Zucchini Goat Cheese Entomatadas

 

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Entomatadas;//Adjective, En=in / tomat= from the word tomato /adas adjective termination that denotes action,”adas”
I would say that the closest translation of the word “entomatadas” or “entomatado” would be “smothered in tomato”.

These Entomatadas are the mellow cousins of the Enchiladas. They have the same concept and construction, rolled tortillas filled with infinite possibilities and covered with a sauce made with dry chiles.  The sauce used in entomatadas is made with red tomatoes, as its name suggests. Roma, or Tomboys tomatoes, or jitomate “bola” in Spanish is usually the tomatoes of choice when making this sauce, but certainly any red round meaty and juicy tomatoes, along with mild herbs and spices will work.

The basic Entomatada sauce is very mellow and showcases the best in tomatoes. In this version of mine, I rock it out a little bit by adding a single serrano, that mimics the black pepper and adds deep of flavor to the sauce. The sauce consist of boiled tomatoes, that are skinned, blended, and then sautéed with onion, garlic and fresh epazote or mint. Then its pureed for a second time to produce the most velvety and creamy tomatoey sauce. The creamy sauce contains no dairy however, which makes the sauce light and fresh. Also on the virtue of looking for a healthier, lighter version of the classic way to make entomatadas which calls for frying the tortillas, I warmed up the corn tortillas and I drizzled them with a bit of a delicious green… a grassy extra virgin olive oil! This step not only adds another layer of flavor, but also prevents soggy tortillas when the salsa is added.

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These Entomatadas of mine are filled with sautéed zucchinis, onions, sweet corn, and goat cheese. Once I roll them up, they are smothered with the piping hot tomato sauce which warms them through. These Entomatadas are best eaten warm almost tepid temperature.
Pouring the sauce separately when making any kind of enchilada is my favorite way to make them; It avoids enchilada uni-blocks. Best of all, by using this technique on these Entomatadas, is that it makes them BAKE-FREE!!! keeping you and your house odor free when you have closed the windows to run the A/C. If you don’t understand how that works, then come further South.

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Entomatadas are great for entertaining. I usually have them rolled up and when its time to serve them. I pour the piping hot tomato sauce all over, drizzle of Mexican crema or in this case I use a diluted Greek yogurt and sprinkle of queso fresco to keep them on the lighter side. Take them to the table and serve on a bed of shredded fresh lettuce and avocado wedges. I’m telling you, these Zucchini Goat Cheese Entomatadas scream Summer out loud! Whether its a midweek dinner or a potluck this recipe, its a must try! I know you will like them as much as we do!…

To make this Entomatadas you will need….

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Ceviche de Pulpo-Octopus Ceviche

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Octopus, the smartest, flexible and unique looking creature of the bottom of the sea. Eight arms, purple skin, side eyes, camouflage expert and a bag of attitude that will ink any snoozy neighbour. Why is this mollusk so intimidating? texture?, tentacles? I think Octopus are phenomenal, lots of personality and intelligent creatures.
Please, Do not judge by appearances this invertebrate is so delicious!. The meat is extra white, when is cooked properly, the texture is tender and mildly fishy, almost sweet. If you are lucky enough to get a fresh octopus you will taste the freshness of the sea water. You will have to tenderize the hell out of it before cooking,  like people from the Mediterranean smash their octopus against beautiful sea rocks right after being caught, or massage them until their arms are floppy and relaxed. But if you buy it previously frozen, from a good Sea food source half of the work is done for you and it saves you from doing the villain job.

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If you follow my simple recipe instructions your Octupus will be tender, and flavorful, ready for ceviche, or just a simple drizzle of Extra Virgin Olive oil sea salt, lemon, smokey paprika and you have “Pulpo a la Gallega”. But, today, for me on a Summer day, Ceviche is my dish of choice. Trust me on this one.

I chose slightly different vegetables than the commun ceviche, like Cherry and Sun Gold tomatoes, which balance the acidity of the traditional ceviche adding a sweet balance. Also instead of red onions which for me are too strong and can overwhelm the delicate Octupus flavor, I chose shallots, they have a milder, onion and garlic profile that complements the Octupus. A good punch of heat with sharp and bright Serranos thinly sliced, that tickle your tong with out setting it on fire. Fresh cilantro, Mint and seedless cucumbers which add a lot of crunch and freshness to the dish.

If you want to eat like a Mermaid along with your Sailor this Summer, this Ceviche de Pulpo-Octopus Ceviche recipe is for you.

Jazz it up!

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Ceviche de Pulpo-Octopus Ceviche

Serves 2 hungry sailors or 4 mermaids…

2 Medium Octopus, I used previously frozen from …*
3/4 cup Cherry tomatoes cut in halves
3/4 cup Sun Gold tomatoes cut in halves
1/2 English Cucumber, small diced
2 Shallots thinly sliced
1/4 cup chopped cilantro
1-2 Sprigs of Mint just the leaves torned.
1 Serrano thinly sliced
1 Habbanero thinly siced optional
3 Juicy limes = 1/3 cup fresh lime juice approx.
1 lemon, the juice and the zest
1 glug Extra Virgin Olive Oil
Sea salt
Fresh cracked black pepper to taste, optional

1-2 Avocado Hass
Corn Tostadas, or crackers…
Extra lime for wedges
Cholula, Valentina, Hiuichol or Tabasco hot Sauce

* Thanks to Steven, Fish Monger at Whole Foods Market- Domain, Austin for saving me some octopus!

