This coconut rice recipe comes from Secrets of Columbian Cooking. It was delicious! I had no idea Columbian cuisine used coconut milk. We made an Asian flank steak to accompany the rice, and the combo was delicious. Any grilled meat or Asian inspired marinade or sauce would be great with this rice. Just delicious!
- 1 1/2 tsp. olive oil
- 1 c. rice
- 1 1/2 tsp. sugar
- 1 tsp. salt
- 2 c. coconut milk (I used 1 can plus a little extra water)
- Heat oil in a medium pot over medium heat.
- Add the rice, sugar, and salt, and stir for 2 minutes.
- Add the coconut milk and bring to a boil.
- After about 7 minutes, or as soon as you see the rice on the surface and most of the liquid has evaporated, cover the pot; reduce to minimum heat and cook covered for 20 minutes.
We fell in love with Latin cuisine when we lived in Houston. It’s bold and flavorful, and just down right delicious.
Here’s my version of flank steak with Chimichurri sauce.
Flank Steak Marinade:
- 1 flank steak (about 1 1/2 lbs.)
- 1/4 c. olive oil
- 1/4 c. lemon juice
- 3-4 garlic cloves, minced
- 1/2 tsp. salt
- 1/8 tsp. pepper
- Combine all ingredients in a ziploc bag and marinate in the fridge for 1 hour.
- Grill, until desired doneness. Slice.
- 1/4 cup olive oil
- 2/3 cup lemon juice
- 3/4 cup fresh parsley, chopped
- 3 tablespoons fresh oregano, chopped
- 6 large cloves garlic, chopped
- 1/2 tsp. salt
- Combine all Chimichurri sauce ingredients and serve over flank steak.
Flank Steak with Chimichurri Sauce:
This recipe comes from the Fiesta! A Celebration of Latin Hospitality cookbook. We’ve got an older edition, but this recipe is probably in the newer one too. This is a Brazilian style brownie, and they are excellent–ooey gooey and they tend to collapse in on themselves, but they are oh so yummy. You can easily substitute something else for the coconut (we’ve used mint andies candies that are excellent as well.)
- 1/4 c. unsweetened cocoa powder
- 4 TBSP unsalted butter, melted
- 2 large eggs
- 1 1/4 c. sugar
- 1/2 c. vegetable oil
- 1/3 c. plus 1 TBSP flour
- 3/4 tsp. baking powder
- pinch of salt
- 1 1/4 c. grated coconut
- In a small bowl, stir together the cocoa and butter. In another bowl whisk the eggs and sugar until pale yellow and frothy. Stir in the cocoa mixture and the oil.
- In a bowl, sift together the flour, baking powder, and salt. Stir the dry ingredients into the egg mixture until thoroughly combined. Stir in the coconut.
- Preheat the oven to 350F.
- Pour the batter into a buttered 8 inch square baking pan. Bake in the middle of the oven until the top is crusty and browned, about 25 minutes.
- Remove from the oven and cool on a rack in the pan. Cut into 2 inch squares.
The original recipe is in the Fiesta! A Celebration of Latin Hospitality cookbook, but we’ve changed a few things, so the recipe bellow is our adaptation. It’s really tasty and is great for a cold winter day. It’s also a great way to use up potatoes.
- 4 boneless, skinless chicken breasts
- 7 1/2 c. chicken stock
- 3 pounds yukon gold potatoes (or whatever kind you like), divided: 2 pounds sliced thin and 1 pound cubed
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/2 c. diced red bell pepper
- 1/4 c. chopped celery
- 1 tsp. paprika
- 1/2 tsp. cumin
- 2 zucchinis, sliced into half moons
- salt to taste
- 1 c. frozen corn
- 1/3 c. heavy cream
- 1 avocado, diced
- Cilantro, chopped
- 1-4 chipotles in adobo, minced
- In a large soup pot, combine the chicken and stock and bring to a simmer over medium-low, skimming off the foam that rises to the surface. Add the 2 pounds of sliced potatoes and simmer, covered, over low heat until the chicken is tender, about 20 minutes. Remove the chicken and cube. Continue cooking the potatoes until soft, about 10 minutes more.
- While the potatoes are cooking, combine the onion, garlic, bell pepper, celery, paprika, and cumin in a blender with 1 c. of the broth from the soup pot, and puree until smooth.
- Add the puree mixture to the pot, along with the cubed potatoes and zucchini. Add salt to taste. Cook the soup until the cubed potatoes are tender and the sliced potatoes have almost disintegrated, about 20 minutes more.
- Add 1 c. of frozen corn and cook for another few minutes; then stir in the cream and the reserved chicken into the soup and simmer for 5 minutes.
- Ladle the soup into bowls and garnish with avocado, cilantro, and minced chipotles.
Potato Chowder from Bogota: