Sandwich with herb cheese, beef carpaccio, and roasted pepper

Planning meals for a family of four with different tastes is difficult.  Adults are flexible but kids can become too choosy and can easily break into tantrums.  For this reason, our family dinners are frequently chaotic, never silent and often concluded with teary-eyed faces. Care to join me for dinner? 

What you need 

1 pack of Beef Carpaccio

½ yellow pepper

30g mixed salad

25g Herb spreadable cheese

extra virgin olive oil

salt and pepper

How to proceed

Wash the pepper and toast it in a pan by turning it several times until all the skin is blackened. Put it in a paper bag, close it tightly and let cool. Remove the pepper of the skin, stalk, seeds and inner filaments, cut it into layers and season with a pinch of salt. Cut the sandwiches in half and spread the base with the herb cheese. Fill each sandwich with a package of Beef Carpaccio alternating the slices with the pepper layers. Garnish with a few leaves of salad and complete with a drizzle of extra virgin olive oil and a generous ground pepper. Close the sandwiche and serve.

 

Veal rolls

Veal rolls as you have never tasted them, with a different filling than usual that makes them even more appetizing: fiordilatte and salami. Quick and easy to prepare with this recipe, they are a second suitable for every day. Veal rolls are a second course based on fast and tasty meat, always appreciated for its versatility and that we can enjoy at any time of the year, a real evergreen of home cooking that brings together the whole family. It is a dish of ancient origins: the first documentation on this recipe dates back to 1400, from the Libro de Arte Coquinaria of the master Martino da Como, Italian gastronomic historian and cook. Known in Rome and southern Italy with the name of chops, it is about tender slices of meat that wrap a stringy and rich filling, which can change according to tastes and the desire to experiment in the kitchen, but above all a greedy and intelligent way to avoid food waste. In this recipe we will use salami and fiordilatte: an unusual combination compared to the classic recipe of veal rolls but equally tasty. The flavor of the salami and the sweetness of the fiordilatte create a balance of flavors, also the use of this spun paste dairy product prevents an excessive release of liquids, guaranteeing an irresistibly stringy filling. Let's see, then, how to make in a few minutes inviting veal rolls with salami and fiordilatte.

INGREDIENTS

4 slices of veal

Salami 50 g 

Fiordilatte 50 g

Flour to taste

Butter to taste

Salt to taste 

Dry white wine to taste

PROCEDURE

To prepare the veal rolls, start by inserting a professional pan on the low grill, starting the preheating at 260 ° C, high fan, for 6 minutes. Separately, prepare the filling for the rolls, then cut the salami and fiordilatte into cubes. Roll out the veal slices, insert a little filling and roll each slice in order to create the rolls. Flour each roll and seal it on both sides with a toothpick. After the preheating phase, insert a knob of butter into the hot pan with half a glass of white wine. When the butter has melted, add the rolls, brown them in butter making them turn so as to grease them well on both sides and set the cooking at 205 ° C, fan media, for 8 minutes. Cooking allows us to easily brown the meat and reach the right consistency without drying it too much, keeping it tender and tasty. Serve the veal rolls with a fresh seasonal salad.

Note

We can get an equally tasty variant but with fewer calories by changing the filling, opting for a vegetarian one based on grilled vegetables such as zucchini, eggplant or peppers and roasting the rolls instead of browning them in butter. The procedure to follow is very simple: after making the rolls, place the perforated pan on the medium grid with the "grill" side facing upwards and preheat for 6 minutes at 260 ° C, fan high. Subsequently, place the rolls on the hot baking tray and cook at 205 ° C, high fan, for 8 minutes.

  

Burger with onions and blue cheese 

The recipe for a tasty homemade beef burger. Learn how to make a burger, step by step, with onions, watercress and blue cheeses.

INGREDIENTS

Beef

600 g, chopped Chili pepper

4, finely chopped and seeded Garlic

2 segments Eggs

Extra Virgin Olive Oil 4 tablespoons

Onions 4

Mayonnaise 4 tablespoons

Ketchup 4 tablespoons

Bread 4 round burger buns

Cheese 150 g, blue

Watercress 4 tufts

Preparation

Add the chopped chili and garlic to the minced meat. Season with salt and pepper, then knead everything again in the beaten egg. Form 4 burgers with your hands and set aside. Heat the oil in a pan with high edges and fry the onions slowly, until they turn golden, stirring often so as not to burn them. Meanwhile, mix the ketchup and mayonnaise and toast the round sandwiches. When the onions are ready, remove them from the pan, clean the pot and add new oil. Cook the burgers for three minutes per side, or until they are cooked inside. Put some onions on the sandwich that will be the base, add the hamburger, cheese, watercress and mayonnaise and serve immediately.

