This is one of the quickest recipes that I have come up with.
It was just as quick to come up with it, as it was quick to make it.
It was sheer craving: I imagined it to accompany the Potato, Sweet Potato and Granny Smith Latkes, but you can use it to complement so many other things.
Continue reading Fennel and Lime Crema
WHITE RICE AND POBLANO RAJAS CASSEROLE
Cazuela de Arroz con Rajas de Chile Poblano
4 cups cooked white rice
2 tbsp butter and a bit more to butter the baking dish
1 cup white onion, slivered
3 poblano chiles, about 3/4 lb, charred, skinned, stemmed, seeded, and sliced. Click here for more information on how to prepare them
1 1/2 cup Roma tomatoes, chopped
1 cup corn kernels, fresh, thawed from frozen or canned and drained
1 tsp kosher salt or to taste
1/2 cup Mexican style cream, or Latin, Salvadorean, creme fraiche or heavy cream
1/2 cup queso fresco, can substitute with farmers, basket or ricotta cheese
1 1/2 cup Monterey jack, light cheddar or mozzarella, shredded
Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.
Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.
Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.
Shrimp tend to be perceived as a treat. That fancy item on a menu.
Think about what happens at a shrimp station on a Sunday buffet. It gets crowded. Even if you didn’t feel like eating shrimp, if there’s a shrimp station, chances are you will eat them. Your mom, your dad, your husband or friends will look at your shrimp-less plate and push some shrimp onto your plate.
Growing up in Mexico City, family Sunday lunches with the dozens and dozens members of our immediate family included giant shrimp from the Mercado de la Viga. There was so much anticipation as to when they would majestically appear on that huge platter carried by my grandmother. Before they got to the table, people started sneaking away some. So my grandmother decided to set a pre-lunch agreement on the number of shrimp per head, to avoid childish grown up wording snaps like “YOU always get the extra shrimp” or sudden door slams.
So when I was asked to develop a Mexican menu for the 2010 RAMMYS Awards I just had to include shrimp. I paired them with some signature Mexican ingredients: smoky and hot Chipotle Chiles in Adobo, tangy and salty Mexican Cream and the iconic Tequila Reposado.
Continue reading Tequila, Mexican Cream and Chipotle Shrimp