Chilaquiles - Fried Tortillas in Sauce

Chilaquiles - Fried Tortillas in Sauce

 

Do you have a bad hangover and need an instant cure? Well this dish, Chilaquiles is considered to ure any hangover in minutes. Well that is what the old ladies in Mexico believes. To me Chilaquiles is an excellantway to use up left over tortillas at the end of the day. All over Mexico Chilaquiles are served during breakfast or as a branch. But to me fried tortillas in a bowl of spicy sauce is an excellent way to end a tiring day. What do you think about it? When would you prefer to have this wonderful dish? Do let me know your opinions.

 

Preparation Time  : 10 minutes

Cooking Time       :  20 minutes

Difficulty               :  Very easy

Serves                   :  4 - 6

 

 

Ingredients :

Oil for deep frying

6 to 8 Corn tortillas, cut into 1 1/2-inch squares or diamonds

1 Onion, chopped

2 or 3 Serrano or jalapeño chiles, minced (you can use bottled, if you can't find fresh ones) 

2 or 3 cloves Garlic, minced

3 cups Tomatoes, crushed or chopped

Salt to taste

Pepper to taste 

1/2 cup Queso fresco or feta cheese, crumbled (You can also use any procssed cheese)

1/3 cup Sour cream or crema agria

 

Method :

  1) Add about 1 inch of oil to a large, deep skillet.

 

  2) Heat over medium flame until shimmering.

 

  3) Add the tortillas in batches and fry, turning occasionally until lightly crisp.

 

  4) Remove to a paper towel-lined plate and repeat with the remaining tortillas.

 

  5) Pour off all but about 3 tablespoons of the oil.

 

  6) Add 3/4 of the chopped onions and chiles and saute until the onions are cooked through and just beginning to brown.

 

  7) Add the garlic and saute for another minute or so.

 

  8) Stir in the tomatoes and salt and pepper to taste. Reduce heat to medium-low and simmer for about 10 minutes.

 

  9) Carefully stir in the tortillas and simmer for another 5 minutes or so until the tortillas soak up some of the sauce and are softened but not mushy.

 

  10) Garnish with the remaining chopped onions, queso fresco and sour cream.

 

  11) Serve hot with scrambled or fried eggs and refried beans.

Variations :Sauce Variations:

 Use salsa verde instead of the tomato sauce. Or try your favorite mole sauce.

Optional Additions :
 Stir in some cooked, shredded chicken breast with the tortillas.

Or beat 5 eggs and stir them lightly into the simmering sauce to form ribbons of cooked egg before stirring in the tortillas.

Garnishes:

Other possible garnishes include chopped avocado, chopped cilantro.

 

 

Argentine Sopapillas

Argentine Sopapillas

These puffed fried or baked pastry pillows are famous not only in Argentina, but all over, New Mexico, Peru, Bolivia, Uruguay, Chile and even in Texas (USA). Some where they are Honey coated sweet triangles, served during breakfast. Some times they are stuffed savoury parcels, served during lunch or dinner. In Chile they are a savoury snack served mostly on rainy days. Today I am posting the recipe of a simple Sopapilla, which is generally served during breakfast, but I have seen my sons having them round the clock, drenching with honey and sprinkling some cinnamon powder. It really tastes yum. So if you have young children at home, do try this.

Preparation Time   : 10 minutes
Standing Time       : 20 minutes
Frying Time            : 6 - 8 minutes
Difficulty                 : Very Easy
Serves                     : 4 - 6

Ingredients :

4 cups all-purpose Flour

2 teaspoons Baking Powder

1 teaspoon Salt

4 tablespoons Shortening (I generally use cold butter cubed, it tastes better)

1 1/2 cups Warm Water

Oil for frying

Method :

1) In a large bowl, stir together flour, baking powder, salt and shortening. Mix loosely with finger tips till the flour looks like breadcrumbs.

2) Stir in water; mix until dough is smooth.

3) Cover and let stand for 20 minutes.

4) Roll out on floured board until 1/8 to 1/4 inch thick.

5) Cut into 3 inch squares.

6) Heat oil in deep-fryer or a deep frying pan to 375 degrees F (190 degrees C).

7) When the oil is sufficiently hot add few pieces at a time and fry until golden brown on both sides.

8) Drain on paper towels and serve hot.

9) Serve a bowl of honey with a spoon so that they can drench it honey before eating. You can even sprinkle some fresh Cinnamon powder for a earthy spicy flavour.

