POTATO SALAD

Today Potato Salad. One of my favourite salads. It is a classic in the United States. I just love it. There are many variations. All of them delicious. Let’s make one.

Ingredients:

3 potatoes

1 stalk of celery

1 clove of garlic

1 shallot (you can also use regular onions)

Some salt to taste

Some freshly ground black pepper to taste

2 tablespoons mayonnaise sauce

1 teaspoon mustard

First we will prepare the potatoes. Depending on the kind of potatoes you use, you can leave the skin on or not. Use your favourite kind of potatoes. When the skin is not too thick I usually leave the skin on. Cut the potatoes in pieces, not too small pieces. Boil the potatoes in water with a bit of salt. Make sure the potatoes are not overcooked. But you do not want them to be under-cooked either. The time you have to be cooking them will depend on the kind of potatoes you are using. When they are ready, remove them from the water and reserve.

While the potatoes are being boiled, you can prepare the rest of the ingredients. Chop the shallot, the celery and the garlic. It is a good idea to add the leaves of the celery.

When the potatoes are cool, add the vegetables. Then add salt and pepper to taste. You can also add some herbs. The ones you prefer. You can add some dill, thyme, rosemary…

Then add the mayonnaise sauce and the mustard. Mix well. Do not add too much mayonnaise sauce. At least I prefer it like that.

Once you have it prepared, cover it and store in in the fridge. Refrigerate it for two hours at least. Then, it will be ready to serve.

It is healthy. It is the perfect side. The perfect salad. Enjoy!

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BARBECUE PORK SANDWICH

Today a wonderful sandwich. We can use loin or tenderloin pork. Pork and barbecue sauce. The perfect combination. Let’s cook.

Ingredients:

1 pound pork loin or pork sirloin

Some salt and freshly ground black pepper

Some extra virgin olive oil

Some barbecue sauce

First, you will have to prepare the meat. Put some salt and pepper to it and if the meat is too big, you can cut it in two pieces. This time, I cooked the meat in a pressure cooker. But first put a couple of teaspoons of olive oil in the cooker and heat it. Put the pork inside and sear the meat for about 5 minutes. Then cover the meat with water and close the pressure cooker. Follow the instructions of your pressure cooker. What I do is setting the fire to high first and when the cooker starts to release steam, I set it to low and then I start counting the time. In this case, we should have the meat in the cooker for about half an hour, counting from the moment it starts to release steam. After that, turn the cooker off and let it cool before you open it.

Next, when it is safe to handle the pork, shred it finely. Once it is shredded, put the meat in a not too hot pan and add the barbecue sauce little by little. The fire must be low. Keep on stirring so that all the meat gets the sauce and add more sauce if necessary till you get the results you want. You do not want to add too much sauce, believe me. If you think that it is too dry, you can add a bit of the liquid from the pressure cooker. Have the meal in the pan for about five minutes.

You only have to make the sandwiches with your favourite bread. You will really love this sandwich. You can cook the pork in a slow cooker too. The results are amazing. Enjoy!

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CURRIED CHICKEN SALAD

This is a delicious salad. With an Indian touch. I love it. Let’s make it.

Ingredients:

1 tablespoon chopped shallots

1 tablespoon chopped celery

1 tablespoon blenched almonds

1 tablespoon raisins

1 tablespoon chopped apple

1 clove of garlic, chopped

1 chicken breast (boiled) or 1 10 oz can chunk chicken breast

1 teaspoon curry powder

1 or 2 tablespoons mayonnaise sauce

1 teaspoon lemon juice

Some salt and freshly ground black pepper to taste

As always, we will prepare the ingredients first. Cut the vegetables in little pieces. If you want to boil the chicken, clean it first removing all the fat you can. Then just boil it in water till the chicken is cooked. But if you use the canned food, remove the water completely. Of course, it is better to use fresh chicken, but the option of canned chicken can be helpuf when you are in a hurry.

Then mix everything except the mayonnaise sauce, the lemon juice and the salt and pepper. Once it is mixed, add the mayonnaise sauce little by little. You can always add more if you want, but if you add all of it at the beginning you may have a salad with a lot of mayonnaise. We do not want that. The last thing is adding salt and pepper to your taste. Mix well and let it cool in the fridge for a couple of hours at least.

