One man, one motorcycle, 40 recipes

Look for a review of “Forks” by Allan Karl in Wednesday’s Spokesman-Review’s Food section. Meantime, enjoy a couple of recipes from the colorful cookbook.

Bolivia: Quinoa and Black Bean Salad with Grilled Corn, Cherry Tomato and Avocado

Quinoa originated in the Andes more than 5,000 years ago. Avocados and small wild tomatoes are also abundant in throughout the region, whose flavors are captured in this simple dish.

For the dressing

2 teaspoons grated lime zest

2 tablespoons fresh lime juice

1 teaspoon white wine vinegar

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter, melted and cooled

1 tablespoon olive oil

1 teaspoon brown sugar

1/2 teaspoon salt

1/4  teaspoon freshly ground black pepper

For the salad

1 cup quinoa, red or white, rinsed

1 1(5-ounce) can black beans, drained and rinsed

2 medium ears corn, grilled and kernels cut from cob

2 cups cherry tomatoes, halved

6 green onions, finely chopped

1/4 cup fresh cilantro, chopped

1 avocado, pitted, peeled and sliced

Salt and pepper, to taste

In a large bowl, whisk together the dressing ingredients and set aside. Meanwhile, cook quinoa in a pot or rice cooker according to package directions, allow to cool for 5 to 10 minutes, and fluff with a fork. Add quinoa to bowl with dressing and toss until liquid is absorbed. Stir in black beans, corn, cherry tomatoes, green onions and chopped cilantro. Add sliced avocado and season with salt and pepper to taste.

Yield: 4 servings

Colombia: Camarones a la Criolla or, Sautéed Shrimp in Garlic Coconut Sauce

“To me, this easy-to-make and delicious dish of shrimp cooked in coconut milk reminds me of the friendly Colombian people and tastes just like the Colombian coast,” Allan Karl wrote in the introduction to this recipe.

2 pounds jumbo shrimp, peeled and deveined

3 tablespoons olive oil

2 garlic cloves, minced

Salt and freshly ground pepper to taste

2 tablespoons lemon juice

1 tablespoon unsalted butter

1 large onion, chopped

1/2 medium red bell pepper, chopped

1 large tomato, cut into wedges

3 tablespoons all-purpose flour

2 (13.5-ounce) cans unsweetened coconut milk

1/4 teaspoon ground cumin

1 tablespoon tomato paste

1/2 cup white wine

1/4 cup fish stock

1 bay leaf

1/2 cup fresh cilantro, chopped

Cooked white rice for serving

In a large bowl, marinate the shrimp for 10 minutes with 1 tablespoon of the olive oil, half the minced garlic, a pinch of salt, and the lemon juice, tossing well to coat.

In a large saucepan over medium-low heat, melt the butter and cook the shrimp for 2 to 3 minutes. Remove and set aside. In the same pan, heat the remaining olive oil and sauté the onion, remaining garlic, bell pepper, and tomatoes, and cook, stirring often, for 2 to 3 minutes until softened. Add the flour, coconut milk, cumin, tomato paste, wine, stock and bay leaf. Season to taste and cook over medium heat for 5 minutes, until sauce is reduced and thickened. Return the shrimp to the mixture and continue to cook 2 to 3 minutes. Remove from the heat, discard bay leaf and stir in the cilantro. Serve immediately in a bowl with white rice.

Yield: 4 to 6 servings