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Next Dinner

NEXT MONTHLY DINNER:

JUNE 21st, 2008


Doors will open @ 7:00 PM

Dinner will serve @ 7:30 PM

Price: $30.00



CHEFF: INAKI LETE

Make reservations at: [email protected]

Or 201-261-1691

Make reservations at: [email protected]

Or 201-261-1691

PATATAS A LA RIOJANA

Ingridients for 4-6 people:

1/4 minced onion

1/2 chopped bell pepper (green or red)

2-3 tablespoons of tomatoe sauce

1stick of txorizua or Hormel pepperone

1spoon of paprica

this type of pepperoni has the right amount of hotness

6 medium peeled and cubed potatoes.

6 cups of hot beef broth if not broth add 1beef cube to the water.

Salt as you like

In a spoon of olive oil golden the onion, the pepers and the sliced txorizua.

Add to this the chopped potatoes, and let them absorb the falvor of the peppers and pepperoni stirring onece in a while.

Add the six cups of worm liquid and to this the tomatoe sauce and paprica.

Bring to a boil and remove the foam. Then add the salt stir it taste it and let it

cook in low fire for 20 minutes.

If you like it thiker as we had it for the dinner add a couple of potatoes.


On Egin !!

Lapikoko?

Bueno, la escusa de Julen hera que nunca cocino para tanta gente. La verdad es que las alubias parece que heran a la riojana. Los tropizos, el chorizo y tocino, si que estaban como para chuparse los dedos. Tambien la peli que nos presto Dominick. Fue nuestra primera cena y pelicula. Debajo del video de la presi pueden poner sus comentarios de la cena...Ha! ha!

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RECETA........Lapikoko

Well here we go....

1/2 carrot

1/2 red pepper

1/2 green pepper

1/2 onion

2 garlic heads

1/2 lb."tocino"

1/2 lb."Chorizo" piece

oil to fry vegetables

3-16oz cans of Goya Black beans

1 small can of Goya tomato sauce

2 lbs. of patatoes pealed and cut in small pieces(1")

Mince all red items and cut into serving size the "tocino"

and "chorizo"

Place all minced item with oil and "tocino" into pot and

cook in low fire until tender.

Add beans, Qt. of water, and cook in low fire for

about 2 hours, (until beans are soft)

Add patatoes and chorizo and cook until patatoes are done

and sauce gets kind of thick. If it gets too thick before

everything is cooked, add additional water as needed.

Turn off flame, let it rest for about half an hour, enough time to

get a good bottle of wine and a loaf of bread.

Serve and enjoy!

Cena y Campeonato de MUS

Campeonato de Mus Euskal Etxea Nueva York 1995

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CHECH HERE PICS AND SHORT VIDEO OF HOLLOWEEN PARTY

Y cuando se come mucho.......

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