If you are looking for the ground beef chili your mother made for Friday night dinner, this isn’t it. If instead you want to taste what amounts to a fabulous, highly spiced beef stew, then I highly recommend this chili. I like to serve this over polenta. Leftovers reheat well.
This is the kind of chili I grew up eating. Made with ground beef, red kidney beans and tomatoes, it is easy-to-make and oh-so-yummy.
Spring is in the air. If you are thinking about taking the family camping during spring break, how about putting fajitas on the menu? They are a great communal meal. Everyone has fun making their own and rolling them up. And then there are toppings to add. Even if you are pitching a tent in the living room or just enjoying a family dinner at home, this Tex-Mex classic is a great mealtime choice.
Cape Verde is a collection of islands off the west coast of Africa, and cachupa is their national dish. There are many different versions, but most are based on some kind of pork or perhaps freshly caught fish, although vegetables may be substituted. Since Cape Verde was a Portuguese colony, this rendition contains chorizo. Because sausage is relatively pricy, the result is probably deserving of the description cachupa rica, which means it was prepared when the family was feeling prosperous.
Picadillo is Spanish for “hash.” Essentially, this is a Cuban version of the good old American mélange, eaten on its own or used as a filling for empanadas. Spanish influences, specifically Andalusian, are obvious due to the addition of olives and raisins. Picadillo is often served topped with hard-cooked or fried eggs and is usually accompanied by fried plantains.
Make this delicious curry any time you have a craving for something lusciously different. It’s a great Sunday night dinner and is perfect for a potluck or on a buffet.
The colorful name of this sauce, which comes from the city of Oaxaca, in Mexico, is a literal translation from the Spanish. It is distinguished by the addition of fruit, such as pineapple and bananas, and you can vary the quantity of chiles to suit your taste. Three produce a pleasantly spicy sauce. Serve this with warm tortillas to soak up the ambrosial liquid.Continue reading
What could be easier than this combination of brown and wild rice and split peas, seasoned with sausage and fennel? The flavors are fantastic and I love the way the split peas dissolve into the sauce, creating a luscious texture that I find extremely satisfying. Add a simple green salad or some steamed green beans and enjoy.