Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: May 24, 2015
Hello friends, a quick recipe for your weekend. This is a great fresh salsa-guac! It is not a guacamole, it is not your usual Pico de Gallo, its both! The cucumber adds crunch and extra freshness and the avocado adds a bit of creamy goodness. What else could you ask for?… It is a quicky to make just what you need on a long weekend, something fresh to snack on along with some refreshing drinks, perhaps like this fabulous Texas Caipirinha…ehehm…
Besides the recipe which is so easy to make, I would love to share with you a few of my tips when making Fresh chopped Salsa fresca, mostly known here in USA as “Pico de Gallo”. Enjoy!
Sharp knife:
Everything has to begin with a sharp knife. Nothing ruins good salsa more than a dull knife. Mushy cuts do not make a salsa very appealing and ruins the texture. So, sharpen those blades, baby! Tomatoes:
Mix them up! Juliet, Cherry tomatoes, Sun golds, Lemon Boy, Roma, Heirloom, right now is the right season were there is plenty tomato goodness to choose from. My favorite Tomatoes in Austin, TX are the ones that Boggy Creek Farms produce. Click here to visit this beutiful Austin Urban Farm is one of the best. Cucumbers:
English cucumber, or Jade are my favorite since they don’t have to many seeds, thin skin, they keep their crispy texture when marinated. Red Onions:
Red onions are sharp in flavor. My advice is after dicing the onions give them a quick rinse, drain them and add them to your salsa. Rinsing them will make them milder by washing away that milky pungent liquid. You, your loved ones and your guests will appreciate the little extra care! Avocado Hass:
This kind is the creamiest of all avocados. They have a fleshier inside and small oval pit. Choose the ones that are firmer to the touch it should feel like well done steak. These level of ripeness will hold better in this kind of salsa-guac, creamy, not mushy. Dicing Jalapeños:
Rub a bit of cooking oil in your hands before cutting a jalapeño, this will protect your hands from the spicy burn. Remove seeds and vein or leave them up to how spicy you want it! A good way to know when a pepper is spicy, is to smell the pepper. Cut the pepper length wise. Smell it. If it smells like fresh-cut grass it will be very mild. But, if it smells like fresh cracked black pepper you hit the jack pot is a spicy one. Watch out! maybe you just one one jalapeño in your salsa… Limes:
Use limes, instead of lemons. They have a sharper acidity that balances great with the sweetness from the tomatoes. Sea salt:
Why Sea salt instead of Kosher? It tastes fresher and the salt crystals brighten up the salsa flavor. Fruit:
You can add other fresh fruit if you feel adventurous like Mangos, Strawberries, Green papaya, Pinneapple, Jicama, Peaches,the world is your canvas!
I hope these simple tips help you to get inspired and give a refresh spin to your salsa. Do you have any tips when making salsa? I will love to read about them.
Share them here and shoot us a comment!
Relax and have a great weekend!
Cucumber Avocado Pico de Gallo Salsa
Makes 1, 2, 3 or 4 people dance!
2 cups diced fresh tomatoes of your choice, check out my tips above.
2 cups finely chopped cucumbers
½ cup finely dice white onion
1 medium size avocado Hass chopped in small cubes
1-2 jalapeños small diced one with seeds one with out.
1 small bunch of cilantro, finely chopped
2 large juicy limes
2 good pinches of dry mexican oregano
1 teaspoon sea salt
Corn Chips… lots of them!
