NewsTaco

By Betty Cortina, NBCLatino

In Mexico, Holy Week (the week that precedes Easter Sunday) might as well be called Seafood Week. “Everywhere you go,” says Mexico City-born Chef Oscar del Rivero, Executive Chef of Miami’s Talavera restaurant, “it’s seafood, seafood, seafood.”

With a population that’s more than 80 percent Catholic, this is an intensely spiritual time in Mexico, and one in which many people commit to fasting or giving up certain foods or luxuries as an act of penance. And since forgoing meat is the most common concession, classic Mexican dishes like tamales, tacos and quesadillas frequently receive seafood makeovers. Quesadillas become “pesca-dillas,” tamales made with pork are instead made with shrimp, and the beef or chicken in tacos is replaced with grilled or charred fish.

Even the sacred pozole, a thick stew-like soup considered one of Mexico’s most hallowed, ancient dishes, is subject to such substitutions. It’s a dish usually reserved for special occasions or weekend family gatherings and so popular that in Acapulco “Pozole Thursdays” has become a tradition, with most restaurants offering it as a special on that day. The stew is typically made with hominy and pork. During Holy Week, of course, the pork is replaced with whatever seafood is on hand.

This week, NBC Latino caught up with the 37-year-old Johnson & Wales trained Del Rivero, who grew up in Mexico City eatingpozoles from local markets. We asked him to share the recipe for the seafood red pozole he developed at Talavera, where he adopted the Acapulco tradition of serving the stew every Thursday. His guajillo and ancho-laced stock packs a serious flavor punch and is the perfect companion for delicate shell-fish sauteed in garlic and shallots—a classic Mexican combination. “It’s a hearty, homey dish,” he said. “And the way we make it is very much like the pozoles from Mexico. It’s that authentic.”

One key tip from the chef, if you’re making this at home: Don’t skip the step below in which the stock is “fried.” “That is a common technique in Mexico. We call screeching,” he said. “We basically fry the stock in a little oil until we hear it screech. It really wakes up the flavors and makes them more intense.”

For the pozole stock:
10 dried Guajillo chiles, stemmed, seeded, veins removed
2 dried ancho chiles, stemmed, seeded, veins removed
4 T olive oil, divided
5 garlic cloves, crushed
1 white onion, diced
1 oz Mexican oregano
3 bay leaves
4 quarts chicken stock

For the seafood:
2 T olive oil
16 small shallots, thinly sliced
8 garlic cloves, thinly sliced
1/2 pound fresh, medium-sized shrimp, sliced in half lengthwise
1/2 pound fresh, small scallops
1/2 pound fresh calamari, sliced in thin strips
48 fresh mussels, whole
4 cups canned hominy

For garnish:
1/2 Haas avocado, sliced
1/2 white onion, finely diced
1 radish, julienned
Salt, to taste
2 limes, quartered
Tostadas or tortilla chips

1. Start by making the stock. Gently wipe the dried chiles clean. Put them into a large bowl and cover with boiling water. Allow to soak for about 10 minutes, until the chiles are fully rehydrated. Drain, set chiles aside and discard the soaking water.

2. In a large sauce pot or caldero over medium heat, sauté the garlic and onion in 2 T of olive oil until the onions are translucent, about 3 minutes. Add the rehydrated chiles, oregano and bay leaves and continue cooking for another 3 minutes. Add the chicken stock and bring to a boil.

3. Remove the stock and vegetables from the heat and let cool down a few minutes. Puree in a blender or food processor, working in batches if necessary. Strain the pureed stock through a fine mesh strainer and set aside.

2. In a large, heavy pot heat the remaining 2 T of olive oil over medium heat. When the oil begins to shimmer, pour in the strained stock, being careful of splatters. Stir frequently to prevent scorching and keep the stock at a steady simmer for about 3 to 5 minutes. The pozolestock is now ready. Set aside.

3. Next, prepare the seafood ingredients. In a large sauce pot or caldero over medium-high heat, sauté the shallots and garlic in the 2 T of olive oil until the edges of the shallots begin to caramelize slightly, about 3 to 4 minutes. Add the shrimp, scallops, calamari, mussels and hominy. Continue cooking for another 2 to 3 minutes or until the mussels open.

