This dish has just a few ingredients and is perfect for summer barbecues or to take along to a get-together. Some years ago I recall going to a potluck brunch and tasting this Orecchiette with Spicy Sausage and Broccoli Rabe. It was delicious and I immediately asked who made the dish! One of the women in attendance said she prepared the dish and that she found the recipe in Giada De Laurentiis new cookbook, Everyday Italian. As soon as I left the party I went straight to Barnes & Nobles and I got myself a copy of her book. I have been making it ever since.

It’s a perfect dish for entertaining because it’s great when served hot and just as delicious at room temperature.

Cook’s notes: When making this Orecchiette with Spicy Sausage and Broccoli Rabe I recommend cutting the broccoli stalks lengthwise into one inches pieces. Cut the larger stalks into halves or quarters to keep them delicate.

Use a good quality extra virgin olive oil and the freshest Parmigiano Reggianoano cheese you can find. I shave mine over the top of the hot pasta so that it melts just a bit. For those of you who wish to skip the pork, you can substitute spicy turkey sausage.

I hope you enjoy this Orecchiette with Spicy Sausage and Broccoli Rabe recipe and that your guests love it! Happy Summer!!

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Orecchiette with Spicy Sausage and Broccoli Rabe

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author My Global Cuisine (Adapted from Giada De Laurentiis)

Ingredients

• 2 cups of broccoli rabe approximately one big bunch, stalks trimmed and quartered crosswise 2 inches piece size
• 13 ounces or 376g dried orecchiette pasta or other small shaped pasta
• 3 tablespoons extra virgin olive oil
• 1 pound spicy pork sausage casings removed
• 3 garlic cloves minced
• Pinch of dried crushed red pepper flakes
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until crip-tender, about 1 minute. Strain the broccoli rabe with a slotted spoon or spatula, reserving all the cooking liquid. Place the broccoli rabe inside a bowl of cold water to stop the cooking process and set aside. Cook the orecchiette in the same pot of boiling salted water until tender but still firm to the bite, al dente, stirring occasionally, about 8 minutes or according to the package instructions. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet, heat the oil over a medium flame. Add the sausage and cook, breaking up with a spoon, until the sausage is brown and juices form, about 8 minutes. Add the garlic and red pepper flakes, and sauté until fragrant, about 30 seconds. Remove the broccoli rabe from the cold water, add to the skillet and toss to coat. Add the pasta and enough reserved cooking liquid, about 1/4 cup and stir to moisten. Stir the Parmesan cheese, salt to taste, and pepper into the pasta mixture. Transfer to pasta bowls and serve. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

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This Brazilian Beef Stroganoff brings back so many wonderful memories from my childhood. I grew up eating this dish in my mother’s kitchen. My mother went to the market for fresh food daily, and cooked lunch and dinner six days a week. A typical meal included rice and beans along with animal or fish protein, seasonal vegetables, and a salad. On Sundays, she usually served spaghetti with rotisserie chicken and salad, and every so often, this Brazilian Beef Stroganoff. It was a special occasion dish and typically served no more than once a month.  It was my favorite, I would regularly beg her to make it more often, but she would always say to me, is it your Birthday? Christmas? She really wanted to make sure that we ate a healthy diet and kept certain dishes for special occasions.

I don’t know if it’s because we only were allowed to eat this on special occasions, or because it’s a decadent Brazilian comfort food,  but I will always consider this Brazilian Beef Stroganoff my ultimate childhood gourmet meal!

A little bit about the history of this dish. Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origin in mid-19th-century Russia, it has become popular around the world, with many variations of the original recipe. This recipe substitutes heavy cream and ketchup, for the sour cream and mustard used in the Russian recipe. I personally prefer this version since my palate does not appreciate strong mustards such as Dijon.

I hope you enjoy our version of Brazilian Beef Stroganoff and that it brings a lot of comfort and joy to your palate!

Cooks notes: Any tender steak cut such as ribeye, sirloin, or hanger can be used in place of tenderloin. Brazilians serve Beef Stroganoff with white rice and potato chips since they are great for dipping. You could serve this dish with your preferred vegetable as well. Enjoy!

