Latin American cuisine is an art. Each dish has such charisma-- it's vivid flavors apparent in both taste, and sight. It's ingredients masking the truth of preparation, that has been passed down for hundreds of years. Sure you know what makes the dish- but how to make it is the real secret.
I had the pleasure of experiencing a real Latin American dish recently. In the past, I have had my fair share of Mexican food, which is one of my favorites. But this meal was on a whole different level. This cuban heirloom was a mambo on a plate. Los colores! los sabores! Fue increible!
The porkchops were mind-numbingly delicious. The rice and beans...even better. My mouth watered at the sight of the plantains. But the real scene stealer was the dish that should make every potato in the world jealous.
Yuca is the latin american equivalent of the potato. It is a light, fluffy root that when prepared in this dish, has a slight vinegar taste. It complimented all of the other sides on my plate- all the while, standing out in the crowd. I was so pleasantly surprised, I went back for fifths. Now, I don't come from a long lineage of latin american chefs- but I did manage to steal a few tips on how to make this succulent side. All you need is yuca, salt, olive oil, onion, garlic and lemon juice. Cut the yuca in long slices, and place them in a pan, with enough water to cover them. Stir in the salt, and let them come to a boil. Cook for 15 minutes, or until tender. Place the rest of the goodies in a frying pan, and cook over medium heat for 5 minutes. Pour over the yuca and serve immediately.
If you want to accompany this root goddess with coconut rice and beans- more power to you!
Place a tablespoon of butter, a half minced shallot in a pan over medium heat. Stir until the shallot has turned translucent. (3 minutes.) add the 1 cup of rice, and stir until it is coated with butter. Pour in the 3/4 cup coconut milk, and 1 cup of water. You can add a pinch of nutmeg too, although it is not mandatory. Bring the mixture to a boil over high heat- then reduce to a medium-low heat. Cover and simmer until the liquid has been absorbed, which is about 18 minutes. Add the can of black beans, and cook a few minutes until hot. Garnish with cilantro- cause even side dishes like to look goooood.
Tuesday, March 15, 2011
Monday, March 14, 2011
Broadening Your Horizons
Are you one of those people who don't like the taste of things you've never tasted?
Perhaps we should all take a step back, here and talk about what's really going on. Maybe you don't like the look of the white stuff oozing out of the pasta. Or, maybe the texture is a little too slimy for your palate. Maybe it's been ingrained into your head by a picky grandmother, who would never eat the stuff. But have YOU actually tried these taboo foods?
The offending food might not be terrible. You may even...gasp....enjoy the dish. The perfect way to introduce these foods to your repertoire is by "dumbing them down." Trick your too-picky tastebuds into eating these foods, by pairing them with something enjoyable. Miso soup is a great example. You probably constantly spoon around the bouyant white cubes floating around in your soup. But, upon eating one, you may actually enjoy tofu! Quit singling them out, and enjoy them. Next thing you know, you will be making a nice, light tofu stir-fry.
Fish. Many people swear against it. Maybe they aren't a fan of the "fishy" taste. Maybe the consistancy is too tender. Perhaps they had a bony experience with a filet in the past. Let's try it again. Introduce fish into your menu, by masking it with other ingredients. Start by making a nice white-fish taco. Tilapia, or grouper is a perfect training-fish. By adding the guacamole, or jicama slaw on top of your taco, you will be delightfully surprised at how delicious your meal is.
International cuisine. Whether it's curry, pad thai, or greek fare, many people are less than enthusiastic to broaden their culinary horizons. Once upon a time, I was on the fence too. It was a dark time. I remember my first gyro, like one would remember their first kiss. It was messy, enlightening, and delicious.
