>> Sara: WOW, I SEE YOU HAVE ZUCCHINI BLOSSOMS.

>> WOULD YOU LIKE SOME?

>> Sara: YEAH, LET ME TAKE A LOOK.

I'VE BECOME A HUGE FAN OF THE FOODS OF LATIN AMERICA.

I'LL TAKE 12.

MY FRIEND MARICEL PRESILLA IS AN EXPERT ON THE SUBJECT, A CULINARY HISTORIAN, AUTHOR, AND CHEF.

SHE JOINS ME IN THE KITCHEN TODAY TO SHARE HER ALL-STAR LATIN RECIPES LIKE THIS ZUCCHINI AND CUBAN-STYLE CHERRY TOMATO SOFRITO, A LATIN TASTE OF SUMMER IN ONE DISH.

AND CUBAN OKRA AND CHICKEN STEW WITH GREEN PLANTAIN DUMPLINGS, A RECIPE FROM HER CUBAN FATHER.

IT'S OUT OF THIS WORLD.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: HI, I'M SARA MOULTON.

WELCOME TO SARA'S WEEKNIGHT MEALS.

WHAT MAKES MANY OF MY GUEST MARICEL PRESILLA'S DISHES SO SPECIAL IS THE THOUGHTFUL COMBINATION OF FRESH INGREDIENTS SHE USES IN HER RECIPES.

LIKE, WE'RE MAKING SOME AMAZING VEGETARIAN ZUCCHINI DISH TODAY.

>> WHICH WAS A DESPERATION MEAL.

>> Sara: A DESPERATE--WHAT DO YOU MEAN?

>> A DESPERATION MEAL FOR MY HUSBAND ON A DAY WHERE I DIDN'T HAVE ANY PROTEIN IN MY REFRIGERATOR.

I'M NOT A VEGETARIAN.

>> Sara: NO, I WASN'T-- >> SO I EAT CHICKEN, BEEF, OR PORK.

BUT I HAVE A GARDEN, AND I WENT TO MY GARDEN, AND I FOUND THIS OVERSIZED ZUCCHINI.

IT WAS LIKE A LITTLE PIGLET.

>> Sara: I WOULD'VE PUT THAT RIGHT IN THE COMPOST HEAP.

>> LIKE, A TWO-POUNDER.

AND I HAD CHERRY TOMATOES.

AND, OF COURSE, YOU KNOW, IN CUBA, WE MAKE A COOKING SAUCE, SOFRITO, WITH VERY SMALL TOMATOES.

>> Sara: OH.

>> CHERRY TOMATOES.

AND I LIKE THE WILD TASTE OF THE CHERRY TOMATOES.

AND I STARTED LOOKING IN MY PANTRY, AND SURE ENOUGH, I HAD EVERYTHING I NEEDED FOR A FABULOUS VEGETARIAN MEAL WITH A LOT OF SPIRIT AND BACKBONE.

>> Sara: WELL, THERE YOU GO.

ALL RIGHT, SO I'M EXCITED, AND I LOVE VEGE--I LIKE EATING MORE VEGETABLES.

I LOVE VEGETABLES.

>> SO I'VE BEEN GETTING MY FRESH OREGANO READY, BUT BEFORE THAT, I POUNDED ABOUT FOUR GARLIC CLOVES INTO A PASTE.

AND I'M A MORTAR AND PESTLE GIRL, WHERE YOU ARE KNIFE-- >> Sara: NO, I'M A KNIFE GIRL.

YOU'RE A MORTAR AND PESTLE GIRL.

THERE YOU GO.

>> CHOPPING RELEASES A SET OF AROMAS, AND POUNDING LIKE THIS DOES SOMETHING COMPLETELY DIFFERENT.

>> Sara: DO YOU NEED ME, MEANWHILE, TO GET SOME OIL?

>> WHAT I NEED YOU TO DO IS POUR ABOUT 1/4 CUP OF EXTRA VIRGIN OLIVE OIL.

>> Sara: OKAY, YEP.

>> I HAVEN'T TURNED THIS INTO A PULP, REALLY.

>> Sara: NO.

>> I WANTED A LITTLE TEXTURE.

I WANT PEOPLE TO FIND PIECES OF GARLIC HERE.

AND I THINK THIS IS THE RIGHT MOMENT.

>> Sara: OKAY.

>> AND THIS IS ABOUT TEN SECONDS.

>> Sara: ALL RIGHT, AND THEN THE ONION?

>> I JUST WANT YOU TO-- ADD THE ONIONS RIGHT NOW.

>> Sara: OKAY, ONION'S GO RIGHT IN.

>> I LIKE TO CUT THEM IN A JULIENNE, BECAUSE THIS WAY, I WILL BASICALLY USE THEM AS A VEGETABLE-- >> Sara: UH-HUH.

>> AS OPPOSED TO A SIMPLE INGREDIENT FOR A COOKING SAUCE.

NOW, A GOOD CUBAN SOFRITO NEEDS TO HAVE TIME.

YOU NEED TO SOFTEN THE ONIONS, BUT THEN GO EVEN FURTHER AND SOMETIMES CARAMELIZE THE ONIONS.

BUT WE'RE GONNA TREAT THIS IN A MORE--IN A LIGHTER WAY.

>> Sara: OKAY.

WE'RE GONNA DO IT MORE QUICKLY, IS WHAT YOU'RE SAYING.

>> EXACTLY, BECAUSE I WANT THE VEGETABLES, THE ONION, TO HAVE A CHARACTER OF ITS OWN.

