From Prade To Nada *Official Blog*

From Prada To Nada

Come and meet the stars of From Prada to Nada- They will be making an appearance in Los Angeles and New York at the following locations.  HINT:  IF YOU HAVE A TICKET TO THE SHOWTIME INDICATED, YOU WILL HAVE A BETTER CHANCE OF SEEING OUR STARS.

LA APPEARANCES

FRIDAY: Wilmer Valderrama, Kuno Becker, Nicholas D’Agosto and April Bowlby

UNIVERSAL CITIWALK

Showtime – 6:35pm

Talent arrives at theatre at 6:00pm for Meet & Greet.

FRIDAY: Kuno Becker. Nicholas D’Agosto and April Bowlby

BURBANK 16

Showtime – 8:00pm

Talent arrives at theatre at 7:20pm for Meet & Greet.

SATURDAY: Camilla Belle

THE GROVE

Showtime – 7:00pm

Talent arrives at theatre at 6:20pm for Meet & Greet.

SATURDAY: Camilla Belle

CENTURY CITY

Showtime - 9:40pm

Talent arrives at theatre at 9pm for Meet & Greet.

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NY APPEARANCES

FRIDAY: Alexa Vega

REGAL UNION SQUARE

Showtime – 7:20pm

Talent arrives at theatre at 6:40pm for Meet & Greet.

AMC EMPIRE 25

Showtime – 8:50pm

Talent arrives at theatre at 8:00pm for Meet & Greet.

SATURDAY: Alexa Vega

UA KAUFMAN ASTORIA, Astoria NY

Showtime – 7:15pm

Talent arrives at theatre at 6:45pm for Meet & Greet.

REGAL NEW ROC, New Rochelle, NY

Showtime - 9:35pm

Have you heard Pacha Massive's awesome song Don't Let Go?  You can preview it at Itunes.  It rocks.  But you can also get your hands on a their signed CD "All Good Things." Here's how:

First, follow us on Twitter at @frompradatonada. Then simply tweet out the message: "I just entered to win a #signed CD of Pacha Massive from @FromPradaToNada." Simple.  

"Cielito Lindo" is a traditional Mexican folk song that is played throughout From Prada to Nada. But, it has special meaning to the cast, including Camilla Belle. 

The Art of Making Art

In From Prada to Nada, Wilmer Valderrama's character, Bruno, is a mural artist in East L.A.. Murals and street Art can be found all over major cities- not just L.A.- and provide an outlet for both the artist and the viewer to examine the questions "¿Que Soy?",and ¿Qué quiero ser?

This awesome video clip shows the artist's process in creating murals. Street Art may not always be so planned, but it always inevitably creates some kind of emotional reaction in us. 

The rich, family traditions that the Dominguez sisters discover in From Prada to Nada were frequently about gathering around a table to share food and heritage. 

In our continuing Food Favorites series, this week we're featuring a wonderful recipe from Latina Chef Portillo, recently named Culinary Woman of the Year by the National Latina Business Women's Association of Los Angeles. 

Inspired by her family, Chef Portillo has become a world class chef, food consultant, spokesperson, and entrepreneur running her own first class catering company.  With her talents and expertise in food, health and topics that affect the entire family, this Latina wonder is making waves in the world of international organic cuisine.  

You can follow her on Twitter @ChefPortillo. 

Share this excellent Ceviche recipe with your own friends and family. 

Chef Portillo’s Festive Ceviche

Ceviche delivers nutrition and flavor by combining raw seafood with a citrus marinade that "cooks" it.  Start with fresh seafood, marinate it, then drain it and apply fresh juice, says Chef Portillo.

Ingredients 

2lbs of tilapia

2 lbs of baby shrimp

1 lb of baby octopus

2 cups of fresh lime juice

2 cups of fresh lemon juice

1 cup of fresh orange juice

1 small red onion

4 cucumbers

4 avocados

6 cloves of garlic

1 bunch cilantro

6 Serrano chilies

Method Cut tilapia into small bite size pieces and add with shrimp and octopus. Mix lime juice, lemon juice and orange juice into a large bowl and add all seafood. Chop into small pieces, red onion, cucumbers, garlic, cilantro and chili. Add to bowl with fresh juice mixture and seafood, mix thoroughly and cover to refrigerate. Chill for 2 hours remove from refrigerator adding chop avocados, season with kosher salt, pepper and garlic salt to taste. Serve with a garnish of avocado and tortilla chip or friend plantain.

