Cranberry Raspberry Vanilla Punch
8 cups cranberry-raspberry juice
8½ cups cranberry ginger ale
1 tablespoon vanilla extract
1 pint raspberry sorbet
Frozen cranberries, for garnish
In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.
Add frozen cranberries and scoops of frozen sorbet. Stir slightly then serve immediately.
This silky, delicate soup is often the most talked-about dish of the evening when I serve it. It’s a tribute to Mexico’s African heritage. For centuries we Mexicans were taught that our Mestizo heritage was the result of intermarriage between the Spanish and the indigenous people of Mexico. But the African component to our history that dates as far back as the Spanish conquest, a result of several factors, including the slave trade, migration from the Caribbean, and the Africans who came along with the Spanish as conquistadores, was long overlooked. Afro-Mexico is finally getting its due, and even has a name—The Third Root.
1/4 cup canola or safflower oil
Kosher or sea salt
1/2 teaspoon ancho chile powder, chipotle chile powder, or paprika
Pinch of freshly ground black pepper
1 large sweet potato, peeled and cut into 1/2-inch dice (about 2 cups)
1 tablespoon unsalted butter
10 scallions (light green and white parts only), thinly sliced (about 1 cup)
2 garlic cloves
2 (14-ounce) cans hearts of palm, drained, rinsed, and sliced
5 cups chicken or vegetable broth, homemade or store-bought
2 tablespoons chopped chives
Preheat the oven to 450 degrees. Line a baking sheet or baking dish with parchment or foil. In a medium bowl, mix together 2 tablespoons of the oil Vi teaspoon salt, the chile powder or paprika, and pepper. Add the sweet potato and toss until thoroughly coated. Spread the sweet potatoes in a single layer on the baking sheet, taking care not to overcrowd. Roast for 20 to 25 minutes, flipping and turning them halfway through, until golden brown on the outside and soft on the inside. Remove from the heat and set aside. In a large heavy pot, heat the butter and the remaining 2 tablespoons oil over medium-low heat until the butter is melted and bubbling. Stir in the scallions and garlic and cook, stirring occasionally, until completely softened. 12 to 14 minutes. Raise the heat to medium, add the hearts of palm, and cook, stirring, for a couple of minutes, until heated through. Add the broth and 1/2 teaspoon salt, raise the heat to medium-high, and bring to a simmer. Simmer for 5 minutes. In batches, pour the soup into a blender and puree until completely smooth, holding down the lid of the blender with a towel to contain the pressure from the hot soup. Pour the soup back into the pot. stir, taste, and adjust the seasonings. Reheat if necessary before serving. Ladle the soup into individual bowls, spoon about 1/4 cup sweet potatoes into the middle of each bowl, and sprinkle the chives around the sweet potatoes.
Dandelion greens are very nutritious: they are high in calcium, rich in iron, and loaded with antioxidants. They are best harvested in springtime when the young greens are still tender and their flavor is mild. But blanching them in boiling w’ater first will remove some of their bitterness. Cultivated dandelions from the store are less bitter than wild ones, but in both cases it’s best to taste test them first. If you’re foraging your own, be careful not to gather them in areas that have been sprayed with pesticide.
4 C. chopped dandelion greens, thick stems removed
2 T. ghee (or butter)
1 leek, white and light green parts only, finely chopped
4 large pasture-raised eggs
1/4 C. crumbled feta cheese
Bring a large pot of water to a boil. Add the dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, patting them as dry as possible with paper towels. Melt the ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks in the ghee until tender, about 5 minutes. Add the dandelion greens one handful at a time. Cook each handful until wilted, then add more. When all the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.
2 cactus paddles, cleaned and cut into ½ inch cubes
1 cup (240 g) coarse kosher salt
2 medium Roma tomatoes, chopped
½ medium red onion, finely chopped
1 1/2Â tablespoons fresh lime juice, or to taste
1 serrano chile, stemmed
Leaves from1/2 bunch fresh cilantro, chopped
1/2 teaspoon freshly ground black pepper
Place the cactus in a large bowl and add the salt. Toss until the cactus is fully covered and set aside to cure for 5 minutes; the cactus will begin to release slime. Turn it with a wooden spoon or spatula to make sure the salt reaches all of the pieces of cactus and allow to rest for an additional 2 to 3 minutes to release more slime. Remove the cactus from the bowl and place it in a strainer. Run it under cold water until all the visible salt has been removed. Taste the cactus for salt; it should be salty and have some give but should not taste raw. If it’s too salty, rinse it some more. Pat dry with a paper towel. Move the cactus to a large bowl and add the tomatoes, onion, and lime juice and toss with a spoon or spatula. Slice the chile in half lengthwise and remove the seeds and veins if you want to keep the heat down. Thinly slice each half widthwise to create half-moon slices and add them to the bowl. Add the cilantro and fold until completely incorporated. Stir in the pepper and taste. If it’s too salty, add a bit more lime juice for additional acidity.
2 C. all-purpose flour
2 tsp. baking powder
Pinch of salt
2 T. butter or margarine
Scant 1/3 C. SPAM, cut into 1/8†deice
About 2/3 C. Milk, plus extra for glazing
Lightly grease a baking sheet or line it with baking parchment. Sift together the flour and baking powder and salt in a bowl (I added cayenne pepper here as well). Rub in the butter or margarine, and add the SPAM (I also added grated cheese here too). Add enough milk to make a soft rolling consistency. Roll out the dough on a lightly floured board to 1.5 cm thick. Cut it into small rounds and brush the tops with the milk. Sprinkle some grated cheese on top. Place the rounds on the baking sheet and bake in a preheated oven, 425 degrees F, for 12 – 15 minutes until the scones feel firm when pressed at the sides. Serve the scones hot with butter. Alternatively, leave them to cool, then split and spread with a little butter, slices of SPAM, and tomato and cucumber.
Tangerine Pork Stir-Fry
1 pound boneless center loin chops, cut into 1/4-inch slices, trimmed
1 cup white rice, or brown rice
7 – 8 seedless tangerines*, OR 3 navel oranges, divided*
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
4 teaspoons canola oil
1/2 large red onion, halved and cut into 1/2-inch slices
2 teaspoons fresh cilantro, chopped (optional)
Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve. While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 23 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside. Cut fruit into bite-sized pieces. Set aside. In a large wok or skillet over medium-high heat, warm oil. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute. Serve stir-fry ostructs you to juice the fruit.
It’s no secret that we are known for our salsas. While the most common salsas are tomato-based red salsas, there is nothing in the world quite like a tart and spicy salsa verde (green salsa). Salsa verde and tomatillo salsa are actually the same thing, as the green color comes from the green skin and flesh of the tomatillo.
