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 …
A few weeks ago, I was in the mood to make Brazilian Cheese Bread (Pao de Queso). Grand Mart had Goya yucca flour (and from Brazil), but only the sweet type vs. the sour type I was looking for. I bought the sweet yucca flour and decided to make cheese bread using the Read More …
Chicken and rice (arroz con pollo) is a Latin American classic. This version is adapted from Anya von Bremzen’s new book, Paladares: Recipes Inspired by the Private Restaurants of Cuba. It makes a lot (10 servings) and is relatively high on the rice and vegetables and economical on the chicken. Since the chicken thighs Read More …
I spotted an article on a new book Paladares: Recipes Inspired by the Private Restaurants of Cuba, by Anya von Bremzen, who has written several cookbooks that I liked. I quickly bought it, Amazon Prime quickly delivered it, and I have now cooked two recipes from it. These curried chicken empanadas were popular at two Read More …
This Cuban classic is an excellent way to use a tough and flavorful piece of beef. This version is an adaptation of a recipe in Serious Eats. I used up some of the turkey broth I made from the bones from our Thanksgiving turkeys. 2-1/2 lb. chuck roast, round roast, or flank steak Kosher Read More …
This very tasty chicken stew has a complex flavor with sour, sweet, and salty notes. This is an adaptation of a recipe in Saveur magazine. ¼ cup fresh lime juice ¼ cup fresh orange juice 3 cloves garlic, peeled, and roughly smashed 1 (3.5-4 lb.) chicken, cut into serving pieces 1/3 cup olive oil 1 Read More …
We have made this a couple of times, most recently for the family on the 4th of July. This recipe is a great opportunity to use peeled garlic from an Asian grocery, and is an adaptation from Saveur magazine 3-4 lb. chicken cut in serving pieces (or the equivalent in chicken parts) 3 bay Read More …
This posting is essentially about technique. For Easter dinner I roasted a 5 lb. boneless leg of lamb in a MasterBuilt electric box smoker at 200 degrees for about 3 hours until the internal temperature was 125 degrees. I then allowed it to rest tented in foil for 15 minutes while I heated the broiler. Read More …