Tag: new southern latino table

Sandra Gutierrez: Pecan Rum Cake with Figs

I grew up in Latin America, eating cakes soaked in rum that we used to call borrachos or drunken cakes. Rum, after all, is made out of sugarcane and in my opinion, that is enough of a reason to feature it in baked goods. Here, instead of adding it in the form of rum syrup, I add it straight into the batter, which infuses it with a subtle essence and therefore makes it suitable for romantics of all ages. Continue Reading Sandra Gutierrez: Pecan Rum Cake with Figs

Sandra Gutierrez: Jalapeño Deviled Eggs

There are as many recipes for deviled eggs as there are cooks, and you’ve probably encountered them embellished with all sorts of ingredients, including relish, onion, herbs, ketchup, olives, and capers. I first started adding chiles to my recipe as a way to add a little kick of flavor and provide a contrasting crunch to the natural creaminess of the eggs. Continue Reading Sandra Gutierrez: Jalapeño Deviled Eggs

Sandra Gutierrez: Layered Potato and Egg Salad (Causa Vegetariana)

One day, as I was talking with my editor and friend Elaine Maisner, and telling her about these salads, she said that I should try to make a vegetarian version to include in The New Southern-Latino Table. I proceeded to tell her that one of my favorite versions of potato salads–one I often encountered in the South–included the addition of eggs and olives. We decided right there that this should be the inspiration. Here is the resulting recipe. Continue Reading Sandra Gutierrez: Layered Potato and Egg Salad (Causa Vegetariana)

The New Southern-Latino Dinner Party: the Grand Finale!

Food bloggers try recipes from Sandra Gutierrez’s The New Southern-Latino Table: Chile-Cheese Biscuits with Avocado Butter, Carrot Escabeche & Jalapeño Deviled Eggs, & Pumpkin Seed Brittle Continue Reading The New Southern-Latino Dinner Party: the Grand Finale!