Recipe(tried): Light Typical Dinner for Tonight - Cold Taro Root Soup, Coconut Shrimp, Roasted Yellow Plantains with Balsamic Vinegar, Basic Yellow Rice, Bread Pudding

Yesterday I was looking at the Food Network & I had the pleasant surprise to see the great Emeril Lagasse cooking a Latin food Menu. I was proud & delighted that our food is finally getting the recognition of gifted chefs & also is conquering the taste of North American public.
For tonight several recipes that involve limited efforts & the product is spectacular. Buen Provecho!

Cold Taro Root Soup (Sopa Fria de Yautia)
Servings 6

2 1/2 lbs yautia (taro root), peeled and diced
2 medium yellow onions, sliced
4 cups chicken stock or canned broth
1 cup light cream
1 teaspoon salt
1 teaspoon white pepper
pinch ground nutmeg

Cook the yautia with the yellow onion in the chicken stock for 30 minutes, or until tender. Drain. Puree the mixture in a blender or food processor and strain through a sieve. Add the remaining ingredients. Refrigerate for 2 hours before serving. Note: This soup is also good hot or at room temperature.

Coconut Shrimp (Camarones con Coco)
Servings 6

2 cups coconut milk (I use Goya coconut milk)
1 egg, beaten
24 jumbo shrimp, peeled and cleaned
1/2 cup unsweetened shredded coconut
1/2 cup sweetened shredded coconut
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon Adobo (I use Adobo Goya)
1/4 cup corn oil (MAZOLA)

Combine the coconut milk and egg in a large bowl. Add the shrimp and marinate for 30 minutes. Blend the remaining ingredients, except the corn oil, by pulsing a few times in a food processor. Drain the shrimp and discard the marinade. Dredge the shrimp in the coconut-flour mixture. Heat the oil and fry the shrimp until golden brown on both sides. Drain on paper towels.

Roasted Yellow Plantains with Balsamic Vinegar (Amarillos con Vinagre Balsamico)
Servings 6

3 ripe plantains
3 tablespoons butter
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
ground cinnamon for garnish

Preheat the oven to 400 F. Make a slit in each plantain and place them on a cookie sheet. Bake for 40 minutes. Melt the butter in a saucepan and add the vinegar and sugar to it. Peel the plantains and arrange them on a platter. Drizzle with the butter mixture and garnish with cinnamon.

Basic Yellow Rice (Arroz Amarillo Basico)
Servings 6

2 tablespoons annatto oil combined with 1 tablespoon corn or olive oil
2 1/2 cups rice (use Uncle Bens)
4 to 4 1/2 cups boiling water or chicken stock
2 teaspoons salt

Heat the oil in a saucepan with a tight-fitting lid. Add the rice and stir to combine. Stir in the boiling liquid and salt. Bring to a boil, reduce the heat to a simmer, and cook until the liquid evaporates. Cover and cook over very low heat for 20 minutes, stirring once only, after 10 minutes.

Bread Pudding
Servings 8

4 eggs
1 cup sugar
1/2 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
3 tablespoons butter, melted
1 1/2 teaspoons vanilla
2 teaspoons grated lemon peel
1 1/2 cups milk
1/2 cup light cream
12 thick slices bread
2/3 cup chopped dates
1/3 cup chopped pecans

In a food processor or bowl combine eggs, sugar, vanilla, nutmeg, cinnamon and melted butter till smooth. Stir in lemon peel, milk and cream. Cut each slice of bread into four squares. Grease a 2-quart casserole. Place one third of the bread in a single layer on the base of the casserole. Cover with half the dates and pecans; spoon on half the egg mixture. Repeat with another third of the bread and remaining dates, pecans and egg mixture. Cover with the remaining bread and set aside for at least 30 minutes. Preheat oven to 350 F. Bake for 45-50 minutes or until a knife inserted near the center comes out clean. Serve warm.