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Category Archives: Latin Flavors

Garlic Cilantro Shrimp

May 28, 2018

Garlic Cilantro Shrimp

I adapted this recipe from Saveur magazine. We had some friends over for a tapas party and I made this dish. It is a bit involved but so worth the extra work. The good thing is that the sauce can be prepared ahead of time. It worked out very well, as I was able to attend to my guests and cook the shrimp right before serving. Try this dish next time you want to have garlic shrimp.

  • 1 to 2 pounds medium shrimp, shelled and deveined
  • 1 to 2 teaspoons salt

Sprinkle the salt on the shrimp and let sit for 1 to 2 hours.

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, smashed
  • 2 two inch baguette slices
  • 4 garlic cloves, grated
  • ½ cup slivered, blanched almonds
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • 2 cups fish stock (2 tablespoons separate)
  • 1 bay leaf
  • Salt

Add olive oil and garlic cloves to a medium saucepan and cook on medium heat for 3 to 4 minutes, making sure the garlic cloves don’t burn. Take out the garlic and discard. Turn the heat up and fry the bread slices 1 to 2 minutes on each side. Take out and place on a paper towel. Turn the heat off.
Transfer the fried slices, garlic, almonds, parsley, cilantro and 2 tablespoons of fish stock. Process till smooth.
Add the remaining fish stock to the garlic olive oil. Turn the heat on and bring to a boil. Add the bay leaf and cook for 5 to 7 minutes. Add the processed mixture and bring to a boil and cook on a simmer for 10 minutes. Add the shrimp and gently cook till they are cooked. Serve immediately.

Shrimp Cake Sandwich with Chili Lime Sauce

May 1, 2018

Great recipe for the warm days coming our way…

  • 12 medium shrimp, deveined and cleaned with tails off
  • 2 green onions, chopped
  • ½ yellow pepper, chopped
  • 2 tablespoons chives, chopped
  • Juice of one lime
  • 1 egg, beaten
  • 1½ cups panko breadcrumbs
  • Salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Transfer the shrimp to a food processor and process for 10 seconds. Add the green onions, pepper, chives, lime juice, egg and 2 teaspoons salt. Process till smooth for about 45 seconds. Add ½ cup panko and process for another 15 seconds. Take out and form into 4 patties and roll into the remaining 1 cup panko. Place the patties on a parchment paper and refrigerate for at least 30 minutes. Heat a non-stick with the olive oil and butter on medium heat. Cook the shrimp patties for 4 minutes on each side or till cooked through.

Chili Lime Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons yogurt
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • Juice of one lime

Mix all ingredients well in a small bowl. Serve the shrimp cakes in ciabatta rolls with the lime sauce.

Chili Verde

January 30, 2018

Great recipe for the big game!

  • 4 to 5 medium tomatillos, cleaned and cut in half
  • 2 ancho chilies, cut in half and deseeded
  • 3 garlic cloves, with skin on
  • Drizzle of olive oil
  • Salt
  • 1 cup cilantro, chopped
  • 4 to 5 green onions, chopped

Preheat oven to 400 degrees F.

Place all the ingredients onto a lined cookie sheet. Drizzle the olive oil and bit of salt. Roast for about 30 to 40 minutes till the vegetables are soft. Let cool and slide the skin off the ancho chilies. Place in a blender with cilantro and green onions and blend till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried Mexican oregano
  • 1 pound dark meat ground turkey
  • 1 can cannellini beans, rinsed and drained
  • 1 to 2 cups chicken broth
  • Salt
  • ½ cup cilantro, chopped
  • Squeeze of lime

Heat a large saucepan with the oil. Add the chili powder and oregano. Saute for 30 seconds over medium heat. Add the ground meat and sauté over high heat, separating the meat with a wooden spoon. Cook for 5 to 6 minutes, until the meat is golden brown. Add the beans, tomatillo sauce and 1 cup broth. Bring to a boil, add some salt and simmer on a medium heat covered for 20 minutes. Take the lid off and continue cooking on simmer for another 15 minutes. Add more broth if needed. Check for seasonings and garnish with cilantro and lime. Serve with corn bread.

 

Shrimp Bowl with Peruvian Style Sauce

January 16, 2018

This recipe is a combination of my love of Asian food and a Peruvian style sauce. I saw this sauce recipe in the New York Times- one of my favorite sites to find things to cook. I changed it up a bit and came up with a delicious rice bowl…

Sauce

(Taken from the NYT)

  • 1 cup cilantro
  • 2 jalapenos, seeded and chopped
  • 2 garlic cloves
  • Juice of one lime
  • ¼ cup basil
  • ¼ cup feta cheese
  • ½ cup Dijon mustard
  • 1 teaspoon salt
  • ½ tablespoon sriracha sauce
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • ½ cup extra virgin olive oil

Add all the ingredients into a powerful blender. Blend till a smooth sauce is formed. Take out and keep aside. Will last in the fridge for a couple of weeks. Can be used as a condiment for a variety of things.