>> Sara: RIGHT.

>> I DON'T WANT IT TO DISAPPEAR.

>> Sara: AND SOFRITO IS YOUR SORT OF--WHAT DOES IT LITERALLY MEAN, "SAUCE"?

>> IT MEANS THAT YOU'RE SAUTEEING A NUMBER OF FLAVORING VEGETABLES: GARLIC AND ONION.

IT'S A VERY ANCIENT, MEDIEVAL-- >> Sara: AND THEY'RE ALWAYS IN A SOFRITO?

>> COOKING SAUCE.

YOU KNOW, YOU ALWAYS SAUTEE THEM.

AND OF COURSE, YOU KNOW, IN THE MEDIEVAL SOFRITO, YOU ONLY HAD ONIONS OR LEEKS AND GARLIC, BUT, OF COURSE, THIS IS AN AMERICAN INGREDIENT.

OKAY, LET'S ADD THE-- >> Sara: OKAY, IN GO THE TOMATOES.

>> GOD, THIS IS GORGEOUS.

NOW WE'RE GONNA SEASON THIS ABOUT A TEASPOON OF SEA SALT.

I AM GOING TO ADD CUMIN, WHICH IS ESSENTIAL IN THE CUBAN SOFRITO.

ABOUT HALF A TEASPOON.

I'M GONNA ADD, LIKE, A LITTLE PINCH OF ALLSPICE.

>> Sara: YOU KNOW, THAT'S INTERESTING TO ME.

I ASSOCIATE ALLSPICE WITH JAMAICA.

>> AND 1/4 TEASPOON OF CAYENNE.

WELL, JAMAICA AND MY HOMETOWN ARE VERY CLOSE.

>> Sara: THIS IS TRUE.

>> WELL, YOU KNOW, WE'RE RIGHT ACROSS FROM EACH OTHER.

>> Sara: AND ALLSPICE, FOR THOSE PEOPLE WHO DON'T KNOW, IS ACTUALLY A BERRY, RIGHT?

>> IT IS A BERRY.

>> Sara: AND IT'S--IT TASTES LIKE-- >> IT HAS--IT TASTES LIKE MANY SPICES, WHICH IS WHY IT'S CALLED IN ENGLISH "ALLSPICE".

WE CALL IT PIMIENTA GORDA-- THE FAT PEPPER.

>> Sara: THE FAT PEPPER?

THAT'S FUNNY.

>> AND ONE THING THAT WE ALSO LOVE IS OREGANO, SO I'M ADDING FRESH OREGANO, ABOUT ONE TABLESPOON.

YOU SEE, I WANT THE OREGANO TO BE SEEN.

>> Sara: OKAY, OKAY.

SO YOU DIDN'T CHOP IT.

I SEE WHAT YOU'RE SAYING.

>> NO, I DID NOT.

>> Sara: NOW, YOU HAVE TWO RESTAURANTS AND A SORT OF GROCERY STORE IN HOBOKEN.

>> YES, I OPENED A STORE CALLED ULTRAMARINOS.

>> Sara: OKAY.

>> WHICH MEANS "FROM BEYOND THE SEA".

IT'S RIGHT NEXT TO ZAFRA, MY FIRSTBORN.

>> Sara: ZAFRA?

>> ZAFRA, YES.

THAT'S THE CUBAN PLACE.

FIVE YEARS AGO, I OPENED CUCHARAMAMA, WHICH MEANS "MOTHER SPOON," WHICH IS A SOUTH AMERICAN PLACE.

>> Sara: MOTHER SPOON?

WHY MOTHER SPOON?

>> BECAUSE I WAS DOING RESEARCH IN THE ANDES IN CUENCA IN ECUADOR, AND WOMEN THERE USED GIGANTIC SPOON.

NOT TINY LIKE THIS, BUT HUGE, TO STIR SOUP, AND IT'S CALLED A MOTHER SPOON.

>> Sara: WELL, THAT MAKES SENSE.

>> BUT THEY USE IT TO HIT THEIR HUSBANDS WHEN THEY GET DRUNK.

>> Sara: OKAY, GOOD.

I LIKE THAT.

MULTIPURPOSE SPOON.

>> AND TO, YOU KNOW, WHEN THE KIDS-- SO I THOUGHT THAT IT WAS REALLY REPRESENTATIVE OF THE WOMEN WHO COOK, AND THE WOMEN WHO COOK WELL, AND HAVE CONTROL OVER THEIR LIVES AND KITCHENS.

WE HAVE BIG SPOONS EVERYWHERE IN THE RESTAURANT.

>> Sara: OKAY, DOES THIS GO IN NOW?

>> IT GOES IN THERE.

>> Sara: THAT ALREADY LOOKS DELICIOUS.

SO THIS IS THE SOFRITO.

>> THIS IS A SOFRITO.

IF WE WANT MORE FLAVOR OUT OF IT, WE'LL COOK THIS SOME MORE, BUT I WANT IT TO BE FRESH.

>> Sara: IT LOOKS WONDERFUL-- FRESH, YEAH.

>> I WANT YOU TO DO SOMETHING FOR ME NOW.

I WANT YOU TO STIR WHILE I MAKE SOMETHING VERY SPECIAL CALLED PICADA.

AND PICADA, IT'S A CATALAN PREPARATION.

IT'S KIND OF SECONDARY COOKING SAUCE THAT ADDS TEXTURE AND FLAVOR AT THE END OF THE COOKING PROCESS.

AND FOR THAT, BASICALLY, ALL YOU NEED IS A LITTLE BIT OF GARLIC.

