Cafe Gratitude Magazine - Best Cooking Channel

Green Endive Eggs with Bacon and Avocado

10 Ingredients
12 Eggs, parboiled and peeled
6 Bicotta strips
4 Tablespoons mayonnaise
1 Mustard spoon
2 Teaspoons of caper juice
1/4 Teaspoon pepper
1/8 Teaspoon red paprika powder (paprika)
1 Ripe and firm avocado diced into 1 1/2 inch squares
2 Teaspoons fresh lemon juice
12 Capers baby

Cut the eggs in half lengthwise. Using a teaspoon, carefully remove the yolks and place them in a deep container and then mix them with the other ingredients of filling. Reserve the white parts to fill them.

Heat a medium frying pan over medium high heat, place the bacon strips and cook until they are toasted, remove from heat and drain on paper towel. With your hands, place them in small pieces. Reservation.

Add the mayonnaise, mustard, caper juice, pepper and paprika powder to the container in which you put the yellow boiled eggs. With the help of a fork mix well.

In a medium bowl mix the avocados cut with the lemon juice to avoid getting black. Reservation.

With the help of a spoon or a pastry sleeve, fill the egg halves with the mixture of yellow. Place a little bit of avocado on top of each, a few bits of bacon and a caper.

Place the stuffed eggs in a covered container and refrigerate for a period of 3 hours so that the mixture is firm.

At the moment of serving, if you wish you can sprinkle some freshly ground pepper and red paprika powder.

The most fun in Easter time is the tradition of finding hidden eggs, painting them and, of course, preparing stuffed eggs in a thousand ways. The favorite recipe of my daughters, is the egg of devils with bacon and avocado. As a child, my mom used to stuff them with a mixture of mayonnaise, mustard and ground ham, really delicious. But as always, I love to invent, and create new recipes and today I have a new one for you. My daughters help me in the kitchen in their spare time, and at any time of the year, we prepare devine eggs with a crispy touch of bacon and a few pieces of avocado to give that special touch. Aside from decorative, they are original and everyone likes, they are ideal for picnics, celebrations or simply to satisfy a craving!

Lomo Saltado

10 Ingredients
4 Medium baking potatoes (about 1 lb)
1 Tablespoon vegetable oil
1 1/2 Pounds of beef sirloin cut into thin slices
1 Large red onion, cut in half, thinly sliced
4 Tomatoes Roma, thinly sliced
1 Tablespoon soy sauce
1 Teaspoon red wine vinegar
Salt And pepper to taste
2 Medium onions (green onions), cut into small chunks
10 Cups hot cooked rice

1 For
the potatoes; Cut them into 2 x 1/4 inch canes. Heat 1 tablespoon oil over medium-high heat in a 12-inch skillet. Cook the potatoes for 5 to 8 minutes by turning them frequently until tender and golden. Remove from skillet; Keep them warm.
2
Heat about 1 teaspoon of oil over medium-high heat in the same 12-inch skillet. Work in batches: saut? the meat about 1 minute or until cooked. Continue cooking the meat in parts and use 1 teaspoon of oil at a time. Remove the meat from the pan; Keep it warm.
3
Add the red onion to the pan; Cook and stir for about 2 minutes or until tender. Incorporate the meat, tomatoes, soy sauce, vinegar, salt and pepper. Cook and stir the mixture over medium heat for about 1 minute or until hot.
4
Pour the meat mixture into a large serving tray or serving dish; Cover with cooked potatoes. Garnish with cambray onions. Served with white rice.

July 2020
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