ROSTI
Steps:
- Wash potatoes and leave skin on. In a large food processor, fitted with the shredding disk, shred the potatoes. Over a sink or bowl squeeze the water out of the shredded potatoes, making sure to get as much liquid out as possible.
- Transfer to a large bowl, add chives, salt, pepper, eggs and flour. Mix well. In a small nonstick skillet heat 1 tablespoon of butter and oil over moderate heat until foam subsides. Add potato mixture to the skillet. Flatten to make an even layer. Cook the potato cake over moderate heat, turning once and adding another tablespoon of butter. Cook until golden and crisp, about 7 minutes per side. Drain on a paper towel.
ROSTI
Provided by Food Network
Categories side-dish
Time P1DT50m
Yield 2 rosti (8 servings)
Number Of Ingredients 8
Steps:
- Place potatoes in large pot of cold water to cover and add 4 tablespoons of salt to pot. Slowly bring to a boil and then reduce the heat and simmer until tender. Drain and let cool. Refrigerate potatoes overnight.
- The following day, peel potatoes and grate into a bowl. Season, to taste, with salt and pepper and set aside. Heat 2 tablespoons of clarified butter in a medium saute pan over medium-high heat. Add 1 tablespoon of the unsalted butter and melt. Add leeks and saute until tender, about 5 minutes. Add crumbled bacon and set aside.
- For the first Rosti:
- Preheat the oven to 200 degrees F.
- Add half of the remaining clarified butter and unsalted butter to a small or medium non-stick saute pan and heat over medium-high heat. Add 1/4 of the potatoes and 1/2 the leeks and spread evenly over the top. Cover evenly with 1/4 more of the potatoes. Brown the potatoes for about 5 minutes and then place a plate over the top. Flip the potatoes over, and slide them back into the pan. Brown for another 5 minutes. Sprinkle 1/2 of the Gruyere over the top and melt. Remove from the pan and place in the oven to keep warm.
- For the second Rosti:
- Add remaining clarified butter and unsalted butter to the saute pan. Repeat the process with the remaining potatoes, leeks, and Gruyere. Serve immediately.
SHRIMP SOPA SECA
This recipe calls for roasting and charring the tomatoes in a broiler - just before blending and pulsing it to a tomato sauce - yielding an incredibly fresh, flavorful and clean taste of summer's last tomatoes. The sauce is then cooked with ancho chili, chili powder and ground coriander, giving the sauce a spice, which pairs beautifully with nicely golden fideos and gently poached shrimp. Enjoy this dish with a drizzle of crema or a dollop of sour cream, crumbled cotija cheese and a slice of avocado for a nice garnish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Toss the tomatoes, white onion, garlic and 1 tablespoon olive oil on a baking sheet; spread out evenly. Broil until the onion and garlic are slightly charred and softened, 3 to 5 minutes. Transfer the onion and garlic to a blender and flip over the tomatoes on the baking sheet. Continue broiling the tomatoes until the skins shrink and char, 5 to 7 more minutes.
- Add the tomatoes to the blender, along with any juices left on the baking sheet; process until chunky but well combined. Add the cilantro and puree. Season with salt and pepper.
- Heat a large pot over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the fideos. Cook, stirring, until golden, 5 to 7 minutes; remove to a plate. Reserve the pot.
- Pour the blended tomato sauce into the pot. Bring to a boil, then simmer over medium-low heat until slightly reduced, 5 to 8 minutes. Stir in the ancho chile powder, coriander, chili powder and 2 1/2 cups water. Bring to a boil.
- Return the fideos to the pot. Adjust the heat so the liquid simmers; cook, stirring, until the fideos are almost al dente, 13 to 15 minutes. Add the shrimp, cover and cook until the fideos and shrimp are cooked through, 5 to 7 more minutes. Season with salt and pepper. Divide among bowls. Top with crema and cilantro.
Nutrition Facts : Calories 450, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 108 milligrams, Sodium 592 milligrams, Carbohydrate 62 grams, Fiber 5 grams, Sugar 7 grams, Protein 21 grams
ROSTI POTATOES
Steps:
- Peel and coarsely grate the potatoes. Combine the potatoes with the melted butter, salt and pepper and mix well. Heat a 10-inch saute pan on medium high heat, lightly grease, and add the potato mixture, form into a cake shape. Cook the potatoes until they are golden brown. Flip the "cake" and cook the other side until it is golden brown. Remove from the pan and garnish with chopped parsley.
WORTH-IT CARNE SECA
One of our friends is famous for her Carne Seca; she doesn't dare have a party without including it. The name means "dry meat", although in this recipe is certainly is not dry. The dish is also known as ropa vieja (old clothes) since is does rather look like a pile of rags. Whatever you call it, it makes a marvelous hors' d'oeuvre when served with flour tortillas. Any inexpensive cut of beef may be substituted for chuck in this recipe; brisket or London broil, for example. Carne Seca must be started at least 2 days before you plan to serve it but a lot of it is unattended cooking. The recipe makes plenty when served as hors d'oeuvres and there'll undoubtedly be leftovers. Do notice the variation for Apache Burros at the end. As Martha would say, "they're a good thing".
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 12h10m
Yield 15-25 serving(s)
Number Of Ingredients 8
Steps:
- Place meat in a roasting pan and cover with water. You may add the optional ingredients at this point if you wish. I generally do. Cover the pan and roast it overnight at 250 to 300 degrees.
- In the morning drain the meat, reserving the broth and discarding the onion and garlic if used; the meat should be very tender when pierced with a fork. Cool the meat for at least 1 hour or until it can be handled easily.
- Using your fingers, shred meat, pulling it apart where the grain allows separation. Pull off and discard all fat, bone and gristle.
- Combine the shredded meat with salsa; let marinate overnight.
- Next day, add meat to frying pan with a little of the reserved broth and simmer, uncovered, until heated through and most of the liquid has evaporated. Season with salt and pepper to taste.
- To serve: Keep Carne Seca warm by placing on a warming tray or serrving in a frying pan set to warm. Accompany with a bowl or platter of 6-inch flour tortillas, cut into sixths. Guests spoon a little of the Carne Seca onto a tortilla wedge to eat.
- About those leftovers: This recipe makes a large amount but the leftovers keep well -- up to 4 days in the refrigerator or in the freezer for up to a month. Carne Seca is very versatile: you can use it in a casserole or as a filling for traditional Tex-Mex foods such as tacos, burritos, or taco salad. It can be a fine side dish accompanying a Mexican-style diner or may be the main course, accompanied by pinto beans and flour tortillas.
- Variation: Apache Burros. On the main street of Whiteriver, Arizona, on the Apache reservation, the Native-Americans come out at noon-time, sellling foods to other natives and to tourists alike. One of the most popular of the foods is Apache burros which are nothing more than the unadorned shredded meat of step 3 rolled into a flour tortilla. The meat is so well flavored, folks gobble these up.
Nutrition Facts : Calories 343.2, Fat 13, SaturatedFat 5.4, Cholesterol 119.8, Sodium 617.1, Carbohydrate 16.2, Fiber 1.6, Sugar 2.1, Protein 41.1
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