Marinating Dogfish
Ingredients:
2 pounds of major cation in pieces1 large glass of brandy good quality,serves to take the strong smell of fish
Seasonings:
2% of fish weight of salt½ cup of vinegar or lemon juice (optional)1 teaspoon grated ginger1 pinch of pepper or pepper sauce2 sprigs of rosemary, whole
Other Ingredients:
1 deep dish of wheat flour2 cups of corn oil for frying fish
Miscellaneous Vegetables:
800 grs. cooked carrots, cut into thin strips1 pound of raw onion, thinly sliced4 green peppers roasted, peeled, seeded4 red bell peppers cut into thin strips2 yellow peppers, cut into strips1 large whole celery without leaves cut into thin strips1 or 2 cups of thinly chopped parsley½ cup of chopped green onions, white part only1 plate of raw fennel bulb, finely chopped (optional)½ cup of chopped mint2 tbsp (tablespoons) capers (optional)
Sauce Marinade:
1 large cup of corn oil1 large glass of white vinegar1 cup of cold water1 teaspoon salt
If you want you can double the sauce recipe
How to Prepare:
Wash the fish, dry with paper towel, place the slices on a platter of whole fish topped with brandy, allow to stand for 30'minutos, inside the refrigerator, covered with plastic wrap.
Take the fish drink season with salt, vinegar or lemon, grated ginger and pepper.
If you want you can wash the fish again, before seasoning. Book.
Peel the carrots, cut into thin strips, cook for five minutes in a pressure cooker or pot joint.
Can not get too cooked, must be "al dente".
Do not open the pot until they cool down completely, ie no pressure.
Drill green chilies in several places and bake until the skin is loose, (almost burnt), or
Pierce each pepper on a fork, take the mouth of the fire go turning until the skin is slightly burned, or cook in a water bath until loosen skin. (Only the green peppers) that are indigestible.
Place the chiles in a damp napkin, leave until cool.
Then remove the skin, pulling the fingers or scrape carefully with a small knife.
Wash the peppers under running water.
Cut the peppers into thin strips. Book
Clean the celery, taking the lateral fibers, cut into thin strips cook until almost soft. Not too soft.
In a large pot, place oil let heat, toss the onion leaving until wilted, add the vinegar and salt.
Then add the cooked carrots, celery cooked, leave the fire for 10 minutes on low heat, finally add the pepper strips.
Take the fish seasoning, dry with paper towel, put the pass in flour, tap out the excess flour.
Fry the fish slices in hot oil.
Put one or two at a time, lower the heat so that it is cooked inside, let it brown on one side, turn and do the same on the other side.Dry the fish with paper towel to remove excess fat.
Change the oil every time the pan with flour are burned or dirty oil.It is ideal to change the oil, each frying. "I change all times." Not to run the risk of changing the flavor.
Once all the slices are fried, assemble the dish.
In a large refractory transparent and loudly, make layers, alternating fish sauce and pickled.
Place a layer of fish on the bottom of the refractory, over, spread the sauce of vegetables.
Sprinkle over parsley, chives and mint, chopped.
Repeat layers until all ingredients finish, is the last of vegetables, and sprinkle over the parsley chives, and mint.Cover the terrine, place paper or film, take the refrigerator for 6-12 hours.
Serve the next day to pick and taste.
If you want you can also serve the same day.
With white rice, sliced large palm, mango and cut into thick strips, or slices of pineapple.
Can serve the fish with bread as a snack at will, and slices of fresh white cheese.
Keep the fish covered in the refrigerator.
In the summer the temperature of the refrigerator set stronger than normal, i.e. more ice.
Durability up to a maximum five days in the refrigerator with the temperature described above.
Cation can substitute for other fish without much spine.
You can also replace by open sardine without spines, empanadas with flour and fried in hot oil.
Remove excess fat with paper towel.
Important Note:
Never fish with garlic seasoning, which draws out the flavor of the meat.
quinta-feira, 27 de junho de 2013
CROCUS
CROCUS
Saffron comes from Europe.
