Taking advantage that there was a holiday in the midle of the week we could get some friends over for dinner.

The menu again; quick, simple a bit tricky and delicious.

Funghi secchi Risotto and filet mignon medallions with chimichurri sauce.

But even more important than the food is the company. Since we were the 4^th couple to move to this building, we had the opportunity to meet people as they moved in. And what do you know, there are a lot of cooks in the building!! so we ended up having a group that is always creating something in the kitchen. Needless to say at least three times a week we get together and someone prepares a different recipe.

Tuesday was my turn again.

Playing around with dried mushrooms and arboreo rice is not difficult, just sometimes a bit tricky as I said before.

Put the mushrooms in water to rehydrate them for about 20 minutes .

Olive oil on the bottom of the pan with one small finely sliced onion

Once you start the risotto you can`t stop the stirring, keep adding hot water with meat or vegetable sauce and keep on stirring, suggestion, get a friend and take turns because if you are not used to it, after 5 minutes you’ll be tired and it takes around 15 to 20 min. don’t forget to add the salt. Once the rice is almost ready add the mushrooms and keep on stirring, ad some of the water you used to rehydrate then in the final 3 minutes on the rice, carefull not to overcook it or else you’ll very soggy rice instead of risotto.

For the medallions, round cuts from the middle of the fillet mignon, a big frying pan lots of butter.

Get the chimichurri herbs ready with vinegar, canola oil, olive oil, just enough to create a paste when the medallions are ready serve the risotto two medallions and spread the chimichurri on top of the medallions.

Don’t forget your red wine!!!

Taking advantage of what's in the fridge

I’m definitely a lame blogger, so much time without a post. But I decided to doo write when I feel like it and when there’s something relevant to write, still thinking it’s all worthwhile as long as we are having fun.

To my Brazilian friends, I asked My dad to translate the bog but so far he only had time to revise it.

Please don`t give up on me

Yes very, very lazy, but only to write, the kitchen is still going full blast.

I’m going for very simple pasta dishes, quick cook, or lazy cook as some might think.

During this time I made some tacos, on a Mexican night, some guacamole and several different dips.

It`s fun food, were everyone can do their own combinations with things you set in front of them.

Well today I took advantage of an antipasto with eggplant Rita made this weekend, the eggplant was the real star of the dish.

Just throw diced eggplant on a tray with lots of onions, bell peppers, green, red and yellow, garlic to your heart’s desire, black pepper and lots of virgin olive oil, put the tray in the oven on low heat. Soon you’ll start so smell the results and just let your mouth water.

When is it ready? You will know!! Everything starts to blend and get real soft and tender.

We usually use that for appetizers with slices of Italian bread.

Today I used some of the left overs mixed it with peeled tomatoes and made a great sauce for the pasta. It came out great!!

As I said before nature is great, just use the right combo and let the heat take it’s course.

No food like Mom's food

Watching my mom cook was the definite inspiration for the beginning of my kitchen adventures.

I t was so good, mom and dad came over for my bday yesterday, and she was responsible for lunch today, simply delicious.

Rice, black beans and pot roast, sometimes trying to sophisticate to much makes us forget the wonderful delicious simple meals.

Mom, thanks for this cooking class, luv ya.

Is bloody Mary just a drink?

It could be more than that, it may be a delicious cold soup.

How many times did you ask for a bloody Mary and got a plain tomato juice with vodka? eww.

Well we’ve got to turn on the heat!!

Take a tomato juice, squeeze in half a lemon, Worcestershire sauce, salt, ground black pepper, a dash of salt, a dash of Tabasco and a shot of vodka.

Shake it, and pour it over ice in a glass.

Drink it up like a good little person, and let it play with your tongue.

Easter lunch

Well, moqueca is an easy dish to make, it helps to have a clay or iron pan, but I`ve done it in regular pans too.

On the bottom of the pan goes a layer of tomato slices, a layer of red yellow and green bell peppers sliced and a layer of sliced onions.

Then comes the fish; it is best when it's firm and thick, preferably boneless, take your pick, I used pirarucu, which is nearly impossible to find in the US.

All the pieces were marinated in advance, the usual stuff: garlic, onions, black pepper, lemon and so on.

Add another layer of tomatoes, bell peppers and onions.

Turn on the fire, and let it do it’s magic.

Let the juices flow; once it starts to boil, add some coconut milk and parsley.

I also used octopus. Tricky little beast; you have to boil it just right, or you’re going to have some fishy gum in your dish. I'll tell you the trick later. Got lots of little clean shrimp as well. You may use big ones as well. The shrimp can go into the pan with the rest, but the octopus you have to add later, when the fish is almost done.

There is something I add, that is not commonly used, it's really expensive, but it’s worth it: Spanish saffron.

Very important!!! DON’T STIR!!

Garlic rice, and roasted potatoes go very well with the dish.

Have fun!!!

Tonight I gave the kitchen a break. I decided to do barbecue the fish.

I t was great to have all the family together. Instead of writing I’ll let the pictures speak for themselves

Simple quick and dreamy

Well today I’m working from home so instead of going out for lunch I decided to whip up something quick so I can finish everything I still have to do.

Spaghetti with shitake sauce.

How can something so quick to make be so good? Simply because nature already has it all prepared for you, we just have to be careful not to spoil it.

So just slice the shitake, throw it in a wok with as much butter as you see fit; I added a dash of black pepper, tiny bit of garlic and some chive stems. After a bit, put about 2 table spoons of soy sauce, stir, shake, sniff and drool.

Put the spaghetti, on the plate, pour the sauce on top, and if you like add grated parmesan on top.

This should take about 15 minutes or less.

Family holyday

This is going to be a great hollyday. It will be a family gathering for Easter.

Dad is bringing 3 big anchovies, from his last fishing trip, for us to barbecue tomorrow. On Sunday we are going to make a big Moqueca. It will be a seafood weekend. The weather forecast is good, so all systems are go!! Tonight I think I’ll take a break, away from the pans; but we’ll see…