Squid stew

January 24, 2015 1 comment

Hello,

I was standing in front of fish monger when I thought about this simple recipe, well and the result was very nice. Those clams at the end give to the dish a superb flavor and it’s pretty easy to cook.

Ingredients:

  • Squids (about 300 gr x person)
  • Onions
  • Bay leaves
  • White wine
  • Garlic
  • Clams (about 6-8 clams per person)
  • Parsley

Let’s start chopping just one onion if we found little squid or two if we bought regular ones. Chop 4 garlic cloves. Chop a bunch of parsley.

Put some olive oil on a pot and then add the onion and garlic, the squids, salt and ground pepper, about 3 bay leaves and a bit of white wine. Mix well before covering the pot with a lid and cook about half hour until all the liquids evaporate.

Uncover the pot, mix well and add about 10 clams and the chopped parsley, cover again the pot and maintain the fire for one minute and half, and then let rest about 3 minutes before uncovering the pot and serving.

Squid Stew

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.

Caponata

Hello,

This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.

Ingredients (for 2 people):

  • 2 eggplants
  • 1 onion
  • 5 tomatos
  • A bunch of parsley
  • 12 olives
  • 2 tablespoon of capers
  • 2 tablespoons of oregano
  • Herbal vinegar

First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.

Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.

After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before serving.

Caponata

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.

Mexicanized rice

Hello,

I really like this recipe because it’s very easy to cook, it’s delicious and it’s a fantastic choice for bring to work in tupper.

Ingredients:

  • Rice (about 125 gr per person)
  • Sliced jalapeños
  • Tuna
  • Tomato sauce
  • Star anise
  • Cardamom

If you don’t see the video click on next link: http://youtu.be/v2tLo-ipqvw

Start heating water with a star anise and about 5 grains of cardamom. When water is boiling add a pinch of salt and the rice, stir to avoid the rice stuck to the bottom and cook for 10 minutes. Take a look at the rice and add a bit of hot water if needed.

On a bowl add the sliced jalapeños, and some tuna taking care to remove oil excess. Add the rice, some tomato sauce, mix well and you’re done.

Mexicanized rice

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY

Coconut and chicken thai soup

Hi,

This soup has some reminiscences from oriental food so I call it “thai”. I cooked it without pasta but if you want you can add some noodles at the end.

Ingredients (2 people):

  • 1 red onion
  • 1 red pepper
  • 6 mushrooms
  • 1 tbsp green curry
  • Ginger
  • 1 lime
  • 2 garlic cloves
  • 1 chicken breast
  • ½ liter of coconut milk
  • ½ liter of chicken stock
  • A bunch of coriander

We start cutting the ingredients. Cut the red onion onto stripes, also a red pepper onto stripes, a chicken breast onto really fine stripes and about 6 mushrooms laminated.

On a pot put a bit of olive oil, 2 crushed garlic cloves a bit of grated ginger and lime (or lemon) zest. After one minute add the red pepper. Cook about 4 minutes and if the base of the pot gets to dry add some water. Then add the red onion, a bit of salt and ground pepper mix well and cook for about 3 minutes. Then add the chicken and a bit of salt, mix well, stir frequently and cook until the chicken changes its colour and gets a bit golden.

Add the juice of one lime (or lemon), a tbsp of green curry, half liter of coconut milk, and half liter of chicken stock. Keep on cooking for 15-20 minutes, finally add the mushrooms and cook for 10 minutes.

Serve with a bunch of chopped coriander over the soup. This recipe is ideal also to bring on your tupperware (be sure is watertight) to work.

oconut and chicken thai soup

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Tuna over bed of caramelized onion

February 12, 2014 1 comment

Hello,

While on the macrocasting for the second edition of MasterChef in Spain I saw this recipe from another contestant, and I could not help ask him the recipe I bring to you today. That’s very easy to do and it’s delicious, unless you don’t like fish near raw.

Ingredients:

  • Tuna
  • Onion
  • Teriyaki sauce
  • Sugar
  • Ginger

As long as tuna will be for a small period of time cooking, to avoid anisakis you can froze tuna about 48 hours and get out of freezer 8 hours before preparing the recipe. Prepare a sauce to marinate the tuna with teriyaki sauce, salt, ground pepper, and grated ginger, mix well and keep the tuna 20 minutes on each side.

To prepare the caramelized onion, cut one onion onto strips, add olive oil in a pan and the onion and some salt. Keep stirring all the time until the onion start to turn golden, then add a bit of sugar and some drops of teriyaki sauce. Keep stirring until the liquid is evaporated.

To cook the tuna, use a griddle very hot, add a bit of sesame oil and cook the tuna about 30 seconds on each side. Place the tuna over the caramelized onion and enjoy.

Tuna over bed of caramelized onion

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Ceviche

Hello,

Ceviche is perhaps the most known peruvian dish. There are lot of ways to prepare it, basically changing the kind of fish used, and probably some of the vegetables depending on the availability. You should not consider this as “the ceviche recipe” as long is just my way to prepare and enjoy it, you will find lot of recipes across the web and I just expect this one likes to you.

Ingredients:

  • Hake (200 gr without spines and skin)
  • 12 prawns
  • Half red onion
  • 1 tomato
  • Coriander
  • Lime

Cut the hake without spines and skin in square pieces of about half inch. Cut the prawns in 3 or 4 pieces. Chop half red onion, chop also one tomato and chop a bunch of coriander. Finally squeeze 2 limes over all the ingredients, add salt and olive oil, mix well and let rest half hour before serving.

You should eat all the ceviche after preparing it, if yo try to eat ceviche like next day or some hours later the taste and texture won’t be the same.

ceviche

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Squid in american sauce

Hello,

I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.

Ingredients:

  • 1 kg squid
  • 1 onion
  • 5 garlic cloves
  • 4 tomatoes
  • 1 chili
  • 1 glass of white wine
  • 1 cup of brandy

Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.

Cut the squid in rings.

In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.

Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.

3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.

Squid in american sauce

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

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