Tempura Tex-m-pura Baby Eggplants

tempura-texmpura-baby-eggplants-yes-more-please

This might be the ultimate way to eat baby eggplants.
Besides the great classic recipes used for bigger eggplants, like ratatouille, caponata, Baba ghanoush, grilling, stuffing or roasting them( which I love) I feel these dainty two-three inches nightshade gems deserve a more delicate approach. I’m always looking for a contrast in texture when eating something so custardy and creamy like the way the eggplants become when they are cooked. The solution for my craving for these tender and sweet eggplants: tempura batter.
I know you have seen eggplant tempura at your favorite Japanese restaurant. They mostly use the large eggplants, which are delicious but not near as delicate in  flavor as these babies. Wait until you try this dainty two bite goodness.
These Tempura baby Eggplants are an exhilarating bite. Imagine a bite that combines a light and crispy fried tempura coat with a warm custardy buttery eggplant interior. A beautiful object to be dipped on a tangy, salty, spicy, sweet sauce. Yes, all in one bite.
Are you with me? Or did you lose it at tempura coat?…
There are a lot of tempura recipes out there yielding different textures and results. After experimenting with different amounts of flours, egg, eggless, water, cold fizzy water, I think I found the formula and proportions that work for my tempura dreams. By far this tempura recipe is the one I find it has the right balance of flavor and texture, for me, tempura has to be extra crispy and light with a flavorful batter. This is what this tempura coat is all about: crispy and flavorful.

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Now lets make this tempura recipe our own. My spin is a hint of spice and using an Ale instead of the fizzy water. Texmpura, its what I call this, using one of my favorite Texas beer, “The Naked Nun” from Adelbert’s Brewery, an Austin, Texas …a local beer, this is all you need to transform this Tempura into a beer batter Texmpura that is flavorful, light, and extra crisp. If you can’t get Adelbert’s where you are I recommend a bright citrus beer, or a dos equis mexican beer instead. I’m sure by now you are as excited as I am, about eggplant season. Eggplants are available all year around, but the peak of eggplant season runs from July to October and baby eggplants are best found at local stores or farmer’s markets. If you are in Austin Tx, you can find these babies at Mueller Sunday’s Farmers market, Springdale Farms, Wholefoods or Central Market.
Now, my friends, please, do not limit yourself to eggplants, bring on the carrots, sweet potatoes, green beans, cauliflower, broccoli, green onions, mushrooms, beets, radishes, kohlrabi, parnsnips, squash, zucchini, Yes, please! bringing these vegetables along with baby eggplants to the party! That’s a must, although
Once you tried this Texmpura Baby Eggplants, its kind of a one vegetable party…
Have fun, Enjoy!

tempura-ingredients

Tempura Tex-m-pura Baby Eggplants

Serves 4-6 people

24 Baby eggplants, any kind will work, I used graffiti baby eggplants.
2 tablespoons cornstarch
1- 1 ½ cups grape seed oil or peanut oil to fry.
½ teaspoon sesame oil (optional), if you have it great it will give more flavor to the oil.
For the batter:
½ cup flour
½ cup cornstarch
1 egg
¼ teaspoon korean chili powder
1 pinch of salt
If making tempura: ¾ cup cold topo chico or any mineral water of your affection.
OR
If making tex-m-pura*: ¾ cup cold Ale I used “the naked nun”from Adelbert’s Brewery. Use any other citrus-y ale beer of your affection.
For Tex-mpura, substitute the fizzy water for a ligh or ambar beer of your affection. My suggestion, I love Austin, Adelbert’s Brewery its a local beer and my choice for this recipe will be “the naked nun” why well, as they described their beer: “THE ALE:  This ale has a well-rounded aroma of citrus notes, clove, and apple. It is refreshing and soft, with balanced hints of bitter orange peel and coriander”.

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons rice vinegar
2 teaspoons lemon juice
2 teaspoosn honey
2 generous pinches of korean chili powder to sprinkle on the baby eggplants when serving.

