If you love a moist potted type meat that melts in your mouth than this awesome dish offered by Chef Mariuska is delicious. For the meat: 2 lb. brisket salt to taste 1 large onion, sliced 2 large bay leaves, roughly crushed 4 to 6 garlic cloves, chopped 1 red chili pepper (dedo de
It is almost surreal in its flavor and texture. Mireya had made this dish at home for me many times. I love the melt in your mouth chicken and savory rice. As with all great things…my friend Mireya is not available to make this for us….so I urge my readers to try the recipe and
Prelog by Chef Gosselin: In the mid to late 1980’s I had opportunity to make the acquaintance of Eritza Mireya Vallejo Centeno. We lived in Fayetteville NC and we met on Christmas Eve at a party that I threw in my home. Mireya made her eggnog… it was the best I ever tasted. Her and
Panettone is a very special holiday sweet bread. Its origins date from Middle Ages Milan, Italy, and it is very appreciated in Brazil during the Christmas and New year. It is a delicacy special made with natural fermentation which give to it a very delicious texture. There are lots of legends about its history.
300 g all purpose flour 5 Tbsp sugar 1 Tbsp baking powder 1/4 tsp salt 1 egg 4 oz french vanilla liquid creamer (or other flavor) Vegetable oil to fry In a bowl, add all ingredients and whisk very well to make sure everything is well mixed. It have to be a good consistency of
5 medium zucchinis FOR THE FILLING 14 oz (400 g) very lean ground beef 1 cup rice 1 tsp salt 1/2 tsp ground cumin 1/4 tsp ground cinnamon juice of 1 large lemon 1 onion, chopped 3 garlic cloves, chopped 1/2 cup fresh mint 1 cup fresh parsley 1 Tbsp olive oil 1 tsp
2 lb new potatoes 1/2 cup parsley, chopped 1/2 cup green onions, chopped 1 medium onion, thinly chopped 2 tablespoons fresh oregano, chopped 2 garlic cloves, minced 1 teaspoon dried red pepper (to taste) 1/2 cup white wine vinegar 1 cup extra virgin olive oil salt to taste wash and brush potatoes very well and