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fish and seafood/sandwiches and quick meals/pasta and noodles/beef and lamb/pork/rice

How to Make Albondigas

So you want to get your meat in for the day, but you are tired of the routine hamburgers and hot dogs? Perhaps you should try out the Albondiga.

Ingredients

• 1/2 pounds ground pork
• 1/2 pounds ground beef
• 1 egg
• 1/2 cups brown rice
• 1 onion, diced fine
• 1/2 teaspoons thyme leaves
• 8 cups water
• 1 chopped tomato
• 1 diced garlic clove
• 1/2 cups chili powder
• 2 yerba buena
• 1 thick slice of French bread
• 1/2 teaspoons cumin
• 2 carrots sliced thin
• 1 cup green peas

Steps

1. Mix the pork, beef, egg, rice, 1/2 onion and thyme together in a bowl.
2. Form the mixture into small balls.
3. Boil a pot of water.
4. Add the small balls into the boiling water and simmer the balls for one hour at a low boil.
5. Add the tomato, garlic, chili and the rest of the chopped onion into the low boiling water.
   • Let the mix simmer 35 minutes.
6. Add yerba buena and let the mix simmer 10 minutes.
7. Soak french bread in a small amount of soup broth until it becomes very soft.
   • Place in blender with cumin, chop together and add to soup.
8. Add carrots and peas.
9. Simmer until vegetables are tender and serve!

Tips

• You may wish to have this meal on a wet, rainy, cool day!

Warnings

• Be sure you allow for the Albondigas to cool so you don't burn yourself.

Things You'll Need

• Bowl
• Oven
• Pot

wikiHow

How to Create an Impressive Pan Sauce for Almost Any Meat

The perfect sauce should complement and enhance the flavors of a main course. When prepared fresh as part of the cooking process, a delicious pan sauce will impress your dinner guests.

Steps

1. Cook food at high heat on a stove top pan. Pan sauces require fond, the caramelized chunks of food left in the pan after high heat cooking. If using a low or indirect cooking method (steaming, poaching, boiling, slow baking etc.), consider stealing some pieces of the meat specifically for this purpose. This also works well with meats not cooked in a pan, such as steaks on a grill. Bits of red meat surrounded by bone or gristle as well as the small wings of poultry work well for this purpose.
2. After cooking (whether of the main dish or scraps) and removing the meat from the pan, add 1 tbsp extra virgin olive oil or butter to both this pan and a second skillet, both over medium high heat.
3. To the second skillet, add 2 tbsp light olive oil or other medium vegetable oil.
4. Once the fats come to temperature, add 1 medium onion, diced, to the cooking pan. add 3 tbsp flour and 2 tsp garlic powder to the other skillet. Season the contents of each pan.
5. While the onion sautees (adding its own caramelization to the fond), constantly stir or whisk the other skillet until a "blonde roux" results. A blonde roux is very light brown, slightly lighter than light brown sugar. As the roux comes together and the fat is absorbed, gradually lower the heat under this pan.
6. Deglaze the main pan to pull up the fond. When deglazing, lift pan off heat and pour approximately 1 cup of flavorful liquid (a decent, drinkable wine is preferred, but clear, smooth fruit juices such as apple, cranberry and white grape are also fine choices) into the hot pan. Return to heat and scrape the onion and fond until the liquid is dissolved.
7. Add 3 cups flavorful liquid (chicken and vegetable broths work well), a bay leaf and any hearty herbs which complement the entree.
8. Whisk in the roux until smooth.
9. Reduce until the sauce is nape (a sauce which is nape will coat the back of a spoon, and a line drawn through the sauce will remain clear even as the spoon is turned around.)
10. Remove from heat and strain.
11. Add 2 pats of cold butter and whisk until smooth and velvety.
12. Optionally add a small amount of chopped delicate herbs which complement the entree.

Tips

• Using garlic powder in the roux has two advantages over using fresh garlic in the pan with the onion. First off, any small clumps in the roux will be less odious owing to the taste of garlic (as opposed to raw flour.) Second, it is desirable to cook the onion as much as possible (onion produces wonderful fond and gets sweeter as you cook it -- but garlic produces no fond and becomes bitter when overcooked.)
• The liquids used in this technique can be varied greatly. Veal stock is wonderful with any red meat. Juice from rehydrating a mixture of dried fruits and mushrooms lends a complex taste. Deglazing en flambe with a jigger of liquor is great, but it is not enough liquid to lift the fond, so follow up with a half cup of water.
• It is not necessary to chop the hearty herbs used in the sauce, but roll them on the counter or in your hand before adding to the pan, as this will help release essential oils.

Warnings

• Fish which are low in fat or meats which are very high in fat (such as flounder or skin-on duck breast) are not ideal for producing fond. In these cases, take liberties with step #1 -- for example, a few sea scallops or jumbo shrimp (patted completely dry) are a good start for a sauce to complement a mild fish.
• If the roux does not come together and begin to "ball" by the time it reaches an off-white color, add flour by the half teaspoon.

wikiHow

How to Pan Broil Meat

Pan broiling meat is an easy and fast way to cook a dinner. Another bonus is you only have one pan to clean once you are finished cooking the steak.

