VillarDishes

Flank Steak Rolls

2012-12-22T14:46:00.002-08:00

This was the first year I cooked for Thanksgiving. My In-laws were coming over and I had to impress them. I didn't know what to make that would wow them, so I came up with steak rolls stuffed with veggies. It was a hit!

Ingredients

Flank steak

1 large onion

1 large green pepper

1 zucchini

Salt, black pepper, cilantro, oregano

Adobo (optional)

Prep time:

30 min.

Cooking time:

35-45 minutes

Directions

Pre heat your oven at 350 degrees. The flank steak comes in a package about 1 inch thick.
With a shape knife split the beef butterfly style, this way you'll have two large slabs.
Season the beef well with salt, pepper, adobo or your favorite herbs and set aside.
Dice your veggies and sauté in a pan until you've almost cooked them through, add salt to taste.
Lay down aluminum foil on a flat rack.
You should butter or spray the rack to prevent the beef from sticking to the foil.

Lay the slab across horizontally and spread the saute veggies across. Roll the beef up not too tight.

Once you’ve rolled the beef, you can use cooking string to tie it or toothpicks if you don’t have string.

Place in the oven for about 35-45 minutes.
Remove string or toothpicks and slice them into rolls

Serves
8 people

Happy Holidays!

Facebook: www.facebook.com/villardishes

Instagram: villardishes
Twitter: www.twitter.com/villardishes

Flickr: http://www.flickr.com/photos/villardishes

Tumblr: http://www.tumblr.com/blog/villardishes

Wheat Carrot Cupcakes

2012-09-22T07:26:00.002-07:00

Ingredients

3 eggs

½ of vegetable oil

½ - 1 cup of brown sugar

½ cup of vanilla extract

2 ½ cup of wheat flour

1 ½ teaspoon of baking soda

½ teaspoon of salt

2 teaspoons of ground cinnamon

3 cups of grated carrots

½ cup of butter, softened

3-3 ½ cups of confectioner sugar

Makes approximately 2 dozen.

Equipment:

Large bowl

Cupcake pan

Whisk

If you have a mixer, or hand mixer.

Prep:
Grate your carrots. Pre-heat your oven to 350ᵒ

Directions:

If you do not have a mixer, in a large bowl combine the wheat flour, baking soda, baking powder, salt, cinnamon, brown sugar, and veggie oil. Use a whisk and give it a quick stir.

Add the eggs, vanilla extract, carrots, butter, and confectioner sugar. Stir in the ingredients thoroughly. Taste for flavor. If it tastes grainy just add more confectioner sugar and vanilla extract. Batter should have a smooth consistency.

Fill the cupcake pan half way with the batter. Place in the over at 350ᵒ degrees for 18-23 minutes. Check to see if its cooked by placing a toothpick in the center. Remove from the oven and cool for about 5 minutes.

Homemade Frosting

3 cups confectioner sugar

½ cup of melted butter

Vanilla extract

In a medium bowl combine the confectioner sugar, butter, and vanilla extract. Wisk the ingredients together; add more sugar for a thicker consistency. Plate by drizzling your frosting on the cupcake. Serve your cupcake with coffee or milk.

Enjoy!

Note: this recipe has approximation of measurements.

Follow VillarDishes on:

Facebook: www.facebook.com/villardishes
Twitter: www.twitter.com/villardishes

Flickr: http://www.flickr.com/photos/villardishes

Tumblr: http://www.tumblr.com/blog/villardishes

Tempura Tostones (Fried Plantains)

2012-06-22T12:52:00.002-07:00

A few weeks ago I was in the kitchen trying to figure out what I was going to eat. I noticed I still had some plantains on the counter, and then I hit me. Why not make Tempura Tostones? I’ve never seen it made before and decided to try it out.

2 green plantain

1 ½ cup of wheat flower

½ cup of seltzer water

Salt, black pepper, oregano (or your choice of herbs)

Preparation:

In a medium pan, heat about ½ a cup of vegetable oil.

Peel the plantains and cut them at a slight angle into 1 inch pieces.

In a medium bowl, combine your wet and dry ingredients. Add the herbs and season to the batter.

Directions:

Add a few pieces to the hot oil and cook until a light crisp on both sides, then remove from the pan.

