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Cochinita Pibil |Pulled Pork Yucatan Style

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: September 3, 2014

The state of Yucatán is located in Southeast Mexico right at the tip of a peninsula and is mostly tropical forest. It is the location of important ancient Mayan cities like Chichen Itza, Izamal, Motul, Mayapan, Ek’Balam and Ichcaanzihoo, which now make up the modern city of Mérida. A tropical forest is filled with an abundance of living species including: Toucans, Guacamayas, Papagayos, Garzas, hummingbirds, serpents, crocodiles, wild boar, porcupines, changos iguanas, squirrels, armadillos, reindeer, and jaguars. All kinds of insects inhabit the forest from ants and wild bees to lightning bugs and mosquitos, all living together in a beautiful fertile land.

Nine thousand years ago this was the land that the Mayan choose to develop their civilization. A paradise of abundance of colors, nature, spices, and rainforest; all your senses are awaken in this land.

It is in the Yucatán where an important culinary fusion took place after the Spanish conquest: Spanish and Mayan cuisine. It is a belief that the people of Yucatán were the first Native Americans that tried the pork meat.

This fusion of cuisines gave origin to a New World cuisine, the Mestizo. These dishes which derive part of their origin from prehispanic ingredients, condiments and techniques were fused with the new ingredients from the old continent. Items like pork, spices, citrus, and different cooking techniques came together to create this New World cuisine.

Cochinita Pibil is one of the most renowned dishes in Yucatán. Its name comes from Cochinita = suckling pig or small pig, and Pibil in Mayan means “under the ground” referring to the cooking method that the Mayan developed. It is one of the dishes that I like the most from that region. It is really amusing and fun to prepare. There are two ingredients in this recipe that give character and its particular flavor: Annatto seeds and Bitter oranges. You might have to go on an adventure to find them, although now its easier than ever with all the specialized condiment stores and supermarkets with special sections for ethnic foods. Annatto seeds grow on the tropical forest of a little tree that gives a heart shaped fruit with spiky hairs.When the fruit is fully mature, it splits open revealing the beautiful red seeds. Besides having a culinary purpose, annatto seeds are also used for pigments and food coloring.

Cochinita Pibil is such a rewarding dish. A little love and effort go a long way. First, you work on a rub-marinade for the pork, marinate it overnight or for as long as twenty-four hours. Then make a pork bundle of banana leaves and bake it in the oven or in an outdoor charcoal pit for 3.5 to 4 hours. If you wish you can go all the way and bury it in the ground which is the traditional method. My recipe is more adapted for house or grill cooking. If you want to go with the traditional method send me an e-mail along with and invitation and I will help you cook it! : )

The best way to describe this Cochinita Pibil is addictive. The tangy oranges, the floral annatto seeds and the two types of pepper corns marry the rich pork flavor transforming the pork into the best succulent pork with an extraordinary flavor and tender texture. The pork remains moist from the Banana leaves pocket that keep the pork bundle warm and juicy. The banana leaves perfume the dish giving it an intangible unique quality.

Cochinita Pibil is traditionally served with garlic rice and black beans, in tacos, or tortas.
Other delicious dish preparations could be as a stuffing for enchiladas, poblano chiles or empanadas. For me I think is best on its own, with corn tortillas on the side, hand made if possible.
Quick pickled red onions with fresh habanero peppers and a grilled habanero pepper sauce on the side, a cold Mexican pilsner beer are Cochinita Pibil’s best companions… the way its served in Yucatán, the best juicy pork on the planet!

I know you’re gonna love this recipe as much as I do…. ask Ian!…Enjoy!

Cochinita Pibil Yucatan Style

Serves 6 Yucatecos, and 6-8 pork taco lovers.

8lbs.Pork butt or pork shoulder cut into large 3”x 4”cubes approx.
Pork butt tends to shrink a lot because of its fat content, always calculate at least 2 or 3 more pounds of what you think you will need. In this recipe 8 pounds, yields about 5-6 net pounds of pork meat.
2 white onions sliced on thin wedges.

For the marinade:

6 tablespoons annatto seeds*
1 tablespoon whole black pepper
8-10 whole All spice peppercorns (upon size small=10 medium-large=8)
6 whole cloves
2 teaspoons cumin seeds
2″ stick Mexican cinnamon
1/2 teaspoon Mexican oregano
12 garlic cloves
1 Habanero chile de-seeded
1 tablespoon sea salt.
1- 1/2 cup of bitter oranges juice. Bitter oranges have a sour bitter flavor, highly acidic which complement and tenderize the meat.How to recognize them?
They have green and yellow rough skins, picture above.
(If you can’t find this kind of oranges, substitute for 1 cup orange juice and 1/2 cup white vinegar)

For the quick pickled red Onions:

2 medium red onions, sliced in thin wedges
4-5 Habanero peppers, thinly sliced or diced.
Juice of 1 lime
1/2 cup white or pineapple vinegar
1 teaspoon kosher salt

You will need the following to cook your Cochinita Pibil:

5-6 Banana Leaves
Heavy duty Foil paper

16″x13″ Ennamel, clay or stainless steel roasting pan

Note:

If you cannot get annatto seeds, you can substitute for achiote paste. It is not the same flavor, I really prefer to go with the seeds the flavor and the aroma is so much better. If you use the paste, use 3/4 of the paste bar, and use only 1/2 the amount of salt on the recipe.
The same with the rest of the spices, If you can get them whole the spices taste so much better. Why? Well once the spices are grounded the oils inside the seeds that give the aroma and flavor, start to oxidize,losing their intensity of flavor and aroma.

