Celebrate Hispanic Heritage Month With These Awesome Recipes
It’s Hispanic Heritage Month and Disney is giving us a delicious way to celebrate. Below you’ll find a trio of incredible recipes created by Hispanic Disney chefs. .
Check out the video below for the incredible stories of Chef John Prieto, Chef Daniel Contreras and Chef Yoly Lazo Colon.
For those wanting a Spanish version of the video you can find it here.
But the culinary fun doesn’t stop there! Below you’ll find three recipes that you can follow at home. Each treat has been inspired by the dishes showcased during this year’s EPCOT International Food & Wine Festival AND the EPCOT International Festival of the Arts!
To start our culinary fiesta at home, we have a simple, fresh and colorful shrimp ceviche with lime mint foam. It was first introduced at the EPCOT International Festival of the Arts.
- 2 cups diced cooked shrimp (about 2/3 pound)
- 1/2 cup diced red onions
- 1/4 cup diced green pepper
- 1/4 cup diced red bell pepper
- 1 jalapeno pepper, seeded and diced
- 1/4 cup thinly sliced green onions
- 1/4 cup orange juice
- 1/2 cup lime juice
- 1 tablespoon sugar
- 1/2 cup diced mango
- 1/4 cup chopped cilantro
- Salt, to taste
- Black pepper, to taste
LIME MINT FOAM
- 1/2 cup water
- 1/2 cup lime juice
- 1 teaspoon soy lecithin
- 1 tablespoon sugar
- 1/2 cup chopped fresh mint
FOR SHRIMP CEVICHE:
- Combine shrimp, red onion, green pepper, red pepper, jalapeno, and green onion in glass mixing bowl.
- In small bowl, combine orange juice, lime juice, and sugar. Stir until sugar is dissolved. Pour over shrimp mixture.
- Add mango and cilantro and stir to combine.Season with salt and pepper to taste.
- Set aside.
FOR LIME MINT FOAM:
- Combine water, lime juice, soy lecithin, sugar, and mint in large mixing bowl.
- Whip using a whisk or immersion blender until foam develops on top. Allow to stand for 1 minute.
- Evenly divide ceviche among 4 bowls. Spoon 2 tablespoons lime mint foam on top of ceviche.
This delicious dish can be found across several countries in Latin America, but it originated in Perú and can be made with fish and different types of seafood. There are many variations to ceviche; Chef John Prieto, originally from Perú, who works at California Grill in Disney’s Contemporary Resort, shares how he also makes this spectacular and easy-to-prepare dish at home with his family.
Charred Skirt Steak, Corn Pancakes, and Jicama Slaw
For the main course, we suggest a charred skirt steak with arepa (corn cake) and jicama slaw, which you may have discovered at the EPCOT International Food & Wine Festival. The arepa is a staple in Colombia and Venezuela; they can be sweet or savory, and on this occasion, we are featuring a savory/salty arepa. This recipe was created by Colombian Chef Daniel Contreras, who has created dishes for many EPCOT festivals. His love for his hometown food, his heritage and culture inspires every recipe he showcases.
- 1 cup peeled jicama, julienned with mandoline
- 1/2 cup peeled carrots, julienned with mandoline
- 1/4 cup red onion, thinly sliced, 2-inch-long pieces
- 1 teaspoon finely diced Fresno or jalapeño pepper
- 1 cup white vinegar
- 1 teaspoon coarse salt
- Pinch freshly ground black pepper
- 3 tablespoons sugar
- 2 teaspoons canola oil
- 1/4 teaspoon chopped flat-leaf parsley
- 1/4 cup sour cream
- 1/2 cup mayonnaise
- 1 to 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon minced garlic
- Pinch coarse salt
- 2 large ears yellow corn, shucked
- 1 large egg
- 3 tablespoons water
- 3 tablespoons whole milk
- Pinch coarse salt, freshly ground black pepper
- 1/2 cup masa harina
- 1 teaspoon canola oil, more as needed
MARINATED SKIRT STEAK
- 3 tablespoons chopped flat-leaf parsley
- 3 tablespoons chopped cilantro
- 1/4 teaspoon dried oregano
- 1 teaspoon minced garlic
- 1/2 teaspoon chopped Fresno or jalapeño pepper
- 1/4 teaspoon chopped serrano pepper
- 2 tablespoons diced red onion
- 1 pinch coarse salt
- 1 pinch freshly ground black pepper
- 1 pinch smoked Spanish paprika
- 1 pinch chili flakes
- 2 tablespoons red wine vinegar
- 1/4 cup canola oil
- 1 pound skirt steak
FOR MARINATED SKIRT STEAK:
- Place all ingredients except steak in blender and purée until smooth.
