Tuesday, June 22, 2010
Monday, June 21, 2010
Board Exam Quotations
surubí still
Ingredients: 8 BBs
surubí
salt and pepper
2 large onions 2 large peppers 500 g tomatoes
4 cloves garlic 1 / 2 cup oil 3 bay leaves
2 cups fish stock or vegetable 1 tablespoon paprika
Preparation
Heat
disk, place it surubí BBs and roast seasoning for a few minutes on each side over high heat, degreasing. Meanwhile
cut the onions and peppers into thick slices. Peel and cut tomatoes in the same way.
Cut the garlic cloves in half. Remove
surubí disk, add oil and heat. Open fire. Have
disk, layered, onions, peppers, tomatoes, garlic, bay leaf and surubí.
Repeat the layers until all vegetables and fish.
Pour broth with paprika dissolved in it, only to cover ingredients.
If not reached, or is evaporated, add water.
Simmer until everything is ready.
Serve in individual bowls or pans. 
Ingredients: 8 BBs
surubí
salt and pepper
2 large onions 2 large peppers 500 g tomatoes
4 cloves garlic 1 / 2 cup oil 3 bay leaves
2 cups fish stock or vegetable 1 tablespoon paprika
Preparation
Heat
disk, place it surubí BBs and roast seasoning for a few minutes on each side over high heat, degreasing. Meanwhile
cut the onions and peppers into thick slices. Peel and cut tomatoes in the same way.
Cut the garlic cloves in half. Remove
surubí disk, add oil and heat. Open fire. Have
disk, layered, onions, peppers, tomatoes, garlic, bay leaf and surubí.
Repeat the layers until all vegetables and fish.
Pour broth with paprika dissolved in it, only to cover ingredients.
If not reached, or is evaporated, add water.
Simmer until everything is ready.
Serve in individual bowls or pans.
Saree Blouse Tailor Squeezed
Ñandú with mushroom sauce
Ingredients: 800 g
ostrich meat salt and pepper
green or black
1 / 2 cup olive oil 4 leeks
1 cup chicken stock
1 cup dry white wine 1 teaspoon
rosemary 200 g fresh mushrooms 200 g
cream 1 sprig of parsley
Preparation: Cut the ostrich
thick fillets. Season to taste. Heat
hard, pour the 2 tablespoons oil and heat it too.
Brown fillets lightly on both sides. Remove and keep warm.
Add to drive the remaining oil and heat. Incorporate
sliced \u200b\u200bleeks and stir until lightly browned.
Bathe with the broth and, when a boil, add the wine, thyme and rosemary.
Let reduce until almost half. Arrange
within the disc ostrich fillets and cook 5 minutes on each side. Have
above fungi on them filleted and cream. Check seasoning.
Simmer for 20 minutes, stirring gently from time to time. Serve
ostrich fillets with mushrooms and sauce, sprinkled with chopped parsley. 
Ingredients: 800 g
ostrich meat salt and pepper
green or black
1 / 2 cup olive oil 4 leeks
1 cup chicken stock
1 cup dry white wine 1 teaspoon
rosemary 200 g fresh mushrooms 200 g
cream 1 sprig of parsley
Preparation: Cut the ostrich
thick fillets. Season to taste. Heat
hard, pour the 2 tablespoons oil and heat it too.
Brown fillets lightly on both sides. Remove and keep warm.
Add to drive the remaining oil and heat. Incorporate
sliced \u200b\u200bleeks and stir until lightly browned.
Bathe with the broth and, when a boil, add the wine, thyme and rosemary.
Let reduce until almost half. Arrange
within the disc ostrich fillets and cook 5 minutes on each side. Have
above fungi on them filleted and cream. Check seasoning.
Simmer for 20 minutes, stirring gently from time to time. Serve
ostrich fillets with mushrooms and sauce, sprinkled with chopped parsley.
