Tag Archives: mexican

Guilty Pleasures Monday – Naughty Santa and a Visit Down Under

Imagine it’s the day after Christmas in the Carrera-Bradford household (Yes, Liliana is too modern to just drop her family name). After days of visits to their Irish and Mexican families and celebrations packed with food, Jesse has to work off a few of those pounds. Since he’s still in Santa mode, why not a little red to keep the holiday cheer going and share his gifts with Liliana?

Jesse Bradford as Naughty Santa

Now I don’t know about you, but this Naughty Santa can come visit any day and not just on Guilty Pleasures Monday!

But it’s a double day of fun here since I’m also taking a trip down under to visit my friend and fellow author Jenny Schwartz at her wonderful blog. Take the trip with me and find out what inspired AZTEC GOLD, my vampire E-novella from Carina Press which will be available online on January 3 and also available as an audio book (more on that as soon as I know the release date).

You can click here to visit Jenny’s blog!

Ripe Plantains and Behind the Scenes of SINS OF THE FLESH

Mexican Food RecipeWhen I was researching SINS OF THE FLESH, I wanted to make sure that I gave readers a taste of the characters in a variety of ways, including in the foods that they would eat. Since my research revealed a large Mexican population down the shore as well as in towns like Freehold, it seemed that my mercenary and ex-Army Ranger hero, Mick Carrera, would be Mexican.

And since I love books with foods/chefs (THE PERFECT MIX, SEX AND THE SOUTH BEACH CHICAS and MORE THAN A MISSION), it only seemed right that after Mick’s family had legally immigrated to the United States, they would succeed in their American Dream by opening a Mexican restaurant in one of the shore towns.

But Mexican food is more than tacos and burritos or the Tex-Mex dip recipe I gave you so long ago. I’ve been lucky to visit Mexico City, Tequila and Guadalajara on various occasions and sample the amazing dishes available in those cities (as well as the margaritas!).

But today’s Tuesday Tip comes courtesy of a visit that my daughter paid to a local Mexican restaurant in Philadelphia. She made the dish for us and it was delicious. Plus, it’s simple and incredibly tasty. What could be better? So here is today’s Tuesday Tip Recipe:

Ingredients:

  • ripe plantains (2) or 2 packages of Goya Frozen Ripe Plantains
  • sour cream
  • queso fresco
  • chopped chives

Directions:

  • 1. Most stores carry plantains, but they must be ripe for this recipe. That means they should have a deep yellow/spotted black outer skin so they will be sweet. Getting them perfectly ripe can be hard, which is why I cheat and rely on the Goya Frozen Ripe Plantains. Always ripe, no peeling and lots of sweet.
  • 2. If you’re using fresh plantains, peel them. Cut diagonally into ovalish slices. Alternative – open the Goya box.
  • 3. Fry up the plantains, either in vegetable oil or butter. This is one time not to use virgin olive oil because it will overpower the sweetness factor. Cook until golden and caramelized.
  • 4. Place the fried plantains on a slightly greased serving dish (They are so sugary, they will stick!).
  • 5. Garnish with sour cream, some crumbled queso fresco (available in the dairy section) and the chopped chives.
  • 6. Serve. This recipe will comfortably provide a side dish or appetizer for 4 to 5 people.

Hope you enjoyed today’s Behind the Scenes look and Tuesday Tip recipe!