This is our family’s recipe for salsa verde. I use it in a number of dishes, from braised pork (see this page) to Green Chilaquiles, or as a topping for tacos. You can adjust the heat level by reducing or increasing the number of chiles you include. But cuidado (careful)—the spiciness of the serranos and chiles de arbol may have you looking for the closest ice- cold beverage.
12 ounces (340 g) fresh tomatillos
1 to 2 whole serrano chiles, stemmed
Vi medium yellow onion, peeled
2 to 3 small garlic cloves, peeled
5 to 6 whole chiles de arbol, stemmed
Salt
Peel the husks off the tomatillos and rinse them thoroughly under lukewarm water
until their skin is smooth and they are no longer tacky or sticky. Place the tomatillos, serrano chiles, and onion in a large saucepan and add enough hot water to cover. Place over medium-high heat, bring to a simmer, then reduce the heat to medium-low and simmer until the tomatillos change color and just start to soften, about 5 minutes. Remove the ingredients from the pan using a slotted spoon and place them in blender along with the garlic. Reserve the cooking liquid. Meanwhile, heat a skillet or comal (tortilla griddle) over low heat. Add the chiles de arbol, and toast for 1 to 2 minutes, turning often, until they darken in color but don’t
burn. The seeds will come out as you toast the chiles—you can use them or not depending on your heat preference. What you are looking for is a darker, almost black, red color. Keep your windows open as you toast the chiles, as the fumes can affect the strangest parts of your throat and cause cough attacks for the family … ahhh, the memories. Add the toasted chiles de arbol and seeds to the blender, pour in XA cup (60 ml) of the reserved tomatillo cooking liquid, and blend on medium-low speed until your desired consistency has been reached (see Notes). If your salsa is too thick, add more of the tomatillo cooking liquid. Pour the salsa into a bowl and season with salt, starting with about 1 teaspoon and adjusting the amount as needed to balance the tartness of your tomatillos.
The consistency of salsa verde varies depending on the dish you use it in. For Green Chilaquiles, make it a bit more on the liquidy side so your tortillas can soak up the salsa. For tacos, stick to a coarser and chunkier consistency to avoid a runny mess.
Keep in mind that chiles can vary in spice depending on the season, so you may want to
cut off the edge of one of your chiles and taste it for heat. If it’s too hot for your liking, re-
move the seeds and veins to turn the heat down. To turn up the heat, add more chiles.
Make sure not to touch your eyes after handling spicy chiles and wear gloves when
working with them to protect your hands.
4 large potatoes (about 2 1/2 pounds)
3 garlic cloves (or 1 small Spring garlic), minced
2 green onions, finely chopped
1/2 C. parsley leaves, roughly chopped
pastured ghee (or lard, tallow, duck fat, or coconut oil)
sea salt
black pepper
4 eggs, preferably pastured
A couple of hours, or the night before you would like to serve, bring a large pot of water to a boil. Add the potatoes and parboil until just tender, but not too soft. Remove them from the pot and allow to cool before refrigerating for a couple hours or overnight. Peel the potatoes and grate them on the large grating side of a box grater. Preheat a large sauté pan on medium heat. Melt about 1 T. ghee, making sure to coat the pan. Add the garlic and onions and stir continuously until softened, about 2 minutes. Add the potatoes, 3/4 of the parsley, and sea salt and black pepper to taste and mix gently. Pat down the potatoes until they form an even and flat round. Cook until the bottom of the rösti is well browned, and easy to peel off the pan, about 6-8 minutes. Top the pan with a large plate, turn the pan over until the rösti slides out. Add more ghee to the pan, and return the rösti, browned side up, to the pan to brown the other side, another 6-8 minutes. While the second side of the rösti is browning, preheat a large sauté pan on medium. Melt about 2 T. ghee, making sure to coat the entire pan. Crack the eggs into the pan and sprinkle with sea salt and pepper, to taste. Fry the eggs until the whites are set and the yolks are cooked to desired doneness, about 2 minutes for a soft egg. Remove the rösti from the oven, top with the rest of the parsley, and serve immediately with the eggs on top and any vegetable side dishes. If the rösti sticks to the bottom of the pan, and is difficult to flip, simply brown the bottom before broiling the top in the oven for a few minutes.
Jell-o Cookies
1½ cups butter, softened
1 cup sugar
1 3-ounce package Jell-O (any flavor)
1 egg
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking powder
Cream together the butter and sugar. Add Jell-O, egg and vanilla. Stir in the flour and baking powder. Put into cookie press to make shapes. Bake at 400 F. for 15 minutes.
Salt
1 pound (455 g) cactus paddles, cleaned (see this page) and cut into 1/2-inch (12-mm)
cubes
2 large Roma tomatoes, cubed
¼ cup (30 g) diced red onion
1/2 cup (20 g) chopped fresh cilantro leaves
½ teaspoon freshly ground black pepper
1 pound (455 g) queso fresco, cubed
Bring a large saucepan of water to boil and season it well with salt. Add the cactus, return it to a boil, then reduce the heat and simmer for 3 to 4 minutes, until the pieces darken to a slightly muted green and are cooked through. Drain and let them cool. In a large bowl, combine the cactus, tomatoes, onion, cilantro, 1 1/2 teaspoons salt, and the pepper. Gently fold in the queso fresco. Cover the bowl with plastic wrap and refrigerate for 1 hour before serving.
4 T. Extra Virgin Olive Oil, divided
1 12 oz. Can SPAM, diced into ½ inch squares
3 Cloves Garlic, minced
2 C. Mahatma Short Grained Valencia Rice
8 C. Chicken Stock, warmed
½ tsp. Salt
½ tsp. Fresh Cracked Pepper
1 ½ C. Frozen Green Peas
Parmesan Cheese, grated
Add two T. olive oil into a skillet over medium high heat. Add SPAM, cook for a minute or two, until browned, stir well, and cook for another few minutes; remove from pan. Next, add the remaining oil followed by the garlic; sauté 1 minute. Mix in the rice, and using a wooden spoon, mix the rice and coat the grains in oil, 2 minutes. Begin adding 1 C. stock at a time, allowing the mixture to simmer until more broth is needed; keep stirring. Continue in this manner until the rice is al dente and creamy, approximately 25 – 30 minutes. Note: Not all of the broth may be used. When the mixture is creamy and the rice is cooked, fold in the peas and cooked Spam until heated through. Remove from heat, garnish with cheese, and serve.
