Nena Cooks

Linguini with Clams - Only the Lonely!

2011-12-28T13:02:00.001-05:00

Ingredients

Fresh clams (about a pound)

A container of fresh chopped clams with the juice

Diced 1/2 yellow or white onion (I used white onion) you are welcome to use shallot

1 minced clove of garlic

Three tablespoons of olive oil. Use only two for sautéing, the last tbspoon is when mixing sauce and pasta

¼ cup or more of white wine

¼ teaspoon of paprika
Pepper flakes (to taste)
Sea salt and fresh pepper to taste
¼ cup of chopped Italian parsley (optional)
Procedure
Heat the olive oil in a sauté pan
Add the diced the onions, the garlic, paprika and sauté all ingredients until onions are translucent and or soft; Mmmmm enjoy the aroma!!
Add chopped clams, clam juice and wine simmer in a low heat for 2 to 3 minutes, add salt & pepper, adjust flavors!
Add the fresh clams, cover the pan.
It would just a matter of minutes until all the fresh clams are opened
Discard the un-opened clams!
Make the linguini pasta according to package instructions while the sauce is in the making
Once the pasta is done, the sauce should also be done and all the clams should be opened

Drain the pasta but keep a little less that ¼ cup of pasta water

Place the pasta on a serving dish, add the sauce, add chopped Italian parsley and pepper flakes for flavoring and the remaining tbspoon of olive oil.

Many other recipes would call for butter, I try to stay away from it, so I use OO,

Pour some Pinot Grigio on wine glass and enjoy the pasta!

Eat Well, Eat Happy

Nena...

Stove top cooked Platanos - Mom's style

2011-11-09T18:14:00.002-05:00

Ingredients:
2 ripe plantains
1 tablespoons of butter (or more)
1 teaspoon ground cinnamon (optional)
1 teaspoon natural vanilla (optional)
1 tablespoon of white sugar
¼ cup of fat milk
Basil leaves for garnish
About 1/2 cup of feta cheese

Directions:
To peel the plantains:
Cut off ends and discard, with a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Cut both plantains in half. Make a shallow cut lengthwise in all four pieces.
Heat butter in a large skillet and place over medium low heat (plantains have high sugar content and will burn if the heat is too high), add the milk
Cook plantains in low heat, put a lid on, turning the pieces once until golden, then turn over with a spatula
Plantains should cook for about 20 to 45 minutes
Add the cinnamon, vanilla, and sugar and let cook a few more seconds
Sprinkle with the feta cheese and garnish it with basil
Serve immediately!
I love eating this with a tall glass of milk!!
Enjoy,
Eat Well, Eat Happy

Spicy Butternut Squash

2011-11-09T10:17:00.000-05:00

I know, and I am aware that this is not the only “Spicy Butternut” recipe among bloggers, master chefs or in the web; however, I can proudly say that this was an inspiration, I made it, I ate it, I loved it, and I am sharing it!

Ingredients:
About 6 cups of butternut squash
2 Tablespoons of butter
2 Tablespoons of canola oil
2 Sliced shallots
2 Chopped cloves of garlic
Juice of one lemon
½ Teaspoon of paprika
½ Teaspoon of ginger and turmeric
1 Teaspoon of granulated brown sugar
¼ Teaspoon of cinnamon
¼ Teaspoon of cayenne Pepper
An itsy bitsy piece of habanera pepper (optional)
1/2 Cup of feta cheese for garnish (optional)

Procedure:
On a sauté pan
Heat butter and oil
Add the shallots and garlic, and sauté until shallots are soft
Add the spices and rest of the ingredients
Adjust flavor according to your taste!
Add the butternut squash, fold in and mix with the ingredients (Enjoy the aroma)
Lower the heat and put a lid on the pan
Some stoves are very efficient; however, stir ingredients if necessary for a more even cooking
Simmer for about ½ hour to 45 minutes
The squash should be soft but not mushy to the bite.
Sprinkle the feta cheese..

Eat well, Eat Happy
Nena

“Did you know that the Butternut squash has both, anti-oxidant and anti-inflammatory properties?”

ND Lump Crabcakes

2011-11-04T15:34:00.003-04:00

I have made crabcakes before, however, I wanted to make this batch a special one and decided to search for ideas, I browsed the web but little did I know that I had what I needed right in my pantry.. This crabcakes became a successful birthday lunch.

Ingredients:

2 Tablespoon of mayonnaise
About 1 teaspoon of Dijon mustard
¼ Teaspoon of Worcestershire sauce
¼ Teaspoon of Tabasco
2 ½ “Old Bay” for crabcakes
¼ And a little more teaspoon of Ancho Chili powder
½ Teaspoon of freshly squeezed lemon juice
Salt and pepper to taste
½ Cup crushed Ritz crackers
2 Tablespoon of chopped fresh parsley

3 Tablespoon of finely cut red pepper (brunoise style cut)

1 Pound jumbo lump crabmeat (drained)

½ pound of backfin meat

Procedure:

In a separate bowl, mix the egg and crabmeat, by using your hands, gently fold both ingredients until the egg is well incorporated in to the crabmeat

In another bowl combine the mayonnaise, mustard, Worcestershire, Tabasco, Old Bay, Ancho Chili, lemon juice, salt and pepper

Gently combine the crabmeat into the bowl with the other ingredients

Add the chopped parsley and red pepper

Wet your hands and shape mixture into patties
Coat them with the crushed crackers

Put the crabcakes on a cookie sheet covered with parchment paper. Cover the paddies with Aluminum foil and refrigerate an hour minimum before cooking

There are different methods of cooking these delicious crabcakes, I personally like to broil them, this time I choose to sauté (not pan fried) the crabcakes

Heat a combination of 1 Tbs. of butter and 1 tbs. of Oil on a nonstick skillet, place the patties on the pan and cook each side for 3 minutes or until brow. (Should you need to saute the next batch, wipe off the skillet and add fresh butter and oil if is necessary)

Eat Well, Eat Happy

Nena

2011-11-01T19:09:00.000-04:00

Easy Dinner Recipes You Can Try Without Spending Too Much Time in the Kitchen!

Cooking dinner can be a constant worry for some people, and it can also be major cause of stress! The majority of modern working individuals are constantly multi-tasking. Always being on the go is now the norm. Further, you can see a lot of successful career-oriented individuals who have to juggle a demanding career along with the kids’ school activities, spending quality time with the family, and they’re also stuck with the responsibility of preparing dinner! Good thing that you don’t have to be a gourmet chef in order to prepare a decent meal. There are many easy dinner recipes that are readily available on the internet.

One question you should ask yourself is how do we cook meals that are healthy and taste good without spending a lot of time in the kitchen? Here are a number of great ways to set up fast and simple meals that the entire family can enjoy.

Are you one of those people who doesn’t feel like cooking a delicious meal after a stressful day at work? Why not stop by your local supermarket or high-end grocery store? You can find pre made meals that are delicious and hassle-free. Craving for some chicken salad, rotisserie chickens, or some pasta salad? The grocery store should be able to prepare this for you. You can also go check out their salad station or bar in case you are in the mood for some healthy greens. There are also pre-made salads that can you can serve again as a side with a rotisserie chicken. For dessert, serve up some ice cream with sliced fruit on the side. With grocery stores, all you have to do is follow the aisles, purchase, and serve. Easy and hassle-free!

Setting up a family dinner can be as easy as one-two-three when you have the right gadgets in your kitchen. They make the task of getting your dinner done in no time. Here are several kitchen tools and appliances that may make your task a lot easier and hassle-free.

Who doesn’t own a crock pot? No question about it. Every household should have a crock pot or two. You can make use of this for your slow-cooker stews. This is very convenient because all you have to do is store the stew then serve it as leftovers even days later. If you feel like you are running out of fresh ideas, try checking out Food Networks’ Pork with Noodles, Texas Chili, and various slow-cooker Pork Stew.

This amazing kitchen tool may not perform as quickly as a Panini grill does, but preparing stir-fried dishes has its advantages. What else? Own a wok! A stir-fried meal can be prepared ahead and even in bulk. You can then store it and keep it for days! There are a few “rules” to using the wok. For example, cook your ingredients ahead of time and only use oils that can be heated to a high temperature (like peanut oil, corn oil, or soybean oil). Always cook your meat or poultry first, followed by the faster cooking vegetables and stir vigorously! All you need to make a nutrient-rich chicken and broccoli stir-fry is some chicken, scallions, garlic, soy sauce, sesame oil, and broccoli. Once cooked together, these ingredients can be served of some jasmine rice or noodles.

Thank you to: blogcontentguild.com
Enjoy!
Eat well, Eat Happy!

Octopus Potato Salad

2011-10-31T11:20:00.002-04:00

Octopus Potato Salad

Ingredients:
Fresh octopus about (1/2 a pound but not more than 1 pound)
Red potatoes (diced, boiled) (I boil the potatoes with sea salt and garlic)
Ancho Chili powder
Old bay season
Olive Oil or truffle OO flavor
Sea Salt and pepper to taste
1/2 chopped garlic clove
Green onions for garnish

Procedure:
Boil the potatoes al dente
Set them aside to rest
The octopus should be boiling at this point
Note: if you parboil it becomes rubbery, and we want a soft texture and easy to the bite
Once the octopus becomes soft, set it aside to rest for about 20 minutes
Cut the octopus into bite size pieces
Add the octopus to the potatoes
and the ingredients below

Ingredients:
Salt and Pepper to taste
A pinch of Old Bay season for crab cakes (about 1/4 spoon)
A pinch of Ancho Chili power
Lemon Juice (about a tbs spoon)
Chopped garlic
EVOO or a drop of truffle OO flavor (Truffle flavored oils are strong in taste, use it moderately)
Let the salad rest for all flavors to blend together
Garnish it with green onions and one slice of lime
(I was going to use cilantro but didn’t have any)

Eat well, Eat Happy!!
Nena

Homemade Pizza Sauce

2011-10-12T21:28:00.001-04:00

Dear friends:
For those who likes the good ole' Pizza! and more!, I am sharing with you this magnificent gourmet website from a recently known friend... Caterina Borg..
Enjoy her delicious recipes!

Homemade Pizza Sauce

Eat Well.. Eat Happy!
Nena

Saturday..Labor day weekend

2011-09-05T14:56:00.001-04:00

So... that was my Saturday!
Nena

Pollog guisado... Wordless..picturefull!

2011-09-04T10:16:00.000-04:00

Sharing a quick dinner done during my busy week!!

Enjoy,

Eat well, Eat happy!

Corn and Sweet Peas stuffed Tomatoes

2011-08-29T10:35:00.003-04:00

One of the best phases of my life regarding food is while growing up in my native country of Venezuela and living with my grandmother. I have always admired her ability for cooking with very little ingredients, and always with the unspoken word of promise for a mouthwatering experience, needless to say that all her ingredients always! Always! Had to be fresh and handpicked by her at the local Farmer’s market.

I now think back of such fondly memories of my childhood and must say I miss her and her cooking.

I do remember her stuffed tomatoes. Quick, easy yet refreshing appetizer she would always make.

Here is the idea!

While my grandmother’s deliciously seasoned stuffed tomatoes were based in sweet peas and a little mayo, I decided to make a fresher and a bit healthier version, just perfect for DC’s summer evenings, by adding a twist of ingredients of my own which is corn, herbs, and substituting the mayo for lemon juice.

Ingredients
Two Farmer’s Market picked fresh tomatoes
8 ¾ canned sweet peas or “petit pois”
8 ¾ Fresh Cut whole Kernel Corn
Basil and Cilantro
Salt
Pepper
Lemon juice
Olive Oil

Procedure:
Core the tomatoes and set aside
In a small bowl combine the sweet peas and corn
Add about a spoon of cilantro and basil
On a small bowl combined the juice of one freshly squeezed lemon
1/4 spoon or less of olive oil
Salt and pepper to taste
Wisk all ingredients
Add this vinaigrette to the sweet peas and proceed to stuff the tomatoes
Place the stuffed tomatoes in the fridge for 15 to 20 minutes until all flavors are well blended.
Serve! and Enjoy

Eat Well! Eat Happy

In solitude!

