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SAT JUNE 4TH MACY’S AVENTURA, FL
Friday, June 3rd, 2011CHEF ANA QUINCOCES
Friday, April 22nd, 2011Title: CHEF ANA QUINCOCES
Location: Macy\’s Home Store Dadeland Mall Miami, FL
Link out: Click here
Start Time: 1:00PM
Date: 2011-04-30
End Time: 3:00PM
ZERO Calorie Baked Mac n’ Cheese
Friday, April 1st, 2011APRIL FOOLS! Mac n’ Cheese will continue to be a guilty indulgence! YUM….
Ingredients: (Serves 6-8)
½ lb. elbow macaroni (actually, any will do)
1 (14.5 oz.) can diced tomato
1 (15.5 oz.) canned corn, drained
4 tablespoons butter
4 tablespoons flour
3 cups whole milk
2 cups sharp cheddar, grated
kosher salt
For Sauce
1 cup italian style breadcrumbs
4 tablespoons butter, melted
1 cup grated parmesan or romano cheese
Preparation
Preheat oven to 400 F.
Bring 6 quarts of water to a rolling boil in the IMUSA Evolution Caldero and add salt to taste. Add macaroni and stir gently allowing it boil for about 7 minutes until “al dente”.
Remove from heat and drain well and place in an extra large bowl. Add diced tomatoes and corn and mix with a rubber spatula. Set aside.
For béchamel sauce, start by making a thickening agent also known as “roux” in the IMUSA Evolution Caldero by melting the butter under medium heat and whisk in flour.
Keep whisking under medium heat until roux is browned, about 5-6 minutes.
Add 2 tsp. salt. Gently whisk in the milk until properly combined. Constantly whisk the sauce until it thickens and begins to simmer, about 10-12 minutes.
Remove from heat and add cheddar cheese. Gently mix with a rubber spatula until completely melted and combined.
Pour cheese sauce inside the bowl with the macaroni and mix. Pour back inside the IMUSA Evolution Caldero.
Make topping by combining all of the ingredients and spread it evenly on top of macaroni & cheese.
Bake 15 minutes with lid on and another 10 minutes with lid off until topping is golden brown. Allow to cool for 5 minutes and serve.
Visit our IMUSA YOU TUBE Channel for more delicious recipes.
Super Sopes
Monday, February 7th, 2011Sopes are small, round, tartlet-like cakes made with masa harina, the flour used to prepare corn tortillas. A sope can be filled with anything from meat, beans, salsa, cheese or a combination of these. My simple recipe is filled with beans, roasted chiles, and topped with queso fresco and cilantro. Growing up we called them chalupitas, or “little boats”. These are great appetizers for any party. Impress all your amigos on Super Bowl Sunday with these delicious starters. Try to prepare the sopes ahead of time and then on game day all you have to do is fill and bake. Some Mexican grocery stores even sell sopes premade with about 6-8 in a package. If you’re in a pinch you can always cheat and buy some at a Mexican grocer near you.
This appetizer goes perfectly with a Michelada.
Makes: 8 large sopes or 16 small sopes
Ingredients
2 cups masa harina (recommend Maseca Corn Flour Masa)
¼ teaspoon salt
1 ¼ cups warm water
4 roasted long green chiles, seeded and sliced ½” strips
4 cups cooked pinto or black beans (or canned beans), drained
2 cups queso fresco, crumbled
1 cup cilantro sprigs
Avocado slices (optional)
Directions
Combine the two cups of masa harina, salt, and water. Stir until mixture is smooth and slightly sticky. Add 1 tablespoon of water at a time, if needed. Dough should be soft like play-doh and not dry.
Divide masa mixture into 8-16 portions (depending on desired size). Cover with a damp cloth to keep the dough soft and moist. I like keeping mine in the same bowl I mixed the dough.
Line your tortilla press with plastic wrap. Place each ball between the plastic wrap and press down to form a little ½” patty. Peel off the plastic wrap. If you don’t have a handy dandy IMUSA tortilla press you can use a heavy skillet or pot to make the dough circles. Or use your hands to form a patty.
Preheat an ungreased griddle or IMUSA comal on medium-high heat. Cook each sope on the comal for about 2-4 minutes on each side until dry. Repeat with the remaining sopes.
To form the sopes you will need to work quickly while each sope is warm off the comal.
Take each sope and working from the center outward, pull the warm dough pinching up the edge of the round to make a ridge. You may need to dig into the dough because it has cooked a bit. You will do this all the way around until you create a little boat.
Set each one aside until you are ready to fill.
Roasting Chiles
Fire up a comal on the stovetop. Rinse the chile peppers thoroughly and pierce each chile with a knife. Place the chiles on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the chile pepper skins should be evenly blistered and mostly black.