4. Add the reserved pozole stock to the pot and cook until heated through.

5. To serve, pour the stew into individual bowls and top with any or all of the desired garnishes.

This article was first published in NBCLatino.

Betty Cortina, Consulting Senior Web Producer: After 15 years as a writer and editor for magazines such as People, Entertainment Weekly, O, the Oprah Magazine and Latina (where she was Editorial Director for seven years), Betty came to NBC News to create a website that engages and inspires the American Hispanic. A Cuban-American born in Chicago and raised in Miami, she is passionate about all things Hispanic (especially the food!) She holds a B.S. in Journalism from the University of Florida, and an A.A. in Culinary Arts from Johnson & Wales University. She focuses on the site’s strategic development, special projects and partnerships plus oversees our food coverage.

[Photo by Betty Cortina]

By Nina Terrero, NBCLatino

Food-loving culture is everywhere these days and nowhere is it more prominent than on television. Thanks to the popularity of shows like “Top Chef,” “Hell’s Kitchen,” and “The Next Food Network Star” and other shows, foodie-loving programming on network and cable television is being broadcast to millions of American households.  And these shows bring the culinary personalities who host them more than just face time: one list put together by Serious Eats estimates that Rachael Ray (“30 Minute Meals” and “The Rachel Ray Show”) earns 18 million a year, with chefs like Mario Batali and Paula Deen raking in huge salaries (3 and 4.5 million, respectively)

But Latino cooks – the ones who pride themselves on making perfect tamales, healthy makeovers of classic Puerto Rican meals or intricate desserts – aren’t waiting for casting directors to turn them into the next Aarón Sanchez or Daisy Martinez. Instead, a growing number of Latino foodies are turning to YouTube with great success, proving that you may not need the support of the Food Network or Cooking Channel to make a splash.

Take for example, blogger Raiza Costa. Shortly after moving from Brazil to New York City in 2009, Costa began her blog Dulce Delight as a way to feature her intricate, mouth-watering desserts. Costa felt that sticking to a traditional blog didn’t fully convey her personality – fun, bubbly and girly – and decided to film short cooking segments, using a hand-held video camera propped on moving boxes. Four years later, the 25-year-old food vlogger has more than 2 million views on her YouTube channel, has a line of vintage-inspired whimsical kitchen wear in production and has a contract for her show to be developed for broadcast in her native Brazil.

This article was first published in NBCLatino.

Nina Terrero is a Web Producer at NBCLatino. she’s passionate about social issues, health, education, discovering untold stories among U.S. Latinos and exploring Latino culture through food, literature, theatre and the arts, she holds a B.A. in Government from Cornell University. She is also a graduate of Columbia University’s Graduate School of Arts & Science, where she received an M.A. in Political Science. Of Puerto Rican and Dominican heritage, Nina worked at ABC News as a digital reporter before joining the team at NBC Latino. Feel free to ask her about the latest films, urban political policy or her most recent forays in cooking and eating around New York City.

[Photo courtesy NBCLatino/Raiza Costa]

By Aiyana Baida, Voxxi

The list of the most influential people in America’s food industry is out and at the top is Spaniard Bernardo Hernandez.

Hernandez is Zagat’s managing director and Google’s director of product management. Zagat was acquired by Google in 2011, giving the online dining review site massive appeal.

The top 50 list includes producers of food, distributors, chefs and food industry techies like Hernandez.

Colman Andrews, The Daily Meal’s editorial director, said the number one choices may surprise readers because, “people get their information about food today primarily… from the internet.”

“And who owns the internet,” asks Andrews. “This little company out in California called Google.”

The number one slot of the most influential people in America’s food industry was evenly weighted between two high-powered Google executives.

Jack Manzel, Google’s product managing director, is the man behind Google’s search algorithms. Bernardo Hernandez is the man behind the easily searchable restaurants that pull up in a Google search and give readers restaurant reviews, rates restaurants with a score from 1-30 and offers them an interactive Google map, with photos and street directions.

Google is the first place people go to find information about food, said Andrews.

The criteria behind the most influential people in America’s food industry is based on this philosophy: Who influences what we eat, where we eat, how we eat and think about food?

The list of most powerful people in the American food industry was compiled by The Daily Meal for the third consecutive year.