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partridge Brochettes with sherry
Ingredients: 8 partridges
clean salt and pepper juice of 1 lemon
100 g smoked bacon 1 small green pepper
pearl onions 200 g tomatoes 250 g
cherry sage leaves
oil Preparation: Separate
partridge breasts. Season to taste with salt and pepper.
Sprinkle with a little lemon juice. Divide
partridge breasts and diced bacon even.
Cut the pepper into squares of similar size.
In kebab skewers alternately thread pieces of partridge and bacon, onions interspersed with cherry tomatoes and whole sage leaves and pepper square. Heat
disk and well oiled.
Arrange the skewers and roast inside, turning and brushing every now and lemon juice until the cubes are cooked partridge.
Serve at the time. 
Ingredients: 8 partridges
clean salt and pepper juice of 1 lemon
100 g smoked bacon 1 small green pepper
pearl onions 200 g tomatoes 250 g
cherry sage leaves
oil Preparation: Separate
partridge breasts. Season to taste with salt and pepper.
Sprinkle with a little lemon juice. Divide
partridge breasts and diced bacon even.
Cut the pepper into squares of similar size.
In kebab skewers alternately thread pieces of partridge and bacon, onions interspersed with cherry tomatoes and whole sage leaves and pepper square. Heat
disk and well oiled.
Arrange the skewers and roast inside, turning and brushing every now and lemon juice until the cubes are cooked partridge.
Serve at the time.
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Ingredients: 8 quail clean
salt and pepper 100 g bacon
1 / 2 cup oil 3 tablespoons butter
2 onions 3 or 4 stalks celery, white 100 g of ham
crude
2 bay leaves 1 / 2 cup stock or water 1 cup sherry
Preparation: Wash and dry
quail.
Season inside and out. Tie them to maintain good form.
Cover chicken breasts with slices of bacon, so it does not dry out during cooking, and secure them with thread. Heat
disk. Add oil and butter and browned on both sides of the birds.
Add onions and celery, thinly sliced \u200b\u200bboth.
Add the ham and bay leaf. Sauté for 15 minutes.
Pour the broth or water and sherry.
Adjust seasoning if necessary.
Simmer until the birds are tender.
Remove the strings and serve two quails per person, or sauce with the bottom of the cooking.
Sunday, June 20, 2010
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Quail Casserole Sautéed Salta
Ingredients: 1 chicken
1 onion 3 carrots
coarse salt 3 potatoes 500 g pumpkin
20 5 corn beef and rice dumplings
2 egg yolks 3 tablespoons grated cheese 150 ml
milk
Preparation: Place
disk
chicken cut in pieces, onion and carrots into pieces and a handful of salt.
Cover with cold water, bring the heat and cook until the chicken is tender.
Add potatoes and pumpkin into cubes, the corn kernels with a knife and albondiquillas.
While cooking, remove the chicken, boneless, shred the meat and put it back on disk.
In a bowl make a paste with the yolks, grated cheese and milk. Incorporate
disk tablespoons broth, stirring constantly, until liquid consistency.
Pour over the casserole, stir until thickened and serve. 
Ingredients: 1 chicken
1 onion 3 carrots
coarse salt 3 potatoes 500 g pumpkin
20 5 corn beef and rice dumplings
2 egg yolks 3 tablespoons grated cheese 150 ml
milk
Preparation: Place
disk
chicken cut in pieces, onion and carrots into pieces and a handful of salt.
Cover with cold water, bring the heat and cook until the chicken is tender.
Add potatoes and pumpkin into cubes, the corn kernels with a knife and albondiquillas.
While cooking, remove the chicken, boneless, shred the meat and put it back on disk.
In a bowl make a paste with the yolks, grated cheese and milk. Incorporate
disk tablespoons broth, stirring constantly, until liquid consistency.
Pour over the casserole, stir until thickened and serve.
