This recipe halves easily. “If you have a cast-iron skillet, you can make so many things in it for breakfast, lunch and dinner,” says Willis, author of “Basic to Brilliant Y’all” It’s a roasting pan. It’s a baking dish. It’s a skillet.” To me, the cast iron skillet is symbolic of the south. If you’re not crazy about allspice or cloves, leave them out, though it is original to the recipe.
Adapted from Pan American’s Complete Round the World Cookbook. 2 thinly sliced onions may be substituted for the leeks. The recipe does not mention what to do with the eggs, so I assume they are for garnish.
A sweet and spicy stew. The original was from an Eat Low Fat digest way back in the early 90s. Heat Scale: Medium. Sweet-heat. Serve to guests with a salad and a slaw; chilled fruit and a little corn pudding. Source: Chile Pepper Magazine Presents “Hot and Spicy Latin Dishes” a collection. Also appeared in the Chile Pepper Magazine, April 1995.
This is great rub for pork chops! Be prepared for some real spice if you use the full 1/2 TBL of red pepper, I usually cut it back to about 1/2 tsp instead. This originally appeared in a South Beach Diet cookbook and is one of our favorites!
This is a Bolivian Dish that I learned from my good friend’s mom. I am posting the entire meal since I think everything goes so well together. I have provided preparation steps below that you can do the day beforehand to help cut down on time spent cooking the day of. I recommend going to a latino market for the meat if possible. Tell them you want “carne por milanesas, mas suave” and it will be well worth it. I make Recipe #287183 with the leftover salsa the next day.
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