Another Hispanic on the list is chef restauranteur Jose Andres at No. 18. And in regards to how influential the tech industry has been on the food industry, the Daily Meal included Instagram and Pinterest founders in No. 20 and No. 8 rankings, respectively.

Hugh Grant is also on the list. Not the actor Hugh Grant, but the face behind a company that will make some foodies and activists cringe. He’s the chairman and president of Monsanto, and he’s the second most influential person in America’s food industry.

Tech entrepreneurs make list of most influential in America’s food industry

Back to Hernandez, the most influential person and Hispanic in America’s food industry, well, he was named by El Mundo, for seven consecutive years, one of the 25 most influential Spaniards on the Internet.

The tech entrepreneur started his ventures in Spain, having invested in Idealista.com, FloresFrescas.com, 11870.com and in a social network Tuenti, well-known in Spain. He joined Google in 2005, working in Madrid as their product marketing manager. He later moved to California and went up the ranks from worldwide director of marketing for Google Maps and Google Earth, to worldwide director of marketing and consumer products, to his position today as managing director.

Here’s Bernardo Hernandez speaking on the importance of technology and the internet in today’s world. It is in Spanish with English subtitles.

Bernardo Hernandez on importance of the internet

This article was first published in Voxxi.

Before joining VOXXI, Aiyana worked with Patch AOL. Her work has been featured in many publications, including the Sun Sentinel, United Press International, Miami Herald, Miami New Times. She lives in Tampa with her munchkin cats and dog named Bob.

[Photo courtesy Voxxi]

Read more: http://www.voxxi.com/latino-most-influential-food-industry/#ixzz2MaTPhkwu

By Melanie Mendez-Gonzales, QueMeansWhat

It’s National Margarita Day Y’all! ¡Salud! It is celebrated each year on February 22nd.

I wanted to write up some great post with some delicious margarita recipes for you. The reality is: I don’t make margaritas. I just drink ‘em! Not like everyday but on occasion. And on a few of those occasions, I just happened to take a photo of them before they were gone.

Recently, I celebrated a nice steak dinner with mi esposo for Valentine’s Day but first, we had margaritas. Mi esposo had his usual … top shelf tequila margarita on the rocks. He is the tequila connoisseur. I just take his lead and add something fruity to it! Mine was a clever concoction of pomegranate-type of margarita (shaken) served in a martini glass (delicioso, sí but too complicated to remember what they called it.)

Ahhhh … La Gloria, one of my favorite eateries in San Antonio. The Mexican food is original from Chef Johnny Hernandez and the margaritas are frozen and strong! See, it doesn’t have to be a steak dinner, I’ll have ‘em with my taquitos tambien. This is what a Mom’s Night Out looks like (on occasion). Thanks to my fabulous mommy friends, we will be celebrating National Margarita Day at La Gloria tonight!

Celebrate and drink responsibly!

Read the full article and find links to margarita recipes on QueMeansWhat.com

By Jose Gonzalez, NewsTaco

As Latinos we eat all kind and type of fish—at least as reflected how I grew up and based on the menus of any typical Mexican or Latino restaurant.

There are ceviche plates, mojarra frita, caldos, and a host of variations with grilling, frying, and soups. Of course, it does not stop at fish—shrimp, octopus, oysters, and other seafood are part of the mix.

Some of us even venture into other cultures and delight in things like sushi—though others, such as my father, steer clear. “Esta crudo, it’s raw!”

But something to note is that I hardly recall my family thinking about whether the fish for dinner was sustainable, or if there was an awareness of where it came from. More and more so this matters because some fish is not sustainably harvested, some fisheries have collapsed, and in other cases, the fish we think we are eating is not exactly what we think it is.

Two recent articles highlight this—issues that Latinos should take notice and add to their environmental awareness.

The first article, from the Daytona Beach News Journal, points out how Peruvian fishermen catch less and less Peruvian anchovy—an important food for local communities and export.  It is a problem because there will just not be enough fish to go around. As the article notes:

“Not only has overfishing of the Peruvian anchovy, or anchoveta, battered the industry that makes Peru far and away the world’s No. 1 fish meal exporter, it has also raised alarm about food security in a nation that had long been accustomed to cheap, abundant seafood.”

