Favorite recipes and manly men cooking

Miragedriver

Miragedriver

Brigadier
Pollo a la milanesa / Breaded Chicken
This is one of favorite winter time dishes

4l3DiOi.jpg


Today I will explain a very simple recipe to make and very good, which will delight everyone including children. It is made with chicken cutlet, or chicken breast, which is delicious and very quick to prepare.


Ingredients (for 3 to 4 people):

3 Chicken breasts
2 Eggs
100 grams Breadcrumbs
Oregano (to taste)
Salt (to taste)
Olive oil
Recipe Preparation

To start preparing the chicken cutlets, the first thing to do is cut into very thin slices chicken breasts.

Once we have them cut, the next step is to coat them. To do this, we prepare a bowl where we will put the two eggs in one bowl and then in the second bowl we will combine the breadcrumbs, oregano, salt and other seasoning you want to add a touch of different flavor.

We'll take breast fillets and pass through the egg mix. Once this well dipped in egg, the pass to another bowl where you previously thrown breadcrumbs. Then put the fillets in the bowl and fill them with bread, but not spend, that they are coated with a thin layer is sufficient.

With our well-breaded fillets, is just fry them in the pan. To do this in a pan we'll take a drizzle of olive oil and let warm up a bit, but not much either, because if you do not burn up quickly.

Once the oil is at its point, we take the steaks and hope browned on one side and then we turn, to be browned on the other side.

Please be aware of the oil temperature and cooking time to obtain a delicious chicken Milanese.

I like to eat this with a side of mash potatoes
 
Miragedriver

Miragedriver

Brigadier
Parsley Garlic Shrimp

qSgDZas.jpg


I love eating sea food, and most of all shrimp. This garlic shrimp recipe is a no-skewers solution for your shrimp cravings. I enjoy making it in the grill (BBQ) or in the brick oven. It’s done in about five minutes.

Ingredients
  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 2/3 cup parsley finely chopped
  • 1 lime juiced
  • 4 tablespoons of salsa inglesa (worcestershire sauce)
  • 4 cloves garlic minced
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon pepper
  • 1 pound shrimp large, cleaned, peeled, tails on (I prefer to leave the shells on)

Directions
  1. Combine all of the ingredients in a bowl, minus the shrimp. Stir well to combine, and taste for salt. Add in the shrimp and marinate in refrigerator for 45 minutes, no more than 1 hour.
  2. Get the grill or brick oven ready, about 160 ºC (325 ºF). Remove shrimp from refrigerator 20 minutes before cooking.
  3. Place in iron skillet. Cook on grill (or oven) with the lid for 5 to 7 minutes, checking after 5 minutes. Remove from grill and let sit for 5 minutes before serving.
 
solarz

solarz

Brigadier
B.I.B. said:
I enjoy the delicate/natural taste of lobster,shrimp/prawn/scampi/.Why ruin it with all those herbs and spices?
Click to expand...

It's two different schools of thought. For example, northern Chinese cuisine likes to cook seafood with lots of spice, while southern Chinese cuisine likes to cook seafood without any other flavors mixed in.

(I am simplifying here, as there are more classifications than just north/south in Chinese cuisine.)

My philosophy is that if the seafood is fresh, as in, live or freshly killed and cleaned, I like to cook it without much spice. For example, steaming fish with only ginger, green onions, and a few drops of fish sauce. Lobster or crab that is only steamed, and then eaten with a dip of vinegar and ginger.

On the other hand, frozen fish tastes terrible steamed. I would want to braise it in soy sauce and lots of spices in that case.
 
Miragedriver

Miragedriver

Brigadier
solarz said:
It's two different schools of thought. For example, northern Chinese cuisine likes to cook seafood with lots of spice, while southern Chinese cuisine likes to cook seafood without any other flavors mixed in.

(I am simplifying here, as there are more classifications than just north/south in Chinese cuisine.)

My philosophy is that if the seafood is fresh, as in, live or freshly killed and cleaned, I like to cook it without much spice. For example, steaming fish with only ginger, green onions, and a few drops of fish sauce. Lobster or crab that is only steamed, and then eaten with a dip of vinegar and ginger.

On the other hand, frozen fish tastes terrible steamed. I would want to braise it in soy sauce and lots of spices in that case.
Click to expand...


Personally I love garlic and cannot get enough.

It all depends on what you are eating. For tasty fish or good meet I prefer just salt and pepper to taste. However if the fish has no flavor or if the cut of meat is not up to par then I have no problem with a good sauce or condiment on either
 
You must log in or register to reply here.
Top