A really good salad. A perfect side to serve with a main dish. And as it needs to be refrigerated for some time, you can make in advance and you will have it ready before hand. I think I’ll prepare it right now. Enjoy!

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TUNA SALAD

A wonderful salad. Very popular in the USA. One of those simple dishes that I love from the cooking in the USA. Simple but delicious. Let’s get started.

Ingredients:

3 5 oz cans of tuna in water, drained

A little piece of a green apple, the part with the skin

3 tablespoons chopped celery

3 tablespoons chopped onion

1 clove or garlic, chopped

Some mayonnaise sauce

Salt and pepper to taste

First open the tuna cans and drain them. With a fork “break” the tuna, but not too much. Put it in a bowl. Add the apple, diced. Add the celery, the onion and the garlic too. Mix well and add mayonnaise little by little till you get exactly the tuna salad you want. Do not add too much. Add salt and pepper to taste and then put the bowl in the fridge.

If you like it, you can add some mustard.

Serve cold. Perfect as a side. Enjoy!

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CARDAMOM BROWNIES

Brownies! Chocolate Brownies with a plus. Cardamom! You are going to love these brownies.

Ingredients:

5 ounces chocolate, sweet or bittersweet, finely chopped

7 ounces unsalted butter

4 eggs

4 ounces sugar

The seeds of 12 cardamom pods, ground in a mortar

3 ½ ounces flour

1 cup of almonds, roasted and chopped

First we will melt the chocolate. It will be easier if you have it in little pieces. You can melt it in the microwave oven or using the bain-marie method. Anyway, you have to be careful so that the chocolate does not get burned. I prefer to use a good chocolate without milk, but, of course, you can use chocolate with milk. Use the one you prefer. Once it is melted, reserve.

Then we will put the butter in a big bowl. If we melt it a bit previously, the better. Then, add the eggs, little by little, mixing them with the butter. The next thing is adding the sugar and mixing well. Then, add the cardamom, well ground in a mortar. Mix well and add the melted chocolate. We only will have to add the flour and the almonds. Mix again so that everything is ready for the oven.

Now we can put it in an oven tray that must be lightly greased with a little butter. Put the tray in the oven, preheated to 350ºF. Bake for about 25 minutes, then turn the oven off but let the tray in the oven for five more minutes before taking it out. Let I cool a bit and cut in squares to get your delicious brownies. Now you will have your brownies. Not for long! Enjoy!

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FISH AND SEAFOOD BISQUE

Soup. Soup. Soup. A Fish and Seafood Bisque for today. This is delicious. And really comforting and rewarding. Let’s cook.

Ingredients:

A fillet of amberjack

10 peeled shrimp

2 bay leaves

3 tablespoons chopped carrot

3 tablespoons chopped onion

3 tablespoons chopped celery

4 tablespoons chopped tomato

3 tablespoons frozen corn

1 clove of garlic, chopped

2 tablespoons butter

½ liter milk

1 teaspoon cornstarch

1 teaspoon sherry

Some salt, to taste

Some freshly ground black pepper, to taste

1 teaspoon sweet pimentón

1 teaspoon thyme

Some drops of Tabasco

First we will have to prepare the fish. Clean it and remove the skin. Then cut it in little pieces. Then we will prepare and cut the vegetables.

And now to the pan. Put the butter in a pan and heat it. When it is hot, add the bay leaves, the onion, the carrot and the celery and cook for two minutes. Then add the tomato, the corn and the garlic. Cook for three more minutes. Now we can add the fish and the shrimp. Mix the cornstarch with the milk and then add it to the pan too. Some drops of sherry are perfect too. Add them now. And the following to add to our delicious bisque is the salt and pepper, the pimentón and the thyme. Turn the fire low and cook for some minutes. When the fish is cooked the bisque will be ready. If you want it to be a bit thicker, you can add more corn starch. But be careful.

I like to add some drops of Tabasco. It makes it tastier.

Serve hot and enjoy!

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PEACH COBBLER

A delicious dessert I saw in the USA for the first time. When I tasted it, it was something great. Let’s make it today.

