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Hispanic Kitchen's Blog – April 2011 Archive (16)

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Tembleque (Coconut Pudding)

Tembleque (Coconut Pudding) by Chef Wilo Benet



Serves 10 to 12



Ingredients:

2…

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Added by Hispanic Kitchen on April 27, 2011 at 5:00pm — No Comments

South Texas Carne Guisada



Serves 4



Ingredients:



3 lbs. sirloin

2 Tbsp. oil

1 clove garlic, mashed

1 tsp. ground cumin

½ tsp. chili powder

4 Tbsp. flour

1 can beef broth

¾ cup water

salt and pepper to taste

4 flour tortillas,…

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Added by Hispanic Kitchen on April 19, 2011 at 11:00pm — No Comments

Quick Flan Cake

Recipe by Marsha Weston



Makes 16 servings



Ingredients:

5 eggs

Vegetable oil spray

1 (12.25-ounce) jar caramel topping

1 standard cake mix, batter prepared according to package directions

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk



Directions:

Spray a Bundt pan with oil. Pour the jar of caramel into the pan and top with the cake… Continue

Added by Hispanic Kitchen on April 14, 2011 at 7:09pm — No Comments

Chocolate Souffle Bread Pudding

Recipe by Chef Wolfgang Puck



Makes 6 servings, ½ cup each



PUDDING:



4 slices egg bread such as challah or brioche, about 2½ ounces total

6 tablespoons heavy organic cream

3 ounces bittersweet chocolate, cut into small pieces

¼ cup plus 1½ tablespoons unsalted butter, at room temperature

3 large cage-free eggs, separated

6 tablespoons finely ground almonds

½ cup…

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Added by Hispanic Kitchen on April 14, 2011 at 7:00pm — No Comments

Pork Medallions with Onion Marmalade

Recipe by Chef Wolfgang Puck



Serves 4



Ingredients:

1½ pounds pork tenderloin, cut into 8 equal medallions

4 tablespoons extra-virgin olive oil

3 medium-sized yellow onions, peeled, trimmed, and cut into 8 wedges each

1 teaspoon salt

Freshly ground black pepper

¼ cup balsamic vinegar

1 teaspoon honey

2 cups organic chicken broth

½ cup…

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Added by Hispanic Kitchen on April 12, 2011 at 11:00am — No Comments

Tamale Pie



From Linda Cicero's Cook's Corner



Makes 6 servings

 

Ingredients:

1 pound ground beef

4 ounces chorizo or other pork sausage, sliced

½ cup chopped onion

1 (10-ounce) can condensed tomato soup

1 cup corn kernels (canned or frozen)

1/3…

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Added by Hispanic Kitchen on April 11, 2011 at 10:00am — 1 Comment

Scrambled Eggs with Tomatoes and Fine Herbs

Recipe by Chef Wolfgang Puck



Serves 4



Ingredients:

3 firm, ripe Roma (plum) tomatoes

12 large cage-free eggs

1 tablespoon finely chopped fresh fines herbes (a mixture of equal parts flat-leaf parsley, chervil, chives, and tarragon)

1 teaspoon salt

½ teaspoon freshly ground black pepper

3 tablespoons heavy cream

2 to 3 tablespoons Dijon mustard

2 tablespoons unsalted butter

1… Continue

Added by Hispanic Kitchen on April 10, 2011 at 12:00pm — No Comments

Chicken and Vegetable Quesadillas

Recipe by Chef Wolfgang Puck



Serves 4



MARINATED CHICKEN:

2 boneless skinless chicken breast halves, grilled or broiled (or buy already cooked rotisserie chicken breasts from the market)

1/3 cup extra-virgin olive oil

3 tablespoons fresh lime juice

1 tablespoon chopped fresh jalapeno chile pepper

1 tablespoon chopped fresh cilantro leaves

1/2 teaspoon salt



ROASTED TOMATO AND PEPPER…

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Added by Hispanic Kitchen on April 8, 2011 at 5:30pm — No Comments

Tomatoes on the Grill

Servings: 4



Ingredients:

4 ripe tomatoes

1 Tbsp fresh oregano or 1 tsp dried

1 tsp lemon pepper



Directions:

Slice tomatoes in half, lengthwise. Prepare coals. Cover grill grid with foil. Place tomatoes on foil and sprinkle with oregano and lemon pepper. Grill tomatoes with cut side down, over hot coals for about 4–5 minutes.