The irony is that much of that fish is turned into meal to feed other fish or farm animals—this is a common complaint against fish farms that use wild caught fish to feed farmed fish. It is also a problem because the wild caught fish may be better nutritionally than the farmed fish—and it can reproduce faster. Instead of feeding the small fish to the big fish, we should probably just eat the small fish.

Related to that is a story on Slate, Are you Eating What You Think You are Eating?

The focus is on how true fish labeling is—whether if it says salmon, then you are actually getting salmon. This matters on two points, among several. First is that if we are eating fish that is mislabeled and actually unsustainable, then we continue to do ecological harm. Second, from a consumer standpoint, it may be unsafe and illegal.

It also points to how, as we consume and run out of a certain specie, we “market” a new fish for our plates. A classic example is Chilean Sea Bass, which is actually the Patagonian toothfish. But with a name like that, and matching looks, it was deemed better to change the name to market to consumers. Even so, you may not be getting Chilean Sea Bass.

Same thing when you go for “white fish”, which can be a host of species.

Point is that we are devastating the ocean with our love for fish, from apex predators like sharks down to food web to the plankton. But it is important to note that the fish need a break and we need to “eat smarter” if we want to continue to enjoy fish on our plates. As Latino consumers, it is worth it to take a bit of time to consider how we are part of the solution. We can vote with our ballots but also with our dollars, and continue to frame sustainable fishing with a Latino voice.  Part of that is making the effort to stay informed (think critically!) and following up with actions.

Add to this the debate on whether to consume genetically modified (GMO) salmon, and you may need to take a second look at those fish tacos or caldo de pescado.

[Photo by NOAA]

PRESS RELEASE

Programs Examine Origins of Mexican Food and Latino Contributions to Food Production

The Smithsonian’s National Museum of American History and the Smithsonian Latino Center will present two programs related to Mexican American food and the production of food in America, including a look at the bracero (guest worker) farm labor program. The programs are offered in conjunction with the museum’s newest exhibition, “FOOD: Transforming the American Table 1950–2000,” which features 70 years of Latino food history, from a circa 1940 tortilla press to California vineyard tools used by the Robledo family. The exhibition draws on the museum’s bracero farm labor collection and highlights new objects collected to show the influence of immigrants and migrants on the American table, including the diffusion of Mexican-inspired food into all corners of the country.

Mexican specialties for purchase will be featured Feb. 9 and Feb. 23 in the museum’s Stars and Stripes Café.

These programs are part of a major initiative by the museum to create an ongoing program on food and wine in America. The museum envisions taking food and food history to the nation through its ongoing collecting efforts and a series of symposia and intellectual exchanges, online offerings and dynamic public programs.

Taco Nation/Planet Taco: How Mexican American Food Conquered the World
Saturday, Feb. 9; 1:30 – 4 p.m.
Panel Discussion: Warner Bros. Theater, first floor, center
Book sale and signing follow after the program, outside the exhibition, “FOOD: Transforming the American Table 1950–2000,” first floor, east wing
Note: Taco trucks will be on Constitution Avenue (between 12th and 14th streets) from 11 a.m. to 2 p.m. Mexican specialties will be available all day in the museum’s Stars and Stripes Cafe.

This program features a lively discussion with Jeffrey Pilcher, historian and author of Planet Taco: A Global History of Mexican Food; Gustavo Arellano, syndicated columnist and author ofTaco USA: How Mexican Food Conquered America; and Smithsonian curator Rayna Green. Attendees will learn about the popularity of Mexican food in the U.S., from its indigenous origins in Mesoamerica to the present era of global commercialization.

Visitors can enjoy fare from a local taco trucks outside the museum and a book signing will take place following the program inside the museum’s food history exhibition, “FOOD: Transforming the American Table 1950–2000.”

Feeding America: Labor, Politics and Food
Saturday, Feb. 23; 1:30 – 4 p.m.
Film and roundtable: Warner Bros. Theater, first floor, center Book sale and signing follow after the program, outside the exhibition, “FOOD: Transforming the American Table 1950–2000,” first floor, east wing

A screening of Harvest of Loneliness, a documentary about the bracero program, will be followed by a roundtable conversation centered on the issues of agricultural work, politics and economy in the production of food in America. Panelists include authors Matt Garcia, Don Mitchell and Melanie DuPuis. The program will be moderated by museum curator Steve Velazquez. Participants will sign books after the program. Note: Mexican specialties will be available all day in the museum’s Stars and Stripes Café.