Preparation:
In a large bowl combine all the chopped ingredients, season with salt and add the oregano by rubbing between your fingers like if you where to snap the oregano at it. This warms up the herb and makes it into smaller pieces which flavors the salsa better. Add the lime juice toss and serve with corn chips and your fabulous Texas Caipirinha like this on the side…Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: May 23, 2015
My mouth waters with this recipe…Juicy and sweet red plums chunks, a hint of spice from the jalapeño, aromatic cinnamon, clove and fresh ginger to brighten up the flavor. The kitchen smelled like a sinful geisha wardrobe. This Chutney is very versatile. It pairs great with some grilled pork chops, purée a couple of tablespoons and use as glaze for baby pork ribs, serve along grilled or roasted chicken, Pan seared Mahi-mahi or any white flesh fish. Toss one or two spoon fools into a steamed bowl of quinoa, add a couple of pinches of salt and you will have a great side. As an appetizer will go wonderful with some triple cream brie, baked brie or goat cheese, some crackers or crostinis… sigh*
Of course on a simple toast with a little butter, to wake up with a kick in the morning a cup to tea or the ultimate pairing: On a melted ham and cheese sandwich…Oh! yes my friends, a sinful combination. Before your eyes something so simple can become so ridiculously good…
Have a great Memorial weekend, and enjoy the simple pleasures! Make this Red Plum-Ginger-Jalapeño Chutney, put it on your pocket, take a road trip, place it on your basket of goodies along with cheese and crackers, snack, rest, repeat…Enjoy!
Red Plum-Ginger-Jalapeño Chutney
Makes 2 cups
8-12 ripe Red plums pitted and cut in quarters and eights.
¼ cup turbinado sugar
6 tablespoons of honey (Adjust honey amount depending on the plum sweetness)
1 teaspoon of olive oil
1-2 small diced jalapeno
1-2 teaspoons of fresh grated ginger
1 teaspoon apple cider vinegar
1 stick of mexican cinnamon
A dash of ground clove.
Making the chutney:
Over medium high heat in a stainless steel pan place the plums, sugar, honey and cinnamon stick. Let the plums warm trough about 4-5 minutes. Once that the sugar and honey start looking bubbly, add the grated ginger, diced jalapeno, cider vinegar, olive oil and the dash of clove. Let simmer for about 5-6 minutes, until the juices look translucent and some of the plums have started to get soft and you can smash them easily with a spoon. Turn off the heat and set aside. Keep on a glass jar, refrigerate after cooling down, it lasts for 1 week in the refrigerator… if you are lucky!
Red Plum-Ginger-Jalapeño Chutney
I know it might be a little early for plums, but this weekend you can find them the weekend
at the Farmers Markets here in Austin, Tx!
Music pairing: Electric Light Orchestra: Mr. Blue Sky
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: May 15, 2015
Chilaquiles are a Mexican classic. It has three of the most iconic ingredients: corn, chiles and herbs. There are a wide variety of chilaquiles styles. In fact, I think I have never tasted an identical version anywhere, even if I make them myself at home, every preparation is slightly different because the use of fresh ingredients, but the principle of how the dish works remains the same.
If you’ve never had chilaquiles before they seem deceptively simple to make, although significant details in the preparation make a very big difference to the final result. Sad to say, the truth is that Chilaquiles are commonly poorly made and misunderstood.
What is this Chilaquiles Manifesto all about?…
~Manifesto//: a written statement that describes the policies, goals, and opinions of a person or group~
~Chilaquil//: come from the word “Chilaquiltl” in Nahuatlt. It is of what Mexican historians refer as an “aztequismo” which are words that have their roots in Nahuatl and are used today in a modernized way. Chilaquilitl comes from the word “Chilli” that means “Chile”; and “atl”, used to mean water, and “quilitl” that refers to a combination of herbs, like a sauce. This term was also used to describe an old woven hat. With time this word acquired a connotation for describing a careless manner towards a texture~
This Chilaquiles Manifesto is my proclamation of texture, flavor and sauce. For me, that is what Chilaquiles are all about. I want to rescue the Chilaquiles reputation. Despite their “careless texture” in name’s origin, I believe the dish is all about the balance of texture, sauce, spice and attention to detail. I hope this manifesto will make you appreciate the difference between average and exceptional Chilaquiles.
The Chilaquiles Principle: Texture, Flavor, and Balance.
