Shish Kebabs – Pinchos

By , 16 June, 2010, No Comment

Shish Kebab - Pinchos

We’re having such a terrible summer, that I had to make the Shish Kebabs on the stove.  Either way works well, but I must say, with pork it almost works better on a pan, since one can adjust the cooking time and temperature a little better.

Ingredients or the Shish Kebabs:

  • 1.5 lbs (75o gr) pork meat – in cubes
  • 2 onions – in cubes
  • 2 peppers – in cubes
  • skewers

For the Marinade:

  • 1/2 cup ketchup
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 lime – juice
  • pepper


  1. Mix all the ingredients for the marinade in a bowl.
  2. Make the Shish Kebabs, by placing 1 cube of meat, then onion, and then peppers, and then repeat, until the skewer is ready.  Continue until you’re done with the ingredients.
  3. Shish Kebab - Pinchos 1
    Fry the Shish Kebabs on a pan on high, rotating them so that they are cooked evenly.  Add the marinade with a brush.  Bring down the heat and let simmer until the meat is well done.

Banana Stracciatella Frozen Yogurt

By , 15 June, 2010, No Comment

Banana Stracciatella Frozen Yogurt

If you’re tired of buying ice cream at the store, try making your own.  Right before serving dinner, I add all the ingredients to the Ice Cream machine, and by the time we’re done eating, it’s ready!


  • 2 1/2 cups vanilla yogurt
  • 1 banana – mashed
  • 1 banana – in slices
  • 4 Tablespoons chocolate flakes


  1. Turn on your Ice Cream machine.
  2. Start adding the yogurt, then the bananas and then the chocolate flakes.
  3. Let it run for about 25 minutes.
  4. Decorate with the sliced bananas.

By , 9 June, 2010, No Comment

Hi Everyone!
We are starting with our home’s renovation. We’re bringing down walls, changing floors, enlarging the kitchen – the works!   I’m happy and afraid at the same time, but looking forward when everything is ready!
I’m not sure if I’ll be able to keep up with daily recipes, but I will probably post whenever I make something special.  It will be fun to improvise – no idea where I’ll be cooking for a few weeks!

Peanut Butter Chicken

By , 9 June, 2010, No Comment

Peanut Butter Chicken

A friend form Peru told me about this dish yesterday and it sounded so interesting I just had to try it!  The original Peruvian recipe is made with chicken pieces, previously fried, but I gave it a twist, and made it in the oven since I like to cut on preparation time.


  • 1 Chicken
  • 2 onions – chopped
  • 2 garlic cloves – pressed
  • 2 cups chopped tomatoes
  • 1 teaspoon salt
  • Pepper to taste
  • 1 Tablespoon peanut butter
  • olive oil
  • 1/2 cup water


  1. Mix the tomatoes, garlic, onions, water and salt in a baking pan.
  2. Peanut Butter Chicken 1
    Place the chicken in the center, and sprinkle salt, pepper, garlic powder and some olive oil.
  3. Cover and bake in a 350ºF (180ºC) oven for about 45 minutes. Uncover, check for water, and continue baking for another 45 minutes, or until chicken is well done.
  4. Take out of the oven, and add the peanut butter to the sauce – mix well.

Yogurt with Bananas & Berries

By , 8 June, 2010, No Comment


It’s time to add my family’s favorite snack on the blog.  When the kids were little, I started to make “cambur machacado”.  “Cambur” is banana in Venezuela (not in other spanish speaking countries), and “machacado” means mashed.  I think the name started as a joke, but I’m afraid it stuck :-)

Basically, I figured the mashed bananas are sweet enough to make plain yogurt interesting, and then we just add any fruits in season.


  • 1.5 cups plain yogurt
  • 2 bananas
  • walnuts
  • strawberries, blueberries, raspberries, etc.


  1. Mash the bananas in a bowl. Add the yogurt and mix well.
  2. Add your favorite berries and top with some chopped walnuts.

Kasseler with Sauerkraut

By , 7 June, 2010, No Comment



  • 4 smoked pork chops
  • 1/2 Cabbage – thinly sliced
  • 1 can sauerkraut
  • 1 onion – chopped
  • 4 peppercorns
  • 1 teaspoon salt
  • 4 bay leaves
  • 4 dried juniper berries
  • 1 cup apple juice


  1. In a large pot, fry the chopped onions slightly in a little bit of oil.
  2. Add the sauerkraut, cabbage, salt, bay leaves, juniper berries and apple juice (or water), and cook at medium heat for at least 45 minutes.
  3. Add the pork chops and let cook for about 15 minutes.
  4. Serve with mustard and dark or rye bread.

