GREEN CURRY CHICKEN BY AG MARZ @ORANGEGOURMET

Ingredients

Ingredient                                 Am.      Unit

Coconut oil                                2           Tbl. Spoon

Green Onion                             4           Piece                Chopped

Ginger                                         1           Tea Spoon              Minced

Red pepper                               1           Piece                Diced

Carrot                                         2           Piece                Diced

Zucchini                                     1           Piece                Diced

Lean Chicken Breast              4           Piece                Diced

Green Curry Paste                  4           Tbl. Spoon

Coconut milk                            1           Can

Salt & Pepper                           TT        –

Method

1. Add to a heavy saucepan or Dutch oven if possible the coconut oil (any vegetable oil is acceptable) and let it heat a bit. Add ginger and the white part of green onions. Brown it.  Add carrot and red peppers cook for about 5 min.  Add the zucchini and cook for another 2 more minutes.  Add the chicken diced and the green curry paste and brown chicken.
2. Add the coconut milk, chicken must be covered. If not, add a little water or chicken broth if possible.  Let it simmer reduce heat and cook for 30 minutes uncovered.
3. Turn off heat and add the green part of green onions.
4. Serve this dish over steamed rice. I recommend brown rice extra fiber and resistant starch to keep you full for more time.

Pollo en Curry Verde

Ingredientes

Ingrediente                               Cant.   Unidad

Aceite de Coco                         2           Cda.

Cebolla Cambray                    4           Pza.     Picada a lo largo

Jengibre                                     1           Cdta.   Picado fino

Zanahoria                                  2           Pza.     En cubos

Pimiento Rojo                          1           Pza      En cubos

Calabaza                                    1           Pza.     En cubos

Pechuga de Pollo                    4           Pza.     En cubos

Green Curry Paste                  4           Cda.

Leche de Coco                          1           Lata

Sal/Pimienta                            CS         –

Procedimiento

1. En una olla calentar el aceite de coco (en caso de no tener disponible usar cualquier aceite vegetal) añadir el jengibre y la parte blanca de la cebolla cambray, cocinar hasta que la cebolla cambie de color. Añadir las zanahorias y  los pimientos, dejamos cocinar por 5 minutos aproximadamente.  Añadir las calabazas y dejar cocinar un par de minutos más.
2. Añadir el pollo y la pasta de curry dorar el pollo por todos lado y cubrir con la leche de coco. Si el pollo no queda cubierto con la leche de coco añadimos agua o caldo de pollo si se tiene a la mano.  Reducimos el fuego y dejamos cocinar por 30 minutos descubierto para que reduzcan los líquidos.
3. Apagamos el fuego y para finalizar el plato ponemos la parte verde de las cebollas cambray
4. Servimos este plato sobre arroz al vapor. Recomiendo usar arroz integral, tiene mayor contenido de fibra y nos ayudará a permanecer mayor tiempo satisfechos.

Nota:  Para mis amigos de México o que les guste la comida picosa les recomiendo mucho añadir a este plato un toque de habanero, este se incluiría el momento que ponemos a dorar el pollo.  No olvidemos desvenar y picar muy fino para que el picor sea ligero y uniforme.  Para esta cantidad recomiendo dos chiles dará un sabor picante y agradable.

Nota 2: Si hay lectores que hablen castellano y no sean de México las cebollas de cambray ustedes seguramente las conocen como cebolla de verdeo.

NUTELLA BEURRAGE CROISSANT BY IÑIGO AZCARRATEILIZABAL

Making delicious croissants is a difficult, and tedious process please consider that this will take you 1 to 3 days to complete, but nothing is compared to having a delicious homemade croissant.

To make the dough:
250 ml milk (full fat milk)
125 ml water
40 gr of Melted Butter
Pinch of salt

11 gr of Instant Yeast
50 gr sugar
500 gr flour

For the Butter or Nutella block
125 gr of Butter
125 gr of Nutella
or
250 gr of Nutella
For the Butter/Nutella Block
MIX the butter and the nutella.
SHAPE the butter and the nutella into a block of 15cms by 15cms. (or soften it and use a ziplock bag and the cut it open. Put in the fridge until hard, yeah real hard.

