Paella (Arroz A La Marinera)

Arroz A La Marinera

This week we bring you a typical dish from Spain. One of the benefits of having a large family is the diversity in food and culture we are exposed to. It has become normal that for family events, Rosi, our uncles mother-in-law, makes this Paella (Arroz A La Marinera) recipe as one of the many dishes to be served. Rosi and her husband Enrique are the kind of people that warm your heart. They are always in a cheerful mood and willing to lend a hand anywhere they can. Being a family of seafood lovers, this delicious dish is one of our family favorites.

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Spinach & Ricotta Cannelloni

cannellonis

This week’s recipe comes from our Italian side of the family. As a real estate agent, our mom’s spinach and ricotta cannelloni have become infamous for open houses and office parties. In fact she constantly receives messages asking for this delicious recipe. Although we call these cannelloni we usually use manicotti instead just because they tend to be easier to find at the grocery store.

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Hallacas (Venezuelan Tamales)

hallaca inside

This week’s recipe really had all of us going bananas! It would not be Christmas without this traditional holiday meal, particularly in our Venezuelan household. For two days, our extended family joins us in the kitchen and turns our house upside down while preparing the hallacas.

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Gemelli al Pesto

pesto pasta

We spent a day in New York City and ate at a wonderful little Italian restaurant named Il Piccolo Bufalo. Both Amanda and I ordered the pesto and their version was surprisingly quite tasty. So today we decided to post our own family pesto recipe. Our family has many different versions and they originate from different regions of Italy. This recipe comes from our mom’s cousin, Emilio Botto, who is outright inspirational in the kitchen. His Genovese style pesto is without a doubt our personal favorite. We hope to bring you many more of his recipes in the future.

– Guillermo

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Oriental Ceviche

Oriental_ceviche

Coming from a family of avid fisherman, we love to eat seafood, and there’s nothing better than a ceviche made from the catch of the day. This week we bring you an oriental style ceviche made with fresh tuna and avocado. The key to this recipe is finding the freshest fish, so head down to your local fish market if possible. Add some finely chopped scotch bonnet peppers if you’re looking to spice things up, and serve with tortilla chips or crackers.

-Adrian

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Chicken Fricassee

Chicken-Fricassee

This week’s recipe comes from our Dad’s side of the family. Although perhaps not a conventional fricassee, our grandmother’s version is a great weeknight meal. Over the years this recipe has evolved and apparently now even includes Mrs. Dash seasoning (Don’t try to argue with your abuela about this). Its simplicity and short prep time are its best qualities, but don’t be fooled, this chicken is packed with tons of juicy flavor. Serve with white rice and use the caramelized onions to garnish.

-Guillermo

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Ragu

Ragu

Years ago our grandparents would make this pasta sauce while we visited them in a small seaside town called Moneglia, on Italy’s west coast. As we grew up, we repeatedly tried to get the recipe to taste how we once remembered it. Every time we asked our grandmother we got a different recipe. It was never the same, until recently our aunt came to visit. We asked her to make us a Ragu sauce and there it was as good as our memories had created. Special Thanks to Adriana Botto.

-Adrian

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