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Mercado de comida local coreano

MAIN

1. First, clean out and remove the seeds from the chilies.
2. Boil the chilies in water for 30 minutes to soften them.
3. Add the chilies, butter, onion, and garlic to a blender.
4. Blend until smooth. There should not be any large pieces left in the mixture.
5. Reserve.
6. Season the protein and marinate it in the adobo mixture.
7. Refrigerate for 30 minutes.
8. Cook on a hot griddle with some oil until the marinade has browned a little and serve.

ACAPULCO STYLE MARINADE

1. Preheat oven to 400°F.
2. In a bowl, combine salmon, TERANA Gourmet Mediterranean Seasoning, olive oil, salt and TERANA Ground Black Pepper.
3. Place the salmon on a baking sheet.
4. Arrange cherry tomatoes, black olives, red onion, and green bell pepper around the salmon.
5. Bake for 15-20 minutes, or until salmon is cooked through.
6. Serve with brown rice or quinoa.

BAKED SALMON WITH MEDITERRANEAN SPICES

1. Preheat the oven to 392°F.
2. In a small bowl, mix the plain yogurt, olive oil, TERANA Garlic Powder, TERANA Onion Powder, TERANA Paprika, chopped fresh dill, and TERANA Ground Black Pepper to taste.
3. Place the salmon fillets on a baking sheet and cover with the yogurt sauce.
4. Bake for 20-25 minutes, or until the salmon is cooked to your liking.

BAKED SALMON WITH SPICY YOGURT SAUCE

1. Preheat your oven to 356°F.
2. In a small bowl, mix the TERANA Thyme, TERANA Rosemary, and TERANA Ground Garlic with the olive oil. Add salt and pepper to taste.
3. Place the salmon fillets on a baking sheet lined with parchment paper.
4. Spread the oil and TERANA spice mixture on each salmon fillet, making sure that they are evenly coated.
5. Garnish each fillet with lemon slices for a fresh touch.
6. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked and flakes easily with a fork.
7. Serve your TERANA Herb baked salmon with your favorite holiday side dishes.

BAKED SALMON WITH TERANA HERBS

1. Prepare the marinade: In a bowl, mix all the marinade ingredients until you get a smooth paste.
2. Marinate the ribs: Coat the pork ribs on both sides with the marinade, making sure they are well coated. Refrigerate for at least 2 hours, or ideally overnight.
3. Cook the ribs:
Option 1 (oven and BBQ): Preheat the oven to 160°C (325°F). Wrap the ribs in foil and bake for 2-2.5 hours, or until tender. Remove from the foil, brush with BBQ sauce, and finish grilling over medium heat for about 15-20 minutes, turning occasionally and brushing with more BBQ sauce, until golden brown and caramelized.
Option 2 (BBQ only): Cook the ribs over low, indirect heat for 2-3 hours, turning occasionally. Brush with BBQ sauce during the last 30-45 minutes of cooking, increasing the heat slightly to caramelize.
Serve the ribs hot.

BBQ PORK RIBS WITH A CITRIC TERANA SPICES MARINADE

1. Preheat the oven to 356°F.
2. Season the beef steaks with salt and pepper to taste, and sprinkle TERANA rosemary and TERANA thyme on both sides of the steaks.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the steaks on both sides, about 2-3 minutes per side, to seal in the juices.
4. Transfer the steaks to a baking dish and bake for 10-15 minutes, or until desired doneness.
5. While the steaks are in the oven, in the same pan where you seared the meat add the garlic and cook for a few seconds until fragrant. Next, pour in the red wine and let it boil over medium-low heat until reduced by half.
6. Once the steaks are ready, take them out of the oven, dip them in the red wine sauce, and serve garnished with fresh parsley.

Enjoy the intense flavors and the touch of love in every bite!

BEEF FILET WITH RED WINE SAUCE AND AROMATIC HERBS

1. Start by mashing the cauliflower in a food processor for a few seconds, then add the oats, egg, cheese, onion powder, and TERANA garlic powder.
2. Add salt with TERANA garlic powder, to taste.
3. Divide the pancakes into individual portions.
4. Heat a frying pan with a little oil and cook the pancakes for 3 minutes on each side.
All done!

