Eugenia George

Rosemary & Balsamic Pork Chops

Pork chops can be a little intimidating. The main problem is obtaining juicy, done right pork chops. I have to admit, I’m not brave enough to grill pork chops mostly out of fear of ending up with rubbery, dry meat. But I’ve come up with this recipe that works every single time. It has becomeContinue reading “Rosemary & Balsamic Pork Chops”

The Farmers Market & Stuffed Bell Peppers

I love the farmers market at the Irvine Park. The produce is so beautiful and fresh. The fruits and veggies just pop with color. It’s nature at its best, especially because it’s edible. You also find unusual vendors and all kinds of delicious, gourmet treats, like Welsh meat pies. My daughter Bella loves sampling all theContinue reading “The Farmers Market & Stuffed Bell Peppers”

Rellenos

Rellenos are stuffed vegetables dipped in egg batter, fried, then cooked in a light tomato sauce. Salvadorians make rellenos out of any vegetable like green beans, potatoes, squash, peppers, etc. They are so good, and often stuffed with cheese or meat. The tomatoey sauce pairs perfectly with rice. Here is a recipe for two typesContinue reading “Rellenos”

Pollo en Achiote

Pollo en achiote is a simple, yet exotic chicken dish. You need a banana leaf to cook it. Banana leaves are not strong tasting. You don’t eat the actual leaves. We use them to wrap tamales for example. The flavor seeps into the food without overpowering it. Many Latino markets sell banana leaves for tamales, but I wasContinue reading “Pollo en Achiote”

Milhojas

Milhojas, a thousands leaves, are desserts made with puff pastry and filled with velvety and pearly white meringue. It’s a piece of heaven in your mouth. As a young kid I used to look forward to going to my grandpa’s house in El Salvador because he had a small store where he sold groceries, snacks, cheese,Continue reading “Milhojas”

Pollo en Alguashte or Chicken in Pumpkin Seed Sauce

by Eugenia Munguía-George Ingredients: 4-6 pieces of chicken (thighs, legs, etc) 1/4 cup flour 3 tablespoons oil (or enough to coat the pan) 1/2 onion, roughly chopped 1/2 bell pepper, roughly chopped 1 cup white wine 1 bay leaf 1/4 teaspoon saffron (optional) 2 egg yolks from hard boiled eggs 1 garlic clove 3Continue reading “Pollo en Alguashte or Chicken in Pumpkin Seed Sauce”

Pumpkin Seed Powder

Pumpkins and squash were the earliest known main staple foods of the Mesoamerican region, even before corn and beans were domesticated. From Mesoamerica, the pumpkin species spread all over North and South America. The natives peoples of these regions were resourceful and creative, using every part of the vegetable. Today, pumpkin and squash appear inContinue reading “Pumpkin Seed Powder”

My Daughter’s Strawberry Shortcake

My daughter Bella’s idea of fun is cooking with mom in the kitchen, even when she’s sick on her birthday. We had spent the entire morning at the aquarium and then we came home for a nap. The poor thing was really under the weather by the time we got home. Later after dinner, sheContinue reading “My Daughter’s Strawberry Shortcake”

Salvadorian Meat Patties In Tomato Sauce

Meat Ingredients: 1 lb. ground beef or turkey 1 egg 1/2 cup breadcrumbs 1 teaspoon no salt seasoning of your choice Salt and pepper to taste Oil, enough to coat the pan Sauce: 1/2 onion, roughly chopped 1/2 red bell pepper, roughly chopped 1/2 cup white wine 1 can diced tomatoes 2 cups chicken stockContinue reading “Salvadorian Meat Patties In Tomato Sauce”

Atol de Elote

Corn is such a vital crop. From cornflakes to fuel, corn has many uses and it is definitely a staple crop in America and the world. We can thank the early pre-Columbian civilizations of Mesoamerica for domesticating this humble, yet versatile grain. This is the reason why corn is the main ingredient in the cuisineContinue reading “Atol de Elote”