Crab, mussels and shrimp seafood bisque 

This creamy cream of shellfish from the French kitchen, garnished with shrimp, crab, mussels and fresh tarragon, enchants the palate.

Ingredients

12

Frozen shrimp, to be thawed before use

5 ml of fish broth

400 g of vegetables for soup, e.g. carrot, celery, leek, onion

30 g butter

2 tablespoons of tomato paste

2 ml of dry white wine

1 socket of cayenne pepper

1/2 teaspoon sweet paprika

120 g of pieces of canned crab or cooked shrimps

50 g crème fraîche

200 g of mussels

salt

ground pepper

2 twigs of tarragon

Preparation

Shell the shrimp leaving the tail and remove the intestines. Let the shrimp shells simmer in the comic for approx. 5 minutes, then filter. Dice the vegetables for the soup and sauté in half of the butter for approx. 2 minutes, then add the tomato paste and fry it briefly. Deglaze with white wine and shrimp bottom. Season with cayenne pepper and paprika and let it simmer for 20 minutes. Blend the soup with a hand blender. Add the pieces of crab and let simmer gently for 5 minutes. It incorporates the crème fraîche and regulates salt and pepper. Rinse the mussels under running water and remove byssus. Delete damaged and opened ones. Heat the remaining butter in a pan. Add the mussels and fry them briefly. Put the lid on and continue cooking for approx. 5 minutes, until the mussels have opened. Remove the lid and discard those still closed. Add the shrimp and cook for approx. 3 minutes. Salt and pepper rule. Serve the bisque and garnish with mussels, shrimp and tarragon.

Boil orange peel and cloves every night: Discover the benefits 

If you boil the orange peel every night with cloves, your body will thank you. These two ingredients together will help you a lot. That's why you need to do it. Especially together they are really formidable. The orange, is part of citrus fruits, and is really very appreciated. This is rich in Vitamin C but also has other excellent properties on the body. In fact, orange improves digestion and heartburn and also the intestinal system. For this reason, it has an anti-inflammatory effect. But also a strong antioxidant power as well as promoting celebratory activity. It also has a beneficial effect on stress and anxiety and calms down. 

It is also rich in some really fundamental substances such as magnesium and potassium. This can be eaten but is often also used for body and skin care because of some properties it possesses. As I have said, we will see it combined with cloves. Cloves are a spice highly valued for their nutritional properties. These can be found during any month of the year and are rich in mineral salts such as potassium, magnesium, iron, zinc, sodium, phosphorus, calcium and in minute quantities also many vitamins. This spice has anti-inflammatory properties and helps relieve pain. They also help fight fatigue and even depression according to some. There are no contraindications to using cloves unless you are allergic. But let's see what to do with these two products together.

Orange and cloves: here's how to prepare them together

But what many do not know is that the orange peel is also very beneficial and not only the juice or pulp. Combining orange and cloves is very simple, just make a tea with these two using the orange peel and this fragrant spice. Drinking hot tea is very good for the body because it helps prevent a number of problems. It is especially good for mood because it contains catechins, a substance that helps neutralize free radicals. Making tea at home is very simple and we will show you how to make it with orange and cloves. First you need the peel of the orange. It is preferable that this is an organic orange but in any case it must be washed well before using it. Once you have obtained the peel of the orange you will have to let it dry in a place without humidity for about 24 or 48 hours. When the orange peel is ready you can pour it into 1 L of water with 10 cloves. Now boil everything and you will have obtained your tea with very few steps but this actually has multiple benefits for your body. You just have to try this simple recipe.

Chicken and rice soup 

Rice and chicken soup is a quick and easy recipe to prepare for a first course with a rustic flavor. It can be prepared in winter if you want to warm up with taste but also in summer if you want to enjoy a cold soup with light ingredients. In addition, it is a great idea to recycle the leftovers of the chicken of the first day. 

Ingredients

1 head of toasted garlic 

2 medium carrots, peeled and cut into thin slices 

2 stalks of celery, sliced into thin slices 

2 sprigs of fresh thyme 

2 tablespoons extra virgin olive oil

2 liters of homemade or ready-made chicken broth 

1 cup brown rice 

1 tablespoon salt to taste

2 cups chicken left over from the broth, cut into strips

PREPARATION

To toast the garlic: cut a head of garlic in half horizontally, brush it with a drop of olive oil and cook it at 180 C degrees for about an hour until soft. Set aside. In a pot over medium heat brown the carrots and celery with thyme in olive oil until fragrant, 5 min. Add the cloves of toasted garlic. Slowly pour the broth into the pot and let it simmer for about 15 minutes. Add the rice and simmer over medium-low heat for 10 minutes. Salt to taste and add the chicken. Simmer until rice and carrots are tender, or 3/5 minutes.

