Cooking: Nuevo Latino Recipes

[LatinoFire]

Mushroom & Brie Quesadillas with Fresh Mango and Papaya Chutney

Ingredients:

8 Oz cold Brie cheese.....1/2 Cup finely chopped onions

2 Tbs Olive oil.....1 Tsp minced garlic

1 Lb mixed fresh mushrooms, thinly sliced (mixture can include white, crimini or shiitake)

1 Can/4.5 Oz chopped mild green chilies, very well drained

1 Tsp minced garlic.....1/8 Tsp ground black pepper

1/2 Tsp salt.....8 flour tortillas (6-inch)

Cut Brie into 1/4-inch-thick slices; set aside. In large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes. Reserve 1 cup for garnish. Add green chilies, onion, garlic, salt and black pepper to remaining mushrooms. Cook, stirring occasionally, 3 to 4 minutes longer or until mushrooms are tender and liquid evaporates. In medium skillet over medium-high, place 1 tortilla; spread a quarter of mushroom mixture over tortilla. In single layer arrange a quarter of Brie over mushrooms. Heat until cheese is melted, about 30 seconds. Cover with another tortilla, pressing down lightly. Using large spatula turn quesadilla, heat until cheese is melted, about 30 seconds. Remove from skillet to serving plate; cover to keep warm. Repeat with remaining ingredients except chutney. Top quesadillas with reserved mushrooms. Cut into wedges and serve with...

Fresh Mango & Papaya Chutney

1 Cup diced peeled mango.....1 Cup diced fresh papaya

2 Tbs fresh lime juice.....1/4 Tsp salt

1-2 Tbs chopped fresh cilantro leaves

1 Tbs finely chopped fresh Jalapeño peppers

In a small bowl, combine all ingredients. Serve over Mushroom & Brie Quesadillas. Makes 2 cups
EASY TO MAKE & SCRUMPTIOUS

[LatinoFire]

CAIPIRINHAS (Lethal Drinks!)

Ok, the important thing here is the amount of sugar. The more you add, the faster your guests will get drunk as skunks.

So, go light on that, ok?

The traditional way to do it is glass by glass. You should use a strong glass, maybe a whisky-like would be appropriate.

For each glass I use 1 lime, unpeeled. I cut the "tops" off, and each lemon in about 8 little pieces. They go in the bottom of the glass. Now, sugar. Add sugar, maybe half a tablespoon over the lime pieces.

Add crushed ice, a nice layer on top of the sugar. Press a little with a mortar or some creative tool available ( I have used the back of a wooden spoon with excellent results...)

Then, add PINGA (national drink, made of sugar cane). Try to find good quality PINGA (also known as CACHACA - second C sounds like S)....

Although my Brazilian friends would consider me too snobbish, I have to admit that I normally do caipirinhas with vodka instead of pinga. My day after is a lot easier....

Again, the traditional way to do it is getting a second glass, exactly like the first, invert it on top of the first glass, invert the whole drink twice, very fast.

It is not consider "traditional" to use a cocktail shaker. Then, you hit the glass over the table, and there you have it: caipirinha, very authentic!

A tip: if you want to get drunk twice as fast, drink it from a straw.

The amounts of sugar, pinga, ice, are a matter of taste, and they also depend on how acid your limes are. Play around with the ingredients, maybe while you are cooking a Brazilian menu!

[LatinoFire]

Blue Marlin and Smoked Jalapeño-Tequila Ceviche

Yield: 6 servings

Smoked Jalapeño Tequila

2 cups wood chips, hickory or mesquite, soaked in water

4 jalapeños, halved but not seeded

2 cups of your preferred tequila

Ceviche

2 pounds fresh Blue Marlin or Swordfish, diced

2 green peppers, diced

2 red peppers, diced

1 red onion, diced

1 jicama, diced

2 Roma tomatoes, diced

1/2 cup cilantro, chopped

2 cups fresh lime juice

1 cup fresh lemon juice

1 cup fresh orange juice

2 cups prepared smoked jalapeño tequila

1 cup coconut milk

1 avocado, sliced

1 handful of whole tortilla chips

Salt to taste

To prepare the Smoked Jalapeño Tequila:

Jalapeños can be smoked in a covered BBQ grill or over an open flame on your stove. To smoke over your stove, take a shallow pan with a perforated liner and cover. Line the pan with the chips and place over a medium flame. When the chips begin to smoke, place the jalapeños in a perforated liner and cover the pan. Turn the flames down to low and smoke for 10 minutes. While the jalapeños are still hot, remove them to a bowl, pour in the tequila and cover. Allow the tequila to sit for 48 hours.

To prepare the ceviche:

Combine all ingredients in a non-reactive (stainless steel or glass) bowl and allow to sit, refrigerated for 5 hours. Season to taste with salt. Serve in a martini glass garnished with a slice of avocado and corn tortilla chips.

[peachexploration]

Fresh Mango & Papaya Chutney

1 Cup diced peeled mango.....1 Cup diced fresh papaya

2 Tbs fresh lime juice.....1/4 Tsp salt

1-2 Tbs chopped fresh cilantro leaves

1 Tbs finely chopped fresh Jalapeño peppers


Thanks LF. I added a little red onion and cucumber to this recipe and it went really well with my Grilled Salmon. :D