CULTURAL CUISINE

CELEBRATING HISPANIC FLAVOR

The influence of Hispanic culture is everywhere across Central Florida. Nowhere is that remarkably rich flavor more evident than in the foods we eat, both at home and in restaurants. As a celebration of that dining distinction, we are highlighting traditional recipes along with a few surprises, which create all the ingredients needed for a unique and spicy photo essay.

Susan Bourgoin's passion for food began long before Visual Cuisines opened for business in 1994. As a student at the Culinary Institute of America in New York, Susan found herself behind the camera as the school photographer. Years later, Susan's images have graced the covers of (and been featured in) national publications such as: The Wine News, Garden Design, Bon Apettite,Vanity Fair, Inizio, Women's Day and many other culinary magazines.Visual Cuisines has had the privilege of working with some of the worlds finest chefs, including Emeril Lagasse, Chef Harry Schwartz, Joseph Poon, and "The Mad Chef" (John Ashton). And you may have seen Visual Cuisines’ photographs for Season's 52, Red Lobster, Subway,Wal-Mart, Del Monte, The National Watermelon Promotions Board, as well as in national grocery store chains, to name a few clients.

For more information visit: www.visualcuisines.com; or call 407-786-4313.

ARROZ CON CHORIZO

2 cups water
2 cups rice, rinsed, drained (preferably short grain)
2 teaspoons salt or homemade dry adobo seasoning
1 teaspoon cumin, ground
1/2 teaspoon black pepper
1/2 teaspoon dried oregano, crushed
1 bay leaf
2 teaspoons oil
3 tablespoons basic sofrito
1 large spoonful of Spanish-style tomato sauce
1 Spanish chorizo, cut in rounds

Preheat oil in pot. Over medium high heat add sofrito, tomato sauce, black pepper, adobo, cumin and oregano. Stir-fry until fragrant, 1 or 2 minutes. Add chorizo. Stir-fry another 2 minutes. Add rice. Thoroughly mix. Stir-fry until golden, another 1 or 2 minutes. Add water; bring to boil. Bring heat to low. Stir rice, making sure to scrape bottom of pot. Cover. Cook 20 minutes. Thoroughly stir rice. Do a taste test, checking tenderness of rice. If tender, turn off heat; otherwise leave another 5 minutes before checking for tenderness again.

BACALAITOS

1 lb salt cod fish
2 cups flour
2 teaspoons baking powder
1 teaspoon adobo seasoning, with pepper
2 cups water
1 teaspoon minced garlic cloves
2 teaspoons cilantro aceite (para freir)
oil (for frying)

Soak codfish in cold water overnight in the refrigerator. Change the water at least three times.) Drain, rinse with cold water several times. In a saucepan, cover codfish with water, bring to a boil and simmer for 10 minutes. Cool, remove skin and bones. Shred the fish. In a bowl, make a batter by whisking together the flour, baking powder, adobo and water. When smooth, mix in garlic, cilantro and shredded fish. Check for seasoning; if necessary, add some more pepper or the adobo with pepper. In a skillet, heat oil on medium heat. Drop the batter by spoonfuls into hot oil and cook until golden brown. Drain on paper towel.

LLAPINGACHOS

4.5 lbs. of potatoes
1 finely diced white onion
4 tablespoons oil
1/4 cup grated cheese
2 egg yolks
salt to taste

Boil and mash the potatoes, or use leftover mashed potatoes. Sauté the onion in oil until very soft, then mix into the potatoes. Shape the potato mixture into equalsized balls. Poke a hole in each ball and stuff with the cheese then seal the hole. Flatten into patties. They work better when chilled before sautéing in oil until nicely browned.

ASOPAO DE CAMARONES

2 tablespoons oil
1/4 lb smoked ham - diced
1 1/2 cups finely-chopped onions
1 cup chopped green peppers
3 cups finely-chopped tomatoes (large)
1 tablespoon finely-chopped garlic
1/2 cup tomato puree (paste)
1/2 teaspoon vinager
2 cups long grain white rice
8 cups water
1 tablespoon Salt
2 lbs peeled deveined shrimp
1 lb green peas
1 tablespoon capers
1/2 cup green olives stuffed with pimentos
1/4 cup chopped pimentos
1 tablespoon chopped parsley
1 teaspoon pepper
Tabasco sauce to taste

Heat the oil in a heavy 6 quart casserole. When it is hot, stir in the diced ham. Stir with a spoon to braise ham for a minute, then add onions, peppers, tomatoes and garlic. Cook for about 5 minutes. Stir frequently until the vegetables are soft. Add water (or stock if you prefer) and rice, then bring to a boil over high heat. Lower the heat to simmer for about 15 minutes or until rice is tender. Stir in the spices. Add the shrimp and peas to the casserole, cover it for 3 minutes or until shrimp are cooked. Stir in the capers, olives and pimentos, cover and simmer a few minutes more, and serve.