Daisy Cooks!: Latin Flavors That Will Rock Your World by Daisy Martinez

Search this book for Recipes »
    • Categories: Sauces, general; Cooking ahead; Central American; South American; Vegan; Vegetarian
    • Ingredients: Spanish onions; Italian frying peppers; garlic; cilantro; culantro; tomatoes; red peppers
    • Categories: Dressings & marinades; Central American; South American
    • Ingredients: olive oil; annatto seeds
    • Categories: Soups; Spanish
    • Ingredients: chorizo sausages; garlic; Italian bread; chicken broth; bay leaves; white vinegar; eggs
  • show
    • Categories: Quick / easy; Main course; Spanish
    • Ingredients: garlic; parsley; dry white wine; littleneck clams; sea scallops; shrimp
    • Accompaniments: Yellow rice (Arroz amarillo)
    • Categories: Main course; Puerto Rican
    • Ingredients: whole chicken; garlic; black peppercorns; dried oregano
    • Categories: Spice / herb blends & rubs; Central American; South American
    • Ingredients: garlic; black peppercorns; dried oregano
    • Categories: Spice / herb blends & rubs; Central American; South American
    • Ingredients: onion powder; garlic powder; dried oregano
  • show
    • Categories: Main course; Central American; South American
    • Ingredients: pork chops; onion powder; garlic powder; dried oregano; oranges; lemons; apple cider vinegar
    • Categories: Mousses, trifles, custards & creams; Dessert; Mexican
    • Ingredients: sugar; evaporated milk; condensed milk; eggs; media crema
    • Categories: Salads; Side dish; Summer; Central American; South American; Vegan; Vegetarian
    • Ingredients: tomatoes; red onions; olive oil; cilantro
    • Categories: Salads; Side dish; Puerto Rican
    • Ingredients: iceberg lettuce; avocados; limes; anchovies; olive oil; cilantro; tomatoes
    • Categories: Dressings & marinades
    • Ingredients: anchovies; garlic; lemons; olive oil; cilantro
    • Categories: Salads; Appetizers / starters; Main course; Entertaining & parties; Fall / autumn
    • Ingredients: bay leaves; parsley; black peppercorns; shrimp; avocados; hydrated lime (calcium hydroxide); cilantro; cocktail sauce; romaine lettuce
  • show
    • Categories: Salads; Side dish; Chilean; Vegan; Vegetarian
    • Ingredients: tomatoes; red onions; chiles; garlic; limes
    • Categories: Sauces, general; Central American; South American; Vegan; Vegetarian
    • Ingredients: chiles; red onions; garlic; limes
    • Categories: Salads; Main course; Appetizers / starters; Central American; South American; Vegetarian
    • Ingredients: beets; romaine lettuce; sherry vinegar; Cabrales cheese
    • Categories: Salads; Side dish; Central American; South American; Vegetarian
    • Ingredients: romaine lettuce; navel oranges; honey; thyme; red onions; Kalamata olives
    • Categories: Side dish; Small plates - tapas, meze; Spanish
    • Ingredients: asparagus; serrano ham; Manchego cheese
    • Categories: Small plates - tapas, meze; Snacks; Spanish; Vegan; Vegetarian
    • Ingredients: potatoes; vegetable oil
    • Categories: Small plates - tapas, meze; Snacks; Central American; South American; Vegan; Vegetarian
    • Ingredients: garlic; Spanish olives; dried oregano; cumin seeds; olive oil
    • Categories: Small plates - tapas, meze; Snacks; Central American; South American; Vegan; Vegetarian
    • Ingredients: cumin seeds; ground coriander; ground cayenne pepper; ground cinnamon; dark brown sugar; almonds; cocoa powder
    • Categories: Egg dishes; Main course; Small plates - tapas, meze; Spanish; Vegetarian
    • Ingredients: potatoes; Spanish onions; thyme; eggs

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Sofrito

    • jenmacgregor18 on March 27, 2015

      This stuff it wonderful! I freeze it in an old muffin tin & then put the frozen 1/2 cup portions in a Ziploc freezer bag. Livens up any bean or lentil soup, white rice or chicken dish. Great aroma and flavor. It does make a big batch. Be warned that the garlic does linger on the muffin tin after washing. It is potent.

    • jenmacgregor18 on May 31, 2016

      I've been using this sofrito in all sorts of soups, succotash and also in chicken spaghetti (Texas Home Cooking-Jamison).