WE HAVE SOME TOASTED ALMONDS RIGHT HERE.

>> Sara: WE TOASTED THEM IN THE OVEN?

>> EXACTLY.

AND A SURPRISE INGREDIENT, WHICH IS-- >> Sara: WHAT IS THAT?

>> THESE ARE CACAO NIBS.

>> Sara: OH, MY GOODNESS.

>> THESE HAVE BEEN ROASTED AND PEELED.

CACAO BEANS HAVE BEEN CRUSHED INTO NIBS.

ABOUT 1/4 CUP OF THIS.

IF YOU DON'T HAVE THIS, IF YOU CANNOT FIND IT IN A SPECIALTY STORE, YOU CAN USE WHAT IS CALLED "RAW CHOCOLATE."

THIS IS ECUADORIAN RAW CHOCOLATE.

THIS IS 70%, BUT YOU CAN USE 100% TOO.

JUST BASICALLY--YOU KNOW WHAT?

ACTUALLY, FOR THE HECK OF IT, WE CAN ADD A LITTLE OF THIS.

>> Sara: WHY NOT?

I'M FASCINATED BY THIS.

>> IT WILL ADD DEPTH AND CHARACTER TO THIS DISH.

AND WHAT I NEED NOW IS PARSLEY.

AND YOU KNOW YOUR REFRIGERATOR.

>> Sara: OH, I'LL GET IT.

YES, I DO.

LET ME GET YOU SOME PARSLEY.

SO DARE I SAY THIS IS A LITTLE BIT LIKE WHEN THE MEXICANS ADD CHOCOLATE TO THEIR MOLE?

>> ABSOLUTELY.

>> Sara: OKAY.

>> WHAT IS THE PURPOSE OF IT IS TO DEEPEN FLAVOR, TO ADD COLOR-- YES.

>> Sara: JUST LIKE THIS?

>> YES.

>> Sara: OKAY, FLAT-LEAF PARSLEY.

THERE WE GO, MM-HMM.

>> SO YOU DON'T NEED TO DO A PASTE.

YOU KNOW, YOU JUST NEED TO CRUSH THIS.

THE NAME PICADA MEANS "CHOPPED," SO WE'RE BASICALLY CHOPPING WITH OUR MORTAR AND PESTLE.

I LOVE IT.

AND I THINK IT'S SOMETHING THAT BELONGS TO WOMEN.

LOOK AT THE SHAPE.

>> Sara: YEAH.

>> WHILE A KNIFE IS SOMETHING THAT BELONGS TO A MAN, I THINK.

>> Sara: RIGHT, RIGHT.

WOW, THAT'S REALLY GETTING FINE.

>> IT'S GETTING FINE.

>> Sara: YOU GOT SOME MUSCLE IN THERE, HUH?

>> ABSOLUTELY.

>> Sara: YOU GO, GIRL.

>> THIS IS A GOOD PESTLE.

>> Sara: YEAH.

>> SO NOW WE'RE READY TO STIR THIS INTO-- >> Sara: IN THERE.

>> AND I'M JUST GONNA ADD THIS, I THINK.

>> Sara: THAT'S THE RIGHT AMOUNT?

>> LET ME STIR IT.

SO THIS IS OUR BACKBONE.

>> Sara: MM-HMM.

>> THIS IS THE MYSTERIOUS INGREDIENT-- >> Sara: THE JE NE SAIS QUOI.

>> EXACTLY.

>> Sara: AND DO WE WANT TO ADD OUR-- >> SO NOW WE'RE GONNA ADD ABOUT A CUP OF WATER OR CHICKEN BROTH.

IF YOU'RE NOT A STRICT VEGETARIAN, OF COURSE.

>> Sara: OR VEGETABLE BROTH.

YEAH, OKAY, THERE WE GO.

>> THAT'S IT.

THIS IS JUST PERFECT AT THIS POINT, SO WE'LL COVER IT.

>> Sara: OKAY.

>> AND ACTUALLY, YOU KNOW WHAT I SHOULD DO IS, I WAS PLANNING TO DO THIS AT THE END, BUT I LIKE TO DO IT HERE.

>> Sara: SO WHAT WAS THAT?

>> THIS IS ONE SERRANO.

>> Sara: ONE SERRANO CHILI?

>> FINELY CHOPPED.

>> Sara: MM-HMM.

>> SO YOU CAN DO THAT AT THE END, BUT I THINK IT'S-- >> Sara: YOU JUST FELT LIKE ADDING IT HERE.

>> YES, ABSOLUTELY.

>> Sara: I CAN SEE YOU'RE A WILD WOMAN IN THE KITCHEN.

>> [laughs] YES, I AM.

>> Sara: 'CAUSE YOU KEEP CHANGING YOUR MOOD AND DOING SOMETHING-- >> BUT THAT IS THAT COOKING IS ALL ABOUT.

>> Sara: IT IS.

>> SO IT'S FIVE MINUTES.

>> Sara: FIVE MINUTES.

OKAY, WE'RE JUST GONNA WAIT.

>> IN THE MEANTIME, I WANT YOU TO MAKE A CHIFFONADE WITH THE-- >> Sara: ZUCCHINI BLOSSOMS, OKAY.

>> AND YOU KNOW WHAT ELSE WOULD BE FANTASTIC?

IF WE HAD TOMATO LEAVES.

>> Sara: I'VE NEVER HEARD OF THAT BEFORE.

>> THEY'RE SO AMAZING AS AN INGREDIENT.