For me a good plate of Chilaquiles is the one in which the crunchy tortillas preserve some of their crunchy texture and the sauce is thick enough to cover the tortillas without weighing them down. It remains saucy and there is a bit of salsa running on the side of the plate like a little emergency puddle that get mixed into the refried beans to keep them company. The sauce can be red or green usually with a good level of pleasant spiciness, unless you have a hangover, you might ask for extra hot. Chilaquiles are most commonly eaten as a breakfast or brunch. Therefore a perfect sunny side up egg ,runny and tender, is the perfect complement to this dish. Chilaquiles must be garnished with crumbs of slightly salty queso fresco, creamy clumps of Mexican Crema (similar to Creme fraishe) that mellows the warm and spicy sauce. Top this with raw or pickled onions to add acidity and a sharp pungent of flavor every other bite. There you have it.
This is what dreamy Chilaquiles should be.
A great plate of Chilaquiles should always have the following four components:
The Sauce:
Fresh ingredients for the sauce are a must. The basic salsas are so easy to make. In my opinion, there is no comparison between the flavor of store bought compared with fresh. Freshly cooked saucy salsas thick enough to cover deep fried tortillas are the best option. Using Red Roma tomatoes, in combination with dry chiles, and or tomatillos and fresh chiles will make a huge difference, moving the sauce quality from good to Great.
Tortillas:
White Corn tortillas are the best option. Typically cut into a triangle shape or small squares these tend to fry more evenly. They must be pan fried the same morning, using corn oil or grape seed oil to preserve the corn flavor intact is the best bet. Use machine made tortillas for this preparation. Most handmade tortillas are too moist and have the wrong texture once fried, and besides,handmade fresh tortillas taste awesome as they are, to precious to use on chilaquiles.
The Egg:
Farm eggs, scrambled into the tortillas, or a Sunny side up eggs in my opinion are a must. Some other versions are served with shredded chicken or both. To be honest, I like mine with egg only. Leave the chicken for enchiladas.
The Accoutrements:
Mexican Crema, Crumbly Queso fresco (Please will you do me a kindness?… no melted cheese on my chilaquiles, thank you!), a side of re-fried beans are a must. And last but not least: Quick pickled onions* this give the chilaquiles a great bite and accent. *Quick pickled onions or cebollitas desflemadas: Slice onions thinly, rinse them thoroughly in cold water strain them. Place the onion slices in a little bowl add 2 tablespoons of apple cider vinegar or the juice of one lemon. Add a pinch of salt, pinch of dry oregano, toss them, set aside for 5-10minutes, or until ready to serve. I love this simple onion preparation, usually chilaquiles are served with raw onions, I think is to harsh, and for my luck I will be having onion breath for the rest of the day. With this simple quick pickled the onions are tender not overly sharp, they add a good bite and acid element to the dish. try them, you are gonna love them.
Now, lets talk about Chilaquiles styles…
For me there is an abysmal difference between average and exceptional.
In my Chilaquiles world, The Semi-Crunchy takes the first place, they are simply the best.
Three Winning Styles:
The Semi-Crunchy
This is my favorite kind of chilaquiles. The tortilla holds about 80 percent of crispiness and 20% of floppy saucy texture. Due to the perfect sauce consistency, great balance between tomato-chiles and water ratio. To achieve the perfect crunchy chilaquiles the key is to add the died tortillas into the salsa just 2-3 minutes before serving them. I layer them and top them with a ladle of the warm sauce making sure they are all covered in sauce for best results. An over easy egg on top is the way to go. You will find this preparation recipe and step by step photos ahead.
The Migas that wanted to be Chilaquiles.
These are the best option for big crowds, or for those who do not like runny eggs.(I think these kind of people are officially in the endangered category, but there’ is some population percentage out there against runny eggs). Tortillas are fried and whisked egg is added to the tortillas for a quick toss once the egg start cooking, add the sauce and turn off the pan. The egg acts like a barrier, protecting the tortilla from getting soggy, and sauce sticks to the egg keeping the egg moist and the chilaquiles juicy. It is delicious to in its own way. These are the type of Chilaquiles my Grandma used to make. You will find this preparation recipe and step by step photos ahead.
