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EP310


Breakfast is Mexico’s favorite meal, and it’s also the Jinich family’s favorite! It’s Sunday, and Pati is up early in the kitchen as the rest of the family sleeps in. She’s hard at work creating a full, three course menu of some of her family’s preferred Mexican breakfast dishes to enjoy ’round the table on a lazy morning.


Caballeros Pobres

Yucatán-Style French Toast
Caballeros Pobres

Serves: 6 to 8

Caballeros Pobres" alt="Yucatán-Style French Toast
Caballeros Pobres" />

Ingredients

For the syrup:

4 cups water

1 1/2 cups granulated sugar

1/4 cup raisins, or to taste

1 ceylon or true cinnamon stick

3 whole cloves

2 tablespoons dry sherry (optional)


For the toast:

6 eggs, separated

1 cup milk

1 14-ounce can La Lechera sweetened condensed milk

1 tablespoon vanilla extract

Vegetable oil, for frying

1 large French baguette or thick baguette of your choice, cut into 3/4-inch slices

1/2 cup chopped almonds

To Prepare

Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.

Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.

In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.

Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.

Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.

One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.

Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.

If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

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

http://www.patismexicantable.com/2014/01/yucatan-style-french-toast/


Huevos Rancheros with Calabacitas

Huevos Rancheros with Zucchini
Huevos Rancheros con Calabacitas

Serves: 4

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Huevos Rancheros con Calabacitas" />

Ingredients

For the salsa:

3 tablespoons vegetable oil

1 cup chopped white onion

1 jalapeño, finely chopped, more or less to taste

1 1/2 pounds ripe Roma tomatoes (about 5 to 7 tomatoes), cored and chopped, don’t discard the seeds

1 large or 2 medium zucchinis, chopped (about 2 cups)


For the eggs:

8 eggs

1/2 teaspoon vegetable oil, to cook the eggs

To Prepare

To make the salsa: In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.

Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.

To make the eggs: Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.

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

http://www.patismexicantable.com/2014/01/huevos-rancheros-with-zucchini/


Mexican Style Gravlax with Cilantro and Tequila

Mexican-Style Gravlax with Cilantro and Tequila
Gravlax con Cilantro y Tequila

Serves: makes 24 small toasts

Gravlax con Cilantro y Tequila" alt="Mexican-Style Gravlax with Cilantro and Tequila
Gravlax con Cilantro y Tequila" />

Ingredients

For the gravlax:

1 teaspoon ground cumin

2 teaspoons chipotle chile powder, ancho chile powder, or a Mexican mix

2 tablespoons kosher or coarse sea salt, plus more for seasoning

1 tablespoon freshly ground black pepper

2 tablespoons dark brown sugar

1 cup finely chopped cilantro

Zest of 1 lime

1 pound fresh salmon, skin on, bones removed

2 tablespoons silver tequila


To serve:

6 5-inch flour tortillas or whole grain bread, toasted

1 cup Mexican crema

1 ripe avocado, halved, pitted, chopped

1 lime, halved

To Prepare

Combine the cumin, chile powder, salt, pepper, sugar, lime zest and cilantro in a small bowl. Place the salmon flat, skin-side up, in a long baking dish. Make 10 to 12 1-inch slashes in the skin with the tip of a knife, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin, then flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon.

Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing back down again.

When ready to serve, remove the gravlax from the refrigerator. Thinly slice the salmon flesh, taking care not to cut through the skin and arrange the pieces on a platter. Serve with lightly toasted flour tortillas or toasted whole grain bread (keep warm in a clean kitchen towel, bread basket or tortillero), and let everyone garnish with the crema, avocado and a squeeze of fresh lime juice.

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

http://www.patismexicantable.com/2014/01/mexican-style-gravlax-with-cilantro-and-tequila/


Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee
Café de Olla

Serves: 6

Café de Olla" alt="Spiced Sweet Mexican Coffee
Café de Olla" />

Ingredients

8 cups water

6 tablespoons coarsely ground dark-roasted coffee beans

8 tablespoons grated or finely chopped piloncillo or dark brown sugar, or to taste

1 ceylon or true cinnamon stick

To Prepare

Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.

Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.

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

http://www.patismexicantable.com/2014/01/spiced-sweet-mexican-coffee/


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