Tuna and Avocado Tostadas

This recipe was given to me by my closest and most loved real chef: my sister-in-law Nathy. Our love for cooking has made us share very special moments and tips! I'm really proud of her for many reasons, but especially for recently graduating as a chef!

Recipe

Total Time: 20 min

Servings: 6

Ingredients

1 raw tuna steak, finely chopped

1/2 cup freshly squeezed lime juice, divided

1/2 tbsp honey

1 tbsp dijon mustard

1.5 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

Hot sauce, to taste

1/2 tbsp extra virgin olive oil

1/2 tbsp tequila

1 green apple, peeled and finely chopped

1.5 to 2 hass avocados, peeled, pitted and finely chopped

6 mexican tostadas or crackers

Cilantro twigs for garnish

Steps

1. Marinate tuna with 1/4 cup lime juice, honey, mustard, .5 tsp salt, pepper, hot sauce, olive oil and tequila

2. On a separate bowl keep the peeled and chopped green apple soaked in water with1/4 cup lime juice

3. Drain the apple as soon as the avocados are chopped 

4. Mix apple, avocados and 1 tsp salt

5. Place the apple-avocado mixture over the crackers-tostadas

6. Top with tuna pieces and garnish with cilantro twigs 

Creamy Butternut Squash Soup

Recipe

Total Time: 30 min

Servings: 4-6

Ingredients

1 butternut squash, peeled and seeded

2 cups whole milk

1.5 tsp salt

1/4 tsp freshly ground black pepper

6-10 drops Worcestershire sauce

2 tbsp butter

2 bay leaves

3/4 cup white wine, divided

8 tbsp Parmesan cheese, shaved

4 tbsp heavy whipping cream 

Steps

1. Cut squash into chunks

2. Place chunks in a large pot and cover with water

3. Bring to a boil and cook until tender for about 20 minutes

4. Place chunks in a blender and puree with 1 cup of the water in which these were cooked

5. Pour puree in the large pot and add milk, salt, pepper, Worcestershire sauce, bay leaves, 1/2 cup white wine, butter and Parmesan cheese

6. Stir over medium heat until ingredients are fully combined. Set aside

7. In a small bowl beat heavy whipping cream and a dash of salt. Set aside

8. Just before serving the soup, add and stir 1/4 cup white wine

9. Remove bay leaves and serve on individual plates. Garnish with Parmesan cheese, minced green onion or parsley and a tbsp whipping cream

Refried Beans

Recipe

Total Time: 1hr 45min

Servings: 6

Ingredients

14 oz dry pinto beans 

2 roma tomatoes, chopped

1/2 cup carrots, peeled and chopped

1/4 cup cilantro leaves, packed

1/2 white onion, minced

1 tsp salt

1/4 cup canola oil 

Steps

1. Place dry beans, tomatoes, carrots, cilantro, onion and salt in a large pot pan and cover them with water

2. Bring to a boil and cook until beans are tender for about 1 1/2 hours

3. Heat canola oil in a large frying pan over high heat

4. Place beans and vegetables in the frying pan with 1/2 cup of the water in which they were cooked

5. Mash beans with a potato masher spatula

6. Serve on a plate and garnish with cilantro twigs and lettuce

Serve with

Mexican Entomatadas (Published February 12 2013)

Mexican Entomatadas

Recipe

Total Time: 90 min

Servings: 4

This recipe is a blend of the best ideas of 2 native mexican friends, Mariana and Lupe. Both of them were born and raised in Mexico City, but interestingly enough, they have very different approaches to the same traditional mexican recipe: Entomatadas. Some ingredients can't be easily found at a local grocery store. I suggest you to visit a mexican grocery store or to look for these on the Internet.