For the Dough
MIX the Yeast, sugar and flour in the bowl of a stand mixer (you can also do it by hand).
POUR the melted butter, salt and water and milk into a stand mixer bowl. Remember you cant use light, or non fat milk. Salt is added here because it can deactivate the yeast.
USE the hook appliance and you have to wait until the dough starts to come toguether. It will separate by itself from the bowl. And then start slapping, like a gentle spanking. Try gentle spanking yourself or a loved one. That will be the sound you will hear.
THEN lightly oil another bowl and put the dough in it. Cover with platic wrap and let it rest in a cool place for hours. It will double in size.
TAKE the dough out of the bowl and punch it hard, like its your mother in law. But uglier and no one can see you.
FLOUR your work surface and spread your dough
PUT the BUTTER block IN THE MIDDLE of your spreaded dough
fold like a envelope
THEN spread with your pin (remember to flour the surface and your pin)
Fold in thirds
Let it rest from 2 hours to 8 hours
Fold in thirds
Let it rest from 2 hours to 8 hours
Fold in thirds
Let it rest from 2 hours to 8 hours
This will create hundreds of buttery delicous layers of butter and nutella
Finally spread it, cut into long triangles, roll into croissants
And let them FUCKING REST!!!! They will make themselves bigger.
Brush with milk
Put them for approx 25 mins in a 175°C Oven or until golden brown.

EAT AND ENJOY, before rolling you can put some dark chocolate and or even more nutella, they will be as good as having sex. Well almost as good.

ESPAÑOL

Hacer unos deliciosos croissants o como los llamamos en México, unos cuernitos, es un proceso tedioso y difícil, por favor consideren que esto les llevará de 1 a 3 días para terminar, pero vale la pena, ya que nada se compara el tener un delicioso croissant casero.

Para hacer la masa:
250 ml de leche (leche entera)
Agua 125 ml
40 gr. de mantequilla derretida
Una pizca de sal
11 gr. de levadura instantánea
De azúcar, 50 gr
Harina, 500 gr

Para el bloque de mantequilla o nutella
125 gr. de mantequilla
125 gr. de Nutella
o
250 gr. de Nutella
Para la mantequilla / Nutella
Mezclar la mantequilla y la nutella.
Forma  la mantequilla y la nutella en un bloque de 15cms por 15cms. (o ablándalo  utilizando una bolsa de plástica. Pon en la nevera hasta que se endurezca, sí realmente están duros.

Para la masa
Mezclar la levadura, el azúcar y la harina en el cuenco de una batidora de pie (también puede hacerlo a mano).
Vierte la mantequilla derretida, sal y agua y la leche en un tazón batidora de pie. Recuerda ques que batir a mano y no puedes usar  leche sin grasa. La sal se añade en este punto porque puede desactivar la levadura.
Utiliza el aparato gancho y tienes que esperar hasta que la masa comience a salir juntos. Se separar por sí mismo de la taza. Y a continuación, iniciar bofetadas, como un azote suave. Trata de que sea  suave .
Engrasa ligeramente otro bol y pon la masa en él. Cubre con una envoltura plástica y se deja reposar en un lugar fresco durante horas. Se duplicará su tamaño.
Saca la masa del bol y dale un golpe duro, con ganas.
Pon harina en la superficie de trabajo y extiende la masa
Poner el  bloque mantequilla en el centro de su masa extiéndela dobla la masa como un sobre
Luego se extiende con un pin (recuerda a la harina la superficie y su pin)
Dobla en tercios
Dejar reposar de 2 horas a 8 horas
Dobla en tercios
Dejar reposar de 2 horas a 8 horas
Dobla en tercios
Dejar reposar de 2 horas a 8 horas
Esto creará varias capas de mantequilla y nutella
Finalmente difundirlo, cortado en triángulos largos, rodar en croissants
Y dejar que ellos FOLLANDO RESTO !!!! Ellos se harán más grandes.
Pincela con leche
Pón los cuernitos por aproximadamente 25 minutos en un horno a 175 ° C o hasta que estén doradas.

Disfruta!

LE TARTE TATIN BY IÑIGO AZCARRATEILIZABAL

First recipe of the year!!

Enjoy this delicious upside down caramelized apple pie, be careful when dealing with caramel as it is very dangerous.

