recipes from latin grilling by lourdes castro

8/6/2019 Recipes from Latin Grilling by Lourdes Castro

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Some people like their guacamole chunky, whileothers prefer it smooth. I like it somewhere in themiddle, where I can see some chunks of avocadobut most of it is well blended.

SEASON WITH LIME JUICE AND SERVE Add the lime juice to the guacamole and combine well. aste forseasoning and adjust if needed.

Place the guacamole in a serving bowl and gar-nish with cilantro sprigs.

CHIPOTLE GUACAMOLE

white onion, coarsely chopped (about cup)1 canned chipotle chile, stemmed and chopped cup lightly packed cilantro leaves and tender

stems, plus a few sprigs for garnish1 teaspoon kosher salt 3 Hass avocados1 tablespoon lime juice (from to 1 lime)

CREATE A PASTE WITH THE VEGETABLES Put thechopped onion in a mound in the center of yourcutting board. op it with the chopped chipotlechile and then the cilantro. Sprinkle the salt overthe vegetables. Using a sharp chef s knife, chopand crush the vegetables until they are very nelyminced into a paste. Te salt will cause some of

the moisture to be drawn out from the vegetables, which will help to blend their avors. ransfer the vegetable paste to a medium bowl.

TWO GUACAMOLES: TRADITIONAL & CHIPOTLE

I cant think of any food that brightens up a party more than guacamolea staple at all Mexicanparties. There never seems to be enoughand when you see how easy it is to make, you will be

preparing buckets of it (you will never buy premade guacamole again). Here, I am giving you two

variations: one is for traditionalists who like their guacamole made simply with a jalapeo, while

the other adds an element of smokiness by incorporating a chipotle chile. Serves 10

TRADITIONAL GUACAMOLE

white onion, coarsely chopped (about cup)1 jalapeo chile, stemmed, seeded (optional), and

chopped

cup lightly packed cilantro leaves and tenderstems, plus a few sprigs for garnish1 teaspoon kosher salt 3 Hass avocados1 tablespoon lime juice (from to 1 lime)

CREATE A PASTE WITH THE VEGETABLES Put thechopped onion in a mound in the center of yourcutting board. op it with the chopped jalapeoand then the cilantro. Sprinkle the salt over the veg-etables. Using a sharp chef s knife, chop and crushthe vegetables until they are very nely minced into

a paste. Te salt will cause some of the moisture tobe drawn out from the vegetables, which will helpto blend their avors.

ransfer the vegetable paste to a medium bowl.

SCOOP OUT AND MASH THE AVOCADOS Cut theavocados in half lengthwise and remove the seeds.Using a spoon, scoop out all of the esh and place itin the bowl with the vegetables.

A potato masher or tart tamper is a great toolfor this next step. If you dont have either, a dinner

fork will do just ne. Mash the avocado until you achieve the consis-tency you want. Te texture is entirely up to you.

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SEASON WITH LIME JUICE AND SERVE Add the lime juice to the guacamole and combine well. aste forseasoning and adjust if needed.

Place the guacamole in a serving bowl and gar-nish with cilantro sprigs.

SCOOP OUT AND MASH THE AVOCADOS Cut theavocados in half lengthwise and remove the seeds.Using a spoon, scoop out all of the esh and place itin the bowl with the vegetables.

A potato masher or tart tamper is a great toolfor this next step. If you dont have either, a dinnerfork will do just ne. Mash the avocado until you achieve the consis-tency you want.

COOKING NOTES

INGREDIENTS

Hass avocados These are also known as Cali-fornia avocados. They have a rich nutty avor and acreamy texture. For these recipes, use only fully rip-ened ones that are completely dark and easily yieldto light pressure.

Chipotle chiles These are smoked jalapeos. Assuch, they are only found dried or canned in adobosauce. I nd that they tend to have a bit more heatthan fresh jalapeos. As with any chile, you can

decrease the heat by removing the seeds.

TECHNIQUES

Scooping out an avocado Cut the avocado inhalf by slicing it lengthwise with a large knife. Onceyou hit the seed in the center, slide your knife alongits perimeter to halve the avocado. Open the avo-cado by gently twisting and pulling on each half. Theseed will stay embedded in one half.

