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Pati's Mexican Table : TV Recipes


Sriracha Mezcal Cocktail

Sriracha Mezcal Cocktail
Cocktail de Mezcal con Sriracha

Serves: 6

Cocktail de Mezcal con Sriracha" alt="Sriracha Mezcal Cocktail
Cocktail de Mezcal con Sriracha" />

Ingredients

1 1/2 cup mezcal joven (young mezcal)

1/2 cup freshly squeezed lime juice, plus more for coating the glass rims

1 liter lime- or lemon-flavored sparkling soda

1/4 cup Sriracha sauce

Kosher or coarse sea salt, for coating the glass rims

To Prepare

Mix the mezcal, lime juice, soda and Sriracha sauce in a large pitcher. Stir well and add a few ice cubes.

Pour a layer of salt onto a small plate. Onto another small plate, squeeze enough lime juice to wet the top rims of the serving glasses. And, one by one, gently dip the top rims of the glasses first into the lime juice, then into the salt to coat. Add a few ice cubes to each glass and pour the cocktail.

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

http://www.patismexicantable.com/2014/01/sriracha-mezcal-cocktail/


Five Spice Pecan Plum Empanadas

Five Spice Pecan Plum Empanadas
Empanadas de Ciruela y Nuez

Serves: makes 10 empanadas

Empanadas de Ciruela y Nuez" alt="Five Spice Pecan Plum Empanadas
Empanadas de Ciruela y Nuez" />

Ingredients

2 cups all-purpose flour, plus more for dusting

1/2 cup granulated sugar

Pinch of kosher or coarse sea salt

12 tablespoons unsalted butter (1 1/2 stick), diced

1 egg

3 tablespoons sour cream

1/2 pound plums, pitted and diced (about 11/2 cups)

1/4 pound apricots, pitted and diced (about 3/4 cup)

1/2 cup pecans, finely chopped

1/4 cup dark brown sugar or shredded piloncillo

1 1/2 teaspoons cornstarch

1 1/2 teaspoons freshly squeezed lime juice

1/8 teaspoon five spice powder

1 egg beaten, for brushing

Granulated sugar for dusting, or you may use turbinado or dark brown sugar

La Lechera dulce de leche or cajeta, to drizzle on top or on the side for dipping (optional)

To Prepare

In a large mixing bowl, combine the flour, sugar and salt. In a small bowl, beat together the egg and sour cream.

With your fingers, combine the butter into the dry ingredients until it resembles a coarse meal (it should be crumbly). Rinse your hands and pour the beaten egg and sour cream into the large bowl with the crumbly butter mixture. Mix with a spatula until it comes together into smooth malleable dough. Wrap in plastic wrap and refrigerate for at least an hour.

In a large bowl, combine the plums, apricots, pecans, brown sugar, cornstarch, lime juice and five spice powder and mix well.

Preheat the oven to 350°F.

Generously flour your kitchen counter and rolling pin. Roll out the dough about a to 1/4- to 1/8-inch thickness. Cut the dough into rounds about 4-inches in diameter. Repeat the rolling and cutting process with any leftover dough scraps until you have used up all your dough. Place a heaping tablespoon of the plum filling in the middle of each circle to make chubby empanadas, brush around the edges with the beaten egg and fold to make a half moon, gently pressing with your fingers to close the edges. Finally, use the back of a fork to seal the dough without breaking it.

Line a couple baking sheets with parchment paper and arrange the empanadas on them, as you may need to bake 2 batches or use 2 baking sheets. Brush the tops of the empanadas with the beaten egg and sprinkle with sugar.

Bake the empanadas for 20 minutes or until they are golden brown. Serve warm or cooled and, if desired, drizzle with dulce de leche or cajeta.

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

http://www.patismexicantable.com/2014/01/five-spice-pecan-plum-empanadas/


Green Beans with Peanuts and Chile de Arbol

Green Beans with Peanuts and Chile de Arbol
Ejotes con Cacahuate y Chile de Árbol

Serves: 4 to 6

Ejotes con Cacahuate y Chile de Árbol" alt="Green Beans with Peanuts and Chile de Arbol
Ejotes con Cacahuate y Chile de Árbol" />

Ingredients

1 pound green beans or Chinese long beans, ends removed and diagonally cut into about 2-inch pieces

1 tablespoon soy sauce

1/4 cup chicken broth

1/2 teaspoon brown sugar

1/2 teaspoon kosher or coarse sea salt

2 tablespoons peanut oil

1/2 cup roasted unsalted peanuts

4 garlic cloves, minced or pressed

3 chiles de árbol, stemmed and thinly sliced

4 to 6 scallions, thinly sliced, light green and white parts only

To Prepare

Bring salted water to a boil, then add the sliced green beans and cook uncovered for 2 to 3 minutes until al dente. Strain beans and set aside.