Once removed flatten the plantains and dip them in the batter and re-fry again to a crisp, or to your liking.

For a quick and easy condiment you can use is to mix some ketchup and mayo to serve on the side.

Facebook: www.facebook.com/villardishes
Twitter: www.twitter.com/villardishes

Flickr: http://www.flickr.com/photos/villardishes

Tumblr: http://www.tumblr.com/blog/villardishes

2012-05-08T10:13:00.000-07:00

SpicyBeef and Chicken Chow Mein

My fiancé and I were doing some grocery shopping the other day. As we were going down the rice aisle she grabbed a bag of Guyanese style chow mien noodles and asked if I can make it for her, so I said “sure” and I decided to make Spicy Beef and Chicken Chow Mein.

Ingredients:

Pack of cubed beef

1 boneless chicken breast

1 package of chow mein noodles

3 cups of broccoli (fresh or frozen)

3 cups of string beans (fresh or frozen)

1 onion

Oregano, cilantro, basil flakes, salt, black pepper, and adobo

1 table spoon of sazon

1 table spoon of soy sauce

Cooking time: 25 minutes

Serves: 4 people

Prep:

Clean the chicken breast with lemon or vinegar.

Dice the onion.

Boil water

Instructions:

In a pan cook your beef and chicken at medium heat, add your spices the onions half way through with a bit of soy sauce. When cooked take off the flame and chop up the beef and chicken and set aside. Clean the pan you cooked the meat in.

In a small pot boil water to cook your broccoli and string beans. If you are using frozen veggies just defrost in the microwave.

Boil the chow mein pasta for about 5 minutes or until cooked. Drain the water and toss the chow mein in the pan at medium heat, with a bit of olive oil and add the veggies with beef and chicken. Taste for seasoning and serve.

Follow VillarDishes on:

Facebook: www.facebook.com/villardishes
Twitter: www.twitter.com/villardishes

Flickr: http://www.flickr.com/photos/villardishes

Tumblr: http://www.tumblr.com/blog/villardishes

Pizzelles a Christmas treat

2011-12-28T13:32:00.000-08:00

Every year my colleague Serio creates batches upon batches of Pizzelle, which are Italian wafer cookies to those that have been on his nice list each year for Christmas.

Two years ago Serio came into our office to drop off his world renowned Pizzelle cookies. At first bite I was hooked. The light crispy wafer like cookies had me in a trance. We are fortunate to have a sneak peak as to how the Pizzelles are made. Check out the video below.

Equipment needed:

Mixer or hand mixer
Pizzele iron

Ingredients

6 Eggs

2 sticks of melted butter

1 ½ cups of sugar

2 table spoons of vanilla

4 tea spoons of baking powder

3 cups of all purpose flower

Special thanks to Serio for providing the video.

Video edited by Serio, and Cecil for VillarDishes

Happy Holidays!

Facebook: www.facebook.com/villardishes

Twitter: www.twitter.com/villardishes @villardishes

Flickr: http://www.flickr.com/photos/villardishes/

2011-07-01T12:21:00.000-07:00

VillarDishes is proud to feature CASA De SERIO Part 2 of 2

For Part 2, I sat down with Serio for a Q & A session.

VillarDishes: What inspires you to cook?

Serio: I am inspired to cook by the joy it brings people. Meals are one of the remaining ways to get people together in this world that continues to involve less and less actual physical contact. You can’t have the same experience with Facebook, cell phones, and video games that you can during a meal. I'm happy when I see people get together and enjoy themselves, and if I can help that along by cooking then I am more than willing to do it.

VillarDishes: What was the name of the dish your wife prepared?

Serio: My wife prepared Farofa which is a traditional Brazilian dish. It is a toasted manioc flour mixture.

It’s very popular in Brazil, and as my Brother in law Rodrigo likes to say, "we have to have Farofa"

Farofa is served alongside the main course and can either be sprinkled on by individual diners to their taste before eating, or eaten as an accompaniment in its own right, as rice is often consumed.

VillarDishes: What was your favorite meal to eat as a kid that your parents prepared often?

