ANDRE'S FOOD CORNER

Andre's Food Corner is about my close relationship with food, health and wellness. Natural ingridients, beautiful recipes and love.

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Tonight’s Playlist (For food LOVERS.)

For me saying food and music it’s like saying food and wine, they just go well together. I believe there’s a close relationship between them, you see, when we go to a restaurant is important to have that kind of rhythm that will let us talk, relax and just feel good. The kind of atmosphere we will love to go back to. The same happens in the kitchen. When I’m cooking there’s always a song on my mind that one tune you can find yourself singing along to when you are experimenting with a new recipe or making a beautiful salad.

In today’s business some restaurants select very carefully their playlist since this is a main focus  for customers when it comes to the ambiance. Studies have been made about this subject, The British Journal of Psychology tells us that “Mood Setting music makes wine taste better” and several other studies have made it clear that sounds influence the way we taste food.

So tonight, please,  make yourself and me a favor and go grab a glass of wine get your hands dirty and enjoy the sounds.

This are a few songs I’ve been listening to for the past few years and a couple of new ones that are on my mind 24/7, besides food, of course.

  • Bat For Lashes - Marilyn
  • Mary J. Blige - Be Without You
  • Joss Stone - While You’re Out Looking For Sugar
  • Sam Smith - I’m Not The Only One
  • Haim - If I Could Change Your Mind
  • Ella Henderson - Five Tattoos (Dean Street Sessions)
  • The XX - Intro
  • Vampire Weekend - Ya Hey
  • OutKast - Ms. Jackson
  • Bat For Lashes - Rest Your Head
  • Sam Smith - Lay Me Down
  • Jason Mraz - Long Drive
  • Mary J. Blige - The Breakthrough
  • Jason Mraz - A World With You
  • Sam Smith - Life Support
  • Haim - Go Slow
  • Damien Rice - Volcano
  • David Gray - We’re Not Right
  • Sam Smith - Stay With Me
  • Ella Henderson - Hold On, We’re Going Home / Love Me Again (Cover)
  • Norah Jones - Cold Cold Heart
  • Joss Stone - The High Road
  • Howie Day - Collide (Acoustic Version)
  • Prince & The Revolution - Erotic City
  • DaNa Williams and Leighton Meester - Dreams (Fleetwood Mac Cover)
  • Sam Smith - Make It To Me
  • Haim - Days Are Gone
  • She & Him - I Put A Spell on You
  • Jason Mraz - Love Someone
  • David Gray - It’s All Over
  • Paloma Faith - Only Love Can Hurt You Like This
  • Sam Smith - Leave Your Lover
  • Ella Henderson - Ghost
  • Joss Stone - The Love We Had (Stay On My Mind)
  • Muse - Madness
  • Lianne La Havas ft. Joss Stone - Crazy (Gnarls Barkley Cover)
  • Alicia Keys ft. Adam Lavine - Wild Horses (Cover)

¡Enjoy!

Strip Steak W/ Pear & Mash (Cooking time 35 minutes.)
Serve 1
Ingredients
8oz Strip Steak
1 Pear
1 Cup Purple or White Cauliflower
1 Teaspoon Cinnamon
1/2 Lime
1/2 Spoon Olive Oil
Method
Clean the strip steak and add salt and pepper to taste. Add 1/2 teaspoon cinnamon on each side and let it sit about 10 minutes. On the mean time clean and boiled 1 cup cauliflower until dente. About 3 minutes. In a processor add the cauliflower, salt and olive oil. Mix everything together until smooth an has a mash consistency. Boiled the pear around 10 minutes and let it sit.
Grill the steak 5 to 6 minutes on each side for medium rare and let it rest around 5 minutes. Now that all the ingredientes are ready to be served place them as I show in the picture.


¡Enjoy!

Strip Steak W/ Pear & Mash (Cooking time 35 minutes.)

Serve 1

Ingredients

8oz Strip Steak

1 Pear

1 Cup Purple or White Cauliflower

1 Teaspoon Cinnamon

1/2 Lime

1/2 Spoon Olive Oil

Method

Clean the strip steak and add salt and pepper to taste. Add 1/2 teaspoon cinnamon on each side and let it sit about 10 minutes. On the mean time clean and boiled 1 cup cauliflower until dente. About 3 minutes. In a processor add the cauliflower, salt and olive oil. Mix everything together until smooth an has a mash consistency. Boiled the pear around 10 minutes and let it sit.