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Ingredients: 500 g
chicken supreme
soy sauce 100 g sugar
cabbage 1 carrot 1 zucchini
shitakes 50 g of fresh mushrooms or other
1 slice fresh ginger
corn oil 2 tablespoons
sherry 100 g bean sprouts salt and pepper
500 cc
chicken broth 1 teaspoon cornstarch
toasted sesame seeds Preparation
:
Cut chicken into cubes, marinate with soy sauce and enough a touch of sugar.
Cut into julienne cabbage, carrots, zucchini, mushrooms and ginger.
Heat oil in a fund drive. Sauté chicken and remove. Pour the sherry into the hard, scraping with a wooden spoon to loosen caramelized juices and pour over chicken.
Add oil to the disk. Saute julienne vegetables and bean sprouts.
Season with salt, pepper, soy sauce and sugar.
Add the chicken broth and juice.
Bring to a boil and wait with starch dissolved in 1 tablespoon cold water.
Sprinkle with sesame seeds and serve immediately.
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Supreme chicken and vegetables with goat cheese stuffed chicken
Ingredients: 4
supreme chicken with skin oil
100 g bacon 100 g of green onions
200 g of semi-hard goat cheese salt and pepper
100 g butter 500 g baby potatoes puna of assorted vegetable broth
Preparation:
Make a horizontal cut at the widest part of each supreme, without reaching the end or the other side, to form a pocket. Heat
disk. Pour a pool of oil and saute the pancetta, cut into small cubes, along with chopped green onions. Remove
and join with goat cheese, cut into small cubes. Fill the supreme
with cheese mixture, not to exceed the amount. Close
each opening with toothpicks. Season to taste.
disk Heat butter and a little oil. Place
supreme, skin side down and brown. Turn, add the baby potatoes and brown all for 5 minutes.
Pour vegetable stock until it reaches the height of the small potatoes.
Cook until the broth is reduced and both the chicken and the small potatoes are tender. Serve the stuffed supreme
cut through the middle, garnished with baby potatoes. 
Ingredients: 4
supreme chicken with skin oil
100 g bacon 100 g of green onions
200 g of semi-hard goat cheese salt and pepper
100 g butter 500 g baby potatoes puna of assorted vegetable broth
Preparation:
Make a horizontal cut at the widest part of each supreme, without reaching the end or the other side, to form a pocket. Heat
disk. Pour a pool of oil and saute the pancetta, cut into small cubes, along with chopped green onions. Remove
and join with goat cheese, cut into small cubes. Fill the supreme
with cheese mixture, not to exceed the amount. Close
each opening with toothpicks. Season to taste.
disk Heat butter and a little oil. Place
supreme, skin side down and brown. Turn, add the baby potatoes and brown all for 5 minutes.
Pour vegetable stock until it reaches the height of the small potatoes.
Cook until the broth is reduced and both the chicken and the small potatoes are tender. Serve the stuffed supreme
cut through the middle, garnished with baby potatoes.
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Ingredients: 1 large chicken
1 / 2 cup olive oil 6 cloves garlic
1 bunch parsley 500 g
onion salt, paprika and ground red pepper 1 tablespoon oregano
500 g tomatoes 2 red peppers mature
1 bottle of white wine
250 g of fresh or frozen peas 250 g mushrooms
250 g cream
Preparation:
Cut chicken into eighths and pepper to taste.
disk Heat half the oil. Brown chicken on all sides, over medium heat.
Add the garlic and parsley, stir to distribute. Remove chicken. Discard the oil
disk, and pour the remaining warm.
Add shredded onions, a little salt and oregano.
When the onions begin to soften, add the peeled tomatoes and peppers, both cut into strips, and stir for a few minutes.
Arrange the chicken over the vegetables, pour the wine and season to taste with pepper and red pepper.
Cook until chicken is almost ready.
Add peas, mushrooms and cream.
Mix gently.