Combine the soy sauce, chicken broth, sugar and salt and mix well.

Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts and fry, stirring constantly, for about 20 seconds (careful, they brown faster than it seems!). Add the garlic, stir, add the chiles de árbol, stir, add the scallions and stir.

Add the green beans to skillet and mix to combine all the ingredients, and finally pour in soy sauce mixture. Let it all cook for 3 to 4 minutes. Serve immediately or turn off the heat and cover to keep warm.

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

http://www.patismexicantable.com/2014/01/green-beans-with-peanuts-and-chile-de-arbol/


Amaranth & Panko Crispy Chicken CremaDipping Sauce

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce
Pollo Empanizado con Panko y Amaranto con Crema Picante

Serves: 6

Pollo Empanizado con Panko y Amaranto con Crema Picante " alt="Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce
Pollo Empanizado con Panko y Amaranto con Crema Picante " />

Ingredients

For the chicken:

2 large eggs

1/4 cup milk

1 cup panko breadcrumbs

1 cup amaranth seeds (if not using amaranth, add another cup of panko)

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

6 boneless, skinless chicken breasts, pounded thin

Vegetable oil, for cooking the chicken


For the dipping sauce:

1/4 cup Sriracha sauce

1 cup Mexican crema or Latin-style cream, or substitute sour cream

1 teaspoon Maggi sauce

1 tablespoon La Lechera sweetened condensed milk

To Prepare

To make the dipping sauce: In a mixing bowl, combine the Sriracha sauce with the Mexican crema, the Maggi sauce and the sweetened condensed milk until fully mixed.

To make the chicken: Place 1 chicken breast at a time in between 2 sheets of parchment paper or plastic wrap and pound with a meat mallet or skillet, or roll with rolling pin, to flatten. In a medium-to-large bowl, beat together the eggs and milk. In another bowl or on a plate, combine the panko breadcrumbs, amaranth seeds and salt.

Submerge each chicken breast in the egg mixture, then coat it on both sides, pressing slightly, with the panko-amaranth mixture so the whole breast is covered. Set aside on a cutting board or baking sheet. If making ahead, layer sheets of plastic wrap or parchment paper between the prepared breasts, wrap tightly, and refrigerate or freeze.

Pour enough oil into a large skillet to reach 1/4-inch up the sides. Heat the oil over medium heat for about 2 to 3 minutes until it is hot but not smoking, then place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges aren’t bubbling in the oil, raise the heat to medium-high. Resist the urge to move the breasts around in the pan, as this my cause the amaranth coating to fall off. Cook for 2 to 3 minutes on one side until golden brown, then gently flip and repeat on the other side. When the second side has crisped, remove the breasts from the pan and set them on a paper-towel-covered plate or wire rack. Repeat with remaining chicken pieces, adding more oil if needed.

If you’re not eating immediately, place the fried chicken breasts in a baking dish and keep them warm in a 250°F oven. Serve with the dipping sauce.

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

http://www.patismexicantable.com/2014/01/amaranth-and-panko-crispy-chicken-with-a-sweet-and-spicy-crema-dipping-sauce/


Nana Jose's Flourless Chocolate Cake

Nana Jose’s Flourless Chocolate Pecan Cake
Pastel de Chocolate y Nuez de la Nana Jose

Serves: 10

Pastel de Chocolate y Nuez de la Nana Jose" alt="Nana Jose’s Flourless Chocolate Pecan Cake
Pastel de Chocolate y Nuez de la Nana Jose" />

Ingredients

1/4 cup unsalted butter, plus 1 tablespoon for buttering the pan

6 ounces bittersweet chocolate

1 cup pecans

6 large eggs

1 teaspoon vanilla extract

1 cup sugar

Pinch of kosher or coarse sea salt

Confectioners’ sugar (optional)

Lightly sweetened whipped cream (optional)

Berries (optional)

To Prepare

Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.

Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.

Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.

Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.