    • BlytheSpirit on December 30, 2014

      This recipe makes a huge quantity. I froze the leftovers for later use and used part of it to make Puerto Rican red beans. It really does add a ton of flavor. As I do not do that much Latin cooking, I would probably halve the recipe in the future.

  • Achiote oil (Aceite de achiote)

    • jenmacgregor18 on March 27, 2015

      This is easy & has a mild, nutty flavor. However, it is the only thing that I used the Achiote seeds for. I'll have to try a smaller container of the seeds in the future.

    • milgwimper on April 05, 2016

      I have to agree with janmacgregor18 it was really easy, and adds beautiful color and a little bit of nuttiness to rice, and other dishes.

  • Roast chicken with garlic rub (Pollo asado)

    • BlytheSpirit on July 18, 2013

      I made this as per the instructions. It could be that my oven is too hot. After following the instructions to a 't' the chicken skin was slightly burned. I enjoyed the flavor combinations of the wet adobo but would likely cut back on the salt and pepper - which were a bit overpowering for me. I am going to try this again and tweak the temperatures and times a bit.

  • Wet rub for meats and poultry (Adobo mojado)

    • BlytheSpirit on December 30, 2014

      Very flavorful rub. The first time I made it, the amount of pepper (one Tablespoon) was too much for me but not my Puerto Rican guest. I subsequently lowered the amount of peppercorns to 1 heaping teaspoon ( this time I used the rub for a Pernil roast pork). With only a teaspoon of pepper, the seasoning was very just right for my taste but my Puerto Rican guest felt it was a tad under-seasoned !

  • Grandma's pork chops (Chuletas de abuela)

    • BlytheSpirit on December 24, 2014

      This was an effective way to keep pork chops juicy, and the flavor from the marinade was great. I started with pork that had some decent marbling and followed the directions for the one hour marinade at room temp. The timing, temperature and resting directions were also just right for the one inch chops.

  • Tomato salad (Ensalada de tomates)

    • BlytheSpirit on December 30, 2014

      Easy and delicious - as long as the red onion is sweet.

  • Lentil soup (Sopa de lentejas)

    • jenmacgregor18 on August 02, 2022

      This recipe requires a portion of sofrito, which is another recipe given in the book. Make a batch of sofrito & freeze it for further use, like here. This is the best lentil soup I have made. The sofrito adds a lot of flavor. I have made it with and without the ham and it's good either way.

  • Puerto Rican white bean soup (Sopa de habichuelas blancas)

    • jenmacgregor18 on March 20, 2017

      I used canned beans, carrots in lieu of butternut squash & doubled the amount of sofrito. This is really quite good. I'll definitely make it again.

  • Cuban black bean soup (Sopa de frijoles negros al estilo Cubano)

    • jenmacgregor18 on March 27, 2015

      very simple and good. used canned beans. mine was thick enough that I served it over white rice as a side dish.

  • Basic white rice (Arroz blanco)

    • jenmacgregor18 on March 27, 2015

      It is perfect rice. I usually keep the salt to 1 tsp- 2 tsp for the 4 cups of rice. If I'm only making a small batch, I'm using 1 cup of dry rice. 2 Tbl of canola oil & 1/4 or 1/2 tsp of salt. I'm usually serving it with something--like black beans--that are already salted & seasoned. But the 3 Tbl of salt for 4 cups of rice is too much for me even for just the plain rice.

    • BlytheSpirit on December 30, 2014

      This method produces perfect rice. I reduced the amount of salt for my taste.

  • Rice and red beans (Arroz junto)

    • BlytheSpirit on December 30, 2014

      This was one of the best pots of beans I've made. I did not use the chicken broth or add rice. Added extra water and cut the salt to 2 teaspoons. The culantro (a cousin of cilantro) imparts a deep cilantro-like taste when cooked, though it tasted just like cilantro when I tasted it raw.

  • Mami's potato salad (Ensalada de papas de Mami)

    • BlytheSpirit on January 03, 2015

      I have made this a few times - sometimes with all the ingredients, and sometimes adjusting for what I have on hand. This is my go-to potato salad recipe.

  • Seared scallops with black-eyed peas (Vieras con frijoles carita)

    • chawkins on January 02, 2019

      Black-eyed peas cooked and dressed this way were very flavorful. I used shrimp broth instead of clam juice. I did use the anchovies in the dressing for the peas but I skipped those to be placed atop the scallops. I cooked the peas in the IP from dry for 7 minutes and they were perfect.

