RecipeHive

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Mexican Street Corn Dip – Elote

Posted by in Shared Member Recipes

1 Tbsp butter or olive oil

1 lb fresh corn kernels, cut from the cob

2 cloves garlic, minced

1 jalapeno, seeded and chopped finely

1/4 cup finely chopped red onion

1/4 cup cotija cheese, crumbled

3 Tbsp. chopped cilantro

3 Tbsp Greek yogurt or mayonnaise

1/2 tsp chile pepper

1 lime, juiced and zested

salt and pepper to taste

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Peanutty Noodles with Tempeh Crumbles

Posted by in Shared Member Recipes

Tempeh skeptics, this recipe will make a convert of you: Crumbling tempeh into ripping-hot oil makes for odd-sized bits and pieces that are crispy, golden brown, and­-especially when glazed with a spicy sticky sambal sauce-addictive. You can make the crumbles on their own for topping salads and stir-fries, but we recommend you incorporate them into these peanutty, soy-spiked noodles, where they add flavor and texture.

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Cazuela de Mariscos (Colombian Seafood Coconut Curry)

Posted by in Shared Member Recipes

Last night I ate out with my family at Maya Latino Nuevo Restaurant in New Orleans. I shared an order of Mariscada with my daughter – which was outstanding. I’ve been searching for a version of this coconut seafood stew and this is the closest that I’ve found. This seems like a melding of Latino and Portuguese cuisine. We ate ours over steamed white rice. But I imagine you could eat it with French bread or tortillas too.

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Beer-Steamed Mussels with Chorizo

Posted by in Shared Member Recipes

Yes, you can use any pilsner in this recipe–but a Mexican pilsner will take to the chorizo the best. Buy a six-pack so you have a few on hand to drink while you eat. Serve this full-flavored dish, which was developed for our #cook90 initiative, with a nice green salad to round out the meal.

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Saffron Chicken Tagine


Posted by in Shared Member Recipes

Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.