Serio: I'm lucky enough to have two sets of parents. My mother is an excellent baker. She makes great pizzelles, which are Italian wafer cookies and are eaten around the Christmas Holiday. My Stepmother makes great stuffing which I look forward to around the holidays. My Stepfather, who is one of the best cooks I know, makes some great Asian pot stickers. My Father is an excellent griller and I can remember many summer days when the whole family would get together. He is fearless when it comes to the BBQ and is the inspiration behind the BBQ pizza.

VillarDishes: If you had three spices to cook with for the rest of your life what will it be?

Serio: My three spices are red pepper flakes, garlic, and cilantro

VillarDishes: What will be your favorite food show to participate in if you had the opportunity?

Serio: My favorite food show to participate in would be Diners, Drive Ins, and Dives because those cooks show real passion for what they make. Sure they do it for the money, they are running a business, but it’s clearly not for fame. There aren't any Michelin Stars in their future. They make their customers happy by serving unique and different combinations of food, and they operate a place where the everyday person is welcome. I like that!

Thank you Serio for inviting us, we had a great time with your family and friends!

If you will like to be featured on VillarDishes feel free to contact us below.

Facebook: www.facebook.com/villardishes

Twitter: www.twitter.com/villardishes @villardishes

Flickr: http://www.flickr.com/photos/villardishes/

2011-06-17T12:30:00.000-07:00

VillarDishes is proud to feature CASA De SERIO Part 1 of 2

This past Memorial Day Weekend my good friend Serio invited VillarDishes to partake in a festive BBQ at CASA De SERIO. It gave me the opportunity to view him first hand behind the grill and watch him dominate the massive beast. All while combining Italian and Brazilian cuisines.

Pulling up to the home you encounter the sweet and smoky smell of a grill being used to perfection. Greeted by Serio with a warm smile and a firm hand hug, he introduced me to his family and friends. I introduced him to my Fiancé. After meeting his family and friends he asked me what I wanted to eat. At the time there were burgers and hot dogs fresh off the grill. I immediately asked for a hotdog. His step dad told me to try his homemade hotdog sauce and I dove right in. The sauce complemented the hotdog in a unique way. It was a smoky, sweet, light spiced beef sauce. I definitely want the recipe for that sauce!

I accompanied the hotdog with a dish that his wife made called Farofa a very popular dish in Brazil. It had a sweet, savory, and refreshing taste to complement the hot weather. I asked her how the dish is made and she replied, “Farofa a popular Brazilian dish. It’s made with raw manioc flour toasted with butter, salt, and bacon until golden brown, raisins, nuts finely chopped, sweet fruits like apples and bananas. Farofa is also used as stuffing.”

You’re probably asking yourself, so “Where’s the Italian side of the BBQ”? Here it goes pizza on the grill folks! Serio made a pepperoni pizza on the grill. Yes, you heard it right. Not many people dare, but Serio learned from a veteran, his dad. With homemade pizza dough it made it all the better. Who needs store bought dough! The next dish was chicken that had been brined over night then grilled and lightly covered in a homemade barbeque sauce. I had to add more of that good Farofa!

Tune in next week for Part 2 of CASA De SERIO.

If you will like to be featured on VillarDishes feel free to contact us below.

Facebook: www.facebook.com/villardishes

Twitter: www.twitter.com/villardishes @villardishes

Flickr: http://www.flickr.com/photos/villardishes/

Beef and Shrimp Rice Medley

2011-04-16T14:52:00.000-07:00

Ingredients

4 thin beef steaks

1/2 lbs shrimp

1 small white onion

1 medium green pepper
1 medium orange bell pepper
2 clove of garlic
adobo, sea salt, black pepper, cilantro flakes, basil flakes, and rosemary
olive oil

Cook time: 20-30min
Prep time: 5-8min

Serves 3 people

Prep:

Cut the beef steaks in strips and season them with all of your spices. Mix in the
adobo,sea salt, black pepper, cilantro flakes, basil flakes, and rosemary; then set aside for a few minutes.

Clean the shrimps. You may buy them pre cleaned to cut time.

Dice your onion, peppers, garlic then season your veggies with a pintch of salt and pepper.

Instruction:

In a wok or large pan heat up some olive oil and cook your beef strips.

When the strips are half way done, add the shrimp and cook them until they have cooked through.