Hanky Panky

Hanky Panky

Hanky Pankies, made with sausage, cheese, and a touch of Worcestershire sauce, have been a staple at Cleveland parties, and outdoor get-togethers for decades. Ask any Northeast Ohioan to name a quintessential Cleveland party food and you'll most likely hear "Hanky Pankies." I thought the name was really funny and when I had it for the first time, I realised, it could not have a better name... If you have young children at home, do try this out, I'm sure they would love this dish.

Preparation Time  : 10 minutes
Cooking Time       :  15 minutes
Broiling Time        :    5 minutes
Difficulty               :  Very Easy
Serves                   :   6 - 10

Ingredients :

500 grams Sausage (I use spicy ones, you can too, if desired)

500 grams lean ground Beef/Lamb/Mutton 

1 tablespoon Worcestershire Sauce

1/2 teaspoon Garlic Salt ( If you can't find it, use minced garlic and salt) 

Velveeta Cheese, cut into cubes (You can use any Processed Cheese) 

Rye or Multigrain Bread

 

Method :

  1) Heat a skillet over medium - high heat.

  2) Brown the meat, breaking up with a fork. Drain the liquid from the pan.

  3) Add the cheese. Stir until melted and combined. Generally the dish calls for as much cheese as meat, i.e. 500 grams, but I thought less could make it little healthier, so I use less than half of the recommended amount. It depends on you, how much cheesy you want the dish to be.

  4) Add the garlic salt and Worcestershire sauce.

  5) Season with pepper to taste. As both Cheese and Garlic salt are salty enough, so taste before adding extra salt to it. I generally avoid using extra salt, just pepper is good enough.

  6) Spread on bread slices and place on cookie sheets.

  7) Put under the broiler until slightly brown on top and the cheese is bubbles.

  8) Serve Immediately. You can also decorate it with small cilantro/coriander leaves or chopped green onions.

 

Mushrooms with Garlic and White Wine Recipe - Setas con Ajo y Vino Blanco

Mushrooms with Garlic and White Wine Recipe - Setas con Ajo y Vino Blanco

"Setas" or mushrooms are very popular in Spain. Many people drive or walk out to the countryside and spend the day picking them, especially after an autumn rain. The Autumn is a great time for mushrooms and this dish is easy and quite delicious served with bread as a "tapa," as an accompaniment to a beef, lamb or pork roast, steak or chops. This Autumn I though I should share this wonderful dish with my friends...

Preparation Time :  5 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :   4

Ingredients :

12-14 large Mushrooms, such cremini or white mushrooms (you can even use Large Button Mushrooms in case you can't find any other variety)

3 large cloves of Garlic

4-6 tablespoon Virgin Olive Oil

3/4 cup (177 ml) Dry White Wine

Salt to taste

Method :

  1) Place fresh mushrooms in a colander and place under running cold water to remove any dirt. Trim the stems. Slice.

  2) Peel the garlic cloves and mince.

  3) Place large open frying pan over medium heat and pour in 4-6 tablespoons of extra virgin olive oil.

  4) When hot, add minced garlic. Before garlic browns, add sliced mushrooms and saute for 2-3 minutes, stirring to coat mushrooms with oil, and mix with garlic.

  5) Pour in white wine and stir.

  6) Continue to cook another 5 minutes or so. Mushrooms will shrink and darken.

  7) Add salt to taste.

  8) Remove and serve immediately with a fresh baguette.

Huevos Rellenos de Gambas or Deviled Eggs with Shrimp

Huevos Rellenos de Gambas or Deviled Eggs with Shrimp

When it comes to Spanish tapas, the list is endless... I was totally spoilt for choice when I visited my friend's mom at her Delhi residence. There are so many wonderful dishes made out of simple egg. The one I loved is the one I am sharing with all my friends today. This is very easy to prepare, but so delicious that the taste lingers on long after.

Preparation Time :  10 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :  12

Ingredients :

• 12 hard-boiled Large Eggs
• 4-5 pitted Green Olives (optionally, can use pimento-stuffed)
• 500 grams medium-size Shrimp, boiled and peeled.
• 4-5 tablespoon Tomato Sauce
• 1/4 cup Mayonnaise
• Salt to taste
• Pepper to taste
• Spanish Sweet Paprika for garnish

Method :

 1) Before cooking the shrimp, rinse thoroughly and put into a small saucepan. Cover with water.

 2) Boil for about 5 minutes. Immediately remove from the stove and pour out the water.

