Latin Twist for Your Grilled Summer Meal
There's nothing like heating up your backyard barbecue with a little Latin flare. On "The Early Show," Ingrid Hoffman, host of the Cooking Channel's "Simply Delicioso," prepared a full meal that you can make at home completely on the grill.
RECIPES:
Grilled Caesar Salad
Serves 4-6
INGREDIENTS:
2 cloves garlic, pasted
1/4 cup red wine vinegar
1/2 cup olive oil
2 tablespoons water
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon Sugar
Salt and pepper to taste
1/2 cup Parmesan cheese, shaved
3 heads romaine lettuce, cut lengthwise in half
METHOD:
Pre-heat grill pan/griddle to medium heat. In a small bowl, combine all ingredients except the Parmesan cheese and lettuce. Brush the romaine lettuce with the oil/vinegar dressing. In a pre-heated grill pan at medium heat, place lettuce cut side down and cook for 2 minutes until wilted. Remove lettuce from pan and sprinkle with shaved Parmesan. Serve immediately.
Grilled Rub-Down Chicken
Serves 4
INGREDIENTS:
2 tablespoons light or dark brown sugar
2 teaspoons ground allspice
2 teaspoons garlic powder (or 4 garlic cloves, finely minced)
Salt
1/8 teaspoon cayenne pepper, or more to taste
4 boneless, skinless chicken breasts
1 1/2 teaspoons canola or vegetable oil
METHOD:
Preheat your grill to high heat. Combine the brown sugar, allspice, garlic powder (or fresh garlic), salt, and cayenne pepper in a small bowl. Place 1 chicken breast between two pieces of plastic wrap and pound until it is 1/2-inch thick using a flat meat mallet or rolling pin. Repeat with the other 3 breasts. Pat the chicken dry with paper towels and rub them with vegetable oil. Sprinkle both sides with the spice rub and rub it into the meat. Grill the chicken until each side is marked with grill marks and the chicken is cooked through, about 6 to 8 minutes total. Remove the chicken from the grill and let it rest on a serving platter for 5 minutes.
For more recipes, go to Page 2.
Caramelized Onions & Lentils Rice
Serves 4 to 6
INGREDIENTS:
1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
2 cups long-grain white rice
1 quart water
1 (15.5-ounce) can lentils, drained and rinsed
1/4 teaspoon ground cumin
METHOD:
Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low).
While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions.
Grilled Pineapple and Butter Cake with Rum Crema
INGREDIENTS:
1 store-bought pound or butter cake
6 slices of fresh pineapple
3 tablespoons dark brown sugar
1 cup heavy whipping cream
1/2 cup confectioner's sugar
2 tablespoons rum
Butter flavored non-stick cooking spray
Mint leaves (for garnish)
METHOD:
Cut the pound cake in slices 1/2 inch thick. Spray both sides of the cake slices and the pineapple slices with nonstick cooking spray, preferably butter flavored. Rub the pineapple slices with the dark brown sugar.
In a small chilled bowl, beat the cold whipping cream with an electric beater until it starts to thicken. Add the confectioners sugar and beat until stiff, being careful not to over beat. Add the rum and beat to form stiff peaks. Cover and take to the refrigerator. Heat a grill pan until very hot and spray with non-stick cooking spray. Lay the pineapple and cake slices in a single layer on the grill until browned, turning once, 1 to 2 minutes per side. To serve, place a slice of cake on a plate, top with a slice of pineapple and a dollop of the rum crema.