Quick-Cooked Tomatillo-Chile Sauce

Earlier this week I shared a recipe for Fresh Green Tomatillo Sauce, so it now it's time to share one that is a bit farther down the cooked scale. In the previous sauce the flavor profile featured the tartness, but in this sauce acidic notes are muted in favor of a deeper, earthier flavor. It doesn't go as far as Roasted Tomatillo Salsa, which is all about the roasted and smoky flavors, but nicely bridges those two extremes. Again we see chiles, cilantro, and onion making an appearance, garlic and stock fortifying the flavor even further. With that usual cast of characters, this is most certainly a pleasing preparation for any tomatillo lover, but the gentler acidic character will appeal to larger audience of non-tomatillo devotees.

Any of the suggestions I made for Fresh Green Tomatillo Sauce are just as appropriate for this variation, though I heartily endorse its use in the shredded pork chilaquiles pictured above. As I steadily make my way through my freezer cache in order to make room for my impending winter CSA, I am both delighting in the revisiting these summer flavors and sad to see them go. But when you love food and cooking as much as I do, each day has the potential for culinary adventure. Who knows? This concentrated summer flavor just may end up meeting up with hearty winter squash.

Quick-Cooked Tomatillo-Chile Sauce
makes about 2 1/2 to 3 cups
adapted from Authentic Mexican by Rick Bayless

1 pound (11 medium) fresh tomatillos, husked and washed OR two 13-ounce cans tomatillos, drained
Fresh hot green chiles to taste (roughly 3 chiles serranos or 2 chiles jalapenos), stemmed
5 or 6 sprigs fresh coriander (cilantro), roughly chopped
1 small onion, chopped
1 large garlic clove, peeled and roughly chopped
1 tablespoon lard or vegetable or canola oil
2 cups any low-sodium poultry, meat, or vegetable broth or stock (depending on how the sauce is to be used)
Salt, about 1/2 teaspoon (depending on the saltiness of the broth)

1. The tomatillos. Boil the fresh tomatillos and chiles in salt water to cover until tender, 10 to 15 minutes; drain. Simply drain the canned tomatillos.

2. The puree. Place the tomatillos and chiles (raw ones if using canned tomatillos) in a blender or food processor, along with the coriander, onion, and garlic; if using a blender, stir well. Process until smooth, but still retaining a little texture.

3. The sauce. Heat the lard or oil in a medium-large skillet set over medium-high. When hot enough to make a drop of the puree sizzle sharply, pour it in all at once and stir constantly for 4 or 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium and simmer until thick enough to coat a spoon, about 10 minutes. Season with salt.

Black Bean Enchiladas with Spicy Squash Sauce

Of all the things I've made in an effort to use up ridiculous amount of squash puree in my freezer, this has to be my favorite. Sadly, it's not because of the inherent squashiness of the dish, but the way in which it brings all the other ingredients together so perfectly. Squash puree is a fantastic shortcut to a lush sauce, able to blend with all manner of ingredients without dominating the flavor. Though this may not be the kind of authentic fare that will show up in a Rick Bayless cookbook, there's no denying that the silky and subtly sweet squash is an ideal foil for spicy jalapenos and chili powder. Add a hearty black bean filling and a savory frosting of cheese and you've got a crowd-pleasing meal as suitable to Meatless Monday as it is to a celebratory feast. Even better, this meal freezes wonderfully, so make up a double batch to be ready to feed the masses any time.

Black Bean Enchiladas with Spicy Squash Sauce
adapted from Martha Stewart
serves 4

One 15-ounce can seasoned black beans, drained and rinsed
1/2 cup fresh corn or frozen corn, thawed
6 scallions, thinly sliced
Coarse salt and ground pepper
1 1/2 cups butternut or other winter squash puree
4 cloves garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 teaspoon chili powder
8 corn tortillas (6-inch)
1 cup grated sharp or smoked cheddar cheese (4 ounces)

1. Preheat oven to 425 degrees. In a medium bowl, combine beans, corn, and scallions. Season generously with salt and pepper; set aside.

