Apr 29 – Southern-Latino Table
My guest this week is Sandra Gutierrez with her latest book “The New Southern-Latino Table – Recipes That Bring Together the Bold and Beloved Flavors of Latin America & the American South.”
In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. Order a copy NOW!
The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions–including a wide variety of ethnic roots in each tradition and many shared basic ingredients–while embracing their flavorful contrasts and fascinating histories.
These lively dishes–including Jalapeno Deviled Eggs, Cocktail Chiles Rellenos with Latin Pimiento Cheese, Two-Corn Summer Salad, Latin Fried Chicken with Smoky Ketchup, Macaroni con Queso, and Chile Chocolate Brownies–promise to spark the imaginations and the meals of home cooks, seasoned or novice, and of food lovers everywhere. Along with delectable appetizers, salads, entrees, side dishes, and desserts, Gutierrez also provides a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources. The New Southern-Latino Table brings to your home innovative, vibrant dishes that meld Latin American and Southern palates.
Later in the program I’ll be telling you all about the Wichita Grand Opera’s Champagne Ball May 6th at the Hyatt. Wait until you hear about some of the exciting LIVE auction packages that have been assembled for this exclusive event. Joining me to talk about the event and especially the auction packages is WGO COO Edward Lada.
“A Party without Champagne is ju
st a Meeting” And on May 6th, WGO will follow that very sentiment as we will toast the town, with THE WICHITA GRAND OPERA CHAMPAGNE BALL, The only Social Event or Opera Ball of it’s kind in the state of Kansas.
Sip on the signature bubbly as you revel in the evening’s festivities; delight in a three-course dinner complete with champagne flair; fall in love with Guest of Honor, Wichita’s own Chris Mann, as he serenades those in attendance with selections as The Phantom from Webber’s “The Phantom of the Opera,” a part he made famous with 700 performances nationwide; bid on luxury live auction items and take your chance with the radiant raffle; and dance the night away to the tunes of the spectacular Matt Johnston and Co. returning by popular demand.
Learn more about the event and order tickets NOW!
Good Life Guy’s Wine of the Week:
2015 Bula Red Blend, D.O. Montsant, Spain (40% Cariñena, 40% Grenache and 20% Syrah)
Brilliant ruby color. Fresh and assertively perfumed, displaying an array of red and dark berry scents and a soft floral character. Sweet and seamless on the palate, with juicy black raspberry and violet pastille flavors and an undercurrent of smoky minerality. The persistent finish shows very good focus and lift, framed by silky, slow-building. Aged for 4 months in French and American oak. ABV14% A GREAT value wine!
Get some at Jacob Liquor Exchange on N. Rock Road
A beautifully photographed, gift-worthy guide to growing, harvesting, and utilizing 47 unexpected garden plants to make organic pantry staples, fragrances, floral arrangements, beverages, cocktails, beauty products, bridal gifts, and more.Every garden–not just vegetable plots–can produce a bountiful harvest! This practical, inspirational, and seasonal guide will help make any garden more productive and enjoyable with a variety of projects using unexpected and often common garden plants, some of which may already be growing in your backyard.Discover the surprising usefulness of petals and leaves, roots, seeds, and fruit: turn tumeric root into a natural dye and calamintha into lip balm. Make anise hyssop into a refreshing iced tea and turn apricots into a facial mask. Crabapple branches can be used to create stunning floral arrangements, oregano flowers to infuse vinegar, and edible chrysanthemum to liven up a salad. With the remarkable, multi-purpose plants in Harvest, there is always something for gardeners to harvest from one growing season to the next. 
![Salad in a Jar: 68 Recipes for Salads and Dressings by [Helm Baxter, Anna]](https://images-na.ssl-images-amazon.com/images/I/51XujiTqwdL.jpg)
The solution to the lunchtime salad rut, Salad in a Jar provides healthy, easy alternatives to dissatisfying or overpriced grab-and-go meals. These nutritionally balanced recipes are perfect for making ahead. Anna Helm Baxter reveals the keys to layering ingredients to maximize freshness and texture for a hearty and satisfying dish or snack. Tips and tricks include instructions on designing salads in a jar with recipes for raw salads, side salads, meal salads, snacks, and desserts.
ANNA HELM BAXTER is a food writer, recipe developer, and food stylist. She started her career working for Jamie Oliver before moving to New York where she has worked across almost every food media outlet including many major magazine publications and network TV shows. Anna lives, cooks, and writes in Brooklyn with her husband and two young children. She likes insanely spicy food, making elaborate birthday cakes, and saving room for dessert. Follow Anna on 
Growing crops, raising cattle/beef, burning ranchland, the life of a rancher and their cattle, and what goes into the food you eat. A fun education for adults and kids!
Intense red color with violet hues. Fresh red fruit and spicy floral aromas stand out, accompanied by vanilla and toasted almonds. The palate is fruity, balanced and with good volume. Its sweet tannins give a gentle and persistent finish.
In The South’s Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt’s most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig-the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without “all the fixin’s” to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain…this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process. 
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine’s sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine.