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Brazilian Beef Stroganoff

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 4-5 tablespoons canola or corn oil divided
• 1 1/2 pounds beef tenderloin strip steak or top sirloin, thinly sliced across the grain and cut into 1-inch pieces
• 1 tablespoon Worcestershire sauce
• 1 medium sweet onion diced
• 2 garlic cloves minced
• 10 ounces white mushrooms wiped clean and sliced
• 1/4 cup cognac or brandy
• 3/4 cup heavy whipping cream
• 1/4 cup flavored beef stock
• 1 tablespoon tomato paste
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh Italian parsley finely chopped
• *******************************************************
• FOR THE RICE
• 1 tablespoon oil
• 1 cup white rice
• 2 cups water
• 1 garlic clove minced
• 1 teaspoon salt
• 1 bay leaf
• *******************************************************
• OPTIONAL: Potato chips

Instructions

• Bring beef to room temperature before cooking.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Season beef with Worcestershire sauce, salt and, pepper. Add half of the beef to the skillet in a single, even layer; cook, turning once, about 30 seconds per side. Transfer beef to a plate, tent with foil and set aside. Repeat process with remaining beef, adding more oil if necessary.
• Add remaining 2 tablespoons oil to skillet over medium heat. Add onions and cook, stirring occasionally, until softened, about 4-5 minutes. Add garlic, cook for 20 seconds. Add mushrooms and cook, stirring constantly for about 1 minute. Add a splash of oil if necessary. Add cognac. Cook stirring constantly, scraping up browned bits from the bottom, for about 2 minutes.
• Add cream, and tomato paste. Stir to combine; add beef stock and boil until slightly thickened, about 2 minutes. Whisk in ketchup. Cook for another minute.
• Return beef and any juices that have accumulated on the plate to skillet; stir to combine. Cook until beef is heated through. Sprinkle parsley over Beef Stroganoff and serve immediately with white rice and potato chips.
• To make rice:
• Heat one TBSP oil in a medium-sized pan over low heat. Add garlic and fry until fragrant for about 20 seconds. Add rice; increase the heat to medium; cook stirring constantly for about 1 minute; Add water; bring to a boil; add salt and bay leaf; stir; cover pot and bring the heat to a low simmer. Cook for about 15 minutes; uncover the pot and stir the rice; drizzle a little oil over it. Turn off heat. Cover the pot. Let the rice seat inside the covered pot for about 3-5 minutes.
• Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

The post Brazilian Beef Stroganoff appeared first on My Global Cuisine.

Some years ago, I met a woman from Vietnam who introduced me to the flavors of her country. After my culinary training in Thailand, I noticed there were some similarities to the Vietnamese food I had come to know over the years.  I started to do some research on traditional Vietnamese cooking. After some time, my search turned me toward a Vietnamese chef named Helen Le. She is very popular on YouTube and she has published a cookbook. Among her recipes is this Vietnamese Shrimp Curry. I love pumpkin, okra, and shrimp and decided to give it a try. All I can say is WOW! The colors and flavors of this Vietnamese Shrimp Curry are marvelous. With a few modifications to make it my own, this dish is now in the regular rotation. Given my love of Southeast Asian food, I am adding Vietnam to my list of countries to visit in the near future. Until I get there, I will be reaching out to my old friend to see if there is another authentic recipe I can share from this food-rich culture.

Above are the ingredients. In the original recipe, Helen adds sweet potatoes and pumpkin to her curry. I found that to be too much for me so I choose to remove the sweet potato. She also adds the onions at the end however since I prefer my onions well cooked, I decided to add mine earlier on in the process. She also cooks this Vietnamese Curry Shrimp with water. While this is a reasonable approach, I find the mixture of half water and half vegetable broth makes the sauce a bit richer. Be sure to pound the Lemongrass as it helps release the flavor (below).

Now we’re cooking! This Vietnamese Curry Shrimp has a perfect balance of spices. It’s hearty, flavorful, and not overly spicy. If you prefer a little more heat, feel free to add a touch of your favorite chili. Overall the dish is somewhere between a soup and a delicious curry. Either way, it will warm your soul.

I hope you will follow in love with this Vietnamese Curry Shrimp just like I did. Enjoy!