Preparation method:
1. Cut the baby eggplants in fourths leaving the steam on, being careful not to cut all the way trough.
2. In a large bowl toss eggplants with 2 tablespoons of cornstarch.

how-to-cook-baby-eggplants
3. Make the dipping sauce by combining all ingredients. Set aside.
4. Prepare the tempura batter: On a medium size bowl combine the flour, cornstarch, chilli powder and salt, whisk. Add egg and fizzy mineral water OR the beer and whisk until just combined. Place batter bowl over a bowl with ice, and refigerate for 5 minutes, while your oil comes to temperature. One of the secrets for crispy tempura is to keep the batter chilled.

tempura-tex-mpura-batter-yes-more-please
5. In a small tall pot add the oil and heat it up to 350F/ 175C use a frying thermometer for best results.
Once the oil has reached the temperature, test your oil by dropping some batter into the oil. It should come afloat immediately. Now, take each eggplant by the steam and dip it on the cold tempura batter, promptly and carefully, gently drop the eggplant on the oil. With the help of a fork, drizzle on fast zigzag motion some of the batter on top of the eggplant that is on the oil. This will give extra bits of crispy batter morsels. Wait 1-2 minutes, and using some wood chopsticks or a spider skimmer and  flip the eggplant to the other side, wait 1 more minute, until its beautiful and light golden brown, take it out and place it on a wire rack.
Depending upon the size of your frying pot, you can fry 2-3 at the time, monitor the oil temperature every time you start a new batch. Too hot oil will scorch the batter, too cold oil will yield oily tempura.
Once you find your frying rhythm this process goes really fast!

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Serve immediately, eat while is warm, dip munch, crisp, repeat… enjoy!

Music Pairing: 17 Hippies “Saragina Rumba” Live in Berlin

tempura-baby-eggplants_texmpura_yes-more-please
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Tempura Tex-m-pura Baby Eggplants

www.yes-moreplease.com

THis might be the ultimate way to eat baby eggplants, crispy and creamy tender inside.

Course Appetizer, Side Dish
Cuisine FUSION, Japanese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 ninja-tex

Ingredients

  • 24 Baby eggplants, any kind will work, I used graffiti baby eggplants.
  • 2 tablespoons cornstarch, for dusting the eggplants
  • 1- 1 ½ cups grape seed oil or peanut oil, to fry. to fry.
  • ½ teaspoon sesame oil (optional), if you have it great it will give more flavor to the oil.

For the batter:

  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 1 egg
  • 1/4 teaspoon salt
  • 2-4 pinches korean chili powder, some to use in the batter , some to sprinkle on the baby eggplants when serving.

For the dipping sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 teaspoons rice vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons honey

Instructions

  1. 1. Cut the baby eggplants in fourths leaving the steam on, being careful not to cut all the way trough.

    2. In a large bowl toss eggplants with 2 tablespoons of cornstarch.

    3. Make the dipping sauce. Combine all ingredients in a small bowl. Set aside.

    4. Prepare the tempura batter: On a medium size bowl combine the flour, cornstarch, chilli powder and salt, whisk. Add egg and fizzy mineral water OR the beer and whisk until just combined. Place batter bowl over a bowl with ice, and refigerate for 5 minutes, while your oil comes to temperature.

    5. In a small tall pot add the oil and heat it up to 350F/ 175C use a frying thermometer for best results.

    6. Once the oil has reached the temperature, test your oil by dropping some batter into the oil. It should come afloat immediately. Now, take each eggplant by the steam and dip it on the cold tempura batter, promptly and carefully, gently drop the eggplant on the oil. With the help of a fork, drizzle on fast zigzag motion some of the batter on top of the eggplant that is on the oil. This will give extra bits of crispy batter morsels. Wait 1-2 minutes, and using some wood chopsticks or a spider skimmer and  flip the eggplant to the other side, wait 1 more minute, until its beautiful and light golden brown, take it out and place it on a wire rack.

    Depending upon the size of your frying pot, you can fry 2-3 at the time, monitor the oil temperature every time you start a new batch. Too hot oil will scorch the batter, too cold oil will yield oily tempura.
Once you find your frying rhythm this process goes really fast!

    Serve immediately, eat while is warm, dip munch, crisp, repeat... enjoy!

