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$5 appetizers and cocktails: "Totchos" (deep-fried tater tots covered in hot pepper queso cheese sauce, topped with chorizo, crumbled Fritos chips, pico de gallo and sour cream); "K-Tots" (tater tots topped with bulgogi-marinated Korean-spiced rubbed smoked beef, grilled kimchi, shredded carrots, sesame aioli, and green onions).
Georgia's Restaurant: "Smothered Pork Chops" (two boneless pork chops tenderloins marnitated in a seven-spice blend, dredged in flour, pan-fried and smothered in a sauce made with bacon, onions, garlic, chicken broth and cream, served with a black bean & cheesy mac combo and famous mashed potatoes); "Jambalaya" (jumbo shrimp and andouille ...
"Mexicano Chimichanga" – flour tortilla stuffed with ground beef (mixed with onions, garlic, celery, jalapenos, diced tomatoes, Worcestershire sauce, crushed red pepper flakes, cumin, dried Mexican oregano, salt, pepper and chicken stock), picadillo, shredded cheese, grilled onions and peppers), rolled and deep-fried, topped with smoky ...
The cookbook author and blogger behind Nibbles & Feasts, Ericka Sanchez tells us how she cooks up Latin American fare to pass on family traditions, and shares a recipe with us, too. The post Why I ...
Spanish tapas bar: "Paella Valenciana" – paella featuring marinated shrimp, clams, mussels, dry chorizo, and chicken thighs cooked in Spanish olive oil, garlic, chopped onions, sofrito (tomatoes cooked down with onions and garlic), red peppers, green onions, pimenton (Spanish smoked paprika), saffron, bomba or calasparra rice, chicken ...
Transfer the skillet to the oven and braise the carrots for 1 hour and 15 minutes, turning once, until tender. 3. Season the sauce with salt and pepper. Spoon the carrots, onions and sauce into shallow bowls. In a bowl, toss the parsley with the lemon juice and the remaining 1 teaspoon of oil and season with salt and pepper.
"Alligator Sauce Piquante" – fresh alligator meat (marinated in hot sauce, sautéed in oil with chopped onions, bell peppers, celery; mixed in piquante or ‘red gravy’ made with tomato paste, tomatoes, red bell peppers, garlic, bay leaves and Creole seasoning), served over white rice.
Here, colorful bunches of shredded purple cabbage, carrots, yellow bell peppers, sliced avocado, alfalfa sprouts, and crimson red sauerkraut are rolled into big collard green leaves like a burrito ...