Cook 5 minutes and serve
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gardener Beer Chicken - Chicken recipe 2
Ingredients: 1 chicken
salt 500g onions entrefino
500 g of green onions 2 red peppers
6 cloves garlic 1 / 2 cup black pepper oil
2 teaspoons oregano 1 liter of beer
white Preparation:
Remove the skin and chicken fat, divided into eighths and salt to taste.
julienne cut onions, the chopped green onions and peppers into strips. Mince the garlic. Heat
record, pouring in oil and heat it too.
Add the chicken pieces and brown them, rotating them every so often.
Add peppers, garlic and onions.
When these loose juice, season to taste with pepper and perfumed with oregano.
Bathing with beer and stir.
Cook until the chicken is ready and the liquid is reduced almost completely.
Serve chicken with vegetables for cooking. 
Ingredients: 1 chicken
salt 500g onions entrefino
500 g of green onions 2 red peppers
6 cloves garlic 1 / 2 cup black pepper oil
2 teaspoons oregano 1 liter of beer
white Preparation:
Remove the skin and chicken fat, divided into eighths and salt to taste.
julienne cut onions, the chopped green onions and peppers into strips. Mince the garlic. Heat
record, pouring in oil and heat it too.
Add the chicken pieces and brown them, rotating them every so often.
Add peppers, garlic and onions.
When these loose juice, season to taste with pepper and perfumed with oregano.
Bathing with beer and stir.
Cook until the chicken is ready and the liquid is reduced almost completely.
Serve chicken with vegetables for cooking.
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Ingredients: 1 chicken
1 onion 1 red pepper and 1 green
1 carrot 2 cloves garlic 4 tablespoons oil
salt and pepper chicken or vegetable broth 1 capsule of saffron
1 teaspoon paprika 1 teaspoon cumin
2 bay leaves 3 cups
long grain rice 1 can of peas
Preparation: Remove the chicken
prey. Cut into small cubes
onions, peppers and carrots. Mince the garlic.
Heat the oil in the disc. Brown chicken on both sides, for 10-12 minutes total.
Add the onion, salt and let it soften. Add the carrots and cook 3 minutes.
Meanwhile, add the hot broth pepper, saffron, paprika, cumin and bay leaf. Browse
disk rice, stir and cover with broth flavored.
Cook for 10-15 minutes, until rice is ready.
Near the end add the drained peas.
Serve each piece of chicken with a good portion of rice.
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Chicken rice with ham and olives and white wine
Ingredients: 1 chicken
salt and pepper 150 g of chopped prosciutto in a
3 large onions 1 bell pepper 3 cloves garlic
500 g
ripe tomatoes 1 / 2 cup olive oil
8 black olives and green 8
Preparation:
remove the skin from chicken; degreasing, cut into eighths and pepper to taste. Cut
diced ham, onions into thick slices and pepper. Mince the garlic. Peel the tomatoes, chunks and remove seeds. Heat
disk. Arrange the chicken, browning on both sides and remove.
Add the onions, peppers, garlic and ham.
Cook for 10 minutes. Add tomatoes and continue cooking until they fall apart and form a thick sauce. Reicorporar
chicken and simmer for 15 minutes, stirring every so often.
Add olives pitted and cut into halves.
Continue cooking for 15 minutes.
Serve chicken with a generous amount of sauce. 
Ingredients: 1 chicken
salt and pepper 150 g of chopped prosciutto in a
3 large onions 1 bell pepper 3 cloves garlic
500 g
ripe tomatoes 1 / 2 cup olive oil
8 black olives and green 8
Preparation:
remove the skin from chicken; degreasing, cut into eighths and pepper to taste. Cut
diced ham, onions into thick slices and pepper. Mince the garlic. Peel the tomatoes, chunks and remove seeds. Heat
disk. Arrange the chicken, browning on both sides and remove.
Add the onions, peppers, garlic and ham.
