Hispanic Kitchen

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February 2010 Posts (8)

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Sopa de Limón: Not Just Chicken Soup

There are two dishes that remind me most of the Yucatán: pollo pibil and sopa de limón. Sometimes called Sopa de Lima, my host family in Mérida called it Sopa de Limón, and certainly surprised me by how unbelievably it tastes. Either way this chicken based Lime Soup, as…

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Added by Carolyn Swaney on February 25, 2010 at 8:30am — 4 Comments

Empanadillitas de Bacalao (Mini Cod Turnovers)



Mini Cod Turnovers



Empanadas are just little morsels of heaven, whatever filling they have. This one features cod, a common ingredient in many Caribbean dishes thanks to the region's strong culinary influence from Spain. This particular recipe is courtesy of Puerto Rican TV chef and Hispanic Kitchen member…

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Added by Jorge on February 24, 2010 at 10:30am — No Comments

Chiles Rellenos With Pork-Tomato Filling

Chiles rellenos are one of those old Mexican standbys, the dish you lovingly devote yourself to on Sunday afternoon or after a particularly stressful Wednesday at work. They are comfort food, but they've got enough zing and uniqueness that they can also give you the content and stimulated feeling a more gourmet meal might. Plus, they're versatile enough that you can do all sorts of things with them; you can go vegetarian and cheesy, or dense and meaty.



This version definitely leans… Continue

Added by Sarah Menkedick on February 23, 2010 at 3:00pm — No Comments

Ceviche...Love in a Bowl

 

Ceviche, mmmmmmm, ceviche. What’s not to love? Light, refreshing, healthy, and high in protein and vitamins. Ceviche, or cebiche, or seviche, however you want to spell it, this distinctly Latin food makes a fantastic appetizer, a light meal, or as I found out recently, a lunch that your coworkers will covet. So, let them…

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Added by Carolyn Swaney on February 11, 2010 at 9:30am — 1 Comment

Cielito Rosado Loves Authentic Flavors, Accessible Ingredients



Cielito Rosado used to host frequent dinner parties to satisfy her friends’ craving of her Puerto Rican criollo cooking.…

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Added by Yeleny Suarez on February 10, 2010 at 1:30pm — No Comments

Chipotle-Parmesan Stuffed Peppers, Bacon Cream Chayotes, and Simple Tomato Salad



We're already pulling out of the cold spell here in Oaxaca (if you can even really call it that - we're spoiled enough to deem 50 degrees a cold spell), and it's time to celebrate with one of those in-between foods that combines the brightness of summer with the heartiness of winter. These peppers work snuggled in front of a fireplace with a glass of wine or taking in the sun on the patio with a cold beer.



The peppers shine on their… Continue

Added by Sarah Menkedick on February 8, 2010 at 10:30am — No Comments

Sopapillas - Go Salty or Sweet (Sweet!)

Making sopapillas is a great way to get acquainted with some traditional Hispanic baked goods. Sopapillas can be served as a dessert, which is what I chose to do, or they can be stuffed with ground beef, chicken, or beans for a more savory treat. View the recipe as almost a canvas to try out all your favorite toppings and…

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Added by Sara Novak on February 5, 2010 at 5:00pm — No Comments

Cream of Plantain



4-6 PORTIONS



PREP. 10 MIN.



INGREDIENTS



2 plantain crushed

2 tbs. sofrito

6 cups chicken broth

1 season with culantro and annatto

salt

In a medium casserole mix all ingredients.



Heat the mixture and cook for 20-30 minutes.



Simplemente, delicioso!!!!…
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Added by Cielito Rosado on February 4, 2010 at 4:00pm — No Comments

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