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Recipes from Latin Grilling by Lourdes Castro

Recipes from Latin Grilling by Lourdes Castro

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Published by The Recipe Club
Recipes included in this excerpt: Two Guacamoles: Traditional & Chipotle, Fresh Radish & Cucumber Salad, Grilled Ripe Plantains with Crema, Coconut Rice, and Grilled Clams & Chorizo.

From the steamy jungles of the Yucatán to the verdant valleys along the Andes, Latin Grilling goes beyond typical barbecue fare and familiar Mexican and Tex-Mex standards to present more than 90 recipes that showcase the diversity of Latin American cooking. Acclaimed cooking teacher Lourdes Castro takes you on a culinary tour of the Americas with ten fiestas featuring authentic Latin flavors tailored for home cooking and backyard grilling.

In addition to steak and other grilled meats, Latin Grilling includes options for chicken, fish, shrimp, and vegetables to offer a bounty of delicious dishes sure to please all of your guests. Kick off your Peruvian party with a trio of fresh ceviches or host a Cuban Cookout complete with a whole roasted hog. With country-by-country entertaining plans and menus including beverages, starters, entrées, sides, and desserts, this celebration of traditional Latin American grilling is a refreshing change of pace. Lourdes captures the essence of Latin America in each meticulously formulated recipe, and to ensure you feel comfortable at the grill, she shares tips and notes on ingredients, flavor variations, techniques, and entertaining ideas throughout.

Whether you’re hosting a festive Brazilian Rodizio kicked off with Caipiroska cocktails and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean Barbecue featuring Arepas, Grilled Salt-Crusted Beef Tenderloin, and Chocolate Pudding with Espresso Cream, Latin Grilling is sure to get the party started—and keep your amigos coming back for more.

To read more about Latin Grilling or Lourdes Castro, please visit Crown Publishing Group at www.crownpublishing.com.
Recipes included in this excerpt: Two Guacamoles: Traditional & Chipotle, Fresh Radish & Cucumber Salad, Grilled Ripe Plantains with Crema, Coconut Rice, and Grilled Clams & Chorizo.

From the steamy jungles of the Yucatán to the verdant valleys along the Andes, Latin Grilling goes beyond typical barbecue fare and familiar Mexican and Tex-Mex standards to present more than 90 recipes that showcase the diversity of Latin American cooking. Acclaimed cooking teacher Lourdes Castro takes you on a culinary tour of the Americas with ten fiestas featuring authentic Latin flavors tailored for home cooking and backyard grilling.

In addition to steak and other grilled meats, Latin Grilling includes options for chicken, fish, shrimp, and vegetables to offer a bounty of delicious dishes sure to please all of your guests. Kick off your Peruvian party with a trio of fresh ceviches or host a Cuban Cookout complete with a whole roasted hog. With country-by-country entertaining plans and menus including beverages, starters, entrées, sides, and desserts, this celebration of traditional Latin American grilling is a refreshing change of pace. Lourdes captures the essence of Latin America in each meticulously formulated recipe, and to ensure you feel comfortable at the grill, she shares tips and notes on ingredients, flavor variations, techniques, and entertaining ideas throughout.

Whether you’re hosting a festive Brazilian Rodizio kicked off with Caipiroska cocktails and Skewered Shrimp with Coconut Lime Sauce, or a hearty Andean Barbecue featuring Arepas, Grilled Salt-Crusted Beef Tenderloin, and Chocolate Pudding with Espresso Cream, Latin Grilling is sure to get the party started—and keep your amigos coming back for more.

To read more about Latin Grilling or Lourdes Castro, please visit Crown Publishing Group at www.crownpublishing.com.

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Publish date: Apr 26, 2011
Added to Scribd: Jun 21, 2011
Copyright:Attribution Non-commercial

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10/29/2013

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Some people like their guacamole chunky, whileothers preer it smooth. I like it somewhere in themiddle, where I can see some chunks o avocadobut most o it is well blended.
SEASON WITH LIME JUICE AND SERVE
Add the lime juice to the guacamole and combine well. aste orseasoning and adjust i needed.Place the guacamole in a serving bowl and gar-nish with cilantro sprigs.
CHIPOTLE GUACAMOLE
¼ white onion, coarsely chopped (about ¼ cup)1 canned chipotle chile, stemmed and chopped½ cup lightly packed cilantro leaves and tenderstems, plus a few sprigs for garnish1 teaspoon kosher salt3 Hass avocados1 tablespoon lime juice (from ½ to 1 lime)
CREATE A PASTE WITH THE VEGETABLES
Put thechopped onion in a mound in the center o yourcutting board. op it with the chopped chipotlechile and then the cilantro. Sprinkle the salt overthe vegetables. Using a sharp ches knie, chopand crush the vegetables until they are very nelyminced into a paste. Te salt will cause some o the moisture to be drawn out rom the vegetables, which will help to blend their favors. ranser the vegetable paste to a medium bowl.
TWO GUACAMOLES: TRADITIONAL & CHIPOTLE
I can’t think of any food that brightens up a party more than guacamole—a staple at all Mexicanparties. There never seems to be enough—and when you see how easy it is to make, you will bepreparing buckets of it (you will never buy premade guacamole again). Here, I am giving you twovariations: one is for traditionalists who like their guacamole made simply with a jalapeño, whilethe other adds an element of smokiness by incorporating a chipotle chile.
Serves 10
TRADITIONAL GUACAMOLE
¼ white onion, coarsely chopped (about ¼ cup)1 jalapeño chile, stemmed, seeded (optional), andchopped½ cup lightly packed cilantro leaves and tenderstems, plus a few sprigs for garnish1 teaspoon kosher salt3 Hass avocados1 tablespoon lime juice (from ½ to 1 lime)
CREATE A PASTE WITH THE VEGETABLES
Put thechopped onion in a mound in the center o yourcutting board. op it with the chopped jalapeñoand then the cilantro. Sprinkle the salt over the veg-etables. Using a sharp ches knie, chop and crushthe vegetables until they are very nely minced intoa paste. Te salt will cause some o the moisture tobe drawn out rom the vegetables, which will helpto blend their favors.ranser the vegetable paste to a medium bowl.
SCOOP OUT AND MASH THE AVOCADOS
Cut theavocados in hal lengthwise and remove the seeds.Using a spoon, scoop out all o the fesh and place itin the bowl with the vegetables.A potato masher or tart tamper is a great toolor this next step. I you don’t have either, a dinnerork will do just ne.Mash the avocado until you achieve the consis-tency you want. Te texture is entirely up to you.
22
LATIN GRILLING

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