Appetizers

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  • Ancho Chile Roasted Klondike Rose®
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    This is a sponsored post for Klondike Brands but all opinions are my own. Fall is here, and with it comes holiday entertaining. Skip the bland potatoes and be bold with these spicy spuds.  This dish of ancho chile roasted Klondike Rose® potatoes can be made ahead of time and simply reheated before serving, making this an ideal casserole type recipe for dinner parties Continue Reading...
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  • Papa a la Huancaína with Klondike Goldust® Potatoes
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    This is a sponsored post for Klondike Brands but all opinions are my own. With the weekend here (yay!) and the heat of summer refusing to retire for the season, we thought this recipe for Papa a la Huancaína would be perfect. This rich potato dish is basically a potato salad with a cheese and aji Amarillo sauce. Aji can Continue Reading...
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  • CALABACITAS: CHEESY COMFORT FOOD
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    Calabacitas, or “little squash” in Spanish, is a Mexican dish of cooked squash often served as a side dish, but substantial enough for a hearty vegetarian main.  The dish can be made as a casserole, but is often made as a thick, chunky vegetable dish served with some of the cooking liquid. In my kitchen, making calabacitas is often a very cheese affair, Continue Reading...
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  • QUESO FRESCO
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    Queso fresco, or “fresh cheese” in Spanish, is a soft Mexican cheese that is traditionally made with raw goats milk or a combination of goat and cow milk. Pasteurized versions of this cheese can be found in many markets throughout the country. The flavor profile of the cheese is milky with a slight salty-sour undertone. The mild cheese is not Continue Reading...
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  • CACHAPITAS DE JOJOTO: CORN PANCAKES
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    Right now ears of sweet corn are in abundance at grocery stores and farmers markets. We wanted to do something different and stumbled upon this dish in our research during the World Cup as we were looking for South American recipes. Popular among Venezuelans and Colombians, cachapas de jojoto are slightly lumpy corn pancakes that can be as large as Continue Reading...
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  • SAUTÉED SHRIMP WITH SHALLOTS AND CHAMPAGNE GRAPES
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    If you never had champagne grapes, then you are in for a real treat. These tiny, tightly clustered seedless grapes possess a deep plum-black color when ripe. And do not let their size fool you because these petite grapes are bursting with bold sweetness. We love their highly decorative look. They’re perfect to drape a small cluster from your Champagne Continue Reading...
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  • BRAZILIAN CHAYOTE “XUXU” SALAD
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    With the World Cup on every television, computer, smart phone, magazine and newspaper, it is only natural for a Brazilian recipe to turn up on our little blog. For the last few weeks, we’ve been researching (this really means eating) our way through Brazilian dishes. We absolutely loved this chilled Brazilian Chayote Salad for its simple flavors. The soft garlic kissed Continue Reading...
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  • GRILLED TOMATO GUACAMOLE
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    Tomatillo, or “little tomato” in Spanish, is only related to the tomato by being in the nightshade family of flowering plants, but tomatillos are more closely related to ground-berries and Cape gooseberries. With that in mind, tomatillos like Cape gooseberries and Chinese lantern berries, have a paper-like husk which the berry grows into. The husk is easily removed and the Continue Reading...
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  • EASY CHORIZO MEATBALLS: So Spicy, and Oh So Good!
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    *This is a sponsored post for Olive Garden’s Cucina Mia menu. All thoughts and opinions expressed are our own. Hosting friends and family can be an intimidating task. You primp and preen, tweak and tease, hustle and flow just to provide a fun atmosphere and a delicious meal, so that you and your guests can enjoy your time together around Continue Reading...
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  • California Figs
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    California pepper fig salsa spears.  Quinoa salad with roasted cauliflower and figs.  Mission figs sausage sliders.  Grilled cheese with fig-onion jam.  Griddled fig and prosciutto.  Filet mignon with spiced fig Not Ketchup.  Lamb daube with orange zest and California Figs.  Hot damn! Clarissa Dickson Wright, of Two Fat Ladies fame, wrote, “I’m often in a situation that I have to Continue Reading...
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  • Sopa de Ajo, or Sweet Garlic Soup Recipe
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    Due to our warmer than normal California spring weather, it is crazy and unfathomable to picture anyone standing over their stove making soup.  However, there are parts of the country that are still under a blanket of snow or in the midst of a cold snap, like our familia out in Colorado Springs.  I made this Sopa de Ajo recipe Continue Reading...
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  • Birthday Braised Kale & Brussels Sprouts
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    We are still busy planning our double birthday as they fall on March 18 (Art) and 19th (Stephen), and it looks like a “quiet” romantic trip to San Diego is in the works.  So much to plan and so much to do before we celebrate our first birthdays as a married couple.  So baking a cake is probably out of Continue Reading...
