'Here is the classic version of posole as prepared in northern New Mexico. Serving the chile caribe as a side dish instead of mixing it with the posole allows guests to adjust the heat to their own taste. '
This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple? This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple?
This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green. You can also vary the vegetables and either add or substitute peas, carrots and even chopped green beans for a different appearing and tasting rice dish. Queso fresco is a soft, crumbly Mexican cheese. If you can’t find it locally, a mild feta is a good substitute.
In this recipe we attempt to recreate the wonderful thin-crust pizza from wood-fired ovens in your very own backyard. Our homemade crust has something that Pizza Doodle Express does not: chile. But if you’re lazy and don’t want to make your own dough, you can use a 12-inch, prebaked pizza shell. You can also easily make the dough in your bread machine. It is very important to have a clean grill for this recipes, as any residue on the grill will give the crust an off flavor. Why not make both toppings and divide the pizza?
Vindaloo describes a style of Indian cooking whereby the meat or fish is marinated in a vinegar- based sauce and then cooked in that marinade. This recipe can also be used for beef or lamb and, like a pasta sauce, is best if prepared a day in advance and reheated. Add ground cayenne if more heat is desired.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants. The citrus marinade creates an opaque color and firm texture that mimics the effect of traditional cooking. In celebration of Miami chefs' tendency to borrow from many different sources to create a their own recipes, I have come up with a version using the Peruvian garnish of sweet potatoes, the Ecuadorian addition of roasted corn and a combination of seafood that you are likely to find at a typical Miami table. For a glamorous touch, serve the Ceviche in martini glasses. Note: this recipe requires advance preparation.