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Pati's Mexican Table


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

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

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

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

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

http://www.patismexicantable.com/2014/01/huevos-rancheros-with-zucchini/


Mexican Style Gravlax with Cilantro and Tequila

Mexican-Style Gravlax with Cilantro and Tequila
Gravlax con Cilantro y Tequila

Serves: makes 24 small toasts

Gravlax con Cilantro y Tequila" alt="Mexican-Style Gravlax with Cilantro and Tequila
Gravlax con Cilantro y Tequila" />

Ingredients

For the gravlax:

1 teaspoon ground cumin

2 teaspoons chipotle chile powder, ancho chile powder, or a Mexican mix

2 tablespoons kosher or coarse sea salt, plus more for seasoning

1 tablespoon freshly ground black pepper

2 tablespoons dark brown sugar

1 cup finely chopped cilantro

Zest of 1 lime

1 pound fresh salmon, skin on, bones removed

2 tablespoons silver tequila


To serve:

6 5-inch flour tortillas or whole grain bread, toasted

1 cup Mexican crema

1 ripe avocado, halved, pitted, chopped

1 lime, halved

To Prepare

Combine the cumin, chile powder, salt, pepper, sugar, lime zest and cilantro in a small bowl. Place the salmon flat, skin-side up, in a long baking dish. Make 10 to 12 1-inch slashes in the skin with the tip of a knife, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin, then flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon.

Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing back down again.

When ready to serve, remove the gravlax from the refrigerator. Thinly slice the salmon flesh, taking care not to cut through the skin and arrange the pieces on a platter. Serve with lightly toasted flour tortillas or toasted whole grain bread (keep warm in a clean kitchen towel, bread basket or tortillero), and let everyone garnish with the crema, avocado and a squeeze of fresh lime juice.

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

http://www.patismexicantable.com/2014/01/mexican-style-gravlax-with-cilantro-and-tequila/


Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee
Café de Olla

Serves: 6

Café de Olla" alt="Spiced Sweet Mexican Coffee
Café de Olla" />

Ingredients

8 cups water

6 tablespoons coarsely ground dark-roasted coffee beans

8 tablespoons grated or finely chopped piloncillo or dark brown sugar, or to taste

1 ceylon or true cinnamon stick

To Prepare

Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.

Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.

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

http://www.patismexicantable.com/2014/01/spiced-sweet-mexican-coffee/


It’s Pot Luck Party day at Pati’s house! Today, she’s having some friends over and this time everyone’s contributing to the meal — no one shows up empty handed. Pati also welcomes home design expert, who is bringing along one of her favorite Cuban recipes.


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