Latin-Fusion Recipes

Tiramisu Trifle with Espresso Chocolate Sauce

Tiramisu Trifle with Espresso Chocolate Sauce
Ladyfingers dipped in espresso, layered with mascarpone cheese and topped with chocolate sauce, you will fall in love with this traditional Italian dessert!
Author:
Cuisine: Fusion
Recipe type: Dessert
Ingredients
  • 2 14oz packs of Italian lady fingers (crunchy)
  • 1 c of granulated sugar
  • 1 t vanilla extract
  • 6 egg yolks
  • 3 eight ounce containers of mascarpone cheese
  • ½ c. heavy whipping cream
  • 1 cup freshly brewed espresso hot or warm
  • ½ cup of condensed milk
  • ½ cup Kahlua liquor
  • 2 T unsweetened cocoa powder
  • ¾ cups bittersweet or semisweet chocolate curls
  • 4 ounces semisweet chocolate chips
Preparation
  1. In a large heat proof glass bowl beat egg yolks and sugar for 5 minutes on medium to high speed. Place bowl over a pot of simmering water and continue beating until the mixture doubles in size. Remove bowl from heat and add the containers of mascarpone cheese and continue beating until very smooth. Place bowl in the refrigerator to chill.
  2. In a separate bowl, beat heavy cream with 2 T of sugar until stiff peaks form. Fold the whipped cream mixture into the bowl of the cheese mixture and chill.
  3. In a shallow casserole dish combine ¾ c of the espresso, ¼ c of the Kahlua and the condensed milk. Dip the lady fingers in this espresso mixture one at a time and layer in the bottom of a trifle dish or any decorative dish you desire. Top first layer of lady fingers with a third of the cheese mixture. Repeat this process one or two more times depending on the size of you dish finishing with the cream. Sift the cocoa powder over the top layer of cream and top with the chocolate curls. Refrigerate for at least 4 hours in a trifle dish or 8 hours if slicing from a rectangular vessel.
  4. For the sauce:
  5. Right before serving, and in a medium saucepan bring the remaining ¼ cup of espresso and ¼ c of Kahlua to a boil over medium high heat. Remove from heat and add the 6 ounces of semisweet chips. Allow to stand 3 to 5 minutes until melted. Stir well until very smooth. Serve immediately with the Tiramisu- on the side
 

Spanish Rice with Corn and Olives

Spanish Rice with Corn and Olives
Using sofrito is the secret to Latin-Flavored rice in an IMUSA caldero! This recipe adds fresh sweet corn and Spanish olives for a salty/sweet combination you will love!
Author:
Cuisine: Fusion
Recipe type: Side, Dinner, Lunch
Ingredients
  • long grain white rice 2 cups
  • Corns on the Cob (or 1 1⁄2 cup of Sweet Corn) 4
  • Sofrito 2 tablespoons
  • tomato sauce ½ cup
  • vegetable or corn oil ¼ cup
  • Spanish olives ¼ cup
Preparation
  1. In an IMUSA FRY PAN, sauté the corn until lightly browned and crisp, then set aside to cool.
  2. Turn heat on to medium. Add oil, tomato sauce and sofrito in your IMUSA CALDERO. Let it simmer together for 3 minutes.
  3. Add the corn to the IMUSA CALDERO. Proceed by adding olives then stir. Cover and let it cook. Blend together for about 5 minutes.
  4. Add the rice and stir to coat.
  5. Raising the heat to high, add 4 cups of water and stir
  6. Add a pinch of salt and let it cook until the water starts evaporating (7-10 minutes). Reducing the heat to low, cover the Caldero and let cook for 18-20 minutes (or until rice is fluffy).
  7. Serve with sweet plantains or green salad.
 

