Vanessa
04-07-2001, 08:45 PM
Hi. Well after dinner we went to bOrders to find Gusto. The curiosuty would not let me wait:-). The first thing DH said (he looked through it first) was "I want churrasco...."
Being Latina I find the magazine well written and interesting. Of course I was drawn to the aspaos (rice based stews) which are so much a part of Puerto Rico.
The pigeon pea asopao is featured using beef. I must say back home is mostly made with pork (like Emeril says pork rules). I would suggest not throwing out the water of the pigeon peas but using it as part of the needed liquid in your recipe.
Another thing which might be of interest to those wanting to cook latin is Sazon Goya products. There is sazon con azafran (with saffron) which really imparts a great color to rice dishes, paellas & stews)
Also there is sazon with culantro and annato which adds to the flavor of your rice & beans, stews, and asopaos. In case you cannot make the annato oil you can use these products which will impart color and taste.
Argentinian food is great and fun to share with friends! The palm heart salad is very popular in PR as well as churrascos since we have many Argentinian rest.
The empanada recipes look great especially the picadillo one. The chorizo one in case you need to locate chorizo I found chorizo Goya and you can also use chorizo in your chickpeas with potato recipes. I make this dish but also add cubed butternut squash and I don't mash the chickpeas. By using pumpkin it thickens the stew if I have it I use chorizo if not I use turkey kilbasa. I make white rice when I make this. I really enjoyed the last article arroz with whatever...very simpatico (nice) I hope many will get check out Gusto and put a salsa CD and follow the steps (page 40-41)& have fun!
Congrats Clight for thinking of a fun and interesting magazine.
Being Latina I find the magazine well written and interesting. Of course I was drawn to the aspaos (rice based stews) which are so much a part of Puerto Rico.
The pigeon pea asopao is featured using beef. I must say back home is mostly made with pork (like Emeril says pork rules). I would suggest not throwing out the water of the pigeon peas but using it as part of the needed liquid in your recipe.
Another thing which might be of interest to those wanting to cook latin is Sazon Goya products. There is sazon con azafran (with saffron) which really imparts a great color to rice dishes, paellas & stews)
Also there is sazon with culantro and annato which adds to the flavor of your rice & beans, stews, and asopaos. In case you cannot make the annato oil you can use these products which will impart color and taste.
Argentinian food is great and fun to share with friends! The palm heart salad is very popular in PR as well as churrascos since we have many Argentinian rest.
The empanada recipes look great especially the picadillo one. The chorizo one in case you need to locate chorizo I found chorizo Goya and you can also use chorizo in your chickpeas with potato recipes. I make this dish but also add cubed butternut squash and I don't mash the chickpeas. By using pumpkin it thickens the stew if I have it I use chorizo if not I use turkey kilbasa. I make white rice when I make this. I really enjoyed the last article arroz with whatever...very simpatico (nice) I hope many will get check out Gusto and put a salsa CD and follow the steps (page 40-41)& have fun!
Congrats Clight for thinking of a fun and interesting magazine.