Steps

1. Select a tender cut of beef such as fillet mignon or top sirloin steak.
2. Select a steak that is not too thick so the meat will cook evenly.
3. Preheat the pan until it is very hot. Use a cast iron skillet or griddle for the best heat retention. There are special grill pans that would be perfect to use.
4. Do not add fat to the pan.
5. Add the steak to the hot pan and quickly brown it on both sides.
6. Reduce heat and cook until the steak is done the way you like it. Most cookbooks now recommend steaks be cooked medium rare to medium for food safety purposes. Allow about 6 minutes per side for a medium steak for a 1-inch steak. Add 2 minutes more per side for a well done steak.
7. Season with salt and pepper, if desired.
8. Serve with a baked potato or french fries. A green salad would round out the meal nicely.
9. Bearnaise sauce is a nice accompaniment, if calories are not an issue.

Warnings

• Use care when handling the hot pan.

Things You'll Need

• Skillet or grill pan.

wikiHow

How to Make Meat Rolls

Ever need a meal quick on the go that's not fast food and is delicious. your at the right place!

Ingredients

• Orange cheese. (craft singles work too)
• Wraps or tortillas
• Mayonnaise
• Peppers (optional)
• cold meat (ham works best but turkeys good too)

Steps

1. Take a wrap the kind of wrap you need is a wrap that's flat.
2. Cut your wrap in half and put it on a plate and heat it on high for ten seconds.
3. Cut your cheese in to small chunks.
4. Take your wrap out of the microwave.
5. Spread mayonnaise on the wrap and place the cheese chunks on it.
6. Cut a pepper into chunks like the cheese and place it on the wrap.
7. Take some cold meat and tear it up then put it on your wrap.
8. Roll your wrap up and take some mayo and spread it on the top to make sure your roll will stay closed.
9. Enjoy your quick lunch!

Tips

• You can use butter instead of mayonnaise.
• Most vegetables will taste good in the wrap.

Warnings

• If you are allergic to any of the ingredients leave them out.

Things You'll Need

• a knife
• a microwave

wikiHow

How to Cook Fricassee

Fricassee (free-ca-ze) is typical dish from LaPaz-Bolivia. Bolivian culture dishes are usually spicy and contain vegetables common to the countries agriculture. Fricassee is a soup that everyone eats regardless of class or color .This soup is usually eaten for lunch due to its strong flavor and spices. However, it is also known to make a really bad hangover disappear, also known as “levanta muertos”, meaning “raising of the dead”. It is cooked in the mornings at markets were people go after a long night out

Ingredients

• 2 1/5 lb pork meat
• 2 Spoons of crumbled bread to thicken
• 1 '/2 Lb of frozen potato soaked and peeled
• 1 Lb of cooked potato (medium sized)
• 2 cans of hominy
• 2 spoonfuls oil
• 1 cup white onion, cut into thin strips

Seasonings

• 6 sheaths of yellow chili (with ought seeds)
• 2 small spoons of black pepper
• 2 small spoons of cumin
• 5 teeth of entire garlic
• Salt

Steps

1. The night before, leave the frozen potato soaking in water.
2. Clean the inside of the yellow chili, take the seeds out. (**Caution if the seeds are not taken out it will be too spicy**).
3. Pour hot boiling water until covered and leave all night.
4. The next day, Peel the soaked frozen potatoes and return to water.
5. In a separate pot boil potatoes for about 20 minutes.
6. Rinse yellow chili 3 times, changing the water (this is also done so that it is not too spicy).
7. Mass in blender until it becomes liquid.
8. While the potatoes boil, cut the pork meat into pieces (same size as meat for stew).
9. In a separate pot boil 8 cups of water.
10. In a large pot heat the two spoonfuls of oil over medium heat.
11. Add the pork and fry until golden.
12. Add onion, cumin, pepper, oregano, garlic, black pepper and salt.
13. Stir and add the eight cups of boiling water.
14. Let cook at least two hours (Try to maintain the initial amount of broth, adding a little of water if necessary).
15. Shortly before serving, add bread crumbs to thicken.
16. Serve in a deep plate with sufficient broth.
17. Garnish with one potato, 2 frozen potatoes, and ½ cup of hominy.
18. Enjoy!!

Tips

• The amount of potatoes and frozen potatoes can vary according to the amount you wish to put in the soup. You can add 2 potatoes in each plate if you want.
• The frozen potatoes, cumin, and yellow pepper can be found in an international food market nearby.

wikiHow

How to Cook Sausages

Ever wondered how to cook sausages? Then this is the guide for you!

There are several ways to cook sausages, and two are presented here, namely boiled on the stove, or baked in the oven.

Steps

Boiling Sausages

1. Get a medium sized pot.
2. Fill it up with 3/4 of water.
3. Put the pot onto a cooker/stove and boil at the highest temperature your stove can do.
4. While the pot is boiling, take the pack of your desired sausages and cut open the packet.
5. Place that sausages into the now boiling pot.
6. Do it carefully for you might get burned if you just dump it in!
7. Once the sausages are golden or lightly browned, take the sausages out.
8. Place the hot sausages onto a plate.
9. Serve and enjoy!

Baking Sausages

1. Switch the oven on.
2. Set the temperature dial to 200 degrees.
3. Get a medium sized baking pan.
4. Line the pan with aluminium foil.
5. Open the pack (of your choice) of sausages.
6. Put them in the pan (make sure that the sausages are not touching the other and the unfoiled parts of the pan).
7. Place in oven and bake for 20 minutes.
8. They should now be golden brown and bubbling slightly, if not bake for a few more minutes.
9. Put on oven gloves so that you won't get burnt, take out the tray.
10. Serve and enjoy!

Things You'll Need

• Pot for boiling
• Baking pan for baking
• Sausages

wikiHow