Mussels in red wine Sauce

Red wine mussels

 

Make linguine al dente and sever this sauce

 

1 Cup red wine

3 tblsp olive oil

1 can diced Italian tomates

Onion dices

Green pepper diced

Garlic diced

1 bag or 1 ½ pounds mussels scrub and rinse

Touch of hot sauce

Honey

 

Saute onion garlic pepper till tender in olive oil, add wine, add mussels cook till open on very very very low flame> add all other ingredients.  Add shrimp till cooked at this point  add honey and hot sauce to taste and serve over pasta

 

Great with salad or cooked for party as an appetizer.

Arepas- Cuban Grilled Cheese

Arepas – Cuban Corn "Pancake" Sandwiches

By Three Guys From Miami


Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Yield: 6-8 arepas

The famous corn pancake sandwich served at fairs and exhibits in Miami – two cornmeal "cakes" with a layer of gooey cheese inside.


INGREDIENTS:

1 cup milk

5 tablespoons butter

1 cup ground frozen corn kernels

1 cup arepa flour or finely ground yellow cornmeal -- also known as corn flour.

1/4 teaspoon salt

1/3 cup sugar

1 cup mozzarella cheese

1/2 cup water(approximately)

6-8 slices Mild Swiss cheese, sliced

Bring the milk to a boil in a small pan.


Add the five tablespoons of butter. Let stand.

Grind one cup frozen yellow corn kernels in a food processor. In a large bowl, mix the arepa flour, salt, sugar, ground corn, and mozzarella. Make a well in the center and gradually add the hot milk. Stir until there are no lumps.

Work the dough until it is smooth and sticky. Add water as necessary if the dough is too thick. Use a rolling pin to roll out the dough between two sheets of wax paper to about 1/4" thickness.

Cut out arepas with a large cookie cutter-- about 3 inches in diameter. (We've had good luck using a small straight edged bowl.)

Heat a lightly buttered griddle on medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice of cheese on one arepa and cover with another to make a sandwich.

Heat on griddle until cheese melts. You can also make the pancakes only and store them in the refrigerator or frozen until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between (on the unbuttered sides) and heat on the griddle at low-heat until the cheese melts.

ARMADILLO EGGS

Armadillo eggs

Ingredients:

4 ounces cream cheese, room temperature

1/4 cup yellow cheddar cheese, shredded (2 ounces)

1 clove garlic, minced

1 teaspoon chopped cilantro

1/4 teaspoon ground cumin

Salt to taste

6 medium-sized jalapeños

2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing



Method:

Preheat the oven to 375 and lightly grease a baking sheet.



Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.



Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.



Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.



Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.



Serve with buttermilk dressing, queso or salsa.

TOO EASY TOMATO TOPPER

TOO EASY TOMATO TOPPER

1. Italian dressing
2. 1 can itailian diced tomatos...... drained well
3. 1 block monzerella or ball of fresh diced
4. 1 can mushrooms chopped .......   drained well
5. chopped garlic
6. chopped onion

in a glass bowl mixed veggies and cheese add garlic and onions to taste  and dressing to cover well. i added extra basil and parsley.

serve with toased french baggett or pita pieces toasted.

sub feta cheese or fresh mexican white cheese chenage veggies, and pickeled vieggies or peppers

this is soooooooo good its a meal in itself. serve with salad and good wine