2. In a blender, puree squash, garlic, jalapeno, chili powder, 1 1/2 cups water, 1 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Taste sauce and season to taste with additional salt and pepper. Pour 1 cup of sauce in the bottom of an 9x13-inch baking dish.

3. Lay tortillas on work surface; mound black bean mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.

4. Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

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Zucchini with Roasted Peppers, Corn, and Cream

I don't know anyone, myself included, who really loves zucchini. Like tofu, I find it has a nice texture when cooked properly, but it really just serves as a palate for other flavors. When it comes to such a empty vessel of an ingredient, I think it best to turn towards cuisines bursting with flavor, like Mexican. As I've said so many times, who better to look to for a recipe than Rick Bayless? I'm one of those super type-A people who loves to meal plan (based on what's at the farmers' market, of course), stumbling across this as I was perusing Rick Bayless cookbooks for all-too-plentiful zucchini inspiration. In this recipe, zucchini serves as the perfect backdrop for the melding of spicy and smoky roasted poblanos and the fresh sweet corn that I am lucky enough to pick up right alongside my zucchini at the farmers' market. Like so many of my favorite recipes, this is bursting with flavor without requiring Herculean effort. While I am certainly happy to regularly take on complex culinary projects, on weeknights I rely on easy dishes like this to reward myself for a long day at work while still getting dinner on table before dark. Though a flavorful and decadent side, I made this into a main dish by serving it with some grilled chicken breast and brown rice. Feel free to lighten it up by substituting half-and-half or whole milk for the cream, but you will have to cook it for a bit longer to thicken up the sauce, so cook the vegetables a touch less before adding the dairy, lest they turn into mush. If you're looking for a way to spice up plain Jane zucchini, give this recipe a try - you won't be disappointed by how Mexican flavors transform this ordinary vegetable into something really special.

Zucchini with Roasted Peppers, Corn, and Cream
from Authentic Mexican by Rick Bayless
yields about 2 cups, 4 servings

1 pound (4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 scant teaspoon salt, plus a little more to season the sauce, if necessary
1 tablespoon unsalted butter
1 tablespoon vegetable oil
The kernels cut from 1 large ear fresh sweet corn (about 1 cup) or 1 cup frozen corn, defrosted
1 fresh chile poblano, roasted and peeled, seeded and sliced into thin strips
1/2 medium onion, thinly sliced
2/3 cup Thick Cream or whipping cream

1. "Sweating" the zucchini. In a colander, toss the zucchini with salt; let stand over a plate or in the sink for 1/2 hour. Rinse the zucchini, then dry on paper towels.

2. Cooking the vegetables. Heat the butter and oil over medium-high in a skillet large enough to hold the zucchini in a single layer. When quite hot, add the zucchini and fry for 8 to 10 minutes, stirring frequently, until the zucchini is browned and just tender. Remove the zucchini, draining as much butter and oil as possible back into the pan. Reduce the heat to medium.

Add the corn kernels, chile and onion. Stir regularly until the onion is lightly browned, 8 to 10 minutes.

3. Finishing the dish. A few minutes before serving, stir in the creamy and the zucchini and simmer for a few minutes, until the cream is reduced to a thick glaze. Add a little salt, if necessary, scoop into a warm dish and serve.

Seared Salmon with Spinach and Creamy Roasted Peppers

As soon as poblano peppers appear at the farmers' market, I get renew my obsession with Mexican food. I'm not talking nachos, tacos, quesadillas and the like, but the authentic Mexican food that abuelas have been cooking for generations. And if you're looking for real Mexican recipes, look no further than the pantheon of Mexican cuisine that is Rick Bayless. (For the record, Diana Kennedy is an impeccable resource as well). I've never made a Rick Bayless dish that I didn't think was not only good, but exceptional, and this recipe most certainly does not break that pattern. Although salmon isn't a protein that you'd typically think of in Mexican cuisine, the traditional flavors of Mexico are certainly at home with salmon. Beautifully smoky and spicy roasted poblano chiles are joined by fresh spinach in a bright, yet creamy, sauce that complements the rich and fatty salmon without overpowering it. Though you only use a small amount, the masa harina adds a hint of sweetness, freshness, and texture that is absolutely vital to making the sauce its best. I suggest roasted potatoes for scooping up all the extra sauce because you won't want to leave a bit on the plate. A less-than-typical way of enjoying both Mexican food and salmon, this recipe is a must-try for anyone looking to expand their Mexican food repertoire.