THEY HAVE A TOMATOEY ESSENCE.

SO WE'RE GONNA USE--WE'RE GONNA LEAVE ABOUT THREE FOR GARNISH, AND THE REST, LET'S DO A NICE CHIFFONADE.

>> Sara: SO YOU JUST WANT A VERY THIN SLICE.

>> EXACTLY.

>> Sara: OKAY.

>> AND WE'LL DO IT JUST-- WE'LL JUST STIR IT AT THE END, 'CAUSE I DON'T WANT THEM TO OVERCOOK AND BECOME LIMP.

>> Sara: AND THIS ADDS A VERY DELICATE, NICE TASTE.

>> AND ALSO A BEAUTIFUL COLOR.

>> Sara: THESE ARE FUN.

THIS IS WHAT TURNS INTO A ZUCCHINI.

>> OH, I STUFF THEM WITH CHEESE.

I, YOU KNOW, BATTER-FRY THEM, USE THEM AS GARNISH, EAT THEM RAW.

>> Sara: DO YOU THINK IT'S READY YET?

>> I THINK I NEED TO TASTE THIS.

>> Sara: YOU MUST.

OKAY, HERE WE GO.

>> SO GIVE ME A TASTING SPOON, PLEASE.

>> Sara: AND THAT WAS HOMEMADE CHICKEN BROTH.

I JUST LOVE WORKING WITH IT.

I JUST--I THINK IT MAKES SUCH A DIFFERENCE.

>> WOW, IT'S PERFECT, SARA.

AND SO SPICY!

>> Sara: WHOA, IS THAT WONDERFUL.

I LOVE IT.

>> I MEAN, THE CAYENNE AND THE SERRANO.

>> Sara: BUT, YOU KNOW WHAT, BUT I THINK IT'S BALANCED, BECAUSE THERE'S SORT OF NATURAL SWEETNESS IN THERE.

>> I WOULD PUT, LIKE, A PINCH OF SALT, A LITTLE BIT MORE.

>> Sara: OKAY, I WILL DO THAT.

AND THEN SHALL WE PLATE UP?

>> ABSOLUTELY, BUT LET'S ADD THE-- >> Sara: YOU WANT THAT TO GO RIGHT ON TOP?

BOY, SO YOU JUST USE THEM ALL THE TIME?

OH, MY GOSH.

>> THIS IS GORGEOUS!

>> Sara: THAT GETS, LIKE, AN A-PLUS IN VISUALS.

>> YES, THIS IS JUST BEAUTIFUL.

>> Sara: WE'RE GONNA SERVE THE RICE ON THE SIDE, IS WHAT WE SAID, RIGHT?

>> ON THE SIDE.

WHAT YOU CAN ALSO DO IS HAVE SOME NAPA CABBAGE.

>> Sara: OKAY, YOU PUT THOSE ON HOWEVER YOU WANT.

OOH, THAT IS SO PRETTY.

>> AND LIKE THIS.

>> Sara: WOW, THIS IS VERY EXCITING.

>> I WOULD LIKE TO ADD A LITTLE BIT OF THE OREGANO ON TOP.

>> Sara: YEAH, JUST FOR A LITTLE MORE GREEN.

>> EXACTLY.

>> Sara: AND WE'VE GOT SOME RICE OVER HERE.

WOW, THAT LOOKS-- >> AND IF YOU HAVE SOME AVOCADO, THAT WOULD BE ALSO NICE.

>> Sara: LOVELY.

OKAY, I'M SO EXCITED.

THANK YOU.

NEXT, WE'RE GONNA DO AN OLD-FASHIONED CHICKEN DISH FROM YOUR DAD.

>> ABSOLUTELY.

>> Sara: CAN'T WAIT.

[fun Latin music] ♪ ♪ MY GUEST TODAY IS MARICEL PRESILLA, AND WE'RE ABOUT TO MAKE A MOST AMAZING DISH.

WHAT DO YOU CALL IT?

>> IT'S A CUBAN OKRA AND CHICKEN STEW WITH GREEN PLANTAIN DUMPLINGS.

>> Sara: OH, WOW.

>> IT'S A FAMILY RECIPE.

>> Sara: I LOVE ALL THE EXCITING INGREDIENTS I'M HEARING IN THERE.

SO WE'RE STARTING HERE WITH THE MARINADE?

>> YES, I AM MAKING SOMETHING WE CALL ADOBO, WHICH IS OUR TYPICAL CUBAN MARINADE WITH A FEW REGIONAL TOUCHES FROM MY HOMETOWN, SANTIAGO DE CUBA, AND AS IS MY CUSTOM, I'M WORKING WITH-- >> Sara: WITH YOUR MORTAR AND PESTLE!

>> WITH MORTAR AND PESTLE.

>> Sara: HOW MANY MORTAR AND PESTLES DO YOU OWN?

>> 50--FIVE-OH, FIVE-OH.

>> Sara: BOY, I HOPE YOU HAVE A BIG HOUSE.

>> SO NOTICE THAT I AM MASHING MY GARLIC WITH MORTAR AND PESTLE.

AND I'M GOING TO ADD 1 1/2 TEASPOONS OF SALT.

SO WE HAVE 1/2 TEASPOON OF CUMIN.

AND I'M GONNA ADD A PINCH OF ALLSPICE.

I THINK THIS IS READY.

>> Sara: ALL RIGHT, SO-- >> I'M NOT--YOU SEE, IT'S NOT A PULP.

IT HAS SOME TEXTURE.

AND I WANT YOU TO POUR THE LIQUID.

