Category Archives: Poultry

Solomillo al Romero {Rosemary Sirloin Steak}

Posted in Main Course, Poultry, Pork, Mediterranean cooking by

This is one easy, quick and delicious meal where you can use any type of meat you have on hand! With the meat, the greens and the bread, you have one easy and delicious, complete meal! It’s simple and straight-forward. There’s no excuse for not serving gourmet homemade meals!

solomillo al romero

You will need:

Meat (sirloin)

rock salt

pepper potpourri

dried rosemary

olive oil

salad ingredients (I love to use a mixture of spinach, curly endives, romaine lettuce, purple cabbage, carrots, onions and cherry tomatoes)

honey

apple cider vinegar

Directions:

1. Heat a pan drizzled with some olive oil.

2. Season the sirloin with rock salt and freshly ground pepper potpourri. Grill in the pan. While one side of the sirloin is grilling in the pan, add dried rosemary on top of the other (raw) side of the sirloin. Once the sirloin is ready, flip and grill the other side. (My husband likes his meat medium while I like mine done).

3. Wash and cut the salad ingredients into bite size pieces.

4. In a small cup, add 2-3 tbsps. vinegar. Heat for 30 seconds in the microwave. Add 1 tsp of honey, 1 tsp of virgin olive oil and freshly ground pepper potpourri. Mix thoroughly. Sprinkle a pinch of salt on the salad and season with the honey vinaigrette.

5. To assemble, lay the sliced sirloin on a bed of salad. Serve with your favorite bread, lightly toasted.

Enjoy!

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Setas con Lomo

Posted in Beef, Main Course, Mallorquin cuisine, Mediterranean cooking, Pork, Poultry, Spanish cuisine by

Before I moved to Spain, I never was a big fan of mushrooms and fungi. But my family here in Spain, especially my husband LOVES them. So, I had to learn to cook with them. One of the easiest recipe (and one of the hubs’ many favorites) is the Setas con lomo. The secret to a delicious seats con lomo dish is to choose well the meat you’ll use. Make sure to choose meat which has a bit of fat in it because it will not get dry. However, if you decide to use poultry instead of pork or beef, it’s still ok. Just make sure to reduce the cooking time when using turkey or chicken.

We went to our local “fruteria” and we bought two cases of rovelló.

rovelló

A case of rovelló from Barcelona

So we cleaned, sliced, stored in bags and froze them for future use.  I took some to make setas con lomo, of course!

rovellons

Rovellons on the slicing board

For this recipe, you will need:

desired meat (beef, pork, turkey or chicken) sliced in bite sizes

desired fungi or mushrooms sliced in bite sizes

finely minced garlic

laurel leaves

salt and pepper to taste

1-2 small guindilla or chilli, finely chopped

brandy de jerez or cognac

olive oil

dried parsley

setas con lomo

Delicious Setas con Lomo dish

Directions:

1. Heat a pan. Drizzle some olive oil in the pan. When the oil is already hot, add in the meat.

2. Add in the minced garlic and laurel leaves.

3. Stir every once in a while and keep on cooking the meat slices until it’s golden brown.

4. Add in the chillies.

5. Add in the fungi/mushrooms. Cook for 2 minutes,.

6. Add the cognac/brandy. Let it simmer for 2 minutes. Keep on stirring so it won’t stick to the pan.

7. Season with salt and pepper.

8. When the fungi is already “en su punto” (al dente), pour in the parsley. Stir well.

9. Serve hot and enjoy!

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Fettuccine with mushrooms and fungi (con salsa de champiñones y setas)

Posted in Main Course, Mediterranean cooking, Noodles, Pasta, Poultry, Vegetables by

My family loves pasta and their most favorite sauce to go with it is the Bolognese sauce. But when I serve the pasta with always the same sauce, they (especially the kids) get tired of it. So, I came up with the Cream Cheese No-Eggs Carbonara which the kids really love. I still had half of a pack of fettuccine in my pantry and a pack of frozen mushrooms and fungi in my freezer. I came up with this quick and easy to make pasta dish which my family really loved! In the photo you see below, I served the pasta with Turkey Breast a la Teriyaki. You can get the recipe for this here.

fettuccine with mushrooms and fungi sauce

Fettucine served with Turkey Breast Teriyaki

You will need:

Fettuccine (any pasta you have on hand will do)

mushrooms and fungi (fresh or frozen)

1-2 cloves of garlic, finely minced

1 small onion, finely minced

salt and pepper to taste

1/4 cup sherry brandy (Brandy de Jerez)

1/2 cup chicken broth

1 dried laurel leaf

olive oil

Directions:

1. Cook the pasta according to package directions. Drain and set aside.

2. Heat a skillet and drizzle 2 tablespoons of olive oil.

3. When the oil is already hot, sauté the onion until transparent then add the garlic. Add the laurel leaf and the mushrooms and/or fungi. Season with salt and pepper and sauté for 2-3 minutes.

4. Pour in the chicken broth and let it boil for 4-5 minutes.

5. When the broth has reduced, pour in the sherry brandy and flambé.

6. Toss in the pasta. Serve with meat or salad.

7. Enjoy.

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Pan-grilled Chicken Teriyaki Barbecue

Posted in Main Course, Poultry, Pork, Beef, Japanese Cooking, Asian cooking by

Infused with some asian flavor, this recipe is very versatile. You can serve it with rice with buttered or steamed vegetables as side dish. If you have some left-overs, you can serve it on top of some cooked pasta. You can also make some fresh spring rolls with the left-overs! Aside from chicken, you can also use other meat practically whichever you have in your fridge! You can use this recipe with beef, pork, turkey, ostrich meat, etc.

teriyaki chicken

finger lickin’ good!

This recipe typically serves 4-5 persons. You will need:

400 grams chicken breast, sliced in 2 inches strips

salt to taste

pepper potpourri to taste

1/4 teaspoon powdered ginger

1/4 teaspoon powdered garlic

2 tablespoons of teriyaki marinade sauce

1 tablespoon of honey

1/4 teaspoon of sesame oil

Instructions:

1. Season the meat pieces with salt, pepper, garlic and ginger powder.

2. Add in the teriyaki sauce, honey and sesame oil. Let it sit in your fridge for 15-20 minutes.

3. Heat a grilling pan and drizzle some olive oil just to prevent the meat from sticking to the pan.

4. Pan grill the meat pieces until golden brown in medium-low heat. Don’t waste the marinade. Add it in while you’re pan-grilling the meat pieces.

5. Don’t overcook lest the meat pieces will turn hard. We want the meat pieces golden brown outside but juicy inside and finger licking good outside.

6. Serve warm with aromatic rice and buttered or steamed vegetables.

chicken teriyaki barbecue plate in

Enjoy your meal!

Enjoy!

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