Seared Salmon with Spinach and Creamy Roasted Peppers
from Mexican Everyday by Rick Bayless
serves 4

2 fresh poblano chiles
10 ounces cleaned spinach (about 10 cups)
3 tablespoons vegetable or olive oil
3 garlic cloves, peeled and halved
1 to 2 tablespoons masa harina (Mexican corn "flour" for making tortillas - look for it in well-stocked groceries)
1 1/2 cups milk, plus a little more if needed
Four 4- to 5-ounce (1 to 1 1/4 pounds total) skinless salmon fillets (snapper, halibut and catfish are also good here)
Salt and ground black pepper

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Palce in a bowl, cover with a kitchen towel and let cool until handleable.

2. Place the spianch in a microwaveable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high (100%) until completely wilted, usually about 2 minutes. (If your spinach comes in a microwaveable bag, simply microwave in the bag). Uncover (or open the bag) and set aside.

3. Turn the oven on to its lowest setting. Heat the oil in a very large (12-inch) skillet, preferably nonstick, over medium. Add the garlic and cook, stirring regularly, until soft and lightly browned, about 4 minutes. Using a slotted spoon, scoop the garlic into a blender. Set the skillet aside.

4. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Roughly chop and add to the blender, along with the masa harina and milk. Blend until smooth.

5. Return the skillet to medium-high heat. Sprinkle both sides of the fish liberally with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2 to 3 minutes. Use a spatula to flip the fillets, and cook until the fish barely flakes when pressed firmly with a finger or the back of a spoon (you want it slightly underdone), usually a couple of minutes longer for dish that's about 1 inch thick. Using the spatula, transfer the fish to an ovenproof plate and set it in the oven.

6. With the skillet still over medium-high, pour the poblano mixture and whisk until it comes to a boil and thickens, about 1 minute. Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend the flavors. If the sauce has thickened past the consistency of a cream soup, pour in a little more milk. Taste and season with salt, usually a generous 1/2 teaspoon. Add the spinach to the sauce and stir until it is warm and well coated with sauce.

7. Divide the creamy spinach among four plates. Top each portion with a piece of seared fish. (Or, if it seems more appealing to you, spoon the sauce over the fillets.) Serve without delay.

Mushroom-Potato Crema with Roasted Poblanos

Like many Americans, I grew up with a fondness for Americanized Mexican food, delighting in the tacos, burritos, enchiladas, and nachos that pass for Mexican food in many places in the United States. While those inauthentic dishes can be delicious, as I've aged my tastes have matured and I have developed a love of real Mexican food, inspired in great part by the litany of amazing Rick Bayless recipes. And just as with all the other recipes I tried, this one does not disappoint in the slightest. It is amazing creamy despite only a scant amount of sour cream with just the perfect amount of spice and smokiness from the roasted poblano, made deeply satisfying with earthy, savory mushrooms. To make this even more luxurious, try adding a bit bacon or chorizo and garnishing with a sprinkling of crisp tortilla chips (Rick Bayless' Frontera line is great) along with the cilantro. (I would also be remiss if I didn't mention that this soup is also an irresistable,  if inauthentic, vessel for dunking corn muffins.)

The authentic suite of flavors is not overly aggressive, making this an excellent away to lure towards the true flavors of Mexico and a great option for Meatless Monday (or any weeknight when you find yourself short on time). With a thick blanket of snow on the ground and bitter winds swirling outside, this soup is the perfect way to tuck yourself away from the harsh winter and dream of the warm sun and beautiful beaches of our neighbor to the south.

