Ingrid Hoffmann's "Simply Delicioso"

Ingrid Hoffmann has been wowing Spanish-language viewers with her fun, modern take on traditional Latin dishes. Now, she translates recipes on her colorful new show, "Simply Delicioso," which just debuted on the Food Network.

The Colombian-born Miami resident is the network's first Hispanic host.

"Simply Delicioso" (www.deliciosotv.com) is based on Hoffmann's life as a single woman who adores her dog, Salsita, a 6-year-old Yorkie, and who likes to host dinners for family and friends.

"I don't eat like I used to eat as a kid in Latin America," Hoffmann says. "I mix the burgers and the beans. I always say my food is 'Spanglish.' "

On The Early Show Tuesday, Hoffmann showed how to spice up any dinner party with a wonderful, easy, non-fussy menu: ribs, slaw, corn, and a beverage — all made with a special Hoffmann twist.

She calls it her "Sunset Dinner."

Hoffmann is very into the presentation. She says it's as important as the flavor of the food. She believes presentation is worth the effort — it makes your guests feel more lively, into the party, and really, with some thought, can make your cleanup easy.

That is the case with the table on the The Early Show set. She serves the food on a half-sheet baking tray. The tray is lined with parchment paper so, at the end of the evening, you just roll up the paper, and you're done!

She also has a creative place-setting idea: She writes the name of the guest on a brown lunch sack. And the bag serves another role: It's a great way to dispose of those unsightly ribs after your guest has eaten them. What's more, it eases your cleanup!

The table was all about bold, fun colors. She chose flower colors to be similar to those of a sunset: orange, red and yellow.

RECIPES

"Sunset Dinner"

Tamarind Glazed Baby Back Ribs

2 racks pork baby back ribs (about 2 pounds each)
Salt and freshly ground black pepper
2 aji panca, seeded, ribbed, and soaked in hot water, or 1 fresh poblano pepper, roasted under the broiler on all sides until charred, cooled, skin peeled away, seeded and ribbed
1/2 cup tamarind paste
2 tablespoons light or dark brown sugar
2 tablespoons Worcestershire sauce
1/3 cup lemon juice (about 1 lemon)
1/2 cup fresh orange juice (about 1/2 orange)
4 garlic cloves, roughly chopped

Preheat your oven to 300 degrees F.

Sprinkle the ribs with salt and pepper and place them meaty-side up on an aluminum foil-lined rimmed baking sheet or shallow baking dish. Roast for 30 minutes and then drain off any accumulated fat from the baking sheet. Turn the ribs over and increase the oven temperature to 400 degrees F. Return them to the oven for an additional 30 minutes. While the ribs cook, make the glaze.

Drain the aji panca and place it in a blender along with the tamarind paste, brown sugar, Worcestershire sauce, lemon juice, orange juice and garlic. Puree to make a thick paste, scraping the jar as necessary. Set aside 1/4 of the glaze for serving.

After the ribs have cooked at 400 degrees F for 30 minutes, begin basting them with the glaze every 15 minutes until the ribs are tender, about 1 hour, turning the ribs meaty side up again after 30 minutes. Remove the ribs from the oven, brush with the reserved glaze and serve.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Ease of preparation: easy

Mango and Red Cabbage Slaw

1 head red cabbage, halved and very finely shredded (about 8 cups)
1 teaspoon salt
1 large or 2 small ripe mangoes, peeled, fruit sliced from the pit, and diced
1 tablespoon chopped fresh cilantro leaves
1/4 cup lime juice (about 2 limes)
1 tablespoon cider vinegar
1 tablespoon granulated sugar

Place the cabbage in a large bowl and toss it with the salt, using your hands to press down firmly on the cabbage to encourage the cabbage to release some of its moisture and better absorb the salt. Transfer the cabbage to a colander and let it sit for 20 minutes to drain.

Using paper towels or a kitchen towel, squeeze as much liquid as possible from the cabbage and place it in a clean, large bowl. Toss with the mangoes, cilantro, lime juice, vinegar and sugar. Let the coleslaw sit at room temperature for 15 minutes before serving.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time:
Inactive Prep Time: 35 minutes
Ease of preparation: easy

Hot Corn with Chimichurri Butter

2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
Pinch red pepper flakes (optional)
2 sticks (1 cup) unsalted butter, at room temperature
Salt
6 ears corn, husked
Grated Cotija cheese, for serving, optional
Lime wedges, for serving, optional

Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Transfer the mixture to a piece of cheesecloth or a kitchen towel and wring out the excess liquid. Place the mixture in a small bowl and stir in the butter.

Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.

Meanwhile, bring large pot of salted water to a boil. Add the corn and boil until it is tender, about 5 to 7 minutes. Drain and transfer to a serving platter. Place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 5 to 7 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

Tequila Sunrise Punch

1/2 cup silver or gold tequila
33 ounces citrus-flavored club soda
2 limes, quartered
1 small unpeeled orange, cut into 1-inch chunks
1/2 small unpeeled grapefruit, cut into 1-inch chunks Ice cubes

Pour the tequila and club soda into a pitcher. Add the limes, oranges and grapefruit and set aside for 10 minutes.

Add enough ice to the pitcher so that the punch rises to the top. Serve in chilled glasses with some fruit in each glass.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Ease of preparation: easy