Note

The different varieties of rice require different cooking times. In this recipe the cooking time of the entire dish is indicated. If you want a rice al dente it is necessary to respect the cooking time of the rice since it is combined with boiling water or broth. The times are also affected by the quantity and quality of the seasoning that comes into contact with the rice during cooking.

Veal biancostato soup 

The soup: as a child you hate it but when you understand how to do it well you can only love it. It is a concentrate of taste and a panacea for the body. To prove it, I have prepared veal biancostato soup. The biancostato is a cut of meat obtained from the intercostal part located between the chest, back and above the belly of the cattle, which includes the back muscles. It is particularly suitable for long cooking, especially for stew: to prepare stews, and boiled meats that melt in the mouth. Cooking boiled meat is among the easiest things to do. Heat a pot full of water and in the meantime cut the vegetables to flavor the meat: celery, carrot and onion. To give an extra touch of aromaticity to the broth, the chef recommends burning the onion cut in half in an iron pot. Then put all the vegetables in the water, add a little salt and pepper. Once the water has reached the boil, add the veal biancostato and continue cooking for about 3 hours. Once ready, remove the meat and strain the broth. To prepare the biancostato soup we will unravel the first and use the second to cook the pasta. A soup that you can only love: the veal biancostato, my soup, with chard and turnip greens.

Ingredients

200 g wholemeal broken hair pasta

1 onion

1 carrot

1 celery stalk

Pepper berries to taste

600 g biancostato

1 bunch of red chard

1 bunch of turnip greens

Salt to taste

Extra virgin olive oil to taste

GUIDELINES

 

Heat a pot full of water. Clean celery, carrot and onion and cut them coarsely, then add them to the water together with a little salt.

Once it comes to a boil, add a little pepper and meat and cook for about 3 hours. When the meat is cooked, strain the broth and let the meat cool. Then fray it, season with a pinch of salt and pepper and keep it aside. Clean and the chard, removing the most leathery parts of the stem, and the turnip greens, keeping the florets small. Bring the broth back to a boil, salt it lightly and cook the pasta inside. Serve the soup by putting the pasta on the base, adding the frayed meat and vegetables on top and covering everything with the hot broth.

Blueberry coffee cake

Coffee and blueberry cake, the easy and quick dessert to prepare, after cooking the cake keeps very well under a glass bell. The perfect dessert to prepare when you have leftover espresso. Also a dessert that does not require much time in preparation. Maybe prepare it to impress your family at breakfast or to serve a few squares after meals. It is usually prepared with yogurt or chocolate chips, blueberry cake, but I want to surprise you with a different dessert. Here is the perfect recipe to follow.

Ingredients

120 ml coffee

2 eggs

150 g sugar

120 g flour

40 g potato starch

100 g of seed oil

200 g fresh blueberries

1 sachet of baking powder

Preparation

To prepare this dessert start preparing the espresso, which you will have to cool well otherwise you can not combine it with the other ingredients. In a large bowl put the eggs and sugar and let it work well, it takes a couple of minutes until you get a light and fluffy mixture. Sift the flour, yeast and starch and mix well, pour into the bowl to which you are going to add the iced coffee, and mix well with the hand or electric whisk. Add the oil and when you notice that the mixture is homogeneous add the blueberries washed and dried (we advise you to put them in the flour so they will not go down to the bottom of the pan during cooking). Mix them well and transfer the dough into an oiled cake mold and bake in a hot oven at 180 C degrees for 40 minutes, take out of the oven but do the toothpick test first, if it comes out dry then turn off. Remove from the oven and serve cut into slices or squares. Enjoy your meal!

 

Sicilian swordfish

Mediterranean flavors for Sicilian swordfish: an easy and quick dish to make. With this recipe in half an hour you will bring to the table a second course of appetizing and tasty fish. Soft slices of swordfish with cherry tomatoes, olives, capers and oregano will make you instantly exclaim bon appetit!

Sicilian swordfish is a tasty second course of seafood that is prepared in half an hour. It is a very simple recipe, made in a pan, and characterized by the typically Mediterranean flavor of cherry tomatoes, olives and capers. Ingredients that enhance the goodness of a fish with lean and firm meat and a delicate taste. The scent of oregano completes the dish. A second course of fish easy and quick to prepare, a real explosion of taste and Mediterranean aromas, perfect for a dinner with friends.