1 C. unsalted butter
3/4 C. light brown sugar, packed
1/2 C. turbinado sugar
3/4 tsp. baking powder
3/4 tsp. salt
2-1/2 tsp. pumpkin pie spice
1 egg
1 T. milk
3 1/4 All Purpose Flour (or 2-3/4 C. whole wheat flour)
Cream together the butter and brown sugar until light & fluffy (about 3-4 minutes on medium speed). Add in the turbinado sugar, and cream for an extra minute or so. Add the baking powder, salt, and pumpkin pie spice; mix well. Add the egg & milk; beat well. Add the flour, mixing until well-combined. The dough should be soft & not sticky. Turn out onto sheets of waxed paper & roll. Cut out shapes, and transfer to baking sheets lined with parchment paper or Silpat liners. Freeze sheets for 10 minutes. Meanwhile, preheat oven to 365°. Remove cookies from freezer and bake for 8-10 minutes, or until the edges begin to have a hint of brown. Cool cookies on baking sheet for 2-3 minutes, and then remove to a wire rack to cool completely.
Cottage Cheese Pancakes with Maple Syrup-Sweetened Berries
2 large eggs
1/4 cup plain Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup all-purpose unbleached flour
1/2 cup 2% cottage cheese
1 tablespoon canola oil
1 cup rinsed whole, sliced or mixed berries such as strawberries, blueberries or raspberries
2 tablespoons pure maple syrup
Put all the pancake ingredients in a bowl. Using an immersion blender or rotary beaters, blend for about 15 to 20 seconds. Don’t overbeat. In a non-stick skillet, heat the oil over medium heat. Cook each pancake for about 2 to 3 minutes on each side, depending on how hot your skillet is. Put the finished pancakes on a serving dish while you make the remaining pancakes. For the topping, mix the berries and maple syrup in a microwavable bowl. Warm in the microwave for 30 seconds. Pour over pancakes or set aside for self-serve.
Yield: 2 servings
Calories: 430
Fat: 14g
Fiber: 3g
If you are feeling adventurous and can come by pigs’ ears (you can ask your butcher to special order them for you), I truly hope you will make this recipe—not only because the texture is unlike anything you have ever had before, but because the boiling liquid is infused with a depth of spices that can be tasted in each crunchy morsel. Just think of this dish as a kind of pork crackling and you will have no problem crunching away!
2 T. Annatto Seeds
4 cloves Garlic, crushed
2 T. Mexican Oregano
Salt
2 Pigs’ Ears
Canola Oil, For Frying
Fill a large saucepan halfway with water and bring it to a boil over high heat. Reduce the heat to medium and add the annatto seeds, garlic, oregano, and 2 tablespoons salt. Place the pigs’ ears into the water and cover the pot. Reduce the heat to low and simmer for 2 hours, or until the cartilage can be pierced easily with a fork. Remove from the water to a plate and let the ears cool completely. (Don’t place them on paper towels, as the gelatinous skin will stick and you will be unable to remove the paper.) Cut the pigs’ ears into 1/8- to 1/4-inch (3- to 6-cm) -wide noodle-like strips. Fill a deep pan with l 1/2 inches (4 cm) of oil and heat it to 350°F (175°C). Line a plate with paper towels or parchment paper and have it ready. Carefully slip the pig ear strips into the oil, making sure they don’t stick to each other. Fry for 2 to 3 minutes, until completely crisp. Remove them from the oil using a slotted spoon, place on the paper towel-lined plate, and immediately season with salt. Serve immediately.
1
can SPAM
1/2 onion chopped
1 potato boiled or microwaved cooked, peeled and cubed (optional)
1 medium chopped ripe red tomato (optional)
1 medium cabbage sliced then chopped
1 clove garlic crushed and minced fine
1/4 C Shoyu
fresh cracked black pepper to taste
1 bay leaf ripped in half
Canola Oil
Cut SPAM into strips or diced. Slice half a round onion and chop and one medium cabbage thinly. Chop one clove of garlic. Heat canola oil in frying pan or wok. Add SPAM & all other ingredients. Cook until cabbage is wilted. Serve over rice.
Pancakes with Warmed Maple Berries
Buttermilk pancakes
1 cup self-raising flour
1/4 teaspoon bicarbonate of soda
1/4 cup caster sugar
1 1/4 cup buttermilk
1 egg, whisked
1 tablespoon butter, for cooking
vanilla yoghurt, to serve
Maple berries
1 1/2 cup frozen mixed berries
1/4 cup apple juice or water
2 tablespoon maple syrup
Sift flour and soda together into a large bowl. Stir in sugar. Make a well in the centre of the flour mixture. Gradually whisk in combined buttermilk and egg until smooth. Melt 1 teaspoon butter in large frying pan on medium heat. Pour quarter cupfuls of batter into pan in batches. Cook 2 minutes until bubbles appear on surface and underside is golden. Flip and cook further 1-2 minutes, until cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture, melting more butter in pan as required. To make maple berries: Combine all ingredients in medium frying pan. Heat on medium, until simmering. Cook gently 3-4 minutes, stirring occasionally, until mixture has slightly thickened. Serve pancakes with warm berries and a dollop of yoghurt.
2 T. fresh Red Grapefruit Juice
1 T. fresh Lime Juice
1 T. fresh Orange Juice
2 tablespoons red wine vinegar
1 ½ tablespoons honey
1/4 cup (60 ml) olive oil
1 teaspoon minced shallot
1 to 2 teaspoons minced jalapeno chile
Salt
In a medium bowl, whisk together the citrus juices, vinegar, and honey until the honey dissolves, then whisk in the oil. Stir in the shallot and jalapeno and season with salt.
1 lb. spaghetti
1½ C. Freshly grated Parmigiano-Reggiano cheese
¾ C. fresh lemon juice
2/3Â C. extra-virgin olive oil
½ tsp. Sea salt
½ tsp. Freshly ground pepper
2 tsp. grated lemon zest
2 C. slivered firmly packed basil leaves
In a large pot, cook spaghetti in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain spaghetti into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty spaghetti into it. Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil. Season with salt and pepper. Stir in lemon zest. Pour sauce over cooked spaghetti in serving bowl; toss thoroughly. Add basil, toss again, and serve.
Huevo en Chile Verde
1 lb tomatillos, husks removed and rinsed
2-3 jalapeno peppers, stems removed (remove the seeds if you don’t want it spicy)
1/2 cup water, plus more for cooking
1/4 cup chopped cilantro
1/4 small onion
2 cloves garlic
1 teaspoon kosher salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
8 large eggs, beaten
I
Add tomatillos and jalapenos to a small pot. Add water until the tops are completely covered. Bring to a boil over high heat. Lower heat to simmer, cover, and cook for 3 more minutes until the color of the tomatillos begins to deepen. Using a slotted spoon, transfer the tomatillos and peppers to a large blender. Add 1/2 cup of water, cilantro, onion, garlic, 1 teaspoon of salt, and cumin. Blend until smooth. Heat olive oil in a large skillet over medium-high heat. Add eggs and cook for a few minutes, moving them around occasionally to scramble them, until the eggs are firm and lightly browned. Add the salsa verde, reduce heat to low, and cook for 5 more minutes. Taste and season with salt, if necessary. Serve with warm tortillas and enjoy.
