Take the freshest produce, mix in a healthy dose of modern creativity with traditional Latin recipes, and you’re cooking Nuevo Latino. That’s the secret of Aaron Sanchez, of Food Network’s “Melting Pot.” Sanchez demonstrates some of his recipes on “Today.” Sample his selections below.
CHILLED YELLOW TOMATO SOUP WITH AJI AMARILLOAaron Sanchez
Begin in a large sauce pot with a tablespoon of good olive oil and begin lightly cooking the garlic for about three minutes, until the oil has been perfumed making sure not to brown the garlic.
Then add the tomatoes, vinegar, aji amarillo chile and stir well. Cook over a medium heat for about 15 minutes then remove from the heat. Puree the soup in a food processor or blender and then chill in the refrigerator for 30 minutes. Season with salt and pepper and serve garnished with basil, cucumber, melon and jicama.
912375339593310116048660492yellow tomatoes 2pound2 pounds of ripe yellow tomatoes (about 6-8 large tomatoes) garlic 6clove6 cloves of garlic thinly sliced white wine vinegar0.5cup1/2 cup of white wine vinegaraji amarillo11 whole aji amarillo or two tablespoons of aji amarillo pastebasil leaves 33 fresh basil leaves (sliced paper thin)melon balls For garnish: melon balls of cantaloupe, cucumber, jicama
Yield: 4 servings
Begin by heating a medium dutch oven over high heat. Add a tablespoon of olive oil and the ground beef. Be sure to distribute the beef evenly throughout the pan. Allow beef to brown on the bottom by not moving it for five minutes. As the meat begins to lose its red tint, start mixing in the onions, peppers, garlic, bay leaves and cumin. Let it cook for seven minutes until the vegetables become translucent. Then add the olives, almonds, raisins, tomato paste and parsley. Be sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.
9123753605753101154554olive oil1tablespoon1 tablespoon olive oilbeef2pound2 pounds of lean ground beef white onion0.5cup1/2 cup chopped white onionred bell pepper0.5cup1/2 cup diced red bell pepperyellow bell pepper0.5cup1/2 cup diced yellow bell peppergarlic0.5tablespoon1/2 tablespoon of chopped garlicbay leaves33 bay leavescumin1teaspoon1 teaspoon of toasted ground cumingreen olives0.25cup1/4 cup of sliced green olives toasted almonds0.25cup1/4 cup of sliced toasted almonds raisins0.25cup1/4 cup of golden raisinstomato paste0.75cup3/4 cup tomato paste parsley0.25cup1/4 cup chopped parsley
TROPICAL FRUIT SALSAAaron Sanchez
Mix all the ingredients in a bowl and serve over ice cream or your favorite cake.
91237503101127771pineapple0.5cup1/2 cup of diced pineapplepapaya0.5cup1/2 cup of diced papaya mango0.5cup1/2 cup of diced mangomint1tablespoon1 tablespoon of finely sliced mint lime juice2tablespoon2 tablespoons of lime juiceorange juice0.25cup1/4 cup of fresh orange juice
Aaron Sanchez is co-host of Food Network’s “Melting Pot” and is part owner of Paladar restaurant on New York City’s lower east side. All recipes copyright 2001 by Aaron Sanchez. Reprinted by permission.