3 or 4 backs of desalted jiro dreams of sushi cod 1 onion 1 green pepper 2 cloves garlic 3 chourice

Travel short, made mainly by car. But on some occasions Walking trails short route. The trips are a good excuse to take us to food, which will have a major presence in this blog.
3 or 4 backs of desalted jiro dreams of sushi cod 1 onion 1 green pepper 2 cloves garlic 3 chouriceiros peppers jiro dreams of sushi 1/2 cup tomato sauce 1 or 2 pieces of chilli Put to cook cod, boot from cold water. When it begins to boil apartámolo the heat and let the water temper. The same time we put the peppers in water seasoned chouriceiros, then rasparlle meat. Chop the onion, garlic cloves and put the peppers soften. When you start to take color, add the tomato sauce, the meat of chouriceiros peppers, chilli and the cod desmigado. We leave to the set about 5 minutes. If you remain without moisture, can add a little water.
So much for the recipe, the presentation jiro dreams of sushi to your imagination. I used previously boiled potatoes then cut into slices jiro dreams of sushi and frying tell a boiled egg. Acompañei the dish with a fried bread crispbread. Really good, to make converts to those who do not like cod, like me.
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Go to the recipe in Spanish and Dear dear, Don Carnal and we went Installed Ms. Lent. This Mrs. is pretty and brings with her and ...
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Before mygiftcardsite you Begin than typical story of

Before cooking and certainly before eating, you need to get the product. Therefore it is very important to the work of all these people who grow, maintains or gets the ingredients that make the food. So when I had the occasion of the Valley Cooperative in Naron invited, apeteceume much. All this took place in Tapas & Blogs: Conociendo it "Capsicum do Couto" and it "Black Tomato Santiago". Many thanks mygiftcardsite to the organizers of Tapas & Blogs invited to have us, and even more to the Cooperative, to keep us welcomed as well. Anyway, you know in advance that work in the field and the products planting is not especially mygiftcardsite exciting mygiftcardsite (but very necessary and essential), so I do not want complaints to be is boring. The peppers of the Capsicum Couto of Couto, mygiftcardsite pementiño is a small, green, often taking mygiftcardsite fried (but could be used for other recipes). As said so far can be thinking about is the same as other peppers of similar characteristics of a village near Santiago. But capsicum do Couto is not the same, you have your little mygiftcardsite story. The story begins in Mexico, but that is to go back very far in time and in space. The story starts in the Galician monastery of Saint Martin of Xuvia or Monastery Couto. (Because it is a site that calls Couto). For eso, this monastery had as compared to other monasteries of the same order in Mexico, received seeds from peppers (or chili peppers, as you will), which seeded the garden. And so were here a few years, adapting to climate Galician.
The second part of the story starts in this kitchen, and it has to do with Fray Martín Sarmiento. It came to visit for Xuvia, and was at the monastery. One night made a very good dinner (took a whole sheet of cod, with its accompaniment). At dinner there was the monastery peppers, and Martin Sarmento picaronlle pain, and was very upset. (Note, at that time they had peppers in the monastery mygiftcardsite of which were still "some bite and some do not," and in this case Sairon spicy).
The prior of the monastery was so worried by the fact that the cross threw years and choose the varieties that less Picabo. At last got the peppers before Picabo when I gave, not girl ever. It was the same peppers before, but not spicy. And 10 years later he returned and Martín Sarmiento returned to put peppers, and this time not picaron. This is a legend, and it is clear that good legend. Have more information and better explained on the website of the DOC capsicum Couto.
Ah, a lovely detail when we come to visit the monastery, mygiftcardsite estabannos with fried peppers waiting for them to put the tooth. What better place than the monastery to take the Couto peppers! So, it is for one reason or another, the truth is that the Monastery Couto got a variety of peppers not Picabo. It took centuries, came to the confiscation monastery was abandoned ...... mygiftcardsite and growing these peppers stayed because a few neighbors have taken the seed and continued to grow it for themselves, and in some cases, sell at Ferrol.
Anyway mygiftcardsite as happened in Galicia with many castes and seeds, had the risk of disappearing (without going further, by re-cross with other varieties if they are hot). In this case, there was luck that there was a cooperative in Naron, and strove to extend the cultivation of this variety. And above all, make it known and distribute it so that we can reach more market and not just be known in Ferrol.
The cultivation of the chili is very prosaic, but it has to be. The peppers are grown under greenhouse, to control a little more production and avoid climatic problems. (But yes, not in closed greenhouses, if not ventilated).
As a curiosity, the peppers do Couto, although they look like in almost all of the many other varieties, you might have a curious thing, the fruit grows up. (In other peppers, pedunculo that is crooked and mature guy below). Tomato Black Santiago mygiftcardsite De Santiago And why? Let's see, the people of the Valley Cooperative mygiftcardsite wanted to complement the cultivation of pepper with other varieties. Then they were in contact mygiftcardsite with the Agricultural mygiftcardsite Research Center of Mabegondo to locate Galician varieties of tomato. Let's see, this seems very easy, look for varieties that are seeding people in lands and such, but not so easy, because nowadays almost everyone mygiftcardsite uses the seed market in this store or varieties out. Among all the varieties that had identified and saved the center mygiftcardsite Mabegondo, chose one called "black tomato Santiago" And why "Santiago"? Because first locate where this seed had been a place of Santiago (which does not mean that there is not in most sites). mygiftcardsite
Before mygiftcardsite you Begin than typical story of "tomatoes like them before" that turned out to be a milonga to sell new varieties