Remove the seed by tapping it with the sharpedge of your knife, causing the knife to becomewedged into the seed. Twist the knife a bit to dis-

lodge the seed. Use a spoon to scoop out theavocado esh.

Using a molcajete A molcajete is a mortar andpestle made of volcanic rock. If you have one, use itinstead of a knife to grind the vegetables to a paste.Place the aromatic ingredients in the bowl and sprin-kle with salt, then mash them with the pestle. Fold inand smash the avocado and nish by sprinkling theguacamole with lime juice.

Like cast iron pans, molcajetes tend to be handeddown from generation to generation, as they get

better with age. Molcajetes are great for makingguacamole and sauces, and they also function asbeautiful serving pieces. If you purchase a new one,keep in mind you will have to season it following themanufacturers instructions.

ADVANCE PREPARATION

Guacamole is best eaten right after it has beenprepared. If you need to store it for a short periodof time, sprinkle some lime juice over it and place apiece of plastic wrap directly on its surface. This willkeep the avocado from turning dark for about 1 hour.

MEXICAN FRONTERA COOKOUT 23


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SEASON AND SERVE Toss the radishes with thecucumbers and drizzle with the lime juice. Place the vegetables on a serving dish and garnish by tuckingthe cilantro stems under one side.

COOKING NOTES

INGREDIENTS

Cucumbers I like using English cucumbersthe longer ones that come wrapped in plasticforthis recipe since the skin is not waxed and istherefore edible (cucumbers lose their moistureeasily and must either be waxed or wrapped inplastic to retain their water content).

TECHNIQUE

Pickling: salt and sugar The point of sprin-kling salt and sugar over the radishes is to season

them as well as to concentrate their avor byextracting some of their moisture. Because of this,you will nd the radishes sitting in a puddle of liq-uid before you drain and rinse them.

ADVANCE PREPARATION

The recipe can be made a few hours inadvance and kept refrigerated. Just store thecilantro separately, wrapped in a damp papertowel in the refrigerator, until you are ready toserve.

2 bunches fresh radishes, trimmed and cut intothin wedges

1 tablespoon sugar1 teaspoon salt 1 English cucumber, sliced in half lengthwise

then crosswise into -inch slices

3 tablespoons lime juice (from 2 to 3 limes) bunch cilantro (about 12 sprigs)

PREPARE THE RADISHES Place the radishes in abowl and sprinkle the sugar and salt over them.Toss well. Allow the radishes to sit for 1 hour.Drain the radishes in a colander and rinse with cold water. If time permits, refrigerate before serving.

Fresh radishes and cucumbers are typically used as toppings on tacos to add a crunchy texture, andas a cool reprieve to a hot salsa. I have always marveled at how such a small garnish can have such

an impact on the nal avor and texture of a dish. But why limit those crispy vegetables to a garnish?

Here I take them one step farther and combine them for a crisp and refreshing salad. Serves 10

FRESH RADISH & CUCUMBER SALAD

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3 tablespoons unsalted butter cup packed brown sugar2 tablespoons apple cider vinegar or sherry

vinegar4 very ripe (black) plantains

1 cups crema, homemade (page 30) or storebought

PREPARE THE BUTTER GLAZE Place the butterand sugar in a small saucepan over medium heatand cook for about 2 minutes, until the butter hasmelted completely. Add the vinegar and stir well.Remove from the heat and set aside.

PREPARE AND GRILL THE PLANTAINS Heat yourgrill to high (550F) and close the lid. Wait at least15 minutes before lowering the heat to medium-high (450F) and continuing. Oil the grill grates with a vegetable oilsoaked paper towel held with along pair of tongs. Slice the unpeeled plantains in half lengthwiseand place cut side down on the grill. Close the lidand cook for 15 minutes. Turn the plantains overand baste the cut sides with the butter glaze. Closethe lid and continue cooking for another 15 min-utes. Brush a bit more glaze on the plantains beforeremoving them from the grill.

SERVE Serve the plantains in their skins with thecrema in a bowl on the side. When ready to eat, place a dollop of crema over each plantain half.