Grill the steak 5 to 6 minutes on each side for medium rare and let it rest around 5 minutes. Now that all the ingredientes are ready to be served place them as I show in the picture.

¡Enjoy!

Summer Recipe. (Cooking time 20 minutes.)
Serve 4

Ingredients
Red and yellow peppers, spinach, broccoli, mozzarella, garlic and red or white onions.

Oriental Reduction Sauce
3 table spoons Balsamic vinegar.
2 table spoons lime juice.
1 table spoon of soy.
3 table spoons of sugar.
Salt and pepper.

Method:
Combine all the ingredients and reduce until it takes a honey like consistency. 

Method for the Vegetable Platter:
Sauté the spinach, onions and broccoli per separate adding salt and garlic to the taste. Let it cool. While you do this rust the peppers until the skin is dark or burnt. Let them cool and peel. Cut then in Julianne.
Put all the ingredients together as shown on picture.

¡Enjoy!

Summer Recipe. (Cooking time 20 minutes.)

Serve 4

Ingredients

Red and yellow peppers, spinach, broccoli, mozzarella, garlic and red or white onions.

Oriental Reduction Sauce

3 table spoons Balsamic vinegar.

2 table spoons lime juice.

1 table spoon of soy.

3 table spoons of sugar.

Salt and pepper.

Method:

Combine all the ingredients and reduce until it takes a honey like consistency. 

Method for the Vegetable Platter:

Sauté the spinach, onions and broccoli per separate adding salt and garlic to the taste. Let it cool. While you do this rust the peppers until the skin is dark or burnt. Let them cool and peel. Cut then in Julianne.

Put all the ingredients together as shown on picture.

¡Enjoy!

My Favorite Summer Recipes
As promise yesterday. Today I’m posting a fabulous recipe which main ingredient is a nice steak. This proves you, I’m a meet eater too. Magnificent summer meal and can be garnished with one of my previous salad recipes. Can you say delicious? Yum!
Grilled Skirt Steak with Herb Salsa Verde
(Click for recipe.)

Bon appétit!

My Favorite Summer Recipes


As promise yesterday. Today I’m posting a fabulous recipe which main ingredient is a nice steak. This proves you, I’m a meet eater too. Magnificent summer meal and can be garnished with one of my previous salad recipes. Can you say delicious? Yum!

Grilled Skirt Steak with Herb Salsa Verde

(Click for recipe.)


Bon appétit!

My Favorite Summer Recipes
Grilled Vegetable Tostada
This is a yummy yet healthy recipe. As I told you, summer (for me) is all about eating healthy. You can easily tell I’m a veggie lover, but don’t worry because tomorrow I’ll be posting a delish recipe which includes meet.

(Click for instructions.)

Enjoy!!!

My Favorite Summer Recipes

Grilled Vegetable Tostada

This is a yummy yet healthy recipe. As I told you, summer (for me) is all about eating healthy. You can easily tell I’m a veggie lover, but don’t worry because tomorrow I’ll be posting a delish recipe which includes meet.


(Click for instructions.)


Enjoy!!!

In the move for summer!? Today I’m embarking on a journey to 10 healthy summer recipes I know you will love.
Summer is for fun, healthy, light and yummy dishes. Fruits, vegetables, light drinks, Popsicles and water. This is why I decide to do my best, go on a search of my all time favorite summer recipes and post them for you.
So, lest’s do this.
First summer recipe is ‘Zucchini Ribbon Salad.’
Click on the image for instructions.
Enjoy!

In the move for summer!? Today I’m embarking on a journey to 10 healthy summer recipes I know you will love.

Summer is for fun, healthy, light and yummy dishes. Fruits, vegetables, light drinks, Popsicles and water. This is why I decide to do my best, go on a search of my all time favorite summer recipes and post them for you.

So, lest’s do this.

First summer recipe is ‘Zucchini Ribbon Salad.’

Click on the image for instructions.

Enjoy!

'Cielito Lindo' Vegetarian Version, Seven Leyer Dip.
Serve 2
Ingredients
Refried Beans DIYSour CreamBasic Guacamole DIYQueso Dip Cheese
For the Pico De Gallo
1 white onion, finely chopped2 ripe plum tomatoes, seeded and finely chopped½ jalapeño pepper, seeded and finely chopped ½ cup fresh cilantro leaves, chopped 1 tablespoon limejuice Salt
Method
Combine all the ingredients, cover, and refrigerate for an hour.
 
Method for ‘The Cielito Lindo’
After you’ve made the guacamole, refried beans, queso dip and pico de gallo, layer all the prep. as show in the image.
Enjoy.

