Spicy Romantic Latin dinner?!
A friend of mine would like to make a multi-course latin inspired menu- taking inspiration from spain, mexico, south america!. Any ideas!? The courses can be quite small!.!. and she's a great cook!Www@FoodAQ@Com
Answers:
1st course: fried plantains, sliced avocado, chipoltle sour cream, and topped with carintas
2nd:tuna and scallop cheviche
3rd:chorizo and plantain stuffed pork roulade with mango papaya salsa!.
4th: coconut leche flan
Don't forget the Mojitos!. Enjoy!Www@FoodAQ@Com
2nd:tuna and scallop cheviche
3rd:chorizo and plantain stuffed pork roulade with mango papaya salsa!.
4th: coconut leche flan
Don't forget the Mojitos!. Enjoy!Www@FoodAQ@Com
Spicy Latin Back Ribs
6 to 8 slabs pork baby back ribs (about 12 pounds total)
1/2 cup ground cumin
1/2 cup chili powder
4 tablespoons ground coriander
2 tablespoons cayenne
4 tablespoons ground black pepper
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 tablespoon salt
In large jar with tight-fitting lid, place rub ingredients!. Place lid on jar shake well until blended thoroughly!.
Pat ribs dry with paper towels!. Rub Spicy Latin Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately!.
Place ribs, not overlapping, over indirect heat on grill (may need 2 to 3 kettle-style grills)!. Close grill hood and cook ribs NOT directly over coals for 1 1/2 hours, until ribs are very tender!.*
Remove ribs from grill, wrap securely in heavy aluminum foil!. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to 1 hour!.
Unwrap ribs, cut into serving portions and serve with barbecue sauce for dipping!.
Serves 12 to 16!.
* Alternatively, roast ribs on rack in shallow pan in 350 degree F oven for 1 1/2 hourWww@FoodAQ@Com
6 to 8 slabs pork baby back ribs (about 12 pounds total)
1/2 cup ground cumin
1/2 cup chili powder
4 tablespoons ground coriander
2 tablespoons cayenne
4 tablespoons ground black pepper
2 tablespoons ground cinnamon
2 tablespoons brown sugar
1 tablespoon salt
In large jar with tight-fitting lid, place rub ingredients!. Place lid on jar shake well until blended thoroughly!.
Pat ribs dry with paper towels!. Rub Spicy Latin Rub generously over all surfaces of ribs; cover and refrigerate up to 12 hours or cook immediately!.
Place ribs, not overlapping, over indirect heat on grill (may need 2 to 3 kettle-style grills)!. Close grill hood and cook ribs NOT directly over coals for 1 1/2 hours, until ribs are very tender!.*
Remove ribs from grill, wrap securely in heavy aluminum foil!. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up to 1 hour!.
Unwrap ribs, cut into serving portions and serve with barbecue sauce for dipping!.
Serves 12 to 16!.
* Alternatively, roast ribs on rack in shallow pan in 350 degree F oven for 1 1/2 hourWww@FoodAQ@Com
I made this recipe up, and it's really good!. I call it "Arroz con Pollo Paquita," after my friend Peggy who first tasted it and told me I should enter it in a contest (I never have)!.
Arroz con Pollo Paquita
One oven bag
2 packs of chicken (I usually use one boneless skinless breasts and one boneless, skinless thighs)
2 packs taco sauce, made (which means water added to it and stirred)
1 chopped onion (or about ? bag of frozen onions)
2 cups cheddar cheese (shredded)
1 can Fiesta Nacho soup
1 can cheddar cheese soup
1 can Southwest Pepper Jack soup
1 jar salsa
Separately:
Two boxes of Spanish Rice (Rice a Roni is good), prepared (requires stewed tomatoes or salsa, 2 cans worth)
Cut up chicken and bake in oven bag with prepared taco seasoning mix and onion (one hour at 300 degrees)!.
Mix all ingredients (except rice, but including chicken/taco mix) together, and bake in oven for one hour at 350!.
Meanwhile, make the rice!.
Serve the casserole over the rice!.Www@FoodAQ@Com
Arroz con Pollo Paquita
One oven bag
2 packs of chicken (I usually use one boneless skinless breasts and one boneless, skinless thighs)
2 packs taco sauce, made (which means water added to it and stirred)
1 chopped onion (or about ? bag of frozen onions)
2 cups cheddar cheese (shredded)
1 can Fiesta Nacho soup
1 can cheddar cheese soup
1 can Southwest Pepper Jack soup
1 jar salsa
Separately:
Two boxes of Spanish Rice (Rice a Roni is good), prepared (requires stewed tomatoes or salsa, 2 cans worth)
Cut up chicken and bake in oven bag with prepared taco seasoning mix and onion (one hour at 300 degrees)!.
Mix all ingredients (except rice, but including chicken/taco mix) together, and bake in oven for one hour at 350!.
Meanwhile, make the rice!.
Serve the casserole over the rice!.Www@FoodAQ@Com
torillas con frigoles :)Www@FoodAQ@Com
tacos and nachos!.!.!.!.!.
they are as good as they get!.!.!.!.Www@FoodAQ@Com
they are as good as they get!.!.!.!.Www@FoodAQ@Com