GRILLED RIPE PLANTAINS with Crema{MADUROS A LA PARRILLA CON CREMA}

COOKING NOTES

INGREDIENTS

Plantains Plantains are large starchy bananasand must be cooked before eating. You will nd

them in various stages of ripeness. For this recipeand for all recipes asking you to use ripe plan-tains, you want the fruits skin to be completelyblack and look like it is rotting (its not!). Surpris-ingly, despite its outward appearance, the eshwill be sturdy.

Crema Crema is a thin sour cream servedthroughout Central America and Mexico. It is ascommonly used on sweet as on savory items. If youcannot nd it, you can make your own (page 30) orsubstitute crme frache; dont substitute regularsour cream.

ADVANCE PREPARATION

You can prepare the butter glaze a few hoursin advance. However, it will thicken at room tem-perature, requiring you to reheat it.

If you are not accustomed to eating something sweet with your gr illed beef, you are in for a pleas-ant surprise. These grilled plantains become caramelized with the brown-sugar-and-butter glaze

that is slathered over them as they cook, making them a perfect complement to char-grilled beef. In

fact, theyre so lusciously sweet, Im never sure whether to serve them as a side dish or a dessert !

Serves 8

NICARAGUAN RANCH ROAST 59


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1 tablespoon olive oil2 cloves garlic, minced1 onion, chopped (about 1 cup)1 teaspoon salt 1 cups long-grain white rice1 (13-ounce) can coconut milk

2 cups water2 cups sweetened shredded coconut akes

SAUT THE VEGETABLES AND RICE Place the oliveoil and garlic in a medium saucepan over medium-high heat. When the garlic begins to sizzle (aferabout 40 seconds), add the onion and salt andsaut until the onion becomes limp and translu-cent, about 4 minutes. Add the rice and stir untilall the grains are coated with oil.

SIMMER THE RICE Add the coconut milk and waterand bring to a boil. Cover, reduce to a simmer, andcook or 30 minutes, or until all the liquid has beenabsorbed. Allow the covered pan to sit off the heat

or 5 minutes.

TOAST THE COCONUT FLAKES Meanwhile, preheatthe oven to 350F. Place the coconut akes on abaking sheet and spread out evenly. Bake or 6 min-utes, then toss the akes and evenly spread themout again. Bake or an additional 6 minutes, untilthe coconut is very ragrant and golden brown.Be care ul toward the end o the cooking time, asthe coconut can burn very easily. Remove romthe oven and remove the coconut akes rom thebaking sheet right away to prevent more browning.Set aside.

FINISH THE RICE AND SERVE Fluff the rice with aork and stir in most o the toasted coconut akes,

keeping some to garnish the rice. Trans er the coco-nut rice to a large serving bowl and sprinkle theremaning coconut akes on top.

COCONUT RICE{ARROZ CON COCO}

Popular in the beach towns along the Caribbean coast of South America, this easily prepared r iceoffers a sweet and exotic accompaniment to simply grilled meats. Because the tex ture of the rice

is softened by the coconut milk, I add toasted coconut akes to provide a crunchy complement.

Serves 8

COOKING NOTES

INGREDIENTS

Coconut milk To get the full coconut avor,use regular coconut milk and not the light variety.When you open a can of coconut milk, a layer of

fat will have accumulated at the top of the can.Just mix it in with the rest of the liquid in the canbefore using.

ADVANCE PREPARATION

The coconut akes can be toasted and kept inan airtight container a few days in advance. Therice can be made a few hours in advance andkept at room temperature. In order to maintainthe crunchy texture of the coconut akes, do nottoss them with the rice until you are almost readyto serve.

NORTHERN ANDEAN BARBECUE 101


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1 pounds fresh chorizo1 stick ( cup) unsalted butter, diced1 cups white wine4 cloves garlic, minced

3 shallots, sliced2 tomatoes, chopped1 teaspoons smoked paprikaSalt and black pepper36 small clams in the shell, scrubbedExtra-virgin olive oil1 baguette, halved lengthwise cup lightly packed at-leaf parsley leaves and

tender stems, chopped3 lemons, cut into wedges

GRILL THE CHORIZO AND PREPARE THE SAUCE

Heat your grill to medium-high (450F) and closethe lid. Wait at least 15 minutes be ore continuing.Oil the grill grates with a vegetable oilsoaked papertowel held with a long pair o tongs. Place the chorizo on one side o the grill, closethe lid, and cook or 8 to 10 minutes, or until thechorizo is a deep golden brown. Turn the sausageover and grill or another 4 to 5 minutes, until itsskin is charred and shriveled. Remove the chorizo

rom the grill.