First, follow us on Twitter at @frompradatonada.  Then simply tweet out the message: "I just entered to win a #signedposter of @FromPradaToNada".

Simple.  Be the envy of your friends with your poster that's signed by the cast!  Camilla Belle, Alexa Vega, Wilmer Valderrama and more.  Oh my!.

Of course, there are official rules.  Here's when you can find the legal stuff.

QUE SOY?

Camilla Belle talks about her personal experience with this concept.

In this blog, we've discussed the journey of self-discovery the characters of FPTN go through in the movie. From having no connection to their Mexican heritage to being thrown into it, discovering who they are is no easy task. Not only do the Dominguez sisters reconnect with their roots and family, but other characters in the movie- such as Wilmer Valderrama's "Bruno"- explore identity through venues like Street Art. 

Here's a submission from our FPTN community member, who can also be found on Twitter @SingerInTheKitchen.

You can share YOUR story by clicking the SHARE! link at the top menu. 

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When I was preparing for the New Year's Eve party, I decided I would arrive with 2 traditional Chilean recipes usually eaten on that evening. Cola de Mono, or otherwise known as Monkey's Tail, is usually consumed at parties and is usually so heavily spiked with pisco (Chilean liquor) or aguaardiente (a grape-distilled spirit) that it would have everyone acting crazy like monkeys. Yes. Well pisco is usually is hard to find outside of Chile so I decided to use rum even though vodka or brandy could be used. I made a veganized version using So Delicious Coconut milk. This nog is like a spiked coffee beverage similar to Bailey's but BETTER! It has several spices and lots of love in it. My grandmother would normally have this prepared by the time we came around the house so it was chilled and ready to be sipped, mind you, sipped! Another recipe she would have prepared is Pan de Pascua, Chilean Christmas Bread. After 25 years of living in the states, my grandmother started cutting corners and made the bread using cake mixes. I am shocked even to remember that fact because I believe after a certain time WE can all do that. Cooking is hard work especially when it is made from scratch. I actually had to look up several recipes and compare and remember how my grandmother made it. I came up with a veganized version. Pan de Pascua resembles fruitcake and stollen and makes a perfect accompaniment with the cola de mono. I was glad to be able to use al natural dried fruits and none of that candied crap you see at the stores. I liked my version and I believe it is a keeper! I will not be sharing these recipes because I am going to feature them in my cookbook. Yes. I know everyone and their mom is coming out with their own cookbook, but I am hoping to add a little twist and incentive for presenting my cookbook so stay tuned! I WILL need recipe testers. This is one of my goals for this year. Want to see some more?

  Finish Lord of the Rings books

Learn 5 new arias or more

Record a CD

Learn conversational German

Document the year with one picture a day (365 project)

Read God's word daily

Make more jewelry

Lose more weight

Continue a disciplined workout schedule

In FPTN, food and family are at the center of the Dominguez sisters' new world. In our ongoing Food Favorites series, we're pleased to have guest Chef and blogger Chef Michael Flores share a favorite recipe.

Chef Michael provides simple cooking solutions to help families get back to the table and reconnect. Follow Chef Michael on Twitter @CookWithMichael.

You can share your OWN food and family story, recipe, or picture on our blog too! Just click here or click the SHARE! button on our Navigation menu.  

  POZOLE ROJO

4 quarts canned hominy, drained and rinsed

3 pounds pigs’ feet, well scrubbed and split lengthwise

2 pounds very meaty pork neck bones

1 ½ pounds lean, boneless pork shoulder, in a single piece

6 garlic cloves, minced

4 ancho chiles, stemmed, seeded, deveined

5 guajillo chiles, stemmed, seeded, deveined

1 tablespoon red wine vinegar

1 tablespoon salt

half a head of cabbage, thinly sliced

9 radishes, thinly sliced

1 ½ cups white onion, small dice

1/3 cup dried Mexican oregano leaves

3 large limes cut into wedges

5 serrano chiles, seeded and minced

12 crisp-fried corn tortillas

Measure 7 quarts of water into a large stock pot. And add the pigs’ feet, neck bones, and shoulder along with the garlic and hominy. Bring to a simmer.

In the mean time tear the chiles into flat strips and toast them, a few at a time, on a comal over a medium heat, using a spatula to press them firmly the hot surface until they blister and crackle, then flipping them over and pressing down again. Remove to a bowl, cover with boiling water and the red wine vinegar, weight down with a plate and keep them submerged for 30 minutes. When the 30 minutes are up remove the chiles to the bowl of a blender, and a half cup of the water they were soaking in and purée until smooth. Add to the simmering soup and stir well. Add the salt and let simmer for two hours.