 3) Place shrimp in a bowl of cold water to cool the shrimp quickly. Peel and refrigerate.

 4) Hard-boil the eggs side by side and cool them.

 5) Peel and cut the eggs in half lengthwise and remove the yolks.

 6) Place yolks in a small mixing bowl. Mash with a fork so they are crumbly.

 7) Finely chop the olives and the cooked shrimp and put into a mixing bowl.

 8) Add a few tablespoons of tomato sauce and mix.

 9) Add mayonnaise and half of the crumbled egg yolks to the mixture gradually, being careful not to add too much.

 10) Add salt and pepper to taste. Taste and adjust seasoning, if required.

 11) Scoop the mixture into each egg half and place on a platter to serve.

 12) Carefully dust the eggs with Spanish paprika and Serve.

 13) You can also save few shrimps with tails and decorate them on the deviled eggs.



 

Hot German Potato Salad

Hot German Potato Salad

A potato salad is always a comfort food that can be had any time of the day and the carbs are a real pick me up, specially when the weekend is still a day later... Yes, This is the salad which has given me a lot of support ever since I first had it on the fist day of my life's first Convention Lunch.  The boring long lectures, immediately changed into something very informative. Well jokes apart friends. This salad has saved my back and my prestige as a good cook as number of times. So I diced to share my good old friend with all my great friends out there.

Preparation Time : 10 minutes
Cooking Time      :  30 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

9 Medium Potatoes, peeled

6 slices Bacon

3/4 cup chopped Onions

2 tablespoons all-purpose Flour

2 tablespoons White Sugar

2 teaspoons Salt

1/2 teaspoon Celery Seed

1/8 teaspoon Ground Black Pepper

3/4 cup Water

1/3 cup Distilled White Vinegar

 

Method :

  1) Bring a large pot of salted water to a boil.

 

  2) Add potatoes and cook until tender but still firm, about 30 minutes.

 

  3) Drain, cool and slice thin.

 

 

  4) Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.

 

  5) Saute onions in bacon drippings until they are golden-brown.

 

  6) In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper.

 

  7) Add the mixture to the sauteed onions and cook and stir until bubbly, then remove from heat.

 

  8) Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly.

 

  9)  Boil and stir for one minute.

 

 10) Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

 

                                                Crispy Bacon

 

 11) Serve them with a some crusty Garlic bread and top up with chopped chives. You can also reserve a piece of Crusty Bacon and add it on the top, whole or crumbled.

 

African Peanut Soup

African Peanut Soup

This soup is famous all over Western and Northern Africa. In all the countries, every family has their own family secret recipe, which they claim to be The Original one. But there are ones which are vegetarian, Non vegetarian, Chunky, smooth, With greens, without greens, cooked with water or Chicken stock. Well I could just go on and on. But here I'm posting a version which I liked best out of about six different versions I picked up from different cookery shows, cook books or from net. I also like the smooth version made with Peanut butter and Scotch Bonnet Pepper. But this is a real winner. On a tiring mid week, this can bring a world of soul warming feeling.

Preparation Time : 15 minutes
Cooking Time      :  55 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

2 tablespoons Olive Oil

2 medium Onions, chopped

2 large Red Bell Peppers, chopped

4 cloves Garlic, minced

400 grams can of crushed Tomatoes, with liquid (or fresh Tomatoes, Blanched, peeled and Cubed)

8 cups Vegetable Broth or Stock

1/4 teaspoon Pepper

1/4 teaspoon Chili Powder (optional)

2/3 cup Extra Crunchy Peanut Butter

1/2 cup uncooked Brown Rice

 Some Crushed peanut and chopped Cilantro/Coriander leaves to serve.

 

 Method :

  1) Heat oil in a large stock pot over medium high heat.

 

  2) Cook onions and bell peppers until lightly browned and tender.

 

  3) Stir in garlic when the onions are almost done to prevent burning.

 

  4) Stir in tomatoes, vegetable stock, pepper, and chili powder.

 

  5) Reduce heat to low and simmer, uncovered, for 30 minutes.

 

  6) Stir in rice, cover, and simmer another fifteen minutes or until rice is tender.

 

  7) Stir in peanut butter until well blended, and it is ready to serve.

 

  8) Check the seasonings, adjust if required, pour in a soup bowl and sprinkle with some crushed Peanuts and Cilantro/Coriander leaves and serve hot.

 

 Crunchy Peanut Butter

 

 Peanuts, to be Crushed