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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.
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.
Mayonnaise without egg
Hello,
Some days ago while eating on work I listened how a woman tell other woman how to make a mayonnaise without using egg. At the end is just as simple as replacing the egg with milk, which have some advantages
- Specially on summer you end with the risk of salmonella
- Reduce the cholesterol supplied by the egg (you can use nonfat milk)
- It can be preserved more time
Ingredients:
- One measure of milk
- Two measures of oil (sunflower oil recommended)
- Salt
- Lemon of vinegar
- Ground pepper (optional)
- Garlic (optional)
And this is extremely simple. Just add on a blender cup one part of milk (which could be nonfat milk) and two parts of sunflower oil, add also some drops of lemon juice or vinegar and a pinch of salt. Optionally you can also add some ground pepper or garlic cloves, and of course some other ingredients you like.
Place the mixer at the bottom of the cup and start mixing. In just few seconds the milk and oil will emulsionate and you need to move up and down a few time the mixer, then you’re ready.
You can use this sauce in a lot of recipes and sandwiches. I’ve used it together with some asparagus just painted with olive oil, with a pinch of salt and ground pepper baked in the oven at 350ºF (180ºC) for 20 minutes.
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.
Baked vegetables with romesco
Hello!
Romesco is a sauce typical from Catalonia (a region where Barcelona is located), normally is used with vegetables giving those vegetables a superb flavour.
Ingredients (for the romesco sauce):
- 2 tomatoes
- 2 ñoras (dried peppers)
- 12 toasted almonds
- 6 hazelnuts
- White vinegar
- Toasted bread
- 4-5 garlic cloves
For the vegetables use those ones of your favorite choice, I used 2 red onions, one zucchini and one egg plant, but you can also use asparagus, artichokes, mushrooms … Just cut them in pieces of medium size, put in an oven tray, add salt and olive oil and mix. On the oven we will also put 2 tomatoes with 2 incisions in cross shape (so they will be easier to peel later) and 4-5 garlic cloves. Cook on the oven at 350ºF (180º C) for one hour, but retire the tomatoes and garlic cloves after 15 minutes. In a mortar add 12 toasted almonds, 6 hazelnuts and some toasted bread (50-75 gr), grind well for some time. The ñoras (dried peppers) must be on water from the day before, remove the seed, cut in half and separe the pulp from the skin. Peel the tomatoes once out of oven.
Add 2 tablespoons of white vinegar to the mortar, the garlic cloves, the pulp of peppers and the peeled tomates. Grind them for some time. Add olive oil (like half glass) while moving. In order to grind it better, pass it through a Chinese strainer, put the rests on the Chinese strainer back in the mortar and it will be easier to grind. Finally put the liquid back on the mortar and mix well. You can also mix it together in a blender, it will be faster and easier, but sometimes it is also nice to do manual work :). And now you have a nice vegetables with a gorgeous sauce 🙂
Baked beef steak with potatoes and green mojo sauce
Hi,
This is a complete recipe: meat, potatoes and green mojo sauce (a sauce from the Canary Islands). Be aware if you like undercooked meat, because in this recipe the meat will become well, well and once again well done. It’s really great the taste of potatoes cooked on the oven, and impregnated with the juices and fat drop from the beef steak, really delicious with or without the green mojo sauce.
Ingredients (1 person):
- 1 beef steak
- 2 small potatoes
- 3 garlic cloves
- Parsley
- Coriander
- Black peppercorns
Clean the potatoes and then cut them into slices, there is no need to peel them. Place the beef steak in the center of an oven tray. Place the potatoes around the beef steak. On this way potatoes will absorve juices and fat drop from the steak. Add salt to potatoes and cook in the oven at 350º F for one hour.
To prepare the green mojo sauce add to a mortar 3 garlic cloves, parsley, some black peppercorns, coriander and rock salt. Grind with the pestle. Add olive oil and mix it again. Add more or less oil depending if you prefer the sauce more liquid or dense.
Turn the beef steak every 10 or 15 minutes. The first time you turn it, add rock salt in the other side of the steak.
Recipes from Spain 