St. Thomas's version of patties combines spicy hot Scotch Bonnet chilies in a picadillo with just a hint of allspice, a local spice berry indigenous to the Caribbean. The patties are not juicy but they are moist inside with a short crust envelope, fried to perfection, so the dough is not greasy or leathery ...
Literally, Mojo Isleño means "islander sauce" and Pargo (red snapper) is the traditional fish for this recipe, though grouper, cod, tilapia or any white-flesh fish will do. This sauce is very close to a Sofrito with the usual Puerto Rican ingredients: garlic, onion, sweet red and green peppers, tomatoes, green olives, ...
One of the key ingredients in a fresh adobo is vinegar. I thought this unusual because lime juice seems like a better compliment to the garlic, olive oil, oregano and salt/pepper. ...
A classic Mexican dish popular on Cinco de Mayo with green poblano chiles, white walnut cream sauce, and red pomegranate seeds depicting all the colors of the Mexican flag. ...
This is a stove-top version of the classic recipe for beef burgundy...basically beef stew with lots of red wine, bacon, potatoes, carrots, onions, mushrooms, and herbs. ...