Tortilla Chips 4 Servings
Procedure
- 1 Preheat a deep-fryer to 350°kF (175°C).
- 2 Cut the corn tortillas into quarters and fry until crisp.
- 3 Remove and drain on paper towels. Season with salt.
Tomatillo Salsa
4 Servings
Procedure
Procedure
- 1 Husk the tomatillos and wash under very hot water.
- 2 Cool, and then puree.
- 3 Add the red onion, chile, lime juice, cilantro, and oil. Add a pinch of sugar if the tomatillos are too sour.
Salsa Fresca
4 Servings
Procedure Combine all the ingredients in a stainless steel bowl. Correct seasoning with salt, pepper, and lime juice.
Procedure Combine all the ingredients in a stainless steel bowl. Correct seasoning with salt, pepper, and lime juice.
Poblano and Potato Soup 4 Servings
Procedure
- 1 Heat the oil in a saucepan over medium heat. Add the onion, carrot, and celery, and cook 5 minutes.
- 2 Add the chiles, potato, and stock. Simmer for 30 minutes.
- 3 Puree the soup. Bring back to a simmer.
- 4 Adjust the thickness (using additional stock) and season with salt and pepper.
- 5 Add the cream and cilantro just before serving. Garnish the soup with fried tortilla strips and grated cheese.
Marinated Grilled Quail on Spinach Salad
4 Servings
Procedure
Procedure
- 1 Combine all ingredients for dressing in a blender and process until smooth. Correct seasoning.
- 2 Place each quail on 2 skewers in a straight line to hold its shape.
- 3 Liberally brush the quails with half of the dressing and allow to marinate, refrigerated, for 1 hour.
- 4 Prepare the grill.
- 5 Grill the quail for 3 to 5 minutes on each side or until the quail are completely cooked. Be careful not to burn or overcook the quail.
- 6 Toss the salad ingredients with all but 2 tablespoons (1 ounce, 28 ml) of the remaining vinaigrette.
- 7 Place the salad in the center of the plate. Remove the skewers from each quail and place on top of the salad.
- 8 Drizzle the remaining vinaigrette over the quail.
Pumpkin Seed—Crusted Trout
4 Servings
Procedure
Procedure
- 1 Heat the oil over medium-high heat to 350°F (175°C).
- 2 Combine the pumpkin seeds and cornmeal.
- 3 Season the trout with salt and black pepper. Dredge flesh side in flour, shaking off excess. Then dip flesh side in egg, letting excess drip off.
- 4 Coat fillets with cornmeal mixture.
- 5 Add trout seed side down to pan and cook until golden, 2 to 3 minutes.
- 6 Turn fillets and cook until just done, 1 minute. Transfer to heated platter and keep warm.
- 7 Heat the butter until it starts to foam and just begins to brown. Add the parsley and lime juice. Spoon over trout fillets.
Calabacitas con Maize 4 Servings
Procedure
- 1 Melt the butter over medium-high heat.
- 2 Add the onion and garlic, and cook until the onion is translucent.
- 3 Add the zucchini, corn, and chile. Cover, lower the heat, and cook for 3 to 5 minutes or until the vegetables are tender.
- 4 Season with oregano, salt, and pepper.
- 5 Just before serving, add the tomato and toss until thoroughly heated.
Tres Leches Cake
4 Servings
Procedure
Procedure
- 1 Preheat the oven to 350°F (175°C). Grease and flour a 9 × 13-inch (22 × 32 cm) baking pan.
- 2 Sift the flour and baking powder together and set aside.
- 3 Cream the butter and half the sugar together until fluffy.
- 4 Add the eggs and half the vanilla. Beat well.
- 5 Add the flour mixture to the butter mixture in 3 stages, mixing well until blended.
- 6 Pour batter into prepared pan and bake for 30 minutes. When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
- 7 Combine the milk, condensed milk, evaporated milk, and liqueur and pour over the top of the cooled cake.
- 8 Refrigerate for at least 2 hours before serving.
- 9 When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until thick. Spread over top of cake. (Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.) Serve chilled.
Grilled Vegetable Gazpacho 4 Servings
Procedure
- 1 Brush the onion and zucchini slices with olive oil and cook on a preheated grill until tender. Watch the vegetables carefully to prevent burning.
- 2 Place the grilled onion and zucchini and the roasted pepper into a food processor and pulse to a coarse puree. Do not overprocess, as the vegetables will become too thin and lose their natural juices and flavor.
- 3 Mix the tomato, cucumber, and garlic with the processed vegetables in a stainless steel bowl.
- 4 Add the bread crumbs, vinegar, tomato or V8 juice, cilantro, and olive oil. Season with salt and black pepper. Chill thoroughly. Correct consistency with chicken stock or juice.
- 5 Carefully ladle the gazpacho into well-chilled soup cups or plates. Garnish each portion by placing a small pile of fried tortilla strips on the surface of the soup. Sprinkle the sliced green onions on top of the tortilla strips.
Spicy Pork Empanadas 4 Servings
Procedure
- 1 Combine butter and cream cheese. Sift flour and baking powder together.
- 2 Combine cream cheese mixture with flour, water, and vinegar. With generously floured hands, work the dough until you have a smooth, resilient dough, 3 to 4 minutes. Set aside.