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

http://www.patismexicantable.com/2014/01/nana-joses-flourless-chocolate-pecan-cake/


Rodrigo-Style Fish

Rodrigo-Style Fish
Pescado Rodrigo

Serves: 6

Pescado Rodrigo" alt="Rodrigo-Style Fish
Pescado Rodrigo" />

Ingredients

For the sauce:

1/2 cup thinly sliced scallions (white and light green parts only)

1/2 cup chopped cilantro leaves and upper stems

1/4 cup freshly squeezed lime juice

1/4 cup olive oil

2 tablespoons chopped jalapeño or serrano chile, or to taste

1 tablespoon Maggi sauce or soy sauce

Kosher or coarse sea salt, to taste


For the fish:

6 tilapia fillets (about 6 ounces each) or other mild white fish fillets (sea bass, grouper, red snapper or rockfish), rinse and pat dry

1/4 teaspoon kosher or coarse sea salt, or to taste

Pinch of freshly ground black pepper, or to taste

All-purpose flour, to coat fish fillets

Vegetable oil

12 corn tortillas, store-bought or homemade

To Prepare

To make the sauce: In a small bowl, combine the scallions, cilantro, lime juice, olive oil, chile and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt to taste, if need be.

Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.

Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until crisped and browned on the bottom. Don’t fiddle with the fillets, let them brown so they don’t stick to the bottom and can be released. Turn and brown for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper towel-lined baking sheet. Keep warm in a low (250°F) oven, if you won’t eat it in the next 10 minutes.

Transfer the fish to a platter and pour the sauce on top. Or, you can do as I do, flake the fish and serve drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

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

http://www.patismexicantable.com/2014/01/rodrigo-style-fish/


Shrimp Cocktail Pacifico

Shrimp Cocktail Pacífico
Cocktail de Camarones del Pacífico

Serves: 6

Cocktail de Camarones del Pacífico" alt="Shrimp Cocktail Pacífico
Cocktail de Camarones del Pacífico" />

Ingredients

1 pound medium shrimp, peeled

1 cup ketchup

3/4 cup freshly squeezed lime juice

1 tablespoon Worcestershire sauce

1 teaspoon Maggi sauce or soy sauce

2 tablespoons olive oil

1/4 cup finely chopped white onion

1 jalapeño or serrano chile, finely chopped, or to taste

1/2 cup coarsely chopped pimiento-stuffed olives

1/2 cup seeded and chopped ripe tomato

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped cilantro leaves

1 teaspoon dried oregano, preferably Mexican, or 1/4 teaspoon finely chopped fresh

1/4 teaspoon kosher or coarse sea salt, or to taste

1 ripe Hass avocado, halved, pitted, meat scooped out and cubed

Tortilla chips, store-bought or homemade, or saltines

To Prepare

Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp and let cool.

In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano and salt, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.

When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.

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

http://www.patismexicantable.com/2014/01/shrimp-cocktail-pacifico/


Caramelized Pecans

Caramelized Pecans
Nueces Garapiñadas

Serves: makes about 2 1/2 cups

Nueces Garapiñadas" alt="Caramelized Pecans
Nueces Garapiñadas" />

Ingredients

1 cup granulated sugar

1/4 cup water

1 teaspoon vanilla extract

2 cups pecans (you may use other nuts or peanuts as well)

To Prepare

In a medium saucepan, set over medium heat, add the sugar, water, vanilla and pecans. Stir with a wooden spoon or spatula, occasionally, as it heats. It will come to a simmer, continue to cook for about 6 to 8 minutes. The pecans will be entirely covered by the transparent liquid and there will be a strong simmer.

Suddenly, the mixture will appear as if completely covered in sand: grainy and you will think you have messed it up! You have not. Continue to cook, and that clumped up sugar will begin to melt and caramelize around the already hardened and covered pecans. Stir continuously and don’t let the pecans burn. Adjust the heat if need be. You should continue until you see no more white sugar, and it is all melted and caramel covered, about 10 minutes more.

Pour the mixture onto parchment paper. Separate the pecans as you do, using a wooden spoon, or help yourself with another wooden spoon, using them as extensions of your hands. The caramel dries fast, and you will want to have the individual hardened pecans, not many clumped up. Tough, nothing happens if a few clump up...

Once they have completely cooled and dried, you can store them at room temperature in a tight container.

