Bill Hogan/Chicago Tribune
Caribbean-style garlic-soaked shrimp Prep: 25 minutes Marinate: 30 minutes Cook: 4 minutes Servings: 6 Note: In Cuba, the native sour orange is used; here we add lime juice to simulate its flavor. This sauce is terrific on any seafood but is traditionally used for Cuban roast pork. Ingredients: ½ cup fresh orange juice ¼ cup fresh lime juice 2 large cloves garlic, chopped ¼ cup extra-virgin olive oil ½ teaspoon each: kosher salt, freshly ground pepper 1 1/2 pounds shrimp, peeled, deveined ½ cup sliced green onions 1. Combine the juices, garlic, oil, salt and pepper in a large bowl. Reserve 1/2 cup in a separate container for serving; toss the shrimp in remaining marinade; marinate, refrigerated, 30 minutes-2 hours. 2. Heat grill to medium high. Thread the shrimp on skewers. Grill, turning once, until pink and firm, about 2 minutes per side. Place on a platter; drizzle with reserved sauce. Serve topped with green onions. Carne asada with chimichurri Prep: 15 minutes Cook: 10 minutes Servings: 6 Fun fact: In Argentina, jugoso means rare, a punto means medium and cocido means well done. Ingredients: 1 cup flat-leaf parsley leaves (or 1/2 cup cilantro or basil plus 1/2 cup parsley) 2 tablespoons fresh oregano leaves 2 large cloves garlic, whole ¼ small yellow onion, whole ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar ½ teaspoon red chili flakes Kosher salt and freshly ground pepper, to taste 2 pounds skirt steak or flank steak 1. For chimichurri sauce, place all ingredients (except steak) into a blender; blend to a smooth sauce. Taste for seasoning. 2. Heat grill to medium high. Season steak generously with kosher salt and freshly ground pepper. Place steak on grill; cook to desired doneness, turning once, 10 minutes. Allow to rest 5 minutes before slicing on the diagonal. Serve with chimichurri sauce, baguettes and a simple salad of lettuce, tomato, onion, oil and vinegar. Chorizo burgers with queso fresco, avocado salsa Prep: 30 minutes Chill: 2 hours or overnight Cook: 8-10 minutes Makes: 8 burgers Ingredients: 3 to 4 tablespoons ancho chili powder 1 teaspoon kosher salt 2 large cloves garlic, finely chopped 2 teaspoons dried oregano, crumbled 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon freshly ground pepper 1/4 cup cider vinegar 2 pounds ground pork (or turkey, or a combination) 8 burger buns or bolillo rolls, toasted 8 ounces queso fresco, crumbled 1. Combine chili powder, salt, garlic, oregano, cinnamon, cumin, pepper and vinegar in a large bowl. Add the meat; combine with your hands thoroughly. Form into 8 patties, wrap well in plastic and chill to blend flavors, at least 2 hours or overnight. 2. Heat grill to medium high. Place patties on the grill; cook, turning once, until cooked through (internal temperature 155), about 3-4 minutes per side. Serve on toasted rolls topped with avocado salsa and queso fresco.
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