INGREDIENTS

4 slices of swordfish

1 white onion

250 g cherry tomatoes

2 tablespoons pitted olives

1 tablespoon desalted capers

dried oregano

1/2 glass of white wine

extra virgin olive oil

salt

Pepper

PREPARATION

To prepare the Sicilian swordfish, begin to chop the onion and fry it in a saucepan with 2-3 tablespoons of oil. When it has become transparent, add the cherry tomatoes cut in half, olives and capers. Continue cooking for 5 minutes over high heat. Add the swordfish after washing and drying with kitchen paper. Sprinkle with oregano, salt and pepper. Sauté for a few minutes, then blend with white wine. Turn the swordfish slices very gently and continue cooking for another 2-3 minutes. Transfer the Sicilian swordfish to a serving plate and serve.

Note

Alternatively, for a more imaginative combination of northern and southern Italian cuisine, you can also serve it with grilled polenta. A nice and original idea, perfect if we have guests for dinner.

 

Surf and turf

The combination of surf and turf, which combines meat and fish, became famous in the sixties on the California coast and is widespread in North American steakhouses and English-style pubs. But today the recipes have multiplied. Discover with us a series of recipes, from the first courses of surf and turf, to the second courses and there are also appetizers. A real testing ground for barbecue enthusiasts. It means combining meat and fish, or fish and mushrooms. The classic combination is lobster tail and fillet mignon, or steak and shrimp, or shrimp or scallops. With first or second courses of surf and turf you can demonstrate your skills and satisfy all tastes. Cooking these dishes can be a challenge, but with a few simple tips you'll get a mouth-watering barbecue.

Serving second courses of surf and turf means removing them from the grill all at once, hot, and grilled at the right point. The key lies in the Cooking times. But grilling a thick, juicy cut of beef, along with delicate seafood can be a challenge and requires careful time management. Here are some tips. With the right tools and techniques, the first and second courses of surf and turf are very easy to cook. Be sure to time cooking both meat and fish. The electric barbecue with two cooking zones It works wonders. You can monitor the temperature of very different foods and everything at the same time. All you have to do is organize the moments to start cooking the various foods.

The genius of a surf and turf dish lies in the fact that you can unleash your imagination. Here are some tasty recipes.

Starters

For a refined barbecue, oysters go perfectly with a tartare, and can also become a first of surf and turf. Prepare the oysters according to the correct rules, with a dip of oil, salt and parsley, then put them on the direct cooking grill. Marina the tartare with some oyster water. Finally, put the oysters and tartare in the shell.

First courses

The tagliatelle are classic a first sea and mountains of Italian cuisine. Season the tagliatelle with the sauce made of shrimp, squid and mushrooms cooked on the grill, seasoned with a sauce of oil, salt and pepper and possibly flavored with cherry tomatoes.

Skewers seas and mountains

Steak and shrimp or skewers with meat and fish. It's up to you. A second course of sure effect are the skewers that mix the tastes of the surf and turf. Wrap the shrimps, scallops or prawns in lard or bacon, put the skewers on the grill. Or you can alternate pieces of beef or sausages with shrimp tails.

Side dishes and sauces

Among the most suitable side dishes, which can also be a single dish for vegetarian guests, in September the porcini mushrooms with legumes are delicious. Seaweed has countless nutritional properties. Also try experimenting with grilled asparagus or smoked mashed potatoes. An excellent sauce for second courses of surf and turf combines the flavors of lemon, garlic and bernaise that harmonize with both a steak and seafood, transforming your recipe into a dish full of flavor to discover.

Ingredients

800g beef rump

500g Norway lobster

1kg of beef bones

2 onions

1 red onion

1 sticks of celery

5/6 carrots

20g Fresh pine needles 

50g Pine nut cream 100%

100g tomato puree

EVO oil

Thyme 1 bunch

Rosemary 1 bunch

Sage 1 bunch

Pepper to taste

Salt flakes to taste

Salt to taste

Procedure 

Proceed to tie the rump to keep the meat compact during cooking, salt and pepper the meat. In a medium-large pan, add the extra virgin olive oil, heat it over high heat, proceed to scald and seal the meat thus achieving the maillard reaction (reaction in which that brown color is given to the meat). Once blanched on all sides, place the meat in the oven at 190 °C and with the help of a thermometer cook until the heart reaches 54 °C. Once cooked, remove the string and let cool.

Procedure for beef juice:

Toast the bones seasoned with oil and salt in the oven at 190 °C. Toast the celery, carrots, white onions and red onions previously cut coarsely. After the bones are well toasted (20/25 minutes) put everything in the saucepan with the vegetables, add and cover with ice, cook for 3/4 hours, top up when necessary with cold water. After 4 hours add the mountain pine needles, cook for half an hour, strain the mixture and reduce for about 1 hour. Allow to cool.