When scrambling the eggs, make sure to cook them fully. They should be firm and lightly browned in spots. No soft scrambling here! This dish is often served for breakfast and lunch/dinner. It’s a great protein-packed vegetarian meal that’s typically served with a side of refried beans and some corn or flour tortillas.
It’s actually named after a governor of the state of Sinaloa who once visited the city of Culiacan. A local chef invented a taco to welcome the governor, and when he asked what the taco was called, the chef named it the “governor taco.†These sautéed shrimp tacos went on to become a crowd favorite across port towns all over Mexico. This recipe calls for a sauce called Salsa Maggi. It’s like a Mexican version of soy sauce, and I use it in several recipes in the book. Start off slow and add as much or as little as you like to suit your taste.
8 (6-inch/15-cm) corn tortillas, homemade (see this page) or store-bought
8 ounces (225 g) Oaxaca cheese or Monterey Jack cheese, pulled or cut into thin strips
1 tablespoon canola oil
1 pound (455 g) small to medium shrimp, peeled and deveined
Salt and freshly ground black pepper
1 small red onion, thinly sliced
1 medium green bell pepper, cored, seeded, and thinly sliced
1/4 cup (60 ml) Maggi sauce
Preheat a griddle or comal (tortilla griddle) over medium-high heat to get it nice and hot. Reduce the heat under the griddle to low, add a couple of tortillas, and heat them for 15 to 30 seconds on each side, until soft and malleable. Add 1 ounce (28 g) of cheese to one side of each tortilla and fold the empty side over the cheese side to form a quesadilla. Press down on the quesadilla with a metal spatula for the first few seconds so the cheese sticks, then cook for 1 to 2 minutes on each side, until the cheese is completely melted and the tortillas start to get crisp. Repeat with the remaining tortillas and cheese. Heat the oil in a large skillet over high heat. Add the shrimp and season lightly with salt and pepper. Cook until just turning pink on both sides, 2 to 4 minutes, flipping the shrimp halfway through cooking. Remove the shrimp to a bowl. Add the onion and bell pepper to the pan and cook until crisp-tender, about 3 minutes, stirring often. Return the shrimp to the pan, add the Maggi sauce, and toss quickly until incorporated and the shrimp are fully cooked through. To serve, open up a crispy quesadilla and add some shrimp and vegetables. Fold it back over and serve piping hot.
2 T. cooking oil
1 large carrot, sliced diagonally
6 green onions, chopped
1 garlic clove, minced
1 small cucumber, cut in chunks
2/3 C. water
1 T. cornstarch
3 T. sugar
3 T. catsup
3 T. vinegar
1 tsp. ginger
1 tsp. soy sauce
1 (12 oz.) can Spam, diced into 1/2-inch cubes
1 (8 oz.) can bamboo shoots, drained
In wok or large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Add remaining ingredients except SPAM and bamboo shoots. Continue cooking, stirring constantly, until sauce is thickened (5 to 6 minutes). Add SPAM and bamboo shoots. Cook over medium heat until heated through (4 to 5 minutes). Serve over rice.
2 lbs rhubarb, sliced crosswise 3/4 inch thick
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 cup cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1 cup rolled oats
1/2 teaspoon ground cinnamon
vanilla ice cream, for serving (optional)
Preheat oven to 400°. In a 9-by-13-inch baking dish, combine the rhubarb, 1 cup sugar, and 1/4 cup flour; set aside. In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are the size of coarse oats. Add brown sugar, oatmeal, and cinnamon. Pulse to combine. Sprinkle over rhubarb. Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.
1/2 fresh habanero chile, stemmed (remove the seeds if you wish)
3 garlic cloves, peeled
The zest (colored part only) of 1/2 orange
1/4 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup olive oil
1/4 cup agave syrup or honey
Salt
1 small white or red onion, thinly sliced
4 cups sliced (about 1/2-inch is good) sturdy greens (such as kale, chard, or mustard greens—you’ll need to start with about a 1/2 pound of most greens, then pull off or cut out the stems/stalks before slicing)
2 cups (about 3 ounces) frisée leaves (if your frisée is in a head, cut out the core and tear the leaves into rough 1-inch pieces)
1 large ripe mango (I like the yellow-skin ataúlfo/honey Manila mangos best for flavor and texture), peeled, flesh cut from the pit and chopped into 1/4-inch pieces
A couple tablespoons crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
A couple tablespoons pine nuts or slivered almonds, toasted lightly in a dry skillet over medium heat until golden and aromatic
In a small microwaveable dish, combine the habanero and garlic. Cover with water and microwave at 100 percent for 1 minute. Drain and transfer to a blender. Add the zest, juices, oil and agave or honey. Blend into a smooth dressing. Taste and season highly with salt, usually about a 1/2 teaspoon. Scoop the onion into a small bowl and stir in a little of the dressing. With all the greens in a large bowl, use your fingers to massage the kale, making it more tender by breaking up its fibers until it darkens a little, 3 to 5 minutes. Add the onions and frisée to the greens. Drizzle on about 3 tablespoons of the dressing (the leftover can be covered and refrigerated for another salad) and toss to coat the greens well. Taste and season with additional salt if you think it’s necessary. Divide the salad between 4 serving plates and spoon over each about a tablespoon of mango (the mango you don’t use is yours to snack on). Sprinkle the salads with the cheese and nuts and it’s ready to serve.
1 (2.25-pound) butternut squash, halved and seeded
1 T. olive oil, plus more for rub
½ tsp. salt
½ tsp. crushed red pepper
¼ tsp. ground black pepper
1 T. honey
¼ tsp. grated fresh nutmeg
â…› tsp. ground allspice
4 semi-boneless quail
Wooden skewers, soaked in water for 30 minutes
1½ to 2 C. Herbed Cauliflower Couscous (recipe follows)
Louisiana Fig Glaze (recipe follows)
Cane Vinegar Fennel (recipe follows)
Bacon Marmalade (recipe follows)
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Drizzle flesh of squash with oil, and season with salt and peppers. Place squash, cut side down, on prepared pan. Roast until squash is tender, 45 to 60 minutes. Let stand until cool enough to handle. Scoop out flesh into the work bowl of a food processor. Add honey, nutmeg, and allspice; process until smooth. Adjust consistency with either water or olive oil, if necessary. Taste, and add additional salt and peppers, if desired. Set aside. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Preheat oven to 400°. Lay quail on a cutting board, and straighten skin and limbs. (This allows for better grilling and presentation.) Pat dry with paper towels. Pin wings back at joints, and by gently tucking at joints, and skewer. Repeat with legs, crossing at the ankle and skewering to hold shape. Rub outside of quail with oil, and season with salt and pepper. Pick your presentation side (the prettier of the two sides), and place it on the grill first, making sure as much of the surface area of the bird is touching the grill as possible. Turn, and repeat procedure. Let quail stand until cool enough to handle. Fill cavities with Herbed Cauliflower Couscous. Place quail in a cast-iron skillet, and brush with Louisiana Fig Glaze. Bake until an instant-read thermometer inserted in thickest portion registers 165°. Remove from oven, and glaze again. On serving plates, add a spoonful of butternut squash and Cane Vinegar Fennel; top with a quail. Add Bacon Marmalade, and serve.