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

http://www.patismexicantable.com/2014/01/caramel-coated-pecans/


Extreme Brownies with Caramelized Pecans

Extreme Brownies with Caramelized Pecans
Browines Extremos con Nueces Garapiñadas

Serves: 10 to 12

Browines Extremos con Nueces Garapiñadas" alt="Extreme Brownies with Caramelized Pecans
Browines Extremos con Nueces Garapiñadas" />

Ingredients

1/2 pound unsalted butter (2 sticks), cut into pieces

5 ounces unsweetened chocolate, broken into pieces

1 tablespoon instant coffee (may be decaf if desired)

2 tablespoons coffee liquor or coffee tequila, may be substituted with water

4 large eggs

3 tablespoons sour cream

1 tablespoon vanilla extract

1 1/2 cups granulated sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon kosher or coarse sea salt

2 1/2 cups halved caramelized pecans store-bought or homemade

Confectioners’ sugar (optional)

To Prepare

Preheat the oven to 375°F. Butter a 9x13-inch baking dish, dust with flour and shake excess flour off.

In a double boiler or water bath, melt the butter with the chocolate, stirring occasionally until completely mixed.

In a small cup, combine the instant coffee with the coffee liquor or water, stir until almost dissolved and pour into the chocolate mixture, it will finish dissolving in the melted chocolate. Mix with a spatula and remove from the heat. Let cool.

In a medium mixing bowl, beat the eggs with a fork or whisk until they have gained some volume and seem foamy. Add the sour cream, vanilla and sugar. Mix with a spatula until thoroughly combined.

In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Stir.

Slowly pour the chocolate mix into egg mixture, mixing with a spatula as you do, until completely combined. Pour that mixture into the dry ingredients and mix until thoroughly combined. Finally, toss in the caramelized pecans and gently fold. Pour into the prepared baking dish and place in the oven. Bake for 20 minutes or until the top has lightly crisped, and the brownies are still moist but not wet (test with a toothpick).

Remove from the oven, let cool and slice into squares. Sprinkle with confectioners’ sugar, if desired.

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

http://www.patismexicantable.com/2014/01/extreme-brownies-with-caramelized-pecans/


Chipotle Agave Chicken Wings

Chipotle Agave Chicken Wings
Alitas de Pollo con Chipotle y Agave

Serves: 6

Alitas de Pollo con Chipotle y Agave" alt="Chipotle Agave Chicken Wings
Alitas de Pollo con Chipotle y Agave" />

Ingredients

To make the marinade for the wings:

2 cups buttermilk

3 cloves garlic, minced or pressed

2 chipotle chiles from chipotles chiles in adobo sauce, seeded and minced

1 tablespoon sauce from chipotle chiles in adobo sauce

1/4 cup orange juice

Zest of an orange

1 tablespoon kosher or coarse sea salt

1 teaspoon freshly ground black pepper

3 pounds chicken wings


To make the chicken wing sauce:

4 tablespoons agave syrup or maple syrup

1 garlic clove, minced

1 teaspoon Tabasco sauce

2 tablespoons sauce from chipotle chiles in adobo sauce

1 1/2 teaspoon apple cider vinegar

3 tablespoons olive oil

1/4 teaspoon kosher or coarse sea salt, or to taste


To make the dipping sauce:

1 cup Mexican crema, crème fraiche or sour cream

1/2 cup crumbled queso fresco or a mild feta cheese

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped cilantro leaves and upper parts of stems

2 tablespoons chopped chives

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


Carrot and celery sticks to eat along with the wings and dip in the dipping sauce

To Prepare

In a large bowl or baking dish, add all the ingredients for the wing marinade: buttermilk, garlic, chipotle chiles, sauce from chipotles in adobo, orange juice, orange zest, salt and pepper, mix to combine. Add the chicken wings and mix well to make sure all of the wings are coated. Cover tightly with plastic wrap and refrigerate for a couple hours or overnight.

Preheat oven to 450°F. Place a cooling rack onto a lined (with aluminum foil or parchment paper) rimmed baking sheet and brush the cooling rack with vegetable oil. Remove the wings from the marinade and place them directly onto the cooling rack. Bake for 40 to 45 minutes, flipping once after 25 minutes, until crisp and browned on all sides.

While the wings are baking, place a small saucepan over medium heat and add all of the ingredients for the chicken wing sauce: agave syrup, garlic, Tabasco sauce, sauce from chipotles in adobo, vinegar, olive oil and salt, bring to a simmer. Whisk to emulsify and combine. Turn off the heat and set aside.

In a small bowl, combine the crema, queso fresco, lime juice, cilantro, chives and salt and pepper to taste. Stir well and set aside.

Once the wings are ready, place them in a large bowl. Whisk the agave wing sauce once more with a fork or whisk, then pour it over the wings and toss well so that all the wings are coated. Serve with the crema dipping sauce on the side.

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

http://www.patismexicantable.com/2014/01/chipotle-agave-chicken-wings/


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