News (Noticias) Tagged ‘jalapeno’

The strain blamed for an outbreak that has sickened thousands shows up in a Mexican-grown pepper in Texas. Officials warn against eating fresh jalapenos.”*

For the most part, Taqueria del Sol has avoided culinary and cultural abominations. (Even their saltine cracker-coated chicken, a sometimes special, has honest roots in the South’s community cookbook tradition, wherein broccoli and squash casseroles alike gain crunch by way of crumbled Ritz crackers.)

Instead, Taqueria del Sol — which now has a catering operation and will soon open a fourth location 70 miles up the road in Athens — has, in this day of Minutemen patrols and razor-wire fencing along the Rio Grande, accomplished something miraculous, a border straddle.

Taqueria del Sol is Southern: They serve hacked pork barbecue, topped with coleslaw. And it’s Mexican: That barbecue comes tucked in a flour tortilla, and the slaw is chocked with jalapeno.”*

Summer days are here and Goya Foods has created fresh and light recipes to complement and spice up backyard barbecues and picnics, and to keep you cool while sipping around the pool.

Summer barbecues are just the occasion to prepare and serve up Goya’s cool summer recipes. With healthy eating on everyone’s mind, how about a tasty and authentic Mexican Nopalitos Salad. For a seafood dish that will tickle your taste buds, a Ceviche in Spicy Red Sauce is served cool, is light and there is no “cooking.” And what can be smoother than a Mango Smoothie that is so super easy to make, you can turn it into a fun activity for the kids while cooling them down.

“Goya’s summer recipes will keep you cool this summer,” said Fernando Desa, Goya Executive Chef and Product Development Manager. “These dishes are authentic and easy to make with Goya products which we make sure are the best- tasting and of the highest quality ingredients for our consumers.” The Latin American food leader, Goya Foods, has developed products for health-conscious consumers, such as low-sodium beans and low-sodium seasonings. These offerings complement Goya’s premier, heart-healthy Olive Oil that the company has offered as one of its staples since its inception in 1936 and which has been rated as “best overall” by a leading consumer publication. Goya also offers diabetic-friendly products that include: Organic Beans, Low-sodium Beans, Adobo Light, Olive Oil, and Sazon Natural y Completo (no salt added). For more information about Goya Foods and more recipes, visit: www.goya.com .

Ensalada Mexicana de Nopalitos Goya

(C)Goya Foods

This tangy salad is made from the tender, cooked, and marinated paddles of the Nopal cactus. Tossed with onions, citrus juice and cilantro, this Mexican favorite is a unique summer entree or a tasty side dish to any meal.

Ingredients
1 jar (30 oz.) Goya Nopalitos
1 tsp. Goya Adobo with Pepper or to taste
1/2 onion, finely diced
2 tomatoes, diced
1/4 bunch fresh cilantro or parsley
2 Goya Serrano Peppers, diced
2 tbsp. Goya Red Vinegar
4 tbsp. Goya Lemon Juice
1 tbsp. Goya Salsita Habanera
1/4 lb. white cheese, crumbled

Directions
1. Place the Nopalitos in a large bowl. Season with Adobo.

2. Add onion, tomatoes, cilantro or parsley, serrano peppers, vinegar, lemon, and salsita habanera. Mix well and serve topped with cheese.

Serves 2-4

Ceviche in Spicy Red Sauce
(C)Goya Foods

“Cooking” with the acidity of lime juice is a delicious, low-calorie method of preparing fresh fish, that has been around since ancient times. This tomato-based version originated in Acapulco and is very popular along the Pacific Coast. Serve up this tasty starter in a pretty sundae glass or on soda crackers.

