Chef Adrianna Adarme shares recipes for Hispanic Heritage Month
Chef Adrianna Adarme is a home cook, food blogger, and author of "The Year of Cozy" and "A Cozy Coloring Cookbook."
Adarme, known for her Peruvian and Colombian family recipes, joined "Good Morning America" on Friday to share recipes to celebrate Hispanic Heritage Month.
Try these recipes at home in your kitchen!
Better-Than-Bananas Plátanos Foster
Serves 4
Ingredients
6 tablespoons/85g unsalted butter
3/4 cup/150g lightly packed dark brown sugar
3 tablespoons dark rum
1 teaspoon vanilla bean paste or pure vanilla extract
1/4 teaspoon ground cinnamon
2 large ripe plantains, peeled and quartered
Flaky sea salt
Vanilla ice cream
Directions
Start by preparing all your ingredients. This recipe moves fast and the last thing you want is the butter burning while you’re figuring out the brown sugar and preparing the plantains.
In a large skillet, melt the butter over medium heat. Add the brown sugar, rum, vanilla, and cinnamon. Stir to combine—if you’re using a gas stove and the rum ignites, don’t panic; just gently swirl the pan until the flames subside.
When the mixture starts to come to a gentle bubble, arrange the plantains, cut-side down, and turn down the heat to low. Cook, undisturbed, until the plantains are tender and caramelized, 6 to 8 minutes. Make sure the heat stays low to maintain a gentle simmer with the sauce.
Divide the plátanos Foster among bowls, sprinkle a little flaky salt on top, and serve with a scoop of vanilla ice cream.
Peruvian Chicken over a Panzanella Salad
Serves 2 to 4
Ingredients
1 whole chicken, about 4 pounds
3 1/2 teaspoons kosher salt
1/2 cup/120ml soy sauce
1/4 cup/60ml red wine vinegar
1 tablespoon minced fresh mint leaves
1/2 jalapeño pepper or ají amarillo
2-inch/ 5cm piece fresh ginger, peeled and roughly chopped
7 garlic cloves
2 tablespoons ground cumin
2 teaspoons sweet paprika
1 teaspoon freshly ground black pepper
1/4 sourdough loaf, cut in 1-inch/ 2.5cm cubes
2 tablespoons extra-virgin olive oil
Kosher salt
1/3 cup/35g walnuts
2 tablespoons red wine vinegar
Freshly ground black pepper
1 small bunch kale, stems removed and thinly sliced
1/2 head radicchio, core removed and thinly sliced
Peruvian Ají Verde (recipe follows)
Directions
Make the chicken: Season all sides of the chicken with 2 teaspoons of the salt. Place the chicken inside a large zip-top bag or a large bowl.
In a blender, combine the soy sauce, vinegar, mint, jalapeño, ginger, garlic, cumin, paprika, black pepper, and the remaining 1½ teaspoons salt. Blend on high speed until mostly smooth, about 30 seconds. Pour the marinade over the chicken. Seal the bag and move the chicken to coat it in the marinade (or turn to coat it in the bowl and cover with plastic wrap). Refrigerate for at least 4 hours, or ideally 24 hours.
Preheat the oven to 350°F/175°C.
Carefully remove the chicken, letting any excess marinade drip back into the bag or bowl. Reserve the marinade. Set the chicken on a cutting board and use paper towels to pat dry all over.
Arrange the chicken in a 12-inch/ 30cm cast-iron skillet or large baking dish and transfer to the oven.
Roast for 30 minutes, then slide the chicken out and pour in the marinade. Return to the oven and roast for another 20 minutes, until the skin is nicely browned and an instant-read thermometer inserted into the thickest part of the breast registers 165°F/75°C. Transfer the chicken to a cutting board to rest and pour all the pan juices into a large bowl.
Make the bread salad: Increase the oven temperature to 400°F/200°C.
On a sheet pan, toss the bread cubes with the olive oil and a few pinches of salt. Add the walnuts to the sheet pan and arrange everything in an even layer. Bake for about 10 minutes, until the bread and walnuts are nicely toasted. Remove from the oven and cool on the sheet pan.
Meanwhile, in the large bowl with the pan juices, add the vinegar and lots of black pepper. Taste for seasoning and add salt. Add the kale and radicchio and toss to coat. Finally, add the walnuts and bread cubes and toss one more time.
Arrange the salad on the same sheet pan or a large serving platter. Set the chicken on top or carve the chicken into pieces and arrange those on top of the salad. Serve warm with the ají verde on the side for dipping.
Peruvian Ají Verde
Makes 2 cups
Ingredients
1/2 cup good-quality mayonnaise
Juice of 1 lime
2 tablespoons extra-virgin olive oil
3 ounces/85g queso fresco, crumbled
2 serrano peppers, roughly chopped
2 scallions, roughly chopped
4 garlic cloves
1 bunch cilantro, leaves removed
1/4 teaspoon kosher salt
Directions
In a blender, combine the mayonnaise, lime juice, olive oil, queso fresco, serranos, scallions, garlic, cilantro leaves, and salt.
Blend until smooth, 1 to 2 minutes, stopping to scrape the sides as needed. The cilantro will be slow to break down, but eventually the sauce will become cohesive and smooth. Taste for seasoning.
Refrigerate in an airtight container for up to 1 week.
Recipes reprinted with permission from Adrianna Adarme.
'GMA' kitchen picks
By clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.
Graza Sizzle Extra Virgin Olive Oil, Cooking Oil
- $12.14
- $13.48
- Amazon
