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Added by Chef Michael Flores on June 30, 2010 at 2:01pm — No Comments
This traditional Dominican sweet is commonly sold by street vendors and is also known as jicaco, caco de coco or bolitas de coco.
2 packages of grated coconut of 16 oz. each or one husked coconut, grated
5 cups sugar
1 cup water
½ can evaporated milk
Dash of red food coloring (liquid or powder)
Added by Hispanic Kitchen on June 29, 2010 at 3:00pm — No Comments
When the heat is on outside, it's time to cool down the kitchen with a crisp Mexican style salad. I'm turning this one into a full fiesta with tomatoes, black beans, and charred corn. Adding chunks of chicken grilled with a lime fajita marinade makes it feast-worthy when you're feeding a crowd. It's easy to put together and pretty when you're ready to serve it.
This recipe can become a full lunch meal or served as a side with…
Added by Cindy Kennedy on June 28, 2010 at 11:30am — No Comments
Strawberries, raspberries, blueberries, and blackberries are all bursting forth at farmers' markets, fruit stands, and in the grocery stores. It's simply hard to pass up all these delicious treats. Even though they're available frozen or canned or packaged throughout the year, the fresh ones are almost always best.…Continue
Added by Hispanic Kitchen on June 27, 2010 at 10:30am — No Comments
Added by Amanda Lightfoot on June 26, 2010 at 3:30pm — No Comments
With mangoes now in season, this recipe by Cielito Rosado creates a perfect, refreshing salad to enjoy on warm evenings. Enjoy!
Yields 6 Servings
2 cups boiled and drained black beans
1 cup sweet corn
1 cup ripe mango, cut into small pieces
½ cup green bell pepper,…
6 tablespoons of extra-virgin olive oil
1 28 oz. can of whole tomatoes
1 large onion, chopped
8 cloves of garlic chopped
Chicken: I used 3 thighs cut in half, 5 drumsticks…
Added by Norma Torres on June 24, 2010 at 7:00pm — No Comments
A few years ago, I saw an episode of Throwdown with chef Bobby Flay. He battled it out against the owners of Caracas Arepa Bar in New York City. For me, it was love at first sight. No, not for Bobby Flay……Continue
After three years in Mexico, I still run into foodie surprises. This is quite possibly why I've been able to live in this country longer than anywhere else in the past six years - there is always something new on my plate.
Last night it was an alambre, which as it turns out, is a Mexican shish kebab. Alambre actually means "wire" or…
Here is a recipe for Pastelón de Berenjena y Plátanos Maduros from our friends at Dominican Flave. It’s a side dish that can morph into a main course if you add some ground beef to it..
5 large eggplants
Summer has arrived in Spain in full force. Gone are the heavy stews and warm pastries from the restaurants. Almonds are considered one of the most nutritious of all nuts and make its presence known in many recipes.…Continue
Closer to Mexico's northern border and on into Texas, you're entering a carnivore's paradise. It's cattle country through and through, which also has led to some fine beef dishes, both Mexican and Tex-Mex. Think sizzling fajitas, burritos and tacos to name just a few.
My stuffed steak with tequila cheese sauce is relatively simple to make. Roasted jalapenos add their little kick and the Tex-Mex slips in with grated cheddar as…
The thing I love most about Pisto Manchego is that it is so... Spanish. The combo of roasted red pepper, eggplant, and zucchini with garlic, onions and spices goes by different names all over the Mediterranean sea -- ratatouille, briami... but whatever it goes by, the regional variations are minimal. Despite that, somehow, in true…Continue
This Puerto Rican rice-based surf/turf stew you can put together quickly and easily with a package of mixed seafood. Accessible, simple recipes are a trademark of our friend chef Cielito Rosado.
Yields 6 servings
Prep. 15 Mins. Cooking 30 Mins.
2 tablespoons olive oil
"Para todo mal, mezcal; para todo bien, también." So goes the Oaxacan refrain (a rough and rhyme-less translation: "for all that's bad, mezcal - and for all that's well, as well"). It might as well be the state's mantra - head to an early morning festival, and you'll be handed mezcal with your coffee ("They say in Oaxaca ... they drink coffee with mezcal," sings Lila Downs); bump into an evening parade and someone…
Added by Diane Leon on June 4, 2010 at 12:33pm — No Comments