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North American Food

Larry’s Breaded Salmon

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It’s yummy, easy and heart healthy!

Larry's Breaded Salmon
 
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Recipe type: Main
Cuisine: American
Serves: 2
Ingredients
  • 4 tablespoons of olive oil (3 for the coating, 1 for preparing the baking dish)
  • 1 lemon, juiced
  • 1 tablespoon Worcestershire sauce
  • 1 cup of oatmeal
  • 1 tablespoons of salt
  • 2 tablespoons herbs de Provence
  • 2 200g pieces of salmon
Instructions
  1. Preheat oven to 175°C and prepare a baking dish by drizzling about a tablespoon of olive oil in the bottom and coating the bottom completely.
  2. In one shallow bowl create a sauce by mixing the olive oil, lemon juice and Worcestershire sauce, whisking them together to get a regular consistency (put your elbow into it).
  3. In another shallow bowl combine the oatmeal, salt and herbs de Provence.
  4. Dip each piece of salmon first in the sauce, coating thoroughly, then in the dry oatmeal mixture covering completely, and, finally, placing them in the prepared baking dish.
  5. Mix any left over sauce with the oatmeal mixture and, using a fork, cover the top of the salmon pieces with it.
  6. Place dish in the preheated oven and bake for 20 min.

 

North American Food

Mel’s Ultimate Loaded Nachos

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The Superbowl isn’t just about who is going to win the “world” champion title in American Football. It’s a once a year excuse to load up on all the tasty snacks you can eat. In my house the standards are: hot spinach-artichoke dip, buffalo chicken wings served with blue cheese dip and celery sticks, and my ultimate fully loaded nachos (think layers of tortilla chips, chili con carne, melted cheese, guacamole, crème fraiche and pickled jalapeños for extra kick). Go on, try some… you know you want to!

Mel's Ultimate Loaded Nachos
 
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Recipe type: Finger food
Cuisine: American
Serves: 6
Ingredients
  • 300 gr nachos
  • 200 gr grated cheese
  • 50 gr pickled sliced jalapeños
  • 100 ml fresh cream
For the chili
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 fresh jalapeños, finely chopped
  • 250 gr ground beef
  • spices: ½ tsp chili powder, 2 tsp oregano, 3 tsp cumin, 1 tsp pimenton, 2 tsp salt
  • 1 cup cooked beans
  • ¾ cup chopped tomato
For the guacamole
  • 2 tbsp onion, chopped
  • 2 tbsp cilantro, chopped
  • 1 tsp salt
  • 1 garlic clove, chopped
  • 4 avocados, ripe
  • Juice if 1 lime
Instructions
Chili for nachos
  1. Sauté onion and garlic without browning it, about 5 min.
  2. Add the chopped jalapeño and sauté a bit more.
  3. Add ground beef and cook until browned.
  4. Add the spices and stir.
  5. Add the beans and chopped tomato, cook for 30 min.
Guacamole for nachos
  1. Pound onion, cilantro and salt until it is a paste.
  2. Add garlic and continue pounding.
  3. Add avocados and pound
  4. Add lime juice and adjust seasoning.
Assembling the nachos
  1. Preheat the oven at 200 C.
  2. In an oven tray, put a layer of nachos, then the chili, then grated cheese. Create 2 stacks of layers.
  3. Bake in the oven for 5-10 min until the cheese melts.
  4. Remove the tray from the oven, top nachos with the guacamole, fresh cream and pickled jalapeños.
  5. Enjoy with friends while watching the Super Bowl!

 

South American Food

Joaquin’s Cuban & Chilean Lunch

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Joaquín is Cuban, and his wife is Chilean… never a dish has been so deliciously combined as this Cuban-Chilean potpourri! Cuban yucca in mojo sauce and plantains in Chilean pebre sauce.

Joaquin's Cuban & Chilean Lunch
 
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Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • 3 big yuccas
  • 4 big plantains
  • 3 avocadoes
For the Pebre sauce
  • 4 tomatoes
  • 2 garlic cloves
  • 2 onions
  • Salt
  • Pepper
  • Olive oil
For the Mojo sauce
  • 1 lemon
  • 2 garlic cloves
  • Olive oil
Instructions
  1. Peel the yucca and plantain and cut into medium-sized pieces.
  2. Peel and slice the avocado, spice with salt, pepper and olive oil
  3. Cook the yucca in boiling water until tender, about 20 min.
  4. Fry the plantains at medium heat until golden, about 5 min. Then lay them on a plate and smash them, and fry again for another 5 min.
The pebre sauce
  1. Chop the onions and tomatoes into small pieces. Finely chop the garlic cloves and cilantro leaves.
  2. To mellow down the flavor, submerge the chopped onion in a bowl of cold water and let it sit for at least 10 min, stirring once or twice, then drain.
  3. Mix the onion, tomato, garlic and cilantro in a large bowl, add salt, vinegar and olive oil to taste.
The mojo sauce
  1. Heat the olive oil at medium to high heat.
  2. Peel, smash and finely chop the garlic cloves, and put in the oil for less than a minute. Let cool for a minute.
  3. Add the juice of one lemon to the garlic and oil.
  4. Mix the mojo suace into the yucca and mix until the yucca is well soaked.
Serving
  1. Serve yucca, avocado and plantains in a dish, with the pebre sauce on the side.
  2. Enjoy!