Hibiscus Tea: the Perfect Summertime Drink

Two Glasses of Hibiscus Tea Over Ice
Two Glasses of Hibiscus Tea Over Ice

Hibiscus tea is the perfect beverage for a hot summer day. The bold burgundy hue gives it a festive air sure to brighten any party or pool deck. It’s non-caffeinated, allowing you to relax and unwind without becoming restless or, more importantly, it’s something kids can drink without an extra jolt of energy. When served chilled, it tastes refreshingly sweet with floral notes and a hint of tartness. The smell is intoxicating, inviting you to take a sip.

Backyard Picnic with Hibiscus Tea
Backyard Picnic with Hibiscus Tea

How to Make Hibiscus Tea

To make hibiscus tea, first steep dried hibiscus flowers, also known as flor de jamaica,with water overnight. Then strain the flowers out, pressing on them to release all their precious liquid; next add additional water and sugar to sweeten it. I like to make it in a big batch so I can sip it over the course of several days. It’s also great for parties and you can always add a shot of rum to your tea, if you want to make it into an adult beverage. read more

Churrasco with Avocado-Chimichurri Sauce and Mexican Cesar Salad

Churrasco with Avocado-Chimichurri Sauce and Mexican Cesar Salad

Churrasco with Avocado-Chimichurri Sauce and Mexican Cesar Salad

When I left home for college, my family gave me a collection of recipes to take with me. It was a touching gift; each member handwrote their favorite recipes on pieces of paper and put them in protective sleeves. Each recipe reminded me of the person and the meals we’ve shared over the years. Whenever I’m craving a dish from my childhood, I go to that folder and cook something from it. It goes to show that the best gifts come from the heart.

Today, I want to share with you, one of those recipes: my Aunt Andy’s Mexican Cesar salad. This salad looks plain—romaine lettuce coated in a dressing—but, don’t let the appearance fool you; it’s one of the most flavorful salads ever. The secret is the dressing, which draws on the flavors of Mexico—queso fresco, pumpkin seeds, chile peppers, cilantro, and garlic.

You begin by roasting Anaheim peppers (follow the step-by-step guide to roasting peppers here). These mild peppers add a touch of heat and smokiness to the dressing. The queso fresco and roasted pumpkin seeds provide saltiness, while the cilantro adds a burst of freshness; red wine vinegar gives the dressing a touch of acidity and mayo adds creaminess.  Once the peppers are roasted, the dressing comes together fast. Just add all the ingredient to a food processor, blend and it’s done. Toss the dressing with chopped romaine lettuce and your salad is ready to eat.

Lately, I’ve been serving this salad with churrasco (grilled flank steak) with an avocado-chimichurri sauce. The bold and tangy sauce cuts through the richness of the grilled meat. I love adding avocados to the chimichurri sauce. You can never have too many, right?

The food processor is the workhorse for this meal; you use it to make both the Mexican Cesar salad dressing and the chimichurri sauce. It’s a real-time saver and helps blend the ingredients beautifully. However, I like to dice the avocados by hand, so they retain their texture and shape, and stir them into the chimichurri sauce. It gives the sauce a nice body.

Churrasco Skirt Steak with Avocado-Chimichurri Sauce and Mexican Cesar Salad

Churrasco Flank Steak with Avocado-Chimichurri Sauce and Mexican Cesar Salad

The Mexican Cesar salad and the churrasco with avocado-chimichurri sauce makes for a delicious meal packed with Latin-American flavors. Add this tres leches cake for dessert and you have the perfect end to a wonderful meal. Enjoy!

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Korean-Mexican Burritos with Kimchi and Red Rice

Korean-Mexican Burritos with Kimchi and Red Rice

Korean-Mexican Burritos with Kimchi and Red Rice

I’ve always been curious about different cultures and peoples—their ways of life, their world views, and yes, their food. Even just looking at America, there are huge regional differences between parts of the country, and complex ethnic tapestries make up our cities. Now more than ever, it’s important to recognize and celebrate that diversity. It’s what makes this country great.

One day you can pick buckets of Georgia peaches in the blazing summer sun, pausing under the shade of a tree to taste the sweet, succulent fruit. Meanwhile, just across the border in Florida, you can walk into a Cuban restaurant and experience Caribbean flavors. Or try cooking Korean bbq for the first time—it’s fun and tasty even if you don’t know what you’re doing. When I went with my friends in Chicago, we had to figure out what order to cook everything in on the fly, with the server demonstrating as new platters of meat were brought out and placed in the thick stone pan in the center of the table. In New York, you can try a dim sum place in Chinatown, where you’ll be offered tray after tray of strange delicacies. When we went, we were seated in a large, crowded banquet hall; carts whizzed by, stacked with metal steamers containing all sorts of dumplings, steamed buns, custard tarts and puddings, and a variety of vegetable, meat, and seafood dishes. The carts momentarily paused by our table; the servers opened the lid to the steamers to reveal the mysteries inside. Half the time, we didn’t even know what we were taking!

This diversity is one of the things that makes America special—it’s a vast melting pot. Sometimes, when you’re in a neighborhood or restaurant or grocery that’s far removed from your background and experience, it may feel outside your comfort zone. Maybe there’s a language barrier, or you don’t know what you’re eating or buying, or you’re not sure what social expectations and norms there might be. I think it’s important not to let these feelings of discomfort, however powerful they may seem at the time, stop you from trying new things. Education is all about taking risks: the risk that your ignorance will be revealed, the risk that you’ll give the wrong answer, the risk that someone else will know more. But the only way to learn is to embrace these fears, and to appreciate the thrill of the new!

