Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino and Arlen Gargagliano (Photographer: Dan Goldberg)
Paperback: 160 pages
Publisher: Chronicle Books (March 24, 2010)
Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than 70 recipes by renowned chef Rafael Palomino, a pioneer of the fresh culinary territory known as Nuevo Latino. A little bit French, a little bit South American, this cuisine is huge on flavor! Bring a fiesta to the table with uncomplicated recipes for everything from grilled Caesar salad to Palomino’s famous burger and deliciously simple desserts. Cooling ceviches and juicy cocktails such as Blueberry-Pisco Sours and Grilled Pineapple Mojitos make every meal a spicy sensation.
I’ve never really eaten Latin food before so I thought this would be a good Latin cookbook to start with since I love cooking on the grill. To be honest, most of the recipes didn’t appeal to me a whole lot, but with some minor tweaking I think I could enjoy them. One example is the lamb recipes. I don’t like lamb so I’d have to use another kind of meat, probably chicken. If you ever find a recipe that sounds really good except that it has a meat you’re not really a fan of, you can use this chart to see what a good substitute is.
I do like the other ingredients frequently used in this cookbook, so I’ll probably be using it from time to time when my family gets together for a cookout. My son and his family are vegan, and there are also recipes that will work for them, or vegetarians.
The contents include Hola (Hello), The Big Decision: Which Grill?, Tools For Grilling EN Casa (At Home), and How To Use This Book
The Chapters Are:
Ceviches, Tortillas & Arepas
Salads & Sides
Meat & Poultry
Shellfish & Seafood
Basics (like chicken stock, suaces, simple syrup and sour mix etc.)
Table Of Equivalents
I love the photos that are in the book. They make everything look yummy, even the Shellfish & Seafood, which I’m not a fan of.
Here’s an example of one of the Acompañamiento (sides) recipes:
Yellow Tomatoes Stuffed With Grilled Wild Mushrooms And Parmesean Cheese
NOTE: You need the recipe Sweet Shallot Vinaigrette also, and since you need to chill for an hour, I’m listing it first so you can let it chill while you’re making the tomatoes.
Sweet Shallot Vinaigrette (page 153)
1/4 cup minced shallots
1 tablespoon brown sugar
12 cup white wine vinegar
1 cup canola oil
Kosher salt and freshly ground black pepper
In a medium saucepan over medium heat, cook the shallots and sugar, stirring constantly, until the shallots start to soften and brown, about 3 minutes. Remove from the heat and combine the caramelized shallots, vinegar, and oil in a blender and mix until well blended. Season with salt and pepper. Chill for at leas 1 hour before using. Use immediately or keepfor up to two weeks.
Makes about 2 cups.
For the tomatoes:
1 cup oyster, shitake, or portobello mushrooms (domestic or imported)
2 tablespoons olive oil
1 tablespoon minced shallots
1/4 teaspoon chopped fresh rosemary
1/4 teaspoon chopped fresh thyme
4 perfectly ripe yellow (or red) medium sized beefsteak tomatoes
1/4 cup fresh grated Parmesan chesse
1 handful mixed baby greens
Sweet Shallot Vinaigrette
In a medium bowl, combine the mushrooms with the olive oil, shallots, rosemary, and thyme; let sit for about 10 minuets.
Light a fire in a charcoal or gas grill. Using tongs, renive thw muashrooms from the marinade and grill until slightly softened and browned, about 2 minutes on each side. Set them aside and. (You can also complete this step ahead of time, refrigerate the mushrooms, and then bring them to room temperature when you’re ready to stuff the tomatoes)
Meanwhile, prepare the tomatoes so that you can use them to serve your salad in. Preheat the oven to 325F. Using a sharp knife, slice the tops off the tomatoes either flat or in a zigzag pattern/ you need them later so don’t discard them. Using a melon baller or spoon, scoop out the insides. (you may want to save the insides for a sauce or another salad). Set aside. Place the tomatoes into a 1 inch baking pan (you may have to adjust the bottoms-cutting carefully and only slightly-if they can’t sit upright) with their tops. Bake until the skins start to wrinkle, about 15 minutes.
When the tomatoes are finished, remove the tops and stuff with alternate layers of the mushroom mixture and the cheese. Place the tomatoes back into the oven (without the tops) just until the cheese starts to melt, about 5 minutes.
Top each tomato with a bit of the mixed baby greens and a drizzle of the vinaigrette. Cover with the tomato tops and serve.
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