SALAD WITH CILANTRO DIP
CILANTRO DIP
PURPLE ONION IN LAJAS
CUCUMBER CUT IN HALF MOONS OR PICADO IN QUADRITOS
OLIVES BLACK MATCHES HALF
CHERRY TOMATOES
ROMAINE LETTUCE
AVOCADO
FRESH CHEESE
THE LETTUCE WAS WASHED AND IS SCREENED, TROZED AND PLACED IN A SLOPPER, THE REST OF THE INGREDIENTS IS ADDED AND ADERED WITH THE CILANTRO DIP
We visit Chef Alicia at Birdie Bistro Restaurant and she accepted our challenge.
https://www.facebook.com/dipitbypilar/videos/373594840088357/
CHICKEN SALAD WITH AVOCADO DIP
AVOCADO DIP
1 OF ROSTISATED CHICKEN
PICKED PURPLE ONION (OPTIONAL)
CHOPPED CILANTRO
A LEMON DROPS
THE BREAST IS DESMENUSED, THE ONION AND THE PICADO CYLINDER IS ADDED, THE AVOCADO AND READY DIP IS ADDED
MASHED POTATOES WITH JALAPENO DIP
DIP OF JALAPENO
3 BIG HERVIDED POTATOES
A LITTLE WATER WHERE THE POTATOES WAS boiled
OPTIONAL BACON
SALT AND PEPPER TO TASTE
THE POTATOES ARE STARTED TO BOIL UNTIL THEY ARE SOFT, A LITTLE WATER IS RESERVED WHERE THE POTATOES WAS BOILED TO MIX LITTLE TO LITTLE WHEN THE PURE IS MILLED SO THAT A HOMOGENOUS CONSISTENCY REMAINS. THE DIP OF JALAPENO, SALT AND PEPPER IS ADDED TO THE TASTE AND IF YOU DECIDE IT IS ADDED PIECES OF BACON WELCOME.
GRILLED ELOTES / BOILED
RED CHILI DIP
ELOTES
FRESH CHEESE
TAJIN
ELOTES BEGIN TO BOIL UNTIL THEY ARE SOFT OR ROASTED ON THE ROAST.
WHEN THEY ARE READY, THEY CHANGE WITH THE RED CHILI DIP, THE COOL CHEESE AND TAJIN ARE SPRAVED
SUSHI WITH CHIPOTLE DIP
Ingredients
- CHIPOTLE DIP
- Rice
- Rice vinegar Sugar and salt
- Seaweed sheet
- Avocado
- Toasted sesame
- Soy sauce
- Crab sticks
Preparation
1- Wash the rice, let it drain several times and put it to cook.
2- Mix the sugar, salt and rice vinegar and stir it for a few seconds.
3- When the rice is ready, stretch it and air it in a large bowl, add the mixture, stir and continue to air.
4- Chop the avocado.
5- Place the extended rice on the seaweed leaves, turn 180º, extend DIP DE CHIPOTLE and put the whole crab sticks next to the chopped avocado.
6- Roll, batter with semolina and chop.
JALAPENOS FILLED WITH BACON DIP
Bacon DIP
12 BIG JALAPENS
CHEESE CHEESE TO TASTE (OPTIONAL)
BACON
THE JALAPENOS WASH WELL, THEY BREAK IN HALF AND THEY DESVENATE, FILL UP WITH THE DIP OF BACON AND A LITTLE OF CHEDAR CHEESE AND WRAP UP IN THE BACON. BAKE AT 375 DEGREES FOR 15 OR 20 MINUTES
CHICKEN BREASTS FILLED WITH SPINACH
SPINACH DIP
CHICKEN BREASTS
BACON (OPTIONAL)
Salt and pepper to taste
OIL
THE BREASTS WASH WELL AND DRY WITH NAPKINS, SASONANA WITH SALT AND PEPPER, THEY ARE MADE A CUT TO THE HALF WITHOUT DISPUTING THEM TO FILL THEM WITH THE DIP OF SPINACAS, THEY OIL WITH A LITTLE OIL AND THEY OVEN AT 350 DEGREES THAT ARE WELL COOKED. (IF YOU DECIDE, THEY CAN BE WRAPPED IN BACON AND AFTER THEY BAKE)
