Ensaladilla Tasca Recipes

Steps:

• Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
• Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
• Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
• Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

Steps:

• Mix all ingredients together in a large bowl. Gently fold in the Spicy Mayonnaise Dressing.
• In a food processor, combine all ingredients; slowly add blended oil while on high until becomes a mayonnaise.

Steps:

• Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.
• In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
• Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with parsley and serve chilled.

Steps:

• In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
• When ready to cook, roll tablespoons of the mixture into balls.
• Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
• Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
• Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more.
• Increase the heat to high and add the wine. Boil for 1 minute.
• Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper.
• Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.

Steps:

• Brown beef in oil, remove & cool. Mix with next 6 ingredients. Roll pie crust dough to 1/8" thickness & cut into eight 6" circles.
• Place beef mix on center of four, brush edges lightly with water & fold into crescents & seal tightly.
• For cheese filling, mix mozzarella, Parmesan & onion & place on 4 circles. Fold & crimp tightly.
• Fry in deep fryer at 365 deg, until golden.

Steps:

• Using an electric beater, combine egg yolks, mustard and 1/4 tsp salt until creamy. Slowly add the oil in a fine stream, beating constantly until all the oil has been incorporated into the mayonnaise. Add the lemon juice, garlic, and 1 tsp boiling water and beat until well combined (about 1 minute). Chill.
• Rinse the potatoes, cover with salted water and bring to a simmer. Cook for 20 minutes or until the potatoes can easily be poked with a fork. Drain and allow to cool. When cool, dice into 1/2 inch cubes.
• Blanch the beans, carrots and peas in boiling salted water until al dente. Shock in cold water then drain completely. Cut each artichoke heart into quarters.
• Mix vegetables in a large bowl with capers, anchovies, and sliced olives. Add the mayonnaise and toss to combine. Season to taste. Plate and garnish with whole olives.

Steps:

• Soak 8 wooden skewers in cold water for one hour.
• Cut the raw tuna into 24 even-sized cubes. Remove the zest from the lemon and cut it into thin strips. Make sure you do not cut into the white pith.
• Mix the tuna cubes, lemon zest, lemon juice and olive oil. Allow to marinate while skewers are soaking.
• When ready to cook, thread each skewer with three pieces of tuna, two caper berries and one olive, alternating each ingredient. Put into a non-metallic dish and pour marinade over the skewers.
• Broil for 4 minutes on each side, cooking until done to your liking.