Preparation Method:

1. Cut the pork into 3”x 4” cubes, set aside.
2. Grind the annatto seeds, black pepper, allspice, cinnamon, cloves, cumin seeds, oregano until powdered. You can use a stone mortar to pulverize the seeds or a coffee grinder. I do recommend fresh spices whole rather than powdered because the whole seeds retain much of their oils and are more fragrant. Since we are making all by scratch, it is worth the extra effort!
I do prefer to use a mortar, is more fun and the aroma of the spices while you grind them is amazing… if you are not so romantic like me..hehehe a coffee grinder will work, just remember that once you use it for spices, just use it for that purpose.

3. In a blender combine the garlic cloves, Habanero chiles, sea salt and orange juice. Blend.
4. In a glass container place the pork and all the blended marinade, massage the pork pieces until well covered. Cover with parchment paper and plastic wrap. Refrigerate, let it rest over night.

5. Next day remove your pork out of the fridge while you prepare the pan. You want the marinated pork not to be refrigerator cold when you place it in the oven. This allows the meat to cook more evenly and it will be more tender.
6. Move your oven rack to the lowest position in your oven. Preheat the oven at 325 F/160C Place the banana leaves inside the oven for 5-7 minutes.Afterwards they should be a little warm which will make them more pliable. With scissors cut off the banana leaves hard middle rib edge.
7. In a large roasting pan line the banana leaves in both directions, overlapping half way the leaves and placing them cross ways until you can not longer see the bottom of the pan. Place some banana leaves pieces on each corner to ensure there is no leaks.Leave the over hanging leaves, these will help us to make the bundle.
8. On top of the banana leaves place a layer of thin onion wedges and the marinated pork meat in the roasting pan. Add the marinate juices and cover with the over hanging banana leaf. You want to make a pork bundle. Make sure is all fully wrapped up. Take a look at the following images for visual directions.
9. Cover the entire pan bundle with aluminum foil. Tighten the edges fully to seal and contain the heat and moisture. Place the pot into the oven (or the just warm charcoal embers outside in a pit or carefully monitored grill) for 2.30 to 3.30 hours.

10. Pull the cochinita out of the oven and before uncovering it, let it rest for at least 30 minutes.
11. While your pork is resting, prepare your pickled onions by thinly slicing red onions and habbanero peppers. Slightly warm up the vinegar, and add the salt and lime juice to the onions. cover and leave them at room temperature, until the Cochinita is ready. The onions will became hot pink, and the vinegar will have the flavor of the spicy habaneros. Set up the table, get yourself a nice cold Mexican beer to drink.

12.Unveil the Cochinita Pibil and with the help of two forks shreed the pork into smaller pieces, let the pork absorb those juices from the pan. The pork should be fork tender, juicy, moist…fragrant! the smell will fill your kitchen. You will almost hear the toucan screaming and the Mayan Jaguars slinking around behind you (watch out)… Time to eat!… Enjoy!
This Cochinita Pibil is best served with a side of white fluffy garlic rice, and black beans. Tacos are always a great option. corn or flour, what ever rocks your boat. Enjoy!

Serve with Rice…or

Make the most amazing Cochinita Pibil Tacos!

Viva Mexico!…Enjoy!

Bomba!
Con esta cara de lec y
esta figura de pec
te juro preciosa eshpet
que te puedo hacer jesmec!…

Mare, mare!

Music Pairing: La Maldita Vecindad – Mare

5 from 4 votes

Cochinita Pibil | Pulled Pork Yucatan Style

www.yes-moreplease.com

Course Lunch, Main Course

Cuisine Mexican

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Total Time 3 hours 50 minutes

Ingredients

8lbs. Pork butt or pork shoulder, cut into large 3”x 4”cubes. Pork butt tends to shrink a lot because of its fat content, always calculate at least 2 or 3 more pounds of what you think you will need. In this recipe 8 pounds, yields about 5-6 net pounds of pork meat.
2 medium white onions, sliced on thin wedges

For the marinade:

6 tablespoons annatto seeds
1 tablespoon whole black pepper
8-10 whole all spice peppercons, aka pimienta gorda, upon s small=10 medium-large=8
8 whole cloves
1 tablespoon cumin seeds
2" stick Mexican Cinnamon
12 large garlic cloves
1 habanero chiles, de-seeded
1-1/2 tablespoon sea salt
1-1/2 cups bitter oranges juice, Bitter oranges have a sour bitter flavor, highly acidic which complement and tenderize the meat. If you can’t find this kind of oranges, substitute for 1 cup orange juice and 1/2 cup white vinegar.