'Cielito Lindo' Vegetarian Version, Seven Leyer Dip.

Serve 2

Ingredients

Refried Beans DIY
Sour Cream
Basic Guacamole DIY
Queso Dip
Cheese

For the Pico De Gallo

1 white onion, finely chopped
2 ripe plum tomatoes, seeded and finely chopped
½ jalapeño pepper, seeded and finely chopped
½ cup fresh cilantro leaves, chopped
1 tablespoon limejuice
Salt

Method

Combine all the ingredients, cover, and refrigerate for an hour.

 

Method for ‘The Cielito Lindo’

After you’ve made the guacamole, refried beans, queso dip and pico de gallo, layer all the prep. as show in the image.

Enjoy.

Baked parmesan seasoned “fries” by Playing with sugar.
Serve 2
It taste so much better than fries. Love it!
Ingredients
1 pound of medium russet potatoes (approx 3 medium potatoes)1 1/2 TBSP of Extra Virgin Olive Oil1/4 tsp Dried Thyme1/4 tsp Dried Oregano1/8 tsp Dried Rosemary1/4 tsp of Garlic1/4 tsp of Old Bay Seasoning2 TBSP Parmesan Cheese
Method
Preheat oven to 425.Wash and cut potatoes into 1/8ths. Place  on a cookie sheet that has been lined with foil (I used extra  virgin olive oil). Mix all of the spices and the parmesan cheese in a small bowl. Place  all of the potatoes (remember we are talking about one pound at a time)  into a gallon size freezer bag, add olive oil and the parmesan  cheese/spice mixture to the bag. Seal the bag and shake until the potatoes are evenly coated.Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.Bake 30-45 minutes or until tender and lightly golden brown. (Baking  times will vary depending on the amount of fries that you make and the  size that you cut them).  For the ones shown in the picture they were  baked at 425 for 45 minutes.

Baked parmesan seasoned “fries” by Playing with sugar.

Serve 2

It taste so much better than fries. Love it!

Ingredients

1 pound of medium russet potatoes (approx 3 medium potatoes)
1 1/2 TBSP of Extra Virgin Olive Oil
1/4 tsp Dried Thyme
1/4 tsp Dried Oregano
1/8 tsp Dried Rosemary
1/4 tsp of Garlic
1/4 tsp of Old Bay Seasoning
2 TBSP Parmesan Cheese

Method

Preheat oven to 425.
Wash and cut potatoes into 1/8ths.
Place on a cookie sheet that has been lined with foil (I used extra virgin olive oil).
Mix all of the spices and the parmesan cheese in a small bowl.
Place all of the potatoes (remember we are talking about one pound at a time) into a gallon size freezer bag, add olive oil and the parmesan cheese/spice mixture to the bag.
Seal the bag and shake until the potatoes are evenly coated.
Once thoroughly coated dump onto the prepared cookie sheet and spread in a single layer.
Bake 30-45 minutes or until tender and lightly golden brown. (Baking times will vary depending on the amount of fries that you make and the size that you cut them). For the ones shown in the picture they were baked at 425 for 45 minutes.

When planning a lunch, brunch or dinner, remember, you can always use some tips.

When planning a lunch, brunch or dinner, remember, you can always use some tips.

Guacamole Bruschetta
Serve 10 to 12
 How can you go wrong with this?
Ingredients
½ loaf French bread 1 clove garlic 2 Tablespoons olive oil 2 tomatoes, medium chopped 2 avocados, medium chopped 1/3 cup finely chopped onion ¼ cup chopped cilantro 2 Tablespoons freshly squeezed lime juice ½ teaspoon salt ¼ teaspoon pepper
Method
Preheat the oven to 400ºF.
Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.
Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
Remove the toasted bread from the oven and immediately rub with the  clove of garlic (it works best to first cut a small tip off the garlic  clove so that the oils will seep out).
Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
In a large bowl, combine the chopped tomatoes, avocado, onion,  cilantro, lime juice, salt and pepper. Mix together gently making sure  the avocado is well coated in the lime juice.
Spoon a portion of the mixture onto each of the garlic toasts and serve.

Guacamole Bruschetta

Serve 10 to 12

How can you go wrong with this?

Ingredients

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

Method

Preheat the oven to 400ºF.

Slice the French bread on the diagonal into ½” rounds and place on a baking sheet.

Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.

Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).

Brush the tops of the garlic-rubbed toasts with olive oil and set aside.

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.

Spoon a portion of the mixture onto each of the garlic toasts and serve.