Food is at the very heart of Latin culture. The savory aroma of a favourite dish can transport you back to a time and place half a world away. TLN’s lifestyle shows take you on a culinary tour while serving up the best food and recipes from Italy and Latin America. Buon Appetito! ¡Buen apetito!
Add the butter to the pan and stir in the onion; cook until the onion wilts down, about 3 minutes. Add the capers and cook 1 minute. Stir in the wine, raise the heat to high and cook 3 minutes, stirring frequently. Stir in lemon juice and zest and cook over medium heat until the sauce thickens slightly.
View RecipeOne by one, dip both sides of the warm tortillas into the sauce, fold into quarters and transfer to the warm serving platter, laying the tortillas in 2 rows, slightly overlapping. Keep warm in the oven.
View RecipeBring chicken stock to a simmer. Add bay leaves, saffron, salt and pepper. Steep for 5 minutes.
View RecipeCut a pocket in each chop; divide and stuff the Fontina in each pocket; close with a toothpick.
View RecipeMix the oregano with the Panko crumbs in a shallow bowl. Coat the cutlets in the egg and dredge in the Panko crumbs. Set aside.
View RecipeCombine chopped garlic and rosemary leaves, fennel seed, salt, and ground pepper in a small mixing bowl. Reserve 1 tablespoon of the herb mixture for the potatoes.
View RecipeSeason the breast with salt and pepper. In a sauté pan on medium high heat add breast skin side down and cook for about 12-15, until you have a crispy skin.
View RecipeAdd chorizo to the pot and cook until slightly rendered, about 2 minutes. Add garlic and onions and cook until fragrant. Add tomato, wine, chicken broth and saffron to the pan and bring to a simmer.
View RecipeIf you do decided to break into three sessions: Make sure the first two times you add the balsamic you bring it to almost sec or the dry state to really enhance the flavors. Once you get to the third time of the balsamic make sure to scrape all the fond off the bottom of pan once this is done remove from heat. Slowly whisk in the oil and season with salt and pepper. This can be held in a warm place until ready to use. Right before you put the dressing on the plate add the basil, NOT any sooner for the basil will turn black.
View RecipeServes 4
Roast the unpeeled garlic on one side of a large skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel. While the garlic is roasting, toast the chile pieces a few at a time on another side of the skillet, pressing them down firmly with a spatula for a few seconds, until they release a toasty aroma, then flipping them, and pressing down the other side. Scoop the chiles into a small bowl, cover with hot water and soak 30 minutes. Drain, reserving 1/3 cup of the soaking water.
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