Herbed Cauliflower Couscous
3 C. chopped cauliflower florets
2 T. unsalted butter
½ tsp. salt
¼ tsp. ground black pepper
3 T. minced fresh sage leaves
1 T. minced fresh thyme leaves
1.In the work bowl of a food processor, place half of cauliflower; pulse until grainy. Set aside. Repeat with remaining cauliflower and any large pieces from first batch.
2.In large skillet, heat butter over medium-high heat; in batches, add enough cauliflower to cover bottom of skillet. Add water to coat skillet, and season with salt and pepper. Cover and cook until cauliflower is tender, 3 to 5 minutes. Drain cauliflower, and reserve in a large bowl. Repeat with remaining cauliflower. In a large bowl, combine cauliflower, sage, and thyme; toss. Serve immediately, or let stand until cool.
Louisiana Fig Glaze
1 (11.75-oz.) jar fig preserves (about 1 C.)
¼ C. rice wine vinegar
2 T. extra-virgin olive oil
In a large bowl, whisk together fig preserves, vinegar, and oil, breaking up any figs left whole or in chunks, until combined.
Cane Vinegar Fennel
¼ C. cane vinegar
1 T. cane syrup
½ shallot, minced
1 clove garlic, minced
â…› tsp. kosher salt, plus more to taste
â…› tsp. ground black pepper, plus more to taste
½ C. canola oil
½ large fennel bulb, fronds removed and reserved
In the container of a blender, combine vinegar, cane syrup, shallot, garlic, salt, and pepper; pulse to combine. With blender running on medium speed, slowly add oil, and process until emulsified. Add additional salt, if desired. Cover and refrigerate until using.
2.Cut fennel bulb in half lengthwise, and remove core. Thinly slice crosswise, and place in a bowl of ice water.
3.About 20 minutes prior to plating, pick some of the reserved fronds, and place in a large bowl. Drain fennel, and place on a paper towel-lined plate. Add fennel to fronds, and drizzle with vinaigrette; toss to dress. Taste, and adjust salt and pepper.
Bacon Marmalade
½ pound bacon, cut into ¼-inch pieces
1 large sweet yellow onion, diced
2 T. firmly packed brown sugar
2 T. apple cider vinegar
In a large skillet, heat bacon over medium heat; cook until bacon drippings have rendered. With a slotted spoon, remove bacon from pan, and reserve. Reserve 3 to 4 T. bacon drippings. Add onion, and cook until translucent. Return reserved bacon to pan. Add brown sugar and vinegar, and cook until mixture has thickened to a glaze. Serve warm. Can be made up to 7 days ahead.
Mushroom & Poblano Tacos
This is inspired by a dish that Mexican chef Rick Bayless makes with huitlacoche, a black fungus that grows in lobes on ears of corn. It’s a great delicacy in Mexico but not easy to get in the United States (though you can find mail order sources on the Internet). Mushrooms are a lot easier to find, and they make a delicious taco filling. Epazote is an earthy Mexican herb that you might be able to find in a Mexican market or a farmers’ market. If you can’t find it, use cilantro.
1 pound fresh poblano chiles (3 large or 4 medium)
2 tablespoons extra virgin olive oil
1 medium or large white onion, halved and thinly sliced across the grain
4 garlic cloves, minced
1 1/4 pounds mushrooms, sliced (about 6 cups)
Salt to taste
3 to 4 tablespoons chopped epazote or cilantro
12 corn tortillas
2 ounces crumbled Mexican queso fresco or feta (optional)
Roast the chiles. Light a gas burner, and place the pepper directly over the flame. As soon as one section has blackened, turn the chiles with tongs to expose another section to the flame. Continue to turn until peppers are blackened all over. Alternatively, roast under a broiler. Preheat the broiler. Cover a baking sheet with foil, and place the peppers on top. Place under the broiler until charred on one side, about three to four minutes. Turn and continue to grill, turning every three minutes or so, until uniformly charred. Place in a bowl, and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, remove the seeds and membranes and cut into 1/4-inch dice. Set aside. Heat the olive oil in a large, heavy skillet over medium-low heat, and add the onion. Cook, stirring, until tender and lightly colored, about 10 minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the mushrooms, and turn the heat up to medium-high. Cook, stirring, until they begin to soften, then season with salt. Turn the heat down to medium, and cook, stirring often, until the mushrooms are tender and moist, about eight minutes. Sir in the poblanos and epazote or cilantro, and cook, stirring, for another minute or two. Taste and adjust seasonings. Remove from the heat and keep warm. Wrap the tortillas in a heavy kitchen towel and place in a steamer basket over 1/2 inch of water. Bring to a boil, cover the pot and steam one minute. Turn off the heat, and allow to sit for 15 minutes without uncovering. Pass the tortillas, top with the mushroom mixture, sprinkle with a little cheese if desired, fold the tortillas over the filling and enjoy.
Crema de Aguacate Oazaquena (Oaxacan Avocado Cream)
1 lg. Ripe Hass Avocado
½ C. Oazacan Sour Cream or Creme Fraiche
1 T. Lime Juice
Salt
Using a 6-inch (15-cm) knife, carefully slice through the stem end of the avocado until you can feel the pit. Proceed to run your knife down one side following the pit, but don’t press too eagerly. A ripe avocado will be very easy to cut, so don’t exert yourself or you can risk a cut. Continue cutting all the way around the pit until you reach the original cut. Set your knife down, hold each side of the avocado in your hands, and twist in opposite directions. Carefully remove the pit of the avocado either with a spoon or fork. (If your avocado isn’t ripe enough, this may prove difficult; if so, stab your knife into the pit and twist in order to remove it. If you are unable to remove the pit, use another avocado, as this avocado is not ripe and will taste too earthy.) Run a large spoon along the inside of the skin of the avocado to remove the flesh from the skin. Don’t worry how perfectly the avocado comes out, as you are going to be pureeing it anyway! In a small blender or food processor (a mini food processor works well), combine the avocado flesh, sour cream, and lime juice, and blend until smooth. If your avocado is not ripe enough or the sour cream is too thick, add a tablespoon or so of water to get things moving in the machine, but make sure to keep the consistency thick and mousse-like. Remove from the blender and season with salt. Fit a piping bag with a small circular tip and add the avocado cream to the bag or spoon the cream into a squeeze bottle. To plate with tamales or tacos, place your point close to the plate, squeeze out a little cream, and lift the tip straight up. This will make your dollop look like the perfect kiss! Because avocados are finicky and will turn brown and dull, this creme will not keep longer than 4 hours, even when stored in an airtight container. So put it on everything and be generous with it!
