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I bought a new cookbook back in March, and have been slowly working my way through it, with delicious results. It’s “Simply Delicioso” by Ingrid Hoffman, who has a show on the Food Network by the same name. It’s a “collection of everyday recipes with a Latin twist,” and every single recipe I have tried so far has been terrific!
Her Bacon Guacamole is extremely good, if you like guacamole. (I’ve heard some people don’t, but that’s hard for me to believe.) Cut up corn tortillas and fry till crisp to make this a very special homemade appetizer.
The Rum chicken is very tasty. You can fix it on the grill, or if it’s raining, you can put it under the broiler or sear it in a skillet.
The Coca-cola Rice (arroz con coca cola) is a very common dish in Latin American countries. It’s delicious, and goes really well with barbequed ribs or chicken, or pulled pork.
“Simply Delicioso”, by Ingrid Hoffman, is published by Crown Publishing, a division of Random House.
8-10 bacon slices
3 Haas avocadoes, halved, seeded and peeled
1 tomato, halved, cored, seeded and chopped
1 small onion, finely chopped
2 serrano chiles , seeded and chopped
3 T. chopped fresh cilantro
3 T. lime juice
Cook bacon till brown and crisp. Drain on paper towels. Mash the avocados in a medium bowl until the texture is semi-smooth. Crumble the bacon and add. Pat the tomato dry with a paper towel and add to the avocado mixture. Gently stir in the onion, chiles, cilantro, and lime juice. Taste and add salt if necessary. Serves 6.
Rum chica rum Chicken
2/3 c. dark rum
1/3 c. orange juice
1 t. orange zest
3 T. Worcestershire sauce
1-inch piece of fresh ginger, peeled and grated
2 T. dark brown sugar
6 garlic cloves, finely chopped
1/4 c. chopped fresh cilantro
2 lbs. boneless, skinless chicken breasts and/or thighs, rinsed and patted dry
Whisk the rum, orange juice, zest, W-sauce, ginger, brown sugar, garlic and 2 T. cilantro together in large bowl. Add the chicken pieces; cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours. Preheat your grill to medium hot. Remove the chicken from the marinade, reserving the marinade. Cook the chicken until it is browned on both sides and the juices run clear, about 10 minutes per side, basting with the marinade a few times, till done and cooked through. Serve sprinkled with the remaining 2 T. of cilantro. Serves 4-6.
1 1/2 T. vegetable oil
2 c. long grain white rice
1/2 t. salt
3 1/2 c. cola
1/4 c. raisins
3 T. sliced or slivered almonds, lightly toasted
Heat the oil in a large pot over medium high heat for 1 minute. Add the rice and cook, stirring often, until it is opaque, about 2 minutes. Add the salt to the cola and stir until dissolved (the salt helps to release some of the carbonation) and then add it to the rice along with 1/2 c. water. Bring to a boil, then reduce heat and cook till the liquid has evaporated some, about 15 minutes. Stir in the raisins and almonds and reduce the heat to the lowest setting. Cover and cook till the rice is tender, about 25 minutes. Uncover; fluff with a fork, and serve. Serves 4-6.