Is it the lamb that scares you off? Well, let's substitute that for something more vanilla. A chicken gyro is a great way to test the greek waters. You won't be disappointed. We can even go a step further and make it a chicken finger gyro. It is a fast meal, that is easy on your wallet. You can make your tysons chicken fingers, and even buy the tzatziki sauce. If you'd prefer to be crafty- bake or boil some chicken, and make your own sauce by whipping together greek yogurt, cucumber, dill, garlic and a touch of lemon juice. Get a large pita, and place the chicken, lettuce, tomatoes, onions and tzatziki on top. If this doesn't leave you screaming "Opa!" I don't know what will.
Perhaps we should all take a step back, here and talk about what's really going on. Maybe you don't like the look of the white stuff oozing out of the pasta. Or, maybe the texture is a little too slimy for your palate. Maybe it's been ingrained into your head by a picky grandmother, who would never eat the stuff. But have YOU actually tried these taboo foods?
The offending food might not be terrible. You may even...gasp....enjoy the dish. The perfect way to introduce these foods to your repertoire is by "dumbing them down." Trick your too-picky tastebuds into eating these foods, by pairing them with something enjoyable. Miso soup is a great example. You probably constantly spoon around the bouyant white cubes floating around in your soup. But, upon eating one, you may actually enjoy tofu! Quit singling them out, and enjoy them. Next thing you know, you will be making a nice, light tofu stir-fry.
Fish. Many people swear against it. Maybe they aren't a fan of the "fishy" taste. Maybe the consistancy is too tender. Perhaps they had a bony experience with a filet in the past. Let's try it again. Introduce fish into your menu, by masking it with other ingredients. Start by making a nice white-fish taco. Tilapia, or grouper is a perfect training-fish. By adding the guacamole, or jicama slaw on top of your taco, you will be delightfully surprised at how delicious your meal is.
International cuisine. Whether it's curry, pad thai, or greek fare, many people are less than enthusiastic to broaden their culinary horizons. Once upon a time, I was on the fence too. It was a dark time. I remember my first gyro, like one would remember their first kiss. It was messy, enlightening, and delicious.
Is it the lamb that scares you off? Well, let's substitute that for something more vanilla. A chicken gyro is a great way to test the greek waters. You won't be disappointed. We can even go a step further and make it a chicken finger gyro. It is a fast meal, that is easy on your wallet. You can make your tysons chicken fingers, and even buy the tzatziki sauce. If you'd prefer to be crafty- bake or boil some chicken, and make your own sauce by whipping together greek yogurt, cucumber, dill, garlic and a touch of lemon juice. Get a large pita, and place the chicken, lettuce, tomatoes, onions and tzatziki on top. If this doesn't leave you screaming "Opa!" I don't know what will.
Thursday, March 10, 2011
Mourning Time...Rise and Shine!
Eyes open slowly. It's time. It's the worst time. 5 more minutes?
Rain is beating on your window, a melancholy tune by a lone steel drum band. Only you're not in your Hawaiian shirt, nor is your nose covered in zinc. It's a weekday- and your alarm has once again assaulted you.
Rise and shine, friends! Peel yourself off of your warm, powder scented cotton cloud of a pillow. Lift one leg....and the next, to the edge of your bed. Feel that cool, stale dark morning air, as you mourn the loss of your comfort. Put on that dully appropriate attire. Comb that bed-head. Brush those teeth. What's next?
COFFEE.
Let's make this commute to Jungleland a little more bearable, shall we? Before you do mach-10 to the nearest Dunkin' Donuts or Starbucks- or Stewarts if you live in the boonies, like myself...consider constructing your own liquid speed. They sell the good stuff at all of the grocery stores now- so by all means, you can still enjoy those DD arabica beans. But- spice it up- add a dose of calypso to your mundane "mourning".
Next time you're at your grocery store- pick up a bit of coconut milk. Use the coconut milk instead of creamer, with however many packets of splenda you prefer. I tried this trick, but went even a little further- and made it an iced coffee. It brightened up my morning, all the while conjuring visions of top-down convertibles, sunshine and tanning lotion. Ay Dios Mio!