2011-08-28T21:14:00.001-04:00

Just because!

Back with a Seafood soup

2011-08-28T17:26:00.003-04:00

I am back, and I would like to thank everyone for the requests and interest in keep viewing my blog.

Enjoy!!
Eat well and eat happy!

Angel Hair with Anchovies

2010-11-08T16:20:00.001-05:00

Ingredients

Hunger
Passion for cooking
Angel Hair Pasta
Panko (optional)
Canned Anchovies
Dried hot peppers
½ clove of garlic
¼ cup of olive oil

Procedure
Put a pot of salty water to boil ~ sea salt recommended~
While the water is getting to a boiling point
Empty the olive oil onto a fry pan ~wait until it gets hot~
Add the anchovies
Add garlic
Chili pepper, (optional)
(Pepper flakes would be a great substitute)
Sautee all ingredients…

Up to this point the water is boiling
Add the pasta
Cook al dente about 2 o 3 minutes
Drain the pasta
Add the sautéed anchovies
Add additional olive oil if necessary
I added the Panko and liked it….
Parmesan cheese is optional

Don’t forget a good glass of Pinot Grillo…

Enjoy
Eat well and be happy
Nena

Mini Sandwich de Patata Dulce y challotes or shallots

2010-11-08T12:02:00.005-05:00

On the go?

You have a small kitchen?

No time or room to make an elaborate appetizer?

Hungry for something different?
No problem! Here is a quick solution…

Ingredients:

Passion for cooking

Sweet potato

1 Shallot

1 Tbs of butter

One Rosemary leaf (for garnish)
One small piece or slice of Feta cheese

Preparation:
Slice the potato (since I was trying this for the first time I only used four slices)
Add them to a bowl with cold water – sea salt added-
Preheat a fry pan with ¼ cup or less of olive oil
Fry the potatoes until golden brown
Set them aside

Shallots or filling:
Slice one shallot
Preheat a small fry pan with butter
Sauté or caramelize the shallots until reaching a brownish color
Slice small pieces of Feta cheese

Assembling:

Pretend you are making a sandwich (smile)

Top one slice with the onion and cheese

Top the filling with the other slice of potato…

I loved it and hope you too..

A feedback is welcome!

Eat well and be happy!

Nena

Tilapia Ceviche -

2010-10-25T14:03:00.005-04:00

A great summer appetizer!

Ingredients:
About 3 pounds of Tilapia
1 ½ pound of langostino tail (optional) If available at the store
30 lemons
½ cup of orange juice
10 limes
Three red onions
1 ½ cup or two of cilantro
2 habañeros peppers (optional)
1 stalk of celery
Salt and white pepper

For Mice en place:
Squeeze the lemon juice, (an electrical juicer will save you time and pain)
Pour the juice in a plastic or a glass container. Set aside
Diced the onions and finely chop the cilantro . Set aside in a separate bowls
Using latex gloves to protect your hands, finely chop the habañeros peppers. Set aside
Dice the Tilapia and the langostino tail (if serving).

Procedure:
Add all ingredients in a plastic container or a glass bowl.
Adding the Cilantro an hour or two before serving.
Make sure that the fish is completely covered with the juice.
Refrigerate overnight or for 24 hours. Add the orange juice to balance the acidity should you consider this necessary. Remember! you are not adding flavor you are balancing it.

You will notice a change in color and texture of the fish while cooking.. I love it!
You should be able to taste the difference the following day.
Adjust flavors or seasoning as necessary.

Enjoy!
Eat well and be happy
Nena

Mini Baked Potatoes with Blue Cheese and a hint of Jalapeño

2010-10-24T21:08:00.002-04:00

Great appetizer for an informal dinner party!

Here are the ingredients!
20 small potatoes
4 tablespoons of vegetable oil
Coarse sea salt
1/2 sour cream
1 oz of blue cheese (crumbled)
2 tbs of fresh chives (I used green onions)
1/2 or less finely chopped jalapeño

Preheat oven 350
Toss cleaned and dried potatoes in a bowl with the oil to coat
Dip lightly the potatoes in the coarse sea salt
Bake for approximately 45 minutes or until soft,~ please please do not over bake them.

In a small bowl mix the sour cream and the cheese and the diced jalapeño

Let them cool a little, or until when they are a bit easier to handle.
Cut across in the top of each potato
Press gently with your fingers to open the potatoes
Finally... top each potato with a dollop of the blue cheese mixture..
Garnish with the chives or finely chopped green onions.. and Voila!!

I added jalapeño... I was very happy with this addition. I am thinking about other ways to spice it up.

Recipe extracted from: Christine Ingram ~ Appetizers, Starters & Finger Foods.

Cook with Passion and Eat with love!
Eat well and be happy!
Nena

Padron Peppers Roulette

2010-10-17T07:26:00.000-04:00

Easy to do...an excellent appetizer
Sautee peppers in olive oil
Add sea salt!
Serve a glass of chilled white wine!
Listos para comer! Some can be hot some can be sweet!

Roasted Peppers N' Kielbasa noodles....

2010-09-16T10:04:00.000-04:00

Today at the Offfice

2010-08-20T09:32:00.001-04:00

Oven baked Shrimp N' Mango Salsa

2010-06-08T14:16:00.007-04:00

Shrimp N' Mango Salsa

SHRIMP
Ingredients

3 pounds of shrimp
Sea salt
Pepper
Extra Virgin Olive Oil
2 or 3 whole unpeeled garlic cloves
Pimenton Dulce – (optional) Hungarian Paprika maybe used instead
Lemon Thyme

Procedure:
Shell and devein the shrimp.
Place them on a cookie sheet tray on parchment paper.
Add all ingredients listed above, leaving the olive oil and the thyme for last,
Place the tray with the shrimp in a preheated 375 oven for about 10-15 minutes.

Cooking time will vary according to each oven

MANGO SALSA
Ingredients

4 Cups of diced semi ripe mango
1 small red onion
1 stalk of leeks
1 small clove of garlic
1 bunch of fresh cilantro (about a cup)
1 smoked, peeled, diced and seeded red pepper
1 smoked, peeled, diced and seeded jalapeño
¼ cup or less of Extra Virgin Olive Oil (optional)
¼ cup of lemon juice
Sea Salt and Pepper to taste

Procedure:

Grill both the jalapeño and the red pepper.

Peel, seed and dice both peppers.

Combine all ingredients above and refrigerate for an hour or so.

Better if done a day ahead.

Is very important to seed the jalapeño if you wish not to have a very spicy salsa

Enjoy!

Be well and eat happy!

Nena

Pasta and Scallops Sauce

2010-05-26T15:07:00.003-04:00

The Pasta

In spite of the busy schedule I had this weekend, I have finally achieved a goal - long in the planning, and an often thought of project - making my own pasta.

The first time I tried to make it, I wanted to be sure I had a food processor and a pasta machine, thinking that by having these tools I would be ahead of the game, and make better pasta. Well, not so; I was determined to make it over and over if necessary, until completing the task of pasta making.

I took my time, and followed the process step by step, without the use of a food processor or pasta maker!

I must thank my friend Gino for sharing the Mucetta’s specialty... Pasta!

While the dough was resting, I quickly made a scallop sauce to serve with the pasta. Dinner was enjoyable, light and tasty.

Ingredients:

Two cups of flour

Two eggs: one room temperature organic egg

One room temperature duck egg

¼ tsp. sea salt

About ½ cup of water

Procedure:

Make a hollow in the center of the mound of flour
Add the eggs
Slightly beat the eggs with your fingers while mixing it with the flour
Add water as needed
Knead the dough for about 4 to 6 minutes
Add flour on surface and hands when dough becomes sticky or as needed
Cover the dough and leave to rest for 30 minutes

After 30 minutes:
Divide the rested dough into thirds for easier handling
I used a rolling pin instead of using a pasta machine
I rolled the dough on a floured surface until a very nice thin layer
I folded and cut it into strips (my cuts were wide as a fettuccine) with a chef's knife
Covered the pasta

The Sauce

Scallop Sauce
About 10 sea scallops
¼ cup olive oil
Three roman tomatoes, diced
Chopped or (whole) 2 cloves of garlic
Diced 1/2 white onion or about three shallots
A dash of smoked Hungarian paprika
A dash of hot Spanish paprika
Salt and Pepper to taste
¼ cup of wine White wine

Procedure:
Heat olive oil
Add and sauté until soft
About a teaspoon of lemon juice
Add both paprikas
Few springs of lemon thyme
Let it simmer until juices are reduced
Add the scallops
Cook for about 10 minutes and serve over pasta
* One little remark! The pasta was not perfectly cut… I need to do more work!

Enjoy!
Eat well and be happy
Nena

Eastern Market in Capitol Hill and Dupont Circle Farmer's Markets

2010-04-11T15:13:00.002-04:00

Dear friends... I soon will be posting the great Easter dinner. In the meantime enjoy pictures taken on my visits to the two best Farmer Markets in the area. The bonus of the day was to sample roasted lamb offered by the Executive Chef of Zaytinya, Mike Isabella..

Enjoy!

Eat well and be happy!

Nena

Easter dinner at Friends

2010-04-05T13:11:00.000-04:00

Easter Sunday dinner and this is what we ate!

Hope you all had a good Easter, Passover …

It was a warm and lightly breezy Easter Sunday. The Patio still naked of plants but anxiously waiting to show colorful flowers and greens to be planted carefully and meticulously by my neighbor, yet this patio witnessed a delightful gathering…

What a better way to celebrate Easter and Passover and enjoy the evening with good company and delicious food.

My neighbor elaborated a very delicate and a good tasty entrée while I took care of an appetizer and the Asparagus.

I was going to serve my Prawns in Pink Sauce; unfortunately I could not find good prawns at the market, and while mentally scanning my choices of appetizers, I glanced at the frozen seafood section and without hesitation grabbed two boxes of mini crabcakes. I have to be honest and share with you that I am not too crazy about frozen fish, however, “Time” played a big role and “Time” is what I needed, I think it was an amazing shortcut.

We started our dinner with a very tasty green bean soup, followed by the main entrée of a rack of Lamb, Roasted Potatoes with capers and bread crumbs. (Delicious!)and Asparagus. We sealed the evening by having a delicious Strawberry Rhubarb Crisp dessert and a glass of Sherry.

Since I only made the appetizers and the Asparagus I am posting preparation and details of both dishes…

Mini crab cakes on pumpernickel - 16 Servings

Ingredients:
2 packs of 8 mini crab cakes Phillip’s frozen seafood brand
1 pack of pumpernickel bread for appetizers
Grape tomatoes (for garnishing)
Cream Cheese

Preparation:
Follow the package instructions for cooking the crab cakes
While going through the baking process
With a cookie cutter cut small rounds of the pumpernickel bread
Cover the bread with cream cheese and proceed to assemble

This appetizer really saved my evening and people loved it….

Oven Roasted Asparagus
Ingredients:
About 1 ½ pound of Asparagus (Washed and trimmed)
About 1/4 cup of olive oil
Sea Salt to taste
Two cloves of unpeeled garlic

Preparation:
1. Preheat oven at 375
2. Place the Asparagus on a cookie sheet
3. Sprinkle the Olive Oil then the Salt
4. Just toss the garlic on the cookie sheet
5. Cook the asparagus for about 10 to 15 minutes or until the spears are tender when pricked with a tip of knife
6. Arrange the Asparagus on a platter and sprinkle a little olive oil.

Optional - Balsamic Vinegar or Lemon Juice

Enjoy!
Eat well and be happy
Nena

Bamian Restaurant Good Experience...

2010-04-05T10:52:00.000-04:00

Bamian the Restaurant

In a recent food outing with dear friends whom very graciously accepted me in their food outing adventures was decided to visit an Afghanistan Restaurant located in Arlington Va.

I am a believer that we have to experience all kind of ethnic food. Name another fun way to learn about other cultures? I would give anything to travel around the world and taste the magnificent cuisine other countries have to offer.

