Muqueca's Tapioca Cuscuz

Friday, July 13, 2012   0 comments.

Tapioca cuscuz is a traditional dessert from the northeast of Brazil. Sweet and flan-like, it is extremely popular throughout the South American country. It is prepared from a cassava starch, known as tapioca, and mixed with freshly grated coconut, sugar, and milk or water.

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Scampo's Chicharrón with Spaghetti

Sunday, July 8, 2012   0 comments.

Chicharrón is a very popular dish in traditional Latin American cuisine. It is made of seasoned, fried pork rinds and can either be eaten alone, as a snack, or as the meat component of a dish. The following recipe combines the deliciously crispy chicharrón with red jalapeños and hot cherry peppers for a Latin-inspired spaghetti dish.

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Scampo's King Crab Mozzarella

Sunday, July 8, 2012   0 comments.

King Crab Mozzarella is a signature dish of the Liberty Hotel’s Scampo Restaurant and its chef Simon Restrepo.

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Scampo's Chorizo-Stuffed Grilled Swordfish with White Clam Risotto

Friday, July 6, 2012   0 comments.

Chorizo is a type of pork sausage originally from the Iberian Peninsula. It exists as either a fresh sausage, which must be cooked before eaten, or as a cured, smoked sausage, which can be sliced and eaten without cooking. Most chorizo also has a distinctive red coloring. In Spanish and Portuguese cooking, the red coloring comes from dried, smoked red peppers, while in Mexican cooking, the red coloring comes from chili peppers. Chorizo is a very popular ingredient in Latin American cuisine where it is eaten grilled, fried, or simply sliced in sandwiches.

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Merengue's Chillo Entero Frito

Sunday, July 1, 2012   0 comments.

Chillo entero frito, or fried red snapper, is one of the Caribbean’s most famous dishes. The islands are renowned for this whole red snapper fried and seasoned with local spices and herbs. In a place ubiquitous with fresh and succulent seafood, this simple fish stands out as a star.

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Merengue's Tostones Rellenos de Camarones

Sunday, July 1, 2012   0 comments.

Tostones are fried plantains pounded flat and then fried again to create a delicious chip. They are a staple in most Latin American cuisine and throughout the Caribbean and can be eaten alone as a snack or used as the base for another dish. In Tostones Rellenos de Camarones, these fried tostones serve as the perfect complement to a filling of shrimp cooked in a tasty red sauce.

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About NK Recipes

These recipes are provided by the chefs who appear on the WGBH television show Neighborhood Kitchens.


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