Patsguychili Recipes

PASTITSIO

Steps:

• For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
• Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

AGUACHILE

Steps:

• Combine lime juice, chiles, cilantro, and 1 teaspoon salt in a blender; blend until smooth.
• Divide shrimp onto 2 shallow plates.
• Pour chile-lime mixture evenly over the 2 plates of shrimp. Place in the refrigerator and marinate until the shrimp turn opaque and white, 15 to 25 minutes.
• Top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

PATYCHKY

Steps:

• Place pork, garlic and beer in a storage bag, squeeze out as much air as you can and seal.
• Place in fridge for at least 4 hours, over night works the best. I have even frozen at this point and taken out of freezer the day before making.
• Drain liquid from meat.
• Skewer cubed pork on wooden skewers leaving 1 inch at bottom, squeeze meat tightly together. Place a cookie sheet and continue until all meat has been used.
• Prepare 3 stations, 1 with flour, 1 with eggs for egg wash and 1 with bread crumbs, paprika, dill, salt and pepper.
• Heat oven to 350 degrees.
• Clean celery and place it rib side down in a roaster or large pan.
• Put oil in a large skilled 2 inches deep.
• Dredge skewers in flour and shake off excess, then in egg wash and then in bread crumb mixture squeezing bread crumb tightly around meat.
• Fry a few at a time for 2 to 3 minutes or until golden brown and then flip to do the other side. Add more oil if and when you need to.
• Place on the bed of celery in you roaster or pan. Continue until all skewers have been fried. You can place skewers on top of each other if you do not have enough room for only 1 layer.
• Bake in pre heated oven for 60 to 90 minutes or until meat is no longer pink.