Place roasted peppers into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin and chile to separate. When cool, rub off the blackened skin and discard the seeds and stems.
Slice the chile to desired length for filling your sopes.
Filling the Sopes
Preheat oven to 350 degrees Fahrenheit. Fill each sope with beans and chile. Bake in the oven for 10 minutes. Sprinkle with queso fresco, cilantro, and garnish with avocado slices (optional).
If you prepare the sopes ahead of time, see the notes below for heating and filling your sopes.
To Make Ahead
Cook sopes as directed. Place cooled shells in a single layer in an airtight container, cover and seal. Sopes can be stored for one week in the fridge or in the freezer for one month.
Arrange premade or thawed shells in a single layer on a baking sheet; fill with warm beans and chile. Bake for 10 to 15 minutes or until warm. Sprinkle with queso fresco, cilantro, and garnish with avocado slices (optional).
Thank you IMUSA for the beautiful comal and tortilla press. We enjoyed making our sopes with your products and hope others enjoy them as much as we did.
Contact IMUSA for more information on these products.
Photography by Jeanine Thurston
Pottery by Cherie Mahon available at cmahon@myawai.com and in the Santa Fe Art District at CoArt
Is Chocolate really an aphrodisiac?
Tuesday, January 18th, 2011
Win An Authentic IMUSA Caldero!
Monday, January 17th, 2011And the winning opportunities keep on coming!!!
What: Win an IMUSA Caldero! (UPS ground shipping included).
** Watch Chef John’s (from @foodwishes) video recipe featuring an IMUSA Caldero: http://foodwishes.blogspot.com/2010/12/lamb-caldero-shank-that-wont-break-bank.html
When: Winner will be chosen on Monday, February 7th at 12:00pm Eastern Time. Any entries after that will not be considered for this giveaway. Winner will be chosen using random.org
How: In order to enter, you must “Like” us on Facebook and answer the question “What is your favorite thing to cook using a Caldero, knife and garlic press?” or “What I would like to learn to cook in an IMUSA Caldero”. Full recipe is not required although appreciated. Post recipe name/description under the comments section of the following page: http://on.fb.me/i8f1J1
Winner will be announced via Facebook within two business days. Winner will also be contacted via Facebook Direct Message for shipping information. Winner must respond within 5 business days, after 5 days, a next random winner will be chosen should the initial winner be unreachable.
No purchase necessary. Void where prohibited. IMUSA USA, LLC reserves the right to change or cancel this giveaway at any moment. Open to legal residents of the 50 United States & the District of Columbia who are 18 and older.
Win an IMUSA 4Qt Pressure Cooker!
Monday, January 10th, 2011
What: Win an IMUSA 4qt Pressure Cooker! (UPS ground shipping included).
** Watch Chef John’s (from @foodwishes) video recipe featuring the IMUSA Pressure Cooker: Beef Chili Recipe in a Pressure Cooker – How to Use Pressure Cooker
When: Winner will be chosen on Monday, January 31st at 12:00pm Eastern Time. Any entries after that will not be considered for this giveaway. Winner will be chosen using random.org
How: In order to enter, you must “Like” us on Facebook and answer the question “What is your favorite thing to cook in a pressure cooker and why?” or “What I would like to learn to cook in an IMUSA pressure cooker” under the comments section of the following page: http://on.fb.me/gSCmya
Winner will be announced via Facebook within two business days. Winner will also be contacted via Facebook Direct Message for shipping information. Winner must respond within 5 business days, after 5 days, a next random winner will be chosen should the initial winner be unreachable.
No purchase necessary. Void where prohibited. IMUSA USA, LLC reserves the right to change or cancel this giveaway at any moment. Open to legal residents of the 50 United States & the District of Columbia who are 18 and older.
Enter IMUSA’s Twitter Contest To Win an IMUSA Panini Press!
Wednesday, December 15th, 2010
What: Win an IMUSA Panini Press (UPS ground shipping included).
** Watch Chef John’s (from @foodwishes) video recipe featuring the IMUSA Panini Press: http://bit.ly/dRH5e5
When: Winner will be chosen on Monday, December 27th 2010 at 12:00pm Eastern Time. Any entries after that will not be considered for this giveaway. Winner will be chosen using random.org
How: In order to enter, you must follow @imusausa and tweet the message: “RT @imusausa, I want to #win an IMUSA Panini Press! Follow @imusausa & RT to enter #imusacookware http://bit.ly/esTyHo ”. One entry per user per day.
Winner will be announced via Twitter within two business days. Winner will also be contacted via Twitter Direct Message for shipping information. Winner must respond within 5 business days, after 5 days, a next random winner will be chosen should the initial winner be unreachable.
No purchase necessary. Void where prohibited. IMUSA USA, LLC reserves the right to change or cancel this giveaway at any moment. Open to legal residents of the 50 United States & the District of Columbia who are 18 and older.
Gluten Free Recipes
Monday, November 29th, 2010by Chef Ana Quincoces
Very Berry Mini Pavlovas
Serves 4
Ingredients:
3 large egg whites
½ teaspoon cream of tartar
6 Tablespoons of sugar (for meringues)
½ cup Welch’s Grape Jam (Gluten Free)
2 cups fresh mixed berries (blueberries, raspberries, blackberries)
1 ½ cups heavy whipping cream
½ cup sugar (for cream)
1 teaspoon of vanilla
4 mint leaves for garnish
Heat oven to 300°F. Line baking sheet with parchment paper. Set aside.
Beat egg whites and cream of tartar in small bowl at high speed until foamy (1 to 2 minutes). Continue beating, gradually adding sugar, until glossy and stiff peaks form (2 to 4 minutes).
Spoon 8 (3-inch) meringue circles onto parchment paper-lined baking sheet. Build up the sides of each meringue to form a bowl shape on each circle. Bake for 30 to 35 minutes or until meringues are golden. Turn oven off. Leave meringues in oven for at least 1 hour and up to 4. Remove from oven. Cool completely.
Meanwhile, whip heavy cream on high for 3 to 4 minutes until creamy but not overly stiff. Add sugar and vanilla extract and beat for an additional minute. Refrigerate at least 1 hour.
In a small bowl combine berries and jam and stir until fully incorporated taking care not to break apart the berries.
To serve, top each meringue shell with ¼ of the whipped cream. Layer ¼ of the berry mixture atop the whipped cream. Garnish with mint leaf if desired. Serve immediately. Buen Provecho!
Yellow Rice with Vienna Sausages
Serves 6 to 8
Ingredients:
2 cups Uncle Bens Converted Brand rice (Gluten Free)
2 cups cold water
2 cups Natural Goodness Swansons chicken stock (Gluten Free)
2 cans of Libby’s Vienna sausages (Gluten Free), drained and cut into 1 inch slices
1 medium green pepper finely chopped
1 medium yellow onion finely chopped
2 garlic cloves minced
½ cup of tomato sauce
¼ cup dry cooking sherry (vino seco)
1 teaspoon Bijol (a condiment found at most grocery stores and Hispanic markets used to flavor and color yellow rice) (Gluten Free)
½ teaspoon ground white pepper
1 bay leaf
½ teaspoon of salt (optional) taste before adding salt as the sodium content in commercially prepared chicken broth varies greatly
Heat the olive oil in a frying pan over medium high heat.Add the garlic, onions, and peppers and sauté for approximately 5 to 10 minutes or until soft.
Add the bay leaf, tomato sauce, wine, and pepper and stir well.
Cook for 10 minutes covered over low heat In a large pot, bring the water and stock to a rolling boil. Wash rice in a separate bowl and drain well.
Add the teaspoon of Bijol to the rice and stir until each grain of rice has attained a rich yellow hue (be careful with Bijol as it will stain both your hands and clothes.) Add the rice to the boiling water, stir well and reduce heat to medium low.
Add the sliced sausage to the tomato mixture, and add that mixture to the rice. Stir well and continue cooking covered over low heat for 20 minutes or until almost all of the liquid is absorbed. Serve immediately.
Health Benefits of Gluten Free Diet – brought to you by E-How
Other sources of gluten-free recipes:
glutensolutions.com
glutenfree.com
glutenfreemall.com
glutenfreemeals.com
authenticfoods.com
Enter IMUSA’s Twitter Contest To Win A Steamer! Perfect for Tamales, Seafood, Vegetables, and More!
Monday, November 15th, 2010
What: Win an IMUSA Steamer (UPS ground shipping included).
When: Winner will be chosen on Monday, November 22nd 2010 at 12:00pm Eastern Time. Any entries after that will not be considered for this giveaway. Winner will be chosen using random.org
How: In order to enter, you must follow @imusausa and tweet the message: “RT @imusausa, I want to #win an IMUSA Steamer! Follow @imusausa & RT to enter #imusacookware #tamales http://bit.ly/bmxuWa”. One entry per user per day.
Winner will be announced via Twitter within one business day. Winner will also be contacted via Twitter Direct Message for shipping information. Winner must respond within 5 business days, after 5 days, a next random winner will be chosen should the initial winner be unreachable.
No purchase necessary. Void where prohibited. IMUSA USA, LLC reserves the right to change or cancel this giveaway at any moment. Open to legal residents of the 50 United States & the District of Columbia who are 18 and older.
