GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. Recipe name PAX HARIRA
PRODUCT QUANTITY UNIT OF MEASURE MEDIA COMMENTS
OZ OLIVE OIL 300 GRS
lean meat LAMB DIES
FINE CHOPPED ONION 1 PZ
soaked chickpeas
125 GRS 1.5 LTR WATER RED LENTILS
120 GRS SLICED TOMATOES Poach 400 GRS 5 GRS SEEDLESS
cinnamon 1 red bell pepper Poach PZ SEEDLESS
50 GRS NOODLES
8 sprigs cilantro
SALT PEPPER
3 PZ LEMONS TO SERVE
PROCEDURE: In a pot
oil sauté the lamb until lightly golden, add the onion and let Fry,
add the chickpeas and water and simmer until beans are slightly soft, add lentils
tomatoes, cinnamon, red pepper and simmer 15 minutes, add noodles and cook for another 15 minutes
until the chickpeas and lentils are ready, soft and add seasoning chopped cilantro, serve with pieces with lemon
party.
GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. Recipe name PAX SALAT
Mechui
PRODUCT QUANTITY UNIT OF MEASURE COMMENTS
4 red bell pepper PZ PZ
A LEMON JUICE MEDIA
OZ OLIVE OIL 5 drops white vinegar 1 PZ
GARLIC CLOVES PRESSED PZ
6 black olives Salt to taste
BLACK PEPPER EGG
3 PZ 1 PZ HARD SLICED ONION
6 sprigs chopped parsley 3 PZ TOMATO
2 GRS SOY LECITHIN
PROCEDURE: Cut the peppers
half lengthwise and place on a rack and leave until blisters form
clean, remove the skin, mix lemon juice, olive oil, white vinegar, salt, pepper and chopped garlic
and emulsify, mix remaining ingredients the exception of boiled egg and coat with seasoning
marinate for 15 minutes and serve sprinkled fried egg, always reserve some dressing to add just before serving.
GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. Recipe name PAX HARIS
PRODUCT QUANTITY UNIT OF MEASURE 50 GRS OBSERVATIONS
DRIED CHILLI
2 cloves garlic 2 tablespoons CILANTRO SEED SEED
2 tablespoons 2 tablespoons
CUMIN SEED CARAWAY
6 tablespoons OLIVE OIL SALT
PROCEDURE:
Soak chiles in warm water for 15 minutes to put all the dry ingredients along with the chiles in a mortar and grind
to form a thick paste add olive oil and add
GIVEN BY: CHEF GERALD A. Avenida Sanchez. POTATO RECIPE NAME
SHARP
PRODUCT QUANTITY UNIT OF MEASURE COMMENTS
4 medium potatoes 1 PZ PZ YOLK
10 GRS cornstarch
C / S SALT AND PEPPER FLOUR
50 GRS
<<<<<<< <<<<<<<< RELLENO > >>>>>> >>>>>>>>>>>>>>>>>> PZ
1 onion 45 g butter FINE
1 pinch Paprika
6 sprigs cilantro GRS 225 FINE
lean beef
C / S allspice VEGETABLE OIL
500 MLT 100 GRS
cornstarch
PROCEDURE: Prepare a puree
the first part of the recipe book, to make the filling Fry the onions in butter
and fry the meat with spices, prepare the mashed balls and stuff them with meat, taking care that
not leave the pieces cover starch and fry in hot oil in frying media.
GIVEN BY: CHEF GERALD A. Avenida Sanchez. RECIPE NAME
BLINZES CHEESE AND STRAWBERRY CREPE
JEWISH JIDDISH =
PRODUCT QUANTITY UNIT OF MEASURE 3 PZ EGG OBSERVATIONS
3 GRS SAL
8 GRS 30 GRS SUGAR BUTTER MILK WARM
MLT 375 75 GRS
1 OZ MEAL VEGETABLE OIL FOR BUTTER
20 GRS ORDER COOK PAN TEFLON
<<<<<<<< <<<<<<<< RELLENO > >>>>>>>>>>>>>>>>>>>>>>>>>>
GRS 500 175 GRS
PANELA CHEESE CHEESE SUGAR
60 GRS 500 GRS 100 GRS SUGAR MILLS
1 PZ LEMON JUICE AND ZEST
3 GRS DASH SALT VINEGAR WHITE
1 500 MLT
CREAM SAUCE LINCOTT
tahini
SWEET 125 GRS 4 PZ
SUGAR EGG YOLKS
30 GRS tahini NOT BUY NATURAL CLASS
was prepared in 1 / 2 0Z VANILLA
PROCEDURE:
With the first ingredients to make a paste and prepare crepes in a mixing all the ingredients by passing them
a fine sieve and cooked in a pan with some butter or pork fat
For the filling panela cheese cut into cubes cottage cheese and mix with sugar followed by strawberries and Disinfect
reserve some to garnish the dish with the remaining sugar and water Add food and put the fire
when releasing the first boil add salt and let the water is consumed half when wing the syrup is slightly thick, add more vinegar
lemon juice and zest and a cool reserve.
To prepare the cream sauce cooked with sugar lincott when releasing the first boil remove part of
cream and mix together with the thaini, egg yolks and grains of the vanilla pod, return this mixture to the first
and let heat until boiling spring back by withdrawing from refrigerate immediately and
GIVEN BY: CHEF GERALD A. Avenida Sanchez. N. PAX
tahini recipe name
PRODUCT QUANTITY UNIT OF MEASURE
200 GRS OBSERVATIONS
sesame 1 / 2 GRS
SAL C / S WARM WATER
<<<<<<<< <<<<<<<< PARA TAHINI PICANTE > >>>>>>>>>>>>>>>>>> PZ >>>>>>>>>
2 GARLIC CLOVES SALT
2 PZ lemon juice 6 tablespoons tahini
half spoon Cumin 2 tablespoons chopped parsley 6 tablespoons
OIL 50 CM
SESAME cheesecloth
PROCEDURE:
Toast the sesame seeds and place in a bowl, cover it with warm water and let stand 15 minutes
put it in a blender using just enough water to cover sesame seeds and blend until well crushed
add salt and pass the entire mixture through a damp cheesecloth and squeeze until the pulp is dried, book
To prepare a spicy tahini blend the remaining ingredients and whisk until sauce is homogeneous and emulsified
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