Recipe Notes

 

*For Tex-mpura, substitute the fizzy water for a ligh or ambar beer of your affection. My suggestion, I love Austin, Adelbert's Brewery its a local beer and my choice for this recipe will be “the naked nun” why well, as they described their beer: "THE ALE:  This ale has a well-rounded aroma of citrus notes, clove, and apple. It is refreshing and soft, with balanced hints of bitter orange peel and coriander".

Hello! That's what I want on my batter!

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Guajillo Pork Chops

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When I saw these succulent Porterhouse pork chops at the butcher shop, I knew they were coming home with me. Porterhouse pork chops are the Cadillac of chops. Divided by a “T” bone, these chops combine some of the best cuts of the tenderloin and the loin surrounded by a generous and beautiful ribbon of pork fat and their double thickness these chops are as luscious and succulent almost like having almost a steak. Thinking of how to prepare them, I could almost hear them whispering “Guajillo and garlic” to me, so there Guajillo Pork Chops for diner it was.

Chiles are one of my favorite ingredients in Mexican cooking, especially dry chiles. They work miracles in the kitchen. Dry or fresh, these beautiful capsicum fruits are not only about spicy heat;
fresh chiles can brighten up and give a spicy-sass flavor to any dish along with a bright loud note. Dry chiles add a pleasant intense depth of flavor from smokey-sweet, to spicy and fruity, floral and fruity notes with a pleasant hint of spice. Dry chiles are a must have in your pantry.
Dry Guajillos are the perfect example I just described. Guajillos, when slightly toasted, fried or hydrated, bloom with the most aromatic, intense color and mild fruity heat flavor. This effect is irresistible and best used with pork because the meat’s flavor still shines through.

I just knew this Guajillo-Garlic adobo is what these chops needed. In the blink of an eye, I was in the kitchen prepping and making this recipe come to life. I toasted the guajillo chiles to awaken the oils and flavor, then removed the seeds cut into strips and sauteed them in a little oil along with comino seeds and copious amounts of garlic. All these toasted ingredients went into the molcajete to be ground by hand. Using the molcajete is one of my favorite pleasures in the kitchen to smell the aromas that the combination of ingredients emanate from the friction of the volcanic stone. Feeling how the ingredients are being transformed, is such a rewarding cooking process for me. Once the chiles start to become a coarse paste, I incorporated the vinegar and there it was… Guajillo Adobo. This adobo can be ground as coarse or fine as you prefer. I left it medium coarse for this recipe , to add texture to the rub. When its was time to marry the flavors first a gave a good pan sear on the chops, added the adobo, basted the pork chops, and finished in the oven. The smell in the kitchen was insane! The moment I sliced the chop it was juicy, and succulent.
I try not to ever say “you should”… but in this case I will say “you must” try this recipe.
Have fun in the kitchen!

guajillo-pork-chops-yesmore-please

Guajillo Pork Chops

Makes 2 1b. Chops serves 2-4

2 -2” thick Porterhouse Pork Chops*, about 1lb each.
Sea salt and black pepper to season the chops
1 tablespoon extra virgin olive oil
1 tablespoon butter

For the brine:

1 cups warm water,
1/2 kosher salt
1/2 cup sugar
1 cup ice
1 bay leaf

For the adobo:

4 dry Guajillo peppers
8 cloves fresh garlic, peeled
¼ teaspoon comino seeds
1 teaspoon sea salt
Fresh crushed Black Pepper
3 tablespoons apple cider vinegar
1/2 teaspoon agave nectar.

Preparation Method:

1. In a glass bowl, dissolve sugar and salt into the warm water. Add ice, let it melt,add bay leaf. Add pork chops cover with plastic wrap or a lid, let them rest over night or at least 2-4 hours.
2. Take the pork chops out of the refrigerator at least 30 minutes before cooking them. To become room temperature, this will ensure even cooking and tender, juicy chops. Remove pork chops from brine and pat dry really well. Set aside.
3. In a cast iron pan, slightly toast the Guajillo peppers until pliable and they change color. Remove from heat, let them cool a bit. Using kitchen scissors remove the chile tails and shake them to remove all seeds. Cut the chiles into thin rings.
4. Heat up a cast iron pan, make sure your chops fit loosely on the pan you will use. Add oil and warm up, add garlic, comino seeds, and the thinly cut guajillo. Saute for 2 -3 minutes until Guajillos are deep red and garlic is light golden brown. Remove pan from heat.