Smokey Tomato Paella

Smokey Tomato Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice - from shellfish, squid, vegetables, chicken or pork. This recipe uses chorizo, saffron, garlic, tomatoes, red pepper, and peas to create a flavorful Spanish-Influenced meal!
Author:
Cuisine: Fusion
Recipe type: Dinner, Lunch
Ingredients
  • chicken stock 4 cups (32 fl. Oz.)
  • saffron 1 pinch
  • olive oil ½ cup
  • chorizo links (8 ounces) 3
  • red onion ½
  • garlic cloves 4
  • medium grain rice 2½ cups
  • paprika 3 teaspoons
  • salt 4 teaspoons
  • cans of diced tomatoes 2 (14.5 ounces)
  • Red bell pepper 1
  • frozen green peas I cup
Preparation
  1. Pre-heat oven to 400 F. In a small saucepan heat chicken stock with saffron and keep warm.
  2. Inside your IMUSA PAELLA PAN add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes.
  4. Mix in rice, paprika, and salt and stir until well combined.
  5. Add tomatoes and mix evenly.
  6. Place bell pepper strips in a circle around the paella
  7. Add about 2 cups of the warm chicken stock and allow to simmer on medium heat for 5 minutes without stirring.
  8. Add another cup of stock and simmer for another 5 minutes. Add final cup of stock and put pan in the oven and roast for 10-15 minutes, until all of the liquid is evaporated. If the rice looks too dry add a small amount of stock or water and cook a bit longer. When the rice is ready, remove from the oven, sprinkle green peas and let sit for 5 minutes before serving.
  9. NOTE: You can make a seafood paella version of this recipe by replacing chicken stock with fish stock and adding raw shrimp, scallops, and clams onto the rice before adding stock. SERVES 10 TO 12.

Picadillo Empanadas with Garlic Cilantro Dipping Sauce

Picadillo Empanadas with Garlic Cilantro Dipping Sauce
Picadillo is a traditional dish in many Latin American countries that is made with ground beef and a flavorful tomato sauce. Using this as a filing in empanadas creates a savory side dish or snack!
Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
Ingredients
  • olive oil ¼ cup
  • garlic cloves 2
  • medium onion 1
  • small green bell pepper 1
  • ground sirloin or ground round 1 pound
  • vino seco (dry white cooking wine) ½ cup
  • tomato sauce 1 cup
  • tomato paste 2 tablespoons
  • ground cumin ½ teaspoon
  • ground oregano ½ teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • raisins, optional ¼ cup
  • pimento-stuffed olives ¼ cup
  • capers 2 tablespoons
  • discos para empanadas (frozen turnover pastry disks) 20
  • mayonnaise (we like Hellmans) 1 cup
  • cilantro ¼ cup
  • garlic 1 tablespoon
  • white pepper ½ teaspoon
  • fresh lemon juice 3 tablespoons
  • Worcestershire sauce 1 teaspoon
Preparation
  1. To make the picadillo, heat half the olive oil in a large IMUSA frying pan over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté until tender, 5 to 7 minutes.
  3. Raise the heat to medium-high and add the ground beef (the meat should make a searing sound when it hits the pan—use a small amount of meat to test the heat; if it doesn't, increase the heat to high for a few minutes before adding the meat). Stir frequently to break up any large chunks of meat, and cook, stirring frequently, for 3 to 5 minutes, until the beef is thoroughly cooked (no longer red).
  4. Drain any excess liquid from the pan. Add the vino seco, tomato sauce, tomato paste, cumin, oregano, salt, pepper, and the remaining olive oil. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
  5. Add the raisins, olives, and capers, and stir to combine. Set aside and allow to cool.
  6. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  7. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  8. Place 1 to 1 ½ tablespoons of filling in the center of each disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  9. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden
  10. To make the dipping sauce, combine the mayonnaise, garlic, lemon juice, Worcestershire, cilantro, and white pepper until smooth. Serve in a small bowl alongside the hot empanadas.
 

Personal Pan Spanish Frittata

Personal Pan Spanish Frittata
A frittata is an omelet of Spanish origin - usually made with potatoes. This Spanish Frittata is a wonderful weekend brunch or a light weeknight dinner. Serve hot or at room temperature and serve with crusty bread!
Author:
Cuisine: Fusion
Recipe type: Breakfast
Ingredients
  • medium or large eggs 2
  • small russet potato ½
  • red peppers ½ cup
  • onion ½ cup
  • Parmesan cheese ¼ cup
  • cilantro 1 table
  • salt and pepper to taste
  • black olives 1 tables
  • extra virgin olive oil 3 tablespoons
Preparation
  1. Add 2 tablespoon of the oil to your non-stick IMUSA egg pan and heat over low.
  2. Cook potato slices in oil until golden brown. Remove from pan and set aside.
  3. Add peppers and onions to pan and sauté for a few minutes until softened.
  4. Whisk eggs with salt & pepper in a bowl then add your potatoes, peppers and onions and mix.
  5. Wipe your pan clean with a paper towel and add the remaining olive oil. Add your egg mixture and cook on low until eggs are set; about 7 minutes.
  6. Top with Parmesan cheese and olives and cover with foil.
  7. Your frittata is ready when eggs have completely cooked through. Top with cilantro and serve.