Afghanistani cuisine is mainly influenced by Persia, India, and Mongolia. Spices from India, mint, meat cookery, subzi from Persia and the noodles/ pasta from Mongolia. The flavors of Afghanistan include garam masala, saffron, cinnamon, cloves, cardamom, chilis, leeks, coriander, parsley, mint and black pepper. Onion and tomato are also important in Afghani cooking. Traditional Afghani cooking is high in fat due to the country’s mountain terrain and the fact that the lifestyle involves a lot of walking and it gets cold in winter. Yogurt (maust) forms an integral part of Afghani cuisine and is called Chakah after it is drained.. (Information obtained from Ethnic Food Company on line).

According to other source of information I have also learned that the Afghan Cuisine is one of the oldest in the world and the most homogeneous and a little different than other countries in Central Asia.

Our choices from the menu!

Appetizer:
Sambosa: A fried pastry stuffed with chick peas and herbs
Mantu: A ground beef and scallion filled dumpling topped with yogurt, meat sauce and. Both appetizers had a distinct and very harmonious flavor.
Main Entrée:
Palau: This delicate seasoned pieces of lamb kabob over saffron rice; this was mostly almost brownish and very aromatic basmati rice. Both combination of flavors and the texture of the lamb and rice were absolutely delicious. My friend Re had combination of chicken and lamb with meat sauce and his wife had a vegetarian dish, while Pat had stewed lamb which was also very exquisite. All these dishes were accompanied by a basket of Naan bread.

I also had a refreshing drink called “Dough” is like eating yogurt with spices.. I loved it!

If you are in the area.. make sure to visit Bamian restaurant in Virginia. See website for more information please visit www.bamianrestaurant.com

Stay well and eat happy!!

Nena

This time the cooking is done by Chef Marco! and Paella was served!

2010-03-05T13:31:00.006-05:00

My friend's birthday

Dear readers, I just couldn’t help posting pictures of such wonder full evening in Bethesda, MD.

Good people! Good drinks! and Great Food! Featuring Chef Marco making his best Paella! The combination of flavors, texture and colors were beyond this world. This paella was one of his best. Great job Marco!This is a loving family that anyone would love to have them as friends. They make you feel welcome and make you feel as loved and a member of the family is. I just love them.

I have received a very proactive comment requesting the description of the pictures, I overlooked this very important detail, so here it is.

Pictures descriptions

The first picture on the right side is the Paella plate, the whole dish was incredible delicious, texture and ingredients made the whole dish. It was very very good!

The picture on the left is part of a beautiful display of appetizers, and this particular one was a mussle with onions, cilantro, tomatoe and jalapeno... very tasty.

The picture below is a "Tortilla Española" with a kick!, I should mention that there was three different kind of these tortillas, but this particular one cought my eye, a habanero pepper was graciously incorporated in this dish, it was to my surprise very tasty and the pepper did not overwhelm the flavors of the tortilla.

Beautiful party and great food!

Enjoy the pictures!

Eat well and be Happy!

Nena

Le' Escargot a la Blizzard

2010-03-02T15:08:00.025-05:00

Le' Escargots and Fetuccine

Is a pretty lousy feeling being hungry and you don’t have many choices from either the fridge or the pantry. I already went through all deli meat previously purchased before the storm, breads, eggs, cheese, goat cheese, American cheese, gorgonzola Cheese, mozzarella cheese and so on… ahhhgg..I was tired of all that. I wanted a real meal, I wanted something different…something that I could say it was tasty and not the same flavors I had the day before. My question is: was I talking or just the “Cabin Fever” syndrome craving for a different taste?...

Items Found:
I did find a canned (close to its expiration date) of Escargots
½ of box of Fettuccine
One stalk of leek

Existing items in the pantry:
Olive Oil
Garlic
Salt
Pepper
Pepper corn
Fettuccine

Preparation:
Half empty the juice of canned escargots (leave some in the can to add it to the escargots after sauteeing ingredients)
Set it aside
Add one tablespoon of olive oil I the hot pan
Add two unpeeled cloves of garlic and sliced leek (about 1/2 of cup)
Sautee lightly all ingredients
Smell the aroma of the leeks garlic and oil! Lovely!
Add the escargots and simmer for few minutes or until hot

In the mid of the above preparation you should have a pot of boiling water for the fettuccine. I always add a tablespoon or so of olive oil and some coarse sea salt to the water. Follow your package instructions.

After the pasta is cooked al dente, drain the pasta and add the Escargots sautéed mix! Some Romano cheese could be added is your choice!

I have to say that although is not a common dinner… I am glad I did this combo, all flavos married well together... perhaps a little parsley could be added..but I didn't have any.

I hope you try it!

Eat well and be Happy!
Enjoy
Nena

File Mignon

2010-03-02T11:50:00.003-05:00

The good and tasty Bacon Wrapped Filet Mignon!

Cooking for one is not always fun..Maybe I should rephrase this statement..”Cooking for one could be fun, yet not after a long day at work”. Most of you would agree with me, the thought of becoming creative is just not there, I feel like my thoughts are just..Blank..nothing…ñiente..zero thinking, so no, is not easy! I just would like to eat, relax before going to bed and get a much needy rest and be ready for another challenging day at the office.

I was saving these steaks for a special occasion, but what a better occasion than to make a good meal for me and enjoy and savor my own cooking and share my experience and ideas about my cooking with co workers and friends.

There is actually no recipe for this, and I am most certain that you don’t need to know or learn how to sear a steak.

Procedure:

Dry cooking method

Very important to preheat your fry pan and add just a little oil. I use either a little butter or olive oil.

Place the steaks on a HOT fry pan, seared both sides for of the steak for 3 to 4 minutes on each side, for medium rare, longer time for medium well cooking, place the steak or steaks on a dish and let them or it, rest for few minutes.

Reduce the fire, add balsamic vinegar or red wine to the pan were steaks were seared, simmer the liquid until reduced, as soon as it becomes like a sauce texture looking, pour it over the steak.

In one dinner I just added some blue cheese pieces, in another dinner I just caramelized a quarter of a white onion and sliced zucchini.

All preparation took less than an hour!

Enjoy the pictures!

Stay well and eat happy
Nena

Arepas With Chorizo, Crabmeat and Poblano Chile Sauce

2010-01-28T07:46:00.002-05:00

Dear readers: I couldn't wait... The recipe below was a most post!! enjoy this recipe. These are not your tipical Venezuelan's arepas.. these are made with a twist of gourmet flavors and texture!

Enjoy!
Be well and eat happy
Nena

Arepas With Chorizo, Crabmeat and Poblano Chile Sauce

Prawns.tasty and Always sophisticated

2010-01-13T14:59:00.000-05:00

Prawns

Quick, Easy and Sophisticated!

"We do not have to be a Chef to entertain and serve the most appetizing and good tasty Hors d'oeuvres or dinners. Be creative, be passionate, research play around with flavors and enjoy what you do, as I do.

During my grocery shopping at my local market and browsing around the fish section I saw the prawns. This market carries a fresh variety of seafood, fish and crustaceous. And on that specific day... the Prawns were on sale and a MUST buy!

Without further delay see above my preparation for this delicuous appetizer!

Ingredients:
Prawns
Water
Sea salt
Pepper corns
Garlic
Pimiento (optional)
Mayonnaise
Ketchup
Horseradish (bottled)
Worcestershire sauce

Procedure:
In a saucepan add
Water
1 tablespoon of sea salt
A smashed clove of garlic
Few pepper corns
¼ spoon of hot Pimiento or Spanish paprika (optional)
Add the prawns (about a pound) to the hot water for about 15 minutes

Until they turn pink, you would not want to overcook them or under cook them

Sauce:

You could make your mayonnaise or use a name brand store bought.

½ cup or more of mayonnaise

½ cup or more of ketchup

¼ spoon of horseradish

A drop of Tabasco (optional)

¼ spoon of Worcestershire sauce

Few drops of lime juice

Wisk all ingredients above listed and adjust flavors to your likeness.

I must add that I don’t measure, as I always go by what I like to taste… without overpowering the main ingredient, like in this case is the Prawns... Voila!

Enjoy!

And I welcome feedbacks if anyone reads my blog!

Be well and eat happy

Nena

Beef Short Rib, Sauted Spinach, Grilled, Onion

2010-01-13T11:31:00.081-05:00

Happy belated Birthday Nenacooks!

Hello every one!

Most of us would make new promises, set new goals for the New Year like loosing weight, eat healthier and start new diets. I wish you all the best in achieving your goals and keep them real for year 2010 and many years to come.

My new goal is to prepare healthier meals, loose weight, go back to the gym work harder?..wait..., I already do!! but definately go back to a healthy slender me, would I be able to accomplish my goals?,... I have all the intentions of the world, so we will see!

In the mean time, I am posting one of my many pending recipes to start the year 2010.

This meal was done upon request by one of my No. 1 support and a friend that loves to eat .. So he would sometimes calls me and request if I could fix something that he would be craving for, therefore, two Sundays ago, he called and craved.. beef spare ribs, what else?..mmm carry on, keep on reading..

An hour and half later after his calls, he showed up with bags. By the way, I have to tell you that in Washington DC every supermarket, or store, including liquor stores are charging 5 cents per plastic bag unless you carry your own bag; good for the environment, bad for your pocket.

So continuing the story; after his call I already set my mind to prepare an effortless, tasting and appetizing looking dinner.. And by God, so it was.

Tasty dinner in less than two hours!

Ingredients:
Beef spare ribs
1 white Onion
2 boxes of pre-washed baby spinach
Butter
Sea salt (the best)
Fresh pepper
Garlic
Olive Oil

Preparation:

Preheat oven to a 375

Season ribs with sea salt and fresh pepper and a little olive oil

Place the ribs (bone side up) in a cookie sheet covered with aluminum foil (for easier cookie sheet cleaning)

Half an hour later rotate your ribs now with the bone side down for another half an hour for medium rare; add another half an hour for well done. I do insist that cooking time varies upon oven efficiency.

While baking the ribs:
Melt ½ spoon of butter
½ spoon of Olive Oil
And once clove or less of a mashed garlic
Brush mixture on one side of a wide sliced onion
Place it on a hot grill pan until marks shows on the onion
Brush the other side of the onion and turn it for browning
Once each side of the onion is nice and brown (with grill marks)
Place them on top of any rib and let the heat soften the onion until al dente. (Not so raw not so soft).

Melt a little butter on a fry pan and add a little garlic and salt and paper to taste
Sauté the spinach to your desired texture, I like mine very soft.
Toasted pine nuts may be added for texture. It’s up to you!

Enjoy!
Eat well and be happy!
Nena

Mussels in creamy gorgonzola sauce

2009-12-25T13:12:00.007-05:00

Mussels in Creamy Gorgonzola sauce!

A long overdue posting!

Cream Gorgonzola Mussels (A light breezy summer night by my balcony)

Ingredients:
About a pound or two of clean mussles
Diced 1/2 of onion (I used red onion and did not like it, but it will go better with shallots or white onions)

2 or 3 cloves of garlic
About a 1 1/2 cup of chopped parsley
In a sauce pan add 1 tbs. of olive oil
saute all ingredients above mentioned
1/2 cup of white wine
(Reduced the wine)

Add about 2 cups of heavy cream
Add about 1 cup of Gorgonzola cheese (do keep in mind that the cheese of course has a very strong flavor, so you may add it according to taste)
Sea salt (optional) and pepper to taste

Add the mussels and cook until they (discard unopened mussles)

Use a slotted spoon to fold or stirr the mussels for a more even cooking

I cooked the same dish in another day and my friend was really impressed... ahhh!! do not forget a cold glass of wine to go with this appetizer!

Eat well and be happy!

Nena

Christmas Eve dinner

2009-12-25T12:37:00.008-05:00

Good day everyone and Merry Christmas!

This is a quick posting of a very humble but delicious dinner served last night my guests were very happy.. and so was I.

Menu

Prime rib

Garlic butter sauteed asparagus

Oven baked rosemary potatoes topped with parmigiano reggiano cheese

Sausage stuffing (made by a friend and was very tasty and good)

Balsamic basil marinated sliced tomatoes

Enjoy the pictures!

Eat well and be happy!

Nena

Happy Holidays!

2009-12-15T12:06:00.004-05:00

Dear friends:

I am very concern that I have not posted any new recipes lately; I am having a little technical difficulty! soon to be part of the past, and I will be coming back with more and more recipes for you to enjoy!