For the Quick Pickled Onions:

2 medium red onions, sliced in thin wedges
3-4 Habanero peppers, thinly sliced or diced.
1 Lime, the juice
1/2 cup white vinegar or pineapple vinegar
1 teaspoon kosher salt

You will need the following to cook your Cochinita Pibil in:

5-6 large Banana Leaves
Heavy duty foil paper
16"x 13" Ennamel, clay or stainless steel roasting pan

Instructions

1. Cut the pork into 3”x 3” cubes, set aside.
2. Grind the annatto seeds, black pepper, allspice, cinnamon, cloves, cumin seeds, oregano until powdered. You can use a stone mortar to pulverize the seeds or a coffee grinder. I do recommend fresh spices whole rather than powdered because the whole seeds retain much of their oils and are more fragrant. Since we are making all by scratch, it is worth the extra effort!
I do prefer to use a mortar, is more fun and the aroma of the spices while you grind them is amazing… if you are not so romantic like me..hehehe a coffee grinder will work, just remember that once you use it for spices, just use it for that purpose.
3. In a blender combine the garlic cloves, Habanero chiles, sea salt and orange juice. Blend.
4. In a glass container place the pork and all the blended marinade, massage the pork pieces until well covered. Cover with parchment paper and plastic wrap. Refrigerate, let it rest over night.
5. Next day remove your pork out of the fridge while you prepare the pan. You want the marinated pork not to be refrigerator cold when you place it in the oven. This allows the meat to cook more evenly and it will be more tender.
6. Move your oven rack to the lowest position in your oven. Preheat the oven at 325 F/160C Place the banana leaves inside the oven for 5-7 minutes.Afterwards they should be a little warm which will make them more pliable. With scissors cut off the banana leaves hard middle rib edge.
7. In a large roasting pan line the banana leaves in both directions, overlapping half way the leaves and placing them cross ways until you can not longer see the bottom of the pan. Place some banana leaves pieces on each corner to ensure there is no leaks.Leave the over hanging leaves, these will help us to make the bundle.
8. On top of the banana leaves place a layer of thin onion wedges and the marinated pork meat in the roasting pan. Add the marinate juices and cover with the over hanging banana leaf. You want to make a pork bundle. Make sure is all fully wrapped up. Take a look at the following images for visual directions.
9. Cover the entire pan bundle with aluminum foil. Tighten the edges fully to seal and contain the heat and moisture. Place the pot into the oven (or the just warm charcoal embers outside in a pit or carefully monitored grill) for 3.5 to 4 hours.
10. Pull the cochinita out of the oven and before uncovering it, let it rest for at least 30 minutes.
11. While your pork is resting, prepare your pickled onions by thinly slicing red onions and habbanero peppers. Slightly warm up the vinegar, and add the salt and lime juice to the onions. cover and leave them at room temperature, until the Cochinita is ready. The onions will became hot pink, and the vinegar will have the flavor of the spicy habaneros. Set up the table, get yourself a nice cold Mexican beer to drink.
12. Unveil the Cochinita Pibil and with the help of two forks shreed the pork into smaller pieces, let the pork absorb those juices from the pan. The pork should be fork tender, juicy, moist…fragrant! the smell will fill your kitchen. You will almost hear the toucan screaming and the Mayan Jaguars slinking around behind you (watch out)… Time to eat!… Enjoy!
This Cochinita Pibil is best served with a side of white fluffy garlic rice, and black beans. Tacos are always a great option. corn or flour, what ever rocks your boat. Enjoy!

Recipe Notes

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Hatch Fried Chicken

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 29, 2014

With a guiltless dance and a smile on my face I implore you to give this hatch fried chicken a “must try” label. This is my new favorite Hatch recipe.

I used skinless chicken thighs and marinated them in a concoction of yogurt, milk and pureed roasted Hatch peppers until the chicken got tender and flavorful. After a quick drench of well seasoned flour I deep-fried them in peanut oil, making the chicken crunchy crusty, crispy, and tender and juicy on the inside.
Why make fried chicken at home? Because I believe it often tastes better, but also It makes you appreciate what you are about to eat.Nothing tastes more rewarding than making the effort to cook an effortless recipe with awesome results!

Happiness and bliss have been achieved when these Hatch Fried Chicken thighs come out of the pan and onto your plate beside the greenest green green coleslaw. It’s a balancing the act of rich and a tangy. You will be dancing from the beginning of the recipe to end of your meal. Its richness is a combination of the dry seasonings and the Hatch peppers’ distinctive mild chili note.
I used chicken thighs, they have great flavor and they are so moist that you can use them skinless, But imagine the possibilities!, chicken breast, legs, wings!… quail. Ok… I just got myself in trouble now… I want quail!…

Any way, If you make this recipe, I would love to know how it went and if you enjoyed as much as we did! Juicy, crispy, spicy fried chicken is gonna make you a fried chicken believer.
Have fun!

Hatch Fried Chicken

Makes 6 chicken thighs and one little happy dance.