Set a roasting pan set on the other side othe grill and add the butter, wine, garlic, shallots,tomatoes, smoked paprika, teaspoon o salt, and teaspoon o black pepper. Cook, stirring inter-mittently, or 8 minutes, or until the tomatoes startto break down and the shallots sofen.

Meanwhile, slice the chorizo into thin roundsand add to the pan with the sauce. Stir to combine,and leave the pan on the grill.

GRILL THE CLAMS Increase the grill heat to high(550F), leaving the lid open. Place the clams directly on the grill grate andcook until they pop open, about 3 to 6 minutes.Use tongs to trans er the clams to the pan as soonas they open. Discard any clams that remain shutafer 8 or 9 minutes.

GRILLED CLAMS & CHORIZO {CURANTO AL DISCO}

I like to think of this dish as a Latin clambake. A smoked paprika and butter sauce serves as the base

to which gr illed chorizo and g rilled clams are added. Its quick, easy, and delicious! If you have never

grilled clams, you will see just how quickly they cook and how avorful they are. But the best part

is that, since you can see them pop open, you wont have to worry about the clams overcooking and

turning rubbery. This recipe is as fun to make as it is delicious to eat. Serves 8

COOKING NOTES

INGREDIENTSClams Use your favorite clams in this recipe,

or feel free to experiment with different types ofshellsh, such as mussels. Shrimp also work reallywell in this recipe.

EQUIPMENTI have used everything from a stainless-steel

roasting pan to a paella pan to a disposable foilroasting panall with success. Just make sure thepan ts on the grill with enough extra space togrill the chorizo and clams.

ADVANCE PREPARATIONAll of the ingredients for the sauce can be

prepared and placed in the pan. As the clams canbecome rubbery as they sit, the clams and chorizoshould be grilled just before serving.

{CONTINUED}

CHILEAN SEAFOOD COOKOUT 165


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Toss the clams, chorizo, and sauce together, andset aside.

GRILL AND SLICE THE BREAD Drizzle some oliveoil over the inside o the cut baguette and place thebread halves cut side down on the grill. Allow totoast or a ew minutes, until slightly charred andtoasted. Remove rom the heat and cut into slices.

SERVE Garnish the clams and chorizo with a sprin-kling o parsley and wedges o lemon. Serve with

the baguette slices.

cup plus 2 tablespoons red wine vinegar5 cloves garlic, peeled6 green onions, roots and tops trimmed1 or 2 serrano chiles, stemmed2 cups lightly packed cilantro leaves and tender

stems, chopped2 plum tomatoes, cored and chopped cup plus 1 tablespoon extra-virgin olive oil1 teaspoon salt

PUREE THE AROMATIC INGREDIENTS Place the red wine vinegar, garlic, green onions, and chile in a

blender or small ood processor. Puree until smooth.MIX IN THE REMAINING INGREDIENTS Pour the pureed mixture into a bowl and blend in the cilan-tro, tomatoes, olive oil, and salt. Serve or set aside

or up to a day.

CHILEAN HOT PEPPER SALSA {SALSA PEBRE}

Think of this sauce as a cross between a fresh herb- and oil-based Argentine chimichurri and a hot,

chunky Mexican salsa. Chiles shared border with Argentina explains half of it, and while Chile is

not geographically close to Mexico, it is close to Peru, where hot, chile-tinged sauces are commonly

used. This classic Chilean sauce is a great accompaniment to gr illed meats, seafood, and vegetables,

and it works wonderfully as a spicy spread on sandwiches. In this menu, it accompanies the wood

plankgrilled sh. Makes about cup

{GRILLED CLAMS & CHORIZO, CONTINUED}

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recipes from latin grilling by lourdes castro

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