Recetas/Recipes

Happy St. Patrick’s Day in New Orleans! Carne con Papas con Salsa Verde

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I’m not Irish but I grew up in Chicago. If you know anything about Chicago then you know that the South Side Irish is as legendary as our deep dish pizza. Go to Chicago during St. Patty’s day and you will see the Chicago River dyed green, the entire city joined in the festivities and a corned beef special with an Irish beer on every menu from the North Side to the South Side. Here is a song that captures the South Side Irish and Irish history in Chicago:

South Side Irish Song

Written by, Tom Black and Terry McEldowney, A.K.A. The Irish Choir

We’re the Windy City Irish-where the craic is always best
Where every day is Paddy’s Day and everyone’s a guest
If you’re Irish on the North Side or Irish on the West
Welcome to the South Side come join our Irish Fest!

(Chorus) We’re the South Side Irish as our fathers were before
We come from the Windy City and we’re Irish to the core
From Bridgeport to Beverly from Midway to South Shore
We’re the South Side Irish-Let’s sing it out once more!

Our parents came from Mayo, from Cork and Donegal.
We come from Sabina, St. Kilian’s and St. Gall
St. Leo, Visitation, Little Flower and the rest.
The South Side parishes are mighty-they’re the best!

Chorus

We live on the South Side-Mayor Daley lived here too
The Greatest Irish Leader that Chicago ever knew
he was always proud of his South Side Irish roots!
So here’s to his honor to his memory we’ll be true.

Chorus

We sing the songs our fathers sang when they were growing up
Rebel songs of Erin’s Isle in South Side Irish Pubs
and when it comes to baseball-we have two favorite clubs
The Go-Go White Sox… and whoever plays the Cubs!

When I moved to New Orleans, of course I would want to celebrate St. Patrick Day’s as any true Chicagoan would! Like Chicago, New Orleans has a rich Irish history. Irish immigrants came to New Orleans penniless and looking for work. Many settled in shotgun houses in the historic Irish Channel neighbourhood of Uptown, New Orleans. (One of my favorite neighbourhoods!) Irish immigrants to New Orleans worked as stevedores, built canals and bridges, opened breweries and went to Catholic mass every Sunday. The Irish, along with so many ethnic groups have contributed blood, sweat and tears for this great city we call New Orleans.

Here is a link to the Irish Channel Neighbourhood Association and a great article about the history of the Irish in New Orleans.

http://irishchannel.org/

http://www.gonola.com/2013/03/04/nola-history-the-irish-in-new-orleans.html

Okay let’s get to the meat and potatoes folks. In celebration of St. Patrick Day’s, I went around the Irish Channel and met up with some of the locals. I met an awesome group of friends who were prepping to roast a pig in their front yard, a sweet group of gals with the Daughters of Lyra, the only Irish women’s marching group and a soldier who recently returned from Afghanistan who was at the parade with his parents. His dad had the coolest costume! Crawfish hat and Zydeco washboard vest. I walked through the parade with a big smile on my face and an Irish beer. 🙂 

Later today, I went home to make one of my favorite Cuban dishes Carne con Papas- Meat with Potatoes. Like any ethnic group that had to struggle, meat and potatoes kept generations alive with the faith that it would get better for their children and their children’s children. My version of Carne con Papas is based on a recipe I made in 2009 during grad school at the University of Toronto. A group of us went to Montreal for a research trip and stayed with one of our classmate’s parents. I already introduced my classmates to gumbo, which they loved, so they asked me to prepare something that evening. I was up for the challenge, even though I was in Montreal, Quebec! The culinary capital of Canada and at my classmates Quebecois parents house! Dios Mio! Yet I was inspired by Montreal, the museums, the culture, the people…..and the FOOD! That night I made a vegetarian and meat version of Carne con Papas con Salsa Verde a lo House of Zella…translation: Meat and Potatoes with Green Sauce a lo House of Zella. They loved it! Even my classmate’s parents…I received so many Quebecois kisses that my cheeks stayed blushed for many days even though it was one of the coldest winters in Canada. We drank wine, dined on my food and talked about art, politics, life, travel..you name it. C’est supercool! So to make a long journey short, here is my recipe in honor of St. Patrick’s Day in New Orleans via Chicago via Montreal. I always said I wanted to be Auntie Mame when I grow up ;-).

