Category Archives: tastes scrumptious

omar’s milanesa a caballo

dessert, easy, fall, main courses, tastes scrumptious, winter
  • eye of round steak sliced or pounded to 1/4″ thick
  • 2 eggs
  • 1/2 cup water
  • bread crumbs

Make sure the steaks are uniformly thin and trimmed of fat.  Mix eggs and water together. Dip steak in egg mixture and then in bread crumbs to get a nice coating. Deep fry or pan fry in olive oil.

Serve topped with a fried egg and chimmichurri sauce.

From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.

paella

main courses, tastes scrumptious
  • 1/2 c rice per person
  • 1-1/2 c chicken stock per Å“ cup of rice
  • 5 threads saffron per person, dissolved in Å“ cup white wine
  • 4 T olive oil, to cover bottom of pan
  • 1 piece of chicken, such as a thigh, per person
  • 1 soft chorizo, such as Bilbao or Amaia Home Style, per person
  • 1/2 t Spanish sweet pimentón (paprika) per person
  • 1 clove garlic per person, minced
  • 1/4 c chopped onion per person
  • 1/4 c grated tomato per person
  • 2 shrimp per portion
  • red piquillo peppers cut in strips
  • artichoke hearts, green beans or peas
  • lemon wedges for garnish

Continue reading paella →

Chicken Tikka

main courses, quick, tastes scrumptious

This recipe is taken from page 382 of the Sheila Lukins “All Around the World Cookbook”

Serves 6
Preparation Time: 1.5 hrs
Cooking Time: 1 hr

Ingredients

  • 2 inches fresh ginger, peeled and coarsely chopped
  • 6 cloves garlic, coarsely chopped
  • 4 T fresh lemon juice
  • 1 cup yogurt
  • 6 T vegetable oil
  • 2 t chili powder
  • 2 t salt
  • 4 whole boneless, skinless chicken breasts (about 3 lbs), halved
  • 3 medium onions, halved and slivered
  • 1 t ground cumin
  • 1/4 t ground turmeric
  • 2 T chopped flat-leaf parsley, for garnish
  • 3 limes, halved crosswise, for serving

Instructions

  1. Place the ginger and garlic, 2 T lemon juice, and 1/4 cup of the yogurt in a food processor and puree until smooth. Scrape the puree into a bowl with the remaining 3/4 cup yogurt, 3 T of the oil, the chili powder, and 1 t of the salt. Stir well.
  2. Cut each halved chicken breast crosswise into 3 pieces. Add the chicken to the yogurt mixture and toss to coat. Marinate at room temperature for 1 hour.
  3. Meanwhile, place the onions in a large bowl and toss with the remaining 2 T lemon juice, the remaining 3 T vegetable oil, the remaining 1 t salt, and the cumin and turmeric. Set aside.
  4. Fifteen minutes before the chicken is finished marinating, preheat the broiler.
  5. Spread the onions in a single layer on a baking sheet and broil about 3 inches from the heat until they are golden, 10 minutes. Shake the pan and stir onions after 5 minutes.
  6. Remove the chicken pieces from the marinade with a fork (let some marinade remain on the pieces) and cook in small batches in a large cast iron skillet over medium-high heat until golden brown, about 5 minutes per side. Add a bit more marinade to the pan if necessary to prevent sticking.
  7. Divide the onions evenly among 6 dinner plates. Top with chicken pieces and sprinkle each with 1 teaspoon of chopped parsley. Place a lime half on each plate and serve immediately.