Quepolandia » Guest Chef

Guest Chef – Tracy Maue of La Hacienda Restaurant

Paul — Thu, 29 Apr 2010 19:36:50 +0000

This recipe is very versatile. Add your favorite ingredients such as fresh basil, sun dried tomato, diced tomato, onion or pepper. Or use shrimp instead of chicken. Easily double or triple and have friends over for dinner. Enjoy!

Chicken & Mushrooms with White Wine & Cream over Pasta

Ingredients

2 Tbs butter

1 Tbs olive oil

1 chicken breast; cut into cubes

1 clove minced garlic

5 sliced mushrooms

¼ C white wine

¼ C cream

Salt & Pepper to taste

Colored Bowtie Pasta, cooked

Recipe

Melt butter & olive oil in pan over medium heat.

Add chicken, cook. Add garlic & mushrooms, sauté five minutes.

Add wine & simmer until almost gone.

Stir in cream and cook until thick.

Toss with pasta & serve with Parmesan.

Guest Chef – Rob Summers of Agua Azul

Pat — Sat, 20 Feb 2010 16:24:54 +0000

GRANMA’S BREAD PUDDING

1 loaf white square bread w crust

1 liter heavy cream

5 eggs

1 1/2 cups white sugar

1/2 cup negro rum or to taste

2 teaspoons Cinnamon

6 ripened Bananas

place bread, eggs & cream in a deep 9×9 pan -let sit for 5 mins, add all other ingredients gently mix well with hands bake for 25-35 mins @220 C or 425 F Serves 9

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PUDDING de PAN de ABUELITA

1 pan cuadrado entero

1 litro de crema dulce

5 huevos

1 1/2 tasa de azucar

1/2 tasa de rum

Poner pan huveos y crema dulce en lata de holtel degar.Reposar por 5 minotos. Despres agregar otros ingedientes. Mesclar bien. Hornear por 25 a 35 minutos 220C o 425F

Guest Chef – Darren Remy of Kapi Kapi

Paul — Sun, 10 Jan 2010 15:50:46 +0000

Beach Noodle Salad

1 pkg. Spaghetti or any noodles

½ K.(1 lb.) Lomito (Beef)

1 Mango

1 Avocado

¼ c. chopped peanuts

1 Bunch Heiba Buena (Mint)

1 Bunch Cilantro

1 Bunch Basil

1 Carton Dos Pinos Orange Juice

2 T. Sesame Oil

1 c. Rice Wine Vinegar

Salt & Pepper to Taste

First put orange juice into a pot and reduce liquid to a syrup. Add mixture to a blender with rice wine vinegar and blend. Slowly add sesame oil and salt & pepper to taste. Boil noodles “al dente” and rinse with cold water. Cut lomito into large bite sized pieces and season with salt & pepper. Then heat a sauté pan or grill and cook to medium rare. In a large mixing bowl chop basil, mint & cilantro and mix with ¼ of cold noodles, dressing, beef and then slice the mango & avocado at the last minute for garnish. Top with chopped peanuts & ENJOY!

Served as appetizer for 4 or entrée for 2