'COOKING UP CULTURE' INITIATIVE LOOKS AT MEXICAN INFLUENCES ON
AMERICAN CUISINE CHICAGO, Sept. 3 /PRNewswire/ -- Throughout our
country's history, the foods we enjoy in America incorporate a
melting pot of various cultural influences. By far, the Hispanic
culture is one of the strongest influences on the types of foods we
love in this country. From the enormous selection of Hispanic foods
in grocery stores and restaurants to the Hispanic dishes offered on
mainstream American menus, Hispanic cuisine has evolved to become a
staple in American culture. And with the celebration of National
Hispanic-American Month, it is the perfect time to celebrate the
Hispanic foods and ingredients that have shaped American cooking
and dining. (Photo:
http://www.newscom.com/cgi-bin/prnh/20080903/AQW568) "Mexican food,
in particular, has become one of the most popular types of cuisine
in America. Some longstanding, traditional dishes in America have
roots in Mexican cuisine," said B. Smith, national spokesperson for
the Lawry's "Cooking Up Culture" campaign, a yearlong celebration
of the global influences on American cuisine. "Tacos, tamales and
enchiladas, to name a few, are traditional Mexican dishes that can
be found at any given time on American dinner tables. But, you
don't have to limit yourself to those traditional favorites when
cooking at home. It's easy to add the essence of Mexico to any
meal. With marinades such as Lawry's Mexican Chile and Lime
Marinade, the zesty flavors of Mexico can liven up your poultry,
seafood, meat or vegetables by marinating no longer than 30
minutes," said Smith. Although many American favorites such as
chili, fajitas, salsa, corn chips, chimichangas, quesadillas,
burritos, and nachos were influenced by Mexican cuisine, they are
home-grown American inventions that are not considered "authentic"
Mexican. Even dishes that exist in Mexico like enchiladas, tacos,
and tamales are cooked and served differently in the United States.
True Mexican dishes are not cooked to be as spicy as their American
versions. Authentic Mexican food also tends to use much less melted
cheese. Of all dishes enjoyed in America and Mexico, guacamole may
be the most consistent recipe of all Mexican-inspired recipes.
Although there are some variances in American versus Mexican
preparations, this Mexican staple dish almost always combines
avocado, chiles, cilantro, onions and lime juice and is enjoyed by
most fans of Mexican cuisine. "It's also important to recognize
that when we enjoy Mexican cuisine, we're also enjoying global
flavors from other cultural cuisines such as the European and
Native American cultures," said Smith. "No cuisine is purely
indigenous to one country. The discovery of new lands and new
people always brought with it new traditions from around the
globe." "Mexican cuisine is such a melting pot of flavors and
delicious ingredients, that it's easy to be creative when preparing
meals," added Smith. Get creative with your next family meal by
trying these culturally-inspired recipes from Lawry's this
Hispanic-American Heritage Month. Also, visit
http://www.lawrys.com/ for different, delicious cultural recipes
each month throughout the year. GRILLED SKIRT STEAK TOSTADAS 6
servings Prep Time: 45 minutes Marinate Time: 30 minutes Cook Time:
8 minutes 1/4 cup PLUS 1 Tbsp. Lawry's(R) Mexican Chile & Lime
Marinade With Lime Juice 3/4 lb. skirt steak, trimmed 4 Tbsp.
mayonnaise, divided 1 bag (4 oz.) baby watercress or baby spinach
(about 6 cups loosely packed) 1 cup quartered grape or cherry
tomatoes 3 large radishes, julienned (1/8- x 1/8- x 1-inch strips)
1/4 cup thinly sliced red onion 1 can (15 oz.) black beans, rinsed
and drained 1/2 tsp. Lawry's(R) Garlic Salt 6 (5-in.) corn
tostadas* 1/2 cup shredded queso fresco or Monterrey Jack cheese
(about 2 oz.) In large resealable plastic bag, pour 1/4 cup
Lawry's(R) Mexican Chile & Lime Marinade With Lime Juice over
steak; turn to coat. Close bag and marinate in refrigerator 30
minutes. Meanwhile, in small bowl, combine 2 tablespoons mayonnaise
with remaining 1 tablespoon Marinade; set aside. In large bowl,
combine watercress, tomatoes, radishes and onion; set aside. Remove
steak from Marinade, discarding Marinade. Grill steak, turning
once, 8 minutes or to desired doneness; thinly slice and keep warm.
In medium microwave-safe bowl, coarsely mash black beans with
remaining mayonnaise and Garlic Salt. Microwave at HIGH 30 seconds
or until warm. Evenly spread bean mixture on tostadas, then top
with steak. Toss watercress mixture with mayonnaise mixture, then
mound on tostadas. Sprinkle with cheese. *SUBSTITUTION: To make
your own tostadas, in small skillet, fry corn tortillas in oil, one
at a time, turning once, until crisp; drain on paper towels.
