Latin “Flavor”

by Kathryn Baldwin

Aside from a few of the derogatory terms thrown at immigrants, I sort of enjoy some of the stereotypical words used to describe Latin culture. For example: how Latin culture is “colorful,” “warm,” “flavorful,” “vivid,” and “lively!” (Someone in our class took this picture during our trip to Guanajuato, Mexico while studying abroad. “Vivid” and “colorful” things to buy huh?)

Really though, if you’re going to describe Latin culture as “flavorful,” at least call it spicy. Shoot, if you follow this plan, just plug “spicy” into your thesaurus. Possibly controversial… hmm. But truthfully, I wish U.S. culture could be described as “peppery, zesty, spirited, piquant, and saucy!”

I like to think I have a little spice in my personality; although some may find my particular form of spice on the overwhelming side. (If you can’t handle the heat… wipe your tears, blow your nose, and order some sour cream!) So, regardless of how much “Latin” I actually have in my blood, I love color, warmth, flavor (spice?), and liveliness. And, when I start to feel like I’m losing some of my “flavor,” I crave a Latin vacation like my personality depends on it.

In the interest of finding color and spice in my life, I seek recipes with these “LATIN?” characteristics.

When I saw this wall of peppers at Safeway, I was instantly reminded of another wall of “vivid” color in a “vibrant,” indoor, Guadalajaran market in Mexico. (You should have seen the glares I got after asking if I could take this picture. Haha. So worth it!).

This week, I found a recipe for mini stuffed peppers in my newest Giada book; it was the perfect way to use an entire bag (24 peppers!).

Here’s what to do:

Brown 3oz of chopped pancetta in 3 tablespoons of medium high, hot olive oil. (You could use bacon or chorizo instead!) Then spoon out the crispy flecks of smoky goodness to dry off the excess oil on a napkin. Add half of an onion, chopped, to the leftover grease in your hot pan.

While the onion softens and absorbs the smoky flavor of pig fat, grate your 1/3 cup of fresh parmesan cheese.

In a bowl, mix together:

3/4 of a cup of ricotta cheese,

1/3 of a cup of Parmesan cheese,

1/2 of a cup of frozen pees (thawed),

The cooked pancetta and onion,

And a pinch each of salt and pepper.

Prep the mini peppers by chopping off the stem side, slicing out the white ridges, and flicking the seeds out from the inside.

Using a cute, mini, sugar spoon (the opposite of an ugly, giant, soup spoon?), stuff the smoky, cheesy mixture into each vibrant casing.

Place them on a lightly greased cookie sheet and pop them into the oven at 350 degrees for just under 20 minutes. You’ll see the peppers start to wilt and the edges of the cheese start to get brown. I wish I let mine brown a little more. I also wish I greased the pan a bit less!

My equally vibrant coworkers enjoyed this Italian version of “vibrant, Latin flavor.” It was a work-place, appetizer pick-me-up. Gotta love that Latin flavor to spice things up a bit….

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2 Comments to “Latin “Flavor””

  1. Those peppers look awesome.

  2. Thanks for leaving two behind…those lonely peppers popped themselves right into my mouth for an early morning treat! Thanks, Kata:)

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