Thai beef salad.

Serves 2 to 3

Ingredients:

•1-lb decent quality steak, sirloin or other.
•10 (or more) fresh hot Thai chili peppers, slice crosswise very thin (or substitute jalapenos or Serrano chilies, minced.
•2 large cloves garlic, sliced crosswise very thin.
•1 tbsp sugar.
•5 tbsp fish sauce (Golden Boy brand is recommended).
•5 tbsp fresh squeezed lime juice (1 medium size lime).
•1 head Bibb or Boston; or 1 heart of Romaine lettuce.
•12 sprigs fresh mint (optional), remove the leaves and discard the stems.
•1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin.
•2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin.
•3 or 4 sprigs cilantro stems removed.

Thai Beef Salad Preparation:

Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro.

Locro( potatoe soup)

Locro (Potatoe Soup)

INGREDIENTS:

•4 tablespoons (1/4 cup) butter.
•1 teaspoon sweet paprika.
•1 medium onion, finely chopped.
•4 pounds potatoes peeled and sliced.
•1 cup each milk and light cream.
•1/2 pound Munster cheese, grated and salt.


HOW TO PREPARE:

In a large, heavy saucepan heat the butter and stir in the paprika.

Add the onion and sauce over moderate heat until the onion is softened.

Pour in 4 cups water, bring to a boil, and the potatoes, and simmer over low heat, uncovered, stirring occasionally.

When the potatoes are almost done, add the milk and cream and continue to cook, stirring from time to time, until the potatoes begin to disintegrate.

Stir the cheese into the potatoes, season to taste with salt, and serve immediately.

Avocado slices are sometimes served with the locro, (Potato soup) on separate plates but to be eaten at the same time.

This is a recipe from Ecuador that you should really try doing it, it's just delicious and very easy to do...

Chicken Cacciatore

Serves 4

Ingredients:

1 three pound chicken cut into pieces.
1 large onion chopped.
1 pound mushrooms sliced.
1 cup dry sherry wine.
1 cup chicken broth.
2 cups Marinara Sauce.
1/4 cup olive oil.
Salt and Pepper to taste.
1 tablespoon chopped fresh parsley.

Cooking Instructions:
1. Heat Olive Oil in large, high sided frying pan over medium heat. Add the chicken to the pan and cook until browned on all sides.
2. Add the onions and mushrooms, cook for 2-3 minutes until onion is translucent.
3. Drain the oil; add salt, pepper and wine. Cook for 1 minute, stirring and scraping bottom of the pan, to mix in the pan residues.
4. Add marinara sauce and chicken broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes.
5. Transfer the chicken to a serving dish, pour the sauce over the chicken sprinkle with parsley and serve.

Peruvian garlic chicken

Serves 6

Ingredients:

•1/2 Cup Olive Oil
•3 Medium Onions -- chopped.
•6 Cloves Garlic -- chopped.
•4 Medium Chopped Rocoto Chiles -- or jalapenos.
•1/2 Teaspoon Cinnamon.
•1 Tablespoon Cumin.
•1 Teaspoon Basil.
•2 Cups Peanuts -- roasted and chopped.
•1/2 Cup Parmesan Cheese.
•3 Pounds Chicken Breasts -- chopped.
•3/4 Cup Low fat Yogurt -- room Temp.
•Salt And Pepper -- to taste.
•Boiled Potatoes -- for garnish.

Directions: Heat oil in large saucepan and saute onions and garlic until the onions are soft. Add chiles, cinnamon, cumin, basil, peanuts, cheese, and chicken. Stir well. Simmer for 30 minutes or until chicken is done. 2 minutes before serving, add yogurt and stir well. Serve surrounded by potatoes.

Pasta with sausage and tomatoes

Serves 4-6

2 tablespoons olive oil.
1 medium sweet onion, diced.
1 pound sweet Italian sausage meat (stuffing from 4 links).
1/2 teaspoon red pepper flakes.
Salt to taste.
1 35oz can of imported Italian tomatoes.
6 fresh basil leaves.
1 pound mezzi rigatoni.

1. Heat olive oil in a medium sauce pan over medium-high heat. Add onion and saute, stirring occasionally with a wooden spoon until softened and translucent, about 5 minutes.
2. Add sausage meat, red pepper and salt to taste. Cook; stirring occasionally until sausage is browned, approximately 10 minutes.
3. In a large bowl, crush the tomatoes with your hands then add them with their juices to the pan. Add 1/2 cup of water and bring to a simmer. Turn heat to low and let simmer until thickened, about 45 minutes. At the very end of cooking, tear 2 of the basil leaves into pieces with your hands and stir into the sauce.
4. While sauce is cooking, bring a large pot of salted water to a boil and add the mezzi rigatoni. Cook uncovered over high heat until al dente.
5. Drain the pasta and toss with half of the sauce. Dish pasta out into individual serving plates, top with a little more sauce, garnish with the remaining basil leaves torn by hand and serve.

Veal Sorentino

Serves 2

1-1/4 cups olive oil
4 slices of eggplant
Flour, spread on a plate for dredging
Bread crumbs, spread on a plate
4 veal scaloppini, cut from the top round, thinly sliced and pounded
2 tablespoons of butter
4 slices of prosciutto
4 slices of mozzarella cheese
1/2 cup sherry wine
1/2 cup chicken broth
1/2 cup Marinara Sauce

Salt & Pepper to taste:
1. Lightly beat the eggs in a deep dish, using a fork or a whisk.
2. Heat 1 cup of the olive oil in a medium sauté pan over high heat. Dredge slices of eggplant in flour, and then dip the egg coating both sides. Turn the eggplant in the bread crumbs pressing firmly on each side. Place eggplant in oil and cook until browned on both sides. Remove eggplant and place on paper towels.
3. Preheat oven to 350 degrees.
4. Heat remaining 1/4 cup of olive oil in large sauté pan over medium heat. Dredge both sides of the scaloppine in flour, shake off excess flour, then place into the pan. Sauté the veal until lightly browned on both sides, drain oil and return to heat.
5. Add the 2 tablespoons of butter. On each slice of veal place one slice of prosciutto, one slice of eggplant, a little marinara sauce, then one slice of mozzarella.
6. Add sherry wine and broth, then place a drop of marinara on top of each slice of mozzarella, and season with salt and pepper. Simmer for about 5 minutes then place pan in oven.
7. Cook in oven until the mozzarella is melted.
8. Remove pan from the oven and transfer the scaloppini to a warm plate. If the juices in the pan are thin and runny, turn the heat up to high and reduce them, scraping loose with a wooden spoon any cooking residue from the bottom and sides of the pan, until it has the density of sauce. Pour sauce over scaloppini and serve.

Collard Greens

Cooking time 2 hours : yields 4 to 6 servings.

Collard Greens

Ingredients:

• 1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
• 1 tablespoon House seasoning, recipe follows
• 1 tablespoon seasoned salt
• 1 tablespoon hot red pepper sauce
• 1 large bunch collard greens
• 1 tablespoon butter

Directions:

In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-inch thick slices. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust seasoning.

Serve with favorite dish as a side.
House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Adobo Marinade

Makes:(1 1/4 cups, change servings and units)



Ingredients:

5 cloves garlic, minced
1/2 teaspoon salt
2 teaspoons dried Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/3 cup red wine vinegar
1/3 cup orange juice
1/3 cup lime juice
2 tablespoons olive oil
1/4 cup chopped fresh cilantro

Directions:

Mix all ingredients together and use on meats, chicken, or fish.