Friday, June 2, 2017

Chapter 12 of Book 1 of 3 as a sample read



Chapter 12


This Chapter has all the recipes that we have written about. They are listed in order as they appeared in the book with the location of the scenes.

Lobster Tacos
PV

INGREDIENTS:

1 large tomato, chopped
1 ripe avocado, chopped
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 1/2 teaspoons minced jalapeño pepper
3/4 teaspoon salt, divided
2 tablespoons olive oil
1/2 cup thinly sliced red onion
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground chili powder
1/8 teaspoon ground red pepper
2 cups coarsely chopped cooked lobster meat
4 (8 - inch) flour tortillas
Shredded lettuce, thinly sliced red onion, sour cream

Directions:

Combine first 6 Ingredients: and 1/2 teaspoon salt in a medium bowl; cover and chill salsa until ready to serve.
Heat oil in a large skillet over medium - high heat. Add sliced red onion and garlic; cook 2 minutes or until beginning to soften. Add cumin, chili powder, and red pepper, and cook 1 minute. Add lobster meat and remaining 1/4 teaspoon salt; cook 1 minute or until thoroughly heated.
Heat tortillas according to the package directions. Top each tortilla with 1/2 cup lobster mixture and 1/2 cup avocado salsa. Sprinkle the lettuce, red onion, and sour cream on the top of each taco.

Mango Margarita
PV

INGREDIENTS:

2 limes
2 tablespoons coarse sugar (I use decorator's sugar, regular sugar will work fine though)
Two 20 - ounce jars mango chunks, drained
Ice, for blending
1 1/2 cups tequila
1 1/2 cups triple sec
1/2 cup granulated sugar

DIRECTIONS:

Begin by zesting the limes. Pour the coarse sugar over the lime zest and toss with your fingers to combine.
Throw the mango into the blender. Top off the blender with ice. Pour the tequila and triple sec. Then the granulated sugar and squeeze in the juice of the limes. Blend until completely smooth, adding more ice if necessary to get it the consistency you want.
Use a piece of one of the limes to moisten the rim of the glasses. Dip the rims of the glasses in the lime sugar.


Shrimp PV style
PV

INGREDIENTS:

2 tablespoons olive oil
1 lb. medium shrimp, peeled and deveined
1 garlic clove, finely chopped
1⁄2 teaspoon salt
1⁄4 cup cider vinegar
2 ancho chilies, cut open, seeds and stems removed
1 teaspoon dried Mexican oregano, crumbled
1⁄2 cup coarsely chopped onion
1 teaspoon brown sugar
2 tablespoons hot tap water
1 tablespoon finely chopped fresh cilantro

DIRECTIONS:

In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3 - 4 minutes.
Remove the shrimp to a bowl, cover and refrigerate.
Reserve the skillet for the sauce.
In a small skillet, heat the vinegar until warm.
Cut the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
Discard the vinegar.
Blend to a smooth puree.
Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
Transfer to a bowl and cool.
To serve, pool the sauce on a serving plate.
Arrange the shrimp in an overlapping pattern on the sauce.
Scatter cilantro on top; serve as an appetizer with toothpicks.

Tuna and Green Olive Empanadas
PV

INGREDIENTS:

1/4 cup extra - virgin olive oil
1 large onion, finely chopped
1 bay leaf
2 medium tomatoes, seeded and minced
1/2 rounded teaspoon smoked paprika
One 6 - ounce can tuna packed in olive oil, drained
1/2 cup pitted green olives, chopped
1 large hard - cooked egg, chopped
1 tablespoon chopped parsley
Kosher salt
Two 14 - ounce packages puff pastry
1 large egg
2 tablespoons milk

DIRECTIONS:

