This is a delicious dish and easy to make. Tie these up with cotton cotton twine and use as much as you need to tie them well. This works much better than toothpicks in my opinion. The addition of both the sundried tomatoes and tomato paste give extra sweetness and taste. Butterflying these breasts needs…
It has been claimed that determining the exact origin of any tamale is almost impossible, especially due to its extensive and quick spread throughout Central and South America and the Caribbean. However, in Michoacán, the Uchepos is held firmly to have originated in that area of Mexico. This isn’t a “dessert”, although it is sweet,…
This recipe is a take on the classic Columbian Arepas and Cheese. The classic recipe uses a bland cheese, and I prefer something with more flavor, which is why I suggest Emmenthaler or the other cheeses, such as Parmesan Reggiano (probably my most favorite cheese in the world). If you prefer a less strong cheese…
Arepas are corn griddle cakes made from pre-cooked cornmeal and are popular in Colombian and Venezuelan Cuisines, where they are frequently served. They have been described as a cross “between a tortilla and an English muffin”. These can be stuffed, used sandwich style, or used “open faced”. They can be fried, baked, steamed or boiled. …
Stuffed tomato recipes are ubiquitious around the world – North America, Latin America, South America and Asia all have varieties on this classic dish. Since I love Italy and Italian food, this iteration of this classic stuffed fruit has an Italian flavor. It was pointed out to me that “stuffed” and “wrapped” are different. However…
Slicing vegetables, using a mandoline or vegetable peeler, into long slices opens up all kinds of options for wrapping food. In the following recipe carrots and zucchini are used, however, other vegetables can be used as well, such as yams, potatoes, and cucumbers. This makes a great appetizer.This dish is also in the first volume…
Daikon is a well known vegetable in asia. It is frequently used as a pickle, as we describe below. When julienned and pickled, these pickles are wonderful on salads, on sandwiches or in sushi. The Japanese have a sushi made with sushi rice and pickled daikon called, oshinko sushi. In Korea they make a type…
These are GREAT! My sister and I were shopping one day and I asked her to get onions. She brought a bag of red onions and I had wanted Vadalia’s … So I was wondering what to do with them, and pickles came to my mind. I found a recipe and after playing with it,…
Sauerkraut is one of my favorite ways to eat cabbage. During the winter when fresh vegetables are harder to get, fermented or pickled vegetables offer great alternatives. Plain cabbage sauerkraut is one of my favorites, and I go through quarts of the stuff. However, I have tried and enjoyed other types of sauerkraut. The following…
I am a pickle-holic! Olives, Dilly beans, Diakon and Dill PIckles are part of my diet. I have tried all kinds of recipes for dill picklets both pickled and fermented. I have never been able to get the fermented pickles to taste good. Not sure what I am doing wrong, as my SauerKraut and Kim…