Fiesta Latina: Fabulous Food for Sizzling Parties

Fiesta Latina: Fabulous Food for Sizzling Parties

Rafael Palomino, Arlen Gargagliano

Language: English

Pages: 144

ISBN: 0811844102

Format: PDF / Kindle (mobi) / ePub

For people who like to salsa like they like their salsamucho!here are more than 60 recipes in a Latin-inspired cookbook guaranteed to get the party started. With three of the hottest Latin restaurants on the east coast to his credit, Rafael Palomino knows how to throw a proper fiesta. His vibrant, accessible recipes for pasabocas (appetizers), main courses, and desserts will grant any host or hostess the powers for effortless entertaining. Fusion treats like Chipotle Crabmeat and Sweet Plantain Empanadas, and Sugar Cane Shrimp Skewers are a fresh take on cocktail food. Just say ceviche and there's an entire chapter devoted to zesty takes like Blood Orange, Shrimp and Mango-Wasabi. With color-drenched photos, mix-and-match salsitas and sauces, and plenty of Latin flair, here's very good food for very good times.

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marinade, cover, and refrigerate for approximately 15 minutes. Light a fire in a charcoal or gas grill. Remove the skewers from the marinade. Grill until fully cooked, 3 to 5 minutes on each side. Chapter 6 Desserts / POSTRES MAYBE IT’S BECAUSE I’VE GOT AN INCURABLE SWEET, TOOTH, OR MAYBE IT’S BECAUSE I LIKE LEAVING A LASTING IMPRESSION—BUT the end of the meal is as important to me as the beginning! While a light sorbet can be as luscious as a passionate kiss, Semisweet Chocolate

singing the praises of this tangy but not too sweet margarita. 3 ounces Cuervo 1800 Reposado tequila 2 ounces apple liqueur 3 ounces margarita mix Pour the tequila and apple liqueur into a cocktail shaker filled with ice. Add the margarita mix, cover, and shake. Strain into 2 wine glasses and serve. Noches de Cartagena MAKES 1 SERVING Even if I weren’t Colombian, I would still boast the enchantment of the Caribbean port city, Cartagena de las Indias. Cartagena’s soft, sultry evenings

flameproof roasting pan and place over medium-high heat. Season the duck legs with salt and pepper and add to the pan. Sauté until golden. Remove the duck legs and drain some of the fat from the pan. Add the carrot and onion. Add the tomato paste and continue cooking until the carrot is lightly browned and tender, 8 to 10 minutes. Pour in the red wine and scrape up the cooked pieces from the pan with a wooden spoon. Add the celery, bay leaves, thyme, rosemary, and black peppercorns. Add the duck

sheet. Repeat with the remaining tortillas. Place in the oven until the cheese starts to melt, about 1 minute. Remove and cut each quesadilla into 4 wedges. Be very careful not to burn yourself with the hot cheese! Place on a serving dish, and serve immediately. Shrimp, Roasted Pepper, and Tetilla Cheese Quesadillas MAKES 6 QUESADILLAS, 24 PIECES Tetilla, a Spanish cheese, comes from Galicia, which is in the northwest of Spain. Its distinct shape—resembling a Hershey’s Kiss—is what gives

Everybody loves the sweet summertime taste of watermelon. Refreshing and tender, it blends perfectly with the citrus flavors, as well as with the cooked shrimp and the delicate spark of jalapeño. You can make the citrus mixture ahead of time and then simply add the slightly undercooked shrimp 15 minutes before you’re ready to serve the dish, to allow it to “cook” through. For the melon chunks, which add color, style, and texture to this ceviche, I like to use an oval fluted melon baller. Juice

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