Saffron is dried stamens of a flower (Crocus sativus), has a very dark color orangeade and a strong aroma.
Pleasant taste.
It is a very expensive ingredient. Price of gold.
It is used worldwide in dishes of chicken, fish and other crustaceans, mainly (Paella) in Spain.
Here in Brazil only in Hotels and Restaurants thin, and also for those who have the opportunity to buy.
TURMERIC
Turmeric is a root and the ginger family, strong yellow color, taste a little bitter, also known as Indian saffron. It is sold in powder and used for various dishes.
TURMERIC NOT CONFUSE WITH SAFFRON, are two very different things. A flower's stamens of the other is root.
"As to the reference Saffron earth" DOES NOT EXIST. "
People use turmeric in cooking and says it is turmeric. It is interesting to know the right people.
paprika
Paprika is a seed raw crushed, born in a bush when they are ripe opens hedgehogs seedy strong red color.
Formerly the paprika was used to replace the tomato that was very expensive. It's good for the circulation.
Today not much used, because of allergies and also
for very dark skin.
paprika
Paprika powder is made of red chili color brick
(reddish) mild sweet flavor that goes to the spicy.
Besides the bright red leaves in the dishes one mysterious flavor.
Herbs and spices are below.
the following:
Saffron comes from Europe.
Saffron is dried stamens of a flower (Crocus sativus), has a very dark color orangeade and a strong aroma.
Pleasant taste.
It is a very expensive ingredient. Price of gold.
It is used worldwide in dishes of chicken, fish and other crustaceans, mainly (Paella) in Spain.
Here in Brazil only in Hotels and Restaurants thin, and also for those who have the opportunity to buy.
TURMERIC
Turmeric is a root and the ginger family, strong yellow color, taste a little bitter, also known as Indian saffron. It is sold in powder and used for various dishes.
TURMERIC NOT CONFUSE WITH SAFFRON, are two very different things. A flower's stamens of the other is root.
"As to the reference Saffron earth" DOES NOT EXIST. "
People use turmeric in cooking and says it is turmeric. It is interesting to know the right people.
paprika
Paprika is a seed raw crushed, born in a bush when they are ripe opens hedgehogs seedy strong red color.
Formerly the paprika was used to replace the tomato that was very expensive. It's good for the circulation.
Today not much used, because of allergies and also
for very dark skin.
paprika
Paprika powder is made of red chili color brick
(reddish) mild sweet flavor that goes to the spicy.
Besides the bright red leaves in the dishes one mysterious flavor.
Herbs and spices are below.
the following:
Spice of Nonna
Spice of Nonna
ingredients:
1 spoon (soup) spicy paprika or black pepper
1 spoon (soup) or (tsp) nutmeg
1 spoon (soup) of powdered ginger
1 teaspoon (tsp) of cinnamon powder
1 tablespoon (coffee) ground cloves
1 tablespoon (coffee) bay ground
How to Prepare:
Mix everything and store in a glass screw cap tightly closed, where there is no light and moisture, or place in small tightly closed weak.
When using the first time only put a pinch of this spice.
Then gradually increase the amount until you get used to it.
Place in pasta sauces, meats, chicken, fish, soups etc..
STOLEN - German Bread
STOLEN - German Bread
Ingredients:
½ pound of flour100 grs. sugar200 grs. butter,1 pinch of ground cloves -1 pinch kümmel -1 grated orange peel, orange part only, the bitter white pith1 pinch of nutmeg (optional)2 spoons (soup) of milk powder1 teaspoon (tsp) of cinnamon powder.1 tablespoon rhum1 tablespoon (coffee salt2 to 3 eggs
Sponge:
1 cup (tea) of wheat flour1 cup of warm milk or water necessary or20 grs. fresh yeast or2 teaspoons (tsp) dry yeast.2 spoons (soup) of sugarHow to Prepare:In a bowl crumble the yeast with the sugar, add alternating flour and milk. Mix well.
