Saturday, February 12, 2011

Black Eyed Peas with Canned Tunafish, Scalions, And Dill

A light meal for lunch or dinner, this dish is quick and easy to make.
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Friday, February 11, 2011

Breaded Veal / Chicken / Turkey With Ham And Soft Cheese "Cordon Bleu".

My idea of  "Cordon Bleu" is rolling thin slices of  beef, chicken or turkey breast in breadcrumbs then putting a slice of boiled ham and a tasty cheese on the top.  The cheese should melt quickly under the grill of your oven.  Chicken and Turkey are mostly used nowadays. They are cheaper, more tender, and definitely healthier than veal.
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Thursday, February 10, 2011

Beef Meetballs with Spicy Cumin Tomato Sauce!

This recipe is typically Middle Eastern. Little meat balls with cumin over white rice and a salad on the side is a standard  family meal.
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Wednesday, February 9, 2011

Slow Baked Fresh Leg Of Pork With Sage And Garlic.....With Wedge Skin On Potatoes

This is another recipe which can be used to entertain friends at home.  It is impressive specially when you have all the equipment to present it on and cut it with.
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Tuesday, February 8, 2011

Baked Smoked Ham........Served With Sauerkraut And Vapor Baby Potatoes

 Although the Christmas Holidays are way over, and Lent is near, there is always something to celebrate about!! In fact, in a few days St. Valentine will be visiting us again. Maybe some of you will be having some friends over for a seated dinner so a baked smoked ham served with sauerkraut and vapor baby potatoes would hit the spot.  The February cold will make this meal specially welcome.
You will need: for the ham.
Serves 6 - 8
-  2 kg whole fully cooked smoked ham.  Ask your butcher not to slice.
For the glaze you will need:
-  Mix 1 cup brown sugar.
1 tablespoon cornstarch.
-  ¼ teaspoon salt.
-  1 can crushed pineapple with syrup.
-  2 Tbsp. lemon juice.
-  1 Tbsp. Colman's hot prepared mustard..
-  1 Tbsp. powdered ginger.
-  1 Tbsp. honey.
-  1 tsp. of freshly ground black pepper.
Mix and pulpify above indgredients for the glaze using a vertical hand held pulpifier.  Put on slow heat and let it boil for about 5 minutes stiring constantly. Put aside.
-  Score upper surface of ham slightly to form uniform rhombi (rhombuses) and insert a whole clove in each rhombus. Bake in a preheated oven (180 degrees C) till the inside temperature of the ham reaches about 140 degrees Fahrenheit. ( one and half hours). Use a meat thermometer.
During the last half hour, baste the whole ham with the glaze. 
Slice and serve with whole slices of  pineapple and sauerkraut.
For the Sauerkraut you will need:
-  2 kg of raw sauerkraut.
-  15 seeds of guniper, one bay leaf.
-  2 cups of Riesling white wine. If Riesling is not available, then just an aromatic, dry white wine will do.
-  1 cup water.
-  salt and freshly ground pepper.
-  Put sauerkraut in a big saucepan with cover.
-  Add juniper berries, bay leaf, wine, water, salt and pepper.
-  Bring to a boil and simmer till the sauerkraut is cooked to your taste.
Serve with the baked ham and vapour potatoes.
Enjoy with your favorite beer!
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Monday, February 7, 2011

Bratwurst With Rösti...........Lets Go Swiss Today!

It is very nice when you live in Milan, Italy because you not only are in one of the world's bggest centers of fashion, but the Swiss-Italian town of Lugano is only a forty five minute drive across the border from Italy into Switzerland.  Driving along lake Como on the way, is beautiful specially when you are driving an Alfa Romeo 2000 Spider Veloce convertible two seater. You can go there for dinner and be back in Milan in time for clubbing. Como is the town on lake Como on the Italian side. Lugano is the town on Lake Lugano on  the Swiss side. The drive there is very romantic, while the town of Lugano is very clean, orderly but touristic. 
This dish is for people who like sausages and potatoes. Young children who love Hot Dogs may or may not like it. I know that my kids love bratwurst ever since they were young. Bratwurst is made of pork and veal, sometimes only veal in countries where pork is forbidden due to religious reasons.  Bratwurst is usually grilled.
You will need:
Serves 4
-  4 - 6   bratwurst sausages of any size.
-  6 big potatoes peeled and slightly boiled.
-  50 gr of good fresh unsalted butter.
-  Grater
-  100 gr of freshly grated cheddar cheese.
-  Onion, or garlic salt, some nutmeg and pepper.
-  Hot Dijon mustard.
-  No ketchup and no French's mustard.
- Charcoal or gas grill medium heat.
-  Set the bratwurst on the fire and grill till done and juicy.
For the Rösti:
-  In a medium sized skillet, melt the fresh butter and add the grated potatoes, season with garlic or onion salt, nutmeg and pepper.
-  Press to make into a perfect circle. Do not cover, fry on medium to low heat, till the potatoes take a brownish color from underneath.  Flip over and fry the other side. Make sure the potatoes are cooked. That is why they have to be slightly boiled before they are fried. The rösti must be crisp on the outside and soft in the inside.
-  Add cheese and put under the grill only until it melts.
-  Serve the bratwurst on the rösti, hot Dijon mustard, and a green salad on the side. And of course nice cold beer.
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Sunday, February 6, 2011

String Beans In Tomato Sauce............Spicy Tomato Sauce

This is an every day type of dish. The addition of dry coriander to fry with the garlic and onion at the beginning, makes this dish oriental for those who like "The Orient" and oriental food.
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