Mushroom-Potato Crema with Roasted Poblanos
from Mexican Everyday by Rick Bayless
makes a generous 6 cups, serving 4

4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, cut into roughly 1-inch pieces
3 garlic cloves, peeled and halved
6 cups chicken or vegetable broth
1 large fresh poblano chile
8 ounces mushrooms (I like shiitake or oyster mushrooms), sliced 1/4-inch thick (you'll have about 3 cups slices)
1 scant cup corn kernals (they can be frozen or ones you've cut off 1 to 2 large ears)
1 large sprig fresh epazote (you can substitute a big sprig of fresh thyme or leave the herb out all together)
1/4 cup plain yogurt, heavy cream, or sour cream
Salt
About 1/4 cup roughly chopped cilantro, for garnish

1. Scoop the potatoes and garlic into a medium (3-quart) saucepan, pour in half of the broth and set over high heat. When the liquid boils, reduce the heat to medium and simmer briskly until the potatoes are tender, about 15 minutes.

2. While the potatoes are cooking, roast the poblano over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes before a broiler. Cover with a kitchen towel. Let cool until handleable.

3. Rub the blackened bits off the chile and pull out the stem and seed pod. Rinse the chile to remove bits of skin and seeds. Cut into 1/4-inch pieces.

4. When the potatoes are tender, use an immersion blender to puree the soup base (or blend in several batches in a food processor or a loosely covered blender draped with a kitchen towel and return to the pan). Add the remaining half of the broth, the mushrooms, poblano, corn, and epazote (or thyme, if using). Simmer for 10 minutes over medium heat.

5. Just before serving, scoop about 1/2 cup of the hot soup into a small bowl. Mix in the yogurt, cream, or sour cream. Stir the mixture back into the pot, then taste and season with salt, usually about 1 1/2 teaspoons. Ladle the soup into bowls and sprinkle with the cilantro. Soup's on.

Adobo Marinade

Even though I'm an adventurous and ambitious cook most of the time, I tend to fall into a burgers and brats rut when it comes to grilling. I do make all kinds of different creative burgers, but I thought it was time to tackle another protein for my traditional Sunday grilling. I settled on chicken tacos to satisfy my craving for Mexican food and desire to eat a little lighter after a day of heavy indulgence at a Brewer game, and went my favorite source for Mexican cuisine, Rick Bayless, for this simple and delicious adobo marinade recipe. This marinade gets a tremendous depth of flavor from the ancho chile but isn't too hot to enjoy the flavor of the chiles. It may be a little bit much for those who don't like spicy food, but I think most people will happily enjoy proteins marinaded in this delicious mixture.

To make the tacos pictured above, I marinated 1 pound of boneless, skinless chicken breasts with about 1/4 cup of the marinade for a few hours, then grilled them over charcoal along with three bell peppers and one white onion. I sliced up the chicken, peppers, and onion, and served them in fresh, warm, corn tortillas, topped with salsa for a satisfying and healthy lunch with a side of refried beans.

Adobo Marinade 
from Mexican Everyday by Rick Bayless
makes about 3/4 cup

1 tablespoon vegetable or olive oil
4 garlic cloves, peeled and finely chopped or pressed through a garlic press
1/3 cup ground ancho chile powderr
2 tablespoons (apple cider vinegar is common in Mexico)
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon sugar
Salt

1. In a small saucepan, heat the oil over medium. Add the garlic and stir until fragrant, but not browned, about 1 minute, then add the ancho powder, vinegar, oregano, sugar, 3/4 teaspoon salt and 3/4 cup water, whisking to combine thoroughly. Simmer over medium-low heat for about 10 minutes to blend the flavors and eliminate the raw ancho taste. Allow to cool to room temperature, then scrape into a jar and cover. Refrigerate for up to a month or more.

Avocado-Dressed Shrimp a la Mexicana

When I have a craving for Mexican food and am on the hunt for a good recipe, I look no further than Rick Bayless. I own a number of his cookbooks, am a huge fan of his line of Frontera line of products, love his TV show, Mexico-One Plate at a Time on PBS and am dreaming of the day I get to visit one of his restaurants in Chicago. I've made a number of his recipes and have never once been disappointed in the result, this recipe being no exception. I picked this recipe out to try simply because I had a big bag of jumbo shrimp I wanted to use and a craving for Mexican food. This recipe was originally intended as an appetizer on tostadas, but I used this delicious shrimp mixture as a soft taco filling for a light and fresh dinner, along with a side of black beans cooking with onion, garlic, and spices. The tacos will be even more extraordinary if you make your own fresh corn tortillas, which I prefer to do when I have the time, but won't disappoint with store-bought tortillas. Although a fabulous dinner now, this dish is perfectly suited for a lingering dinner on the patio on a hot summer day, accompanied by a crisp cold beer and good company.

Avocado-Dressed Shrimp a la Mexicana
adapted slightly from Rick Bayless
makes 12 small tacos, serving 4 as a main course

12 ounces jumbo cooked shrimp, peeled and deveined, each cut into 4 or 5 pieces
1 medium white onion, cut into 1/4-inch pieces, rinsed under cold running water and drained
1/4 cup finely chopped recipe ready sun-dried tomatoes, plus extra for garnish (not oil-packed)
1/4 to 1/3 cup fresh lime juice
Hot green chiles to taste (usually 3 serranos  or 1 to 2 jalapenos), stemmed and roughly chopped
1 medium, ripe avocado, pitted, flesh scooped from the skin
1/3 cup (loosely packed) roughly chopped cilantro (thick bottom stems cut off), plus extra for garnish
Salt
12 small corn tortillas

1. In a medium bowl, combine the shrimp, onion, and 1/4 cup sun-dried tomato.

2. Measure the lime juice into a food processor or blender.  Cover and turn on.  Drop the chiles and when chopped, turn off and scoop in the avocado and cilantro.  Process until smooth.  Thin to a "creamy dressing" consistency with water, usually 2 to 3 tablespoons.  Taste and season with salt, usually about 1 teaspoon.  (You will have about 1 1/2 cups.) 

3. Mix the dressing into the shrimp mixture.  Cover with plastic wrap directly on the surface of the shrimp and refrigerate.  When you're ready to serve, scoop into the tortillas (about 1/4 cup per tortilla) and decorate with cilantro and diced sun-dried tomatoes.

Easy Mexican Pita Pizzas

This is another one of those dishes I threw together quickly in an effort to use up ingredients that I bought without any specific purpose (most of my grocery shopping is driven by a specific meal plan for the week, as well as sale prices). I got a great deal on some organic bell peppers because they were just a little past their prime, and I instantly thought of roasting them because having a bit of a softer texture than normal doesn't matter in the slightest. Roasting brings out the best in vegetables, creating a smoky flavor and intensifying the natural sugars, transforming veggies into little bombs of complex flavor.

As written, this could either make a nice light dinner for two with a vegetable side or an appetizer for 4. Although fresh corn off the cob is ideal, particularly if you have time to roast it, frozen will have to do during winter in Wisconsin. To make this more a bit more substantial, add some black beans or chorizo; if serving as an appetizer, try dipping the wedges into sour cream. This quick and easy meal will please everyone from kids to adults, while still being relatively healthy.

Easy Mexican Pita Pizzas
serves 2 (as a main course) to 4 (as an appetizer)

1 small onion, cut in half and peeled
1 red or green bell pepper
2 whole wheat pitas
6 tablespoons salsa
2 tablespoons corn
1/2 cup shredded Mexican melting cheese like Chihuahua or Oaxaca, mozzarella, or Monterey Jack cheese
Cilantro, for garnish (optional)
Sour cream (optional)

1. Preheat broiler. Line a baking sheet with aluminum foil, if desired, and spray with cooking spray. Place onion and pepper on baking sheet and broil until blackened on all sides, 5 to 10 minutes, rotating every few minutes during cooking. Remove pepper and onion from the oven and set aside and allow to cool to room temperature. Reduce the oven temperature to 450 degrees F. Once cool, core and seed the pepper and slice both the onion and the pepper.