IT'S A COMBINATION OF LIME JUICE AND ORANGE JUICE.

>> Sara: EQUAL--50/50.

>> EXACTLY.

SO WE'RE GONNA POUR THIS OVER EIGHT CHICKEN THIGHS.

I'M GONNA USE MY HANDS HERE.

>> Sara: OH, PLEASE DO.

>> I'M GONNA RUB THE CHICKEN PIECES RIGHT HERE.

SO ONCE THE CHICKEN IS MARINATED, WE'LL PUT IT IN THE REFRIGERATOR FOR THREE OR FOUR HOURS SO ALL THE FLAVORS WILL MELD.

>> Sara: OH, OKAY.

>> SO I THINK WE HAVE-- >> Sara: WE HAVE SOME WE'VE MARINATED.

>> WE HAVE SOME MORE ALREADY MARINATED.

>> Sara: YES, YES.

YEAH, IT SORT OF CHANGES ITS COLOR AS IT MARINATES, DOESN'T IT?

>> SO WHAT WE'RE GONNA DO IS SCRAPE THE THIGHS, SCRAPE THE ADOBO FROM THE THIGHS, BECAUSE WE'RE GOING TO BROWN THIS.

>> Sara: DO YOU WANT ME TO PUT A LITTLE OLIVE OIL IN HERE?

>> YES, PLEASE.

>> Sara: OKAY, 'CAUSE WE'RE GONNA BROWN THE CHICKEN NOW, CORRECT?

>> YES, YES, WE WANT IT NICELY BROWNED.

>> Sara: WOULD YOU LIKE ME TO SLICE THE CHORIZO WHILE YOU'RE DOING THAT?

>> ABSOLUTELY.

>> Sara: OKAY.

>> WE GOT SOME NICE FAT SPANISH CHORIZOS.

>> Sara: YEAH, LET'S TALK ABOUT CHORIZO WHILE-- >> WELL, IT'S ONE OF THE GLORIES OF SPAIN.

IT'S THE PAPRIKA THAT IS USED THE CURING THAT GIVES IT THE FANTASTIC COLOR.

>> Sara: THERE WE GO.

[sizzling] >> YOU DON'T WANT TO CROWD THE CHICKEN.

>> Sara: MM-HMM, 'CAUSE YOU NEED A LOT OF SPACE.

>> YES, I LIKE THAT.

>> Sara: THESE ARE EIGHT CHICKEN THIGHS, AND WE'RE THINKING THAT THIS IS GONNA SERVE HOW MANY PEOPLE WHEN WE'RE DONE?

>> WELL, THESE ARE SMALL THIGHS, SO I WOULD SAY FOUR PEOPLE.

>> Sara: OKAY.

SO WHILE YOU'RE BROWNING THAT, WHAT SHOULD I DO?

>> WELL, YOU WERE VERY EFFICIENT.

YOU DID THE CHORIZO.

NOW I WANT YOU TO FINISH THE OKRA.

WE STARTED IT ALREADY, BUT WE STILL NEED A FEW-- >> Sara: OKAY, SO I'LL SLICE THE REST OF THIS.

AND YOU'RE GONNA TELL ME THE STORY OF THIS DISH, WHICH WE HAVEN'T DONE YET.

>> WELL, AS I SAID TO YOU BEFORE, IT'S A FAMILY RECIPE, BUT I FIRST TASTED IT IN ANOTHER CONTEXT.

I WAS SEVEN YEARS OLD.

>> Sara: A LITTLE GIRL.

>> I SNUCK OUT OF THE HOUSE WITH MY GRANDMOTHER, AND-- BECAUSE I HEARD THE SOUND OF DRUMS.

AND I BASICALLY CRASHED AN AFRO-CUBAN RELIGIOUS RITUAL.

AND I BASICALLY WAS HANDED, AFTER DANCING, OF COURSE, I WAS HANDED A DISH OF OKRA AND PORK THAT I ABSOLUTELY LOVED.

BUT MY FATHER CAME IN.

HE WAS LOOKING FOR ME.

HE WAS DESPERATE.

HE THOUGHT THAT I WAS LOST.

AND HE TOOK THE PLATE FROM ME.

>> Sara: AW!

>> UNTIL I SPENT ABOUT SIX MONTHS WITH MY DAD HERE IN NEW JERSEY.

I CAME TO VISIT, AND HE PREPARED THIS RECIPE WITH ME, AND I LOVE THE CHORIZO IN THE RECIPE.

>> Sara: THAT'S HIS ADDITION.

>> THAT'S HIS ADDITION.

AND I SIMPLY FELL IN LOVE WITH IT.

YOU KNOW, NOW, THIS IS THE DISH THAT I MAKE ALL THE TIME FOR COMPANY.

>> Sara: SO IT'S NICE AND BROWN.

TIME TO TAKE IT OUT.

>> IT'S PERFECT.

>> Sara: OKAY.

>> EVERY YEAR NOW, I HAVE BEEN DOING THIS BIG PARTY.

THIS YEAR I'M GONNA MAKE MY FATHER'S RECIPE.

>> Sara: WITH THE CHORIZO.

AND SPEAKING OF THE CHORIZO, IN IT GOES.

>> ABSOLUTELY.

>> Sara: AND WE'RE GONNA COOK THIS JUST A LITTLE BIT.

>> WE DON'T WANT THIS TO BE TOTALLY BROWN.

>> Sara: JUST A LITTLE BIT OF COLOR.

>> WE WANT IT TO BE JUICY.

>> Sara: OKAY.