The deconstructed enchiladas
I must confess I do not like shredded chicken in my Chilaquiles. For me they are all about the sauce, tortilla and egg combination. Save the chicken for another time, this type of Quiles’ for me is equal to deconstructed enchiladas if you know what I mean…
The following options I don’t recommend, but are frequently encounter, so be aware!:
The Floppy
The cooking method is different. You fry the tortillas and then add the sauce to the pan and let the tortillas absorb some of the sauce. Because the tortillas are fried they keep their individuality but they stick to each other. The texture is soft, like eating a soggy enchilada. They tend to be on the dry side, not too saucy, therefore, a good over easy egg does wonders for this version. A good…but not great, version.
The Nachos who wanted to be Chilaquiles.
Nacho’ur best bet. These chilaquiles are just wrong. There are lots of versions out there where they serve a bunch of pre made, bagged chips with a ladle of sauce on top and they dare to call them chilaquiles. Too much crunch, lack of sauce, there is no marrying the tortilla and the sauce. Not of my affection at all to be honest with you… these are more like nachos, no bueno.
Divorced chilaquiles:
Half red, half green, for indecisive people or people who want it all. I must just say, just marry one sauce at the time. Having two sauces at the same time will not make you more content…it just confuses the flavors thereby ruining the dish…a bad marriage. Rojos o Verdes will always be the dilemma. If you and yours can’t get together on this one you may need to follow the recipes below and prepare both sauces SEPERATLEY, on different weekends, or just flip a coin.
There must be another 845, 632 more recipes out there, different chilaquiles preparations, sauces combinations, chiles, herbs, cooking methods, you name it!; I’m giving you my 2 ultimate salsas, VERDE and ROJA, you decide which one you want to prepare.
I’m also including 2 different Chilaquiles preparation styles. The Migas- that wanted to be Chilaquiles which are the ones my Grandma used to make. These are dear to my heart and I prepare them when I’m feeling a bit nostalgic.
The other style I’m sharing with you its my absolutely favorite one: The Semi-Crunchy Chilaquiles. I believe they are the ultimate cosmic flavor knock out, textural extravaganza, Chilaquiles. I must warn you, once you have this version, you will have recurrent cravings and dream about them…
So, please remember: “ Don’t just make them good…make them Awesome!”…
Enjoy, Let’s cook!
Chilaquiles Manifesto
Let’s start by Choosing and Preparing your Salsa, then choose the style of chilaquiles you want.
For the Salsa VERDE:
1 lbs. Tomatillos peeled and washed. I used tomatillo milpero, the smaller the tomatillos the best flavor.
½ small or ¼ medium white onion
4 Chiles Serranos or 2 large Jalapenos remove stems.
Small bunch of cilantro about 14-18 sprigs upon size.
1 teaspoon sea salt
2-3 tablespoons of the reminder oil from were the tortillas were fried.
In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.
For the Salsa ROJA:
5-6 Roma Tomatoes choose the reddest and ripest for best flavor.
½ small or ¼ medium white onion
1 garlic Clove
3 dry chiles Cascabel toasted, seeds and stems removed.
8 dry chiles de Arbol toasted, stems removed.
2 dry chiles Guajillos remove seeds and stem and boil along with the tomatoes.
1 teaspoon sea salt
1 pinch of sugar
2 tablespoons of the reminder oil from were the tortillas were fried.
In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency.
1. The Semi-Crunchy Chilaquiles Preparation:
Hands down, my favorite ones!
Serves 4, maybe just 2 hangover creatures…
12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas.)
1 or 2 eggs per person, sunny side up or over easy.
Preparation:
1.Prepare one recipe of your choice of salsa VERDEor ROJA. (listed above). Set aside.
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE or ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!
2. Miga-Quiles a.k.a my Grandma’s Chilaquiles
Serves 4, maybe just 2 hangover creatures…
12 White Corn tortillas
Grape seed oil or Corn oil to pan fry the tortillas about 1/2 cup
(maybe less, maybe more, upon your tortillas)
You will need 6 large eggs to scramble into the tortillas
Preparation:
1.Prepare one recipe of your choice of salsa VERDE or ROJA. (listed above). Set aside.
