Denisse oller's Posts Tagged 'denisse oller' (26)

Yields 4-6 servings

Ingredients:



1 pound lean ground beef

2 tablespoon canola oil…

Photo by Marisa Zanganeh

Polenta with Portobello Mushrooms

Yields 4 servings…

Photo credit: Quentin Curtis Bacon/Courtesy of Pica Pica Maize Kitchen, San Francisco

This bread is a favorite in Venezuela, especially during…

This dish is akin to a "Mexican lasagna" with layered tortillas instead of pasta.

Yields 6-8 servings

 …

A traditional Colombian dish with a touch of sweet and salty flavors.





Serves 10–12



Ingredients:



4 pink grapefruit, cut into 8 wedges…

By Denisse Oller



INGREDIENTS



Serves 6–8

Turkey Marinade



12-pound whole turkey

1 gallon…

This Mexican soup stands out for the variety of ingredients that go into it. There's quite a few stories as to its origins, but the most likely one points to the way soup was prepared in Tlalpan, to the south of Mexico's capital, and which according to legend was improvised for the…

Ingredients:



1 cup cream of coconut

1 cup coconut milk

2 cups pineapple juice

1 cup pineapple chunks — preferably…

Chef Denisse Oller invites us to taste the traditional rice dish of Spain with a meat variation instead of the traditional seafood version.

Serves 6–8



Ingredients:…

Ceviche is a dish enjoyed in many Latin countries, though it is especially popular in Peru and Ecuador. In this version, we use tilapia, which is an economical fish with a nice, firm texture and mild flavor.



Ingredients:



2 pounds tilapia filets (you can also…

Classic Sangria





INGREDIENTS:



1 bottle (24 ounces) of robust red wine

Juice of 1 orange

Juice of 1 lemon

Juice of 1 lime

1/3 cup sugar

1 apple, cut into wedges

1 lemon, cut into thin slices

1…

Escabeche is an ancient dish with Persian origins and arrived in Spain with the Moors, who made enormous contributions to Spanish cuisine and culture.

Today, it's a dish common in Mediterranean cuisine, but it's the Spaniards…

Marinate with romesco sauce for an authentic Catalan touch. Serve with a salad, risotto or couscous.



Serves 4



Ingredients:



2 10-ounce pork tenderloins

1 tablespoon canola oil



RUB

Yields 1½ cups



2…

The key to a great churrasco is to select the right cut. I prefer to buy it a butcher shop instead of a supermarket. If you can find an Argentinian or Uruguayan butcher shop, even better, as the beef from these countries is of the highest quality and the butchers are very…

In summer, my taste veers towards salads of all kinds and room-temperature dishes. It's hot enough out there already. This healthy, simple recipe is right for the weather: Rice salad, perfect for a barbecue, a beach party.



It's also a great way to enjoy more vegetables…

Serves 4



Ingredients:

2 bunches watercress, thick stalks removed

1 tablespoon olive oil

4 ounces Spanish onion, finely…

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…

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…

Photo by Marisa Zanganeh

The exact origins of the asopao are not quite clear. The slow cooking of rice in stock is present in infinite variety of traditional dishes and each country has its own. But the asopao with…

The polvorosa of today's recipe can be made with chicken, beef, fish or sweet ingredients.…