Sunday, September 11, 2011
NFL Monday Meals
Serves 2-3 people
½ c shredded cheddar cheese
¼ onion (white)
¼ bell pepper (green)
1 piece of ham (about ¼ inch think)
Salt and pepper
Chopped up the mushrooms, onion, bell pepper, and ham. Heat up a pan on medium with a drizzle of olive oil, and let heat up. Add the vegetable and meat mixture, with a little bit of salt and pepper. Cook until onions are translucent, about five minutes. Place in a bowl, and allow to cool.
Shred the Cheddar Cheese. Crack two eggs into a bowl, and about 1 tablespoon of water and whisk well. Heat up a pan on medium with just a small amount of olive oil, enough to coat the pan. Add the egg mixture, rotating the pan so that the eggs are evenly cooked. When the eggs are cooked on top, add to one side, the cheddar cheese and meat mixture. Flip the other side over the mixture and serve! You are ready to watch the Broncos Play.
While cooking the omelettes, add chopped red potatoes to a hot pan with olive oil. Add seasoning to them, we used lemon pepper and salt. Make sure to sauté the ingredients, so they do not crisp on one side only. A perfect side dish to start the day.
New England Clam Chowder
Serves 5-6 people
3 (6.5 ounce) cans minced clams
1 cup onion
1 cup celery
2 cups white potatoes
1 cup carrots
1/2 cup butter
1/2 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
Salt and pepper to taste
Open the cans of clams, and place the juice the cooking pot, turn on medium heat. Cut up the onion, celery, potatoes, and carrots. Place in pot with the clam juice and cook until they are tender. Add the thyme. Add the butter to the mixture, let butter fully melt, and stir well. Now add the flour and stir. You want the roux to create a film on bottom before moving on.
Now it is time to add the cream to the mixture, with the salt and pepper. Let this sit with the ingredients for at least ten minutes on medium heat. Keep covered, except to stir. Once the mixture has reached your desired thickness, add the clams and vinegar. Cook clams only long enough to heat up, about ten minutes Serve and enjoy while watching the patriots!
Puerto Rican Pork Roast w/Yucca
4 cloves garlic
2 T salt
2 T black pepper
1 teaspoons chopped fresh oregano
2 tablespoons olive oil
1 tablespoon white vinegar
1 (5 pound) pork roast
1 yucca roots
Salt and pepper to taste
Preheat your oven to 450 degrees. Peel garlic cloves, and place in a food processor. Add the salt, pepper, oregano, vinegar and olive oil in the processor as well. Blend well, until everything is finely chopped.
Meanwhile, place roast on a clean chopping board. Poke several holes in the top of the roast. Get the seasoning mix, and rub the pork, making sure to get the seasonings in the holes. Rub the entire roast and place on roasting pan. If you do not have a roasting pan, be sure to have something with ventilation, such as a broiler pan.
Place in oven, and let cook on high temperature for ten minutes. Lower the temperature to 250 degrees, and let cook for another 2 hours. It is usually around a half-an-hour for each pan. Occasionally add water to the bottom of the ventilation pan, allow steam to form and making your meat tender. Check the temperature, you want it at 140 degrees in the center. Remove from heat and let sit ten minutes. Enjoy
Start the Yucca when you have about ten minutes left to cook the pork. Either cut or peel the outside layers of Yucca off. Chop into small chunks and place in boiling water. Let cook for about ten minutes, or until fork tender. Drain the water, and squeeze the juice out of the lime in them. Add enough milk to help make them wet, and mash them lightly. Do this quickly because they will become sticky fast. Add salt and pepper, and enjoy with your pork. Go Dolphins!
Mango Rum Flan
½ cup white sugar
1 tablespoon lemon juice
1 cups pureed mango
1 tablespoons cornstarch
1 tablespoon rum
1 can evaporated milk
1 pinch salt
Preheat the oven to 350 degrees.
Place the sugar and lemon juice in saucepan, and turn on medium heat. Allow the mixture to caramelize about ten minutes. Meanwhile, put six eggs in a mixing bowl. Mix the eggs, and add the milk, salt, mango, and rum. Mix the cornstarch to the water, and add to the egg mixture. When the sugar is caramelize, slowly add to the egg mixture, and pour into an 8-inch pie pan.
Place a deep dish that will hold the pie pan in the oven, used to create a water bath. Place the flan in the middle, and add water to the deep-dish pan. Shut oven, and allow to cook for 25-30 minutes. The flan should be one solid piece when jiggled. Remove from oven, and water bath, and let sit about then minutes. Flip onto a flat plate, and enjoy! Yeah Raiders!
Posted by Shannon Rodrigues at 5:40 PM