CAULIFLOWER AND CHEESE PANCAKES

1. In a skillet add the cream, butter, chopped onion, ground garlic and lemon juice.
2. Heat up to a gentle boil.
3. Add the previously washed and sliced mushrooms.
4. Add the cauliflower and continue to stir frequently for 10-15 minutes while it boils. Add salt and pepper to taste.
5. Add coarsely grated Parmesan cheese; it will melt as you add it. Stir for a few minutes.
6. Serve and enjoy a delicious, healthy dish that is full of nutrients!

Did you like this recipe? Go ahead and try it!

CAULIFLOWER RISOTTO

1. In a large pot, heat a little oil and sauté the onion and garlic until golden.
2. Add the chicken and cook until golden brown on all sides.
3. Add the curry paste, cumin, coriander and cardamom. Cook for another minute so the flavors mix well.
4. Pour in the coconut milk and season with salt and pepper to taste.
5. Reduce the heat and simmer for about 15-20 minutes, or until the chicken is tender and the sauce has thickened.
6. Sprinkle with chopped cashews before serving.

Enjoy with steamed vegetables or basmati rice.

CHICKEN CURRY WITH COCONUT AND CASHEWS

1. Cut the chicken into medium-sized pieces. Season with salt, TERANA Ground Black Pepper, TERANA Indian Curry Powder, TERANA Paprika, and TERANA Ground Cumin Seed.
2. In a large frying pan, heat the olive oil and sauté the chopped onion and garlic until golden.
3. Add the chicken and cook until golden brown on all sides.
4. Add the coconut milk and simmer for about 20 minutes until the sauce thickens and the chicken is cooked.
5. Serve with basmati rice or quinoa, and decorate with fresh cilantro.

CHICKEN CURRY WITH COCONUT AND PAPRIKA

1. Put the chicken, olive oil, lemon juice, garlic, the TERANA spices, salt, and pepper in a large bowl. Mix well to coat the chicken evenly with the marinade.
2. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 30 minutes, or up to 8 hours.
3. Preheat the grill to medium-high heat.
4. Meanwhile, thread the marinated chicken onto the skewers, alternating with pepper, onion, and zucchini cubes.
5. Grill the chicken and vegetable skewers for 10-15 minutes, turning occasionally until the chicken is cooked and the vegetables are tender.
6. Remove the skewers from the grill and let them rest for a few minutes before serving.

CHICKEN SKEWERS MARINATED IN TERANA SPICES

1. In a container, break the slices of bread into pieces and mix it with the milk. Remove excess milk.
2. Then, add that mixture into the ground beef, along with the egg, chopped onion, garlic, breadcrumbs, and parsley.
3. Lastly, add the melted butter, salt, and ground black pepper.
4. Mix and let it rest for half an hour.
5. Shape the meatballs into the size of a walnut and fry them in oil.
6. Once golden, remove them from the pan and put them on a plate with absorbent paper, to remove excess oil.
7. Make the eyes of the birds with mayonnaise and raisins, and the beak with a triangle-shaped slice of carrot.

*Before serving, form nests with the fettuccine on a plate. Place the meatball birds on top of each nest. If you want to give it a more nest-like look, put a lettuce leaf underneath to simulate a tree branch.

CHICKS IN THEIR NEST

1. Heat up the lard and sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the meat with 1 teaspoon of salt and TERANA Ground Black Pepper; cook for 10 minutes. Add the tomato, 1/4 teaspoon of TERANA Ground Cinnamon, TERANA Ground Nutmeg, TERANA Ground Cumin Seed, TERANA Ground Cloves, the diced fruit, and the almonds and raisins; mix and cook for 5 more minutes. Stuff the peppers and put aside.

Instructions for the nogada:
2. Blend the cream cheese with the goat cheese, walnuts, sugar, sour cream, milk, 1/4 teaspoon of TERANA Ground Cinnamon, and 1/2 teaspoon of salt.

Instructions for serving:
3. Serve the stuffed peppers smothered in the nogada sauce and decorate with pomegranate and parsley.

