Latina Food, Latino Cuisine, Hispanic Cuisines, Latin-American Foods

 
Daily Bite: Turkey Cutlets with Chipotle Orange Sauce and Cilantro Couscous
By Latina Staff | 11/27/2009 - 09:00

Try using your leftover turkey in this super easy recipe!

Ingredients:

1 tbsp. butter
1 small onion, finely chopped
1 can (14.5 oz.) low-sodium chicken broth
1/2 cup orange marmalade or preserves
1 chipotle pepper in adobo sauce, finely chopped
1 lb. turkey breast cutlets
Kosher salt
Freshly ground black pepper
1 tsp. olive oil
2 tbsp. cornstarch

For couscous:
2 tbsp. butter
1 1/2 cups couscous
2 1/4 cups low-sodium chicken broth
1/2 tsp. salt
2 tbsp. cilantro


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Daily Bite: Arroz con Gandules
By Latina Staff | 11/26/2009 - 09:00

Happy Thanksgiving! Still looking for something yummy to make? This recipe is a fast and delicious option.

Ingredients:

4 strips bacon
1/2 large onion, chopped
1 long Italian green pepper, diced
2 cloves garlic, minced
1 tsp. adobo
1 slice ham (1/2 in. thick), diced
1 tbsp. tomato paste
3 cups chicken broth
3 cups white rice
Salt
1 can (15 oz.) pigeon peas, rinsed and drained

Preparation:


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Cocktail of the Week: Drinks to be Thankful For
By Stephanie Nolasco | 11/25/2009 - 12:00


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Jose Garces Named Food Network's Next Iron Chef
By Mariela Rosario | 11/23/2009 - 15:00

Jose Garces joined the ranks of celebrated chefs such as Bobby Flay, Masaharu Morimoto, and Michael Symon last night when he beat out Jehangir Mehta to be crowned the Food Network's Next Iron Chef.


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The Best Dishes and Wines to Take to Thanksgiving Dinner
By Shani Saxon-Parrish | 11/20/2009 - 14:00

Are you going to a family member or a friend’s home for the holiday? Hosts are often vague when stating what dishes guests should contribute to the meal. “Bring anything” is usually about as detailed as it gets. Well, we’ve got some great Thanksgiving side dish ideas for you this year. You’ll impress everyone at the table with your creativity and skills in the kitchen.


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Cocktail of the Week: Top Dominican Drinks for Fall
By Stephanie Nolasco | 11/18/2009 - 14:28

 


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Daily Bite: Brazilian Feijoada
By Latina Staff | 11/16/2009 - 15:52

Culinary Director of Brazilian Steakhouse Texas de Brazil, Evandro Caregnato, presents feijoada, the national dish of Brazil.

Brought to South America by the Portuguese, Feijoada is a flavorful stew of beans, beef and pork. In Brazil, Feijoada is traditionally served with rice, and accompanied by chopped collard greens (couve mineira), lightly roasted coarse cassava flour (farofa) and a peeled and sliced orange.


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Brazilian Feijoada
Brazilian Feijoada
By Shani Saxon-Parrish | 11/16/2009 - 15:29

Culinary Director of Brazilian Steakhouse Texas de Brazil Evandro Caregnato presents feijoada, the national dish of Brazil.

Brought to South America by the Portuguese, feijoada is a flavorful stew of beans, beef and pork. In Brazil, feijoada is traditionally served with rice, and accompanied by chopped collard greens (couve mineira), lightly roasted coarse cassava flour (farofa), and a peeled and sliced orange.

Feijoada was created many years ago when slave owners took the good parts of the beef and cow for themselves and left the rest to their slaves who would use the leftover meats to create a stew. Over time the recipe evolved and now it is considered the national dish, with lower and upper classes alike enjoying it as a part of their tradition.

Below is a suggested recipe, but feijoada can be made with any pork or beef cuts/parts.


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Cocktail of the Week: Mora Negra
By Stephanie Nolasco | 11/11/2009 - 12:38


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