Ingredients
1 lb. very fresh, boneless red snapper or other white lean-fleshed fish,
cut into 1/2-inch cubes
1/2 cup fresh lime juice
1 tbsp. Goya Olive Oil
2 cloves peeled garlic, cut in half
1/2 cup finely diced white onion Goya Adobo with Pepper, to taste
1/4 cup finely chopped, fresh cilantro
1 can (8 oz.) Goya Spanish-Style Tomato Sauce
2 tbsp. Goya Botanita Hot Sauce with Lime Juice
1 packet Sazon Goya with Cilantro and Tomato
1/2 cup Goya Pitted Manzanilla Spanish Olives, chopped

Note: For extra “zing” add a finely diced Jalapeno along with the diced onions.

Directions

1. Place fish in shallow glass dish. Add lime juice, cover with plastic wrap and marinate for 2 hours at room temperature or until opaque. (The fish will not “cook” as quickly if refrigerated.) Stir occasionally.

2. In small skillet heat oil on medium, add garlic, and slightly flatten with fork, saute for 3 minutes. Let oil cool, and discard garlic.

3. Pour off excess lime juice from fish. Stir in onion and season with Adobo. Cover and refrigerate for 30 minutes.

4. Just before serving, add cilantro, Tomato Sauce, Botanita, Sazon, Olives, garlic-oil and mix well. Serve cold with soda crackers.

Serves 4 as an appetizer.

Mango Smoothie
(C)Goya Foods

To complement any summer menu, the Mango Smoothie offers pure pleasure — sweet, tropical, refreshing, and frothy.

Ingredients
1 can (12 oz.) Goya Mango Nectar
1/2 cup vanilla ice cream
3 ice cubes

Directions
1. Combine all ingredients in blender container.
2. Cover and blend on high until smooth. Drink it up cool.

Variations

Use other flavors of Goya Nectars in place of mango to add variety. Substitute low fat ice cream or frozen yogurt for the ice cream.”

Strawberries have long been a preferred ingredient in many Latino dishes, drinks and desserts. What many Latinos probably did not know is that the antioxidants in this scrumptious little red fruit may also help prevent cancer.

According to a recent study, antioxidants may help prevent the growth of oral, colon and prostate cancers, in particular. The good news is strawberries are a great source of antioxidants and are available year-round. Strawberries also have more vitamin C per serving than an orange (one serving = 8 medium strawberries).

Elvia Barboa, CEO of Padres Contra El Cancer, said, “We see the devastating impact cancer has on families every day. Preventing cancer at times seems a daunting task, but it is important for families to know that by simply eating strawberries Latino families can take one step to help protect their body from this disease while at the same time reinforcing healthy eating habits to their children.”

Strawberries have numerous natural plant compounds which may help prevent cancer. A key factor in many cases of cancer is unrepaired damage to DNA. The antioxidant power of strawberries helps protect DNA from damage. These antioxidants include anthocyanins (which make strawberries red), ellagitannins, flavonols, and flavanols.

Here are some easy and delicious strawberry recipes to share with your family:

STRAWBERRY AND CUCUMBER SALAD
Prep time: 15 minutes

Vinaigrette:
3 tablespoons rice vinegar
1 1/2 teaspoons chopped fresh dill
1 1/2 teaspoons chopped fresh mint
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup extra virgin olive oil

Salad:
4 1/2 cups (1 1/2 pounds) California strawberries, stemmed and quartered
1 medium cucumber, peeled, seeded and cut into 1/2-inch dice
3/4 cup Italian parsley leaves
4 green onions, chopped
6 radishes, thinly sliced

To make vinaigrette: In bowl, whisk together all vinaigrette ingredients except oil. Whisk in oil until blended.

To make salad: In large bowl, toss salad ingredients with vinaigrette until coated. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.

