BRUNCH WITH BINGO: DAISY-MORNING, NOON, AND NIGHT COOKBOOK GIVEAWAY

WELCOME TO

BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
"BRUNCH WITH BINGO DAY"
FOOD BOOK CHOICE IS.....

  GIVEAWAY ENDED
DAISY: MORNING, NOON AND NIGHT
BY DAISY MARTINEZ

ABOUT THE COOKBOOK:

Enjoy empanadas filled with creamed corn, a crispy-edged, juicy skirt steak doused in tangy chimichurri, or the divine layers of moist angel food cake, strawberries, and whipped cream of the Strawberry Delicia, all of which 

Daisy Martinez brings to life in this vibrant collection of recipes.

Growing up in her mother's and grandmother's kitchens, Daisy became an expert in traditional Latin-American cuisine. Here she "Daisifies" those classics and includes a hearty sampling of dishes from her travels across Spain, Puerto Rico, the Dominican Republic, Peru, and Argentina.

To Daisy, food is about bringing family together, and so she peppers her collection with anecdotes and family vacation photos. Each recipe is as much about the memory the flavors recall as the love that goes into preparing the dish; for her, the succulent grilled meats of a parrillada bring back memories of a Christmas spent floating in a pool in Argentina, while the flaky, gooey vegetable potpie recalls an extravagant dinner party in the Dominican Republic. As a busy mother of four, Daisy lives the time crunch every day and has crafted her recipes to be quick, adaptable, and easy to understand. She deftly demystifies the ingredients of the Latin-American kitchen, explaining everything from the spectrum of color in plantains to the degrees of heat in chiles.

With this range of mouthwatering recipes, you can plan your day with Daisy: rise and shine with the rich aromas of chile-spiked hot chocolate; power up with a midday empanada with your pick of five savory fillings; and start a tradition with a night of tantalizing tapas. Why eat dull when you can eat delicioso?

ABOUT THE AUTHOR:

Daisy Martinez, the author of Daisy: Morning, Noon and Night, is the star of Viva Daisy!, which debuted on the Food Network in January 2009. She launched her career with the PBS series Daisy Cooks! and a cookbook based on the show. She has appeared on the Today show and The Early Show, and has been featured in The Washington Post, Reader's Digest, and AARP VIVA, among other publications. A dedicated mother of four fantastic children, Daisy and her family reside in Brooklyn, New York.

RECIPES:

MILANESA Recipe

Here is the master plan for making juicy milanesas with a crisp coating. Virtually any fresh herb or ground spice—oregano, sage, parsley, basil, cumin, or coriander, to name a few—can be added to the bread-crumb coating. A little finely grated Parmesan cheese makes a nice addition too.

Prep Time: 10 minutes
Cook Time: 10 minutes

• Six 3- to 4-ounce veal, turkey, pork, beef, or chicken cutlets
• Kosher or fine sea salt and freshly ground pepper
• 4 extra-large eggs
• 1 cup all-purpose flour
• 2 cups fine dry bread crumbs
• Canola oil, for frying
• Lemon wedges, for serving

1. Pound out the cutlets: Tear off 2 good-size pieces of plastic wrap. Center a cutlet over one of the sheets and top with the other sheet. With a meat mallet or the bottom of a small heavy saucepan, pound the cutlet to an even 1/4-inch thickness (or as close as you can manage). Use good, firm whacks, but try not to tear holes in the cutlet. Put the pounded cutlet on a baking sheet and repeat with the remaining cutlets. Season them well with salt and pepper.

2. Set up a breading station: Beat the eggs with a few drops of water in a wide shallow bowl. Spread the flour and bread crumbs on separate plates. One at a time, dredge each cutlet in the flour to coat both sides and shake off the excess flour. Dip the floured cutlet in the egg until it is coated, and hold it over the bowl for a few seconds to let the excess egg drip back into the bowl. Lay the cutlet flat in the bread crumbs and turn once or twice, patting the crumbs onto the cutlet to help them stick. Shake off the excess crumbs and layout the cutlet on a clean baking sheet (or wire rack; see Tip).

3. Pour about 1/2 inch of canola oil into a large skillet and heat over medium-high heat. The oil should be hot enough to give off a very lively sizzle when an edge of a breaded cutlet is dipped into it, but not smoking. Add as many cutlets as will fit in the pan without overlapping, lower the heat to medium-high, and cook until the undersides are crisp and golden, about 2 minutes. Turn the cutlets over to brown the other sides, 2 to 3 minutes. Drain on paper towels. Fry any remaining cutlets, replacing the oil in the pan and giving it time to reheat as necessary. Serve the cutlets with lemon wedges.

Tip: If you own a wire cooling rack (or two), this is a good place to use it. After the cutlets are breaded, lay them on the rack(s) while the oil is heating. This will firm up the coating and help keep the crumbs in place during frying, and it will also prevent the breading from getting soggy.

PUMPKIN FLAN Recipe
Daisy Martinez whips up a spiced dessert that's just right for the season.

Prep Time: 20 minutes (plus chilling)
Cook Time: One hour 

• 1 1/2 cups sugar
• One 12-ounce can evaporated milk
• One 14-ounce can sweetened condensed milk
• 5 large eggs
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 teaspoon pure vanilla extract
• One 15-ounce can pumpkin puree

1. Preheat the oven to 350°. In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 5 minutes. Lower the heat and cook until copper-colored, 1 to 2 minutes. Pour into a 10-inch deep-dish pie plate; using potholders, tilt to coat the bottom and the sides, then place in a roasting pan on an oven rack.

2. Using a blender, combine the remaining ingredients and pour into the pie dish. Fill the roasting pan with enough water to come halfway up the sides of the pie dish. Bake until set, 45 to 60 minutes. Transfer the pie dish to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 2 hours. Invert onto a plate before slicing.

GIVEAWAY

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+1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT FOOD NETWORK'S AMAZING DAISY'S COOKBOOK AND WHY YOU WANT TO WIN IT

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ARE YOU ONE OF MY TOP MEMBERS WHO VISIT MY BLOG? ON JANUARY 9, 2011, BOOKIN' WITH BINGO WILL CELEBRATE MY 2ND BLOGOVERSARY WITH A LOT OF FUN THINGS GOING ON! ONE IS TO LOOK FOR THE TOP TEN VISITORS ON THAT LIST TO GIVE THEM A SPECIAL SURPRISE PRIZE! CAN YOU CATCH UP AND BE IN THE TOP 10?

GIVEAWAY ENDS AT
6 PM, EST, NOVEMBER 21!