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 a 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 for 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 endive 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!

Pasta with Tacos (Tacos Al Pastor) Recipe

 

20 Ingredients

3 1/2 Pounds Boneless Pork (Boston Butt)
1 1/2 Ounces of achiato paste
2 Chipotle chiles in adobo
1 Small white onion chopped
3 garlic cloves
2 Bay leaves
2 Chopped expert tomatoes
1 Fresh large pineapple cut into dice
1/2 Cup of apple cider vinegar
1/2 Cup of water
1 Spoonful of oregano
4 1/2 Teaspoons salt
2 Teaspoons pepper
2 Medium red onions, one sliced into thin slices and the other cut into dice
1/3 Cup of red wine vinegar
2 Chopped serrano peppers
1 Bell pepper cut into dice
1/2 Cup chopped cilantro
Juice Of 1 file
twenty Corn tortillas (40 if you want your tacos to have a double tortilla)

Cooking Method
Roasting fruits, such as pineapple and mango, on the grill, enhances its sweetness and adds a pleasant smoky flavor.

An authentic preparation of tacos al pastor is an image to remember: bits of pork, pineapples, onions, and spices on a vertical skewer for roasting. The sweetness of the pineapple and the spicy taste of chipotle chili makes this taco delicious!

1
Put the pig in a bag and set it aside.

2
In the blender, place annatto paste, chipotle chiles, white onion, garlic, bay leaves, tomatoes, 1 cup fresh pineapple, apple vinegar, water, oregano, 2 teaspoons salt, and 1 1/2 teaspoons Pepper. Blend until uniform and test if salty. Pour the marinade over the pork, seal the bag and marinate for 24 hours.

3
Remove the pork from the refrigerator 30 minutes before grilling. Preheat oven to 350 ° F.

4
Place the pork and marinade in a deep baking dish. Discard the bag. Cover the tray with a lid and handle for 2 hours. Uncover the tray after 2 hours and continue roasting for another hour; Place the marinade every 20 minutes.

5
In a small bowl, combine the red onion cut into thin slices, red wine oil, and 1 1/2 teaspoons salt. Stir well to mix, cover the bowl and save the mixture.

6
In a large bowl, place the remaining pineapple, diced red onion, serrano peppers, bell pepper, cilantro, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well to mix, test if salted, cover the bowl and save the mixture.

7
When ready, remove the pork from the oven and let stand for 20 minutes before cutting or chopping. Place the pork on a tray, pour the juices from the tray onto the pork and cover it to keep warm. Heat the corn tortillas on a large grill or comal and wrap them in foil to keep them warm. Garnish the tacos with pineapple sauce and red onions in vinegar.

 

What is Mexican Barbecue?

When I hear the word barbecue I think of a hot tortilla stuffed with tender meat, with onion, cilantro, sauce and lemon. This is the image I have from my childhood. Barbecue is one of those delicious Mexican foods that are usually served at family parties, although many Mexicans like to have tacos every day.

So you can imagine what I thought when on one occasion some friends in the United States asked me if barbecue was the same as BBQ (which, if you live in the USA you know it means to roast or grilled meat), to which I quickly replied, Not at all! Unfortunately, many people have this impression, so today I want to tell you a little about this delicious meat that literally melts in your mouth. The Mexican barbecue is stewed meat in such a way that when cooked it is very tender, and it is very easily cut. The traditional thing is to make it of lamb or goat, but also you can find it of res.

The process for making it varies depending on the particular interest and quantity you are going to cook, whether large for a party, or taqueria, or less for a family meal at home.

A business dedicated to cooking barbecue for wholesale, for example, may have underground ovens covered with maguey leaves where the meat is deposited and allowed to cook. In Mexico, you can see that these ovens are also very close to the trails (or butchers) which ensures that the meat is as fresh as possible.

If instead, you want to barbecue in your house, you will only need the meat and the condiments of your preference and a steamer. The meat, as Gustavo tells me a butcher and knows everything about barbecue and carnitas (another delicious traditional meat of Mexico), is placed directly in the grill base of the steamer, which will protect the meat from the water that is used for cooking.

In addition to the difference in the meat, there are varieties depending on the condiments that are used to cook it, the most popular are the natural (cooked only with salt), enchilada, with herbs of smell and with chipotle.

Traditionally in Mexico, it is served in two forms, watery or dry. When it is watery, it is served in the consomme or juice of the meat, a touch of sauce, and lemon finishes the delicious and comforting saucer. Dry is when well served as stew accompanied by rice, beans, guacamole, and tortillas. Or in tacos.

As I told you at the beginning, many have been the parties of my family in which large tables are full of casseroles with rice, beans, barbecue, and condiments for tacos like onion, cilantro, and a variety of sauces of all colors.

Prepare a taco, add a little lemon and salt and you’ll be trying a Mexican dish you’ll never forget.

And have you not yet tried it? try it right now 🙂

Mouthwatering Caribbean Biscuit with Rum recipe

The cake with rum is a delicious dessert prepared and consumed in almost all the Caribbean islands. And is that as we have the reputation of having the best rums in the world, it would be a waste not to take advantage of them to stop some desserts or exotic dishes like this rum sponge cake. In most of the Caribbean islands, including our beloved Puerto Rico, it is known as rum cake, a spongy cake that has a base of syrup prepared with sugar and rum. The preparation is simple but the taste is extraordinary!