In the same pan sautee your veggies.

Bring 2 ½ cups of water to a boil. Add in a table spoon of veggie oil, salt, half a small can of tomatoes sauce, and frozen peas and dice carrots.

Once the water is boiling add the rice. Rotate the rice once the water evaporates, and set on low heat. Remove from the heat and set aside.

Plate, serve, and enjoy!

Post or email your comments to Villardishes@gmail.com

Become a fan on Facebook @
www.facebook.com/Villardishes

Follow VillarDishes on Twitter

www.twitter/villardishes

2011-02-20T15:16:00.001-08:00

Mangu con Salchichon

Mashed Plantains with Cooked Spanish Salami

Ingredients:

2 plantains

6 ¼ in slices of Salchichon

1 onion

3 cloves of garlic

olive oil

Cilantro, salt, pepper,

Prep:

Peel the plantains and cut them in half or in 2in pieces
Slice your onions and add the 2oz of vinegar
Mince your garlic very fine, or into a paste
Chop cilantro
Boil in a pot for the plantains and add some salt

Direction:

In your boiling water and add the plantains, cook until tender.

In a pan, saute the onions until soft and set aside.

Once the plantains are cooked, keep a little of the water and begin to mash. Incorporate some olive oil, cilantro, and your garlic, mix in very well. For a more creamy texture, add more olive oil or a little hot water.

Use the same pan you used for the onions to fry the salchichon to your liking. Make a quarter inch slice on them before you start frying them so they shrink to much.

Serves 2 people!

Post or email your comments to VillarDishes @ Villardishes@gmail.com

Follow VillarDishes on Twitter @VillarDishes

Serving for 2!

Red Wine Beef Strips

2011-01-29T15:48:00.000-08:00

Ingredients

1 pack of beef shoulders tenderized

1 small red onion

1 small white onion

2 oz of red wine

3 small cloves of garlic

2 cups of rice

2 cups of frozen veggies

vinegar

Adobo, cilantro flakes, basil flakes, salt, pepper, and half pack of sazon

Prep

Slice the beef into strips, then in a bowl incorporate the adobo, cilantro flakes, basil flakes, salt pepper, and half a small pack of sazon
Slice your onions vertically,
Fine dice the garlic cloves
Add a splash of vinegar to the garlic and onions, set aside.
Boil water for the rice
Clean the rice

Directions

In a medium pan add about an ounce of red wine, set the heat at medium. Let the wine reduce.

Bowl 1 ½ cups of water for your rice. Cook until tender

Cut the beef into strips and add it to the pan.

Season with adobo, cilantro flakes, basil flakes, salt, pepper, and half pack of sazon.

Once the meat is cooked, taste for seasoning. Take off the heat and set aside.

In the same pan, saute your onions and garlic.

When onions are soft, add back the meat to obtain the flavors of the onions.

Defrost your veggies in the microwave.

Plate and sever!

Severs 2 people!

Post or email your comments to VillarDishes @ Villardishes@gmail.com

Follow VillarDishes on Facebook: www.facebook.com/villardishes
Twitter: www.twitter.com/villardishes

2010-10-09T07:36:00.000-07:00

Sweet Potatoes and Sausage Frittata

Ingredients

2 ½ cups of sweet potatoes (quarter inch diced)

1 pound of Italian sausage (your choice of)

1white onion (diced)

1 green pepper (diced)

4 eggs

1tsp of salt

1tsp of fresh ground pepper

Serves 5 people

Directions

In a large skillet add a light coating of vegetable oil.

Sauté the sweet potatoes until slightly soft, then set aside in a bowl.

In the same skillet, cook the Italian sausage of your choice; also add your onions and the green peppers.

Add all of the cooked ingredients into a large oven safe dish.

Beat 4 eggs in a bowl then add it to the

sweet potatoes and sausage.

Place the dish in the oven at 350 degrees for about

15-25min, or until the top is golden brown to your

Set aside to cool then serve, best when served warm.

Serves 4-5 people

Follow VillarDishes on:

Facebook: www.facebook.com/villardishes
Twitter: www.twitter.com/villardishes

Flickr: http://www.flickr.com/photos/villardishes

Tumblr: http://www.tumblr.com/blog/villardishes