Ingredients

12 corn tortillas 

1.5 cup mexican cream 

14 oz requeson (Known as hispanic ricotta cheese)

2 chicken breast halves

1 garlic clove, minced

1/4 white onion, chopped

2.5 tbsp butter

1 tbsp olive oil

1/2 tsp garlic salt

1/4 tsp freshly ground black pepper

1/2 cup packed cilantro, chopped

16 roma tomatoes

2 cubes chicken bouillon

1.5 tbsp sugar

2 cups shredded lettuce

1 cup mozzarella cheese, sliced or shredded

2 ripe avocados, sliced

Steps

Tomato salsa

1. Place chicken breasts, garlic and onion in a large pot pan and cover them with water

2. Cook over high heat until chicken is thoroughly cooked and tender (Approx. 60 min)

3. In the meantime, place tomatoes in a large pot pan, cover them with water and cook until their skin starts to slip off

Shredded chicken

4. Drain the tomatoes and place them in a blender with chicken bouillon cubes, mexican cream and sugar

5. Blend until ingredients are thoroughly mixed

6. Place this salsa in a large pot pan and set aside

Warming tortillas

7. Remove chicken from pot and let cool

8. Use your hands to shred the chicken

9. Heat a deep frying pan adding butter, olive oil, garlic salt, ground pepper, cilantro and shredded chicken

10. Stir until all ingredients are thoroughly mixed and set aside

Stuffed tortilla

11. Place the tortillas (about 3 at a time) in a dry (no oil), flat skillet over medium heat and cook them for about 20 seconds on each side

12. Spread 1 tbsp requeson over each tortilla

13. Add 2 tbsp shredded chicken over each tortilla

Folded tortilla

14. Gently fold the stuffed tortillas and place them in a deep baking pan

15. Pour salsa over the folded tortillas and top them with the mozzarella cheese

16. Place the pan in the oven and bake at 400 F until cheese melts

17. Remove from heat and accompany with lettuce and avocado slices

Serve with 

Authentic Refried Beans (To be published February 12 2013)

Strawberry Flambe Dessert

This delicious dessert recipe was given to me by my beloved aunt Diana. I wish I could cook more often with her. It's inspiring to learn from her artistic, uncomplicated style. Since we don't live in the same city, I love to cook some of her most popular recipes, to cherish and revive the moments we spent together. 

Recipe

Total Time: 15 minutes

Servings: 4

Ingredients

20 strawberries, if too large cut in halves

2 tbsp brown sugar

2 tbsp butter 

1 tsp green peppercorn*

1/2 cup orange juice

2 tbsp brandy, cognac or jerez

4 scoops vanilla ice cream

*This isn't easy to find at a local grocery store. I suggest you to buy the green peppercorn at Amazon.com and have it mail directly to your home

Steps

1. Heat a deep frying pan over high heat

2. Add butter and sugar stirring constantly

3. As soon as butter melts, saute strawberries for a couple of minutes

4. Turn the heat off, pour over the brandy and carefully ignite the liquor using a BBQ lighter

5. Add orange juice and green peppercorn

6. Wait until flames have extinguished and serve over a vanilla ice cream scoop

Brie Cheese Pastry

The recipe was given to me by my dear friend Catalina who always delights her guests with this loved-by-all, unusual appetizer! Enjoy it over the holidays and on special occasions with an exquisite glass of unforgettable champagne! 

Recipe

Total Time: 30 min

Servings: 8

Ingredients

1 puff pastry sheet 

1 cup all purpose flour

1 (13 oz) wheel brie cheese

6-8 tbsp fruit preserve (strawberry, apricot, cranberry, etc)

1/2 cup almond slices

1/4 cup dried cranberries

1 egg yolk

Steps

1. Thaw pastry sheet

2. Preheat oven to 400 degrees F

3. Toast almonds for approx. 4 minutes. Set aside

4. Pour flour on clean kitchen counter

5. Unfold pastry sheet and place over flour

6. Use a rolling pin (or a bottle of wine) and gently roll sheet to about a 1/4 inch thickness

7. Place brie wheel on top of the pastry sheet

8. Cover cheese with fruit preserve

9. Sprinkle toasted almonds and cranberries over the preserve

10. Gently wrap the wheel with the pastry sheet, removing excess sheet with a sharp utensil such as a knife or pizza wheel

11. Brush or cover the pastry with the egg yolk

12. Place pastry on a baking tray using a spatula

13.  Bake for approx. 20 minutes

Serve with crackers or bread