EVERYDAY GREEN SALAD
Ensalada de todos los días
1 head butter lettuce or red leaf lettuce
1/3 cup white distilled vinegar
1/3 cup vegetable oil
1/3 cup olive oil
1/2 teaspoon Dijon mustard
1 garlic clove, minced
1/3 cup red onion, thinly sliced
1 1/2 teaspoon kosher or coarse sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon granulated sugar, or to taste
4 carrots, or 3/4 lb, peeled, thinly sliced
1 large cucumber, or 3/4 lb, peeled, seeded, sliced
2 ripe tomatoes, or 3/4 lb, quartered, seeded, sliced
1 large ripe Mexican avocado, halved, pitted, sliced
In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.
This episode explores three very different, very authentic and very simple twists on Mexican tacos, one of Mexico’s most iconic foods.
By adding a few key Mexican ingredients to what you’d normally find in an all-American pantry and fridge, you get these to-die-for, lip-smacking dishes.
TAMPICO-STYLE STEAK COMBO
For the steak:
6 6 oz beef tenderloin slices, 2″ to 3″ thick
2 tablespoons fresh-squeezed lime juice
2 garlic cloves, minced
Kosher or sea salt, or to taste
Freshly ground black pepper, or to taste
For the poblano strips or rajas:
6 poblano chiles
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup white onion, thinly-sliced
Kosher or sea salt, or to taste
1 teaspoon white distilled vinegar
1 thick slice white cheese, panela, asadero or blanco
1 ripe avocado, halved, scopped and sliced
To cut and prepare the meat:
On a large cutting board, hold one piece of beef upright and, with a sharp knife, make a vertical cut into the meat about 1/4″ deep.Continue slicing around the circumference of the piece, unrolling a thin layer of beef as you go, stopping to turn it when you need to, until you get a long strip 1/4″ thick and about 2″ wide. Continue with the rest of the pieces.
Season the meat on both sides with the lime juice, garlic, salt and pepper.
When the meat is ready, lightly coat a griddle or large 12″ skillet over medium-high heat; once it is very hot, cook the meat for about 1 to 2 minutes on each side, depending on your desired done-ness level.
To prepare the poblano strips or rajas:
Place the poblano chiles on a tray under the broiler, directly on a grill or directly on an open flame. I prefer to broil them, it’s faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They’ll seem charred and blistered on the outside; the flesh must be cooked but not burnt — like roasting marshmallows over a fire.
Once charred and hot, place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Then, and preferably under a thin stream of cold water, remove the charred skin, make a slit down one side of the pepper and remove the cluster of seeds and veins. Cut the stem off and make slices that are about a 1/2″ inch wide.
Heat the oil and butter in a sauté pan over medium heat. Add the onion, cook for 6 to 8 minutes. Add the rajas (the poblano pepper strips) and cook for a few more minutes. Add the vinegar, cook another minute. Season with salt and pepper to taste.
To prepare the grilled cheese:
Heat a griddle, grill pan or nonstick or seasoned cast iron skillet over medium heat until hot. Place the cheese slice on the grill pan and cook until lightly browned. Cut the cheese into 6 slices.
Prepare each plate with one piece of steak, some poblano pepper strips, two enchiladas and a slice of the grilled cheese. The meal is traditionally served with a side of tortillas, refried beans sprinkled with cheese, a slice of avocado and the salsa of your choice.
10 MARCH 2012
8:30 AM to 5:45 PM
Les Dames d’Escoffier is having their eighth salute to Women in Gastronomy. The symposium includes speakers, hands on cooking classes and a culinary expo, amongst other activities.
I will be joining fellow Dames that day as an attendee, but I will also be teaching a hands-on participation cooking class.
It will be called Mexican Cooking: Limitless Possibilities of the Avocado. It will run from 2:40 PM to 3:50 PM. I look forward to sharing recipes as well as my ways with this amazing fruit. I am thankful for the assistance of Judy Rusignuolo, First Vice President of Les Dames D.C.
You can join the symposium too. For more information and to register click here.
MEXICAN STYLE PASTA WITH TOMATO SAUCE, CHORIZO & FRESH CREAM
Pasta Seca con Jitomate, Chorizo y Crema
1 1/2 lbs ripe Roma tomatoes(about 6 to 8 tomatoes)
1 medium clove garlic
1/2 cup tomato cooking liquid
1/2 cup medium white onion, coarsely chopped (about 1/2 cup)
3/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
1 tbsp safflower or corn oil
8 oz dried spaghetti, angel hair or fettuccine, broken into smaller pieces
2 cups chicken broth
2 bay leaves
1 to 2 tbsp sauce from canned chipotles in adobo, plus 1 whole canned chipotle chile for more heat (optional)
6 oz queso fresco, fresh cheese, farmer’s cheese, or a milde feta, crumbled
Mexican or Latin cream, as much as needed (!) or substitute for creme fraiche or sour cream
1 ripe Hass avocado, halved, peeled, cut into slices
Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked, they look mushy and the skins have started to come off.
Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.
Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.
Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often, until the pasta changes color and starts to brown. Do not let it burn!!
Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.
Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.
Add the chorizo and stir to incorporate. Divide among individual plates; serve hot, topped with crumbled cheese, fresh cream and avocado slices.
SALSA VERDE WITH AVOCADO AND CHEESE
Salsa Verde con Aguacate y Queso Fresco
Makes about 2 cups
1 lb tomatillos, husks removed and rinsed
1 garlic clove
1 or 2 chiles serranos (can adjust for desired spiciness level)
1/2 cup cilantro leaves
2 tbsp white onion, roughly chopped
1 1/2 tsp kosher or sea salt, or to taste
1/2 lb queso fresco diced, or can use farmer’s cheese or mild feta instead
1 ripe avocado, halved, pitted and sliced or cut into chunks
Warm corn tortillas or tortilla chips
Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.
Meet the tomatillo–this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. This episode will show you where to find tomatillos, how to cook with them, and tips and tricks for creating amazing dishes.
AVOCADO AND COCONUT ICE CREAM
Helado de Aguacate y Coco
3 large ripe Hass avocados, about 2 pounds, halved, pitted, pulp scooped out (about 3 cups)
2 tbsp fresh squeezed lime juice
1 1/2 cups coconut milk
3/4 cups sugar, more to taste
1/4 cup dried shredded coconut, lightly toasted, optional for garnish, or toasted almonds, pine nuts or pistachios
Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk, sugar, and lime juice, and puree until smooth.
Process the avocado-coconut puree in you ice cream maker, or ice cream ball, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.
Martini de Aguacate
2 oz vodka
1/2 oz dry vermouth
1/2 cup ripe pulp from a Hass avocado
2 tbsp cajeta or dulce de leche
2 tbsp sweetened condensed milk
1/4 cup milk
Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.