Arepas

Because of living in South FL you get a lot of culture around here, especially Spanish food. Josh and I went to our first Dolphins football game a few months back and I was craving an arepa (but I've never had one before). My lovely kind boyfriend walked all the way to the other side of the stadium to get me one. It was a little circle of heaven! The best way to explain it is: a Spanish verison of our grilled cheese.

Arepas

1 (16oz) bag frozen corn kernels
1 cup milk (plus a little more)
2 tbsp sugar
3/4 tsp salt
freshly ground pepper
2 cups fine yellow cornmeal
butter as necessary
sliced of mozzarella cheese

1. Defrost corn by placing in colander and rinsing under cold water. Drain well and set aside for about 10 minutes.

2. Place the defrosted corn in a blender and puree with milk, sugar, salt, and pepper to taste. Transfer mixture to a medium bowl and stir in the cornmeal, add more milk until it is just slightly thicker than pancake batter, it needs to be spoon-able.

3. Heat griddle to medium heat and butter.

4. Add about 3 tbsp of arepa batter to the skillet and use the back of the spoon to spread it out. Cook arepa for about 8 minutes on until golden brown. Flip arepa and cook another 4-5 minutes.

5. stack cooked arepas on a cookie sheet and place in 200 degree oven to keep warm.

6. When all arepas are done, lay them out in a single layer and add the cheese. broil in the over until nice melted and bubbly, add the top and enjoy.

You can eat with sour cream, and/or salsa or just by itself.

~Enjoy~

Drinking in good company

So not only am I the food junkie. I also make some mean drinks (and not the kid-friendly kind). Usually I try to follow recipes I have, but other times its just "lets throw this, this and that looks good" into a cup. Sometime a good idea, sometimes....not so much.

I have an amazing recipe for Sangria...yes I know what your thinking: "sangria=Spanish, and she's the 'Irish chef' ". Well here's a little background for you. Yes I am Irish (through daddy's side), I am also 1/4 Peruvian (Grandpa on mom's side) and there is a hint of Cherokee Indian tossed in for fun.
Now both sets of grandparents split up. Grandpa from mom remarried a Cuban woman, hence the sangria. (And a bunch of other yumm-o recipes; which are to come)

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A quick side track: Now let me just clear something up real quick. Yes I am a food network junkie, but Rachel Ray is "ok", "sub standard" her little phrase Yumm-o" was stolen. Clarification: "Yumm-o" is from ICE AGE, and quote Sid, the sloth, "Oh yumm-o a dandelion!"

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Sangria

4 peaches
2 pears
1 lg apple
1 gal red wine
1/2 L orange soda
1/2 L lemon lime soda
1/4 L coca-cola
1/3 cup sugar
dash of cinnamon

Dice the fruit and put in large punch bowl. Add 1/2 the wine (or to just cover the fruit) to marinate, leave for 1/2 - 1 hour. Pour the rest of the liquids, sugar and cinnamon.