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Ropa-dillo Arepas

March 7, 2015 in Others

2 cups tomatoes, chopped and drained
2 tablespoons grand cumin
2 teaspoons dried oregano
Parsley, finley chopped
1/2 cup cookig sherry
Salt and pepper
One 2 to 2½ pound flank steak
3tablespoons olive oil
1 yellow bell pepper, diced
1 poblano pepper, diced
2 garlic cloves, finely chopped
1 onion, diced
Approximately 1-2 cups low sodium chicken stock
1/2 cup olives, pitted and thinly sliced
1/4 cup golden raisins
1/2 cup lemon juice
Fresh cilantro, finely chopped
To Serve:
Arepas (Recipe Below)
Cotija cheese (Optional)
Fresh cilantro
Prehat the oven to 375 degrees F. In a shallow bowl, mix the tomatoes, cumin, oregano, parsley and sherry and season with salt and pepper. Then set aside
Heat a saucepan over medium to high heat. Season both sides of falnk steak  with salt and pepper. cook until lightly brown each side and set aside.
In the other pan, heat canola oil over medium heat. Add both peppers, onion and garlic, seasoning, and sweat until they begin to soften. Once soft, add this to the bowl containing the tomato mixture.
Place the meat back into the pan and spread the tomato mixture in around it. Add chicken stock to the pan until the meat is covered about three quarters of the way up its side. Cover the pan with the lid.
Cook in the oven for approximately 90 minutes to two hours, or until the meat is so tender that you can pull it apart with forks.
Once tender, remove the meat from the tomato mixture and let cool. Then, using two forks or your fingers, pull the meat into shreds. Put the shredded meat back into tomato mixture, add about three quarters of a cup of chicken stock, and fold everything to combine. Bring the mixture to a low simmer on the stove over low to medium heat and reduce until most of the liquid is cooked out.
After about 15-20 minutes on the stove, fold in the capers, olives and golden raisins, and continue reduce mixture. When fully reduced, remove from heat, season with salt and pepper, and squeeze in fresh juice from one lime. Fold in chopped cilantro.
2 cups yellow cornmeal
2 – 2¼ cups warm water (around 132 degrees)
6 tablespoons melted crisco
½ cup grated melting cheese
2 teaspoons salt
Large pinch of freshly ground black pepper
1. Mix together the cornmeal and water until almost combined. Add the crisco, cheese, salt and pepper and mix until smooth. Place the dough in a bowl, cover the bowl with plastic wrap, and let it sit for at least 15 minutes and up to 30 minutes at room temperature.
2. Measure out 4 ounces of the dough for each arepa and flatten into a ring mold. Heat a few teaspoons of canola oil in a nonstick pan over medium heat until it just begins to shimmer. Put the arepa in and cook unti thel bottom is light golden brown, then flip over and cook the other side until light golden brown, about 4 minutes on each side. Cover the pan and let cook a few more minutes. Remove and let cool for 5 minutes before slicing.

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February 19, 2015 in Others
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Caramelized Apple Clafoutis

February 17, 2015 in Others

3 tablespoons unsalted butter
2 Golden Delicious apples—peeled, cored and cut into 3/4-inch cubes
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
3 large eggs
1/3 cup whole milk
1/4 cup crème fraîche
2 tablespoons Calvados
Soft ripened cheese, such as Brillat-Savarin, for serving
Preheat the oven to 375°. In a large skillet, melt the butter. Add the apples and cook over moderately high heat, stirring, for 1 minute. Add 1/4 cup of the sugar and cook, stirring, until the apples soften and lightly caramelize, 5 minutes. Scrape the apples and all of the liquid onto a plate and let cool.
In a bowl, whisk the flour, baking powder and salt. In another bowl, whisk the eggs and remaining 1/4 cup of sugar until pale. Whisk in the flour mixture, milk, crème fraîche and Calvados. Fold in the apples and their liquid. Pour the batter into six buttered and sugared, 5-by-3 1/2-inch shallow, oval baking dishes.
Bake for 35 minutes, until golden and just set. Let cool until warm, then run a knife around the edge of each clafoutis and unmold onto plates. Serve with a wedge of cheese.
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Tee Molding

February 13, 2015 in Others

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Florentine-Style Baked Eggplant ‘Parm’

