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Neutral Red Fish & Chips and one more at home.

Hi tod @ s ,

Today we are super nervous, since the puppy gets adopted by us. We will call Grondahl is a Cocker Spaniel and we are delighted.

The truth that time we had been wanting to have a puppy, but we decided ... so a good day, we went the opportunity to adopt this dog and today at 18h, we will have at home. I have that desire.

also tell you that on November 14, spent the day with Alex Salvador and participated in the photography project 365 portraits, is to make a picture for each day of the year. Has brought all sorts of people, as Chef faithful believe that all know, to play me on November 14 . Actually it was a brutal experience. Alex is a great professional and the work done is formidable. I advise you to bear a walk around the project is worthwhile and the photos are great.

And yes, now I get to the recipe.

INGREDIENTS 4 desalted cod fillets.
175g flour 1 tablespoon honey

250ml.
cold salt water

6g baking powder 4 tomatoes.
1 onion.

balsamic vinegar extra virgin olive oil.
4 large potatoes.

PREPARATION We dried

cod and reserve well in a bowl will do as a tempura with flour, a tablespoon of honey, cold water and a teaspoon of baking powder. We can replace the yeast and water for beer ... but in this case I did it with water and yeast, leaving luxury. We spent the loins of cod by the mixture and fry until brown in hot olive oil, about 200 º. Interestingly, this very hot so do not take too much oil and too heavy to be lunchtime.

Fry the potatoes and set aside. For the sauce, chop the tomatoes and reogamos with finely chopped onion in a pan, when it poached vegetables, add few drops balsamic vinegar and resrevamos.

In a bowl, make a sauce base and place the fish on it. Potatoes to taste, as they say a "discretion" and is luxury.

appetit!

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Iberian sirloin with potato and black pudding timbale ... and St. Cecilia!

Hi tod @ s ,

Today is the day of St. Cecilia and of course, I am obliged to congratulate my friends and colleagues. So congratulations to all and this recetita I tried at the restaurant Onix (Figueres) to celebrate this special day.

Again, you leave a video of a gig we did in Mazamitla (Jalisco), one of the villages Magic ... the truth that the place is beautiful and touching with Thomas Alemany, principal tuba of the Jalisco Philharmonic Orchestra.

Hope you like it and you see a little of what I do really ... jajajajajajjaa.

Incidentally, I'm the trombone ...

After this, go with the recipe that is what it is, right?? INGREDIENTS




4 feet 2 medium onion sausages 800g
. pork tenderloin.
virgin olive oil
extra salt PREPARATION

cleanse the black pudding and roast in the oven at 180 degrees until done. Remove skin and chop fine, reserve and make a thick puree of potatoes and mix with the sausage.

Season the steak and we grilled to taste. To me, it's better than this at the point ... but hey, that everyone likes to look like more.

To file, use a ring and put the puree and Steak supported this. For the crispy black pudding, use a sheet of parchment paper. Put the sliced \u200b\u200bsausage on paper, cover it with another and flattened using a roller. This will bake at 250 º until crisp.

I hope you enjoy and take advantage!

Redneck Party Invite Wording

SoulMaka: Rendezvous Pitch Maneuver.

Title: Rendezvous Pitch Maneuver .
Circle: NIWATORI Niwa.
Couple: Soul Eater X Maka Albarn Evans .
Gender: PG-13.
Translation: Cookie.
Edition: Cookie. Translation
Jap.: Tieria33Bu.
Synopsis: Soul not know what love is, so he decides to ask Maka, however sudden. The scythe haunts Maka a little, but it is resistant to its continuing responsibility. A little later, they sent a mission, but Soul is rated himself as a useless by being a "broken weapon." He will discover something that Maka was well hidden.

Today

try something different. We already know that neither yaoi doujinshi do not have many comments (if any, but we always have a little person said ^ ^ ♥), so do not expect much from this post ... Simply, Cookie and me, we love this couple and anime. Enjoy who download it.

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Toast Restaurant Grilled Salmon (Alcaniz).

Hi tod @ s ,

recetitia

This week is very, very simple. For Christmas that are already close ... as I said when the English Court turn on the lights ... It's Christmas! It is a puntazo.

not I have to say that at home we really like the salmon ... I think I've uploaded a few recipes for this wonderful product. Why am neither tall nor blond, nor do I have light eyes ... but I can almost consider me for my Norwegian love salmon.

learned this recipe in the restaurant Grill (Alcaniz) , the truth that you are a wonderful team of people, the owner of the restaurant is called Alice, is one of those endearing with unusual energy, we, cane Spain. And what about his brother Antonio, who I called Toni, but as the father of a beautiful girl named Lorraine, and so we call D. Antonio. jajajajajajaja! Equally important is the quality of their products, all top quality, especially meat, tenderloin, sirloin, the hock, etc, etc,... Y debo decir que su carta de vinos, es bastante completa y de gran calidad. Siempre bien aconsejados por Toñin una visita a la parrilla se convierte en un lujazo en el corazón del Bajo Aragón histórico.