Heat the olive oil in a large skillet. Add the onion and bay leaf and cook over moderate heat, stirring occasionally until the onion is softened, about 12 minutes. Add the tomatoes and paprika and cook, stirring occasionally, for 10 minutes. Remove from the heat and let cool. Discard the bay leaf.
In a bowl, lightly break up the tuna. Add the olives, chopped egg and parsley and stir in the tomato - onion mixture. Season with salt and refrigerate until cool, about 30 minutes.
Unfold the puff pastry sheets on a lightly floured work surface. Using a 4 1/2 - inch biscuit cutter, cut the pastry into 12 round pieces. Using a rolling pin, lightly roll out each round to a 5 - inch diameter.
Spoon 2 tablespoons of the tuna filling onto 1 side of each pastry round. Fold the pastry over the filling and press the edges to seal decoratively with the tines of a fork.
Line 2 baking sheets with parchment paper and set 6 empanadas on each sheet. Cover with plastic wrap and refrigerate for at least 30 minutes, or until chilled.
Preheat the oven to 400° and place 2 racks in the center. In a small bowl, whisk the egg with the milk. Lightly brush the empanadas with the egg wash. Bake for 30 minutes, or until the empanadas are deep golden brown. Let cool for 5 minutes before serving.

Michelada
PV

INGREDIENTS:

1 cup bottle chilled Clamato
1 bottle of chilled Mexican lager
1 jigger fresh lime juice
1 splash of Worcestershire sauce or 1 splash of Maggi Seasoning
hot sauce as you like it (such as Tabasco)
A pinch of kosher salt
A pinch of chili powder
A pinch of pepper
Lime wedges (for serving) & if you want to be fancy a boiled shrimp on the edge of the glass.

DIRECTIONS:

Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce or Maggi Seasoning in a large glass.
Mix salt and chili powder on a small plate. Rub the rim of the glass with lime wedges and dip in salt mixture. Fill glass with ice, add Michelada mixture, and garnish with a lime wedge & shrimp if you wish.

Huevos Rancheros
PV

INGREDIENTS:

One 15 - ounce can whole peeled tomatoes
1/4 cup fresh cilantro leaves, plus more for garnish
1/4 cup diced yellow onion
1 large clove garlic, peeled and smashed
1 jalapeno pepper (seeded if desired)
1/2 teaspoon kosher salt
5 ounces cured chorizo, casings removed, diced
Vegetable oil
Four 6 - inch corn tortillas, plus more for serving, optional
One 16 - ounce can refried beans
4 large eggs
1 avocado, pitted, peeled and diced, for garnish
3/4 cup (3 ounces) crumbled queso fresco or grated Monterey Jack

DIRECTIONS:

Mix all the ingredients except the eggs & beans together and heat. Cook the eggs as you like them. Lay the tortillas on a plate, put eggs on top, then the ingredients you have cooked and set aside on top of this. Place the refried beans, avocado and crumbled queso next to this on the plate. (Some people like to garnish with sour cream on top.)

Tijuana Margarita
Guadalajara

INGREDIENTS:

1 cup fresh squeezed lime juice
1 shot of tequila
2 lime wedges
Splash of Controy
Splash of Jarabe juice
Salt, for glass rim
Ice

DIRECTIONS:

Combine tequila, lime juice, Controy and Jarabe juice and mix well. Wet the rim of a margarita glass with one of the lime wedges and dip rim into sugar. Fill glass with ice and pour in margarita. Garnish with remaining lime wedge and serve immediately. Or put all ingredients in a blender and serve frozen.

Caesar Salad
Guadalajara

INGREDIENTS:

1 large head romaine lettuce
1 cup olive oil
3 cups French bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon mustard
2 tablespoon lemon juice  
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs, at room temperature
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese  -  -  shredded or shaved

DIRECTIONS:

Trim the romaine lettuce of bruised or browned leaves then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.
To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium - high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.
Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad). Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

Flambé Mexican Coffee
Guadalajara

INGREDIENTS:

 1/2 oz Xtabentun liquor
 1/2 oz Kahlua
 I cup brewed coffee
 1 scoop vanilla ice cream
orange slices
sugar
Equipment:
Crystal Goblet
Stainless steel sauce gravy servers (must be fireproof!)
Flame

DIRECTIONS:

Moisten the rim of your glass by rubbing it with an orange slice.
Roll the rim of the glass in sugar.
Warm the goblet and sauce boat gently in flame.
Pour the coffee into the cup, leaving about two inches room for the ice cream and liqueurs.
Pour the Xtabentun and Kahlua into one of the sauce boats and light the spirits using the flame.
Pour the flaming spirits from one sauce boat into the other and then pour into the goblet.
Carefully spoon the ice cream into the coffee so that it floats and begins to melt. Do not stir.