Cook for 10 minutes. Add tomatoes and continue cooking until they fall apart and form a thick sauce. Reicorporar
chicken and simmer for 15 minutes, stirring every so often.
Add olives pitted and cut into halves.
Continue cooking for 15 minutes.
Serve chicken with a generous amount of sauce.
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olive oil 2 large onions 6 cloves garlic
2 large carrots, 1 kilo of meat called
1 bottle white wine 1 liter
hot water 1 tablespoon thyme, salt and pepper
Preparation: Heat
disk and put enough oil to cover bottom.
Add onions, garlic and sliced \u200b\u200bcarrots.
Cook until onions are transparent. Incorporate
llama meat cut into cubes rather large.
Stir until it changes color. Pour the wine and reduce.
Add hot water, thyme, salt and pepper to taste.
Cook over high heat about 1 hour, until meat is tender and the liquid forms a thick sauce.
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Call Deer with pickled quince Vizcacha
Ingredients: 1 kilo
venison
3 onions 2 tomatoes
1 star anise 2 cloves
6 juniper berries oil
50 cc of broth 4 quinces
salt and pepper 1 tablespoon honey
50 cc of apple vinegar
Preparation:
Cut deer meat into cubes and onions, julienned .
Peel the tomatoes, remove seeds and chop. Wrap in gauze
anise, cloves and juniper.
Heat oil in a fund drive and cook onions until tender. Incorporate
deer and brown on all sides.
Add tomatoes and spices gauze. Cover with broth.
Mix, cover the disc and simmer about 1 hour, until the venison is tender.
Peel the quinces, cut into quarters and remove the center.
Add them to disk. Season to taste and drizzle with honey dissolved in vinegar.
then simmer until the quinces are tender, careful not to fall apart.
Serve immediately. 
Ingredients: 1 kilo
venison
3 onions 2 tomatoes
1 star anise 2 cloves
6 juniper berries oil
50 cc of broth 4 quinces
salt and pepper 1 tablespoon honey
50 cc of apple vinegar
Preparation:
Cut deer meat into cubes and onions, julienned .
Peel the tomatoes, remove seeds and chop. Wrap in gauze
anise, cloves and juniper.
Heat oil in a fund drive and cook onions until tender. Incorporate
deer and brown on all sides.
Add tomatoes and spices gauze. Cover with broth.
Mix, cover the disc and simmer about 1 hour, until the venison is tender.
Peel the quinces, cut into quarters and remove the center.
Add them to disk. Season to taste and drizzle with honey dissolved in vinegar.
then simmer until the quinces are tender, careful not to fall apart.
Serve immediately.
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Ingredients:
2 and 1 / 2 cups white wine vinegar 1 tablespoon salt
thick
5 cloves garlic 4 bay leaves 1 vizcacha clean
5 carrots 4 onions 2 red peppers
salt and peppercorns
1 and 1 / 2 cup oil 1 cup
dry white wine 2 lemons
Preparation
abundent disk Heat water with 1 cup of vinegar, salt, whole garlic cloves and 2 bay leaves.
When a boil, add the vizcacha billet.
Boil for 15 minutes. Vizcacha Drain and let cool. Discard the liquid. Arrange
disk back pieces of viscacha. Incorporate
shredded onions, sliced \u200b\u200bcarrots and peppers into strips.
Add salt and pepper to taste, the other bay leaves, olive oil, remaining vinegar and wine.
Simmer for 1 hour.
Add sliced \u200b\u200blemon and cook 30 minutes.
Cool and store in the refrigerator in a covered container.
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Hare Rabbit
Ingredients: 2 onions
1 lemon peel
2 cloves garlic 2 bay leaves 1 tablespoon thyme
1 teaspoon rosemary 1 tablespoon coarse salt 1 teaspoon pepper
cane 1 cup 1 large hare
oil Preparation: Cut
onions and sliced \u200b\u200blemon, mince the garlic.