THAT LOOKS GOOD TO ME.

>> I THINK THIS IS PERFECT.

AND NOW, WHAT I ALWAYS DO IS THAT I ADD THE LIQUID-- >> Sara: THE MARINADE THAT THE CHICKEN MARINATED IN.

>> BECAUSE I WANT TO GET ALL THE LITTLE BITS, YOU KNOW, THE BROWN... THAT STICKS TO THE PAN, BECAUSE THAT'S WHERE THE FLAVOR OF THE CHICKEN IS.

>> Sara: OOH, THAT SMELLS WONDERFUL.

>> BUT I WANT TO--THIS TO REDUCE.

>> Sara: OKAY, SO IT'S TIME-- >> IT'S TIME TO ADD THE ONION RIGHT NOW.

>> Sara: OKAY, HERE WE GO.

OKAY.

>> NOW THE LIQUID IS SEPARATED FROM THE FAT.

THIS IS THE MOMENT, 'CAUSE WE DON'T WANT THE ONIONS TO BOIL.

WE WANT THEM TO SAUTEE, BECAUSE THIS IS A SOFRITO, BUT A SOFRITO TO WHICH WE HAVE ADDED NOT ONLY THE SPICES THAT WE ADDED TO THE OTHER SOFRITO WITH THE ZUCCHINI, BUT WE HAVE ANOTHER COMPONENT.

WE HAVE THE... >> together: CHORIZO.

>> Sara: OKAY.

>> PORK, WHICH IS ESSENTIAL IN THE SPANISH CARIBBEAN SOFRITO.

I JUST WANT YOU TO ADD, LIKE, 1/4 OF THAT.

>> Sara: OKAY, I JUST WANT TO SHOW THE HABANERO, AND I KNOW THIS IS THE SAME-- IT'S IN THE SAME FAMILY AS THE SCOTCH BONNET.

>> IT'S A CAPSICUM CHINENSE.

BUT IT HAS--THE SCOTCH BONNET LOOKS LIKE A SCOTCH BONNET.

>> Sara: MM-HMM.

>> I THINK THIS IS ENOUGH.

>> Sara: I KNOW WE'RE GONNA ADD SOME TOMATOES IN A MINUTE, BUT DIDN'T YOU SAY BEER?

>> YES, OF COURSE.

[laughs] >> Sara: I LIKE THAT IDEA.

OKAY, NOW, THIS IS TRADITIONAL IN CUBAN COOKING, TO ADD A BEER?

>> OH, ABSOLUTELY.

WE COOK WITH BEER AND WINE.

AND AGAIN, THIS IS ANOTHER COMPONENT OF THE SOFRITO.

YOU KNOW, WE ALSO END WITH SOMETHING LIKE THIS.

>> Sara: SHOULD I ADD THE TOMATOES?

>> NOW, THIS IS A COMBINATION OF CHOPPED PLUM TOMATOES AND A LITTLE BIT OF TOMATO SAUCE FOR COLOR.

>> Sara: AND HOW MUCH BEER?

>> LET'S WAIT A LITTLE BIT.

>> Sara: OH, OKAY.

I SEE, WE HAVE TO--YOU HAVE TO LOVE EACH STEP OF THE WAY.

>> THE SOFRITO NEEDS TIME.

>> Sara: OKAY, GOTCHA.

>> WE'RE NOT GONNA OVERDO IT HERE, BUT THE SOFRITO NEEDS TO COOK SLOWLY.

YOU WANT TO CARAMELIZE THE SUGARS IN THE VEGETABLES.

YOU WANT TO GET ALL THE GOOD FLAVOR FROM THE CHORIZO... >> Sara: YEAH.

>> OUT IN THE OPEN.

YOU'RE FEELING, YOU KNOW, LIKE, A SYMPHONY BEING CREATED.

SO REMEMBER THAT.

>> Sara: I WILL, WILL, SYMPHONY.

>> NO SOLO PERFORMANCES IN A SOFRITO.

AT LEAST NOT IN THE SOFRITOS FROM THE CARIBBEAN, NOT THE ONES FROM CUBA.

>> Sara: OKAY.

>> ALL RIGHT, SO WE'RE READY FOR THE BEER.

>> Sara: THE WHOLE THING?

>> NO, JUST GO AHEAD.

I'LL TELL YOU WHEN TO STOP.

>> Sara: OKAY.

>> I THINK THIS IS ENOUGH.

SO LET US...SIMMER THIS A LITTLE BIT, BECAUSE WE WANT THE ALCOHOL TO EVAPORATE.

WE JUST WANT THE FLAVOR OF THE BEER.

>> Sara: MM-HMM.

OKAY, SO... >> SO NOW WE ARE READY FOR THE CHICKEN.

>> Sara: AND I'M GRABBING SOME CHICKEN BROTH.

OKAY, IN IT GOES.

>> WE'LL SEE IF WE WANT--YES, WE WANT THE THICK BROTH-- >> Sara: YOU'LL SAY "WHEN".

>> BECAUSE WE NEED--GO AHEAD.

>> Sara: THREE CUPS.

>> THAT'S IT, THAT'S IT.

>> Sara: OKAY.

>> NOW WE'RE GONNA COVER THIS AND LET IT SIMMER FOR ABOUT 35 MINUTES.

>> Sara: OKAY.

>> WE NEED TO DO THE DUMPLINGS NOW, SARA.

>> Sara: SO YOU GOT--WE GOT SOME PLANTAINS IN HERE THAT WE'VE BEEN BOILING.

