Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: October 20, 2017
Revisited: May 1st, 2018
Hello!, We are back, with an amazing recipe for Tinga Verde de Res-Green Beef Tinga.
Where have we been? Very busy with our project, giving it our best. We have learned a lot through this journey. Writing a book is not easy and it takes your all and a little more, and some more and right when you think you are done… it needs the last effort. Often it seems like you are never done. After nearly a year things are moving along and soon we promise to give you the full disclosure and we are certain it will be worth the wait.
As you can read our sanity is not 100% restored yet, but we hope to return to form and post a recipe weekly. I hope you had the chance to try previously posted recipes in the meantime and now you must be ready for the new ones!.
The focus of the blog has always been very diverse in nature and based on seasonal, local ingredients. I enjoy new takes and variations on classic recipes, like my Root-a-touille (a version of Ratatouille made with root vegetables), or pancakes made with nutty delicious buckwheat flour, our French onion soup using a crisp bagel, and even a refreshing vegan version of ceviche substituting cauliflower for fish. Recipes also include some fundamental techniques, from how to make beans from scratch, and the popular Chilaquiles Manifesto which is quintessential in my Mexican cooking heart. I think you will be seeing more Mexican recipes in future and the occasional twist on a classic and or borrowed inspiration from other cuisines. I have many suppressed cravings and new recipes I intend to share with you in the upcoming weeks and months.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: October 15, 2016
Antojitos Mexicanos…These are the “small bites” in Mexican street food. Go to the fair or the Tianguis (street market) and they are the perfect food for an impromptu craving. Sopes de Pollo – Chicken Sopes is one of them. Take corn masa dough and create a small fried or grilled pattie and you have the foundation to add any kind of toppings you like; shredded chicken, beef, pork, picadillo, chorizo, requeson~Mexican Ricotta, refried beans, mashed potatoes, calabazitas, poblano rajas, mushrooms, infinite filling possibilities. Top them off with a simple tomato salsa, shredded lettuce or cabbage, onions, radishes, crema and queso fresco or cotija cheese, and these little sopes, will be a highly crave-able meal.
In Guadalajara, Jalisco, where I’m from, these fresh corn masa patties are called Sopes de Masa, or pellizcadas which translates into “pinched”. Why? Once these masa patties are cooked, on the comal or fried, the edges of these round patties are pinched all around to create a border-leap that will hold the fillings and topping goodness.
This masa pinching is done by an experienced cook, a grandma or an aunt, cooks that have developed Moctezuma fingers, with digital prints deleted by the generational hard work in the kitchen. Since these patties are piping hot, you need this kind of strong digital numbness to achieve the results. Lucky you, this is not the only way to make sopes, I will provide you with an easy solution using two spoons. You get to keep your fingerprints.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: September 11, 2016
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.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: November 15, 2013
Have you ever tried hibiscus?… hibiscus is a flower from a tall plant that when dried makes the most fabulous aromatic and vitamin C loaded tea or cold beverage. It is one of my favorite ingredients.
I’m from Mexico and Hibiscus is called “Jamaica” and it is pronounced Ha-my-cah, not to get it confused with the Island. Hibiscus is used in many different preparations, the most common is to prepare “agua fresca”flavored water. Jamaica it is very floral and refreshing, its our natural instant beverage.
It is also used in candy making in Mexico on the Chapala Lake Riviera, in Jalisco. There they make delicious sweet and tart hard candy pieces. If I was to describe the hibiscus flavor, it resembles a little to cranberry. The difference: Hibiscus has this floral notes that makes it so remarkable.
I was thinking of a little spin on Thanksgiving for people who find cranberry too tart so I thought of Jamaica. Then, what to do besides agua fresca and candy? Chutney?.. no… Glaze!
Oh yes I experimented last week glazing some Cornish Hens and it tastes delicious. My original thought was to glaze some quail, but I look for a good source of quail here in Austin and I was with out luck… so I cooked Cornish Hens…and what a treat!