February 8, 2015 in Others

2 firm, heavy eggplant, sliced ½ inch think 10-12 slices per eggplant
Flour, for dredging, about 1 cup
4 eggs
1 cup panko or large homemade breadcrumbs
1 cup fine breadcrumbs
2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling
Olive oil natural cooking spray or olive oil, for drizzling
For the Creamed Spinach:
2 tablespoons olive or canola oil
3 large shallots, finely chopped
2 to 3 cloves garlic, grated or finely chopped
3 ounces Boursin herb soft cheese or cream cheese
About 1/3 cup half-and-half or whole milk
Freshly grated nutmeg, to taste
Salt and pepper
1 large, 16-ounce bag chopped organic frozen spinach, defrosted and wrung dry
1/2 cup grated Parmigiano-Reggiano, a couple of fat handfuls
For the Mushrooms:
3 tablespoons olive oil
1 pound cremini mushrooms, sliced
Salt and pepper
1/4 cup brandy or dry sherry
For the Béchamel Sauce:
4 tablespoon butter
4 tablespoons flour
3 cups warm milk
Salt and pepper
Nutmeg, grated to taste
2 cups shredded Fontina or mozzarella cheese
Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid.
Preheat oven to 375°F.
Set up breading station: Season flour with salt and pepper in shallow dish. Whisk up eggs in a shallow dish and season with salt and pepper. Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish. If not using cooking spray, moisten the bread with olive oil. Coat eggplant in flour, egg then breadcrumb mixture. Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides. Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides.
For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan. Add shallots and garlic, and soften 3-5 minutes. Add Boursin or cream cheese and melt; add half-and-half to thin a bit. Season with nutmeg, salt and pepper. Add spinach and heat through; fold in grated cheese.
For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan. Add mushrooms and brown; season with salt and pepper. Deglaze the mushrooms with brandy or dry sherry. 
For the béchamel, melt butter in a saucepot over medium heat. Stir in flour and cook a minute or two. Pour in warm milk and thicken, stirring constantly. Season with salt, pepper and nutmeg to taste.
Switch on broiler and place a rack in the center of oven.
Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano. Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly.

Laurence’s Latkes

February 4, 2015 in Course: Main, Others, Skill Level: Easy

2 pounds russet potatoes, scrubbed, dried and cut into 3½-inch pieces
1 small Spanish onion, peeled and cut in quarters
1¾ tsp kosher salt
¼ tsp ground black pepper
2 eggs, lightly beaten
2 tablsepoons finely chopped parsley
Canola oil for frying
Apple sauce for serving (optional)
Sour cream for serving (optional)
1. Preheat oven to 250°. Shred the potatoes and onion quarters in a food processor using the shredding attachment.
2. Working in batches, place a quarter of the shredded potato and onion mixture in a clean kitchen towel and wring out as much moisture as possible over a bowl, reserving the liquid. Continue with the remainder of shredded potatoes and onion. Set the bowl of liquid aside and allow contents to settle.
3. Put the wrung potatoes and onions in a microwave-safe bowl and microwave for 1½ minutes, stirring halfway. Remove from the microwave and spread on a sheet pan to cool for 5 minutes.
4. Pour off the brown water from the reserved bowl of potato liquid, taking care to retain the white starchy layer that has settled at the bottom of the bowl. Add the beaten eggs to the starch and beat with a fork to combine. In a large mixing bowl, use your hands to mix the cooled potato and onion shreds, the parsley, the egg and starch slurry, and salt and pepper until all ingredients are incorporated, taking care not to overwork the mixture.
5. Heat a quarter-inch of oil in a nonstick or cast iron skillet over medium-high. Test the oil with a potato shred: it’s ready when the potato bubbles immediately upon contact with the oil. Using a quarter-cup measure as a guide, portion out latkes and place in oil, using a spatula to spread each out to a 3-4 inch diameter. Cook undisturbed until a deep golden brown, approximately 3 minutes, then flip to cook other side.
6. Remove the cooked latkes from the oil with a slotted spatula and place on a sheet tray lined with a wire rack and a layer of paper towels. Place tray in a preheated oven and repeat with until all are cooked and ready to serve. Serve with applesauce and/or sour cream.