Cover with a napkin, or place the bowl in a plastic bag, tightly closed.
Leave for 30 'minutes in hot weather and60 'minutes cold weather. Until a sponge.
Stuffing - I:
Dried fruit125 grs. skinless almonds chopped or ground125 grs. dark seedless raisins125 grs. yellow seedless raisins125 grs. candied fruit washed and chopped (optional) or various other fruits (plum, cherry, apricot).If you want you can put fresh ricotta crumbled. (Optional)
How to Prepare:
Put on the table, ½ kilo of wheat flour, milk powder, make a well in the center.Throw the sponge (which is the starter ready) butter, eggs, go mixing until it is a homogeneous mass.If the dough is hard add more egg or milk, it is soft add some flour and wheat.Knead the dough well, as much as possible.
Then stretch the dough and go tearing, pulling with a spatula or your fingers, up and down for about a 15 'to 20' minutes.
What grows is not only the bread baking is the way to knead well.
Stretch the dough thickness of 1 cm, then distribute over the fruit.
Wrap and re-knead until it is all fruit inside.
If getting fruit popping out drive into the dough with your index finger.
Folding Stolen -
Make a round loaf width 10 cm in length and 30 press the upper side of the hand, making a bend of ridge type four fingers, then turn down.Let rise until doubles in volume.
Before baking brush with butter a whole loaf.
Once baked buttering again
Oven 180 ° C for 30 'to 40' minutes or until staining.
Serve in a wicker basket, lined with checkered tablecloth red or green kid.
If you prefer to do only with ricotta filling and raisins
Filling - II:
300-500 grams. ricotta200 grs. seedless raisins.
Ingredients:
½ pound of flour100 grs. sugar200 grs. butter,1 pinch of ground cloves -1 pinch kümmel -1 grated orange peel, orange part only, the bitter white pith1 pinch of nutmeg (optional)2 spoons (soup) of milk powder1 teaspoon (tsp) of cinnamon powder.1 tablespoon rhum1 tablespoon (coffee salt2 to 3 eggs
Sponge:
1 cup (tea) of wheat flour1 cup of warm milk or water necessary or20 grs. fresh yeast or2 teaspoons (tsp) dry yeast.2 spoons (soup) of sugarHow to Prepare:In a bowl crumble the yeast with the sugar, add alternating flour and milk. Mix well.
Cover with a napkin, or place the bowl in a plastic bag, tightly closed.
Leave for 30 'minutes in hot weather and60 'minutes cold weather. Until a sponge.
Stuffing - I:
Dried fruit125 grs. skinless almonds chopped or ground125 grs. dark seedless raisins125 grs. yellow seedless raisins125 grs. candied fruit washed and chopped (optional) or various other fruits (plum, cherry, apricot).If you want you can put fresh ricotta crumbled. (Optional)
How to Prepare:
Put on the table, ½ kilo of wheat flour, milk powder, make a well in the center.Throw the sponge (which is the starter ready) butter, eggs, go mixing until it is a homogeneous mass.If the dough is hard add more egg or milk, it is soft add some flour and wheat.Knead the dough well, as much as possible.
Then stretch the dough and go tearing, pulling with a spatula or your fingers, up and down for about a 15 'to 20' minutes.
What grows is not only the bread baking is the way to knead well.
Stretch the dough thickness of 1 cm, then distribute over the fruit.
Wrap and re-knead until it is all fruit inside.
If getting fruit popping out drive into the dough with your index finger.
Folding Stolen -
Make a round loaf width 10 cm in length and 30 press the upper side of the hand, making a bend of ridge type four fingers, then turn down.Let rise until doubles in volume.
Before baking brush with butter a whole loaf.
Once baked buttering again
Oven 180 ° C for 30 'to 40' minutes or until staining.
Serve in a wicker basket, lined with checkered tablecloth red or green kid.
If you prefer to do only with ricotta filling and raisins
Filling - II:
300-500 grams. ricotta200 grs. seedless raisins.