2.Cut the tortillas into squares, separated them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas and pan fry them until evenly golden brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Remove the excess oil from the pan, and leave about 2 tablespoons of oil. Whisk about 5-6 eggs depending on size, add the fried tortillas to the pan and then add the whisked egg, toss quickly. Once the egg start to set add the salsa VERDE or ROJA cook for 1-2 minutes tops!, remove from heat and serve immediately. Garnish with Crema, Queso Fresco and Onions, a side of refried beans. Mmmm…
This Plate of saucy carbs has been known for lifting morning moods, helping the thirsty drunken souls alleviate the hangover. It is easy to make for a lonely ranger or to size it for a Family meal. Any weekend and hazy Sunday morning can be lightened-up with a plate of these great classic Mexican dish.
Make them! I would love your feed back,
Which ones are you favorites?…
Are you a GREEN or a RED soul?
Send a comment below, I want to hear from you!!!
Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must.
Course
Breakfast, Brunch, Main Course
Cuisine
Mexican
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Ingredients
1lbs.Tomatillos,I used tomatillo milpero, they have the best flavor, if you can't find this kind, choose the smallest tomatillos from the bunch.
1/2smallwhite onion
3-4Serrano chiles,fresh
1smallBunch of Cilantro
1teaspoonSea salt
2-3tablespoonsCorn, or sunflower oil, you can usethe reminder oil you use to fry the tortillas.
1-2eggs per person,sunny side up or over easy
To fry the tortillas
12White corn tortillas
1/2cupGrapeseed oil, sunflower or corn oil,to pan fry the tortillas.
Garnish with:
1/2cupQueso Fresco
1/2cupCrema Mexicana
1/2cupWhite or red onions,diced
Refried beans,its a must!
Instructions
Prepare the salsa verde:
In a small-medium sauce pan place tomatillos, chiles,onion, cilantro, and barely cover with water. Place lid and simmer until they are cooked, about 12-15 minutes. Once they are cooked, remove ¾ of the liquid add salt and blend.
Set aside.
The Semi-Crunchy Chilaquiles Preparation:
1.Prepare one recipe of your choice of salsa VERDE Set aside.
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa VERDE and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans. Enjoy!
Happy cooking!
Recipe Notes
If you need a tutorial on How to make the best beans you ever had!
Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must.
Course
Breakfast, Brunch, Main Course
Cuisine
Mexican
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Ingredients
For the Salsa ROJA:
5-6Roma tomatoes, choose the reddest and ripest for best flavor
1/2mediumwhite onion
1largegarlic clove
3drychiles Cascabel toasted,seeds and stems removed.
6-8drychiles de Arbol toasted,stems removed.
2drychiles Guajillo,remove seeds and stem and boil along with the tomatoes.
1teaspoonsea salt
1pinchsugar
1pinchcinnamon
2tablespoonof the reminder oil from were the tortillas were fried.
To fry the tortillas:
12White corn tortillas
1/2 -3/4cupGrapeseed oil, sunflower oil, or corn oil,to pan fry the tortillas
Garnish with:
1/2cupQueso Fresco
1/2cupCrema Mexicana
1/2cupwhite red onions,diced
Refried beans,on the side its a must!
Instructions
Prepare Salsa Roja:
In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency. Set aside.
The Semi-Crunchy Chilaquiles Preparation:
1.Prepare the salsa roja
2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.
3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.
4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans.Enjoy!
Happy cooking!
Recipe Notes
If you need a tutorial on How to make the best beans you ever had!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: April 29, 2015
This dessert is just perfect if you want to incorporate delicious fresh fruit with a creamy luscious texture. The yogurt mixture includes a bit of gelatin without getting the kitschy translucent rainbow colors molded dessert from the 50’s. Instead, you get a custard-like creamy consistency that is delicately sweet and tastes mainly of …fruit!
