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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Pestiños with honey.
Flour, white wine, sugar, matalauva, olive oil, honey reduced for the bath of the pestiño.
Level:
Executive Chef
Pestiños con miel.
Harina, vino blanco un vasito, azúcar, matalauva, aceite de oliva, miel dejada reducir para el baño del pestiño.
Translated from Spanish
Jorge González Vidal, Antonio Salvador Moreno Carretero and 5 others5 Comments- View more comments
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Kevin Godbee posted an update a year ago
Ginger-Lemon Chicken Soup with Yuzu Kosho.
The yuzu kosho is from Japan. It is a Japanese seasoning paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is spicy and tangy.
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#BarbecueChallenge
Costillas St Louis
¿Otras costillas? Os preguntaréis. Pues sí, otras costillas. Mismo producto, misma barbacoa… pero un resultado muuuuy diferente. En un reto basado en el curso de Barbacoa Americana de Bryan Furman, pensé que debía seguir su receta de costillas… pero no me resisto a preparar unas costillas que hago con…
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BBQ TongTwister posted an update a year ago
#BarbecueChallenge
Pulled Pork – Full shoulder (Boston Butt) Smoked low and slow overnight at 250f with cherry wood. Used a home made Cherry Rub and home made BBQ sauces one of which is a plum sauce from plums from the garden. Home made coleslaw. Served with home made pickles inspired by the pickling course.
Pork Spritzed with apple juice…
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Maloles Muñoz posted an update a year ago
Level:
Executive Chef
Toasted bread
Well, this is the end of the baking with everything I got as a gift. This is the saw bread, it came pre-cut (photo 3)
I made the toast with figs that you saw a little while ago and the rest I cut even more with the slicer. The thickness was about 3mm. I spread them with extra virgin olive oil, a little salt and some mixed seeds.…
Level:
Executive Chef
Pan tostado
Pues aqui acaba el cocinado con todo lo que me regalaron. Este es el pan de sierra, venia precortado ( foto 3)
Hice las tostas con higos que ya visteis hace poco y el resto lo corte aun mas con el corta fiambres. El grosor de unos 3mm. Las unté con aceite se oliva virgen extra , un poquito de sal y unas semillas mixtas de pipas.…
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Kevin Godbee posted an update a year ago
Chorizo Garlic Fried Rice for lunch.
This is leftover rice from last night’s dinner. When I went to the latin market to get the chiles for chile colorado, I also grabbed some chorizo and decided to use it in this manner.
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Fabrizio Vindigni posted an update a year ago
Bbq radish, king prawns bisque sauce, brioche bread with nuts butter, anchovies and fermented lemon 🍋⭐
This was part of a 6 courses dinner i prepared for some friends. I plan to rearrange the plating sooner or later
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Mercedes Delgado de Miguel posted an update a year ago
Level:
Sous Chef
Energizing Smoothie with Almond Milk.
My version does not have guarana, it has a little sugar instead of xylitol and a touch of ginger
Recipe from Máximo Cabrera’s Natural Fermented Milks and Yogurts Course.
Level:
Sous Chef
Smoothie energizante con Leche de Almendra.
Mi versión no lleva guaraná, lleva un poco de azúcar en vez de xilitol y un toque de jengibre
Receta del Curso Leches y Yogures de fermentación natural de Máximo Cabrera.
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Mercedes Minaya Palacios posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Today a typical Asturian meal.
Veal puppy stuffed with Iberian ham and cheese.
The peppers are the last of my garden, they are padron and orange cocktail.
The puppy is first passed through the right amount of flour, egg and breadcrumbs, then fried.
We have watered it with Asturian cider.
We have shared it as it fills in the form of puppy, I…
Level:
Executive Chef
Hoy una comida típica asturiana.
Cachopo de ternera relleno de jamón ibérico y queso.
Los pimientos son los últimos de mi huerto, son del padrón y de coctel naranjas.
El cachopo está primero pasado por la harina justa, huevo y pan rayado, después frito.
Lo hemos regado con sidra asturiana.
Es un plato compartido ya que llena en forma de…
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Kevin Godbee posted an update a year ago
Beef Chile Colorado has a rich depth of flavor from chile peppers and a long low and slow braise. Garlic Rice with Dark Red Kidney Beans on the side.
Chile Colorado is a traditional Mexican beef or pork stew from the Chihuahua region of northern Mexico, named for its deep red sauce made from blended dried red chiles. The Spanish word…
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Tomato Frito, emulating my mother ❤
When I got the box of organic tomatoes, I didn’t doubt what I was going to do with them. I remembered my mother when she used to make preserves every summer. Those days when the kitchen at home was full of tomatoes, glass jars, frying pans and pots where finally the jars filled with the preserves were made in…
Level:
Executive Chef
Tomate Frito, emulando a mi madre ❤
Cuando me regalaron la caja de tomates ecológicos no dudé qué iba a hacer con ellos. Recordaba a mi madre cuando hacia conserva cada verano. Aquellos dias en los que la cocina de casa estaba repleta de tomates, tarros de cristal, sartenes y ollas donde finalmente se hacia el baño Maria a los tarros llenos de…
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serenascipioni1 posted an update a year ago
Homemade bicolr croissants and Danish pastries with coconut milk, chocolate, and almond cream 🥐🧡
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Beatriz Torija posted an update a year ago
a year ago (edited)
Level:
Executive Chef
#BarbecueChallenge
Pollo a la barbacoa Bryan Furman
Como buena #Chickenfluencer… ¿cómo no iba a recrear la receta de pollo a la barboca de Bryan Furman? En otro reto, concretamente en el de las técnicas, ya preparé un pollo en la barbacoa, como muestra de las técnicas de cocina con fuego y ahumado, que amo. En aquella ocasión, era un pollo…
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Sol Damiani posted an update a year ago
Level:
Scoolinary Team
🥩 Last hours to show off in our #BarbecueChallenge. You have time until Sunday 14 at 23:59 CET. Here all the information you need.
The #BarbecueChallenge consists of recreating one of the barbecue preparations from the American Barbecue Course -brisket, ribs, chicken or other cut-taking the utmost care in controlling the heat, the smoke ring…
Level:
Scoolinary Team
🥩Últimas horas para lucirte en nuestro #BarbecueChallenge. Tienes tiempo hasta el domingo 14 a las 23:59 CET. Aquí toda la información que necesitas.
El #BarbecueChallenge consiste en recrear una de las preparaciones de barbacoa del Curso Barbacoa Americana —brisket, costillas, pollo u otro corte— cuidando al máximo el control del calor, el…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Friday Treats: A Crispy Fiesta
Today was all about crunchy pleasures. I made jalapeños stuffed with cheese, breaded and baked to golden perfection, a bite that starts off gentle and ends with a cheeky kick. Alongside them, two different snacks with corn and peppers with cheese, little flavor bombs that disappeared far too quickly.
For dipping,…
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