Anyone up for a thread of ethnic recipes? I've been cooking Salvadoran

[EFerrari]

for a couple of weeks now. Surprising that it took so long for me to get interested but at the moment there's a semita de pina in the oven -- a pineapple filled pastry.


My mom loves pineapple so I thought I'd give it a shot using this recipe:

http://www.whats4eats.com/desserts/semita-de-pina-recipe

Not sure I didn't roll it out too thin and have to keep eye on this new oven which may run a little hot.

I made quesadilla the other day, a quick bread that has a sharp cheese tang to it. I was going to use parmesan cheese as every recipe I looked at calls for that but the baker down the street convinced me to use cream cheese. It came out fine -- but next time, I'll go with the parmesan for the extra tang of it.



http://www.whats4eats.com/desserts/quesadilla-salvadorena-recipe

[grasswire]

1. I once ate at a Salvadoran restaurant...

...and if I could recreate the little sweet corn pupusas I would be a very happy person.

[beac]

2. Pupusa recipe:

http://www.whats4eats.com/breads/pupusas-recipe

[grasswire]

3. those sound good

....but the one that blew my mind was made with a sweet corn filling. I never forgot it.

[EFerrari]

4. Hmmm. That sounds interesting. I tried pupusas last week

but had to wait to get fresh masa. Unlike tamales, the masa used in pupusas isn't flavored so the freshness of the one you use is really important.

Was it only corn or do you remember what else was in there? :)

[grasswire]

5. maybe a little cheese

...but the overwhelming flavor was sweet corn, as if it were scraped off the cob with all the milky essence. Maybe it was green corn.

[EFerrari]

6. Then I bet fresh roasted corn with a little milk and butter.

I'll have to try that.

[hippywife]

7. Wow! I'd love to try those.

The filling ideas sound really good, too. Thanx! :hi: