Melissa Guerra Latin Kitchen

I am guessing that the figs that I used for this jam are Kadota figs, but I will happily stand corrected if anyone can give me further information on the ones seen in my photo. But these small green ones that turn a delicate shade of light yellow when ripe are the best –  sweet and delicious, and perfect for jam making. I can later choose to dilute this jam with a bit of wine or rum for a cake filling, or add a spoonful to a vinaigrette dressing for a sweet and savory spinach salad. I will probably serve this jam on top of a goat cheese spread for a delicious summer snack as we sit next to a swimming pool somewhere… Print

I also cut way back on the prep time by using a cream of rice cereal instead of regular rice, which is traditionally used. Summer days at the ranch can be unbearably hot, so a cool refreshing hand-made beverage that doesn’t require turning on the stove is most welcome. great) Place 1 cup (240ml) of the coconut water along with the shredded coconut and cream of rice cereal in a 2 qt (2lt) mixing bowl. Place the cereal mixture in a blender with the remaining coconut water, add the stevia, and ground cinnamon,  and blend until very smooth, about 1 minute.

Chop up one red bell pepper, one onion, season with salt and pepper and add a 1/4 cup each (60ml) of olive oil and vinegar (PS. As for me, I like them all way better than any bottled Print To make hand chopped authentic Salsa Chimichurri as it is made in Argentina: Hand chop the parsley, oregano and garlic until it is finely minced, and place in a 2 qt. Season with salt and pepper, and add whisk in the olive oil and red wine vinegar. To make a blended chimichurri that is completely inauthentic, but amazing on steak, tacos, eggs and spooned over salads: Add the garlic, parsley, pepper flakes, vinegar, salt, and pepper to the container of a blender.

It might feel like you are somehow taking a cheap shortcut, or you are being less than authentic by not making your our dough, but I have spoken to women in Argentina, and they have given the world permission to just buy the frozen dough. I used fresh shiitake mushrooms for this recipe, as they are meaty and dense, and hold up as a good empanada filling. You can try using other types of fresh mushrooms, such as oyster mushrooms, portobellos, or even white mushrooms, although I don’t feel those are as flavorful. Add the onions, and allow them to brown over medium heat until they are deeply caramelized, about 10 minutes.