Add a Little Latin Flair to Your Grilled Dishes
With warmer weather on the horizon, it's just about time to take your cooking outdoors and fire up the grill.
But instead of the same old burgers and dogs -- why not mix it up a little with some spicy Latin flavors?
Daisy Martinez, the host of Food Network's "Viva Daisy" and author of the cookbook "Daisy: Morning, Noon and Night," showed on "The Early Show" how you can add some Latin flair to your backyard barbecue.
RECIPES:
Grilled Skirt Steak with Cilantro Pesto
Makes 12 Servings
INGREDIENTS:
Kosher or fine sea salt and freshly ground pepper
4 skirt steaks (about 1 pound each), trimmed of fat and cut crosswise in half
1 teaspoon onion powder
1 tablespoon white wine vinegar
1 tablespoon extra virgin olive oil
Vegetable oil cooking spray
Cilantro Pesto (recipe to follow)
METHOD:
Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably, sprinkle the vinegar over them, and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes, or refrigerate for up to two days.
Heat a gas grill to medium-high, build a strong charcoal fire, or heat a large grill pan over medium-high heat.
Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest for 5 minutes.
If desired, thinly slice the steaks against the grain before serving. Drizzle some of the cilantro pesto over the steaks and pass the rest separately.
Cilantro Pesto
Makes 1 1/2 cups
INGREDIENTS:
1 cup extra virgin olive oil
1 packed cup coarsely chopped fresh cilantro (stems and all)
1 packed cup fresh flat-leaf parsley leaves
1/4 cup Marcona almonds or blanched almonds
2 teaspoons white vinegar
Kosher or fine sea salt and freshly ground pepper
METHOD:
Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season to taste with salt and pepper. Scrape into a storage container and press a piece of plastic wrap against the surface to prevent the pesto from turning dark. (The pesto will keep for several days in the refrigerator. Bring to room temperature before serving.)
Shrimp Without Chorizo Skewers
INGREDIENTS:
12 wooden or metal skewers
24 large shrimp (16 to 20 per pound), peeled and deveined
2 medium zucchini (about 1 pound), trimmed and cut into 1/2-inch rounds
6 big, fat jalapeños, stemmed and cut in half lengthwise, then in half crosswise
12 cherry or grape tomatoes
Olive oil
Kosher or fine sea salt and freshly ground Pepper
METHOD:
1. Soak wooden skewers, if using, in water to cover for at least 30 minutes. Drain.
2. Thread the shrimp and vegetables onto the skewers: Start with a round of zucchini and follow with a shrimp, jalapeño, and cherry tomato. Finish up with another zucchini round, shrimp, and jalapeño. The skewers can be assembled up to several hours before being cooked. Put them in a rectangular baking dish, cover with plastic wrap, and refrigerate.
3. Heat a gas grill to medium-high or build a charcoal fire and wait for the coals to just start turning ashy.
4. Brush the shrimp and vegetables lightly with olive oil and season them well with salt and pepper. Grill the skewers, turning them once or twice, until the shrimp are cooked through and the vegetables are softened and lightly browned, about 6 minutes. Serve hot or at room temperature.
For more recipes, go to Page 2.
Classic Argentinean Rice Salad
INGREDIENTS:
Basic White Rice (recipe to follow)
2 medium carrots, peeled and cut into 1/4-inch dice (about 1 cup)
Kosher or fine sea salt
5 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
Freshly ground pepper
Kernels cut from 1 ear of corn
1 cup shelled fresh baby peas or defrosted frozen peas
2 stalks celery, cut into 1/4-inch dice (about 1 cup)
1 red bell pepper, cored, seeded, and cut into 1/4-inch dice (about 1 1/4 cups)
1 small red onion, cut into thin slivers (about 1 1/4 cups)
Finely grated zest of 1 lemon
METHOD:
1. Make the rice and set aside to cool to room temperature.
2. Meanwhile, put the carrots in a medium saucepan of cold water, add salt to taste, and bring to a boil over high heat. Cook until barely tender, about 2 minutes. Remove the carrots with a spider or a slotted spoon, letting them drain well, and put them in a large serving bowl. (Keep the boiling water on the heat.) Add 2 tablespoons of the olive oil, the red wine vinegar, oregano, and salt and pepper to taste to the bowl. Toss well and set aside to cool.
