Pork Picadinho

Baked Ziti

Chateau Of Spain

3 Whole Fried Chicken Wings In Hennessy Barbeque Sauce

3 Whole Fried Chicken Wings In Hennessy Honey Garlic Sauce

A Piece Chicken Fingers

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A Piece Mozzarella Sticks

Breaded (2) Salmon Bites

Shrimp in Garlic APP

Fried Chicken Wings (4)

Buffalo Wings (7)

Shots or drinks, no margaritas. Ask which Tequila is available out of these two.

Patron Silver or Casamigos

The Botanist Gin

Long Island Ice Tea

Gran Gala Margaritas

Glass of House Wine

Draft Imported Beer

Draft Domestic Beer

Cheesecake with Strawberry or Plain

Carrot Cake or Red Velvet

Chocolate Cake or Strawberry Short Cake

Linguini or Penne with a Choice Sauce

Spinach

Cut the pork shoulder into small cubes, approximately 1-inch in size. This will help it cook evenly and absorb flavors.

Prepare the Pork

Dice the onion, bell pepper, and tomato. Mince the garlic cloves and set aside. Chop the fresh cilantro for garnishing.

Chop Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until softened.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional minute until fragrant.

Add Garlic

Increase the heat to medium-high. Add the cubed pork shoulder to the skillet, seasoning with salt, black pepper, paprika, cumin, and chili powder. Cook for about 10 minutes, stirring occasionally, until the pork is browned on all sides.

Brown the Pork

Add the diced tomato and bay leaf to the skillet. Pour in enough water to cover the pork. Bring to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, or until the pork is tender.

Simmer

Once the pork is tender, stir in the chopped cilantro, remove the bay leaf, and adjust seasoning to taste. Serve hot, garnished with lime wedges and avocado slices if desired.

Finish and Garnish

Pork shoulder

Onion

Garlic cloves

Bell pepper (green or red)

Tomato

Cilantro (fresh)

Olive oil

Salt

Black pepper

Paprika

Cumin

Chili powder

Bay leaf

Lime wedges

Avocado slices

Preheat the Oven

In a large pot, bring salted water to a boil. Add the ziti pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally.

Make the Sauce

In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and a pinch of salt and pepper. Mix well until smooth and creamy.

Prepare the Cheese Mixture

In a large baking dish, spread a layer of the sauce at the bottom. Add half of the cooked ziti pasta. Spread half of the ricotta cheese mixture over the pasta. Add another layer of sauce, the remaining pasta, and then the rest of the ricotta mixture. Top with the remaining sauce and sprinkle with mozzarella and Parmesan cheese.

Layer the Ingredients

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Bake the Ziti

Allow the baked ziti to cool for a few minutes before serving. Slice and enjoy your delicious baked ziti!

Serve

Ziti pasta

Garlic, minced

Crushed tomatoes

Tomato paste

Dried oregano

Dried basil

Ricotta cheese

Parmesan cheese, grated

Mozzarella cheese, shredded

Start by gathering all the ingredients. Rinse the chicken thighs and pat them dry with paper towels. Cut the chorizo into slices, and chop the bell peppers and onion into bite-sized pieces. Mince the garlic cloves.

Prepare the Ingredients

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until golden brown. Flip them over and sear for another 5 minutes. Remove and set aside.

Sear the Chicken

In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Then add the bell peppers and chorizo, cooking for another 5 minutes until the chorizo is browned.

Cook the Vegetables

Pour in the tomato sauce and chicken stock, stirring to combine. Season with paprika, salt, and black pepper.

Add Tomato Sauce and Stock

Return the seared chicken thighs to the skillet. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes until the chicken is cooked through and tender.

Combine and Simmer

Chop the fresh parsley and sprinkle it over the dish before serving. Enjoy your Chateau of Spain!

Garnish and Serve

Chicken thighs

Chorizo sausage

Bell peppers (mixed colors)

Tomato sauce

Chicken stock

Fresh parsley

In a large bowl, season the whole chicken wings with salt, black pepper, and garlic powder. Make sure to evenly coat the wings with the seasoning.

Season the Chicken Wings

In a large frying pan or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the seasoned chicken wings to the hot oil. Fry them for about 8-10 minutes or until they are golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).

Fry the Chicken Wings

Once cooked, remove the wings from the oil and place them on a plate lined with paper towels to drain excess oil.

Remove and Drain

In a medium saucepan, combine Hennessy cognac, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Combine Sauce Ingredients

Cook the sauce over medium heat, stirring occasionally, until it comes to a simmer. Allow it to simmer for about 10-15 minutes until it slightly thickens.

Simmer the Sauce

Once the sauce is ready, toss the fried chicken wings in the Hennessy barbeque sauce until they are well coated.