To finish the soup, remove the pigs’ feet and neck bones, and the pork shoulder. When it’s all cool enough to handle remove and discard the cartilage and bones, then chop what remains into 1-inch pieces. Roughly shred all of the meat.

Just before serving taste the soup and re-season with salt if necessary. Add the meat to the pot and let simmer a few minutes to reheat.

Ladle the soup into large bowls and top with a bit of shredded cabbage and sliced radish. Allow each guest to finish up their soup according to their own taste. The tostadas provide a crunch accompaniment to enjoy between spoonfuls of soup.

Recipes Created by Chef Michael H. Flores • ©2005 Mis En Place, LLC

We're pretty sure the characters of Jane Austen's Sense & Sensibility loved gathering with family and friends for the holidays. Given their love of old fashioned Balls and dancing, it's to be expected. In the FPTN movie, the Dominguez sisters take the sisterly love and add a Latin twist to the beloved story. 

In honor of Austen's characters, and their FPTN Latin counterparts- and just in time for the holidays- here's a link to Latina Magazine's suggestions for spicing up your holiday drinks and adding a Latin twise. Just click the Title/link above!

The Art of Identity

Figuring out who you are and where you belong is a long journey. In Sense & Sensibility, Jane Austen's characters discover that drastic life changes can often lead to happiness. And, in From Prada to Nada, the Dominguez sisters Mary and Nora learn similar lessons- with a cultural twist. The added dimension of self discovery through connecting with family and heritage adds a "heart" to FPTN that we know would make Jane Austen proud. 

In the movie, Wilmer Valderrama plays a street artist and love interest for one of the sisters. His character, Bruno, expresses and explores his community and heritage through murals.

Street Art is one modern way that we express and explore not only the issues that Jane explored with her pen, but our added 21st century questions, too. The photo above is of the mural featured in the FPTN movie, and is a theme of our story. 

Sometimes planned, but often spontaneous outbursts of Art, murals and street art are all over the world, helping us ask the questions, question the answers, and continue to discover who we really are. 

Last week was Jane Austen's birthday. Why do WE care, you ask? From Prada to Nada is based on the Austen favorite, Sense & Sensibility; so, of course we have an affinity for Jane. 

Check out some recent posts on our favorite Austen blogs...¡Feliz cumpleaños! to Jane. 

Austen Blog

Austenprose

Her characters may be over 150 years old, but they are timeless and continue to be real. So, whether it's the hustle and bustle of old London and empire waisted gown, or the hum of modern L.A. and mini skirts- the heart of her stories never fades.

...What would YOU give Jane for her birthday?

If you want more Austen in your life, we recommend the following Twitter handles:

@SalonJaneAusten

@Austenprose

You can now get all your FPTN news & information from one place, the totally awesome From Prada to Nada Media Player. Click the link above, or access it from our blog menu at the top (Downloads), this player keeps you plugged in with Facebook, Twitter, and YouTube posts all in one place. 

OUR EXTENDED TRAILER WITH INTERVIEWS IS LIVE!

You've all been very patient, waiting for more FPTN clips and interviews for months. Not only do we have a Behind the Scenes with Director Angel Gracia, but now our extended trailer with interview clips from our stars provides even more insight into the heart of this Jane Austen meets East L.A. adaptation. 

The blogsphere and Twitter community has been talking, and some people have responded to the original Official Trailer with some hesitation. But, with this new video, it's clear that FPTN has heart and a solid story. There's a strong relationship between the heroines, Mary and Nora, and despite their very different natures, the two sisters survive their new adventures by leaning on each other. 

In the FPTN movie, Camilla Belle's character learns the value of family, food, and traditions- discovering that the kitchen is central to who her family is, and ultimately who she is.

Camille shares a recipe from her own family with the FPTN fans below.

"All the women in my family have been making this recipe for years. Its usually served with plain white rice and a simple green salad. Enjoy!"

Torta de Frango (Chicken Pie)

Ingredients for Filling:

1. 2 whole boneless chicken breasts cut in half

2. salt 

3. pepper

4. 1 lemon

5. 4 garlic cloves finely chopped

6. 1/2 white onion coarsely chopped 

7. 2 tablespoons olive oil

8. 2 green onions coarsely chopped

9. 2 tomatoes finely chopped 

10. 2 tablespoons tomato sauce

11.  1 cup water

12. 12. 1/2 cup green olives chopped

Ingredients for Pie Shell/Crust:

1. 4 cups flour

2. 2 sticks butter (warmer than room temp.)