2. Spread 3 tablespoons salsa on each pita. Top each pita with 1 tablespoon corn and the desired amount of roasted peppers and onions (you will likely have extra). Sprinkle each pita with 1/4 cup cheese, place on a baking sheet, and return to the oven. Bake for 7 to 10 minutes, until cheese is melted, bubbly, and just starting to brown. Cut into wedges and serve hot.

Roasted Poblano-Potato Salad with Flaked Tuna

I'll confess, I do little more with tuna at home besides make tuna salad with mayo and relish. And while I'm not willing to give that up any time soon, a more adventurous tuna salad recipe is definitely a welcome change. This light, yet filling, salad comes together quickly; you can get most of the vegetables ready while the poblanos roast under the broiler, although you do have to wait for the potato, onion, and poblano mixture to come to room temperature before adding the cilantro and tuna (I used this time to make an apple crisp, as unlikely a dessert pairing as that might be). I opted not to serve this salad over lettuce, thinking of it more as a main-dish potato salad, although it would also be delicious over greens. If poblanos are too hot for you (I think they're the perfect level of spicy), substitute roasted red bell peppers, which can be purchased already prepared, though I'd strongly recommend roasting them yourself if you have the time.

Roasted Poblano-Potato Salad with Flaked Tuna
from Mexican Everyday by Rick Bayless
serves 4

2 fresh poblano chiles
4 medium (about 1 pound total) red-skin boiling or Yukon Gold potatoes, each cut into 1/2-inch pieces
Salt
1/3 c. vegetable or olive oil
1 medium red onion, sliced 1/4-inch thick
3 T. mild vinegar (I like rice or champagne vinegar)
1 t. crumbled dried oregano, preferably Mexican
1/2 t. ground black pepper
One 7-ounce can or pouch cooked tuna, drained if canned
1/2 c. chopped cilantro
Romaine, Boston/butterhead or Bibb lettuce, for serving

1. Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for the open flame, about 10 minutes for a broiler. Place in a bowl, cover with a kitchen towel and let cool until handleable.

2. Meanwhile, scoop the potatoes into a microwaveable bowl. Sprinkle with a teaspoon of salt and toss. Cover with plastic wrap and microwave on high for 4 to 5 minutes, until completely tender. Leave covered.

3. Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove  bits of skin and seeds. Cut into 1/4-inch strips.

4. Heat the oil in a large (10-inch) skillet over medium-high. Add the onion and cook, stirring frequently, until richly golden but still crunchy, 4 to 5 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and poblano strips. Stir well, then pour the  mixture over the warm potatoes. Let cool to room temperature, then gently stir in the tuna and cilantro.

5. Arrange the lettuce leaves on dinner plates. Spoon a portion of the salad mixture down or into the center of the leaves. Drizzle any dressing that's collected at the bottom of the bowl over the greens, and serve.

Mexican Beans with Chorizo and Greens

My trip to Cilantro last Friday inspired me to crack open my Rick Bayless cookbooks again and look for a recipe to try this week. As with most of my cookbooks, Post-It notes are peeking out, marking part of my endless queue of recipes. I opted to find a recipe out of Mexican Everyday instead of Authentic Mexican; the latter has recipes better for long days in the kitchen on the weekend instead of quick weeknight dinners.

This hearty dish is somewhere between a soup and a stew, but isn't too heavy for a summer dinner. Chorizo, like bacon, lends a lot of flavor to a dish even when you only add a small amount. Choose a chorizo with a spice palate you enjoy. If you don't like things spicy, only add one chipotle en adobo; I added two because I love hot food. To make this dish vegetarian, saute onions and garlic in a little olive oil in lieu of the chorizo. The next time I make this dish I may add some chopped onions and garlic (while still using chorizo), although this dish quite wonderful just the way it is.