1.5 lbs. of organic skinless chicken thighs

For the marinade:

3/4 cup plain Bulgarian or Greek yogurt style.
2-3 roasted hatch peppers (remove skins and seeds)* check notes for substitutions at the end of the post.
good 4-5 cranks of freshly ground pepper
1 tsp. kosher salt

For the flour drench:

1 cup unbleached all-purpose flour
1/4 cup corn meal
2 tablespoons cornstarch
1/4 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon salt

For frying:

3 -4 cups – Peanut oil (grape seed oil or corn oil will work too.)
A 10″-12″ heavy bottom enamel pan or a cast iron pan for best results.
1 pair of metal tongs

Preparation method:

1. Puree all the marinade ingredients.

2. Pat dry and trim some of the excess fat on the chicken thighs, if any.
3. In a ceramic or glass dish place the chicken thighs and poor the marinade over them, massage them a little bit, place them in the refrigerator for at least 2-3 hours, over night is best.
4. Next day, Pull the chicken out of the refrigerator 20 minutes before cooking.
5. In a ceramic or glass dish combine all the ingredients for the dredging flour.
6. Start heating the oil. I like to start heating the oil at a low temperature, and slowly turn up the heat. This will ensure your oil will not taste burn and is evenly heated.
***Take care to monitor your oil and your kitchen carefully while deep-frying, never take your attention away from hot cooking oil. No distractions!!***
7. While the oil is slowly heating up, with the help of a fork take one piece of the chicken and tap it a little to remove any excess marinade, dredge into the flour, and with a spoon start covering each piece of chicken really well. Set the dredged flour pieces on a clean dry plate. Proceed with the rest of them one at the time.

8. Check on your oil. Place a frying thermometer on the edge of the pan, and check for 350F-360F sprinkle a little flour on the oil, you want big bubbles.
9.When the oil reaches 360, start frying your chicken 2 pieces at a time, to avoid lowering down the temperature of the oil. Check the temperature on your thermometer at all times, you want big bubbles around each piece of chicken, and thermometer reads at least 350/360F to make sure your chicken is not absorbing extra oil, making it soggy and greasy. iaks!

10. Depending on the size of the thighs it will take about 5-6 minutes per side. You want to turn the chicken until you have a rich golden mahogany color on the bottom and the size on the bubbles around the chicken are smaller. This is the right time to gently flip. Always flip away from you to avoid splatter.
11. Once you flip, lower the temperature a bit to 320F, it might take less time, about 3-4 minutes. Chicken should look golden brown and the bubbles around the chicken are really small. Take the pieces out to drain and check for doneness, the internal temperature of the chicken should read minimum 165F.
12. Drain the chicken on a cooling rack lined on top of a baking sheet and immediately, sprinkle some salt. Placing the chicken on a cooling rack will make sure you the chicken will stay crispy.
13. Adjust the temperature for the next batch and go ahead and fry the rest of the chicken.

14. Ready to eat! Serve the chicken with a great side of coleslaw like this green green coleslaw, check it out is from a previous post, it is tangy crunchy, fresh and so mighty green that I believe it’s the best complement for this spicy hatch fried chicken. Also some lemon wedges, if your brave , maybe some extra dashes of tabasco sauce, or any other vinegary hot sauce. Enjoy!

Enjoy!

*Note:

I used fresh Hatch peppers and roasted them. Here in Texas you can find them very easily when in season. If you are wondering if you can use canned Hatch peppers, yes you can. Our dear friend and follower Ed who is from El Paso, Texas and he and his family have cooked with hatch peppers for many generations, suggested me two good brands: Victoria and Santa Fé ‘Ole brand (bottled)-Double Fire-Roasted . He assures this brands are first-rate to get when hatch is not in season. Thank you so much Ed, for this great information!…

Remember that freezing the chiles is also a good option. Once you roast, peel and de-seeded them, you can purée, dice them or keep them whole, pack them on freezer bags and freeze them for future recipes. You can even make hatch chile purée ice cubes and add them to soups or stews on the winter season…delish!

Have fun!!!

Music Pairing: Ella & Louis – Cheek to Cheek

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Pizza Azteca

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 12, 2014

It’s a pizza!…no!
It’s a casserole!….no! It’s a tamale?!…..no!
It’s a Corn Masa Pizza Pie!….Yes!
As silly as it sounds, it is ridiculously delicious!
Call it what you like: Mexican pizza, Corn Masa pizza; Pizza Azteca-its the ultimate summer one pan wonder. This is a great quick meal solution too! To get pizza on board it takes no more than 35 minutes since the masa does not rely on yeast or waiting time to rise.
Let me describe this pizza for you… Imagine a hot cast iron pan filled with corn masa crust, when baked the bottom gets crusty with soft delicious nutty corn masa. Fresh corn kernels add texture, enhance the corn flavor and add moisture to the crust. The top layer load with summer vegetables like zucchini, fresh corn, tomatoes, red onions, hatch peppers, and loads of melty cheese layered on top. The summer vegetables pair great with the flavor of the corn masa, the oregano on the fresh quick base sauce adds the perfect herb note. I made the pizza sauce by grating some fresh tomatoes which adds extra freshness to the pizza. I baked everything on the king of pans, “the cast iron pan”.

When this pizza comes out of the oven you will be fill with warmth and happiness as you experience the comforting smell of cooked corn masa and fresh vegetables. Pizza Azteca is best served with a fresh green salad on the side and will be a sure crowd pleaser.

This Pizza Azteca is what I would offer Moctezuma on a summer afternoon… Pizza Azteca is a meal fit for kings!

Enjoy!

Pizza Azteca

Makes 1 round 12” pizza, yields 8-10 slices.

