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Added by Anamaris Cousins Price on November 4, 2010 at 5:30pm — No Comments
Makes 4 servings
Prep Time: 10 minutes, stand time 1 hour
Cook Time: 15 to 25 minutes
1 tablespoon fennel seed
1 tablespoon cumin seed
1½ teaspoons kosher salt
2 teaspoons each: coriander seed, cracked pepper, minced garlic, oregano and lime zest
½ teaspoon each: thyme and rosemary
8 lamb loin chops, 1-inch…
Added by Hispanic Kitchen on November 4, 2010 at 5:27pm — No Comments
An enormous region, Andalusia comprises much of the country of Spain. Included in this area are Almeria, Cadiz, Granada, Malaga and Seville. The geography of this territory varies greatly and contains the highest snow covered mountains known as the Sierra Nevada. The seaside is also represented with golden beaches of the Costa del Sol simmering with its temperate weather and perpetual sun. Andalusia is fortunate to enjoy fertile land filled with citrus…Continue
Added by Veronica Shine on November 4, 2010 at 4:00am — No Comments
At first sight, this may not seem like a totally Latin dish (the pasta sauce is the giveaway), but since in some Latin countries meatloaf is enjoyed - for example, in Cuban cooking it is known as salpicón - I thought this dish met our HK criteria! And it looks awesome, so I just had to share.
10 minutes prep, 15 minutes cook
Arrollado Primavera (Argentine Pionono)
For most of those celebrating the holiday season in the northern hemisphere, decorations and traditions directly reflect the harsh weather outside. Children and adults alike hold out hope for a white Christmas, and warm, comfy sweaters are normally the order of the day. Families customarily…
Gotta love social media!
I am the first to admit that I am beyond computer illiterate. In fact, I just got an iPad as a birthday gift (I know, nice right?) .and I held it helplessly in my hands asking my family what it was. I kid you not! I am slowly but surely coming around. I am now on Twitter (Anaqooks) and I “tweet” and “twitpic” regularly (yeah, that’s right. I know…
Here at Hispanic Kitchen of course we're especially fond of the humble, versatile and yes, yummy plantain.
This popular banana in Latin American, Caribbean, and Asian…
Enchiladas are a great dish for your family or a crowd. Beef often takes a backseat to chicken, but you have so many options, whether it's ground beef, a shredded roast or steak strips. All are bathed in a rich red sauce and loaded with cheese. So perfect when they come out of the oven, bubbling over with a Monterey Jack and Cheddar cheese overload.
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…Continue
Makes 4 servings
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
Added by Hispanic Kitchen on October 30, 2010 at 4:30pm — No Comments
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,…Continue
By Chef Elsie Ramos…Continue
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…Continue
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,…Continue
You certainly don't have to be a cowboy to enjoy this rich, meaty chili!
Prep Time: 25 minutes; Cook Time 1½ hours
Added by Hispanic Kitchen on October 27, 2010 at 5:30pm — No Comments
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,…Continue
A warm spiced beverage to share with friends on a cool autumn evening.
Yields approximately 10 cups
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
Added by Hispanic Kitchen on October 26, 2010 at 5:30pm — No Comments
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…Continue