Combine the three ingredients with chopped bay leaf, thyme, rosemary, salt, pepper and sugar cane, for the marinade. Divide
hare prey, placing them in a deep dish and pour marinade over.
Cover and refrigerate for 10-12 hours.
Every so often turn prey to coat evenly with the flavors. Heat
disc pour into it a little oil. Add the drained
hare and brown on both sides over low heat.
Moisten with liquid from the marinade, so that the meat does not dry it.
Disc Cover and cook until the rabbit is tender. Serve with fresh salads
choice. 
Ingredients: 2 onions
1 lemon peel
2 cloves garlic 2 bay leaves 1 tablespoon thyme
1 teaspoon rosemary 1 tablespoon coarse salt 1 teaspoon pepper
cane 1 cup 1 large hare
oil Preparation: Cut
onions and sliced \u200b\u200blemon, mince the garlic.
Combine the three ingredients with chopped bay leaf, thyme, rosemary, salt, pepper and sugar cane, for the marinade. Divide
hare prey, placing them in a deep dish and pour marinade over.
Cover and refrigerate for 10-12 hours.
Every so often turn prey to coat evenly with the flavors. Heat
disc pour into it a little oil. Add the drained
hare and brown on both sides over low heat.
Moisten with liquid from the marinade, so that the meat does not dry it.
Disc Cover and cook until the rabbit is tender. Serve with fresh salads
choice.
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aromatic marinade
Ingredients: 1 rabbit
1.5 to 2 kilos
salt and pepper 1 tablespoon dried rosemary
4 tablespoons olive oil 5 cloves garlic
1 green onion 1 red pepper 1
cup dry white wine
2 cups vegetable stock 250g mushrooms
Preparation
Bucking the rabbit and cut it into a fountain.
Season with salt and pepper to taste, sprinkle rosemary.
Let set for 1 hour. Heat
disk. Place in oil and garlic cloves in half.
When they are browned, discard. Have
disk rabbit and brown on both sides.
Add the onion cut into rounds and pepper.
Pour the wine, while stirring, and let it evaporate.
Pour a little broth and simmer for 30-35 minutes.
Check the seasoning, add the sliced \u200b\u200bmushrooms and complete the cooking for 10 minutes.
Serve the rabbit with mushrooms and sauce. 
Ingredients: 1 rabbit
1.5 to 2 kilos
salt and pepper 1 tablespoon dried rosemary
4 tablespoons olive oil 5 cloves garlic
1 green onion 1 red pepper 1
cup dry white wine
2 cups vegetable stock 250g mushrooms
Preparation
Bucking the rabbit and cut it into a fountain.
Season with salt and pepper to taste, sprinkle rosemary.
Let set for 1 hour. Heat
disk. Place in oil and garlic cloves in half.
When they are browned, discard. Have
disk rabbit and brown on both sides.
Add the onion cut into rounds and pepper.
Pour the wine, while stirring, and let it evaporate.
Pour a little broth and simmer for 30-35 minutes.
Check the seasoning, add the sliced \u200b\u200bmushrooms and complete the cooking for 10 minutes.
Serve the rabbit with mushrooms and sauce.
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Ingredients:
2 kilos of goat
6 garlic cloves 500 g ripe tomatoes 4 tablespoons oil
1 bay leaf 1 tablespoon ground chili
1 / 2 cup white wine 2 tablespoons
tomato extract
250 cc beef broth salt and pepper
Preparation: Divide the goat
portions.
Mince garlic cloves.
Peel the tomatoes, cut in slices and discard seeds. Heat
disk, add oil and heat it too. Seal
pieces of goat, dorándolos everywhere. Remove and set aside.
Add garlic and saute briefly to drive the oil that are left.
Add tomatoes, bay leaf and red pepper and cook a few minutes, stirring.
Pour the wine and let evaporate the alcohol.
Add the goat and the tomato paste dissolved in the broth.
Season to taste.
Cook until the goat is about.
