This is a classic condiment which was very good with Grilled Steaks with Corn and Chimichurri and with other grilled meats. (In this morning’s Richmond Times-Dispatch) there was a recipe for grilled chicken with chimichurri). This version of chimichurri is based on a recipe in www.31daily.com. ½ cup fresh parsley, chopped 1 sprig fresh thyme Read More …
This is a very tasty and quick dinner, especially if you already have the Argentine Chimichurri Sauce made. This recipe will serve 2 people and is adapted from www.31daily.com. 12-16 oz. NY strip steak Salt and pepper to taste 1 tsp. garlic powder 1 Tbs. Worcestershire sauce 2 ears of corn on the cob Olive Read More …
This variation of flan uses fresh or frozen coconut and is adapted from Mariana Valasquez’s book Colombiana. It needs to be prepared well in advance since it needs to chill in the refrigerator for a minimum of 6 hours. It makes 8 servings and is not very sweet. I found frozen shredded coconut at the Read More …
This is a popular dish in Argentina of Italian origins. I served it with Catalan-style Spinach. This takes about 3.5 hours and makes 4 ample servings. This version is based on Argentina Cooks! 1.5 lb. pork loin 2 cups whole milk 2 Tbs. lemon juice Salt and pepper to taste 1 Tbs. butter 1.5 tsp. Read More …
Pao de queijo (Brazilian Cheese Bread) is made from sour yucca flour, and is one of the most popular snacks in Brazil. Yoki is the standard brand of packaged mix. This posting is a proof of concept about using the Yoki mix camping. I thought of having it on this year’s canoe trip before deciding Read More …
Fugazza con queso is an Argentine variation of pizza. This version is adapted from Ross Dobson’s and Rachel Tolosa Pas’s cookbook The Food of Argentina. Ingredients have been sized for a half recipe of the dough from Pepperoni Pizza from The Pizza Bible , which will serve 2-3 people. The contrast between caramelized onions (and Read More …
Brigadeiros are a popular Brazilian candy which is a simple form of fudge based on sweetened condensed milk. Amanda made this batch over Thanksgiving weekend. They turned out well, but a bit soft, and the next time Amanda is going to cook them a bit longer. (I made a second batch this weekend, which Read More …
Lomo Saltado is a popular Peruvian dish of Chinese origins. An unusual feature of it is that cooked French fries are incorporated into the dish right before serving, and the dish is served over rice. Thus there is a bit of “starch on starch” to it, which is actually common around the world when people Read More …
This chicken dish originated as a staff meal in a restaurant in Mexico City, became a popular item in the restaurant’s menu, and appears in Pati’s Mexican Table by Pati Jinich. The name (Chicken a la Trash) is a reference to the wide range of ingredients in it. When I first saw the recipe I Read More …
Last week, I was vacationing in Puerto Rico, and I started thinking about eating a fish escabeche, cooked fish marinated in olive oil and vinegar. It is a dish of Spanish origin which is found in many Latin American cookbooks, but unfortunately was not on the menu of any of the restaurants I ate Read More …