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AREPA


Cuisine: Traditional Venezuelan
Category: Entree
Time: 30 min
Yield: 6
Difficulty: 1

Ingredients
• 1 Chicken
• ½ red onion
• ½ clove garlic
• 1 lemon
• 1 cup lemon mayonnaise
• ¼ cup corn oil
• 2 ripe avocados
• Salt and pepper

Preparation
1. Place chicken, onion and leek in a pot, add water to cover completely.
2. Cook until soft. Remove chicken and shred.
3. Blend the garlic, oil, avocado, salt and pepper, then mix with mayonnaise and chicken.
4. Mix with lemon juice and serve as a filling for arepas.

Arepas
Ingredients
• 2 cups corn flour
• 2-1/2 cups water
• 1 tsp salt.

Preparation
1. Mix everything together into a smooth dough. You could preferible start with water, slowly adding flour. Form small balls and press flat with the hands before frying, grilling or baking.
2. The traditional way of making arepas requires 1-minute grilling or toasting on each side, then baking the arepas in the oven at 400 degrees for about 15-30 minutes.

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MEDITERRANEAN PAELLA


Cuisine: Spanish
Category: Main Course
Preparation time: 25 minutes
Cooking time: 25 minutes
Yield: 5
Difficulty: 2
Cost: $ 22.75

Ingredients:
• 4 cups Fish broth
• ½ white onion, brunoised
• 1 medium onion, minced
• 3 garlic cloves
• ½ tsp. of saffron
• 2 tsp. Spanish pimentón (smoked paprika)
• 1½ pounds ripe tomatoes, cored and cut into thick wedges
• ½ lb. Sea Bass fillets
• 30 clams
• 1 tablespoon tomato paste
• ½ tsp. Salt and freshly ground black pepper
• 2 bay leaves, crumbled
• ½ cup dry white wine
• 3 tbsp. oil
• ¼ cup extra virgin olive 4 scallions, chopped
• 2 ½ cups Spanish Short Grain white Rice

Garnishes:
• Fresh Lemon Wedges
• 1 cup fresh chopped parsley

Preparation:
1. In a cooking pan add broth with the saffron, pimentón and whole onion. Cover and simmer 15 minutes.
2. Remove onion and measure broth (4 cups)

Baking:
1. Preheat oven to 420ºF.
2. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tbsp. olive oil.
3. Quarter Fish fillets and season well.

Cooking:
1. In a metal Paella pan, with about a 15 inch base, heat the oil; add Fish fillets pieces and sauté over high heat until golden. Remove aside.
2. In the same Paella pan add the onion, scallions, garlic, and pimentos and sauté until the onion is wilted.
3. Stir in tomato paste, saffron, and paprika and cook for 1 minute more.
4. Add rice to the pan and stir to coat it well with the oil. Sprinkle in the chopped parsley and the crumbled bay leaves. Stir in hot broth and the wine, season and check the flavor.
5. Bring to a boil and cook uncovered without stirring, over medium high heat about 10 minutes.
6. Add Fish, clams and mussels, pushing them into the rice, with the edge that will open facing up. Put tomato wedges on top of rice and drizzle with juices that accumulated in bowl.

Roasting:
1. Put pan in oven and roast, undisturbed, for 15 minutes.
2. When rice is ready, remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes.

Presentation
1. Serve, decorate with lemon wedges and chopped parsley.

Highlights:
1. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes.
2. If the rice looks too dry but still is not quite done, add a small amount of stock.

ALLIGATOR ROLL


Cuisine: Japanese
Category: Maki roll
Preparation time: 20 minutes
Rolling time: 5 minutes
Yield: 4 rolls
Difficulty: 1
Cost: $ 9.99

Ingredients:
• 2 cups seasoned sushi rice
• 3 oz. julienne cucumber
• 4 shrimp tempura
• ½ cup Imitation Crab Mixture
• 2 pieces Nori seaweed paper

Garnishes:
• 4 oz. avocado
• 6 oz. thinly sliced yellow fin tuna
• 6 oz. thinly sliced salmon
• 6 oz. ebi shrimp
• 6 oz. barbecue eel
• 2 cups Unagi sauce (Recipe below)
• 4 oz. Imitation crab mixture (recipe below)

Unagi Sauce:
• 4 oz. sake
• 4 oz. mirin
• 1 oz. sugar
• 1 oz. water
• ½ oz. soy sauce

Direction:
1. Combine all ingredients in a sauté pan and boil then allow cooling.

Crab Mixture:
• 4 oz. shredded imitation crab
• ½ cup mayonnaise
• 2 tbsp. lemon juice
• 3 tbsp. powdered sugar

Direction:
1. Mix all ingredients together in a mixing bowl and season to taste.

Preparation:
1. Place a sheet of nori on a bamboo sushi roller.
2. Spread half the rice mixture onto the nori seaweed sheet making one thin even layer all the way from one end to ¾ of the way up the other side leaving the last ¼ of the sheet bare.
3. Flip the roll over on the bamboo roller so the rice is now touching the roller and have the bare section facing your body.
4. Place half of the imitation crab mixture, avocado, cucumber and shrimp in the center of the nori sheet making sure that they stretch evenly from one end to the other in a line that is parallel to your body.
5. Maintain this grip and gently roll the rice away from yourself.

Garnishes:
1. Once you have the rice in a roll press firmly along edges to seal the roll in place.
2. Place the slices of fish in an alternating pattern on top of the rice and cut the roll into 8 even pieces.
3. The easiest way to achieve this is to cut the roll first in half and then each half in half and so on until you have 8 pieces.

PAPAYA YOGURT PARFAIT


Category: Breakfast Dessert
Time: 5 min
Yield: 4
Difficulty: 1

Ingredients:
• 3 containers (5.3 ounces each) plain nonfat Greek yogurt
• 5 tablespoons honey
• 1 1/2 teaspoons grated lemon zest, plus 1 tablespoon juice
• 1 piece fresh ginger (about 2 inches)
• 1 papaya (1 pound), peeled, halved lengthwise, seeds discarded, cut into 1/2-inch cubes
• 1 package (6 ounces) fresh blackberries
• 1 package (6 ounces) fresh raspberries
• 1/4 cup chopped fresh mint, plus sprigs for garnish
• 1/2 cup granola

Preparation
1. In a small bowl combine yogurt, 3 tablespoons honey, and zest; set aside.
2. Using the large holes of a box grater, grate the ginger (no need to peel) into a small bowl.
3. Squeeze ginger through a fine-meshed sieve or strainer placed over a medium bowl to get a total of 1 tablespoon ginger juice.
4. Discard pulp. To the bowl with the juice, add remaining 2 tablespoons honey and lemon juice; whisk to combine. Add papaya, blackberries, and raspberries and toss gently to coat.
5. To serve: Spoon half the fruit and juices among six 8-ounce tall glasses.
6. Sprinkle chopped mint over the fruit. Top with half the yogurt mixture and half the granola.
7. Layer with the remaining fruit, yogurt, and granola. Garnish with mint sprigs.