The museum is currently renovating its west exhibition wing with new galleries on American business, democracy and culture; an education center; new spaces for the Lemelson Center for the Study of Invention and Innovation; public plazas; a Hall of Music for live performances; and the addition of a first-floor window wall with views to the Washington Monument. For more information, visit http://americanhistory.si.edu. The museum is located at 14th Street and Constitution Avenue N.W., and is open daily from 10 a.m. to 5:30 p.m. (closed Dec. 25). Admission is free.

The Smithsonian Latino Center is a division of the Smithsonian Institution that ensures that Latino contributions to art, science and the humanities are highlighted, understood and advanced through the development and support of public programs, scholarly research, museum collections and educational opportunities at the Smithsonian Institution and its affiliated organizations across the U.S. and internationally. For information call (202) 633-1240 or http://latino.si.edu/.

# # #

[Photo courtesy Smithsonian]

By Jose Gonzalez, NewsTaco

As we all recover from our turkey related indulgences and move on to leftover turkey tortas and other such delights, further holiday feasts await—along with continuing the season of giving thanks. Many people rightly point how much of the food that blankets our holiday table is made possible by the work of farmworkers and other food workers. As Roque Planas at the Huffington Post states:

“So when giving thanks this holiday season, don’t forget to give thanks for the men and women whose labor made it possible for you to enjoy your meal.”

The vast majority of these workers are Latinos, and they deserve such recognition and respect. But in addition to giving thanks, we should give ourselves a deeper understanding and awareness of other interconnecting issues between the people that help put the food at our table, and other affecting policies and practices.

Bluntly speaking, farmworkers do the hard and dirty work of picking the food we eat, for low pay that contributes to lower-priced food. But there is also an environmental perspective with recurring issues of pesticide use, monoculture, and the weight of the Farm Bill—all of which affect the health, safety, and well-being of our environment and the people working the fields. All to bring us affordable food for our holiday feasts.

The Farm Bill comes with a political history and accompanying fights every five years or so when it is renewed. It has an effect on food prices, healthy food options, conservation practices, alternative fuel development, global warming, and other things, right up to what is available on school lunch menus.

Generally, a lot of farmworkers work on what the Farm Bill considers “specialty crops”, the fresh fruits and vegetables we should eat, versus the vast fields of corn used for biofuel or high fructose corn syrup that finds its way into other parts of the food supply.

Looking at the dinner table, we expect low prices on food picked from the fields, but that comes via the low pay of farmworkers as well as the significant use of pesticide and petrochemical fertilizer use. Thus, Latinos in the fields suffer from low-wage and unhealthy working conditions and the environment takes a hit via the contamination and pollution of ecosystems.

We also expect low prices on processed and manufactured foods—the dinner rolls you butter, or the Doritos you snack on afterward.  Much of that comes from Farm Bill government subsidies that lower the cost of commodity crops and generally encourage monoculture production. Here, many Latino communities take the hit by being more likely to live in food deserts and turn to processed foods—with higher risks for obesity and associated diseases. Latinos abroad also take a hit because Mexican maize farmers cannot compete with subsidized US corn farmers, or corporatization from firms like Monsanto. The environment still suffers from heavy use of petrochemical fertilizers, issues of genetically-engineering organisms, and loss of crop and biodiversity.

So as a Latino at the dinner table or supermarket aisle, I could look at all this several ways:

Some Latinos do not have the luxury of extra time and money to buy beyond what the standard agribusiness food system provides us—but we can at least be appreciative of the work by farmworkers and be supportive of efforts to better their working and living conditions.

Some Latinos do have the luxury of having extra time and money to go with other options, thus they could advocate for better farmworker conditions as well as explore other options that help our environment, be it farmers markets, organic food, sustainable practices, etc.

Other Latinos have the privilege of a higher education experience to critically evaluate all of this and work for systemic change, including political and policy reform on legislation like the Farm Bill.

