A Soiree With Latin Sizzle

Isabel Cruz's Spicy "Shoestring" Party Menu For A Sultry Late-Summer Night

(CBS) 

RED BELL PEPPER SOFRITO
(Makes 1-1/2 cups)

INGREDIENTS:
1/2 cup olive oil
1 red bell pepper, cut into medium dice
1 large yellow onion, cut into medium dice
4 garlic cloves, crushed and peeled

METHOD:
Heat the olive oil in a medium sauté pan over medium heat. Add the bell pepper, onion, and garlic and sauté until the onion is soft and translucent but not brown, about 5 minutes. Transfer the contents of the pan to a food processor and pulse to form a rough paste. (Alternatively, you can le the mixture cool and then finely chop the mixture by hand).

The sofrito can be stored, covered, in the refrigerator for up to 3 days or frozen for up to 2 months. Defrost before using.


ROMAINE SALAD WITH SOFRITO VINAIGRETTE
(makes 1-1/4 cups)

INGREDIENTS:
1 head romaine lettuce
1 tomato, sliced
1 avocado sliced
1/2 cup Red Bell Pepper Sofrito
1/2-cup extra-virgin olive oil
1/4-cup balsamic vinegar
2 teaspoons packed light brown sugar
salt and freshly ground black pepper to taste.

METHOD:
Spread lettuce on a platter. Arrange tomato and avocado on top. Whisk together remaining ingredients and drizzle over salad.

Use vinaigrette immediately or store, covered, in the refrigerator for up to 3 days. Whisk before using.


CHIPOTLE-CORN SALSA
(Makes 3 cups)

INGREDIENTS:
4 ears corn, kernels cut from the cobs, or 2 cups frozen corn kernels defrosted
1/2 medium red onion, diced
1/2 red bell pepper, diced
2 chipotle chiles in adobo sauce, minced
1/2 cup lime juice ( about 4 limes)
1/4 cup orange juice (about 1 orange)
2 tablespoons packed light brown sugar
1/2 cup roughly chopped fresh cilantro
1/2 teaspoon kosher salt

METHOD:
Combine the corn kernels, onion, bell pepper, chipotles, lime juice, orange juice, sugar, cilantro, and salt in a medium bowl and gently toss together. Serve immediately or store, covered, in the refrigerator for up to 2 days.

TIP:
Serve it with chips, of course, or alongside roasted or grilled meats and fish, or rice and beans.


STRAWBERRY-MANGO COBBLER
(makes one 9-inch cobbler; Serves 8)
This cobbler is made of two layers of fruit and two layers of dough. Less precise in its assembly than a pie, it's fun and fast to put together. The food processor makes foolproof dough every time. Strawberries and mangoes are my favorites, but use whatever fruit combination you wish. Serve with a little vanilla ice cream of course.

INGREDIENTS:
2-1/2 cups plus 2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
1 pint strawberries, hulled and cut into quarters
1 large mango, peeled and cut into 1-inch chunks

METHOD:
Preheat oven to 350F. Pulse the 2-1/2 cups flour, the salt, 1 cup of the sugar, and the butter in a food processor or electric mixer until incorporated but still slightly crumbly. (Alternatively, you can combine the ingredients by hand in a bowl using a wooden spoon). Add the eggs and pulse to combine; do not overmix. The dough will have a smoother consistency now. Divide the dough into 2 equal pieces. (If desired, the dough can be wrapped in plastic wrap and refrigerated overnight. Bring to room temperature before proceeding).

In a medium bowl, toss the strawberries and mango with the remaining 1/2 cup sugar and the 2 tablespoons flour.

In a 9-inch pie plate, use your fingers to lightly press 1 piece of dough into a circle to cover the bottom of the plate. Spread three-quarters of the fruit mixture over the dough. Press the remaining piece of dough into a 9-inch circle on a lightly floured cutting board and layer the dough over the fruit. Top with the remaining fruit mixture.

Bake the cobbler until the crusts are golden brown and the fruit is bubbling, about 55 minutes.

Let the cobbler cool at least briefly before serving. Serve warm or at room temperature.


STRAWBERRY-LIME AGUA FRESCA
(makes about 12 cups)
This is a delicious everyday drink that the whole family can enjoy. It's refreshing and festive and a great alternative to sodas. Aguas frescas are made with many types of fruits and enjoyed throughout Latin America. If desired, you can spike this for adults with white rum or tequila.

INGREDIENTS:
3 cups fresh strawberries
1/2 cup sugar
1/2 cup lime juice (about 4 limes)
Ice cubes
Fresh mint sprigs
Lime wedges

METHOD:
Place the strawberries, sugar, and lime juice in a blender along with 2 cups cold water. Puree, and then pour the mixture into a large pitcher. Stir in 6 cups cold water. Refrigerate for at least 1 hour and up to 2 hours.

Stir well before serving. Pour the agua fresca over ice and garnish with mint sprigs and a lime wedge.