Oaxacan sour cream is denser than typical sour cream and is salted and textured much
like a creme fraiche. If you cannot find it, use creme fraiche or, in a pinch, regular sour cream and a bit more salt to achieve a similar balance of flavor. Err on the side of thicker (but not chunky) than thinner for your avocado cream, because if it is too thin, you will have a dripping mess that cannot be piped.
Chipotle Crema (Chipotle Cream Sauce)
1 tablespoon canola oil
1/2 medium white onion, minced
2 garlic cloves, minced
1 teaspoon dried Mexican oregano
1 small tomato, chopped
1 cup (240 ml) heavy cream
1 to 2 canned chipotle chiles in adobo sauce
Salt
Heat the oil in a medium sautepan over medium heat. Add the onion and cook for 30 seconds, or until fragrant. Add the garlic and oregano and cook for an additional 30 seconds, or until the garlic starts to soften. Add the tomato and saute until softened, about 2 minutes. Reduce the heat to low, carefully pour in the cream, and bring to a simmer. Immediately remove from the heat. A little bit goes a long way with smoky chipotle chiles, so if you have never worked with them, start with one, and then add another if you want to turn up the heat. Place the chile in a blender, carefully pour in the hot cream mixture, and blend on medium speed for about 1 minute, until smooth and bright orange in color. Taste for salt and season accordingly; if the sauce is not spicy enough for you, add an additional chile and blend again until smooth. This is a dairy-based cream sauce that will keep a maximum of 3 to 4 days in the fridge, so use it quickly.
Salsa de Chile Tatemado (Roasted Red Pepper Sauce)
2 medium Roma tomatoes
1 jalapeno chile
1 pound (455 g) fresh piquillo peppers, roasted, or 1 (14-ounce/400-g) can roasted piquillo peppers, drained
4 garlic cloves, peeled
1 small yellow onion, quartered
½ cup (120 ml) beef stock or veal demi-glace, plus more if needed
4 sprigs fresh thyme, tied with kitchen string
Salt and freshly ground black pepper
Cayenne pepper (optional)
Heat a skillet or comal (tortilla griddle) over medium-low heat. Place the tomatoes and jalapeno on the skillet and heat until the tomatoes are almost completely darkened on all sides, softened, and releasing their juices and the jalapeno is fragrant and blistered. Remove the stem and cut the jalapeno in half. Remove the seeds using a spoon if you’d like your sauce on the milder side. In a blender, combine the tomatoes, jalapeno, piquillo peppers, garlic, onion, and stock, and blend until smooth. Pour the mixture into a medium saucepan. Add the thyme and season with salt and pepper. Place over low heat and bring to a simmer, adding a little more stock if it’s too thick. Once it simmers, remove the thyme, taste for heat, and add a little cayenne if needed. The sauce will keep in an airtight container in the refrigerator for 5 to 7 days. Bring it to a boil before serving.
Aceite de Cilantro (Cilantro Oil)
2 large bunches fresh cilantro
1 1/4 cups (300 ml) canola oil
Salt
Start by cutting 1 inch (2.5 cm) from the thick ends of the cilantro stems. Chop the leaves and tender stems (stop about 1 inch/2.5 cm from the bottom of the cut stems) until you have 2 packed cups (80 g). Save any remaining cilantro for another recipe. Place the cilantro in the blender with ¼ cup (60 ml) of the oil. Blend on low speed, slowly drizzling in the remaining oil through the hole in the top of the blender. Do not overblend or blend on high speed, as this can cook the cilantro and turn it a dark green or brown color. Season with salt and pulse until incorporated. Line a fine-mesh sieve or chinois with a double layer of cheesecloth. Pour the blended oil into the sieve and, using a large rubber spatula, push the oil mixture through the sieve into a large bowl, pressing on it with the spatula to get out all the flavored oil. Discard the cilantro pulp. Using a funnel, pour into a squeeze bottle for ease of plating. It will keep, refrigerated, up to 5 days.
2 T. butter
1 clove garlic
1 C. green bell pepper diced
1/2 C. chopped yellow onion
1/2 C. chopped celery
2 C. potatoes peeled and diced
12 oz. can Spam cubed
1 can navy beans flavored with slab bacon
16 oz. canned tomato sauce
1/2 tsp. dried basil leaves
1 tsp. seasoned pepper
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 C. water
In a large pot melt butter over low heat. Add cubed Spam and heat to low stirring a few minutes.
Add garlic, bell pepper, onion and celery then sauté until tender but do not brown. Add remaining ingredients then slowly bring to boil and cover then turn down heat. Simmer until potatoes are tender.
Aunties Mexican Chicken Tacos
1 ½ to 2 pounds split chicken breasts bone-in, skin-on
3 tablespoon coarse salt
Coarsely ground black pepper
½ cup Mexican oregano
8 corn or flour tortillas store-bought or homemade, warmed
1 avocado pitted, peeled, and sliced
Sour cream
Preheat the oved to 350F and lightly coat a rimmed baking sheet with cooking spray. Wash the chicken pieces and pat them dry so that the seasoning can adhere. Put the chicken on the prepared baking sheet. Do not remove the skin or bones from the chicken. Generously salt and pepper the chicken pieces on both sides. Then, generously sprinkle the Mexican oregano all over the chicken. Bake for 35 to 45 minutes, until the chicken’s internal temperature reaches 165F. Remove from the oven and allow the chicken to rest for 5 minutes. Remove the skin and bones and shred the meat with two forks or by pulling apart with your hands. To assemble the tacos, put some chicken on each tortilla and top with pico de gallo, avocado and sour cream.
Salsa verde (Green sauce)
1 pound tomatillos (known in Mexico as tomate verde), husks removed
4 or 5 whole chiles serrano, depending on your tolerance for picante (spiciness)
1/2 medium white onion, coarsely chopped
1 clove garlic (optional)
1 medium bunch fresh cilantro, largest stems removed
Sea salt to taste
1 kilo (2.2 pounds) very lean fresh pork butt, cut into 2″ cubes
White flour
Salt
Oil or lard sufficient for frying the pork
In a large pot of water over high heat, bring the tomatillos and chiles (and garlic, if you choose to use it) to a full rolling boil. Boil just until the tomatillos begin to crack; watch them closely or they will disintegrate in the water. Let the tomatillos and chiles (and garlic, if you like) boil until the tomatillos begin to crack. Using a slotted spoon, scoop the cooked tomatillos, salt, and chiles into your blender jar. There’s no need to add liquid at first, but reserve the liquid in which the vegetables boiled until you see the thickness of your sauce. You might want to thin it slightly and the cooking liquid will not dilute the flavor. Set the vegetables aside to cool for about half an hour. Once they are cool, cover the blender, hold the blender cap on, and blend all the vegetables, including the chopped onion, until you have a smooth sauce. Be careful to allow the tomatillos and chiles to cool before you blend them; blending them while they are fresh from the boiling water could easily cause you to burn yourself, the hot mixture tends to react like molten lava in the blender. (Note: don’t ask me how I know this.) In the blender, the boiled and cooled tomatillos and chiles. The cilantro goes in last. While the blender is running, remove the center of its cap and, little by little, push the cilantro into the whizzing sauce. Blend just until smooth; you should still see big flecks of dark green cilantro in the lighter green sauce. Test the salt and correct if necessary. Reserve the sauce for later use.