Dessert Quick Vera Helena
Dessert Quick Vera Helena
Ingredients:250 grs. English Biscuit2 boxes of strawberry gelatin2 boxes of vanilla pudding2 tbsp (tablespoons) cornstarch (cornflour)1 liter of cow's milk, or necessary.1 can of stewed strawberriesHow to Prepare:If you prefer to make the vanilla cream homemade see recipe below.The strawberry gelatin is dissolved with half of the water (recommended by manufacturer).Stewed whole strawberries drained, or other fruit, can substitute for 4 types of different fruit jams:peaches, plums, green figs, pineapple, raisins, chopped fine.
Vanilla Cream:
1 liter of milk,l can of condensed milk,5 tablespoons (soup) of cornstarch (cornflour)4 buds1 spoon (soup) of vanilla essence.1 box of cream.
How to Prepare:
Beat the first 4 ingredients in a blender.Lead to fire, stirring constantly until thicken, if it gets too hard to add more milk.After the cream ready, let cool slightly, add the vanilla and sour cream (not whipped), mix well with the whisk, or with a large spoon until a dough. Book.
Mounting:
In refractory High transparent or a large bowl or in individual bowls.
Place the cookies on the bottom wet in milk, then the vanilla cream hot, allow the liquid to the cookies.
Dissolve gelatin with half of the water (indicated by the manufacturer) for each gelatin is a cup of boiling water.
After the two dissolved gelatin with two cups of boiling water, throw over still warm, vanilla cream and allow to drain to the bottom.
Above the gelatine spread the jam drained strawberries.Bring to freeze for six (6) hours. If you want you can decorate.
Decoration:
Place cover half an hour before serving.
Top with whipped cream, egg yarn, various fruits
Sprinkle strawberries, raspberries, cherries seedless white grapes, pomegranate grains, all fruits are fresh.
In place of fresh fruits can put cherries in syrup (drained), dried fruits, apricots, dates, walnuts, almonds, raisins, chopped prunes.Do not forget to put the whipped cream and egg yarn or yarn carrots (see recipe wires carrot in my (blog).
Store in the refrigerator until serving time.Serve in bowls of silver or stainless steel.
Note:
If you prefer you can make a layered dessert.biscuit, vanilla cream, strawberry gelatin mixed with stewed strawberries. Bring to freeze.
Ingredients:250 grs. English Biscuit2 boxes of strawberry gelatin2 boxes of vanilla pudding2 tbsp (tablespoons) cornstarch (cornflour)1 liter of cow's milk, or necessary.1 can of stewed strawberriesHow to Prepare:If you prefer to make the vanilla cream homemade see recipe below.The strawberry gelatin is dissolved with half of the water (recommended by manufacturer).Stewed whole strawberries drained, or other fruit, can substitute for 4 types of different fruit jams:peaches, plums, green figs, pineapple, raisins, chopped fine.
Vanilla Cream:
1 liter of milk,l can of condensed milk,5 tablespoons (soup) of cornstarch (cornflour)4 buds1 spoon (soup) of vanilla essence.1 box of cream.
How to Prepare:
Beat the first 4 ingredients in a blender.Lead to fire, stirring constantly until thicken, if it gets too hard to add more milk.After the cream ready, let cool slightly, add the vanilla and sour cream (not whipped), mix well with the whisk, or with a large spoon until a dough. Book.
Mounting:
In refractory High transparent or a large bowl or in individual bowls.
Place the cookies on the bottom wet in milk, then the vanilla cream hot, allow the liquid to the cookies.
Dissolve gelatin with half of the water (indicated by the manufacturer) for each gelatin is a cup of boiling water.
After the two dissolved gelatin with two cups of boiling water, throw over still warm, vanilla cream and allow to drain to the bottom.
Above the gelatine spread the jam drained strawberries.Bring to freeze for six (6) hours. If you want you can decorate.
Decoration:
Place cover half an hour before serving.
Top with whipped cream, egg yarn, various fruits
Sprinkle strawberries, raspberries, cherries seedless white grapes, pomegranate grains, all fruits are fresh.