Check this picture out... A nativity scene made in Venezuela with corn husks. How creative is that?!

This is one of the most dear Christmas present ever given to me by my wonderful friend Alice.

A wish for a safe and Happy Holidays! for you and your loved ones! and a wish of much happines and health for year 2010.

And remember!!.... Stay tuned for more!

Be well and eat happy!
Nena

Quick venison tacos

2009-09-28T21:25:00.028-04:00

Venison Tacos! quick and easy!

Thanks to my dear neighbor that shared their wild meat stack with me, I just couldn't wait to make something out this fabulous meats.

Venison tacos:
1 pound of ground venison
salt and pepper to taste
1/4 of teaspoon of cumin
1/4 of teaspoon of oregan

Add some minced garlic and sauteed seadless jalapeno! for a hotter kick!

Prep:

In a skillet brown the meat and add all the ingredients until fully blended and meat is fully cooked.

Heat the corn tortillas, fill the tortillas... and.....

Voila! No Margaritas needed... a beer may be!

Garnish the tacos with diced tomatoes cilantro and a lime wedge.

Enjoy!

Eat well and be happy!!

Nena

Sauteed Blood Sorrel... Bloody tasty

2009-09-21T19:39:00.010-04:00

MMMMmmm bloody good!

This is a long overdue posting!.................Carry on... keep reading!

In one of my many trips to the Farmer's market this summer, I found this beautiful plant, which not only makes your garden looks beautiful but once you serve it, either in salads or saute the plant leaves, the taste of it.. its lovely...Just plain lovely!

I was going to make shrimp sandwiches that night and decided to add a healthy accent to this sandwich... VOILA!! Blood Sorrel did it's magic. It was a perfect addition to my dinner.

It was dramatic to watch these leaves while sauteing. How can I compare it with? all I know is that it turned red and the color was like sauteing beats because the beautiful red color, yet, the taste of "Blood Sorrel" leaves was a rich citrus flavor, a perfect addition to a seafood sandwich or any type of seafood serving for that matter. It was delicious!

Without further comments I am posting some pictures taken of my final results.

Enjoy!
Eat well and be happy!
Nena

Farmer's Market DC area - Summer 2009

2009-08-29T13:05:00.017-04:00

Summer is coming to an end, sadly to say.. but another season is prompting and is the beautiful mystical and poetic season of Autumn.

This has been the most enjoyable summer around my local markets!. I have made great gazpacho soups with the sweetest local grown tomatoes, terrific purchases of eggplants, peppers, peaches, plums, berries and more, without a doubt you have to pay a higher price than buying in local grocery stores, but you know what my friends!... It may be more expensive to purchase produce in the Farmer's market but everything is locally grown..and being home grown.. is healthy and is worth every penny spent..

I have over 50 pictures taken in different Farmer's Markets in my area, and I wish I could post them all; but with the few I am posting you will the idea as how much fun I had.

Coming next.... Sauteed "Blood Sorrel" and is bloody good!

Eat well and be happy!

Nena

Clean - Healthy - Nenaganoush!!

2009-08-19T15:25:00.005-04:00

Clean and tasty!

I sincerely wasn't going to post this little side dish I did the other night.. but the more I thought, the more I convinced myself it was worth posting, and some of you my actually try it.

Nah!.. is not Baba ghanoush, mine wasn't as rich in spices as it's(Baba ghanoush) recipe call for, actually I think the only similarity is that, I roasted my eggplant on a open flame in order to acquire the smoky taste, and added some fresh garlic. I think, mine is a closer version of the Indian Baingan Bartha which is a dish similar to baba ghanoush; but please call my version Nenaganoush.

Ingredients:

One large eggplant

One clove of garlic

Kosher Salt to taste

Pepper to taste

Squeezed lemon juice

Sprinkle cumin

One small sauteed tomato in olive oil

Olive Oil

Procedure:

Puree the eggplant

Add garlic, salt, lemon juice, cumin, pepper and tomato

An excellent side dish for stews, braised or grilled meats and rice, or it could simply be eaten with any bread!

Enjoy!

Be well and eat happy!

Nena

Quick Indoor Roasted Vegetables... a delight

2009-08-19T13:01:00.013-04:00

For all my vegetarian friends... this is for you!!

A friend asked me once, why I don't have any posts of vegetarian recipes in my blog; wow, I just didn't know what to answer, and his question made realized that I, indeed have only one or two vegetarian recipes posted. I felt kind of bad; so I questioned myself why? There is not a good excuse for such. I do make my weekly trips to the farmers market and don't come home with an empty recycled bag.. I do buy what I think I need or looks appetizing and tasteful enough to eat. So last night was the night to gather all my veggies and cook them.

I am very certain that you have either done or seeing this kind of dish or recipe over and over again... however, I would like to share MY version with all of you.

Do feel free to make any suggestions!

Ingredients:
Baby yellow squash (with the flowers for a cuter look)
One Eggplant
One Portobello mushroom (not in the picture I almost forgot to add it)
One Zucchini
One long sweet red pepper
One small red onion
One carrot
Two cloves of garlic
Two Padron Peppers

Preparation:
Wash the vegetable thoroughly
Cut them long wise, except for the baby squash, garlics and peppers
Place all veggies in a cookie sheet previously covered with parchment paper
Sprinkle kosher salt, pepper, paprika on the veggies
Some Balsamic vinegar is optional
(I have incorporated the balsamic vinegar before, and it does add a distinct flavor, however, I didn't miss it this time so I could go with or without it)
Coat the vegetables in Olive Oil.

Make sure you are using a good olive oil. It does make lots of difference in the taste. A friend gave me a bottle of Rachel Ray's EVOO for my birthday and I just love the flavor and it has been my favor ever since.

Place the cookie sheet in a pre-heated oven at 350 degrees, for one hour or until the vegetables are nice and roasted and has that brownish looking. I like the carrots al dente; if you don't, perhaps you would prolong the cooking time.

Oven temperature varies according to the quality of the stove.... my oven is not that efficient so I always use higher temps and continuous checking!!

Enjoy!
Be well and eat Happy!

Nena

My idea of a good dog.. Hot Dog..that is

2009-08-16T11:24:00.011-04:00

Good doggies!

Quick and tasty!
Serves a very hungry petite woman!

Ingredients:
Two kosher hot dogs
Two hot dog buns
A hand full of watercress (I have also tried it with Alfalfa and loved it)
One small tomato
Four mushrooms (or more)
One small shallot
"Kraft" mayonnaise with olive oil
Ketchup
Stone ground mustard
One drop of Tabasco (optional)

Preparation:

Boiling method:
Boil water in a sauce pan then add the hot dogs until they are nice and plumped
(I always add to the water a slice or two of onions, a little garlic, and a bay leave for flavoring)

Sauteed method:
Slice the hot dog long wise
Saute the dogs on a cast iron pan (use a drop of olive oil)

Final prep:
In a small bowl whisk together, the mayonnaise, ketchup, mustard and Tabasco "if desired"
Saute the mushrooms and diced or sliced shallots in a fry pan until caramelized
Dice the the tomato (home grown makes so much difference in taste)
Wash the watercress and set it on a side

Assembling!
Open your toasted bun...No, No, not your bun, but your "Hot Dog Bun", spread the whisked mixture
add the sauteed mushroom and onion, boiled or sauteed hot dog, diced tomato and finally the watercress...

Enjoy!
Be well and eat happy!
Nena

Bold and Tasty

2009-08-14T16:25:00.012-04:00

BOLD AND TASTY

On my weekly trip to the farmers market I decided to wonder into a different one other than the one I usually frequent on Saturdays. This particular Market was small and as all other Farmers market it offers fresh vegetables, meats, flowers and fruits.

I sincerely enjoy it bringing my camera and take pictures here, pictures there and picture everywhere…. So yes, indeed, is my enjoyment…

As I ventured around, I decided to go into a particular store. The prices were fantastic and more to MY attraction it offered a meat butcher in the establishment and I like to have my meat cut to order. So there I was trying to brainstorm some type of meal, something out of the ordinary, something that wasn’t a typical day meal… I looked for some venison sausages and unfortunately they were sold out. I went into the refrigerators in the supermarket and saw the most interesting package; I would like to make clear that although I eat practically anything and everything, well, at least I try, and being from South America, does not mean that I have seen or taste everything.

Anyway, to make a long story short…. I was intrigued by this particular package, I retrieved it from the fridge and there it was my friends…nothing but BULL BALLS, I didn’t know whether to laugh or to ignore the package.. wait…..Ignore the package? NAH!! Not in my book. I thought immediately of Anthony Bourdain and Andrew Zimmer.. but I am only little ole’ Nena.

I purchased the Bull’s Balls and off I went home with not exactly a precious cargo!! Once I got home I immediately marinated it with olive oil, kosher salt, fresh pepper, and fresh garlic. I have to say that the balls were not exactly a pretty sight but I wasn’t going to waist my money and not to live my experience. I marinated the balls until Monday.

Monday after work I stopped by the market and purchased charcoal and went home, changed into something comfortable proceeded to load my little cart with barbeque utensils, two beers and off I went to the pool deck in my building and looked for the perfect spot to set up my grill.

I barbequed the “balls” for about 30 minutes or so.. Yikes… what a sight!! . the protecting sack is a very thick texture to rupture so I recommend a very sharp knife. I tried to slice the balls.. and is a bit of a task. Being my first time grilling Bulls Balls I wasn’t quite sure what to do nor did I want to check for a recipe. I wanted to be unique...

When I finished grilling I went up to my apartment and the following is the final recipe!!

BULL BALLS AT IS BEST!!

Ingredients:
Sliced Bull Balls
Butter
Cherry tomatoes
Dry cranberries
Red wine
Salt and pepper to taste

Procedure:
Slice already grilled Bulls Balls
Melt the butter and brown the meat
Put the meat on the side and add about a tablespoon of butter in the fry pan
Add the tomatoes and cranberries
Add the wine
And sautéed all ingredients until wine is reduced
Add the meat for more heating
Serve immediately

It was tasty and beautiful…. Names can be deceiving!!

Enjoy!!
Be well and eat happy
Nena

Bollitos de Chicharron

2009-08-13T14:42:00.019-04:00

Bollitos de Chicharron
A classic breakfast for Venezuelans!!

I don’t often cook Venezuelan dishes, however, on the weekends I find myself craving for the arepas or bollitos, and every time I manage to make a sort of a typical Venezuelan breakfast, and while going thru the process of prepping it takes me back to my childhood. And this is the story:

Every Sunday was family time, it was the time to be together. I do remember that every Sunday right after mass we came to my uncle's home and it was the time for my aunt Oria to get busy in the kitchen, she always managed to serve the very best brunch in the city of Caracas!

I still close my eyes and can perceive the aromas coming from her kitchen and flavor each item on the table. Check this menu out!

Arepas
Bollitos
Grilled steaks
Eggs, (over-easy or scrambled)
Fried red snapper (with the head on)
Black beans,
Rice,
Ham,
Fried plantain
Cheese, white or cheddar
Coffee
Orange juice

Just picture the beautiful display and well served food on that “Happy table”. The cheering and constant chatting, giggles and laughs of all of us is what made the ambiance a happy one. I always managed to get myself in trouble with my uncle, and sometimes for no reason!!, but I still loved being with them, they are my family, my cousins my aunt, my uncle.

Ahhh memories... Those times are the most unforgettable days of my childhood.

My uncle always annoyed my grandmother by comparing both his wife Oria’s and his mothers Mama Lesme's cooking….. The truth of the matter is that both ladies are excellent cooks (well, I should say Mama Lesmes was an excellent cook. Grandmother is no longer with us.)

Well folks I better stop before I run out of tissues... I still cry thinking of those happy times...

Back to the Bollitos!

Preparation

"Harina Pan"

Pork rinds – either home made or from a Latin market.

Add the Pork rinds into a food processor and grind them. I would advise to leave some pieces a little smaller than bite size for more texture.

Follow the package instructions to make the dough.

Incorporate grinded pork rinds.

Shape your dough in small cylinders and proceed to fold them with the corn husk as you see in the picture.

