I have a great cookbook from Chef Douglas Rodriguez; it’s called Douglas Rodriguez Latin Flavors on the Grill. The recipes are sophisticated approach to Latin cuisine and they are photographed beautifully.
A few weekends ago I sat in the kitchen with the book and after reading it back and forward 3 o 4 times I chose a menu; fish with a wonderful looking fruit salsa and a side a sweet potatoes with orange chipotle glaze, a real explosion of colors.
I made a detailed list of all the ingredients, went to the store and shopped for everything.
I was going to a friends house and we where going to cook dinner together.
I was running late (as always) and left in a rush. Halfway down the road I realized I’ve forgot the cookbook, there was no way I was turning around and I thought I would probably remember the recipes. Usually the first time I cook something from a cookbook I like to follow the recipe to the T, to learn something new. Then after that first time I make changes to my taste and eventually the recipe becomes mine.
Well, this was not going to be the case. By the time we started cooking after some chatting between some cheese and wine, I could no remember the recipes at all and I had several “EXTRA” ingredients.
I was not delighted with the fish and the salsa results, but I absolutely loved the sweet potatoes, that ended up with a Tangerine glazed instead of and orange glazed (part of my extra ingredients problem)
So I could say this recipe is INPIRED by Chef Douglas Rodriguez.
· 2 large sweet potatoes, peeled and sliced into ½ inch rings
· 2 tablespoons chipotles in adobo, finely chopped
· ½ cup fresh squeezed tangerine juice
· ¼ cup butter, melted
· Salt to taste
· Cilantro, chopped
In a medium saucepan boil potatoes in salted water until done (be careful to not over cook). Melt butter in a large frying pan and arrange sweet potatoes with out over crowding. Sauté until golden brown on one side; turn over and sauté on the other side, season with salt to taste. Meanwhile mix chipotle with tangerine juice, add to sweet potatoes and reduce until glazed. Serve and sprinkle with cilantro.
· 2 batatas grandes, peladas y cortadas en rodajas de 1 cm
· 2 cucharadas de chipotles en adobo, finamente picados
· ½ taza de jugo de mandarina
· ¼ taza de manteca
· Sal a gusto
· Cilantro picado
En una cacerola mediana hervir las batatas en agua salada con cuidado de no sobre cocinar. Derretir la manteca en una sartén grande y distribuir las batas sin amontonar. Dorar de un lado y dar vuelta, salar a gusto. Mientras mezclar el jugo de mandarina con los chipotles picados y agregar la mezcla a las batatas. Seguir cocinando hasta que la mezcla se reduzca y las batas queden glaseadas. Servir y decorar con cilantro picado.