Sauces

© Chef LaLa

Cooking with wine is a great way to concentrate intricate flavors and tenderize meat without adding extra fat.  Depending on how you prepare your food, some or all of the alcohol in the wine will evaporate, leaving behind a sophisticated blend of flavors. The key to great flavor is to cook with wine that you would use for drinking – not the expensive bottle you’ve been saving for a special occasion - not something labeled “cooking wine” either.  Cooking wine just cooks down adding a saltier flavor while drinking wines have more complex flavors, so a wine with a fruity flavor, for example, will add a concentrated fruitier flavor to your meal.  If you aren’t sure what type of wine to use, keep in mind what you are cooking and the overall flavor you want it to have – sweet, dry, spicy, etc.  Wine should be added toward the end of the cooking process unless used as a marinade and if you want the flavor of wine without the alcohol, be sure to reduce your sauce until no liquid remains, keeping in mind that white wine alcohol evaporates more quickly than red.

© Chef LaLa

Cilantro, also known as coriander, Mexican Parsley or Chinese parsley, is a wonderful, delicate year-round herb, thought to be an aphrodisiac and have healing properties, and adds great flavor to a variety of foods.  Cilantro is the leaf of the plant while coriander, from the same plant, is the seed and has a very different flavor.  One cannot be substituted for the other, though some countries refer to cilantro as coriander, so when recipes call for fresh coriander or coriander leaves, they are referring to the cilantro leaf. 

Dishes made from the Cilantro plant, whether in the form of leaves as cilantro or seeds as coriander, are commonly found in a variety of cuisines including Middle Eastern, Mediterranean, Indian, South Asian, Mexican, Latin American, Chinese, African and Southeast Asian. Culantro, an herb related to cilantro, is widely used throughout the Caribbean, Latin America, and the Far East.

Fresh herbs really have the best aroma and flavor, so look for fresh cilantro in your supermarket produce department, sold in bunches similar to flat-leaf parsley. Look for unwilted leaves that are medium green in color. Cilantro can be stored in the refrigerator in a plastic bag for up to a week and should be washed in cool water and patted dry before use.  Roll a bunch, stems and all and chop into small pieces.

Try some cilantro today….

·         Roll goat cheese in chopped cilantro

·         Use cilantro leaves instead of basil in tomato-mozarella salad

·         Sprinkle 1tbsp chopped cilantro over scrambled eggs

·         Add a few leaves to grilled cheese sandwiches

·         Use a bunch as a brush to baste veggies on the grill

·         Garnish Bloody Mary’s with a whole sprig or two

·         Use in marinades for chicken, fish, shellfish, lamb, and pork

·         Use in salsas and in sauces such as pesto, chutney, and tzaziki

© Chef LaLa

Summer is almost here and summer vegetables are beginning to arrive in your local supermarkets, specialty markets and farmer’s markets.  Experts recommend consuming 5 servings* a day of fruits and vegetables to help reduce your risk of heart disease and cancer. Summer veggies are not only nutritious and delicious, they’ll help you look and feel your best by providing vitamin C, potassium, lutein, folate, iron, fiber, and essential hydration.  Try one or more of these summer veggies today:

Arugula	Eggplant	Potatoes
Avocados	Garlic	Shallots
Green Beans	Kohlrabi	Summer Squash
Beans	Mushrooms	Swiss chard
Beets	Okra	Tomatoes
Collards	Onions	Zucchini
Corn	Sugar Snap Peas
Cucumber	Peppers

Try some of these ideas… 

·         Skip the chips which make you thirstier and opt for bright crunchy carrots and celery which are low in calories and fat and high in nutrients that will keep you feeling refreshed

·         Add some fresh veggies to your summer salad for a cool light meal packed with nutrients

·         Load your baked potato or pasta with cooked veggies instead of butter or rich sauces or even toss with light olive oil or add to your favorite light sauces to give you flavor and energy on a hot summer day 

* One serving of vegetables is equivalent to ¼ cup dry or one medium sized fresh vegetable such as a carrot or ¾ of a cup of juice or ½ cup cooked or 1 cup raw veggies.

Sorry, this entry is only available in Spanish.

© Chef LaLa

 Ingredients

Fritters/Tortitas:

• 8 Medium Potatoes, boiled, peeled
• 4 Ounces Ground Dried Shrimp
• 4 Ounces Cotija Cheese, finely grated
• 4 Medium Eggs
• As needed Oil

Sauce:

• 28 Ounces Canned Red Enchilada Sauce
• 1 Medium Onion, pureed
• 1 Medium Tomato, pureed
• 1 Tablespoon Chicken Bouillon
• 1 Tablespoon Cornstarch
• 1/4 Cup Water
• 32 Ounces Sliced Nopalitos

Preparation Method

1. In a large saucepan add Enchilada Sauce, pureed tomatoes, onions, and chicken Bouillon. Cook for 15 minutes. In a small bowl, dissolve cornstarch in water.
2. Slowly incorporate dissolved cornstarch into sauce stirring constantly.
3. Cook for 15 minutes. In a large bowl, place the potatoes and mash well.
4. Add dried shrimp, cotija cheese and eggs. In a skillet, heat oil. It is important that the heat is not too high because then the patties won’t fully cook inside. Also, if the heat is too low the patties will absorb all the oil. To check if oil is hot enough, drop a little potato mixture into the pan. They should sizzle immediately.
5. With a tablespoon, spoon potato/shrimp mixture (about 1 ½ ounces) in the pan and use the spoon or spatula to flatten them into a patty shape.
6. Carefully flip over when golden brown.
7. After removing drain excess oil. Set aside until service.
8. Before serving add the Sliced Nopalitos (cactus). Cook to warm.
9. Add patties to sauce, cook for additional 3-5 minutes and serve.

SERVE

Do not combine the Sliced Nopalitos, red sauce and patties until ready for service so that they maintain the vibrant colors and shape.

SERVES

20-25 patties – slightly larger than a silver dollar

© Publications International, Ltd.

Cherry Salsa 

 

• 1 cup fresh sweet cherries, halved and pitted
• ¼ cup minced red onion
• 1 medium jalapeño pepper, cored, seeded and minced*
• 1 tablespoon lime juice
• 1/3 cup orange juice
• ½ teaspoon salt

Catfish

• ¼ cup all-purpose flour
• 2 tablespoons cornmeal
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 2 tablespoons canola or vegetable oil
• 4 medium catfish fillets (about 1¼ pounds)
• Lime wedges
• Chopped fresh cilantro (optional)

1. To make salsa, combine cherries, red onion, jalapeño, lime juice, orange juice and salt. Stir well; refrigerate.

2. To make catfish, combine flour, cornmeal, salt, pepper, paprika and garlic powder on a dinner plate. Heat oil in large, heavy-bottomed skillet. Dredge catfish in flour mixture, coating completely. Ease into oil. Fry catfish over medium-high heat 4 to 5 minutes per side or until fish is golden brown and no longer translucent in center. Serve catfish with cherry salsa and lime wedges.

Sprinkle with cilantro, if desired.

Recipe from the book “Latin Lover Lite” by Chef LaLa available on amazon.com.