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4 chorizos, sliced
18-20 jumbo shrimp
4 garlic cloves, crushed
½ cup of chicken broth
2 tablespoons of olive oil
½ lb. of penne…Continue
This is a very traditional style Puerto Rican dish, an asopao. I thought we were due for some seafood, so I'm bringing back this recipe by HK friend Puerto Rican TV chef Cielito Rosado. Enjoy!
Prep. 10 minutes; cooking 30-35 minutes.…
Added by Jorge on October 13, 2010 at 5:00pm — No Comments
Shrimp, shrimp, shrimp. I cannot get enough shrimp. I could eat them in the morning, I could eat them in the dark, I could eat them all day long. That was kinda corny, wasn't it? I didn't promise musical abilities or poetry, I can cook, that's the gift the muse saw fit to bestow upon me. It's a good gift,…Continue
Once a proud kingdom that extended into parts of France, and the islands of Corsica and Sardinia, Italy; Catalonia today is an autonomous region with its own language and dynamic traditions in Northeastern Spain. A seafaring nation, Catalonia has gathered from all over the world an eclectic mix of style and a true melting pot in the kitchens around town.
Pasta is typically associated as the cuisine of Italy. However, in…Continue
Added by Veronica Shine on August 26, 2010 at 6:00am — No Comments
I love salsa. I think I could live on chips and salsa. If only I wouldn’t be SERIOUSLY lacking in other nutrients. As a matter of fact, I don’t even really care about the chips. It’s the salsa. Smoky or tangy, spicy and fresh, I love green, red, pico de gallo, but especially chipotle…Continue
Added by Hispanic Kitchen on August 13, 2010 at 10:30am — No Comments
Feliz 28! July is Peru’s independence month and this year we will be celebrating 189 years of independence from Spain, which was achieved on July 28, 1821.
In Peru, the celebrations normally start on July 27 and end on July 29. Schools and offices…
Added by Marita Lynn on July 28, 2010 at 9:00am — No Comments
Wow. That's basically it. Mofongo relleno, or stuffed mofongo is quite possibly the best dish that I've ever made.
On the seventh day of my ten day trip to San Juan, I FINALLY had stuffed mofongo at an excellent grill called El Asador near San Juan's SOFO (south of Fortaleza) district. Known for it's phenomenal restaurants, El Asador, though it's not one of the heavy hitter restaurants, was a…Continue
The practice in Spain for the last meal the day consists of eating small dishes. The evening fare usually consists of what is known as tapas. It doesn’t matter whether you are in Spain’s far north in the Pyrenees or southern Spain near Gibraltar, the tapas is a ritual after dusk in lieu of a large dinner.
As with many cultural habits in Spain, folklore takes precedence in…Continue
Call them kabobs, skewers, pinchos, or anticuchos, there’s nothing better than meat on a stick. Perhaps they invoke feelings of the ultimate summer barbecue, or they make me think of some childhood favorites.…Continue
Ceviche, mmmmmmm, ceviche. What’s not to love? Light, refreshing, healthy, and high in protein and vitamins. Ceviche, or cebiche, or seviche, however you want to spell it, this distinctly Latin food makes a fantastic appetizer, a light meal, or as I found out recently, a lunch that your coworkers will covet. So, let them…Continue
No Tex-Mex Tapas platter would be complete without grilled shrimp. In a medium size, they're another two-bite appetizer that pairs beautifully with sauces and favorite after-work beverages. This recipe calls for my "Fab Five" of Tex-Mex seasonings for a marinade. My dipping sauce utilizes guajillo peppers for their tangy taste and a little heat that builds with each bite. What a pairing! Baked flour tortilla chips add…