CHILES EN NOGADA

1. In a large pot over medium heat, brown the ground beef. Drain off any excess fat. Add the onion and garlic and sauté until soft. Stir in the crushed tomatoes, tomato paste, and broth. Add TERANA Oregano, TERANA Basil, TERANA Ground Black Pepper, and salt to taste. Simmer for at least 30-40 minutes, stirring occasionally to allow the flavors to blend.
2. In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly for 1-2 minutes to form a roux. Gradually add the warm milk, whisking vigorously to prevent lumps. Continue cooking and whisking until the sauce thickens. Remove from heat and season with TERANA Nutmeg, salt, and TERANA Ground White Pepper.
3. If using dried lasagna sheets, cook them al dente according to package instructions. Drain and spread them on a clean surface to prevent them from sticking together.
4. In a large baking dish, spread a thin layer of meat sauce on the bottom. Place a layer of lasagna sheets on top. Then, a layer of ricotta cheese, followed by another layer of meat sauce and a layer of mozzarella cheese. Repeat the layers until you end with a layer of pasta, meat sauce, and a generous amount of mozzarella and Parmesan cheese. Finish with a generous layer of béchamel.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for 15-20 minutes more, or until the cheese is bubbly and golden.
6. Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set. Sprinkle with fresh parsley, if desired.

CLASSIC LASAGNA WITH ITALIAN SPICES

1. Preparing the chicken: Mix olive oil, TERANA Basil, salt, and pepper in a small bowl. Spread this mixture over the chicken breasts and let them marinate for at least 30 minutes.
2. Grill: Preheat the grill to medium high temperature. Cook chicken breasts for about 6-8 minutes per side or until cooked through.
3. Basil and lemon sauce: Put the basil leaves, olive oil, garlic, and the lemon zest and juice in a blender. Add salt and pepper to taste. Blend until the sauce is smooth.
4. Serve the grilled chicken breasts with a generous amount of sauce on top.

Add a fresh salad or quinoa as a side dish to your chicken and enjoy!

GRILLED CHICKEN WITH LEMON-BASIL SAUCE

1. Peel and chop the onion very finely.
2. Sauté it in a pan with oil and when it starts to soften add the tomato, salt, TERANA Ground Garlic, and sugar.
3. Cook over low heat for 20 minutes.
4. Cook the pasta in boiling salted water and drain.
5. Serve the pasta on the plates. Put tomato sauce on top and some cheese balls with a slice of black olive on each ball.

HALLOWEEN BLOODY PASTA

1. Cut the chicken breasts into small, even pieces, approximately 1 inch in size.
2. In a bowl, add breadcrumbs, Parmesan cheese (optional), TERANA Ground Garlic, TERANA Paprika, TERANA Ground Onion, salt, and TERANA Ground Black Pepper. Mix well.
3. In another bowl, beat the egg with the milk.
4. Dip each piece of chicken into the liquid mixture, making sure it is completely covered. Next, transfer the chicken to the breadcrumb mixture, pressing gently so the mixture adheres.
5. Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, fry the chicken nuggets in batches, making sure not to overcrowd the pan. Cook each side for 3-4 minutes, or until golden brown and cooked through.
6. Remove the nuggets from the pan and place them on a plate covered with kitchen paper to remove excess oil. Serve the chicken nuggets hot with your favorite sauce and side dish.

🖤 TERANA, discover taste at its best!

HOMEMADE CHICKEN NUGGETS WITH TERANA SEASONING

1. Start by seasoning the chicken with salt, pepper, beau monde seasoning, Maggi and Worcestershire sauces.
2. Then mix with the cheese, chives, spinach, and egg until you get an even mixture.
3. Place a little oil in your hands and take a little of the mixture to make balls.
4. Preheat the pan with the butter and oil to seal the meatballs. Once they are golden, take them out and reserve.
5.In the same pan, fry the garlic, onion, and pepper and add the tomato puree and wine; cook over low heat for 10 minutes.
6. Add the meatballs to the sauce and cook them for 10 minutes.

🍗 How else do you like to prepare ground chicken?

ITALIAN CHICKEN MEATBALLS

MIDDLE EASTERN-STYLE CHICKEN THIGHS

1. Disinfect the mushrooms.
2. Finely chop the red onion and garlic clove, place them in a saucepan, and sauté until softened.
3. Cut the mushrooms into strips and add them to the saucepan; cook over medium heat until tender and golden. Season with salt, pepper, and epazote to taste.
4. Place the toasted bread slices on a plate and spread the mushroom mixture on top. Add the grated cheese for freshness and texture.

