Ortega Family Cookbook
Table of Content Meat Dish
Pan Seared T-Bone Steak................................... pg 4 Brazilian Skirt Steak with Golden Garlic Butter.......... pg 6
Chicken Dish
Crispy Fried Chicken......................................... pg 8 Baked Chicken Breast...................................... pg 10
Seafood Dish
Blackened Salmon.......................................... pg 12 Grilled Whole Fish.......................................... pg 14
Pan Seared T-Bone Steak
2 to 4 Serving
5
Easy
22 min
Ingredients
Instruction
1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick Kosher salt Freshly ground black pepper 1 tablespoon canola oil
Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator. Preheat a large cast iron skillet over medium heat. Lightly brush the steak all over with oil and season generously with salt and pepper. Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare. Hold the steak with tongs and sear the edges. Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes. Cut the tenderloin and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.
Brazilian Skirt Steak with Golden Garlic Butter
4 Serving
4
Easy
30 min
Ingredients
Instruction
6 medium cloves garlic Kosher salt 1-1/2 lb. skirt steak, trimmed and cut into 4 pieces Freshly ground black pepper 2 Tbs. canola oil or vegetable oil 2 oz. (4 Tbs.) unsalted butter 1 Tbs. chopped fresh flatleaf parsley
Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it. Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter. In an 8-inch skillet, melt the butter over low heat. Add garlic and cook, swirling the pan frequently, until lightly golden, about 4 minutes. Lightly salt to taste.
Crispy Fried Chicken
12 Serving
4
Medium
15 min
Ingredients
Instruction
4 cups all-purpose flour, divided 2 tablespoons garlic salt 1 tablespoon paprika 3 teaspoons pepper, divided 2-1/2 teaspoons poultry seasoning 2 large eggs 1-1/2 cups water 1 teaspoon salt 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up Oil for deep-fat frying
In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika, 2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat. In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Baked Chicken Breast
4 Serving
5
Medium
30 min
Ingredients
Instruction
1.5 Tablespoons avocado oil 4 boneless skinless chicken breasts 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1/4 teaspoon pepper pat of butter on each chicken breast lemon slices
Preheat oven to 450 degrees Pour the oil into a baking dish, and place the chicken breasts on top. Use your hands to rotate the breasts until they are each coated with oil. Sprinkle the spice mixture on both sides, and use hands to evenly coat. Bake chicken uncovered for about 20 to 25 minutes, depending on the size and thickness of the chicken. Allow the chicken breasts to rest for 5 minutes prior to serving. Spoon some of the pan drippings over each breast just prior to serving.
Blackened Salmon
4 serving
4
Easy
15 min
Ingredients
Instruction
1 teaspoon paprika 1 teaspoon cumin 1 teaspoon dark brown sugar 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/4 teaspoon chili powder 1/4 teaspoon black pepper 1 1/2 pounds salmon fillet, skin removed 1 tablespoon olive oil 1 lime, cut into 4 wedges 1 teaspoon chopped parsley
In a small bowl combine paprika, cumin, brown sugar, garlic powder, onion powder, salt, chili powder and black pepper. Cut salmon fillets in 4 equal pieces, about 6 ounces in weight each. Season each side of the salmon fillets with 1 teaspoon of the blackening seasoning mix, 2 teaspoons total. Heat a large stainless steel or cast iron skillet over medium-high heat. Once hot add the oil. Place salmon fillets in the pan and cook until lightly charred and crisp, 2 to 3 minutes. Flip the salmon and cook until the flesh flakes easily, 1 to 2 minutes. Transfer blackened salmon to a plate serve with lime wedge and sprinkle with parsley.
Grilled Whole Fish
2 Serving
4
Easy
15 min
Ingredients
Instruction
2 small whole fish, such as trout, snapper, black sea bass, or branzino, cleaned, with head still on Olive oil Kosher salt Freshly ground black pepper 1 lemon, sliced Sprigs of fresh thyme Sprigs of fresh sage
Heat the grill to medium-high. Score the exterior of the fish, then season with olive oil, salt, and pepper. Stuff the inside of the fish with lemon, salt, and sprigs of herbs. Place the whole fish inside a locking grill basket. Grill the fish over direct heat for 7-9 minutes, turning occasionally. Squeeze fresh lemon over the fish before serving.
Ortega Family Cooking
By Emanuel Ortega