SUCCULENT SHORT RIBS IN CHILE-LIME SAUCE 4 servings Prep Time: 15
minutes Cook Time: 3 hours 20 minutes 3 lbs. bone-in beef short
ribs, trimmed 1 tsp. Lawry's(R) Garlic Salt 1 Tbsp. vegetable oil 1
large onion, thinly sliced 2 cups beef broth 1 can (14.5 oz.) diced
tomatoes, undrained 1/2 cup Lawry's(R) Baja Chipotle Marinade With
Lime Juice 1 tsp. dried oregano leaves, crushed 2 Tbsp. all-purpose
flour Preheat oven to 325 degrees. Season ribs with Garlic Salt;
set aside. In 12-inch nonstick skillet, heat oil over medium-high
heat and brown ribs. Remove ribs to 13 x 9-inch roasting pan and
set aside; reserve 1 tablespoon drippings. In reserved drippings,
cook onion over medium-high heat, stirring occasionally, 4 minutes
or until tender. Stir in remaining ingredients except flour. Bring
just to a boil over high heat; pour over ribs. Bake covered 3 hours
or until ribs are tender. Remove ribs and onion to serving platter
and keep warm; reserve sauce. In small bowl, combine flour with 2
tablespoons water. Stir flour mixture into sauce. Bring to a boil
over high heat. Reduce heat to medium and cook, stirring
frequently, 2 minutes or until thickened. Pour gravy over ribs and
serve, if desired, with hot cooked rice. SHRIMP CHILES RELLENOS 4
servings Prep Time: 1 hour Marinate Time: 30 minutes Cook Time: 50
minutes 1/2 cup Lawry's(R) Baja Chipotle Marinade With Lime Juice,
divided 1/2 lb. large shrimp, peeled deveined and tails removed 2
cups prepared mashed potatoes 1-1/2 cups shredded queso fresco or
Monterey Jack cheese (about 6 oz.), divided 1/4 tsp. Lawry's(R)
Garlic Salt 2 Tbsp. olive oil, divided 1 large onion, chopped 1 can
(15 oz.) tomato sauce 2/3 cup crema Mexicana or sour cream 8 large
poblano peppers, roasted and peeled In large resealable plastic
bag, pour 1/4 cup Lawry's(R) Baja Chipotle Marinade With Lime Juice
over shrimp; turn to coat. Close bag and marinate in refrigerator
30 minutes. Preheat oven to 400 degrees. Meanwhile, in large bowl,
combine mashed potatoes, 1 cup cheese and Garlic Salt; set aside.
In 10-inch nonstick skillet, heat 1 tablespoon olive oil over
medium-high heat and cook onion, stirring occasionally, 3 minutes
or until tender. Remove 1/2 of the onion and stir into mashed
potato mixture. Into same skillet, stir in tomato sauce and
remaining 1/4 cup Marinade. Bring to a boil over high heat. Reduce
heat to low and simmer 5 minutes. Remove from heat, then stir in
crema Mexicana. In 13 x 9-inch baking dish sprayed with nonstick
cooking spray, spread 1/2 cup tomato mixture; set aside. In medium
bowl, add remaining tomato mixture; set aside. Wipe skillet with
paper towels. In same skillet, heat remaining 1 tablespoon olive
oil over medium-high heat and cook shrimp with Marinade, stirring
occasionally, 3 minutes or until shrimp turn pink. Remove shrimp
and coarsely chop; set aside. Make lengthwise slit in each pepper
and remove seeds, keeping pepper intact. Stir shrimp into potatoes,
then evenly divide mashed potatoes into eighths; shape into oval
patties. Stuff peppers with patties. In prepared baking dish,
arrange stuffed peppers, seam-side-down, then top with remaining
sauce. Bake covered 20 minutes. Remove cover, then sprinkle with
remaining 1/2 cup cheese. Bake uncovered 15 minutes or until heated
through. Garnish, if desired, with chopped fresh cilantro. Let
stand 10 minutes before serving. About Unilever Unilever
(NYSE:ULNYSE:UN), one of the world's largest consumer products
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For more information, visit http://www.unileverusa.com/.
http://www.newscom.com/cgi-bin/prnh/20080903/AQW568
http://photoarchive.ap.org/ DATASOURCE: Lawry's CONTACT: Ronald E.
Childs, +1-312-228-8807, , or Thelma A. Walker, +1-312-228-8808, ,
both of Flowers Communications Group for Lawry's Web site:
http://www.lawrys.com/ http://www.unileverusa.com/
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