Place the Bollitos in boiling water and make sure the water completely covers them for even cooking. Boil them for approximately 30 to 50 minutes depending on the amount you are making.

Once cooked let them rest for just few minutes while you are setting the table - I hope you are -

I find that the Bollitos are best eaten with shredded cheese.

Until next posting

Be well and eat happy!

Nena

Food and Wine pairing.... The Sacramento Bee News

2009-07-28T08:13:00.004-04:00

I enjoy so much this posting, and with proper authorization by Mr. Kushman..

Have a happy reading!

The Good Life: In Italy, food-wine pairing comes naturally
rkushman@sacbee.com

Published Wednesday, Jul. 22, 2009

It's midafternoon in Barberino Val d'Elsa, a small town in the middle of Italy's Tuscany region. Barberino is a centuries-old, narrow town with stone walls. It runs along a high ridge with steep drop-offs on both sides.

In every direction, we can see the signature views of this hilly farm country – the oddly shaped, rolling patches of grapevines and olive trees running at every angle. Some orchards and vineyards point straight up the hills, some cross the slope, some trace the curves of the landscape. It's seemingly without pattern. In between are stands of tall green cypress trees or golden yellow buildings with terra-cotta roofs.

It is beautiful. This would be a perfect moment, except that we are Americans and we forgot that nobody serves food at 3:30 p.m. in a small Tuscan town.

There are, however, wine bars. In Barberino, at 3:30 p.m., there is exactly one – a wine and olive oil tasting bar that's also an art gallery, actually.

When we ask to taste, the woman tending the place comfortingly tells us to sit, and she pours my wife and me two glasses of their white wine, a blend of chardonnay, malvasia and trebbiano grapes that's fruity and fresh and typical in Tuscany, we found. She also serves us a plate with figs, creamy mozzarella, salami, tomatoes and bread dowsed with olive oil. Now this moment is perfect.

The point of that story, besides me bragging that I was in Italy, is that there are lessons from Tuscany about food and wine that apply to eating in California, too. Some come from the natural evolution of a culture that's a couple of millenniums old; some are reactions to global culinary connections. Either way, they're universal and timeless. So here's what I learned on my summer vacation:

1. Wine is food.
A no-brainer. We make that point a lot around here, that wine can be so much better when it's integrated into a meal. But we got a reminder of how the notion of regional eating that we're exploring in America – and certainly in Northern California – is so natural in so many places where there was no other choice but to eat what you could grow or buy at a local market.
The delicious bonus is that so often foods and wines from the same place blend together wonderfully, and the wines in particular are made to go with food.

Wherever we tasted wine, it came with food, particularly olive oil from trees grown alongside or even in the vineyards. That was true in that little wine and oil shop in Barberino, and it was true at the grand wineries of Castello di Pomino and Castello di Nipozzano. Those are owned by the Marchesi de' Frescobaldi, by the way, sort of the Mondavi family of Tuscany, except they've been making wine for 700 years and 31 generations. Their olive oil is good, too.

2. Olive oil is precious.
Olive trees are everywhere, and the oil is spicy and peppery and spectacular with their wines. I wanted to know more about it, so I went to The Man on this subject, who just happens to live in Sacramento, Darrell Corti.

He said those trees around and inside the vineyards are part of what is called "promiscuous agriculture," which is translated from Italian and roughly means farming that's left alone. It comes from Italy's sharecropper system, which only ended in 1960. Farmers worked land and had to give the landowners half of what they grew, so, Corti said, they used every inch of soil.
In some cases, olive or fruit trees were planted right in the rows of grapevines, and sometimes the vines were tied to the trees instead of stakes. Between the rows, farmers often planted crops like wheat or corn or potatoes to sop up the water from Tuscany's heavy rains that would otherwise ruin the wine grapes.

And because they were poor and were farming for volume, olive oil was a key ingredient as a spice. "That bitter, pungent oil was what made the dishes taste good," Corti says. "They were careful not to waste any."

That's why no one in Italy pours olive oil onto a plate, then dips bread into it. It's too wasteful. "That comes from the U.S.," Corti says. "In Italy, they drizzle the oil on the bread. Unless they're a tourist restaurant that gets lots of Americans. They're learning."

In fact, he said, the standard practice in the sharecropper days was that on weekdays Tuscan farmers would drizzle olive oil onto a meal in the shape of a "C" or a half-circle. On Sundays, they'd pour a full "O." On Christmas and Easter, they would pour a figure eight.

3. Experiment with food.

In another small, hilltop town, a group of us found a pizzeria that had a massive antipasto buffet. Sadly, we got just one trip through, but they encouraged us to fill our antipasto plates.
I didn't recognize some of the foods, but everything was dazzlingly tasty. There was a thin slice of roasted onion drizzled with – of course – olive oil and seasoned with herbs that made me do my happy dance. So simple. So stunning.

The antipasto table seemed odd, however, so I asked Corti about that, too. He said the Medici family that controlled Florence and Tuscany for nearly four centuries was "notoriously straight-laced," and they imposed culinary laws that limited meals to three courses. The Medici plan was to prevent people from bankrupting themselves on lavish meals.

But the laws did not control what could be done before a meal, so the wily Tuscans adopted the notion of antipasto – which meant "before the meal" – and still managed some pretty sumptuous eating adventures.

Now I just need to figure out how they made that onion thing.

4. Travel makes you hungry.
I was telling Corti how we were so consistently overjoyed to find how well the olive oil from a vineyard went with the wines from there, or how the tomatoes and basil from the same patch of earth blended together, or how all the foods in one town matched up so perfectly.
"Funny thing, that," he says in a deadpan. Of course, they would. "There's another reason why everything tasted good," Corti says. "You were on vacation."

In the meantime
Be well and eat happy
Nena

Spicy Curry Chicken Thighs & Mango Salsa

2009-07-18T06:29:00.015-04:00

Oven Fried Spicy/Curry Chicken Thighs n’ Mango Salsa

Please accept my apologies for being absent all these weeks!

As I have mentioned in my previous postings, I do have many recipes and tales to post, such as my home made dinners,outings experiences, and much more.!!

Well my friends without further comments, here is a little tale of this particular dinner..

This little dinner came to be one night that I was just exhausted. I did not really want to elaborate a meal just for myself. I needed something quick, tasty, and not too messy, so to make my kitchen cleaning process much easier and faster, and there! I found leftovers chicken from a previous dinner and just made the mango salsa to compliment my meal.

I sincerely enjoyed this little dish so much that I wanted to share it with you.

Oven Fried Curry Chicken Thighs

Ingredients

A tray of chicken thighs (pack of Six)

One lemon

1 clove of smashed garlic

2 cups of flour or “Bisquick” flour

1 tablespoon of thyme

1 tablespoon of "Pimenton Dulce"

1 tablespoon of cumin

1 tablespoon of curry

Sea salt and pepper to taste

Procedure

Wash the chicken thighs with cold water

Rub a lemon

Pat dry the chicken pieces

Rub the garlic all over the chicken pieces

In a bag combine all dry ingredients

Pour the flour mix in a bag

Add the chicken pieces and shake

Place them in cookie sheet and let them rest for few minutes

On a preheated oven to 375 degrees place the chicken tray

Cook for about 1 ½ hour.

Mango Salsa

Two semi ripe (almost green) mangoes

A small bunch of cilantro (about 1/2 cup)

1/2 of a diced cucumber

1 diced small tomato

Half of a finely chopped red onion

3 tablespoons of a good Olive Oil

1 tablespoon of lemon juice or white Balsamic Vinegar

Salt and pepper to taste

Mixed all ingredients and let it rest for an hour in the fridge.

The Mango salsa became very popular in the last few years.

Enjoy!

Be well and Eat happy!

Nena

Shrimp sandwich with Old Bay seasoning

2009-06-15T10:36:00.009-04:00

Shrimp sandwich

Just a quick post of a sandwich served on a birthday gathering.. My friend and neighbor did and outstanding job!

Among various appetizers, there was a platter with various cheeses and homemade fig jam..it was out of this world delicious. I am still asking myself why I did not take pictures of that platter.

The sandwich not only looked beautiful.... It tasted delicious!

Be well and eat happy!
Nena

More to come..

2009-06-08T22:50:00.008-04:00

Stay tuned for more!!

More to come in the next few days!

Stay well and eat happy!

Ciao,

Nena

Carne Mechada.. The Appetizer

2009-06-08T14:43:00.023-04:00

Carne Mechada with Tostones

If you are familiar with the Venezuelan cuisine, you then, very well know that a traditional dish from this (my) country would be the "Pabellon" which is the combination of Caraotas (black beans), Carne Mechada (shredded beef) and Platano Frito (fried plantain.) This combination actually could also be found throughout the Caribbean countries.

We have (soon to be the past) a very diverse group in class, culturally speaking, and I decided to prepare the Carne Mechada (shredded beef), for the class to taste.. I was delighted to see how much they enjoyed it soon after the first bite of the luscious dish!. I must add that making the Carne Mechada (shredded beef) is a little work or time comsuming, but if you have the passion, it is indeed worth investing the time in making it.

Ingredients:
3 lbs beef sirloin, or your choice of cut
1/4 cup dry red wine, or to taste
1 garlic clove, crushed
2 onions, chopped
3 bay leaves
salt and pepper to taste

For the sauce:
2 onions, chopped
2 green peppers, chopped (optional)
4 Tomatoes finely diced
1 tablespoon olive oil
1/2 teaspoon thyme
3 bay leaves
1 teaspoon oregano
1/2 teaspoon cumin
salt and pepper to taste

Preparation:
Simmer the beef with the onions, garlic and bay leaves, about three hours or until meat is nice and tender. Add more wine, water or beef broth if the meat appears too dry. Remove from heat, let cool, and then pull apart to shred.

For the sauce, saute the onions and green peppers in the olive oil, add the meat and remaining ingredients. Simmer another 30 minutes until all the flavors are blended. (Better the next day).

This recipe works great as a appetizer and is served in an elegant martini glass with fried green plantain as a garnish (see picture taken in class).

Enjoy!

Be well and eat happy,

Nena

Cool off the heat.. have a Cold Melon Soup

2009-06-08T09:55:00.008-04:00

Time is passing by..

I can not believe that I endured a year in class!

Last Friday was a celebration for our class. Awards were given and dinner was served.

To my surprise, I received an award for "Excellence In the Culinary Art Training Program".

I now can say that all my efforts are paid off.

All diplomas or certificates will be given on June 15, and is when the real vacation starts.. last day of class. I am thinking about taking a well deserved break for few days, perhaps a short trip to DE and forget about the time.. dead line... books... etc.

Mmmm I can hear and smell the ocean right now.

In the meantime..check this recipe below. It was a soup done by a class mate for her presentation.

I sincerely enjoyed it I hope you will too!

Cold Melon Soup
Serves 6
Ingredients

3 cups Coarsely chopped ripe cantaloupe

3 cups Coarsely chopped ripe honeydew
2 cups of Fresh orange juice

3 Tb honey
2 cup Dry champagne

Instructions
Finely chop 1 1/2 cups each of cantaloupe and honeydew melons.
Set aside.
Place the coarsely chopped melons in blender with orange juice, lime juice, champagne and honey
Pour into large bowl or a container cover and refrigerate until ready to serve.
Pour into iced bowls and garnish with mint leaves

Enjoy!

Be well and eat happy

So long,
Nina

My drawings copper - charcoal

2009-05-27T13:30:00.005-04:00

Dear Friends:

I am just posting two drawing for the Cover for my CA portfolio. The drawings were done on Saturday, on charcoal and copper sheet...what you see is a just a copy!

Do you like it? what's your opinion?
Stay well and eat happy!
Nina

New postings coming SOON!

2009-05-22T11:53:00.002-04:00

I feel so guilty not being able to post anything..... As soon as classes are over.. I will come back with more comments and recipes or just pictures??!! Promise!
Ciao
Stay well and eat happy!
Nena

Presentation at school- Tuesday, April 7, 2009

2009-04-15T07:40:00.028-04:00

Surprise! It's me again!

