Hispanic - - Page 13

by gansie

Walking the Flank

When I first started my venture of all things cooking, I wanted (and still do) everything and anything related to cooking, even if I had no idea what to do with it. I bought over-priced, exotic spices, every utensil imaginable and a small, vintage (the cool word for used) cast iron skillet from the flea market at Eastern Market.

My cast iron skillet sat around for literally 3 years because I was so afraid of all the maintenance that it required. But after I received cookthink‘s weekly email, root source, all about flank steak and the ease of putting it in the cast iron and under the broiler, I thought I’d give it a try.

in Red Meat 6 comments

by BS

Le Quesadilla

As many of you know, I’ve recently been transitioning from the world of office life to the land of freelancing, which means my lunchtime agenda has moved from overpriced salads at Cosi to scavenging through whatever I’ve got in my kitchen. This means a good once or twice a week I have a quesadilla, my favorite among all the fantastic ways to consume the glory that is melted cheese (I’m sorry grilled cheese! You’ll always be my first.)

Now, I know some people are purists about using only mozz. or maybe a monterey jack or other Mexican cheese in their goddamn quesadillas, but I like to experiment. Of course, some cheeses just don’t cut it. Cheddar is a bit too sharp, smoked cheeses taste a little off when melted, and Gorgonzola just doesn’t melt right at all. But I have found a secret that kicks any quesadilla up a good few notches: Brie. Seriously. It melts really well, and most importantly, it plays well with others – blending in nicely with your other cheeses and extra add-ins.

7 minutes to heaven after the jump.

in Cheese 7 comments

by gansie

J-Lo & DeNiro

Okay, so don’t tell anyone, but I actually didn’t start eating Mexican food til I was late in my college years. My fam just never really went out for Mexican; we were more the Italian strip mall, order-in Chinese suburban family. I guess the closest thing was my brother ordering the chicken fajitas at TGI Fridays.

Regardless, now my fridge is always filled with something that has an Hispanic feel to it – jalepenos, chipotles, tortillas… By using the plethora of Hispanic markets down the street to my advantage, I can easily throw together one of my go-to dinners – tortilla pizza. Tortilla pizza works best as a leftover haven.

Find out how Hispanics and Italians mingle post-jump

by Edouble

Chimi what?

Chimichurri! This is an Argentine sauce that you eat with steak, mmmmmm…it’s f’in fabulous!

Here’s what’s in it:

Olive oil (about a cup)
Red wine vinegar (about a cup)
Chopped, fresh parsley (lots)
Garlic (lots)
Crushed red pepper flakes (a tablespoon)
Oregano
Salt (optional)

These are rough measurements since I never measure, but you can figure out the mix you like best. Point being that you stir all of this up in a bowl and then when you’ve got your nice grilled steak all sliced up, you drizzle this (or spoon it) onto every bite and good gravy it’s good.

Photo: Tenurecollegerfc

in Red Meat 3 comments

by BS

Stuff It Like It’s Hot

Inspired by my fav local Mexican place, I decided to try my hand at Chiles Rellenos, a brilliant invention that combines four of my top culinary delights: Mexican food, cheese, stuffing veggies and frying in oil. Genius.

Full disclosure: This was a joint venture with Chef Mom. Our cooking styles fit together well, although she did wash the floor after me about seven times during the process. I used this killer recipe, which I’ve written up after the jump, along with my modifications.

in Cheese / Eggs / Recipe / Veggie 3 comments

by BS

This Little Piggy Has Hair and Claws

Here at endless simmer, we have readers in 513 cities around the world, from Bangalore, India to Bangor, Maine (it’s true, Google told us!). We wanna make sure it doesn’t get too localized feeling here, so we’re asking for some updates from our ESers around the globe.

These pics come from our friend Maya, who just returned form Peru, where she feasted on this succulent roast guinea pig. As many of you may remember from third grade, GPs are not pork at all, but actually rodents.

Maya says the GP tastes just like chicken, if chicken had claws and hairs and was tough to chew on and actually pretty gross. And no, they are not stuffed, that is just the incredibly appetizing natural intestines. Thanks Maya!

Eat anything crazy while traveling lately? Hit us up with some pics at crazyeats(at)endlesssimmer(dot) com

in Food Travel / Fowl 3 comments

by Edouble

Swapping Salsa Partners

Fresh Salsa and Guacamole:

Please, please throw out your store-bought jarred salsas and “avocado-flavored” guacamole!! These two tasty delights are far too easy to make for anyone to settle for mass-produced and highly preserved imitations. And, best of all, once you’ve perfected your blend of ingredients, you will impress people left and right and will receive unprecedented praise at parties.

To get started, buy the following:

6-8 vine-ripe tomatoes (you can buy roma or other types, but the more flavorful the tomato the better)

1 large yellow onion

2-4 jalapenos

1 pasilla pepper

1 bunch of cilantro

1 head of garlic

2-3 limes

4 avocados

Instructions for both dips after the jump.

in Recipe / Veggie 8 comments

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