Food & Recipes

Celebrity Tips for Outdoor Cookouts

“Celebrity Tips for Outdoor Cookouts”

Gear up for outdoor cookouts and entertaining with celebrity tips that will prep you for get-togethers with your friends and family during the spring and summer months.

According to a recent Harris Poll, 8 in 10 American adults watch cooking shows, and consumers and celebrities alike are trying out TV recipes to throw dinner parties that will wow their friends and families.

kKarent Sierra, from Bravo TV’s Real Housewives of Miami, loves entertaining at her house – and living in South Florida means she can host dinner parties outdoors all year long.   Coming from a Colombian background, she especially likes to cook Sancocho, a delicious stew with lots of fresh ingredients, including chicken, meat, corn, potatoes, cassava, carrots and onions.  She offers these top tips:

“So I don’t have to cry cutting up my onions, I love the Princess House Press & Chop Food Processor to chop up all my vegetables.  I also use Bamboo Chef’s Board; it’s perfect for preparing everything before I start grilling or cooking.”

“Hearty meals like Sancocho, need extra-large cookware. I like to use the Princess Heritage Tri-Ply Stainless Steel 14 Quart Sear and Simmer Pan which fits all my ingredients.”

 

dDania Ramirez is a Dominican-American television and film actress and mother of two, whose credits include the roles of Maya Herrera in Heroes, Alex in Entourage, and Blanca during the last season of The Sopranos on television. She loves to entertain guests outdoors and she’s discovered how to make it simple, fun and easy-to-clean up so she can enjoy the meal and time with her guests, as much as they do!  Here’s her star-studded advice:

“When entertaining outdoors I like to keep it simple.  I use cookware that can go straight from the oven to the table without disrupting the décor. Plus it makes cleaning up that much easier!” Durable and beautiful, the Princess Moderna™ Cook + Serve collection from Princess House can go from the refrigerator to over or microwave, then straight to the table – perfect for everyday use and special occasions.

“I always love to have small versatile glass containers. They are easy enough to move around and allow me to have juice, iced tea or margaritas ready-to-go for any occasion on a moment’s notice.” From special occasions to quiet evening with friends, the Princess Heritage® Pitcher and Grande Glasses bring style to spring entertaining.

 

 

 

 

In Lieu of Carnegie Deli closing…Try Miscelanea’s Latin Themed Sandwiches

The historic Carnegie Deli on 55th Street & 7th Avenue will be closing its doors for good on Dec 31st of this year. The deli that’s in close proximity to the famous Carnegie Hall, first opened in 1937, serving Jewish-style sandwiches and cheesecake that could rival that of Junior’s in downtown Brooklyn. Some of Carnegie’s most popular sandwiches, which can be as high as 4-inches tall, are:

  • The Woody Allen: corned beef AND hot pastrami
  • Carnegie Hall Corned Beef
  • Carnegie Hall Hot Pastrami
  • Carnegie Hall Brisket
  • Open-faced sandwich beefamania: Hot roast beef with gravy & potato

 

 

With the laundry list of reasons for its closure, regulars having been considering where to go next; we have a recommendation for you…with a Latin twist!!  Miscelanea NY, down in the Bowery. Miscelanea serves variations of the Mexican torta, such as:

  • Jamon con Queso Oaxaca: sliced ham, Oaxaca cheese, avocado, refried beans, tomato, lettuce, red onion & crema fresca
  • Carnitas: pulled pork, avocado, refried beans, green salsa, red onion & cilantro
  • Queso Fresco: queso fresco, avocado, tomato, refried beans, lettuce & chipotle mayo
  • Temi: queso Oaxaca, scrambled eggs, avocado & chipotle mayo

Miscelanea NY may be more of your cup of café if you’d rather try a towering sandwich just to say that you have. Other novelties are available for purchase, such as the household staple Abuelita hot chocolate mix and “Make America Mexico Again” baseball caps to match the painting right outside the sandwich shop, located at 63 East 4th Street, between Cooper Sq & Bowery. Enjoy!!