Just let me apologize for being absent all these weeks and not updating my blog… but time.. time and more time… is all I need

Without any further apologies, here is Why and How my crazy schedule has been.

On Tuesday, April 7, it was my “Chef of the day” presentation.

If I tell you that I didn’t loose any sleep over this affair, I am a liar. I spent days and nights questioning and worrying about the menu, the platting, and the uncertainty of the outcome and questioning myself…Would I have the ability to deliver a first class fine dining menu or experience? Would they like it? Am I good enough to meet the requirements? Would my “Day to Shine” be a success? So the self torture went on and on and on for weeks….. And finally the day came.

The Menu! … The Tasks!… The presentation!… The results!…in briefing!

Menu! is just Simplicity! My game!

I tried to design a simple but tasty menu.. I focused on delivering flavor and a good taste in platting.

Appetizers
Piquillos Peppers filled with Dill Goat Cheese
Gazpacho Soup
Orange and Blood Orange Salad Combo with Leeks and Black Olives

Main Entrée
Lamb over Grits with mushroom wine sauce
Grilled bundled Green & White Asparagus

Desert
Quesillo

Did you like the menu?

Proceedings & Tasks!

Monday
I proceeded in delegating tasks among class mates, I had a Sous Chef and several Garden Mangers and of course the stewards We did all prep on Monday night and leave little to do for Tuesday so we can have the time to finish all tasks on a timely manner, more importantly… do the plating with PERFECTION!
Tuesday
I assigned a classmate to do the platting with me. After two hours of running in the kitchen making sure all was going according to schedule and my guidelines, finally the time to present was ON!.. By this time I needed a stiffed drink, a cigarette, and a hug, boy, I needed to find comfort!! Everything was platted according to my expectations and requirements… and

The presentation!… The results!
Well dear friends.... They loved it, , but they loved it and their comments were "I set high standards"…. How about that for my ego!

Now the question is? Would other classmates do better? I do sincerely hope so. I did state after my presentation that being the first one in presenting, will allow them (classmates), to learn by my mistakes and make their presentation better...and dear folks, that is what learning is all about. My classmates gave me all their support and the evening went on because them! it was very cool see teamwork in progress!

I enjoyed being the Executive Chef for one day!! I am the Master of my Domains!

I wish all my classmates all the luck of the world!
I will be back soon with recipes and more!
Stay tuned for more of me!
In the meantime,

Stay well and eat happy!

Chicken Dumpling soup taken to a next level

2009-03-15T20:36:00.014-04:00

Chicken Saffron Dumpling Soup

Today, a rainy and cloudy day in Washington DC, so I decided to make Chicken Dumpling soup; only I took it to the next level. I added saffron to the soup and made the dumplings with parmesan and thyme.. Must I say it was delicious? Well my friends... it was.

Imagine... making my soup and listening to Luciano Pavarotti. PRICELESS!

Be well and eat happy!
Nena

Picture and no recipe.... read more

2009-03-11T07:23:00.011-04:00

Dear few readers! Are you still out there?

There is no way that I have forgotten you all ...I just need more time.

As you know, writing is not easy, it takes time, editing! editing! and more editing, until finally THE posting... is like hhmmm.. having a baby?.. only without the pain? HA! What do I know; seriously now, the reason of my short absence is because, I am currently working on my school portfolio, and getting ready for my day to shine!!, April 7, "Chef of the Day" presentation at school, therefore, in order to seat and write something worth reading, I must have the time...and if you wait a little longer there will be so much for me to tell and for you to read.

It has been a rough journey with my life schedule, moreover, working full time and going to school four nights a week, leaves me sometimes with ZERO - NADA - ZIPPO, energy, however, the encouragement and support of my loved ones is what's gives me the strength to complete one of my many goals in life...more so, the love I have for cooking.

No one said it was easy for a 50 y/young woman! :)

Wish me luck on April 7! I will be posting pictures and experiences of this presentations....

Looking forward to writing to all of you again!

Stay tuned for more...

In the meantime
Be well and eat happy,
Nena

Hot Quick and good

2009-02-22T10:59:00.005-05:00

Effortless, hot and quick!

As I have probably mentioned to you, my life is very busy, I just wish there was one more day in the week and more hours in our time. Wait.. Wait…! On the other hand, forget about the wish, I would be looking for something else to do and keep complaining about not having enough time; a vicious circle, is all there is.

On Fridays, I usually stop in local bar and meet friends for Happy Hour and this Friday was not the case. I was so tired that all I wanted was to go home and go to bed, and it was only 5:00 pm. I got home, changed into something more comfortable to wear, turned the TV on, lay in my lounge chair, soon after, my unconscious self was in a dreamland, mmmm a well-needed nap. I woke up with a revitalized mind and body, yet not wanted to make any efforts to make dinner.

Don’t you wish sometimes not to feel hungry? Odd..! Well friends, for various reasons, I do feel this way sometimes. Could it be because the weight gain, or not having enough to choose from from the fridge, craving something different that I don’t have in the kitchen. My list could go on and on. This Friday I did not want to deal with anything in kitchen or do dishes for that matter; so this is how the following became my Friday’s night dinner.

Procedure
On a saute pan; add
A tablespoon or more of extra virgin olive oil
Add chopped garlic (optional)
Add the meat and saute it until golden brown. (I had leftover beef that I cut in very small slices)
Add the mixed greens and saute for a very short time. The greens will reduce very fast.

Add sliced tomatoes on the plate
Drizzle a drop of olive oil on the tomatoes
Salt and pepper to taste.

Serve and eat!

Until next posting
Be well and eat happy, :)
Nena

Parrillada.. My Story

2009-02-17T18:17:00.010-05:00

Parrillada My Story!

Not matter where you travel in Latin America, you will always find “Carne Asada”, “Grilled Beef” "Parrillada"on the menu. Seafood and poultry are also grilled at restaurants specializing in grilled foods.

But if you ask me which country in South America is the best for grilling, I would have to say; Argentina. The Argentineans are excellent grillers... that goes from Buenos Aires to the Patagonia.

The Argentinean Parrillada, is normally done on a charcoal grill to give the unmistakable taste of charcoal.

I have a friend that loves to have his Parrillada, and nothing is wrong with that!!… I “would not” “can not” and “will not” say “no” any time he proposes to have his Parrillada at my place. I love not only to eat Parrillada, but the whole affair, from having the classic glass of red wine, a good conversation and slowly savoring each piece offered from the grill, this my friends, is priceless!!

We had one of those cravings for Parrillada, unfortunately I couldn't offer a charcoal grill. It's winter and I live in an apartment and the only grill I have is an electric grill installed on my balcony. The craving for Parrillada was strong, so we overlooked not using a charcoal grill this time, so George Foreman grill it was! Luckily, the grill is big enough to hold meat for 7 or more people. Very good ha!?

A regular Parrillada usually has the following cuts of meat; Falda (like skirt steak), Chorizo (sausage) Riñones, (Kidney), Mollejas – (Sweetbreads), Asado de Tira –(Short Rib Steak), and in many cases, Morcilla (Blood sausage).

"If you want to enjoy a good parrillada, I would strongly suggest not to be health conscious, just for this occasion anyway”. “Think outside the box and enjoy the best”

In a good parrillada you also serve French bread, Chimichurri, Green Salad, Potato Salad.. and always! Always! The Red wine.

There are some edible items missing in the picture..is because they were eaten before the picture!

We had a blast!
Be well and eat Happy!
Until Next Posting!
Nena

Fly away with my Wings

2009-02-16T18:59:00.000-05:00

Chicken Wings - My Style

(The only one left for picture taken)

There are thousand of Chicken Wing recipes, yet, this is my version of this well known appetizer.

Ingredients
Chicken wings
½ of Lemon Juice
Drop of “Hickory Seasoning” liquid smoke
Kosher Salt to taste
Pepper to taste
½ Cup of Hot Sauce
½ Cup of White wine
¼ Cup of Mustard
½ teaspoon of “Pimenton Picante”

Procedure
Combine all ingredients in a bowl, pour marinate over the chicken wings and let it sit for an hour or more. The longer you marinate the wings the better the taste will be.
Place the wings in a cookie tray
Bake them in preheated oven at 375 for 1 hour, until golden brown
Cooking time will vary according to the oven

I didn't have the chance to take a picture of the whole tray...IT SOLD!

Try it and let me know!
Stay well and eat happy,

Until next posting!

Nena

2009-02-16T10:50:00.000-05:00

Sautéed Asparagus, Leek and Onion Potato Salad

I was cleaning my little place, and I wanted to eat something fast, it was already 9:00 pm and was getting hungry…really hungry!. As I always do and pretty sure most of you do too.. I did a quick fridge inventory and found some asparagus that had to be eaten soon, I mentally savored the combination of potatoes and asparagus, I knew it was going to be a delight, no brainier here.

Make your basic potato salad

Asparagus, Leeks and Onions procedure

I cut the asparagus in small pieces, diced half of a white onion and a leek.

Pour olive oil in a saute pan and saute all ingredients until unions are crystallized.

Blend in the sauteed mixture with the potato salad.

This dish could be served at room temp or chilled.

My thought of Potatoes

"The potato is so versatile that it could easily become the King of a dinner table if you present it well"

"Potatoes served at breakfast, at dinner served again; Potatoes served at supper, Forever and Amen"Pennsylvania prayer

Stay well and eat happy,
Nena

Sexy Stuffed Piquillo Peppers for Valentine's day

2009-02-14T11:55:00.000-05:00

Goat Cheese Stuffed Piquillo Peppers

My friend Monica and I went out for dinner to a “Tapas” place here in Washington, DC. We had the chance to savor delicious tapas, from gazpacho soups to fish and shell fish appetizers..We had a feast. Among these delicious appetizers, I was taken with the "Piquillo" peppers. The sweetness of the pepper blended perfectly well with the goat cheese stuffing, it was a very sexy blend of flavors. We really had a ball. I told Monica that I just had to find these peppers to re-create the dish.

Not so long after our dinning adventure to the Tapas place, my good friend Monica went to a market that specializes in just import products from Spain and she found canned Piquillo peppers. I guess It pays to be married to man from Spain as Monica is!!

These peppers come from North Spain, and are hand picked and roasted I may also ad that these sweet peppers are rich in Vitamin C.

A very basic recipe!

Ingredients
One can of “Piquillo” peppers (drained)
Fresh goat cheese at room temp
Dry dill
Extra Virgin Olive Oil
1 garlic clove (thinly cut)
Kosher salt
Fresh ground pepper

The stuffing could also be with tuna or crab..just let your imagination free!

Procedure
Mix a pinch of dill with the goat cheese, it should have a mild taste of dill. (An aromatic herb (Anethum graveolens) native to Eurasia)
Stuffeach pepper gently with the goat cheese either with your fingers or with a teaspoon. Make sure that the mixture is not falling out of the pepper. Arrange the peppers on a baking dish sprinkle the garlic and the olive oil. I ate mine without broiling them, yet, I would strongly suggest to broil the peppers for 7 to 10 minutes or until the cheese is soft and bubbly.

I will assure you that you will find this little appetizer easy and tasty!
Be well and eat happy!
Nena

Portobello Mushroom and Sauteed Spinach

2009-02-12T15:13:00.000-05:00

Mr. & Mrs. Portobello Mushroom with Parmesan & Sautéed Spinach
Sexy looking combo!

The night I roasted my Chimichurri Beer Roasted Chicken; I simply accompanied the meal with sautéed spinach in butter and a little garlic and Portobello mushroom.

To my Portobello, I poured some extra virgin olive oil, a little Parmesan cheese and placed it the broiler… for few minutes, but my friends were pretty hungry, so I quickly quartered the mighty all Portobello and transferred it to the sauté pan with the spinach. The flavors blended exquisitely. It was a good marriage!

My findings of the Portobello
“The 'Portobello mushroom' is a large brown strain of the same fungus, left to mature and take on a broader, more open shape before picking. Portobello mushrooms are distinguished by their large size, thick cap and stem, and a distinctive musky smell. Because of their size and the thickness of their fleshy caps, these mushrooms can be cooked in a range of different ways, including grilling and frying”

I have done the grilling recipe… and it’s outstanding!

