Sunday, September 6, 2009

Those neo-Mexican supper recipies

Okay. I got enough strokes so now I'm posting.

Cucumber-yogurt with Pepperoncini

This recipe was in the current issue of Food & Wine magazine and rather than writing the whole thing out, you can LINK to it. Clever me, duh. Honest, this is so refreshingly good, I’d like to make another batch right now. We reduced the dill. I’m no buttermilk drinker, but in this recipe no one knows they’re spooning up buttermilk. Left over buttermilk, even if it’s pretty sour and undrinkable, is great for pancakes or biscuits.

Stuffed Poblanos

Poblanos are consistently milder and cuz they’re kinda fat. Easier to stuff, but you can use Anaheims also. Then they’re called Chile Rellonos.

5-10 roasted peppers. Go to this site for instructions on roasting or charring. Only, sweat them in a paper bag, not plastic. And if you rinse them under water to help skin, be sure to dry them off before cooking. Another thing - if you do a larger batch you can freeze the extra for later use.

Monterrey Jack cheese – 8 – 12 oz.

Dry the roasted poblanos with a paper towel. Make a small slit on side to remove some of the seeds and ribbing. Tuck a triangle of cheese in the slit. Roll in flour to dust outside. Don’t worry if the “slit” becomes more of a gaping hole. Just kind of wrap the flesh around the cheese and dip them in batter one by one, using your fingers, place on a saucer and slip into ½ inch hot oil in a frying pan. Sauté until golden, turn, about 3-4 minutes per side. Drain on paper towels. Eat SOON.


3-4 eggs, separated

1 – 2 T water

3 T flour

¼ t. salt

Beat egg whites until they form soft peaks.

Beat yolks with water, flour, salt until thick and creamy.

Fold whites into yolks.

Tomato and Mint Salad with Pomegranate Dressing.

Yeah! Go to Epicurious for this recipe. Really great company for this menu.

Lazy Flat Enchiladas like my Hispanic Neighbor Taught Me

1 lb ground beef, browned

1 pkg corn tortillas

1 small onion, chopped

1 can green chile (or use fresh, add jalapenos if you want heat)

2 cans cream of chicken soup (Horrors! Sometimes I have stock and can make my own.)

1 can water

1 lb grated mild c

heddar cheese.

1 large casserole dish, oiled

Mix soup and water in shallow dish.

Assemble like this:

1. Dip tortillas in soup one at a time and place in a single layer. Tear them in ½ to make fit, if needed.

2. Sprinkle layer with 2 T ground beef.

3. 1 T. or so of raw onion

4. 1-2 T green chile

5. A little grated cheese.

Repeat until you fill

the casserole. I usually get about 3-4 layers. Pour any remaining soup over the top. Finish with cheese. Bake 350 oven for 30 minutes or until it bubbles.

Café Flan (I could eat this all day, but I’m a Christian. You know?)

3 eggs, slightly beaten

6 T. sugar

¼ t. salt

1 t. vanilla

2 T. instant coffee or espresso (okay, just so you know, this is about the only form of instant coffee that ever passes my lips, and it keeps forever)

3 c. milk, scalded. (about 3-4 minutes in microwave?)

6 T. Kahlua

Whipped cream (Do NOT use COOL WHIP!!)

In mixing bowl, combine eggs, sugar, salt, coffee, and vanilla. Mix. Gradually add hot milk, stir like heck, Pour mixture into 6 custard cups. Place in pan of hot water and bake at 375 for 25 minutes or until slightly firm. Cool to room temp or chill if you make it a day ahead. To serve, spoon liqueur over flan and top with whipped cream.

Source: Simply Simpatico cookbook


Jeremy said...

Speaking of flan, did you get your CD?

Margie Haack said...

I DID. I especially like Balmorhea. Thanks so much.