Preparation Method:

1.Fill a large pot with at least 1.5 Gallons of water. Add 1 tablespoon sea salt and 1 large bay leaf. Bring to a boil. Once Water is boiling place the two octopus into the pot and lower the heat to low simmer. Cover pot with a lid and cook for 25-35 minutes.
Cooking times:
Usually this medium-small octopus cook very fast and they are tender. If you decide to use a bigger Octopus, increase the cooking time at least for 1 hr. and 30minutes, depending on the size.
How to tell when is cooked?,Use a fork and prick the wides part of the leg. or in between the leg and head if it feels tender and inserts with no trouble, octopus is done! Remove from hot water into a iced water bowl to prevent overcooking.Octopus-Ceviche-de-Pulpo_how-to-cook-octopus_Yes,-more-please!

2. Meantime your octopus is cooling off, Chop all your vegetables, do your prep.

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3. Once your octopus has cooled down slice each arm into 1/4 inch to 1/4 inch slices, discard the center and slice the head like if you where slicing a calamari, or into dice, what ever you prefer. Place into a plater and squeeze the lime juice, add salt and olive oil.

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4. Add All the chopper Vegetables, Toss well and live it rest for 15-20 minutes. Smash 1-2 Avocados season with a bit of salt an lime juice. This will be the glue when you built your tostada.

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Call all the Sailors, Mermaids and Drummers!

Serve with tostadas and a cold beer…Enjoy!

Music Pairing: Caravan Written by Juan Tizol and Duke Ellington

Version from the movie Whiplash

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Sunny Afternoon Cocktail

PIMM'S Sunny Afternoon Cocktail_Watermelon,-Cantalup,-Honey-Dew-MelonPIMM'S Summer Afternoon Cocktail-you-will-need_party-straws_plates_gin_gingerale_Yes,-more-please!

Melon season is here and I believe mother nature really had something special in mind and knew what to give us to cool off and refresh our dry souls during Summer. Parallel feelings come to my mind when I think English people had the same in mind when PiMM’s was created. But what is PiMM’s? The tale says that Pimm, a farmer’s son from Kent, became the owner of an oyster bar in the City of London, near the Bank of England. He offered the tonic (a gin-based drink containing a secret mixture of herbs and liqueurs) as an aid to digestion, serving it in a small tankard known as a “No. 1 Cup”, hence its subsequent name back in 1851…*

Pimm’s is basically a liquor concoction of gin and herbs that has a 25 percent alcohol by volume. It is a lightweight liquor that in combination with fruit, gingery or citrus fizzy soda, fresh herbs and lots of ice, can place one big refreshing smile on your face on the worst summer’s hot days.

So, using what is in season now in Texas, this Sunny Afternoon Cocktail combines a refreshing concoction of fresh juicy melon balls that have been frozen to keep your drink as cold as possible with out watering down the flavors. In combination with this Melon balls, Ginger Ale fizzy drink, ice, a little citrus action, is a generous splash of PiMM’S No.1 and dash of gin. The alcohol in this drink it’s just enough to put some natural blush on your cheeks.

The result is so refreshing, barely sweet, with a hint of gingery citrus, and herbs. I’ts really fun to eat the pieces of frozen melon while you zip on the refreshing gingery herbaceous drink…

This Sunny Afternoon Cocktail is exactly the kind of drink you crave on a Summer day, a fun way to hydrate, barely sweet, with fresh juicy melon pieces, a hint of citrus, and enough tipsy to relax you, but not to get you dizzy. If you never have had this liquor, I highly recommend you to start this Summer… Besides, who can resist a colorful and refreshing drink, with a trendy paper straw and some matching bamboo plates to complete the Summer look? The perfect match for a stay-home vacation, or a pool party!  If you’d like to get some Summer tableware glamour, check these links: Colorful Paper StrawsBamboo Plates, All the eco friendly tableware summer accessories on the photos were provided by our friends and sponsors from Restaurantware ~Fashion for food. Thank you so much, stay fresh and have fun!PIMM'S-Sunny Afternoon Cocktail-Celebrate-Summer_Yes,-more-please!

 To make this Cocktail you will need:

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Saffron Garlic Aioli

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Hello, hello I hope you had a great 4th of July, grilling and celebrating. Ours was kind of quiet, we grilled on a Sunday and had a very relaxing situation. I have three things to say about this aioli, Make it today! No excuses no apologies, once you try this creamy, velvety aioli you are gonna fall in love.

I used this Saffron garlic Aioli as complement, that works more like an accent on my Sweet Corn Crab Cakes recipe.  Also it works great on: Grilled vegetables, smother some on grilled corn on the cob, shrimp, grilled salmon, any fish, fish fillet, fish tacos, calamari, octopus, pasta salad, hamburgers, grilled chicken,  poached eggs, sandwiches, crostinis, tomato salad, COLESLAW!, toss a bit of this bright yellow aioli on your deviled eggs, on a green salad, on your old shoes, your arm, forehead, cherry tomatoes, … I’m telling you this Saffron Garlic Aioli is the bomb!…The Saffron flavor shines, with a floral, smokey and bright yellow tint in combination with the garlic sharpness. A tangy note from the vinegar, and its incredible creaminess is what makes this aioli irresistible. Transatlantic ingredients = BIG bold flavors give it a shot what else is there to ask for this will make you crave your vegetables in such a way that should be illegal.

You will need just 5 ingredients, 10 minutes, and an immersion blender… then you are hooked!

With no more to say, Enjoy.

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To make this Creamy- dreamy Aioli you will need…

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