Queimada Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
• Pour into muffin tins, filling 3/4 full. Bake in preheated oven 45 minutes, until golden brown. Serve hot or cold.

Steps:

• In a heavy skillet, dissolve the sugar in 1 tablespoon water. Cook until the sugar caramelizes to golden. Add brandy and stir. In a separate saucepan, heat the wine. Transfer the caramel/brandy mixture to a flameproof container. Add lemon peel, apple and coffee beans. Ignite with a match. After a couple minutes, put the flames out with the warmed red wine and serve in small glasses.
• Suggested brandy to cook with: Felipe II Solera Reserva Augustin Blazquez.

Steps:

• Add the olive oil to a skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside. Add the Perfect Grilled Chicken to the skillet and heat over medium-high heat until warmed through. Dice into cubes and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers over it. Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need. Yield: 24 servings
• Slice 2 of the jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the jalapenos, cilantro, tomatoes and onions in a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Steps:

• Heat milk in a saucepan. Add baking soda and cinnamon. Bring to a boil over high heat and remove from heat. Cool. Repeat procedure 3 times. Combine sugar and cornstarch. Beat egg yolks with sugar-cornstarch mixture. Add some hot milk to egg mixture, stir and pour back into hot milk. Return to heat, stirring constantly. Cook and stir until pudding is very thick and separates when stirred to reveal the bottom of the pan. Add walnuts and cook for 5 to 10 minutes, stirring constantly. Spoon pudding onto a deep heat-resistant platter. Sprinkle with sugar and top with butter. Heat the broiler and brown top of pudding. Sprinkle generously with chopped walnuts and cool for 4 to 5 hours before serving.