To…

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Added by Hispanic Kitchen on April 6, 2011 at 10:00pm — No Comments

Garlic Bean Soup

Prep Time:  2 hours, 15 minutes



Servings: 8



Ingredients:

1 lb dry Great Northern beans

1 qt water

1 qt low sodium vegetable broth

3 Tbsp olive oil

2 garlic cloves, minced

4 Tbsp chopped parsley



Directions:

1. Place beans in large soup pot, cover with water and bring to boil. Cook 2 minutes, remove from heat.

2. Cover pot and allow to stand for 1 hour. Drain,… Continue

Added by Hispanic Kitchen on April 6, 2011 at 9:43pm — No Comments

Vegetarian Split Pea Soup

Preparation Time:  1 hour, 15 minutes



Servings: 6



Ingredients:

1½ cups split peas

6 cups water

1 medium onion, diced

2 medium potatoes, peeled and diced

¼ tsp garlic powder

¼ tsp dried parsley

2 medium carrots, grated



Directions:

1. In a large pot, combine split peas and water, and bring to a boil. Reduce heat. Cover and let simmer…

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Added by Hispanic Kitchen on April 6, 2011 at 9:30pm — No Comments

Orange-Glazed Grilled Fish Fillets

Recipe by Chef Wolfgang Puck



Serves 4



Ingredients:

4 firm fish fillets, each about 1 inch thick and weighing about 6 ounces

6 tablespoons extra-virgin olive oil, plus extra for grilling

Freshly ground black pepper

¼ cup fresh orange juice

¼ cup fresh lemon juice

¼ cup white wine vinegar

2 tablespoons orange or tangerine marmalade

1 teaspoon minced fresh ginger

1 teaspoon minced… Continue

Added by Hispanic Kitchen on April 3, 2011 at 12:08pm — No Comments

Gazpacho with Shrimp

Recipe by Chef Wolfgang Puck



Serves 6 to 8



Ingredients:

2½ pounds sun-ripened tomatoes, cored and coarsely chopped

1¼ pounds organic English cucumbers (roughtly 2 medium cucumbers), peeled, halved lengthwise, seeded, and coarsely chopped

2 large organic celery stalks, coarsely chopped

1 medium red, yellow, or green organic bell pepper, stemmed, seeded, deveined, and coarsely chopped

1½ cups canned tomato…

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Added by Hispanic Kitchen on April 3, 2011 at 12:00pm — No Comments

Sweet Corn Chowder with Bacon and Jalapeño Cream

Recipe by Chef Wolfgang Puck



Serves 6



Ingredients:

10 medium ears of corn, husks and silk removed

3 tablespoons extra-virgin olive oil

2 ounces lean bacon, finely diced

1 organic celery rib, finely diced

½ cup finely diced onion

½ cup finely diced organic yellow bell pepper

3 cups whole milk

1½ cups heavy cream

Salt

Pinch cayenne pepper

¼ cup sour cream

1 jalapeño chili,…

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Added by Hispanic Kitchen on April 3, 2011 at 12:00pm — No Comments

Potato-Leek Soup with Cheddar and Bacon



Recipe by Chef Wolfgang Puck



Serves 6



Ingredients:

1/4 pound sliced smoked bacon, coarsely chopped

4 tablespoons unsalted butter

2 small organic leeks, trimmed, chopped

1 large onion, chopped

1 organic carrot, peeled, chopped

1 clove garlic, minced

1/2 cup all-purpose flour

6 cups organic chicken broth

3 pounds organic baking potatoes, peeled, cut into 1/2-inch…

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Added by Hispanic Kitchen on April 3, 2011 at 12:00pm — No Comments

Sauteed Boneless Pork Chops with Orange Sauce

Recipe by Chef Wolfgang Puck



Serves 4



Ingredients:

2 seedless oranges, rinsed and dried

3 tablespoons olive oil

4 boneless center-cut pork chops, each about 6 ounces

Salt

Freshly ground black pepper

1½ cups orange juice

2 tablespoons organic chicken broth or water

2 tablespoons store-bought hoisin sauce

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh…

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Added by Hispanic Kitchen on April 3, 2011 at 12:00pm — No Comments

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