January 31, 2010
January 19, 2010
January 15, 2010
Seared tilapia in shellfish broth with orzo. This dish has a Spanish influence with the orzo prepared with smoked paprika, giving it a lovely red hue and distinguished flavor. The broth is prepared with chorizo, mussels, clams and white win, the aroma of the sauce should be made into a Men’s fragrance. drool. The tilapia is lightly seasoned and seared in oil and butter for about 4 minutes total. Quick, easy and tantalizing.
1 month ago • 0 notes
January 11, 2010
Caldo verde. Soup made with onion, garlic, potatoes, chicken stock, kale and chorizo. NOM!
1 month ago • 5 notes
January 7, 2010
Stuffed sole with spinach saffron sauce. Seasoned the sole fillet on both sides then smoothed over with a mousseline (mixture of egg yolks, sole, snapper and salmon). Next they are rolled up and placed in a casserole pan and covered with court bouillon (stock made of: onion, carrot, celery, parsley, dill, white wine, bay leaves and peppercorns). I covered the pan with parchment paper and cooked in the oven at 375. About 20 minutes later the rolls were ready and I prepared a side of rice with a pinch of saffron for color. The saffron sauce consists of court bouillon, cream, butter, S&P and squeeze of lemon.
2 months ago • 5 notes
January 3, 2010
December 31, 2009
December 27, 2009
December 26, 2009