Serve each portion topped with salsa.
Serve with potatoes or potatoes natural lead
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Chivito the Calabrian Lamb Moroccan lamb stew
Ingredients:
1 tablespoon oil 500 g boneless shoulder of lamb, diced salt and pepper
2 teaspoons cinnamon 1 teaspoon nutmeg
500 cc of beef broth 2 tablespoons honey
50 g raisins 50 g
Turkish apricots
8 small onions 50
g almonds Preparation: Heat oil
disk.
Add the cubed lamb and brown on all sides, over high heat.
Season with salt and pepper, cinnamon and nutmeg.
Pour the hot broth, stir and let boil. Open
fire. Scrape with a wooden spoon the bottom of the disc, so spent with caramelized juices.
Cover and simmer 30 minutes. Incorporate
honey, raisins, apricots and onions.
Continue cooking for at least 45 minutes, until lamb is tender. Serve in individual bowls
and sprinkle almonds, some chopped. 
Ingredients:
1 tablespoon oil 500 g boneless shoulder of lamb, diced salt and pepper
2 teaspoons cinnamon 1 teaspoon nutmeg
500 cc of beef broth 2 tablespoons honey
50 g raisins 50 g
Turkish apricots
8 small onions 50
g almonds Preparation: Heat oil
disk.
Add the cubed lamb and brown on all sides, over high heat.
Season with salt and pepper, cinnamon and nutmeg.
Pour the hot broth, stir and let boil. Open
fire. Scrape with a wooden spoon the bottom of the disc, so spent with caramelized juices.
Cover and simmer 30 minutes. Incorporate
honey, raisins, apricots and onions.
Continue cooking for at least 45 minutes, until lamb is tender. Serve in individual bowls
and sprinkle almonds, some chopped.
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with ginger and turmeric to the pomarola
Ingredients:
1.6 kilo of boneless shoulder of lamb 200 g of onions
200 g of carrots and butter oil 1 tsp turmeric
200 cc
white wine 2 quarts beef broth zest of 2 lemons
salt and pepper 1 slice fresh ginger
Preparation: Degrease
the lamb and cut into cubes.
Slice the onions and carrots. Heat
disk and put in it a pool of oil and butter.
Put the lamb, browning it well and remove.
Discard the fat and add new disk. Saute onions and carrots.
Season with turmeric.
Cook until vegetables are tender.
Pour the wine and let reduce.
Add the lamb, broth and lemon zest.
Simmer for 2 hours.
Before serving, season with salt and pepper to taste and grated ginger. 
Ingredients:
1.6 kilo of boneless shoulder of lamb 200 g of onions
200 g of carrots and butter oil 1 tsp turmeric
200 cc
white wine 2 quarts beef broth zest of 2 lemons
salt and pepper 1 slice fresh ginger
Preparation: Degrease
the lamb and cut into cubes.
Slice the onions and carrots. Heat
disk and put in it a pool of oil and butter.
Put the lamb, browning it well and remove.
Discard the fat and add new disk. Saute onions and carrots.
Season with turmeric.
Cook until vegetables are tender.
Pour the wine and let reduce.
Add the lamb, broth and lemon zest.
Simmer for 2 hours.
Before serving, season with salt and pepper to taste and grated ginger.
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Ingredients: 4 large onions
2 red peppers 4 cloves garlic 1 carrot
50 cc oil 6 pork sausage
1 liter
tomato sauce salt and pepper 1 tablespoon paprika
Preparation:
julienned onions and peppers. Finally Chop garlic.
Grate the carrot.
Pour the oil into the hot disk. Incorporate all vegetables and brown.
Add the sausages and cook for several minutes on each side.
Cover with tomato sauce.
Season to taste with salt, pepper and paprika.
Cook until sauce is reduced and the sausages are ready.
Cut each sausage into three parts.
Serve with sauce.
