Chest Pain And Funny Taste In Mouth

Pork with peaches ...


Ingredients:

1 cup flour salt and pepper

500 grams of pork tenderloin into slices 2 cm thick

1 / 2 cup olive oil

1 / 2 cup cognac 1 onion, chopped

2 tomatoes peeled, seeded, chopped

2 cups chicken broth

3 / 4 cup peach nectar

500 grams of peaches

How do I do?

We place the flour with salt and pepper in a bowl and pass the pork slices on both sides.

Heat a pan with olive oil and we're skipping the meat on both sides 3 minutes per side or so, remove from pan and place in a baking dish and set aside.

In a saucepan over low heat put the cognac 15 seconds to warm and pour over pork, it will light a match flamed with alcohol and turn off when it evaporates, in doing so turns away so as not to burn.

we boiled in the pan that the meat we heat the remaining oil if you need a little more than add it and we'll add the onion, once cooked the tomatoes and cook for 4 minutes. Add broth, peach nectar and season with salt and pepper. Boil over medium heat 10 minutes (until thickened).

Put the pork back into another pot and bathe in the sauce and let cook over low-medium heat 30 minutes until the pork is tender.

In a pot of boiling water we peaches to take 30 seconds and we will bring a container with ice and water to cool and then remove the skin. Cut each peach in half lengthwise, remove the bone and slice into half moons.

Add peaches to the pot of meat and stir. Cook 5 minutes adding a little more broth if needed until peaches are soft but they do not dissolve.

Turn the pan and serve the meat with sauce and peaches over.

Tip: I suggest you follow this back with a fruity red wine like a good malbec, shiraz or any of the Penedes region.

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.. Garlic Roasted Chicken


Ingredients.

1 1.5 kg chicken cut into 8 portions

1 / 2 cup olive oil

8 cloves garlic, peeled

1 cup sweet sherry or vermouth

2 onions chopped coarsely

2 sprigs fresh oregano

2 bay leaves 4 small tomatoes

ripe peeled, seeded and chopped. Salt and pepper

How do I do?

Preheat oven to 180 degrees and season chicken with salt and pepper. In skillet over medium heat put olive oil to heat and add chicken, cook 8 minutes, turning as needed until lightly browned.

Add sliced \u200b\u200bgarlic and sherry and let cook 3 minutes. Remove from heat. We

onions in a baking dish and arrange the chicken on top, chop the bay leaves and oregano and place it over the chicken.

Put the tomatoes and place them between the chicken pieces and pour the pan juices (where we boiled the chicken).

We put it in the oven 45 minutes, watching the chicken is crispy and not dry.

This chicken combines very well with a dry sparkling wine as Juve i Camps, Frexeinet Black Lace, Codorniu and Agusti Torello.

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Duck in Plum Sauce ...


Ingredients:
1 duck breast (500 grams) boneless

olive oil salt white pepper


Salsa:
700 g pitted prunes
Sugar Salt


How do I do? We
boneless skinned plums to cook with 4 tablespoons of sugar and half a glass of water, stir slowly 20 minutes until plums are we as a pureed, add salt and turn to remove and retain.
We put the duck breast with salt and pepper and cook them with olive oil, first place the skin side and after 6 minutes turned around for another 4 minutes or until it is cooked.
Let's cut the duck breast into thin slices and bathed in the sauce.

Tip: You can replace the sugar fructose. Side salad or mashed potatoes.

Urinary Tract Discharge

Salmon with mango sauce ... Spaghetti

Ingredients:

500 grams of fresh salmon, fresh chopped 1 mango

1 / 2 onion butter to taste

How do I do?

Let's put in a pan and once melted butter Place the salmon and coceremos for 3 minutes on each side, and put aside on a plate.

In the same skillet add a little more butter and cook the onion, once cooked add the mango. We maintain a low heat for 4 minutes, add a quarter cup of water and a pinch of salt, stir well and swam with the sauce salmon.

Tip: Garnish with dry parsley