For the caramel
1/2 Cup of Sugar
1/4 Cup of Butter
4 Golden Delicious Apples (Granny Smith too or any apple that holds its shape while baking)
Frozen pastry dough or you can use Stale Croissants they will absorb the moisture from the apples.
The day before peel and core the apples in quarters, coat then in sugar and put then in a strainer, they will lose water and be a little brown worry not we want them to lose liquids so they are less mushy when baked.
Make caramel by water from the apples and sugar in slow heat and move (do not stir) it till it start to smoke and reach an amber color, once there you are there pour the butter and whisk, remove from the fire and pour over a baking cake or pie mold.
Arrange them over the baking mold
Cook for 20 mins at 180 Celsius and cover with aluminum foil after another 20 mins take it out of the oven.
Cover with pastry or bread and brush with butter and cook for 20 to 30 mins or until the pastry is golden and puffed or the croissants are golden brown.
Unmold while hot or keep it in the fridge and heat the bottom of the pan so it unmolds easily
Enjoy!!

__

Para el caramelo
1/2 taza de azúcar
1/4 taza de mantequilla
4 manzanas Golden Delicious (Puede ser Granny Smith  o cualquier manzana que mantenga su forma mientras se hornea)
Masa de hojaldre congelada o puedes utilizar  croissants rancios, éstos  absorberán la humedad de las manzanas.

El día antes de preparar quita la cáscara y el núcleo de las manzanas, luego parte en cuartos, cubre en azúcar y luego pon las manzanas en un colador, van a perder agua y se van a poner un poco obscuras, pero no hay que preocuparse por ello lo que queremos es que pierdan agua para que no estén pastosas cuando se horneen.
Hacer caramelo con el agua de las manzanas y el azúcar a fuego lento y mover (no revuelvas) hasta que empiezan a humear y veas que tiene un color ámbar, ya teniendo el caramelo hay que vertir la mantequilla y batir, retirar del fuego y verter sobre una pastelera o molde de tarta.
Arrégla las manzanas sobre el molde para hornear
Cocina durante 20 minutos a 180 grados Celsius y cubrir con papel de aluminio después de otros 20 minutos hay que sacarlo del horno.
Cubrir con pasteles o pan y cepille con mantequilla y cocine durante 20 a 30 minutos o hasta que la masa esté dorada y resopló o los croissants estén doradas.
Desmoldar cuando este caliente, para conservarlo hay que mantenerlo en la nevera y se calienta la parte inferior de la sartén para que se desmolde fácilmente
Disfruta !!

__

ST. ELMO STEAK HOUSE INDIANAPOLIS REVIEW

If you happen to be in Indy for whatever reason, you have to come check this place out. Make sure you have a reservation, otherwise you will not be getting in and make sure you make that reservation way in advance! It is a fancy steak house, you don't necessarily have to be dressed up when you dine here, Our waiter was wonderful, always checking on us, but not too hoveriffic.  You can't come here and not get their most popular menu item which is their Shrimp Cocktail, the sauce with freshly ground horseradish was unique.  Horseradish is the hottest fresh from the ground, and loses heat over time. The decor was pretty standard upscale American steakhouse, 

Si por alguna razón pasas por Indianápolis definitivamente tienes que ir a este lugar. Eso sí, asegúrate de tener una reservación.  Al St. Elmo Steak House lo podemos considerar un steakhouse de primer nivel, aunque no es necesario vestirse para la ocasión, aunque siempre es lindo, no te piden que lo hagas. En cuanto al servicio, nuestro mesero siempre estuvo al pendiente, y fue más que amable si llegar a ser demasiado. Y bueno el must del menú es el popular cóctel de camarón con salsa con rábano picante recién molido. Para los que no conocen este sabor, les cuento que es un picor muy intenso y nasal parecido al wasabe pero es muy momentáneo, desaparece después de unos segundos  En cuanto a la decoración  es  bastante estándar a un steakhouse americano de lujo. 

