Make it for breakfast, brunch, lunch, or dinner — it's good and addictive any time of day!
Make it for breakfast, brunch, lunch, or dinner — it's good and addictive any time of day!
Delicious, easy to make and very versatile. Serve as a soup, appetizer or as a side dish. You can also mix everything to serve it as a puré.
Iberico pork is amongst the finest cuts in the world. The flavor is so rich and delicate that it doesn’t need a lot of technique to achieve outstanding results and create memorable experiences. Here’s a basic recipe of Fermin Iberico tenderloin (Solomillo).
Corporate and celebrity chef, best seller cookbook author and food and wine editor.
Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.
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