Explore Brooklyn’s Diverse Cuisine from Aug 11-21

Photo Credit: Erica Sherman/Brooklyn BP’s Office

Photo Credit: Erica Sherman/Brooklyn BP’s Office

Everyone is searching for a five-star meal without the Manhattan crowds and prices. Good news, foodies: Dine in Brooklyn is back! From Thursday, August 11th through Monday, August 22nd, you can enjoy over 100 restaurants with the borough’s best bites on a budget. At $28 for a three-course dinner, $15 for a two-course lunch, and $12 for a weekend brunch, this is the right time to enjoy award-winning flavors with family and friends.

Photo Credit: Erica Sherman/Brooklyn BP’s Office

Photo Credit: Erica Sherman/Brooklyn BP’s Office

Could you go for German? Try Schnitzel Haus in Bay Ridge. Aching for Asian fusion? Check out Bashi Channel in Ditmas Park. Have a soft spot for some Spanish fare? Visit El Born in Greenpoint. With dozens of top-rated eateries participating from Brighton Beach to Bed-Stuy, your next great food memory may be just a short stroll away.

Dine In Brooklyn also allows diners a grand chance to support small businesses and the thousands of men and women that the restaurant industry supports across the borough.  Make sure to get a table for the Brooklyn’s premiere restaurant week celebrating and promoting local foodie culture.

Photo Credit: Erica Sherman/Brooklyn BP’s Office

Photo Credit: Erica Sherman/Brooklyn BP’s Office

Visit dineinbk.com today to plan your culinary adventures, and use the hashtag #DineInBK on Facebook, Instagram, and Twitter to share your favorite eating experiences.

RAICES: UNA FUSION DE LA MEJOR GASTRONOMIA DE LATINOAMERICA

raices

La semana pasada abrió sus puertas oficialmente el Restaurant RAICES, un nuevo concepto gastronómico donde se combina la mejor y más variada selección de platos latinoamericanos. RAICES, ubicado en el área de Inwood en Manhattan  ofrece al público una fusión única de las más famosas y deliciosas recetas en Latinoamérica para el deleite de cada cultura y país.

“Nosotros queremos rescatar las raíces de nuestros países de origen, que los platos tengan el mismo sabor de los platos  que se preparan en cada región”

nos dice uno de sus propietarios, el reconocido empresario, Don Chelo Ramírez, famoso ya en la comunidad por su cadena de restaurantes Marisco Centro.

Los propietarios de RAICES, Don Chelo Ramirez y Miriam Nuñez

Los propietarios de RAICES, Don Chelo Ramirez y Miriam Nuñez

RAICES ofrece lo mejor de la cocina Dominicana, Peruana, Argentina, Chilena y colombiana, entre otras. Este es un exclusivo y acogedor  rincón latino donde el cliente puede degustar desde un tradicional ceviche peruano hasta una deliciosa bandeja paisa preparada al estilo de Medellín, Colombia.

“La idea es que cada persona que nos visite piense en sus raíces, en los sabores, colores y paladares de su tierra de origen”,

afirma su Co-propietaria Miriam Núñez al reiterarnos que solo utilizan condimentos e ingredientes originarios de cada región.

La calidad de la comida y originalidad e innovación de este concepto que combina una selección de lo mejor de todas partes, promete convertir a este lugar en favorito de muchos, ya que no hay limitantes en el tipo de gastronomía que pueden disfrutar los invitados y sus acompañantes.

Chef Gerardo Lopez

Chef Gerardo Lopez

En el acto de apertura conjuntamente con sus propietarios Chelo Ramírez y Miriam Núñez se dieron citas importantes personalidades de la comunidad que compartieron en un ambiente distinguido y elegante. El Restaurant también incluye una fina selección de vinos y cocteles, así como también música en vivo y salones privados para fiestas y eventos.