Rain is beating on your window, a melancholy tune by a lone steel drum band. Only you're not in your Hawaiian shirt, nor is your nose covered in zinc. It's a weekday- and your alarm has once again assaulted you.
Rise and shine, friends! Peel yourself off of your warm, powder scented cotton cloud of a pillow. Lift one leg....and the next, to the edge of your bed. Feel that cool, stale dark morning air, as you mourn the loss of your comfort. Put on that dully appropriate attire. Comb that bed-head. Brush those teeth. What's next?
COFFEE.
Let's make this commute to Jungleland a little more bearable, shall we? Before you do mach-10 to the nearest Dunkin' Donuts or Starbucks- or Stewarts if you live in the boonies, like myself...consider constructing your own liquid speed. They sell the good stuff at all of the grocery stores now- so by all means, you can still enjoy those DD arabica beans. But- spice it up- add a dose of calypso to your mundane "mourning".
Next time you're at your grocery store- pick up a bit of coconut milk. Use the coconut milk instead of creamer, with however many packets of splenda you prefer. I tried this trick, but went even a little further- and made it an iced coffee. It brightened up my morning, all the while conjuring visions of top-down convertibles, sunshine and tanning lotion. Ay Dios Mio!
Wednesday, March 9, 2011
A Wonderful Discovery
Last night upon leaving the gym, I was tired, sore and hungry. I assure you, I'm not pleasant to be around while any one of these three, let alone all of them. I needed something easy, fast and cheap before I let myself enter the subtle realm of uninterrupted relaxation. (aka "Teen Mom" on MTV and a glass of chard.)
Nothing in the fridge, nothing in the pantry, nothing in my stomach. I picked up the phone, and dialed a number I only usually drunk dial. Chopstix chinese food.
Now, let me sort this out for you. I am not the healthiest eater, nor am I a gym buff. I realize that after college, you actually have to DO something to prevent yourself from resembling Jabba the Hut. Or Kirstie Alley.
Many of us have our go-to greasy chinese favorites. In fact, my staple used to be sesame chicken. Some prefer lo mein, or pork fried rice. I URGE you to try what I experienced last night, because that is exactly what it was-- an experience. I opted for the healthy meal, a steamed chicken and broccoli, with no sauce, over brown rice. Sounds pret-ty boring, I know.
...Remember that miso-soy dressing I have been writing about for weeks? The one that Iput over the ahi tuna in "Next to Nobu"? Well, open the fridge, and take out the remaining dressing. I poured this dressing over the steamed chicken and rice, and it was an instant delicious meal, that only cost me ten dollars, and 20 seconds.
With a "Takeout Fakeout" like that- who needs pots and pans?!
Don't answer that.
Nothing in the fridge, nothing in the pantry, nothing in my stomach. I picked up the phone, and dialed a number I only usually drunk dial. Chopstix chinese food.
Now, let me sort this out for you. I am not the healthiest eater, nor am I a gym buff. I realize that after college, you actually have to DO something to prevent yourself from resembling Jabba the Hut. Or Kirstie Alley.
Many of us have our go-to greasy chinese favorites. In fact, my staple used to be sesame chicken. Some prefer lo mein, or pork fried rice. I URGE you to try what I experienced last night, because that is exactly what it was-- an experience. I opted for the healthy meal, a steamed chicken and broccoli, with no sauce, over brown rice. Sounds pret-ty boring, I know.
...Remember that miso-soy dressing I have been writing about for weeks? The one that Iput over the ahi tuna in "Next to Nobu"? Well, open the fridge, and take out the remaining dressing. I poured this dressing over the steamed chicken and rice, and it was an instant delicious meal, that only cost me ten dollars, and 20 seconds.
With a "Takeout Fakeout" like that- who needs pots and pans?!
Don't answer that.
Tuesday, March 8, 2011
Power Couples
Peanut butter and Jelly. Milk and cereal. Chips and dip.