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Vietnamese Shrimp Curry

Course Entree

Cuisine Vietnamese

Author My Global Cuisine (Adapted from Helen Le)

Ingredients

• 1 1/2 pound extra-large shrimp or prawns deveined and cleaned, tails on
• 4 tablespoons vegetable oil
• 1 lemongrass stalk cut into 3 inches pieces slightly bruised
• 1 teaspoon lemongrass minced
• 1 pound Asian pumpkin or sweet potatoes peeled and cubed
• 7 ladyfingers okra cut the ends and then into one-inch pieces
• 1 small yellow onion sliced
• 1 shallot minced
• 1 teaspoon minced garlic
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 tablespoon tomato paste
• 1 can coconut milk
• 1 cup water
• 1/2 cup vegetable or prawn stock
• 1 teaspoon salt
• 2 teaspoon sugar
• 1 tablespoon of chopped cilantro for garnishing Optional

Instructions

• Season the shrimp with 1 tablespoon of fish or vegetable stock. Add some salt and pepper to it. Set aside.
• Bring a wok or large saucepan to a medium heat. Add 2 tablespoons of oil. Add the bruised lemongrass and stir-fry for about 30 seconds to bring out the aroma. Add the remaining minced lemongrass, shallots, and garlic. Fry gently for about 18 seconds.
• Add curry powder, turmeric powder stir together. Add tomato paste. Stir. Add coconut milk, water, stock, stir and bring to a boil. Add salt and sugar. Stir. Add pumpkin and onion and cook for 3 minutes. Add Shrimp and okra and cook for 3-4 minutes.
• Transfer curry to a serving bowl. Garnish with chopped cilantro. Serve with steamed jasmine rice.
• Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

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Italians living along the coast have a bountiful variety of seafood available to prepare their meals. It is not uncommon for them to include seafood in an appetizer, an antipasto, and an entree.  I love this Pasta al Pomodoro with Shrimp for its versatility. It has a short list of ingredients, and you can easily substitute virtually any and all available fresh seafood. I prepared this Pasta al Pomodoro with Shrimp, but feel free to get your Italian on and experiment!

Italians regularly grow their own vegetables, forage for mushrooms, and visit local markets to obtain fresh meats, seafood, and vegetables. They are experts at taking a basic recipe and making it special by using whatever ingredients are seasonal and fresh. The secret to success, as with all Italian cooking, is to prepare the dish with the best ingredients possible.  A quick walk around any town in Italy will quickly reveal a few things. Italians love their food, they eat pasta virtually every day, and they are fit! Given the low-carb craze in the US, I often wonder how this is possible. While there are many theories here, my observations tell me that they eat their pasta mainly at lunch which permits the body to use that energy when it’s active. Breakfast and dinner are much smaller meals, so the body is mainly living off calories consumed during the afternoon siesta.

Feel free to try the Italian method of staying slim, or if you are eating the dish in the evening, you could even substitute carrot or zucchini pasta to keep it low-carb and light.

To begin the dish, prepare the sauce as directed. Then, boil the pasta ensuring it is a minute prior to al-dente when complete. This will allow you to finish cooking the pasta in the sauce and for it to absorb the flavor. Saute the shrimp in olive oil, garlic and a pinch of salt. Don’t overcrowd the pan as the shrimp will steam as opposed to fry. Use a very large skillet leaving room to add the sauce and pasta later.

Cook’s notes: If you are a garlic lover feel free to add extra garlic to the shrimp and pomodoro sauce or red pepper flakes for more heat!

When the pasta is almost complete, add some sauce to the pan with the shrimp.

Drain the pasta reserving 1/2 cup of the liquid to add as needed to the sauce. Mix the pasta into the pan and add a splash of white wine or the pasta water until sauce is at desired consistency.

Garnish and serve.

I hope you love this Pasta al Pomodoro with Shrimp as much as I do. Enjoy!

