Pati's Mexican Table
Plátanos Macho al Horno
Serves 2 to 4
2 ripe plantains
Salt or sugar to taste
Preheat the grill to medium heat or the oven to 400 degrees.
Cut a few small slits into the sides of the unpeeled, ripe plantains with a knife, since the plantains will expand as they cook. Individually wrap each plantain in aluminum foil and place them on the grill or in the oven. Let them cook for about 45 to 50 minutes, until they are soft and cooked through.
You know they are ready when they feel extremely soft to the touch and the sugar of the plantain has begun to caramelize. Open the aluminum foil, make a slit in the plantains, sprinkle with salt and sugar and eat them up!
PORK TENDERLOIN IN A SWEET CITRUS SAUCE
Lomo de Cerdo con Salsa Dulce de Cítricos
Serves 8 to 10
1 cup orange juice
1/4 cup lime juice
4 tbsp apple cider vinegar
1 cup shredded piloncillo, or brown sugar
5 garlic cloves, pressed or minced
1/2 tsp kosher or sea salt, or more to taste
1/2 tsp ground black pepper
5 bay leaves
3 whole banana leaves
5 lbs pork tenderloin
1/2 tsp kosher or sea salt, or more to taste
1/4 tsp ground black pepper, or to taste
2 tbsp safflower or corn oil
To make the marinade: mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.
Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.
If you can’t find banana leaves, you can use tin foil.
Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.
Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.
Heat the oil in a large skillet over high heat, until it is hot but not smoking. Sprinkle the pork with salt and pepper, place it in the pan, and sear for about 1 to 2 minutes on all sides.
Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.
Meanwhile, slice the meat at about 1/2″ thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.
GRILLED SHRIMP & PINEAPPLE SALAD WITH VANILLA & CHILE DE ARBOL VINAIGRETTE
Ensalada de Camarón y Piña a la Parrilla con Vinagreta de Chile de Arbol y Vainilla
For the Vinaigrette
1/2 cup olive oil
1 garlic clove, peeled
1/2 vanilla bean (or about a 2″ piece), chopped
1 to 2 chiles de arbol, stemmed and chopped
1/4 cup safflower or corn oil
1/4 cup red wine vinegar
1/8 tsp ground allspice
1 tsp kosher or sea salt, or more to taste
Ground black pepper, optional
1/4 tsp sugar, or more to taste
For the Salad
4 fresh pineapple slices(about 1/2″ thick), peeled
Safflower or corn oil to brush the pan or grill
1 lb large or extra large shrimp, fresh or thawed from frozen, rinsed, peeled, deveined
1 tbsp butter
1 tbsp safflower or corn oil
kosher or sea salt to taste
ground black pepper to taste
12 oz mixed spring salad(or your choice of mixed baby lettuces)
1/2 cup red onion, slivered
For the vinaigrette:
Heat the olive oil in a saucepan set over medium heat, until hot but not smoking. Add garlic clove, vanilla bean and chiles, and cook about 15 seconds, stirring constantly. Be careful not to let them burn, remove the pan from the heat and pour its contents into a mixing bowl to cool.
Combine the safflower oil, red wine vinegar, salt pepper, allspice and sugar into the same bowl. Pour all the mix in the blender, puree until smooth, and reserve. The vinaigrette will be textured as the vanilla bean will not let itself be entirely pureed. But that makes it even more delicious! If you will not use the vinaigrette in the next couple of hours, cover it and refrigerate. It will keep for a week, but re-emulsify or thoroughly mix, before using.
For the grilled pineapple:
Heat a grill pan, a grill or nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Place the pineapple slices and cook for about 4 minutes per side until they are slightly charred. Remove from heat. Once they are cool enough to handle, cut in half, remove the core and cut into strips along the grain. Reserve.
For the shrimp:
Sprinkle the shrimp with salt and pepper. Heat the butter and oil in a saute pan over high heat. Once the butter sizzles, add the shrimp, you may need to do it in batches so they they don’t overlap, and cook for 1 to 2 minutes per side. They should have plumped up and changed color on both sides, but be careful not to overcook them. Remove and reserve.
To assemble the salad:
Place the greens in a salad bowl. Drizzle some of the vinaigrette and toss, so that they are lightly coated but not soaked. Assemble on individual salad plates. Divide the shrimp, pineapple and red onion on top of each plate. You may drizzle a bit more of the vinaigrette on top and serve.
Vanilla only comes in a bottle, right? Oh, it’s a bean!? Where on earth do I find vanilla beans and then how do I cook with them? Wait, vanilla comes from Veracruz, Mexico–not Madagascar!? This episode will explain all of that, plus share a few amazing vanilla-infused recipes, including:
TORITOS: PEANUT AND VANILLA APERTIF
Torito: Bebida de Cacahuate y Vainilla
2 12 oz cans evaporated milk
1 14 oz can La Lechera sweetened condensed milk
3/4 cup cane liquor (aguardiente de caña), or rum, more or less to taste
3/4 cup smooth peanut butter (or espresso if you want to make it coffee flavored)
1 tsp vanilla extract
Ice, to taste
Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.
Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.
NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.
