NK Recipes

Scampo's King Crab Mozzarella

Sunday, July 8, 2012
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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
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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
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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
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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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Merengue's Mofongo de Chicharron de Cerdo

Thursday, June 28, 2012
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Mofongo is a fried plantain dish with controversial origins. Puerto Ricans fiercely claim they invented this delicious dish of fried, green plantains and chicharrón while Dominicans, with equal ferocity, claim it is they who were really the creators. No matter the origins, mofongo is a very popular dish in both countries and is made from fried, green plantains mashed together in a pilón (a wooden mortar and pestle) with broth, garlic, olive oil, and chicharrón (pork cracklings). This is then often filled with vegetables, chicken, or other meat to create an even richer gustatory experience.

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Casa Romero's Bananas or Plantains Flambé

Friday, June 22, 2012
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This elegant dessert of banana or plantain flambé is popular in the finer restaurants of Mexico. It is a more sophisticated version of plátanos maduros, or sweet fried plantains, which has been a dessert staple in Latin American and Caribbean cuisine.

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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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