Mo’Nique’s Cookbook: Skinny Cooks Can’t Be Trusted

It would take the Academy Award Winner and Comedian Mo’Nique to have a cookbook which includes in the title, “Skinny”,  affectionately about the people who are butt of her jokes.- MCCN Editor

Amazon Editorial

From the cover of Essence to the stage at the Apollo, from reruns of her hit show The Parkers to her reality program Mo’Nique’s F.A.T. Chance, Mo’Nique exults in the joys of being a large woman. Here, she explores the great love of her life—food. But this isn’t food South Beach diet style. This is food with flavor, from chocolate and cream to sugar and butter and everything in between

In Skinny Cooks Can’t Be Trusted, Mo’Nique’s fondest food memories (like her mama’s stuffed fish that blew up in the oven but made it to the table anyway) are accompanied by cooking tips (when in doubt, taste it to make sure), food strategies (gather everything in one place so you don’t tire yourself out runnin’ around the kitchen), and “what to wear if you’re gonna go there” (because if done right, good food can lead to good lovin’!).

G. Garvin

Famous Chef G. Garvin consulted on this project

Click Here: Smothered Fried Chicken Recipe

Bacalaitos Recipe

I love elboricua.com.  This is a great go to site for Puerto Rican Food such as plantain recipes, sauces, main dishes and desserts.  Favorite this website for recipes. – Crystal Johnson, MCCN Editor

Message from the El Boricua website:

This website is the internet home of  “EL BORICUA” an electronic monthly cultural magazine available on-line only. Both this website and our monthly magazine are dedicated to our descendants, the children of Puerto Ricans -where ever they might be – so that they can remember our culture, learn about their roots and history, and be proud to call themselves Boricuas and Puertorriqueños.

Bacalaitos.
(10 bacalaitos)

1/4 lb. bacalao filet
3/4 cup flour
1/2 tsp. baking powder
1/3 tsp. salt
3/4 cup bacalao broth
1tsp. black pepper
2 tsp. crushed garlic
oil for frying

Today we can buy processed bacalao that is not “dry” and does not need to soak overnight or boil for hours and hours. Make sure you get the soft bacalao that has been deboned. Sometimes it comes in a wooden box or in platics bags. They have it at some Walmart stores and Fiesta Grocery stores and many others.

Rinse the bacalao and tear into smaller pieces. Boil in plenty of water for about 20 minutes or so. Discard water and add fresh water and boil again for another 20 minutes. Let it cool in the water and save the water. Remove the bacalao and drain in a metal drainer and wait for it to cool down (save the broth). Once cool to the touch, tear the pieces into smaller little tiny pieces and set it aside. If you hold it between your fingers it separates itself.

In a medium bowl combine the flour, baking powder, salt, pepper, and garlic. Add the broth and whisk. The mixture should look like pancake batter. Then add the drained bacalao and whisk again. DO NOT use an electric appliance to stir this stuff because the bacalao will become like fiber and you will end up with a matty mess that will have to be thrown away. I’m speaking from experience here. The batter should look like thin pancake batter. If too thick just add a bit more broth and whisk. If you put too much broth add a bit of flour – just a bit.

Spoon the batter by ½ cup fulls into hot oil. The bacalaitos should be fried over high heat turning only once. They should be golden on both sides. Drain on paper towels before serving. If they are getting too brown too fast lowe heat a bit.

Any extra fish or batter may be refrigerated for a few days or frozen for later use. Remember that this recipe is only for about 10 bacalaitos – so multiply if you must.

America Ferrera: Talks Interracial Relationships

America Ferrera and Lance Gross in Our Family Wedding

From the Toledo Blade- Visit Toledoblade.com

“‘I felt like Our Family Wedding was funny and had its bigger comedy moments, but, because of the underlying issues of race and this young couple being in love and having to deal with their families’ race issues, could also be really powerful and emotional,’ says Ferrera, who herself is of Honduran descent. ‘People have experienced this kind of thing. I have interracial-couple friends. I am in an interracial relationship. The two met when Ryan Piers cast America in a student film while they attended the University of Southern California.  As for the film, Our Family Wedding,  Fererra  just feels like  it is a story that her generation could really relate to.’