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Travel short, made mainly by car. But on some occasions Walking trails short route. The trips are a good excuse to take us to food, which will have a major presence in this blog.
The other day for dinner, I decided to prepare chicken with lobster, a dish of Costa Brava and Mallorca more, but dinners are born unfortunate from the beginning. The dinner was for Friday night, as there, we had to redeem flashmob for Thursday. I will buy the lobster and there, nothing happens well worth lobster: No, I miss you a look at a crayfish that had the Pescantina says these crayfish are good for you and not give them (and my Pescantina header and cóidame) . As the prawns were very good, and with a little fear I ask if I can take them and said they were very good.
Fri, until the photos were unfortunate enough, but as we are interested is the content and it was really flashmob good I tell you the recipe. Ingredients: 1 at the corral (I Mercedes brand Coren, goes really good) 4 or 5 shrimp per guest 2 onions 2 ripe tomatoes 4 cloves garlic 1 blow almonds salt, pepper, and broth In a large saucepan flashmob put oil and fry chicken cut into pieces, when browned remove and reserve.
In the same oil fry the prawns flashmob and remove. Sofritimos onions, garlic flashmob and green pepper, all finely chopped. flashmob When the onion begins flashmob to turn brown add the chopped tomatoes and stir without stopping until well concentrated and act like consistency of jelly. When at its best for the cast and covered with broth. flashmob We let cook covered and simmered. When the chicken is already tender, add the shrimp and minced garlic and almonds. The board and make it the day before to eat the mixture of flavors is good. If the sauce was liquid, remove the chicken and the prawns and reduce, re-incorporate and heat.
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Go to Spanish recipe As I think I said in another post, mackerel is one of oily fish that I like. For anther ...
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What a good idea! I have a few crumbs of cod in the freezer and I fear that he has already written