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Pasta al Pomodoro with Shrimp

Course Main Course

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Author My Global Cuisine

Ingredients

• GARLIC PASTE - OPTIONAL
• 2 big heads of fresh garlic or 3 small ones 1 ounce extra virgin olive oil, 1 Tbsp salt
• **********************************
• SUGO AL POMODORO SAUCE
• 4 cups cherry or grape tomatoes cut in half
• 4 tablespoons extra virgin olive oil
• 6-7 slivered or minced garlic cloves or 2-3 teaspoons garlic paste
• 1/8 tsp to 1/4 tsp red pepper flakes or Italian Peperoncino
• 1 splash or 2 tablespoons white wine or fish stock
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 small bunch approx 4 Tbsp fresh basil chopped julienned
• **********************
• FOR THE SHRIMP
• 1 pound extra large shrimp cleaned tails on
• 6 tablespoons olive oil
• 6-8 cloves of garlic peeled and lightly crushed or 3 teaspoons garlic paste
• salt and pepper to taste
• ***********************
• PASTA: 1 LB Spaghetti or linguine

Instructions

• FOR THE GARLIC PASTE
• Peel the garlic heads. Add to a blender with the extra virgin olive oil and blend it until it becomes a paste. Add the salt. Blend it for a second. Remove from the blender and store inside a covered glass container. The garlic paste can be refrigerated for up to 3 weeks.
• ********************************************************************************
• FOR THE SUGO AL POMODORO - TOMATO SAUCE
• In a sauce pan, on a low fire heat up the olive oil.
• Add garlic and red pepper flakes. Sauté until garlic becomes fragrant, about 15 seconds.
• Add tomatoes and stir. Bring to a boil. Bring fire to a medium and cook for 15 minutes stirring from time to time. After 15 minutes add a splash of white wine or fish stock. Cook for a minute or two. Add sugar, salt. Stir. Add basil and turn off fire. Let basil sit in the sauce in order to infuse with the tomato flavor.
• Bring a large pot of salted water to boil. Cook pasta until al dente. Follow package instructions for accurate cooking times and remember to remove pasta a minute prior to become al dente in order for the pasta to finish cooking in the sauce.
• ***********************************************************************************
• FOR THE SHRIMP
• Bring a large skillet to a medium heat. Add 3 tablespoons olive oil. Add 3-4 garlic cloves or 3 teaspoons garlic paste. Sauté the garlic until fragrant, about 10 seconds. Add half of the shrimp. Do not overcrowd the pan. Cook the shrimp for 1 and half minute. Turn shrimp and cook for another minute and a half. Remove shrimp from pan and transfer to a plate.
• Discard the garlic cloves and oil, and add another 3 tablespoons of oil to the skillet. Add the remaining garlic, cook until fragrant and add the remaining shrimp and cook again for a minute and half on each side. Add a pinch of salt and some extra red pepper flakes for more heat to taste.
• Add desired amount of tomato sauce to the skillet, desired amount of pasta and cook the pasta in the sauce with the shrimp for another minute. Add extra basil and serve immediately. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment bellow. Please choose a star rating too. Thank you. Carla!

The post Pasta al Pomodoro with Shrimp appeared first on My Global Cuisine.

In case you’re wondering why I”m calling these Superb Beef Fajitas, it’s because, after a lot of trial and error, I finally figured out a way to turn an ordinary Beef Fajitas into a truly superb dish.

Now, before I give away my secrets, let me go ahead and tell you a bit about the history of this dish. Beef Fajitas are a traditional Tex-Mex dish invented by Mexican immigrants living in Texas, USA. When one explores the history of fajitas, several credible stories, going back as far as the 1930s, emerge. They originate from the ranch lands of South and West Texas. During cattle roundups, beef was butchered regularly to feed the hands. Throwaway items such as the hide, the head, the entrails, and meat trimmings such as skirt were given to the Mexican vaqueros (cowboys) as part of their pay. Hearty border dishes like barbacoa de cabeza (head barbecue), menudo (tripe stew), and fajitas/arracheras (grilled skirt steak) have their roots in this practice.

That brings up the great irony of fajita success: The more popular the dish became, the less likely it was to be made from skirt steak at all. By the mid-1980s, fajitas were a fairly common dish in Mexican restaurants and would ultimately become a popular Nineties fast-food item, thanks to Jack in the Box and Taco Bell. Increased demand often led Mexican restaurant operators to substitute other cuts of meat, and the addition of grilled items such as chicken, shrimp, and even vegetable “fajitas” blurred the lines even further.

