October is Hispanic Heritage Month – see the recipes I’ve offered below from the chefs at Johnson and Wales University to help celebrate Hispanic kitchens worldwide.
The Hispanic Chamber of Commerce of Palm Beach County will be setting out displays of culture and food at their second Latin American Food and Wine Festival October 27.
Tapas and wines from Chile, Argentina and Brazil will be poured, with menu items matching from local restaurants, who will put a Latin spin on their tasting selections. Restaurants include Cantina Laredo, III Forks, Havana, J. Alexander’s and Chipotle Mexican Grill.
Dancers, Latin musicians and cigar rollers will perform and give demonstrations during the dine-around and tastings.
Tickets are $25, and include a customized wine glass. For information and tickets, call 561-832-1986 or go to pbhchamber.com.
Recipes from Latin and Hispanic kitchens
These recipes, from Puerto Rico and Latin America, showcase ingredients widely used in Hispanic homes. They were provided by Chef Patricia Wilson of Johnson and Wales University in Miami.
Harina con coco
(Corn flour coconut pudding)
- 1/2 pound extra-fine corn flour (Goya and other Hispanic brands make this)
- 2 cans coconut milk
- 3 cans evaporated milk
- 6 cups water
- 1/2 teaspoon salt
- 2 cups sugar (or to taste)
- 4 tablespoons butter
- cinnamon, for dusting
Heat the coconut milk evaporated milk, water, salt and sugar.
Very slowly whisk in the corn flour, whisking constantly. When it starts to thicken, change to a wooden spoon
When it starts bubbling, lower the heat and cook until the water has evaporated. When it becomes the texture of polenta, add the butter.
Pour into a mold or molds, chill, and sprinkle with cinnamon before serving.
Pernil (roast pork) with tamarind rum sauce
- 1 fresh (not cured) ham or pork shoulder (pernil), about 5 or 6 lbs.
- 1 2-inch piece ginger
- ½ cup soy sauce
For Adobo seasoning mixture:
- 1 head garlic, peeled
- 1 teaspoon oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Grind/mince Adobo Seasonings into a paste all together.
Make slits in the pork and press some of the garlic puree inside. Pat remainder all over the pernil.
Place in a baking pan, and add approximately 1-1/2 inches of water mixed with 1/2 cup soy sauce and a broken piece of ginger.
Cover tightly with lid or foil, and cook at 300 degrees for 4 hours, or until the pork is very tender and can be pulled with a fork. Serve with tamarind sauce, and rice and beans.
(Tamarind can be purchased in the pods or in block at many Hispanic grocery stores and specialty stores)
- Tamarind pod or paste
- ½ cup rum
- ½ cup brown sugar
Remove tamarind pulp from the seeds by soaking in very hot water.
Add the tamarind pulp, 1/2 cup rum, 1/2 cup brown sugar and 1 cup water to a small saucepan, and simmer on medium heat until thickened to a sauce consistency.
Serve with pernil.