Many of us can do all of this—and it can start by looking at where our food at the table comes from, beyond the supermarket. In addition to fighting for recognition and improvement of those that work the fields for our food, we as Latinos can contribute to better food because  ideas like “organic”, “natural”, “sustainable”, “green”, and “slow food”, have deep roots in many of our cultural practices. Michael Pollan said, “Don’t eat anything your grandmother wouldn’t eat as food”. Latino kitchens should not be any different. There is a reason abuelita makes delicious flores de calabaza quesadillas, and why nopales are in just about every Latino backyard.

So as we sit down at the next holiday feast, do give thanks to those that helped put the food on your table.  Furthermore, think about how we can have better conditions for them, better food overall, and a better environment for everyone.

[Photo: familiar meme, author unkown]

By Nicole Sinanan, Voxxi

The United States of America was the first country to have a holiday solely for giving thanks. It was such a good idea that it spread. Now countries around the world celebrate Thanksgiving (or something similar). In South America it’s called Accion de gracias. Being Latina in the United States, I feel a sense of gratitude for both the place of my birth and for the country I call home, and on a holiday where we are supposed to show our appreciation, I would like to show that gratitude on my dinner table. Here are some Latin Thanksgiving recipes that add some spice to the best of American traditional Thanksgiving dishes.

Latin Thanksgiving recipes

Spanish turkey

Ingredients

Latin Thanksgiving roasted Spanish turkey. (Photo/ finechinagirl)

20lb turkey

2 cups of lemon juice

32 oz. chicken broth

1/2 bottle white cooking wine

12 oz. jarred Spanish olives

2 cups butter

14 oz. frozen sofrito

3 oz. of minced garlic

2 envelopes of Goya sazon with color

2 tsp. black pepper

4 tsp. adobo

2 tsp. your favorite salt free spicy seasoning (like Mrs. Dash)

Directions

Clean and wash the turkey and put into baking pan, pour lemon juice over turkey, then puncture 1 inch holes all over turkey. Pour olive juice, chicken broth, melted butter, cooking wine and defrosted sofrito. Mince olives and mix with garlic. Stuff the mixture into the punctures. Mix sazon, pepper, seasoning blend and adobo then rub all over the turkey. Let marinate overnight and bake at 375°F for 5-6 hours, baste every hour. Uncover for last baking hour and stuff with you stuffing choice for the last 45 minutes.

Find some recipes for Thanksgiving side dishes, two recipes for gravy here and more desserts.

Pumpkin pie empanadas

Ingredients

Latin Thanksgiving dessert: Pumpkin pie empanadas. (Photo/ katskitchentalk)

3/4 cup granulated sugar

1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

2 large eggs

1 can (15 oz.) pumpkin puree

1 can (12 fl. oz.) evaporated milk

3 cups flour

4 tsp. sugar

1 tsp. cinnamon

3 tsp. baking powder

1/2 cup lard or shortening

3/4 cup water

1 egg

oil or shortening for frying

Directions

Mix the flour, sugar, cinnamon, baking powder and a pinch of salt together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg, and add 3/4 cup of water and add into the flour mixture, knead until dough forms. Cover and refrigerate for 30 minutes. Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Set aside then mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large. Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours. Fry in 350°F oil for 6-7 minutes or until golden brown.

The sides for this Thanksgiving union can be a mix of Latin foods and American foods. I plan on having arroz congri and traditional sweet potatoes with marshmallows.

This article was first published in Voxxi.

[Photos by finechinagirl,ktskitchentalk]

By Fernanda Beccagli, Voxxi

Most of the fun of preparing a large meal like Thanksgiving resides behind the humble side dishes, soups and sauces that add color, flavor, texture and personality to the meal.

From traditional, seasonal to unconventionally unique sides, don’t be afraid to mix and match them all to make an unforgettable meal that will be uniquely yours.

Here are three of our favorite Thanksgiving Day side dishes.

Thanksgiving Day side dishes

Brussels sprouts with prosciutto and pomegranate
Serves 4

Ingredients

Roasted Brussels Sprouts with Bacon & Pomegranate. This Thanksgiving change it up with different side dishes that add personality to your turkey. (Photo/ onehungrymama)

1 lb. fresh Brussels sprouts, trimmed, and halved

2 Tbsp. extra virgin coconut oil or extra virgin olive oil

4 ounces Italian or Spanish prosciutto, coarsely chopped (you can add pancetta instead)

4 garlic cloves, peeled, finely chopped

Sea salt and freshly ground black pepper, to taste

1/2 cup organic, low sodium vegetable broth

Seeds from 1 pomegranate, or toasted pumpkin seeds

Directions

Blanch Brussels sprouts and set aside.

