October 2010 Posts (66)

By Liz Caskey, cookbook author, wine expert and author of Eat Wine

I want to apologize for my disappearance from the blogosphere these past two weeks. I have been on the road in Chile with clients and later in Mendoza, Argentina scouting what’s new, and tasting wines, of course. I normally try to stay up to date but I was…

Makes 4 servings



Ingredients:

1/4 cup soy sauce

1/3 cup honey

2 Tablespoons balsamic vinegar

1½ teaspoons garlic powder, or 1 clove garlic, minced

2 Tablespoons fresh grated ginger

1/2 cup canola oil

2 lbs. flank steak



Directions:

Combine…

My memories of bacalao dishes go back to my childhood, when during Holy Week my mom, who was no big fan of the kitchen but was a devout Catholic, prepared codfish with root vegetables, a dish known in Puerto Rico as “serenata de bacalao.” This salad of minced bacalao,…

By Chef Elsie Ramos…

I thought I would trick you into reading this one. It's not so much tricking as it is deceiving. The truth is, yuca (cassava in English) is the potato for many Latin Americans. Both are tubers. They have similar textures, although yuca is more fibrous. And they could probably be swapped out in…

My husband Jorge made me his mom's caldo de pollo for the first time when I was so sick I could barely stand up and I had no appetite for anything. I ate two enormous bowls and felt life coursing back into my veins for the first time in days. Since then, the soup has become a staple food for us, something we always associate with rejuvenation and recovery. There is no feeling comparable to the…

Sancocho de Gallina is an extremely flavorful, comforting chicken soup-meets-stew, that is hearty and delicious. A myriad of Colombian staples, potatoes, corn, yuca and chicken dominate your bowl and fill you up, while the gorgeous smells of this tasty soup waft through your kitchen.

This recipe was adapted from the fabulous Erica at mycolombianrecipes.com,…

You certainly don't have to be a cowboy to enjoy this rich, meaty chili!

Servings: 8



Prep Time: 25 minutes; Cook Time 1½ hours



Ingredients:

2 lbs.…

Potatoes, Buttercup Squash, Autumn Cup Squash, Butternut Squash, Pumpkin – all these ingredients are ideal for Locro, a delicious Peruvian dish perfect for fall. Locro, or “Quechua Ruqru” in the Inca language, is a thick, hearty stew originating in the Andes, but popular in every region of Peru.



My mom always made sure we had very nutritious meals at home and Locro definitely fits the bill. Its main components, squash…

There are smells that trigger memories and take us to different times and places. The smell of fried plantains reminds me of my grandmother. Tajadas was one of my grandma’s favourite things to eat, she could just have those with white rice and be as content as can be! Tajadas are slices of ripe plantains fried in vegetable oil, just like that, no complications, lots of sweetness and good flavour, and for me,…

A warm spiced beverage to share with friends on a cool autumn evening.



Yields approximately 10 cups



Ingredients:

8 cups apple cider

1/3 cup GOLDEN BLOSSOM HONEY

3 cinnamon sticks

1 teaspoon whole cloves

½ teaspoon ground allspice

peel of 1 lemon, cut into strips

1½ cups rum

Butter…

So, let's talk about rice. Rice is one of my favorite things in the world. If I were stranded on a deserted island and could only have a few things, rice would be one of my choice items.

Arroz con coco (coconut…

When the squat, fat, brown calabazas begin appearing in the market, you know it’s time for Day of the Dead. Here in Oaxaca, the calabazas - fatter, shorter, green-brown Mexican versions of pumpkins - started appearing about a week ago, alongside…

OK, the title does nothing for you except maybe tell you there's a post about ceviche coming up. Anyway, I made ceviche. I made shrimp and scallops ceviche. I made ceviche for the very first time. EVER. It was so good and so easy and did I mention how good it was? Because it…

Servings 6



Prep Time: 10 minutes; Refrigerate 6 hours to overnight; Cook Time 45 minutes



Ingredients:

1 beef flank steak (about 1½ lbs.)

1 can (8 oz.) crushed pineapple



Marinade:

¼ cup fresh lime juice

2 Tbsp. finely chopped fresh cilantro

1 Tbsp. Caribbean…

This recipe started off the back of a hominy can, just a bit too authentic for a week night. Who has time to boil pig's feet on Tuesday? Adjustments have been made with help from friends and co-workers from Michoacan, Guadalajara, Durango and others. They all settled here in the…

By Hispanic Kitchen contributor Cindy Kennedy



Pozole is a traditional Mexican stew with robust flavors and hearty garnishes. It's also a well-recognized dish in New Mexico cuisine. Traditionally, large corn kernels called "maiz blanco" (white corn), are ground with lime, cooked and then rinsed. We will bypass that step and use canned white hominy, which is much easier - and more practical for most of us!…

Makes 6 servings



Ingredients:

2 lbs. apples, quartered and sliced (1½ quarts)

½ cup plus ¼ cup honey, (separated)

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup flour

¼ cup butter, softened

Warm Nutmeg Cream, (see recipe below) or ice cream…

This is a classic plantain-based Puerto Rican dish. A common version is made with shrimp. This one we're doing with chicharrones, or pork cracklins.…