This morning I woke up hungry. I shouldn’t have after Art and I devoured the night before a BBQ combo platter of ribs, hot links and chicken along with bbq beans, hush puppies and fries. I just didn’t wake up hungry, but I woke craving red chilaquiles. We received a shipment of cheeses and creams from Supremo Foods the other day. They provided us recipes, but it...
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Monthly Archives: March 2012
Just In Time For Spring: Farmer John’s Baked Ham Cornbread Recipe
Cornbread is food for the soul and the cornerstone of Soul Food. Tex-Mex has made adding jalapeños, fresh corn kernels, and shredded cheese a popular accessory in the hearty bread. Cornbread in a skillet, or skillet bread, made with lard or bacon drippings can be bliss. If you want to forego the heart palpitations, bake it in the oven. Spring into cornbread with this quick bread...
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Capirotada with Rum Soaked Raisins and Apples
One of the most beloved desserts to eat during the Lenten season is Capirotada. It was brought over by the Spaniards and quite possibly had its roots in Roman cuisine (remember that Spain was part of the Roman Empire), but it seems Mexican home cooks have perfected Capirotada, especially since it has so many variants, depending on the region where the cook is from! Early versions...
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St. Patrick’s Day Slow Cooked Corned Beef Taco Recipe
I know. I know. I don’t have a smitten of Irish blood in me, but for some reason I absolutely love celebrating St. Patrick’s Day. As a kid, I liked to avoid being pinched by wearing green or funny leprechaun hats, and looking for four-leaf clovers on the playground at my elementary school. As an adult, I look around and see pubs bursting at the seams, green beer,...
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Chichén Itzá Restaurant Owner/Chef Releases New Cookbook Featuring Cuisine from Yucatan, Mexico
On Wednesday night, LatinoFoodie ventured into Mercado la Paloma, which is south of downtown Los Angeles, where a short, stoutly chef sitting behind a table with a stack of cookbooks proudly signed his name one by one. He took a break just long enough to pose for a photo with customers. Jumping up from the book-signing table, he’d disappear into the kitchen emerging seconds later with samples of food to share...
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Take a Break from Traditional Capirotada with These Spiced Apple-Mango Bars
First, who doesn’t love capirotada? Piloncillo melted into a thick syrup, layers of raisins, nuts, and cheese all being soaked up by bolillo bread. Seriously, what’s not to like? But after making capirotada over the weekend, we were looking at the left over ingredients hanging around our pantry. We swear they were crying to us saying, “Please! Use me to make something delicious for your...
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Quinoa and Grilled Shrimp: Orange You Glad We’re Cooking with Cara Cara?
Recently, Sunkist invited a group of Los Angeles-area food bloggers to a cooking demonstration at the Sur la Table Kitchens with Chef Robert Dahni to celebrate the Cara Cara orange harvest. We made a pico de gallo, a champagne and brandy cocktail, and a grilled orange, rice noodle and crab salad. All these recipes, and more, are available on the Sunkist website. I had fun...
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