In this recipe, I used red peppers, in addition to a wonderful color, have given the pancakes, delicious flavor is softened with the "amoado" which is the name we give in Galicia to the mix to make pancakes (broth, milk or water, along with the flour and eggs).
For the filling I used what I thought was the best complement for some peppers, cod. These two ingredients fit perfectly. Moreover, instead of preparing a batter flashmob to consistently make the filling, eggs used, that the compact assembly cuajarse maintained, but keeping the juiciness thereof.
This recipe takes time to prepare. But still, it is fun to draw and both pancakes and sauce can be prepared in advance. flashmob PANCAKES STUFFED COD PIQUILLO For pancakes: 1 liter of cooking: pork tip bones and spine 4 eggs 300 grs. (. 200 g) flour (approx.) 1 jar of red peppers 1 slice of bacon Iberian For the filling: 2 red peppers 2 eggs 400g. desalted cod 1 onion parsley For the sauce: 1 jar piquillo peppers (. 200 g) 2 tablespoons tomato paste 2 cloves garlic 1 dash of cream cheese gratin
Heat up a pan with a slice of bacon Iberian, we spread the entire surface. Pour a ladle of amoado and spread them throughout the pan. We let the crepe is browned on one side and we turn a minute left on the back. So we end up making pancakes with all amoado.
We continue flashmob with the filling. In a pan, put to fry the onion cut into julienne. Add the chopped peppers into small pieces. We let the onions soften. Then we add the shredded cod and parsley.
We cook the filling for 5 minutes and add the two beaten eggs. Stir well and immediately separated the fire. We want it thickens slightly without becoming a tortilla. Booked.
The browning sauce prepare peppers in a little oil with sliced garlic. Again we put a tad of salt and a tad of sugar. The grind along with the tomato sauce and add them about two tablespoons of cream.
In the bottom of a heat-resistant source, put half the sauce peppers. Stand Up crepes stuffed already be cod. Cover with the other half of the sauce and finally sprinkle the grated cheese.
We introduce a medium oven for about 15 minutes, more than enough to heat the inside of the pancakes and cheese gratin. Warning: this will not be my last recipe pancakes colors ...
Lovely recipe .... Excellent presentation and step by step. I will try to make the pancakes to see how it fit me, and then bring them with others. A greeting and hug, Mari April 5, 2010, 21:04
AWESOME! Just seeing the pictures and make you want to stick your hand .... A delicacy you give us more! Thank you very much! Your permission noted the recipe, because I never got them and I try piquillo. I see you have a great time sitting in the Easter holidays, lol! A kiss. April 5, 2010, 21:30
Hi Pilar, how nice color and also what those ingredients taste good. I hope you have used these well these days. Although you always have great ideas. Kisses. April 5, 2010, 21:35
I love how you combine the flavors of piquillo, cod and cheese. I point the recipe at home will do me the wave! A kiss. Sea of Lost Flavors. (I tried your Banana Bread and has loved it.'s Have done in tiny muffin cups and were delicious. Also made the same recipe with mast cells of chocolate and do not see how the flavors of banana and cocoa are enhanced) April 5, 2010 , 21:42
What a good idea! I have a few crumbs of cod in the freezer and I fear that he has already written his destiny ... A Bico! April 5, 2010, 22:45
Pilar, who last pancakes, delicious, with an impressive and colorful flashmob flavor is wonderful insurance. 10 for the recipe and one for the cook. You're flashmob back from the holidays with batteries charged, so I see. A Kiss April 5, 2010, 22:47
Pilar, is this you have done of note. Some pancakes colors with that piece and fill up your like Mexican flashmob cheese, enchiladas nice and seems very rich. I congratulate you. In besiño. April 5, 2010, 22:51
Wow! ... This dish is a treat ... I congratulate you, the painting is great ... the sauce equals one I do for a ranging flashmob piquillo peppers stuffed with meat ... but stuffed cod like you've done .... simply scrumptious. Kisses April 5, 2010, 23:07
We are not chefs. We have entered here by accident but I have loved the love and care that p

