ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › Mediterrianian Cusine and Hispanic Cusine fusion?
New Posts  All Forums:Forum Nav:

Mediterrianian Cusine and Hispanic Cusine fusion?

post #1 of 5
8/5/06 at 8:14am
Thread Starter 
Well, I replied to a prior post that led me to post this one. I have attempted to fuse together hispanic and medditeranian cusine but all 3 attempts have failed and I am not ready to give up. Can I get any suggestions from anyone because it feels like I'm trying to make yin and yang become one (you know one is heavy the other is light).....if anyone has ideas please help me. These are my 2 favorite cusines and I want to know if they are a possible match.
Reply
post #2 of 5
8/5/06 at 8:51am
I've had GOOD Mexican Paella.

I see a lot of similarity in enchiladas and lasagna.

Read Daisy Martinez's "Daisy Cooks". She's Puerto Rican, married an Italian-American, often cooks Spanish style food. Should give you some ideas and recipes to work with.

Phil
Reply
post #3 of 5
8/5/06 at 10:31am
you can make arroz con pollo or paella using pasta instead of rice. Make your sofrito, spice as usual, add dry pasta and add your liquid kinda like you would to a risotto until pasta is how you like it.
The picadillo recipe I grew up on (Cuban) is full of olives and capers.

Tony
Reply
post #4 of 5
8/5/06 at 11:03am
Thread Starter 
Thank you both.....never thought of the similarities between enchiladas and lasagna until now. Nentony, what type of pasta should I use for the paella....angel hair?
Reply
post #5 of 5
8/5/06 at 12:31pm
I use thin spaghetti or vermiceli.

Tony
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service Forums › Professional Chefs Forum › Mediterrianian Cusine and Hispanic Cusine fusion?