Procedure for the scampi bisque:

Clean the scampi and use only the head and the carapace (remove the eyes of the scampi because they will be bitter). Cut the celery, carrot and white onion into mirepoix. In a saucepan add oil and when it is nice hot add the head, the carapace of the scampi and toast for about 5/10 minutes, add the vegetables and toast for another 2/3 minutes, add the Piennolo tomato puree and add cold water or ice. Cook the bisque for about 2 hours, strain through a fine-mesh strainer and cook for another 1 hour. Blanch the salicornia for 20/30 seconds and then immediately lay in the water with ice, this step will serve not to lose color and taste.

After completing all the previous steps, cut the roast beef into thin slices, put the oil in a pan, when it is hot add the pulp of the scampi and blanch for 1 minute. Complete the dish by serving the roast beef at the base then the beef juice, shrimp bisque, seared langoustine, pine nut cream, a drizzle of oil and finally some salt flakes.

  

Shrimp, scallops and mussels placed on a bed of pasta with a rosé sauce 😍 

Dear readers, today I want to leave you a simple but really delicious recipe, shrimp pasta and rosée sauce, creamy! This dish, for me, has a strong emotional value, because my mother always prepared it for me, since I am a real shrimp glutton. I can not see her, even feeling the taste of what she prepares helps me fight melancholy! If you are a purist of first courses with fish, you will probably turn up your nose reading about cream among the ingredients. I, as a good Italian, I love cream! It is true that often its use serves to cover dishes that have not been very successful... but if used wisely in my opinion it is fabulous!

Ingredients

320 g Pasta

400 g Shrimp

200 g Scallops

Mussels to taste 

1 clove Garlic

300 ml Tomato puree

100 Fresh liquid cream

1/2 glass White wine

Salt

Black pepper

Extra virgin olive oil

Preparation

First, clean the prawns from head, carapace and black rattan and rinse them well. Sauté the shrimp, scallops and mussels  in a pan with a little oil (if you prefer, you can add a clove of garlic), then blend with white wine and add the sauce and cream. Cook for five minutes, adjusting salt and pepper. Meanwhile, cook the pasta in salted water and drain it al dente, then sauté a few minutes over high heat with the pasta. Complete with a generous handful of chopped parsley and serve. Enjoy your meal, your pasta and rosé sauce is ready to be enjoyed!

Chicken wings

Spicy chicken wings, or aromatic and spicy bombs to share with friends in front of an ice cold beer. Making them is absolutely not difficult and finishing them all quickly is even easier. No one can resist the goodness of these chicken wings and we are sure it will soon become a great workhorse even in your home. If you love chicken and are always looking for new recipes to do it in a tasty and appetizing way, here is another idea for you: almond chicken. Baked spicy chicken wings or Mexican wings are a second course to eat with your hands and lick your fingers. A very simple second course ideal for a dinner with friends and relatives accompanying them with delicious sauces where to dip the wings. Very tasty and easy to make dish that appeals to young and old, you can prepare it in advance and leaving it cooked in the fridge before serving pass it in the oven and voilà that the spicy chicken wings will be eaten like hot cakes.

Ingredients

WINGS OF CHICKEN 8

GINGER 5 cm - 1

GARLIC CLOVE 3

PIRI-PIRI SAUCE 2 table spoons

RED SRIRACHA 2 table spoons

SRIRACHA GREEN 2 table spoons

LIGHT SOY SAUCE - 1 table spoon

BROWN SUGAR 3 table spoons

WHITE WINE VINEGAR 1 glass

FLOUR to taste

 (EVO) 4 table spoons

SALT to taste

Preparation

Divide the chicken wings, removing the tips without pulp. Combine the meat in a bowl. Then season the pieces of pulp: add salt, pepper, piri-piri sauce, red and green sriracha and mix everything with your hands. Pour a little flour into a food bag and add the chicken. Beat the bag so that the flour covers all the pieces evenly. Now transfer the chicken to a baking tray covered with aluminum foil. Spray extra virgin olive oil on top and bake at 180°C for about 15 minutes. Meanwhile, take a saucepan and add the garlic cloves, grated ginger, brown sugar, white wine vinegar, red sriracha and soy sauce; Let everything go over moderate heat, turning occasionally. After the first 15 minutes, take out the pieces of chicken, turn them over and bake them again for another 10 minutes. At this point transfer the chicken to a bowl, pour over the thickened sauce and stir. Place the chicken pieces in a baking tray lined with parchment paper and bake again for another 10 minutes. Serve the spicy chicken wings hot to your diners.

