New recipes, November 9, 2013

Still in Mexico, and both are from Rick Bayless: Stewed Mushrooms with Onions and Garlic, from Authentic Mexican (served as a soft taco filling), and Mushroom Ceviche from Fiesta at Rick's. Both are quite tasty. The ceviche looks traditional, and the mushrooms (we used gorgeous fresh tree ear mushrooms) were perfect in texture. The stew is also delicious. We give both 5s ( depending on your taste, you might want to cut back on the serranos--both dishes are spicy.

Wine: Caleo Montepuciano D'Abruzzo 2012

New recipe, November 7, 2013

From Rick Bayless' Fiesta at Rick's, Avocado Dressed Shrimp a la Mexicana (with tortillas), and from his Authentic Mexican, Mexican Tomato Colored Rice with Fresh Vegetables.  We give them both a 4.

Wine: Caleo Montepulciano d'Abruzzo 2012

New recipes, November 4, 2013

From Rick Bayless' Authentic Mexican, we made Empanadas de Picadillo. And Sopa Xóchitl. Served with more of the Yucatecan Guacamole from his Fiesta at Rick's. We give them both 4s

Wine: Caleo Montepulciano D'Abruzzo 2012

New recipes, November 18, 2011

From Rick Bayless' Authentic Mexican:
Pork Filled Enchiladas Filled with Orange Red Mole (can't find a recipe link on line), and Relishy Cactus-Paddle Salad (I grilled the nopales on a griddle, they are great!). Both are absolutely delicious! So much fun to shop for the ingredients in Mexican markets, and to cook everything! We had to wait for the tortillas to come off the comal--can't get any fresher than that!

New recipe, November 17, 2011

Chicken-Filled Enchiladas with Tangy Tomatillo Salsa (we skipped the crema) from Rick Bayless' Authentic Mexican. Rick hits these flavors on the nail--another winner!

New recipes, November 15, 2011

Minced Pork with Almonds, Raisins and Sweet Spices (Picadillo Oaxaqueño) from Rick Bayless' Authentic Mexican, and Spicy Jícama, Cucumber and Fruit Skewers (we skipped the skewers and made it a salad) from Fiesta at Rick's.
The Picadillo is often in an empanada, but we did not want to fry, so we did the Picadillo in a tortilla--the empanada would have been better. The salad was delicious.

New recipe, November 14, 2011

From Rick Bayless' Authentic Mexican: Cold Chicken and Avocado with Chile Chipotle. A delicious salad!

February 6, 2011 new recipes

Sunday, February 6 had a Mexican theme. We started with Rick Bayless' Grilled Garlic and Orange Guacamole, from Fiesta at Rick's. This was a new recipe for us. We also made Spanish rice, using a recipe we learned from Chef Ana Garcia at her cooking school in Tepoztlan, Mexico, La Villa Bonita. This was accompanied by Spicy Jicama Salad with Tangerine and Fresh Coriander, from Rick Bayless' book Authentic Mexican, and Frijoles Borrachos and Chicken in Mole Teloloapanse from his book Mexican Kitchen. As I have learned to do for my vegetarian friends, I left the bacon out of the Frijoles, and used a little more oil and some smoked paprika to get the smoky flavor. We made the mole a year ago, and made a double batch of the sauce to freeze, so we could use it for occasions like this evening, to make a chicken mole without the hassle of making the sauce quickly. It still has fabulous flavors.

You can see in the guacamole photo that I forgot to take the picture before it was all eaten!

Tonight's wine was the 2009 Garnacha del Fuego Old Vines, which is still a great choice with spicy food, especially with the spicy earthy flavors of the mole and frijoles.