Ingredients:

4 or 5 fresh peaches, depending on their size

4 oz butter

4 oz flour

8 oz sugar

2 teaspoons baking powder

A pinch of salt

1 cup of milk

1 teaspoon of vanilla extract or imitation vanilla

½ teaspoon cinnamon

First we will prepare the peaches. Wash them and then peel them. Cut them in little pieces. We also have to melt the butter. Do it the way you usually do it. But be careful. Melt the butter always at very low temperature. Otherwise it could get burned. And that is not good.

Once we have the butter melted, we will put it on an oven tray. Then, in a bowl, mix the flour, the baking powder, the salt and all the sugar except a couple of tablespoons that we will reserve. Then we will add the vanilla and the milk. Mix well and put the contents of the bowl in the tray with the butter. Put the pieces of peach on top of it. Add the cinnamon and the rest of the sugar. But now do not mix, do not stir. Take it to a preheated oven to 400ºF and bake it for about 25 minutes.

Once it is done, let it cool for a while but serve it when it is still a bit warm. You can serve it with some cream. But make sure the cream is not too cold. Enjoy!

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ROAST BEEF

Meat for today. Roast Beef made at home. Why not? It will not be difficult. And it will be very rewarding. Imagine. Your own Roast Beef. Let’s cook!

Ingredients:

1 ½ pounds eye round roast
1 teaspoon oregano
1 teaspoon basil
A pinch of freshly ground nutmeg
½ teaspoon freshly ground black pepper
1 teaspoon freshly ground dried garlic
Some salt to taste
Some extra virgin olive oil

I will make my own Roast Beef. My way. This time, I will use eye round roast.
To start, let’s prepare a marinade. To do that, we will put some olive oil in a dish. Then we will add the spices, that is to say, oregano, basil, nutmeg, ground black pepper, dried garlic and some salt to taste. Mix well with the oil. We will put the meat on a tray. Then we will rub the meat with the marinade. We can leave it to marinate for about half an hour.
After that, we will place the tray with the meat in the oven. The oven will have to be preheated to maximum temperature. We will roast the beef at that high temperature for about 20 minutes. Then, we will set the temperature to 350°F. We will have to go on cooking now for about 80-85 minutes.
And then our Roast Beef shoud be ready. Of course, you will have to be alert because every oven is different. You might need to be roasting your beef for fewer minutes or more minutes. Check your oven.
Once it is ready, you will only have to carve your Roast Beef. You can make delicious sandwiches or serve it the way you want. Use your imagination.
Enjoy!

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CORN CHOWDER

A delicious chowder for today. A delicious soup and very easy to make. I discovered it in the United States. I love American chowders. They are really rewarding. I think we should use spoons much more. You know what I mean. Talking about spoons, I love those round bowl soup spoons. I had never seen them till I came to the States. They are really good. But let’s make our Corn Chowder.

Ingredients:

Some extra virgin olive oil
½ chopped onion
½ chopped carrot
2 tablespoons chopped bacon
2 tablespoons chopped ham
½ cup chopped celery
½ cup frozen corn
1 potato, peeled and diced
2 bay leaves
½ teaspoon paprika
½ liter milk
2 tablespoons cornstarch
Salt to taste
Freshly ground black pepper to taste
1 teaspoon thyme
1 teaspoon parsley

First we will put some oil in a pan and let it heat. Once is hot enough, we will put the bacon, the ham, the onion and the carrot in the pan. We will cook it for a couple of minutes. Then we will add the celery, the corn, the potato, the bay leaves and the paprika. The next step is adding one cup of water and bring it to a boil. Cook gently, with the lid on, for about ten minutes or till the potatoes are almost done. We should stir it from time to time.
Now, in a container, we will mix the milk with the cornstarch. Once it is well mixed, we will add it to the pan little by little. It is important to keep on stirring. Keep on adding the milk, but little by little and stirring. Bring to a gentle boil and remove from the fire.
Add some salt and pepper to taste.
And finally, add the thyme and the parsley and serve.
Enjoy!

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BRATWURST CHILI

We will cook some chili today. Another American classic. I will make my chili with ground beef but you can also use stew meat. You cannot be in a hurry to make chili. And you should not be in a hurry to eat it your chili once cooked. This is because chili gets better over time. So let’s cook out slow motion chili.

