We sat with celebrity chef Richard Ingraham to find out how his Latin culinary influences are delighting stars like NBA champion Dwayne Wade and inspiring his Thanksgiving this year. Adobo Roasted Cornish Hens
Raised in Miami, Chef Richard Ingraham grew up enjoying the Latino influences of the community that surrounded him. From the language and music heard on the streets, to the flavors coming out of many a Cuban restaurant, there is no denying the impact Hispanic culture has had on his preferences.It is precisely the Latin cuisine he became so familiar with that now permeates the dishes he prepares for his famous celebrity clients, including Miami Heat basketball player Dwayne Wade, actress Gabrielle Union and Sanaa Lathan. "Latino cooking definitely influenced my cuisine," says Chef Ingraham, whose many recipes usually include ingredients like cumin, cilantro, garlic and lime-staple seasonings of the Hispanic kitchen.
When it comes to preparing traditional Latin dishes, Chef Ingraham likes to include unexpected ingredients to make them his own. Take, for example, his frijoles negros (or black beans). Besides the expected use of cumin, cilantro and lime in the dish, the Chef adds bitter chocolate to counterbalance the beans' sweetness, and add a touch of creaminess. And when it comes to his ceviche, you'll find the celeb chef topping his version of this seafood delicacy with popped corn and un-popped chocolate corn kernels.
It's not surprising, then, that Chef Ingraham's will be serving some of his favorite (and Wade's, too!) Latin-inspired dishes for Thanksgiving, taken to levels of unexpected deliciousness. Here are three of his best recipes for the season:
Adobo Roasted Cornish Hens
12 cloves garlic
1 teaspoon salt
¼ cup fresh cilantro
1½ tablespoon whole black peppercorns
2 tablespoons juice from a sour orange
5 tablespoons chilies in adobo
3 tablespoons olive oil
3 tablespoons apple cider vinegar
3 cornish hens, split with backbones removed
In a blender, combine all ingredients except the hens and purée until smooth. Rub the mixture on the hens under the skin and inside the cavities. Then, rub the rest of the mixture on top of the skin. Place hens in a large, sealable plastic bag and pour adobo mixture over them. Seal the bag, pressing out extra air, and place it in a bowl or shallow dish. Marinate hens, chilled, turning bag once or twice for at least 2 hours and up to 12. Arrange hens skin side up in a 13x9x2" baking pan, and pour marinade around them. Bake hens on the middle rack of a 450 degree oven for 20 to 25 minutes, or until just cooked through.
Crab-filled Papas Rellenas
IngredientsCrab-filled Papas Rellenas
1 pound 3-4 yellow potatoes, peeled and quartered
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 cup smoked gouda
2 pieces apple wood smoked bacon, chopped
2 tablespoons green onions, chopped
1 tablespoon olive oil
2 teaspoons fresh garlic, minced
1/2pound medium shrimp cut in half
1/4 pound lump crab meat
1 teaspoon creole seasoning
1/2 teaspoon paprika
2 eggs, beaten
1 1/2 cup flour
1 teaspoon curry powder
1 1/2 Panko Bread Crumbs
Fryer heated to 375 degrees with canola oil
Bring heavy cream and butter to a boil, and then reduce heat to just keep warm. Boil potatoes in a medium pot filled with salted water until a knife can be easily inserted through the middle. Strain potatoes and place in the bowl of an electric mixer with the paddle attachment. While mixing, add enough of the cream butter mixture to make a purée of the potatoes. Make sure it's not too wet. Let cool, and fold in green onions, cheese and bacon. Sauté shrimp with garlic, creole seasonings and paprika until cooked through, approximately 2 minutes. Fold crab into shrimp mixture. Grab a handful of mashed potatoes, split the handful in half, and make each half into a little bowl by pressing in with your fingers.
Stuff the indentation in each half with the shrimp crab mixture. Bring the two halves together and smooth to make a round ball- about the size of an overstuffed golf ball. Refrigerate each ball about 2 hours until firm. Dredge each ball in the flour, roll in the egg and then into the panko. Drop each breaded ball into the fryer until golden brown (approximately 3-5 min). Place onto paper towels to drain excess oil, and serve right away.
Citrus Cranberry PunchCitrus Cranberry Punch
1 bottle cranberry juice cocktail, chilled
1 bottle lemon-lime soda, chilled
1 lemon, sliced
1 lime, sliced
Just before serving, mix the cranberry juice cocktail and soda in a large pitcher. Add sliced lemon and lime as a garnish.
Chef Richard Ingraham was raised in Miami, Florida, and became a food enthusiast at an early age. He trained at the Culinary Institute of Atlanta while working his way up in the restaurant world. At his current position as Private Chef for the Miami Heat's Dwyane Wade, he is responsible for the nutritional diet that keeps the star fit, toned and healthy on and off the court. Currently, some of his best Thanksgiving recipes (and last minute help) can be found at http://thanksgivingmishaps.com/. For more information, visit him at http://www.chefrli.com/