Smallscreen News
Food Network brings back 'Simply Delicioso'
By M&C Smallscreen
May 23, 2008, 15:14 GMT

The Food Network has ordered up another season of “Simply Delicioso.” Thirteen episodes of the Latin-infused cooking show, hosted by Ingrid Hoffmann.

Chef Ingrid Hoffmann celebrates her home of Miami and takes viewers to colorful 8th Street night life and samples Cuban food.  Ingrid is shown hosting large, lively dinner parties and prepares classic Comida Cubana: Yucca with Cuban Mojo and Shredded Steak with Peppers, and Onions and Tomatoes

Coming off a successful Season 2 of the popular Food Network series, Ingrid explores lively new menus, clever entertaining tips and time-saving shortcuts to show viewers how to create American favorites with bold and surprising Latin accents. 

Each episode follows Ingrid as she plans and prepares a meal or party for family and friends including Summer Grilling, Backyard Pool Party, Passport to Brazil, Go Peruvian and Bike Trip.  Plus, viewers can make holidays the ‘Simply Delicioso’ way with A Delicioso Thanksgiving and Ingrid’s Christmas Dinner. 

Hoffman is the daughter of a Cordon Bleu-educated chef mother who specializes in South American cooking, who published a book of her recipes in February.

Hoffmann's cooking tips courtesy of Food Network:

Put That Pepper Jelly to Use!
Do you have some jalapeno or other pepper jelly sitting in your cupboard? It seems at one time or another, everyone gets a jar and doesn't know what to do with it. The next time you're grilling steaks, put a dollop of jelly on them right before you take them off the grill and let it make a glaze or crust. Delicioso!

Marinade in Heaven
Marinating is an excellent way to get flavor into your beef. Be sure to allow several hours for the marinade to penetrate or overnight for really thick or dense cuts. Let your imagination run wild when it comes to flavors. Try using a bit of your favorite hot pepper sauce to give your fajitas a running start to spicy stardom.

Bring on the Heat
A pepper's heat lives in the white ribs and seeds inside it. For most uses, it's a good idea to take the seeds out, but you can leave the ribs in or take out all or part of them depending on how hot you like your food. You can take any pepper from wild to mild with just a paring knife.

Sit, Then Slice
Whenever you cook any piece of meat, let it rest a bit before you cut it. If you slice into it straight off the grill, all the yummy juices will run out instead of staying where they belong - in the meat! For a thin cut, like skirt steak, a few minutes is fine. For a big chuck roast or tri-tip, 20 minutes under a little foil tent will do the trick.