These classic culinary couples are known for tempting your tastebuds, and have long secured positions among your top ten favorite foods. There are classic couples out there, but as always, waiting in the wings are the next rising stars.
What happens when you pair unlikely ingredients, that not only compliment each other's flavors, but enhance your health? Sure Brad and Jen were great together. They were like Macaroni and cheese. They made America feel comfy, cozy and warm inside. But, when Macaroni (Brad) is paired with Olive oil, lemon juice and garlic (Angie), he starts being more nutritious, tastier- more alluring. He even starts building orphanages.
And so the tides turn. Classic meals are a wonderful idea, even better if executed perfectly. But there is room in your heart and your fridge to spice it up once in a while, if only for your health.
These new "power couples" are walking the red carpets of the produce section as we speak. They are wearing the finest haute couture saran wrap out there. They have waited in the wings, giving mac and cheese their time in the spotlight. Now it's their time. They were just discovered by the agents at Real Simple.
Their reviews:
Grilled Steak. A handsome leading man. Everyone loves him, especially with his old broad, mashed potatoes. But a new compound leading lady in his life, has made him more attractive. Brussels Sprouts, a fresh faced german gal. They are a wonderful vegetable that rid the body of carcinogens that may form on meat during high-heat cooking-- such as grilling. Try substituting one of your go-to steak sides with some nicely dressed brussels sprouts. I highly recommend adding olive oil, garlic and pancetta to them.
Avocados mixed with tomatoes. Now, if you've been reading my blog from day one, you know I love a good salsa or pico de gallo. Tomatoes contain the antioxidant lycopene, which is great for you. Throw some avocado into the mix, which is a good fat- and you have quite the power couple. The fat from the avocado helps your body absorb seven times more lycopene. Not only is it delicious with fresh lime juice- but it is healthy too! HELP yourself!
Olive oil and fresh veggies. Similar to the avocado and tomato recipe, adding a small amount of healthy fats such as olive oil to your zucchini, spinach or other dark green vegetables brings out their carotenoid lutein, which is an antioxidant that helps prevent against age related macular degeneration. Now that's a Kurt and Goldie power couple!
Spinach...and oranges?! I thought they hated each other! Spinach, which is full of iron, is hard to absorb. When eaten with vitamin C, such as an orange or tangerine, the iron in the spinach is absorbed more efficiently. If the two together don't strike your fancy, consider adding a fresh red pepper, and some tomatoes to make a nice baby spinach salad.
These classic culinary couples are known for tempting your tastebuds, and have long secured positions among your top ten favorite foods. There are classic couples out there, but as always, waiting in the wings are the next rising stars.
What happens when you pair unlikely ingredients, that not only compliment each other's flavors, but enhance your health? Sure Brad and Jen were great together. They were like Macaroni and cheese. They made America feel comfy, cozy and warm inside. But, when Macaroni (Brad) is paired with Olive oil, lemon juice and garlic (Angie), he starts being more nutritious, tastier- more alluring. He even starts building orphanages.
And so the tides turn. Classic meals are a wonderful idea, even better if executed perfectly. But there is room in your heart and your fridge to spice it up once in a while, if only for your health.
These new "power couples" are walking the red carpets of the produce section as we speak. They are wearing the finest haute couture saran wrap out there. They have waited in the wings, giving mac and cheese their time in the spotlight. Now it's their time. They were just discovered by the agents at Real Simple.
Their reviews:
Grilled Steak. A handsome leading man. Everyone loves him, especially with his old broad, mashed potatoes. But a new compound leading lady in his life, has made him more attractive. Brussels Sprouts, a fresh faced german gal. They are a wonderful vegetable that rid the body of carcinogens that may form on meat during high-heat cooking-- such as grilling. Try substituting one of your go-to steak sides with some nicely dressed brussels sprouts. I highly recommend adding olive oil, garlic and pancetta to them.
