member blog: alexchef
alexchef
From
España
Member since
3rd Apr 2009
About
My name is Alexander a boy of 27, of Madrid. My old ways started with my mother in the kitchen. That were extended in high school hospitality and tourism in Madrid (Casa de Campo in Madrid). I went to work in Cartagena (Murcia) to the Hyatt chain of five star luxury. My thing for cooking is a hobby that has become my livelihood. For me cooking is not a slave labor, if not the contrary I enjoy cooking. I am also proud that my family supported me in my decision. My cooks to follow are: Juan Mari Arzak, Koldo Royo, Martin Berasategui, Santi Santa Maria, Ferran Adria and of course, which to me is one of the best cooks who now is serving Pedro Subijana, Restaurant Akelarre that in 2007 gave him the third Michelin star. NO LOOKING FOR THE CULINARY PROEZA, I WANT TO PROVIDE ESSENTIAL PLEASURES.
Visitame.
miseaupointcuisine.blogspot.com
alexchef's blog posts
Pulpo a la gallega
Tue 23 Feb 2010GENERAL BLOG
El pulpo a la gallega es otro manjar del que los españoles podríamos sentirnos orgullosos. El pulpo, bien jugoso y sabroso es perfecto para multitud de platos… cocinado a la gallega es simplemente exquisito:
Ingredientes para hacer pulpo a la gallega:
- 1 pulpo
- 2 patatas
- Sal gorda
- Pimentón dulce y picante
- Aceite de oliva
Receta del pulpo a la gallega:
Primero se limpia y corta el pulpo de manera que entre en la olla. En una olla Express se prepararía con 250 ml de agua por cada 500 Kg. de pulpo. Es decir, para un Kilo de pulpo medio litro de agua. Se cocería durante 45 minutos. Después se abre y se deja el pulpo otros 10-20 min.
Escurrimos y cortamos el pulpo en rodajas de unos 5mm de espesor. Se cuecen las patatas con la piel y después de cocidas se pelan y cortan en láminas.
En un plato, preparamos un lecho con las patatas cocidas. Sobre este lecho colocaremos el pulpo.
Espolvorear el pimentón dulce y picante sobre el pulpo y las patatas. Finalmente se añade sal y un poco de aceite de oliva.
Migas Manchegas
Fri 19 Feb 2010GENERAL BLOG
Ingredientes para 4 personas:
600 gr. de Pan sentado del día anterior,
1/4 de litro de aceite de oliva,
200 gr. de Tocino ahumado en tiras,
3 dientes de Ajo,
1 pimiento rojo,
sal.
Elaboracion
Cortar el pan en dados, remojarlos con Agua y sal, envolverlo en un gran trapo blanco y dejarlo en reposo al menos 2 horas o desde la víspera en la parte baja del frigorífico. Calentar un poco de aceite y freír el pimiento troceado, retirarlo y, en la misma grasa, freír los dientes de ajo pelados y picados y el tocino ahumado cortado en tiras. Añadir más aceite, si hiciera falta, e incorporar las migas, removiendo para que no se apelmacen. Deben quedar sueltas y doraditas. Finalmente agregar el pimiento y servir.
Las Uvas frescas y verdes son un buen acompañamiento para las migas.
TRANSLATED TO ENGLISH
Ingredients for 4:
600 gr. Pan sat the previous day,
1 / 4 of a liter of olive oil
200 gr. strips of smoked bacon,
3 cloves garlic,
1 red pepper,
salt.
Elaboracion
Cut the bread into cubes, soak with water and salt, wrap in a large white cloth and let rest at least 2 hours or the day before in the bottom of the fridge. Heat a little oil and fry the chopped pepper, remove and in the same fat, fry the garlic cloves, peeled and chopped bacon and shredded. Add more oil, if necessary, and add the crumbs, stirring to keep from sticking together. They should be loose and crispy. Finally add the pepper and serve.
The fresh green grapes are a good accompaniment for the crumbs.