Diablitos Gourmet

By , 6 June, 2010, No Comment

Diablitos Gourmet

Diablitos was everyone’s favorite in Venezuela when I was a kid.  It is actually an American product – Deviled Ham, but its largest consumer is Venezuela.  It’s usually consumed with arepas, toast or crackers.  A friend of ours started mixing it with mayo and parmesan cheese and jokingly named it “Diablitos Gourmet” (gourmet deviled ham).


  • 1 can Deviled Ham – Diablitos
  • 1 Tablespoon Mayo
  • 1 Tablespoon grated Parmesan cheese


  1. Mix all ingredients in a bowl.
  2. Serve with Arepas.

Komm Morgen Wieder

By , 5 June, 2010, No Comment

Komm Morgen Wieder

This is a Latvian Specialty.  I have searched to find out the origin of the name without any success.  All I know is that the Latvians that left Latvia in the 40′s call them “Komm Morgen Wieder” which means “come back tommorow” in German, and the Latvians that stayed in Latvia call them “Pildītas pankūkas” which means “filled crepes” in Latvian.
If anyone knows, please enlighten me!!!


  • 2 lbs (1 Kg) sirloin – in large cubes
  • 4 carrots
  • 1 stalk celery
  • 1 large onion – quartered with skin
  • 1 Tablespoon salt
  • 1 Onion – chopped finely
  • Nutmeg
  • Pepper
  • Salt
  • Herbes de Provence
  • Maggi sauce – just a tiny bit
  • 2 Tablespoons chives – chopped


  1. Boil the beef with the peeled carrots, onion, celery, and salt for 2 hours, or until tender.
  2. Komm Morgen Wieder 2
    Strain the broth, and save in a new pan.
  3. Fry the finely chopped onion in a little bit of oil.
  4. Place the meat in a food processor. Mix it until the meat is smooth.
  5. Komm Morgen Wieder 1
    Add the fried onion.
  6. Add nutmeg, salt and pepper to taste. Add the Herbes de Provence and the Maggi sauce.
  7. Add some broth to the meat if it’s too dry.  It should be smooth – not too dry, not too watery.
  8. Make Crêpes
  9. Make the Komm Morgen Wieders
    Komm Morgen Wieder 3

    Place 1 Tablespoon of meat in the middle-bottom of the crepe.

    Komm Morgen Wieder 4

    Fold one side.

    Komm Morgen Wieder 5

    Fold the other side.

    Komm Morgen Wieder 6

    Fold the bottom.

    Komm Morgen Wieder 7

    Roll it up.

    Komm Morgen Wieder 8


  10. Warm up broth.

    Komm Morgen Wieder 10

    Fry the Komm Morgen Wieders.

  11. Add a little bit of chives to the broth.
  12. Serve broth and Komm Morgen Wieders side-by-side!

Mushroom Cream Sauce

By , 4 June, 2010, No Comment

Mushroom Cream Sauce

  • 1 lb (500 gr) fresh mushrooms – sliced
  • 1/2 onion – finely diced
  • 2 garlic cloves – pressed
  • 1 cup heavy cream
  • 1 cup milk
  • Salt
  • Pepper
  • Nutmeg
  • 1 teaspoon cornstarch – dissolved in water
  • Parmesan or Pecorino – grated
  • Cooked tortellini


  1. Fry the onion and the garlic in a tiny bit of oil by low heat for 2 – 3 minutes.
  2. Add the mushrooms and continue frying for another 15 minutes.
  3. Add the cream and milk, and continue cooking.
  4. Add salt, pepper and nutmeg to taste.
  5. Add the cornstarch and bring it very shortly to a boil, making sure you are mixing it very well – Use a whisker so it doesn’t clump.
  6. Serve with tortellini, parmesan or pecorino.

Avocado Shrimp Cocktail

By , 3 June, 2010, No Comment

Shrimp Cocktail

Shrimp Cocktail with avocado was one of my favorite meals in Venezuela.


  • Cooked shrimp – 6 per serving
  • Avocados – 1/2 per serving

Salsa Rosada:

  • 2 Tablespoons Mayo
  • 4 Tablespoons Ketchup
  • Lemon Juice
  • Salt and pepper to taste
  • 1/2 teaspoon horseradish


  1. Mix all ingredients for the “Salsa rosada” in a bowl.
  2. Place the shrimps on the avocado half.
  3. Top with Salsa Rosada.