Sopa de Res - Beef Soup

Sopa De Res - this is a traditional in my family.  We love to enjoy together a well put together and tasty beef soup on cold days and not so cold days.  It is funny because sometimes it might be the middle of summer and i get the request to make this amazing soup.

It is called the "Levanta muertos" which translates to awakening the dead.  That is because it is highly nutritious and full of flavor, full of life!

So what does it take to make this incredible meal?

- Beef - preferabbly beef closer to the bone, like short ribs, beef tail bones - not too much fat into them since it will make the soup more greasier than tastier. so moderate fat.  The bones themselves will give enough flavor.

- Carrots
- Cabbage
- Corn
- Green beans
- celery
- tomatoes
- garlic
- chayote (its a type of Squash)
- Zucchinis
- Yucca - cooked separate and added in when serving
- you can put baby corn in
- 1 can diced tomatoes
- Sazon / achiote y culantro
- Beef broth or beef bullion
- Green plantain

One thing to remember is that these ingredients will go in according to cooking time.  Cabbage cooks very fast so to avoid overcooking items add in increments of 15 minutes time lapse.

In boiling water add the beef, carrots, celery, garlic, and cilantro.  Let is cook in medium heat mixing occasionally.  As it is cooking if you want to add a can of diced tomatoes that will work well.  Also add a Sazon Goya con Achiote y culantro.

As the meat gets tender, start adding the other vegetables - green beans, chayote, etc.. in increments of 15 minutes... Leave adding salt to very last.

The last thing to add is the cabbage.

You can serve with white rice on the side and tortillas. For Central American families, the soup with tortillas is more than enough.  However, the mixture of cultures and demands from the recipients or guests always calls for a side of rice.

that is pretty much all:) so enjoy!

Again, sorry for not having good images. I am learning to have better presentations and take better quality images. I will soon up date these.

Thanks and leave your comments.  

Dinner at Home - Crab Cakes

Dinner at home does not need to be boring! Spice it up, change the style, and add a little fun on the grill!

So I looked in the fridge to see what ingredients I already had and what vegetables I might need.  Simple.  All I need is the fresh crab meat and some asparagus.  So it was decided, the man of the house would grill the veggies while I made the patties and sauce. 

Grilled veggies with Crab cakes it is.

I love to garnish and give some very profound flavor into my crab cakes.  Here is what I typically put:
- Crab Meat - claw or white meat - the claw meat is actually tastier.  My preference.
- Garlic
- Onions
- Celery
- green bell peppers
- red peppers
- sometimes I like to put corn kernels
- Soy sauce, a hint of Worcestershire sauce, mustard (dry mustard)
- Old Bay seasoning
- eggs and mayo
- Pepper and salt to taste
- fresh bread crumbs

The Sauce:
- Mayo
- Pickles (at least 4 slices) to give it texture
- a hint of ketchup
- dill weed
- old bay
- Onion
- mustard

the secret on this one is to add at least two table spoons of the pickle juice.  Not too much. The OldBay and the dill add an extra hint of spiciness but it is light as to not harm your taste buds.  Actually this sauce goes so delicious with the veggies.

You can season the vegetables with some Mrs Dash garlic herbs or simply add salt and pepper. Before placing into the grill make sure to rub some Olive oil and mix well.  You can wrap into aluminum foil or use a pan.  Your selection.  

Healthy meals and everyone will enjoy it!!!

It is very easy to make and very delicious at the end.  I have noticed that when I go to restaurants and I order crab cakes, they lack texture, taste, and what's even worse is that those patties have been pre-made the night before or are frozen.  I have tried in multiple places and various restaurants, but none come as close as to my own individual taste.

In any case, only twice I have suffered stomach pains after eating crab cakes else where. Not naming places because I strongly believe they can and will do better.  And of course it is simply not fair to their chefs and or staff.  So, in all, if I want to delight myself with a delicious meal I cook at home and save the $50 per person.  Typically, I can get away with making a luxurious dinner with less than that and can repeat if so desired;-)

Bon apetit! If you have a recipe that you want me to try, please share:)

A Simple Omelet

GOOD morning! 

Time for a healthy breakfast! OR brunch! 

So again, forgive the awful image since I am not good with presentations. 

Working on it though!

Here we have a simple omelet with cheese, hash browns made at home, and tomatoes with onions and cilantro with lime juice. 

Sounds intimidating to have these for breakfast? It is healthy, it adds a contrast.  

The hash brown - if you have boiled potatoes from the day before, you can always grate and fry as hash browns.

