Latin Recipes

Chef Luis Bruno spices up Mississippi nights with his signature Latin-inspired dishes. His fabulous recipes are loaded with contrasting flavors from his finger-licking Chipotle-Guava Barbecue Ribs (Se paso!) to his Fried Plantains with Garlic-Cilantro Mojo (Que bueno!). Sample Bruno's Latin Summer Menu, and throw a smokin' hot, Cuban-themed soiree of your own this summer!

Sangria Martinis

1 1/2 quarts red wine

8 ounces Triple Sec

8 ounces white rum

1/4 cup mandarin compound or 1/2 cup   frozen concentrated orange juice*

1/4 cup lemon compound or 1/2 cup of   frozen lemonade concentrate*

2 cups club soda

Stir ingredients in a large pitcher. Line the rim of 8 martini glasses with lime juice from a wedge of lime and dip in granulated sugar. Pour into glasses. Enjoy!  

*If using frozen concentrate, defrost and add granulated sugar to taste. To order compound, see www.scff.com or call 1-800-347-9477.
 

Watermelon-Rum Punch

2 cups watermelon pucker

2 cups light rum

4 cups pineapple juice

1 cup sweet and sour mix

2 cups ginger ale

Combine all the ingredients in a bowl. Stir well. Pour over ice in each glass. Garnish with a small slice of watermelon on the rim of the glass.   
         

Scallop Ceviche

1/2 cup fresh squeezed lemon juice

1/2 cup fresh squeezed lime juice

1/2 cup fresh squeezed orange juice

2 pounds fresh sea scallops, quartered

1/4 cup red pepper, diced small            

1/4 cup yellow pepper, diced small

1/4 cup red onion, diced small

1/2 cup fresh cilantro leaves, chopped 3 to 4 times

1 bunch green onions, chopped

Salt and pepper, to taste

Tabasco, to taste   

1. In a medium pot with boiling water blanch scallops for 1 minute. Remove scallops and place in an ice bath to stop the cooking process. (The scallops will be three quarters of the way cooked but acidities from the juices will finish cooking it.)   Remove scallops from water bath and dry with a paper towel.

2. Combine all ingredients in a medium bowl. Season with salt, pepper and Tabasco to taste.

3. Refrigerate for 1 to 2 hours.

Tostones (Plantains) with Garlic-Cilantro Mojo

4 large green plantains

4 cups canola oil

Salt and pepper, to taste

Cut both ends off each plantain for easier peeling. Make three long shallow cuts along the edge of the plantain. Run your fingers along the cut portion of the peel to loosen. If you are having trouble removing peel, simmer a medium pot of water and simmer plantain for about 3 to 5 minutes. Peel (save peel) and cut into diagonal 3/4 inch thick slices.

In a large saucepan heat the oil to 375 degrees. Carefully drop small batches of plantains into the oil; gently stir to prevent from sticking. Fry both sides until golden brown but not crispy. Remove and drain on paper towels.

One slice of plantain at a time, cover with reserved peel; press down with the palm of your hand to flatten. Fry again until crispy and golden on both sides. Drain on paper towels, season with salt and pepper. Serve hot with drizzled garlic-cilantro mojo.   

Garlic-Cilantro Mojo

1/4 cup olive oil

6 garlic cloves, chopped

1 teaspoon hot crushed red pepper

1/2 bunch fresh cilantro stems removed and chopped fine

1 teaspoon salt

Heat olive oil in a medium saucepan. Add garlic and red pepper, cook until light golden brown remove from heat add cilantro and salt. Serve hot or room temperature.

Adobo-lemon Grilled Shrimp



2 lbs. l arge shrimp, peeled and de-veined

1 tablespoon olive oil

Bruno's adobo seasoning or Creole seasoning, to taste

4 lemons, each cut in half

1. Heat grill to high.

2. Place shrimp in a large bowl, toss with olive oil and season.   Grill for 2 to 3 minutes per side until cooked through.

