CELEBRATING HISPANIC HERITAGE MONTH

 

 

Honoring those of Spanish, Mexican, Cuban, Caribbean and South American lineage, “Hispanic Heritage Month” is a time to recognize the many contributions of these peoples throughout history. This celebration began under President Johnson in 1968 as Hispanic Heritage Week, but in 1988, President Reagan expanded the number of days to thirty during the period of September 15^th through October 15^th.  September 15^th was selected as the start date because of its affiliation with the observance of Independence Day for many Latin American countries.

When it comes to the culinary, the contributions from these peoples have uniquely introduced a food profile that has become commonplace to the English language lexicon and diet.  Following are some tasty recipe ideas of mine using two iconic brands, McCormick and IMUSA; both of which are synonymous with the cuisine’s authenticity and its savory flavors.  I’ve also added a few of my own interpretations on a few items that preserve the unique and savory spice profile.  Cocinar Feliz! Buen Apetito!

~ IN CASE YOU WERE WONDERING ~

McCormick has been synonymous with the finest in spices, herbs, and seasonings for nearly one hundred twenty five years.  Each product has enabled the home cook to turn their ordinary dishes into extraordinary dining.  http://www.mccormick.com

 

IMUSA has been the number one company in Hispanic and International cookware for seventy-five years.  The home cook has always relied on these products in helping them create authentic regional cuisine.  http://www.imusausa.com

~ MEXICAN LAYERED CASSEROLE ~
 

YOU’LL NEED:  IMUSA Serving bowls…use for diced tomatoes, diced IMUSA Tortilla Warmer…use flour tortillas and microwave briefly to retain suppleness of tortillas…IMUSA Granite Molcajete...make a nice garlic and onion (or shallot) paste by mincing first and then adding iodized sea salt and then mashing with the pestle…use this mix for brushing onto tortillas before baking in oven for chips…this mix can also be added to the yogurt dip (recipes below)…mince garlic and onion and add to one pound lean ground beef or ground turkey, brown meat with minced garlic and onion, stirring frequently to make sure nothing burns…drain any accumulated grease and then add McCormick Taco Seasoning and mix McCormick Arroz A La Mexicana Mexican Rice…prepare in a separate pan, following package directions…in another pan, prepare the Enchilada Sauce…after all of these are prepared, spray a large baking dish with vegetable spray…add a thin coating of the Enchilada Sauce to the bottom of the large baking dish…then begin coating each flour tortilla in the Enchilada Sauce and adding one layer of dipped tortilla into the large baking dish…next, add a layer of the browned meat that’s been seasoned with Taco Seasoning mix…drizzle a bit of the Enchilada Sauce on that layer…then add a layer of the Mexican Rice mix…drizzle a bit more Enchilada Sauce on top of the rice…keep alternating each layer until the large baking dish is filled…drizzle any remaining Enchilada Sauce on top and bake in a 350 def. F oven for 45 minutes, or until any added cheese is melting, or top of casserole begins to Mexican cheese on top before baking…after removing from oven, allow to rest for fifteen minutes and then serve alone, or with vegetable toppings in Serving Bowls (diced tomato, diced bell pepper, diced onion, diced avocado, diced chili, shredded cheese, etc.)…top with plain yogurt (Greek style) or Mexican Crema (sour cream)…use warmed flour tortillas to sop up any sauce..brown...green onions, sauteed strips of bell pepper and sweet onion, etc. as toppings/garnishes...

~ MEXICAN YOGURT DIPPING SAUCE ~

YOU’LL NEED:  16 oz. plain yogurt (preferably Greek-style) with added dash (or 1/8t) of each of

the McCormick Seasonings (Ground Cumin, Chili Powder, Cilantro Leaves, Black Pepper and Mexican Oregano)*, a pinch of iodized sea salt and the garlic-onion paste…add the juice of one squeezed lime…mix thoroughly and taste to make sure seasonings are balanced…adjust by adding a bit more of each seasoning (garlic and onion powder can be substituted instead of the paste)…serve with warmed flour tortillas, or homemade tortilla chips (see recipe), or vegetable crudités… 

~ BAKED TORTILLA CHIPS ~
 

YOU’LL NEED:  One package of either flour or corn tortillas, cut into eight sections…brush with olive or vegetable oil (or use a spray)…make a separate mix of the McCormick Seasonings*, ¼ t each, including a pinch of iodized sea salt…after mixing thoroughly, sprinkle the mixture on top of each tortilla section to coat…bake in 350 deg. F oven for 12-15 minutes, or until you can smell the seasoning coating toasting…dip in Yogurt Sauce or a homemade salsa…

(For you creative types, submit a detailed recipe with picture of the finished dish, along with your name and mailing address to me no later than October 7, 2013 to be eligible to win a prize package of Cuban-themed food products.  Only one entry per person or address will be allowed. By submitting an entry, the person certifies that the submitted recipe is his or her own original creation.  To be eligible, a person must also be a U.S. Citizen and at least eighteen years old and reside in one of the fifty U.S. states.  Winner’s recipe and submitted picture may appear in a future edition of this blog.  All decisions are final and at the discretion of this blog owner.) 

~  CHEF GEORGE DURAN'S ARROZ CON POLLO MOLE ~

(Mole Rice and Chicken) 

(Prep time: 9 minutes / cook time: 55 minutes)

YOU’LL NEED ~ 2 tbsp. toasted sesame seed…1 tsp. cinnamon, mild chili powder and cumin…½ tsp. salt…6 chicken thighs, skin removed…½ cup flour…1 tbsp. vegetable oil…S&P…6 slices of bacon, chopped…1 medium red onion, chopped…2 red pepper, chopped…6 cloves garlic, minced…2 cups rice, uncooked 2 6-oz. can tomato paste…4 oz. semi-sweet chocolate, chopped…6 cups chicken stock…curly leaf parsley, finely chopped, for garnish.

TO PREPARE ~ Mix the first six ingredients in a small bowl and set aside. Dust chicken thighs with flour and season with salt and pepper.  Heat vegetable oil in your IMUSA Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate, dry spices and mix. Add chicken stock and mix again. Allow coming to a simmer, covering and turning heat to low. Simmer for 25 minutes.  Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done. Allow to rest for 10 minutes before serving with finely chopped parsley.

GEORGE DURAN is a chef and entertainer, and author of “Take This Dish and Twist It”; he’s also known for his Food Network show “Ham on the Street” and most recently, as Host of TLC’s “Ultimate Cake Off”. Duran’s interests lie in French, Armenian and South American cuisines, as well as cinematography and video editing.  http://www.georgeduran.com

 

Although it may be Hispanic Heritage Month, be sure to take some time to honor your own heritage by cooking some of its authentic and memorable cuisine.  Remember to always celebrate yourself and your culinary curiosity.  Happy cooking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

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(Introductory photo from www.the405radio.net.  Additional photo credits as represented by the specific brand.)

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