- 3 Heat the oil over medium heat. Add the pork, onion, and garlic and cook, stirring constantly, for about 5 minutes.
- 4 Add the chile, tomato, and seasonings and simmer over low heat for about 10 minutes. Taste and adjust seasoning, if necessary. Cool the mixture before making the empanadas.
- 5 Roll out the dough to ⅛ inch (.3 cm) thickness and cut out 3-inch (7.6 cm) circles. Place a heaping tablespoon of filling in the centers, fold over, and seal the edges of the empanadas. Cover with plastic so they will not dry out. Refrigerate the empanadas until service time.
- 6 Heat the oil in a deep-fryer to 350°F (175°C).
- 7 Fry the empanadas until golden brown.
Marinated Dried Bean Salad Colorado
4 Servings
Procedure
Procedure
- 1 Presoak each type of bean individually overnight.
- 2 Cook the beans individually in salted water until tender. Drain and cool, reserving the liquid from the red beans.
- 3 Roast, peel, seed, and dice the jalapeño and green pepper.
- 4 Whisk together the vinaigrette ingredients.
- 5 Toss together the cooked beans, chiles, pepper, onions, and dressing. Let the mixture marinate.
- 6 Clean, dry, and trim the lettuce and green onions. Chop green onions finely.
- 7 Combine the cream, vinegar, green onion, and salt and black pepper in a bowl.
- 8 Toss the lettuce in the cream mixture, divide by 4 onto salad plates, and shingle 5 slices of tomato from rim to rim down the center of each plate. Season the tomatoes lightly with salt and pepper.
- 9 Serve about ½ cup (4 ounces, 115 ml) of the marinated bean salad with the greens.
Lamb Shoulder, Red Chile Marinade, and Cilantro Pesto 4 Servings
Procedure
- 1 Preheat the oven to 350°F (175°C).
- 2 Heat a pan and add cumin seeds. Toast over medium-high heat, shaking the pan constantly until the seeds are fragrant, about 15 seconds. Grind the seeds in a coffee grinder or with a mortar and pestle.
- 3 Set the ancho and pasilla chiles in a small pan. Place the pan in the oven until chile pieces develop a sheen—no more than 30 seconds. Cut chiles into pieces small enough to grind in a coffee grinder. Grind to a powder and mix with chipotle puree and oil. Set aside.
- 4 Place the cilantro, garlic, pumpkin seeds, lime juice, salt, and pepper into a blender. Blend until the cilantro is minced. With the blender running slowly add oil so the pesto emulsifies. Set aside.
- 5 Pound the lamb shoulder to a ½-inch (1.2 cm) thickness.
- 6 Spread two-thirds of the cilantro pesto in a thin layer over the meat, leaving at least a 1-inch (2.5 cm) border. Reserve the remaining pesto for serving.
- 7 Season and roll the lamb into a tight cylinder and truss. Rub the roast on all sides with the chile marinade; let it set out at room temperature for 1 hour.
- 8 Preheat the oven to 450°F (225°C).
- 9 Roast the lamb for 15 minutes. Reduce the heat to 350°F (175°C) and cook to medium, 135°F (57°C).
- 10 Let the roast rest at room temperature for 10 to 15 minutes, then slice diagonally, about ¼ inch (.6 cm) thick. Serve with the remaining cilantro pesto and jalapeño preserves.
Jalapeño Preserves
4 Servings
Procedure
Procedure
- 1 In a nonreactive pan, combine the red pepper, jalapeño, sugar, and vinegar. Bring to a boil, then turn down the heat and simmer for 20 minutes, stirring periodically.
- 2 Remove the pan from the heat and add the fruit pectin. Return to heat and bring back to a simmer. Remove the pan from the heat and let it cool to room temperature. The jelly will be on the thin side until it chills.
Broccoli with Candied Pecans 4 Servings
Procedure
- 1 Parboil the broccoli florets in saltwater until tender. Remove, shock in ice water, drain, and set aside.
- 2 Heat the butter over medium heat; add the brown sugar, water, and cayenne.
- 3 Bring to a boil, add and toast the pecans; toss with the spicy sugar mixture until well coated. Place the pecans on parchment paper and cool. Chop to medium pieces.
- 4 Heat the butter in a saucepan. Add the broccoli and cook until hot. Season with salt and pepper. Serve, sprinkled with the spicy pecans.
Fingerlings with Parsley-Basil Dressing
4 Servings
Procedure
Procedure
- 1 Preheat the oven to 350°F (175°C).
- 2 Wash, drain, and dry the potatoes.
- 3 Combine the potatoes and olive oil in a roasting pan. Roast the potatoes in the oven for 1 hour.
- 4 When the potatoes are tender, remove from the oven and drain any excess oil.
- 5 Toss the potatoes with the garlic, herbs, and lemon juice. Season and serve immediately.
Lemon Chess Pie
One ONE 9-INCH (22 CM) PIE
Procedure
Procedure
- 1 Preheat the oven to 350°F (175°C).
- 2 Whisk the eggs to blend.
- 3 Add each of the ingredients through vanilla in order, completely incorporating one before adding the next.
- 4 Pour the filling into the piecrust and bake in the middle of the oven for 30 to 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools.
- 5 Cool completely before cutting.