SEAFOOD CHOWDER

Ingredients:

6 cups water
10 pcs clam, washed
5 pcs prawn or shrimp, cut into pea size
10 pcs fish fillet, cut into half inch pieces
1/4 cup milk
1 tsp salt
2 pcs eggs
3/4 stalks spinach or any vegetable of choice

Procedure:

Boil water. Put clam, prawn and fish.
Boil for 3 minutes. Add milk.
Stir well then add some salt.
Add egg one by one stirring constantly with a fork.
Drop spinach. Simmer for another minute.
Serve hot.

HONEY BACON AND EGG SANDWICH

Ingredients:

200 grams bacon
2 pcs hard-boiled eggs, chopped
2 tbsps chopped pimiento
1/3 cup mayonnaise or cream
1 tsp honey
lettuce
6-8 pcs bread, sliced into two
tomato slices

Procedure:

Fry bacon until crisp.
Crumble bacon and combine with egg, pimiento, mayonnaise or cream and honey.
Set aside.
Arrange lettuce on one side of sliced bread and spread 2 heaping tablespoons bacon and egg filling.
Top with tomato slices and cover with other bread slice.
Serve.

SESAME SALAD DRESSING

Ingredients:

1/2 tbsp sesame seed oil
3/4 tbsp sesame seeds
1-1/2 cups mayonnaise
1/4 cup soy sauce
1/4 cup sugar
1/8 tsp freshly ground pepper

Procedure:

In a mixing bowl, whisk together all ingredients until smooth and creamy.
Put in glass jars. Cover and refrigerate until ready to serve.

PAELLA VALENCIANA

Ingredients:

500 gms chicken thigh pieces
250 gms lean pork, cubed
salt
1/2 cup olive oil
1 large tomato, skinned, seeded and chopped
3 cloves garlic, chopped
2/3 tsp sweet paprika
90 gms shelled fresh peas
120 gms green beans, sliced
300 gms short round-grain white rice, uncooked
6 cups boiling water
15 pcs clam in shell, cleaned and soaked
6 pcs mussel in shell, cleaned and soaked
3 small squid, cleaned and cut into rings
6 small langostinos or large shrimp (prawns)
8-19 threads saffron (a spice derived from the dried stigma of the flower)
salt and pepper
halved lemons


Procedure:

Season chicken pieces and pork cubes with salt; saute in olive oil in paellera or wide flat pan.
Add tomato, garlic and paprika.
Stir over medium heat for 2 minutes.
Add peas, beans and rice, then cook briefly.
Add half boiling water and cook until partially absorbed.
Place clam, mussel, squid and langostinos or other shellfish on top of rice and cook until rice is tender, adding remaining liquid as needed.
Add saffron and seasoning.
When dish is done, rice should still be quite moist and should be chewy-tender.
Stir seafood into paella and serve in pan with halved lemons.
Serve 6.

Tips:
Seafood can be briefly poached in water to add extra flavor. Traditionally, vegetables are very well cooked in the dish. If you prefer them slightly more crisp, add them in the last 5 minutes of cooking.

CHILI CON MENUDO

Ingredients:

1 tbsp oil
2 cloves garlic, minced
1 pc small onion, minced
1 (165g) can Chili con carne
1 pc medium-sized potato, boiled, peeled and cubed
1 pc medium-sized carrot, boiled, peeled and cubed
1 stalk celery, chopped
1/4 cup broth
4 cups cooked rice


Procedure:

Heat oil; saute garlic and onion.
Add chili con carne, potato, carrot, celery and broth.
Let it simmer for 5 minutes.
Scoop rice onto serving platter and top with chili con menudo.