Dear Subscribers:
Another month has gone by and I can’t believe that we are almost approaching the Spring! We have been extremely busy with lots of fun and successful events in the past few weeks. I want to invite you personally to the Macy’s Annual Flower Show “Floranova”, this year is Latin-themed and I will be giving three demonstrations on March 21st, from Noon-1 p.m. (more details below). Please continue to check my Upcoming Events page as it is updated on a regular basis.
I have recently returned from a trip to Guatemala and will be traveling to Chile and Argentina soon. In the next few weeks I will share with you my cultural and culinary experiences there. I take this opportunity to thank you for subscribing and for your support!
Saludos, Amalia.
P.S. If you know someone who might be interested in subscribing, please provide us with their contact information at [email protected] or subscribe them directly through www.cookparty.com.
RECIPE OF THE MONTH
SALPICÓN
This is a traditional dish from my native Guatemala. It is scrumptious and very easy to make. Ideal for a Spring day. It consists of a cold beef salad with vegetables, citrus juices and fresh mint and it can be the main or side dish, an appetizer, or a fantastic snack. As a side dish, in Guatemala, it is often served with rice and Caldo de Res (another very traditional dish, beef-vegetable soup) and warm fresh corn tortillas. When this is the case, the beef for the salad comes from the beef in the soup.
Serves 6-8
1- 1/2 lbs. of beef brisket, cooked, chopped
1 bunch radishes, finely chopped
1 bunch green onions, thinly sliced
5 roma tomatoes, diced
1 bunch of fresh mint leaves, finely chopped
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
Kosher salt and freshly ground black pepper
Cook the brisket in an electric skillet with about 2 cups of water, half of one onion in pieces and 2-3 garlic cloves. Season with Kosher salt. Bring to a boil and then lower to simmer. Braise the brisket covered for about 1 -1/2 hours or until the meat fibers separate easily when pulled. Allow meat to cool down. Cut the meat into 3 inch uniform chunks and chop coarsely in a food processor, using the pulsing function for better control.
Combine all of the ingredients and season with salt and pepper.
Amalia’s Special Tips for this Recipe: Cook the brisket in advance and save the broth for a sauce by freezing it for later use.
UPCOMING EVENTS
MARCH 2008
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Friday, March 21, 2008, Noon SAVE THE DATE!
Gourmet Latin Palate
Macy’s welcomes Amalia Damgaard, private chef and owner of Cooking for Fun… Seriously!(www.cookparty.com), a culinary business specializing in custom events and entertainment featuring Latin & Spanish gourmet cuisine and culture. A native of Guatemala, and a graduate of Le Cordon Bleu, Chef Amalia will demonstrate some of her own recipes using classic French and Latin techniques and flavors, converting traditional recipes into extraordinary dishes.
Culinary Kitchen, Lower Level
More details at: Macy’s Annual Flower Show
APRIL 2008
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Saturday, April 5, 2008, 6-midnight SAVE THE DATE!
Treasures of the Caribbean
The International School of Minnesota Annual Social Event at the Landscape Arboretum in Chaska. Enjoy the flavors of the Caribbean and dance the night away to hot live music.
Register at : International School of Minnesota
6385 Beach Road, Eden Prairie (952) 918-1800
Wednesday, April 30, 2008, 6-9 p.m.
The Spice is Right
Spice up your life! Join us for a night of “sinsational” cooking as we discuss the basics of Spanish and Latin cuisine and prepare scrumptious Tapas sure to delight your palate. Sizzling Prawns (shrimp in spicy garlic sauce flambéed with cognac); Almejas al Horno (mussels with saffron-wine-sofrito steamed in banana leaves); Pinchos Moruños (grilled spiced pork skewers); Latin Ratatouille (roasted steamed vegetables with chile pepper sofrito); Crema Catalana (Spanish Crème Brûlée).
Register at: Cooks of Crocus Hill, Edina
3925 West 50th Street Edina, MN: (952) 285-1903