Latin-Fusion Recipes

Personal Pan Spanish Frittata

Personal Pan Spanish Frittata
A frittata is an omelet of Spanish origin - usually made with potatoes. This Spanish Frittata is a wonderful weekend brunch or a light weeknight dinner. Serve hot or at room temperature and serve with crusty bread!
Author:
Cuisine: Fusion
Recipe type: Breakfast
Ingredients
  • medium or large eggs 2
  • small russet potato ½
  • red peppers ½ cup
  • onion ½ cup
  • Parmesan cheese ¼ cup
  • cilantro 1 table
  • salt and pepper to taste
  • black olives 1 tables
  • extra virgin olive oil 3 tablespoons
Preparation
  1. Add 2 tablespoon of the oil to your non-stick IMUSA egg pan and heat over low.
  2. Cook potato slices in oil until golden brown. Remove from pan and set aside.
  3. Add peppers and onions to pan and sauté for a few minutes until softened.
  4. Whisk eggs with salt & pepper in a bowl then add your potatoes, peppers and onions and mix.
  5. Wipe your pan clean with a paper towel and add the remaining olive oil. Add your egg mixture and cook on low until eggs are set; about 7 minutes.
  6. Top with Parmesan cheese and olives and cover with foil.
  7. Your frittata is ready when eggs have completely cooked through. Top with cilantro and serve.

Moroccan Style Arroz con Pollo

Moroccan Style Arroz con Pollo
This Latin-Fusion dish combines the traditional Rice with Chicken dish with Moroccan flavors using sweet paprika, cumin, ginger, coriander, raisins, and olives!
Author:
Cuisine: Fusion
Recipe type: Lunch, Dinner
Ingredients
  • sweet paprika 2 teaspoons
  • ground cumin 2 teaspoons
  • ground ginger 1 teaspoon
  • ground coriander 1 teaspoon
  • ground pepper ¼ teaspoon
  • salt 2 teaspoons
  • olive oil 3 tablespoons
  • bone-in chicken thighs 8
  • large onion 1
  • garlic cloves 6
  • medium or long grain rice 1½ cup
  • golden raisins 1 cup
  • kalamata olives 1 cup
  • chicken stock 3 cups
  • bay leaves 2
  • Juice of half a lemon
  • parsley or cilantro for garnish
Preparation
  1. Mix first 6 ingredients in a large bowl and combine with 2 Tbsp. olive oil.
  2. Pat chicken thighs dry and coat evenly with spices in bowl.
  3. Heat your IMUSA silicone Caldero on medium-high heat and add 1 Tbsp. of olive oil.
  4. Cook both sides of each chicken thigh until golden brown, remove and set aside.
  5. In the same IMUSA Caldero, sauté the onions and garlic until soft, about 2-3 minutes.
  6. Mix in rice, raisins, olives and chicken stock.
  7. Add bay leaves and nestle each chicken thigh on top of rice. Allow to come to a simmer, cover and cook on low for 30 minutes.
  8. Remove from heat and sprinkle lemon juice on chicken and rice. Serve two thighs on top of rice and garnish with chopped parsley or cilantro.
 

Manchego and Quince Empanadas

Manchego and Quince Empanadas
Quince is a popular Spanish paste made from Quince fruit (a cross between an apple and a pear). The delicious combination of this sweet paste with Manchego cheese create an empanada perfect for breakfast, dessert, or a sweet snack!
Author:
Cuisine: Fusion
Recipe type: Dessert
Ingredients
  • maseca corn flour 2 cups
  • salt 2 teaspoons
  • whole milk 3 cups
  • Manchego cheese
  • Quince paste
Preparation
  1. In a medium bowl mix first 3 ingredients with your hand until it’s completely smooth. The Maseca dough will be quite loose at first, but will thicken after some time. Allow to sit for at least 5 minutes.
  2. Pre-heat your IMUSA empanada maker by simply plugging it in.
  3. the meantime cut 12 thick slices of Manchego cheese, about 3-inches wide and ½-inch thick.
  4. Cut 12 slices of the quince paste about 3-inches wide and ¼-inch thick. Join each Manchego slice with each quince paste slice and set aside.
  5. Open IMUSA empanada maker and place a heaping spoonful (about ¼ cup) of dough inside an empanada mold, carefully dispersing it to each corner of the mold with the spoon.
  6. Gently place a Manchego and quince slice into the center of the dough and cover them with another spoonful of dough, assuring that the cheese and quince are completely covered.
  7. Repeat with the other empanada molds. If you over-fill the mold with the dough, don’t worry. The excess dough will press out of the mold and can be easily “snapped off” before serving.
  8. Cook for 8 minutes and carefully remove each empanada (it will be soft at first) with tongs and allow to cool for 2-3 minutes on a cooling rack before serving.

Jambalaya

Jambalaya
Jambalaya originated in the Caribbean Islands and is a dish made with meats and vegetables and adding stock and rice. It is a close cousin to the Spanish paella - minus the saffron. This recipe includes chicken and Andouille sausage, giving it a flavorful & delicious spice.
Author:
Cuisine: Fusion
Recipe type: Lunch, Dinner
Ingredients
  • olive oil 4 tablespoons
  • boneless skinless chicken breasts 2
  • ounces Andouille sausage 8 ounces
  • large sweet yellow onion 1
  • small red or green bell pepper 1
  • celery ½ cup
  • garlic 2 tablespoons
  • cayenne pepper or to taste ½ teaspoon
  • onion powder 1 tablespoon
  • salt & black pepper to taste
  • can fire roasted tomatoes 1 (12 ounce)
  • uncooked converted white rice (Like Uncle Ben’s) 2 cups
  • chicken stock (double it for brown rice) 4½ cups
  • bay leaves 3
  • Worcestershire sauce 1 tablespoon
  • hot pepper sauce 1 teaspoon
Preparation
  1. Heat oil in your large IMUSA CALDERO to medium high heat.
  2. In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
  3. In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
  4. Add the tomato sauce and cook for 5 more minutes. Add the rice, the chicken stock and bay leaves to your Caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
  5. Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce. Adjust salt and pepper to taste.
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Egg White Omelet with Spinach, Chorizo and Goat Cheese

Egg White Omelet with Spinach, Chorizo and Goat Cheese
The combination of flavors from the spicy chorizo & tangy goat cheese create a wonderful omelet that will be a weekend brunch favorite!
Author:
Cuisine: Fusion
Recipe type: Breakfast
Ingredients
  • baby spinach 1 cup
  • crumbled goat cheese or feta cheese 2 tablespoons
  • chorizo 1 tablespoon
  • large egg 1
  • large egg whites 2
  • hot red pepper sauce, such as Tabasco ¼ teaspoon
  • salt 1 pinch
  • freshly ground black pepper 1 pinch
  • olive oil 2 teaspoons
Preparation
  1. Heat 1 teaspoon of olive oil in an IMUSA sauté pan.
  2. spinach and cook just until wilted, about a minute. Drain, press out liquid and chop coarsely. Place the spinach in a small bowl.
  3. Stir in the cheese and chorizo.
  4. Blend egg, egg whites, hot sauce, salt, and pepper briskly with a fork in a medium bowl.
  5. Heat oil in an IMUSA egg pan over medium-high heat until hot. Tilt the skillet to swirl oil over surface.
  6. Pour in egg mixture followed by the spinach, chorizo and cheese mixture. Reduce heat to medium and cover. Continue to cook until almost set, and the bottom is golden, about 5 to 6 minutes.