

on the skillet

Checking if cooked for one side

Flipped on the plate and back to the skillet

Cooked some more until dry in the middle

Vuelve Tortilla if not a plate is fine


The result

Gracias Ruth for the recipe, see you next year for more classes.

America Restaurant at Union Station in Washington DC

2010-12-07T18:23:00.001Z

America is the Americana food experience for a foreign national like me, I will always see the place and never paid attention, until last Sunday, the food is excellent, the attention is great, also the idea of seating outdoors inside the most beautiful train station in the USA is a very incredible experience, I have had never experience so many different American Dishes in one place, if you have the change, get the chicken finger, the mashed potatoes is out of this world, and also the clam chowder, is delicious like one cook in Massachusetts but in stead you are in DC.

5 Desayuneria points for America the best in town.

Location:

202.682.9555

50 Massachusetts Ave NE
Washington, DC 20002
www.arkrestaurants.com

Penne pasta Jerry's cabin

2010-11-27T15:49:00.003Z

We all have left over after the big day, and some people don't like to cook too much. I have some pieces of the turkey breast that I bake the day before, and pretty much you need basic ingredients that most people have in their pantry:

1 small chopped onion
1 green bell pepper slice in julienne
2 sticks of celery.
1 can of tomatoes sauce.
1 can of diced tomatoes.
1 can of corn.
2 cups of chopped turkey left over.
2 teaspoon of cayenne powder.
1 can of mushrooms if you don't have fresh ones, if you do 2 cups.
1 teaspoon of black pepper.
Salt as much as you want or no salt.
3 tablespoon of olive oil.
1 box of penne pasta.
1 cup of Parmesan cheese (anyone you have)

Very easy:

Make your penne as always you cooked your pasta, if you want started there first, the older the pasta seat the better it mixed with the sauce that you are about to make.

In a large skillet, pour the olive oil and sauteed the onions, pepper, celery and mushrooms, until everything blend together, adding the salt, black pepper and cayenne powder, when everything is mixed and have a color, add the leftover turkey and mixed until everything blend together.

Add the diced tomatoes, mixed until everything is blend, in a low heat, add the tomato sauce and mixed and let in cook for about 15 minutes.

Remember your pasta have to be cooked and resting ready for the mixing part.

After all the sauce is mixed and reduced a little big, proceed to add the corn mixed and them add the pasta little by little, don't overflow the skillet, the idea is to have pasta in off but be able to get a little big of the sauce.

Serve with the cheese and bread.

Buen Provecho,

Colon cancer: the importance of early detection

2010-10-22T20:04:00.000+01:00

Colon cancer: the importance of early detection

Tabbouleh de abuela

2010-09-21T19:16:00.000+01:00

Jose's Tabbouleh

You need:

2 cups fine bulgur
4tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
3 medium tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces
4 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon of cumin
1/2 teaspoon of cinnamon powder

This is what you do:

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 1 hour. Drain in a sieve, pressing on bulgur to remove any excess liquid.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well. Chill for 1 hour before serving to blend the flavors, before serving toss it one more time with 1 tablespoon of olive oil.

6 of your friends can be serve.

Disfruta : )

Muy rico con Pita bread

DC Goes blues with the Colon Cancer Alliance

2010-08-08T13:48:00.000+01:00

We’re turning our nation's capital BLUE!

This weeklong awareness campaign celebrates survivors while stressing the importance of getting screened for colon cancer, which is preventable when caught early through screening. The CCA and its community partners provide resources and support for getting screened and beating the disease once diagnosed.

Take Action - Go Blue!

Free Screening Tests
Resources

DC Goes Blue Supporters

Upcoming Events

Tuesday, September 28:
Tom Joyner's Take a Loved One to the Doctor
Wednesday, September 29:
Colon cancer information sessions, in English and Spanish
Sunday, October 3:

The Colon Cancer Alliance's
Undy 5000 5K Run

Cadillac cafe in Portland

2010-07-24T17:12:00.000+01:00

Cadillac, now I know why the name, when you go see the big car in the middle of the restaurant, before going to the wine tasting day we need a full belly, we stop there for brunch, they have a waiting list and busy, but we decide to seat on the bar, and it was a really good choice, the coffee is excellent and the OJ is fresh and real, everything is locally grown so fresh from the star to the finish.

So far was the best brunch I had, delicious, the Apple strudel bread is home made and warm and nice with butter best bread I had, I recommend the place for brunch very affordable and great ambiance.

