Tag Archives: onions

This is why you’re fat

24 Mar

Have you visited the website “This is why you’re fat“?  Well, they sure do have some wonderful ideas on how to turn dreams into heart attacks.

Although my heart has already shown some signs of complaint, after seeing some of the wonderful pictures they have on the site I’ve decided to take my shot on the subject.

To tell you the whole story I have to confess that the final inspiration came from a show by Bobby Flay I happen to have watched on the net a few weeks ago, as he is not presenting his skills on Brazilian television.  That was the first, as well as the one and only show by Bobby Flay I have ever watched (please, don’t ask me for the season and episode number, as I don’t have the slightest idea).  On that show, Mr. Flay and a female guest (famous???????, not on this side of the world) each prepared his/her own version of an American classic:  hamburgers.  Here is my version (clearly inspired on theirs):

1.  A homemade bun. I used a classical and rustic bread recipe – take a look at “Our Daily Bread“. They didn’t mention, but I bet the production bought theirs on a supermarket just around the corner – not as good though;

2.  Butter fried onions to which I added my secret BBQ sauce recipe.  I say “secret” because it seems every American man (and I bet quite a few women too) seems to have his own secret recipe.  Mine is simple: catchup, some water, apple cider vinegar, brown sugar, Worcestershire sauce, chilli sauce and some Kentucky Bourbon (after all it’s an American sauce);

3.  Pork and beef hamburgers (1:1) seasoned with some salt and chopped spring onions;

4. Slices of cheddar cheese;

5.  Fried slices of bacon;

6. Lettuce;

7. Tomatoes;

8. Homemade onion rings (flour, salt, pepper, baking powder, 1 well beaten egg with some milk)

8. Freshly prepared mayonese (2 egg yolks – one raw and one boiled – Dijon mustard to taste, few drops of lemon, pinch of salt, whisk oil into the mixture a few drops at a time – keep it smooth).

This is why you're fat - My version of an American classic

Man, let me tell you…that was good, specially considering it was eaten with some cold Mexican beer with a slice of lime.

Hamburgers on FoodistaHamburgers

Tuna leftovers

26 Aug

According to the Merriam-Webster Dictionary “leftover” is a noun originated in 1891 referring to “something that remains unused or unconsumed”, especially “leftover food served at a later meal”.  Remember the tuna fish I received as a present and prepared on the grill a few weeks ago? If not, take a look here.  If you do, then let me add that we had quite a few leftovers, which obviously found their way into the freezer.

The Wikipedia affirms that “new dishes made from leftovers are quite common in world cuisine” and, let me assure you, they are more than correct.  Well, those tuna leftovers were found by my wife yesterday, and hence a new dish was offered for us at lunchtime.

First, she boiled some sliced potatoes (an egg was also boiled during the process).  Second, onions and yellow bell peppers were sauté in olive oil, to which the tuna leftovers were added.  The potatoes were then disposed at the bottom of a ceramic platter and the tuna, onions and bell peppers layered at the top.  An extra shot of olive oil was added and the dish placed in the oven for a couple of minutes.  Right before serving the egg was sliced and put at the top of the plate.

Tuna left overs over boiled potatoes with onions, yellow bell pepper and boiled eggs.

Tuna leftovers with boiled potatoes, onions, yellow bell peppers and boiled eggs (don't forget the olive oil).

The result was rather simple, but quite tasty.  And she proved once again she cares about my money. Thanks hun.

Stifatho from the Island of Rhodes

27 May

Rhodes is the capital of the Dodecanese, a group of 12 main islands spread in the Greek Aegean sea (dodeca means 12 in Greek). During summer the beautiful city of Rhodes is full of tourists, specially in the Old Town and around the port entrance, were the Colossus of Rhodes, one of the seven wonders of the ancient world, once existed.

Rhodes harbour entrance

Rhodes harbour entrance

Although, the city is really wonderful, and not to be missed, to rent a car and adventure yourself through the interior of the island is, I belive, something to be done.

Get your car early in the day and drive along the west side of the island to the Temple of Apollo, a few minutes from downtown. Once there an excellent option is to do some jogging, yes, that`s right, jogging. It`s a wonderful feeling to jog in an ancient stadium, and almost alone, as the place is virtually free of tourists during early morning. You can almost hear the crowd that used to gather here to watch Greek games, more than 2,000 years ago, cheering you up.

Ancient stadium beside the temple of Apollo in Rhodes

Ancient stadium beside the temple of Apollo in Rhodes

From here you can keep driving to the Petaloudes, or Butterfly Valley. Expect some tourists there. If you prefer the sea, stop in one of the beaches and refresh yourself (a good option after the jogging). If you prefer to go through the interior of the island, what we did, do not miss the small church of Saint Nicholas (Aghios Nikolaus) near the town of Psinthos. Since the place is out of any tourist route you`ll probably find yourself completely alone. When we got there a man was taking care of the garden, and after some little friendly talk he seemed to be more than glad to let us inside the building.

Petaloudes, or butterfly valley, in the island of Rhodes

Petaloudes, or butterfly valley, in the Island of Rhodes

Interior of Saint Nicholar church, near Psinthos, island of Rhodes

Interior of Saint Nicholar church, near Psinthos, Island of Rhodes

Now it`s lunch time, and that`s what matters here. Drive to the small town of Empona (or Embona), at the base of mount Attavyros. There you’ll find a couple of small restaurants one of them (sorry, I don`t remember the name) looked just right for lunch during a hot summer day, as it was completely open and received a much welcomed refreshing breeze.

Small restaurant in Embonas, island of Rhodes

Small restaurant in Embonas, Island of Rhodes

I ordered Stifado (or Stifatho) which is an easily recognizable stew, as it includes lots of onions.

The word “stifado” is believed to come from the word “stufado” (inflated, full), brought to Greece by the Venetians in the 13th century, after the fall of Constantinople (1204). I`ve seen many stifado recipes employing tomatoes, but since such vegetable was introduced in Europe by the Spanish only after the discovery of the Americas, in the XVI century, it`s completely impossible that it was present in the most traditional versions of the dish. In fact, as expected, it was absent from the one we had in Embona.

Stifatho with garlic, mint and sesame seed bread

Stifatho with garlic, mint and sesame seed bread

The recipe was rather simple, as explained by the waiter. Meat is sealed in an adobe pot with olive oil (Greek oil, of course), to which garlic and several spices are added (minced rosemary, 2-3 cloves, 1-2 laurel leaves and 1 small cinnamon stick). Onions are separately fried (also in olive oil) and reserved. After cooking for 1-2 min some red wine vinegar (2 table spoons), red wine (100 ml), honey (1 table spoon) and water (about 0.5-1 glass) are added. The pot is then closed and left to cook on low heat for a couple of hours, being occasionally stirred (also check the water, as it should not be let to dry). After the beef is really tender the onions are added and left to cook for an additional 30-45 min. Don`t forget to season. Our stifado was served with a home made garlic, mint and sesame seed bread, along with olive oil. Unforgettable!

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