This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green.
Ceia de Natal (Brazilian Christmas Turkey)
The marinade suggested in this recipe is indigenous to Brazil in that it utilizes one of Brazil’s great ingredients, Cachaça, made famous around the world in the sweet taste of the Caipirinha, one of Latin America’s most popular alcoholic beverage.
Mole Poblano Enchiladas
Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare—in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.
Enraged Pasta (Penne all Arrabiata)
Of all the spicy Calabrian dishes, this one is probably the best known. Feel free to increase the heat scale by adding more peperoncini.
Ingredients
-
2 tablespoons olive oil
-
2 to 3 medium onions, chopped
-
2 to 3 cloves garlic, finely chopped
-
2 small chile pods, red, hot (Thai , Serrano or Birdseye), seeds and stems removed, finely chopped
-
2 14-ounce cans chopped tomatoes, for example Progresso
-
1 pound Penne Rigate pasta
-
3 ½ ounces Parmesan cheese, grated
-
Pinch of sugar, salt
Instructions
In a pan, heat the olive oil over low heat. Add the onions, garlic, and chile and cook until the onions are golden brown. Add the tomatoes and cook, uncovered, for about 15 minutes over low to medium heat.
Meanwhile cook the pasta “al dente” in lightly salted water, according to instructions on the package. Grate the parmesan cheese and stir half of it into the sauce. Season with salt and sugar to taste. Drain the pasta well, mix thoroughly with the sauce, and sprinkle with the remaining parmesan cheese.
Serve piping hot.
Pasta with Garlic, Olive Oil and Chiles
Note the lack of tomatoes in this pasta. The dish depends heavily upon the flavor of the chiles.
Ingredients
• ¼ cup Olive oil
• 2 small chile pods, red, hot (Thai , Serrano or Birdseye), seeds and stems removed, finely chopped
• ¼ cup finely chopped Italian flat leaf parsley
• 4 to 5 cloves garlic, finely chopped
• 1 pound Spaghetti pasta
• Salt to taste
Instructions
Heat the olive oil in a large pan and add the chiles, parsley, and garlic. Cook until the garlic is soft.
Meanwhile, in lightly salted water, cook the pasta “al dente,” according to instructions on the package.
Strain the pasta well. Add the pasta to the mixture in the pan, mix well and let sit for a few minutes for the flavors to blend. Add salt to taste. Serve hot.