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Dear Friends of Sabrina's Latin Kitchen,

HAPPY THANKSGIVING !

This blog has been moved to Wordpress. You can find me at http://www.sabrinaslatinkitchen.wordpress.com

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Thank you !

Buen Provecho !


Sincerely,
Sabrina Rongstad de Bravo

Me on Break Thru Radio talking about Spanish and Latin Cuisine

Happy Thanksgiving!

 This week it's a special part two segment with last week's guest Sabrina Rongstad de Bravo, who in addition to The London Diaries is also the voice behind Sabrina's Latin Kitchen, the focus for this week's podcast! Sabrina will talk you about the origins of some classic latin dishes like Paella, and focus on the way food connects disparate cultures and beliefs.http://b-t-r.co/1wP6lLS

Chicken Mole

This recipe was made with our homemade mole. However, you can go ahead and make this with store ought if you want. Here is what you need to do for 4 people:

3 cups mole sauce
2 cups shredded chicken or 8 cooked chicken thighs or legs
3 TBS sesame seeds

Place the chicken and the sauce in a pan. Bring it to a simmer and cook for about 20 minutes. While the chicken is cooking, dry toast the sesame seeds for about 6 minutes.

Sprinkle the seeds over the cooked chicken and serve with white rice. Enjoy!

Spanish Meatballs- Albondigas

Spanish meatballs, can be eaten with other tapas or as a main course. The meatballs are made with finely julienned carrots on inside. It is served with a delicate saffron Tomato sauce, this is definitely for the more sophisticated palette.  

Ingredients

For the meatballs

• 500g/1lb 2oz minced beef or pork (or a
  

  
  

  mixture of both)
• ½ onion, finely chopped
• 1 garlic clove, chopped
• 2 tbsp dried parsley
• 3-4 tbsp fresh white breadcrumbs
• 1 free-range egg, beaten
• plain flour, for coating
• 2-3 tbsp olive oil

For the sauce

• 2 carrots, quartered into batons, thinly sliced
• ½ onion, finely chopped
• 3 garlic cloves, chopped
• 2 tbsp dried parsley
• 1 tbsp paprika
• generous pinch saffron
• salt

Directions

1. For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
2. Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
3. Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
4. Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

Papas Rellenas - Stuffed Potatoes

Ingredients

2 lbs large potatoes (peeled and cut into quarters)
1 lb picadillo (seasoned ground beef)
Vegetable oil for frying
1 cup dry bread crumbs
4 eggs
1 tsp salt

Directions

Add salt to a pot of cold water, and boil the potatoes until they are soft. Drain the potatoes, and then mash them, then set aside to allow them to cool. Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute.  Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it. Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least four hours before frying.To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°. Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook. Drain the stuffed potatoes on paper towels, do not stack them. The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.

Ingredients

To Make the Picadillo:
1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Salt and pepper to taste

In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Adjust the seasonings per taste.

Turkey Pumpkin Enchiladas

This Fall season is all about the pumpkin and foods that bring warmth and cheer. I combined the succulence and heartiness of Turkey with the delicious coziness of pumpkin. You can either use marinated Turkey or not, it's up to you. I have a recipe on how to marinate Turkey later. You may also use Pumpkin Spice  in the Pumpkin Puree for more added flavor.

Ingredients

3- 4 Turkey Legs shredded
1 Can of Pumpkin Puree
1 Tablespoon Pumpkin Spice
1 Can Enchilada Sauce
2 Scallion Onions
8-10 Tortillas ( Blue Corn from Trader Joe's is Best or Artisanal Tortillas are good too)
2 Cups Shredded Cheese ( Cheddar, Jack, and Monterey are best, but anything like that will work too)

Directions

1. Preheat oven to 425 degrees. In a medium bowl, combine Turkey and scallions. Season generously with salt and pepper; set aside.  Use Mexican Rub for Turkey Drumsticks and cook until well done.

2.In a blender or Mocajete, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.

In Mocajete you can smash up the spices for the Mexican Rub or Pumpkin Spice

3.  Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish. Bake for 30 minutes.

4.Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.
Instructions: Bake in Oven for 30 minutes on 350 degrees.

A Nice accompaniment for this dish would be the Coffee Flan topped with Espresso Bean.
Please check out My Coffee Flan recipe with Espresso Beans coming soon

Butternut Squash Soup