Blue Corn Crusted Shrimp
12 large shrimp,
cleaned and butterflyed
1 quart canola oil, for frying
1 cup blue cornmeal
1/2 cup yellow corn meal
2 large eggs, beaten
2 Tablespoons pasilla chile powder
salt and pepper to taste
Heat oil to 340°
F. Mix blue and yellow cornmeal together. If you can't find blue cornmeal, you can
pulverize blue corn chips in a blender. Add chile powder, salt and pepper to the
Dip shrimp in beaten egg and coat with the cornmeal mixture. Place shrimp carefully in hot oil and fry for approximately 3 to 4 minutes or until firm to the touch. Reserve on paper towels until all shrimp are fried.
Source: Chef Rick Sederholt
Caldillo (tomato sauce)
2 Tablespoons oil
1 small onion, sliced
3 cloves garlic, minced
1 or 2 serrano chile peppers, diced
1/4 teaspoon ground allspice
3 large tomatoes, chopped
1/2 cup water
3 stems epazote
Heat 1 Tablespoon of oil in a skillet. Add the onion, garlic, and chiles and sauté over medium-high heat for about 5 minutes, stirring often. Remove from the heat and transfer to a blender. Add about 1/2 cup of water, the allspice, and chopped tomatoes. Purée until smooth.
Add the remaining tablespoon of oil to the skillet and heat. Pour in the tomato sauce. Add the epazote and season with salt. Cook until sauce has thickened — about 10 minutes.
Source: Mexican traditional
Beet Cream Soup
(crema de remolacha)
A rich and unusual first course; can be served hot or cold to 4 people; very Spanish.
4 Tablespoons butter
1 onion, chopped fine
1 leek, chopped fine with all white and some green part
1 teaspoon garlic, minced
2 pounds red beets, peeled and finely chopped
1 Tablespoon sherry wine vinegar
1 cup dry sherry
4 cups vegetable or chicken stock
1 teaspoon sugar
1/2 cup whipping cream
salt and white pepper
cream and parsley for garnish
In a Dutch oven, sauté the onion, leeks, and garlic in the butter over a low heat, until they are very soft and golden — as much as 25 minutes. Stir in the chopped beets and sauté for about 5 minutes. Add the vinegar, stock, and sugar.
Bring to a boil, then reduce heat, partially cover, and simmer for about 45 minutes. Uncover and cook for another 20 minutes, until the beets are very tender.
Puree the mixture in a blender — solids first, then liquid. Return the soup to the Dutch oven. Add sherry, cream, salt, and pepper.
When you're ready to serve it hot, reheat and ladle into bowls, then drip in some cream into each portion and swirl gently with a knife for a dramatic effect. Top each with a tiny parsley sprig.
With a bit a of kick from the sherry, this soup can be served cold to great acclaim — but remember to season more highly with salt if you serve it cold.
1/4 cup all-purpose
1 teaspoon salt
1 teaspoon pepper
1 whole chicken, cut-up (2 1/2 to 3-pound)
2 Tablespoons olive oil
1 large onion, sliced
1 cup chopped celery
2 cloves garlic, finely chopped
1 can reduced-sodium chicken broth (14 1/2 ounces)
1 cup dried plums, halved and pitted (about 6 ounces)
1/2 cup balsamic vinegar
3 Tablespoons granulated sugar
1/2 teaspoon crushed red pepper
1 cinnamon stick
or 1/4 teaspoon ground cinnamon
1 1/2 teaspoons fresh thyme leaves
or 1/2 teaspoon dried thyme leaves
Combine flour, salt and pepper. Lightly coat chicken with flour mixture.
In large skillet or Dutch oven, heat oil over medium-high heat. Brown chicken on all sides, about 10 minutes. Remove chicken.
Add onion. Cook and stir 3 to 4 minutes or until soft but not browned.
Add celery and garlic. Cook and stir 1 minute.
Add broth, dried plums, vinegar, sugar, red pepper, cinnamon and thyme. Bring to a boil.
Return chicken to pan; reduce heat to low. Cover; simmer about 1 hour or until chicken is tender. Skim off fat, if necessary; remove and discard cinnamon stick. Remove chicken.
Source: recipe created by Todd English
2 cups graham cracker crumbs
1 1/3 cups pinion nuts (pine nuts), ground
½ cup butter, melted
16 ounces cream cheese, room temperature
1 cup sugar
1 Tablespoons lime zest
¼ cup lime juice, freshly squeezed
2 teaspoons vanilla extract
1/3 cup heavy cream, whipped to soft peaks
3 cups sour cream
2 Tablespoons sugar
1 teaspoon vanilla extract
½ cup pinion nuts
Preheat the oven to 350.
In a medium bowl, place the graham cracker crumbs, the 1 1/3 cups of ground pinion nuts, and the melted butter. Mix the ingredients together well.
On the bottom and sides of a 9" spring-form pan, place the graham cracker mixture and press it down firmly to make a crust.
In a large mixing bowl, place the
While mixing constantly, add the eggs one at a time.
Add the lime zest, lime juice, and the 2 teaspoons of vanilla extract. Mix the ingredients together.
Add the whipped cream and fold it in.
Pour the batter into the pan.
Bake the cheesecake for 30 minutes. Remove it from the oven (leave the oven on) and let it sit for 10 minutes.
In a small bowl, place the sour cream, the 2 Tablespoons of sugar, and the 1 teaspoon of vanilla extract. Mix the ingredients together.
Spread the sour cream mixture on top of the cheesecake.
Sprinkle on the 1/2 cup of pinion nuts.
Return the cheesecake to the oven and bake it for 5 minutes.
Remove the cheesecake from the oven and let it cool for 6-8 hours, or until it is firm.