In place of fresh fruits can put cherries in syrup (drained), dried fruits, apricots, dates, walnuts, almonds, raisins, chopped prunes.Do not forget to put the whipped cream and egg yarn or yarn carrots (see recipe wires carrot in my (blog).
Store in the refrigerator until serving time.Serve in bowls of silver or stainless steel.
Note:
If you prefer you can make a layered dessert.biscuit, vanilla cream, strawberry gelatin mixed with stewed strawberries. Bring to freeze.
Soup Brazilian Winter
Soup Brazilian Winter
Make a broth:
ingredients:
3 liters of water,
1 pound of muscle, cut into pieces
2 Carrots cut into two pieces each
2 stalks celery, cut into 4 pieces
1 onion, cut into 4 pieces
2 cloves garlic, crushed cored,
1 whole leek cut into 4 pieces
2 bay leaves,
3 slices of ginger. 1 piece of cinnamon stick.
How to Prepare:
Cook for 1 hour in ordinary pot, or pressure cooker are 30 'minutes. Strain.
Discard all ingredients, then freeze, use on another occasion.
pancake:
1 large glass of cow's milk
1 cup flour, sifted
2 large eggs, 1 tablespoon oil (optional)
salt to taste, 1 pinch of baking powder (optional)
1 pinch of sugar to stain the dough
filling:
200 grs. grated Parmesan cheese
How to Prepare the pancake:
Blend all ingredients in a blender, the pasta is almost liquid.
Grease a large skillet with oil, lead to fire until warm, remove the excess with a paper towel.
Pouring ladle dough in the pan, so that they take to the edges around the pan.
Leave blush, turn and repeat.
Place the pancakes on a napkin.
Then cut them with small cut stainless steel.
Or mouth of a small cup and 3-5 centimeters.
If you want you can double the amount of ingredients of pancake batter.
Place the filling is just a layer of grated cheese.
Wrap, is the size of a cigarette.
Individual to Serve:
Place in a deep dish four (4) to six (6) pancakes minis and over broth concentrate and hot.
On top sprinkle some grated Parmesan cheese.
Enjoy your meal.
Make a broth:
ingredients:
3 liters of water,
1 pound of muscle, cut into pieces
2 Carrots cut into two pieces each
2 stalks celery, cut into 4 pieces
1 onion, cut into 4 pieces
2 cloves garlic, crushed cored,
1 whole leek cut into 4 pieces
2 bay leaves,
3 slices of ginger. 1 piece of cinnamon stick.
How to Prepare:
Cook for 1 hour in ordinary pot, or pressure cooker are 30 'minutes. Strain.
Discard all ingredients, then freeze, use on another occasion.
pancake:
1 large glass of cow's milk
1 cup flour, sifted
2 large eggs, 1 tablespoon oil (optional)
salt to taste, 1 pinch of baking powder (optional)
1 pinch of sugar to stain the dough
filling:
200 grs. grated Parmesan cheese
How to Prepare the pancake:
Blend all ingredients in a blender, the pasta is almost liquid.
Grease a large skillet with oil, lead to fire until warm, remove the excess with a paper towel.
Pouring ladle dough in the pan, so that they take to the edges around the pan.
Leave blush, turn and repeat.
Place the pancakes on a napkin.
Then cut them with small cut stainless steel.
Or mouth of a small cup and 3-5 centimeters.
If you want you can double the amount of ingredients of pancake batter.
Place the filling is just a layer of grated cheese.
Wrap, is the size of a cigarette.
Individual to Serve:
Place in a deep dish four (4) to six (6) pancakes minis and over broth concentrate and hot.
On top sprinkle some grated Parmesan cheese.
Enjoy your meal.
Rabbit with Mushrooms and Cream of Vegetables
Rabbit with Mushrooms and Cream of Vegetables
Ingredients:3 pounds of rabbit meat clean, only large pieces, with plenty of meat.
