Aprons, a thing of the past?


Yesterday I saw a picture of my aunt Mercedes in the Dominican Republic, automatically I remembered her  worn out apron. Since little we did not understand why tia will only use that old apron, it in fact it did not served  much or at least that was what we thought as kids.

The main function of the apron is to protect the dress or gown, it also serves as a handle to remove the pan from the heat. My tia or aunt loved to wipe off the tears of kids who got hurt or just needed some attention, including me.

And who does not remember when there were visitors, surprisingly aunt’s apron could quickly dust off the furniture or table.

It will take many years before someone invents an object that can replace that old apron which serves for many functions.

Apples and Potatoes


polentaApples emit a lot of ethylene gas. It has the effect of speeding up the ripening process of fruits and vegetables kept together with apples. When combined with potatoes, apples prevent them from sprouting.

Some fruits and vegetables (notably apples but also tomatoes, avocados, bananas, muskmelons, pears, plums, and peaches) emit ethylene gas. This has the effect of speeding up the ripening process of fruits and vegetables kept together with them, which is why it is wise to store ethylene producing fruits and vegetables separately. However, when combined with potatoes, Jihyun Ryou says, they have a positive effect, because the ethylene gas prevents the potatoes from sprouting. The design pictured above consists of a wooden box that keeps potatoes in the dark (a more common way to keep them from sprouting), while the holes on top allow them to benefit from the ethylene gas emitted by the apples.

The same design could also be used to accelerate the ripening of tomatoes, a process that is used – on a much larger scale – by food distributors.

Orzo Salad with Spanish Olives


I love pasta especially cold pasta salads and that’s why I decided to prepare  a simple salad that i can use my marinade from my grilled vegetables in order to make things easier. Start the Orzo Salad with 6 oz orzo, which is pasta that kind of looks like rice. It’s a great little cut for side dishes! Cook the orzo in boiling water until al dente, then drain and set aside to cool off for a bit. Add your marinate and Spanish Olives, Sauteed Green Beans, and grape tomatoes and done!

Ingredients

1 6 oz bag orzo

2 Spoons Spanish Olives

Grape Tomatoes

1/4 Green Beans-sautee in olive oil for 5 minutes

1 cup Marinade

photo

Lemon Cilantro Rice/Arroz con Sabor a Limon y Cilantro


Cilantro Lemon Rice

I honestly like simple food I have tried several ways to make a lemon cilantro lime rice by adding the lime or lemon juice in the water before adding the rice, I have tried adding the juice after and is not quiet the texture I like so I went back to the basic by simply adding the cilantro and the lemon zest at the end. Sometimes when you don’t do too much the food can develop better flavors. Here is a very simple way to change your rice!

2 cups water

2 tbs canola oil

1 cup long-grain white rice

1 tsp lime zest

salt

2 1/2 cup chopped cilantro (please try to get them as fresh it can be)

  1. Bring the water to a boil; add salt, oil and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
  2. Tale your lime zest, and cilantro and add it into the cooked rice just before serving.

Porterhouse Steak


 

 

Let’s talk about what is a porterhouse steak for few minutes.

The Porterhouse, is like a little brother to the T-Bone, is a highly priced cut around 12.99 per pound. One half of this steak is the New York Strip, while the small meaty bit on the other side is a filet cut from the tenderloin. These steaks come from the extra-tender “short loin” of the cow, which is located on the steer’s middle-back. The meat is highly marbled and usually quite tender. They are excellent for grilling or quickly seared over hot coals and finished slowly over indirect heat.

t-bone-porterhouse-collage-labeled-630x407.jpg

  1. I simply add adobo, kosher salt, and cracked black pepper.
  2. Heat a large, heavy, iron skillet on the highest heat setting on your range.
  3. Turn your oven on 500F
  4. Add oil to the skillet. Once the oil begins to smoke, add the seasoned steak to the pan. Sear the steak on each side for 3-5 minutes per side or til you get a nice dark brown color on each side.
  5. Place the steak in a 350° oven for an additional 5-15 minutes
  6. Once the steak reaches your desired temperature, place it into a shallow dish.
  7. Let rest for 5 minutes before slicing.

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Vamos a hablar de que tipo de bistec es el poterhouse.

El Porterhouse, es como un hermano pequeño del T-Bone, el corte es un poco mas alto, alrededor de 12,99 dólares por libra. La mitad de esta carne es el New York Strip, mientras que la pequeña porción carnosa en el otro lado es un corte de filete. Estas carnes provienen del lomo cortode la vaca, que se encuentra en el centro. La carne es muy por lo general muy tierna y deliciosa. Son excelentes para asar a la parrilla.

Simplemente añade adobo, la sal kosher y pimienta molida negra.
Caliente un sartén de hierro a fuego alto.
Enciende el horno a 500F
Añade aceite al sartén. Una vez que el aceite comience a fumar, agregua la carne sazonada al sartén. Dora la carne en cada lado por 3-5 minutos por    cada lado o hasta que obtengas un bonito color marrón oscuro a cada lado.
Coloca la carne en el horno a 350 ° durante otros 5 a 15 minutos
Una vez que la carne llegue a la temperatura deseada, colóquelo en un plato llano.
Deje reposar durante 5 minutos antes de rebanar.

Picture from barbecubitto

Arroz con Gandules or Rice with Pigeon Peas


Gandules Rice

Ingredients

2 tbsp canola oil

1/2 cup sofrito
2 tsp tomato paste

1½ cups rice

2 1/2 cups water1 can (15 oz.) pigeon peas1/4 cup olives*1 large red pepper

Directions

  1. Heat oil on a medium pan over medium-high. Add your sofrito and let it cook for 2 minutes,
  2. Add the liquid from the pigeon peas and the water, let it boil and add the rice stir just to distribute evenly.
  3. Reduce the heat to the lowest possible temperature and cover the pot. Let the rice steam for at least 20 minutes, until it has absorbed all the water. Let the rice sit, covered, off the heat until ready to serve. Add olives.

If you are stuffing the large pepper clean cut top off peppers; remove seeds and membranes. Rinse with cold water and place it in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. Before serving add your rice carefully.