Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino

Author:Jim Tarantino
Language: eng
Format: mobi, epub
ISBN: 9781607743767
Publisher: Ten Speed Press
Published: 2011-12-27T21:00:00+00:00

SPECIAL INGREDIENTS

ANNATTO SEEDS: The coloring agent of Cheddar cheese, annatto seeds, also called achiote seeds, are used in the Caribbean as a bright yellow-orange substitute for saffron, to color cooking oils and rice. Add chile peppers for some heat. Achiote paste, also referred to as recado rojo, uses ground annatto seeds as its base along with cumin, allspice, black pepper, and coriander with either vinegar or orange juice added to form the paste.

BANANA LEAVES: One of the inedible ingredients in the cookbook, banana leaves are used as a steaming vessel and to impart flavor in Latin, Caribbean, and Asian cooking. Banana leaves are prefrozen and available in Latin American and Asian grocery stores.

COCONUT: The trademark of the tropics, coconut has a familiar brown appearance that represents the mature, dry stage, when the flavor goes into the white meat on the inside of the shell and makes it sweeter.

DARK RUM (preferably Myers’s): This is used in several recipes as a sweetener with its own distinct flavor. Light Puerto Rican rums just don’t pack enough punch.

HOT PEPPER SAUCES: The Arawaks traditionally used fresh peppers (chiles), which evolved into hot pepper sauces of all kinds throughout the Caribbean. The sauces are generally based on the Scotch bonnet and bird peppers, as with jerk seasoning. The sauces can be fruitier than Tabasco or cayenne-based sauces in the United States. (See the recipes for making your own hot sauces on this page, this page, and this page.)

SOFRITO: In Puerto Rico, sofrito is a condiment type of sauce used much like Creole sauce, but it is varied with coriander (cilantro) and other seasonings, to which salt pork and ham are traditionally added to make a full dish. See this page for making your own.

TAMARIND: Tamarind is actually a legume whose pulp is used to make tamarind nectar, a fruit-drink concentrate that makes a refreshing, tart beverage and is the principal ingredient in Worcestershire sauce.

TOMATILLOS: Tomatillos look like small green tomatoes wrapped in a parchment-like husk. They’re tart and are used in Latin cooking and salsas. Store fresh ones in the refrigerator for up to 1 month. You can also substitute green tomatoes with 1 tablespoon of lime juice.

TROPICAL FRUIT JAMS, PULPS, OR PURÉES: Dried passion-fruit, mango, pineapple, papaya, tamarind, and guava pulps come in 14- to 16-ounce slabs; they are found in Latin grocery stores and make a great foundation for glazes. Their sweet counterparts can be found in jams and preserves.

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