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Entries tagged with 'Latin Grilling'

Last Week's Contest Winners

Caroline Russock Post a comment

Cook the Book: 'Latin Grilling': MisterT, cwsilverberg, risottoproject, AlanRandolph, and bdunk11. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered! More

Cook the Book: Arugula, Garlic and Green Onion Stuffed Flank Steak

Serious Eats Caroline Russock 1 comment

While serving up this Arugula, Garlic & Green Onion Stuffed Flank Steak last weekend, a friend of mine dubbed it an Argentine braciole. It was an astute observation considering the sizable Italian contingent in Argentina and after some research, the Argentine-Italian connection was even more apparent. Just like an Italian-American braciole, stuffed flank steak or matambre (that's hunger killer en español) can be filled with everything from rice to eggs, beans or veggies. More

Cook the Book: Grilled Corn and Quinoa Salad

Serious Eats Caroline Russock 1 comment

If you haven't already jumped on the quinoa bandwagon, this Grilled Corn and Quinoa Salad from Lourdes Castro's Latin Grilling is a great place to start. Sweet, tart, fresh, and nutty, this one of those great salads that is equally delicious hot, cold, or room temperature, making it ideal picnic take-along material. More

Grilled Cuban Sandwich

Serious Eats Caroline Russock Post a comment

On paper the ingredients for a Cuban sandwich are fairly run of the mill—ham, Swiss, roast pork, mustard, and pickles—but when pressed and grilled together within a loaf of Cuban bread, sandwich magic happens. Coming from Cuban roots, Lourdes Castro, author of Latin Grilling, knows a thing or two about this particular sandwich. She's adapted an authentic version for those of us who don't have the luxury of living in prime Cuban sandwich territory, i.e., South Florida. More

Cook the Book: Crab, Avocado & Potato Terrine

Serious Eats Caroline Russock 12 comments

I have to thank Lourdes Castro, author of Latin Grilling for bringing this Crab, Avocado, and Potato Terrine (or Causa Limeña as it's known in its native Peru) into my life. With its layers of creamy, spicy mashed potatoes, sweet crab tossed with scallions, cilantro, and lime juice, and cool avocado, it marries three separately delicious elements into one mind-blowing terrine. More

Cook the Book: Achiote-Marinated Chicken Wrapped in Banana Leaves

Serious Eats Caroline Russock 2 comments

These Achiote-Marinated Chicken Breasts Wrapped in Banana Leaves from Lourdes Castro's Latin Grilling take inspiration from cochonita pibil, a Yucatecan dish of marinated suckling pig slow roasted in a banana leaf, preferably buried underground. Since hole digging and piglet obtaining are not exactly standard backyard barbecue activities for most of us, Castro has created a friendlier version using chicken breasts and a grill. More

Cook the Book: 'Latin Grilling'

Caroline Russock Closed

Continuing our grilling exploration beyond the world of burgers and dogs, this week we're journeying south with Lourdes Castro's Latin Grilling, country-by-country look a the varied grilling cultures of the Caribbean and Central and South America. More

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