Now I’ll tell how I turned a simple Beef Fajitas recipe into a truly superb dish. I began by making a marinade and adding some tequila to it. Why? Because tequila helps to tenderize the beef. Next, I added Worcestershire sauce since it goes great with beef marinades, then soy sauce which is also commonly used in beef marinades. Next, a touch of lime juice which is common in Mexican and Central American cooking and also helps to tenderize the beef.  To complete the marinade I add some traditional Mexican spices and fresh herbs including scallions, cilantro, and garlic, then a bit of Jalapeño and bam, this amazing marinade was created.

Once the marinade was complete, I place the beef and marinade in a ziplock bag and refrigerated it overnight. This tenderizes the beef and gives some time for the beef to absorb the flavor of the spices. Marinating some cuts of beef is essential. The longer it marinates the more tender and flavorful the beef will taste. I recommend marinating the beef for at least 6 hours or preferably overnight. I also recommend removing the beef from the refrigerator at least two hours before cooking to allow it to reach room temperature. Why? Because cold beef tends to release water when seared and when it’s cold, the beef cooks less evenly.

I also recommend grilling the beef outside. If that is not possible, use a large cast iron skillet. It really helps caramelize the beef and vegetables giving you almost the same flavor that you would get in better Tex-Mex restaurants. I recommend serving this Superb Beef Fajitas on a toasted warm soft tortilla with my Mexican salsas, and guacamole. You could also serve with rice and beans.

To toast the tortilla preheat a frying pan and toast it for a minute on each side. You could also wrap the tortillas in foil; place in the oven and heat to 300 degrees. I much prefer mine toasted in a skillet as they come out a little crispier.

I hope these Superb Beef Fajitas bring as much joy to your family as they do to mine. Enjoy!

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Mexican Beef Fajitas

Course Entree

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Author My Global Cuisine

Ingredients

• FOR THE MARINADE
• 1/4 cup tequila
• 1/4 lime juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons cumin
• 2 teaspoons chipotle chili powder
• 1 jalapeno pepper ribs and seeds removed then diced
• 4 scallions thinly sliced green and white parts
• 4 cloves garlic minced
• 1/2 cup minced cilantro
• **************************
• FOR THE FAJITAS
• 2 pounds beef loin flank steak
• 3 tablespoons vegetable oil
• 3 bell peppers red orange, yellow or green cut into strips
• 1 large yellow sweet onion
• salt and pepper to taste
• 8 flour tortillas

Instructions

• In a bowl combine the ingredients for the marinade and mix well.
• Pour the marinade into a ziplock bag and add the steak ensuring the meat is fully covered. Place in the refrigerator for at least 6 hours and preferably overnight.
• Take the steak with marinade out of the fridge and allow it to come to room temperature. (approximately 2 hours).
• Place a large frying pan next to your cast Iron skillet and warm the tortillas over a medium heat one or two at a time. If you need to heat the tortillas faster, you can wrap them in foil and place them in the oven at 200 degrees. Be sure not to completely seal the foil as the tortillas will release moisture and become soggy.
• Place a cast iron skillet on a medium-high fire and add 1 tbsp of oil. Place the steak in the skillet and sear for approximately 3 minutes per side. Remove the steak from the pan and let it rest in a cutting board tented with aluminum foil.
• While the steak rests, add a tablespoon of oil to the pan. When the oil is at temperature, add the onions and peppers and cook for 4 to 5 minutes or until onions are translucent. Add salt and pepper to taste.
• Slice the steak against the grain into thin slices. Add the steak to the pan and mix with the onions and peppers. Turn the fire back on and cook for about a minute. Add cilantro and serve with warm tortillas, Mexican salsas, and guacamole.
• Enjoy!

Your comments mean a lot to me. If you have made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Superb Beef Fajitas appeared first on My Global Cuisine.

Welcome to part III of my Mexican Fiesta! If you have been following this series, my previous posts have included recipes for a trio of salsas as well as Pineapple Shrimp Tacos.

A few years back, I went to Cabo San Lucas on vacation and stayed at a beautiful beachside resort. I still remember how excited I was to go on this trip as it was winter in New York and the weather was brutally cold. Winters in New York bring freezing temperatures, snow, and long periods or cloudy sky’s. I really needed a break and was looking forward to some fun in the sun and a few margaritas!

