Download Richard Sandoval's New Latin Flavors: Hot Dishes, Cool by Penny De Los Santos, Richard Sandoval PDF

By Penny De Los Santos, Richard Sandoval

In New Latin Flavors, award-winning chef Richard Sandoval deals greater than one hundred twenty five vibrantly pro Latin dishes, encouraged by way of his well known eating place fare yet conscientiously streamlined for the house cook dinner. Quesadillas, ceviches, arepas, and enchiladas are provided with Sandoval's signature aptitude and ambitious flavors. The e-book additionally offers delectable cocktails that includes conventional Latin spirits which are cherished on the planet of mixology—tequila, mescal, cachaca, rum, and pisco—and quite a few salsas, guacamoles, and different cocktail snacks. even if the meals is comfortingly primary, just like the Mahi-Mahi Tacos, or unforeseen, just like the pork Tiradito with Wasabi Dressing, those recipes provide a thrilling new imaginative and prescient of latest Latin cooking.

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Extra resources for Richard Sandoval's New Latin Flavors: Hot Dishes, Cool Drinks

Sample text

But steaks alone do not define the formula. Local pork chop s— brick-size monsters doused in smoky bacon vinaigrette — stand like homages to bestial glory, and the twelve-hour brisket tees up with a wail of vinegar-punched barbecue sauce. The rethinking extends to a fresh breed of steakhouse sides, carrying cards of the season forged from comfort and whimsy: creamed chanterelles, roasted parsnips resting on fresh apple butter, mac ’n’ cheese bubbling under a golden dome of crushed Northwest potato chips.

It doesn’t take itself seriously while delivering serious flavors. Habetz can conjure Roman cuisine, East Coast deli juju, and Asian street food seemingly at will. His culinary partner, Nick Wood, has a gut instinct for Southern soul. Together, they create like rock stars, minus the egos. Bread is simply their drum kit. “What we offer is high-level food with a low level of BS,” says Habetz. ” From Moosewood to Mario Behind the maverick short-order life, the rumpled tuft of sandy hair, and the flannel shirts is a man with abiding interests in film, music, and literature.

2. Place the pork shoulder in a large, deep bowl. Rub the spice paste into the meat, lifting the flap to coat the entire shoulder. Cover the bowl with plastic wrap and ­refrigerate overnight, or up to 24 hours. 38 THE MIGHTY GASTROPOLIS: PORTLAND BUNK’S MILK-BRAISED PORK AND WILTED MUSTARD GREENS SANDWICH Essentially, this is an entrée and a side dish between two pieces of bread. ” 1 tbsp olive oil 2 garlic cloves, thinly sliced crosswise 1 tsp dried chile flakes 2 bunches mustard greens, center ribs removed ⁄ tsp kosher salt 1 2 Tommy’s Milk-Braised Pork Shoulder (facing page), cooled and unsliced, sauce reserved 1.

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