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Posts Tagged ‘Mexican’

Starting with the original Rick Bayless’s queso fundido burgers, this is a dish i keep coming back again and again with various variations.
Yesterday version was particularly successful. I made some meatloaves instead of regular burgers and used tremendous applewood smoked cheddar.


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Miso as a secret ingredient. Not necessarily a japanese or fusion dish. Straightforward south-western flavor – hot hatch chiles powder, oregano, roasted garlic, but with some white miso mixed into a marinade.

Irresistible!

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Arroz a la tumbada is presumably one of the favorite dishes of Veracruz. And Rick Bayless chose to answer the question of Where you’ll be heading in the future by cooking this dish at the Top Chef Masters final episode…
Well, after making this dish tonight i’m fully with Bayless and the people of Veracruz. But it was Kennedy again who succeeded to nail down the essence of the flavor in the arroz a la tumbada – the careful choice of herbs.

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Speaking of bold flavors – this dish is big! It’s rustic! It’s bright!
Just imagine – ancho chiles puree, paste made of two garlic heads, and plenty of guajillo chiles strips.
In the words of Diane Kennedy:”This is a very robust and colorful dish, but only for those who love garlic and not surprised by this toughish texture of the chile quajillo rings…
You bet, we’re one of those!

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Two back to back dishes from My Mexico. Shepherd potatoes and scrambled eggs with creme fraiche. Both sounded like they meant for breakfast (Kennedy doesn’t mention a particular meal except that papas pastores are generally served as a botana (snack).
The finished papas dish looks like roasted potatoes with green salsa but the recipe is smarter – it’s a one-pot dish and you build the salsa gradually adding its ingredients to potatoes while you cook them. It allows the aromatics of onion, garlic, jalapenos and herbs to deeply flavor potatoes.

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Chefs, open your baskets! For the dinner tonight you have okra and shrimp.
Evidently those two are meant for each other. Think hearty gumbo. Not in this hot and humid weather though, no way. Light, spicy and still southern felt like the right approach…
Roasted okra is great but it became like a rut. Several sources suggested steaming: easy and interesting, notwithstanding the possibility of sliminess …
For a shrimp dish the first thing i checked was My Mexico (on my globe the place is south of New Orleans, hence totally legit :)). And here they were, Camarones Verdes, introduced by the words “this recipe is an irresistible one…” Well i don’t know about you but i’m not the kind of person who would pass on the dish Diane Kennedy found so compelling!
The dinner was indeed delicious: bright green okra dressed simply with a bit of butter and salt, shells-on shrimp (from the Gulf of course) in its light spicy sauce, and a small salad – sliced jersey tomatoes topped with some fennel slaw, to compliment the anise undertones of the shrimp sauce.
But why hands-on you’d ask? Let me quote the Camarones Verdes piece again: “This is not dainty eating: you really have to use your fingers...” Well this applied to the okra dish too 🙂

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Yerba Mora

Yes i never met a chartreuse drink i didn’t like, especially when it involved tequila.
Add to this that Yerba Mora came with a profound quote from its creator, Joaquin Simo: “The thing about good traditional Mexican food is that you can never tell exactly what’s in it. It’s the same with cocktails…”
Well, thankfully the drink lived up to that interesting parallel.

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