Hispanic Kitchen

The social network that celebrates Latin food

Hispanic Kitchen's Blog – February 2011 Archive (6)

Search Posts

Understanding and Using Peppers

A variety of peppers on display

By Hispanic Kitchen contributor Cindy Kennedy



With these tips, you can enjoy the full flavor of peppers in your recipes whether you like them mild, medium, hot, or extra-hot.



Peppers are a great addition to any dish and are a mainstay for many cooks around the world. Once you become familiar with the different types of…
Continue

Added by Hispanic Kitchen on February 20, 2011 at 11:00am — 2 Comments

10 Questions with "Miami's Hottest Chef" Ana Quincoces

This interview was first published in August 2010. Update/February 16: Ana Quincoces Wins Miami's Hottest Chef Title; Moves On To Nationals competition at Eater.com


Ana Quincoces Rodríguez grew up in a Cuban household in Miami, Fla., where she was routinely conscripted to help…
Continue

Added by Hispanic Kitchen on February 16, 2011 at 3:30pm — 7 Comments

Have a Mate ("Mah-tay") with Your Mate



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

 

Mate ("mah-tay"). Or yerba mate to be technically correct. This herbal infusion is obsessively sipped in Argentina, Uruguay, Paraguay and Southern Brazil. In fact, the beverage is…

Continue

Added by Hispanic Kitchen on February 14, 2011 at 11:00am — No Comments

Plantains: The Green and the Ripe



Text courtesy of our friends at ElBoricua.com. Reprinted with permission.



The wonderful thing about plátanos (plantains) is that they truly are a versatile food. As a plátano ripens, its high starch content changes to sugar. Plátanos are good at any stage; it just depends on what you want to make. Plátanos are a relative of the banana, but are bigger, less sweet and need to be cooked… Continue

Added by Hispanic Kitchen on February 11, 2011 at 11:30am — 1 Comment

Smoky Chipotle Pot Roast with Cornbread

Yields 6 to 8 Servings



Prep Time: 10 minutes; Cook Time: 2½ to 3½ hours



Ingredients:

1 boneless beef chuck shoulder, arm or blade pot roast (2½ to 4 lbs.)

1½ tsp. chipotle chili powder

1 Tbsp. vegetable oil

1 can (14½ oz.) diced tomatoes… Continue

Added by Hispanic Kitchen on February 9, 2011 at 11:00am — No Comments

Caramelized Plantain-Split Sundae





This recipe is courtesy of our friend and TV personality George Duran. George is a spokesman for Latin cookware company IMUSA.





Yields 2…

Continue

Added by Hispanic Kitchen on February 8, 2011 at 11:30am — No Comments

Latest Posts

Most Popular Posts

Blog Topics by Tags

Monthly Archives

2013

2012

2011

2010

2009

© 2013   Hispanic Kitchen  

Contact Us | FAQs | Advertising & Sponsorships | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service