The yogurt adds a pleasant acid note, in contrast with the creamy coconut milk and sweet pulp from the mangos.Mmmm, definitely a guiltless pleasure…
This recipe is also a cinch to prepare if you are pressed for time and you have a small party or family dinner, make it the night before in less than 30 minutes, refrigerate and next day is ready to serve. This Pana Cotta will be ready in approx 3 hours if kept in a good chill area in the fridge. Find an interesting mold (mine came from Goodwill, next to the sad wicker baskets from Thanksgivings past) a little whimsical shape it’s always appealing to the eye.
Toppings like honey or Agave nectar let you control the sweet sugary qualities so you can tune it to your tastes. In season soft fruit of any kind will be great substitutions like berries, stone fruit, like peaches and nectarines. Other good tropical options like pineapple will be fantastic.
This Creamy Yogurt Coconut-Mango Panna Cotta will win over any dessert hold-outs! Call it Panna Cotta, call it Jello whatever rocks your boat…Enjoy this delicious recipe for a fruity and creamy dessert…
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: April 14, 2015
Valencia is one of the most beautiful cities in Spain. Great architecture, culture, and cuisine gather together in this little gem of a city that faces the Balearic sea.
Throughout history Valencia’s splendid location attracted cultures contributing to this fantastic region character. Moors brought new ingredients to the region like rice, sugar cane, oranges, almonds, and spices. The Romans brought the utensils to cook with. This kind of influences, shaped one of the most iconic Spanish dishes, Paella Valenciana. The original Valencian Paella recipe consists of a combination of chicken, rabbit, rice, green vegetables, artichokes, peppers, bomba rice, white runner beans, saffron, fresh rosemary, sweet paprika, garlic and lemon. It sounds divine, right? And also a little far off from the Paella Mixta we know in America.
I had the opportunity to travel around Spain with my Grandma Ana. One of the cities we visited was Valencia. We had a blast, and of course every time I tried some remarkable food I wanted to know the origin of the dish. I love to hear about different stories about what people believe and their traditions. For me, this is an enriching way to know a culture; by their stomachs! So I took this info at face value and what I discovered is that Valencianos prefer to make their Paella with one category of meat at a time and not mixing them. Hey, since they are the Paella creators, I will go with their advice!,… And it make sense, seafood ingredients available in the near coast, they use shrimp, langoustines, mussels, clams, and squid. Areas more inland use land creatures, rabbit, chicken. What ever freshest available always taste best.
Throughout Spain, other variations have been adapted for inland areas creating the infamous Paella Mixta which combines a variety of white meats, seafood, sausage and chorizo. But, just remember that Valencians are very proud of their dish and they do not recognize this Paella Mixta as Original Paella Valenciana. So watch out what you call Paella Valenciana unless you want to get in to a heated argument.
Every country has their nationalistic pride when it comes to Cuisine, and in this case there is no exception since Paella is Spain National dish. Every culture has their memories linked around a particular dish, ingredient or preparation that was carried by generations, runs in the family, or evokes a moment in time. And It is admirable when people stand by their beliefs and roots. I do respect that.
I hope knowing all these facts makes you less intimidated, after all they say knowledge is power. I would say in this case, knowledge is inspiration. I truly believe that everybody has a little of a cook inside. I would love to encourage you to be comfortable with the idea of cooking and enjoying the process. Have some red wine, Rioja if possible, and music on the side to let that cook come out. Whether you are preparing the best butter on a toast or a dish with a lot of history and tradition like this Seafood Paella Valenciana, just have fun and be curious about it.
Honoring the authentic Paella Valenciana, I made it strictly with seafood. We live in Texas, and have some access to great shrimp from the gulf, beautiful fresh rosemary in abundance and delicious Spring vegetables, and Texans know all the whereabouts to build a wood fire and that’s one of the key ingredient on the Valencian Paella, since it was created by people on the mountain.
