Tags
almonds, beef broth, bell peppers, Bread, chuck steak, fresh herbs, Garlic, honey, olive oil, olives, Onions, plum tomatoes, sherry vinegar, Spices, white wine
This sauce is incredibly complex and absolutely delicious, with flavors leaning well into Spain and wandering just a bit into Portugal. Sherry vinegar, smoked paprika, cinnamon, olives, orange and almonds are significant players in both countries, tracing their roots back to the Moorish habitation of the peninsula for some 700 years. Make certain you have good bread to mop. You don’t want to miss a drop! Continue reading
I love stuffed peppers. I didn’t always, but the I grew up. And now I do. I love the sweetness of the pepper, after it roasts. I seem to always like whatever is stuffed into them. It always seems to work. And these Papa Rellena Stuffed Peppers…baby, do they ever work! 
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. 
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. 
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 
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? 
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. 
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. 
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! 
Ah, leftovers…The Goddess loves leftovers. I think she’s mentioned that before, you know, twenty or thirty times, at least. Here, 