La Cocina de Don Lorenzo

Pairing Sweet Wines with Spicy Foods

Can I Make Champagne at Home?

Saffron caraway spread

This is something I came up with for a dinner party. It is very easy to make and delicious on breads or crackers. I like it on pumpernickel bread.

1 package (8 ounces) neufchatel cheese. If you can’t find this, you can use cream cheese
2 tbsp unsalted butter
¼ cup olive oil
1 pinch saffron
3 tbsp dry white wine
1 tbsp caraway seeds
1 tbsp sesame seeds

1. Set the cheese and butter out and let them come up to room temperature, perhaps an hour or two.
2. Bloom the saffron by crushing the threads between your fingers then placing in the white wine. Microwave it 30 seconds or so until coffee – hot. Set it aside.
3. In a pilón (mortar) crush the caraway and sesame seeds. Don’t over-do it. We don’t want a paste, just to crack open the pods to release the flavor.
4. Mix all ingredients together in a small bowl until you get a creamy uniform consistency. Salt to taste, if necessary.
5. Chill slightly (to champagne temperature) and serve

Hummus (Hummus bi Tahini)

My friend Jennifer Larios asked me to provide my hummus recipe so here it is; very simple, delicious and easy to make.

Me pidio mi amiga Jennifer para la receta mía de hummus bi tahini. Es fácil, delicioso y simple.

• 1 15 oz / 425g can of chickpeas
• 2 tbsp tahini – Tahini is sesame paste and found in large supermarket and any Middle Eastern specialty store.
• Juice from one lemon
• Salt & pepper to taste
• ¼ cup olive oil
• 3 cloves garlic
• 1 tsp paprika, more or less; to taste
• Mint, cilantro or parsley for  garnish

• 1 lata (15oz / 425 g) de garbanzos
• 2 cucharadas tahini – Tahini es pasta de ajonjolí y disponible en supermercados grandes o tiendes de especialidades árabes.
• Jugo de 1 limón Amarillo
• Sal y pimiento al gusto
• 3 clavos ajo
• 1 cucharadita pimentón molido (más o menos, al gusto)
• ¼ taza aceite oliva
• Menta, yerbabuena o perejil para guarnecido

Puree all the ingredients in a food processor except the olive oil, paprika & garnish. While pulsing food processor, add the olive oil until the desired creamy consistency is reached – Scraping down the sides with a spatula if necessary and careful not to add too much. Scoop into a serving dish then top with paprika and garnish

Puree todos los ingredientes en una procesadora (robot) menos el aceite, pimentón y guarnecido. Mientras pulsando la comida, introduzca el aceite hasta la mezcla llega a una consistencia cremosa – rascando los lados del contenedor con una espátula si es necesario, y cuidosamente para no introducir demasiado aceite. Ponga el humus en una fuente de servir y salpica con pimentón y el guarnecido.

Miso glazed Mahi-Mahi / Dorado endulzado con miso

Allow me to present this easy to make seafood dish. The fish gets a lovely teriyaki type color and is well flavored without being overpowered.

• • 1 lb Mahi Mahi Fillets
  • 1/2 cup red miso paste (available in Japanese grocery stores)
  • 2 tablespoons brown sugar
  • 2/3 cup mirin

  • 1 libra filetes de dorado
  • ½ taza de pasta miso rojo: (disponible en mercados japonesas)
  • 2 cucharadas azucar moreno
  • 2/3 taza mirin: un vino de arroz endulzado disponible en tiendas Japonesas

  In a blender, blend all ingredients except the fish filets.  Cut the filets into portion sizes. 1 pound should be enough for 3-4 people.  Marinate the filets in the miso-mirin in the refrigerator for 6-10 hours.
  Preheat a skillet with canola oil.  Remove the fish from the marinade, quickly rinse and pat to remove excess moisture with a paper towel.  Cook skin side down, covered over medium – high heat for 2-3 minutes until half done, then flip pieces over to continue cooking another 2 minutes or so until done.

  En una mezcladora, mezcla todos los ingredientes menos los filetes. Corta los filetes en porciones – 1 libra puede servir como 3 – 4 personas.  Adoba los filetes en la mezcla como 6-10 horas.

  Calienta un sarten con tapa con aceite canola.  Quita los filetes del adobo, enjuaga los filetes y toca con toalla de papel para quitar el exceso de agua.  Cocina, empezando en lado de piel, tapado sobre fuego medio-alto 2-3 minutos hasta medio cocido, darlos vueltos y cocina aprox. 2 minutos mas hasta cocinado completamente.