Chef Hoffmann adds Latin twist to everyday food

NEW YORK (Reuters Life!) - Colombian-born Ingrid Hoffmann's obsession with food began as a child when she learned to cook with her mother, a Cordon Bleu chef.

But she soon developed her own distinctive style and hopes her Latin twist to everyday food will appeal to a broad audience.

"I don't necessarily eat typical Latin food everyday. I still eat Latin flavors everyday. I want to do what I call 'Nuevo Latino/Caribbean,'" said Hoffmann, 41, who now lives in Miami.

Hoffmann has adopted her popular Spanish-language cooking-and-lifestyle television show for an English audience in "Simply Delicioso," which was recently picked up for a second season.

She is also working on a cookbook, "Simply Delicioso: A Collection of Everyday Recipe with a Latin Twist," which is due to be published early next year.

Hoffmann spoke about her cooking style and inspiration.

Q: Who have been your cooking influences?

A: "Both of my parents have been really into food. My mom being a Cordon Bleu chef started her catering business out of the house. Ever since I could remember in my house they would be cooking weekly for many different events. There would always be tons of food all day long which is made for that specific reason and also for the house. My father is an amazing cook too."

Q: How did you translate your Spanish-language show for a broader American audience?

A: "For example, Hispanic women obtain their power through the kitchen. To them it's about being goddess of the home. Second, it's about saving money. The general market is more about saving time...The other thing that has been very complicated is introducing, little by little, flavors that are not known to the general market. I have opted to take a lot of American classics and do Latin versions of them."

Q: What are kitchen items/tools you cannot live without?

A: "I love throwing everything in the food processor sometimes. My lime-and-lemon squeezer is key. I have a lot of problems with my hands so I always try to find tools to help me. I make my own adobo, which is a blend of herbs and spices, which I literally put on everything with the exception of desserts."

Q: What do you cook when you are eating alone?

A: "I'm definitely a mood eater. It could be something really healthy like a salad or a quesadilla or a tortilla on the grill with some mashed avocado, some olive oil with some pignoli nuts and cilantro."

RECIPE

Caribbean Salmon with Guava Barbecue Sauce (Serves 6)

Ingredients:

1 whole side salmon (about 3 1/2 to 4 pounds)

For the barbecue sauce:

3 tablespoons vegetable oil

2 yellow onions, chopped

8 ounces guava paste, cut into chunks

2 tablespoons tomato paste

2 tablespoons apple cider vinegar

1/4 cup light or dark brown sugar

2 whole star anise

1/2 teaspoon ground allspice

1/4 teaspoon curry powder

2 tablespoons lime juice

1 tablespoon dark rum

For the barbecue sauce:

Heat the oil in a large skillet over medium-high heat for one minute. Reduce the heat to medium and add the onion, cooking until it is soft and a little brown around the edges, about five to seven minutes, stirring often.

Stir in the guava paste, tomato paste, vinegar, brown sugar, star anise, allspice and curry powder. Simmer until the guava paste has melted, about 15 minutes, stirring occasionally. Turn off the heat. Let the sauce cool slightly.

Discard the star anise. Transfer the mixture to your blender and puree. With the motor running add the lime juice and rum. Transfer to a small bowl and set aside, or refrigerate for up to two weeks.

For the salmon:

Heat the broiler to high. Line a large baking dish or rimmed baking sheet with a double layer of aluminum foil and grease the foil with some olive oil or non-stick cooking spray.

Place the salmon in the prepared baking dish and tuck about two inches of the tail end under the fish. Pour the barbecue sauce over the salmon and cook it under the broiler until the sauce caramelizes and chars around the edges and the salmon is firm and flakes easily.

Spread the salsa on the serving platter and carefully lift the salmon out of the baking dish and arrange it on top of the salsa. Squeeze a few lime wedges over the fish and serve with lime wedges on the side.