Los Amores Recipes

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LOS AMORES



Los Amores image

This vibrant, ruby-red cocktail - devised for Valentine's Day by Bien Trucha, a group of Mexican restaurants in the suburbs of Chicago - is a superb opener for an intimate dinner. But there's no need to limit the drink to one annual event. Serve it at Mother's Day; it's actually mild enough for brunch. It also suits an anniversary party, a summertime celebration and - prepared in a generous quantity to fill a punch bowl - one of December's festive occasions. It's easily made. The drink was inspired by the classic Kir Royale (Champagne and cassis) though a variation that suggests a margarita is another option: Replace the strawberries with a couple of blood orange segments and use a triple-sec liqueur instead of the cassis. Garnish it with a blood orange segment.

Provided by Florence Fabricant

Categories     cocktails

Time 10m

Yield 1 drink

Number Of Ingredients 6

3 red ripe strawberries
3/4 ounce lime juice
3/4 ounce simple syrup (see note)
1/4 ounce crème de cassis
1 ounce silver tequila
3 to 4 ounces dry sparkling wine

Steps:

  • Muddle two of the strawberries in a cocktail shaker. Add lime juice, simple syrup, crème de cassis and tequila. Shake with ice and strain into a champagne flute.
  • Top off with sparkling wine and garnish with a strawberry.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 22 grams

CHICKEN WITH ORANGE AND ONION



Chicken With Orange and Onion image

In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and dress a whole, broken-down chicken that's browned on one side, then baked. Worcestershire sauce binds the flavors with a good amount of umami, while some bits of orange and onion paving the chicken skin caramelize in the oven and enrich the pan sauce.

Provided by Florence Fabricant

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 orange
3 tablespoons Worcestershire sauce
1 medium-large yellow onion, coarsely chopped
1 teaspoon ground ginger
1/4 teaspoon kosher salt
Freshly ground black pepper
1 (3 1/2- to 4-pound) frying chicken, cut in 10 pieces
2 tablespoons all-purpose flour
1 tablespoon unsalted butter
1/2 cup dry white wine

Steps:

  • Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
  • Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
  • Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.

THAT'S AMORE BAKED POTATOES



That's Amore Baked Potatoes image

We add a touch of Italy to these baked potatoes with beefed up spaghetti sauce, pepperoni and more. Now, that's amore!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

4 large baking potatoes
1/2 pound ground beef
1 medium green pepper, chopped
1 medium carrot, shredded
1 small onion, chopped
2 garlic cloves, minced
1 jar (24 ounces) spaghetti sauce with mushrooms
5 ounces pepperoni, chopped
1/4 cup dry red wine or reduced-sodium beef broth
2 teaspoons minced fresh oregano
1/2 teaspoon salt
1 cup shredded reduced-fat Colby-Monterey Jack cheese

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once., In a Dutch oven, cook the ground beef, green pepper, carrot, onion and garlic over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, pepperoni, wine, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Spoon sauce over potatoes and sprinkle with cheese. Microwave until cheese is melted.

Nutrition Facts : Calories 794 calories, Fat 35g fat (15g saturated fat), Cholesterol 115mg cholesterol, Sodium 1279mg sodium, Carbohydrate 73g carbohydrate (8g sugars, Fiber 7g fiber), Protein 42g protein.

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