Bueno, me dejo de historias y voy con la recetita.

INGREDIENTES

400g. de salmón ahumado.
Mantequilla.

2 cebollas tiernas.

huevas o sucedáneo de caviar.

ajo en polvo.

perejil picado.

aceite de oliva.

4 rebanadas de pan de kilo.

2 huevos duros rallados.

PREPARACIÓN

Toast the bread on both sides, we spread butter on one side. Split the onions and put on this bed of smoked salmon slices.

Sprinkle garlic and parsley, seasoned with a little extra virgin olive oil and place the eggs, grated hard-boiled egg to decorate.

appetit!

I forgot, this week I received a lot of Less is More, to participate in a project organized or sponsored by trnd markentin ... the truth that the first impression is good. The containers are comfortable ... but hey, I'll tell you.

The base plates are great fun, there are three flavors. Lemon flavor, orange and lemon ice tea. as you can see in the picture is mixed with water and a small boat can do 2 l. of soda.

I'll tell you this.

I can only thank trnd Less is More, and for having me for this project.

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Poached Egg with caviar, and castellers prize. Ravioli

Hi tod @ s ,

This week was the bomb, we won one of the top 5 awards in the contest Canal Cocina For the egg! I first saw the Colla Figueres Castellera and incidentally, published a recetitia.

Buhito This recipe we made for our nephew Angel, is a way for the small are like eggs. I think it's very nice and the truth that the nano is great fun. And you can fill out any things ... to consumer tastes.

Now I get the recipe ...

CAVIAR poached egg on cauliflower puree

AND BUTTER of chives.

INGREDIENTS 4 eggs poached caviar substitute
this
1 cauliflower 4 potatoes


Chives 100g.
butter 4 slices of crispy bacon
extra virgin olive oil Salt


PREPARATION

We puree (thick enough to mount the dish) with cauliflower and potatoes and reserve. We will

butter and mix ointment with minced chives and leave to cool until a solid butter.

To Emplate, use a mold and put the puree on the egg and this will put a teaspoon of sea urchin caviar. Garnished with crispy bacon and chive butter.

Finally, we will water with a splash of extra virgin olive oil.

appetit!

had not yet seen the Colla Castellera Figueres, nor anything resembling the truth that I have wanted to cry ... ufff! What a thrill, not because but seeing the effort, coordination, human support and concentration. Everything a number of factors that we all wish for our environment and ourselves. Was all the staging, music, left me impressed. An effort from the youngest to the oldest, all at a time. Many times we are left with the final picture, but we have to remember the work that is behind everything. Hours and hours of practice, both physical and psychological. And what about the children, some of these buildings as fundamental human climb like that. Spectacular! So to all my congratulations and my sincere admiration.

live very close and casual its headquarters, just one day I am a lap.

Parallels And Bootcamp Partition 2010

AlemaniaItalia: 365.

Title: 365.
Circle: Suiseimusi / Bunge.
Couple: Germany x Italy .
Gender: R18 (Fairly strong ).
Translation: Cookie.
Edition: Kasumi. Translation
Jap.: Gloomy Gloo scanlations.
Synopsis: catches Germany to Italy to see one of those porn videos that you usually like. Angry because he does not urguen her things like that, but Italy says it is ready to satisfy completely.

That doujinshi sooo cool! Omg, at least for me I like the strong things I loved. This time Cookie has collaborated in the translation, so we're pretty happy with the outcome (and especially with the Doujinshi). Check it out and comment, he deserves it. * _ *

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camagrocs oil shrimp sirloin dragon

Hi tod @ s ,

shrimp ravioli

today's dish is a version of the dish Santi does Santamaira in Restaurant Can Fabes. These days, I was giving the coconut, which I do from time to time and decided to submit an Santi dish for Christmas Contest organized by Samsung and Canal Cocina .

a starter is fantastic and is very good. They are soft and balanced flavors. And especially important flavored oil, which enhances and rounds the whole plate. It may seem a bit complicated to prepare. But I encourage you, it is worth it.

INGREDIENTS

12 medium shrimp.

camagrocs 250g fresh.

2 onions.

60ml.

camagrocs oil

camagrocs 100g dried to flavor the oil.

chives.

salt.

freshly ground pepper.

virgin olive oil extra.

PREPARATION

Pelaremos shrimp and separate heads. Tails flatten between two sheets of plastic wrap with a wide blade knife and we will put about 2 hours approx. on the other hand congelador.Por camagrocs sauté with onion confit and leave everything. For the flavored oil, water bath will bowl with oil and dry camagrocs.

will leave to infuse until the oil pick up the scent and flavor of the mushrooms. Itch chives finely and reserve to mount the plate.

We'll get

plates of shrimp from the freezer and half of each blade will put a teaspoon of jam. Then place another sheet on top. Once at room temperature, give shape to ravioli. Finally

dressed with scented oil, salt, freshly ground pepper and minced chives.

appetit!