Fried Rice

  • 1 cup jasmine rice
  • 2 teaspoons butter
  • 2 cups water

Heat a saucepan with the butter. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and bring to a boil. Simmer on a medium heat with the pan partly covered till all the water is cooked off. Cover fully with lid, turn the heat down to low and cook for another 15 minutes. Fluff the rice with a fork, take out into a cookie sheet and spread with the fork and refrigerate for at least 2 hours.

  • 2 tablespoons peanut oil
  • ½ cup pancetta, chopped
  • 3 spring onions, chopped with whites and greens separated
  • 2 garlic cloves, chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon honey
  • Salt

Heat a wok like pan with the peanut oil. Add the pancetta and cook on medium high heat for 3 to 4 minutes or till the pancetta is golden brown. Add the whites of the spring onions and garlic. Saute for 2 to 3 minutes. Add the cooled rice and sauté on high heat for 3 to 4 minutes. Add the sauces and mix well. Check for seasonings, add salt if necessary. Garnish with green parts of the spring onions.

Sauteed Greens

  • 3 to 4 packs of baby bok choy or any other green
  • 2 tablespoons peanut oil
  • 2 to 3 garlic cloves, minced
  • Salt

Heat a wide frying pan with the peanut oil. Add the garlic and sauté for 30 minutes on medium heat. Add the greens and sauté on high heat for 3 to 4 minutes or till the greens are wilted. Add salt and turn heat off.

Sauteed Shrimp

  • 2 tablespoons peanut oil
  • 1 pound medium shrimp, cleaned and deveined
  • Salt

Heat a wide frying pan with the peanut oil. Add the shrimp and cook on high heat for 2 to 3 minutes, turning them once. Add salt to taste and cook till just done- do not over cook.

Assemble the bowls with fried rice, bok choy, shrimp and a drizzle of the Peruvian sauce.

 

Pork and Kale Chili

January 15, 2018

In spite of this dish having kale, this was a big, big hit. A great dish to make in this chilly weather.

  • 2 tablespoons olive oil
  • 1 pound good quality ground pork
  • 1 teaspoon ground cumin
  • 2 teaspoons ancho chili
  • 1 teaspoon Mexican oregano
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 14 ounces can chopped fire roasted tomatoes with chili
  • 4 cups chicken stock
  • 2 14 ounces can of any kind of beans (I used black and pinto), washed and drained
  • Salt
  • 10 ounces baby kale, chopped

Heat a heavy large pan with olive oil. Add the ground pork and cook on medium heat, separating the meat with the back of a wooden spoon. Add the ground cumin, ancho chili and oregano and continue cooking and browning for 5 to 6 minutes on medium heat. Add the onion and garlic and a teaspoon of salt. Saute for 3 to 4 minutes. Add the tomatoes and sauté for another 3 to 4 minutes. Add the chicken stock and beans and bring to a boil. Lower heat to a simmer and cover with lid and cook for 30 minutes, checking every 10 minutes to stir. Take lid off and add the kale and bring to a boil. Simmer for another 10 minutes until the kale is wilted and cooked through. Check for seasonings and garnish with cheese and serve.

Coleslaw with Apples

January 9, 2018
  • 1 9 ounces pack of shredded cabbage ( I got the organic shredded green and red cabbage with orange carrots package from Trader Joes)
  • ¼ cup mayonnaise
  • ¼ cup full fat yogurt
  • Juice of a small lime
  • 1 teaspoon salt
  • 1 teaspoon ancho chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon honey
  • 1 medium pink lady apple, sliced thin
  • ½ cilantro, chopped

Transfer the cabbage mixture, apple and cilantro to a mixing bowl.

Add the mayo, yogurt, lime juice, salt, ancho chili powder, ground cumin and honey to a small bowl. Mix well and add to the cabbage mixture and mix well. Add more salt if needed. Serve with the pulled pork sandwiches.

Pepper and Bean Salad

January 8, 2018
  • 1 14 ounces can black beans, rinsed and drained
  • 1 14 ounces can kidney beans, rinsed and drained
  • 1 large red pepper, cut into ½ inch squares
  • 1 small red onion, cut into ½ inch squares
  • ½ cup cilantro, chopped

Add all the ingredients to a mixing bowl.

Dressing

  • Juice of 2 limes
  • Juice of 4 small Clementines
  • ½ cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 to 2 teaspoons honey

Add all the ingredients to an airtight container and shake vigorously to mix all the ingredients well. Check for seasonings. Add to the mixing bowl with the beans and vegetables. Mix well and add more salt if needed. Let the salad sit for at least 2 to 3 hours before serving. Mix well before serving.