I took the main components of the traditional recipe and added Spring vegetables like asparagus and green peas. I truly wanted to add some artichokes but I could not find good looking ones for some reason; anyway If you find some artichokes it would be a divine addition, if not, no biggy, it is a delicious recipe any way. This seafood Paella Valenciana can be done in about 2 hours total including the prepping. It is definitely a dish that makes it perfect for small to medium gatherings. It is a fun crowd pleaser. With this fabulous weather, cooking outside and grilling this Spring or Summer its one of the best things to do.
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: March 31, 2015
How can I begin to tell you that the infamous “Scotch Egg” is not Scottish. It is believed that it was created by a London department store Fortnum and Mason in the 18th century. However, origins may go back to Algerian cooking or possibly to a fish paste and egg recipe that produced ‘Scotties’. want to know more about the history of these creatures, click here.
This etymological confusion distracts from what could be the best picnic food not yet consumed widely in the US. We love to eat hard boiled and deviled eggs at picnics. We also love delicious salty savory fried treats. This is only the marriage of each to the other. The crunchy breadcrumb exterior of the egg covered in sausage is from the deep frying technique and enhances the experience of eating this savory delight. When prepared correctly the yolk will be cooked through but still soft and creamy. The Scotch Egg we present in this recipe has been further enhanced by the seasoning of the meat with Mexican spices adding a smokey and spicy note to the sausage mixture.
The result is a New World revision of an Old World treat. And doesn’t it seems appropriate that this recipe was created by a Mexican for his Husband which happens to be an American of Scottish ancestry?
This Eggs could be served many ways and for different occasions. It is certainly terrific on its own or served with some pickled vegetables, but may be the shining star of an Easter appetizer plate or as a side for an outdoor grilling gathering. It holds up well to dipping sauces but to tell you the truth all it needs is a good splash of malt vinegar to balance the richness, and put the British accent on it.
These eggs take a little discipline and patience to prepare but the effort is worth it. They can be the perfect new thing to try this Easter or on your next picnic and you may be shocked by the flavor explosion that this Algerian-British-Mexican Scotch Egg delivers. Enjoy!
Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
Published: March 21, 2015
Welcome Spring! and its amazing crazy weather, hehehe… here in Austin, Tx it’s rainy, cloudy and around 60 degrees that feels like 50 degrees. So I think a vegetable noodle soup, with a bright green hue, light, creamy and bright will lift up any cloudy weather… If you live in a part of the world where the weather feels accordingly with the Spring season, hey! this Creamy Basil-Zucchini Noodle Soup it’s also for you since it can be served warm or cold.
Describing this soup is a dreamy pleasure, it is creamy, fragrant, gluten-free, vegan, vegetarian, green, calorie friendly and easy to make. The basil, ginger, and coconut give this soup an aromatic spring flare. The raw zucchini noodles add bite and texture to the soup. For me, it always has been interesting to enhance one flavor by combining different cooking variations of it. Raw, steamed, roasted, sautéed, two or three variations in one dish with the same ingredient. I believe that by maximizing one subtle ingredient like zucchini you can achieve maximum dept of flavor, textures, temperatures and add lots of character to the dish by focusing on “the” one ingredient.
Six ingredients joining one pot, and the fun task of making zucchini noodles. By the way, have you made Zucchini noodles before? It is awesome. This little apparatus called the vegetable spiralizer it is the bomb!. As you know, I’m not very fond of unitaskers in the kitchen, the only uni-tasker gadget I owned and loved was the Julienne peeler, until now. (which by the way you can use if you do not own a spiralizer) This vegetable spiralizer belongs into the FUN category, it transforms any meaty root vegetable or fruit into the most beautiful curly noodles. I’ve used, zucchini, carrots, beets, potatoes, sweet potatoes, butternut squash, cucumbers, rutabagas, green papaya, apples, pears, uff! you name it. It’s really easy to use and clean up. If you have heard of it, yes it is awesome! (No, I’m not getting paid to say this, what you are reading it is my honest opinion, in fact, I did not even buy this beautiful red spiralizer ha! It was a Christmas present from my friend Andrea…Thank you, Drea! I love it! Hehehe.)
