Tasty Recipes from Recipe Wizards

As I sprawl on the beach, the waters are pristine and blue; the sand white and hot. Green parrots fly over me squawking their unmistakable call, and distant sailboats cut across the horizon. It looks like a postcard tourists would expect to see.

But what they don’t expect is our unique ethnic makeup. I have friends and colleagues from all over including Brazil, Jamaica, Haiti, Cuba, South America and even Russia. As each new group discovers South Florida, it sets up a community that brings traditional foods and recipes to our shores.

We’ve become a culinary stew.

I’ve known Hilza since moving here over 20 years ago. She is a native of Brazil, and, although I hardly see her anymore, I still use her recipe for rolled greens. Requiring only five ingredients, it’s a traditional dish that celebrates good luck.

My Haitian friends taught me how to make the best Creole rice and beans in the world, always authentic and satisfying. I still laugh when I think back to the time when I was running a creative gourmet restaurant, but we would all line up for Joseph’s Creole rice and beans. He made it for the staff in a giant round pot that two people had to lift to the table when it was done cooking.

He would serve gargantuan amounts to each person and top each portion with chopped, ripe avocado and a half lime. That was Caribbean comfort food at its finest.

Chris is the Jamaican expert who could make escabeche out of anything. If you’ve never had this dish, it is the Jamaican version of ceviche. Although it’s usually made from fish, he would even make it from tofu.

And Hector, in my mind, will always be the Cuban master of plantains, black beans and yellow rice. I can survive on these Caribbean staples.

Here’s a simple recipe for Hilza’s Rolled Brazilian Greens that shows off greens better than any traditional slow-cooked recipe. You can use collard greens, chard or kale for this dish. Serve the greens with polenta, rice or couscous for a filling and fresh-tasting dinner. You can omit the chile peppers if you aren’t a fan of spicy foods.

HILZA’S ROLLED BRAZILIAN GREENS

1 bunch collard greens, well washed, heavy stems removed

1 tablespoon olive oil

3 cloves garlic, minced

1 jalapeno pepper, seeded and minced

Salt, to taste

Stack the collard leaves and roll them tightly like a cigar from end to end. Slice the rolled greens crosswise about 1/4 inch thick to make strips.

Heat the oil over medium heat in a large nonstick skillet. Add the greens, garlic and jalapenos; saute 6 to 8 minutes until tender but still crisp. Season with salt and serve. Makes 2 servings.

Per serving: 83 calories, 79 percent calories from fat, 7 grams total fat, 1 gram saturated fat, no cholesterol, 4 grams carbohydrates, 2 grams total fiber, .4 gram total sugars, 2 grams net carbs, 1 gram protein, 8 milligrams sodium.

(Steve Petusevsky is a freelance writer in Coral Springs, Fla. If you have questions for him, write Vegetarian Today, Sun Sentinel, 200 E. Las Olas Blvd., Fort Lauderdale, FL 33301-2293. Or send an e-mail with your full name, address and telephone number to dhartz@Sunsentinel.com with “Vegetarian Today” in the subject line. Personal replies are not possible.)

Passion fruit is one of the most enticingly aromatic of fruits. Slice one in half, spoon the seeds and pulp into your mouth and experience a burst of flavor that seems to combine every tropical fruit.

Purple and egg-shaped, passion fruit is available year-round but is at its peak abundance and flavor right now. (It’s name, by the way, comes not from its lovely flavor but from its flower, in which 16th century Spanish missionaries saw symbols of the passion, or crucifixion, of Christ.)

Passion fruit is usually associated with desserts, but its perfumed flavor and acidity make it a welcome addition to savory dishes, especially chicken, fish, duck and pork. For this Sunday’s supper, I add passion fruit pulp to a classical French beurre blanc (wine-butter sauce) for pan-fried fish.

At the market, choose fruits that are large and heavy, with wrinkly yet firm shells. Avoid those that are soft. To ripen passion fruit, store at room temperature until it becomes dimply and sloshes when shaken.

When ripe, store passion fruit in the refrigerator or freeze it whole in plastic freezer bags. When you’re ready to use it, just cut it in half. The pulp will defrost quickly and taste fresh. One passion fruit yields about 1 tablespoon of pulp.

You can strain out the seeds if you wish or leave them in and enjoy their nice crunch. Frozen passion fruit pulp, sold at most supermarkets, is a fine alternative to fresh.

COCONUT MAHI MAHI WITH PASSION FRUIT SAUCE

Yellow rice and green beans round out the menu. The floral, fruity Finca La Linda Torrontes 2008 from Argentina (about $11) works well with the passion fruit-spiked sauce and the coconut. Snapper, halibut, cod or any other firm, white-fleshed fish may be used.

1 cup shredded unsweetened coconut (available frozen in most supermarkets)

3/4 cup flour

1/2 cup milk

2 eggs

1 teaspoon salt plus more for the fish

4 (6-ounce) mahi mahi fillets, about 1/2-inch thick

Freshly ground pepper

2 tablespoons vegetable oil

2 tablespoons unsalted butter

Savory Passion Fruit Sauce (see recipe)

Put the coconut, flour, milk and eggs in separate shallow dishes. Beat the eggs well with 1 teaspoon salt. Set a wire rack over a cookie sheet.