For the crust:

2 cups corn masa- Maseca is the brand I like, if you can get fresh masa, use it! you will be in heaven.
2 to 2-1/2 cups warm water
½ teaspoon kosher salt
½ cup fresh corn kernels (white or yellow corn is ok)

For the sauce:

3 medium roma tomatoes grated
1 tablespoon tomato paste
1 teaspoon dry oregano
1 garlic clove grated
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
Fresh cracked pepper to taste

For the toppings:

1 large or 2 medium zucchini thinly sliced.
1 ear of corn worth of kernels
1 hatch pepper or substitute for 1 good pinch of red pepper flakes.
Use roasted red peppers if you do not care for spicy.
1 cup cherry, sun golds or grape tomatoes sliced in half.
2 cups of grated cheese like Adobera, Oaxaca, Gouda, Mozzarella or Monterrey jack.
Use the cheese you like the most, as long it melts and has a mild flavor so you can taste the rest of the ingredients.
Salt and pepper to taste a little extra virgin olive oil for drizzle.

Preparation:

Preparing the masa:

1. Start by preparing the masa dough. Dissolve the salt into the 2 cups of warm water.
2. In a large bowl place your dry corn masa flour, make a well in the center add half of the water, and start incorporating the flour from the sides. Add corn kernels and the rest of the water. Knead for 2-3 minutes until water is well absorbed by the masa.
3. The masa should feel moist a bit sticky to the touch. You should be able to shape it into a ball and cover with plastic wrap, set aside let it rest while you prepare the rest of your vegetables.
4. Preheat Oven at 450F/ 230F

5. Prepare and slice all your vegetables, grate your cheese and prepare your tomato sauce by grating the tomatoes and adding the oregano, salt, garlic, black pepper and extra virgin olive oil. Set aside.

6. At this point your masa should be well hydrated and ready to shape into the cast iron pan. Using a 11-12” Cast Iron Pan place your masa dough in the center and with wet hands start by evenly shaping the masa into the pan. Create a higher rim on the edge of the pan. see photo.

Note: If your cast iron pan is well seasoned do not worry about the crust it will not stick to the pan, if not just apply some neutral oil on a napkin and grease the pan before shaping your crust.

7. Once you have an even layer with a bit of a rim on the outside edges, Place skillet with the crust in the oven, on the bottom rack. Bake for 15 minutes lowering the oven temperature to 425F as soon the crust is in the oven.

8. Carefully remove the skillet from the oven, place it on top of the stove or a metal trivet and start layering your pizza ingredients. Note: leave the pot holders into the cast iron pan handles at all times!, this will prevent you to try to grab the hot pan by mistake!…believe me I’ve been there…ouch!
9. Layer the ingredients same way you do like on a pizza, starting with tomato sauce on the bottom, half of the cheese, zucchini, corn, onions, tomatoes, peppers, and the rest of the cheese. A pinch of salt and some fresh cracked pepper.
10. Place the cast iron pan into the oven for another 20-25 minutes until cheese is melted and the pizza has some gratin golden brown blisters.

11. Remove from oven, place the pan on a trivet and wait 5 minutes to cool off a bit before cutting. Sprinkle some fresh cilantro for garnish.
12. Serve and Enjoy!

Enjoy!

Silly, silly music pairing: Brak’s Pizza Song with the Space ghost…

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Zucchini Ginger Brown Rice Bowls

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: August 5, 2014

Light and refreshing is what best describes this recipe. A one bowl meal! It’s no fuss, maximum flavor, raw zucchini with a gingery-soy sauce over a nutty sesame seasoned brown rice. This Zucchini Asian flare recipe, is so light, refreshing and savory, you are going to want to eat it more than once a day.
I know what Brown rice does not have a great reputation among the grains because it tends to be mushy and it can taste like cardboard… Well my friend, I have you covered on this one, you will love the quick easy method that I use. Cook the brown rice as you would cook pasta. Use a large pot with plenty of water and pinch or two of sea salt. The brown rice boils loosely for about 25-30 minutes; stir often and check for an al-dente consistency. When is up to my desired doneness I strain it and the heat of the steam dries the excess water in the brown rice, leaving you with perfectly cooked, fluffy individual grains, with great texture cooked trough and slightly al-dente.

Using this method, I cook larger batches of brown rice and use them later for a quick sautéed, salads, soups or in this case; this humble and refreshing Zucchini Ginger Brown Rice bowl.

As you can see there is hope for this misunderstood grain. I assure you once you try this method you will love brown rice again.

Enjoy the bountiful zucchini season and stay fresh!

Zucchini Ginger Brown Rice Bowls

Makes 2 meal bowls

3 medium size zucchini any color is up to your preference.
1/2 cup toasted and finely chopped cashews or walnuts
2 green scallions finely chopped
1 tablespoon toasted sesame seeds (any color)
1 tablespoon of fresh grated ginger.
1 small garlic clove grated

For the dressing:

1 Tablespoon soy sauce
2 Tablespoons sesame seed oil
2 Tablespoon Rice Vinegar

For the rice:

1 cup short grain brown rice
8 cups of water
2 pinches of salt.