Over medium heat, heat oil in a large heavy saucepan. Add prosciutto and sauté until crispy, about 2-3 minutes.

Add garlic and sauté until golden, about 2 minutes. Add Brussels sprouts and sauté until nicely browned, about 3-4 minutes. Season to taste.

Add broth, let it simmer until reduces enough to coat the sprouts, about 2-3 minutes. Add pomegranate seeds. Combine well and serve.

Read: Thanksgiving Day turkey: Tips to cooking an unforgettable bird

Maple butternut squash purée

Serves 8

Ingredients

Butternut squash soup. This Thanksgiving change it up with different side dishes that add personality to your turkey. (Photo/ thebrooklynsocialite)

5 lb. butternut squash, peeled, seeded, cut into pieces

2 cups of water with salt

1/3 cup organic or high quality maple syrup

1 tsp. nutmeg

2 tsp. cinnamon

1 tsp. cardamom, optional

1/2 tsp. fresh ginger, optional

3 Tbsp. unsalted butter, cut into pieces

Sea salt and freshly ground pepper, to taste

Directions

In a large pot with salted water cook the butternut squash until tender, about 15 minutes.

Reserve 1/2 cup of the cooking liquid, discard the rest.

Using a food processor or blender, purée squash with spices, maple syrup and butter adding the reserved cooking liquid if needed to adjust consistency. Taste, adjust seasoning. Transfer to a serving bowl. Serve while hot.

Kitchen note: For extra texture, after pureeing, you may add candied toasted pecan or crumbled bacon.

Chipotle mashed sweet potatoes: For a spicier, more dramatic, and more Latino version of this classic, just add some chopped chipotle chiles in adobo to your sweet potatoes purée. If you need extra heat, throw one chopped jalapeño or a pinch of Sriracha sauce. To add creaminess and consistency, drop a tablespoon of butter and a splash of whole milk or cream while puréeing.

Chunky cranberry persimmon sauce

This recipe is more about taste than anything else. In the past, I used to like my cranberry sauce really sweet. Today, I am always looking for that bittersweet balance. Though a seasonal sauce, this sauce goes perfect with any white meat, so use it and abuse it while it lasts.

And since I have tried it before with oranges, beets and ginger, this time I am adding a new seasonal twist: persimmons. So don’t be afraid to add your own unique touch.

Ingredients

Chunky Cranberry Sauce. This Thanksgiving change it up with different side dishes that add personality to your turkey. (Photo/ straightupfood)

Yields 3 cups

4 cups fresh cranberries

1 Tbsp. balsamic vinegar

1/4 cup dry red wine

2 Tbsp. beet or pomegranate juice (not added sugar)

1 star-anise

1 tsp. cloves

1/2 cup organic demerara sugar

Sea salt, to taste

3 ripe Fuyu persimmons, peeled and diced

Seeds of 1 pomegranate

Zest of 1 lime or orange (organic)

Directions

Place cranberries, balsamic vinegar, wine, pomegranate juice, star-anise, cloves, sugar, and a pinch of salt. Bring to a boil—stirring occasionally. Reduce heat, simmer for another 5 minutes. Adjust seasoning and sweetness, adding salt, more sugar or a splash of fresh lemon juice.

Fold in the persimmons, pomegranate and zest.

Transfer to a bowl, and serve at a room temperature or slightly chilled.

This article was first published in Voxxi.

Fernanda Beccaglia has almost two decades of experience both in journalism and in the Culinary Arts. Through her mantra “use fresh ingredients and keep it simple,” she finds endless inspiration in Mother Nature. Her passion for writing and health-conscious eating equals her passion for learning, inspiring and motivating others to live a more harmonious and holistic life.

