Guisantes con huevo is a very popular plate in Spain. It is very easy and quick to prepare. Normally, it is accompanied with Jamón Serrano (Spanish dry-cured ham) or Bacon, but you can prepare it without anything else. We prepared it with delicious bacon cubes.
I would call it "fast food" 🤭🤭 Fast to prepare, fast to dissapear 🤭🤭
Did you know that Canada is the world's largest producer of peas? I bet they like this plate!
Chili con carne has its origins in Mexico. It is a spicy stew with a base of chili (a very spicy pepper 🌶️🌶️), meat, tomatoes and beans. Then, some other ingredients can be added. This time, we added potatoes and corn.
Did you know that Aztecs did already eat chili pepper stew? It was first described and documented in 1529!
Suawitek, Minimisiu and me wish you a very happy women's day!! 🌹🌹🌷🌷
Hake is the most popular fish in Spain. There are countless recipes and ways to prepare it. We decided to bread it and fry it. Then, we added a touch of lemon. We accompanied with some French fries.
Hake has a very long history in Europe. It was the most popular fish during the Roman Empire times. In many countries, like Spain, it is still very popular nowadays.
Did you know that the "merluza" (hake) is called "pescadilla" when it is small? What a different name!
Arroz a la cubana is a tasty combination of rice with lots of tomato sauce, fried banana and fried egg.
The origin of the "arroz a la cubana" is not very clear. Many Spanish people believe it originated in Cuba, maybe because of its name. But many people from Cuba has never even heard about it. Some other people believe it originated in Canary Islands or somewhere in America during the colonization times.
While solving the mystery, we traveled to the Cuban Island and tasted the flavors of the Caribbean.
We prepared cordon bleu.
What is the area of a square? It is cheese multiplied by chicken. And the result is an amazing tastiness.
Our cordon bleu was a delicious combination of cheese and chicken.
Cordon bleu is a delicious mix of cheese and meat, then breaded. The meat can be of almost any type: veal, chicken, pork... There are no limits to the imagination.
The first apparition of Cordon Bleu in a cookbook dates to 1949 in Switzerland. While, the first documented time using chicken, dates to 1967 in New York.
We prepared tuna sashimi (まぐろ 刺身) with avocado (アボカド) wasabi (わさび) and soy sauce (醬油).
We prepared stuffed chicken fillets Italian style.
We filled our chicken fillets with green pesto, dried tomatoes and cheese.
With this plate we brought a little bit of Italian sun. I can already feel the spring in the air.
I still cannot believe how tasty it is. Who is hungry? Please, grab a bite.
Just taking a walk around. Enjoying the snow.
We prepared pork ribs Adobo style.
Adobo is a Spanish recipe that is really perfect for all types of pork meat: chops, loins, ribs. It is a very unique combination of spices that powers up the flavor but doesn't hide the original taste of the meat itself.
We prepared our ribs with an intense adobo seasoning. We cooked them very well until they were really tender (soooo tender). They were so tasty and they practically dissolved in the mouth. Who wants to waste time in chewing?
Adobo is used to prepare all types of meats and fish. It can be used even to prepare some other foods like eggplants. It has a very distinctive flavor and is very popular in Spain and many countries in South and Central America.
Did you know that it is so popular that it has its own verb? "Adobar" is the verb to mean you are preparing in adobo.