Ferrera and Husband

St. Patrick’s Day Festivals and Parades

Visit the official home of the Multi Cultural Cooking Network for St. Patrick’s Day Festival and Parade Listings:

Cleveland St. Patrick’s Day Parade

New York City St. Patrick’s Day Parade

Brooklyn St. Patrick’s Day Parade

Baltimore Irish History and Heritage Festival

Chicago St. Patrick’s Day Parade

Hollywood, CA: St. Patrick’s Day Festival

San Diego Shamrock Festival

Sandra Bullock’s Restaurant: Bess Bistro

Sandra Bullock at her restaurant Bess Bistro

Bess Bistro is an eco-friendly restaurant in Austin, Texas, owned by actress Sandra Bullock. Bullock opened this restaurant in 2006. The carryout containers and cups look like regular styrofoam, but are actually made with sugar cane, which is biodegradable. Bess Bistro features French, Cajun/Creole, Southern and American cuisine. The restaurant is most popular for their tasty cocktails, macaroni and cheese, and late night dancing. Find address and hours- Read More (-Maholo.com)  Owning a restaurants runs in the family, her husband, ex -Jesse James owns Cisco Burger in Long Beach.

 

Read About an Austin Restaurant Owner that serves the homeless on Sundays:  Nubian Queen LoLa’s Cajun Soul Food

or Sandra Bullock Cultural Trailblazer

Belize: The Garifuna Culture and Foods

Belize is a small country but ethnically diverse and culturally rich. Belize culture reflects the peaceful harmony between the various ethnic groups such as the Mayas, Creoles, Mennonites, Mestizos and Garifuna. And, Garifunas are a perfect example of a community devoted to their roots and who have successfully kept their culture alive by retaining many rituals and traditions from their rich Afro-Carribean heritage, having their own language, food, crafts, music and religion. READ MORE

Foods

Tradional Garifuna foods are based on coconut milk, garlic, basil, black pepper, plantain, bananas, chicken and fish. Fish boiled in coconut milk, called “serre”, served with mashed plantain called “hudut”, is a delicious rich meal. Cassava (manioc) is also a famous part of Garifuna cuisine. Cassava is made into bread, drink, pudding and even wine. Cassava bread is served with all meals and is made in an ancient and time-consuming process that takes several days. Read More.

*Source-http://WWW.CHAACREEK.COM

See Recipe for Belizean BBQ Fish: http://www.multiculturalcookingnetwork.com/recipes/item/447-belizean-/

Fish Serre (Garifuna Dish)

  • Boil salt beef in 2 cups water until tender
  • Clean fish, wash with lime juice or vinegar.
  • Cut each fish in serving pieces and season with salt and pepper.
  • Grate coconut.
  • Add 2 cups water and squeeze to get thick milk. (Set aside) 5

Prepare vegetables. (Cover and set aside)  Put milk in sauce pan. Stir constantly until milk reaches boiling point. Add salt meat, onion, plantain or bananas. Cook until tender.  Add carrots and fish. Simmer until fish is tender. Taste for seasoning. Serve hot with white rice.

Photo from Belize Public Relations Productiosn

This recipe found at: http://www.recipehound.com/Recipes/Recipes2/7636.html

The Multi Cultural Shakira

Shakira With Music Video Co-Star/Spanish Tennis Champ Rafael Nadal

Recently Shakira has created quite a stir with casting the Spanish tennis hunk and world Champion, Rafael Nadal in her new video Gypsy.  And she is back with more belly dancing in the new vid.  Ever wonder why she is so partial to that dance move?  Info about her ethnic background on her dad’s side helps to shed light. 

The Colombian singer’s real name is Shakira Isabel Mebarak Ripoll and she was born in Barranquilla Colombia.

She was born to a mother of Spanish and Italian ancestry named Nidya del Carmen Ripoll Torrado. Her father, William Mebarak Chadid is of Lebanese ethnicity.

Her name Shakira means “thankful” in Arabic. She uses Turkish-Arabic belly dancing in a lot of her performances.

Find out more about Shakira and the ethnicity of other celebs at http://ethniccelebs.com

Try this Mediterranean Recipe which is popular among the Lebanese: Al Fattoush Salad Recipe

Oscar Party: Film and Foodie Matches

(based on films nominated for Best Picture)

Film Critic Michael Fusco is at it again with his pick for Best Film and a review of the films with foods selected as a great pairing.  Whether upscale or middle of the road, you will be sure to find great choices for you Oscar party.

Just call this an Avatini- Blue Martini's for Your Party

Click Here: Film and Foodie Oscar Picks