TELL ME ABOUT THESE GUYS.

>> WE HAVE A COMBINATION OF TWO GREEN PLANTAINS AND A HALF-RIPE PLANTAIN.

AND I HAVE BEEN MASHING IN GARLIC IN THE MORTAR AND PESTLE, AND I'M GOING TO ADD THE PLANTAINS HERE TO MAKE A PASTE, TO MAKE A PUREE.

>> Sara: ALL RIGHT, I'M GONNA BRING THEM OVER TO YOU, BUT I HAVE A FEW QUESTIONS.

PLANTAINS, DO YOU WANT TO JUST SAY BRIEFLY WHAT THEY ARE?

>> WELL, IT'S--YOU KNOW, THEY'RE GREEN.

IN THIS CASE, WE'RE USING GREEN, HALF-RIPE BANANAS.

AND THESE ARE COOKING BANANAS, AND WE CALL THEM PLATANOS.

>> Sara: MM-HMM, AND AS THEY RIPEN, THEY TURN YELLOW.

>> THEY TURN YELLOW, AND WHEN THEY ARE VERY RIPE, THEY CAN TURN BLACK AND VERY SOFT.

SO LET'S GO IT SLOWLY HERE, BECAUSE-- >> Sara: OKAY, JUST A FEW?

>> YES.

>> Sara: AM I CORRECT IN THINKING THAT AS THEY GO, WHEN THEY'RE GREEN, THEY'RE VERY STARCHY, AND AS THEY GET YELLOW AND BLACK, THEY GET VERY SWEET.

>> THEY GET SWEETER.

VERY SWEET, LIKE HONEY.

OKAY.

>> Sara: WE'RE DOING THE MIX OF THE YELLOW AND THE GREEN BECAUSE YOU THOUGHT IT WOULD JUST COME TOGETHER BETTER.

>> IT COMES TOGETHER BETTER, AND I THINK A LITTLE BIT OF SWEETNESS-- WHEN YOU HAVE SOMETHING WITH TOMATO SAUCE, IT'S ALWAYS NICE TO HAVE A LITTLE BIT OF SWEETNESS.

BUT THE TRADITIONAL RECIPE CALLS FOR VERY GREEN.

>> Sara: VERY GREEN, SO STARCHY.

>> EXACTLY, VERY, VERY STARCHY.

I'M GONNA ADD A LITTLE BIT OF SALT HERE.

>> Sara: OKAY.

>> AND I NEED A LITTLE BIT OF OLIVE OIL.

>> Sara: MM-HMM.

>> PLENTY.

NOW, TRADITIONALLY, THIS IS THE FOUNDATION OF SOMETHING WE CALL FUFU, WHICH IS THAT PUREE.

>> Sara: FUFU, OKAY.

>> FUFU.

AND THEN WE TURN THIS ALSO INTO A DUMPLING.

WE CALL IT--ES UNA BOLA DE PLATANO.

AND IF YOU GO ANYWHERE IN THE AMERICAS WHERE THERE IS A STRONG AFRICAN PRESENCE, YOU WILL FIND SIMILAR DISHES.

>> Sara: AND I WAS WONDERING, IS IT TIME--WHEN DO WE ADD THE OKRA DOWN HERE?

>> IN, LIKE, TWO MINUTES.

>> Sara: OKAY.

>> BUT I THINK WE HAVE TIME-- >> Sara: TO FORM A FEW DUMPLINGS.

>> TO FORM A FEW DUMPLINGS.

AND AS YOU SEE, THIS IS ALL NICELY PUREE.

>> Sara: OKAY, I'M ROOTING FOR YOU.

THAT IS PRETTY HOT.

[laughing] I THOUGHT I HAD ASBESTOS HANDS.

>> NO, I DO, I DO.

>> Sara: ALL RIGHT, ALL RIGHT.

I'VE GOT TO BE MACHO.

IF YOU'RE GONNA BE MACHO, I'VE GOT TO BE MACHO.

OH, THAT'S NOT SO BAD.

IT'S NICE AND WARM.

>> WHAT DO YOU MEAN "MACHO"?

WOMAN.

>> Sara: MUCHA?

WOULD I BE-- >> MUJER.

>> Sara: MUJER?

OKAY.

>> MUCHO MUJER.

>> Sara: OKAY.

>> THE MAN CANNOT TAKE THE HEAT.

>> Sara: OH--OH, GOOD POINT.

OKAY, NOW I GET IT.

ALL RIGHT.

I'M A LITTLE SLOW SOMETIMES.

>> IT'S ONLY THE WOMEN-- >> Sara: IS THIS ABOUT THE RIGHT SIZE?

>> YES.

WE WANT TO DO SOMETHING VERY DAINTY HERE.

>> Sara: WOW, THIS REALLY STICKS TOGETHER NICELY.

>> BECAUSE OF THE HALF-RIPE.

>> Sara: SO WE'D HAVE TO WORK HARDER-- >> YES, YOU WILL HAVE TO WORK HARDER IF THE PLANTAINS WERE DRIED AND VERY GREEN.

I THINK THAT WE HAVE ENOUGH.

NOW WE CAN ADD THE OKRA.

NOTICE, YOU KNOW, THAT I HAVEN'T DONE ANYTHING TO ELIMINATE THE SLIME, THE MUCILAGE OF THE OKRA.

I LIKE THIS.

I LIKE THE FEELING, YOU KNOW, OF THE MUCILAGE.

THIS IS WHAT MAKES OKRA SPECIAL.

>> Sara: WELL, IT'S GONNA THICKEN THE SAUCE, ISN'T IT?

