Best 3 Adrianas Mexican Food Recipes

ADRIANA'S MEXICAN RICE

Steps:

• Blend in the blender the garlic and tomato till puréed.
• Heat oil in skillet.
• Add rice; toast until light brown, being careful not to burn (rice will be puffy).
• Add water and puréed mixture.
• Cover and turn down to simmer.
• Cook for 15 minutes or till all water is absorbed.

ADRIANA'S SICILIAN MEAT ROLL

Steps:

• Directions:.
• Pound the both sides of the flank steak or beef slice. Be careful not to tear through the meat. The piece of meat should be large enough to hold the stuffing inside the roll, at least 8 x 11 inches or preferably larger.
• In a mixing bowl, combine the ground meat, raw egg, grated cheese, breadcrumbs, minced garlic, chopped parsley, minced bacon, peas and salt and pepper.
• Shell the hard-boiled eggs and slice off the ends to expose the yolk.
• Lay the beef slice on the work surface so the width runs left to right. Lay the mortadella or cooked ham over the top of the meat slice then spread the ground meat mixture on top with the bottom of a spoon, but leave some space along the edges. Place the hard-boiled eggs in a row from end to end so the exposed yolks touch one another.
• Have the butcher's twine handy, then pick the beef slice from side nearest you, and snugly overlap the slice around the hard-boiled eggs. Fold in the outside ends and finish rolling the beef. Next, run the twine a couple of times around the length of the roll to hold in the ends. Tie a knot and then run the twine around the entire length and circumference of the roll. It is best to use as much twine as necessary to hold in the stuffing. Snugly tie the roll, but not too tight or it will squeeze out the stuffing.
• Place a deep pan over moderately high heat and cook the onions until transparent, then add the meat roll and brown it on all sides. Lower the heat to medium then pour in the red wine and let it evaporate. Reduce the heat to low, add the bay leaf, beef broth or water (enough to immerse at least half of the roll) and then stir in and dissolve the tomato paste. Cover the pan and simmer for 30 minutes, Turn the meat to evenly brown the roll.
• When the farsumagru is finished cooking, remove it from the pan and let it cool on a cutting board. Salt and pepper the remaining sauce and simmer a minute or two longer.
• Untie the roll and slice into medallions. Ladle the sauce onto a serving dish or individual dinner plates and arrange the farsumagru medallions on top.
• That's it!

ADRIANA'S MIZITHRA - GREEK "COTTAGE CHEESE"

Steps:

• Heat the milk in a large heavy pan until lukewarm and stir in the salt. Remove from the heat.
• Crush the rennet tablets in a small bowl, add cold water and stir until dissolved.
• Slowly pour the rennet liquid into milk, stirring the milk gently.
• Cover the pan with a lid and leave at the side of the stove, undisturbed, for half an hour.
• When set, break up curds by stirring with a whisk and let the curds settle.
• Line a big sieve or colander with a double layer of muslin or cheesecloth. Put it over a large basin to catch the drips.
• Ladle the curds into the prepared strainer using a skimming spoon.
• Let the curd drain for a while, then scrape down the cheese from the sides of the blow and tie the ends of the cloth together.
• Suspend from a hook over a basin and leave to drain at room temperature for about another 6 hours.
• Then suspend it from a shelf in the fridge, over a bowl to catch the drips, and leave it for another 12 hours to drain thoroughly.
• Turn out of the cloth and store in a sealed container in the fridge for up to 5 days.