12 Ingredients

Biscuit Ingredients:

Spray For baking or shortening and flour to cover the mold
1 Cup chopped pecans
1/2 Cup of canola oil
1 Box (15.25 oz) Pillsbury ™ Classic Mix Yellow Cake Mix
1 Box (3.5 oz) of instant vanilla pudding
4 Eggs
1/2 Cup of cold water
1/2 Mug of gold 151

Ingredients of syrup:

1 butter bar
1/4 Cup of water
1 1/2 Sugar cup
1 Cup of rum

Steps

1
For the sponge cake:

2
Heat oven to 325 ° F. Grease and flour a bundle type biscuit. Spread the pecan nuts on the bottom of the pan.

3
Beat all the ingredients on the cake until they mix well. Pour the mixture over the pecan nuts, and with a spatula softens the entire surface. Bake for 1 hour. To see if it is ready, insert a knife in the center. If it comes out clean, it’s ready.

4
Begin to prepare the syrup for the last 10 minutes before the cake is completely baked.

5
For syrup:

6
Melt the butter in a saucepan. Add water and sugar, boil for 4 to 5 minutes, stirring constantly. Turn off the heat and pour the rum (for safety, it is important that you put out the fire while you are pouring the rum, since you can burn it). Stir well to incorporate the rum with the mixture. Reheat for 30 seconds.

7
Remove the cake from the oven and immediately place a wooden stick on the bottom (it will be down once you turn it) and pour a little of the syrup on the hot sponge without unmolding.

8
Let stand for five minutes. Unmold the cake and puncture the surface of the cake again, taking care not to break it. Pour the rest of the syrup over the whole surface.

9
Allow cooling to room temperature before serving.

Recipe for preparing Meat Tacos

20 Ingredients

2 1/2 Lbs of boneless, country-style pork ribs, cut into 2-inch pieces
2 1/2 Teaspoons salt
1 Teaspoon garlic powder
1 1/2 Teaspoons pepper
1 Cup of water
4 Diced tomatoes
1 Small white onion cut into dice
1 Chopped garlic clove
2 Chopped chilies
1 Tablespoon olive oil
1 Teaspoon ground oregano
Juice Of 1 file
Juice Of 1 large orange
Juice 1 lemon
1/4 Cup of lard or vegetable fat
A 1-inch cinnamon sticks
2 Avocados crushed or diced
12 Corn tortillas or 24 for tacos with double tortillas

Cooking Method –

Tacos can be prepared a few hours before serving. Cover the tacos container with film so it does not come in contact with air. Keep refrigerated until ready to serve.

When I was 15, my parents owned a small cafeteria. On weekends, my job was to help my dad prepare a lot of fresh pico de gallo. The meat taco was indisputably my favorite taco of all we prepared. This is a quick version of the tacos I like so much that you can prepare on your stove.

1
Place the pork in a large, sturdy pot and season with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon pepper. Add 1 cup of water. Cover the pot but leave it just open on one side. Let it boil at just above average temperature for about 20 minutes or until all the water evaporates. Do not touch the meat while steaming.

2
In a medium bowl, mix the tomatillos, tomatoes, white onion, garlic, chili, coriander, olive oil, oregano, juice of 1 lime, 1 teaspoon of salt, and 1/2 teaspoon Of pepper. Stir well to mix and test if salted. Cover the bowl and reserve the mixture.

3
In a cup, mix freshly squeezed orange juice and 1/2 lemon juice. When the water from the carnitas has evaporated, add the juice mixture, and let it cook.

4
When all the juice evaporates, remove the lid, add the lard, and the cinnamon stick. Cook the pork until golden and turn it as needed. Remove from the oil with a slotted spoon and place it on a plate covered with paper napkins. Let it cool slightly before cutting the meat and placing it in a tray with a lid.

5
In a small bowl, combine avocados, remaining lemon juice, and 1/2 teaspoon salt. Stir well and test if salted. Heat the tortillas on a large grill or comal and keep them warm in a tortilla heater or wrap them in aluminum foil. Serve the tacos with salsa and fresh avocados.

Most Delicious Mexican Cuisine Food recipes

 

Mexican foods are recognized and acclaimed worldwide for their wide variety of dishes, but especially for their authentic flavors. Their fusions, colors, and condiments have influenced the cuisines of countries around the world. In each dish of Mexican food and recipes Mexico’s culture predominates and its original flavors, however many of these recipes have passed from generation to generation, adopting the unique touch of each family.

– Mole Poblano recipe

12 Ingredients

1/4 Cup olive oil
1 Bolillo or a piece of French baguette of 4 inches long, cut lengthwise
2 Cloves garlic, peeled
1 Bottle (8.25 oz) of Mole Poblano
2 Or 3 cans (14 oz. Each) of chicken broth, depending on how thick you like it
1 Can (14 oz) of diced or diced tomatoes, without draining
1 1/2 Pound of red and peeled skins
1 Vial (14.7 oz) vinegar nopals, drained and passed through water
1 Roasted chicken, in pieces, about 3 cups
Salt to taste
2 Tablespoons of sesame

Cooking Method –

– Mexican red rice, refried beans, and hot corn tortilla chips.

– Instead of chicken used shrimp. Cook the mole for 20 minutes, add 1 1/2 to 2 pounds of raw shrimp, peeled and without the vein.
Cook 10 minutes more or until the shrimp look pink.

1
In a 4 quart pot, heat 2 tablespoons oil over medium-high heat. Add the bobbin, salt until golden brown on both sides.

Add the garlic. Stir constantly 2 to 3 minutes. Remove from the pot.

2
Add the other 2 tablespoons of oil to the same pan or pot, and heat over low heat.

3
To make a mole in 2 steps (do not fit everything in a blender jar). In the blender place 1 piece of bolillo, garlic, half the jar of mole, chicken broth, and the tomatoes. Cover and blend at high speed for 45 seconds or until all is well incorporated. Empty the pot. Repeat step.

4
Add the chips. Bring the fire up and wait for it to boil. Add the chicken.
Cook over medium heat for 30 to 45 minutes or until potatoes are cooked. If you want to add salt. To serve sprinkles with sesame.