Recipes BCS
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Transcript of Recipes BCS
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Mixtheworld!
Cook
ing
recip
e
s
:S p e c i a l e d i t i o nB C S: C o u n t r y M e x i c o
Discover the secret!recipe
March, 2011
224505
Lorena Diaz
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h i s w e e k w e w i l l s e e t h eo o k i n g o f o t h e r s t a t e o f
.e x i c o n t h i s s p e c i a l p u b l i c a t i o n
o u w i l l f i n d t h e r e c i p e sf t h e d i s h m o r e p r o m i n e n t
,o b a s e d o f s e a f o o d s h r i m p.n d c a m s
Lorena Diaz
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Baja California Sur is
,characterized by desertsmountains and coastal
.flatlands The climate isdesert like in most parts
.of the state
It is bordered to thenorth by the state of Baja
,California to the west by,the Pacific Ocean and to
the east by the Gulf of
.the California
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he gastronomy of BajaCalifornia Sur is in
constant evolution andthe experimentation
interesting part of the,process able to.surprise anyone
,Also has acquired avery
distinctive label for
,implementing in many ofits delicious dishes
exotic recipes basedon fish and shellfishdue to high fishing
.activity in the state
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The culinary art of the
region includeshomemade products,such as butter
different varieties, ,of cheese sausage wi
,ne grapes datil
.and damiana liqueurBesides spices thatprovide a distinctive
flavor and aroma to t
.he dishes
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RECIPES
Lobster tails in butter
By the chef Tanya Gonzalez
Imperial shrimp
Chocolatas on the half shell
Pork tenderloin
with tamarind sauce
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LOBS
TERT
AILS
INBUTT
ER:
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Based Food: Lobster
Difficulty: Easy Preparation time: 70 min. Serves: 4 Community: Baja California Sur Typical: Mexico
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LOBSTER TAILS
IN BUTTER:
:Ingredients( )4 tooth garlic minced
1 teaspoon lemon juice
1 cup black rum
4 lobster tails.100 gr butter
/3 4 cup wine vinegarSalPepper
( )1 tablespoon parsley chopped
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:Preparation ,Peel and chop the lobster and sepa
.rate, ,Melt butter add parsley lemon jui
, , .ce garlic salt and pepper
,Add the rum heat and.try to correct until it is perfect
Then add the lobster pieces and sa.ut briefly
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PERI
ALSH
RIM
P
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Based Food: Shrimp Difficulty: Easy
Preparation time: 60 min. Serves: 4 Community: Baja California Sur Typical: Mexico
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IMPERIAL SHRIMP
:Ingredients
/ ( )8 shrimp 16 20 medium.2 oz cooked mashed potato.1 oz chopped green pepper
.1 oz minced onion.1 oz chopped red pepperpinch chopped parsley
.1 oz mushrooms
.3 oz red wine.10 oz Seafood broth.2 oz tomato saucegrated Parmesan cheese
.2 oz shredded mozzarella cheese
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reparation:
Mix in a pan seafood broth with, , , , ,peppers onion parsley mushroom wine.tomato sauce and season with color
.Cook for several minutesAdd shrimp and cook for several
.minutes Add the Parmesan andadd cornstarch dissolved.to thicken
.Serve over mashed potatoesAdd the mozzarella cheese over shrimp
and bake at350degrees for several minutes until che
.ese is melted
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Choco
latasonth
eha
lfshe
ll
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Based Food: Clams
Difficulty: Easy Preparation time: 60 min. Serves: 2 Community: Baja California Sur Typical: Mexico
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Chocolatas on the half
shell :Ingredients
48 chocolatas clams in shell
,2 lemons juice,Salt to taste,2 serrano chiles minced
/1 2 chopped onion/1 2 cup finely chopped cilantro
,Sauce seasoning to taste,olive oil as needed
,Ice as needed
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:Preparation
.Clean and open shellsDrizzle the clams with
.lemon and salt
, ,Add the chile onion cilantro anda squeeze of seasoning sauce
.and olive oil.Serve on a bed of ice
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Pork
ten
derlo
in
withta
marindsau
ce
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Based Food: Pork Difficulty: Middle Preparation time: 60 min.
Serves: 6 Community: Baja California Sur Typical: Mexico
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Pork tenderloin
with tamarind sauce
Ingredients:
1 cup tamarind pulp 1 pound leanpork tenderloin (raw) 1 pinch of salt 2 cups beef
broth (low sodium and fat) 2 tablespoons canola oil 1 black pepper to taste 3 teaspoons granulated sugar 1 teaspoon oregano
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:Preparation In a medium saucepan over medium
,heat combine the tamarind, .pulp beef broth and sugar
When boiling lower heat .to low and cook for 5 minutes
.Pass the sauce through a sieve.Preheat oven to 350 F
,Rub the pork with oil, .oregano salt and pepper
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.Put in a baking dish Cook for 45
minutes to 1 hour or until meat
.thermometer reads150 F.Allow to cool for 10 minutes
,To serve reheat sauce over.medium heat The meat and
serve slices bathed in the
.sauce
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SECRE
TRE
CIPE!
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EMPANADAS CRIOLLAS
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Empanadas criollas
Ingredients:
24 caps to make empanadas.500g rump cut into cutlets.
250 g of chopped green onions.common onion 250g minced.
150g of fat pork, beef or butter2 teaspoons paprika Salt and
ground pepper to taste. teaspoon of cumin.50g seedless raisins.
24 pitted green olives.3 hard-boiled eggs
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Cut the meat into stripsof inch thick and then intosquares.
Heat fat in a pot or butter,add chopped onions and seasonwith salt.Cover the pot and cookover medium heat while stirringoccasionally until translucent butnot brown.
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Add meat, stirring and when youchange color, remove fromheat. Season with groundchili pepper, cumin and more salt
if necessary.Incorporate previously soaked raisins in warm water 20 minutes anddrain on absorbent paper.Pour the mixture into a bowl tocool and put into refrigerator untilfirm.
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Distribute the filling on each circleof dough, withoutreaching the edges, put upan olive and a boiled egg.Moisten the edge that I am
free with water and the Repulgue.
Place the empanadas ona lightly oiled plate, separated. Bru
sh with water, cook in hotoven until golden brown.
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We hope
that the recipes in
this edition are of utility.
And in the next Mix the
World: Campeche