Season the rice with:

1 Tablespoon sesame seed oil
1 Tablespoon sesame seeds
2 Tablespoons seasoned rice vinegar.

Preparation Method:

1. Bring to a boil a large pot filled with 8 cups of water and 2 good pinches of sea salt. Once is boiling add the brown rice, bring back to a boil, and then lower the temperature for a slow simmer. Simmer for about 25-30 minutes. Stirring occasionally.
2. While your rice is cooking, shred your zucchini, ~omit the seed core on the zucchinis~ I used one of my favorite uni-taskers, I absolutely adore this julienne peeler! you can get it any cooking supply store or get it on-line. Toast your walnuts, chop the scallions, grate your ginger and garlic.

3. In a large bowl combine the shredded zucchini and one good pinch of salt, toss well and let it stand for a few minutes. This will draw out some of the excess water out of the zucchini.Toss water from bowl and place zucchini on a clean kitchen towel and gently squeeze with your hands as much water as possible. remove from towel and with your hands fluff up the shredded zoodles. This step is very important, because avoids watering down your vinaigrette.
4. In a large bowl Combine the drain shredded zucchini, finely chopped toasted walnuts, toasted sesame seeds, green scallions, grated ginger, grated garlic.
5. Combine the soy sauce, sesame seed oil, rice vinegar. Set a side you will dress your zucchini right before serving. Please check on your rice.

6. Check for rice doneness. I usually look for a soft but firm grain, that tastes cooked and has a god bite. Usually is around 25-30 minutes, the doneness I prefer. See the picture below.If you want to go a little further on cooking is up to your preference, give the rice another 5 minutes, re-check and taste; always taste!
7. Once your rice is cooked, with the help of a colander or a sieve, strain the rice. Allow the hot steam to dry the extra water, give it around 5-7 minutes. Once all the excess water is drained and still warm, transfer the rice into a bowl and season with the sesame oil, sesame seeds and rice vinegar toss until well combined.

8. Once your rice is seasoned, Add the Soy sauce sesame seed oil, and rice vinegar dressing to the zucchini mixture. Toss well.

9. Using two deep bowls, divide the rice and top it with the zucchini mixture. Sprinkle some extra sesame seeds and for spice maybe some Thai pepper, red pepper flakes, or some Sriracha-hot sauce! Enjoy!

Fresh, light, easy lunch or dinner…

Music Pairing: Nanobots – They Might be Giants

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VENISON BURGER (a.k.a Burgersaurus Venison-Rex)

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: July 25, 2014

I must say that some times is not about reinventing the wheel it’s just about perfecting it.

That’s what this recipe-non recipe is all about.

Just look at it! Isn’t it gorgeous?…It’s not only very attractive, it’s packed with amazing flavor.
It’s my dream burger…*sigh*

Like I said, this recipe is about making a burger in the better way possible. What makes this burger special? The HOW to.

The big question I asked myself when starting this recipe: What’s in a classic burger and how can I make it better when I’m at home?

The quest started and this are my requisites for a “mo betta! burger”…

1. Great Buns: A bun that holds your burger, but lifts and hugs her like a koala hugs a tree, like a bra that lifts and push beautifully. Do yourself a favor, toast your buns makes a big difference. I used buttermilk buns.
2. Tomato: Instead of using a wimpy thin mushy tomato slice…How about a luscious thick slice of a juicy, meaty, heirloom tomato goddess. Why settle for a flavorless tomato right?
3. Onion: Onion place a great role on the burger it adds that bite that contrast between the sweet ketchup, sharp salty mustard and plays so well the crunchy juicy roll in it. So I will go with red onion. Besides being sharp adds color, and visual appeal. Note: Be kind to your guests and family members by rinsing the onion slices.
4. Lettuce: this leafy green is not only for decoration and color, the lettuce play an important role on the burger, adds a crisp bite, where the meaty fatty molecules from the patty and bacon expand and maximize the flavor.
5. Bacon: You love bacon, I love Bacon, we love bacon, everybody loves bacon.“Love is all you need”
6. Condiments: For me, a burger is not complete without the trilogy: mustard, mayo, ketchup. My absolute favorite condiments: Sir Kensington’s.
7. Pickle: Always the best Burger co-pilot will be the Pickle. I love Thomas Keller’s recipe for sweet quick refrigerator pickles. Check it out if you want to make your own.
8. Cheese: Mild Cheddar, or Colby that’s what I prefer on my burger, it has enough character, but does not overwhelm the burger.
9. The PATTY: Let’s talk about meat. Classic Burger mix usually mixes a fatty cut for flavor and moisture and a leaner cut for yield, shape and texture. What ever is your choice of meats make sure you are using 80% of the leaner cut to 20% fatty cut. Blends that I recommend: Sirloin and Chuck steak, Turkey and Pork, Lamb and Sirloin, Venison and Pork.
In this case to indulge we had ground Venison, provided by our good friend Marc “the hunter” he was very generous and share with us his fabulous ground Venison. I know is hard to get this precious meat, but if you are in Texas you are blessed. There are many places you can easily buy some of this delicious meat. I added some links at the end of this post for your convenience. The delicate meaty venison flavor is worth going the extra mile on this burger.