3. Blanch the corn and peas separately in the boiling water until tender, about 3 minutes for the corn, 4 minutes for the peas (or just 1 minute if using frozen peas). Add them to the bowl with the carrots.
4. Add the cooled rice, celery, bell pepper, and onion to the bowl with the carrots, corn, and peas. Add the lemon zest and the remaining 3 tablespoons olive oil, and toss to mix. Serve warm, or let stand at room temperature for up to 2 hours. Check the seasoning again before serving.
Basic White Rice
INGREDIENTS:
1/4 cup vegetable oil
4 cups long-grain white rice
2 tablespoons kosher or fine sea salt
METHOD:
1. Heat the oil in a Dutch oven or other heavy 3- to 4-quart pot with a tight-fitting lid over medium-high heat. Add the rice and salt and stir to coat the rice with the oil. When the rice starts to look chalky, pour enough water into the pot to cover the rice by 1 inch. Raise the heat to high, bring the water to a boil, and boil until the level of the water meets the level of the rice.
2. Reduce the heat to very low, give the rice one very thorough stir, and cover the pot. Cook until the rice is tender but with a little bite, about 20 minutes. Do not uncover the pot or stir the rice while it cooks. Fluff with a fork before serving.
Boricua Slaw
INGREDIENTS:
1 small head red cabbage (about 4 pounds)
1 pound carrots, peeled and coarsely shredded (about 3 1/2 cups)
1/2 cup cider vinegar
2 teaspoons kosher or fine sea salt
1/2 cup chopped fresh cilantro
2 scallions, trimmed and thinly sliced (about 1/4 cup)
Vinagre (recipe below, although not necessary to make since it's a beauty)
METHOD:
1. Peel off any wilty leaves from the head of cabbage. Cut the head in half through the core. Set half the head aside for another use. Cut the remaining half in half through the core, then cut out the core. Cut the quarters crosswise into 1/4-inch-wide shreds. You will have about 12 cups.
2. Toss the cabbage and carrots together in a large bowl. Sprinkle the vinegar and salt over the vegetables and toss again. Let stand until the cabbage is wilted, about 1 1/2 hours.
3. Stir in the cilantro, scallions, and vinegar to taste. Serve right away, or let stand at room temperature for up to 30 minutes or chill before serving.
Spicy Pineapple Vinegar (Vinagre)
INGREDIENTS:
2 ripe pineapples
1/2 large Spanish onion, thinly sliced
20 cloves garlic, smashed and peeled
6 habanero peppers or chile pepper of your choice, stemmed and coarsely chopped
1 tablespoon cider vinegar, plus more as needed
1 tablespoon smashed fresh oregano leaves
1 teaspoon black peppercorns
1/2 teaspoon kosher or fine sea salt, plus more as needed
METHOD:
1. Trim and peel the pineapples as described in the recipe for Caribbean Breeze, reserving the rinds; discard the tops and reserve the peeled pineapple for another use. Put the rinds in a pot large enough to hold them comfortably, pour in enough cold water to cover them, and bring to a boil over high heat. Adjust the heat so the liquid is at a gentle boil and cook until the rinds are very tender, about 30 minutes. If the water dips below the rinds, top off as necessary to keep them submerged.
2. Meanwhile, put the onion, garlic, chiles, vinegar, oregano, peppercorns, and salt in a large jar with a tight-fitting lid.
3. Strain the pineapple liquid into a large measuring cup or a bowl. Pour the liquid into the jar of seasonings. If there is not enough liquid to cover the ingredients, cover the pineapple rinds with water again and boil for 20 minutes, then strain the liquid. Taste and add a little salt and/or a little vinegar if you think it needs it. You can use this as soon as it cools, but it will get better as it sits. Keeps for up to 2 months in the refrigerator.