Daily Bite: Grilled Swordfish with Cilantro Pesto
By Latina Staff | 04/23/2009 - 14:00

INGREDIENTS:

1/4 cup olive oil
2 tsp. minced garlic
1/2 tsp. ground cumin
1 cup lager beer
4 to 6 swordfish steaks (each about 8 oz. and 3/4 inch thick)
Kosher salt and freshly ground black pepper to taste

For cilantro pesto:
2 garlic cloves
2 1/2 cups loosely packed cilantro leaves
1/4 cup chopped fresh chives
1/2 tsp. kosher salt
1 cup olive oil

PREPARATION:


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Daily Bite: Sopa de Camotes a la Arequipeña
By Latina Staff | 04/20/2009 - 14:00

Ingredients:

3 sweet potatoes, boiled, peeled, and sliced
1 cup chopped smoked ham
2 red bell peppers, stemmed, roasted, seeded, and peeled
5 cups chicken stock
1/4 cup fresh cilantro, minced
1/3 cup crema mexicana or sour cream
1/4 cup red bell pepper, minced (for garnish)

Preparation:


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Daily Bite: Puerto Rican Habichuelas Rosadas
By Latina Staff | 04/13/2009 - 14:50

Ingredients:

1 lb. dried pink beans
9 cups water, divided
1 tbsp. olive oil
1 tsp. salt or to taste
1 packet of Sazón with achiote
4 oz. tomato sauce
1/4 tsp. ground pepper
2 tbsp. frozen recaíto (chopped cilantro, green peppers, onions)1/2 lb. cooking smoked ham, diced
1 potato, peeled and cubed

Preparation:


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Daily Bite: Llapingachos
By Latina Staff | 04/09/2009 - 13:35

INGREDIENTS:

4 medium potatoes, preferably a red-skinned variety
2 eggs, beaten
1/4 cup minced onion
1/2 teaspoon salt
1/2 cup all-purpose flour
Peanut oil for frying
6 ounces queso fresco, Monterey Jack, or other white cheese, cut into 1-inch squares

PREPARATION:


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Daily Bite: Vieiras (Scallops) Gallegas
By Latina Staff | 04/06/2009 - 15:55

INGREDIENTS:

2 cloves garlic, finely chopped
3 tbsp. parsley, finely chopped
4 tbsp. butter
2 tbsp. bread crumbs
1 cup white or Rebeiro wine
1 1/2 to 2 lb. dry-packed jumbo scallops
Salt and pepper to taste

PREPARATION:

In large nonstick skillet, sauté garlic and parsley in butter 7 minutes over medium heat. Add bread crumbs, wine, and scallops. Cover and simmer another 7 minutes. Salt and pepper to taste. Serve with pan gallego (sourdough bread) or poached potatoes. Makes 6 servings.


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Daily Bite: Perico Andino
By Latina Staff | 04/02/2009 - 13:30

INGREDIENTS:

1 1/2- to 2-ounce piece chorizo, or spicy sausage of choice
3 tablespoons vegetable or olive oil
1/3 cup chopped red bell pepper
1/4 cup finely chopped onion
1 medium-size ripe tomato, coarsely chopped
Salt
4 eggs, beaten

PREPARATION:


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Daily Bite: Traditional Gazpacho
By Latina Staff | 04/01/2009 - 13:45

Ingredients:

10 oz of bread
21 oz. of tomato
2 cloves of garlic
2 onions
2 red and green peppers
1 cucumber (optional)
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of cold water
Cumin (optional)

Preparation:


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Daily Bite: Cuban Black Bean Soup
By Latina Staff | 03/30/2009 - 13:00

INGREDIENTS:

2 cups dried black beans, soaked overnight
2 bay leaves
3/4 cup olive oil
2 red bell peppers, seeded and chopped
2 large onions, chopped
8 cloves garlic, minced
2 tbsp. dried oregano
1 tbsp. ground cumin
Kosher salt
1 tbsp. sugar
1/4 cup dry sherry, plus more to taste
1 red onion, finely diced
1/2 cup fresh cilantro leaves

PREPARATION:


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Daily Bite: Frijoles de la Olla (Mexican Beans in a Pot)
By Latina Staff | 03/26/2009 - 13:20

INGREDIENTS:

2 cups dried pinto beans
1/2 white onion, sliced thin
2 tbsp. lard
Salt
1 1/2 tsp. crumbled queso fresco
Warm corn tortillas

PREPARATION:

In large pot, place beans, onion, lard and salt, to taste, then add water to cover ingredients by 2 or 3 inches. Bring to boil; lower heat and simmer, covered, about 2 1/2 hours, until beans are tender but not splitting. Set aside for several hours or overnight before serving. Serve with queso fresco on top and tortillas for scooping.


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Daily Bite: Pupusas Revueltas
By Latina Staff | 03/25/2009 - 14:00

INGREDIENTS:

2 cups Maseca Instant Corn Masa Mix flour
1/2 tsp. kosher salt
1 cup chicharrón or cooked bacon
1 cup crumbled queso fresco
1 cup refried beans
Cooking oil or cooking spray
1 small cabbage, chopped
1 small red onion, sliced thin
2 carrots, finely shredded
1/4 cup vinegar
1 tsp. oregano
1 tbsp. salt
1 red bell pepper or 4 ajíes dulces (sweet red peppers), sliced thin
Beets (optional)
Horseradish (optional) Red pepper, finely chopped (optional)


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