SUSHI
Thu 18 Feb 2010GENERAL BLOG
The ingredients we need are rice (not pre-plotted), vinegar, sugar, nori, salmon, cream cheese, scallions, and avocado Kanikama. The tools we need are a pot for rice, a bamboo mat, film of plastic wrap, and a large sharp knife.
This instruction on how to make sushi is divided into four parts detailing the mixture to rice, rice, roll and roll.
First, the rice mixture. For a cup of rice, which is the measure that we consider to achieve about 40 pieces of roll, we must take a source 3 tablespoons vinegar and 1 sugar. Revolver trying to dissolve the sugar for about 3 minutes (the sugar will not dissolve completely normal). With this, we list the mix.
Second, how to make rice for sushi. Place a rate of rice in a colander, place under running cold water tap until it let out under the white water strainer (with this we are removing the starch from rice). Pour the rice in a pot on normal without oil, salt and seasonings. Stir for a few seconds. Pour boiling water into the pot (for a cup of rice, 2 cups of water) and leave for 20 minutes over low heat, put the pot on a toaster (so that rice does not stick in the pot). Then turn off heat, given that rice will look wet and lumpy, which is normal and desirable. Now, place the contents of the pot in a dish resistant to heat, and pour teaspoons of the mixture to step 1, spreading all over the rice. Stir to spread evenly and let cool. It is essential to cool completely before proceeding with the next steps. For this reason, some prefer to make the rice the night before.
Third, how to roll sushi itself. It must extend the mat on a clean inn, then cover with plastic film. Then place a sheet of nori, on either side of it, in the middle of the mat without the nori fills the entire surface (it should leave approx. 3 fingers of the nori and spread between the edges of the mat) . Spread evenly, a layer of rice, 1 cm. thickness approx. on the nori, using his hands. Now turn the nori so the rice becomes supported on the mat. Place the mixture in the center of the nori, slightly down. In sections elongated, should go toward filling depositing our side, which is cream cheese and avocado Kanikama. Then add a strip of scallion.
Fourth step, how to roll sushi roll. Take the bottom of the mat, and wrap with the same ingredients. The idea to use for pressing the tube-shaped roll. Now pressing hard with both hands, stretch the mat and then repeat this step pressing. As a tip, tend to fill out the sides, so hands can be used as bumpers on the sides so as not to leave the content on our roll. Next step, again stretching the mat and place thin slices of salmon on the roll, then repeat pressing. With that our roll is ready and only need cutting. To cut it into pieces, we use a sharp knife, make cuts and firm with a single pass of the knife.
BRIDE'S FLOWERS
Thu 18 Feb 2010GENERAL BLOG
Ingredients
- 4 eggs
- 4 heaping tablespoons flour
- 75 gr. sugar
- Scraping lemon
Elaboracion
After beating the eggs, add sugar and flour and the lemon scraping. This mixture should be liquid, not too compact, since the mold must get wet in it.
In a pan add oil for frying the flowers, the mold is dipped into the oil to heat well. This step is important because if the pan is not hot the flowers do not come out.
Torrijas cylinder filled with cinnamon cream
Sat 18 Apr 2009GENERAL BLOG
Cilindro de Torrijos
Bread baguette
Egg
Milk
Sugar
Canela
Oil
Cinnamon cream
200ml cream
Cinnamon
Sugar
Honey Sauce
Muscat wine 500 ml
Cinnamon stick
Star anise
c / s sugar
Preparation
Cinnamon cream
In a saucepan, add all ingredients and bring to a boil. Serve hot.
Honey Sauce
In a saucepan, melt the butter and add the cornstarch to make a move as a roux. Add honey gradually and continue to simmer for a few more minutes. Serve. This sauce is ideal for pestiños and ice creams of all kinds.
Cylinder Torrijos.
Remove crust from bread to leave shaped cylinder with a knife make a hole in the pan and fill with cream cinnamon. Then soak in milk with sugar. Pass through the egg, then pour in the hot oil to make it gold and put in a paper towel to remove excess oil.