Mexican Beans with Chorizo and Greens
Frijoles con Chorizo y Espinacas o Acelgas

serves 4
from Mexican Everyday by Rick Bayless

8 to 12 oz. fresh Mexican chorizo sausage, casing removed
10 oz. cleaned young spinach (about 10 cups) OR one 12-ounce bunch Swiss chard, thick lower stems cut off, leaves sliced crosswise into 1/2-inch strips (about 8 cups)
Two 15-ounce cans black beans, drained OR 3.5 c. home-cooked black beans, drained
1 to 2 canned chipotle chiles en adobo, stemmed, seeded, and finely chopped
Salt
1/2 c. crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
1/2 c. chopped green onions or thin-sliced red onion, for garnish

1. In a medium-large (4- to 6-quart; 10- to 12-inch-diameter) heavy pot, preferably a Dutch oven, cook the chorizo over medium heat, stirring regularly and breaking up clumps, until lightly browned and thoroughly done, about 8 to 10 minutes.

2. While the chorizo is cooking, place the spinach or Swiss chard in a microwaveable bowl, cover with plastic wrap, poke a few holes in the top and microwave on high (100%) until completely wilted, usually about 2 minutes for spinach, 3 minutes or so for the Swiss chard. (If your spinach comes in a microwaveable bag, simply microwave it in the bag). Uncover the bowl (or open the bag) and set aside.

3. When the chorizo is ready, add the beans, chopped chipotles and 1.5 cups water. Simmer for 5 to 10 minutes to blend the flavors. Taste and season with salt, usually about 1/2 teaspoon, depending on the saltiness of the chorizo and beans. Add the wilted and greens and let the mixture return to a boil.

4. Ladle into bowls and serve, passing the cheese and onion for each person to add al gusto.

Crusty Black Bean-Chorizo Subs

I LOVE chorizo. It's basically the bacon of Mexico, so it's no small wonder that I happen to adore it. Just a little bit adds a huge amount of flavor to a recipe and there are seemingly endless varieties. It's readily available in most grocery stores; both Johnsonville and Klement's make chorizo, as well as a number of other companies.

Crusty Black Bean-Chorizo Subs (Tortas de Chorizo y Frijoles Negros)
from Mexican Everyday by Rick Bayless

8 oz. fresh Mexican chorizo sausage, casing removed (about 1 cup)
3 to 4 T. vegetable or olive oil (divided use)
Two 15-ounce cans black (or other) beans OR 3.5 c. home-cooked black beans (or other beans), with just enough liquid to cover them
Salt
4 telera or bolillo rolls, crusty French rolls or submarine sandwich rolls
About 6 oz. Mexican queso fresco or other fresh cheese such as feta or goat cheese, sliced 1/4-inch thick
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch slices
About 3/4 c. roasted tomatillo salsa, or bottle hot sauce, such as Mexican Tamazula or Bufalo

1. Set a very large (12-inch) skillet over medium heat and add the chorizo. Cook, breaking up the clumps, until browned and thoroughly cooked, about 8 to 9 minutes. Add 1 to 2 tablespoons of the oil (depending on how much the chorizo has rendered) and the beans. As the beans come to a simmer, mash them to a smooth paste with a Mexican bean masher, old-fashioned potato masher or the back of a large cooking spoon. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes-expect about 10 minutes after adding the beans. Taste and season with salt if you think necessary. Keep warm over the lowest heat, covered to keep the beans soft and moist.

2. Heat a large griddle or skillet over medium. Slice the rolls open. Use fingers or a spoon t scrape out some of the soft bread in the center of each half, making a small hollow. Brush the insides with the remaining 2 tablespoons oil, then lay them cut side down on the griddle or skillet to crisp to a rich golden brown, about 2 minutes. (You may have to do this in batches if your rolls are large or your griddle/skillet small.)

3.  Smear about 1/2 cup of the chorizo-bean mixture over the bottom half of each rolls. (You'll have about 1 cup of the mixture left over; cover and refrigerate for a midnight snack.) Top with slices of the cheese and the avocado. Spoon on the salsa or dash on the hot sauce. Set the top of each roll in place, and you're ready to serve.

Green Bean Salad with Red Onion and Salsa Dressing

 Happy Cinco de Mayo! In honor of the day, I made a Mexican dinner of Chipotle Shrimp and this green bean salad. If raw red onion is too strong a flavor for you, I recommend rinsing the raw onion thoroughly with cold water before adding it to the salad. It will tone down the flavor some, but I know that raw onion isn't for everyone. This is a light and healthy salad, perfect for a picnic.

