EASY BREAKFAST: HOTDOGS AND EGGS
INSTRUCCIONS with description and images 😍
1. Cut hotdog longwise.
2. Then make cuts as seen on the photo: from the center of the hotdog, one by one and all along the half piece.
3. Make the frank a circle and use a toothpick to hold both ends together.
4. Now you can crack an egg and put it in the center of your circled frank
5. Cook the franks with eggs
6. Serve each frank-egg with a piece of asparagus or celery
ENJOY and live strong and happy!
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Citrus herb buttered roasted
Spatchcocked with anise and orange
Grilled Tuscan style
kale pomegranate orange salad and a special kind of turkey recipe I haven’t tried yet.
KALE POMEGRANATE ORANGE SALAD
150g pomegranate seeds
2 tbsp olive oil
2 tbsp Sparkling Ice orange mango flavoured water
50g walnut halves
Pecorino or parmesan (optional)
Prepare your kale, cutting into pieces to your liking. Peel the orange and have the pomegranate seeds ready.
Make the dressing by mixing the olive oil, the Sparkling Ice orange and mango drink and the juice of half an orange. Pour the dressing over the kale and rub in to the leaves for 2-3 minutes. This stage, sometimes called massaging the leaves, is really important as it helps the citrus dressing to make the leaves much softer. Enjoy!
JOIN MY PINTEREST FOOD BOARD
Caesar Salad Invented in Tijuana by:
Caesar (Cesare) Cardini Caesar was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini’s lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.
Underwater Graveyard in La Jolla
Blue Star Fallen Star in San Diego California
Fish Tacos Invented in Ensenada
- 2 x 1-1.25kg racks meaty free-range British pork ribs
For the marmalade glaze
- 225g marmalade
- 3 fat garlic cloves, crushed
- ½ tsp cayenne pepper
- 2 tsp finely chopped rosemary
- 1½ tbsp Dijon mustard
- 3 tbsp tomato purée
- 3 tbsp orange or lemon juice
- ¾ tsp each salt and black pepper
01.Heat the oven to 190°C/fan170°C/gas 5. Lay the rib racks in an oiled, foil-lined roasting tin (or 2 small tins) and roast for 60 minutes, turning once. Meanwhile, mix together all the ingredients for the marmalade glaze.
02.When the ribs are cooked, pour any fatty juices away from the tin(s). Brush one side of the ribs generously with the glaze and return them to the oven for 10 minutes. Turn, brush with more glaze and cook for 10 minutes more, then brush all over with the glaze, turn again and cook for 10 minutes two more times until the ribs are sticky, brown and tender.
03.Brush the ribs with the leftover glaze. Cover with foil and leave somewhere warm to rest for 5-10 minutes. To serve, slice between the bones to separate the ribs and pile onto a board or warm serving dish.
- 12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
- Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
- 1/4cup chopped cilantro, thick bottom stems removed
- 1large garlic clove, peeled and very finely chopped
- 1small white onion, finely chopped
- 1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
- 1tablespoon ketchup
- 2teaspoons fresh lime juice (optional, but you might like the zing it adds)
- About 1/3cup vegetable oil, divided use
- 1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
- 15 corn tortillas
- 8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well. Stir in the hot sauce, ketchup and optional lime juice. Taste and season with salt, usually about a scant teaspoon.
Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.
Assembling the encamaronadas. Heavily film the bottom of the skillet with oil. When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.
Detrás de este exquisito bocado hay muchos años de historia. De hecho parece que ya se preparaba sobrasada en Mallorca en el siglo XV. La sobrasada de Mallorca, tal como conocemos hoy en día con su color tan característico gracias al pimentón, no llega hasta el siglo XVIII. Desde entonces la sobrasada de Mallorca ha experimentado pocos cambios. […]
via La sobrasada de Mallorca: un bocado sabroso — Commememucho