Sprinkle the fillets with salt and pepper. Dip them one at a time in the milk, the flour, the egg and then the coconut, coating them well on both sides. Set the fillets on the rack, and refrigerate for at least 10 minutes to help the coating adhere.

Heat the oil and butter in a 12-inch skillet over medium-high heat. Saute the fillets, turning once, until the coconut is golden brown and the fish is opaque throughout, about 8 minutes total.

Transfer the fish to dinner plates, drizzle with sauce. Makes 4 servings.

Source: Adapted from “MMMMiami-Tropical Tastes for Home Cooks Everywhere” by Carole Kotkin and Kathy Martin (Henry Holt, $27.50).

Per serving: 610 calories (45 percent from fat), 30.4 g fat (17.7 g saturated, 5.3 g monounsaturated), 248.2 mg cholesterol, 39.9 g protein, 40.3 g carbohydrates, 4.6 g fiber, 748 mg sodium.

SAVORY PASSION FRUIT SAUCE

1/2 cup dry white wine

2 shallots, peeled and minced

2 teaspoons fresh lime juice

1/4 cup passion fruit puree (available frozen in supermarkets)

6 tablespoons unsalted butter

Bring the wine, shallots, lime juice and passion fruit puree to a boil in a small, heavy saucepan. Cook until reduced to 1/3 cup, about 5 minutes. Remove the pan from the heat, and whisk in the butter until it’s melted and the sauce is slightly thickened. Serve immediately. Makes about 1/2 cup.

Per tablespoon: 43 calories (0 percent from fat), 0 fat, 0 cholesterol, 0.3 g protein, 8.3 g carbohydrates, 0.4 g fiber, 2.8 mg sodium.

(Contact Carole Kotkin: ckotkin(AT)MiamiHerald.com)

Prep time: 55 minutes

Cook time: 1 hour

Serves 10

Joan Sisler of Sacramento loves the enchiladas and sauce served at Los Altos Mexican Dining and Cantina in Truckee. She was hoping for their recipe or one similar.

This recipe comes from Janice Thornton of Merced, who says this dish is delicious.

INGREDIENTS

Roasted tomatillo chili salsa

1 pound tomatilloes, husked

1 white onion, peeled, sliced, quartered or whole

4 garlic cloves

2 jalapeños

2 teaspoons ground cumin

1 teaspoon salt

½ cup chopped cilantro leaves

½ lime, juiced

Enchiladas

Extra virgin olive oil

½ medium onion, diced

3 garlic cloves, chopped

1½ teaspoons ground cumin

¼ cup all-purpose flour

2 cups chicken broth

Chopped cilantro

1 deli roasted chicken, about 3 pounds, boned, meat shredded

Salt and freshly ground black pepper

10 large flour tortillas

½ pound Monterey Jack cheese, shredded

Chopped tomatoes, cilantro and avocado for garnish

Spicy black beans, yellow rice (see recipes on this page), sour cream

INSTRUCTIONS

Preheat oven to 400 degrees. Salsa: On a baking tray, roast tomatilloes, onion, garlic and jalapeños for 12 to 15 minutes. Transfer the roasted vegetables and any juices to a food processor. Add cumin, salt, cilantro and lime juice and pulse until well- combined but still chunky.

Enchiladas: Meanwhile, heat a 2-count of olive oil in a medium saucepan over medium heat. Add onion and cook until soft and caramelized, 5 to 7 minutes. Add garlic and cumin, cook 1 minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn, then gradually add chicken broth. Continue stirring over a low simmer until the flour cooks and the liquid thickens.

Turn off the heat, add half of the roasted tomatillo chili salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Lower temperature of oven to 350 degrees and begin assembling the dish.

Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Take the flour tortillas and briefly flash them over the stovetop flame or put them briefly under the broiler.

Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese (save some cheese for topping). Fold the tortilla over the filling and roll like a cigar to enclose it.

Using a spatula, place the tortilla in the baking dish and continue to do the same with all the tortillas. Finally, pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.

Garnish with tomato, cilantro and avocado. Serve hot with spicy black beans and yellow rice (recipes on this page), remaining tomatillo salsa and sour cream.

Per serving: 764 cal.; 39 g pro.; 51 g carb.; 44 g fat (18 sat., 18 monounsat., 6 polyunsat., 2 other); 121 mg chol.; 944 mg sod.; 4 g fiber; 3 g sugar; 52 percent calories from fat.

Prep time: 10 minutes

Cook time: 25 minutes Serves 10

This side dish from Janice Thornton can be used with any Mexican or East Indian meal.

INGREDIENTS

2 cups long grain rice, dry

4 cups water

2 cloves garlic, smashed

1 tablespoon turmeric

1 teaspoon kosher salt

1 bay leaf

INSTRUCTIONS

Put all ingredients into a heavy-bottom pot, stir well, bring to a boil over medium-high heat. Reduce heat to simmer, cover and cook over low heat until rice has absorbed water, about 15 to 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Discard garlic and bay leaf. Fluff with a fork and serve.

Per serving: 100 cal.; 2 g pro.; 22 g carb.; trace g fat; 0 mg chol.; 191 mg sod.; 1 g fiber; 0 g sugar; 2 percent calories from fat.