Ingredients:

1 tablespoon oil
1 chopped green pepper
1 chopped onion
1 tablespoon chopped garlic
1 pound ground beef
½ can kidney beans (16 oz
1 can cubed tomatoes (28 oz)
2 tablespoons roasted chopped red pepper
1 chili pepper, chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
Some water
Some tomato paste
Some salt to taste

First we will heat the oil in a pan. When it is hot, we will add the green pepper and the onion. We will sauté them for some minutes. Then we will add the garlic and the ground beef. We will cook till the beef starts getting a brownish color. Now we will add the beans and the cubed tomatoes. We will turn the fire very low and keep on cooking. Some minutes later we will add the chopped red pepper, the chili pepper, the bay leaf, the oregano, the cumin, the chili powder and the tomato paste. We will salt to taste. We will add some water. Just the one we think we need. Do not add too much now. You can always add it later if it is needed.
Now we will cook our slow motion chili. It is important that the fire is low. We will cover the pan and cook for about an hour. It is a good idea to stir from time to time. If you see that your chili needs water, add some.
And after some time and some patience we will have our chili ready. Do not forget to remove the bay leaf. Mix well and then it will be ready to be served.
Perfect for a Bratwurst sandwich with chips. I am sure you will have your own ideas for your chili. Enjoy!

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RAMEN AND VEGETABLE SOUP

I know, I know. Cooking with Ramen Noodles? Why not? Cooked with some vegetables, Ramen Noodles make a healthy and tasty meal. Let’s cook this delicious Ramen and Vegetable Soup.

Ingredients:

A packet of Ramen Noodles
½ chopped onion
1 chopped carrot
2 cloves of chopped garlic
1 tablespoon chopped fresh ginger
3 sliced okras
5 frozen chopped green beans
½ cup frozen corn
½ cup frozen broccoli
½ cup frozen spinach
8 frozen butter beans
1 boiled potato, cut in little pieces
1 small tomato, cut in little pieces
½ cup chopped celery
1 teaspoon soy sauce
1 teaspoon extra virgin olive oil
Salt and pepper to taste

First we will prepare the vegetables for our recipe. As I use fresh and frozen vegetables, first we will start sautéing the onion and the carrot in a saucepan with hot extra virgin olive oil. Just a couple of minutes. Then we will add the ginger, the garlic and the okra. Then we will add water to the saucepan. Now we will add the frozen vegetables: the green beans, the corn, the broccoli and the spinach. We will bring it to a boil and when the vegetables are almost done, we will add the potatoes, the tomato and the celery. Now we will add the ramen noodles and the soy sauce. We will let them be cooked till they are done. Add some pepper and check if you need more salt. But probably with the soy sauce will be enough as for salt. When our noodles are ready, serve them hot. Slurp and enjoy!

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BANANAS FOSTER

We will make some dessert today. A delicacy with bananas. And something very easy to make. Few ingredients but a great recipe. Delicious.

Ingredients:

2 ripe bananas
2 tablespoons unsalted butter
3 tablespoons brown sugar
½ teaspoon cinnamon
½ cup rum
Some vanilla ice cream

First we will have to melt the butter. We will do this in a frying pan on low heat. We will add the sugar little by little. It is very important to stir continuously. When the butter and the sugar are well mixed, we will add the cinnamon and half the rum. We will mix well and then we will add the bananas. We will cook the bananas. Do this always on low heat. Cook the bananas till they are tender.
Now we will heat the rest of the rum in another pan. Then we will pour it onto the pan with the bananas. Flame the rum very carefully.
Then serve it with vanilla ice cream. And just enjoy!

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CRAB AND FISH CAKES

We will cook some Crab Cakes today, but they will have fish too. Crab cakes are quite popular in the United States. When I came to the States I learned to appreciate crab cakes. I will show how I make my Crab and Fish Cakes. Enjoy.

