Super Easy Shrimp Cocktail

Easy Crawfish Soup

How To Make Greek Olives Edible with just Salt

I took 40 or so Greek olives off my tree and washed them and then dried them. I then put them in a container and covered with Course Kosher Salt for 3 weeks. The salt drawls the water and bitterness out of the olives. The flavor at the end is out of this country!! They are so Delicious. Give it a try someday!!!

Mid Week Carne Asada

Just made some killer Carne Asada Tacos from Angus Skirt Steaks from Staples Street Meat market.  I filleted the steaks 3 times so they became very thin. I marinated them in a mixture of Goya Sour Orange juice, Fiesta Mesquite Fajita Seasoning, Garlic and Paprika for color. No animals were hurt during this film. The whole video was filmed on Iphone 6s. These are so good we make them every week down heeeyah in S.TX..

How To Make Youvarlakia Avgolemono - Greek Meatball Egg Lemon Soup

How To Make Youvarlakia Avgolemono  Greek Meatball Egg Lemon Soup

This isn't my own recipe. I researched and found the best one suitable for me.....

For the meatballs (youvarlakia)

500g lean minced beef (18 ounces)

¼ of a cup long-grain rice (not boiled)

½ cup parsley, finely chopped

1 medium sized onion, finely chopped

1 egg

2 tbsps olive oil

½ carrot, grated (optional)

3 tbsps fresh dill, finely chopped (optional)

1 tsp salt

a pinch of coriander

freshly ground pepper

**********************************************

For the egg lemon sauce

2 eggs

juice of 2 lemon

**********************************

Instructions

To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. (This will prevent the youvarlakia to break up when boiled.) Form the meatballs (youvarlakia) and set them aside.

Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)

To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and the flour and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.

Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.

Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.

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Link to video: http://youtu.be/-MtzQNkf428

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Sapo's Dinner Tag

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God bless & Gloria a Dios!

Sapo

Questions

The Dinner TAG!

1. Favorite Crock pot Meal 

2. Favorite Easy Clean-up Meal 

3. Favorite Pinterest Dish

4. Healthiest Dinner Dish you make 

5. Favorite Soup you make 

6. Most unique dish you make

7. Favorite Pasta Dish

8. Kids Favorite Meal

9. Dish you always bring to parties/Potluck's/Gatherings 

10. Keep this TAG alive!!! Tag 3 Friends! Welcome back and thank you so much for watching ,sharing and commenting !!! It means the world to me

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King Cake Bread Pudding

King Cake
Bread Pudding

Ingredients:

• 1
  stale King Cake
• 3
  eggs
• 2
  cups of milk
• 2
  sticks of butter
• 1
  Tablespoon of cinnamon
• 1
  Tablespoon of Nutmeg
• 1
  Teaspoon Vanilla Extract
  
• 1
  Cup Brown Sugar
• 1
  Bag of Pecan Halfs

Instructions:

1. Acquire
   a finished King Cake and cut it in bite size pieces and let it get
   stale.
2. Melt
   2 staick of butter and pour them into a 9x13 inch pan.
3. Add
   the stale King Cake pieces to the butter and let it soak up for 30
   minutes.
4. Preheat
   oven to 325 – 350.
5. beat
   the eggs and add all the rest of the ingredients to the bowl and
   mix.
6. Pour
   over the King Cake Pieces and let soak for 2 hours or more. If still
   runny add some regular bread to soak it up. Add all of the Pecan
   halves on top of the bread pudding then bake.
7. Bake
   for 30 minutes and then check it. I checked it at 10 minute
   intervals...
8. Once
   solid, remove from oven and let it sit until only warm. Dig in!!!!

Sapo's South Texas Carne Guisada

Sapo's South Texas Carne Guisada

Ingredients:

• 3 lbs of stew meat
• 1 Green Bell Pepper – chopped large
• 1 medium Onion – chopped large
• 2 Large Tomatoes – chopped large
• 2 Tablespoon Garlic – chopped
• 1 Tablespoon of Salt
• 1 Teaspoon of black Pepper
• 2 Teaspoons of Comino aka Cumin
• 2-3 Tablespoons of Flour
• Water & Large as needed

Direction:

1. Melt a few tablespoons of lard in a large pot.
2. Add the meat to the lard and slightly brown all sides.
3. Add the veggies on top of the meat.
4. Add all of the spices on top of the veggies.
5. Stir it up and add a cup of water.
6. Bring to a boil and then to a simmer... Stir very slow every 45 minutes.
7. Cook for about 2.5 hours or until the meat is fork tender.
8. Make a slurry of the flour and the water. 2 TBS Flour to about ½ cup water.
9. Slowly pour the slurry into the pot with the meat and veggies...
10. Stir very slow and then let it simmer for 30 minutes. A gravy will form.
11. Salt to taste.
12. Serve with Tortillas, Spanish rice and pinto beans....

Sapo's Red Beans & Rice

Sapo's Red
Beans & Rice

Ingredients:

• ½Lb
  of Bacon – Chopped
  
• 1
  link of Andouille Sausage – Cubed
• 2
  Teaspoon of Olive Oil
• 1
  Bell Pepper Chopped Medium
• 1
  Large Stalk of Celery. Chopped Medium
• 1
  Medium Onion – Chopped Medium
• 10
  cups of Water
• 1
  LB of Red Beans
• 5
  Cloves of Garlic - Chopped Fine
• 5
  Bay Leafs
• 1
  Tablespoon Lea & Perrin's
• 2
  Tablespoons of Thyme leafs
• 2
  Tablespoons of Tabasco - Original
• 3
  Teaspoon of Cajun Seasoning. I used No SALT “Chiasson's
  Seasoning....
• ¼
  Cup of Apple Cider Vinegar
• Brown
  Rice
• Green
  Onions – 1 bunch chopped... Garnish

Instructions:

1. Pour
   the olive oil in a large pot and heat up tp medium high. Add the
   Andouille & Bacon. Cook until the bacon starts to turn crispy.
2. Add
   the Veggies ( Trinity and Garlic). Sauteed until onions become
   clear.
3. Add
   everything else except the “Green Onions” and “Rice”.....
   Bring to a boil and then to a simmer. Let simmer for 2 to 3 hours.
   Add water if needed. Stir lightly every 50 minutes.
4. Once
   the beans are soft enough to eat. Take about 3 cups of the bean
   mixture and 2 cup of juice and puree it in a blender or food
   processor... Add back to the beans to make them creamy....
5. Make
   some Brown Rice.
   
6. Add
   about ½ cup of Brown Rice to a bowl and then add the Red Beans and
   Garnish with Green Onions pieces......

Enjoy,

Sapo

Meat Market Corpus Christi

Oven Reverse Seared Rib Eyes - Filmed with Iphone 5s

I took 2 thick Rib eyes from Staples Street Meat Market and rubbed them with Chiasson's Seasoning and then cooked them in a 275 degree oven until the internal temp reached 125 degrees. I then Seared them in a cast iron skillet. The searing was done on the NuWave Induction Cook top ... They came out perfect!!!!

Roux Making on the NuWave Precision Induction Cooktop

Cookin with SurfinSapo: Sapo's Seafood Gumbo Recipe

Cookin with SurfinSapo: Sapo's Seafood Gumbo Recipe: Sapo's Seafood Gumbo Recipe

Sapo's Seafood Gumbo Recipe