Tuesday, September 4, 2007

Pastel de Lengua




Ingredients
1 whole 3 pound lengua, cooked and diced
4 tablespoons olive oil
1 head garlic, minced
1 big onion, chopped
6 chorizo de Bilbao, sliced 1/4"
1 tablespoon salt
freshly ground black pepper
3 tablespoons paprika
2 bay leaves
2 cups frozen  sweet peas
3 cups fresh button mushrooms, cut in half
1 red bell pepper,  cut into 1/2 inch strips
1 big can tomato sauce
1 cup beef broth
pastry dough, made earlier

Procedure

In a big pan, brown the garlic and add the onion and cook until transparent.  Add the Lengua, and the Chorizos de Bilbao. Add paprika and tomato paste. Season with salt and freshly ground pepper.  Add the button mushrooms, red pepper, and sweet peas.  Add the bay leaf and the beef broth and cook for a few minutes. 

Put in a rectangular baking dish and cover with the pastry dough overlapping 1/2" on the sides. Brush with egg wash and poke some holes on top.


Bake in a 375 degrees F for about 45 minutes or until golden brown.


To Cook and Remove White Covering on Lengua

Boil for 2 hours or more until white covering easily comes off.  Peel off with a knife and it easily comes off. Put back Lengua in the pot where it was boiled and cook for another 1/2 to 1 hour or until tender. Let cool. Dice.



Chicken Pastel


3 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, sliced
2 boneless chicken breast, diced 3/4"
Vienna sausage, I small can, sliced 1/2"
1 cup frozen sweet peas
1 cup chicken broth
1 teaspoon salt
2 tablespoons fish sauce
1 teaspoon freshly ground pepper
1 carrot, diced
1 stalk celery
1 tablespoon cornstarch, diluted in 2 tablespoons water
Pastry, made earlier


Heat a pan on high and add the olive oil.  Brown the garlic and add the onion and cook until onion is transparent.

Add the chicken and cook until no longer pink.  Season with salt and freshly ground pepper. 


Add the Vienna sausage, sweet peas, and chicken stock. Mix well and cook for a few minutes.


Pour mixture in a rectangular ceramic or glass baking pan and cover with the pastry leaving about 1 inch on the sides.  Brush the pastry with egg wash.  Using the tip of a fork, put holes on the crust for steam to escape when baking.


Bake in a 425 degrees F oven for 15-18 minutes or until golden brown.


Kitchen Tested September 13, 2007

*Mom's Pastel

Pepperoni Pizza


Ingredients
Pizza Dough 
Mozzarella Cheese
Marinara Sauce
Pepperoni
Sliced tomatoes
Sliced onions
Olive oil
Salt and pepper

Procedure
 Preheat oven to 500 degrees F. Brush olive oil and marinara sauce on the pizza dough. Add mozzarella cheese, pepperoni, sliced tomatoes and onions. Sprinkle with salt and pepper if desired. Drizzle with olive oil. Cook for 10 to 12 minutes on a pizza stone or if you do not have one, use a cookie sheet. Cool before serving.

You can put anything on your pizza. You can put shredded cooked chicken breast , italian sausage made into little balls, bacon, steak cut into small strips, etc. You can add veggies and fruits like green, red, or yellow pepper, spinach, pineapple tidbits, olives, anchovies, capers, and any combination of your favorite cheeses like mozzarella, romano, feta, asiago, parmegiano reggiano, swiss, cheddar, monterey, etc. Have fun!

*Kitchen Tested September 4, 2007
Edited by author 01/31/2011

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