In an attempt to recover from our week of indulgence, I decided to try out this soup, which is full of veggies, grain, and lean chicken. This recipe is from Latin Ladles by Douglas Rodriguez (Sept. 2013)
Tag: latino
Colombian chicken and potato soup with whole corn (ajiaco), version 2
I thought of my Colombian friend Laura while making this. Place a whole chicken in a stock pot with 12 cups water, 2/3 of a bunch of cilantro (tied with kitchen string), and 1 piece celery tied to 2 whole scallions (tops cleaned off) with kitchen string. Bring to a boil, then reduce to medium-low… Continue reading Colombian chicken and potato soup with whole corn (ajiaco), version 2
Mexican pork, hominy, and ancho chile stew (pozole rojo)
Using a large Dutch oven, saute 2 chopped onions in a little canola oil, sprinkle with a little salt. When translucent, add 5 cloves minced garlic. Place large chunks of bone-in pork shoulder (here, 4 ½ lb pork butt) in pot, browning on each side (about 8 mins). Add 14.5 oz canned, diced tomatoes, 6… Continue reading Mexican pork, hominy, and ancho chile stew (pozole rojo)
Cuban minced beef (picadillo)
Inspired by our recent trip to Miami, I tried my hand at picadillo. In a large wok, heat olive oil, then sauté 1chopped red onion, 1 yellow bell pepper, and 4 minced garlic cloves. When onion is translucent, add 2 tsp cumin, ½ tsp paprika, and some salt and pepper. A minute later, add 1… Continue reading Cuban minced beef (picadillo)
Venezuelan black beans
This is a recipe I learned from Cristian’s cooking class in Tampa in October 2010. Mix the following in a bowl: 3 diced Roma tomatoes (I forgot fresh tomatoes, so I used 4 oz of drained, canned diced tomatoes), diced ½ onion, chopped ¼ bunch curly parsley, 3 minced cloves garlic, and 2 tsp cumin.… Continue reading Venezuelan black beans
Fried sweet plantains
This is part of the Venezuelan Pabellon recipe that I learned from Chef Cristian Feher in 2010. Take 3 sweet, ripe plantains (the blacker the skin, the sweeter the flesh – which will caramelize when cooked), peel, and cut into ¼ inch diagonal slices. Heat ½ to 1 inch of peanut oil in a cast… Continue reading Fried sweet plantains
Cuban-style skirt steak (churrasco estilo cubano) with chimichurri
Inspired by our meal at Jimmy'z Kitchen in Miami, we decided to try out this dish at home. Its origin is Argentinian, but it is popular in a lot of Latin American cuisines. First, prepare the marinade (mojo): Place peeled garlic cloves from 2 bulbs, 2 tsp salt, 1 tsp whole black peppercorns, and 1… Continue reading Cuban-style skirt steak (churrasco estilo cubano) with chimichurri
Salvadoran beef and vegetable soup (sopa de res con verduras)
I fell in love with this soup at a Salvadoran restaurant in Columbia Heights, and I’m happy that I finally did it justice at home. Using a stockpot, combine 10 cups water, 2 ½ lb boneless beef chuck (cut into small chunks), 1 chopped tomato, 1 chopped onion, 1 chopped leek (white only), 3 stalks… Continue reading Salvadoran beef and vegetable soup (sopa de res con verduras)
Salvadoran chicken broth with vegetables (caldo de pollo con verduras)
While on our honeymoon at ClubMed, we had a delicious soup that inspired us to try our hand at home. First, make the chicken broth by combining 1 ½ lb chicken wings, necks and gizzards (here, 3 lb chicken wings and drummettes), 4 stalks chopped celery, 1 lb chopped and peeled carrots, ½ bunch each chopped cilantro… Continue reading Salvadoran chicken broth with vegetables (caldo de pollo con verduras)
Cooking Adventures 