Tell us about your country

Discussion in 'General Pictures' started by Miragedriver, Jun 23, 2013.

  1. Miragedriver
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    Miragedriver Senior Member

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    I would like to propose a new post dedicated to images and songs from your nation. This post is not intended to be a mine is better than your post, but rather a way of those of us in different parts of the world to learn about picturesque places in your nation, folk songs that have a special meaning to your citizens. Tell us about your culture and traditions. National foods, post you national anthem, etc…

    Lets learn about each other and make this a fun posting!
     
  2. SinoSoldier
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    SinoSoldier Senior Member

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    A huge part of Canadian cuisine is poutine. You can put cheese, meat, all kinds of stuff in it. The tradition started in Quebec.

    foodpoutinecloseup.jpg
     
  3. Equation
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    Equation Senior Member

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    Here in Houston, Texas there are all kinds of ethnic groups living in this city. I am fortunate to experience a lot of them through their food and culture. Tex Mex (Tejanos and Mexicans) food is very popular here in Texas as it was once a part of Mexico until Texas won its independence in 1836.

    [​IMG]

    Fajita's is always popular and always delicious!;)

    Now as far as Chinese food, my favorite place to go to in Houston would be at Fung's Kitchen.

    [​IMG]
     
    #3 Equation, Jun 24, 2013
    Last edited: Jun 24, 2013
  4. Miragedriver
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    Miragedriver Senior Member

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    [​IMG]

    NGREDIENTS
    · 500 G OF PIE DOUGH
    · 250 G OF BEEF TENDERLOIN
    · 1 CLOVE GARLIC
    · 3 ONIONS
    · 1/4 CUP CHOPPED OLIVES
    · 4 CHOPPED BOILED EGGS (ONLY THE WHITE)
    · 2 SCALLIONS
    1 TABLESPOON GROUND CUMIN
    · SALT AND PEPPER
    1 TABLESPOON CHILI POWDER
    · 1/2 CUP WHITE WINE
    · OLIVE OIL (TO TASTE)
    · 2 TABLESPOONS PAPRIKA
    · 1 RED PEPPER


    PREPARING THE FILLING:
    1. CUT THE TENDERLOIN INTO SMALL STRIPS KNIFE EQUAL.
    2. IN A MORTAR CRUSH THE GARLIC CLOVE, ADD THE CHILI POWDER, PAPRIKA, CUMIN AND A TABLESPOON OF WHITE WINE.
    3. ADOBAMOS PIECES OF MEAT WITH THE ABOVE PASTE AND SEASON TO TASTE WITH SOME PEPPER AND SALT. (STEPS 1-2 SHOULD BE DONE THE DAY BEFORE AND LEAVE THE MEAT TIGHTLY COVERED IN THE FRIDGE OVERNIGHT).
    4. FRY IN A PAN WITH OLIVE OIL (2 TABLESPOONS) AND RESERVE THE MEAT WITH ITS JUICES. THIS PROCESS IS JUST TO SCARE THE FLESH, IE VERY LITTLE MOMENT.
    5. CHOP THE ONIONS, SCALLIONS (THE SUM OF THE TWO MUST BE TWICE THE AMOUNT OF MEAT) AND THE PEPPER INTO STRIPS. WE ADD MORE OIL AND FRY THE ONION AND BELL PEPPER OVER LOW HEAT, TO SOFTEN BUT NOT BROWN. CAST AT 10 MIN. WHITE WINE (ONE RIBEIRO WOULD DO FINE). THE WHOLE PROCESS TAKES ABOUT 20 MINUTES.
    6. WHEN SOFTENED ADD THE MEAT SAUCE AND BROTH. WE RECTIFY SALT AND PEPPER AND REDUCE BUT MAKE IT IN BROTH TO REMAIN JUICY PIE. THIS PROCESS IS 5 MINUTES.
    7. INSERT THE EGG COARSELY CHOPPED AND FINELY CHOPPED OLIVES. STIR ALL THE STUFFING.
    8. AND LET COOL TO MAKE PIES.
    PREPARATION OF THE PIE:
    1. FLOURED COUNTERTOP KITCHEN AND STRETCH THE DOUGH WITH ROLLING PIN UNTIL WE STICK WITH A THICKNESS OF 2 OR 3 M.
    2. CUT THE PATTIES WITH A CUP (I USE ONE OF THE BREAKFAST CUPS) OF ABOUT 15 CM IN DIAMETER.
    4. ADD THE FILLING TO EACH PATTY, 1 TABLESPOON OF FILLING IN EACH. IT IS VERY IMPORTANT THAT THE FILLING IS COLD TO HOLD THE DOUGH WELL WHEN FRYING.
    4. WE PAINTED THE EDGE OF THE PIE USING A COOKING BRUSH AND BEATEN EGG. COVER WITH THE OTHER HALF WELL STRETCHED AND SEALED BY TWISTING THE BOTTOM EDGES ON THE TOP WITH A FORK.
    5. FRY IN PLENTY OF OLIVE OIL. THE OIL MUST BE VERY HOT.
    6. WE TAKE OUT WHEN GOLDEN PASTIES AND PUT ON A PLATE WITH PAPER TOWELS.