guajillo-pork-chops-garlic-adobo-yes-more-please
5. With a slotted spoon transfer the sauteed guajillos, garlic and cominos to a molcajete or stone mortar. Add sea salt and grind by hand until a coarse paste. Add the vinegar, agave nectar and grind a few more times until well incorporated.
This can be done on a small food processor pulsing 3-4 times, add the vinegar and pulse 2 more times until you have a coarse paste. Reserve paste set aside.

guajillo-pork-chops-adobo-en-molcajete_yes-more-please
6. In the same cast iron pan, utilizing the garlic-Guajillo infused oil left in the pan, bring the pan to a medium high heat. Season the pork chops both sides and around the edges with sea salt and pepper. Sear the chops for about 2-3 minutes per side and sear the chops all around standing them on their sides. This will render some of the pork fat and also will give a nice crust to the chops.
7. Once all sides are seared, bring down the heat to medium low and carefully tilt the pan, add the Guajillo adobo paste, into that oil. Be careful this might splash. Place pan flat and start basting the chops with this paste-oil for a couple of minutes. Top pork chops with a couple of spoonfuls of the guajillo adobo, add about ½ tablespoon butter on top of each pork chop.

Place the pan into the preheated oven at 425 for about 6-8 minutes.
Insert a meat thermometer, they should read between:
140-145F for medium rare.
Remove pan from oven and rest them in the pan for 3 minutes, transfer to a board or warm platter and rest them for 2 minutes.
155-160F for well done.
Remove pan from oven and let them rest in the pan for 3-5 minutes for well done. Transfer to a plater and serve.

Notes:

I always remove my pork chops from the heat about 5 degrees before they reach the highest temperature, the reminder heat will carry on and will keep cooking the chops, while you baste them, with out over cooking them. New guidelines in cooking temperature from the USDA have allow our sweet pork not being overcooked, living us with a tender, juicer pork.
Check this link for more information:
www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

*If you are in Austin, visit Salt & Time for amazing porterhouse pork chops, or Smith and Smith Farms ask for Colby at the Texas Farmers Markets on Sundays at Mueller and Domain location

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guajillo-pork-chops-porterhouse-yesmore-please

Music Pairing: Cantaloupe Island- Herbie Hancock

 

 

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Guajillo Pork Chops

www.yes-moreplease.com

The great delicate fruity middle spice guajillo and garlic adobo over these porter house pork chops is to die for. Serve them with mashed sweet potatoes, and a generous green salad with a generous squeeze of lemon or lime, salt and pepper. Enjoy!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 2" Porterhouse Pork Chops, about 1 lb each.
  • 1 tablespoon Extra virgin Olive Oil
  • Sea salt and fresh ground pepper, to season the chops
  • 1 tablespoon butter

For the brine:

  • 1 cup water
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 1 cup ice
  • 1 piece bay leaf

For the Guajillo Adobo:

  • 4 dry Guajilllo peppers
  • 8 cloves garlic, fresh
  • 1/4 teaspoon comino seeds
  • 1 teaspoons sea salt
  • Fresh crushed black pepper
  • 3 tablespoons Apple cider Vinegar
  • 1/2 teaspoon agave nectar

Instructions

  1. 1. In a glass bowl, dissolve sugar and salt into the warm water. Add ice, let it melt, add bay leaf. Add pork chops cover with plastic wrap or a lid, let them rest over night or at least 2-4 hours.

    2. Take the pork chops out of the refrigerator at least 30 minutes before cooking them. To become room temperature, this will ensure even cooking and tender, juicy chops. Remove pork chops from brine and pat dry really well. Set aside.

    3. In a cast iron pan, slightly toast the Guajillo peppers until pliable and they change color. Remove from heat, let them cool a bit. Using kitchen scissors remove the chile tails and shake them to remove all seeds. Cut the chiles into thin rings.

    4. Heat up a cast iron pan, make sure your chops fit loosely on the pan you will use. Add oil and warm up, add garlic, comino seeds, and the thinly cut guajillo. Saute for 2 -3 minutes until Guajillos are deep red and garlic is light golden brown. Remove pan from heat.

    5. With a slotted spoon transfer the sauteed guajillos, garlic and cominos to a molcajete or stone mortar. Add sea salt and grind by hand until a coarse paste. Add the vinegar, agave nectar and grind a few more times until well incorporated.

    This can be done on a small food processor pulsing 3-4 times, add the vinegar and pulse 2 more times until you have a coarse paste. Reserve paste set aside.

    6. In the same cast iron pan, utilizing the garlic-Guajillo infused oil left in the pan, bring the pan to a medium high heat. Season the pork chops both sides and around the edges with sea salt and pepper. Sear the chops for about 2-3 minutes per side and sear the chops all around standing them on their sides. This will render some of the pork fat and also will give a nice crust to the chops.

    7. Once all sides are seared, bring down the heat to medium low and carefully tilt the pan, add the Guajillo adobo paste, into that oil. Be careful this might splash. Place pan flat and start basting the chops with this paste-oil for a couple of minutes. Top pork chops with a couple of spoonfuls of the guajillo adobo, add about ½ tablespoon butter on top of each pork chop.

    Place the pan into the preheated oven at 425 for about 6-8 minutes.

    Insert a meat thermometer, they should read between:

    140-145F for medium rare.

    Remove pan from oven and rest them in the pan for 3 minutes, transfer to a board or warm platter and rest them for 2 minutes.

    155-160F for well done.

    Remove pan from oven and let them rest in the pan for 3-5 minutes for well done. Transfer to a plater and serve.

Recipe Notes

Notes:

I always remove my pork chops from the heat about 5 degrees before they reach the highest temperature, the reminder heat will carry on and will keep cooking the chops, while you baste them, with out over cooking them. New guidelines in cooking temperature from the USDA have allow our sweet pork not being overcooked, living us with a tender, juicer pork.
Check this link for more information:
www.pork.org/new-usda-guidelines-lower-pork-cooking-temperature/

*If you are in Austin, visit Salt & Time for amazing porterhouse pork chops, or Smith and Smith Farms ask for Colby at the Texas Farmers Markets on Sundays at Mueller and Domain location

Happy Cooking!

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Enfrijoladas

Enfrijoladas_easy-to-make-weekday-diner

Enfrijoladas are a humble dish. I almost can imagine some Mexican grandma in a hurry trying to make a meal with ingredients for two that will serve four or six with the beans she had. So Bad-a-bim! …she created a sauce, in order to stretch the beans, for all to eat. Aren’t these kinds of recipes the ones that everybody loves the most?…Serendipity in the kitchen can work love spells, just like this recipe.

Imagine fresh corn tortillas smothered in a smooth velvety bean sauce that has been seasoned and tinted with dry chiles. This dish features smokey anchos and a bright flavor guajillo chiles, sauteed onions and a couple of garlic cloves, all seasoned and blended to create a light and velvety bean sauce. Enfrijoladas are the cousins of enchiladas, only lighter. This velvety sauce, has a mild spice flavor, that in combination with the earthy and creamy bean texture make the most luscious bean sauce.

Enfrijoladas are typically filled with a mild creamy cheese called requeson, which would be the Mexican ricotta, creamy morsels of soft cheese mixed with crisp diced onions. Many other fillings are welcomed for a heartier meal like shredded roasted chicken, chorizo, spinach and cheese, zucchini, mushrooms, the combinations are endless. Put a sunny side up egg on it and call it breakfast!,
I personally like them served straight up. I love the flavor of the bean sauce. The chiles, onions, and garlic cloves season the creamy beans with out compromising the bean flavor; earthy, mild spicy, light and smooth. If you are feeling adventurous add some extra crunch and sprinkle some pork skin crumbs (chicharrones), to die for.

For me these bean cousins of enchiladas are my simple pleasure, beans, queso fresco, my mucha muchacha salsa, avocado, and a dollop of crema that will make me happy any day! Summer or winter, rain or shine.

Just make them, Enfrijoladas are a sure love at first bite, extremely easy to make, wether you make them as a casserole or plate them as you go, this
simple ingredients treated with a little extra love, will always “madly” love you back!
Enjoy!

Enfrijoladas_Ingredients_Yes,-more-please!

Enfrijoladas

2 cups cooked pinto beans*
2 cups bean broth
1 cup chicken stock or water
3 tablespoons sunflower oil
1 medium chile ancho, de-seeded and tail removed
2 long chile guajillo, de-seeded and tail removed
½ cup diced white onion
2 large garlic cloves
½ teaspoon salt

½ cup extra of water or milk to adjust the bean sauce consistency.

16 corn tortillas, 5” regular store bought.
For home made corn tortillas** use about a walnut size dough ball to make a 5”round
2-3 tablespoons sunflower oil

For the filling:

½ pound queso requeson(mexican ricotta), queso fresco doble crema, or crumbled goat cheese
¼ cup small diced red onion
salt to taste.

Garnish with:

Queso Cotija
Crema Mexicana
Avocado Slices
Salsa Mucha Muchacha recipe here
Quick pickled Red onions:
Thinly slice ½ medium red onion, rinse under running water really well. Place onion slices in a small bowl, squeeze ½ lime, add a generous pinch of sea salt, a pinch of dry oregano and 2-3 tablespoons of water.

*How to cook your beans tutorial
**How to make homemade corn tortillas tutorial

Preparation Method:

1.On a large sauce pan, over medium heat, warm up the oil. Add the pieces of dry chiles, onion, garlic and a pinch of salt, saute until onions are softened, dry chiles have a bright color, and slight blistered. At this point add the cooked beans along with the bean broth, and chicken stock. Bring to boil and let it simmer for about 10-15 minutes, until the dry chiles look re-hydrated and plumped.

2.Set beans aside cover for 5 minutes. Place the sauteed beans, onions chiles into a blender.
Remember to always be extra careful when transferring hot liquids into a blender. You can also use an immersion blender, or a food processor to make this sauce, although I’ve found that the blender works best to leave a smooth airy velvety sauce.

3.Transfer back the sauce into the sauce pan, keep it warm at the lowest temperature stirring now and then. Taste, and adjust for salt, or liquid if to thick. To test thickness submerge a wood spoon on the sauce, and run your finger over the back of the spoon. If the two sides remain separated, the sauce is on point. This bean sauce, should feel smooth creamy but not overly thick. If to thick add a bit more water, or milk. If it is to thin, cook up some of the liquid whisking at all times.

4.Warm up each tortilla by quick frying in a little oil, you want them soft and playable, but with a little color. Gently submerge each tortilla into the warm bean sauce. Place them into a platter fill them with the requeson-onion mixture (mexican ricotta cheese) and fold them in half or into fourths like you would do with a crepe. Once you have them all folded keep them warm in the oven. Reheat the reminder of the bean sauce and add a little more milk or water to adjust consistency.

5.Serve 3-4 Enfrijoladas per plate and ladle one or two spoonfuls of the bean sauce on top, add a dollop or squeeze some crema, sprinkle the cotija cheese, garnish with avocado and red onions…and a little drizzle of “that” Salsa Mucha muchacha

A comer!…Enjoy!

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A few drops of my mucha muchacha salsa… Mmmm!

Enfrijoladas_Yes,-more-please!

Let’s cook!

Music pairing: Bonito – by Jarabe de Palo

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Enfrijoladas

Course Breakfast, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 2 cups Pinto beans
  • 2 cups Bean broth
  • 1 cup chicken stock
  • 3 tablespoons Sunflower oil
  • 1 medium Chile ancho de-seeded and tail removed
  • 2 long Chiles Guajillo de-seeded and tail removed
  • 1/2 cup white onion diced
  • 2 large garlic cloves halved
  • 1/2 teaspoon Salt
  • 1/2 cup extra water or milk to adjust the sauce consistency
  • 16 pieces corn tortillas home made will be amazing1
  • 2-3 tablespoons Sunflower oil to slightly pan fry the tortillas

For the Filling:

  • 1/2 lbs. Queso Requeson (Mexican Ricotta), queso fresco doble crema OR goat cheese.
  • 1/4 cup red onion small diced
  • Salt to taste

Garnish with:

  • Queso cotija
  • Crema Mexicana
  • Avocado slices
  • Quick pickled red onions

Instructions

  1. 1.On a large sauce pan, over medium heat, warm up the oil. Add the pieces of dry chiles, onion, garlic and a pinch of salt, saute until onions are softened, dry chiles have a bright color, and slight blistered. At this point add the cooked beans along with the bean broth, and chicken stock. Bring to boil and let it simmer for about 10-15 minutes, until the dry chiles look re-hydrated and plumped.

