I have this rather ridiculous photographic memory-like equivalent when it comes to food recall. I can not only remember particular dishes I’ve made even years ago, but I can remember details like which day of the week it was that I made them, and what was going on in my life at the time. It’s like I’m food-wired-in. Though I possess this strange ability in sharp contrast to my husband, because he can never remember anything I’ve made. Thought this was a cute case in point:
ME: “I’m working on a blog about the Posole.”
HUSBAND: “The what?” [Mind you, I only made a vat of it - we had at least 3 meals worth, just last week.]
ME: “The Posole. That spicy Mexican soup.”
HUSBAND: “OHHHH the spicy Mexican soup! That was great.”
continue reading ‘Posole’
Mojo de Ajo is a Mexcican slow-roasted garlic sauce that I watched Chef Rick Bayless make on an episode of his show ‘Mexico one Plate at a Time’. He titled the episode ‘Liquid Gold’ and trust me, this stuff is a culinary goldmine! It keeps in the fridge for up to 3 months so long as the garlic stays submerged in the oil, though I can’t imagine you wouldn’t use it up within a week or two. Stuff like this is so much fun because it really allows your culinary creativity to shine through, as you come up with various ways to use it up. Here are just a few ideas I plan to try with mine:
- Use as a marinade for grilled chicken (DONE and delish)
- Use for sauteing vegetables
- Toss with hot cooked pasta. Top with avocado and chopped fresh tomatoes.
- Drizzle over pizza
- Use for sauteing mushrooms. Add to risotto or rice.
- Drizzle over poached fish
- Use in place of oil for salad dressing
- Serve as a starter for dunking bread
continue reading ‘Mojo de Ajo’
Need a new way to beat the heat, other than cranking up the AC, jumping in your neighbors kiddie pool or sticking your head in the freezer? I’m telling you, you’ll cool right off with this refreshing, stunning, deeply flavored avocado soup. With a slice of grilled bread, or a cob of corn and a salad, this makes a wonderfully filling yet light summer meal or impressive first course. Though, there is always the garden hose …
continue reading ‘Cool Avocado Soup with Spicy Shrimp and Chili-Lime Pepitas’
David was in London on business most of last week, so upon his homecoming I wanted to make a really fun, somewhat over-the-top welcome back dinner. Especially since every time I asked him how the food was over there, he’d say, rather less than enthusiastically, ‘eh.’ I guess beans on toast wasn’t cutting it. Can’t say I blame him. I went Mexican with the dinner theme, since we’ve been so much enjoying those flavors this summer, and did a tequila-citrus marinated flank steak over creamy black bean enchiladas. The combo is so spot-on.
continue reading ‘Margarita Flank Steak with Black Bean Enchiladas’
Rick Bayless has made my summer. His recipes enable the home cook to take Mexican cooking to soaring new heights with authenticity. This week I made the most delicious vegetable enchilada dish – tender swiss chard, caramelized red onion and sauteed mushrooms were rolled into tortillas and doused with a tomatillo-fresh corn sauce, lightly sprinkled with Mexican queso fresco cheese. In my excitement over the dish and our very eager appetites that evening, I failed to remember to snap a shot before devouring my plate! But fear not fellow foodies – because the week prior I made this deeply flavorful roasted poblano salmon recipe and have this lovely photo to show for it!
continue reading ‘Roasted Poblano Salmon’
Rick Bayless does not disappoint. The roasted tomato salsa I made last week was fantastic, as was this Mexican ancho-rubbed grilled flank steak, served with a smoky chipotle-tomatillo salsa. The earthy flavor of the ancho rub paired with the smoky-sweet-hot chipotle salsa is absolute perfection. And it’s so much fun to be grilling outside! I’m telling you, take a break from from the usual, seek out a few not-so-hard-find ingredients and you’ll soon realize you don’t have to go very far to feel like you’re on vacation.
continue reading ‘Ancho Chili Flank Steak with Chipotle-Tomatillo Salsa’
I’ve added another celebrity chef to my foodie-crush list – Rick Bayless. I embarrassingly must admit my tendency toward having Food Network tunnel vision left me in the dark when it came to this Mexican foodie genius. While I was busy pouring over Mario’s and Giada’s and Lidia’s latest, I’d been remiss in even watching this guy win Bravo’s Top Chef Masters! It if weren’t for my sister gifting me one of his books for my birthday, I’d have missed out on a summer full of inventive salsas, endless guacamole iterations and a sea of supremely stellar Mexican recipes.
continue reading ‘Roasted Tomato Salsa’