SUPER SPECIAL BANANA BREAD

PREP: 25 minutes
BAKE: 55 minutes
COOL: 10 minutes
STAND: Overnight
MAKES: 1 Loaf (16 slices)
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ Teaspoon ground cinnamon
¼ teaspoon Salt
½ teaspoon
¼ teaspoon peanut oil
Grated chocolate
2 eggs
3 bananas
1 cup sugar

Preheat oven to 200 °C. Grease bottom loaf pans;
In a large bowl combine flour, baking powder, baking soda, cinnamon, salt and ginger
Make a well in center of flour mixture
Set a side
In a medium bowl combine eggs, bananas, sugar, peanut oil and grated chocolate
Add egg mixture all at once to flour mixture
Stir just until moistened (batter should be lumpy)
Spoon batter into prepared pan
Bake for 55 to 60 minutes
Cool in pan on a wire rack foe 10 minutes
Remove from pan
Cool completely on rack
Wrap and store overnight before slicing
ENJOY!!!
___

PREPARACIÓN: 25 minutos
HORNEAR: 55 minutos
ENFRIAR: 10 minutos
RINDE: (16 porciones)
2 tazas de harina para todo uso
1 ½ cucharaditas de polvo para hornear
½ cucharadita de bicarbonato de sodio
½ cucharadita de canela molida
¼ de cucharadita de sal
¼ cucharadita de aceite de maní
Chocolate rallado
2 huevos
3 plátanos
1 taza de azúcar

Precalienta el horno a 200 ° C.
Engrasa el molde;
En un tazón grande, combina la harina, el polvo de hornear, el bicarbonato, la canela, la sal y el jengibre
Haz un hueco en el centro de la mezcla de la harina
Reserva
En un tazón mediano mezcla los huevos, plátanos, azúcar, aceite de cacahuete y chocolate rallado
Agregua la mezcla de huevo a la  mezcla de harina
Revuelve hasta que se humedezcan, debe ser grumosa la mezcla
Vierta la mezcla en el molde preparado
Hornea durante 55 a 60 minutos
Deja enfriar en el molde sobre una rejilla de alambre durante 10 minutos
Desmolda
Dejar enfriar completamente sobre una rejilla
Envuelvae y almacena toda la noche antes de servir
DISFRUTA!

S’mores Sexy Pie

Crust
Graham Crackers 300gr
¼ cup of Melted Butter

Filling
200 gr of Marshmellows + dash of milk
200 gr Heavy Cream

Topping
150 gr of Dark Chocolate
150 gr whipped cream

For the Crust
Crush the graham crackers till they are a fine dust
Mix with the melted butter until you get a wet sand look and make a pie crust

For the Filling
Nuke the marshmallows in the microwave with a dash of milk in 20 seconds intervals until melted
Whip the heavy cream (it should be cold) until stiff peaks form, careful if you over whip it youll get butter :)
Fold the marshmallows (wait until they are luke warm) with the heavy cream pour in the pie wait until it thickens

For the Topping
Scald the cream (that is right before it boils) and pour it in the chocolate
Mix the chocolate and the scalded cream to create a ganache, and top the pie with it

Put it in the fridge for at least 6 hours to let it set and enjoy!!

OREO Cookies and Cream Smoothie

Ingredients

1. 1 cup non-fat milk
2. 1/2 cup plain greek yogurt or vanilla greek yogurt 
3. 6 tsp. (30 grams) JELLO OREO Cookies and Cream Instant Pudding
4. 1/2 tsp. vanilla extract (omit if using vanilla greek yogurt)
5. 1/2 tsp stevia, to taste
6. 1 cup ice

Instructions

1. In a blender at all the ingredients and process until smooth.

Banana-Nutella S'Mores

Ingredients

• 8 whole(s) graham crackers
• 1/4 cup(s) Nutella
• 1/4 cup(s) marshmallow fluff
• 2 small , ripe bananas sliced 1/4 inch thick
• 2 tablespoon(s) salted, roasted hazelnuts chopped
• 4 8-inch squares of parchment paper
• 4 12-inch squares of heavy-duty aluminum foil

Directions

• 1. Light a grill. Spread 4 graham crackers with the Nutella; spread the remaining 4 with marshmallow fluff. Press the bananas onto the Nutella and sprinkle with the hazelnuts. Sandwich the graham crackers together. Wrap them in the parchment paper and then in foil.
• 2. Grill the s'mores over moderate heat for about 10 minutes, turning once or twice, until the marshmallow fluff is gooey and lightly toasted. Remove the foil, peel back the parchment and serve.

Vegas sept 2013 Day 3: Gordon Ramsay Steak @Paris Hotel

The GR Steak experience began before we even entered the restaurant with an architecturally unique entrance built as a tribute to the "Chunnel," the underwater tunnel connecting the UK to France.

Décor is dominated by a huge Union Jack on the ceiling, overlayed by a light sculpture inspired by Ramsay’s hand movements when he cooks.