    2.Set beans aside cover for 5 minutes. Place the sauteed beans, onions chiles into a blender.

    Remember to always be extra careful when transferring hot liquids into a blender. You can also use an immersion blender, or a food processor to make this sauce, although I’ve found that the blender works best to leave a smooth airy velvety sauce.

    3.Transfer back the sauce into the sauce pan, keep it warm at the lowest temperature stirring now and then. Taste, and adjust for salt, or liquid if to thick. To test thickness submerge a wood spoon on the sauce, and run your finger over the back of the spoon. If the two sides remain separated, the sauce is on point. This bean sauce, should feel smooth creamy but not overly thick. If to thick add a bit more water, or milk. If it is to thin, cook up some of the liquid whisking at all times.

    4.Warm up each tortilla by quick frying in a little oil, you want them soft and playable, but with a little color. Gently submerge each tortilla into the warm bean sauce. Place them into a platter fill them with the requeson-onion mixture (mexican ricotta cheese) and fold them in half or into fourths like you would do with a crepe. Once you have them all folded keep them warm in the oven. Reheat the reminder of the bean sauce and add a little more milk or water to adjust consistency.

    5.Serve 3-4 Enfrijoladas per plate and ladle one or two spoonfuls of the bean sauce on top, add a dollop or squeeze some crema, sprinkle the cotija cheese, garnish with avocado and red onions…and a little drizzle of “that” Salsa Mucha muchacha…

    A comer!…Enjoy!

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Oaxacan Frittata

Oaxacan-Frittata_Yes,-more-please!

Frittatas are the best way to transform simple ingredients into a magnificent meal. It’s the goodness of pie without the crust. With their lightly crusty edges, creamy soft centers, easy comfort, and the fact that almost every ingredient can play and sing along embedded in custardy creamy eggs, frittatas are the perfect Summer companion, and this Oaxacan Frittata is the one you want this summer by your side.

This Frittata is all about the Oaxacan Jewel tomatoes I grew in my little garden. I love how the combination of custardy eggs and “Quesillo” a.k.a Oaxaca Cheese, compliment the flavor of the tomatoes with out masking them. Even when cooked, the tomatoes hold their fresh and juicy flavor. The melted strings of Oaxacan cheese along with fresh herbs and a sprinkle of flaky sea salt make this Frittata the object of my Summer affection.

A Frittata for breakfast, brunch, lunch or dinner, under-dressed, over-dressed, with a glass of Texas Rose’ wine or a glass of milk, crusty artisanal bread or a simple green salad, warm or cold, one gorgeous ingredient or with leftovers from your vegetable basket, a Frittata is a bare necessity,  a recipe you should always have under your sleeve.

Enjoy the Summer!

Oaxacan-Frittata-Ingredients

Oaxacan-Frittata-Stringy-Cheese--quesillo-Queso-Oaxaca

Oaxacan Frittata

A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.
When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.

Serves 4 hungry gardeners

1-1/2 lb Heirloom tomatoes I used a combination of Oaxacan Jewel “hint the recipe name”, Cherokee, and Cherry tomatoes
2-3 green Mexican onions, if using scallions use 4 including the white part
1 serrano, thinly sliced
2 garlic cloves, minced
2 tablespoons Sunflower oil
1 tablespoon butter

8-10 eggs
1/3 cup Mexican Crema, Oaxaca style if possible, or Crème Fraîche will do to.
2 cups shredded Oaxacan cheese, aka quesillo
1-2 fresh sprigs of Oregano remove leaves, and roughly chop.
1 fresh sprig of Epazote, or/ Mexican Marigold Mint. Remove leaves, and roughly chop.
Sea salt and Black pepper to season

 

Cooking Preparation:

1. Cut the tomatoes.
I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.

Oaxacan-Frittata-Heirloom-Tomatoes
2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.
3. Quick sauté the tomatoes. Set them aside.
4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.

