Paella: How to Make an Edible Art

    “If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.” – Cesar Chavez Paella is that it is a social dish.    It's built - layer by layer - in one pan and served at the … Continue reading Paella: How to Make an Edible Art

Mojito Tacos

These fresh, vibrant tacos are perfect for a warm summer evening. Named for the drink, these tacos are brightened up by the flavors of rum and mint - and it totally works. Ingredients: 1. 4 chicken breasts, butterflied 2. 2 tablespoons mayonnaise 3. 2 teaspoons fresh mint, finely minced 4. 2 teaspoons fresh cilantro, finely … Continue reading Mojito Tacos

Grilled Shrimp with Garlic Saffron Aoli and Old Bay

This grilled shrimp is summer on a plate. Ingredients For the Shrimp 2 lbs raw jumbo shrimp (21/25 CT), deveined but with the shells on (shells on is important)Old Bay Seasoning (or any Cajun seasoning of choice), approximately 2 teaspoons2 limes, halved, for serving (for bonus points, grill them on the hot grill along with … Continue reading Grilled Shrimp with Garlic Saffron Aoli and Old Bay

Medianoche Sandwiches

The perfect "midnight" snack, it's easy to see how this sandwich became a staple of the Havana late night scene - after an evening of drinking, dancing and music, this is guaranteed to hit the spot. Also, they're pretty darn good just for dinner. Note: This is more or less the recipe from the movie … Continue reading Medianoche Sandwiches

Mussels and Chorizo in Spicy Garlicky Tomato Sauce

This dish combines the bold flavors of Italy and Spain. Simple to make, hearty and delicious, this will likely make it into your regular rotation. Ingredients 2 tablespoons olive oilApproximately 12oz Spanish Chorizo, sliced into 1/4 inch coins (Note: You want Spanish Chorizo Not Mexican Chorizo. Mexican Chorizo, while delicious, crumbles apart like ground beef. … Continue reading Mussels and Chorizo in Spicy Garlicky Tomato Sauce

Beef Chili II

This hearty beef chili follows the same method as most other soups and stews and can be done in the oven in 4 hours or in a slow cooker over 4-8 hours. It is an updated version with a little less heat (the previous version had a whole can of chilis in Adobo!) and a … Continue reading Beef Chili II

Midnight Shrimp Scampi

Tiger Prawns, Sambal, Lime, Cilantro, Garlic Butter Sauce I call this "Midnight" Shrimp Scampi because it comes together in 10 minutes, is light enough for a late night snack, and filling enough to call dinner. Garlic, butter, Indonesian hot sauce and lime create the perfect balance. Mop up the sauce with some crusty bread, wash … Continue reading Midnight Shrimp Scampi

Hatch Hatch Hooray!

It's one of my favorite times of year! Hatch Chile season is upon us and that means its time to celebrate one of the most wonderful peppers in existence - the New Mexico Hatch Chile. It's a short season August and September only, so take advantage while you can! Hatch chiles hail from the small … Continue reading Hatch Hatch Hooray!

Green Chile Bacon Cheeseburgers

To my great happiness, it is once again Hatch Chile Season!  The Hatch Chile hails from the small town of Hatch, NM - arguably the pepper capital of North America.  Hatch Chiles are exactly the same pepper as the well-known Anaheim Pepper, but because they are grown in the rocky soil of arid Southern New … Continue reading Green Chile Bacon Cheeseburgers