 

RAICES

565 WEST 207TH STREET

NEW YORK, NY 10034

 

Elizabeth Rosario, de Elizabeth Modeling Studio y acompañantes

Elizabeth Rosario, de Elizabeth Modeling Studio y acompañantes

SUSHI “APLATANADO” – UNA EXQUISITA FUSION DE GASTRONOMIA JAPONESA Y DOMINICANA

sushi1

Ella, dominicana oriunda de Salcedo; el, puertorriqueño de padres dominicanos. Se conocieron y decidieron unir sus vidas y sus talentos para crear un feliz matrimonio y la combinación más espectacular y deliciosa en todo Nueva York: MAMASUSHI

Un restaurant que ofrece una fusión de comida latino-japonesa creada pensando en los amantes de los mariscos y la gastronomía japonesa pero que no le gusta comer pescado crudo. Este acogedor lugar se encuentra en el mismo corazón de Washington Heights: 237 Dyckman Ave, ubicado en una zona vibrante y populada de diversos restaurantes, se convierte en el setting perfecto para aquellos que aman probar y experimentar con diferentes sabores, elementos y la cocina internacional.

La idea de crear un restaurante donde se mezclara la cocina japonesa con ingredientes netamente latinos surgió cuando los dueños de la famosa línea de restaurantes Mamajuana; Susana Osorio y Raymond Hernández decidieron abrir una nueva sucursal, “mi esposo tuvo la idea de comenzar a inventar con substitutos para los ingredientes tradicionales del sushi y pensamos en agregar carne, bistec, pollo, longaniza, pero jamás imaginamos el éxito tan grande que tendrían estas combinaciones en el gusto del público”, nos dice Susana.

MAMASUSHI cuenta con una variedad de 45 rollos de sushi originales de la casa donde se ponen de manifiesto el origen de sus propietarios y la comunidad a la que sirven con la selección de rollos de sushi de carne de puerco, queso frito, tocineta y plátanos maduros y donde se le dan a los platos nombres tan singulares y tan típicamente dominicanos como El Campesino, El Merengue, La Chapiadora y El Montro. En adicción a estas innovaciones el restaurant cuenta con el sushi tradicional japonés y así también como con una gran variedad de platos principales.

Sushi - Acompañado de ingredientes como Platano Maduro y Longaniza

Sushi – Acompañado de ingredientes como Platano Maduro y Longaniza

“Hemos hecho una contribución a la gastronomía general no solo de nuestro concepto”, nos cuenta Hernández, “sino que mantenemos los mismos estándares de la cocina japonesa añadiéndole nuestro toque caribeño, que es una combinación que encanta a los clientes”

En principio fue un reto para la pareja encontrar un chef japonés que quisiera experimentar sus creativas recetas con las recetas de sushi original, hasta que conocieron a su chef ejecutivo David Núñez, alumno del chef Morimoto que pertenece a una de las más importantes escuelas de comida asiática y a quien le encanto la idea de “aplatanar” al sushi y darle un toque latino y tropical.

Además de encontrar un ambiente acogedor y elegante, las combinaciones más originales para los amantes del sushi y los que disfrutan la comida latina, en MAMASUSHI también se ofrecen una variedad de cocteles y tragos como el mojito de guanábana o de agua de coco.

Esta pareja de latinos luchadores y progresistas atribuye el secreto de su éxito al respecto hacia el cliente, la dedicación de su personal y la consistencia, calidad y sabor de todos los platos que sirven. A sido tal la popularidad del concepto del Sushi “aplatanado”, que muchos clientes ahora piden en los restaurantes tradicionales que le añaden el plátano maduro a sus rollos favoritos para sorpresa de los chef asiáticos.

Una opción nueva, diferente e innovadora que promete convertirse en franquicia corporativa y que demuestra una vez más la determinación de nuestra gente de salir adelante y llevar su orgullo y su cultura ha ciudades tan grandes como Nueva York. La próxima vez que piense en sushi recuerde que MAMASUSHI es una experiencia que debe tratar.