Ciao
Stay well and eat happy!
Nena

Gnocchi with Lamb meatballs sauce

2009-02-09T16:00:00.000-05:00

Gnocchi with Lamb meatballs sauce

I sincerely had lots of fun making this dish. I was very pleased with the results of the whole dinner. There is nothing like making a fun meal and having a good glass of wine.. My uncles came to visit and enjoyed their dinner... they ate happy!

Ingredients
4 medium baking potatoes potatoes, peeled and quartered
1 egg yolk
Salt to taste
1-3/4 to 2 cups all-purpose flour
3 quarts water

Directions
Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender (don't overcook them). Drain and mash. Place mashed potatoes in a large mixing bowl. Stir in the egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic; be very careful, If you add too much flour the Gnocchi will become very heavy). Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1 inch pieces. Press down with a lightly floured fork. In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately. Add sauce.

Sauce
Lamb meatballs
Ingredients2 pounds ground lamb
1 medium onion -- finely minced
5 peeled Roman tomatoes finely chopped
2 cloves garlic -- finely minced
1 tablespoon toasted cumin seeds -- finely ground or powder cumin
Salt and pepper -- to taste
2 tablespoons dry thyme
6 tablespoons or more of olive oil
¼ teaspoon Pimenton Picante
¼ teaspoon of Pimenton dulce
½ cup of beef stock
¼ spoon of cherry vinegar

Directions

In a mixing bowl, stir together lamb, onion, garlic, cumin, salt and pepper and thyme and mix well. Form into 1-inch balls, dust with flour and refrigerate 10 minutes.
Heat oil in a 12- to 14-inch frying pan until just smoking, add the onions until caramelized. Add the garlic and stir for a minute. Add both Pimenton the hot and the sweet. Add the tomatoes, salt and pepper, the cumin, the thyme and the vinegar. Up to this point add the meatball and the beef stock. Cover and simmer for 45 minutes. I don’t t always follow a recipe but I will taste the dish as I am cooking and adapt it to my taste.

Enjoy
Be well and eat happy!
Nena

Coming soon.. Gnocchi!!

2009-02-09T12:48:00.000-05:00

Coming soon!!

2009-02-09T12:36:00.000-05:00

Ceasar Lobster Salad

Ingrédients
1 cooked lobster tail
Romain lettuce

Croutons

Parmesan cheese
l1/2 cup olive oil
1 clove garlic(crushed)
1 egg yolk
1 anchovy or more (optional)
1 tsp Worcestershire sauce
Preparation
In a mixing bowl add the dressing ingredients and mix with a whisk, (adding the oil very slow while whisking). Add Parmesan cheese, croutons to the lettuce and chopped lobster meat and gently toss until the leaves are barely coated. Add dressing just before serving.
Tip
Croutons
Slice French bread and add butter , garlic powder and a pinch of thyme put them in a broiler and toast them until the slices are golden brown. Let it cool then cut it in small squares. Croutons are now ready to be tossed into the salad

Enjoy.. I did,
Stay well and eat happy!
Ciao
Nena

Chimichurri Beer Roasted Chicken

2009-02-09T11:38:00.000-05:00

Chimichurri Beer Roasted Chicken

Who says a chicken does not like beer? Ha! Mine did!

I was trying to be creative in the kitchen without the complication of having to spend the whole day cooking one meal. As everyone else, my weekends are always busy with errands, cleaners, grocery shopping , cleaning, and laundry. Last night's dinner was going to be chicken and I wanted my chicken to taste different, so, I checked my fridge and found the Chimichurri and some beer! The Chimichurri is great on steaks and Choripan but also great for marinating chicken and steaks!

See my recipe below

Ingredients
A whole chicken
1 bottle of beer
¼ cup or more of Chimichurri
1 Tbs. of butter
Salt and fresh pepper to taste

Preparation
Wash the chicken under cold water. You could rub a lemon while washing the bird. (Optional)
Put Chimichurri and butter under the skin, be generous!
Pour a whole bottle of beer.
Add Salt and fresh ground pepper to taste
Please this baby in a preheated oven at 375F for 2 hours. Since temperature will vary in each oven. I would suggest using a cooking thermometer for more accuracy.

My friend Monica has a secret ingredient for her Chimichurri sauce. Is what I used to marinate this bird.

Hope you try!

In the meantime

Stay well and eat happy,

Nena

Angel Hair Creamy Seafood

2009-02-09T08:26:00.000-05:00

Angel Hair with Creamy Seafood

This is a very quick way to fix a good meal to impress!

Serves 6 people
Ingredients
2 teaspoons olive oil
2 cloves garlic, minced or chopped or whole
Half onion or around 4 shallots1 cup tomatoes, seeded, finely diced
1 pint of heavy cream
2 Tbs. red paprika
1 Tsp of hot paprika
1/4 teaspoon of dry thyme
Salt and fresh ground pepper to taste
1/2 Pound of Shrimp
1/2 Pound of sea scallops
6 cups of cooked angel hair pasta

Directions
In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the onion and sauté for 2 minutes until it looks cristalyzed. Add the heavy cream and stir over medium heat until some what thickened. Add salt and pepper. Add a little or 1/4 teaspoon of dry thyme. Add the shrimp and scallops and cook for 2 minutes until the shrimp turn pink and sea scallops turned pail. Pour the sauce over the angel hair pasta and serve.

Enjoy!
Be well and eaty happy
Nena

Roasted Chicken salad

2009-02-09T08:09:00.000-05:00

Chicken Salad

Ingredients
2 cooked and diced large potatoes
2 1/2 to 3 cups diced roasted chicken
½ cup or less of finely diced red onion
1/4 to 1/2 cup mayonnaise
¼ of Dijon mustard
1 teaspoon of lemon juice
Salt and pepper to taste

Garnish
Blanched yellow squash, julienne red pepper and zucchini.

Preparation
Place in a bowl diced chicken and potatoes, the onions, the mayonnaise, mustard, lemon juice, parsley pesto, salt and pepper
Combine al ingredients very gently, refrigerate for an hour or two.
Garnish

Tip
I added 1/4 teaspoon of my parsley pesto for extra flavoring… it did turned out delicious!

Enjoy... I did

Be well and eat happy!
Nena

Superbowl Shrimp cocktail

2009-02-05T19:27:00.000-05:00

Super Bowl Shrimp Cocktail

Ingredients
25 cooked shrimps tail on
Mayonnaise
Ketchup
Worcestershire Sauce
Sherry Vinegar
Pimenton Picante or Cayenne pepper
Lemon juice
Lettuce if served

Proceed as follows
Step 1

Sauce
3 cups of Mayonnaise
¼ cup or more of Ketchup
Drop of sherry vinegar
¼ spoon of Worcestershire sauce
¼ to 1 teaspoon of Pimenton Picante (It could be substituted with Cayenne Pepper)
Drops of lime juice.
Step 2
Combine all your ingredients in a bowl and stir with a fork or a whisk until mix becomes smooth and pinkish color…
Save it in covered glass container and let it seat in the refrigerator overnight. (Seal the container with a plastic wrap)
Step 3
Scoop sauce into a wine or martini glass
Place the shrimps tail out (as the picture)
Garnish with a wedge of lemon and julienne red pepper, zucchini and/or yellow squash

SERVE COLD!

Tips
Place some shredded lettuce on bottom of the glass for more color and appetizing looking, (I did not have any at the time I served mine)... proceed with Step 3.
This sauce is also excellent to serve with boiled quail eggs. I have also made the same sauce without the ketchup and served it over steamed asparagus.

Stay well and eat happy!
Ciao Nena

Superbowl with friends

2009-01-31T08:29:00.000-05:00

Coming soon:
Alittle Superbowl gathering... good food, good friends, good wine.
I will be posting about wines also.
Stay well and eat hapy
ciao
Nena

French Onion Soup

2009-01-28T15:45:00.000-05:00

French Onion Soup

I seldom make any soups. I think I am much into roasting any type of meat or even making sauces. The French Onion soup however, is one of my favorites, and I ask for this delicious soup in any French Restaurant I have the chance to visit to. The combination of flavors, like the sweetness of the onions and the spices, the rich broth and the cheese are just exquisite.

We had a snowy day yesterday here in Washington, DC, so I was secretly happy to find out that my class was cancelled. As soon as I found out that I was going home straight from work I started to think deeply what kind of soup I could make that I really would enjoy having for dinner and I also needed the warmth of this poison. I thought of a nice creamy soup, Curry Shrimp, Butternut Squash and leeks, Asparagus, Potato? And the more I thought about soups the more French Onion soup sounded more sexy. Considering the facts that it was getting colder and the sidewalks were looking like ice skating rink, I wasn’t looking forward to adventure a long walk to the supermarket. Rapidly I took a little inventory of what I needed from the store, which was basically just the onions, I had all the ingredients at home..and Voila.. Onion soup was going to be!

I always like to do a little history research of dishes, and what you are about to read below is what I found.. I think is fascinating. Don’t you?

Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup. Alternate stories attribute the creation to King Louis XIV.

Julia Child’s last meal was French Onion Soup. She died peacefully in her sleep of kidney failure soon after. :( . RIP Julia, you are loved!

Without any further comments, please see my version of this recipe below.

Recipe

Serves 2 (increase or double portions as needed)

3 tbs of olive oil
2 onions
½ tbs of Flour
2 cups of beef broth mixed

1 teaspoon of Spare Rib flavor bullion diluted in one cup of water (optional)
½ cup of dry white wine
1 clove of garlic crushed
Salt and Pepper to taste
1 bay leaf
¼ of spoon of dry thyme
Sliced French bread (about 4 slices for serving of two)
1 tbs of butter

Directions:

Spread French bread with 1/3 of butter; broil it until golden brown. Set aside.
In a Dutch oven melt remaining butter and olive oil, add onions and the Pimenton picante and sauté for 20 to 25 minutes in a low fire until golden brown, stir in the flour until well blended with the onions.
Add stock
Add salt and pepper to taste.
Ladle soup into onion soup bowls or oven safe bowls.
Place toasted bread on top.
Sprinkle with shredded Swiss cheese and/or parmesan

Place bowls on a cookie sheet and bake soup in a 400F preheated oven, for 10 to 15 minutes until cheese is bubbly and golden

To give my personal touch, I added the following ingredients and I sincerely liked the results!

¼ spoon or less of pimenton picante (a product of Spain) to be sautee with the onions

¼ spoon of sherry wine vinegar

Spare Rib flavor bullion diluted in one cup of water
Parmesan cheese

I enjoyed it, and I hope you too
In the meantime,
Stay well and eat happy!

Ciao Nena

A lonely red pepper

2009-01-25T20:26:00.000-05:00

My lonely Red Pepper as its best

Last night as I was fixing dinner (another recipe coming up), and happened to found a single red pepper in my fridge I wanted to do something with it mmmm. so I thought.. roast it? NOT, grilled it? NOT, instead I made a little pesto.

My own quick recipe! a chef I am not!
Cut the pepper in squares
2 cloves of garlic
Kosher salt and fresh ground pepper to taste
Pimiento picante (from Spain), or cayenne pepper
2 tablespoons of Olive Oil
2 tablespoons of water

What I did tonight!

I thawed out a whole chicken (a day before) and decided to spread the red pepper pesto all over it. I set it aside in the fridge for better flavoring. Tonight I put my little coated red pepper bird in the oven at 375 oven temperature and baked it for two hours (I think)... and, well... see the picture. I needed some wine to do the sauce... but I didn't have any, so perhaps next time...

I must say... the taste of the chicken? MOUTH WATERING DELICIOUS! I am having a great lunch tomorrow... but I must have a bite before going to bed...

Any other ideas what to do with my Lonely Red Pepper pesto?

Your feedback is more than welcome...

Be well and eat happy!

Ciao
Nena

Argentinean Empanadas

2009-01-25T18:48:00.000-05:00

Hi everyone... here are the delicious Argentinean Empanadas!

When I met now my best friend Monica, I was very impressed by her cooking, moreover, because her and my ex-husband, I have found the passion for cooking as well, and she taught me this easy and tasty appetizer.

Do take my word when I tell you that whenever you make empanadas for a party or family gathering these little turnovers will be the talk of the night, followed by "give me the recipe"request . You can fry them or bake them!