During my stay, I noticed a lot of people ordering tacos for lunch, so I decided to do the same. Maybe it was the sunshine or the margaritas, but I will never forget the flavor of shrimp tacos served with this Authentic Mexican Guacamole. When I find something I like, I tend to stick with it and during my stay, I found some reason to include guacamole with at least one meal every day.

After I returned from Mexico, I was really eager to keep the streak going and make some guacamole at home. Avocados are available year-round and after a little research and testing,  I believe I got it flavor down. Now my guacamole is as good as the one served in Mexico and I am thrilled to share the recipe with you.

There are five recipes in my Mexican Fiesta series. This Authentic Mexican Guacamole can be served with all of them!

Enjoy!

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Authentic Mexican Guacamole

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 3 Ripe Avocados
• 1 lime juiced
• half teaspoon of salt or more to taste
• 1/4 cup of a red or white sweet onion minced or scallions (white and greens parts), finely sliced
• Half of a jalapeño pepper finely minced or half of a chile serrano
• 2 tablespoons or more fresh cilantro chopped
• 1 medium tomato seeded, small diced

Instructions

• Begin by chopping up the onions, or scallions, jalapeño pepper, cilantro and tomato (optional).
• Warning: Caution! When chopping the jalapeño I recommend you use latex gloves or wash your hands immediately afterward. Avoid rubbing your eyes.
• Next, cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Immediately add lime juice to it. This will prevent the avocados from turning brown.
• Mix it up with a spoon. Take half of an avocado out, dice it with a knife and set aside.
• Mash the remaining avocados with a fork to desired consistency. Add salt and mix.
• Add onion, half teaspoon of jalapeño, cilantro, and tomato. Combine everything together and add remaining diced avocado to the mixture. Gently fold ingredients together. Taste. Add more jalapeño, or salt to taste.
• Enjoy!

Your comments mean a lot to me. If you have made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Authentic Mexican Guacamole appeared first on My Global Cuisine.

Welcome to Part II of my Mexican Fiesta series! Last week I introduced a trio of Mexican Salsas that I typically serve alongside these Pineapple Shrimp Tacos. Although this dish could be served alone, at least one of the salsas should be considered essential when serving this recipe. I usually make the salsas prior to making these Pineapple Shrimp Tacos and I serve it alongside the tacos or Ias an appetizer with tortilla chips.

These Pineapple Shrimp Tacos have layers and layers of flavors. They are perfect to serve on a Taco night or at your next outdoor gathering. I frequently serve them at sporting events as well as dinner parties, and everyone loves them! I love these Pineapple Shrimp Tacos because they are easy to prepare, yet unique. Served with the salsas, the colors and flavors literally jump off the plate and are sure to tempt anyone nearby. The ingredient list is short, and the pineapple provides just the right balance of sweet to balance the dish.

To make this dish and my Fajita recipe I recommend using a cast iron griddle or griddle pan. If you don’t have one I would highly recommend you consider purchasing one, especially if you are planning to be making fajitas or tacos on a regular basis. If that’s not possible, you could also use a large sauté pan or skillet.

Enjoy!

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Pineapple Shrimp Taco

Course Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 8 large soft taco shells
• 2 tablespoons vegetable oil
• 1 pound medium-size shrimp cleaned deveined, tails off
• 1 medium-size yellow sweet onion diced
• 2 cups fresh pineapple cut into 1/2 inch cubes
• half cup cilantro leaves
• kosher salt
• fresh ground black pepper

Instructions

• Wrap the tortillas in foil; place in the oven and heat to 300 degrees.
• Preheat a saute pan or griddle until very hot.
• You will need to do this in two batches.
• Pour one tablespoon of oil into the pan. Add onions to the pan and when clear, add pineapple, half of the cilantro, and salt and pepper to taste. Remove from pan and set aside. Place shrimp in the pan and sauté until golden-orange in color, approximately 2-3 minutes. Then add the pineapple-cilantro mixture and combine all ingredients. Cook for an additional minute to ensure all flavors are combined then add the remaining cilantro. Spoon the shrimp pineapple mixture into the warm soft taco shell. Top with the Mexican Salsa of your choice. Eat while it's still hot. Prepare the second batch. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

The post Pineapple Shrimp Tacos appeared first on My Global Cuisine.