The results?… Well you have to try it. It’s floral, tart, sweet and I added a hint of orange zest, and ancho powder to give a little spicy kick….Ian loved it!.. and yes I liked it too.. I definitely want to share the recipe with you, let me know what you think!
Try it with Quail if you or some soul around reading this can find some. I think it will be wonderful and if not it’s great on Cornish Hen! And if you are already a Hibiscus Lover, try our recipe Martini dos Flores… you will fall in love with it! https://yes-moreplease.com/2013/08/martini-dos-flores/
Hibiscus-Orange Glazed Cornish Hens
Serves 2-4
2 cornish Hens, about 18 to 22 oz each
4 sage leaves
4 bay leaf Sea salt and black pepper
Directions:
To roast the perfect cornish hens, I always follow the following steps:
1. Bring the Cornish Hens to room temperature. Take them out of the refrigerator at least 30 minutes before start cooking. 2. Preheat the Oven at 450 F/ 232 C – cook at 425 F/ 218 C 3. Using paper towels pat dry the hens. Salt, pepper and add 2 bay leaves and 2 sage leaves to each bird cavity. 4. Truss the birds, ensuring legs are tight and the tips of wings are behind the body just like if the bird is taking a nap in the sun. Trussing the Cornish Hens make a more even mass, so they cook more evenly. 5. Place them on a baking sheet or a heavy bottom roasting pan and roast for 30-25 minutes until a meat thermometer, inserted in between the breast and thigh reads 165 F/ 70 C anf juices run clear. 0While the hens are in the oven, make the glaze.
Hibiscus-Orange Glaze
The first time I made this dish I tried to make the glaze using the Cornish Hens drippings from the pan and de-glaze de pan like when you are making a gravy. I did not like this, the delicate floral flavors from the hibiscus were masked by the chicken fat so I made the glaze separate to keep the floral notes alive.
1 cup dry Hibiscus flowers
the zest of ½ medium size valencia orange
½ cone piloncillo, grated
1 aromatic clove
1 chile de arbol
1 teaspoon ancho powder
4-6 sprigs of thyme
1 tablespoon of butter
pinch of sea salt
Directions:
Steep 1 cup dry hibiscus flowers in about 1 ½ cups of simmering water for about 8-10 minutes.
In a small sauce pan add the concentrated hibiscus tea, piloncillo, clove, chile de arbol, ancho chili powder, orange zest, and thyme. Bring to a slow simmer, simmer for 4-6 minutes.
Remove the sprigs of thyme clove and chilies. Bring the glaze to a rapid simmer stir constantly, until the glaze is reduced by half. Check the consistency by dipping a spoon into the glaze and running your finger tip across. If the line stays put, your glaze is ready (see picture below). At this point add 1 tablespoon of butter until melted and well incorporated, set aside.
Check cornish Hens at 35 minutes. If the thermometer reads 160F/70C start glazing.
Use a pastry brush or a rubber brush to varnish them. Apply 1 coat and keep baking for about 2 minutes, apply 2 or 3 glaze coats in total. If necessary turn on the broil on the oven and broil for 1 minute for a shiny glaze finish.7. Check temperature until reads 165F/74C and juices run clear.
Remove from the oven and let them rest for 10-12 minutes before serving.
Serve over a bed of herbed farro or buttery rice, recipe follows…
Quick herb-orange farro
Serves 2
½ cup farro perlato
2 cups water or chicken stock
¼ cup finely chopped parsley
1 teaspoon orange zest
1 tablespoon butter (or you can use some of the chicken fat from the roasting pan)
salt & pepper to taste.
In a small sauce pan, bring water to boil and add farro. Reduce heat to a low simmer.
Cook for about 20-25 minutes. Check for doneness. It usually takes 30-35 to be al dente,
at this point add butter, chopped parsley, orange zest, salt and pepper. Toss well, remove from heat and cover with a lid for 5 minutes. Serve warm. Note: I love farro done this way, I like it a little al dente, not too mushy, and I like to add the herbs, at the end to keep the flavors fresh and colors vibrant.
