My aspiration for this year, is to submit my recipe book, Latinize-It, Slow Food Cooked Fast, to literary agents throughout the country for representation and publishing.

Latinize-It brings to the book store shelves a unique perspective on food preparation using the Western diet and Latinizing it to make if healthy and easy to prepare so that cooks around the country do not opt for unhealthy choices.

From breakfast to lunch to dinner, feast on dishes like Empanadas Andinas dipped in blood orange chimichurri, bite into spinach and broccoli pizzetas topped with queso fresco, or tantalize your taste buds with coffee and cocoa rubbed pork medallions topped with a guava glaze.

My book, Latinize-It, delivers slow food cooked fast recipes that take between 30-45 minutes from stove to table using whole foods local to your area. I will show you how to Latinize your pantry; whether it be Italian, French, Andean or Caribbean, you will have the ingredients and tools to dress up that meatloaf and mashed potatoes into something like a Jalisco turkey loaf stuffed with sweet potato and spinach.
So when you wonder what to feed your family on Tuesday night, just flip through Latinize-It, and find the answer to your question. Read the back cover of book.

Latinizing your pantry: Consider Spices
I am grateful to Marco Polo, Christopher Columbus, and to Mamaesco, our home cook from my childhood while growing up in Barranquilla, Colombia. Had it not been for them, life would have been bland and unappealing.

Imagine a world without spices. Imagine a world without color. I can't, so let's spice up your pantry, let's color your food, let's bring the world to your kitchen. Here are a few spices my kitchen can't live without.

Cumin- The sensual and flavorful spice common in a number of Latin American and Caribbean countries. Also found in Indian and Middle Eastern cuisine loved for its full flavor. Buy it ground or in its natural state as a seed. If you use the seed make sure to "toast" it as it brings its rich flavor out.

Dried Oregano- A very flavorful herb that when dried intensifies what it touches. Consider Mexican oregano for an even more pungent aroma. Common in Italian and Latin American dishes.

Dried Chiles- Ancho, chipotle, or crushed red peppers add layers of flavors like spice and smoke. Don't be afraid to use chiles with sweet dishes and desserts.

Bay Leaf- This amazing small dried leaves can add more flavor to your soups and stews than most anything.

Paprika- The Spanish add it to their dishes as do Hungarians. It adds color, a smoky taste, and flavor to your meals.

Ground Allspice- Many Caribbean, Southeast Asian and Latin American dishes use this exotic spice. Add a pinch you your stew or maybe to your rice pudding and your taste buds will thank you for the experience.

Peppercorns- Any color will do, green, pink, but if all fails, black! Great on meat, cracked over salad, always gives our taste buds a "bite".

Cinnamon- Savory or sweet, this spice brings a unique flavor to ethnic cuisine. Use it to flavor your red beans, sprinkle it over fruit salad, or give your latte an added layer of flavor.

Curry- While curry is a blend of many spices, its unique flavor enhances many dishes from India and Thailand. But in the Latinize-It kitchen, we use it to make the gravy for our Madras Albondigas.

There are more spices out there, but if we have to begin somewhere, make sure to buy these for your pantry.

--------------------------------------

RECIPE:

Jerk Pork Chops
Jamaicans use native herbs and spices to create their jerk. They rub it over their favorite meat, pork. We serve it in Bozeman with Claudia's Mango Chutney, Samba. These chops need to be marinated for at least 4 hours, even better overnight. It will allow them to remain moist when you grill them. Red Stripe beer, anyone?

Serves 6
Ingredients

For the marinade:

1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 jalopeno, stemmed, halved and seeded
1/4 red onion, diced
1/4 cup finely chopped scallions