Makes 6 servings

Nutrition Information Per Serving: 131 calories; 10 g fat; 0 mg cholesterol; 205 mg sodium; 12 g carbohydrate; 4 g fiber; 1 g protein

STRAWBERRY SHRIMP CEVICHE
Prep time: 20 minutes

Ceviche Dressing:
1/4 cup chopped stemmed California strawberries
1/4 cup chopped plum tomato
2 tablespoons olive oil
4 teaspoons fresh lime juice
4 teaspoons red wine vinegar
2 teaspoons chopped seeded jalapeno peppers
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

Ceviche:
3/4 pound cooked peeled shrimp
1 1/2 cups peeled seeded diced cucumber
3/4 cup diced red onion
1 1/2 tablespoons chopped seeded jalapeno peppers
1 1/2 cups (about 1/4 pound) quartered stemmed California strawberries
3 tablespoons chopped cilantro

To make Ceviche Dressing, in blender or food processor, purée all ingredients until smooth. In large bowl, toss shrimp, cucumber, onion and peppers with Ceviche Dressing. Refrigerate, covered, at least 30 minutes but no more than 4 hours. Just before serving, add strawberries and cilantro; mix gently but thoroughly.

Makes 6 appetizer servings

Nutrition Information Per Serving: 139 calories; 6 g fat; 86 mg cholesterol; 287 mg sodium; 9g carbohydrate; 2 g fiber; 13g protein”*

or the past two years, competitive eaters have felt the heat by collectively consuming more than 3,000 jalapenos in the La Costena Feel the Heat Jalapeno Eating Challenge. And the heat is on again this year!

The third annual La Costena Feel the Heat Jalapeno Eating Challenge Tour is challenging jalapeno lovers to chew through the existing record for the most jalapenos eaten within one minute, which currently stands at 31.

The contestant who eats the most jalapenos during each local competition is awarded a $500 cash prize. Additionally, the collective gastronomical achievements of the entire group of speed eating competitors will impact the city’s local hunger relief efforts. La Costena has pledged to donate an assortment of its authentic Mexican food products to local food banks and hunger relief agencies for each jalapeno consumed during these contests.

Competitive eating has become one of the fastest growing sports in America, and speed eaters report that jalapeno eating is one of the most grueling of stomach-centric competitions. The La Costena Feel the Heat Jalapeno Eating Challenge Tour is en-route to cities with a proven appetite for authentic Mexican cuisine spicing up some of the nation’s largest community events in Los Angeles, Dallas, San Antonio, Houston, Atlanta and Chicago with this fiery jalapeno contest.

La Costena chefs will also be on hand to prepare authentic Mexican cuisine from a mobile, state-of-the-art kitchen, and will share their secrets and helpful tips on creating traditional Mexican recipes such as enchiladas verdes, borracho beans and seafood chipotle guacamole.

La Costena is a Mexican company with more than 85 years of experience manufacturing, distributing and marketing high quality canned foods worldwide. La Costena products preserve the flavor of the traditional Mexican cuisine, making them the preferred choice of millions of consumers who daily enjoy the delicious variety of products including peppers, salsas, beans, mole, mayonnaise, tender cactus and other products essential for creating your favorite meals. For additional product information, please visit www.lacostena.com.mx “*

The Claremont Colleges are celebrating the work and legacy of labor leader and human rights activist Cesar Chavez with a range of activities, featuring the 30th anniversary production of the award-winning play “Zoot Suit,” from March 24 through April 24, 2008. All of the events are open to the public and, unless otherwise noted, are free of charge. For a list of the entire Claremont Colleges Cesar Chavez Month Series calendar, visit http://theatre.pomona.edu/cesarchavez .

Monday, March 24

Cesar Chavez Month Kick-Off Events:

- Dr. Loco and the Rockin Jalapeno Band Concert, 5 - 8 p.m.. The San Francisco-based band celebrates the musical heritage of the U.S.-Mexican borderlands by playing a blend of Tejano roots and soul with Califas rock and funk flavored with Latino jazz and Chicano blues since 1989

- Exhibit Opening: “LA in the Zoot Suit Era,” poster signing with special guest artist Ignacio Gomez, 4:30-6:30 p.m., regular exhibit hours: Wed-Sun, 12 noon-7 p.m. through April 13th. Pomona College, Smith Campus Center (170 E. Sixth St., Claremont). Contact: 909-621-8044

