Search the website

January, 2014


Grilled Romaine and Red Bell Peppers with Ancho Chili Vinaigrette & Cheese

Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso

Serves: 6

Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" alt="Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" />

Ingredients

For the vinaigrette:

6 to 8 ancho chiles (about 3 ounces), rinsed, stemmed and seeded

1/2 cup finely chopped white onion

1 clove garlic, finely chopped

1/4 cup unseasoned rice vinegar

1/4 cup distilled white vinegar

1/2 cup vegetable oil

1 1/2 teaspoons kosher or coarse sea salt, or to taste

2 teaspoons brown sugar or grated piloncillo, or to taste


For the salad:

3 red bell peppers

3 heads romaine lettuce

Olive oil, to drizzle

1/2 cup crumbled queso fresco, mild feta or farmers’ cheese

To Prepare

To make the vinaigrette: Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.

To make the salad: Place the red bell peppers either on a tray under the broiler, on a heated grill, or on a heated comal on the stovetop, and char on all sides, flipping as each side chars, about 10 minutes. Remove from the heat. Once cool enough to handle, remove the stems and cut into slices (without removing the skin or discarding the juices).

Slice the romaine lettuces in half lengthwise. Drizzle each half with a small amount of olive oil and sprinkle on a pinch of salt and pepper. Place them on a heated grill or comal and quickly char, about 1 minute per side.

Serve lettuces on a platter along with the red bell pepper strips, ladle the ancho chile vinaigrette on top and sprinkle with the cheese.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/grilled-romain-and-red-bell-peppers-with-ancho-chile-vinaigrette-and-cheese/


Mango Guacamole with Grilled Tortilla Wedges

Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango

Serves: 6

Guacamole de Mango" alt="Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango" />

Ingredients

2 ripe Hass avocados, halved, pitted, meat scooped out and roughly mashed or diced

1 cup diced, fresh, ripe, peeled mango

3 tablespoons chopped white onion

2 tablespoons coarsely chopped cilantro leaves

2 tablespoons finely chopped jalapeño or serrano chile, seeded optional, or to taste

2 tablespoons freshly squeezed lime juice

1 teaspoon kosher or coarse sea salt, or to taste

Corn or flour tortillas, cut into wedges and grilled

To Prepare

Gently mix the avocado, mango, onion, cilantro, chile, lime juice and salt in a bowl, or mash in a molcajete. Serve with grilled tortilla wedges.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/mango-guacamole-with-grilled-tortilla-wedges/


Honey Chipotle Ribs

Honey Chipotle Ribs
Costillitas con Chipotle y Miel

Serves: 4

Costillitas con Chipotle y Miel" alt="Honey Chipotle Ribs
Costillitas con Chipotle y Miel" />

Ingredients

1 cup ketchup

2/3 cup honey

4 tablespoons sauce from chipotles in adobo sauce

3 chipotle chiles from chipotles in adobo sauce, minced, seeded optional, or more to taste

10 garlic cloves, pressed or minced

2 tablespoons olive oil

1/4 cup Dijon mustard

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

4 tablespoons Maggi or soy sauce

1 teaspoon freshly ground black pepper

2 tablespoons dried oregano

3 pounds baby back or spare ribs

To Prepare

In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.

Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.

When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.

Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/honey-chipotle-ribs/


Cucumber Martini

Cucumber Martini
Martini de Pepino

Serves: 1

Martini de Pepino" alt="Cucumber Martini
Martini de Pepino" />

Ingredients

1 1/2 ounce gin

1 ounce limoncello

1 slice of lemon to macerate

1 slice of cucumber to macerate

1/2 ounce simple syrup

1 tablespoon diced cucumber

To Prepare

In an empty shaker or martini mixer, combine the gin, limoncello, lemon and cucumber slices, and the syrup. Mix and macerate all the ingredients for about 5 minutes. If making a large quantity, let it sit in the refrigerator in a pitcher for up to 12 hours.

Fill the shaker with ice and shake vigorously for 1 minute. Strain and pour the liquid into a chilled martini glass. Decorate the martini with the small pieces of cucumber and a spiral of cucumber skin.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/cucumber-martini/


Pati has tons of fun in her kitchen creating a full menu featuring the perfect blend of Italian and Mexican cuisine. Two cuisines that have managed to mingle in Mexican homes for centuries.


Guajillo and Garlic Pasta

Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo

Serves: 6

Pasta con Guajillo y Ajo" alt="Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo" />

Ingredients

1 pound thin spaghetti or vermicelli

1/2 cup olive oil

5 garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried and crumbled

1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried and crumbled

1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried

1 1/2 teaspoons finely chopped fresh marjoram, or 1/2 teaspoon dried

5 guajillo chiles, stemmed, seeded and finely chopped

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

1/2 cup freshly grated queso Cotija, Parmigiano-Reggiano, Romano, ricotta salata, or Pecorino Romano

2 tablespoons coarsely chopped fresh parsley (optional, for garnish)

To Prepare

Bring salted water to a rolling boil. Add the pasta and let it come to a boil again. Boil, uncovered, until pasta is al dente, about 7 to 8 minutes. Scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.