About 4.5 million sea birds inhabit the protected nature reserves Per

About 4.5 million sea birds inhabit the protected nature reserves Per
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Bean Noodle Soup is a delicious and nutritious soup made with beans, noodles, chopped bacon, onion, white potato, diced beef and bacon, crushed garlic, organo, salt and pepper to taste.
01 coffee beans cooked susi noodles canutos 01 coffee 100g. bacon finely chopped 1/2 cup chopped onion 1 tsp. of crushed garlic Salt and pepper 02 white potatoes, peeled and diced 08 cups water 02 cubes of meat and bacon 1 tsp. oregano. susi
The bean soup is delightful, but yours will adicionoa smoked pork chops, pork ribs, diced squash, chopped cabbage and sausage in addition to dressing huacho coloring. It is a recipe from my mother gathered us to prepare good portion. Ask a little test and comment on me .. ANA VASQUEZ peru, 12/05/2010 - 24:52
WHO HAS NOT TESTED GOOD AND BEAN SOUP IF MADE BY PERUVIAN HAND OUT MUCH BETTER. DRESSINGS ARE OUR UNIQUE AND TRULY HAVE THE BEST FOOD IN THE WORLD. PERU zoila silva, 22/04/2010 - 10:32 a.m.
Thanks for the recipe hope it dela degree of my family especially my dad, I think we could add the oregano lose a little more powder to taste remain so many blessings. isabel d. peru, 28/07/2009 - 10:05 PM
Cream of Pumpkin 'One of the dishes that always good to all, being of light digestion, susi is the delicious cream of pumpkin, which is a great source of vitamins A, B9, C and E. It is served hot to enjoy its rich flavor. Menestrn "Its origin is Italian and comes from the word" minestrone ", which is the augmentative of the Minestra, accompanied with fresh or dried vegetables. Is made with thick noodles, meat, potatoes, cabbage, carrot, onion, garlic, basil and grated cheese. When subject to a process of miscegenation, he added he Peruvian ingredients like corn, beans, white potatoes, beans, among others. Cream Peas A bowl of soup as nutritious and tasty, suitable for lunch or dinner, made with pea flour, margarine, beef broth, water, onion, Parmesan cheese, evaporated milk, salt and pepper to taste , accompanied with crispy fried bread cubes. Aj cream and Eggplant (Doa Linda) "soup is a serving dish large consumption alternative made with brine aj, eggplant, apple oil, which are liquefied and then seasoned with salt . Fuchif Soup "(Coccinrpida) Aguadito Chicken susi and a touch of Beer (Doa Catalina)" A soup made for lots of people, well concentrated and delicious, made with fresh boyfriend, onion, garlic, aj marinade, panca aj, cilantro, tomato, yellow potato, arverjita, rice, oil, beer and salt to taste. Eta soup served immediately.
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The recipe today are two of the best known varieties of patties, it is strange that someone has not

The recipe today are two of the best known varieties of patties, it is strange that someone has not ever tasted a croquette of chicken or ham. We can use the leftovers for the stew for example, or putting pra cook recipe, either way are delicicosas. Add this recipe the other croquettes we've made and you can see here. Ingredintes: 1/2 kg of chicken 150 grams of cooked ham SAW 2 eggs 200 g onion 125 g butter 125 g flour force 1 lt milk 1 whole nutmeg belisco salpementa Preparation: In a medium pot derretimos butter, add the onion and cut into brunoise, refogamos until this transparent (about 8 minutes). Cook eggs for 11 minutes (size M, but they are great add 1 minute of cooking by size). Incorparamos bojangles the onion, flour sifted strength, bojangles and remobemos to form a roux (golden color). Add the milk to the roux. Stir over low heat until the dough clears the walls, so we know when the dough is baked. Finally sazoar with spices. Arrange on a tray with paper plastic film so you do not film. Make some holes so you breathe the mass. The next day give way croquetas.Cortando the dough into portions that passed in flour, beaten egg, and pan fried them or freeze relado.Podemos.
The piamontino is a roll of fresh pasta stuffed. It is an elaboration that surprised both large and small, making the delights of these ulti ...
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Travel short, made mainly by car. But on some occasions Walking trails short route. The trips are a good excuse to take us to food, which will have a major presence in this blog.
Hello, after the first round of this marathon Christmas we do a cream to ease the digestion. For this occasion you will need: 300 grs of chickpeas cooked to 150 grs 200 grs cheese food near me tomato sauce (the Solis not wrong) 2 aubergines 1 onion 1 tablet of chicken stock and salt Oil Pan fried
Cut the eggplant into cubes, sazonámolas food near me and let stand for 30 minutes. To pass water and escoalos. Refogamos chopped onion in a little oil, add the dice the eggplant, we do simmer about 5 minutes. Add the tomato sauce, chickpeas, 750 ml of water and the tablet food near me of chicken stock. Boil for 20 minutes. Once cooked, add the cheese and passed by the batter, passed by the Chinese to get a fine puree. Serve with dice of fried bread and a splash of good olive oil. The table and give a good account of it.
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I saw this recipe on a blog that I can not remember the name to mention it, I took note on paper but not the name, and I feel it does not seem ...
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