| If you have ever wanted to be part of a
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| | Using your hands, gently rub about half
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| large loving latin family or have ever
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| | to three quarters of the cumin rub over
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| been fascinated by Latin-American
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| | the exterior of the turkey, working it
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| cooking, you will enjoy Our Latin Table.
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| | lightly into the skin. Reserve the
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|
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| | remaining rub for basting the turkey
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| With his beautiful 162 page book,
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| | during roasting.
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| Fernando Saralegui brings you into the
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| | Place the turkey on a rack in a large
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| fold to share his memories and a unique
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| | roasting pan. Roast uncovered for 30
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| fusion of cuisines. A seemless melding of
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| | minutes until the skin starts to brown,
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| Spanish, Cuban and American cooking
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| | then cover with aluminum foil.
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| styles generates mouthwatering recipes
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| | Meanwhile, in a small saucepan, melt the
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| which combine the best of each.
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| | 3 sticks of butter over medium heat. Stir
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| Richly photographed (featuring family,
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| | in the remaining rub. Set aside, covered,
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| friends and food) this publication is
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| | to keep warm. Use a pastry brush to baste
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| more than mere recipes. Our Latin Table
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| | the turkey with the seasoned butter every
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| is a celebration of family and friends
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| | 30 minutes during roasting.
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| and a guide to creating just the right
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| | Reduce the heat to 325 degrees and roast
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| atmosphere.
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| | the turkey for about 4 1/2 hours, or
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| Have you have been intimidated by
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| | until the juices run clear when the meat
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| Latin-American cooking in the past? The
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| | is pricked, the leg joints feel loose,
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| step-by-step instruction in this
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| | and a meat thermometer registers 180
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| extraordinary cookbook will help you.
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| | degrees when inserted in the thickest
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| Begin with the list of essential
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| | part of the thigh. Check the stuffing:
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| ingredients for a latin pantry, continue
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| | the thermometer should register 165
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| with Cuban bar requirements and then the
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| | degrees when inserted into the center of
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| list of recommended tunes. You can even
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| | the stuffing.
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| find the right wine for every occassion
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| | Cumin Rub
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| in its pages.
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| | - 1/2 cup (1 stick) unsalted butter
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| Seventeen menus offer something for every
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| | - 2 tablespoons cumin
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| occassion:
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| | - 5 tablespoons dried oregano
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| - New Year's Eve
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| | - 3 tablespoons smoked paprika (hot)
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| - Good Luck Fishing Trip
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| | - 2 tablespoons salt
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| - Christening Lunch
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| | - 2 tablespoons fresh-cracked pepper
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| - Midweek Dinner
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| | - 1/4 cup olive oil In a small saucepan,
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| - Easter Lunch
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| | melt the butter over medium heat.
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| - Three-Day-Weekend Dinner
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| | Combine the seasonings and olive oil in a
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| - Softball Mixed-Grill Picnic
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| | mixing bowl. Add the melted butter and
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| - Fourth of July Latin Clambake
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| | stir to mix well. Set aside to cool to
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| - Engagement Party Buffet
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| | room temperature.
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| - Traditional Late Lunch in the Campo
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| | Cornbread Stuffing
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| - Early Fall Gathering, Stromy
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| | - 4 8 1/2-ounce boxes cornbread mix
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| - Surfing and Refuelling
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| | - 1 cup toasted pine nuts
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| - Cuban Tahnksgiving
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| | - 1 cup (2 sticks) unsalted butter,
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| - Monday Night Football Party
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| | melted
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| - Christmas Eve Mariscada
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| | - 2 large Spanish onions, chopped
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| - Christmas Family Brunch
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| | - 10 cloves garlic, minced
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| - Spanish Winter Family Dinner and
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| | - 4 small (7 ounces) chorizo sausages,
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| demonstrate a determined effort to make
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| | diced
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| any reason to eat an event worthy of
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| | - 2 roasted red bell peppers, chopped
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| celebration.
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| | - 1 cup fresh oregano, chopped
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| Experience fusion cooking at its finest
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| | - Salt and pepper to taste Bake the
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| with Our Latin Table: Celebrations,
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| | cornbread according to package
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| Recipes, and Memories.
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| | directions. While the bread is still
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| See also, Steamed Yuca with Mojo and
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| | warm, cut it into small cubes in the pan.
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| Pumpkin Flan
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| | Let the bread sit at room temperature,
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| Ingredients:
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| | uncovered, for 12 hours or overnight.
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| - 16-pound turkey, fresh or defrosted
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| | Remove the bread from the pan and crumble
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| - 3-4 cups Cornbread Stuffing (recipe
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| | to make coarse breadcrumbs.
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| follows)
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| | To toast the pine nuts, bake them on a
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| - Kitchen string
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| | baking sheet in a 300-degree oven for
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| - Cumin Rub (recipe follows)
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| | approximately 5 minutes until they turn
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| - 1 1/2 cups (3 sticks) unsalted butter
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| | golden brown. Watch carefully as they
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| Directions:Preheat the oven to 400
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| | will burn fast. Immediately remove the
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| degrees.
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| | nuts from the pan to a clean dish to stop
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| Remove the plastic piece from the legs of
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| | them cooking.
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| the turkey, if necessary, and the gizzard
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| | In a medium sauté pan, melt the butter
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| package and neck from the cavity. Rinse
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| | over medium heat. Sauté the onion and
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| the turkey inside and out with very cold
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| | garlic until translucent but not browned,
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| water and pat dry with paper towels.
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| | about 5 minutes.
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| Loosely stuff the turkey with the
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| | In a large bowl, combine the breadcrumbs,
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| stuffing. Pull the legs together so that
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| | pine nuts, sautéed onion and garlic,
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| they overlap. Use the kitchen string to
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| | sausages, red pepper and oregano, mixing
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| tie the legs together. Spoon any leftover
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| | well. Season to taste with salt and
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| cornbread stuffing into a buttered
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| | pepper. The stuffing can be made up to
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| ovenproof casserole dish. Bake in a
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| | this point a day in advance and kept
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| 350-degree oven, uncovered, for 20-25
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| | refrigerated in an airtight container.
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| minutes, or until crispy and golden
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| | Reserve 3 to 4 cups of the stuffing to
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| brown.
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| | stuff the turkey.
|