Ingredients:

1 egg
1 teaspoon Worcestershire sauce
½ teaspoon ground mustard
1 teaspoon mayonnaise sauce
½ teaspoon lemon juice
1 tablespoon regular mustard
1 tablespoon extra virgin olive oil
½ teaspoon dried parsley
¼ cup bread crumbs
1 chopped green onion
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
½ teaspoon Tabasco sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon minced onion
1 (6 ounce) can crab meat
5 fish fingers, half cooked
Some flour
More extra virgin olive oil to fry the cakes

Let’s cook our cakes.
The preparation is very easy. We just have to mix the ingredients in a container, all of them except the oil to fry the cakes. We have to get a consistent mixture.
With the help of some flour we will shape the cakes. Then we will heat the oil in a frying pan. Once the oil is hot, we will fry the cakes in batches of three. When they are a bit done on one side, we will turn them over and keep on frying. We will go on till we have all the cakes done.
You can serve your Crab and Fish Cakes with different sauces. Mix some mayonnaise, ketchup and Tabasco sauce to make a delicious sauce. You can mix some sour cream, garlic powder and parsley or cilantro to make a different sauce. You can make your own sauce, of course. The one you prefer. You can also serve your cakes with fries, chips, vegetables… Just enjoy!

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HAMBURGER BUNS

Today I will make my own Hamburger Buns. And I will make them because I do not like the usual industrial bread made to serve with your hamburgers. The good thing about making your own bread is that you can make it the way you like it. You can choose flours. You can make it soft or crispy. You decide. Let me start.

Ingredients:

1 cup and 1 tablespoon water
2 tablespoons vegetable oil
1 tablespoon sugar
1 teaspoon salt
1 cup bread flour
1 cup unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons yeast
Some sesame seeds

Ingredients:

It is not difficult to make your own Hamburger Buns. I know that it is easier to get them in a store but if you have some time and you like to try doing new things, this could be your thing. If you have a bread machine, it will not be that hard. I will use my bread machine.
Let’s start. First I will put the water. Then I will add the oil, the sugar and the salt. Now I will add the flour. If I use different kinds of flour, and this is the case, what I usually do is mixing all the flour before I put it in the bread machine. Once I have added the flour, I will add the yeast. Now, following the machine’s directions, we will let the bread machine knead the dough. When the dough cycle of the machine is over, we will leave the dough in the machine for sixty minutes. Then we will remove it from the machine and let it rest outside the machine, in a warm place, for thirty more minutes. Now we will make our Hamburger Buns. We will make six buns. Sprinkle some sesame seeds on the buns. We will have the oven preheated to 400ºF. When I bake my buns, I normally keep them in the oven for about 20 minutes. When they are done, I remove them from the oven. They are ready for your burgers. Enjoy your burgers made with your own Hamburger Buns!

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MUFFALETTA BREAD

We will bake some Muffaletta Bread. I will use a bread machine for the dough and then I will bake the loaves in the oven. I will make individual loaves.
It is very convenient to make the dough in a bread machine but you can also do it by hand. It is harder, though.
I like to use some whole wheat flour in my Muffaletta. These are the ingredients.

Ingredients:

1 cup and 1 tablespoon water
2 tablespoons extra virgin olive oil
1 tablespoon sugar
½ teaspoon salt
1 cup bread flour
1 cup unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons yeast
1 tablespoon sesame seeds

If you use a bread machine, you should follow the directions of your machine.
What I do with mine is the following. The first thing is to put the ingredients in the machine. I put the water first, then the olive oil, the sugar and the salt. Then I will mix the bread flour, the unbleached all purpose flour and the whole wheat flour. I will do this in a bowl and once this is done, I will add all the flour to the machine. Then I will add the yeast. I will use my bread machine to knead the dough selecting the program for it. When the dough cycle is over, I will leave the dough in the machine for an hour. That should make the dough grow a bit, but do not let the dough collapse. If you see that the dough is collapsing, remove it from the machine.
The next step is making the Muffaletta loaves. I will grease a tray and take the dough from the machine. I will make four loaves with the dough, giving the loaves the shape we want. When making the loaves, it is important not to manipulate the dough too much. Once the loaves are shaped, I will sprinkle some sesame seeds on them. Now we will let the loaves rest for half an hour.
And the next step is baking. We will preheat the oven to 425ºF. I will put the loaves in the oven and I will keep them there for about 25 minutes. Have a look to your bread and when it is ready, turn off the oven.
Now you will have your Muffaletta loaves, ready to make your sandwich. Enjoy your Muffaletta!

