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:)