Douglas Rodriguez's Latin Flavors on the Grill
- Book Review,
by Douglas Rodriguezs, et al
From Publishers Weekly
Following the current trend of picking a cuisine and transferring it to the grill, Rodriguez (Latin Ladles, Nuevo Latino) takes his turn with the flavors of Latin America. Some of these recipes either seem a risky venture to put over coals or else are a bit removed from his Cuban roots. There is a Fire-Roasted Clam-Onion Quesadilla that looks too involved to be worth the questionable taste combination of Spanish onion, littleneck clams and cheese. Similarly, trying not to char a foie gras only to drizzle it with a Dried Cherry and Shallot Mojo--made of cherry syrup, port wine and mustard oil--seems a shame. But when Rodriguez does right, he does very right. One clever trick involves using skewers cut from raw sugarcane, thus adding function to form in his Sugarcane Skewered Shrimp with Lemongrass, and Sugarcane Skewered Pork Tenderloin Strips. He also makes good use of that oft-neglected fruit, the tangerine. Not only are they diced and added to the traditional Brazilian cocktail, the caipirinha, but their juice enlivens a bold Chilean Sea Bass with Tangerine-Serrano Mojo. Elsewhere, the hamburger is reinvented by substituting ground pork seasoned with smoked Spanish paprika and other fiery spices. A section on oils and rubs includes a deliciously complex Mole Rub with cocoa, ancho chili and 15 other flavors. And, happily, there is a simple recipe for Arepas, the cornmeal and mozzarella pancakes that are a staple dish of Columbia, Venezuela and New York City street fairs. (Sept.) Copyright 2000 Cahners Business Information, Inc.
From Library Journal
Rodriguez recently left Manhattan's popular Patria restaurant to open Chicama, where he continues to receive raves for his "nuevo Latino" cooking. His latest book presents 100 grilling recipes featuring the bold, lively flavors he is known for: Sugarcane-Skewered Shrimp with Lemongrass Mojo, Baby Back Ribs in Rain Forest Glaze, Rum-Barbecued Baked Beans. There is also a selection of desserts from his pastry chef and drinks ranging from refreshing fruit coolers to potent caipirinhas and other cocktails. For larger collections. Copyright 2000 Reed Business Information, Inc.
Book Description
Fire up the grill and get ready to mambo! Tired of the same ol’ marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over 20 Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. True to Rodriguez’s reputation for inventive Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of the grill. Recipes range from seafood, meat, game, and poultry entrées to desserts and drinks (after all, tending the grill is so much more fun with a tropical drink in hand!).
About the Author
Award-winning chef DOUGLAS RODRIGUEZ is regarded as the inventor of Nuevo Latino cuisine. He is the executive chef of OLA in Manhattan and Alma de Cuba in Philadelphia, Pennsylvania. ANDREW DICATALDO graduated from Johnson and Wales and has been the Chef de Cuisine at Manhattan’s Patria since 1995. He is married and lives with his wife and two daughters in Fanwood, New Jersey.
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