This cocktail was created by Chef Jesus Bonilla. His imagination never ceases to amaze me.
Cana de azucar marinadas en caipirinha Hondurena (aguardiente, limon y soda) y hielo frappe.
En Ingles: Marinated sugarcane Honduran caipirinha (aguardiente, lime and soda) and crushed ice. Aguardiente is a clear alcoholic drink that looks like vodka, but tastes so much better. It is made in Colombia, and means “sizzling or fire water”
Chef Bonilla says “I made it for Honduras Vanguardia event… was a total success. I took my costumer back to their childhood with this.”
written by MCCN Editor, Crystal Johnson
Don’t lose the tradition of dried fish soup! The culinary tradition of the Atlantic coast of Honduras is still intact. The public markets are crowded with vendors shouting and offering the traditional dried salted fish, which when prepared is the favorite dish at this time of rest and Christian reflection. As I walk along Market Street San Isidro, I stop and talk with sellers showing dried fish, which bring between 65 and 70 Lempiras (3 us dollars) per pound. On the street, many people stop to buy. They seem not to mind the massive presence of flies attracted by the strong smell of fish. The average person asks for two, three and four pounds of fish. Most of the fish sold in public markets of La Ceiba, comes from the Mosquitia. The most desirable is the bass, because they consider it the most delicious. In every sales position, not only the dry fish is found, but also abounding in all sizes are squash and sweet panels (melasa) with which the people cook delicious traditional desserts. READ MORE –Written by Chef Jay Bonilla
MCCN’s long awaited Show En La Cocina Para Mi Amor puts you in the kitchen with Honduran Chef Jay Bonilla cooking for your loved one. In webisode one, Jay helps a Lupe, a wife with a fear of cooking for her semi-chef husband who loves to plate dishes. Her husband Daniel admits, “I’d be happy with a grilled cheese sandwich if she made it because I love her.” Aw, we could not resist such a story plus it is a multi-cultural marriage of Mexican-American and Lebanese American. Watch Chef Jay help Lupe. (Video en Español )
Atole has a really long history. The name comes from theNahuatl (Aztec) word atolli, and like so many foods in Mexico and throughout the Americas, it’s based on corn. Sometimes it’s made with cornstarch, but the more traditional versions, like this one, use masa, the same cornmeal dough used to make tortillas and tamales.
1/2 cup masa harina (masa flour)
5 cups milk or water, according to taste
1/4 cup piloncillo, (Mexican sugar cones) chopped fine or grated
1 stick cinnamon (canela) or 1/4 teaspoon ground cinnamon
1 vanilla bean (split lengthwise) or 2 teaspoons vanilla extract
In a large saucepan, whisk the water or milk into the masa flour little by little until completely mixed and free of lumps. Heat over meadium heat, stirring constantly, until it just begins to thicken. Add piloncillo and cinnamon stick or ground cinnamon. Scrape seeds from vanila bean into pan or add vanilla extract. Stir vigorously until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.
Remove cinnamon stick. Serve hot in mugs.
Click Here to See the Champurrado (chocolate atole) Recipe
Info from the http://www.experience-san-miguel-de-allende.com/index.html
THE CHALLENGE: All Chefs have egos but MCCN Editor Crystal Johnson asked Chef Jay Bonilla of MCCN’s En La Cocina Para Mi Amor to put aside his ego to go where no chef really wants to go…work with food prepared by other people for… a Garden Party event. He beautified donated items such as finger sandwiches(cucumber sandwiches), cupcakes, teacakes, fruit and Quiche for a Garden Party. The former executive chef of D’Cache Restaurant in Toluca Lake, CA is a marvel. Make no mistake he found a way to leave his mark with vinaigrette for the apple walnut based salad which left a buzz among the 70 women served and taste for more of what Chef Jay has to offer.
PART TWO: Teach inexperienced young adult males and teen volunteers the art of presentation and serving.
*Chef Jay talks with MCCN Editor while serving.
Look for up coming interview with Chef Jay about the challenge.