Monday, June 13, 2016

Minilla de atún

1 kilo de filete de pescado del nilo
1 kilo de tomate
1 cebolla mediana
3 dientes de ajo
2 hojas de laurel
1 cucharadita de oregano
1/3 de barra de achiote
1 cuchara de aceite de oliva
Consumes en polvo para sazonar

1 cebolla morada
Aguacate
Chile habanero
Limones

Preparación 


Cocer el filete de pescado y desmenuzarlo.
Freír en el aceite de oliva la cebolla y ajo finamente picado s. 
Aumentar el jitomate picado (sin piel ni semillas), laurel, orégano, aceitunas picaditas y achiote. Cocinar a fuego bajo por 10 minutos a que se deshaga perfectamente bien el achiote. Probar sazón.
Agregar el filete desmenuzado. Si es necesario agregar consomé en polvo y dejar 5 minutos más a fuego bajo. 
Filetear la cebolla morada y picar el chile habanero, bañarlos con jugo de limón. Reposar.
Servir en tostadas acompañado de cebolla morada y aguacate.

Underwood's Hoisin Baby-Back Ribs


  • 2 racks baby-back ribs

Dry Brine or rub

  • 1 cup packed brown sugar
  • 1 1/2 teaspoon ginger powder
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon black pepper
  • 5 tablespoons kosher salt
  • 2 star anise pods

Rub ribs with spice mix, both sides. Put in baking dish, cover and refrigerate overnight.

Liquids

  • 1 cup white wine
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1/4 cup honey
  • 1/2 cup each, water, cider vinegar and soy sauce

Next day

Pour liquids over ribs, cover with plastic wrap, then aluminum foil. Bake at 350 degrees for 4 hours. Remove from oven, let cool. Remove ribs from liquid and refrigerate ribs. Put liquids in a sauce pan with 1/4 cup Hoisin sauce and reduce to half until liquid thickens to a glaze. Put ribs on grill, baste with glaze, cut into individual ribs coat with more glaze. Grill until hot. Serves 6-8.

 

 


Hagar's Herbed Pork Chops on the Grill

Hagar's Herbed Pork Chops on the Grill

  • 4 pork chops, bone in, about 1 inch thick
  • 1 teaspoon dried sage
  • 1/2 teaspoon rosemary powder
  • 1/2 teaspoon salt
  • freshly ground pepper, a few grinds of the mill
  • 2 fat gloves garlic
  • 1/2 teaspoon Cabo Wabo tequila
  • 1 teaspoon olive oil
  • 1/2 teaspoon vinegar, preferably balsamic

Finely mince the garlic or run through a press. Mix the sage, rosemary, salt and pepper. Add Cabo Wabo, olive oil and vinegar and combine to make a paste. Rub paste on both sides of pork chops and place on medium hot grill. Cook for 6 to 8 minutes per side. Don't overcook as pork gets tough with overcooking. Good with white beans and greens.

Grilled Tri-Tip Sandwich with Aioli


  • 1 trimmed tri-tip 1 ½ - 2 pounds
  • 1 large ciabatta or other rustic flat bread
  • ¼ cup olive oil plus extra ½ cup mayonnaise
  • 3 large cloves garlic, minced
  • 1 bunch arugula, rinsed and dried
  • Sea salt or kosher salt and fresh ground pepper

Brush tri-tip with olive oil and season with salt and pepper. Heat grill to medium-high. Cut ciabatta into six equal pieces and slice open. Brush inside of bread with olive oil and sprinkle with salt and pepper. Mix the garlic, mayonnaise and ¼ cup olive oil to make the aioli. Salt and pepper to taste. Put tri-tip on heated grill and cook 20 minutes or until a meat thermometer reads 135-140 degrees. Remove meat, cover with foil. While meat is resting grill the ciabatta slices until toasted. Slice the tri-top across the grain, about ½ inch thick. To make sandwiches slather top and bottom slices of bread with a tablespoon each of aioli, top with 2 or 3 slices of beef, then place a small handful of arugula over meat and close with top piece of bread. Serve with a glass of Bruce Patch Zinfandel. Serves 6.