    I ENCOURAGE YOU TO TRY TO DO IT, ARE DELICIOUS. IF YOU ACCOMPANY WITH A GOOD WINE MALBEC MENDOZA OR ANY PIE I ASSURE YOU THAT EARNS A LOT IN FLAVOR.


    INGREDIENTES
    · 500 g de masa empanada argentina
    · 250 g de lomo de ternera
    · 1 diente de ajo
    · 3 cebollas
    · 1/4 taza de aceituna picadas
    · 4 huevos duros picados (solo la clara)
    · 2 cebolletas
    · 1 cucharada de comino molido
    · Pimienta y sal
    · 1 cucharada de ají molido
    · 1/2 vaso de vino blanco
    · Aceite de oliva (al gusto)
    · 2 cucharadas de pimentón dulce
    · 1 pimiento rojo


    PREPARACIÓN DEL RELLENO:
    1. Cortamos el lomo a cuchillo en tiras pequeñas iguales.
    2. Machacamos en un mortero el diente de ajo, añadimos el ají molido, el pimentón, el comino y una cucharada de vino blanco.
    3. Adobamos los trozos de carne con la pasta anterior y sazonamos al gusto con un poco de pimienta y sal. (el paso 1-2 debería hacerse el día anterior y dejar la carne bien tapada en la nevera toda la noche).
    4. Freímos en una cazuela con aceite de oliva (2 cucharadas) y reservamos la carne con su jugo. Este proceso es sólo para asustar la carne, es decir pasarla muy poco.
    5. Picamos las cebollas, las cebolletas (la suma de las 2 debe ser el doble de la cantidad de carne) y el pimiento en juliana. Añadimos más aceite y sofreímos la cebolla y el pimiento morrón a fuego muy lento, que ablande pero que no se dore. Echamos a los 10 min. el vino blanco (un ribeiro le iría bien). Todo el proceso son unos 20 minutos.
    6. Cuando el sofrito ablande añadimos la carne y su caldo. Rectificamos sal y pimienta y que reduzca pero que quede con caldo para que la empanada quede jugosa. Este proceso son 5 minutos.
    7. Introducimos el huevo duro picado en trozos grandes y las aceitunas muy picadas. Revolvemos todo el relleno.
    8. Y dejamos enfriar para poder hacer las empanadas.
    PREPARACIÓN DE LA EMPANADA:
    1. Enharinamos la encimera de la cocina y estiramos la masa con el rodillo hasta que nos quede con un espesor de 2 ó 3 m.
    2. Cortamos las empanadillas con una taza (yo utilizo una de la tazas de desayuno) de unos 15 cm de diámetro.
    3. Añadimos el relleno a cada empanadilla, 1 cucharada de relleno en cada una. Es muy importante que el relleno este frío para que la masa aguante bien a la hora de freír.
    4. Pintamos el borde de la empanada con ayuda de una brocha de cocinar y huevo batido. Tapamos con la otra mitad bien estirada y la sellamos por los bordes trenzando la parte inferior sobre la superior con la ayuda de un tenedor.
    5. Freímos en abundante aceite de oliva. El aceite tiene que estar muy caliente.
    6. Sacamos las empanadillas cuando estén doradas y las ponemos en un plato con papel absorbente.
    Os animo a que probéis a hacerla, están buenísimas. Si las acompañáis con un buen vino de Mendoza o cualquier Malbec os aseguro que la empanada gana un montón en sabor.
     
  5. rhino123
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    rhino123 Pencil Pusher

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    Hmm... that look surprisingly like what we can found here... known as curry puff.

    I wonder if they share some connection.

    Free Online Recipes » Asian Recipe - Curry Puff
     
  6. test bd
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    test bd popeye is #1
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    I miss the great food in southern California. especially the Mexican food...can't get it where we live. they have this joint called Taco Johns.. they serve "tater tots" and call them potato Ole's..no foolin'..nasty. the Mexican cuisine in So. Cal is superior to that of Texas..IMO.
     
  7. Equation
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    Equation Senior Member

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    Really? IMO it's in Texas. You can even have breakfast Mexican style with fried eggs, beans, rice, and flour tortilla and hot sauce, and it's so good. They prepared it like in their rural area of Mexico. I am willing to try southern Cal. style Mexican food and see what's it like.;)
     
  8. test bd
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    test bd popeye is #1
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    Been to both places so. So.Cal has it.. hands down. Just my opinion.
     
  9. SinoSoldier
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    SinoSoldier Senior Member

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    Pshhhhh, have you ever tried the San Francisco seafood? :D
     
  10. Miragedriver
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    Miragedriver Senior Member

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    Interesting! I think empanadas are popular in the Americas, especialy Latin America
     

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