Pat the 2″ pork cubes as dry as possible with paper towels. Put about 1/4 cup flour in a plastic grocery-size bag. Add 1/2 tsp salt. Melt the lard over high heat in a large heavy oven-proof casserole. While the lard is melting, shake about 1/4 of the cubed pork in the salted flour. When the oil or lard begins to smoke, add the floured pork cubes, being careful not to dump the flour into the pan. Cover the pan. As the pork cubes brown, shake another 1/4 of the pork cubes in flour and salt. Turn the pork cubes until all sides are golden brown. Remove browned cubes to a bowl and reserve. Add more floured pork to the hot lard. You may need more oil or lard as well as more salted flour. Repeat until all pork cubes are well browned. Reserve the browned pork in the same pan, scraping the crispy bits from the bottom. Most Mexican housewives do not flour and brown the pork cubes prior to cooking them in the sauce. I like to prepare the dish this way because the browned flour adds a deeper flavor to the finished sauce. Everyone taste is different, though, and you are of course welcome to tweak the recipe till the finished product is just the way you like it. Add the sauce to the pork cubes in the casserole, making sure that all the cubes are immersed in sauce. Cover and put the casserole into the oven, reducing the heat to 160°C or 325°F. Bake for two hours. Add cooking liquid from the vegetables if necessary to keep the sauce relatively thick but not sticking to the casserole. The pork will be fork-tender and the green sauce will take on a rich, deep, pork-y flavor and color. Serve with arroz blanco (steamed white rice) or arroz a la mexicana (red rice), refried beans, a colorful, contrasting vegetable, and fresh, hot tortillas. Mexico Cooks!’ money-back guarantee: everyone will come back for seconds.
Processing: Pressure Canner 65mins (pints), 75mins (quarts)
Yield: 36 C.
Baked beans are one of the most popular pressure canned food you can make easily at home – and cheap to can in bulk, too! Only use small amounts? Can in half-pint jars. Sunday breakfasts or for atop potatoes, or as a snack with some toast? Pressure can in pints. You can also pressure can in quarts for a family meal ready to heat and eat in minutes. Baked beans are easy, cheap, delicious AND versatile – make your own flavor using different beans and spices!
4 lb. dried haricot beans – or other dried bean (or a mix)
water
16 C. tomato juice
4 C. finely diced onion
6 T. kosher salt (or pickling/canning salt)
2/3 C. raw sugar
dried spices/garlic (optional)
Boil beans 2mins, soak for 1 hour. Weigh dried beans amongst two large pots. Cover with water by 2 inches (5cm). Bring to a boil and boil for 2 minutes. Then turn the heat off, cover and leave for 1 hour. Then drain well. FACT: draining the water several times during cooking helps to remove the complex sugars from the beans, which create gas in your intestine. Boil beans 5mins, soak 15mins. Return soaked beans to pots, cover with fresh water by 2 inches (5cm). Bring to a boil and boil for 5 minutes. Then turn the heat off, cover pots and leave for 15 minutes. Then drain well.
Prepare jars. Prepare jars by covering in water and boiling for 10 minutes.
Make tomato sauce. Combine the tomato juice, onion, salt and sugar in a pan. Bring to a boil.
Prepare lids. While you are making the sauce, place the lids into a bowl of boiled water. Do not simmer or boil, just let the lids heat through for 5 minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.
Ladle hot beans into hot jars. Spoon the hot soaked beans (no water) into your hot jars: fill jars 2/3 full with the beans. Ladle the hot tomato sauce over the beans, filling to 1 inch headspace (the headspace is the distance from the jar rim to the sauce level). Remove bubbles using a non-metal utensil (ie chopsticks) and top up with extra sauce to the 1 inch headspace if required. Wipe rims clean with paper towel and add warmed lids and screw on bands to fingertip tight.
Pressure canner processing. Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom (and a jar rack inside the base) before adding the hot jars. Once you have one layer of jars in the canner, add a second jar rack and add the second layer of jars onto the second rack. Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding the weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 65mins (pints) or 75mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench.
Next day check for seals. Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.
Chorizo and Butternut Squash Tacos
12 ounces chorizo sausage
½ cup onion chopped
1 pound squash cut into small cubes
1 teaspoon garlic powder
1 teaspoon cumin
2 cups kale. stems removed
½ lime juiced
Salt and freshly ground black pepper to taste
8 corn tortillas store-bought or homemade. warmed
¼ cup crumbled goat cheese
¼ cup chopped cilantro
Remove the chorizo from its casings and cook in a large skillet over medium heat for about 4 minutes. Use a slotted spoon to transfer the chorizo to a plate; leave the drippings in the pan. Add the onion to the skillet and cook, stirring often, for about 3 minutes, until golden and soft. Add the squash, garlic powder, and cumin and continue to cook for 5 to 7 minutes, until the squash is soft. Add the kale and cook until wilted, about 2 minutes. Add the cooked chorizo back into the pan and stir to combine. Remove the pan from the heat, and the lime juice, and season with salt and pepper. To assemble the tacos, place a layer of chorizo and squash mixture on each tortilla, top with some crumbled goat cheese, and sprinkle with cilantro.
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons butter
1 1/2 cups warm water
You have to serve them hot. And you HAVE to eat all of them at that meal. When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size. As soon as the float to the top start spooning the hot oil over them to make them puff even more. Turn them once and take them out of the oil when they are golden. Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and mix until the dough is smooth. Cover and let stand for 20 minutes for the gluten to relax. Meanwhile heat the oil in a deep fryer to 375 degrees. Roll out on floured board 1/8 thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain. Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.
Look for padron peppers at farmer’s markets or fancy foodie stores throughout the late summer. If you’re sensitive to spice, fry up a batch on their own first to test them out. Peppers from the same farm tend to have the same ratio of hot to mild peppers. If you get a hot one, you can spit it out; but if it’s in your taco, you’ll be stuck eating it.
