good luck deluxe

Puerto Rican Mango Salad

Cuban Black Beans

Cuban Ropa Vieja (means “old clothes,” or shredded flank steak stew)

Mojitos

When making mojitos, please do yourself and your guests a favor and use GOOD Cuban rum; that means NO BACARDI. Get the good stuff, folks!

Caipirinhas

For a Brazilian mojito (a Caipirinha), use cachaça instead of Cuban rum and omit the mint, as you will see in this video:

Flan Dessert: How it’s Made in Spain

I assume most people know what flan is, but for the clueless, it’s sort of a Latin
crème brulée with a caramel sauce instead of crunchy burnt sugar.

This video illustrates how flan is made in Spain, which is not poured into individual ramekins, but is rather served as one large custard dessert to be sliced. Yum!

Enjoy your Latin food this fall. I sure will!

I must confess that I’ve been snacking on these non-stop…especially with my morning cup of java. I’m a live wire all day!

There’s really not much to report about these macadamias except to mention they’re highly addictive. Combining Hawaiian coffee with sugar, butter and macadamias is just asking for trouble. But it’s trouble that I’ll gladly subject myself to time and time again.

Let’s be clear: I have no intention of ever abstaining from these things.

And we thought honey roasted peanuts were something!

OK, now how cute is this? You know how much I love dancing babies!

Watch little Chloe as she forms the Soul Train line…wearing only one sock!

I love Monica Mingo’s super simple gumbo recipe. She really simplifies the process, which I appreciate.

Some folks prefer to brown their poultry and meat first, but if you’re going for easy, do it Monica’s way.

I always add a cup of good red wine and some grated fresh ginger root to my gumbo.

Emeril - eat your heart out!

This cooking video is similar to how I make my black-eyed peas. I always add a can of coconut milk to mine with some scallions and fresh Italian flat-leaf parsley, which makes them oh-so-good. Cook those babies in a crockpot for hours, and you’re about to savor a little slice of heaven!

If you were deprived of bean dishes as a child, it’s never too late to learn. Check out this video!

Oh, and please don’t bug me about the host of the show being anything but of Caribbean descent. I don’t care. That soup is bangin’. Just in time for fall!

What girl on God’s green earth doesn’t like chocolate truffles?

These booze-filled chocolates by Ghyslain are right up my belly…
I mean, alley.

Bourbon

Bittersweet ganache infused with small batch bourbon, dipped in milk chocolate and decorated with white chocolate drizzle.

Coconut Rum

White chocolate ganache with Caribbean rum, dipped in white chocolate and rolled in toasted coconut.

Pear William

Bittersweet ganache infused with Pear William brandy, dipped in milk chocolate.

Hazelnut Frangelico

Gianduja ganache infused with Frangelico, dipped in milk chocolate and rolled in toasted hazelnut.

Raspberry Chambord

White chocolate ganache laced with Chambord liqueur and raspberry brandy, dipped in white chocolate.

Passion Fruit Cointreau

Milk chocolate ganache infused with Cointreau and passion fruit puree, dipped in bittersweet chocolate and decorated with milk chocolate drizzle.

If truffles aren’t your thing, just say the word and I’ll relieve you of your duty to inhale them. It’s a tough job, but somebody’s gotta do it!

Hey readers, feast your eyes on the U.K.’s cooking duo Neneh Cherry and Andi Oliver preparing this awesome Sunday lunch!

So what’s on the menu?

Molasses-dipped roast lamb
Callaloo-inspired greens
Roasted lemon Jerusalem artichokes with sage
Halloumi and roasted vegetable stacks (I love Halloumi!)
Hibiscus and raspberry sorbet with a splash of pink champagne and vodka

The only thing they’re missing is me. Yummy!

Part I - “Sunday Lunch”

Part II

Part III

I used to wonder what happened to TV chef Jamie Oliver. But nevermind, ’cause I’ve got Andi Oliver!

As you can see, I really fancy the BBC show, Dish it Up, with Neneh Cherry
(yes, the entertainer) and Andi Oliver.

Anyone who makes sexy food is a friend of mine! Their cooking show is such
delicious fun. LOVE. IT.

I’m crazy about this episode’s late-night Asian tapas party menu:

Crispy duck salad with a plum and hoisin sauce
Mango, prawn and squid ceviche
Cardamom citrus jasmine rice
Hot wasabi avocado salad
Flash-fried greens
Sticky tofu
And of course, tasty margaritas

Part I - “Midnight Margaritas”

Part II

Part III

If you don’t have the BBC network, demand it from your cable provider.

I love these cooking chicas! Their show is a Good Luck Deluxe favorite.

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What a perfect way to start the month of September!

Bissinger’s freshly harvested blackberries from the Pacific Northwest are enveloped in fondant, and are then hand-dipped in rich chocolate. These juicy treasures are exclusive to Bissinger’s and are available during the peak of blackberry season - during the month of September.

Or if you prefer a blackberry puree…

The velvety centers of Bissinger’s rich blackberry cremes are crafted using puree made from the same ripe berries, picked at the peak of their season, featured in their renowned Chocolate-Covered Blackberries, seen above.

The indulgent flavors found in these time-honored assortments are a demonstration of this chocolatier’s celebrated ability to handcraft confections using the freshest fruit ingredients.

Take your pick and click on a pic!

I’m not a big cheese lover, but I do have my favorites…like Queso Oaxaca!

I never thought I could love a Latin cheese more than queso fresco and cotija cheese, but Queso Oaxaca had me at hello.

If you’ve never tasted Queso Oaxaca, also known as quesillo, think of it as a Mexican mozzarella. Hand-stretched into long ribbons of string cheese and rolled up like a ball of yarn, it has a subtle flavor, and a wonderful texture. I like Queso Oaxaca more than Mozzarella - by a landslide.

Queso Oaxaca is gooey and mildly tangy when served warm. It’s almost Brie-like. Delicious!

Very versatile, this cheese is also the base for the classic Mexican dish Queso Fundido, a Central American twist on cheese fondue. It was a silver medal winner at the 2002 American Cheese Society Awards.

If you can’t find Queso Oaxaca in your area, it can be ordered online here.

Savor that flavor, folks!