3. Remove shrimp from grill and squeeze fresh lemon juice over shrimp. Serve hot or at room temperature.

Chipotle-Guava Barbecue Ribs

Guava barbecue sauce:

9 ounces Guava jelly*

4 chipotles in adobo sauce

4 ounces dark corn syrup

4 ounces molasses

3 ounces red wine vinegar

1 ounce yellow mustard

1 tablespoon cumin

1 tablespoon minced garlic

1 cup white wine

Salt and pepper to taste

Rub:

4 racks baby back pork ribs

1 cup Bruno's adobo seasoning or favorite rub

1 cup water or Spanish beer

Combine the sauce ingredients in a saucepan and simmer on medium heat until reduced to half (about 45 minutes). Remove and add half of the sauce with the four chipotles in a blender. (Make sure you don't completely close the lid on the blender or else you will have a mess.) Blend until the peppers are pureed. Add sauce back to sauce pan and cook for an additional 15 minutes. Remove and set aside until cool.

Preheat oven to 375 degrees. Season ribs   on both sides. In a roasting pan add a cup of water or beer. Transfer ribs to the pan and seal with aluminum foil real tight around the edges so that no air will release. Bake for 2 1/2 hours.

Once ribs are done, remove foil, add barbecue sauce, and bake for about 10 to 15 minutes, until the barbecue sauce caramelizes on the ribs. Remove from the oven and let sit for about 5 minutes. Then go at it, but be careful when cutting! So tender that you won't need a knife. Ha! Great with the watermelon rum punch.        

*Available at Kroger.

ChorIzo and queso blanco Empanadas with Cilantro-Lime Crema

Filling:

2 tablespoons olive oil

1 cup red bell pepper, diced

1/2 Spanish onion, chopped

1 tablespoon chopped garlic

2 teaspoons paprika

1 teaspoon cayenne

1 teaspoon dried oregano

2 tablespoons red wine vinegar

1 lb. ground turkey, beef, pork or chicken

1/4 cup diced tomato

Salt and pepper, to taste

Off the heat, add:

1/2 cup queso blanco, diced small

1 cup cilantro leaves, chopped

1 tablespoon capers

Filling:

In a medium skillet, heat oil on medium heat. Sauté pepper, onion, garlic, and spices for about 3 minutes. Add vinegar, turkey, and tomatoes until turkey is brown and liquid is absorbed. Remove pan, then add off-heat items. Season with salt and pepper; set aside.

Dough:

2 1/4 cups all purpose flour

1/2 cup salted cold butter (1 stick), cut into small pieces

1/2 teaspoon salt

1/3 cup ice cold water, more needed if it is a little dry.

1 whole egg

Egg Wash:                        

1 whole egg, beaten

2 tablespoons water            

1. Pulse the first 3 dough ingredients in a food processor until crumbly like small peas.

2. Add ice cold water and egg. Pulse until dough forms a ball. Divide dough into six balls and roll on floured surface in a six-inch disk. Put 1/2 cup filling in the center of dough and fold in half. Use a fork to seal the edges. Insert fork in the middle of the empanada to release steam.

3. Place empanadas on a baking sheet with parchment paper. Brush the top with egg wash and bake until golden, about 30 minutes.   

Cilantro-Lime Crema

1 1/2 cups fat free sour cream

1/2 cup cilantro

1/4 cup freshly squeezed lime juice

Salt and pepper, to taste

Tabasco, to taste

Combine all ingredients in a blender. Taste and adjust the seasoning as needed. Chill for one hour before serving.

Tembleque: Coconut Pudding

1 15-ounce can cream of coconut Coco Lopez*

2 cups whole milk or 2% milk

1/2 cup cornstarch

4 tablespoons granulated sugar or Splenda

1 vanilla bean (cut in half and remove pods)

1 teaspoon vanilla extract

Ground cinnamon to garnish

1. In a medium saucepan using a wire whisk, combine cream of coconut, milk, sugar, extract, vanilla bean and pods.

2. In a medium bowl dissolve cornstarch and 1/2 cup of coconut mixture.

3. Add cornstarch mixture in saucepan with coconut mixture. Stir on medium-high heat until mixture begins to thicken. Lower heat to medium, stir constantly until mixture boils about 2 minutes, stirring gently.

4. Work quickly. Ladle into mold or pan. Refrigerate 2 hours or overnight. Unmold and sprinkle with cinnamon to serve.

* If coconut cream is too thick, microwave for about 30 to 45 seconds until dissolved.

For Bruno's Adobo Seasoning and selections of dinnerware, see www.brunoseclectic.com. Table linens courtesy of Top It Off. Special thanks to Duckworth Realty. DM