Anthony Bourdain Parts Unknown Colombia (Engl)

(Caño Cristales River)
 

 AJIACO
 

Tony explores the country from the mountains to the Caribbean coast.

Barbecue (Engl)

Barbecue Sauce Recipe (Engl)

Spare Ribs and Homemade Barbecue Sauce (Engl)

Christmas - The Cook and the Chef (Engl)

Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group! This week Maggie and Simon demonstrate that cooking a Christmas lunch or dinner doesn't have to be stressful.

Puerto Rico's Markets (Engl)

When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island's premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He'll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door.

Lomo de Cerdo (Esp)

Sancocho Colombiano (Esp)

Part 1





Part 2

How to make Grits (Engl)

Grits is a food of Native American origin that is common in the Southern United States, mainly used in breakfast. It consists of coarsely ground corn (when grits are made from hominy, it is referred to as hominy grits).

(Whole Hominy Quick Grits - Yellow)

(White Grits)

How to Make Grits (Engl)

Filet of Angus Beef (Engl)

Angus Beef, also known as Black Angus or Certified Angus Beef, is a specific brand of beef. The Black Angus beef that we know today derives from four Scottish bulls that were brought to Victoria, Kansas, USA.
Black Angus meat must pass rigorous tests to mark it for quality.
The best Certified Angus cattle are raised naturally and fed a grass diet.

Chef Georges Perrier of Philadelphia makes Angus Beef Filet with potatoes au Cru.

La Sarrapia (Haba Tonka) - Venezuela (Esp)

Veal Pancetta (Engl)

Chef Job Carder shows how to make veal pancetta.

Chef Job Carder of Dish Bistro and Bar in Pasadena shows how to make veal pancetta. It's traditionally made with pork but Carder likes to find alternative ways to make cured meats and charcuterie using products like veal, lamb or duck.

Bison 3 Ways (Engl)

What Are Bison?
Bison are North America’s largest indigenous animal. The terms bison and buffalo are often used interchangeably.

Puerto Rican Soup (Engl)

Ingredients:

3 Tbsp oil
1 Tbsp annatto - achiote seeds
2 cloves garlic minced
1 small onion chopped
1 green bell pepper chopped
2 stalks celery chopped include leaves
1 12 oz can tomatosauce
4 cups water
1 cup elbow macaroni cooked
1 can kidney beans
1 bunch cilantro chopped
fresh oregano chopped
salt to taste
3 potatoes cubed

Heat oil in a sauté pan then add annatto. Simmer until oil is infused with flavor and color. Strain then add to stock pot.

Sauté garlic, onion, bell pepper, celery and cilantro in infused oil until softened.

Add tomato sauce and water stirring well to combine. Simmer for 1.5 hours.

Add in the kidney beans, macaroni and potatoes and cook for another 30 minutes.

Add in salt and oregano. Simmer until potatoes are nearly soft.

Serve in your favorite soup bowls!

Native Plants (Engl) (Esp)

Huitlacoche y Nopales (Esp)




















El Huitlacoche también conocido como la trufa mexicana, es un hongo que le crece a algunas especies de maíz después de un periodo de lluvia en los veranos secos. Su alto valor nutritivo en aminoácidos, y ácidos grasos esenciales, hacen que este hongo pueda suplir a cualquier alimento de origen animal.
Está cubierto por una piel gris perla que aprieta sus voluptuosos granos negros, su sabor es una conjunción de sensaciones, tiene impresiones de elote tierno y champiñón con ligeros toques tierrosos.




Cactus Leaves Salad-Ensalada de Nopal (Engl)

The art of making a Salad.





How To Process Native Plants For Eating ((Engl)


(Mezquite from Wikipedia)

A gardener at the Phoenix Botanic Gardens demonstrates how to process mesquite pods to use in baking cookies and cactus pads to eat.

Flavor of South America: Quinoa recipes (Engl)

Quinoa With Mushrooms and Fresh Herbs (Engl)

Spring Quinoa Cakes (Engl)

Musiguitaya (Ecuador) (Esp)

Tortilla en hojas de achita con salsa de pipas de calabaza, a base de maiz tierno.
Receta andina del cantón de de Cotacachi, Ecuador para la recuperación de la gastronomía autóctona .

Brasilian and Cuban recipes (Engl)

Moqueca Stew (Engl) (Link)

Merrilees Parker samples fresh tasting Brazilian seafood stew from the state of Bahia.

http://www.babelgum.com/140211/planet-food-recipe-brazil-moqueca-stew.html

How to Make Cuban Pork and Plantains (Engl)

Portuguese Style Steamed Mussels (Engl)

Festive Cuban Tortilla Torta with Warm Spices (Engl) (Link)

Festive Cuban Tortilla Torta with Warm Spices PCC Natural Markets

Crispy Cassava Chips (Engl)

Way better than normal potato chips, big chunky cassava chips is one of the simplest recipes you can do with the cassava root. A delicious and simple to make Brazilian Cuisine recipe.

Fruit Markets - Rio de Janeiro (Engl)



Brazilian Sausage, Linguica Brasileira (PT)



Cuban Cuisine Demonstration (Engl)

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. For historical reasons, the Cuban population was not equally distributed along the island. Africans were a majority in the sugar cane plantations, but in most of the cities they constituted a minority. Tobacco plantations were inhabited mainly by poor Spanish peasants, mostly from the Canary Islands. The eastern part of the island also received massive quantities of French, Haitian and Caribbean immigrants, mainly during the Haitian Revolution, as well as seasonal workers for the sugar cane harvest, while the western part did not, receiving instead European, mostly Spanish, immigration well into the 1950s. Thus Cuban cuisines developed locally, from the influences and demographics specific to each area. Cuban cuisine is very different from Mexican cuisine, a fact which sometimes comes as a surprise to visitors from Canada, the United States or Europe[1]. While Mexican cuisine is primarily a mix of Spanish and Aztec traditions, Cuban food has been influenced by many traditions, owing to the complex history of the Caribbean area.



Brazilian Feijoada - Black Beans Stew (Engl)

Black Bear Recipe - US - (Engl)