peanuts : Pati's Mexican Table

October 4, 2012

FRESH JíCAMA AND ORANGE PICO DE GALLO
Pico de jícama y naranja
Makes 8 servings

INGREDIENTS
1 large or 2 small jícamas, 1 1/2 pounds, peeled and cut into sticks
3 oranges, peeled and separated into segments or sliced
3 tablespoons freshly-squeezed lime juice
3 tablspoons olive oil
1 teaspoon kosher or sea salt, or more taste
1 tablespoon dried ground chile Piquín or Tajín, or to taste
1/2 cup shelled roasted (not salted) peanuts, chopped and toasted

TO PREPARE
In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.

Place the jícamas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.

COMMENTS (5)

June 18, 2011

Toritos: Peanut and Vanilla Aperitif

TORITOS: PEANUT AND VANILLA APERTIF
Torito: Bebida de Cacahuate y Vainilla
Serves 4-6

INGREDIENTS
2 12 oz cans evaporated milk
1 14 oz can condensed milk
3/4 cup cane liquor (aguardiente de caña), or rum, more or less to taste
3/4 cup smooth peanut butter (or espresso if you want to make it coffee flavored)
1 tsp vanilla extract
Ice, to taste

TO PREPARE
Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.

Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.

NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.

COMMENTS (4)

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