April 2011 Posts (48)

I remember the first time I walked into my small-town, neighborhood bakery here in Argentina during the days leading up to Easter. In addition to the usual array of breads, cookies and pastries, there, piled high on a tray on the counter, stood a mound of flaky, golden…

Recipe by Chef Wolfgang Puck



Serves 4



Ingredients:

1½ pounds pork tenderloin, cut into 8 equal medallions

4 tablespoons extra-virgin olive oil

3 medium-sized yellow onions, peeled, trimmed, and cut into 8 wedges each

1 teaspoon salt

Freshly ground black pepper

¼ cup balsamic vinegar

1 teaspoon honey

2 cups organic chicken broth

½ cup…

On Saturdays I enjoy sipping on a refreshing cocktail.  May it be at a local Mexican restaurant with a plate of tacos or with my sister at home settling in to watch a movie.  My drink of choice would have to be margaritas. A quality tequila swirled with fresh juice…

From Linda Cicero's Cook's Corner

Makes 6 servings

Ingredients:

1 pound ground beef

4 ounces chorizo or other pork sausage, sliced

½ cup chopped onion

1 (10-ounce) can condensed tomato soup

1 cup corn kernels (canned or frozen)

1/3…

Mussels and chorizo are two of my favorite things, so when I saw this recipe from Linda Gassenheimer’s "Dinner in Minutes", I thought, what a great combination!



Ingredients:

2 pounds mussels

½ cup chorizo sausage cut into small cubes (2 ounces)

3 medium garlic cloves, crushed

½ tablespoon butter

1 cup bottled clam juice

6 red grape tomatoes

6 yellow grape tomatoes

Salt and freshly…

 http://www.MundoVinosyOtros-buengourmet.blogspot.com/2011/04/interview-hanneke-eerden-dutchess-cook.html

 …

By Muy Bueno Cookbook

Lent is the 40-day (excluding Sundays) season that precedes Easter. On Ash Wednesday and…

Spicy and delicious, but shockingly easy and healthy, these chiles rellenos bring almost a modern twist to one of my favorite Mexican dishes. However, these rellenos are not for the faint of heart. Both the chiles and the sauce are super spicy, but the heartiness of the…

Recipe by Chef Wolfgang Puck



Serves 4



MARINATED CHICKEN:

2 boneless skinless chicken breast halves, grilled or broiled (or buy already cooked rotisserie chicken breasts from the market)

1/3 cup extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon chopped fresh jalapeno chile pepper

1 tablespoon chopped fresh cilantro leaves

1/2 teaspoon salt



ROASTED TOMATO AND PEPPER…

When the family gets together or you’re having a lot of people over for dinner, it can get a…

Some say that the tapa goes back to the time of the Spanish King…

To…

Preparation Time:  1 hour, 15 minutes

Servings: 6



Ingredients:

1½ cups split peas

6 cups water

1 medium onion, diced

2 medium potatoes, peeled and diced

¼ tsp garlic powder

¼ tsp dried parsley

2 medium carrots, grated



Directions:

1. In a large pot, combine split peas and water, and bring to a boil. Reduce heat. Cover and let simmer…

Serves 6



Ingredients:

1 chicken (3 lbs), with skin, cut into pieces

2 tbsp lemon juice

1/3 cup orange juice, reduced over low heat to ¼ cup

1 tbsp honey

2 tsp salt

¼ cup tequila

1 tsp chipotle in adobo sauce

2 tbsp chopped coriander

¼ cup canola oil



Preparation:

1. Mix the first eight ingredients and spread on the chicken pieces in a glass bowl. Let marinate for…

combine in a large bowl:

two 6 oz cans of white chicken (do not drain)

one 10 oz can of cream of chicken soup

one 12 oz can of evaporated milk

one 10 oz can of enchilada sauce

one 4 oz can of chopped chili

twenty four 10 in corn tortillas torn into bite size pieces

two cups of shredded sharp yellow cheese

pour into 9x13 glass baking dish

cover with foil and bake at 350 degrees for 30 minutes

remove from oven and let stand…