3. 4 eggs (1 whole egg, 3 yolks)

Directions for Filling:

Marinate the chicken breasts with the juice of one lemon, 2 teaspoons salt, and 2 teaspoons pepper. Place olive in a medium size pot on medium high. Place onions and sauté until lightly browned.  Add the garlic and cook until garlic is also lightly browned.  Add 3 chicken breasts and sauté until cooked through. Add green onions and tomatoes. Add tomato sauce and almost 1 cup of water and cover. Let everything cook for about 30 min at medium/high heat, or until sauce is nice and thick. If it starts to boil, lower the heat a bit, and cover only half the pot. Once the consistency is correct, remove from heat and let sit for about 20 min. Remove the chicken from sauce and shred it with your hands. Once shredded, place back into the sauce and add the green olives, mix together. 

Directions for Pie Shell/Crust:

Have a (roughly) 15 1/2 x 10 inch, 3 inch deep, baking dish handy. 

Preheat the oven to 380F 

Place flour, butter, pinch of salt, 2 yolks, and 1 whole egg in a bowl.  Knead everything until the consistency becomes a soft dough.  Let sit for 30 min. 

Roll out the dough to the size of the baking dish, one piece for the entire bottom, and another to cover the top. Place the bottom piece in the pan and cover everything, including the sides. Fill the pie with the chicken/sauce mixture. Place the 2nd sheet of dough on top and make sure the top connects with the bottom sheet of dough. Whisk one egg yolk together, and then brush it on top of the entirety of the pie.  

Bake pie for roughly 45 min until the crust is a beautiful golden brown. 

In From Prada to Nada, food is central to the household of the Dominguez sisters' Abuela, with the rich scents of traditional dishes from the family's Mexican heritage. And, central to the family, it becomes a central part of Mary and Nora's life as they rediscover who they really are.

The stars of the movie also have their own family food traditions and favorites. From Prada to Nada star, Nicholas D'Agosto, says one of his favorite food dishes is Migas Nortenos and we recommend this recipe from TexasCooking.com: 

Migas with Fresh Tortillas

Migas (pronounced MEE gahs) is a Tex-Mex tangle of eggs, bits of corn tortilla, and a host of savory ingredients, from black beans, chorizo and cheese to salsa, avocado and chiles. A dish that many professed egg-haters relish, it probably can thank its existence to thrifty cooks looking to use left-over tortillas, since tortillas are an integral part of the dish. The word, migas, in fact, is derived from the Spanish word for crumbs.

  4 large eggs

1 tablespoon water

1 tablespoon salsa (your favorite, but it should be chunky)

1 tablespoon butter

1 tablespoon olive oil

2 6-inch corn tortillas, torn into small pieces

1/4 cup finely chopped white onion

2 tablespoons chopped green chiles

1 medium tomato, seeds and pulp removed, chopped

1/2 cup chopped avocado, sprinkled with a little lemon juice

2 teaspoons minced fresh cilantro

2/3 cup grated mild cheddar or Monterrey jack cheese, or combination of both

crema or sour cream

crisply cooked and crumbled bacon

chopped ham

crumbled chorizo (browned before you add the eggs)

cooked, shredded chicken or turkey

grated or diced potato (sautéed until tender before adding the eggs)

poblano chiles

green bell pepper

green onion

cayenne pepper (a dash or so)

minced garlic

In a small bowl, lightly beat together the eggs, water and salsa, and set aside.  Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles.  Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well.  Serve at once with warm flour tortillas. Garnish with additional salsa and crema or sour cream. 

Note: This recipe makes two servings, but it can easily be doubled or tripled or more for a larger crowd. Migas are a terrific brunch dish.  Chop the onion, green chiles, tomato, avocado and cilantro before you start the migas so they'll be ready when you need them.  In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are:

Champurrado is a traditional Mexican Hot Chocolate featured in a post yesterday by the website Muy Bueno Cookbook, a labor of love and family for Yvette Marquez–Sharpnack who runs the site with her daughters.

We love Yvette's story of how Champurrado resonates in her memories of family holidays. Just as much as family defines our memories and shapes who we are, food also shapes our past and helps to define who we are. Whether it's food at family traditions, or recipes with our own personal flair, what we eat continues to be a part of the answer to the question of "Who am I".

Check out the Muy Bueno Cookbook Champurrado recipe by clicking on the picture below.