Shrimp Tortillas
Shrimp tortillas are a Mexican dish that is served as a tapa throughout the year, although their consumption increases during Christmas time. It originates from the town of San Fernando....
https://www.chefspencil.com
Archives: Recipes
Roscón de Reyes, Kings Cake
The roscón de reyes is a light pastry that is traditionally eaten on Three Kings Day (Jan 6), but can be enjoyed before and after this date. It is a large ring...
Koskera Hake
Today we eat delicious koskera hake, or, as it is popularly called, hake in green sauce. Koskera hake is one of those traditional and easy stews that never go out...
Chicharron de Cadiz
How to Make Chicharron de Cadiz: Turn on the oven to 200° F. Rinse the bacon well under the tap and, without drying it, smear the whole piece with paprika....
Spanish Marzipan Recipe (Figuritas de Mazapán)
Marzipan is a traditional Christmas dessert whose main ingredients are almonds and sugar. It is a sweet made of almonds and sugar crushed with a mallet, hence its name in Spanish...
Cod Ajoarriero Style
Fish and broths are a deeply-rooted Spanish tradition at Christmas, and cod ajoarriero is one of the simplest and tastiest. This dish is made with various vegetables cooked in olive oil....
Guirlache
Guirlache is one of the most typical nougats from some of the regions associated with the former Crown of Aragón. So, it is no surprise that it is a common...
Red Cabbage, Castillian Style
In the old days, red cabbage could be found in the markets in late autumn, just before Christmas Eve or Christmas Day, making it a typical holiday dish:Â lombarda de Navidad....
Cardoons with Almond Sauce
Cardoons, a vegetable that turns up at the festive Christmas Eve meal in Spanish homes. Known as cardo in Spanish, the cardoon and its close relative, the artichoke, are thistles....
Mountain Snails/Caracoles a la Montañesa
Preparation time: 1 hour 15 minutes. Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â ...
Cochinillo Asado, Roasted Suckling Pig
A suckling pig is a pig that is no older than 1 month and weigh no more than 8 lbs. How to Make Roasted Suckling Pig: Season the pig with...
Spanish Polvorones
Polvorón comes from the word polvo, Spanish for dust. Polvorones are an essential part of the Christmas table. They are a small flour cake made with sugar, butter, and almonds, and...
Pasteles de Arroz (Rice Pasteles)
How to Make Pasteles de Arroz: Sauté the rice with the olive oil, salt and pepper, garlic, onion, and sauce. You can add some chopped olives and pimentos if desired....
Torta Alemã
How to Make Torta Alemã: Beat the butter and sifted sugar (reserve a tablespoon) until you get a whitish and fluffy cream. Add the yolks one by one. Add the...
Puerto Rican Potato Salad/Ensalada de Papas
How to Make Potato Salad: Put the potatoes and raw eggs in a large stockpot. Once the water has come to a boil, reduce the heat to medium-low. Simmer for 12-15...
Brazilian Pavé Dessert
How to Make Pavé Dessert: In a bowl or heat-resistant baking dish, combine the milk, vanilla, and brandy. In blender, blend the condensed milk, evaporated milk, and lemon juice for 3...
Farofa
How to Make Farofa: Sauté the garlic and onion in olive oil. Add the bacon and egg and fry. Add the flour gradually and stir. Finally, add the raisins, parsley,...
Arroz Natalino
How to Make Arroz Natalino: Heat a pan with half the butter and oil over a medium heat and fry the garlic until golden. Add the rice and sauté for...
Musse de Maracujá (Passion Fruit Mousse)
How to Make Musse de Maracujá: Blend everything for 2 minutes. Pour into a deep platter or individual bowls and freeze for 1 hour or until firm. Before serving, garnish...
Peru Natalino (Christmas Turkey)
Turkey might not be a Brazilian creation, for it is a non-native bird. Nevertheless, the tradition of serving a highly seasoned turkey as the main dish for Christmas celebrations runs...
Broas de Mel
This small cookie, originally from Madeira, is immensely popular at Christmas time. The classic recipe uses sugar cane honey, which is prevalent in many Madeiran desserts. Broas de mel are made...
Salpicao de Frango (Brazilian Chicken Salad)
This is a really easy chicken salad made with a cream and mustard dressing instead of mayo, which results in a lighter taste. Great for leftover chicken. How to Make...
Mollejas en Escabeche (Pickled Gizzards)
How to Cook Pickled Mollejitas: In a pot over a medium heat, cook the mollejas until tender; this should take about two hours. If necessary, add more water while cooking. Once...
Guineos en Escabeche (Pickled Bananas)
How to Make Guineos en Escabeche: Cut the ends of the green bananas and peel them. Cut the bananas into one inch chunks. Place the bananas into a large pot...