Egg-Frittata_Yes-More-please!
5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, crank some fresh black pepper, sea salt, and a drizzle of olive oil.

Oaxacan-Frittata_Easy-Comfort-Yes,-more-please!
6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.

 If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid  burning, and you’ll have the so desirable crusty top.

Oaxacan-Frittata-Ready-for-the-Oven
7. Let Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!

Oaxacan-Mexican-Frittata_Yes,-more-please!

Oaxacan Summer Frittata

Music Pairing: Jeepers Creepers 1958 Louis Armstrong and Jack Teagarden

One of  the best versions out there, ever recorded!

Oaxacan-Mexican-Frittata_Yes,-more-please!
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Oaxacan Frittata

www.yes-moreplease.com

A few tricks and bits, like using a cast iron skillet is a must, it makes for an evenly cooked frittata along with a good drizzle of oil in combination with butter to crisp up the frittata’s bottom and edges.

When frittatas are cooked slow and at low temperature in the oven or on the stove top it produces the most magical situation; a crusty bottom and edges while keeping the top and center creamy. Always cover with a lid if you want to avoid the flipping. If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, and you’ll have the so desirable crusty top.

Course Breakfast, Brunch, Lunch, Main Course
Cuisine Mexican-Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Hungry gardeners!

Ingredients

  • 1-1/2 lbs. Heirloom tomatoes, I used: Oaxacan Jewel, Cherokee, sungold and cherry tomatoes.
  • 2-3 Green Onions, finelly sliced, include the green parts
  • 1 Serrano pepper, thinly sliced
  • 2 Garlic cloves, minced
  • 2 tablespoons Sunflower Oil
  • 1 tablespoon Butter
  • 8-10 large farm eggs
  • 1/3 cup Mexican Crema, or Crème Fraîche will do.
  • 2 cups Oaxacan cheese aka quesillo, shredded
  • 1-2 sprigs fresh Oregano, remove leaves,and roughly chop.
  • 1 sprig fresh Epazote, remove leaves,and roughly chop.
  • Sea salt and Black Pepper, for season.

Instructions

  1. 1. Cut the tomatoes.I like to cut each tomatoe differently so you and your guests can recognize each tomatoe when is cooked. Besides, the fact it looks more appetizing, they hold their shape better when cooked, and by removing some of the fleshy seeds your frittata will not get soggy. So, I sliced the large tomatoes, halved the cherry tomatoes, and cut in wedges, and removed the fleshy seeds on the the medium size cherokees.

    2. In a 9″ cast Iron pan quick sauté green onions, garlic, and serrano until bright green. Set aside to stop cooking.

    3. Quick sauté the tomatoes. Set them aside.

    4. Whisk the eggs, crema, black pepper a pinch of sea salt, sprinkle some of the herbs.

    5. Into the cast Iron pan, add a drizzle of sunflower oil, a layer of half of the tomatoes, 2/3 of the sredded oaxacan cheese and half of the custard. Then add the rest of the tomatoes, on an even layer, and top with the rest of the Oaxaca Cheese sprinkle the rest of the herbs, crank some fresh black pepper, sea salt, and a drizzle of olive oil.

    6.Place the frittata in the oven, and bake at 325F for 12-15 minutes or until top and center is just set but slightly giggly. Remove from oven and cover for a few minutes. The remainder heat will cook the egg center, with out over cooking the edges.

    If you like a crusty top, sprinkle some dry cheese like parmesan or manchego, or a combination of one of these cheeses and a few panko bread crumbs on top of the frittata right at the end of the cooking time. Place the frittata under the broiler or salamander for a quick 1-2 minutes until slightly golden brown, watch at all times to avoid burning, and you’ll have the so desirable crusty top.

    7. Let the Frittata set for 5- 10 minutes before serving, it will help set and you can slice it easily. Serve along with a green salad, crusty bread, or what ever rocks your boat, Enjoy!

    Happy cooking!

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