Tuesday, March 25

Exhibit Opening: “Ignacio Gomez: A 30 year Retrospective.” 4:30-6:30 p.m., Pitzer College, McConnell Center Salathe Gallery (1050 N. Mills Ave., Claremont). Exhibit Open: daily, 12 noon-5 p.m. through April 11th. Contact: 909-621-8044

Wednesday, March 26

Barbara Carrasco, artist, community activist and educator “Labor of Art: Barbara Carrasco, Artist for the United Farm Workers Union.” 12-1:30 p.m., Scripps College, Malott Commons Hampton Room (Columbia at 9th St., Claremont). Contact: 909-607-8508

Wednesday, March 26

Scripps Tea with Performance of Danzantes del Sol, Azteca Dancers 3:30-4:30 p.m., Scripps College, Malott Commons Hampton Room (Columbia at 9th St., Claremont)

Thursday, March 27

Cesar Chavez Breakfast with Dolores Huerta. Tickets are required for this free event 8 a.m., El Molcajete Restaurant, 305 East Holt, Pomona, CA. Contact: 909-607-2852 or email jose_calderon@pitzer.edu

Friday, March 28

Cesar Chavez Day Observed

Saturday, March 29

Latino Rockabilly Festival. Featuring three bands: Bad Luck Bandits, Gambler’s Mark and Moonlight Cruisers; and a classic car display of 10 vehicles, most from the 1950s, which embody a fusion of low-riding and hot-rodding cultures. Vendors with Latino rockabilly items will also be present. 5-9 p.m., Pitzer College, Pellissier Mall (The Mounds, 1050 North Mills Ave., Claremont). Contact: 909-607-0485

Monday, March 31

Panel: “Pachucos Yesterday, Vatos Loco Today: 50 Years of Choloization.” Discussion will focus on 1940s gang culture, Zoot Suit Riots and Sleepy Lagoon Trial 11:30 a.m., Pomona College, Frank Dining Hall (260 E. Bonita Ave., Claremont), Blue Room. Contact: 909-621-8044

Monday, March 31

Musical Tea with Mariachi Serrano. 3:00-4:30 p.m., Claremont McKenna College, Marian Miner Cook Athenaeum Courtyard (385 E. 8th St., Claremont). Contact: 909-621-8244

Wednesday, April 2

Yen Le Espiritu Lecture: “Border Crossers: A Critical Perspective on Asian Immigration to the United States.” 4:15 p.m., Pomona College, Smith Campus Center (170 E. Sixth St., Claremont), Rose Hills Theater. This event is part of the Pomona College Working for Responsible Dialogue Series (WORD). Contact: 909-621-8514

Wednesday, April 2

Ignacio Gomez: Meet the Artist Reception and Poster Signing. 4:30-5:30 p.m., Claremont McKenna College, Marian Miner Cook Athenaeum Lobby (385 E. 8th St., Claremont) Exhibit: March 31-April 4, 8 a.m.-5 p.m. Contact: 909-621-8244

April 3-6 and April 10-13

30th Anniversary Production of “Zoot Suit” by Luis Valdez. Directed by Alma Martinez, Pomona College Theatre Department. This highly acclaimed musical play debuted in 1979 and was the first Chicano play on Broadway. The story weaves around the real life events of the Sleepy Lagoon trial and Zoot Suit Riots. It was written by Luis Valdez, who also directed the 1981 film version of the play. April 3-4, 8 p.m.; April 5, 2 p.m. and 8 p.m.; April 10, 8 p.m.; April 11-12, 2 p.m. and 8 p.m.; April 13, 2 p.m. and 8 p.m., Pomona College, Seaver Theatre (300 E. Bonita St., Claremont). Ticket price and performance information: 909-621-8186 or http://www.theatre.pomona.edu/zootsuit

