Your Cooking Coach
Show MenuHide Menu

Category Archives: Latin Flavors

Tamarind Glazed Turkey

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

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

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

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

 

  • 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.

Chicken Mushroom and Chorizo Stew
  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Pork and Kale Chili

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.

« older entries    newer entries »