They've reused the same symbol on their menu, 

 lindo que detalle del techo se repita en el arte del menú

In addition to both menus, we were presented with an iPad on which we perused wine, beer and cocktails and info about the restaurant. 

The waiter came to our table with a display of steaks. All of the steaks were real, and displayed to show texture, and marbling.

For the complimentary bread, we actually got a selection of four different types. On the letf, we had a Lemon Thyme Foccacia bread. Next to them were two bread rolls. One is a Truffle, Mushroom and Pancetta Roll, and on top of it, there is a slightly sweet roll that seemed to have a hint of Chocolate to it. And then the baguette we had was infused with flavours from walnuts. And to the far right, there is a creamy butter, called English Devonshire, with a neatly placed line of Volcanic Sea Salt.

Ok, this is the best Caesar Salad ever, (tossed in anchovy dressing with a soft-cooked Scotch egg on top)  just yummi

My main dish of course, was Fisherman’s Grill: maine lobster, mussels, scallop, seasonal fish vadouvan and  curry aioli. 

The side dishes: 
Potato Puree (yukon gold potato, crème fraîche)  Spinach (gratinéed with parmesan cream) and 
fingerling potatoes with Parmesan and truffle..

My friends and my husband  ordered the The Roasted Beef Wellington was served with glazed root vegetables, potato puree, and red wine demi glace.  This was no ordinary Beef Wellington.  It was split into two plates and it tasted wonderful!  

Bone-in Rib Eye

British Ale Onion Soup

For dessert, we had: 

Accompaniment to coffee

Apple Tart

Chocolate layers

Our dinner was relaxing and more than pleasant.  Not once did we feel pressured to order one way or another.  Each member of the staff we interacted with was professional and genuinely friendly.  They made us feel welcome when we arrived and thanked us for visiting when we left. BUT  We expected so much more from this restaurant. I guess we imagined a tightly run kitchen putting our perfection with each plate served amongst the backdrop of a unique restaurant. What we experienced was much less.

Vegas sept 2013 Day 3: Gordon Ramsay Steak @Paris Hotel

The GR Steak experience began before we even entered the restaurant with an architecturally unique entrance built as a tribute to the "Chunnel," the underwater tunnel connecting the UK to France.

Décor is dominated by a huge Union Jack on the ceiling, overlayed by a light sculpture inspired by Ramsay’s hand movements when he cooks.

They've reused the same symbol on their menu, 

 lindo que detalle del techo se repita en el arte del menú

In addition to both menus, we were presented with an iPad on which we perused wine, beer and cocktails and info about the restaurant. 

The waiter came to our table with a display of steaks. All of the steaks were real, and displayed to show texture, and marbling.

For the complimentary bread, we actually got a selection of four different types. On the letf, we had a Lemon Thyme Foccacia bread. Next to them were two bread rolls. One is a Truffle, Mushroom and Pancetta Roll, and on top of it, there is a slightly sweet roll that seemed to have a hint of Chocolate to it. And then the baguette we had was infused with flavours from walnuts. And to the far right, there is a creamy butter, called English Devonshire, with a neatly placed line of Volcanic Sea Salt.

Ok, this is the best Caesar Salad ever, (tossed in anchovy dressing with a soft-cooked Scotch egg on top)  just yummi

My main dish of course, was Fisherman’s Grill: maine lobster, mussels, scallop, seasonal fish vadouvan and  curry aioli. 

The side dishes: 
Potato Puree (yukon gold potato, crème fraîche)  Spinach (gratinéed with parmesan cream) and 
fingerling potatoes with Parmesan and truffle..

My friends and my husband  ordered the The Roasted Beef Wellington was served with glazed root vegetables, potato puree, and red wine demi glace.  This was no ordinary Beef Wellington.  It was split into two plates and it tasted wonderful!  

Bone-in Rib Eye

British Ale Onion Soup

For dessert, we had: 

Accompaniment to coffee

Apple Tart

Chocolate layers

Our dinner was relaxing and more than pleasant.  Not once did we feel pressured to order one way or another.  Each member of the staff we interacted with was professional and genuinely friendly.  They made us feel welcome when we arrived and thanked us for visiting when we left. BUT  We expected so much more from this restaurant. I guess we imagined a tightly run kitchen putting our perfection with each plate served amongst the backdrop of a unique restaurant. What we experienced was much less.