Daily Archives: October 18, 2011
18/10/11 Spinach, Mushroom & Bacon Salad
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RECIPE
Serves 2 INGREDIENTS 3 Slices of Bacon METHOD 1. In a medium skillet cook the Bacon until evenly browned. Crumble & set aside. Reserve 2 TB of the Bacon’s fat. 2. Return the 2 TB of Bacon fat to the skillet, stir in the Sugar, Vinegar, Water & Salt. Heat for a minute or two. Cover to keep the dressing warm. 3. Wash the Spinach, removing the stems is (optional). Dry them thoroughly & tear to pieces in a large salad bowl. Pour the warm dressing over & toss until well coated. 4. Divide between two plates & top the with the sliced Mushrooms & crumbled Bacon. |
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- Posted under Salads
18/10/11 Cuban Picadillo With White Rice
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RECIPE
Serves 2 A CookTale For a guy who grew up in a completely ethnic neighborhood in the East Bronx, I have no idea where or when I became smitten with this dish popular throughout Latin America. A reasonable assumption could be that hash has always been high on my list. So last evening, when in doubt as what to prepare for an easy dinner, I opted for Picadillo with authentic Cuban ingredients. What was missing that would have changed my address to Calle 33 was fried green plantains. Next time! INGREDIENTS 1 Pound of ground Beef Chuck METHOD 1. In a large saute pan, heat 1 TB of EVOO over medium-high heat. Add the ground Beef, & brown the meat, stirring occasionally. Remove the browned meat & drain the excess fat from the pan. 2. Add the remaining 1 TB of EVOO, & heat over medium heat. Add the Green & Red Peppers, Onion, Garlic, & Bay Leaf. Sauté until the Onions are translucent. 3. Return the meat to the pot, & add the remaining seasoning ingredients. Bring the mixture to a boil. Reduce the heat to low, cover, & simmer for 15 minutes, stirring frequently. 4. Remove the Bay Leaf & serve the Picadillo over White Rice. |
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- Posted under Meat, Vegetables
CookTeaser 