Welcome to my Mexican Fiesta! In the upcoming weeks, I will be sharing some of my favorite Mexican dishes, starting with these wonderful salsas. These salsas are wonderful when served separately and even better when served as a trio. They are the perfect complement to any Mexican dinner party and pair beautifully for my upcoming recipe, Shrimp Tacos. They are my own creations, but each is based on traditional Mexican flavors and regional ingredients.

As a global blogger, I have created and collected recipes from a variety of cuisines including Mexico. I often make tacos and fajitas because they are  healthy, delicious, and easy to prepare. In  Mexico, the chefs tend to prepare tacos and fajitas with simple fresh ingredients. They rely on sauces and salsas to enhance the flavor of those dises and these salsas really make them special.

Whether you’re planning a Mexican themed party, or just looking to spruce up Friday night dinner, you will love these Mexican Salsas. Prepare them in advance so that you can simply relax and share a margarita with family or friends when they arrive.

I hope you enjoy these Mexican Salsas and look out for my Shrimp Tacos recipe coming up next week. Believe me, you won’t want to miss them!

Have a great week and thanks for your support!

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Mexican Salsas

Course Appetizer

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 cups

Author My Global Cuisine

Ingredients

• TOMATO SALSA
• 1 can 28 ounces whole peeled tomatoes without basil drained
• 1/4 medium sized sweet yellow onion chopped
• 1 lime juiced
• 2 tablespoons finely chopped cilantro
• salt to taste approximately 1/2 tsp
• 1 jalapeno pepper chopped head and bottom removed
• MANGO SALSA
• 2 fresh ripe mangoes peeled, and diced into little cubes
• 1 lime juiced
• 1 tablespoon finely chopped red onion
• 1 tablespoon finely chopped cilantro
• 1 jalapeno finely chopped

Instructions

• TOMATO SALSA
• Place the whole tomatoes inside a blender or food processor and blend for only a few seconds until tomatoes are chunky. It's best to use the pulse bottom so you don't over blend. Transfer half of the chopped tomatoes to a bowl and add the onion to the remaining half inside the blender. Pulse it a few times until the desirable consistency. Add the lime juice, cilantro, salt and jalapeño and pulse it for a few seconds. Transfer the tomato mixture to the reserved remaining tomato chunks. Combine them together. Taste the salsa. Add more salt or lime juice if needed.
• Enjoy!
• *******************************************************************************
• MANGO SALSA
• Peel and dice the mangoes into small cubes, the smaller the size the nicer they will look.
• Add them into a bowl. Add the lime juice, red onion, cilantro, and half the jalapeño. Mix everything together. Taste the salsa. Add salt to taste. Add more jalapeño slowly until desired heat is attained. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you. Carla!

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Are you looking for a delicious, easy to make recipe to impress your sweetheart on Valentines Day? Look no further. You found it!

I fell in love with this dish after tasting it at a local Italian restaurant in New York. I was later taught how to prepare it during a class at the Institute for Culinary Education in New York. I am always looking for recipes that are easy to make, big on flavor, and that don’t require too much time in the kitchen, and these Pork Medallions with Balsamic Honey Glaze fit the bill.

Whenever I have this dish for my friends and guests and explain how easy it is to prepare, they always ask for the recipe. Rather than keep sending it along, I thought it would be easier to just point them to the blog.

My friends always say that after a long day at work it can be really hard to find the motivation to cook. I say that rather than order takeout, try these Pork Medallions with Balsamic Honey Glaze recipe. It can be prepared and on the table in less than 20 minutes which is faster than most delivery services. No matter how tired I am I always try to make something homemade. I know what ingredients go into the dish and once I start to rely on take-out dinners it can be really hard to get back into the swing of cooking again.

You could serve these pork Medallions with Balsamic Honey Glaze with couscous, some steamed vegetables, or some roasted vegetables such as the carrots shown above. Just pop them in the oven while you are cooking your pork medallions and the next thing you know, dinner is served. Enjoy!