Mark Twain said in his book, Innocents Abroad: “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one’s lifetime.” Food is a gateway to other cultures, a unique way of traveling. I hope that the dishes and experiences I share will offer some small insight into other cultures.

I created these Korean-Mexican burritos as a celebration of cultural fusion and, well, because they’re really tasty! The burritos are made with a Mexican-Korean red rice, cumin black beans with bacon, kimchi, and a fried egg, and they’re finished with a dollop of sour cream, a squeeze of lime juice, a sprinkle of cilantro, and a few drops of sriracha for added heat.

Ingredients for the Mexican-Korean Red Rice

Ingredients for the Mexican-Korean Red Rice

I used traditional Mexican red rice ingredients—white onion, garlic, tomatoes, chicken broth, salt and pepper—but then added Korean red pepper paste (instead of tomato paste) for added spice and a Korean flair. Korean red pepper paste is a fermented paste, that’s similar in consistency to tomato paste. For that reason, it makes a great spicy substitute for tomato paste. You can buy it at Asian markets or, as I had to here in Miami (where I’m still looking for a good Asian market – please leave a comment if you know one!), on Amazon.

Ingredients for the Cumin Black Beans with Bacon

Ingredients for the Cumin Black Beans with Bacon

These beans have only 4 ingredients—thick-sliced bacon, chicken broth, black beans, and ground cumin—but they pack a big punch. Cook the bacon until crispy, then add the other ingredients to the pan to utilize the bacon fat (or drain if you want to be healthy).

Korean-Mexican Burrito with Fried Egg

Korean-Mexican Burrito with Fried Egg

To assemble the burrito, add ¼ cup red rice, ¼ cup black beans, and a ¼ cup chopped kimchi to a burrito wrapper, leaving a 1 ½ inch border. Then top the kimchi with a fried egg, ½ tablespoon of sour cream, a sprinkle of cilantro, and a few drops of sriracha. Finish by squeezing a little lime juice over the filling. Then wrap the burrito, cut in half and serve.

These Korean-Mexican burritos go great with a cold beer or Korean barley tea!

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Applebee’s Copycat Recipe: Fiesta Lime Chicken

Applebee's Fiesta Lime Chicken Copy Cat RecipeFiesta Lime Chicken with Salsa Fresca and Mexican Red Rice

I love the Fiesta Lime Chicken at Applebee’s. It’s tender, juicy, and flavorful. I’ve been making a copycat version of this signature dish for a while now, and it’s quite good. I’ve even had a few friends request this meal on their birthdays. Broiled chicken is served atop crispy tortilla strips, alongside salsa fresca and Mexican red rice. The chicken is covered with a mildly spicy ranch sauce and melted cheese. Lime slices add some zest.Applebee's Fiesta Lime Chicken Marinade

Applebee’s Fiesta Lime Chicken Marinade

The secret to the moist chicken is the marinade, which consists of teriyaki sauce, garlic, ginger, tequila, liquid smoke, lime juice, salt, and water. The tequila subtly enhances the flavor of the chicken, but is optional. I’ve made the recipe with and without tequila, and both ways turn out great. I like to marinate the chicken for at least 3 to 4 hours; however, you can get away with 1 hour if you’re in a rush.

To make the crispy tortilla strips, brush a few tortillas with oil, then sprinkle them with salt and pepper. Cut into ¼ in strips using a pizza slicer or chef knife. Bake them in the oven at 450 degrees for about 5 minutes; keep an eye on them, as they burn easily. An alternative to tortilla strips would be crumpled tortilla chips, though I prefer the strips.

Mexican Red Rice

Mexican Red Rice

I like to serve the fiesta lime chicken with red rice. Mexican rice transforms ordinary white rice into an aesthetically pleasing and flavorful side dish. The rice is simmered in chicken broth with cumin, oregano, onion, garlic, and tomato paste.

If you want a dessert to round off this meal, try this tres leches cake. It’s the perfect end to a delicious meal!

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Tres Leches Cake

Tres Leche Cake, three milks cake, pastel de tres leches, cake, dessert, milk, whipped cream, fresh fruit,

Corey and I moved to Chicago from our native Florida last August. The adventurer in me loves the city—the restaurants and markets, the theatre, the art and culture—one could spend a lifetime here and never run out of places to explore! But there are times when I long for home and know part of my heart still resides in another state.

This has been especially true of late, as some family and friends have been going through rough times. Phone calls help bridge the distance, but nothing truly compares to being there in person. I’m going to Florida in less than a week, and I’m looking forward to it! I wish Corey could come along, but law school is demanding. In the meantime, I wanted to provide a tres leches cake recipe that I have fond memories of. May it bring joy to your day!

Tres leches cake, sometimes referred to as three milks cake or pastel de tres leches, is a dessert to add to your repertoire. You take a traditional cake—made with butter, sugar, flour, and eggs—and soak it in sweetened condensed milk, evaporated milk, and whole milk. Then you let the tres leches cake absorb the milks and top with whipped cream and fresh fruit. The result is a very refreshing cake.

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