Cookbook: Latin Chic Recipe For Labor Day
Each section offers recipes for cocktails, hors d'ouerves, starters, main plates, and desserts. Sprinkled in are pertinent tips -- how to properly clip a cigar, why it's a nice idea to offer straw hats as party favors, and "take a chance and wear heels the next time you sport your bathing suit and sarong at the pool". (Actually, wearing high heels at the pool isn't new -- working class girls in Brooklyn used to do it all the time. Then again, I don't think these authors are necessarily working class gals, and I say this only partly because their husband's names, mentioned in the dedication, are Lang Whitaker and Heath Barefoot. Working class guys are rarely named Heath or Lang.).
If you get this book real quick, you can probably steal a whole lot of ideas for that Labor Day party you are throwing together this weekend. We'll get you started with simple recipes for a papaya-glaze that will perk up your grilled pork loin.
|Recipes are set up well and easy to read|
"Super Bowl Sunday at Dr. Felix Gonzalez's house always includes platefuls of juicy, grilled pork tenderloin medallions slathered in guava barbecue sauce. This Miami Cuban has been making his own fruity yet piquant sauce for years, which I have adapted here...The guava sauce may be made ahead and refrigerated for up to a week."
Recipe makes about 2 1/2 cups of sauce.
12 ounces guava paste, cut into small cubes
1/4 cup red wine
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
4 tablespoons honey
1 teaspoon kosher salt
In a small saucepan, combine all the sauce ingredients. Simmer over low heat, stirring occasionally with a wooden spoon until the guava paste dissolves and the ingredients combine to form a thick, syrupy sauce, 15 to 20 minutes. Cool to room temperature. If not using immediately, refrigerate.
Latin Chic is published by HarperCollins Publishers
All photography by Jim Franco