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Archive for June, 2009

Minilla

I like this dish made with mahi-mahi. The recipe comes from Zarela Martinez, F&W magazine.
Couple changes: i poached fish off the heat for 20mins before flaking. The sauce oh 1/2 white onion and 3/4 can of tomatoes was too dry so i added some fish poaching liquid. Flavored with bay leaves and thyme; with lucques olives and pickled serranos added along with the fish at the end to heat through. Refrigerated the leftovers – they were excellent cold – like some sort of an aspic, from gelatinized stock (i poached the fish skin on).

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Excellent tacos tonight, from unassuming ingredients really. Trout fillets pan roasted on high heat to crisp the skin.
Niman Ranch bacon cut into strips and browned. Red onion sliced and added, then garlic, fire roasted tomatoes and chile chipotle, then 1/4″ sliced chard stems, and finally leaves. Perfect side, quite rich in a good way. Fire warmed corn tortillas.

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After several failed shrimp dishes (mostly due to the poor quality of shrimp) finally something great! Large gulf shrimps (20-30 per lb) in their shells marinated with mexican flavors – fresh bay leave/oregano/hot green chile powder/lime zest, and olive oil. Cooked on a very hot skillet for about 5mins total turning once.
Nice side fashioned from Bayless potato tacos: poblano rajas con cream with chard leaves wilted in and shuttered cooked fingerlings added at the end. Totally good on its own.

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The version from Kennedy’s blue book. Used jasmine from Lundberg. And homemade chicken stock – a must in this dish. The recipe is very precise though she doesn’t specify for how long to fry rice – just the color: took me about 8mins.
The rice texture was interesting – grains were light and looked fragile but the dish was not sticky. I wonder how it would be with basmati or even medium grain rice.
Seems like Kennedy has a different version in her yellow book, with tomatillos. Need to explore.

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My life as a family cook became easy these days: i just need to come up with the idea of taco filling and the salad/salsa to serve this tacos with.
Tonight my favorite squid, cut into thin strips, mixed with roasted onion and poblano rajas, and seared.
Salad of roasted corn, avocado, tomatoes and arugula dressed with a vinaigrette of roasted corn/lime juice/sherry vinegar and green tabasco.

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Sauce of fire roasted tomatoes, charred onion, garlic and chipotle in adobo. Slices of fried chorizo. Baked in 500F oven covered, in cazuela.
About the ratio: 2lb mussels, 1lb sauce, 1/3lb chorizo, 1/2 cup tequila: can def tune down on the latter – the flavor was nice but a bit bitter (usually comes with strong liquors).
Served with toasted country bread, tortilla chips and red cabbage/apple slaw.

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Nice recipe for meatballs in tomatillo (with some chipotle) sauce. Couple problems – the color of cooked sauce – on the pic it was pretty and clear. In reality it came out grayish, apparently from the juice leaking from meat. Possible remedy? Cook meatballs in stock and add the sauce at the end. Or even bake them?
Zucchini/corn/mushrooms side was ont he otehr hand excellent (Kennedy’s blue book). The only thing i’ll change for the next time is to start with mushrooms – i used tiny oysters when hers was an huilacoche dish.

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