3 Latin Dishes You Should Make This Weekend
With so many recipes out there, we’ve compiled a list of the three must-try recipes for you and your family to make this weekend. Whether you prefer the grill or the oven, we’ve got you covered. Let’s start with a classic: the roast chicken. Now, this isn’t just any roasted chicken. This is a Caribbean-Spiced Roast Chicken. Fresh flavors of lime juice, rum, brown sugar, cayenne pepper – the list goes on and on. What makes this chicken so special? The flavorful, natural ingredients that enhance the flavor of the chicken – the powerful punch of the cayenne pepper mixed with ground ginger, sweet rum, textured brown sugar – this is definitely going to be a family favorite.
Let’s get into specifics. In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it’s cooking. Allow chicken to rest for 10 minutes before carving. Simple, easy and ridiculously delicious. Serve with a side of rice and beans, or if you’re daring, try some Mayan Couscous.
Mayan Couscous is a colorful and nutrition-packed dish complete with couscous, cumin, garlic, black beans, corn, red onion, cilantro, jalapeno, olive oil and lime juice. Sounds like a lot of different flavors, but we promise the flavor will really impress you. To make this dish combine the couscous, cumin, and salt in a large bowl. Stir in the boiling water and seal with plastic wrap. Set aside for 10 minutes.While waiting for the couscous, cook the unpeeled garlic clove in a small skillet over medium-high heat until toasted and the skin has turned golden-brown. Peel the garlic and mince. Stir the garlic into the couscous along with the black beans, corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice. Serve warm or allow to cool. Talk about easy.
Now, let’s switch to grilling mode for next recipe. Mexican Corn (Elotes), complete with melted butter, mayo, cotija cheese and lime. Now, I have to admit, the first time this dish was presented to me I was a bit confused. As an American, we rarely have the urge to put mayo on our corn. In fact, we never have the urge to put mayo on our corn. When I visited my cousin and her fiancé, who is Mexican, he offered me mayo and lime for my corn on the cob. Contrary to popular belief, I was intrigued by this flavor combination and immediately was eager to try it. To my surprise, the flavors made sense once I began eating it. Now, I look forward to my Mexican corn, as a side dish to any grilled meat entrée.
Here’s how you make it: Preheat an outdoor grill for medium-high heat.Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge. A helpful tip – always soak your corn, in the husk, in water with salt for about 10 minutes. I read this in one of my foodie magazines, and it’s a killer trick. When you BBQ your corn, put it on the grill in the husk. Don’t take it off! Another quick tip I picked up over the years.
Now, we’ve given you 3 simple, tasty Latin dishes you should make this weekend. Add a side salad, or fresh grilled vegetables to your meal, and you’re good to go. Remember – fresh ingredients, natural flavors, exciting combinations. We guarantee you’ll enjoy our weekend menu!
(Special thanks to AllRecipes.com for the recipes!)