Dates and Locations:
AUGUST 9 (Sunday) 5:00pm – 7:00pm
Supremo Food Mart
270 King St
Perth Amboy, NJ 08861-4475
AUGUST 15 (SATURDAY) 12:00pm – 2:00pm
360 Martin Luther King Jr Dr
Jersey City, NJ
AUGUST 16 (SUNDAY) 12:00pm – 2:00pm
Supremo Food Mart
25 S Broad St
Elizabeth, NJ 07202
AUGUST 22 (SATURDAY) 12:00pm -2:00pm
503 Paulison Ave # 4
Passaic, NJ 07055-3163
SEPTEMBER 5 (SATURDAY) 2:00pm – 4:00pm
Pueblo Meat Market
880 Mount Prospect Ave # 1
Newark, NJ 07104-3694
SEPTEMBER 6 (SUNDAY) 12:00pm – 2:00pm
Twin City Supermarket
1016 Sherman Ave
Elizabeth, NJ 07208-3002
SEPTEMBER 19 (SATURDAY) 12:00pm – 2:00pm
Supremo Food Mart
249 E Front St
New Jersey resident and Chef Elsie Ramos knows her way around a kitchen. Any kitchen. Even Hell’s Kitchen. During August and September, Chef Ramos, a finalist on Fox TV’s hit reality show, Hell’s Kitchen, will conduct special cooking demonstrations co-sponsored by local supermarkets and IMUSA, the leading brand of Hispanic housewares. Chef Ramos will provide original recipes and cooking tips for simple-to-prepare meal solutions.
Latin celebrity and TV Chef Elsie Ramos is author of “Elsie’s Turkey Taco and Arroz Con Pollo: More than 100 Latin-Flavored, Great-Tasting Dishes.” Her cookbook specializes in simple, easy-to-prepare, Hispanic meals that offer families a quality meal each night without breaking the bank.
Like the typical Hispanic cook, Chef Ramos’ feet are firmly planted, one in each culture. She takes great pride in making meals made from scratch for her family every night, typically a traditional dish from her country of origin, Puerto Rico. Like most Hispanic women, she cooks full meals at least five days a week and has a full time job outside the home.
But Elsie stands apart: Her family consists of six boys, she spent a month as a national contestant cooking for Gordon Ramsey on Fox’s “Hell’s Kitchen” series, and her cookbook, Elsie’s Turkey Tacos and Arroz con Pollo,” specializes in simple, easy-to-prepare, Hispanic meals that offer families a quality meal each night without breaking the bank.
“IMUSA cookware is made for the food I cook,” says Ramos. “The recipes I’ve developed and demonstrate are based on my worldview that in the Latino culture, a home-cooked meal is the best way to say “I love you!” I live by that credo and the food I cook tastes better when it is made in IMUSA cookware.”
The Hispanic cookware arsenal is extensive and contains many pieces that one may not find in a typical US kitchen. In addition to four regular pots and pans, one would find four “calderos”, or stockpots of varying sizes, used to make rice, fried foods, or stews. There are likely two “tamale pots”, a tortilla maker and an electric rice maker on hand as well.
Ramos prizes her IMUSA caldero. “I like that it is made of cast aluminum so it gets seasoned the more I use it. It’s as personal as a baseball mitt is to a ball player. I use my Caldero to make everything from soups, spaghetti, and roasts, and for browning. She also uses her caldero to make the following recipe she created and featured at the cooking demonstrations.
Chef Ramos is part of IMUSA’s chef program. The Hispanic housewares company has assembled a team of Latin cookbook authors, reality TV stars and other “foodies” to create recipes, cooking ideas, tips, and additional content relevant to Latino cooks, and cooks interested in experiencing the flavors and passions of virtually all Latino cuisines.
“Our chef program is the first of its kind for cooking authentic Latin cuisine with celebrity chefs representing each region/country of origin within the Latin community. Delivering delicious meal solutions is another added value the IMUSA customer enjoys when choosing our cookware and kitchen accessories,” explains Manny Gaunaurd, IMUSA’s president.
According to Chef Ramos, “This cookware is authentic, mixing traditional Latino values of great home cooking with modern concerns like convenience. If you’re pursuing Latin authenticity in your kitchen, you’ll want to consider adding a few of the following cookware pieces.”
• Caldero: Similar to a Dutch oven in its versatility, a caldero is used primarily to make rice and beans. Latin women prefer calderos made of cast aluminum because they get seasoned with use. A caldero also can be used for making soups, spaghetti and roasts — and for frying and browning.
• Comal: A rounded griddle used to warm tortillas, cook pancakes and saute meats and other foods, a comal is typically made of cast iron, cast aluminum or carbon steel for even heating.
• Electric rice maker: While most Latin cooks admit that rice is not as tasty made in an electric rice maker — preferring, instead, to use a caldero or saucepan — they use an electric rice maker to make large quantities of rice or to keep rice warm for a long period of time.
• Molcajete: A Mexican stone tool that serves as a mortar and pestle for grinding various foods, a molcajete is considered essential for making guacamole.
• Tamalera/olla: A tamalera (or olla), used as a stock pot or sauce pot primarily for making tamales, can range in size from 12 to 21 quarts. Unlike a caldero, a tamalera is not used for fried recipes.
Please visit www.imusausa.com to see the entire line of cookware, accessories and serving items as well as cooking tips and recipes from the entire IMUSA celebrity chef team.
All products are available for demonstration or photography. Please contact Lauren Peck at (312) 589-1090 or lpeck@peckPR.com. Hi or Lo Res Digital images of all items are available upon request.