Avocados mixed with tomatoes. Now, if you've been reading my blog from day one, you know I love a good salsa or pico de gallo. Tomatoes contain the antioxidant lycopene, which is great for you. Throw some avocado into the mix, which is a good fat- and you have quite the power couple. The fat from the avocado helps your body absorb seven times more lycopene. Not only is it delicious with fresh lime juice- but it is healthy too! HELP yourself!
Olive oil and fresh veggies. Similar to the avocado and tomato recipe, adding a small amount of healthy fats such as olive oil to your zucchini, spinach or other dark green vegetables brings out their carotenoid lutein, which is an antioxidant that helps prevent against age related macular degeneration. Now that's a Kurt and Goldie power couple!
Spinach...and oranges?! I thought they hated each other! Spinach, which is full of iron, is hard to absorb. When eaten with vitamin C, such as an orange or tangerine, the iron in the spinach is absorbed more efficiently. If the two together don't strike your fancy, consider adding a fresh red pepper, and some tomatoes to make a nice baby spinach salad.
Friday, March 4, 2011
Freeze!
Snacking can be so mundane sometimes. There are only so many choices, such limited varieties. It's time to pull a snack time switch-up. Let's take your go to guilty, or not-so-guilty pleasures and spice things up.
Freezing snack foods is a fun way to make your go-to goodies a little edgy. Have you ever tried frozen grapes? Deeeelish. It's a frozen treat that won't let you down. I have tried this with many fresh fruits, such as strawberries, pineapples, mango, blueberries, raspberries- and to be honest, I've never met a frozen fruit that I didn't respect. Nothing but love.
Do you find yourself mindlessly helping yourself to a sleeve of oreos? Make sure you freeze that sleeve first! Now, I'm not the biggest oreo fan, but putting those suckers in the freezer made me see them in a whole new light-- which leads me to the next treat.
I know everyone is with me, when I say that the Girl Scout Thin Mint cookies are far better frozen. The only down side is- you can't eat just one. I cant put away a box of those, in the span of two commercials.
On to everyone's favorite lunch time snack - fruit roll ups. (Fruit-by-the-foot, gushers, and all of the other futuristic fruit snacks that are out there now.) Freeze these fruity snacks for a delicate and delicious snack.
Frozen candy is also delicious. Gummy bears, chocolate bars, jolly ranchers, you name it- I'll freeze it.
You can mix healthy with sweet also. Try dipping banana slices in dark chocolate and topping with nuts. Put them in the freezer- and you won't soon forget about them!
Freezing snack foods is a fun way to make your go-to goodies a little edgy. Have you ever tried frozen grapes? Deeeelish. It's a frozen treat that won't let you down. I have tried this with many fresh fruits, such as strawberries, pineapples, mango, blueberries, raspberries- and to be honest, I've never met a frozen fruit that I didn't respect. Nothing but love.
Do you find yourself mindlessly helping yourself to a sleeve of oreos? Make sure you freeze that sleeve first! Now, I'm not the biggest oreo fan, but putting those suckers in the freezer made me see them in a whole new light-- which leads me to the next treat.
I know everyone is with me, when I say that the Girl Scout Thin Mint cookies are far better frozen. The only down side is- you can't eat just one. I cant put away a box of those, in the span of two commercials.
On to everyone's favorite lunch time snack - fruit roll ups. (Fruit-by-the-foot, gushers, and all of the other futuristic fruit snacks that are out there now.) Freeze these fruity snacks for a delicate and delicious snack.
Frozen candy is also delicious. Gummy bears, chocolate bars, jolly ranchers, you name it- I'll freeze it.
You can mix healthy with sweet also. Try dipping banana slices in dark chocolate and topping with nuts. Put them in the freezer- and you won't soon forget about them!
Wednesday, March 2, 2011
From "Ewww" to "Woooooo!"
I remember a time when my love affair with food was tumultuous. It was not pleasant, not inspiring and certainly not welcome in my day-to-day routine. It would nag me, like a jilted lover. "You're not paying enough attention to meeeee." "You never want to try new things!" "Do I look prettttty?"
