Interview with Glee Star Harry Shum Jr.

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MCCN’s Erika L. Holmes does an Exclusive interview with  the hot dance star and series cast member of Glee, Harry Shum Jr. He took some time out his busy schedule to answer many questions including his culture, favorite foods, dance background and of course about Glee.  He is now best known as Mike Chang, the mysteriously dialogue-less “Other Asian” on Glee.

Click Here For Interview – See Dance off video with Shum and Matthew Morrison

MCCN Host Erika L. Holmes Gets Personal about Latin Foods

MCCN host Erika L. Holmes shares about the foods of Puerto Rico and Panama.  Our host of What’s the Dish? is a proud PanaRican.

See Erika interview celebrities about their favorite foods in the Video Section

Click here for: Pastelillos de Carne Recipe

Coffee Shop Chronicles

House of Brews is the first stop in the Coffee Shop Chronicles located in San Fernando, CA.  Non professional  video of a day in the life of hanging out in a coffee shop is taken.  In this video hot chocolate is served in the eclectic shop filled with cultural art work and items for sale.  Our intro is brought to you in Spanish by Erika L Holmes, Chef Jesus Bonilla and Carla Crudup.  San Fernando is heavily populated by Mexican Americans.  The traffic at House of Brews is diverses as their is courthouse nearby. 

Located in the historic city of San  Fernando

As you enter the City of San Fernando along picturesque, palm-lined Brand Boulevard, you discover a community rich in California history dating back almost two centuries. Named in honor of a Spanish Saint/King, San Fernando was selected for settlement long before the rest of Los Angeles. The City grew out of the ranching activities surrounding Mission de San Fernando Rey, whose graceful porticoes still stand today. By the early 1800’s the settlement had blossomed into a small trading center where farm crop, olives, wine, and thousands of livestock raised by the resident Indians were bought and sold.

San Fernando enjoyed a brief gold rush in the 1840s when nuggets were discovered in a nearby canyon. In 1874 , San Fernando became the valley’s first organized community, thus earning the title “First City of the Valley”. With the arrival of the railroad two years later, town lots soared from $10 apiece to $150.  (City of San Fernando Website)

Y & R’s Kate Linder Shares Mexican Fiesta Dip Recipe

The Multi Cultural Cooking Network’s caught up with Daytime TV’s favorite maid.  When she is not serving Ms. Chancellor on Young and the Restless, real life requires Kate Linder to serve one thing…her Mexican Fiesta Dip to friends and family.  Watch as Linder shares her secret recipe by accident with Erika L. Holmes.

Watch Video where like Molly Sims, Tracy Toms and more share about fave foods.

Pastelillos de Carne Recipe

Pastelillos de carne before cooking reduced

 These Photos are complimentary of MCCN host Erika L. Holmes.  In a previous article she shared about her Panarican(Puerto Rican and Panamanian) roots.  Now, shifting emphasis to the cooking of her Puerto Rican mom, Erika snaps some photos of her mom in action.  The recipe below is from The Valley Table Magazine.  We are working on getting’s Erika’s mom’s recipe.     

  • Ingredients: Filling
    1 pound meat (The pork we use for the pastelillos is usually left over from a roast loin of pork. Dice the meat into small bits, then add to the sauteing sofrito and tomato sauce. If starting from scratch, choose 2 to 3 pounds of lean pork chops and saute on the stove top with sofrito and tomato sauce. When cooked, cut the meat from the bone, chop up into small cubes and return the meat to the sofrito. Some people chose ground beef, or ground poultry meat, for ease of cooking. Pastelillos using pork, or seafood (crab, lobster or shrimp, diced-the fillings used in Puerto Rican coastal towns) are preferred and are more traditional.)
    Sofrito for filling
    1 medium bell pepper, seeded and chopped
    1 small onion, finely chopped
    1 clove garlic, finely minced
    4 ounces tomato sauce (1/2 can)
    pinch of oregano
    salt and pepper to taste
    2 tablespoons of olive oil for saut?ing

Ingredients: Dough
3 cups all-purpose white flour
12 tablespoons softened butter
4 tablespoons water to add to flour
1/2 bottle of vegetable oil for frying
pinch of salt     

Serving: approximately (2) dozen pastelillos

1. Heat olive oil in a large skillet (preferably cast iron). Saute onions, peppers and garlic until soft.
2. Add meat and tomato sauce to the pot. Reduce heat, cover and simmer 30 minutes. When cooked, remove from heat and let cool.
3. To prepare the dough, cut the flour and softened butter together in a large bowl, then add small amounts of water slowly, working the mixture with your hands to a soft consistency (the flour should be moist, but not wet).
4. Break off fist-sized pieces of the dough; using a well-floured rolling pin on a well-floured surface, roll out each portion into a 1/8-inch-thin circular disk. (Have extra flour on hand to dust the rolling pin and your hands as needed.) Using a small (4-inch) plate as your guide, trim edges.
5. Place about 1 to 2 tablespoons of the filling onto one side of each disk.
6. Fold the disk in half over filling; press edges down firmly with the tines of a fork so that no filling will leak into the oil. Before frying, lay the pastelillos flat on floured wax paper, a few inches apart, to prevent sticking.
7. Deep-fry each pastelillo in hot (375F) vegetable oil until golden (about 4 to 5 minutes on each side). Remove and drain on paper towel. (Or burn your mouth on a hot one!) Serve with white rice and beans, or a good calderone of arroz con gondures (rice with pigeon peas).     

Pastelillos de carne reduced- Photo by Erika L. Holmes

 Find out about Erika L. Holmes:

A “Panarican” Holiday With Erika L. Holmes

Erika L. Holmes is the official host of MCCN.  She usually finds out the scoop on what’s the celebrity dish.  The tables are turned and now she tells of her ethnic background including a Puerto Rican mother and Panamanian dad.  Holmes shares what consists of a list of “Panarican” holiday dishes and drinks:

Puerto Rico