Guava paste is sweet, but not overly so. It is found in Latin food stores, but can also be found in the international aisle in many supermarkets. It comes in a rectangular brick of about 14 ounces. I’ve purchased guava fruit before as when ripe, it has the most divine aroma. The first one I…
This meal takes about 30 minutes to put together, so is great for a quick weeknight meal.
This is a recipe inspired by my favorite celebrity chef, Eric Ripart. You’ve perhaps seen him on PBS, Avec Eric, or maybe as a judge on Top Chef, or perhaps you’ve eaten at his NYC eatery, Le Bernardine. What I like is that he prepares restaurant quality food, but makes it seem accessible to the…
I saw a similar recipe in Better Homes and Gardens magazine, but they wanted me to shred up some Brussels Sprouts. This I could not do. You see, I do not like Brussels Sprouts. So this recipe has sauerkraut, cabbage, apples, raisins, and dried cranberries.
This is a take on German potato salad and as such has no mayonnaise. It sort of has a sweet-sour flavor profile. The recipe comes from an old pamphlet, “Texas Recipes from Texas Places, Volume III.” It’s a Texan-ized German potato salad recipe.
Ever wonder what to make with those cans of “fire-roasted” tomatoes?
This sauce is meant to be served alongside a smoked beef brisket, but you do whatever you like. Hey! You’re the cook here!
I don’t know if you’ve ever had the opportunity to see and smell a real live guava fruit, but it is now officially my favorite aroma.
Harira is a traditional Moroccan dish made with chickpeas. This version has only vegetables, spices, and a little olive oil. This recipe makes a lot, so if you prefer, you can cut it down and only make half of it.
Tamales are a real favorite in Colombia. They are unlike “hot tamales” that are found in Tex-Mex cooking although they may have similar ingredients. Colombian tamales are wrapped in banana leaves and steamed. They are also filled with a combination of pork and chicken, although sometimes only chicken is used. Traditionally, they are served on…
This is a Colombian version of the famous chicken and rice. I like to make it pretty and arrange all the colorful ingredients in an eye-pleasing design. I make this with chicken wings.
In some countries Churrasco is made from filet mignon, skirt steak, or beef tenderloin and pounded thin. In Colombia is made from lean sirloin (my grocery calls it London Broil cut) and it is about 1 to 1 1/2 inches thick. It’s marinated in a chimichurri sauce then grilled or broiled.