>> SOME PEOPLE MIGHT-- >> Sara: ABOUT HALF?

>> ABOUT HALF.

IF YOU WANT TO GET RID OF THE MUCILAGE IN THE OKRA, YOU CAN SOAK THE CUT OKRA WITH SOME COLD WATER AND SOME LIME JUICE AND THEN DRAIN IT, BUT I EMBRACE SLIME.

WE CALL IT BABA IN SPANISH.

>> Sara: I LIKE THAT WORD SO MUCH BETTER THAN "SLIME".

CAN WE JUST USE THAT FROM NOW ON?

>> ABSOLUTELY, BABA.

WE DON'T NEED TO COOK THE OKRA A LOT.

NORMALLY IT'S 10 TO 15 MINUTES, BUT IT COULD BE EVEN QUICKER.

AND SOMETIMES, YOU KNOW, WHAT I DO--I ADD THE OKRA INTO BATCHES.

>> Sara: MM-HMM.

>> FIRST, YOU KNOW, I LET SOME OF THE OKRA COOK FOR ABOUT 15 MINUTES SO IT ALMOST DISSOLVES INTO THE SAUCE, AND THEN I ADD ANOTHER BATCH.

>> Sara: OH.

>> SO I GET DIFFERENCES IN TEXTURE.

>> Sara: TENDER AND MORE CRUNCHY.

>> ABSOLUTELY.

>> Sara: OKAY, SO WE'VE GIVEN THE OKRA, LIKE, TEN MINUTES OR SO.

SO NOW WE'RE GONNA ADD THE DUMPLINGS AND JUST HEAT IT THROUGH.

>> WE JUST NEED TO HEAT THEM THROUGH FOR ABOUT A MINUTE OR SO, BECAUSE THEY'RE ALREADY HOT.

AND BEING VERY--YOU HAVE TO BE VERY GENTLE WITH THE DUMPLINGS, BECAUSE YOU DON'T WANT THEM TO BREAK.

>> Sara: OH, LOOK AT THAT BEAUTIFUL COLOR.

>> SO THEY HAVE A BEAUTIFUL COLOR.

>> Sara: OKAY, SO WE'RE JUST-- I'M GONNA BE PATIENT FOR ONE MINUTE.

>> ONE MINUTE.

>> Sara: QUICK QUESTION: YOU HAVE A BOOK COMING OUT.

>> I HAVE A HUGE BOOK COMING OUT.

>> Sara: AND IT'S EVERYTHING ABOUT LATIN-AMERICAN-- >> IT'S A COMPENDIUM OF LATIN-AMERICAN COOKING.

EVERYTHING YOU NEED TO KNOW ABOUT THE FOOD OF LATIN AMERICA FROM JUAREZ DOWN TO PATAGONIA.

>> Sara: WHEW.

A ZILLION PAGES?

>> W.W. NORTON SAID "DOORSTOPPER."

>> Sara: OH, DEAR.

ALL RIGHT.

THAT WAS A MINUTE.

WHEW, I HAD A HARD TIME WAITING, BUT THAT WAS INTERESTING.

>> YOU'RE HUNGRY.

SO AM I.

>> Sara: I AM!

OKAY, SO LET'S SERVE THIS.

>> THIS IS SO PRETTY.

>> Sara: ALL RIGHT, SO HOW MANY--LIKE, TWO OF THESE PER PERSON?

>> TWO THIGHS PER PERSON.

>> Sara: OKAY.

I'M GONNA JUST MAKE SURE-- >> AND JUST THE LAST THING YOU ADD ARE THE DUMPLINGS.

>> Sara: OH, SO--OKAY.

SO I'LL KEEP THAT.

>> AFTER THAT, IT'S THE OKRA.

YOU GET THE OKRA ON TOP OF THE CHICKEN.

>> Sara: AND OF COURSE THE CHORIZO.

>> YOU NEED SOME CHORIZO, OTHERWISE YOU'RE GONNA HAVE PEOPLE COMPLAINING.

>> Sara: THERE'S ONE DUMPLING.

HOW MANY DUMPLINGS PER-- >> I WOULD SAY TWO OR THREE.

>> Sara: OKAY, HOW'S THAT LOOK?

I THINK THAT LOOKS SPECTACULAR.

>> OH, THAT IS LOVELY.

THAT IS BEAUTIFUL, AND YOU WANT A LITTLE BIT MORE BROTH.

>> Sara: OKAY, I WILL DO THAT IN JUST A SECOND.

OKAY, I THINK WE DESERVE TO GO SIT DOWN-- >> OH, LET'S DO THAT.

>> Sara: AND ENJOY OUR MEAL.

WELL, WE DID SUCH A GREAT JOB.

I AM SO IMPRESSED WITH US.

I LOVE COOKING WITH YOU, AND I HOPE YOU ALL WILL TRY THESE FLAVORFUL LATIN DISHES AT HOME.

I'M SARA MOULTON HERE WITH MARICEL PRESILLA.

I'LL SEE YOU NEXT TIME FOR MORE OF SARA'S WEEKNIGHT MEALS.

[Latin infused guitar music] ♪ ♪ SO WE GOT TO TRY IT, HUH?

>> WE HAVE TO.

IT'S THE HALF-RIPE PLANTAIN.

>> Sara: MM.

MM.

I LOVE THE SMOKINESS FROM THE CHORIZO.

OOH, I JUST GOT A BIG HIT OF GARLIC.

YUM, YUM.

>> MM.

>> Sara: SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

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