Without any further comments.. see recipe below

Dough:
1 dozen round pastry dough (Discs could be easily be bought in Latin or Gourmet Markets that specialized in foreign food.

Filling:
This is a very easy recipe. You could basically use any other type of fillings, such as Chicken – Spinach – Cheese – Seafood. Be creative and use imagination!

Ground beef filling
1 pound ground beef
2 tablespoons or more of Corm oil
1 large yellow onion chopped in small squares
1 to 2 chopped cloves of garlic
1 tablespoon ground sweet paprika (hot optional)
1 tablespoon cumin
Salt and freshly ground black pepper to taste
2 hard boiled eggs, finely chopped
1/2 cup green olives, finely chopped
2 tablespoons raisins (Optional)
¼ cup chopped spring green onion (only the green part)

Glaze is optional but recommended
(I like to do the glazing for a more appealing or appetizing look)!!
1 egg, beaten
1 tablespoon milk

Preparation:
In a large saucepan, add the corn oil together, and place the onions and garlic and stir them until translucent. Add the ground beef, next add the raisin (if you opt to add it to the recipe), spices, salt and fresh ground black pepper to taste and stir with a fork to keep the meat broken-up, pour over the about a half cup of water, and let it cook until meat is completely cooked. Once cooked, place in a bowl, cover it and put in the refrigerator (for better taste) over night, otherwise if time does not permit, leave the filling for about an hour in the refrigerator. Once you have the mix cool or at room temperature you would then add the hard boiled eggs (optional), green olives and spring green onions.

Filling the empanadas:
Place dough in palm of hand. Fill dough with 1-2 tablespoons of meat mixture. Pinch and fold the dough to seal mixture inside or you can do what its call in Argentina "repulgue" which instead of using the fork to seal you flip it upwards and press with your fingers. Place on a non-stick baking sheet or pan and spray SPAM. Combine the ingredients for the glaze and brush each empanada at the top. Put oven heat to 350 and bake until the crust turns light brown.

Enjoy and stay tuned for more!
So long!
Be well and eat happy!
Ciao,
Nena

Monica's Argentinean Empanadas!

2009-01-24T11:59:00.000-05:00

Stay tuned... coming soon, Monica's delicious empanadas!

Arepa's little-big history

2009-01-24T11:12:00.000-05:00

AREPAS

It was Christopher Columbus who presented to the Europeans the first golden grains of corn. In his hasty search for the Indies he found a continent from which he did not bring silks nor spices, but instead he brought a grain that together with rice and wheat is basis for the triad of today's world food consumption. Totally unknown in the Old World, corn, (scientific name zea mays) had been established in The Americas for centuries. There is evidence that one type of wild corn grew in Mexico since 80,000 BC. No one knows how it evolved to become today's corn, but evidence shows that Mexican Indians used to cultivate it and consumed it at least since 4,000 BC. When the Spaniards arrived to the New World corn was already established as a crop in the whole American continent. Today in North America corn is mostly consumed as cereal in the form of corn flakes, popcorn, muffins, and polenta. Derivatives, such as corn oil and syrups are widely used. The list of corn uses in Latin America is enormously rich since corn is the basis for much of the regional cuisine. It is used to make bread, tortillas, tamales, empanadas, buñuelos and arepas, as well as to prepare drinks such as atole, champurriada, guarapo, mazato, champus and chicha. It is also used in soups, ajiaco, guisos, masamorra and polenta. It is consumed on the cob, boiled, broiled and baked. Arepas can be found in all regions of Colombia and Venezuela.

I gathered this information from the Internet – interesting ha!

Now my personal history!

My grandmother Mama Lesmes was the queen in the kitchen with the help of her housekeeper Sra. Hilda. Anything and everything Mama Lesmes cooked was mouthwatering, and this includes her “Yellow Arepas”, they were delicious, I don’t really know what or how she cooked them, but I do still savor and crave her “Yellow Arepas”. These particular “Yellow Arepas” had a distinctive much more corn flavor, more so than the white Arepas. Miss you Grandma!

As everything in the modern times, we don’t have to buy the corn and grind it, is a thing of the past, instead, we can now go to a Latin supermarket and find the *A brand which is a pre-cooked white corn meal. All we have to do is add water and salt and knead the dough until smooth and firm, and voila. No more grinding and long hours to wait until the Arepas are cooked… yet, one can’t compare the flavor…mmmmmm Good old Times!

Each region in Venezuela has their own way of making the Arepas, and I do believe this has to do with both the weather and the geographical location.

My cousin Carolina makes them Andean style, these are a very thin Arepas and they are cooked much faster either on stovetop or oven baked.

A personal TIP taught by the Mata family – (cousins Carolina and Carlos)

If I am making Arepas for a brunch style meal, I add a little cumin and/or garlic powder, also add bacon fat to the dough. I think the flavor of the spices add a very particular flavor for any Arepa stuffing for a brunch meal.

STUFFINGS:

Breakfast: Ham and/or any cheese and/or any style of eggs and LOTS OF butter!!

Brunch choice: Carne Mechada (Shredded beef) or/and Avocado or/and Shredded Chicken or/and Fried pork or/and black beans, or/and any style of fish or just simply substitute bread and eat Arepas instead (use your imagination)

Enjoy it!

Till later then ,and stay tuned for more!

Be well and eat happy!
Ciao
Nena

Coming up.... Arepas...

2009-01-21T18:05:00.000-05:00

Dear readers...stay tuned, the making of arepas and its history will soon be posted in this page!
Don't miss it

Stay well and eat happy
Ciao,
Nena

Veggies and Color!

2009-01-17T09:58:00.001-05:00

VEGGIES!! VEGGIES!! AND MORE VEGGIES

I am sitting here in front of my old laptop.. checked my e-mails and having a cup of coffee. . searched for other blogger as I am trying to learn more and more about the blogging world, which by the way, this brings me to thank you for taking the time in checking my blog out!

I, one Sunday morning at the beginning of the cold season, got up very early and decided to take a trip to the fresh market near by my apartment, and what a great idea I had, I found the most amazing fresh vegetables in display, I was very glad that I took my camera and stopped in every display and asked permission to take the pictures, I had such a good experience that morning. I didn't want to go home without buying these beautiful vegetables and I am glad I did, so I came home with my precious cargo and decided to steam the cauliflower and broccoli and roast the carrots. I didn't want to wait another day!! at the same the time, I decided to roast a very small leg of pork and fry frog legs too... Weird? nooooo, it tasted pretty good actually!!

I know that must of you already know what to do with your veggies, yet, I would like to share this tip below:

Tips:

Once the veggies were steamed, I melted little butter in a fry pan and lightly browned the broccoli and cauliflower,. I like the butter flavor without overwhelming the natural flavor of the vegetables..

Carrots:

Preheat oven at 375

Place the carrots in a cookie sheet

Coat them with Olive Oil

Pinch of Salt and Pepper and garlic powder

Proceed...

Place them in in the preheated oven and cook them till tender but still firm texture..for about 15 to 20 minutes

The sweetness of the carrots?? Priceless...

Hope you'll like this posting

So long for now

Stay well and eat happy!

Ciao,

Nena

"Two Cheese" Grilled Cheese sandwich

2009-01-16T10:14:00.000-05:00

Good morning everyone!

Wow, it has been a long cold week! but hope everyone made the best of it. I had a productive but way too busy one with school and work..

I worked late at the office last night and decided to go and have a drink before going home, instead of going to school, shame on me ha!? so I talked to a dear friend and we agreed to meet in a local bar where all of us friends get together on a weekly basis.

I had two drinks but I was pretty tired and hungry so I asked him to take me home.

As soon as I got home, I searched into my fridge which by the way is pretty much in an "E" situation... What's an "E" situation? pretty much EMPTY...I only had cold cuts and cheese and 8% fiber bread..and half of stick of butter.. due to my state of hunger I look and thought no further... "Grilled Cheese Sandwich" was going to be my dinner, so it was GCS night! I kind of wanted to change the flavor and I did.. here is the little recipe.

Ingredients and Directions:

Two slices of 8% fiber bread

Two slices of Honey Smoked Ham

Two slices of Cheddar Cheese

1/2 of slice of crumbled Feta Cheese

Butter? (as much as you want) :)

Olive Oil and garlic powder

(too bad I didn't have prosciutto)

Assemble the sandwich together

Brush olive oil with garlic powder on each sliced of bread and place the sandwich on a hot skillet with melted (but not burned) butter on a very low fire let the heat slowly melt the cheese, I wouldn't recommend to press the sandwich to rush the melting process... let it take its course and results are much better. The sandwich should be ready when is nice and has that golden color on each side.

My sandwich turned out to be delicious...or was I hungry? if you try it...be the judge!

Stay well and eat happy!

Stay tune for more!

Ciao

Lamb mmmm delicioso!

2009-01-13T22:41:00.000-05:00

Hello everyone... this is quick post, it has been a long day at work but fun at night, I am currently attending Culinary Art classes, and I do forget how long my day has been as soon as I set foot in class. I do sincerely wish I could attend this classes full time...but hey reality sinks.. and not such luck. The fun side of this situation? clearly is that I am able to share my little cooking with you!
Quick roasted lamb..
I marinated it with a cup of red wine, lemon juice, rosemary and about 3 cloves of crushed garlic..for an hour or so.
Put the lamb in a preheated oven at 375 and let it cook for hour or two, temperature and time will vary, all depends in the oven. I use a meat thermother just to be on safe side.
Do believe that I enjoyed every single bite of it, but a good bite of lamb will never be complete without a good glass of wine... I choose a not expensive wine from Argentina... "Trapiche".. it wasn't a bad wine..but I could do better yet the good faithful "Trapiche" is what I had at home and it did complement my dinner..
I will be posting a more detail recipes on the weekend. Right now my schedule is full with school work..
In the mean time... Be well and eat happy!
Ciao, Nena

Quesillo

2009-01-11T09:46:00.000-05:00

Hi everyone! As promised.. here I am.

I sincerely had a great experience last night, cooking with good friends and having a good wine, I had a visit from another dear friend which made the night even more special... I had a great THREE G'S evening! Great friends, Good Food and Good Wine

Monica and I left my house around 1:00 PM to do the grocery shopping, once we finished our groceries shopping, we went to her house and put all groceries away. I proceeded immediately to start my tasks.. I started the caramel for the "Quesillo".

You may ask what on earth is a "Quesillo"? my best description of it is that is like a "Flan" it has a cheese type texture and that is what makes it different than a "Flan", this makes a great dessert. Once I finished with the caramel, I finished the rest of it and put it in the oven, and here is my recipe..

Preheat oven at 375 degrees

Ingredients:

One can of condensed milk

One can (measured) of milk

4 to 5 eggs

Lime zest

1/3 spoon of vanilla extract

Caramel:

One cup of sugar

One tbs of water

I made a huge mistake when I made my caramel, I added two cups of sugar and this quantity would be best if you double the recipe, I will get it right the next time!

Once the caramel was done I poured it in a oven proof pan. Mix with a blender the condensed milk, the can of milk, eggs, the lime zest (about a 1/3 of spoon or less) and the vanilla extract. Pour the mixture in the oven proof pans (with the caramel) and bake it in the preheated oven for 1 hour or 1 1/2 hour.

The "Quesillo" should be done if you insert a knife or a toothpick and it should come out clean.. the same way you do with a cake.

This dessert could be cooked in a double boiler, I opted to bake it instead.

My mother and aunt Oria are the best Quesillo makers!

Stay well and eat happy!

Ciao,

Nena

Stay tuned for more recipes!

2009-01-10T10:33:00.000-05:00

Dear Friends! Look up for my page tomorrow! - Sunday, January 11, 2009... I am cooking tonight with good friends and I am so looking forward to share my recipes with you and post my evening experience...
Friends - good food and great wine!
Ciao
Nena

Welcome

2009-01-04T13:39:00.000-05:00

Hello! I'm glad you found my blog! Cooking is my passion, and soon I will have a website for you to visit. There I will post about my catering business and my specialties! I look forward to hearing from you, here and on the site. Watch for it!

Ciao, Nena