MUSHROOM TOAST

1. Grill the cheese, sliced onion and sprinkle the epazote on top. It is not necessary to add oil, with the whey of the cheese it is enough to cook everything without sticking.
2. Cook over medium heat until the cheese looks a little golden and melty, and the onion is transparent, add salt at this point.
3. Heat the tortillas over low heat, when they are flexible flip and on the side that was already heated put the cheese and vegetables, fold and cook until toasted to taste. You can put a few drops of oil to make them brown and firmer.
4. Eat at the moment and serve with your sauce of choice

OAXACA CHEESE AND EPAZOTE QUESADILLAS

1. Preheat the oven to 390°F and line an oven tray with baking paper. In a large bowl, mix the meat with the onion, breadcrumbs, garlic, parsley, and egg. Season with salt and TERANA Ground Black Pepper. Then form 1-inch balls and place them on the baking sheet.
2. Bake for 13 minutes and then, on each meatball, put a piece of cheese and a slice of olive to make the eyes. Bake until the cheese melts, 2 minutes or more. Meanwhile, boil the spaghetti according to package instructions until al dente. Drain and serve.
3. Pour the tomato sauce on the spaghetti and add the meatballs.

TERANA, the secret ingredient for your scary recipes.

PASTA WITH EYES

1. In a liter of water, cook the plantains with everything and peel, once cooked, let them cool and mash them well.
2. Add the flour, baking powder, and salt, mix very well until you get a dough.
3. Let the dough rest for 10 min.
4. Assemble your sopes, fry them in enough oil and drain them on absorbent paper.
5. For the filling, put a little oil in a pan, once hot add the cup of chopped onion, chopped garlic and chili. When they change color add the mushrooms, season with salt and add the beans when the mushrooms are cooked, add the epazote, stir, lower the heat and cook for 10 min.
6. Carefully open the sopes halfway through using a knife and fill them in.

PLANTAIN SOPES

1. Prepare the marinade: In a small bowl, mix the olive oil, TERANA Rosemary, TERANA Thyme, TERANA Ground Garlic, salt, and TERANA Ground Black Pepper.
2. Marinate the chicken: Place the chicken in a marinating dish (if you have one) or directly into a heavy-duty plastic bag. Pour the marinade over the chicken, making sure to coat all parts, both inside and out. Massage gently so that the marinade penetrates the meat well. Marinate in the refrigerator for at least 30 minutes, or preferably overnight.
3. Preheat the oven to 350°F.
4. Grill the chicken: Remove the chicken from the marinade and place on a baking sheet. Squeeze the juice of half a lemon over the chicken. Roast in the oven for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers an internal temperature of 165°F.
5. Take the chicken out of the oven and let it rest for 10 minutes before slicing. This will allow the juices to spread evenly throughout the meat.

ROASTED CHICKEN WITH TERANA HERBS

1. Clean the chicken pieces, place them in a large bowl, and pour in the buttermilk. Cover and refrigerate for at least 2 hours or, ideally, overnight. This helps tenderize the chicken and allow the flour coating to adhere better.
2. In a large, shallow bowl, add flour, TERANA Paprika, TERANA Ground Garlic, TERANA Ground Onion, TERANA Ground Black Pepper, TERANA Cayenne Pepper (if using), TERANA Thyme, and salt. Mix well until all spices are evenly distributed.
3. Remove the chicken pieces from the buttermilk, allowing any excess to drip off. Dredge them one by one in the flour mixture, making sure they are well coated on all sides. Press gently to ensure the flour adheres. You can double-coat the chicken for extra crunch: dip the chicken again in the buttermilk (very lightly) and then again in the flour.
4. In a large, deep pot or deep fryer, heat the vegetable oil to 350°F. Maintaining a consistent temperature is crucial for crispy, well-cooked chicken.
5. Carefully place the chicken pieces in the hot oil, without overcrowding the pot (fry in batches if necessary). Fry for about 6-8 minutes on each side, or until the chicken is golden brown, crispy, and cooked through (the internal temperature should reach 165°F).
6. Remove the chicken from the pot and place it on a wire rack lined with paper towels to drain excess oil. Let it rest for a few minutes before serving.

SOUTHERN FRIED CHICKEN

1. Mix all the ingredients and add them to the pumpkin.
2. Place the pumpkin in the air fryer for approximately 8 minutes. (You can add more or less minutes, depending on how crispy you want it).

SPICED SQUASH COOKED IN AIR FRYER

1. In a mixing bowl, combine the ground turkey, red onion, garlic, jalapeño pepper (or ground jalapeño), bread crumbs, cilantro, cumin, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.

