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Category Archives: Latin Flavors

Shrimp Cake Sandwich with Chili Lime Sauce

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.

Shrimp Bowl with Peruvian Style Sauce

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.

 

Coleslaw with Apples
  • 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
  • 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.

Mexican Style Pressure Cooker Pulled Pork

This is a great recipe to make in this weather… and the pressure cooker makes it super fast. Really, really yummy! Will post some salad recipes in the two days…

  • 3 to 4 pounds pork shoulder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon coriander powder

Mix the spices and salt in a small bowl. Sprinkle all over the pork, marinate overnight or at least for 2 to 3 hours.

If refrigerated, take out half an hour before cooking.

  • 2 tablespoons olive oil
  • 1 cup Mexican style barbecue sauce (homemade or store bought)
  • 2 cups water

Heat a pressure cooker with the olive oil. Brown the pork shoulder on all sides on high heat, about 4 to 5 minutes on each side. Add the sauce and water. Cover with lid and cook under pressure on low heat for an hour and a half. Take out of the pressure cooker and place in a bowl to cool off. In the meantime, bring the liquid in the pressure cooker to a boil and simmer till the liquid is cooked down to 1 cup. Take the liquid out into a bowl, skim the fat off the top.

Once the pork is cooked off, using two forks, shred the pork, taking off any excess fat. Pour the spare liquid and mix well. Keep aside.

Chili Barbecue Sauce

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 dried ancho chilies, stems and seeds discarded and cut into ½ inch pieces
  • 1 14 ounces can diced tomatoes with chilies
  • ½ cup red wine vinegar
  • 1/3 cup brown sugar
  • 1/3 cup Worcestershire sauce
  • Juice and zest of 3 clementines
  • 1 to 2 teaspoons salt

Heat a medium saucepan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the ancho chilies, tomatoes, vinegar, sugar, Worcestershire sauce, zest, juice and salt. Bring to a boil and simmer on a low flame for about 20 minutes. Take off heat and transfer to a blender and blend till a smooth sauce is formed. Check for seasonings and take out into a small bowl.

Serve the pulled pork on bun of choice topped with a bit of the barbecue sauce and coleslaw!

 

 

Mexican Style Pork Stew with Pomegranate Salsa

Delicious stew for the holidays- one of my favorites!

  • 3 to 4 pounds pork shoulder (bone-in, cut into 2 to 3 inch pieces)
  • ½ cup all purpose flour
  • 2 to 4 tablespoons olive oil
  • 4 to 5 tomatillos, peeled and cut in half
  • 1 medium onion, cut in half
  • 2 poblano peppers, cut in half, seeds taken out
  • 1 cubanelle pepper, cut in half, seeds taken out
  • 1 cup cilantro, chopped
  • 3 to 4 green onions, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt
  • 4 cups chicken broth
  • ½ cup queso fresco

Preheat oven to 400 degrees F.

Transfer the tomatillos, onion and peppers to a lined cookie sheet. Roast the vegetables for 30 minutes. Transfer the roasted vegetables to a blender. Add the cilantro and green onions. Blend till a smooth sauce is formed.

Heat a heavy saucepan with the oil. Dredge the pork pieces and brown on all sides. Keep aside. Add the green sauce and chicken broth and bring to a boil. Add the pork pieces and bring to a boil. Lower to a simmer and place lid. Cook for 2 to 3 hours or till the meat is falling off the bone. Skim the excess fat off the top.

Pomegranate Salsa

  • 2 pomegranates, seeds taken out
  • 2 green onions, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Mix the pomegranate seeds, green onions, cilantro and salt in a medium bowl. Keep aside for an hour. Serve stew topped with salsa and queso fresco.

Roasted Brussels sprouts with Chorizo
  • 2 pounds Brussels sprouts, trimmed and halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 pack fresh Mexican chorizo, casings off and crumbled
  • Salt
  • 2 medium shallots, chopped
  • ½ cup pine nuts
  • ½ cup fresh cilantro, chopped

Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.

Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.

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