Your Cooking Coach
Show MenuHide Menu

Category Archives: Latin Flavors

Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote

November 26, 2019

This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…

  • 4 to 5 medium sweet potatoes, skin pierce with a fork

Preheat oven to 400 degrees F.

Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 chipotle pepper, chopped
  • 2 tablespoons brown sugar
  • 3 cups chicken broth
  • Salt
  • ¼ cup half and half
  • ¼ cup milk
  • Zest of a lime
  • Juice of half a lime

Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.

Smoked Paprika and Cranberry Compote

  • 1 cup fresh cranberries
  • ¼ cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup brown sugar
  • ½ cup cilantro, chopped

Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.

Manchego and Smoked Paprika Mashed Potatoes

November 21, 2019
  • 4 pounds Yukon gold potatoes, peeled and cut into small squares
  • Salt
  • 3 garlic cloves
  • 4 tablespoons butter
  • ¾ to 1 cup half and half
  • 2 cups shredded Manchego cheese, grated
  • 1 teaspoon smoked paprika
  • Pepper
  • ½ cup green onion, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.

Tamarind Glazed Turkey

November 18, 2019

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

  • 2 cups chicken broth
  • 2 cups orange juice
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons orange zest
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

  • 1 stick unsalted butter, room temperature
  • 2 teaspoons salt
  • 5 garlic cloves, minced
  • Zest of 2 navel oranges
  • Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

  • 2 to 3 cups chicken stock
  • 2 5 to 6 pounds turkey breasts
  • 12 carrots
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.

Make Ahead Gravy

  • 4 cups homemade or store bought turkey stock
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt
  • Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.

Poblano Corn Salsa

July 29, 2019

This is a very simple, yet delicious salad I have been making this summer- definitely a crowd pleaser!

  • 6 ears of corn, grilled, off the cob
  • 2 poblano peppers, grilled, skin off and chopped
  • 3 green onions, chopped
  • 1 red jalapeno pepper, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of one lemon
  • Salt to taste

Combine all the ingredients in a serving bowl. Let sit for at least an hour before serving.

Mango and Green Onion Salsa

July 28, 2019

Salsa is a perfect accompaniment for any summer meal…

  • 2 to 3 ripe mangos, peeled and chopped
  • 3 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one large lemon
  • 1 to 2 teaspoons salt
  • 2 teaspoons extra virgin olive oil

Transfer the mangos, green onions, cilantro, lemon juice, salt and olive oil to a medium bowl. Mix well and serve.

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.