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MUFFALETTA

Muffaletta, or whatever you want to spell it, as you will find it spelt in many different ways, is a wonderful sandwich. Typical of New Orleans, one of my favourite cities. I still remember my first Muffaletta. I ate it there, in New Orleans, at Central Grocery, the place that is supposed to have made the first Muffaletta. I love New Orleans and its food.

Ingredients:

Muffaletta bread
¼ cup black olives, chopped
¼ cup green olives, chopped
¼ cup roasted chopped red pepper
1 tablespoon chopped garlic
1 tablespoon capers, chopped
1 tablespoon extra virgin olive oil
½ teaspoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
Some freshly ground black pepper
2 slices serrano ham or prosciutto
6 slices salami
2 slices deli chicken breast (or turkey)
2 slices deli ham
Some slices of tomato
Some slices of onion
2 slices or cheddar cheese
Some grated provolone cheese
Some grated mozzarella cheese
Some mayonnaise sauce
Some mustard

These are the ingredients I used this time. Of course, you can put the ones you like. You can use your favourite deli products.
To make my Muffaletta I will start making my olive salad mix. I use a chopper in which I will put the olives, the red pepper, the garlic and the capers. I do not like to chop them too much but, of course, you can do it the way you like. Once this is chopped, I add the olive oil, the vinegar, the lemon juice, the oregano, the thyme, the basil and the black pepper. I do not add salt because the olives and ham and deli products are already salted, but, you know, it is up to you if you want to add some salt. You can also add some chopped anchovies, pepperoncini, etc.
Now, we only have to make our sandwich. We will open our Muffaletta Bread and spread some of the olive mix that we have prepared before. And then we will add the slices of ham, salami and deli meats. Then we will add the tomato, the onion, all the cheese, the mayonnaise sauce and the mustard.
And now, well, I do not have to tell you what is next. Enjoy your Muffaletta!

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SWEET POTATO CHIPS

More vegetarian. Why not cooking some Sweet Potato Chips. Everyone likes chips. Today, instead of cooking regular potato chips I will use sweet potatoes, something different and delicious.

Ingredients:

1 sweet potato
Some extra virgin olive oil
Some salt to taste

We do not really need many ingredients for this recipe. Just sweet potatoes, oil and some salt. We will use extra virgin olive oil. I do not think I have to tell you why.
Sweet potatoes are very common in the United States. In Spain are not used much, to tell the truth. And it is a pity, because sweet potatoes are very good vegetables.
Our recipe is very easy. We will peel the sweet potatoes first and then, using a mandoline, we will make thin slices. Then we will heat some extra virgin olive oil in a pan. The next thing is frying the potatoes in several batches. Make sure they are well done and add some salt to taste. Leave the chips on kitchen paper towel to get rid of the oil they might have. You can serve them with your favourite dishes, burgers, chicken… Now is up to you. Enjoy!

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CORNED BEEF

Another classic. Wonderful beef. With vegetables. For sandwiches. Lots of possibilities. You can buy your canned corned beef but I am going to show you how to cook your own Corned Beef. You will find it far more delicious. It will be something different.

Ingredients:

1 corned beef brisket
2 bay leaves
1 teaspoon thyme
2 potatoes
1 carrot
12 mushrooms
1 bottle of beer
Some water
Some salt to taste
Some freshly ground black pepper

I normally use my pressure cooker to cook my Corned Beef. It is fast ant it works very well.
First we will prepare the vegetables. We will peel the potatoes and the carrot. Then we will cut them in little pieces. We will cut the mushrooms as well.
Once everything is ready, we will put the beef brisket in the pressure cooker. We will put the beer and some water so that the meat is almost covered. We will add the bay leaves and the thyme now. Then we will close the pressure cooker and following the directions of the cooker maker, we will let the brisket cook for 30 minutes, starting counting when the pressure cooker begins to steam. At that moment you will have to lower the temperature.
Once the brisket has been cooking for 30 minutes, we will open the cooker and then we will add the rest of the ingredients: the potatoes, the carrot, the mushrooms and the black pepper. We will add some salt to taste as well.
We will close the pressure cooker again and cook for 30 more minutes. And then, after those 30 minutes, our Corned Beef will be ready. We will open the cooker again and remove the liquid. Now, just cut the Corned Beef in thin slices, always against the grain. And finally, serve it with the vegetables. Your own Corned Beef. What a difference!

