CookingDiva

There is something about having "Latino blood" in our veins. There is something very special about being born in a Latin American country. My heart has deep roots of love and tears that travel deep,...to the center of our planet Earth. There is a cry of the long gone times that took away many of our traditions and childhood friends. There is a song with perfume of roses, and a thousand butterflies that travel along with the wind in this precious land.

When I was growing up, I used to ask my mom WHY I had freckles in my face. With a smile, every time she said..."you got them from me, and you can not change that.... In the family we all have freckles: we got them from your great great grandmother who came from France." I probably was ten years old or younger when I began questioning about my "turkey-egg-like" freckled face. I tried all the fading creams I could afford with the weekly saving of my daily allowance. None of them worked. Then, one day I woke up and realized I was wasting my time with all that nonsense imaginary war I had started with the freckles of my great great granny. Since that day everything made sense and I loved every sassy little caramel colored shade in my face. I loved my roots.

Too far the Land of Long Ago! BUT the people, the same people who one day came from far away lands and made Panama their home; they have brought gold to our culture. THIS time, I am not talking about "GOLD", the one that holds the atomic number 79. This time I am referring to the kind of "gold" that enriches a culture, the one that in silence shines (...sometimes loud too!) and shares the goodness of many lands in just only one.

This is our country: Welcome to Panama! And now, it is yours too!

I have been working on an article with plenty delicious recipes to honor and celebrate the "Sweet Tooth" from Panama and Latin America, and I will post it soon...before the new year arrives. BUT, today after seeing what my friend and colleague, Chef Elena from the "El Amor por la Cocina" blog has rescued from her family memoirs and traditions, I thought it was a fantastic idea to share with you the LOVE and lust for our roots we have engraved in every cell of our body.

Today you will learn how to prepare: "MY FATHER'S NEW YEARS DAY BARBECUE" (or How to roast a pig the Cuban way). Including:

• Lechón Asado a la Cubana (Roast Pork, Cuban Style)
• Arroz Congrí (Red Beans with Rice)
• Yuca con Mojo (Boiled Cassava with Garlic Sauce)

We hope you enjoy the beautiful holiday season, with delicious meals featuring food from all over the world (including our recipes, of course!).

Stay tuned and make sure to come back to get a fantastic selection of holiday desserts from Latin America.

Do not forget to participate in our worldwide campaign "A Menu For Hope II", to help the people affected with the earthquake in the Kashmir region of Pakistan. Just donate $5 for a chance to participate in the raffle of fantastic prizes donated by food bloggers from all over the world. For more information visit my previous post: "A Menu for Hope - Un Menu por la Esperanza II".

God bless you!

Chef Melissa

Tags: a menu for hope, food blog events, cookingdiva, chef, panama, unicef, holiday menu, recipes, new years dinner, panamanian chef, roast pork, barbacoa

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Dearest friends and visitors, I think it is time for you to know something about moi. Something I have tried to conceal, hidden very close to my heart drawer of likes and dislikes. I want to confess it to you today. Can not wait any longer because the anguish is not good for the body or soul :(

I am crazy about carpaccio! I love raw foods and quasi raw foods. That's what I always look for first in a menu! That's how you get all the nutrients and vitamins from food, in their natural state!

BUT, when it comes to fried eggs, I want them well done. That is the only exception I guess...No runny eggs for me, ...ughhh...yikes!!!

Now that the truth is out, AND if you are a  carpaccio fan like me, keep reading to find  one of the most delicious ways to prepare this delicacy!

CARPACCIO DE BUEY (BEEF CARPACCIO) served on a bed of baby greens with balsamic and olive oil).  Serves 4

• 1 lb. beef, tenderloin (filete)
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 3 tbsp drained capers, rinsed, finely chopped
• 2 tablespoons minced red onion
• 2 tablespoons Dijon mustard
• 1/2 cup Italian parsley
• 2 tablespoons fresh oregano leaves
• 5 tablespoons olive oil
• baby greens
• balsamic vinegar and olive oil
• freshly ground black pepper
• Parmesan cheese (optional)

Directions:

1. In a food processor, add: vinegar, garlic, capers, onion, parsley, oregano and Dijon mustard. Process until smooth, while slowly adding the 5 tablespoons of olive oil.
2. Season tenderloin with salt and freshly ground pepper. In a large fry pan or grill, over high heat add a little oil and sear tenderloin on each side for 10 seconds. Remove from heat and roll in marinade. Set aside and allow to cool. Wrap marinaded beef in plastic wrap, sealing ends to secure a cylindrical shape. Refrigerate from 1 to 3 hours.

To assemble:

Remove the plastic wrap from beef tenderloin with marinade and slice thinly, no thicker than 1/16 inch. Place on serving plate and top with baby greens. Drizzle olive oil and balsamic vinegar on top and decorate with Parmesan cheese.

Serve immediately.

Enjoy!

Melissa

Tags: carpaccio, beef, cookingdiva, chef, panama, recipe

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Ayer cuando visitaba la casa de mi padre, nos reiamos al recordar los viejos tiempos. Aquellos tiempos cuando eramos chicos y mi madre salia de compras y nos quedabamos en casa a merced de las habilidades culinarias casi nulas de mi querido padre! El menu siempre era el mismo: arroz blanco con un huevo (frito a la perfeccion por supuesto!) montado -a caballo-.

Entonces, en ese mismo instante, fue cuando la iluminacion gastronomica me llego de repente---como un balde de agua en pleno carnaval! Y desde ese momento el huevo montao a caballo no fue el mismo. Yo me iba a encargar de reivindicarlo y llevarlo a la gloria culinaria. No desesperes, le suzurraba..., no sera mucho el tiempo que pase hasta que alguno de mis queridos cocineros de restaurantes en la localidad realice que te pueden servir bonito, bien vestido y sazonado como debe ser! Y el huevo con su arrocito sonrio y fue feliz, para siempre! Casi que lloro de la emocion. Y para demostrarles que no es un cuento de hadas, aqui les paso la receta. Que lo disfruten!

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