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Food

Tasty Cooking
The Latin Way

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B

eans, rice, tubers and sal-
sas are the basic ingredi-
ents in most South and
Central American coun-
tries. They are considered the
common man's foods, but they
also can be used to prepare Nue-
vo Latino cuisine or new Latin
cuisine.
Nuevo Latino, a new cookbook
by Douglas Rodriguez, cele-
brates this exciting cuisine by
exploring these basic ingredients
and weaving them into a tapes-
try of flavors from Latin Amer-
ica and the Caribbean.
Mr. Rodriguez reinterprets a
broad range of old-style Latin
American dishes and gives them
a dazzling contemporary touch.
His recipes explore the tastes
of countries like Peru,
Venezuela, Santo Domingo,
Puerto Rico and Ecuador.
With Mr. Rodriguez's help,
you can prepare some innova-
tive recipes in Detroit from Latin
American countries.

GARLIC PLANTAIN
CHIPS

3 cups canola oil
2 green plantains, peeled and
finely sliced
lengthwise
Salt to taste
Garlic powder to taste

Heat the oil to 350 degrees in a
deep fryer or heavy-bottomed
saucepan. Immediately add the
plantain chips one at a time, but
do not overload the pan or the
oil will not stay hot enough.
(Cook in batches if necessary.)
Deep-fry until golden, 3 to 4
minutes.
Remove the chips with a wire-
mesh strainer and drain on pa-
per towels. Sprinkle with the
salt and garlic powder and let
cool.
Yield: 4 servings

ROASTED YELLOWTAIL
SNAPPER WITH
POTATOES, OLIVES,
AND TOMATOES

1 yellowtail snapper (about 3
pounds), cleaned and scaled,
with skin on
1 teaspoon salt
Vegetables:
2 baking potatoes, peeled and
cut into 1/2 inch thick slices
3 tomatoes, halved and sliced
1 cup pitted black olives
1 teaspoon chopped oregano
leaves
114 cup olive oil
4 cloves garlic, sliced
1/4 cup dry sherry
Salt and pepper to taste
1 tablespoon chopped parsley
for garnish

Preheat the oven to 450.
Make three slits, about 4 inch-
es long, along each side of the
yellowtail, about 3 inches apart.
Sprinkle the yellowtail with the
salt, and place in a deep-sided
baking dish.
Place all of the vegetable mix-
ture (including sherry) ingredi-
ents in a mixing bowl and mix
well. Pour all around the yel-
lowtail in the baking dish.
Bake until the fish flakes eas-
ily, 30 to 35 minutes. Remove
the dish from the oven and serve
the fish whole at the table, or
transfer the fish and vegetables
to individual serving plates.
Sprinkle with the parsley and
serve.
Yield: 4 servings.

GLORIA'S BLACK BEAN
SOUP

1 pound dried black beans
3 quarts water
2 bay leaves
1 cup extra virgin olive oil
2 large red bell peppers, seeded
and chopped
2 shallots, chopped
2 onions, chopped
8 garlic cloves, chopped
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh
oregano leaves
1 1/2 tablespoons sugar
2 tablespoons salt
1 red onion, diced, for garnish
8 ounces sour cream, for garnish
(optional)

Place the beans in a nonreactive
pan. Cover with 3 quarts of wa-
ter, add the bay leaves, and
bring to a boil. Reduce the heat
and simmer the beans for 2 1/2
hours to 3 hours, stirring fre-
quently and adding more water
if necessary to keep them well
covered.
Meanwhile, heat the olive oil
in a saute pan or skillet. Saute
the bell peppers, shallots, and
onions over medium heat until
the onions are translucent,
about 15 minutes.
Add the garlic, cumin, dried
and fresh oregano, and saute for
an additional 2 minutes. Re-
move from the heat and let cool
slightly.
Transfer to a blender and
puree until smooth.
When the beans are almost
tender, add the pureed mixture,
sugar and salt to the beans and
cook until just tender, 20 to 30
minutes.
Adjust the seasonings, gar-
nish with the red onion and sour
cream, and serve.
Yield: 8 to 10 servings

LATIN FOOD page 194

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