Beef burger! 🍔😍

Quick and easy to make, meat burgers are a tasty second course. A valid alternative to steak, children really like them because they always remain a little softer than a slice of meat. Serve them with a fresh mixed salad and fries, they are a simple goodness! The hamburger in some ways can be equated to pizza: it is a food known by everyone and called by the same name all over the world. The origins of this delicious mashed and grilled meatball are rather confusing, however. According to many, the word hamburger derives from Hamburg, which in the eighteenth century was the most important port in Europe. Among the most requested dishes by sailors, especially those who moved between Germany and New York, there was the so-called "hamburg steak", or steak cooked in the Hamburg manner. So it was that kiosks of sellers of steaks cooked in the Hamburg manner began to populate the ports of New York, until, in 1826, the hamburger became part of the menu for the first time in a New York restaurant, Delmonico's.

Ingredients

Beef

600 g, chopped Chili pepper

Garlic 2 segments

Eggs 4

Extra Virgin Olive Oil

4 tablespoons

Onions 4

Mayonnaise 4 tablespoons

Ketchup 4 tablespoons

Bread 4 round burger buns

Cheese 150 g, blue cheese

Watercress 4 tufts

Preparation

Add the chopped chili and garlic to the minced meat. Season with salt and pepper, then knead everything again in the beaten egg. Form 4 burgers with your hands and set aside. Heat the oil in a pan with high edges and fry the onions slowly, until they turn golden, stirring often so as not to burn them. Meanwhile, mix the ketchup and mayonnaise and toast the round sandwiches. When the onions are ready, remove them from the pan, clean the pot and add new oil. Cook the burgers for three minutes per side, or until they are cooked inside. Put some onions on the sandwich that will be the base, add the hamburger, cheese, watercress and mayonnaise and serve immediately.

 

T-bone steak 

Steak with adult bovine bone is a meat that is generally slaughtered after a year and a half. It is a cut of meat made from the loin, the back of the animal. The color is a beautiful deep red and is usually rich in fat and protein, which is why cooking is preferred to blood. Steak, as well as beef in general, contains noble proteins, minerals (such as iron, potassium, zinc and sodium). It also contains vitamins, especially A (excellent for the health of teeth, skin, bones and eyes), and those of group B. For this reason it has beneficial effects on metabolism, the immune system and has antioxidant properties.

As for the origin of the name "steak", some argue that it derives from the English word "beef steak" which means "beef rib". About the particular type of cut, however, we must distinguish between rib and Florentine steak, which are very different. The first is obtained from the front of the loin, while the second from the back. Adult beef steak is cooked in various ways. The most used is certainly the grill, but not everyone has this possibility, so often we resort to pans. The advice is to use only those in metal or cast iron and not non-stick. In this way you ensure the right crunchiness that makes the meat special. Depending on taste, cooking times are different, for those who want it to the blood are enough 5 minutes. Those who prefer medium cooking, the minutes rise to 6, three per side. Those who love it well cooked need 8/9 minutes.

The grilled steak with onion rings is a quick and easy to prepare second course for a "gourmet" evening with friends. The tasty sauce that accompanies the meat and the simple but original seasoning will certainly satisfy your guests.

INGREDIENTS

4 beef steak

2 onions

Oregano leaves to taste

1 teaspoon Paprika

1 clove of garlic

Half a glass of red wine

Flour to taste

1 glass of sparkling water

Frying oil to taste

EVO oil to taste

Salt and Pepper to taste

PREPARATION

In a bowl combine garlic, oregano, two tablespoons of oil, salt and pepper. Prepare the simple batter for the onion rings: add the cold sparkling water to the flour and then the paprika. Cut the onions, dip them in batter and fry in boiling oil. As the onions become golden, remove them from the oil and place them on a plate on which you have placed some kitchen paper towels. Season the fried onions with salt and in the meantime heat a meat pan. Cook the meat for a minute on both sides only with a little oil. Deglaze with red wine. Add the previously prepared sauce. Finish cooking the meat (leave 3 to 5 minutes on each side). Serve the steaks hot with onions and a few leaves of oregano.

How to cook the perfect steak

For many people steak is one of the favorite dishes. Many buy meat, try to cook it so without preparation, without choosing the right pan and get a decidedly negative result by blaming the meat and not their own abilities. Clearly it is essential to know how to choose the right piece of meat, perhaps taking advice from the trusted butcher. It must be a high steak cut, preferably with the bone. We go home and start with the preparation: dry the meat with house paper, sprinkle it with salt and aromas and soften the slices with the pressure of the hands. We are ready for cooking. We take a pan suitable to contain our steaks, the pan must have a non-stick bottom and must be heated well until you reach a temperature of 140 °C. We do not add oil or anything else at the beginning, but we put the slices directly to cook and we do it for about 2 minutes on each side. At this point the ideal would be to have a kitchen thermometer to check the temperature of the meat and see when it reaches 70 ° C (on average well cooked). Never lower the stove to a minimum! To flavor the meat well, put a piece of butter (2 tablespoons) in the pan and distribute it over the meat. Now it's ready! Let it rest for a few minutes to ensure that all the juices are distributed evenly throughout the slice. When cut it will be tender and tasty... insured!

