Category: FoodieFriday

It’s National Wine & Cheese Day! When hubby and I were first dating, wine and cheese bars were the thing. A nice bottle of wine, cheese, bread, and crackers by candlelight was always a lovely date. But what’s the best wine and cheese pairing? According to Taste of Home, there are a few things to remember! First, wines and cheeses from the same region pair well together. Second, sample the wine first and then the cheese. Next, strong cheeses pair well with heartier, bold wines, while fresh, light cheeses complement light, crisp wines. This last tip comes from a local cheese monger: Let the cheeses reach room temperature to enhance their flavors. My favorite pairing is blue cheese with Cabernet Sauvignon. What is your favorite wine and cheese combo? P.S. Wedding planner Emma and caterer extraordinaire Carlo totally know their pairings. Now, if they could only figure out their happily ever after. Find out how they do in NEVER A BRIDE. Grab your copy at https://amzn.to/3GRVFxt or grab the box set of all three AT THE SHORE series books for only 5.99 at https://amzn.to/44Z0M6Y.

Harlequin Intrigue novels, including DANGER IN DADE, are packed with action and suspense. But in between that danger, there is time for romance and getting to know each other moments. I can definitely see that in one of special times, Chef Anita might make her popular Champagne Sangria to accompany one of the tasty meals she’s making for old flame Brett Madison, the K-9 agent that South Beach Security has assigned to protect her until they solve the mystery around the murder of a hotel owner. This recipe is adapted from a fabulous sangria we had at the Columbia restaurant in Tampa! Columbia is a fabulous Cuban restaurant, is Florida’s oldest restaurant, and is still family-owned and operated! If you’re ever in Tampa or in one of their seven other locations, you must go eat there! P.S. OMG, I can’t believe there are only 4 days until the release of DANGER IN DADE (and Christmas Eve)! Pre-order it today at https://amzn.to/4dt8sk3. Grab your copy of KILLER IN THE KENNEL too if you don’t already have it!

Ingredients

1 bottle chilled champagne (you can also use prosecco or an Asti spumante)
1/4 cup ounce brandy
1/4 cup ounce orange liqueur
1/2 can lemon-lime soda
2 oranges
1 cup frozen strawberries
1/2 cup grapes

Directions

Cut oranges into slices and save some for garnish. Cut grapes in half. Cut frozen strawberries in half.

Place fruit in a pitcher and add brandy and orange liqueur. Let the fruit and alcohol macerate for at least 10 minutes in the refrigerator. The flavors will be better if you can wait longer.

Add chilled champagne to fruit and alcohol mixture. Add the can of lemon-lime soda.

Remove some fruit from this mix and place in individual glasses. Pour champagne mixture into the glass and serve.

What I like about this mix is that the addition of the soda and orange liqueur adds extra fruitiness and sweetness, and you don’t have to add sugar to achieve that sweetness.

Some recipes call for lemon but I find that the lemon makes the mix too acidic and the soda provides the needed pop of lemon-lime. For a change of pace, cube some apples and toss them in, or go tropical with some pineapple and mango. You can also change the champagne to a red or white wine. A white sangria is great on a hot summer day or a tropical Miami night.

Hope you enjoyed today’s Foodie Friday!

My Spanish grandmother was an absolutely fabulous cook! She could make anything taste fantastic. One of the dishes she would make often is a tortilla. Now, a Spanish tortilla is not like the Mexican tortillas you use for burritos, etc. A Spanish tortilla is basically an omelet or Italian frittata. Traditionally it’s made with thin slices of potato and onions fried in olive oil and covered with beaten eggs. But it wasn’t unusual for my grandmother to make it with leftovers like some chopped ham or my dad’s favorite, with sweet ripe plantains. My favorite was her tortilla with only sweet peas and onions. My hubby likes it with just potatoes and onions but I often sneak peas into there as well. When fridge cleaning, I may add asparagus, peppers, and whatever cheese I have handy. Also, my grandmother could, even at 80, flip a tortilla in a cast iron skillet. As strong as I am, I can’t do that now which is why my recipe bakes and broils the tortilla.

Ingredients

2 large potatoes, skin on, cut into small cubes (I like Yukon gold potatoes)
1 onion (either white or yellow)
1 cup frozen peas (microwaved to defrost)
6 large eggs
1/4 cup half and half (or milk, but not skim)
Salt and pepper to taste
Olive oil
10 inch cast iron skillet (or some other ovenproof and stovetop proof pan)

Directions

Preheat oven to 350 degrees to prep it for final steps in making the tortilla.