There are a couple of tricks I’ve learned, to improve and make the best moist, airy and flavorful patty, here they go:

Shaping:

When mixing your ground meat do not over work it. Use forks to “fluffen”the meat morsels to incorporate the ingredients. Shape the patties, but don’t compress. Think of tenderly thoughts when making the rounds, you just want the meat to stay together with out pressing to hard. What ever you do please, do not treat your meat mixture like play doh.
Make an indentation in the middle, it works like a charm. Your patties will cook more evenly, with no bump in the middle. A totally acquired method to the hump madness, thank you Rachel!. After I shape my patties, I place them in a tray lined up with some parchment paper and put them in the freezer for about 10-12 minutes. This chill helps the patty to hold its shape better when is time to cook them…watch out though, you don’t want to go to far and freeze them!

When cooking the patties:

Your pan, grill or griddle has to be screaming hot to create a nice crust and sear! The sear will keep the patty moist on the inside while giving a crusty crust on the outside.
Please respect the patty!, once you place it into the pan, do not move it, no poking or pressing down with a spatula! You are just squeezing out the juices… be gentle and patient.
Turn the patty just once. This will ensure you’ll have a moist inside and no though interior.
Hold your seasoning horses! Try Salt and Black Pepper. For me this is enough. I want my patty to taste like meat to the max!… the rest of the accoutrements come later.
Last but not least, listen to good music while you cook, have fun, be ready for a great burger love, and make it awesome.
Any way friends, this is my version os a crazy good homemade burger…fries?.. that’s a whole other chapter. Meantime, keep yourself busy with this VENISON BURGER (a.k.a Burgersaurus Venison-Rex).

VENISON BURGER (a.k.a Burgersaurus Venison-Rex)

Makes 4 Burgersaurus

For the Patties:

14 oz Ground Venison
6 oz Ground Pork 80%-20%
2 egg yolks
Salt and pepper to taste.

4 Buttermilk Buns (I used Whole Foods brand they are fantastic!)
a little butter to toast your buns.

Accoutrements:

1 Large Heirloom tomato.
4 thick slices of red onion rinsed and pat dry.
6-8 leaves of Romain, Iceberg or your favorite kind.
8 thin slices of crisp bacon
4 slices of mild cheddar cheese or Colby-cheddar

Condiments:

Mayo, Mustard, Ketchup, Pickles.

Preparation Method:

1. Prepare all your lettuce, tomato and onion slices. Gather all your condiments and spread spatulas.
2. Crisp up your bacon. Reserve 1 tablespoon of the bacon fat.
3. Cut your buns and spread some butter, have them ready when the time comes to toast them.

4. Prepare your meat, In a chilled bowl combine the ground venison, ground pork, 2 egg yolks and the tablespoon of reserved bacon fat. Using to forks combine all the ingredients, remember not to over work the mixture. Venison is a very lean meat, therefore I’ve added some egg yolks and a little bacon fat to keep them moist.
5. Line up a tray with parchment paper and divide your ground mixture into 4 and shape your patties, be gentle and do not compress. Place them on the tray and make a concave indentation in the middle (see photo below). Place them on the freezer for 10-12 minutes.

6. On a screaming hot griddle, cast iron skillet or grill place your patties at least 1-2 inches apart. Remember, do not crowd the pan, use a bigger skillet, and place one patty at a time. Wait for about 1 minute interval between placing the next patty into the pan to give a chance to the pan to bring the temperature up to screaming hot.
7. Each patty will take around 3-4 minutes the first side. Flip them until you can see that brown crust is formed.Once you flip them, place the cheese slice on top. It will take a little less time like 2-3 minutes to finish cooking. Venison cooks faster than meat, check your burgers at all time, adjusting the temperature if they are browning to fast. If you are using other mix of meat please adjust the cooking time maybe by adding an extra 1 or 2 more minutes upon how well done you want your burger.

8. Once they are ready place them aside and let them rest for a bit. Meantime toast your buns. I spread a thin layer of some good old butter, and toasted on a medium hot skillet until they look like this…

9. Time to assemble:
Now do you remember that Math rule that goes “Changing the order of the factors does not change the product” When building a Burger for me the order of factors DOES change the product. The condiments for me are the glue, I use them like so, between layers to hold the burger. Here is how I start:
Apply mayo on the bottom of the toasted bun, then tomato slice, patty, bacon, onion , ketchup, lettuce, spread some mustard on the top bun. Press a little, pickle on the side to munch on every other bite…done! Please, do what ever you want to do, do not listen to me on this one, this is just the way I like it!

Home made Burger = mo betta!

Music Pairing: Getting Better – The Beatles

Special thanks to Marc Swendner

for sharing with us his awesome ground venison.

Thank you Marc!!

Where to get Venison in Austin?

http://www.brokenarrowranch.com/Shop/

http://hudsonmeatmarket.com

http://johnnygbutcherblock.com

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Cheesy Eggplant Flautas

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: July 18, 2014

Roll e’m up, folks! These Flautas ~a.k.a~ rolled tacos are scrumptious! They are filled with quickly sauteed eggplant and a strip of Oaxaca stringy cheese in a thin flour tortilla. THis recipe is quite different from your regular eggplant recipes. The eggplant marries to the cheese inside of the crunchy warm rolled-up flour tortilla, making the filling into utterly creamy vegetable goodness.
They are best served on a bed of crisp fresh lettuce, drizzled with some liquid sour cream or Mexican cream. You can make my fabulous Tomato-Cinnamon sauce for dipping it is slightly spicy and sweet, the cinnamon warms up the tomato flavor is a match made in heaven with the eggplant. A Salsa Verde also works divine… you choose, or make them both, why not?!