So, dear friends, whether you are experiencing a warm or cold Spring; Begin by making this delicious soup and enjoy the Spring ride!
Let’s cook! for the recipe, you will need…
Creamy Basil-Zucchini Noodle Soup
Serves 4
2 lbs. zucchini. I combined half dark green zucchini, half Mexican calabazita aka zucchini. Use what is best available.
1 -16 oz. can organic coconut cream unsweetened
1/2 small onion
2 garlic clove
6 large, fresh basil leaves
½ teaspoon grated fresh ginger
1/2 teaspoon Lemon Zest
1 teaspoon kosher salt
4-6 Cranks of fresh ground Black Pepper
Preparation:
1. Reserve ½ of a large green zucchini for the raw zucchini noodles. Cut the rest of the zucchini into cubes. 2. Make the zucchini curls following the directions of your spiralizer, or use a Julienne peeler. Set the curls aside. 3. In a medium-size pot, add the zucchini cubes and the rest of the ingredients. Cover and bring to a slow simmer, cook for 20 minutes until the zucchini is fork tender but not mushy. 4. With an immersion blender, a blender or food processor, puree until smooth. At this point add a bit of water, or vegetable stock to adjust the soup to your desired thickness. Keep soup warm, and serve a couple of ladles into each bowl, add a handful of the raw zucchini noodles on top. Drizzle a little extra virgin olive oil, sea salt, and fresh black pepper. Enjoy!
Note: You can add little tofu squares, corn kernels, queso panela or mozzarella little squares if you want to make it into a complete lunch or dinner… This soup makes for a fabulous beginning of a meal, for lunch or if you dare for brunch…put an egg on it!
2lbs.zucchini. I combined half dark green zucchinihalf Mexican calabazita. Use what is best seasonal available.
1 -16oz.Can Organic unsweetened coconut milk
1/2small onion
2garlic cloves
6largefresh basil leaves
½teaspoongrated fresh ginger
1/2teaspoonLemon Zest
1teaspoonkosher salt, to taste
4-6Cranks of fresh ground Black Pepper
Instructions
Preparation:
Reserve ½ of a large green zucchini for the raw zucchini noodles. Cut the rest of the zucchini into cubes.
Make the zucchini curls following the directions of your spiralizer, or use a Julienne peeler. Set the curls a side.
In a medium-size pot, add the zucchini cubes and the rest of the ingredients. Cover and bring to a slow simmer, cook for 20 minutes until the zucchini is fork tender but not mushy.
With an immersion blender, a blender or food processor, pure until smooth. At this point you can add a bit of water, or vegetable stock to adjust the soup to your desired thickness. Taste for salt and pepper and adjust to your taste if necessary.
Keep soup warm, serve a couple of ladles into each bowl, add a handful of the raw zucchini noodles on top. Drizzle a little extra virgin olive oil, sea salt and freshly ground black pepper. Enjoy!
Recipe Notes
Note: You can add little tofu squares, corn kernels, queso panela or mozzarella little squares if you want to make it into a complete lunch or dinner… This soup makes for a fabulous beginning of a meal, for lunch or if you dare for brunch…put an egg on it!
For me a good plate of Chilaquiles is the one in which the crunchy tortillas preserve some of their crunchy texture and the sauce is thick enough to cover the tortillas without weighing them down. It remains saucy and there is a bit of salsa running on the side of the plate like a little emergency puddle that get mixed into the refried beans to keep them company. The sauce can be red or green usually with a good level of pleasant spiciness, unless you have a hangover, you might ask for extra hot. Chilaquiles are most commonly eaten as a breakfast or brunch. Therefore a perfect sunny side up egg ,runny and tender, is the perfect complement to this dish. Chilaquiles must be garnished with crumbs of slightly salty queso fresco, creamy clumps of Mexican Crema (similar to Creme fraishe) that mellows the warm and spicy sauce. Top this with raw or pickled onions to add acidity and a sharp pungent of flavor every other bite. There you have it.
