New Orleans con sabor Latino : the history and passion of Latino cooking / Zella Palmer Cuadra ; photographs by Natalie Root.

Format:

Book

Author/Creator:

Cuadra, Zella Palmer.

Language:

English

Subjects (All):

Cooking, American--Louisiana style.

Cooking, American.

Cooking--Louisiana--New Orleans--History.

Cooking.

Cooking, Latin American.

Hispanic Americans--Louisiana--New Orleans.

Hispanic Americans.

Physical Description:

xvi, 136 p. : col. ill.

Edition:

1st ed.

Place of Publication:

Jackson : University Press of Mississippi, 2013.

Language Note:

In English.

Summary:

"New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today. From farmers' markets, fine-dining restaurants, street cart vendors, and home cooks, there isn't a part of the food industry that has been left untouched by this fusion of cultures. Zella Palmer Cuadra visited and interviewed each creator. Each dish is placed in historical context and is presented in full-color images, along with photographs of the cooks. Latino culture has left an indelible mark on classic New Orleans cuisine and its history. and now this contribution is celebrated and recognized in this beautifully illustrated volume. The cookbook includes a lagniappe (something extra) section of New Orleans recipes from a Latin perspective. Such creations as seafood paella with shrimp boudin, Puerto Rican po'boy (jibarito) with grillades, and Cuban chicken soup bring to life this delicious mix of traditional recipes and new flavors"-- Provided by publisher.

Contents:

Cover

Contents

Foreword

About the Book

Acknowledgments

Introduction

STORIES AND RECIPES FROM THE NEW ORLEANS LATINO COMMUNITY

MIKE AND DONNA MARTIN

Corvina Roja con Salsa Roja Isleña y Arroz con Leche: Baked Redfish with Isleños Tomato Gravy and Rice Pudding

EDGAR M. SIERRA JIMENEZ

Banano de Foster a lo Latino y Flan de Café Brûlot: Bananas Foster Latin Style and Café Brûlot Flan

CHEF ADOLFO GARCIA

Chicharrón de Corvina Negra, Patacones con Cangrejo y Salsa de Aguacate: Louisiana Drum with Crabmeat, Plantains, and Avocado Remoulade

MARGARITA SANCHEZ GARCIA

Moro de Gandules con Carne de Tasso: Rice with Pigeon Peas and Tasso

EXECUTIVE CHEF JACK MARTINEZ

Torta de Cangrejo con Salsa Verde: Crab Cakes with Green Salsa

ROMAN CASTILLO

Maiz de Maque Choux con Camarones Asada con Chorizo y una Torta de Maiz Molido: Corn Maque Choux with Sauteed Shrimp and Chorizo with Grit Cake

KID CHEF ELIANA

Sandwich Cubano a lo Cajun: Cajun Cuban Sandwich

NANCY GONSALVES

Tamales a lo Nueva Orleans: New Orleans-Style Tamales

CARLOS HERNANDEZ

Langostina de Carlos: Carlos's Crawfish

ALEXEY MARTI

Garbanzos Fritos con Langostina: Fried Chickpeas with Crawfish

RUBENS LEITE

Taco de Lechón de Piña: Pineapple Pork Taco

ANNA FRACHOU

Ropa Vieja con Quimbombó: Old Clothes (Shredded Beef) with Okra

MARVA GARVIN

Casamiento a la Hondureña: Honduran Red Beans and Rice

MARGARITA BERGEN WITH RAFAEL DELGADILLO

Sancocho a lo Dominicano: Dominican Sancocho

LAGNIAPPE

Additional Recipes

Entrées

Paella de Camarones con Chorizo de Camaron: Seafood Paella with Shrimp Boudin

Camarones a la Criolla con Achiote: Achiote Shrimp Creole

Pernil de Cerdo Asado con Maiz Molido: Roasted Pork with Grits

Pollo Frito con Mojo: Southern Fried Chicken with Mojo Gravy.

Jibarito con Bistec a la Nueva Orleans: Chicago Puerto Rican Po'Boy with Grillades

Chicharrónes con Yucca Frita: Grattons with Yucca Fries

Chayote Rellenos: Stuffed Mirlitons

Appetizers

Ostiones con Pica de Gallo: Oysters with Pica de Gallo

Mangu con Beicon y Salsa de Tomate a la Criolla: Mangu with Bacon and Creole Tomato Dressing

Frijoles Rojos con Tortillas Frita: Red Bean Dip with Homemade Tortilla Chips

Croquetas de Camarones y Langostina con Salsa Verde: Shrimp and Crawfish Croquette with Creamy Salsa Verde

Elote a la Parilla con Mantequilla de Langostina: Grilled Corn with Crawfish Butter

Ensalada de Aguacate con Vinagre de Fresa: Avocado Watermelon Salad with Louisiana Strawberry Vinaigrette

Tomate Verde Frito con Ceviche Hondureño: Fried Green Tomatoes with Honduran Ceviche

Soups and One-Pot Meals

Mofongo de Gumbo: Gumbo Mofongo

Sopa de Pollo a lo Cubano con Chayote: Cuban Chicken Soup with Mirliton

Desserts

Pralines con Ron: Rum Pralines

Pudín de Pan con Salsa de Tres Leche: Tres Leche Bread Pudding

Tostones Rellenos con Queso de Chivo y Beicon de Praline: Stuffed Plantains with Goat Cheese and Praline Bacon

Spirits

Agua Bendita: Holy Water

Sangria de los Martin: The Martins' Sangria

¡Viva New Orleans!: Daiquiri

Resources

Works Cited

Index

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

P

R

S

T

U

V

W

Z.

Notes:

Includes bibliographical references and index.

ISBN:

1-62103-984-6

1-61703-895-4