Coat the Chicken Wings

Plate the wings and serve them hot. Enjoy your delicious 3 Whole Fried Chicken Wings in Hennessy Barbeque Sauce!

Whole chicken wings

Garlic powder

Oil for frying

Hennessy cognac

Ketchup

Brown sugar

Apple cider vinegar

Worcestershire sauce

Onion powder

Smoked paprika

In a large bowl, combine the chicken wings with salt, black pepper, and garlic powder. Toss well to coat all the wings evenly with the seasoning.

Season the Wings

In a deep frying pan or a heavy-bottomed pot, heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the seasoned chicken wings to the hot oil, in batches if necessary, and fry for about 8-10 minutes or until they are golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C). Remove the wings from the oil and set them on a paper towel-lined plate to drain excess oil.

Fry the Wings

In a medium saucepan, combine the Hennessy cognac, honey, soy sauce, minced garlic, minced ginger, and red pepper flakes. Stir well to mix all ingredients together.

In a small bowl, mix cornstarch and water to create a slurry. Add this mixture to the saucepan and bring the sauce to a simmer over medium heat. Stir continuously until the sauce thickens, approximately 3-5 minutes.

Thicken the Sauce

Once the sauce has thickened, add the fried chicken wings to the saucepan and toss well to coat them evenly with the Hennessy honey garlic sauce.

Coat the Wings

Transfer the coated wings to a serving platter and drizzle any remaining sauce over the top. Serve hot, garnished with sesame seeds or chopped green onions if desired.

Oil (for frying)

Honey

Soy sauce

Garlic cloves (minced)

Fresh ginger (minced)

Cornstarch

Water

Red pepper flakes

Cut the chicken breast into strips about 1 inch wide. Season the strips with salt, black pepper, garlic powder, and paprika. Mix well to ensure they are evenly coated. Let them marinate for about 15 minutes.

Prepare the Chicken

In three separate shallow dishes, place the all-purpose flour, beaten eggs, and a mixture of breadcrumbs and Parmesan cheese combined with Italian seasoning. This will be your breading station.

Set Up Breading Station

Take each piece of marinated chicken, first dip it in the flour to coat, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb mixture, pressing gently to ensure it adheres well. Repeat for all chicken strips.

Bread the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken strips in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through. Use a slotted spoon to remove the chicken fingers and place them on a plate lined with paper towels to drain excess oil.

Fry the Chicken

Chicken breast

All-purpose flour

Eggs

Breadcrumbs

Parmesan cheese

Italian seasoning

Vegetable oil

Dice the tomatoes into small pieces and place them in a mixing bowl.

Prepare the Tomatoes

Mince the garlic cloves and chop the fresh basil. Add both to the bowl with the tomatoes.

Add Garlic and Basil

Pour in the olive oil, balsamic vinegar, salt, and black pepper. Mix well until all ingredients are combined.

Season the Mixture

Preheat your oven to 400°F (200°C). Place the slices of bread on a baking tray and toast in the oven for about 5-7 minutes or until golden brown.

Toast the Bread

Once the bread is toasted, remove it from the oven and let it cool slightly. Top each slice with a generous spoonful of the tomato mixture.

Assemble the Bruschetta

Arrange the bruschetta on a serving platter and serve immediately.

Bruschetta

Tomatoes

Fresh Basil

Garlic

Olive Oil

Balsamic Vinegar

Black Pepper

Unwrap the string cheese sticks and set aside.

Prepare the Cheese Sticks

In three separate bowls, place the flour in one, beat the eggs in the second, and combine the breadcrumbs with garlic powder, dried oregano, salt, and black pepper in the third.

Setup the Breading Station

Coat each cheese stick in flour, then dip it into the beaten eggs, and finally roll it in the breadcrumb mixture until well coated.

Bread the Cheese Sticks

Place the breaded cheese sticks on a baking sheet and freeze for at least 30 minutes to help them hold their shape while frying.

Chill the Coated Cheese Sticks

In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the frozen cheese sticks to the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Cheese Sticks

In a small saucepan, heat the olive oil over medium heat.

Heat the Olive Oil

Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Stir in the crushed tomatoes, dried basil, salt, black pepper, and sugar. Bring to a simmer.

Add Tomatoes and Seasonings

Reduce the heat to low and simmer for about 15-20 minutes, stirring occasionally.

Serve the mozzarella sticks hot with the marinara sauce on the side for dipping.

String cheese sticks

Breadcrumbs (Italian seasoned)

Canned crushed tomatoes

Garlic (minced)

Sugar

Cut the salmon fillet into bite-sized pieces, approximately 1-2 inches in size.

Prepare the Salmon

In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with salt, black pepper, garlic powder, and paprika.

Setup Breading Station

Dip each salmon piece first in the flour, shaking off any excess, then in the egg, and finally coat with the breadcrumb mixture.