Carne con Papas con Salsa Verde a lo House of Zella

* You will need a food processor or blender.

Ingredients:

–       3 large peeled cubed potatoes

–       1 ½ pounds of cubed pork loin (optional)

–       1 stick of salted butter

–       1/3 cup of a finely diced yellow onion

–       1 small bunch of fresh cilantro

–       2 garlic cloves

–       2 stalks of green onions

–       2 limes

–       1 small bunch of fresh parsley

–       1 tsp. of cumin

–       Sea salt and fresh black ground pepper

 

Preparation:

1)    Peel and cut your potatoes in medium sized cubes.

2)    Cut your pork loin into cubes and season with cumin, a pinch of salt and pepper and a squeezed lime. Set aside.

3)   Dice your onion.

4)    In a medium size stockpot on low medium heat add potatoes and a stick of butter. Add about 1/3 cup of water. Cover and simmer.

5)    Meanwhile, in a pan on medium heat, sauté the pork with the yellow onion until the meat is no longer pink.

6)   With a large spoon gently stir the potatoes to make sure they are not sticking to the bottom of the pot.

7)    Add the pork to the potatoes and cover. Cook for another 15 minutes. Add a little olive oil and water if the potatoes stick again.

8)    In a food processor or blender, add cilantro, parsley, green onions, a minced garlic clove, a squeeze of the lime and a little olive oil to pulse. Blend until it becomes a thick sauce like consistency.

9)    When the meat and potatoes are done transfer them to a ceramic dish. Ladle in the green sauce and serve with your favorite salad or for St. Patrick’s Day steamed cabbage. Buen Provecho!

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Uncategorized

It’s Lenten Season in New Orleans and here are some Latin recipes for Meatless Friday!

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My sister lives in Brooklyn and has been a vegetarian for years. I spend every Thanksgiving at her house and I really enjoy eating at some of the local New York vegetarian restaurants and eating some of her food. She is an awesome cook and never compromises flavor for her dietary beliefs. I was amazed by some of the meatless food I tried that taste just like chicken and beef while in New York. I remember eating meatless substitutes in the past that taste like cardboard. And if you live in New Orleans, it’s all about the flavor and we won’t compromise flavor for anyone! So I was amazed to taste meatless meat that I actually liked with my sister.

So like Thanksgiving in New York, I appreciate Lenten Season in New Orleans where I can cut back on all of the rich foods we eat. Recently, a friend of mine introduced me to Beyond Meat’s beef free crumble, a plant protein that taste like meat. I know there are so many meatless meats, however, I really like Beyond Meat.  So here are a few Latin recipes from my kitchen for Meatless Fridays and for any vegetarians out there. Buen Provecho!

Fully Loaded Avocado

(Use Florida ripe avocados. Available in any Latin grocery store. They are much larger but if you don’t have a Latin grocery store near you just buy the largest regular ripe avocado you can find. See image below)

Ingredients:

–     1 Florida ripe avocado

–       ½ cup of cooked meatless beef (Beyond meat preferably)

–       1/3 cup of minced Spanish yellow onion

–       1/3 cup of black beans

–       Goya Sazón Achiote packet (Now sold in the Latin section of most every grocery store in the U.S. if not available use a little Spanish paprika)

–       Sea salt and fresh black ground pepper

–       1 dollop of light sour cream or tofutti sour cream

–       Grated packaged Mexican cheese or alternative shredded cheese

–       1 sprig of chopped cilantro

 

Preparation:

Mince the onion. Saute the onion with the meat on low medium heat. Add the Sazón Goya packet for color and flavoring. Season with sea salt and fresh black ground pepper to taste. Add 1/3 cup of rinsed organic canned black beans. Cook for 8-10 minutes. Cut ripe Florida avocado in half and remove the pit. Scoop the bean and meat mixture on top of the avocado. Garnish with sour cream, cheese and chopped cilantro.