Green Bean Salad with Red Onion and Salsa Dressing
from Mexican Everyday by Rick Bayless

serves 4

12 oz. (about 5 loosely packed cups) green beans, tops and tails broken off

For the salsa dressing
3/4 c. vegetable oil, olive oil, or a mixture of the two
1/2 c. good-quality salsa, preferably green tomatillo salsa
2 T. fresh lime juice
1/4 c. chopped cilantro, plus more for garnish
Salt

1 small red onion, thinly sliced

1. Scoop the green beans into a microwaveable bowl, sprinkle on a tablespoon or so of water, cover tightly with plastic and poke a few holes in the top. Microwave on high (100%) until the green beans are tender-crunchy, usually about 3 minutes. Uncover (careful: there will be trapped steam) and tip off any water. Let cool.

2. While the green beans are cooling, combine the oil, salsa, and lime juice in a blender jar or food processor. Process until smooth. Pour into a jar and stir in the cilantro. Taste and season highly with salt (the quantity will vary depending on the saltiness of the salsa).

3. Add the onion to the cooled green beans. Shake the dressing to combine thoroughly, then drizzle on about 1/3 cup. (Cover and refrigerate the remaining dressing for another salad.) Toss to combine. Taste and season with additional salt if you think the salad could use it. Sprinkle with additional cilantro, and the salad's ready to serve.

Chipotle Shrimp

Happy Cinco de Mayo! I hope everyone found a chance to enjoy some delicious Mexican food and drink today. I chose to make a little Mexican feast at home, Chipotle Shrimp and Green Bean Salad with Red Onion and Salsa Dressing, both recipes from Rick Bayless, my favorite chef.

Chipotle Shrimp
from Mexican Everyday by Rick Bayless

One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotles en adobo
1 T. chipotle canning sauce
2 T. vegetable or olive oil
3 garlic cloves, peeled and finely chopped or minced through a garlic press
About 1.5 c. fish or chicken broth or water
Salt
1 to 1.25 lbs. medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
About 1/4 c. (loosely packed) roughly chopped cilantro, for garnish

1. Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.

2. In a very large (12-inch) skillet, heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.

3. Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.

4. Scoop onto dinner plates and sprinkle with the cilantro.

Guacamole Three Ways

With Cinco de Mayo coming up this Wednesday, many people will be scarfing down fake and authentic Mexican food. My personal source for Mexican recipes is Rick Bayless, and in particular his cookbook, Authentic Mexican. While the recipes in there an undeniably authentic and delicious, many require you to spend all day in the kitchen, something I enjoy, but don't always have time for. When I don't have hours to spend in the kitchen, I go to Mexican Everyday, which is full of delicious recipes that can be accomplished in not too much time and are still pretty authentic, even if they do have a few shortcuts.

I opted for the luxurious guacamole, without raw tomato. It was fantastic, better than anything I've had in a restaurant, probably mostly by virtue of the fact that I made it and ate it immediately. That, and any recipe from Rick Bayless is probably going to be amazing. I see a lot more fresh guacamole in my future.

Guacamole Three Ways: Simple, Herby, and Luxurious
from Mexican Everyday by Rick Bayless

2 medium ripe avocados
1 garlic clove, peeled and finely chopped or crushed through a garlic press
Salt

To make it herby, add:
2 T. chopped cilantro
1 T. fresh lime juice

To make it luxurious, also add:
Fresh hot green chile to taste, finely chopped (such as 1 serrano or 1/2 to 1 jalapeno)
1/4 small white onion, finely chopped
1/2 medium tomato, chopped into 1/4-inch dice

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, then pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a medium bowl.

2. Mash the avocado with a large fork or potato masher. Stir in the garlic and about 1/2 teaspoon salt, plus any of the other sets of ingredients you've chosen. If your list includes white onion, rinse it first under cold water, then shake well to rid it of excess moisture before adding to the avocado. (This reduces the risk of having the onion flavor overwhelm the guacamole.)

3. Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably for no more than a few hours.