Have all your other ingredients ready before frying the peppers so that they stay warm; they only take a few minutes to cook. For the tomatoes, I like to use one dry-farmed red, and one heirloom yellow; you may not need to use all the tomatoes. Be sure to drink the delicious juice they let off. It pays to seek out good corn tortillas.
2 small tomatoes
salt, as needed
1/3 C. sour cream
2-3 T. finely chopped cilantro, plus a few leaves for garnish
juice of half a lime
1 T. olive oil
1 pint basket padron peppers
a few pinches of smoked sea salt
4 (6-inch) corn tortillas (or a corn/wheat blend)
2 ounces fresh goat cheese, crumbled (about 1/2 C.)
1 medium-sized ripe avocado, halved, pitted, and sliced
several paper-thin slivers from a red onion
lime wedges
Dice the tomatoes, sprinkle with a pinch of salt, and let drain in a sieve while you get on with the recipe. In a small bowl, stir together the sour cream, cilantro, lime juice, and a big pinch of salt. Taste, adding more lime or salt if you like. Set aside, or cover and chill for up to a day or two. Use a pair of scissors to cut the stems off the peppers (their crowns are edible). Rinse the peppers and drain them well. Heat 1 T. olive oil in a 10″ cast iron skillet set over a medium flame until it shimmers. Add the peppers and cook, tossing occasionally, until blistered all over and blackened in places, about 5 minutes. They will pop and spit; lower the temperature if things are getting too crazy. Sprinkle with a few pinches of the smoked salt.
In another skillet, warm the tortillas on both sides until soft and pliable. Place the tortillas on a couple of plates, and build the tacos. I like the following order:
goat cheese
avocado slices
diced tomato
sliced onion
cilantro lime crema
padron peppers
Top with a sprinkle of smoked salt and a few cilantro leaves. Serve immediately, with lime wedges for squeezing over the tops.
Roasted Turkey with Avocado, Bacon, Onion Marmalade and Mayonnaise Sandwich
6 fresh sage leaves
3.5 LB boneless turkey breast
2 T. unsalted butter, softened
kosher salt
black pepper
12 slices bacon
4 ciabatta rolls
0.5 C balsamic onion marmalade
1 ripe avocado, halved, pitted, peeled, and
sliced
4 T. mayonnaise
Preheat the oven to 350°F. Slide the sage leaves under the skin of the turkey breast and place the turkey on a sheet pan. Rub the skin with the butter and season generously with salt and pepper. Roast the turkey for 1 to 1 1/2 hours, until it reaches an internal temperature of 165°F. Baste the meat with its juices throughout. (Keep in mind that the meat will continue to cook even after it’s removed from the oven, so be careful not to cook it too long.) Allow the meat to rest before slicing, or cool completely. 3 In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain. Slice the ciabatta rolls in half. Place the turkey slices on the bottom halves and top with the marmalade. Place the bottom and top halves of the rolls in the 350°F oven and remove once the marmalade is heated through and the bread is toasted. Top the marmalade with the bacon, followed by the avocado. Evenly spread the mayonnaise on the top halves of the rolls. Close the sandwiches, cut into halves, and serve.
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak
Combine Citrus juices in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked. Place the flank steak between two sheets of heavy plastic (resealable
freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow’ to marinate in the refrigerator for 24 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
1 12 oz. can of Spam, cubed.
1/2 C. green bell peppers, chopped
1/4 C. chopped onion
2 tsp. butter
6 eggs
2 C. milk
1 T. flour
2 tsp. sugar
salt
pepper
2 pkg. (10oz.) frozen corn
Heat oven to 300. In Large skillet, sauté spam, pepper and onion in butter. In large bowl; beat eggs. Stir in milk, flour, sugar and black pepper. Add spam mixture and corn. Pour into greased 12×8 inch baking dish. Bake 1 hour and ten minutes until or until set.
Smoked Salmon with Avocado, Green Mango and Basil Sandwich
1 small unripe mango, peeled and julienned
Juice from 1/2 lime
Kosher salt
8 thin slices pullman white bread, or other firm-texture bread with a soft crust
1 ripe avocado, halved, pitted, peeled and sliced
Drizzle of extra-virgin olive oil
Freshly ground black pepper
8 ounces smoked salmon, thinly sliced
12 to 16 basil leaves
In a bowl, lightly toss the mango in the lime juice and season with salt. Lightly toast the bread. Place the avocado on 4 slices of the bread and gently mash and spread with a fork. Drizzle the avocado with the oil and season with pepper. Top with the mango, smoked salmon and basil. Add the top slices, cut the sandwiches into halves or quarters, and serve. Makes 4 sandwiches.
2 C. quick cooking oats (or pulse whole oats in a food processor a bit)
1 C. rice crispy cereal
1/4 C. shredded coconut
1/4 C. butter
1/4 C. honey or agave
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. vanilla
In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9×13″ pan. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.
Chocolate Chip: Add 1/2 C. of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.
White Chocolate Cranberry: Add 1/3 C. of white chocolate chips and 1/3 C. of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.
Candy Bar: Add 1/3 C. of Heath bar pieces, 1/3 C. of mini M&M’s and 1/3 C. of chopped pretzels to the finished mixture before pressing into the pan.
Peanut Butter: Add 2 T. peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C. peanut butter chips before pressing into the pan.
Raisin Nut: Add 1/3 C. of chopped raisins and 1/3 C. of chopped pecans to the finished mixture before pressing into the pan.
Mexicans can tell that this is not something you often find in cities. Instead, it’s what men who toil on farms buy in local street markets or get from their wives before they head to work, because it keeps well even in the high heat of the afternoon. When they need a snack, they break out tostadas (crunchy corn tortillas) and spread on chintextle, the potent paste turning even that simple snack into a real treat.
1 1/2 ounces pasilla de Oaxaca chiles (9), wiped clean and stemmed
4 ounces hulled raw (green) pumpkin seeds (¾ cup)
5 large garlic cloves, peeled
2 tablespoons rice vinegar
2 tablespoons distilled white vinegar, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt
1 to 2 tablespoons mild olive oil or vegetable oil, if necessary
Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles a few at a time, turning them over and pressing them down with tongs frequently, until they become a lighter shade of brown and develop some blisters, about 2 minutes per batch. Set them aside to cool. Heat a skillet over medium heat and toast the pumpkin seeds, stirring and tossing constantly, until they’re puffed and just slightly browned, 5 to 8 minutes. Transfer them to a plate to cool. Put the chiles, pumpkin seeds, and garlic in the food processor (there’s not enough liquid to use the blender here) and process to form a paste, scraping the sides often. Add the vinegars and process again. Season to taste with the distilled vinegar and salt, and process again to blend. If necessary, add oil, a little at a time, to help blend the mixture into a very smooth paste. Processing will take at least 3 minutes total. Before you serve it, refrigerate the chintextle in an airtight container for one day to allow the flavors to develop.