Inglés

TYPICAL DISHES OF VERACRUZ

COFFEE
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TO MAKE GOOD COFFEE IS BOILING WATER NECESSARY TO PASS THROUGH A LAYER OF FRESH COFFEE, ONCE. IF YOU WANT THE COFFEE STRONGER OR WEAKER, MAKING THE LAYER THICKER OR THINNER.
BOILING WATER CAN PASS THROUGH THE COFFEE FILTER. YOU CAN ALSO BOIL WATER, REMOVE FROM HEAT, ADD COFFEE, WAIT A BIT AND THEN STRAIN. THEIMPORTANT THING IS THAT COFFEE ONCE DONE, AND NOT BOIL.

THE TASTE OF COFFEE DEPENDS ON THE ROASTING AND GRINDING. TURKISH COFFEE AND ESPRESSO ARE MADE OF FINELY GROUND COFFEE. THE AMERICAN, MEDIUM GRIND. GOOD COFFEE POT IS AS ABOVE BUT ADDED CINNAMON AND BROWN SUGAR. THE VIENNESE COFFEE IS MADE BY ADDING WHIPPED SWEET CREAM TO SERVE.

EACH PERSON HAS THEIR TASTE FOR COFFEE. MAKE LITTLE; ALWAYSBEST FRESH TAKE.

 

CEVICHE
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INGREDIENTS:
4 DOZEN OYSTERS
1/2 KG. SAW FILLETS DICED
3 MEDIUM TOMATOES
4 PICKLED JALAPENOS
15 LEMONS
8 TABLESPOONS OIL
1 ONION, CHOPPED
6 TABLESPOONS FINELY CHOPPED CILANTRO
10 OLIVES
2 TEASPOONS OF OREGANO
1 AVOCADO, PEELED, DICED
SALT AND PEPPER
PROCEDURE:
ARRANGE SCALLOPS AND FISH IN A GLASS BOWL, ADD THELEMON JUICE AND LET STAND AN HOUR OR LESS, TO TAKE WHITE.
RINSE FISH AND DISCARD THE JUICE.
RETURN THE FISH BOWL, ADD THE CHOPPED ONION, OIL, CILANTRO, SLICED ​​CHILIES, CHOPPED TOMATO, AVOCADO, OREGANO, WHOLE OLIVES, SALT AND PEPPER.
STIR EVERYTHING WELL AND SERVE WITH LEMON AND CRACKERS PARTY.

 

JALAPEÑO PICKLED FISH

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INGREDIENTS:
12 SLICES OFFRIED FISH FILLETS
6 ONIONS, THINLY SLICED
3 CLOVES GARLIC, MINCED
5 BAY LEAVES
½ TEASPOON OREGANO
½ CUP OIL, PREFERABLY OLIVE REFINED
WATER 1 CUP
LETTUCE
4 OR 5 RADISHES IN BLOOM
PROCEDURE:
SLICES OR FILLETS ARE PLACED ON A PLATTER.
IN A PAN PUT THE OIL TO BURN WITH A CLOVE OF GARLIC WHICH IS THEN REMOVED. THEY ADD THE ONIONS, GARLIC, GROUND SPICES, VINEGAR AND WATER. ALLOW A BOIL.POUR OVER FISH PUTTING A TEASPOON OF OREGANO ON TOP.
IT IS GARNISHED WITH LETTUCE LEAVES AROUND AND RADISHES FLOWER SHAPED OPEN.

 

SNAPPER VERACRUZ

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INGREDIENTS:
1 KG OF SLICED ​​RED SNAPPER
3 TOMATOES
1 CUP CANNED TOMATO PUREE
LONG OR JALAPENO CHILIES
1/2 CUP CHOPPED ONION
2 CLOVES GARLIC, MINCED
2 TABLESPOONS OLIVE OIL
2 TABLESPOONSVEGETABLE OIL
3 TABLESPOONS CHOPPED PARSLEY
1 TABLESPOON VINEGAR
1 TEASPOON SUGAR
LAUREL, THYME AND MARJORAM IN THE DESIRED QUANTITY OREGANO
2 TABLESPOONS CAPERS
GUY 1 JAR OLIVES
LEMON
SALT AND PEPPER
PROCEDURE:NOT MISTAKE
WASH THE FISH SLICES, RUB THEM WITH LEMON AND SPRINKLE WITH SALT AND PEPPER.
MARINATE A FEW MINUTES AND FRY IN OIL ON BOTH SIDES, PREVENTING BROWNING. REMOVE OIL AND SETBACK WELL COVERED. IN THE LEFTOVER OIL, FRY THE ONION AND GARLIC.
WHEN THE ONIONS ARE TRANSLUCENT, ADD THE CHOPPED TOMATOES (PEELED AND SEEDED), AND TOMATO PUREE. LEAVE SAUTE WELL AND ADD THE HERBS, PARSLEY, VINEGAR, SALT, SUGAR AND A LITTLE FISH STOCK OR WATER.
IN AN OVENPROOF DISH, ARRANGE THE SLICES OF RED SNAPPER, AND COAT WITH SAUCE, OLIVES, CAPERS AND CHILE STRIPS, BATHING EVERYTHING WITH ALITTLE OLIVE OIL.
PUT IN THE OVEN, PRE-HEATED TO A TEMPERATURE OF 230 DEGREES C., AND LEFT UNTIL THE SNAPPER IS COOKED. SERVE HOT.

 

CRABS IN CHILPACHOLE

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INGREDIENTS:
6 JAIBAS
25 GRS. BUTTER
1 LITER OF BROTH OF FISH
3CHILES WIDTHS
1 ONION
2 CLOVES GARLIC BOYS
1 SPRIG OF EPAZOTE
SALT
PROCEDURE:
REMOVE THE TOP SHELL AND THE CRAB PINCERS.ONCE CLEAN AND WELL WASHED, CUT INTO PIECES, BUT WITHOUT REMOVING THE MEAT FROM THE SHELLS.
MAKE COOKING CRABS, WITHOUT REMOVING THE SHELL, IN A STEW, YOU WILL HAVE MADE WITH ROASTED AND GROUND CHILIES, ONION AND GARLIC, FRIED IN BUTTER, ADDING THE BROTH, AND WHEN BREAKING THE BOIL, ADD THE EPAZOTE.
LET COOK OVER MEDIUM HEAT UNTIL THE CRABS ARE COOKED WELL. SEASON WITH SALT AND SERVE HOT....