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EP308


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.

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Latin-Asian fusion is hot right now, but Asian immigrants have been influencing traditional Mexican cuisine for centuries. Pati goes food shopping with her good friend chef Janet Yu and gets inspired to create a menu full of Asian-inspired Mexican meals.


Five Spice Pecan Plum Empanadas

Five Spice Pecan Plum Empanadas
Empanadas de Ciruela y Nuez

Serves: makes 10 empanadas

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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

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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.

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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.

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