  • Puerto Rican roast pork shoulder (Pernil)

    • BlytheSpirit on December 30, 2014

      Used pork shoulder 2.6 lb roast from a Latin market. Marinated a day ahead and used the wet adobo rub from this book. Ended up cooking the roast an hour and twenty minutes - 25 min at 475 and 400 for the remaining time - using her recommendation for a half hour roasting time per pound. The roast held perfectly for an hour in a 160 degree oven and was not overcooked. Because I was unable to get a shoulder roast with the skin on (something one can only get on the east coast) I placed a layer of pork fat (which the butcher gave me for a dollar) over the roast during cooking. It protected the roast from drying out, but the fat rendered did burn and had to be poured out of the roasting pan a couple times. I discarded the fat at the end though I suppose I could have attempted Chicharones. Seasoning is a repeated challenge for me with this book - my taste is definitely for much less salt but it does make the result a tad under-seasoned for native Puerto Ricans. Will definitely try this again.

  • Spicy pineapple vinegar (Vinagre)

    • jenmacgregor18 on March 01, 2023

      Simple to make. I did a 1/2 a recipe. It isn't sweet at all, but it has a good pineapple flavor and a nice kick to it. I used 3 habaneros. I might try 4 next time. It was good as is and was great in my black bean soup. Just for the heck of it, I might try to add a little pineapple to it next time and let it ferment for a couple of days.

  • Meatballs (Albondigas)

    • jenmacgregor18 on June 05, 2018

      I didn't have the spanish tomato sauce, so I used marinara with chopped capers & some mild harissa. and I used Tony Chachere's cajun seasoning instead of dry rub (my sofrito didn't have any hot peppers in it at all, so I figured the heat would be ok.) These smelled amazing, even before I started cooking them. Because I'm lazy and don't want to deal with grease spatter, I baked them at 425 for 15 minutes instead of frying them. It was killing me not to try them last night; but it was a little late. But based on everyone else's reactions, these are keepers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1401301606
  • ISBN 13 9781401301606
  • Linked ISBNs
  • Published Sep 14 2005
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Little, Brown and Company

Publishers Text

Daisy Martinez is America's most exciting and beloved new television cook. Here, at last, is her first cookbook, with all the recipes from her acclaimed show--and most can be made in under thirty minutes!

In Daisy Martinez's kitchen, salsa music is always playing. Laughter fills the air, along with delicious aromas of the amazing meal to come. Friends, neighbors, and family members are ever-present, sneaking tastes from every pot. And in the center of it all, Daisy is laughing, singing, tasting, and appreciating everything that her kitchen--and life!--has to offer.

Does this sound like your kitchen? If not, don't despair. In this book and on her acclaimed national public television series, Daisy Cooks!, Daisy teaches you how to bring excitement back to the table with Latin-inspired food that your friends and family will love!

Some of these recipes will remind you of meals you've enjoyed in restaurants. Some are great variations on dishes you already cook. Some are totally new. All of them will rock your world. Daisy's flavorful, satisfying interpretation of the best dishes from Puerto Rico, Mexico, Spain, Cuba, the Dominican Republic, and Central and South America all taste like the results of a day in the kitchen--but in reality, most take only thirty minutes to prepare. Here, you'll find the techniques that Daisy learned at the French Culinary Institute, along with her mother's and grandmother's time-tested tricks! This winning combination results in dishes that range from elegant Chicken Braised with Figs to soul-satisfying Cuban Black Bean Soup to to-die-for homemade Dulce de Leche.

And then, of course, there are Daisy's "Top Ten Hits"--the recipes that, once you try them, are guaranteed to change the way you cook forever. In this first chapter, Daisy shows how simple flavor boosters, in addition to a few easy techniques, can make every meal mouthwateringly special. In Daisy's words, "If you can season, cook, and dress pork chops and serve them alongside fragrant yellow rice in less than thirty minutes, I can't imagine why you'd eat anything from a cardboard carton!"

With ingredients that are found in almost every supermarket, equipment that every kitchen contains, and a little bit of adventurousness on your part, the recipes in this book will transform your mealtimes for good. So jump right in--it's time to get Daisy-fied!

Other cookbooks by this author