GRANDMA LALI’S VANILLA FLOATING ISLANDS
Islas Flotantes de Vainilla de mi Abuela Lali
For the Floating Islands
12 egg whites, at room temperature
1/8 tsp salt
1/2 tsp cream of tartar
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
For the Caramel
1 1/2 cups sugar
For the Vanilla Sauce
3 egg yolks, at room temperature
1/3 cup sugar
1 tsp all purpose flour
1 1/2 cup milk
1 inch piece vanilla bean
10 strawberries optional for garnish, sliced, or any other fruit of your choice
To make the caramel:
Place sugar in a saucepan over medium-low heat. Cook until the sugar melts, moving the pan so it will not burn, until it has a caramel consistency. Turn off the heat and pour the caramel quickly into individual flan or custard molds as you tilt them, so the caramel covers the bottom of each mold. The caramel will quickly cool and set.
To make the floating islands:
Preheat oven to 350 degrees.
Place egg whites in a mixer with the salt and cream of tarter and beat until stiff peaks are formed. Add in the extracts and the sugar and mix until combined. Then top each of the molds with the egg white mixture.
Place molds in a large baking pan. Pour about an inch of boiling water into the pan to create a water bath. Bake in the oven for about 40 minutes. The top of the islands will look browned and crispy. Turn the oven off, open the door oven slightly and let the islands cool inside of the oven for about 10 minutes, then remove them from the oven.
To make the vanilla sauce:
In a saucepan, lightly beat the egg yolks with 1/3 cup sugar and 1 teaspoon of all purpose flour.
In another saucepan, heat the milk and vanilla bean (make a slit on its side and free the seeds into the milk). Let it heat until very hot but not boiling. Slowly, in a very thin stream, add the hot milk into the yolk mixture, emulsifying with a whisk until it is all incorporated. Place over low heat and stir until the sauce almost reaches a boil, and coats the back of a wooden spoon. Turn the heat off and keep on whisking slowly, for about a minute or so. The sauce can be served hot, warm or cold. It can be stored in the refrigerator for up to a month once cooled.
Once the molds have cooled to room temperature, you can unmold them. Use a knife to go around the edge of the molds and carefully turn them onto a plate. Drizzle the caramel from the bottom of the molds on top of the islands. Add a couple tablespoons of the vanilla sauce on top. You may garnish with strawberries or any other fruit of your liking.
Islands can be refrigerated in their molds, covered, for up to 5 days.
Orange and Almond Flan
Flan de Naranja y Almendra
1 cup sugar for caramel
1 1/2 cups peeled and slivered almonds
3/4 cup sugar for flan
1 3/4 cups orange juice
Grated zest of an orange
2 tbsp quince liquor, or Grand Marnier, optional
Preheat the oven to 360 degrees.
In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it begins to melt. Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be. The lighter the color of the caramel, the lighter flavor. But be careful because if it gets too dark it can taste bitter and can burn quickly. Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.
Place the almonds and remaining sugar into the blender or food processor and finely grind. Add the orange juice, orange zest and blend. Add in the eggs and quince liquor or Grand Marnier and puree until combined. Pour the flan mixture on top of the hardened caramel in the molds.
Place the molds in a hot water bath in a deep baking pan. Make sure the water comes up to about half the height of the molds and that the water is very hot. Slide the baking pan with the molds into the oven. Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean. When ready, take them out of the oven, out of the water bath and allow to cool.
If flans will not be eaten on the same day, they can be covered and refrigerated, for up to a week. Before unmolding, you can place the molds in a container with very hot water for 5 to 10 seconds, so that the sugar will melt a bit, and help the flan come out. You can also run the tip of the knife around the rim of the flan. Then turn the flans onto a plate, but wait a bit until most caramel pours on top of each flan.
SPICED MEXICAN COFFEE
Café de Olla
Heat the water in a pot set over medium heat (using a clay pot is the traditional way to prepare it and it gives it a very unique flavor, but it isn’t necessary). When the water comes to a boil, lower the heat and add the coffee, piloncillo, and a cinnamon stick.
Simmer for 5 to 10 minutes, stirring until the piloncillo dissolves. Remove from the heat, let it stand covered for 5 to 10 minutes and strain before serving. Alternatively, you may remove the cinnamon and use a French press to strain the coffee as well.
WHITE RICE WITH TOASTED ANGEL HAIR PASTA
Arroz Blanco con Fideos
Serves 6 to 8
2 cups white rice
1/4 cup vegetable oil
1/4 lb or about 1 cup angel hair pasta, broken into pieces
1/4 cup white onion, finely chopped
1 garlic clove
4 cups water or chicken broth
1 tbsp fresh lime juice, optional
1 tsp kosher or sea salt, or to taste
Soak the white rice in hot water for 5 minutes. Drain, rinse with cold water and drain again. In a cooking pot, heat the oil over medium heat until hot but not smoking. Add the angel hair and fry for about 2 minutes, stirring constantly. It should be browned but not burnt.
Incorporate the drained rice, cook for 3 to 4 minutes, stirring occasionally, until the rice achieves a milky white color and it feels and sounds heavier when you move it.
Add the chopped onion and garlic, stir and cook for another 2 minutes. Pour the water or broth over the rice, add the salt and lime juice, and once it comes to a boil, reduce the heat to low, cover with the lid, and cook for about 20 minutes.
The rice is ready when the water has been absorbed and the rice is tender and cooked. Turn off the heat and keep it covered for at least 5 minutes. Fluff with a fork and serve.
Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years; this show will look at how they came to such a far-flung (but fascinating) country and what kind of legacy they’ve contributed–other than Frida Kahlo and Salma Hayek, of course.