Use about 3 tbsp olive oil in skillet and heat until oil is shimmering. Add potatoes and fry until browned. In a traditional Spanish tortilla with slices they don’t take them that far, but I prefer the browned potatoes.

Remove potatoes from oil and add onions. Salt the onions to help them soften. Cook until soft, but not browned.

While the onions are cooking, beat the eggs with the half and half. DO NOT SALT the eggs at this point (or when making scrambled eggs. Makes them too hard).

When onions are ready, add the peas and potatoes back into the skillet. If needed, add a little more oil so that eggs won’t stick.

Add eggs and make sure peas, potatoes, and onions are evenly distributed in the egg mix. Cook on the stove for about four or five minutes.

Remove from stove and place in the pre-warmed oven. Cook for about ten minutes and then broil until top is slightly toasty!

Hubby and I love cheese so we often will top the tortilla with cheese and then bake and broil it.

You can serve the tortilla either hot or cold. Having a party? Cut into cubes and skewer with toothpicks for an easy appetizer.

Also, like I mentioned before, a tortilla is a good way to use up leftovers. Ham. Tomatoes. Asparagus. Sweet potatoes. Peppers. I like mushrooms so I cook and add those. Maybe some Spanish chorizo (Mexican can be too spicy). Of course, cheese. Cheddar, blue cheese, Swiss, ricotta, mozzarella. Anything that melts well and that you like!

Make your tortilla your own! P.S. Want more tasty food inspirations? Try SOUTH BEACH LOVE to be motivated! You can download it at https://amzn.to/48xDjKD or sign up for my newsletter at https://bit.ly/CaridadsNewsletter and download a copy for free!

It was such a treat whenever my grandmother made papa rellenas for us! Funny thing is, it’s often a treat made from leftovers like the ones in the photo. The potatoes in that stuffed potato were from some “mashed browns” from PJ’s Pancake House. Normally the papa rellenas are made from plain boiled potatoes but I’ll tell you two little secrets about making them easier. For starters, bake or microwave the potatoes. That helps control the moisture (also true for making gnocchis). Second secret: have some instant mashed potato flakes handy. I also use them to thicken soups and sauces when needed instead of either corn starch or flour. Normally the potatoes are stuffed with picadillo which is a tasty ground beef with peppers, onions, olives, and tomato sauce. But feel free to make these your own! Substitute some Sloppy Joe mix. Maybe add some cheese. You name it. The hardest part is making the potato patty (unless you follow my two secrets). Another secret: You can totally air fry or bake these to make them healthier. Papa Rellenas were once only appetizers but are now usually served as a meal with rice on the side. Make a dip with mayochup or a remoulade. I use Yummy Yummy sauce because it’s so – lol – Yummy! P.S. This is totally the kind of recipe that the Gonzalez family from the South Beach Security series would have for a meal. To learn more about them, check out the first book in the series Lost in Little Havana. You can download it at https://amzn.to/48MZZ8U.

Ingredients

2 pounds Yukon Gold potatoes (baked or boiled)
1 tbsp cornstarch
2 tbsp butter
2 cups picadillo (or other stuffing)
1-2 eggs, beaten
2 cups regular Italian-seasoned bread crumbs
1 cup regular Panko bread crumbs
Salt and pepper, to taste
Oil for frying

Directions

Make the picadillo or prep whatever other stuffing you want to use. I make the picadillo ahead and let it cool because it’s easier to handle and also not as wet when it’s cooled.

If you’re boiling the potatoes, peel, cook until fork tender, drain and mash. You may want to let the mashed potatoes cook a little more on the flame to dry them.

If you’re baking or microwaving, leave them in their skin, cook until fork tender, and then cool. Scoop out the insides and mash. Bonus: You can make something else with the potato skins.

Add the cornstarch and butter to the mashed potatoes and mix. The mix should be stiff enough to form a ball and if not, add those magical instant potato flakes. Oil your hands to make forming the patties and balls easier. Form a ball with the mashed potatoes and then flatten it into a patty a little larger than the palm of your hand.

Fill the center of the patty with your filling and then bring all the sides of the potato patty up and around the filling. Smooth out the ball, roll it around in the beaten egg, and then roll around in the bread crumbs (mixed regular and Panko), making sure that the entire surface is covered.

I air fry mine so I place them on the creased wire basket that goes with my toaster oven. I give all sides a spray with vegetable oil.

If you’re baking them, place on a greased baking tray, crank up your oven to 400 degrees and make sure you turn them about halfway through the bake (10 minutes or so).

If frying, heat the oil to about 350 and deep fry until golden brown.