Recetas para compartir
Por chef Crunchy, tasty, and beautiful, the ingredients for this salad can be prepared earlier for last minute assembly Makes 8 to 10 Servings 1 head bibb or leaf lettuce, washed and crisped1 each orange, red, yellow, green, and purple Bell Peppers, seeded and carefully cut into 8 thin rings¾ pound jícama, peeled, thinly sliced and cut …
Por chef This unique salad combines two ingredients rather new to North American kitchens—quinoa (keen wah) and tomatillos. Both are not only tasty but healthful. It can be made the day before and garnished just before serving Makes 6 to 8 Servings 2 cups quinoa, toasted in 350ºF oven or microwave oven3 cups water½ pound (about 8) …
Por chef A popular appetizer in the Middle East where it is made of cracked wheat, one of the staples of the region. Both couscous and quinoa serve wonderfully in this recipe. Over there I have noted that much more fresh parsley is used in the recipe than most American cooks would have used—and always fresh mint— …
Por chef Texas is the home of the ‘Ruby Red’ grapefruit. Texans are so proud of it that it was declared the state fruit and given a special automobile license plate. It is not only delicious, but also beautiful. Makes 3 Servings Leaf lettuce1 grapefruit, peeled and sectioned (Ruby or pink preferred)1 avocado, peeled and sliced1 small, …
Por chef The actual mouth cooling effect of casein (here, from the yogurt) has been proven.Traditional Indian dishes like this one are delightful complements to burning curries or any other peppery foods. Makes 6 to 8 Servings 2 cucumbers, onions, or ripe tomatoes, or a combination, diced2 cups plain low fat yogurt½ teaspoon ground coriander½ teaspoon cumin …
Por chef This delicious cheese is expensive to purchase, but now you can beat that price and make it with fewer calories to boot. Ifthe soy cream cheese or dripped yogurt is used, even more guilt is removed. Makes 2 ½ cups 2 packages light cream cheese, at room temperature; or Soya Kaas (cream cheese style tofu), …
Por chef These to-die-for oysters originated with Chef David Garrido of Jeffrey’s, the favorite restaurant of President George W. and Laura Bush when they lived in Austin.The main problem may be finding the firm yuca chips, which are made from yuca, the root of cassava or manioc, a South American native plant. Look in Latin American or …
Por chef The jicama, (hick-a-ma) is a Mexican legume; however, only the tuberous root is eaten. It is now grown in some western states of the United States. It adds a crunchy texture along with a very mildly sweet flavor to salads and vegetable appetizer trays. Makes 8 to 10 Servings 1 tablespoon salt¼–½ teaspoon chili powder, …
Por chef A nacho is a crisp tortilla chip topped with tasty tidbits and a crosswise slice of jalapeño. This botaña (appetizer) was created some time ago, at least before 1980, by Ignacio “Nacho”Anaya at the Victory Club in Piedras Negras, Mexico across the Rio Grande River from Del Rio,Texas.Today pickled jalapeño slices are called “nacho slices.” …
Por chef Inspired by a favorite appetizer served at the Old Granite Café in Austin,Texas. It is an ethnic style but with southwestern overtones. Makes 8 Servings 3 cups black beans; canned refried beans can be substituted1 chipotle adobado (canned), puréed, (use more if desired)16 flour tortillas1 pound smoked chicken, diced; substitute grilled chicken or rotisserie from …