Canarian Puchero

The Canarian puchero is one of the star dishes in the Canarian gastronomy and we can find variants in each of the 7 islands. It was considered a dish of humble origin but today the day has become an emblematic dish for parties and special occasions. The Canarian puchero has its origin in the different peninsular stews, although it is very similar to a stew made in the south of Portugal.
Then my version, it is not the original but it is very good. Any comments or criticism will be welcome.


¼ lb green beans
2½ lb potatoes
3 sweet potato / white sweet potato
3 corncob / pineapples of millet
2 courgettes / bubango
1 lb ribs of beef
½ lb pork ribs
1 lb. meat for stewing
2 sausages (optional)
6 chicken thighs without skin
½ pumpkin
4 cloves of garlic
1 chopped onion
3 chopped tomatoes without seeds and without skin
1 lb chickpeas
1 tablespoon sweet paprika
1 cabbage
2 large carrots
1 garlic leek
Olive oil
1 bay leaf (optional)
Salt and pepper to taste

Soak the chickpeas the night before. In another bowl soak the salted ribs (if they are used).

In a large pot place the meats and the chickpeas. Cover with water and cook for about an hour. Remove the foam that forms on the surface.
Peel and cut the vegetables into large pieces.

In a pan with a little oil sauté the onion, garlic, tomatoes, bay leaf (optional). Cook until the vegetables are soft. Add the sweet paprika (paprika). Set aside.
Add the sofrito to the meat. Add corn, potatoes, sweet potato. Cook for half an hour. Add pumpkin, beans, cabbage, zucchini and garlic leeks. Cook until the vegetables are soft.

Rectify salt and pepper

Other ingredients
Pears
Pancetta
Salty rib
Blood sausage
Bacon

Grilled Veggies

6 tomatoes

1 red onion

3 green onions stalks

1 eggplant

1 zucchini

1 green pepper

1 yellow pepper

3 tbs extra virgin olive oil

Salt and pepper to taste

3 tbs Italian seasoning

Italian seasoning mixture

1½ tbs dried basil

1 tsp dried rosemary

1 tsp dried thyme

¼ tsp dried oregano

1 tsp dried mejorana

2 tbs dried parsley

In a small bowl combine the dried herbs with the olive oil. Let it rest for 15 to 20 minutes.

Cut the the veggies into medium pieces and place them into a bowl.

Cut the tomatoes and remove the seeds with a small spoon or with your finger. Cut into medium pieces.  Set aside.

Coat the vegetables with the oil mixture. Add the tomatoes few minutes before grilled. Place vegetables in a grill basket. Grill over medium heat for 10 to 15 minutes or until vegetables are tender, turning occasionally

Tartar

Es una preparación de carne o pescado crudo finamente picados pero también se puede preparar con vegetales para personas que no toleran las carnes o los pescados crudos.

Se suelen montar sobre un molde circular que se retira antes de servir.

Al preparar un tartar de carne o pescado es indispensable la calidad del producto, cómo se prepara y las condiciones higiénicas con las que se manipula.

→ Se recomiendo utilizar un cuchillo bien afilado para cortar

→ La carne no debe tener grasas o nervios

→ El clásico steak tartar lleva una yema de huevo, cebollas, pepinillos y alcaparras

→ El tartar de vegetales el tomate es el ingrediente más común

Receta

3 tomates Roma (sin piel, sin semillas)

½ pimentón rojo

½ pimentón verde

½ pimentón amarillo

3 cebollines (ciboulette, scallions)

Manojo de cilantro

Manojo de perejil

Sal y pimienta al gusto

Aceite de oliva

Vinagre balsámico

Cortar tomates, pimientos, cebollin en brunoise (cubos pequeños)

Colocar los vegetales en un bowl, añadir el resto de los ingredientes. Mezclar bien

Emplatar con la ayuda de un aro

Teriyaki Salmon

4 salmon fillets, skin on

¼ cup teriyaki sauce

3 tbs hoisin sauce

3 tbs raw honey

1 orange (juice and zest)

4 scallions chopped

2 tbs butter

3 tbs olive oil

Green beans

Mash potato

Season salmon with salt and pepper for both side.

In a bowl combine teriyaki sauce, hoisin sauce, scallions, honey, orange zest. Set aside

In a non-stick fry pan over medium heat with olive oil, fry the salmon skin side up for 3 - 5 minutes depending on thickness of salmon. Remove from pan. Add the teriyaki sauce mixture.

Return the salmon to the fry pan and cook for 1 - 2 minutes per side. Remove the fish. Add the butter and cook for one more minute.

Glazed Carrots

2 carrots

1 tbs butter

2 tbs honey

Salt and black pepper to taste

1. Peel the carrots. Cut them in fine julienne.

2. Place the carrots in a saute pan and pour water to cover. Bring to a boil and simmer until carrots are tender (about 7 minutes). When carrots are done, drain water from the saute pan. Add the butter and honey. Simmer for approximately 5 more minutes.

Sprinkle salt, fresh chopped parsley and pepper to taste.

Potatoe Bites

5 russet potatoes in slices

6 slices cooked bacon crumble

1 cup sour cream

2 cups shredded sharp cheddar cheese

Sal and pepper to taste

Paprika or cayenne pepper

Olive oil

Fresh chopped chives to garnish or scallions

1. Preheat oven to 350° F.

2. In a bowl combine the potatoes with olive oil, salt, pepper, paprika. Toss until well coated.

3. Arrange the potatoes in a single layer in a baking sheet. Bake for about 45 minutes.

4. Remove from the oven and top each slices with cheese and bacon. Place back in the oven until cheese melted. Remove from oven. Spoon sour cream to each potato slices on top. Garnish with chopped chives or chopped scallions.

Egg Wash / Glaseado con huevo

Crispy paler surface - egg white
Shinny surface - whole egg, salt
Matte, golden brown surface - whole eggs, water
Matte golden-brown surface - egg white, salt
Shinny golden brown surface-egg yolk, water
Shinny darker surface - egg yolk, cream
Matte golden-brown surface - egg white, salt
Faint Shine - whole eggs, milk

Alternatives

Faint shine golden brown - olive oil
Matte golden color - single cream or half and half (10% fat)
Matte with some cracking, golden color - heavy cream


Superficie brillante - huevo entero, sal
Brillo tenue - huevos enteros, leche
superficie mate, dorada - huevos enteros, agua
brillante, marrón dorado superficie - yema de huevo, agua
Brillante, superficie más oscura - yema de huevo, crema
superficie brillante, dorada - sal, yema de huevo
superficie mate, dorada - clara de huevo, sal
superficie crujiente, más pálida - clara de huevo

Alternativas

Acabado brillo dorado - aceite de oliva
Mate con algunas grietas, color dorado - crema espesa
Color mate dorado - crema simple o mitad y mitad (10% grasa)