Ingredients:

Mustard, 1 Tbsp.
Brown sugar, 1 Tbsp.
Worcestershire sauce, 1 Tbsp.
Butter, 1 tablespoon.
Salt to taste
Cayenne pepper and hot pepper, a pinch.
Peeled shrimp, 1 kilo.
Seafood cracker grated, as needed.

Preparation:

To prepare the sauce, mix the mustard with brown sugar, Worcestershire sauce and butter. Season with salt, pepper and red pepper.
Then place the shrimp in a baking well greased and putting up numerous pieces of butter.
Top with sauce and sprinkle with grated biscuit.
Cook 20 minutes in the oven and serve hot.
Snails a la bordelaise

Preparation of the Parmesan Risotto:
1. In a saucepan over medium heat pouring oil and leave
2. There braise the garlic and onion with a little salt, until translucent
3. Add the rice and cook for a few minutes to take a pearly color
4. Add the herb sprigs and add a little vegetable broth (it should be warm)
5. Go add a little more broth as the rice required
6. When rice is almost ready, add the mushrooms filleted and sliced ham
7. Also add the cream and cook another few minutes until the rice is cooked (al dente)
8. This will remove the sprigs of herbs, and incorporate the butter.
9. Mix until butter is melted and remove from the heat
10. Season to taste and add Parmesan cheese
11. Let stand a few minutes and serve our Parmesan Risotto

4 medium eggplants
1 / 2 k of tomatoes
1 onion
125 g mozzarella cheese
4 tablespoons grated Parmesan cheese
2 eggs
3 sprigs basil
4 tablespoons olive oil
Sal
Pepper
Flour

Preparation

Salt the eggplant slices and drain. Chop onion and tomatoes. Cut the mozzarella. Saute the onions. Soon after, add the basil and tomatoes. Season.
Eggplant in flour breading and frying. Once fried, place as much as possible in a baking dish. Place the mozzarella on top and tomato sauce. Bake.
Beat eggs and pour over the aubergines.
Being back another layer of eggplant and repeat preparation. Grate cheese on top of it.
Bake for 20 minutes.

Ingredients

8 pieces of cod
Olive oil
3 tablespoons tomato sauce
1 bulb of garlic
1,000 g onion
1 chili pepper
1 bottle of pepper meat choricero

Preparation

The onion, simmered with half poached garlic fine chop head of having desalted cod after 40 hours. When the onion list, add the pepper beef choricero and 3 tablespoons tomato sauce, stir and simmer for 10 minutes. We have cod in a container with hot oil, the other half garlic head and a piece of Chili, leaving it to fire slow 6 minutes without arriving at boil, so the boil instead of fried cod.
Keep in mind

Presentation:

Put cod in a source, through the willow to Chinese rociar_ on it. Garnish with bell pepper strips.