Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties
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About this ebook
Bold flavors, minimal ingredients, and a passion for flame! Discover a new spin on grilling, Latin-style, with more than seventy 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.
“With a clean and colorful layout, open-flame fanciers will find plenty of worthy inspiration.” —Publishers Weekly
Read more from Rafael Palomino
Nueva Salsa: Recipes to Spice It Up Rating: 4 out of 5 stars4/5Fiesta Latina: Fabulous Food for Sizzling Parties Rating: 2 out of 5 stars2/5
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Reviews for Latin Grill
3 ratings1 review
- Rating: 5 out of 5 stars5/5Latin Grill: Sultry and Simple Food by Rafael Palomino, Arlen GargaglianoGenre: CookingISBN: 978811866606Rating: 5From Goodreads: 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.Latin Grill was amazing. That's really the only word I have to describe it. This book has everything: Salads, Meat, Shellfish, Desserts, and even Beverages. There's also information in the front about various grill-type-things like which kind of grill to use, what kinds of tools you need etc.And the photographs… make me… drool. More than just hungry. drool. *wipes computer off* I've never wanted a salad so badly in my whole life. Grilled avocado on Caesar Salads, grilled Sea Scallops with Avocado and Apple, recipes for lamb, beef, chicken, even duck. It's hard to find a good recipe for Churros (with chocolate sauce!) Semisweet Chocolate and Coffee Brioche Bread Pudding… reading that one almost made me cry. There's a whole slew of lemonades and martinis in the back to top off a fantastic full-course grilled dinner… or just to go with your Sunday-night family barbecue.Recommendation: hey moms, this would be a great fathers' day gift! There's a recipe in here for everyone.~Haleyknitz
Book preview
Latin Grill - Rafael Palomino
Latin Grill
Sultry and Simple Food for Red-Hot Dinners and Parties
by Rafael Palomino With Arlen Gargagliano
Photographs by Dan Goldberg
DEDICATED TO ALL WHO SHARE OUR LOVE OF FOOD, FAMILY, AND FRIENDS.
Acknowledgments
Thank you to my terrific writer, Arlen Gargagliano; my agent, Jane Dystel; my editor, Bill LeBlond, along with Sarah Billingsley; Doug Ogan, Anne Donnard, Ben Kasman, Peter Perez, and the staff at Chronicle Books; my Chronicle publicity manager, David Hawk; and my staff at Sonora, Pacífico, and Greenwich Tavern.
—Rafael Palomino
Table of Contents
HOLA (HELLO)
THE BIG DECISION: WHICH GRILL?
TOOLS FOR GRILLING EN CASA (AT HOME)
HOW TO USE THIS BOOK
CHAPTER 1:
CEVICHES, TORTILLAS & AREPAS
Ceviches
Sea Scallops, Yellow Tomatoes, and Grilled Asparagus Ceviche
Striped Bass and Grilled Mushroom Ceviche
Yellowfin Tuna and Mango Vodka Ceviche
Yellowfin Tuna, Avocado, and Grilled Tomatillo Ceviche
Tuna Toro Tiradito with Ginger and Soy Sauce
Tortillas & Arepas
Grilled Flour Tortillas with Goat Cheese, Peruvian Olives, and Roasted Red and Yellow Peppers
Tortillas with Palomino’s Guacamole
Crisp Tortilla Topped with Prosciutto and Shaved Manchego Cheese
Grilled Arepas with Farmer’s Cheese (or Queso Blanco)
Grilled Soft-Shell Crab Sandwich with Avocado and Chipotle Tartar Sauce
CHAPTER 2:
SALADS & SIDES
Salads
Hombre Pobre (Poor Man’s Salad)
Grilled Caesar Salad
Grilled Calamari, Tomato, Cucumber, and Arugula Salad with Feta Cheese
Grilled Shrimp with Watercress and Sweet Corn Vinaigrette
Grilled Sea Scallops with Avocado and Apple Salad
Pan-Seared Duck Breast and Pear Arugula Gorgonzola Salad
Grilled Lamb with Gorgonzola and Goat Cheese and Frisée Lettuce
Sides
Grilled Asparagus Spears with Wisconsin Blue Cheese Vinaigrette
Grilled Asparagus, Shiitake Mushroom, and Roasted Pepper Escabéche
Yellow Tomatoes Stuffed with Grilled Wild Mushrooms and Parmesan Cheese
Trio Roasted Peppers in a Basil, Garlic, Olive Tapenade on Bruschetta Toasts
Grilled Portobello Mushrooms Brushed with Mint Pesto
Grilled Sweet Plantains, Abuelita Style
Tostones, Ahogado Style
Boiled Yuca with Cilantro Garlic Mojo
Grilled Pineapple Coconut Rice
Grilled Maine Lobster Skewers with a Mango-Basil Relish
CHAPTER 3:
MEAT & POULTY
Meat
Grilled Chorizo (Colombian Sausage) with Ají Rojo
Grilled Pork Chops with Passion Fruit–Jalapeño Barbecue Sauce
Grilled Lamb Chops with a Pomegranate-Citrus Glaze
Grilled Lamb Chops with a Niçoise Chimichurri Sauce
Grilled Lamb Chops with Sun-dried Tomato Chimichurri
Grilled Sirloin with Chipotle-Mango Barbecue Sauce
Grilled Skirt Steak with Basil-Garlic Olive Oil
Grilled Skirt Steak with Rosemary and Thyme Chimichurri Sauce
Grilled Palomino Burger with Manchego Cheese and Avocado
Poultry
Arroz con Pollo, Palomino Style
Grilled Chicken and White Cheese Romaine Lettuce Chipotle Tacos
Grilled Chicken Mini Brochettes with Avocado and a Mango-Honey-Mustard Glaze
Roasted Muscovy Duck in a Honey-Black Pepper-Pineapple Glaze
CHAPTER 4:
SHELLFISH & SEAFOOD
Shellfish
Grilled East Coast Oysters with Corn Jalapeño Salsita
Grilled Sea Scallops with a Cumin and Garlic Rub
Grilled Jumbo Shrimp and Sun-dried Tomato Chimichurri
Grilled Ecuadorian Shrimp with a Cilantro and Garlic Marinade
Grilled Lobster Tails with Paprika-Garlic Oil
Seafood
Grilled Yellowfin Tuna, Yucatan Style
Grilled Washington Salmon Steak with a Soy Panela Glaze
Grilled Hawaiian Tuna in a Soy and Citrus Marinade
CHAPTER 5:
POSTRES (DESSERTS)
Grilled Sweet Plantains Topped with Guava and Melted Mozzarella
Churros with Dulce de Leche, Mora, or Chocolate Sauce
Coconut Flan with Guava Sauce
Semisweet Chocolate and Coffee Brioche Bread Pudding
Coconut Tres Leches Cake
CHAPTER 6:
BEBIDAS (BEVERAGES)
Strawberry Lemonade
Mango Lemonade
Blueberry-Pisco Sour
Pineapple and Raspberry White Sangría
Mango Sangría
Grilled Pineapple Mojito
Kiwi Mojito
Mango and Sake Martini
Pomegranate Martini
Dulce de Leche Martini
Strawberry and Cucumber Cosmopolitan
Watermelon and Kiwi Cosmopolitan
Blueberry and Raspberry Margarita
Pomegranate and Raspberry Margarita
CHAPTER 7:
BASICS
Chicken Stock
Chipotle Purée and Chipotle Tartar Sauce
Chocolate Sauce
Dulce de Leche (Caramelized Milk) and Dulce de Leche Sauce
Grilled Pineapple
Guava Sauce
Mora Sauce
Mustard Vinaigrette
Peruvian Olive, Cilantro, and Thyme Tapenade
Roasted Bell Peppers and Chiles
Roasted Garlic and Garlic Oil
Roasted Onions
Simple Syrup and Sour Mix
Sun-dried Tomato Chimichurri
Sweet Shallot Vinaigrette
IT’S HARD TO USE A RECIPE IF YOU CAN’T FIND IT (INDEX)
TABLE OF EQUIVALENTS
Hola
(hello)
The golden sunlight illuminates smiling faces as everyone enjoys appetizers of freshly toasted tortillas, topped with prosciutto and shaved Manchego cheese. Grown-ups enjoy mango sangría from wine glasses. The kids, meanwhile, are munching on grilled arepas (Colombian corncakes), in between playing soccer and sipping strawberry mango lemonade. Dinner, barbecued Chilean salmon brushed with soy panela (rich brown sugar) glaze, is just about ready, as is the side dish of Cartagena-style grilled pineapple rice, along with grilled portobello mushrooms topped with a fresh mint and pecan-studded pesto. It’s late Sunday afternoon—the time when we all get to kick back with friends and family—and I’m exactly where I want to be: at home, grilling and relaxing!
Grilling is an intrinsic part of both my cultures. Every time I go back to my native Colombia, I can’t wait to sink my teeth into an Asado Bogotano: a Bogotá-style barbecue that includes perfectly caramelized and fragrant corn on the cob, seared chorizo—classic Colombian sausage—and a roasted ripe plantain, which, upon peeling, will yield golden and perfectly sweet meat. The elements in this grilled dish vary somewhat throughout my home city, but one thing remains constant: the flavors of this and every barbecue—thanks to one of the world’s oldest cooking methods—yield a depth of taste unmatched by any other type of cookery. Here at home in New York, I treat my family and friends to grilled dinners (inside and outside the restaurants!) just about every week.
This book presents you with a collection of recipes for easy-to-make grilled dishes, several cooling ceviches, and fabulous sides, including colorful and tasty salads, delicious desserts, and an assortment of festive drinks to complement them all. These dishes, inspired by my years in Colombia, my travels, my studies in France, and my personal and professional grilling experience, are especially designed to be tasty without being weighted down with too much toiling. Whether it’s for a summertime barbecue or a midwinter get-together, this book offers a treasure chest of fun, gorgeous, tasty—and healthful—dishes to choose from. Here I’m using the terms barbecue and grill synonymously, though technically they’re different; one refers to cooking on direct heat—grilling—while the other refers to cooking using indirect heat. But the bottom line for me is that we’re talking about cooking over fire. The fire can come from charcoal, gas, or wood.
Latin Grill is for people who enjoy grilling and who enjoy extending the warmth of their homes to their families and friends. Following in the tradition of my other books—Viva la Vida, Nueva Salsa, and Fiesta Latina—the recipes in this collection are accessible, clear, and uncomplicated; you won’t find overwhelming numbers of hard-to-find ingredients in these ingredient lists. But unlike Fiesta Latina, which is its predecessor, Latin Grill focuses on the barbecue, and its recipes are generally somewhat simpler.
Latin Grill presents all aspects of a barbecued dinner—including simple marinades, fruit-filled barbecue sauces (mango, pomegranate, coco, and citrus), appetizers, side dishes and dipping sauces, main dishes, desserts, and cocktails. Meals can start with appetizers like Yellowfin Tuna and Mango Vodka Ceviche—which is at once exotic yet elegant and festive. They can continue with a salad, like my simple and incredibly tasty Grilled Caesar Salad, and lead into my sirloin steak grilled medium-rare and lightly topped with Chipotle-Mango Barbecue Sauce. Or you could go with Grilled Lobster Tails with Paprika-Garlic Oil—like the kind you might enjoy in Lima, Peru—with a light brush of spark that leaves your mouth with a deliciously lingering aftertaste. Dinner could be followed by