Recipes

  Thermidor sauce has always been related to the timeless dish of lobster thermidor, a classic French lobster preparation that was very popular in upscale restaurants during the early to mid 1920s. According to Wikipedia, the recipe of Lobster Thermidor was possibly created at Café de Paris by Leopold Mourier, a former assistant to Auguste Escoffier, […]

  While “caldo” is the word for soup, I found this dish to be more like a stew. However, if your preference is for a hearty soup, you can always add more broth. I added the word Ranchero, because the chef that prepared the dish for us grew up on a ranch near Tlalpan and

  This recipe takes me back to my childhood when a quick summer meal was opening a can of beanie weenies and heating them up. Today, I have not seen them in a can any longer and I still love the flavor of pork and beans with weenies so I developed this recipe which I

  I found the basics of this recipe from a magazine and added some changes of my own. It’s a great side dish, rich with flavor. MISE EN PLACE INGREDIENTS: 1 Lb. of thin asparagus 1 Large shallot 1 Small lemon cut in rings 4 Tbsp Extra Virgin Olive oil (some additional for drizzling) 4

  I really don’t know the origin of this dish. I tried researching and my findings always come back to my hometown of Tampa, Florida where this is served in many restaurants, each with its own twist in the recipe. This is my version. You can also substitute chicken for the beef. I also add

  This is a staple in Spanish and Cuban American homes. We had this rice at least once or twice a week. Sometimes it’s served sans meat as is with this recipe and, of course, it is famous for arroz con pollo and paella. This version of saffron rice is great as a side dish

  You can’t get any simpler than this for a quick breakfast, lunch or dinner. Growing up we very often had fried eggs over buttered white rice. It still remains one of my favorites. There is a restaurant in my home town that has this on their menu. It is El Gallo De Oro Restaurant,

  Ropa Vieja (Spanish meaning “old clothes”) is a shredded beef dish that was a regular staple growing up. It got it’s name from years ago when people without a lot of means had to stretch food and be resourceful enough to get at least a couple of meals out of one preparation. Back in

  This is an easy and delicious dish that is great as a side dish or as a main dish with a good salad. MISE EN PLACE INGREDIENTS: 1 Sheet of puff pastry 1 Large tomato or two small ones 1/2 Cup chimichurri sauce or your favorite pesto sauce. 1 1/2 Cups grated gruyere cheese

  Chimichurri is the signature condiment of Argentina and Uruguay. It is similar to pesto but it’s never to be emulsified. It is a loose oil-based condiment. While there are many variations of this condiment, more often than not the ingredients will consist of parsley, garlic, oregano, heat and acid. This condiment is versatile in