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GUMBO

More from New Orleans. I love that city and its food. This time we will cook one of its masterpieces, despite its humble origins. Gumbo is a delicious soup that can be cooked in many ways and with a great variety of ingredients. You can have seafood gumbo, chicken gumbo or endless combinations of what you have at hand. I will cook a chicken and shrimp gumbo.

Ingredients:

½ cup vegetable oil
½ cup flour
Some salt to taste
2 tablespoons frozen corn
½ cup sliced okra
½ cup chopped onion
1 clove of chopped garlic
¼ cup chopped celery
½ cup chopped green pepper
2 bay leaves
½ teaspoon cayenne
½ teaspoon parsley
½ teaspoon thyme
Some file powder
Some hot water, beer or broth
1 small cubed tomato
1 chicken breast
20 small shrimp, peeled
1 green onion
2 cups cooked rice

First we will have to make a sort of roux. We will put the oil in a pan and will heat it. When it is hot, we will add flour little by little, stirring continuously. This is important so that it does not get burned. You have to get a brown colour in your roux.
When the roux is ready, after ten minutes or so, we will add the onions, the celery and the green pepper. We will sauté them for a while. Then we will add the corn, the okra and the garlic. Just a bit later, we will add the chicken, cut in little pieces. We will let the chicken be cooked for a while and then we will add our liquid. You can add a bottle of your favourite beer. Make sure it is not cold. And you have to add some hot water or broth. The quantities depend on your taste. Some people like their gumbo thick, some like it more watery. You decide. But do not add too much liquid at the beginning. If you need it, you can always add it later.
A delicious option is to add an Andouille sausage cut in slices. It is really delicious. If you want to add it, this is the moment.
Now we can add the tomato and the spices. Add salt to taste.
Finally, we will add the shrimp and let it cook for a while, not too long. Add the chopped green onion and our Gumbo will be ready.
You can, you should, serve your Gumbo with some cooked rice. You can add the rice you want to your Gumbo.
If you want your Gumbo thicker, you can add some file powder to your bowl. And, of course, make your Gumbo with your favourite ingredients. You can add crabs, crawfish, the fish you want… You can season it with your favourite Louisiana sauce. I like it with a garlic Louisiana sauce. The possibilities are immense. Yummy!

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BROCCOLI CASSEROLE

A delicious surprise for me. This is one of my favourite American recipes. I have to admit that I was not a broccoli lover. But now, I find it good. This recipe is wonderful. I discovered it as a side in a Southern restaurant and then, of course, I had to try to make it. And it is good, and not very difficult indeed. It is delicious. I love these American casseroles.

Ingredients:

1 cup rice
2 cups broccoli
1 cup celery
1 10.5 oz can cream of mushroom soup
1 10.5 oz can cream of celery soup
1 tablespoon butter
1 green onion
1 tablespoon chopped garlic
½ teaspoon freshly ground black pepper
Some salt to taste
Some Cheddar cheese

As we are using broccoli, the procedure will be different depending on if you use fresh or frozen broccoli. If you use it fresh, you will have to cook it longer. I normally use frozen broccoli, it is really good. But of course, you can have it fresh.
First I boil the broccoli, cut in little pieces. I also boil the celery, cut in little pieces as well, as I use it frozen too. Once this is ready I remove the water and reserve.
You will also have to prepare the rice. You can prepare it the way you normally use. Once this is done, reserve.
And now we will take a big pan and heat the butter. We will cook the green onion cut in little pieces. We will add the garlic later. If you use fresh celery, you should fry it now along with the green onion and the garlic.
Now we will add the contents of the two cans to the pan, the cream of mushroom soup and the cream of celery soup. We will let it cook for a while and then we will add the Cheddar cheese. We will stir continuously and when the cheese is melted, we can add the rice and the broccoli, and the celery in case you have boiled it with the broccoli. Mix well. We can taste it and add some pepper and salt to taste.
You can serve it like this but you can also put the contents in another container suitable for the oven. If you do this, after having moved the Broccoli Casserole to this new container, spread some more cheese over it and bring it to a preheated oven to 350ºF until the cheese melts. And enjoy. It is a delicious side but you can also eat it as your main course.

**more pics**