- Taste and adjust seasonings.
- Put steak in large zip-top bag and add marinade. Refrigerate several hours or overnight.
FOR JICAMA SLAW:
- Julienne jicama and carrots with mandoline and place in glass bowl. Add onion and diced pepper.
- Blend vinegar, salt, pepper and sugar at medium speed in blender.
- With blender running, slowly add oil.
- Stir in parsley and adjust seasonings. Pour dressing over slaw.
- Transfer to glass bowl or zip-top bag and marinate in refrigerator at least 4 hours.
FOR CILANTRO CREAM:
- Combine all ingredients in blender and puréeuntil smooth. Adjust seasoning if necessary.
- Transfer to bowl, cover and refrigerate for at least 1 hour.
FOR CORN PANCAKES:
- Smoke corn over hickory wood chips at 220°F degrees for 20 minutes. Remove from heat, cool and cut kernels from cob. Divide into 2 equal portions.
- Purée egg, water, milk, salt, pepper, and half of corn in food processor until smooth.
- Transfer to a medium-size bowl and fold in masa harina and remaining corn.
- Heat canola oil in a medium-size skillet over medium-high heat. Pour a heaping tablespoon of batter into skillet and spread to about 1/4-inch thickness. Cook for about 4 minutes or until golden brown, flipping halfway through. Cook in batches and keep warm until ready to serve. (This step can be done while steak is resting.)
- Remove steak from marinade and grill over charcoal to medium rare. Remove from heat and rest 10 minutes. Slice thinly against grain.
- Place pancake on serving plate, top with steak, slaw and cilantro cream.
Cook’s Note: If you don’t have time to make the corn pancakes, you can serve with store-bought corn tortillas—fry them in a heavy skillet over medium-high heat with 2 tablespoons hot oil for about 10 to 30 seconds on each side until browned and cooked (they will still be pliable). Drain on paper towels and keep warm until ready to serve.
Flan With Caramelized Pineapple
To finish our dinner party, we have one of my favorite traditional desserts: flan! This delicious flan with caramelized pineapple recipe was first served at the Dominican Republic Marketplace at the EPCOT International Food & Wine Festival in 2015. Puerto Rican Chef Yoly Lazo Colón, Pastry Chef at Amorette’s Patisserie in Disney Springs, developed the recipe. She shares her favorite memories of making flan every Friday at home, in our video.
- 1 cup white sugar
- 1/4 cup water
- 1 (14-ounce) can sweetened condensed milk
- 1 cup whole milk
- 2 eggs
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 medium pineapple
- 2 tablespoons butter
- 3 tablespoons pineapple juice or water
- Combine sugar and water in medium saucepan. Gently swirl pan to combine, do not stir with spoon or whisk.
- Cook without stirring over medium-high heat for 6 to 10 minutes, or until syrup turns deep amber.
- Quickly pour caramel into 8-inch round metal or glass cake pan, tilting to evenly coat bottom. Set aside.
- Preheat oven to 300°F.
- Combine sweetened condensed milk, milk, eggs, egg yolks, and vanilla in large mixing bowl. Whisk for 2 minutes.
- Grease sides of pan with caramel with nonstick cooking spray.
- Carefully pour in milk and egg mixture and place cake pan in 9 x 13-inch baking dish. Add enough hot water to come one-third up sides of baking dish.
- Bake 1 hour or until set. Remove from oven and carefully remove flan from water bath. Cool for 1 hour on wire rack, then cover with plastic wrap and refrigerate for at least 4 hours before serving. To unmold, run knife around the edge and invert onto serving plate.
FOR CARAMELIZED PINEAPPLE:
- Pour sugar in medium bowl. Set aside.
- Core and peel pineapple; dice into 1/2-inch pieces and toss in sugar.
- Melt butter in large nonstick skillet over medium-high heat; add sugared pineapple.
- Sauté, stirring frequently, 8 to 10 minutes, until golden brown and caramelized.
- Add pineapple juice or water to skillet to deglaze; briefly heating for 1-2 minutes
- Spoon immediately over flan
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