Other Ingredients:1 large onion, grated1 stalk celery, cut into slices1 leek thinly sliced1 medium carrot, cut into small pieces1 red pepper, seeds removed and chopped white without the ribs4 Cambuci fresh peppers, seeded, chopped"Cambuci pepper seems a little balloon is not burnt"salt to tastea handful of dried oregano.2 spoons (soup) of oil1 glass of dry white wine"If you want can season with only salt and oregano"
How to Prepare:
Wash the rabbit, you cut into large pieces, season with the above ingredients finely chopped.Leave the seasoning for 6-12 hours in the refrigerator, covered with plastic wrap.The next day, place the rabbit on the way, and the bottom dry white wine with no seasoning ingredients, just oregano. Cover with aluminum foil.Bake 160 ° C for approximately 90 minutes, or until lightly browned.
Cream of Mushroom:Ingredients:½ pound of canned mushrooms drained300 ml of cow's milk1 onion, grated or minced2 tbsp of corn oil1 teaspoon (soup) filled with corn starch,2 spoons (soup) of grated Parmesan cheese,1 being spoon to cream and another to cover2 spoons (soup) of cream, then put cream ready.
How to Prepare Cream of Mushrooms:
Fry the onion in oil until wilted, add the mushrooms cut in half, then the cornstarch dissolved in milk, stir until cooked before strips from heat, add the cream, to get a homogeneous cream, sprinkle on top grated Parmesan cheese.
Serve the cream of mushroom separately.
If you do not want to use cream of mushroom soup
Serve with vegetables:
Broccoli, carrots, potatoes ball, cauliflower cooked and all passed through butter.Can use: asparagus or mushrooms or artichokes fund.
If you want you can serve the cream of mushroom and vegetables alsoYou can also serve with mashed parsnip and potato puree.
The small pieces of rabbit, make a soup with spices then place a cup of uncooked rice, let it cook.The Soup is not part of this dish. It is just enjoying all the rabbit meat.
Ingredients:3 pounds of rabbit meat clean, only large pieces, with plenty of meat.
Other Ingredients:1 large onion, grated1 stalk celery, cut into slices1 leek thinly sliced1 medium carrot, cut into small pieces1 red pepper, seeds removed and chopped white without the ribs4 Cambuci fresh peppers, seeded, chopped"Cambuci pepper seems a little balloon is not burnt"salt to tastea handful of dried oregano.2 spoons (soup) of oil1 glass of dry white wine"If you want can season with only salt and oregano"
How to Prepare:
Wash the rabbit, you cut into large pieces, season with the above ingredients finely chopped.Leave the seasoning for 6-12 hours in the refrigerator, covered with plastic wrap.The next day, place the rabbit on the way, and the bottom dry white wine with no seasoning ingredients, just oregano. Cover with aluminum foil.Bake 160 ° C for approximately 90 minutes, or until lightly browned.
Cream of Mushroom:Ingredients:½ pound of canned mushrooms drained300 ml of cow's milk1 onion, grated or minced2 tbsp of corn oil1 teaspoon (soup) filled with corn starch,2 spoons (soup) of grated Parmesan cheese,1 being spoon to cream and another to cover2 spoons (soup) of cream, then put cream ready.
How to Prepare Cream of Mushrooms:
Fry the onion in oil until wilted, add the mushrooms cut in half, then the cornstarch dissolved in milk, stir until cooked before strips from heat, add the cream, to get a homogeneous cream, sprinkle on top grated Parmesan cheese.
Serve the cream of mushroom separately.
If you do not want to use cream of mushroom soup
Serve with vegetables:
Broccoli, carrots, potatoes ball, cauliflower cooked and all passed through butter.Can use: asparagus or mushrooms or artichokes fund.
If you want you can serve the cream of mushroom and vegetables alsoYou can also serve with mashed parsnip and potato puree.
The small pieces of rabbit, make a soup with spices then place a cup of uncooked rice, let it cook.The Soup is not part of this dish. It is just enjoying all the rabbit meat.
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