I feel sorry for the boyfriends out there, mine included.
I didn't have the patience to pay attention to this love growing inside of me. I knew I enjoyed food- I don't think I have ever skipped a meal. I knew I savored each bite a little too much...I knew I wasn't exactly earning gold stars when it came to sharing during mealtime. Before long, I knew I had to embrace it.
I was in Philadelphia at my sisters house, a few days before her wedding. My mother decided grace my family with her culinary talents one evening. To say that I had been excited about the potential of this meal was an understatement. I remember the sheer disgust that reached deep down into my soul when I heard she was making.....
.....shrimp and grits. NO.
Enter a killer mood swing. Not only was I not going to be able to enjoy her famous "Chicken Cindy," but I was being forced to entertain the idea of enjoying her deep southern roots, or so she called them. (She was born in Texas, but moved at 4 months old...puhhlease.)
Begrudgingly I help set the table. There I sat, heavy hearted, fork in hand. When I finally put that first odd shaped bite in my mouth- and chewed- I was utterly dumbfounded.
The flavor!
The texture!
The color!
The presentation!
GENIUS!
It was such a piece of art, this meal- I will never forget it. I urge you to make this culinary wonder- the more unappetizing it sounds to you- the more you will enjoy it. It is definitely a dish worth adding to your repertoire.
Ingredients:
-4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tbsp butter
- 2 cups sharp shredded cheddar
- 1 lb shrimp- peeled and deveined
- 6 slices bacon- chopped
- 4 teaspoons lemon juice
- 2 tbsp chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic- minced
Directions:
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed - about 20-25 minutes. Remove from heat, and stir with butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned- drain well. In the grease, add shrimp. Cook until shrimp are pink. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Sautee for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well.
recipe courtesy of Bobby Flay and the Food Network.
I feel sorry for the boyfriends out there, mine included.
I didn't have the patience to pay attention to this love growing inside of me. I knew I enjoyed food- I don't think I have ever skipped a meal. I knew I savored each bite a little too much...I knew I wasn't exactly earning gold stars when it came to sharing during mealtime. Before long, I knew I had to embrace it.
I was in Philadelphia at my sisters house, a few days before her wedding. My mother decided grace my family with her culinary talents one evening. To say that I had been excited about the potential of this meal was an understatement. I remember the sheer disgust that reached deep down into my soul when I heard she was making.....
.....shrimp and grits. NO.
Enter a killer mood swing. Not only was I not going to be able to enjoy her famous "Chicken Cindy," but I was being forced to entertain the idea of enjoying her deep southern roots, or so she called them. (She was born in Texas, but moved at 4 months old...puhhlease.)
Begrudgingly I help set the table. There I sat, heavy hearted, fork in hand. When I finally put that first odd shaped bite in my mouth- and chewed- I was utterly dumbfounded.
The flavor!
The texture!
The color!
The presentation!
GENIUS!
It was such a piece of art, this meal- I will never forget it. I urge you to make this culinary wonder- the more unappetizing it sounds to you- the more you will enjoy it. It is definitely a dish worth adding to your repertoire.
Ingredients:
-4 cups water
- Salt and pepper
- 1 cup stone-ground grits
- 3 tbsp butter
- 2 cups sharp shredded cheddar
- 1 lb shrimp- peeled and deveined
- 6 slices bacon- chopped
- 4 teaspoons lemon juice
- 2 tbsp chopped parsley
- 1 cup thinly sliced scallions
- 1 large clove garlic- minced
Directions:
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed - about 20-25 minutes. Remove from heat, and stir with butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned- drain well. In the grease, add shrimp. Cook until shrimp are pink. Add lemon juice, chopped bacon, parsley, scallions, and garlic. Sautee for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well.
recipe courtesy of Bobby Flay and the Food Network.
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