15 Thursday Jun 2017
Posted in Citrus, Condiments, Gluten Free, Make Ahead, Pineapple, Vegetarian
Tags
balsamic vinegar, capers, lemon juice, Meyer lemon, olive oil, olives, orange, orange juice, pineapple, roasted garlic, roasted peppers, sun-dried tomatoes, tangerine
This tapenade is salty, slightly bitter, slightly sweet and completely delicious. It works with meat, poultry, and fish. It can be stirred into sauces. Or smeared on a grilled cheese. Yes, it’s a flexible little minx, this one. Continue reading
30 Tuesday May 2017
Posted in Appetizers, Condiments, Gluten Free, Make Ahead, Vegetarian
When you put out a bowl of good olives, they always seems to disappear quickly, don’t they? When I put these little orbs of tastiness out to nibble, with drinks, before dinner, they fly out of the bowl! If you’re lucky enough to have some left, they are mighty delicious strewn over a salad. Continue reading
06 Saturday May 2017
Posted in Appetizers, Condiments, Gluten Free, Legumes, Make Ahead, Salads, Vegetables, Vegetarian
Tags
bell peppers, black beans, capers, celery, cilantro, Corn, cumin, Garlic, jicama, kidney beans, lime juice, olive oil, olives, pickled jalapeño peppers, radishes, scallions, smoked paprika, tomato
You’ve heard about Texas Caviar, Cowboy Caviar, Bean Dip or whatever, right? You probably make it or at the very least, have eaten it. This isn’t exactly that…it’s really a riff on my mother’s Three Bean Salad and we could consider it “friends” with my Three Bean Salad with Potatoes and Corn. What makes this salad different? It has those lovely Tex-Mex flavors. I’m not a big fan of beans and rice, but give me a bean salad and I’m there to the very end…of the bowl! Chips are good, too. Continue reading
13 Sunday Nov 2016
Posted in Cuban, Gluten Free, Main Course, Make Ahead, Meat
Tags
bell peppers, black beans, capers, cilantro, dried fruit, Garlic, Ground Beef, Ground Pork, olives, Onions, plantains, Spices, tomatoes, Wine
Picadillo is a favorite of The Latin Lover and the Progeny. We like it a bit on the soupier side, because we serve it with or over rice and usually black beans and fried ripe plantains (maduros). So The Goddess decided to throw caution to the wind and combine these flavors. I mean, why not? Continue reading
30 Tuesday Aug 2016
Posted in Fillings, Gluten Free Option, Latin Food, Main Course, Meat, Rice, Skillet Dinner
Tags
bell peppers, black beans, capers, cheese, chorizo, garlic granules, gravy, olives, pork roast, Rice, ripe plantain
It’s moving day! Finally, our things are arriving in Miami, so The Latin Lover will have a real life and wife, soon! The Goddess was bone-tired, dead on her feet, but we wanted to eat in. What’s easier than Stuffed Peppers? This, right here, is why she loves, loves, loves leftovers. Continue reading
12 Friday Feb 2016
Posted in Citrus, Fish, Gluten Free, Main Course, Vegetarian Option
Tags
capers, Garlic, herbs, olives, onion, oranges, Spices, tomato, white fish, white wine
Is this really Sicilian? Perhaps, if The Goddess lived in a Sicilian village she would be making this dish, with many of the flavors—tomato, capers, olives, garlic, orange (there it is again!) and some fennel—that are so prevalent in Sicilian cooking. This turned out to be delicious, so she will be making this frequently. Continue reading
06 Saturday Feb 2016
Posted in Buffet Food, Condiments, Gluten Free Option, Make Ahead, Sandwiches, Vegetarian
Tags
Bread, capers, celery, Eggplant, Garlic, herbs, Mushrooms, olive oil, olives, Onions, roasted red bell pepper, sun-dried tomatoes, wine vinegar, zucchini
Roasted vegetables are a thing of beauty, with their intense flavor and wonderful textural qualities, with just a hint of smokiness from the grill. With good bread, then make a wonderful Muffuletta that would make New Orleans proud! Continue reading
19 Tuesday Jan 2016
Posted in Beef, Gluten Free Option, Leftovers, Make Ahead
Ah, leftovers…The Goddess loves leftovers. I think she’s mentioned that before, you know, twenty or thirty times, at least. Here, Cuban-Style Pot Roast, Deconstructed is, quite literally, “blown apart” into an entirely new dish. Continue reading
16 Saturday Jan 2016
Posted in Beef, Cuban, Gluten Free, Latin Food, Main Course, Slow Cooker
Tags
bell peppers, chorizo, chuck roast, espresso, Garlic, Ham, olives, pearl onions, red wine, Spices
Last year I shared my recipe for one of The Spicy Honey’s favorite dish, Boliche, the Cuban version of pot roast, with cubes of good things stuffed in the middle of it. This isn’t that. Boliche is wonderfully tasty; it is using the eye of the round. But, I have a chuck roast. So why, The Goddess asked herself, not make pot roast, using the same ingredients, just not stuffed into the hunk of meat? Continue reading
28 Saturday Nov 2015
Posted in Appetizers, Buffet Food, Chicken, Cuban, Make Ahead
Cuban Chicken Pie is totally different from what we non-Cubans think of as chicken pie…there’s no cream, no carrots and celery and the crust is totally different, more cake-like, than short and flaky. This is for The Honorary Gal-Pal and did I mention that it’s delicioso? Continue reading