Saturday, April 12

Coro Hispano de San Francisco Performance of Early California Music. 8 p.m., Pomona College, Bridges Hall of Music (Littler Bridges, 150 E. Fourth St., Claremont). Contact: 909-607-2916 or email: tfss@pomona.edu

Tuesday, April 15

Lecture: Raul Delgado Wise, Director of Doctoral Program in Migration Studies and Professor of Development Studies, Universidad Autonoma de Zacatecas, Mexico. 7 p.m., Pomona College, Smith Campus Center (170 E. Sixth St., Claremont), Rose Hills Theater. This event is part of the Pomona College Working for Responsible Dialogue Series (WORD). Contact: 909-621-8514

Thursday, April 24

Lecture: Pierrette Hondagneu-Sotelo, professor of sociology at the University of Southern California. “Ten Facts about Mexican Immigration and Why We Need to Recast the Debate.” 7 p.m., Pomona College, Pearsons Hall (551 N. College Ave., Claremont), Room 101. This event is part of the Pomona College Working for Responsible Dialogue Series (WORD). Contact: 909-621-8514

Pomona College is the coordinating host of this year’s Cesar Chavez Month celebration at The Claremont Colleges, a consortium of five undergraduate and two graduate autonomous institutions, located on adjacent campuses with one exception. The group includes Pomona College (established in 1887), Claremont Graduate University (1925), Scripps College (1926), Claremont McKenna College (1946), Harvey Mudd College (1955) and Pitzer College (1963). The seventh member of the consortium, the Keck Graduate Institute of Applied Life Sciences (1997), is located nearby.

- - - -

CONTACT: Cynthia Peters, Pomona College Public Affairs, 909-621-8515

“*

*From: http://newswire.ascribe.org
Traducido: usando Google o Altavista/Babel Fish

“Monday night at The University of North Carolina at Pembroke, Rosie Perez did the right thing.

The actress/choreographer/ director/producer and all-around Brooklyn bombshell, who got her big break when she portrayed Tina - Spike Lee’s hot-as-a-jalapeno love interest in his 1989 cinematic ode to racial tension in New York City, “Do The Right Thing” - gave a racially tinged real-life performance as she discussed her own Puerto Rican heritage and the racial disparities that she says still confront this nation and her people.”

“Juvenal Linares slowly raised his fists and flexed his enormous brown biceps.

His red-eyed stare skipped defiantly among a pushing throng of expectant faces, down to the half-eaten bowl of bright green jalapeno peppers in front of him and then it rose to the sky.

“OHHHHHH!” he bellowed.”

“Six years ago, Mark Marroquin opened a pizza parlor at First Street and Clifton Avenue in Lakewood. Today his best seller is a pie topped with jalapenos, Spanish sausage, onions and beans. He calls it La Pizza Oaxaquena.

“I thought, nobody puts beans on their pizza,” the 37-year-old Mexican entrepreneur said.

Ever since a housing boom and lower rents started luring thousands of Hispanic workers to New Jerseys central and southern regions, business owners like Marroquin have thrived.”

“It may go head-to-head with ketchup as America’s favorite condiment, but that doesn’t make finding a great tomato salsa easy. For starters, don’t look in the jarred food section.

If you want great salsa, the sort that bursts with the flavors of chunky tomatoes, vibrant cilantro, pungent garlic and the tingling heat of jalapeno, you’re going to have to head to the produce section.

The good news is that an authentic style tomato salsa is quick and simple to prepare, calls for no unusual ingredients or fancy equipment, and pays serious dividends in flavor.”

“How many jalapeno peppers can you eat in one sitting? If you are macho enough to handle more than 22, you might be able to beat the three-time winner of last years jalapeno-eating contest at the Kern County Hispanic Chamber of Commerces biggest outdoor fundraiser and Hispanic community awareness event.

The Latino Food Festival and ninth annual Menudo Cook-Off is happening Sunday at Stramler Park, and if you go, you will be able to enjoy menudo and other traditional foods and refreshments, test your jalapeno-eating prowess and then enter the ice cream-eating competition.”

“As more Hispanics arrived, Decatur’s neighborhoods became more ethnically mixed, which Ramirez likes. Once scarce foods here like fresh cilantro and jalapenos became abundant. Life as a Hispanic in Decatur grew more comfortable.

But one of the biggest changes for Ramirez came in church. He and his family at first found Spanish-language Mass offered monthly in Decatur’s Catholic church. Ten to 15 people came.

Today, 500 or more attend Spanish Mass on Sundays, and Ramirez has become one of the clergy”

“Jeff Reed offers outdoor dining on the Rio Grande at his restaurant, Pepe’s on the River. But with the U.S. government planning to build 700 miles of fence along the Mexican border, he has to wonder: Will his restaurant soon be “Pepe’s on the Fence”?

Downriver in Brownsville, where the jalapeno and lima bean fields run down to the water’s edge, farmer Fermin Leal is wondering whether the government intends to cut through his crops, run irrigation pipes under the fence, or buy him out.

“Most of our land goes up to what’s supposed to be the border, and yes, we need access to river water,” Leal said.”

Getting hungry yet?

“There almost are as many mole sauce recipes as there are kitchens in Mexico, particularly in the states of Puebla and Oaxaca. And their colors are just as diverse — from the black or deep mahogany-red moles made with red chilies and unsweetened chocolate to mole verde — the type made green with the addition of green chilies — serrano or jalapeno being the most commonly used. Green mole sometimes even contains pumpkin seeds. To complete the rainbow of colors, there are orange and yellow moles as well.

American-born Diana Kennedy, the doyenne or godmother of Mexican cooking, taught me how to make mole several years ago in a cooking class at the Institute of Culinary Education in midtown Manhattan (then known as Peter Kump’s New York Cooking School).”

“The Southeast 14th Street Hy-Vee supermarket has half an aisle filled with Hispanic goods, including brands such as Suavitel fabric softener and Churritos snacks, along with Hispanic-oriented American brands such as hot and spicy Jolly Ranchers and papaya-flavored Gerber baby food.

In the produce section are tomatillos (small green tomatoes), jalapenos, mangos and specialty spices mixed in with the rest of the fruit and vegetable products. Soon these items will become a special section in the produce area, said Andy Streit, the store’s manager. “

Wow, you would have thought, that is a lot of tortillas.

Tortillas have moved mainstream and the ethnic flatbread once considered an Hispanic specialty item now is often the substitute for traditional breads in today’s American diet. Tortillas, and related by-products (tortilla chips, tostadas and taco shells) comprise the record-breaking $6.1 billion tortilla industry. According to the recent findings of the Tortilla Industry Association’s (TIA) new market research study, The State of the Tortilla Industry: 2004, conducted by Aspex Research, small firms with annual revenue of less than $10 million are a significant presence in the industry. The continued popularity of tortillas, fueled in part by the infusion of new flavors such as jalapeno, tomato, spinach, salsa and cilantro, has contributed to the more than eight percent industry growth annually for nearly a decade.

The study shows that total market sales to retailers and food service outlets (restaurants and schools) are about equal. While the South Central (e.g. TX) and West regions (e.g., CA & AZ) represent the industry’s largest markets or 63 percent of the total U.S. market, the Northeast region is narrowing the gap representing 20 percent of the demand. According to survey results, 60 percent of all products sold are fresh products as opposed to frozen or refrigerated.

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from hispanictips.com :: hispanic-latino news & commentary
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PGA and Nationwide golf professional Esteban Toledo will conduct a free junior golf clinic today at SpurWing Country Club in Meridian.

The 4 p.m. clinic is part of the Jalapeno Open, a golf tournament that helps provide scholarships for members of the Hispanic community.

article in English / artí­culo en Ingles o en Español usando Google o Altavista/Babel Fish

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