Achiote Oil

(Aceite de Achiote)

Annatto seeds, known as achiote in Spanish, are small irregularly shaped, deep reddish colored seeds about the size of a lentil. They grow in pods but are sold loose in jars in the spice aisle. (Or see the "Sources" section above.) Steeping annatto (achiote) seeds in hot olive oil for a few minutes will do more than give the oil a brilliant orange-gold color; it will infuse it with a nutty, delicate aroma and add a quick kick to whatever you use it in. This incredibly simple technique will become part of your repertoire, not just for the many dishes that call for it in Daisy's book, but any time you want a splash of color and a hint of annatto flavor.

1 cup olive oil
2 tablespoons achiote (annatto) seeds

Makes about 1 cup

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil a nasty green. Once they're sizzling away, pull the pan from the heat and let stand until the sizzling stops. Strain as much of the oil as you are going to use right away into the pan; store the rest for up to 4 days at room temperature in a jar with a tight fitting lid.

In addition to using achiote oil to sauté onions, garlic and such, you can use it straight, painted onto fish and poultry headed for the grill or broiler.

Dinner411

"In “Kitchen Stocking 101,” Daisy tells you what every good kitchen has to have in the pantry – and innovative ways to use what you already have."
Watch all her videos...

Food & Wine

"The world of Latin flavors according to new PBS star Daisy Martinez
Daisy Martinez was working off-camera as a prep-kitchen chef for Lidia Bastianich's Italian-American Kitchen when she was "discovered" by the producer and given her own PBS series Daisy Cooks! last spring. Here, the unbelievably energetic Martinez shares seven great Latin recipes;the kind she might make for her own four kids."
Read the article...

FoodCandy

"An intense interplay of contrasting colors is dominating this recipe. The Latin flavors of garlicky tostones fill the kitchen. The steaks are sizzling on the skillet. I am instantly transported to Cuba, Spain, Venezuela, Mexico, and Peru. My guide is "Daisy Cooks", authored by a nationally syndicated TV celebrity and new blogger Daisy Martinez."
Read the article...

NPR

NPR

All Things Considered, December 25, 2007 · Each Christmas, All Things Considered presents an original story.

This year, two writers have teamed up. Esmeralda Santiago is the author of critically acclaimed memoirs, including When I Was Puerto Rican and Almost a Woman.
Read the article, listen to the show.

Today

Today Show Jan 16 2008

Tired of the same bland, boring meal? Spice things up with chef Daisy Martinez's recipes. Full of Latin-inspired flavor, her dishes will definitely add a new kick to your dinner. On the menu: mariscada en salsa verde and sofrito.
Watch the show!