This will give you energy to move onto bigger tasks.  This is mostly something I make on random occasions during the weekend since I enjoy a late breakfast after I get through with some major readings. 

Try it. Let me know how it works for you!

#breakfast

#healthy and enjoyable #loveeggs 

Taquitos de Frijoles

To go along with the previous post, here is another look at refried bean taquitos with other garnishments.

I used cucumbers, tomatoes, cilantro, onions, and cabbage.  It was refreshing especially if served during the summer.

Light eating and since beans are very fulfilling they tend to fill you up fast with small amounts.

ENJOY

Taquitos frijoles vegetales

Taquitos de Frijoles - Bean Taquitos - Home made

Back during the soccer days sometimes I needed something light right before a game.  I could not possibly think of eating anything heavy otherwise I was not going to be able to run.

I decided to experiment and make my own bean taquitos.  How could it not work? Well thankfully it did.  Some experiments are just that and they do not work, but the positive attitude is that we tried!

So, take some flour tortillas, refried beans, and roll your taquitos.  fry and allow them to sit for a few.  They can be very hot as soon as they come off the frying pan.

The toppings: Because I love cabbage, I mean who doesn't right? I chose the cabbage because of it's crunchiness and because it has better flavor (at least to me).

The avocado was sliced with some green salsa, fresh cilantro, onions, and you can add some tomatoes if you desire, I chose radish for the crunchiness.

The last thing you add is crumbled fresh cheese.  DELICIOUS! Simple, fresh, and very tasteful.  And running in my game was a breeze.  I did not feel bloated nor burping the taste.

Ropa Vieja - My First Try

Oh Ropa Vieja! It is a Cuban delight.

As I sit in the kitchen contemplating what i should make for dinner, my mind wonders to Miami.  Home of the most authentic Cuban Cuisine in the states.  I had many opportunities to travel and enjoy the good food in Miami.  I was instantly in love with Cuban food.  So I decided I would learn to cook.

I did not have the opportunity to go to cooking school and learn the art of mixing cultures and ingredients. Another part I lack is presentation.  Needless, I have mastered the art of discovering the spices by simply enjoying the meals and thinking of ways to improve it.

When I visit a restaurant, I typically order something new each time and try to see if the price is worth the portion offered and most importantly if the flavors are up to my taste bud's standards.

So, the story with Ropa Vieja.  In Charleston, I had some new found friends from Cuba and of course in Charleston at the time there was no Cuban restaurants.  I invited them to my house one day and decided to prepare something that they could either approve or disapprove off. 

Served Ropa Vieja with tostones or fried plantains with garlic and onion sauce.  

It was an instant success and delight! They enjoyed it and yes, they did provide their constructive criticism.  Turns out the secret in most of the Cuban dishes is Oregano! WHO KNEW! 

Detailed recipe coming soon with better image. This is taken with my phone. 

#Ropavieja

#Cubanfood

#cubancuisine 

- Skirt Steak boiled and shredded

- Cooking Wine

- Oregano

- Onions

- Tomatoes

- garlic

- garlic salt and or powder

Served over White Rice with Tostones (see my post on Tostones)

Can also serve with Cuban black beans.

Vegetales y crab cakes

Fresh Home Made Crab Cakes garnished with a lot of fresh vegetables and served with grilled vegetables.

Here is what went into making the crab cakes:

- Fresh Crab meat
-  celery
-Onions
- garlic
- chives
- green bell pepper
- red sweet pepper
- dill
- Old Bay Spice
- Black Pepper & Salt
- Bread Crumbs (fresh made or use some Italian Bread Crumbs)
- eggs
- mayonnaise

For most cooks, you look at the Crab Cakes and think it is not worth adding that many items and dressing the cake patties so much.  You do not loose the flavor of the Crab Meat.  Actually, you appreciate it more!  Basically you add these ingredients based on how much you want.

Now the Secret to serving these is the sauce.  Back a few years while eating out, I had sampled a lot of various sauces and none made such an impact to my taste buds as the one I decided to make.

I took basic ideas and samples and refined what I thought would be the best compliment.  I am guessing if you read the ingredients you will think it is disgusting.  Wait for it.  Test it.  And sample away!

The Sauce:
- Mayonnaise
- Pickle Juice
- Pickles
- Onion
- dill weed
- Ketchup
- Mustard

These can be processed in a small blender or food processor.  exact measurements I can discuss later.

When serving Crab cakes, you want to have a party of vegetables in your mouth and enjoy the textures and flavors.  I used Broccoli, new potatoes, peppers, asparagus, zucchinis and squash roasted on the grill.

YUM!