January 2011 Posts (42)

If life gives you limes, make a michelada!

 

The first time I had one of these refreshing drinks I thought, “Wow, this is like a limonada and beer all in one! How come I didn’t think of this…

This guacamole recipe is super simple and fresh. Beware; it’s also addictive. The best part about guacamole is experimenting and making it uniquely yours. Here is our version, but you can add more or less of each ingredient to satisfy your personal…

This was sooooo good. I can’t even think of a proper introduction, other than telling you that you should really go make these.  Serve with an ice cold corona and lime and you’re set.

For…

I hate being sick, plus it makes me miss my grandmother more than usual. When I was younger grandma was always there to…

This recipe and blog was brought to you by our friend Chef John. For more of his original recipes visit www.foodwishes.com.



When I first discovered arepas on a trip to New York City last year, it was love at first…

Just north of Portugal, Vigo in Spain is based along shores of the Atlantic Ocean. As host of the fourth largest fishing fleet in Spain, Vigo boasts of its abundant and very fresh seafood and offers it year-round.



Looking down the estuary in the…

I couldn't believe it when I saw it. It was like seeing an old friend. An old friend I used to love to munch on.



This morning, I had gone to the grocery to get some sandwich stuff and went down the chip aisle expecting to get some potato chips, when this blast from the past, right at eye…

Tucked away in the northwest corner of Spain, right above Portugal, sits Galicia. This pine-clad, hilly region has a long history, its own language (Gallego), and ancient Celtic and Germanic influences. This ancestry is reflected in the Gallegos themselves, many of whom have a fair skin and green or blue eyes. In fact, the region hardly seems to be related to the rest of Spain and is virtually untouched…

Note: The flan can be made family style or in individual portions as in the photo.



Yields 8-10 Portions



Prep. 15 Mins.  Cooking: 1 hour…

By Chef Ricardo Zárate

Makes 1 drink



Ingredients:



1 tbsp honey

½ jigger of gin

1 tbsp freshly-squeezed lemon…

Honey-Infused Menu from Internationally Acclaimed Chef Ricardo Zárate

Sea Bass Ceviche



Ingredients:

For the ceviche sauce:

1/3 cup honey

4 garlic cloves

1/4 red onion

4 stalks of celery

1/8 lb fresh sea bass

1 cup lime juice

1/2 cup…

Ingredients

Serves 6



4 tbsp olive oil

2 boneless skinless chicken breasts cut into bite-size pieces

8 ounces Andouille sausage, sliced

1 large sweet yellow onion, diced

1 small red bell pepper, diced

½ cup diced celery

2 tbsp chopped garlic

½ tsp cayenne pepper or to taste

½ cup tomato sauce

1 tsp onion powder salt & ground black pepper to taste

2 cups…

Escabeche is a dish of Mediterranean origin brought to Peru by the Spaniards. It is usually served with fried fish or chicken, either poached or baked, that has been marinated in a mixture of onions and vinegar. To make it Peruvian style, just add aji panca to the marinade.



The…

Yield: 4 to 6 servings

INGREDIENTS

Chili

1 large onion

1 tbsp vegetable oil

1 hot pepper (from a mild Anaheim or poblano, to a hot jalapeño, or even a scalding

   …

Established in 1897, the Mercado de San Telmocontinues to provide both residents and visitors alike with delights for both the eyes and the stomach. The market, which occupies one quarter of a city block in one of Buenos Aires' oldest and most colorful neighborhoods, houses…

My mom was an extraordinary cook and hostess. Some of my most cherished memories involve her, cooking and friends filling a room. It is only appropriate her cookbooks and notes would become my priceless inheritance.

While my sister and I cleaned out the house and determined what would stay and what would go, we came…