April 24, 2014

Fillet Mignon with Wine and Portobello Mushroom

Juicy and tasty!

servings: 4
time: 30 minutes

4 fillet mignon steaks
salt and pepper to taste
2 garlic cloves, mashed
1 tbs olive oil
½ onion, finely diced
1 cup Portobello mushrooms, diced
1 cup dry red wine
1 tbs. butter

1 – Season the steaks with salt, pepper and garlic, spreading the seasoning on both sides. Set aside.
2 – In a large skillet, heat oil and add the fillets (cook about 3 minutes each side).
3 – Remove from the pan and out into the oven (350°F ) for 12 to 15 minutes.
4 – Meanwhile, return the skillet to the heat, put a drizzle of olive oil and add the onions. Sauté until onions are almost translucent.
5 – Add the mushrooms with a pinch of salt and pepper. Mix well.
6 – When mushrooms are beginning to soften, add the wine, lower the heat to medium and cook until the drink evaporates almost completely.
7 – Add the butter, remove from heat and pour over the steaks.

Tips and Options
  • After baking the meat, remove from oven and cover lightly with foil, letting the meat rest for 10 minutes before serving. This will not only allows the meat to finish cooking, but will also retain all its juice, getting much more tender and flavorful.
  • As a side dish, mashed potatoes, green salad and/or some very tasty vegetable, such as this Sauteed Garlic Asparagus on the photo.
  • Instead of Portobello, use shiitake, white or cremini mushrooms.

Original recipe (in Portuguese): Medalhão ao Vinho e Portobello.

April 16, 2014

Strawberry and Chocolate Candy

A delicious treat that makes a great Easter gift!

servings: 16 candies
time: 40 minutes

12 oz. chocolate chips (milk, semi-sweet or dark)
1 small box of strawberries, cut into small pieces

*chocolate candy molds

1 – Put half of the chocolate to melt in a water bath.
2 – Once melted, place the bowl in a tray with ice and stir well to cool off a little bit.
3 – Pour the chocolate into the mold. Turn the mold slightly so that the chocolate gets to the edges too.
4 – Turn the mold upside down and tap lightly to remove excess chocolate.
5 – Take the molds to the refrigerator for 15 minutes.
6 – Meanwhile, melt the other chocolate half.
7 – Remove the molds from the refrigerator, add the strawberries and top with melted chocolate.
8 – Put back in the fridge and leave until the chocolate is hard. Carefully, remove the candies from the molds.

*To melt the chocolate in the microwave, place on medium power and set for 1 minute. Then, remove, stir and place another minute. Repeat the process until chocolate is melted.

Tips and Options
  • The chocolate can be milk, semisweet, bittersweet or white.
  • Replace the strawberry by grape, hazelnut or peanut butter. It'll be great too.

Original recipe (in Portuguese): Bombom de Morango.

April 11, 2014

Colorful Rice

Transform that blend white rice into something colorful and tasty!

servings: 4
time: 35 minutes

1 cup rice, washed and drained
2 cups water
½ diced onion
3 diced garlic cloves
1 tbs olive oil
2 diced potatoes
1 large carrot, grated
parsley and chives, to taste
salt to taste

1 – In a saucepan, heat oil and add onion and garlic. Let it cook for about 3 minutes.
2 – Add rice and salt, mix well.
3 – Put potatoes and water.
4 – Once the water has evaporated almost completely, place the grated carrots and stir gently.
5 – Lower the heat to the minimum and cover. Simmer until the water dries. Potatoes and rice must be tender.
6 – Sprinkle parsley and chives and serve.

Tips and Options

  • Use other ingredients in the mix, like broccoli, zucchini, corn, chayote, mushrooms, green beans, olives, boiled egg, etc..
  • To give more flavor to the rice, use chicken, beef or vegetable broth instead of water.
  • Serve as a side dish to barbecues, beef, chicken or fish.

Original recipe (in Portuguese): Arroz Colorido.

April 03, 2014

Pasta with Sausage

If you are a beginner cook or is just in a hurry, this is the perfect recipe for you: easy, super fast and delicious!

servings: 5
time: 35 minutes

1 lb pasta (medium shells)
1 tbs olive oil
1 tbs butter
1 diced onion
3 chopped garlic cloves
1 lb sliced sausage
3 diced tomatoes
½ cup dry red wine
½ small can tomato paste
salt and pepper to taste
parmesan cheese to garnish

1 – Cook pasta following the package directions. Meanwhile, prepare the sauce.
2 – In a large saucepan, heat butter and oil. Add onion and garlic and let sauté for about 3 minutes.
3 – Add the sausage, stirring from time to time, and fry until golden brown.
4 – Add tomatoes and a pinch of salt .
5 – When tomatoes are almost all melted, add ½ cup wine and mix well.
6 – Put tomato paste and stir.
7 – Once the pasta is cooked, drain and add to the sauce, cooking for another 2 to 3 minutes.
8 – Sprinkle grated parmesan cheese and serve.

Tips and Options

  • The sausage can be chicken, turkey or pork.
  • If you like pasta al dente, in step 1, remove from cooking 1-3 minutes earlier than specified in the package and finish cooking when mixed with the sauce.
  • Serve with green salad and a glass of red wine.
  • When the pasta is cooked with the sauce, as in this recipe, it is much tastier! :)

Original recipe (in Portuguese): Macarronada com Linguiça.
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