Open House (Part 3) - Santa Fe fried meat, Hazelnut cream cake

Santa Fe fried meat

‘It has the scent of South-west which we love. It is even better if they are grilled on the grid outside.’

Total times: 25 minutes

Yield: 4 portions

·         ½ cup of chopped onion

·         1 tablespoon of olive oil

·         2 cartons (4 ounces each) chopped green onion

·         ½ cup of fresh coriander

·         1 jalapeno chili, seed

·         2 teaspoons of red sour agar

·         1 clove, peeled

·         1 teaspoon of chicken bouillon

·         1 teaspoon of Worcestershire sauce

·         ½ teaspoon of dry oregano

·         ½ teaspoon of salt

·         ¼ best beef fillet (1 inch thick and weighs 8 ounces each)

·         Salt and pepper to seasoning

·         ½ cup of ground cheese Monterey Jack, optional

Santa Fe fried meat

1. In a small pan, cook and mix the onion at average temperature to high until it gets soft. Move to the processor. Add green chili, coriander, jalapeno chili, agar, chicken bouillon, Worcestershire sauce, garlic, dry salt and oregano; cover and handle until soft.
2. Pour the mixture into the pan again; cook at average temperature until it is hot, sometimes stir. Put it aside and keep warm.
3. Sprinkle salt and pepper to beef. Grill at 4 -6 inch height in 5-8 minutes for each side or until it gets cooked as you want (for rare: 145 degrees, medium: 160 degrees, well-done: 170 degrees). Sprinkle some cheese if you want; serve with green chili sauce

Hazelnut cream cake

‘This is the perfect special party for warm summer days – and all other days’

Prepare: 20 minutes

Bake: 25 minutes + cooling

Yield: 25 portions

·         1 cup of brown sugar

·         ½ cup of sour cream

·         2 tablespoons of butter and ½ cup of butter, divided

·         2 teaspoons of corn powder

·         1 teaspoon of vanilla extract, divided

·         2 cups of vanilla, soft

·         2 eggs

·         1 ½ cups of all-purpose flout

·         1 cup of scrums

·         2/3 cup of sugar

·         2 ½ teaspoons of baking powder

·         ½ teaspoon of salt

·         ½ cup of chopped pecan walnut, grilled whipped cream, optional

Hazelnut cream cake

1. In a heavy pan, mix the brown sugar, sour cream, 2 tablespoons of butter and corn powder; heat at average temperature, stir well. Cool; stir ½ teaspoon of vanilla.
2. Melt the remaining butter; put in a big pan. Add cream; stir well. Add eggs, one each time, whisk well after adding; mix the remaining vanilla. In another bowl, mix the flour, crumbs, and salt; stir into a cream mixture.
3. Pour into a greased 13x9-inch pan. Sprinkle half of sauce. Bake at 350 degrees 25-30 minutes or until the inserted toothpick comes out.
4. Add pecan walnuts into the remaining sauce; spoon out it onto hot cake. Cooling in the pan. If you want, serve it with fatty milky cream.