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New World Kitchen: Latin American and Caribbean Cuisine

New World Kitchen:
Latin American and Caribbean Cuisine
,
by Norman Van Aken
with Janet Van Aken
(Ecco Press, April 2003)

What influenced you in writing this book?
Buena Vista Social Club. Much like Ry Cooder went to Cuba for a stripped down experience of origins of Cuban music, I went to Latin America to commune with the local cooks in each country I visited…to learn the base secrets of the traditions of each cuisine in order to share them in this book.

How do you see your book being used?
An increasingly Latin American population in North America has given us unprecedented exposure to various Latin American cuisines and their ingredients. My hope is that this book will serve as a roadmap for taking this new context and making great Latin-influenced food at home.

What is your favorite food region? Why?
South America, particularly the cuisines of Peru and Brazil – they are diverse, exciting, flavorful, and captivating.

What do you make for your family to eat at home?
Trouble. I rely a lot on the grill. My wife loves to cook – we share the love of cuisine. I go to the market, see what looks great, and come home and improvise. I try to go to the market in the morning as hungry as possible. I shop my appetite.

Other Cookbooks:
- Norman's
   New World Cuisine
- Norman Van Aken's
   Feast of Sunlight
- The Great Exotic Fruit Book

Restaurant:
N o r m a n ' s
21 Almeria Avenue
Coral Gables, FL 33134
Tel: 305.446.6767
Fax: 305.446.7909
www.normans.com




Archive

 
 
New World Kitchen:
Latin American and Caribbean Cuisine

by Norman Van Aken with Janet Van Aken

Culinary giant Norman Van Aken is famous for his signature style of fusion cuisine, combining flavors from southern and Latin cooking to create distinctive dishes. His much-anticipated fourth cookbook, New World Kitchen: Latin American and Caribbean Cuisine, is a detailed how-to guide to successfully combining ingredients from the pantry to make memorable feasts of our own. Including fascinating historical notes and sidebars, Chef Norman takes us from tapas and appetizers to desserts and cocktails, and even offers a mouthwatering chapter on carnival and street fare.


Deviled Lobster
New World Kitchen by Norman Van Aken with Janet Van Aken
(Ecco Press, April 2003)
Adapted by StarChefs

Deviled Lobster by Norman Van AkenYield: 6 Servings

Ingredients:

  • 6 Spiny Lobster Tails, cooked and diced large
    (or 2 pounds cooked shrimp)
  • 2 ounces butter
  • 2 Tablespoons olive oil or canola oil
  • 1 scotch bonnet pepper, minced
  • 4 scallions, green and white parts, minced
  • 1 red onion, diced small
  • ½ bulb fennel, diced small
  • 1 cup Spanish sherry wine
  • 1 cup orange juice
  • 2 cups chicken or vegetable stock
  • 3 tomatoes, peeled, seeded, and chopped
  • ¼ cup Spanish sherry vinegar
  • 5 eggs, hard-boiled, whites chopped small, yolks crumbled
  • ½ Tablespoon thyme leaves, minced
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon Madras curry powder
  • 2 cups milk, scalded
  • 1 Tablespoon roasted garlic, mashed
  • 1 Tablespoon Creole mustard
  • 2 dashes Tabasco
  • Kosher salt and freshly cracked black pepper to taste
  • 2 cups diced pineapple
  • 1/3 cup unsweetened grated coconut, toasted

Method:
Put 1 ounce of the butter and the oil in a very large, heavy bottomed, saucepan. When the butter begins to melt add the scotch bonnet, scallions, onions and fennel and stir. Cook 2 minutes until ingredients soften. Add the sherry and de-glaze the pan. Add the orange juice and continue to cook until reduced by half. Add the stock and reduce by half. Add the tomatoes, season with salt and pepper and simmer for 2 minutes. Add the vinegar and cook for 5 minutes.

Combine the lobster meat, eggs and thyme in a bowl and reserve.

In a large sauté pan, over low heat melt the remaining ounce of butter and add the flour. Cook over low heat, whisking, for 2 to 3 minutes (it should start turning amber). Take off the heat and add the curry and stir. Slowly whisk in the milk and, stir constantly, until the milk begins to thicken (about 2 minutes). Take off the heat and whisk in the roasted garlic, mustard and Tabasco.

Return the reserved tomato sauce to the heat, bring to a simmer and whisk in the "deviled" cream sauce. Cook 2 minutes to marry the flavors. Add the lobster mixture and pineapple. Season with salt and pepper to taste. Spoon the lobster cream mixture into individual "casserole-styled" dishes and then garnish each with the toasted coconut. Serve.

Note: Spiny Lobsters are local to Florida and the Caribbean. You can replace the cooked lobster meat with cooked Maine Lobster, Shrimp or Scallops.




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