 

Sweet Plantain Canoes/ Canoas de Platanos Maduros

 

Ingredients:

 

–       3 ripe almost black plantains

–       1/3 cup of cooked meatless beef

–       1 minced small garlic clove

–       1/3 cup of Mexican shredded cheese or alternative shredded cheese

–        1 finely minced Roma tomato

–       1 sprig of chopped cilantro

–       Olive oil

–       Goya Sazón Achiote packet

–       Sea salt and fresh black ground pepper

 

Preparation:

 

Preheat oven to 400 F. Peel the ripe plantains and place them on a baking sheet and rub them with olive oil. Bake the plantains for 20 minutes and turn them and cook for another 15 minutes. The plantains should be golden brown. While the plantains are cooking, mince the garlic clove, tomato and cilantro. Sauté the garlic clove with the meat on low medium heat in a little bit of olive oil. Season with sea salt and fresh black ground pepper to taste. Remove the plantains from the oven and stuff with them with the meat mixture and cheese. Bake the stuffed plantains for 3-5 more minutes until the cheese is melted. Garnish with chopped tomato and cilantro. Serve while the plantains are still hot.

 

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News

Kitchen Witch Cookbook Shop Book Signing

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It was a rainy day in the French Quarter this past Sunday. The Krewe of Barkus was scheduled to parade their costumed dogs throughout the French Quarter. At Kitchen Witch Cookbook Shop on Toulouse Street, an eclectic bookstore that sells cookbooks, vinyl and homeade spices. I, the author of New Orleans con Sabor Latino: The History and Passion of Latino Cooking was scheduled to sign cookbooks and serve some of the dishes from my cookbook. I went earlier that morning to ‘make groceries’ at a Mid-City Latin grocery store on Broad Street called Ideal Market. A grocery store where many Hondurans, Haitians and day laborers frequent for a hot lunch or to shop for the family. I made my selections for my Cuban Chicken Soup and Garbanzos with Crawfish and Louisiana Smoked Sausage (Purchased the crawfish tails and Louisiana Smoked Sausage at Rouses) recipe and off to my kitchen to make two big pots of food. 

When I arrived at Kitchen Witch Cookbook Shop with my food wrapped, hot and ready for Philipe’s (the owner’s) crockpots, I was in heaven! I am a super nerd and I love antiques and anything vintage. Which is probably why I love New Orleans so much. It gets me and I get this city. The rain came tumbling down yet the Mardi Gras paraders kept on parading with their dogs while clutching their ‘to go’ cups. I was nervous. We reached out to everyone but its tough to host an event with no parking, in the middle of the parades and when its raining. However, thanks to the only Latina (Cuban) tour guide who was at my cookbook signing, she pulled people in from the streets and enticed them with the smell of my food, beer and wine. 

I met some really awesome people and I am so grateful that we sold most of my cookbooks. Everyone left with a full belly, a memorable experience of New Orleans that they will take back to the city they reside in and my cookbook – a new addition to their kitchen library. Sunday was a good day! Thanks Kitchen Witch Cookbook Shop. Support local bookstores!

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Entree

Cuban Oxtails with Okra and Rice

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Give me a plate of oxtails and my face will light up like new year fireworks! It’s something about the tender flavored meat that gets me every time.

This is one of those dishes where you need a pressure cooker or a lazy Sunday to take time out to put some amor in your food. Here is my recipe for Cuban oxtails with okra and rice.

4lbs of disjointed oxtails (Hint: Purchase at your local butcher or Latin/Caribbean grocery store)
1/2 cup of dry red wine
1/4 cup of olive oil
2 tbs. of dried oregano
1 tsp. of sea salt
1 tsp. of ground cumin
1 tsp. of fresh black ground pepper
1 packet of Goya sazon with achiote
3 8oz. cans of Spanish Tomato Sauce (Goya)
1 minced large yellow onion
8 minced garlic cloves
1 minced roasted red bell pepper
2 bay leaves
2 cups of beef broth
1 lb. of fresh okra cut into bite sizes
Cooked white rice

Preparation:

You will need to marinate your oxtails overnight with wine and olive oil. Make sure you season your oxtails with oregano and sea salt. In a Dutch oven or pressure cooker brown your oxtails. Remove and set aside. Sauté onions, garlic and red bell peppers. Season with cumin, bay leaves, sazon packet and fresh black ground pepper. Add tomato sauce and beef broth. Bring to a boil on medium low heat and add oxtails.

If you have a pressure cooker add okra and cook for 45 minutes. If you have a Dutch oven pot you will cook the oxtails until fork tender for 2 1/2 to 3 hours and then add okra for another 30 minutes. Make sure you stir the meat occasionally so it won’t stick to the bottom of the pot. Serve with cooked white rice.

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Entree

Isleños Paella

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I love paella! Every year the Isleños of Louisiana celebrate their culture and food in St. Bernard Parish. I try to attend every year to eat fresh charbroiled oysters, empanadas, Isleños plantains with wrapped bacon and of course paella. My friends, Mike and Donna Martin who are in my cookbook invite me every year. They have the most amazing story of triumph, love and family. Their recipes, stories, history of the Isleños and how they came to Louisiana are shared in my cookbook New Orleans con Sabor Latino: The History and Passion of Latino Cooking.

Update: I added two sneak peak pictures of Mike and Donna Martin’s Isleños gulf fish served with roasted potatoes and the most amazing arroz con leche I have tried!

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Sandwiches

Portobello Mushroom Sandwich with Chipotle Mayo and Avocado Apple Mint Culantro Salad

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I love a good sandwich and portobello mushrooms are as meaty and flavorful as the real thing. Today I used a lot of fresh herbs in my avocado apple salad and my portobello sandwich. Fresh herbs brings any dish to life and just like my favorite movie Auntie Mame said,”Life is a banquet and too many poor sucka’s are starving to death!”

Ingredients:

2 cups of fresh portobello mushrooms
1/3 cup of sliced red onion
1/2 chipotle in can
1/2 cup of mayo
1tsp. of honey
2 slices of aged cheddar
4 fresh basil leaves
2 sliced Roma tomatoes
2 slices of toasted whole grain bread
1 gala apple sliced into cubes
1 ripe avocado sliced into cubes
1 sprig of fresh mint
1 culantro leaf (or 1/3 cup of cilantro)
Olive oil
1tsp. of dried rosemary
2 tsp. of sea salt
1tbs. of good Balsamic vinegar
1tsp. of fresh ground black pepper

Preparation:

In a food processor pulsate the mayonnaise, chipotle and honey. Set aside in the refrigerator.

Sauté mushrooms with a bit of olive oil and red onions on medium low heat. When mushrooms start to cook and the onions begin to become translucent add balsamic vinegar. Season with dried rosemary, sea salt and fresh black ground pepper. Cover and cook for ten minutes on low heat and set aside.

Cut apples and avocado into cubes. Mince culantro and mint. In a bowl, mix avocados, apples, mint and culantro lightly and add olive oil, sea salt and fresh black ground pepper. Set aside.

Slice Roma tomatoes and cheddar cheese. Toast whole grain slices of bread and spread with chipotle mayo. Add cheddar slices, cooked mushrooms, tomatoes and fresh basil leaves. Serve with avocado apple salad. Candela!

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