Hope you go they are located at:
1801 Northeast Broadway, Portland, OR 97232-1429
(503) 287-4750

Hope you enjoy this as much as I did.

photo by Drexler McStyles

‎

My trip to Porlant dinne experience Andina

2010-07-24T16:32:00.007+01:00

On my recent trip to Portland, my friends, Daniel and Heidi, show me the real Portland, great weather, great restaurant and great people, very friendly. We visited a lot of place but the dinner at Andina, was out of the universe, the service is incredible and the quality of local wines A+, I have a grilled and bake chicken in a very tasty sauce, it is not in the menu now, the flavors were great, my friend have lomo saltado a cascade Natural Beef tenders wok-fried with onions, tomatoes, oyster sauce, garlic, served with Yukon Gold "papas fritas" and garlic, well cook and tasty, the presentations of the cuisine are very original and beautiful and the prices are expenses, I can't wait to go back,.

Rafael is a very good Host/Waiter, he may the evening a great experience plus his Spanish is excelent.

You need reservations if you go, but they have another side in the restaurant for emergency hungry people, and is nice as well, live music and great chi, please go and enjoyed, one of the best taste of Peru in Oregon.

"Everything is outstanding"

Rincon Sal y Pimienta at Little Havana

2010-07-16T10:37:00.001+01:00

Queridos amigos,

En mi reciente viaje a Miami, mi amigo Jeff y yo fuimos a este restaurante llamado el Rincon Sal y Pimienta, esta ubicado 3438 SW 8th Street Miami, FL 33135, el número es 305-441-8801, la comida es buenisima y la atención en increible, el sitio esta escondido, pero vale la pena, la comida la cocinan al momento, asi que tienes que esperar con paciencia, yo me comi la Jalea Mixta personal, pero realmente pueden comer como 5 personas, los mariscos que usan son excelentes y la calidad del sazon se siente en cada bocado, Jeff comió el Saltado de Pollo, que divinidad y los acompañantes, un arroz como el de mi abuela y los maduros, frescos y acabados de cocinar.

Hablamos con el Chef, muy buena gente y nos explicó la preparación de cada plato y de verdad que se la comio, felicitaciones desde aqui, nunca habia visitado un restaurante Peruano tan excelente.

Si visitan Miami, tienen que hacer una escala en el Rincon Sal y Pimienta, vale la pena, y yo ire en mi proxima visita.

Gracias Chef.

Dear Friends,

In my recent trip to Miami, my friend Jeff and I went to this restaurant called Salt & Pepper Rincon, is located 3438 SW 8th Street Miami, FL 33135, the number is 305-441-8801, the food great quality and incredible attention by the staff, the site is hidden, but it's worth, the food is cooked at the time, so you have to wait patiently, I ate the Jalea Mixta personal (just for one), but you really can eat like 5 people, seafood used are excellent and the quality of the time they were felt in every bite, Jeff ate the Chicken Sautéed (Saltado de pollo) it was divine with a side of rice like my grandmother and plantain really fresh and well cook.

We spoke to the Chef, great guy, he explained the preparation of each dish, he nail the preparation of the dishes, congratulations from DC, I had never visited a Peruvian restaurant as excellent as the Rincon Sal y Pimienta.

If you go to Miami, they have to make a stopover in Salt and Pepper Rincon, it's worth and I will go back on my next visit.

Thank you Chef

Cafe and pastry in Sarasota, FL

2010-06-15T17:32:00.000+01:00

Just a recommendation!

I am in Florida for few days visiting some friends. Sunday morning arrive and driving everywhere to find coffee, nothing was open and the places open did not look that well, finally in the cute little block, it was glory Pastry Art Bakery Cafe, it was great, the coffee flavor, very organic and taste really good, the attention of the staff with everyone was great, and the muffins, delicious.

If you ever go to Sarasota, FL, stop there, they are located on 1508 Main Street, great place, wi-fi and good music, we enjoyed the cafesito and just chilax for a while.

Hope you try.

Picture from their website.

Fiesta Azul and Colon Cancer June 8, 2010

2010-06-07T17:09:00.000+01:00

Dear Friends,

As you most know I am dealing with colon cancer as we blog, tomorrow we are having a fundraiser event for the Colon Cancer Alliance and a lot of different people help to make this a reality, the restaurant Social is donating food for the event a good friend Rod Sebastian in donating his talent for entertainment, and a lot other people are donating time and cash for this wonderful organization, I hope we can blog more about food, and please if you have any questions about colon cancer contact the www.ccalliance.org or me.

See you soon and wait for more of my recipes.

