Milanesas (breaded beef fillet)

Beside the famous empanadas, my milanesas are gaining popularity among my clients these days. This delicious "comfort food" is the  the most served dish in every home in Argentina. Moreover, all kids will be looking forward to go to a restaurant to order no other than milanesas con papas fritas (French fries).   
Milanesas are made of a thin slice of veal, beef or chicken tenderized and then dipped into beaten eggs, coated with bread crumbs. Served with a squeeze of lemon…fantastic hot or at room temperature.
We eat them in sandwiches or as a dish in different ways: a caballo (on horse) with fried eggs on top, Maryland (ham, cream of corn, roasted red pepper, and fried banana), Napolitana (ham, cheese and tomato sauce).
I recently made milanesas de cerdo (pork) with bread, tomato, lettuce, and of course! Chimichurri for a big party in Downtown San Diego. Guests made their own sandwiches. Delicious, different and economical option for finger food parties.

Milanesa Napolitana

 Chicken Milanesa Maryland

Milanesa a Caballo

The Italian Cuisine in Argentina

In Argentina the Italian imprint is everywhere shaping Argentine culture and character.
It is estimated that up to 25 million Argentines have some degree of Italian descent (up to 60% of the total population) Wow!! The Italo-Argentineans are called “tanos” slang for “Italianos”.

Now, back to my subject: FOOD. Pasta can be found on nearly every restaurant menu in Argentina. Moreover, you will find there as many Italian restaurants as the Mexican's here in southern California. These "Cantinas" are a popular and economical option for fun evenings. Spanish and Italian cuisine inspire every day cooking, and added to the coming cold days here they also inspire me to prepare homemade raviolis.
This week my favorite: Peas Ravioli.

Pea Ravioli by Carola

Ingredients
1 ½ cups of fresh or frozen shelled peas
1 shallot, finely chopped
1 garlic clove, minced
1 lemon zest
12oz whole milk or low fat milk ricotta
Kosher salt, black pepper
2 tbsp. lemon infused olive oil (1 cup of olive oil with the zest of 3 lemons)
24 wonton wrappers

Directions
Heat the oil in a skillet, over medium heat. Add shallot and cook until translucent. Add the garlic and cook for another minute.
Bring a large pot of salted water to a boil. Add the peas and blanch them until just tender. (2-3 minutes)Transfer the peas, shallots, garlic, ricotta, salt and pepper to a food processor and puree.
Put a tsp. of pea mixture in the center of each wonton wrapper. Dampen the inside edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed or you can make round ravioli topping with another dry wrapper; seal edges and trim using a 3-inch round cutter.
Bring another pot of hot water to a boil over medium heat.
Drop the ravioli in bathes and cook until tender (about 3 minutes). With a slotted spoon, transfer the ravioli to the lightly oiled serving plate. Drizzle with the lemon infused olive oil and top with few peas and lemon zest.

Fiestas/Parties!

After two weeks of hard work cooking (not complain) I am back to my dear and fun blog. On this post, I just want to “show of” all the great successful parties I cooked for those days. And remember, anything you see in these pictures is home made and fresh. If you like something and live in the San Diego area, just email me with your order!
My first big delivery was for a wine testing limousine party. More than 25 people were eating my empanadas (12 dozen of them) all the way down to Temecula… big success!

The following weekend, a company in Down Town ordered food for 65 employees. It looked like they loved my milanesa sandwiches and the empanadas. The same day I also delivered empanadas and Orzo salad for more than 20 teachers at a private elementary school in Del Mar.

Yesterday night, a soccer team (all adults) had "the pleasure" to taste my food
I cooked "Carne al Vino"; Orzo Salad and "Torta Pascualina".

Of course on Sunday I cleaned all day and got ready to start all over again this week!

I am hoping that my back will handle all this, it was hurting all week long. Two more sessions with my chiropractic and I'll be fine (at least that is what he says)