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Balsamic Rosemary Pork Tenderloin

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 1 pound pork tenderloin cut crosswise into 1/2-inch-thick slices
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh rosemary chopped
• 2 tablespoons vegetable oil
• 1/4 balsamic vinegar
• 3 tablespoons honey
• 1/2 cup low sodium chicken broth

Instructions

• Sprinkle the pork evenly with the salt, pepper, and rosemary.
• Heat oil in a large nonstick skillet and set over a medium-high fire. Add the pork and sear 2-3 minutes per side, or until done. Transfer the pork to a plate and cover loosely to keep warm.
• In a small bowl combine the vinegar, honey, and broth and stir with a whisk.
• Add the balsamic mixture to the pan, and bring to boil, scraping to loosen browned bits. Reduce heat, and simmer for 6 minutes or until reduced to 1/3 cup.
• Return pork to pan and cook until thoroughly heated, about one minute and turn once to coat.
• Serve with couscous and steamed broccoli or a salad. Can also be served with rice and vegetables.
• Bon Appetit!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you, Carla!

The post Pork Medallions with Balsamic Honey Glaze appeared first on My Global Cuisine.

My friend Laura Kennedy is a fantastic cook. I used to stop by her house on my way out to the Hamptons. It made a great pit stop after been on the road for two hours. One time I stopped by her house on my way back to the city. It was lunch time and I was starving. She asked if I was hungry, opened up her freezer and started to pull stuff out. Within minutes she served me this delicious Chili Con Carne. I couldn’t believe that something that just came out of the freezer tasted that good. Imagine how it tasted when was just made. I had to have the recipe. Laura graciously agreed to share her wonderful recipe and I have been making it ever since.

Like her, I always make enough Chili Con Carne so that there are some leftovers to freeze for those nights that I don’t feel like cooking, or just don’t have the time to do so.

Everyone loves this recipe, adults, children alike. I often serve this Chili Con Carne at Super Bowl parties and it is always a big hit.  Try this recipe at your Super Bowl party, or make it as a week night meal and don’t forget to freeze the leftovers for the next time guests drop in unexpectedly.

Enjoy!

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Chili Con Carne

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 -10 servings

Author My Global Cuisine

Ingredients

• 3-4 tablespoons vegetable oil
• 1 package 12 ounces 340g beef smoked (Kielbasa) sausage diced into quarter pieces
• 3 pounds ground beef
• 2 medium yellow onions chopped
• 3 cloves minced garlic
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon oregano
• 1 tablespoom raspberry jam or strawberry jam
• 1 28- ounce can 794g crushed tomatoes
• 1 28- ounce can 794g diced tomatoes drained
• 2 tablespoons tomato paste
• 2-3 cups beef broth
• 1 28- ounce can 794g red kidney beans, rinsed and drained
• 1 11- ounce can 312g sweet corn, rinsed and drained
• 1 large bay leaf or 2 small ones
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon thinly sliced scallion for garnish optional
• 1 tablespoon chopped cilantro for garnish optional

Instructions

• In a Dutch oven over medium heat, add one tablespoon of oil. Add sausage and saute until lightly browned, about 2 minutes. Drain on paper towel-lined plate and set aside. Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 6-8 minutes. Transfer to a paper-towel lined bowl using a slotted spoon. Discard the remaining liquid; wipe out the pan. Heat 2 tbsp of oil over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add garlic saute for 30 seconds. Add the beef back to pan and mix well with the onion and garlic. Add the chili powder and stir. Add the cumin, oregano and jam. Continue to stir. Add the sausage back to the pot and stir. Add the tomato sauces. Mix well then add one and a half cup beef broth. Stir well together and bring to a boil. You can start with one cup and a half first of the broth first, and add more as needed.
• Turn heat to low. Cover pot and cook over low heat for 30 minutes, stirring occasionally. After 30 minutes, uncover the pot and add beans, corn and another half cup of beef broth if the chili is too thick. Cook for another 30 minutes stirring occasionally.
• Taste the chili and add the salt and pepper. Ladle chili into bowls and garnish with cilantro and scallions if using it.
• Serve with grated cheese, sour cream, tabasco, guacamole and chips. Can also be served over rice or pasta. Enjoy!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you!

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