2. Divide the mixture into four equal portions and shape each portion into a patty, about 1/2 to 3/4 inch thick.

3. Preheat a grill or a skillet over medium heat. If you use a skillet, you can add a small amount of oil to avoid sticking.

4. Cook the turkey burgers for about 5 to 6 minutes per side, or until they are cooked through and have reached an internal temperature of 165°F.

5. While the burgers are cooking, you can lightly toast the hamburger buns on the grill or in a toaster.

6. Once the burgers are cooked, remove them from the heat and let them rest for a couple of minutes.

7. Assemble the burgers by placing each patty on a toasted bun. Add your desired toppings such as sliced tomato, lettuce, avocado, or cheese.

8. Serve the spicy jalapeño turkey burgers with a side of fries, a salad, or your favorite side dishes. Enjoy!

These spicy jalapeño turkey burgers are packed with flavor and have a delightful kick from the ground jalapeño. Feel free to adjust the amount of jalapeño or ground jalapeño according to your spice tolerance.

SPICY JALAPEÑO TURKEY BURGERS:

1. Prepare the filling: In a large bowl, mix the chopped apple and onion, breadcrumbs, egg, fresh chopped parsley and sage, salt, and TERANA Ground Black Pepper.
2. Season the turkey: Remove excess moisture from the turkey with paper towels. Spread the butter under the turkey's skin and sprinkle with TERANA Ground Nutmeg and TERANA Ground Cinnamon.
3. Stuff the turkey: Fill the cavity of the turkey with the prepared mixture. Close the opening with toothpicks and tie the legs with kitchen twine.
4. Bake: Place the turkey on a baking sheet and pour the chicken broth around it. Add the bay leaves. Bake at 356°F for approximately 3 hours or until the temperature inside the turkey reaches 167°F.
5. Let it sit: Take out the turkey from the oven and cover it with aluminum foil. Let it sit for at least 30 minutes before cutting.

STUFFED TURKEY WITH TERANA SPICES

1. In a large bowl, mix the pineapple juice, vinegar, orange juice, red onion, garlic, annatto, TERANA Ground Cumin, TERANA Ground Oregano, TERANA Minced Chile de Arbol, TERANA Ground Black Pepper, and salt.
2. Marinate the pork ribs making sure that they are completely covered with the mixture.
3. Cover the container and refrigerate for at least 4 hours or, better yet, overnight.
4. Preheat the oven to 356°F.
5. Place the marinated ribs on a baking sheet greased with olive oil.
6. Bake the ribs for 2 hours, turning occasionally, until tender and golden brown.
7. Remove the ribs from the oven and let rest for 10 minutes before serving.

Serve the al pastor ribs with fresh chopped cilantro and enjoy a delicious main course to celebrate dad.

TERANA AL PASTOR RIBS

1. Mix the oat flakes, cornmeal, paprika, ground black pepper, nutritional yeast, and TERANA celery salt in a bowl.
2. Add the tomato paste and mix the ingredients well. Set aside.
3. Crush the smoked tofu in a blender and chop the onion very finely. Add this to the cornmeal mixture. Mix well until you get a compact dough.
5. Mix the chickpea flour with water in a small bowl. Dip the meatballs and then coat them with breadcrumbs (you can skip the dipping and directly coat with wholemeal flour or chickpea flour).
6. Cook them in a frying pan with a little extra virgin olive oil, add your favorite sauce, and that's it!

TOFU MEATBALLS IN SAUCE

1. Mix all the chopped vegetables in a bowl and add the drained tuna.
2. Add a splash of sesame oil. Season with salt and ground black pepper.
3. Serve on lettuce leaves.

TUNA SALAD

1. First, cut a green pepper, a red pepper, and an onion into small pieces.
2. Slice two tomatoes and cut four hard-boiled eggs in half.
3. Put some avocado oil in a pan and add the chopped onion and peppers.
4. Stir these ingredients until they are cooked.
5. Place the tomato slices on top of the mixture and cook them on both sides.
6. Add the half-boiled eggs on top of the tomato slices and sprinkle grated mozzarella around them.
7. Add a touch of TERANA paprika on top of the eggs and cover the pan. Finally, turn off the heat and wait 2-3 minutes until the cheese is melted.

TURKISH EGGS

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