Hígado con tocineta y aros de cebolla entre pan

February 3, 2015 in Others



Bubble & squeak with sausages & onion gravy

February 1, 2015 in Others

750 g floury potatoes, peeled and cut into chunks
600 g mixed winter vegetables (see the introduction),, peeled or trimmed and chopped into equal-sized chunks
olive oil
2 knobs of butter
1 x 200 g vacuum pack of chestnuts
6 good-quality pork sausages,, linked together
6 good-quality venison or beef sausages,, linked together
sea salt
freshly ground black pepper
1 small bunch of rosemary,, leaves picked and finely chopped
nutmeg,, for grating
3 red onions,, peeled and finely sliced
a few bay leaves
1 tablespoon flour
125 ml balsamic vinegar
300 ml organic vegetable or chicken stock
Bubble and squeak is a classic British dish of smashed-up winter veg, traditionally made from the Sunday roast leftovers. Use about 60 per cent potato to get the right consistency, then whatever veg you like – carrots, Brussels, swedes, turnips, onions, leeks or Savoy cabbage.
Cook the potatoes and mixed veg in a pan of boiling water for 15 to 20 minutes. When they’re cooked right through, drain and put to one side. Heat a glug of olive oil and half the butter in a large frying pan and add the chestnuts. When they start to sizzle, add your potatoes and veg. Mash the veg up in the pan, then pat the mixture into a thick pancake shape. Fry on a medium heat for about half an hour, checking it every 5 minutes. When the bottom turns golden, flip it over bit by bit and mash it back into itself. Pat it out flat again and continue cooking until really crisp all over.
Preheat the oven and a roasting tray to 220ºC/425ºF/gas 7. Unravel the pork sausage links and squeeze the filling between them until all 6 sausages are joined together. Do the same to your venison or beef sausages. Pat them to flatten them a bit. Drizzle with olive oil and massage this into your 2 long sausages. Sprinkle over a pinch of pepper, the rosemary and some nutmeg. 
Put one sausage on top of the other and roll them up like a liquorice wheel! Poke two skewers through, in a cross shape, to hold the sausages together.
Take the preheated tray from the oven. Drizzle in some olive oil and add the onions. Season, add the remaining butter and stir. Place the sausage wheel on the onions and stick the bay leaves between the sausages. Drizzle with some more oil and roast in the preheated oven for around 40 minutes or until
golden and crisp. When your sausages and onions are done, your bubble and squeak should be ready too. If it still hasn’t browned, put it under a hot grill for 5 minutes.
Remove the sausages to a plate and place the tray with the onions on the hob. Whack the heat up to full and stir in the flour, balsamic vinegar and stock. Bring to the boil and leave to thicken to a nice gravy consistency, stirring every now and then, and season to taste. Remove the skewers from the sausages and cut the sausages into wedges. Serve the bubble and squeak with a good portion of sausage, a spoonful of onion gravy and perhaps some lovely dressed watercress.

Sizzling Chicken Fajitas Grilled Peppers, Salsa, Rice & Beans

January 31, 2015 in Others

1 dried smoked chipotle or ancho chilli
2 spring onions
1 ripe large tomato
½ a bunch fresh coriander
1 fresh red chilli
2 limes
2 tsp balsamic vinegar
1 tbsp low-salt soy sauce
2 mixed-colour peppers
1 red onion
2 x 200 g skinless higher-welfare chicken breasts
1 heaped tsp sweet smoked paprika, plus extra to serve
olive oil
1 x 400 g tin of mixed beans
½ tsp cumin seeds
1 fresh red chilli
1 x 250 g pack of cooked brown rice
1 lemon
4 wholemeal flour tortillas
4 tbsp fat-free natural yoghurt
20 g feta cheese
Tear the dried chilli into the liquidizer and just cover with boiling water to rehydrate • Trim and add the spring onions with the tomato, coriander stalks, fresh chilli, juice of 1 lime, the balsamic and soy sauce, pop the lid on and leave to sit • Remove the stalks and seeds from the peppers, then tear up and place on the griddle pan • Peel, quarter and add the red onion, season with salt and pepper, then let it char nicely all over
On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the paprika • Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain and rinse the beans, then put into the large pan with 1 tablespoon of oil, the cumin seeds and the whole fresh chilli • Toss regularly for a couple of minutes until the beans are crispy-skinned
Whiz the contents of the liquidizer until smooth, then pour into a little serving bowl • Stir the rice and the juice of 1 lemon into the beans to warm through • Transfer the charred veg to a board, then merely warm the tortillas on the griddle pan • Slice the chicken and serve with the charred veg, rice and beans, tortillas and lime wedges • Dollop yoghurt over the veg, then sprinkle everything with crumbled feta and the coriander leaves

Apple Cider Glazed Doughnuts with Bacon and Toasted Walnuts

January 26, 2015 in Course: Dessert, Others, Skill Level: Easy

2 cups walnuts
4 slices cooked bacon, chopped finely
Apple Cider Glaze:
1 cup apple cider
1 tablespoon brown sugar
1/4 teaspoon vanilla extract
1/2 stick cinnamon
1/2 lemon
2 cups confectioners’ sugar
6 homemade or prepared plain doughnuts, such as Bobby Flay’s Plain Doughnuts
For the topping: Preheat the oven to 325 degrees F.
Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside.
For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
Put the confectioners’ sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.
To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set.