Note

Storage tips, store in the refrigerator.

Mussels and potatoes

The baked mussels with potatoes are prepared by boiling the potatoes that we will cut into slices to place them in a baking dish with mussels. Let's find out all the steps for the recipe of baked mussels with potatoes.

Ingredients

Mussels 700 g 

Water 250 ml 

Potatoes 700 g 

Extra virgin olive oil 5 tablespoons 

Garlic 2 cloves 

Basil in small pieces 

8 Tomatoes 250 g 

Breadcrumbs 3 tablespoons 

Salt to taste 

Pepper to taste

Preparation

Clean the mussels, scratch them and soak by changing the water often and eliminating broken and closed ones. Place the mussels with very little water in a large pot over moderate heat and once opened remove the empty half of the shells. Strain the cooking liquid using a layer of kitchen paper and store it. After cooking the potatoes, drain them and cut them after peeling. Spread two tablespoons of olive oil on the base of the baking dish. Cover the bottom with the potato slices and tomato slices. Add the mussels in their half shell in a single layer. Sprinkle with chopped garlic and pieces of basil. Sprinkle with breadcrumbs and black pepper, the cooking liquid set aside and the remaining olive oil. Bake in a preheated oven at 180 ° C for about 20 minutes, until the breadcrumbs are golden. Serve.

 

Montreal style submarine sandwich

Montreal is a city that is known for its food, and with good reason. When you're craving a good old-fashioned panini, you've got tons of options of where to order from. Because everyone craves a good sandwich from time to time. Thin slices of steak are cooked on the grill, and mingled with Roma-brand pepperoni, mozzarella cheese and cooked onions. The hot stuff is followed by tomato, iceberg lettuce and a generous splash of salad dressing. It’s a simple vinaigrette with a touch of oregano. The play of flavours hits all the receptors on the tongue, kind of like what ketchup was engineered to do.

Ingredients

250 g pepperoni

225 g thinly sliced steak (packaged as fondue beef)

4 7-inch (18 cm) submarine buns

350 g grated mozzarella-cheddar cheese mix

1 large onion, chopped

1 green pepper, cut into strips

225 g white mushrooms, sliced

1 tomato, thinly sliced

30 ml (2 tablespoons) olive oil

3 cups lettuce, shredded

dried oregano

salt and freshly ground pepper

Dressing

60 ml (¼ cup) olive oil

30 ml (2 tablespoons) balsamic vinegar

7 ml (1 teaspoon) dried oregano

7 ml (1 teaspoon) dried basil

salt and freshly ground pepper

Preparation

Whisk together dressing ingredients in a bowl. Season with salt and pepper. Set aside. Sandwiches. Preheat oven to 400° F. (200° C.).

Over high heat, warm oil in a large non-stick pan. Add onions, mushrooms and green pepper. Cook, stirring, for three minutes. Season with salt and pepper. Set aside. Cook steak in the same pan for three minutes. Add pepperoni and cook one minute longer. Season with oregano, salt and pepper. Set aside and keep warm. Cut buns in half and place on baking sheet covered with parchment paper. Divide steak, pepperoni and vegetables among the buns. Sprinkle with cheese and cook in the oven for a few minutes, or until cheese is melted. Top sandwiches with shredded lettuce and tomato slices. Add dressing to taste and serve immediately.

 

Chicken pot pie 

Chicken pie is a classic American dish, prepared on several occasions, for holidays, Thanksgiving and other occasions that involve being together. Today I want to offer you the chicken and roast vegetable pie, actually born from the need to dispose of leftovers at home. I had some grilled vegetables left over from lunch, I cut them into strips and, since I also had minced chicken, I added that too! I leave you the recipe of my relatives overseas!

The term mess, usually, indicates a job done badly that must be remedied. Usually, in fact. Unless you're talking about gastronomy! Here then the meaning of this word changes radically and pasticcio becomes synonymous with a delicious dish, rich in ingredients and taste.