In a large skillet or casserole, heat the olive oil over medium heat. Once it is hot, but not smoking, add the garlic and cook just until fragrant, 20 to 30 seconds, stirring continuously. Stir in the rosemary, oregano, thyme and marjoram, and cook for 30 to 40 seconds. Add the guajillo chiles and cook, continuing to stir, for another 20 to 30 seconds. You want them to gently brown, but not burn.

Add the pasta to the skillet and toss well. Pour in the reserved pasta water, toss and cook for another couple minutes. Remove from the heat. Taste and season with salt and pepper as needed. Serve garnished with freshly grated cheese and chopped parsley.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/guajillo-and-garlic-pasta/


Fish over Fennel Salad with a Jalapeno and Olive Salsa

Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas

Serves: 4

Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" alt="Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" />

Ingredients

For the fennel salad:

2 tablespoons pumpkin seeds

1 fennel bulb, thinly sliced

1/4 cup thinly sliced red onion (about 1/4 of a red onion)

2 oranges, peeled and thinly sliced or cut into segments, plus juice

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the olive salsa:

1/4 cup golden raisins

1 tablespoon tequila

1/4 cup chopped pitted black Italian olives in brine

1 jalapeño chile, thinly sliced

1/4 cup fresh cilantro, leaves and upper stems, chopped

1/4 cup fresh parsley, leaves and upper stems, chopped

Freshly squeezed juice of 2 limes

2 tablespoons olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the fish:

1/2 cup all-purpose flour

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

4 6-ounce red snapper fillets, or any mild fish of your choice, such as tilapia, rockfish or grouper

3 tablespoons olive oil

To Prepare

To prepare the salad: To toast the pumpkin seeds, place them in an already hot, small sauté pan set over low heat. Stir often, being careful that they don’t burn, until you start to hear popping sounds (similar to popcorn), and they begin to turn from green to a toasty brown, about 4 to 5 minutes. Remove from the heat and place in a bowl.

Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Add the toasted pumpkin seeds. Toss once more and wait to serve with the fish.

To prepare the salsa: Place the golden raisins in a medium mixing bowl and pour the tequila over the raisins. Allow the raisins to plump up in the tequila for a few minutes while prepping the remaining ingredients. Then add the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper to the bowl with the raisins and tequila. Combine well and serve with the fish.

To prepare the fish: Combine the flour, a pinch salt and a pinch pepper on a flat plate and spread. Using a small knife, score each fish filet, cutting 3 shallow horizontal lines into the skin of each fillet – do not cut through the fillets. Dust the fillets on each side with a thin layer of the flour mixture.

Heat the oil in a skillet over medium heat. When oil is hot and ready (test by dipping a piece of the fish to see if it happily bubbles), place the fillets in the pan skin-side down. Cook until the skin is crisped and lightly browned, about 3 minutes. If at any point the fish begins to curl, use a spatula to press the fish firmly down in the pan. Flip with a spatula or tongs and cook on the other side until done, about another 4 minutes. Transfer the fish to a plate covered in paper towels to drain. Serve on top of the fennel salad and with the salsa on the side.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/fish-over-fennel-salad-with-jalapeno-and-olive-salsa/


Breakfast is Mexico’s favorite meal, and it’s also the Jinich family’s favorite! It’s Sunday, and Pati is up early in the kitchen as the rest of the family sleeps in. She’s hard at work creating a full, three course menu of some of her family’s preferred Mexican breakfast dishes to enjoy ’round the table on a lazy morning.


Caballeros Pobres

Yucatán-Style French Toast
Caballeros Pobres

Serves: 6 to 8

Caballeros Pobres" alt="Yucatán-Style French Toast
Caballeros Pobres" />

Ingredients

For the syrup:

4 cups water

1 1/2 cups granulated sugar

1/4 cup raisins, or to taste

1 ceylon or true cinnamon stick

3 whole cloves

2 tablespoons dry sherry (optional)


For the toast:

6 eggs, separated

1 cup milk

1 14-ounce can La Lechera sweetened condensed milk

1 tablespoon vanilla extract

Vegetable oil, for frying

1 large French baguette or thick baguette of your choice, cut into 3/4-inch slices

1/2 cup chopped almonds

To Prepare

Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.

Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.

In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.

Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.

Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.

One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.

Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.

If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/yucatan-style-french-toast/


Huevos Rancheros with Calabacitas

Huevos Rancheros with Zucchini
Huevos Rancheros con Calabacitas

Serves: 4

Huevos Rancheros con Calabacitas" alt="Huevos Rancheros with Zucchini
Huevos Rancheros con Calabacitas" />

Ingredients

For the salsa:

3 tablespoons vegetable oil

1 cup chopped white onion

1 jalapeño, finely chopped, more or less to taste

1 1/2 pounds ripe Roma tomatoes (about 5 to 7 tomatoes), cored and chopped, don’t discard the seeds

1 large or 2 medium zucchinis, chopped (about 2 cups)


For the eggs:

8 eggs

1/2 teaspoon vegetable oil, to cook the eggs

To Prepare

To make the salsa: In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.

Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.

To make the eggs: Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.patismexicantable.com/2014/01/huevos-rancheros-with-zucchini/


Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2014 Mexican Table, LLC. All rights reserved.
 
Get the Newsletter