Thanks,

Jose

cedar restaurant

2010-06-06T13:57:00.001+01:00

Photo by Jose Mendoza

Great restaurant and very exotic food with healthy choices, I had the deviled chicken hash fried eggs, green garlic and mix greens and my Partner had the smoke salmon with potatoes cakes, poached eggs, caper hollandaise and mix green.

I hope you guys have the chance to go and seat for brunch, there is not a lot of good options in Chinatown for brunch and for me is great they are located at 822 E street NW, food is out the universe and the services is great, Mikias is one of the manager he will make anything for you to feel like home, we have brunch outdoors, but they also have a very trendy indoor space.

They have a great selection of cocktails as well and try the peach ice tea.

Will be back, but you need to try soon.

Pasta? Trattoria Italiana and Bar

2010-05-28T22:47:00.000+01:00

Photo by: http://www.yelp.com/biz/pasta-palo-alto

I was in Palo Alto for a conference this week and my hotel was a block away from the downtown area, a lot of restaurants... but Pasta? just make me stop, very cute spot in the center of the city, nice and relax ambiance, they speak Italian and the food was great, more than great, I got the Insalata Caprese, fresh tomatoes, great mozzarella, and a topping of pesto sauce, also they added some greens, it was incredible, how fresh it was. For my main course I had the spaghetti Tarantina, fresh pasta with mussels, calamari, garlic and olive oil with a spicy tomato sauce, wow, I am writing and I just want to go back there and eat again, the focaccia bread was incredible, I did not have wine but they have a selection of local beers and a winery.

I did not have space for dessert but they look great, the staff is very friendly and always with a big smile, they make me feel like I was in back in Italy, I recommend this place to anyone is you want to eat authentic Italian southern food.

I visited the location in Palo Alto, 326 University Avenue, check the website, hope you like it.

Photo by Jose Mendoza

Information about colorectal cancer

2010-05-22T15:19:00.000+01:00

I Know I love to cook and eat but we need to worry about some health issues some times, I am dealing with colorectal cancer again, please read some of this information is very important for you own health. Also check the Colon Cancer Alliance website.

Information About Colorectal Cancer

Colorectal cancer is cancer that occurs in the colon or rectum. Sometimes it is called colon cancer, for short. As the drawing shows, the colon is the large intestine or large bowel. The rectum is the passageway that connects the colon to the anus.

Colorectal cancer affects both men and women of all racial and ethnic groups, and is most often found in people aged 50 years or older but for the Latino sometimes earlier. For men, colorectal cancer is the third most common cancer. For women, colorectal cancer is the second most common cancer among Asian/Pacific Islander and Hispanic women, and the third most common cancer among white, black, and American Indian/Alaska Native women.

Of cancers that affect both men and women, colorectal cancer is the second leading cancer killer in the United States, but it doesn't have to be. If everybody aged 50 or older had regular screening tests, as many as 60% of deaths from colorectal cancer could be prevented.

Colorectal cancer screening saves lives. Screening can find precancerous polyps—abnormal growths in the colon or rectum—so that they can be removed before turning into cancer. Screening also helps find colorectal cancer at an early stage, when treatment often leads to a cure.

If you are aged 50 or older, or think you may be at higher than average risk for colorectal cancer, speak with your doctor about getting screened.

Screening Saves Lives

Colorectal cancer almost always develops from precancerous polyps (abnormal growths) in the colon or rectum. Screening tests can find precancerous polyps, so that they can be removed before they turn into cancer. Screening tests can also find colorectal cancer early, when treatment works best.

When Should I Begin to Get Screened?

You should begin screening for colorectal cancer soon after turning 50, then continue getting screened at regular intervals. However, you may need to be tested earlier or more often than other people if—

You or a close relative have had colorectal polyps or colorectal cancer.
You have inflammatory bowel disease.
You have genetic syndromes such as familial adenomatous polyposis (FAP) or hereditary non-polyposis colorectal cancer.

Speak with your doctor about when you should begin screening and how often you should be tested.

What Is Colorectal Cancer Screening?

Screening is when a test is used to look for a disease before there are any symptoms. Cancer screening tests, including those for colorectal cancer, are effective when they can detect disease early. Detecting disease early can lead to more effective treatment. In some cases, screening tests can detect abnormalities such as polyps, before they have a chance to turn into cancer. Removing polyps in the colon and rectum prevents colorectal cancer from developing. (A diagnostic test differs from a screening test because it is a test used when a person has symptoms. The test is given to find the cause of the symptoms.)