SUSHI MÁS POPULARES EN MAMASUSHI

EL CAMPESINO: Salami, queso frito, aguacate y plátano maduro
BOCA CHICA: Salmon, tuna, Camarón, Cangrejo y pepino
VILLA MELLA: Carne de res, chicharrón y aguacate
THREE AMIGOS: Tuna, salmón, pescado y piña.

SUSHIMAMA
237 Dyckman
New York, NY 10040

Susana Osorio - Propietaria de Mamasushi

Susana Osorio – Propietaria de Mamasushi

Giselle Blondet is 50 and Fab!

giselle

We all know this Latin bombshell Giselle Blondet, as an elite actress and powerful business woman. Well now we can add successful published author to that list.

Releasing not her first but her second book entitled, “Tengo 50…Y que?!” speaks for itself expressing to the world through not a template biography but through an reader friendly journal of life experience filled with her triumphs of tears and laughter. Achieving what many consider to be a self-fulfilling women empowering movement – a new opportunity to re-invent themselves.

My favorite quotes would be: “Do something crazy for love…” and “Dance in the rain.”

Whether your curious in reading the book or trying to get yourself out of a rut Giselle is an example of being 50 is Fabulous! Either way have much to gain from her learning from her experience and inspirations.

Guava Cheese Empanadas by IMUSA

 

Guava_Cheese_Empanada

 

Ingredients:

• 1 Pack of frozen empanada discs
• 12 oz Low fat softened cream cheese
• 1 can (16 oz) of guava paste cut into small cubes
• Vegetable oil
• Powdered sugar

 

Directions:

1. Take each empanada disc and place a piece of your guava paste in the middle, then spoon a teaspoon of cream cheese on top. fold the empanada in half to create a half-moon shape.

2. Dip your finger in water and wet the rounded side of your half moon. using a fork, press on the round part to seal in your filling. continue to do so for the rest of your empanadas.

3. Heat a large non-stick saute pan or caldero and add oil to coat the whole pan.

4. Once heated, add 2 or 3 empanadas, so they fit side by side. cook on one side until golden brown then flip to do the same on the other. Once the empanada “bubbles” up, place on a platter lined with paper towel to let cool and soak up excess oil.

5. Sprinkle powdered sugar and serve warm.

 

Smokey Filet with Serrano-Papaya Salsa and Serrano-Mint-Cilantro Chutney

 

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Ingredients:

• 1 piece filet mignon
• 1/2 teaspoon ground all spice
• 1/2 teaspoon ground cumin
• kosher salt and freshly ground black pepper, to taste.
• extra-virgin olive oil, for drizzling
• 1 cup papaya, peeled, pitted and diced
• 1 serrano pepper, minced
• 1 avocado halved, pitted, peeled and diced
• juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves, plus more for garnish
• 1/2 cup pepitas, toasted
• fresh mint leaves, chopped for garnish

 

Directions:

1. Rub the beef filet with allspice, cumin, salt, pepper and a drizzle of olive oil.

2. Preheat the oven to 375 degrees F.

3. In a large bowl, combine the papaya, serrano, avocado, lime juice, and cilantro. Season the salsa with salt, and pepper. Set aside.

4. Heat a drizzle of olive oil in an oven-proof saute pan over medium-high heat. Sear the filet on both sides, about 1 minute on each side. Place the pan in the oven and cook about 15 minutes, or until a meat thermometer registers 140 to 145 degrees F for medium.

5. Remove the beef from the oven and allow the meat to rest 5 minutes before slicing.

6. To serve, toss the pepitas with papaya salsa. Spoon a mound on your plate. Place a few strips on the steak and top, and drizzle with chutney and finish with a sprinkle of fresh herbs.