Ceviche PV style
Guadalajara

INGREDIENTS:

Fresh jalapeño or serrano pepper
1 pound of any white fish
Freshly squeezed lime juice
1/2 tsp. salt
Fresh cilantro, finely chopped
1 onion, fine chopped
1 tomatoes, chopped
1 avocado sliced in eight pieces
Salt and pepper to taste

DIRECTIONS:

Seed and finely chop pepper. (Use more if you like it really hot).
Chop fish finely, then rise in cold water and place in a bowl. Cover with lime juice and salt marinate overnight. Drain fish and discard marinade.
Add fresh additional lime juice, cilantro, onion and tomatoes, and salt and pepper to taste. Garnish with avocados and serve with tostadas or chips.

Chiles en Nogada
Puebla

INGREDIENTS:
1.      For pork
·         1 1/2 lb boneless pork shoulder, cut into 1 1/2-inch pieces
·         1 teaspoon salt
·         1 (1/2-inch-thick) crosswise slice white onion
·         2 garlic cloves, peeled
·         1 sprig fresh thyme
2.      For filling
·         1 cup finely chopped white onion
·         1 tablespoon finely chopped garlic (about 3 large cloves)
·         2 tablespoons olive oil
·         2 tablespoons lard or vegetable oil
·         2 lb fresh tomatoes, cored and coarsely chopped, or 1 (28-oz) can whole tomatoes, coarsely chopped, with juice
·         1 sprig fresh thyme
·         2 Turkish bay leaves or 1 California
·         1 (4-inch) cinnamon stick (preferably Mexican)
·         1/4 teaspoon ground allspice
·         1/8 teaspoon ground cloves
·         1 pinch freshly grated nutmeg (optional)
·         1 tablespoon cider vinegar, or to taste
·         1 1/2 teaspoons sugar, or to taste
·         3/4 teaspoon salt, or to taste
·         1 small peach
·         1/3 cup dried apricots, coarsely chopped
·         1/4 cup raisins
·         1/4 cup pine nuts
·         1/3 cup diced (1/3 inch) peeled green apple
·         1/2 cup diced (1/3 inch) peeled very ripe (black) plantain or firm banana
3.      For sauce
·         1 1/2 cups walnut halves (5 oz)
·         3/4 cup slivered almonds (2 1/2 oz) plus additional if necessary to thicken sauce
·         1 1/2 cups whole milk plus additional if necessary to thin sauce
·         6 oz queso fresco or very mild soft goat cheese, crumbled (1 1/2 cups)
·         1 tablespoon sugar, or to taste
·         1/4 teaspoon salt, or to taste
4.      For chiles
·         8 large fresh poblano chiles (2 lb total), roasted and peeled
·         1/2 cup fresh pomegranate seeds (from 1 pomegranate)

