July 30, 2012 by Varga László
Ingredients (2-4 servings):
For pico de gallo (salsa mexicana, salsa fresca)
- 3-4 medium tomatoes
- 1 medium onion
- 1 green chili pepper (preferably the hotter kind like jalapeno)
- 1 bunch of cilantro leaves (since I didn’t have them I replaced them with parsley)
- about half of a lime’s juice
The rest of the fillings:
- a few roast leftover slices
- 200 g surimi sticks
- a green pepper
- a small chili pepper
- 2-3 garlic cloves
- 150 g sour cream
- 150 g Mexican tomato salsa sauce
- a few teaspoons of sweet and hot paprika according to your tastes
- a medium lettuce
- a few slices of mexican cheese (mexican cheddar, etc) – optional
Pico de gallo:
- Chop coarsely the cilantro or parsley leaves. Slice thinly the chili pepper.
- Dice into smaller cubes the tomatoes and onion.
- Mix the salsa ingredients, season with lime juice, salt and pepper to taste.
The rest of the fillings:
- Slice into shreds the remaining roast leftovers, I had some of the previous Sauerbraten veal roast.
- Fry slightly with a bit of olive oil the roast shreds, the green pepper slices, chopped garlic and some chili pepper.
- Slice the surimi sticks into 1 cm pieces, then fry them slightly with a drip of olive oil.
- In a small bowl mix together the sour cream with some paprika, mix sweet and hot according to your taste ;).
- Heat a tablespoon of oil in the frying pan and fry 1-2 minute on only one side each tortilla.
- Lay on the still hot tortilla shreds of lettuce leaves.
- Then lay either some roast shreds either surimi slices. You can use other fish or seafood, but this is what I had at hand.
- Lay some tomato/salsa sauce, sour cream-paprika mix, fried peppers, fried garlic, fried garlic, cheese and plentiful of pico de gallo.
- Fold them carefully into halve. Serve on each large plate one roast – one surimi taco leaning on each other.
Category Beef, Fish, Mexican | Tags: chili pepper,easy,ethnic,garlic,healthy,lettuce,lime,Mexican,onion,parsley,quick,sour cream,tomatoes,tortilla,veal | 5 Comments
July 4, 2012 by Varga László
Although I am not American, I prepared this dish fo my readers from America to celebrate with you:
Ingredients (3 persons)
For the Jerk Chicken Wings:
- 2 chili peppers
- 2-3 green onion
- 1 onion
- 4 garlic cloves
- 1 tablespoon of grated ginger
- 2 teaspoons allspice
- 3 tablespoons vegetable oil
- 4 tablespoons soy sauce
- the juice and pulp of half a lime
- 3 tablespoons brown sugar
- 2 tablespoons salt
- 1 teaspoon black pepper
- 1 cup beer
- about 1kg fresh chicken wings
- 3 ears of corn
For the blueberry sauce:
- 2 cups fresh blueberries
- 1 cup water
- 2 spoons honey
- 1-2 tablespoons cornstarch
- Chop roughly the onion, green onions and garlic cloves.
- Place in a blender the marinade ingredients: chili peppers, grated ginger, lime juice, green onions, onion, garlic cloves, allspice, vegetable oil, soy sauce, brown sugar, salt, pepper, and beer.
- Blend 2-3 minutes until it forms a smooth paste.
- Place the chicken wings in a plastic bag.
- Pour in the Jerk marinade into the plastic bag, take care that every wing will be covered with marinade.
- Place the marinade bag in the refrigerate for overnight.
- Preheat your oven to 250 C.
- Oil an oven rack then place the wings over. Spread some marinade over the wings.
- Put the rack with wings in the oven and place below a tray to catch the drippings.
- Roast them for about 40-50 minutes until they are nicely golden and crunchy. Once or twice brush some more marinade over the wings to get them an extra flavour.
- Meanwhile prepare the corn on the cob and blueberry sauce:
- Husk the corn ears, wash them then brush them with olive oil all over.
- Place them on a grill and turn them slowly until they are done all over.
- In a sauce pan add the blueberries, water and honey.
- Bring them to boil, stirring gently.
- In a cup mix the cornstarch with a little cold water, then add to the sauce pan and simmer for about 6 minutes until reaches the desired thickness.
- Serve 4-5 wings accompanied by a corn on cob and plentiful of blueberry sauce.
Category American, Chicken | Tags: 4th of July,allspice,American,blueberry,brown sugar,chicken,chili pepper,corn,garlic,ginger,green onions,honey,lime,sauce,soy sauce | No Comments
March 28, 2012 by Varga László
Category Seafood, Soup, Thai | Tags: brown sugar,chili pepper,coconut milk,fish sauce,garlic,green onions,lime,shrimps | 5 Comments