Friday, June 4, 2010
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Sausage Pork with basil sauce
Ingredients: 500 g
bondiola
pork
1 red onion 200 g pumpkin
1 tomato 2 cloves garlic basil plant
1
6 tablespoons olive oil 1 lemon zest
250 g cream
salt and pepper Preparation: Cut into strips
the bondiola pork, onion, squash and tomatoes, skin and seeds.
Cut the garlic into slices and basil leaves into very thin julienne. Heat
disk, pour on it half the oil and heat it too. Add
bondiola and sauté over high heat until it begins to brown. Remove and set aside. Pour
disk remaining oil. Add onion, garlic, tomatoes and squash. Saute until vegetables just lose rigidity.
Add basil, lemon zest and cream.
Simmer, stirring, until sauce thickens slightly. Incorporate
bondiola again and heat it for a couple of minutes. Season to taste.
Serve immediately. 
Ingredients: 500 g
bondiola
pork
1 red onion 200 g pumpkin
1 tomato 2 cloves garlic basil plant
1
6 tablespoons olive oil 1 lemon zest
250 g cream
salt and pepper Preparation: Cut into strips
the bondiola pork, onion, squash and tomatoes, skin and seeds.
Cut the garlic into slices and basil leaves into very thin julienne. Heat
disk, pour on it half the oil and heat it too. Add
bondiola and sauté over high heat until it begins to brown. Remove and set aside. Pour
disk remaining oil. Add onion, garlic, tomatoes and squash. Saute until vegetables just lose rigidity.
Add basil, lemon zest and cream.
Simmer, stirring, until sauce thickens slightly. Incorporate
bondiola again and heat it for a couple of minutes. Season to taste.
Serve immediately.
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Pechito Irish pork
Ingredients: little chest
1.5 kilo of pork
leek 250 g 200 g onion 2 cloves garlic
50 cc of oil salt and pepper 250 g sugar
500 cc of dark beer
rosemary red pepper Preparation
little chest Divide pork into small pieces.
Cut the leeks and onions into thin slices. Mince the garlic. Heat
disk, put in the oil and brown the pork on all sides.
Add leeks, onions and garlic.
Season with salt and pepper to taste.
Cook until vegetables are tender.
Add the sugar and let it caramelize. Pour the beer
and season to taste with rosemary and red pepper.
Cook until sauce wait and pork is ready.
Serve alone or with steamed cauliflower.
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Costillas de cerdo a la charcutiére
Ingredients:
40 g butter 40 ml oil
8 Ribs 250 g each salt and pepper
200 g of onion white wine 300 cc 400 cc
beef broth
1 tablespoon Dijon mustard Juice of 5 lemons
100 g of pickles
chopped parsley Preparation:
Put the butter and oil in the hot disk.
Brown the ribs on both sides.
salt and pepper, remove and reserve. Put in the disc
onions fina.Cocinarlas shredded, with the fat that has been, until they take color.
Pour the wine and let evaporate the alcohol.
Add the hot broth.
Place ribs back on the disk. Add mustard, lemon juice and sliced \u200b\u200bpickles.
Test and, if necessary, correct seasoning.
Serve ribs with sauce, sprinkled with chopped parsley. 
Ingredients:
40 g butter 40 ml oil
8 Ribs 250 g each salt and pepper
200 g of onion white wine 300 cc 400 cc
beef broth
1 tablespoon Dijon mustard Juice of 5 lemons
100 g of pickles
chopped parsley Preparation:
Put the butter and oil in the hot disk.
Brown the ribs on both sides.
salt and pepper, remove and reserve. Put in the disc
onions fina.Cocinarlas shredded, with the fat that has been, until they take color.
Pour the wine and let evaporate the alcohol.
Add the hot broth.
Place ribs back on the disk. Add mustard, lemon juice and sliced \u200b\u200bpickles.
Test and, if necessary, correct seasoning.
Serve ribs with sauce, sprinkled with chopped parsley.
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