Wednesday, July 31, 2013


This is a Spanish dish it is not particularly difficult dish to make. It is tender and very tasty
1 medium sized ox pata (around 1 ½ k)
2k ox tail
1 cup dry white wine
Peppercorns, lightly crushed
1 bay leaves
1 tsp. rhyme
1 big onion, quartered
½ cup olive oil
1 tbsp. minced garlic
1 medium sized onion chopped
2 pieces chorizo de bilbao, sliced
1 cup tomato sauce
Salt and pepper
1 tbsp. Spanish paprika
2 cups garbanzos
1 cup pimiento
1 cup green olives

1. Boil ox pata and tail; discard water. Boil again in water together with wine, peppercorns, bay leaves, thyme and onion. Simmer until tender. Strain broth and save. Cut deboned pata and tail into 1 piece; set aside.

2. Heat olive oil in pan; sauté garlic and onion. Add chorizo ox pata and tail; cook for 5 minutes. Add tomato sauce, salt pepper and paprika. Add ½ of reserved broth and stir until mixture thickens. Simmer uncovered for 30 minutes; lastly, add garbanzos, pimiento and green olives. Add more broth as necessary (must be thick) and correct seasoning.

Tuesday, July 30, 2013


This dish is a good appetizer, so delicious and easy to prepare.

20 large oysters
500g bacon
Salad green for garnish


1. Wrap pieces of bacon around well- seasoned oysters.
2. Deep fry until bacon is crisp.
3. Serve with salad greens.

Thursday, July 18, 2013


This delicious fish stuffing with shrimp makes the recipe special and easy to cook.
Just sauté the ingredients and steam for 5-6 minutes. You’ll gonna be enjoy eating your special dinner dish.

150g mahi-mahi fillet, sliced into 3 pieces
3 pieces shrimp, about 20g each
1 tsp. Onion, chopped
1 tsp. garlic crushed
¼ cup fresh cream
1 tsp. butter


Crab fat cream sauce:
Sauté onion. Add garlic until half cooked.
Add crab fat. Stir in a minute.
Add cream until little thick then season with salt and pepper.

Main dish:
Season fish fillet with salt and pepper.
Wrap the shrimp with the fillet.
Arrange it inside the bamboo steamer.
Steam for 5-6 minutes.
Serve with the crab fat drizzled around the dish.

Wednesday, July 17, 2013


Cream dory is similar to catfish. This is exciting dish because this meal has covered protein to veggies.

130g cream dory
40g tiger prawns
2g salt
2g pepper
10ml fish stock
10ml fresh cream
10g parsley
4g soft butter
5ml white wine
4g chopped onion
20g Parisienne potato
4g carrot (1 piece)
4g zucchini (1 piece)
10g broccoli (2 pieces)
5g chayote (1 piece)


For the fish and prawns:
Season the fish and prawns. In shallow frying pan, heat the oil and sear the seafood.
Finish cooking in the oven.

For the parsley cream:
Sauté the onion until translucent. Add the parsley and let it cook for 1 minute.
Deglaze with white wine and reduce.
Add the stock and boil for two minutes.
Add the fresh cream and boil again for 1minute.
Season with salt and pepper.
Pour a mixture in a blender and mix until the sauce is fine and smooth.
Return to the stove and finish with a small amount of soft butter.

For the vegetable and potato:
Cut the vegetables and potato into the specified shape.
Boil and sauté the vegetables in butter.

Assemble for plating:
Arrange in the center of the plate the seafood.
Garnish with the vegetables and potato.
Drizzle with the sauce around the plate and garnish with herbs or fried basil.

Tuesday, July 16, 2013


This is the perfect dinner dish because it has a very tender cut and full of flavor.
Lamb medallions 70g x 2
Salt 2g
Pepper 2g
Chop shallots 5g
Red wine 10ml
Demi-glaze 10ml
Waffle potato 20g
Pumpkin peeled 50g
Potato peeled 30g
Soft butter 5g
Milk 5ml
Fresh vegetables 15g
Eggplant 30g
Onions 10g
Garlic 5g
Cumin 2g
Chopped parsley 10g
Tomato peeled and diced 20g


For the lamb:
Season and grill the lamb until medium done. Set aside.

For the sauce:
Sauté the shallots and add the red wine. Reduce until 10% is left.
Add the demi-glaze and cook for 5 minutes.
Season and finish with soft butter.

For the waffle potato:
Using a mandolin, slice criss-cross the potato and wash with cold water to take away the starch.
Soak for a little while in cold water and deep fry in clean oil.
Pat dry with a paper towel.

For the pumpkin mash:
Boil the potato and the pumpkin together until soft, then mash.
Add the milk and season.
Mix well and finish with soft butter.

For the eggplant timbale:
In a shallow pan sauté the onions, eggplant and garlic until the eggplant is soft.
Add the tomatoes and season with salt and pepper and cumin.
Finish by adding chopped parsley and set aside.

Assemble for plating:
Arrange the lamb in the center of the plate and make 1 quenelle of the mashed pumpkin.
Arrange the potato crisps on the top of pumpkin mash.
Using a 2 inch ring scale, place the eggplant mixture in the center of the plate.
Drizzle  with shallot sauce and serve hot.