Cooking it is a great way to relax for me. I am going to try to tell how i do the spanish omelette o tortilla de patatas.
You only will need potatoes, eggs, salt and oil. I use olive oil, but you can use any oil for frying.
5 medium size potatoes
Peal and chop the potatoes on small squares, add salt. Fry them in a pan with enough oil to half cover them. Remove for the heat and stir when they are crispy but goldie, no brownish.
We have the fried potatos in a plate now.
Stir the eggs in a deep plate for 5 m. I do it with a fork. Mix the eggs and the potatos well in the bol. Leave it.
Take the pan and leave in a bit of the oil. Just to cover the bottom. When its hot, put the mixed on it, the eggs and rhe fried potatos. Medium heat. Take a big flat plate, put on top of the pan and turn over the omelette. Back to the pan. I do it 4 times. Try do not burn it.
This is my first time writting a recipe in English, I just leave it here. Ok. Bye.
It's raining Tacos! (From out of the sky! Tacos! No need to ask why! Just open your mouth & close your eyes! It's raining tacos! )
[GALLERY=media, 4129]Image by Friday posted Feb 1, 2017 at 1:21 PM[/GALLERY]
2 small soft corn tortillas /per taco (sautéed or zapped warm)
-or- 1 crispy shell. Flat or U-shaped.
Chopped White Onion
Cilantro / fresh coriander
2 small soft corn tortillas /per taco
Shredded Cabbage or Chopped lettuce
Cilantro / Fresh Coriander
Creamy Avocado sauce (recipe follows)
Creamy Avocado Sauce
For my money, I save washed out empty dish soap squeezy bottles for these kinds of sauces, and just date the bottle with sharpie, pour the sauce in the bottle, and squirt over things at my leisure for the next couple weeks.
1 large or 2 med Avocados
1 cup Sour Cream (or coconut cream + dash lemon juice)
2 cups Mayonaise
1-2 minced garlic cloves.
2-3 minced green onions
Teaspoon / or a few healthy dashes of lemon pepper
Dash of White Wine vinegar (or apple cider vinegar, sherry vinegar, etc.)
(Optional) Healthy dash or three of your favorite green salsa or pepper sauce.
If you already have the meat/fish tacos are as easy as sandwiches. Any kind of protein can be used, really, & the region I tend to cook from doesn't *usually* preseason the meat, but uses salsas to hit it after the fact. So if you've got leftovers of almost any kind? From BBQ to rotisserie Chicken to shrimp to anything not already swimming in sauces... Shred/chop ... Squeeze over some lime & salsa & voila! That said, here are a few work-involved meat recipes. Anything that isn't fish keeps cooked in the freezer just dandy & it saves buku bucks to cook pounds of stuff in advance. For my veg peeps? I loooove these with leftover cooked plantains, yams, quinoa salad, or various flavors/kinds of rice & beans.
Carnitas / Pulled Pork
Slow cooker or Dutch oven
- Pork Shoulder/Butt
- Coarse Salt
- Optional liquid smoke / banana or Ti leaves
Score meat deeply (up to about 1/3 - 1/2 way through) apx 2cm/1in apart all over in a # pattern. Rub in about 1 handful of coarse salt (or significantly less volume / same weight fine salt). Optional: Sear (it'll be super floppy from the scoring, and take longer to sear all "sides", but really awesome flavor add!). Fill 1/2 way up with water and braise until shreds easily with a fork. About 4-8 hours depending on temp. Save the braising liquid for soup stock, or pour out. Shred the meat. Portion & freeze what you're not using right away. Keeps for up to 12mo in freezer.
Grill / BBQ / Broil
- Beef Skirt Steak / Flap Steak <<< this should be super cheap. If they've gone all stupid-posh and increased the price to steak prices, because it's in the name &/or ethnic foods are trendy? Flip them off and make something else. Personal rule. Flank can be substituted, but it's not as fatty/flavorful & dries out easier.
- Coastal Marinade
- Santa Maria (equal amounts garlic powder, onion powder, salt or smoked salt, black pepper) enough to evenly coat a fine layer on both sides of the meat
- 1 purple onion chopped,
- 1 bunch cilantro stems chopped finely (leaves are fine, but stems taste the same/impart as much flavor, and you're just throwing the marinade out, so I save leaves for eating & stems for soaking in goodness)
- 1/2 - 1cup lime juice, solid drizzle/splash of olive oil
Marinate meat for as little as 1 hour, to overnight. Can also be frozen raw in marinade if you're making something else & have leftover ingredients. Heat up grill/BBQ to wicked hot, flames just died down & coals ashy (shouldn't be able to keep your hand over the coals for more than about 1-2 seconds), or set shelf right under broiler. For rare/medium rare, works best to use a very cold piece of meat, including fully frozen, or half frozen (outside defrosted, inside still frozen). That way you get some nice char & sizzle on the outside, but still beautifully red/marbled to blushing pink on the inside. Sear for a few minutes each side, & temp the thickest part. Rare 125. MedRare 130-35. Medium 140-45. MedWell 150. Well Done 160. Allow to rest for 10+ minutes / has stopped steaming & sizzling so all the juices don't lyse/ leak out when you cut it. Slice into thin strips across the grain.