PREPARATION

1.      Cook pork:
1.      Put pork in a 3-quart heavy saucepan with salt, onion slice, garlic, thyme, and enough cold water to cover by 1/2 inch and bring to a boil, skimming foam. Reduce heat and simmer, partially covered, until pork is very tender, 1 to 1 1/2 hours. Cool pork in liquid, uncovered, 15 minutes. Drain, then cut pork into 1/3-inch dice. Discard onion, garlic, and thyme.
2.      Make filling:
1.      Cook onion and garlic in oils in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 5 to 8 minutes. Add tomatoes, thyme, bay leaves, cinnamon, allspice, cloves, nutmeg, 1 tablespoon vinegar, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt and simmer, uncovered, stirring occasionally, until tomatoes have broken down and sauce is slightly thickened, 20 to 30 minutes.
2.      While tomatoes simmer, cut an X in bottom of peach, then immerse in boiling water until skin begins to loosen, 10 to 30 seconds. Transfer peach to a bowl of cold water to stop cooking, then peel, pit, and dice (1/3 inch).
3.      Discard bay leaves, thyme sprig, and cinnamon stick from tomato mixture, then add diced pork and remaining filling ingredients and simmer, uncovered, stirring occasionally, until fruit is softened but still intact, 8 to 10 minutes. Season with additional salt, sugar, and vinegar.
3.      Make sauce:
1.      Purée walnuts and almonds in a blender with milk, cheese, 1 tablespoon sugar, and 1/4 teaspoon salt until smooth and silky, about 2 minutes. (Sauce should thickly coat back of a large spoon. If sauce is too thin, add more almonds and puré. If too thick, add more milk.) Season with salt and sugar.
4.      Stuff and bake chiles:
1.      Put oven rack in middle position and preheat oven to 350°F.
2.      Cut a lengthwise slit in each chile and carefully cut out seeds with kitchen shears, leaving stem intact. (For milder heat, carefully cut out ribs also.)
3.      Divide pork filling among chiles, then close, overlapping sides of openings slightly. Transfer, seam sides up, to a 13- by 9-inch shallow baking dish, then cover with foil and bake until just heated through, 15 to 25 minutes.
4.      Transfer chiles to plates, carefully turning them seam sides down. Pour about 1/3 cup walnut sauce over each chile, leaving some of chile visible, then sprinkle chiles with pomegranate seeds. Serve chiles warm or at room temperature.

Bloody Mary
Merida & PV

INGREDIENTS:

1 cup tomato juice or V8 juice
1 shot of vodka
1 1/2 tablespoons fresh lemon juice
1 teaspoon prepared horseradish
Splash of Worcestershire sauce
hot sauce as you like it
salt as you like it
ground black pepper as you like it
cayenne powder or paprika powder as you like it
Pickled green beans, shrimp, celery or okra, for garnish
Celery salt as you like it

DIRECITONS:

Combine all Ingredients: (except garnish) in a glass and stir to combine. Serve over ice with pickled green beans, shrimp, celery or okra for garnish.

Huevos Divorciados (Divorced Eggs)
Merida

This is an authentic Mexican egg dish featuring two eggs sunny side up with ‘each egg going its separate way,’  served under two different sauces (Salsa Verde and Salsa Roja) nestled on two separate, crispy, corn tortillas. The dish is usually accompanied by friendly guacamole and a side dish such as spicy Mexican breakfast potatoes.

INGREDIENTS:

4 (6 - inch) corn or flour tortillas
olive oil
2 tbsp butter
4 eggs
12 tbsp Roasted Fresh Tomato Salsa heated, divided usage
12 tbsp Roasted Tomatillo Salsa, heated, divided usage
1/4 c crumbled queso fresco or shredded Monterey Jack cheese
1/4 c minced fresh cilantro
4 thin slices red onion, separated
2 lime wedges
4 tbsp prepared guacamole
breakfast potatoes (optional)
refried beans or black beans (optional)

DIRECTIONS:

Brush both sides of tortillas with olive oil. Place on baking pan; bake at 400°F 6 minutes or until crisp.
Meanwhile, prepare sunny side up eggs. Heat 1 tablespoon butter in large nonstick skillet over medium - low heat until melted. Gently slide 2 eggs into skillet. Cook 1 to 2 minutes or until whites are set and opaque and yolks begin to firm. Gently remove from skillet; repeat with remaining butter and eggs.
Place two tortillas side by side on dinner plates. Place one egg on each tortilla. On each plate, ladle 6 tablespoons of the red salsa around one egg and 6 tablespoons of the salsa verde around the second egg. Sprinkle eggs with equal amounts cheese and cilantro. Garnish with onion slices, lime wedge and guacamole. Serve with breakfast potatoes, refried beans, or black beans, if desired.

Horchata
Second River

INGREDIENTS:

1 cup long - grain white rice, rinsed
1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
1/2 cup sugar, or to taste
1 tablespoon ground cinnamon, preferably Mexican, for garnish

DIRECTIONS:

Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add 4 more cups of water; soak at room temperature for 3 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
Stir the horchata well before serving. Pour into 4 or 6 ice - filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.