Tag: latin cuisine
Brussels Sprouts with Chorizo
I have to eat brussels sprouts on Thanksgiving- it is a must. I like them best roasted till they are nutty and yummy. This particular one of course has Latin flavors- chorizo to be specific. I like the Mexican style chorizo, which is the fresh and uncooked variety. I love the yummy garlic and paprika flavor of this sausage. It enhances any dish to a new level. I have been making brussels sprouts with walnuts and a cream sauce. This one is a bit different- it includes pecans and the delicious sausage. It is a very simple dish to put together and all the prep work, including cutting the brussels sprouts, shallots and pecans. You can do it the day before and put the dish together in the morning. It can be reheated right before you sit down to eat. Enjoy!!
- 1½ pounds Brussels sprouts, cut in half
- 4 garlic cloves, unpeeled
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Spread on a lined baking sheet. Drizzle the olive and sprinkle the salt and pepper. Mix well and bake for about 20 to 25 minutes. Squeeze the garlic out and keep aside.
- 4 ounces fresh chorizo, casing removed and crumbled
- 1 tablespoon olive oil
- 2 medium shallots, sliced
- ½ cup toasted pecans, chopped
- 2 teaspoon red wine vinegar
- Salt
- Pepper
- 2 tablespoons parsley, chopped
Add the chorizo and olive oil into a large frying pan. Saute for 2 minutes and add sliced shallots. Saute until soft, about 4 to 5 minutes on medium heat. Add the roasted garlic and sprouts. Add the pecans and vinegar. Add salt and pepper and garnish with parsley.
Deconstructed Chicken and Seafood Paella
My husband loves paella – in any form. I made different varieties over the years but this one is the most different- well, it wasn’t my idea… He has this kind of paella at a local latin restaurant where they serve the meat and seafood in a delicious tomato sauce with rice on the side- it really isn’t your authentic paella but it is really yummy…
- 1 pound chicken tenders
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 3 cups tomato sauce, preferably homemade or canned San Marzano
- 1 pound cod, cut into 2-inch filets
- ½ pound medium shrimp, cleaned and deveined
- 2 teaspoons smoked paprika
- 2 to 3 teaspoons salt
- ½ cup cilantro, chopped
Marinate the chicken with salt and smoked paprika for 4 to 5 hours in the fridge. Take the chicken out half an hour before cooking.
Heat a saucepan with the olive oil. Brown the chicken pieces on both sides in batches- about 2 minutes on each side. Keep aside. Reheat the oil and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Add the smoked paprika. Lower the heat to a simmer and cook with the lid on for 20 minutes. Take the lid off and add the chicken tenders. Cook for 5 minutes and add the fish and shrimp. Simmer till the chicken, fish and shrimps are cooked through but not over cooked. Check for seasonings and add salt as needed. Garnish with cilantro and serve with brown rice and roasted vegetables.
Passion Fruit Sangria
I posted this a couple of years ago .. and it is perfect for Cinco de Mayo!!
Did I mention I was obsessed with Latin cuisine? Well, I guess it is easy to see if you browse through my recent recipes on the blog. Every time I try to come up with a new recipe or something different for dinner, the only thing that comes to mind are Latin flavors.
The other thing I am loving right now are passion fruits. This Brazilian native fruit is the best tasting fruit ever! It is by far the most flavorful thing I have ever tasted. I wait for them to show up at Whole Foods or Eden Gourmet. They are quite expensive but SO worth the taste.
I recently found delicious passion fruit juice without any high fructose corn syrup. It is the Goya variety and it amazing! My husband came up with this sangria recipe and it is absolutely delicious. It is a perfect summer drink to serve at a barbecue. Try it and it will be part of your repertoire…
- 3 to 4 apricots, sliced thin
- 1 large nectarine, sliced thin
- 1 large lime, sliced thin
Place the sliced fruits into a large glass pitcher.
- 1 bottle sauvignon blanc
- 1 cup lemonade
- 1 cup orange juice
- 2 cups passion fruit juice
Add the wine, lemonade, orange and passion fruit juice in the pitcher.
Let the liquid sit in the pitcher in the fridge for a couple of hours before serving.
Jicama and Apple Salsa
I love this combination! I love making salsas in the summer. I have never worked with jicama before- it is delicious, especially paired with apples. The flavor was amazing. I added some juicy tomatoes to play around with texture… really yummy!
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Chorizo Lasagna with Poblano Bechamel Sauce
This lasagna is a bit involved and may take a bit longer than your regular, run of the mill lasagna- but it is so worth it! The flavor is unbelievable. I decided to give the lasagna a huge punch of flavor by using, my favorite, Latin flavors!
I first roasted a medley of veggies including poblano pepper, onion, garlic and combined them all with fresh cilantro in a blender. I had a thick paste which I added to a white sauce also known as a béchamel sauce. The sauce had an amazing, smoky flavor.
I then made the meat mixture with turkey meat, onion, garlic and fresh chorizo. I also added chipotle pepper to the mix to mimic the smokey flavor of the green sauce. I always have fresh tomato sauce which I used in conjunction with the green béchamel sauce to make the dish.
I layered the lasagna with a mixture of shredded Mexican cheese- it brought the flavor profile to another level. This is one of my favorite lasagnas.. so please try it…
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Apricot Salsa
As summer officially comes to an end. I can’t help but post another salsa recipe. I am still getting delicious apricots- somehow they have lasted quite long this year. Usually they are gone by end of July. Anyway, I had a big pack of them and decided to turn the fruit into a delicious chunky sauce.
I used what I had in the fridge… that is what I like about making salsas- there are no rules. You can add whatever you want. I happen to have green onions on hand and I always have cilantro. I chopped everything and added the usual lime juice. I also added smoked paprika. To make it sweet, I usually add honey. This time I decided to use agave. I recently bought a bottle of it and have started experimenting. It is a great substitute for sugar and has a very low glycemic index. I even tried duffins with agave and they were a big hit.
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Lime and Cilantro Rice
I made chicken quesadillas served with peach salsa and this delicious lime and cilantro rice. I love Mexican and Latin food. I love the bold flavors of this very vibrant cuisine. It reminds me of Indian food which is the cuisine I grew up with. I have always been attracted to strong flavors and love Thai, Indian, Mexican, Spanish.. I guess so far I have yet to meet a cuisine I haven’t liked.
I like eating salads and tacos at Qdobas. It is one of the few chains that actually has healthy and decent food. I am able to go on their website to inquire about calories and nutrition. They serve a cilantro rice with their burritos that is very delicious.
While making the quesadillas, I thought about making some rice and I immediately thought of the rice they serve at Qdobas. I started with jasmine rice and used a mixture of chicken broth and the juice and zest of a lime…. which is the key flavor to this delicious rice dish. I finished it with chopped cilantro. It complemented the quesadillas really well and completed the meal in a delicious way.
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