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You are viewing blog entries filed under RECIPES: beef.

Coffee: The Elixir of the Tropics edit

Coffee is an elixir of the tropics that reunites cultures and people all over the world.  Whether our beans are from Colombia, Costa Rica, Brazil, Africa, Ecuador or Panamá, we all have our favorites. The inviting tradition of sharing conversation over a cup of coffee continues to prosper throughout the world: We drink it in the morning to wake up, when we are doing business, when needing a perfect excuse to meet a friend or a lover, or just an occasion to get a burst during the day.

The typical use of coffee beans in the kitchen involves a beverage infusion, where we can savor the rich aroma and flavor by itself or accented with creams, sweeteners, or liqueurs. However, what might be more unexpected is the introduction of coffee to spice rubs, marinades and salad dressings, whether as a liquid or finely ground beans.

When added to these savory recipes, coffee should be treated as a spice. Instant coffee is made from cheap robusta beans rather than superior arabica, that in addition to the manufacturing process, leaves a final product that lacks the subtle aromatic elements characteristic of the freshly ground beans. If you are creating something as such as a sauce or a vinaigrette, freshly ground coffee is better because the coffee flavour in all its complexity and aroma will dominate.

Ca_1_3 We will now share with you a marvelous and easy recipe to prepare a vinaigrette you could use for a salad (suggested ingredients: endives, watercress, romain and butter lettuce, cauliflower, broccoli and anchovies), with a side of freshly baked garlic bread. It is also delicious served as an accompaniment for grilled beef, shrimp, fresh foie or pork.


  • 1 teaspoon ground coffee (very fine)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground pepper
  • 1/4 sherry wine vinegar (vinagre de jerez)
  • 1/2 cup extra virgin olive oil

Directions: combine all the ingredients and store in refrigerator until ready to use.

2-3 Servings.

coffee cafe chef melissa panama cookingdiva panamagourmet receta ensalada salad recipe lunch dinner
  • by Chef Melissa
  • March 26, 2007
  • 2:07 pm

A tasty video from Argentina: Making Empanadas edit

We've got a treat for you today! The first video was taken at the San Pedro de Yacochuya Winery in Cafayate, Salta, Argentina. I have written a little about this fantastic winery and you are invited to learn about it HERE. Our hostess, Ma. Cecilia de Etchart, is an extra charming wonder woman. Not only does she takes care of the PR of this winery, traditionally known for the excellence of its wines. She also is the mother of two beautiful babies.

The empanadas prepared in this mud oven were part of the delicious lunch we enjoyed at the Etchart family house. They were not only yummy, but beautiful and so fragrant.  I Do not even recall how many I had! LOL!

The second bonus video was taken when we were in our way to visit the Iguazu Falls (Cataratas del Iguazu), in Argentina. The video is an aerial view from our plane. If this doesn't seduce you to go to this beautiful country, I do not know what would do it. Well, anyhow...I'll keep trying.

Have a wonderful weekend!

Chef M

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  • by Chef Melissa
  • November 25, 2006
  • 11:25 am

Mango-Roasted Pork & Tuna Pie with Rich Cheese Pastry! Yum! edit

Pork_1Yesterday morning I found out about Dulce Julian's Empanada Gallega Pascual. Julian is a devoted Chef friend from Buenos Aires-Argentina, and I happen to love most of his creations. After studying his recipe suggestion, I was inspired.

His "empanada Gallega" looked delicious. There were two problems thou. First, in Buenos Aires you can purchase freshly made puff pastry of really good quality at the supermarkets and delis. Since that is unheard of here in Panama, I had three choices: make the puff pastry, purchase one imported-frozen from the US, or think about something else. Well, I though about something else smile

Second, it is very hard for me to follow somebody else's recipe. Unless it is a classic dish that I know by heart from cooking school or from the zillion times I have prepared it....It always tastes better if you "invented IT."

If you add your personal touch, you will create something that has never been tasted before smile

Pork_6_1 Back to the pie, for the crust I prepared a crunchy-golden, finger-licking Rich Cheese Pastry. (It is based on a rich shortcrust pastry, with parmesan cheese.) For the filling I used 2 cans of solid tuna packed in water (drained), left over chopped pork ribs baked in mango sauce from last night's dinner, some sour cream, 2 fresh eggs, Swiss cheese, fresh corn, fresh oregano leaves, fresh cherry tomatoes cut in halves, and freshly ground pepper and salt to taste. That's it's all I guess.

The crust was so perfect, tasty, golden and crunchy---OH! All the guests I had for lunch enjoyed it to the last bite, including myself.

I am so happy today  was a no-diet day smile

Truly scrumptious!

See you later,


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cuaresma panama vigilia pie pay pescado puerco tuna atun fish pescados comer comida cook cooks cocina cocinar culinary culinaria culinarios kitchen recipe recipes receta recetas cookingdiva diva gourmet panamagournet personao chef uspca iacp uspci academia artes culinarias etiqueta chef blog blogs food foods
  • by Chef Melissa
  • April 14, 2006
  • 1:00 am

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