Roast pork knuckle with beer

Today we travel to Germany with all of you to invite you to eat this typical delish: roasted pork knuckle. We love the knuckle, whether cooked or roasted, it tastes great!

Ingredients for 2 servings:

- 1 pork knuckle

- 1/2 onion

- 5 cloves of garlic

- 1 carrot

- 1 sprig of thyme

- 1 bay leaf

- 1 tablespoon of mustard

- 10 oz of beer

- 10 grapes

- Olive oil

- Salt

- Pepper

Recipe:

- Sprinkle salt and pepper to the pork knuckle.

- In a large pot with olive oil, sauté the knuckle until golden. Reserve it.

- Wash the vegetables and cut them into squares.

- In the same pot where you have sealed the knuckle, fry the onion, garlic and carrot over medium heat until golden.

- Add the sprig of thyme and the bay leaf.

- Once the vegetables are golden, add the knuckle again.

- Add the tablespoon of mustard and beer.

- Just cover the knuckle with water and cook over a high heat until it starts to boil.

- Pass the knuckle, the vegetables and the broth to a source suitable for the oven and cook it for about two hours at 180º until you see that the knuckle is very tender.

- Once the knuckle has cooked well, remove the vegetables and let the sauce reduce in another different pot.

- Add the knuckle again and go spraying it with the sauce for a few minutes.

- Wash the grapes, cut them in half and remove the seeds.

- Put the grapes in the sauce of the knuckle and let it cook together a couple of minutes more.

- You can accompany the knuckle if you want, as in the picture, with mashed potatoes, sauerkraut and a Frankfurt sausage.

Bon appétit!

Rice with sausages and artichokes

Today we bring you an original recipe for use that we have prepared with some sausages that we had left over the weekend, so we got down to work and we have left a delicious dish.

Ingredients for 2 servings:

- 7 oz of rice pump

- 4 fresh white sausages

- 8 cooked artichoke hearts

- 1 chive

- 1 splash of white wine

- 23 oz of chicken broth

- Salt

- Olive oil

Recipe:

- Remove the first layer of the onion and cut it into small squares.

- In a large pan with olive oil, sauté the onion over medium heat until golden.

- Heat the chicken broth without boiling it.

- Cut the sausages into pieces of approximately 2cm.

- Add them to the pan with the onion and cook for a few minutes.

- Pour a splash of white wine and let it cook until it evaporates almost completely.

- Add the rice and fry one minute stirring continuously.

- Put the hot chicken broth in the pan and cook over medium-high heat until the rice is at its point and the broth has evaporated almost completely.

- Sprinkle a little salt and stir at first to mix well.

- When the rice is done, turn off the heat, let stand a couple of minutes and serve immediately.

Bon appétit!

Grilled salmon with hollandaise sauce

Today we bring you a delicious option for dinner something different, since we at least usually dine fish very often, and today's hollandaise sauce makes this recipe a delicatessen.

Ingredients for 2 people:

- 1 salmon tail

- 1.8 oz of butter

- 0.8 oz of semi-skimmed milk

- 2 egg yolks

- Salt

- Ground pepper

- Chopped parsley

- Olive oil

Recipe:

- Sprinkle salt and pepper to the salmon.

- In a large skillet with a drizzle of olive oil, sauté the salmon until golden on both sides. Remember to always start with the side that has the skin facing down.

- In a saucepan, heat over medium-low heat until it melts.

- Beat the yolks in a bowl and, when the butter is melted, add them to the saucepan stirring continuously with some rods so that they do not curdle.

- Pour the milk quickly and continue stirring with the rods for a couple of minutes until the sauce thickens a little.

- Sprinkle some salt and pepper on top and remove from heat.

- Place the salmon and pour the hollandaise sauce over it.

Bon appétit!

Pulled Pork

Today we bring you a delicious recipe of American origin to put as a filling in sandwiches, the meat is so tender and soft that it is impossible to resist.

Ingredients:

- 18 oz of pork in one piece (you can use loin, headboard or sirloin).

- 1/2 onion

- Mojo picón

- 4 pcs hamburger bun with cereals

- 1 tomato

- 1 tablespoon of honey

- 2 tablespoons of apple vinegar

- Oregano

- Sweet paprika

- Black ground pepper

- Olive oil

- 3.5 oz of meat broth

- 3.5 oz of water

Recipe:

- The first thing we are going to do is a marinade for the meat, so that it enhances its flavor.

- Wash the tomato thoroughly and grind it with the blender.

- In a bowl mix the crushed tomato with honey, vinegar, a little oregano, sweet paprika and black pepper.

- Remove well and put the meat in the bowl, spinning whenever you can so that it is equally marine.

- Cover the bowl with transparent film and leave it in the refrigerator overnight.

- Peel and cut the onion in julienne.

- In a pan with a drizzle of olive oil, sauté the onion until golden.

- Add the meat with the marinade to the pot and cook until golden.

- Pour the broth of meat and water and let it cook over medium-high heat with the lid on until the meat is very soft and can be easily crumbled with a fork.

- If you need more liquid, go adding water until the meat is at its point.

- Take the meat out of the pot, cut it into pieces and start to break it.

- Place it on the bottom of the hamburger buns.

- Add a tablespoon of mojo picón on the meat.

Bon appétit!

Wrinkled papas with mojo

This recipe is the most typical appetizer of the Canary Islands, we love it! The green mojo is also used mostly with fish, and the red with meats, which one do you like the most?

Ingredients:

- 22 oz of Canarian potatoes (if you do not have, you can use the little ones, which are special for garnish).

- 5.3 of coarse salt.

- Mojo picón and green mojo.

Recipe:

- Wash the potatoes so they do not have any dirt.

- Put a pot with water to heat.

- When it is very hot, introduce the potatoes (the water should cover the potatoes only, there should be no more water).

- Add the coarse salt.

- Cook the potatoes over high heat until the water has evaporated and only about 1/4 of the initial water remains.

- Start stirring the pot in circles continuously so that the water remaining with the salt will wrinkle the skin of the potatoes.

- You must stir the pot until the water that remains evaporates completely.

- It is very important not to move the potatoes with a spoon or anything because the skin can be damaged, it is done only by shaking the pot.

- When the water has evaporated, turn off the heat and let the potatoes rest for a while in the pot (uncovered).

- Remove the potatoes from the pot and, if they have a lot of salt on the skin, carefully remove the excess with your fingers.

- Serve the potatoes and put a little of each mojo on the side.

Bon appétit!

Pastrami sandwich

Today we travel with all of you to New York to try this typical Pastrami sandwich that you can try in so many restaurants in the city. In our country this meat is not as well known as there, but we like it a lot for its smoky flavor, and we are sure that if you taste it, you will love it, besides, it is super easy to make!

Ingredients for 2 pcs:

- 4 slices of bread with seeds

- 4 slices of Pastrami

- 4 pickled gherkins

- Rúcula

- Mayonnaise

- Mustard

Recipe:

- Cut the pickles into slices.

- Spread two slices of bread with mayonnaise and the other two with mustard.

- In slices with mustard, place a layer of sliced pickle on top.

- Cut the slices of pastrami into several pieces about the bread size.

- Place some on top of each other until it is very loaded with pastrami.

- Add some rocket leaves on top.

- Close the sandwich with the slice with mayonnaise.

- Cut it in half and serve.

Bon appétit!