All Posts Tagged 'sauce' (40)

This recipe is a Peruvian favorite and a standard on many Peruvian restaurant appetizer menus. If you like potatoes, and/or cheese, this dish is a must-try!

 

Serves 4 to 6…

Every Argentine household or restaurant has its very own version of this classic sauce. That said, here is one prepared by the Patagonia restaurant.





Yields 4 servings



Ingredients:



¼ cup flat-leaf (Italian) parsley, chopped without the stalks

3 teaspoons garlic, minced…

Yields 4 servings



Ingredients:



For Chicken:



4 pounds of chicken legs and thighs

4…

Photo and recipe by Wynwood Kitchen and Bar executive chef Miguel Aguilar

This…

Serves 6

 …

Ingredients:

1 whole bunch of cilantro, washed and coarsely chopped

2 serrano peppers, seeds removed (optional)

4 cloves…

In a pinch anyone can make a great enchilada sauce from a few ingredients!! Growing up in a big family, my mom did not always have time to make homemade enchilada sauce, and yes she would take a little help from a good store bought sauce. We lived in Texas for a while and my sister in law's mom made the best Tex Mex…

By Nancy Muns



Makes about 12 cups, or 48 servings.



Ingredients:

1 can (15 ounces) black-eyed peas, rinsed and drained

1 can (15½ ounces) hominy, rinsed and drained

1 can (8½ ounces) white shoepeg corn

1 can (4 ounces) chopped green…

By Bonnie Rzonca



Makes about 16 cups, or 64 servings.



Ingredients:

1 can (28 ounces) whole tomatoes, chopped, with their juice

½ bunch cilantro, stems removed, chopped fine

Juice of 2 limes

2 dashes garlic salt…

This chicken roulade can be served as an appetizer or a main course. If you're tired of the same ol' same ol' chicken, this dish will snap you right out of boredom. The versatility of this dish is that you can substitute ingredients, such as chicken for pork, or spinach for Swiss…

Mole comes from the Aztec word molli, meaning "concoction" or "sauce." Mole is a rich, complex sauce bursting with layer upon layer of flavor. A treasured dish of Mexico is one of my family's favorites. Each region in Mexico stakes claim to have its own mole style.…

Below: Tomatilloes bubbling away.

Most moles are dense, rich concoctions which leave you swooning after one bite. Mole verde is not quite like that. It's savory and complex, but it's light where other moles are dark, spicy and bright where they are heavy, a pastiche of green where they are deep, uniform red-browns.…

This is my own version of the Venezuelan Guasacaca, which I created by modifying my mom’s recipe a bit more to my liking. I don’t follow my own recipe every time, because I usually eyeball all the ingredients, or what we Venezuelans call “al ojo…

Tapas are small dishes enjoyed in Spain. They can serve as appetizers or a meal.

Makes 6 servings

 …

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 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.…

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…