Look for example at the recipe that I propose today: a casket of buttery homemade shortcrust pastry that contains the soft filling based on lots of vegetables, fresh cream and delicate chicken meat. A dance between many ingredients in perfect harmony that translates into a single dish so tasty that when you bring it to the table, trust me, it will snatch applause and many requests for encores. The work in the kitchen is not little, but the final result deserves all the time spent on the recipe. So don't delay and let's get busy: it's time to... mess together!

Ingredients

3 cups white flour

1 large tablespoon baking powder

1/2 Butter Bar

1 Whole egg

1 large tablespoon canola oil

1/2 cup carrots Grated

1/2 cup red potato Grated

1/4 cup white onion Grated

2 Large tablespoons Parsley 

1/4 teaspoon ground black pepper

1 Unit Evaporated Milk Carnation 

1 pound chicken breast with 

1 Chicken Broth 

1 cup cheddar cheese Grated

1/2 cup green peas

1 egg yolk

Guidelines

For the dough mix the first 4 ingredients until unify well, cover with plastic wrap in a container and take to refrigerator for 30 minutes.  In a frying pan add the oil, carrot, potato, onion, parsley, cook for 5 minutes, add the Evaporated Milk, cheese, pepper, chicken and half of the cheese, mix until unified. Reservation. With the dough form two circles, line a mold, place the reserved filling, and add the other half of the cheese and peas, cover with the other circle, varnish with the yolk. Place in the preheated oven at 350ºF for 40 minutes. After the time remove from the oven, let cool. Unmold and serve.

Catfish fillets 

Catfish fillets in ginger sauce might just be the main course you're looking for. One serving of this dish contains approximately 29 g of protein, 8g of fat, and a total of 205 calories. This recipe serves 4 and costs $2.81 per serving. 1 person found this recipe tasty and satisfying. Go to the store and get soy sauce, ground ginger, green onion and a few other things to do it today. To use white wine vinegar you could follow this main course with red velvet cake as dessert. From preparation to dish, this recipe takes around 19 minutes. It is a good option if you are following a gluten-free and dairy-free diet. All in all, I decided this recipe deserves a spoonacular score of 80%. This score is solid. Try Sautéed catfish fillets with pecan butter sauce, Catfish in ginger sauce, and chicken fillets with honey, lemon, and ginger sauce for similar recipes.

Catfish is one of the most popular fish in the southern states of the USA. It tastes delicious when well seasoned and grilled. Whether you want to light a barbecue to prepare some fillets or you have decided to cook it in a pan, know that the white and crumbly meats of this fish are a guaranteed pleasure. Try different combinations of spices and aromas to find the ones that meet your tastes. Season both sides of the fillets. At least sprinkle them with salt and pepper. If you want a more intense flavor, add other spices such as cayenne pepper, paprika or garlic powder. Catfish have a delicate flavor that goes well with almost any aroma, so be creative. You can also buy ready-made and specific flavor mixes for fish at the supermarket, if you don't feel like preparing one yourself. Alternatively, read the third method for more ideas on how to season catfish.

Ingredient

4 680gr catfish fillets

Cayenne pepper 237 milliliter

chicken broth1tsp

starch118 milliliter

chopped green onion

ground ginger1tablespoon

soy sauce1tablespoon

vegetable oil 2 Tbsp

water1tablespoon

white wine vinegar

Method

Grilling the fillets

Choose fresh fillets. Look for those that weigh around 120-180 g, with a white color and a firm texture to the touch. Avoid those with dark spots and other imperfections. Fresh fillets do not smell fishy. You can also buy whole catfish, in which case you have to ask the fishmonger to filleting it or you will have to do it yourself before cooking it. If you have opted for frozen fish, defrost it in the refrigerator all night before the day you will cook it. Brush the fillets with melted butter. Melt about a tablespoon of butter and with a brush sprinkle the fish on all sides. The function of butter is to allow an excellent adherence of spices on meat during cooking. If you prefer a milder flavor, use olive oil. If you love the taste of grilled fish naturally, without added fat, skip this step. Heat the barbecue or grill. Bring the grill to a temperature of about 190°C-218°C by setting the burners to medium-high level. Grease the metal grill with oil-soaked kitchen paper, so the delicate flesh of the fish will not stick. Wait until the grill is piping hot before you start cooking. If you don't have a grill, you can cook fillets in a pan as well. Heat a cast iron one (or a non-stick one) over medium heat and add a little oil on the bottom. Arrange the fish on the grill. Make sure that the fillets do not overlap and are distributed in a single layer. Cook them for 3-4 minutes. Do not touch them while they are cooking, but check them to monitor the process. You can turn them over when the meat is no longer transparent. Turn the fillets and cook for another 3-4 minutes. Catfish are ready when it is white and crumbly. Use a spatula to transfer it to a serving tray.