 

Chutney:

• 2 bunches fresh cilantro
• 5 sprigs fresh mint
• 2 Serrano peppers
• 2 tablespoons Greek yogurt or creme fraiche
• Extra-virgin olive oil, enough for desired consistency
• Kosher salt and freshly ground black pepper, to taste

 

1. In a blender or food processor, puree the cilantro, fresh mint, serrano peppers, and yogurt together, streaming in some extra-virgin olive oil just until the mixture is thickened.

2. Season the mixture with salt, and pepper. Chill the chutney in the refrigerator until ready to use.

 

Grilled Chicken with Cherry Chipotle BBQ Sauce Recipe

 

grilled chicken

 

Ingredients:

• 1 cup fresh or frozen dark sweet cherries
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup cherry preserves
• 1/3 cup ketchup
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons minced canned chipotle peppers in adobo sauce
• 1 1/4 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 2 pounds boneless skinless chicken breasts

 

Directions:

1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl.

2. Transfer to a shallow non-reactive dish large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

3. Preheat grill to high. Oil the grill rack.

4. Remove the chicken from the marinade. Transfer the marinade to a medium skillet. Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes.

5. Let the chicken cool slightly; serve with the sauce.

 

Vive Mejor!!! Live Better

Photo Courtesy of www.vivemejor.com

Photo Courtesy of www.vivemejor.com

An evening of hearing and talking about tips, trends, pampering and more, offered Latinas an opportunity to connect with their culture, while being educated about new products that could refresh their lives. Stations on hair, makeup, nails and food offered interaction with all the attendees to mingle and get to know tips from each other. This event was the relaunch of Vive Mejor, which simply means, ‘live well’ or ‘live better’ and was interactive so that people could use the products to see how it would improve their lives, not to mention being able to take products home with them. Highlights from the evening were two featured celebrities at the event were Ana Quincoces, a celebrity chef and former Real Housewife of Miami and Mario Anton, a celebrity beauty expert and hairstylist.

Both Ana and Mario performed demonstrations throughout the night. Mario did a side bun hairstyle with a more modern look. Mario also talked about trends and what types of hairstyles were coming back for the summer. Ana on the other hand, made a dish called Chicken and Chorizzo Sopes with Knorr (products). Ana also explained some of other recipes that she enjoys cooking.

During the demonstrations, participants were allowed to ask questions to get to know more about the celebrities, new cooking methods and the celebrities told personal stories that connected with the demonstration. Latin TRENDS sat down with both Ana and Mario to talk about their specialties and more about their careers.

Latin TRENDS (LT): What is your signature item in your specialty?

Mario Anton (MA):
“I love color and styling, which have to be on the top, but I absolutely love everything from cutting to highlighting.”
Ana Quincoces (AQ): I have written three cookbooks on the subject of Cuban food, so I’m pretty passionate about it.


LT: What is the greatest part about your career?

MA: “Because there are so many different hairstyles and faces, there is always a challenge, but that is where creativity comes into play. I am able to create a different look for different personalities.”
AQ: That when you do what you love, you don’t work a day in your life. I haven’t worked in a while.

LT: Who is your most inspirational celebrity?

MA: “In the entertainment industry, Madonna is the most inspirational and I have been a fan of hers forever. In the hair industry, Andy Lecompte is great because he is on top and does celebrity covers all the time. I love the way he styles hair and looks to create fantasy, which is inspirational.”
AQ:In the food and lifestyle space, I would have to say Martha Stewart because she has brilliantly established herself as a brand and had stood the test of time. In Hollywood, Merrell Streep she has handles aging in from of the cameras gracefully and has always been true in her craft.

LT: Briefly, what are some of your most popular items in your field?

MA: “Versatile haircuts that look great with the natural hair texture or styled with hot tools. Also, dimensional colors that give the hair that natural real look and life.”
AQ: One would be definitely be arroz con pollo, which is chicken and rice. It is delicious and feeds a crowd. The other one is a tie between vaca frita and ropa vieja. Two very traditional Cuban staples.