By Vianney Rodriguez, Sweetlifebake

No Texan’s Thanksgiving table is complete without a pecan pie. Our state tree, a source of pride we Texans love our pecans. My husband’s family is from Hondo, Texas where they are known for quality pecans. His childhood was spent picking, sorting and shelling pecans. They are a sweet memory of his youth, a part of his family heritage and a source of pride in his home state. Every year as we head out to my mother’s home for Thanksgiving his only concern is “will there be a pecan pie?”

A Pecan Pie from Texas Monthly’s The Manual

Dough

5 cups white flour

2 cups minus 3 tablespoons Crisco

1/2 cup water

1/4 teaspoon salt

Filling

1/3 cup butter

1 cup white sugar

1 cup light corn syrup

4 eggs

1 teaspoon salt

1 tablespoon vanilla extract

1 1/2 cups pecan halves

1. “The key to a great pie is great crust,” says Royer. Dissolve the salt in the water. Set aside. Using two forks, your hands, or, if you’re a kitchen gadget fanatic, a dough blender, cut the shortening into the flour until the mixture is crumbly. Add the salt water and mix until the dough pulls cleanly away from your hands (if needed, add a tablespoon or two of flour). This recipe makes three 10-inch crusts; leave out your working dough and put the other two in the freezer for later use.

2. Clear some counter space and lightly dust the surface, a rolling pin, the dough, and your hands with flour. Applying even pressure, roll out the dough with a back-and-forth motion. Give it a half turn, and repeat the process until it’s roughly 1/8 inch thick. Dust the dough, and fold it in half twice, so it forms a wedge. Place the crust in a 10-inch pie pan, and unfold it.

3. Some people crimp the crust using fork tines, but Royer simply pinches the dough between his fingers. “This is homemade, which means it doesn’t have to be perfect,” he says. “Life’s too short to make decorative leaves out of dough.”

4. Melt the butter, and combine it with the sugar, corn syrup, eggs, salt, and vanilla. Pour the mixture into the pie shell. Place the pecan halves on top. (“It’s important to use the halves,” says Royer. “They taste better than the pieces.”) Bake at 350 degrees for 45 to 60 minutes. It’s ready when you stick a knife into the pie and it comes out clean.

This article was first published in Sweetlifebake.

Vianney Rodriguez is a proud Texan and blessed to be Hispanic.  Currently, she is happily raising her two wonderful daughters, attending college and living life to the fullest with her handsome hubby in Edinburg, Texas. At Sweet Life, she focuses on her eternal love for Texas, but includes her passion for introducing her daughters to their heritage.

[Photo by sweetlifebake]

By Vianney Rodriguez, Sweetlifebake

Migas are well known in every corner of Texas as a quick and easy way to start your morning. It’s the one dish mi papi has mastered, can you tell I have had my share of hefty plates of migas over the years? He carefully breaks apart each tortilla one by one so they are all uniform shape; he’s a dedicated Migas master. I, on the other han,d run a sharp knife through the tortillas and we’re off.  Diced Corn tortillas fried until golden, mixed with sautéed onion, tomato and Serrano for heat, with scrambled eggs, add a steamy cup of coffee and you’re ready for a delicious start to your day.

Migas
Serves two

4 corn tortillas diced
Vegetable oil
½ onion chopped
2 tomatoes chopped
1 Serrano sliced finely (remove seeds if you desire less heat)
4 eggs
Handful of chopped cilantro (stems removed)
*Extras if desired*
Chopped cooked bacon, cooked chorizo, cheese

In a large non stick skillet or cast iron add vegetable over medium-high heat.
Add diced tortillas and cook until golden brown about 5 minutes.
Remove from skillet, placing aside. Add chopped onion and Serrano to skillet, cook for 3 minutes until slightly soft add tomatoes and continue to cook for another 3 minutes.
Add diced tortillas back to skillet and stir to combine.
Add the eggs, stir to incorporate all ingredients with eggs and cook until eggs are scrambled.
Remove from heat and add cilantro.

This article was originally published in Sweetlifebake.

Vianney Rodriguez is a proud Texan and blessed to be Hispanic.  Currently, she is happily raising her two wonderful daughters, attending college and living life to the fullest with her handsome hubby in Edinburg, Texas. At Sweet Life, she focuses on her eternal love for Texas, but includes her passion for introducing her daughters to their heritage.

[Photo by sweetlifebake]