Sauttéd or Pan Cooked Brussel Sprouts

Ingredients:

Any amount of brussel sprouts you wish
Olive Oil
Garlic Salt and  Pepper
A squirt of balsamic vinegar or a squeezed lemon

Preparation:
Cut the tip of the brussel sprouts, take out the wilted leaves and cut them in half
Mix olive oil with garlic salt (you can use Kosher salt) and pepper
Marinade the brussel sprouts for about 10 minutes in this mixture
Put them in a pan or in an oven tray and squirt about two tablespoons of balsamic vinegar or the juice of one lemon.
Cook in a pan at medium heat for 15 minutes or bake in an oven at 400०F for 35 minutes (turn them over every 10 minutes) until roasted.
They should be crisp outside and tender inside.

Jamón del País de Gastón Acurio

Gaston Acurio

December 10 at 8:40am · 

Jamon del país hecho en casa?
Por que no?

Multiples caminos. Puede ser una pierna entera, o incluso un lechón entero deshuesado y enrollado. Pero hagamos una que todos puedan lograr

Le pedimos al carnicero que nos deshuese todo un costillar de chuletas pero dejándole toda su grasita exterior. Asi obtenemos un lomo entero de cerdo deshuesado.
Esto lo encontraran en todos los mercados.

Lo sazonamos con, una cuchara de ajo molido, una cucharada de sal, una cucharada de achiote, una cucharadita de pimienta y otra de comino, pizca de oregano en polvo, un chorro de vinagre y un chorro de aceite. Mezclamos todo y maceramos con esto la carne una hora en la refrigeradora.
Retiran la carne, la amarran bonito dandole forma redonda.
La colocan en una olla que cubren con agua fría, le añaden un poco de sal, una cebolla cortada en cuartos y listo.
Dejamos que rompa a hervir y bajamos el fuego cocinando una hora mas o menos. Lo retiramos y dejamos enfriar.
Mientras cogemos dos tazas de su agua de cocción y le añadimos bastante achiote. Con esto bañamos el jamón para que coja un bonito color y también un poco mas de sabor por fuera.

Listo.
Ahora, los sanguchones.
Pan francés, lechuga, cortamos rodajas de jamón, las mojamos en su juguito, salsa criolla de cebolla aji, culantro y limon, un poco de sal por encima, listo. Butifarra hecha en casa.

Savory Palmier and Turkey turnovers

Today I was flabbergasted by the wonderful recipes of Anne Thornton at the Nate Berkus show (on of my favorites) and so I decided to copy these wonderful hors de ouvres recipes and hand them to you to tempt you to prepare them for me on my birthday on the 18th of February!!!!!


Savory Palmier

Ingredients
1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto, store bought
1/2 cup crumbled goat cheese
Sea Salt

Directions
Preheat your oven to 400 degrees F.
Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese and and sprinkle that with 1/4 teaspoon sea salt.
Work from the shorter ends, and fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost, but don't quite touch. Gently fold one side over the other and press ever so lightly. Place this gorgeous roll on a baking sheet lined with parchment paper. Repeat the entire instructions for the second sheet of puff pastry using the remaining ingredients. Cover with plastic wrap and chill for at least 45 minutes or over night.
Once they've set up in the fridge, cut the prepared rolls of puff pastry in 1/4 inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.




Turkey Turnovers

Ingredients
2 (17.3-ounce) package all-butter frozen puff pastry (4 sheets), thawed (recommended: Pepperidge Farm)
1 egg, beaten, for egg wash
1/2 cup mayo
2 tablespoons honey dijon mustard
1/2 tsp coarse pepper
2 cups of cooked turkey chopped (around 12 ounces)…or rotisserie chicken
1/2 cup celery, sliced
3 tablespoons fresh parsley (snipped)
1/2 cup dried cranberries
4 oz swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg separated

Directions
Position 1 rack in the top third of the oven and 1 rack in the bottom third. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Combine mayo, mustard and black pepper in bowl. Add turkey (or chicken) , celery, parsley and cranberries once well mixed add cheese. Use small ice cream scoop to fill the turnovers sprinkle coarsely chopped walnuts over filling.
For the pastry: Stack two of the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 8 (6-inch) squares. Put a generous amount filling in the middle of each square. Lightly brush the edges of each square with the beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips or a fork to seal tightly. Chill the turnovers slightly to firm the dough, about 15 minutes. Remove the turnovers from the refrigerator. Make small slits or holes on top of each triangle with a sharp knife or a fork so the steam can escape. Lightly brush the pastry triangles with beaten egg. Transfer to the baking sheets.
Bake the turnovers until golden brown, about 20 minutes. Cool at least 15 minutes before serving.


Or mix one cup o mayonnaise with honey and spread it over the two sheets of frozen puff Pillsbury Dough previously cut in triangles. Roll small pieces of hotdogs, within the triangles, and bake until golden brown. Make a dip with Honey Dijon mustard and honey and eat the pastry with it.