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Cooking with Salsa – Three Recipes
Written on 3 Mar, 2014 at 10:00 in Appetizers & Little Dishes, Cooking & Other Sauces, Featured, Ingredients, Mexican Basics, Recipes, Seafood |
If you have ever been to one of my cooking classes, you know that I like to work with building blocks. In other words, I take a basic recipe , such as salsa or pico de gallo, and use it... (Continue reading)
Ranch style Shrimp
1 teaspoon whole cumin seed 1 teaspoon anise seed 1 teaspoon crushed black pepper 2 tablespoons vegetable oil 1 teaspoon oregano 1 1/2 cups Pico de Gallo Norteño (see recipe) 1 teaspoon salt, or to taste 1 lb. peeled medium... (Continue reading)
Sugar Snap peas cooked with salsa
Written on 3 Mar, 2014 at 9:41 in Cooking, Cooking & Other Sauces, Ingredients, Mexican Basics, Recipes |
This is another dish well remembered from childhood — we ate a lot of good vegetable dishes at the ranch! The beans must be tossed very quickly with the sauce It’s a good way of using leftover Pico... (Continue reading)
Achiote Paste- Recado de Adobo Colorado
Written on 27 Feb, 2014 at 12:44 in Cooking & Other Sauces, Featured, Ingredients, Marinades and Seasoning Pastes, Recipes, Techniques |
... (Continue reading)
Drunken Chicken ( Pollo Borracho)
Question: I have been looking for a recipe I saw on TV years ago in the San Francisco area(PBS?). I think it is yours. I would like to know where I could find your version of Pollo Borracho. Answer: The... (Continue reading)
Anaheim Chiles – 4 recipes
There it is! One perfect Anaheim chile from the Garden of Eden on 23rd Street. Please support this “little guy”. It’s a fabulous store that was among the first to carry “gourmet” products. For those who have been following my ... (Continue reading)
Shredded flank steak and Anaheim chile stew – Ropa vieja
Ropa vieja is a traditional Spanish dish that has migrated to many Latin Amrican countries including Cuba, Peru, and Mexico. Each country has its own version, with different ingredients and presentations, but all involve some kind of shredded cooked meat.... (Continue reading)
Ingredient of the Week – Soft- Stick , Ceylon Cinnamon (Canela)
Written on 16 Dec, 2013 at 20:58 in Ingredients |
There are few ingredients used in Mexican cooking that affect the taste of a dish more than canela...... (Continue reading)
Vampiros y Sangrita
Someone just asked me for a recipe for sangrita (originally named sangrita de la viuda–widow’s blood), a chaser that is served with tequila. We make a big amount and add tequila to make a drink called vampiro. VAMPIRO For long... (Continue reading)
Gastronomic Tour of Veracruz, Mexico- Day 2
The schedule for day 2 was just as packed as that of the day of our arrival and I realized that I would have to make some adjustments or either Jan or me, or both of us, were... (Continue reading)
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