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EP305


Grilled Pineapple Margarita

Grilled Pineapple MargaritaMargarita de Piña Asada

Serves: 6 to 8

Margarita de Piña Asada" alt="Grilled Pineapple MargaritaMargarita de Piña Asada" />

Ingredients

Vegetable oil, for greasing the grill

1 pineapple, peeled, cored, and cut into 1/2-inch rings, crosswise

1 jalapeño, chopped, or more to taste

1/4 cup chopped cilantro leaves and upper stems

3 cups pineapple juice

1 cup white or silver tequila

3/4 cup freshly squeezed lime juice

1/2 cup agave syrup or simple syrup

2 tablespoons kosher or coarse sea salt

2 tablespoons ground piquín chile or Mexican dried ground chile

1/2 cup turbinado or dark brown sugar

To Prepare

Preheat a grill to medium-high heat. Brush the grill with oil and place the pineapple rings flat on the grill, and cook, flipping once, until charred on both sides, about 3 minutes. Set aside to cool while you mix the cocktail.

In a large pitcher, add the jalapeño, cilantro and 2 tablespoons of the brown sugar. Using a muddler or the handle of a wooden spoon, begin to muddle or crush the ingredients together. Chop all but 2 pieces of the pineapple (will be used for garnish) into 1-inch pieces and muddle those with the jalapeño mixture. Add the tequila, pineapple juice, lime juice and syrup and stir well to combine. Let sit for at least 10 minutes or place in the refrigerator until ready to serve.

In a small saucer, combine the remaining sugar, salt and chile powder. Dip the rims of the margarita glasses into another saucer with water to wet the rims, alternately rub rims with half a lime, then dip into the sugar, salt and chile mixture. Fill each glass with the chunky margarita (making sure you are adding the chunks of muddled fruits and vegetables) and garnish with a wedge of pineapple.

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

http://www.patismexicantable.com/2014/01/grilled-pineapple-margarita/


Everyone knows that Mexican food is great for a party. In this episode, Pati invites some of her son’s friends (and their parents) over to her house and makes some of her popular fiesta dishes — perfect for any party! In Mexico, she travels to the town of Quiroga, known as the Carnitas Capital of the World, where she’ll show us one of her absolute favorite treats: The REAL Mexican Gazpacho!


Morelia-Style Gazpacho Salad

Morelia-Style Fruit SaladGazpacho Moreliano

Serves: 6

Gazpacho Moreliano" alt="Morelia-Style Fruit SaladGazpacho Moreliano" />

Ingredients

2 cups peeled and diced ripe mango

2 cups peeled and diced pineapple

2 cups peeled and diced jícama

3 cups freshly squeezed orange juice

6 tablespoons freshly squeezed lime juice

6 tablespoons finely chopped white onion

3/4 cup finely crumbled queso Cotija, or substitute queso fresco, mild feta, dried ricotta or Romano cheese

Kosher or coarse sea salt, to taste

Dried ground piquín chile or Mexican dried ground chile, to taste

To Prepare

To make individual gazpachos: In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.

To make for all: Mix all the ingredients in a large mixing bowl to your taste!

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

http://www.patismexicantable.com/2014/01/morelia-style-gazpacho-salad/


Salsa Verde Cruda with Avocado

Raw Salsa Verde with AvocadoSalsa Verde Cruda con Aguacate

Serves: makes about 2 cups salsa

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Ingredients

1 pound tomatillos, husks removed, rinsed and halved

1 ripe avocado, halved, pitted, meat scooped out

2 tablespoons coarsely chopped white onion

1/4 cup coarsely chopped cilantro leaves and top part of stems

1 jalapeño or serrano chile

3/4 teaspoon kosher or coarse sea salt, or to taste

To Prepare

Combine the tomatillos, avocado, onion, cilantro, chile (you can add half of the chile first, and add more if you want more heat…) and salt in a blender or food processor. Puree until smooth.

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

http://www.patismexicantable.com/2014/01/salsa-verde-cruda-with-avocado/


Carnitas

Carnitas

Serves: 8

Carnitas

Ingredients

Half a white onion, peeled and coarsely chopped

1 1/2 cups water

6 garlic cloves

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

Pinch cumin

4 whole cloves, stems removed

1 tablespoon kosher or coarse sea salt, or to taste

1 tablespoon lard, vegetable shortening or oil

4 to 5 pounds boneless pork shoulder or butt, cut into 4-inch chunks, fat on!

1/2 teaspoon kosher or coarse sea salt

2 bay leaves

1 cup freshly squeezed orange juice

2 tablespoons La Lechera sweetened condensed milk

To Prepare

In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.

Cook covered, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.

Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.

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

http://www.patismexicantable.com/2014/01/carnitas/


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