June 2011 Posts (28)

Recipe by Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)



Serves 4



Preparation time: 20 minutes

Cook time: 20 minutes



Ingredients:

8 American Lamb loin chops, 6 ounces each

¼ cup…

The Eastern shores of Spain or the Levant is actually made up of two kingdoms, the Pais Valenciano and Murcia. The Levant is better known for its beach resorts in Valencia and south of it, known as the Costa Blanca.



It's further recognized as the land of the Paella.…

We are lucky enough to have a sizable vegetable patch adjacent to our flower garden, a space which is primarily tended to by my husband's stepdad. All manner of green, leafy things grow there under Tomás' care, including a sprawling, prickly blackberry…

Yuca, or cassava, is a brown tuberous root indigenous to South America. Along with its incredible versatility and many uses, it is also one of the largest sources of carbohydrates consumed throughout the world. The skin of a yuca is thick…

The beauty of this Colombian style lentil soup is that it is super easy, and is just as tasty when it's only lukewarm as it is when it's hot.

A version of…

Enchiladas are a Mexican dish that really does reflect the culinary variety of that country. Enchiladas come with all kinds of ingredients and a variety of sauces.



This recipe uses chicken for the filling and ancho chile for the sauce. You can use other kinds of chiles…

The following recipe is courtesy of our friend, Puerto Rican chef Cielito Rosado.

Serves 4-6





Ingredients:

2 lbs. chicken thighs

¼ cup olive oil

1 onion…

Right now I am having a love affair between two chefs.  Call it a foodie "Ménage à trois."  Chef Eric Ripert of the famous Le Bernadin Restaurant (my all-time favorite) and…

Tamarillo is a small, tangy fruit known as the tree tomato in English, although it isn't a tomato at all. You can read more about tamarillo (also known as tomate de árbol in Spanish and sold commercially in U.S. Latin markets) on my page about BOLIVIAN FRUIT here. In Bolivia, tamarillo is usually used to make juice or jam so I thought it might taste…

 Photo by Marisa Zanganeh

Ingredients:



4 ripe mangoes, peeled and thinly sliced

1 4-ounce can crushed pineapple, drained

2 ounces unsalted butter

4…

Rice ingredients:



1 10-ounce package frozen spinach

½ cup fresh cilantro leaves

3 cups chicken broth with no salt

2 tablespoons canola oil

1 garlic clove, finely chopped

½ Spanish onion, finely chopped

1 teaspoon salt

1 whole stalk of chives





Preparation:



1. Put the spinach, cilantro and chicken broth in a blender and mix for 2 or 3 minutes. Strain it and put it aside.

2. Heat the oil in…

Malaga, Spain in the Costa del Sol is reputed to go from a sleepy seafaring port town to a jet-set haunt of the rich and famous only 50 years ago. However, it always drew the foreign crowds.



The first inhabitants of Malaga are attributed to the Phoenicians in the 8th…

Ingredients:

1. 2½ lbs. of thin chicken cutlets.

2. Cooking oil

3. Italian bread crumbs

4. 2 eggs beaten

5. 1/2 cup of lemon juice…

Although empanadas tend to steal the show, tartas (savory tarts or pies) are just about the next best thing when you’re craving a combination of flaky dough and hearty filling. What they lack in portability, they make up for in ease of…

You say churrasco and the ears of Latin food lovers perk up. Charred steak, tender enough to cut through with a fork, but more packed with flavor than you can imagine...mmmm, mouth watering yet?

Just about every South…

When it comes to beans, blacks ones are on the top of my list. I learned how to make them from a very old and dear friend. I was shocked to learn that you really don't need much to bring the flavors out. "Keep it simple," she always said.

Ingredients:

1 pound package of dried black…

I’ve never liked canned fruit and didn’t understand why my grandparents served it with so much ceremony. They loved their fruit cocktail but it was never a good dessert day for us. It wasn’t until years later that I realized canned fruit was something of a delicacy where the punishing tropical climate could make fresh fruit hard to hold on to, passing from ripe to way too ripe before your eyes. Away from the central A/C of Florida, I appreciate that now – especially with surface-of-the-sun…

The following recipe is courtesy of our friend, Puerto Rican chef Cielito Rosado.



Serves 4



Ingredients:

2 lbs. cleaned and deveined shrimp



Seasoning:

2 teaspoons salt

2 teaspoons mashed garlic

2 tablespoons olive…

Ingredients (Makes 4-6 servings)

1 lbs of corn tortilla flour or “masa harina de maiz”

5 to 6…