Recipe by Rick Martinez INGREDIENTS Eggplant and Lamb 8 garlic cloves, finely grated, divided ½ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons chopped mint, divided 2 tablespoons chopped oregano, divided 3 medium eggplants (about 3½ pounds total), sliced crosswise into ½-inch-thick rounds 2½ teaspoons kosher salt, plus more ½ teaspoon freshly ground black pepper, plus more 2 pounds ground lamb 2 medium onions, chopped 1 3-inch cinnamon stick 2 Fresno chiles, finely chopped 1 tablespoon paprika 1 tablespoon tomato paste ¾ cup dry white wine 1 28-ounce can whole peeled tomatoes Béchamel and Assembly 6 tablespoons unsalted butter ½ cup all-purpose flour 2½Read More →

Adapted from the recipe given to me by my grandmother: Mami Nena, easy to make   INGREDIENTS SOFRITO 1 onion 1 red bell pepper 1 green bell pepper 2 tbsp achiote powder salt and pepper to taste oregano 1/4 cup sliced ham 2 or 3 strips of bacon (cut up into small pieces) cup of chopped cilantro 2 garlic cloves 1 can (8 oz.) sliced tomatos OTHER INGREDIENTS 1 16 oz can of Gandules 2 cups of medium grain rice 3 cups water, including the liquid from the can of the gandules PREPARATION Cut the bacon into small squares and fry at medium heat inRead More →

original recipe from: Fannetastic Food Salmon with Lemon Mustard Dill Sauce INGREDIENTS FOR THE SALMON 4 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil 4 tablespoons chopped fresh dill 4 salmon fillets, patted dry with paper towels FOR THE MUSTARD-DILL SAUCE 3 tablespoons Dijon mustard 1/4 cup plain whole milk yogurt 3 tablespoons finely chopped fresh dill 2 tablespoons fresh lemon juice Instructions: Combine all of the marinade ingredients in a baking dish and mix well. Add the salmon, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 6 hours. Combine all of the sauce ingredientsRead More →

Receta de YouTube Video: Helen Rennie Aug 30, 2016 1 lb. shrimp frozen and shell on. (25 shrimp) 4 cloves of garlic 1/2 cup of olive oil 3/4 tsp. Kosher salt red chili flakes to taste 1 lime 1 bunch parsley PREPARATION: defrost the shrimp in cold water for 30 minutes and change water half way crush 1 garlic cloves to infuse into the olive oil grate one garlic clove and use it to marinate the shrimp slice thinly the remaining 2 cloves to fry in oil chop the parsley peel shrimp but don’t discard the peel place the defrosted shrimp and peel inRead More →

Recipe shared by Doug and Dorcas Prepared for Sheyli Linton’s Bridal Shower at Casa Arjay in 2001 Makes 8 Cooking Tip: The goal here is to cut down the preparation time without sacrificing the flavor of the dish. This recipe tastes just as good if you substitute the dried beans and the broth with one can of Progreso or Goya brand Black beans. Just don’t use the broth from the can and rinse the beans under cold water before using.  If roasted chicken is available at your local grocery store, it can be used instead of the roasted turkey. This recipe is great for usingRead More →

From J. KENJI LÓPEZ-ALT It’s a tough call, but I’m almost inclined to say that I like green chili made with tomatillos and a mix of fresh green peppers even more than I like a bowl of Texas red. This version is packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker. Why It Works Adding all the ingredients to the pressure cooker with noRead More →

From the Food & Drink section of the Financial Times by: Sarit Packer and Itamar Srulovich DECEMBER 13, 2017 © Patricia Niven INGREDIENTS 1kg chicken pieces (we like legs and thighs but a whole one will work well too)  250g baby onions, peeled 250g carrots, peeled and cut into 3cm-4cm rounds 200g small button mushrooms 120g smoked bacon cubes Small bunch of thyme, tied with some string 1 head of garlic, cloves broken off whole and unpeeled 250ml red wine (actually, white works well too) Salt and freshly ground black pepper PREPARATION 1. Heat a large skillet or pot to a medium heat, place the chickenRead More →

Receta de Aixa adaptada del libro “The Joy Of Cooking” por Irma Rombauer y Marion Rombauer Becker. 1973 INGREDIENTES 1 cabeza de Brócoli 1/4 de taza de mantequilla 3 ramas de apio 2 cdas. de cebolla picadita 1/4 taza de harina de trigo 4 tazas de caldo de pollo 2 tazas de crema de leche 1 pisca de nuez moscada sal al gusto 1 cdta. de paprika PREPARACION 1. Se enjuaga el brocoli y se pica en pedacitos. Se deja escurrir. 2. Se pelan las ramas del apio, se enguagan la armas y se cortan en pedacitos. Se guardan aparte. 3. En una olla se derriteRead More →