Free or Low-Cost Screening

CDC launched the Colorectal Cancer Control Program (CRCCP) by providing funding to 26 states and tribes across the United States. The program supports population-based screening efforts and provides colorectal cancer screening services to low-income men and women aged 50–64 years who are underinsured or uninsured for screening, when no other insurance is available. In addition to colorectal cancer screening, the program sites also provide diagnostic follow-up.

Gazpacho for summer days

2010-05-16T16:31:00.000+01:00

What do need

3 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper (or green) seeded and chopped
2 stalks celery, chopped
3 Tbsp chopped fresh parsley
3 clove garlic, minced
1/4 cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
Salt and fresh ground pepper to taste
1 teaspoon of Tabasco sauce to taste or chilli powder
4 cups tomato sauce
1 cup of cold water

How to do?

Combine all ingredients. Blend slightly, to desired consistency. Don't place in non-metal use plastic or glass container, cover tightly and refrigerate overnight, allowing flavors to blend is better the next day and you can store it for 3 days after that it can spoil.

You can serve 10 friends.

Hope you enjoyed.

Social the restaurant in Washington DC

2010-05-15T02:42:00.003+01:00

Social is a great restaurant at 1400 Meridian Place, NW, Washington DC 20010, is 3 blocks away from the Columbia Heights metro (green line), this place is relax, clean, and the food honestly is great, fresh, and cooked with love I think, tapas style but you also can get real plates, I prefer to seat at the bar and enjoy the people around me, the restaurant also have outdoor area, they opened one month ago, my favorites are what they called micro-dining, the Baby Lamb “Lolli‐Chops”, Black Angus Burger or slides, Chicken Souvlaki with Cucumber Mint but when you go there you most have the Gilroy Garlic Fries, ohh God they are the besttttt fries in this universe, drink are good, I am always basic, so ask Derek about the Ice Tea, he make the best in town, if he say what, tell him Jose told me ask for the special Ice Tea, I have 4 and I am ready for bed, the upstairs floor is very elegant and nice, service is good and the music is nice and relaxing.

Just in case:

Happy Hours…
Tuesday thru Friday 4pm - 8pm

Beverages…
$10 Buckets (7 ponies) of Corona or Corona Light
$18 Pitchers (Margarita, Sangria, or Superfly)
$1 PBR, $2 Bud Light, Miller Light, $3 Stella
$3 rail highballs
$4 house wines

http://www.social14.com/

You most go, in stead of flower offer your date a dinner at Social.

Hope you have fun or you can blame me : )

La Desayuneria The breakfast place

Carne Mechada

Jambalaya Brown Polish

You will need:

What to do with all this:

Food for your colon

Carmine's Washington D.C.

Tuna Sauce Only Mom Recipe

Cuba Libre in Chinatown DC

My father article back in July

Chicken Salad or Ensalada de Gallina a la Venezolana

Rusty Pelican in Key Biscayne

Tortilla Española (Spanish Omelet)

America Restaurant at Union Station in Washington DC

Penne pasta Jerry's cabin

Colon cancer: the importance of early detection

Tabbouleh de abuela

DC Goes blues with the Colon Cancer Alliance

We’re turning our nation's capital BLUE!

Take Action - Go Blue!

Upcoming Events

Cadillac cafe in Portland

My trip to Porlant dinne experience Andina

Rincon Sal y Pimienta at Little Havana

Cafe and pastry in Sarasota, FL

Fiesta Azul and Colon Cancer June 8, 2010

cedar restaurant

Pasta? Trattoria Italiana and Bar

Information about colorectal cancer

I Know I love to cook and eat but we need to worry about some health issues some times, I am dealing with colorectal cancer again, please read some of this information is very important for you own health. Also check the Colon Cancer Alliance website.

Information About Colorectal Cancer

Screening Saves Lives

When Should I Begin to Get Screened?

What Is Colorectal Cancer Screening?

Free or Low-Cost Screening

Gazpacho for summer days

What do need

How to do?

Social the restaurant in Washington DC

Happy Hours… Tuesday thru Friday 4pm - 8pm Beverages… $10 Buckets (7 ponies) of Corona or Corona Light $18 Pitchers (Margarita, Sangria, or Superfly) $1 PBR, $2 Bud Light, Miller Light, $3 Stella $3 rail highballs $4 house wines

Happy Hours…
Tuesday thru Friday 4pm - 8pm

Beverages…
$10 Buckets (7 ponies) of Corona or Corona Light
$18 Pitchers (Margarita, Sangria, or Superfly)
$1 PBR, $2 Bud Light, Miller Light, $3 Stella
$3 rail highballs
$4 house wines