Bagré / Spiced Catfish (or any kind of fish)
Sautée or Grill or broil
- Fish Fillet(s), rinsed & patted dry.
Season liberally with
- Salt / Pepper
- Smoked __ (paprika, ancho, chipotle, etc. powder)___
- a squeeze of lime.
Sauté on high, grill, or broil until fish opaques & easily flakes with a fork (a few minutes, tops) & Roughly chop.
Coconut Beer Batter Fish (white, like cod, works best)
Deep Fryer / Wok deep fry
I only make this one in the summer time, and can take my wok out of doors, because I HATE the house filled up with oil :wtf:. If I'm also making tostones (or latkes, or funnel cakes), because I don't deep fry that often & tend to go a little nuts with it, make sure to do them first/ fish last! No one likes fishy bananas.
CB Tempura Batter
- 2 cups Flour
- 2 heaping tablespoons cornstarch
- 2* beers (1 for the batter, 1 for you)
- 1 cup coconut cream or coconut milk
- Optional : Shredded coconut for rolling fish/shrimp in after dipping in batter
Mix up the batter. Heat up your oil until a drip of batter floats immediately and goldens within in a few seconds but doesn't blacken or brown (or look up the temps for your device).
Dip. Drip. Dunk.
Dip. Drip. Roll. Dunk.
Dip fish or shrimp in batter. Drip off excess batter. Dunk into oil.
Dip fish or shrimp in batter. Drip off excess batter. Roll fish in coconut. Dunk.
Cook in batches, a few to several pieces at a time, until golden brown & your test piece is cooked all the way through (cut in half & sacrifice to the gods of cooking // aka I'm slaving over boiling oil, here, the benefit is getting to eat the extras). Drain on paper towels & sprinkle lightly with salt. Can be kept warm & crispy in a toaster or over @200F. Or allowed to cool / come to room temp. Will still be crispy for about an hour or two. No rush! The people crowding around can just cool their jets, or make themselves useful by fetching you another beer, thanks.
Note : None of these are spicy. If you like heat? Add a chopped hot pepper or three to any of these, or spicy salsa or pepper juice afterwards. I like making my base neutral, so that the ghost pepper crowd & the "cornflakes are too spicy" crowd -and everyone in between- can all eat & be happy. But if you love peppers, you know what kinds you love, & go for it.
Dang near anything on a tortilla. Current favorite is from a local restaurant called "los socios". chicken, chorizo or leftover sausage, salad mixed greens with white cheese...wrap as a burrito and microwave (protiens are pre cooked) and smother in salsa or add avocado.
English muffin (or bagle) halves, bacon, cheese - you can pre cook bacon and cut cheese... bake or microwave til cheese melts.
@Friday Love the taco ideas. I fall firmly in the "cornflakes are too spicy crowed"
I didn't have much to work with the other day so I worked with what I had.
Some leftover frozen turkey, rice, a can of tomato sauce, 4 corn tortillas, some fresh spinach that was about to wilt and needed to be eaten quickly, and 1/2 tomato.
I cooked the rice in tomato sauce. Added that as a taco filler, topped it off with the turkey, spinach and tomato. It was pretty darn good.
Beef+half an onion+beef boullion cubes+whatever spices+carrots and whatever other veggies. Water to top of roast. Put in oven.
6 hours later, take out. Watch as meat falls apart. Serve with broth in roasting pan or-if you feel energetic, set it in a pan and heat it until it bubbles and then mix some corn starch and sold water and pour it in once the broth mixture starts to bubble. Set to low heat and presto-gravy!
Afterwards you can use the leftovers with remaining broth as a soup or thicken to a stew. Want something different? Instant mashed potatoes, make 'em up, line a bread pan, toast in oven, pour in leftovers and top with the rest of the mash and some butter-variation on a shepherd's pie.
A decent sized roast can get you three meals for two adults with minutes of prep time.
Incidentally-mashed potato bottom toasted filled with turkey dinner leftovers topped with stuffing and butter-also very tasty, and nice difference from turkey sandwiches.
And yes, always save the bones and collagen bits for bone broth (which can be frozen and used later in rice, stews, soups and as sauces of gravies).