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  • Darling, have you seen my pearls? Cherry Balsamic Glazed Pearl Onions
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    Being a professional cook has meant coming home reeking of onions and garlic on an almost daily basis. Sometimes flaking off fish scales or peeling off an octopus tentacle or two. And while I do not mind much when I have to shake off thin slices of prosciutto after a deli slicer “incident,” sometimes I really enjoy simple, easy home Continue Reading...
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  • Oscar Night Menu Takes Cue from Movie Theater Snack Bar
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    Many Americans are living in sports limbo right now. Sochi Olympics came and went and Baseball’s Opening Day is around the corner. But for LatinoFoodie, this weekend is the most exciting sporting event of the year – The Oscars! This year the competition is fierce and we can’t wait to see who wins. The Academy Awards are like the Super Continue Reading...
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  • Introducing the Terra Flame by Princess House: GIVEAWAY
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    The holidays are the perfect time to indulge.  For LatinoFoodie that means treating ourselves to new cookware and plenty of new kitchen gadgets.  Our friends at Princess House have a stunning array of gourmet cookware that made us yearn for a bigger Christmas tree.  We got to try out the new Terra Flame by Princess House.  It is the ultimate grill, Continue Reading...
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  • Peach Sriracha Hot Wings
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    For a light zesty snack or a swingin’ spicy meal, hot wings hold a special place in the heart of many Americans.  From basketball to baseball to football to underwater basket weaving, competitive sports have long been a pretext for consuming finger-licking chicken wings smothered in hot sauce.  This time of year you can find amazingly sweet stone fruits this Continue Reading...
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  • Tangy Three Bean Salad from Goya Foods + Tacolandia Ticket Giveaway (UPDATE: Contest Closed)
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    It has taken many years of behind-the-scenes work for Bill Esparza of Street Gourmet LA to plan and create the first-ever “Tacolandia” Sunday, June 23 at the Hollywood Palladium (the event is sold out). Presented by L.A. Weekly and curated by Esparza, more than 30 food vendors, some as even far away as Baja, Calif., are bringing their “A” game Continue Reading...
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  • Cinco Recipes for Cinco de Mayo
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    Happy Cinco de Mayo from our kitchen to yours!  Here are CINCO recipes to make your fiesta memorably delicious. Click on the photos below to get the recipe. Carne Asada Ensalada de Nopalitos Fiery Shrimp with Avocado Chicken Tinga Slow Cooked Shreded Pork with Chile Verde And here are Cinco more recipes to round out the festivities! Sweet Corn Bundt Continue Reading...
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  • Jalapeño Deviled Eggs
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    Here’s my Easter story: When I was about seven-years-old my  mom thought it’d be a smart idea to hide the Easter eggs in the backyard before the family trotted off to church. All throughout mass I fidgeted, anxious to get home for the annual egg hunt. When we got home I got my empty egg carton and stood by the backdoor Continue Reading...
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  • What’s A Super Bowl Party Without Guacamole? Try This Fool-Proof Avocado Dip Recipe
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    I am so fed up with Los Angeles not having its own football team. The NFL season wraps up this Sunday with the Super Bowl and I can’t help but be bitter. So instead of cheering for a team, I am rooting for the food being served during the Big Game. Move over chicken wings, quesadillas, bean dips – The Continue Reading...
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  • Chorizo and Bean Fried Plantain Cups Will be a Hit on New Year’s Eve
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    During the holidays we make a lot of pinto beans for our tamale dinners. I always freeze the left-overs for future use like when I am looking for appetizers to serve our New Year’s Eve guests. The fried platano cups have the flavor, weight and heartiness of a fried potato skin. You can find these, plus the queso cotija and Continue Reading...
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  • Fiery Shrimp Cocktail with Avocados from Mexico
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    We were recently asked to create a recipe using avocados from Mexico. Below is one of our favorite shrimp cocktail recipes that has just the right amount of heat and zest. Here’s a snippet of information that our contributing writer Norma Vega posted a few months back about the delectable avocado: Yet another fruit from the Americas! First the sinful Continue Reading...
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  • Celebrate The Chinese New Year With This Recipe for Wontons and a Spicy Habanero and Mango Dipping Sauce
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     Happy New Year…again!  The Lunar New Year is upon us, and with it a chance to explore another culture as rich in traditions and foods as our own.  The Chinese New Year is one of the most important traditional Chinese holidays and has always brought out our Chinese and Chinese-American brothers and sisters for a 15 day celebration of good Continue Reading...
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  • Around the World in 8 Guacamoles
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    With the delectable fruit drooping from trees, we’d be fools to let avocados go to waste this season.  The simplest thing to do would be to make vats of guacamole and buy Costco-sized bags of tortilla chips and go to town…with a few of your closest friends of course.  But to change it up this summer, we’ve dug up a Continue Reading...
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