I struggle to find a great variety of quick dishes for eggplant. Cheesy Eggplant Flautas are a great way to utilize those extra eggplants and a fun vegetable option that makes for a great, simple and delicious entree.

Don’t feel like frying?…then brush the rolled flautas with some vegetable oil and bake them!…

Now, get those eggplants rolling. Have fun!

Cheesy Eggplant Flautas

Makes 8 Flautas

1 large eggplant cut into thick strips.
½ pound of Oaxaca cheese.
8 thin flour tortillas
4 cups of corn oil for frying.
1-2 cups of finely shredded Romain lettuce.

For the Tomato – Cinnamon salsa:

1 large red tomato such as red prudence or 2 Roma tomatoes will do too.
¼ cup fine diced sweet onion.
1 pinch of ground clove
1 pinch red pepper flakes or one dry chile de arbol
½ teaspoon ground cinnamon.
½ teaspoon salt
½ teaspoon sugar
1 tablespoon of apple cider vinegar
1 small glug of grape seed oil or mild olive oil.

For the Salsa Verde click here

Preparation Method:

1. Make the Salsa

2. Boil the tomato and puree it.
3. In a small pot add oil and saute the onions until soft and translucent.
4. Add the spices and salt stir until well combined and fragrant.
5. Add the tomato puree and the sugar and cook for 3-5 minutes.
6. Turn off the heat and add the apple cider vinegar, adjust seasonings.

Make the Flautas:
1. Saute the thick eggplant stripes using a little olive oil, season salt and pepper. Set aside.

2. String the cheese into a thinner stripes.
3. Slightly warm up the flour tortillas, place one or 2 eggplant stripes and some cheese strings roll it tightly and secure the end with a wooden toothpick. Proceed with the rest.

4. In a medium size heavy bottom pan add the 4 cups of oil and warm up until your thermometer reaches between 350-375 degrees.
NOTE: Take care while frying to avoid any skin contact with hot oil. Watch the pan and carefully monitor the temperature. Avoid all distractions since these flautas cook very quickly.
5. Fry the flautas until evenly golden brown around 2-3 minutes or less. Watch them at all times.

6. Pull them out on a cooling wire rack

7. Serve immediately on a bed of lettuce, drizzle the crema, dip into the salsa roja or verde…. bite, dip-bite-repeat. Enjoy!

Where did I get this amazing Eggplants?…

At my favorite Urban Farm in Austin: Boggy Creek Farm

Hurry up and get yours before they are gone!

Music Pairing: Tina Turner – Proud Mary

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Mexican Shrimp Cocktail

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: July 6, 2014

Hold your horses! Hide the children! What you are about to see is food rated “R” at its best! My Mexican Shrimp Cocktail is to die for. Fresh, delicious, and savory; it’s the perfect simple light meal for a hot summer afternoon. This juicy cold and light savory cocktail is a meal in itself. What makes it Mexican style? Well the whole combination of vegetables, accoutrement, and the cold broth. It’s a savory broth made with shrimp shells and seasoned with fresh orange and lime juice, ketchup, and some dashes of hot sauce. The result is this light fresh savory broth that goes incredibly well with the shrimp. In my opinion there’s no need to buy those bottled clam juices when you can get the most natural flavor out of your shrimp!
This Mexican Shrimp Cocktail is an entrée rather than an appetizer with a dipping sauce as served in the States. In Mexico, this cocktail is typically served on the coastal cities as an iconic refreshing staple and a must have if you are spending your day on the beach. In the city, shrimp cocktail is widely known as the number one ‘hangover elixir.’
There are many variations in which more than one shellfish is added to this concoction. Common ingredients include octopus, clams, oysters, baby scallops. It is called “Vuelve a la vida” which translates to “come back to life” because its invigorating attributes. That, I can not guarantee, however I assure you that it will refresh and invigorate you on a summer afternoon. In my case, I just love the simplicity of flavors and the way the shrimp skins cooked as a base produce a magic broth with depth and character!

Prepare this dreamy cocktail for yourself ! You can make it in advance, since it is served cold on chilled glasses. For parties you can serve it with all the vegetable accoutrement on the side which allows your guests to customize their own. Keep it ice-cold at all times. It is truly a great summer crowd pleaser. Enjoy!

I can assure you this recipe will be part of your repertoire for many years to come.
Happy Summer, Enjoy!

Mexican Shrimp Cocktail

Serrves 2 sailors 4 mermaids

This cocktail is light and refreshing, it can serve two as a meal or four to six as an appetizer. This recipe can easily be doubled or tripled upon family size, or a friendly party crowd.

1 – ½ lbs. Jumbo or medium large shrimp, peeled save the skins and deveined.

For the shrimp stock:
The reserved skins from the shrimp.
2 celery stalks
¼ wedge of a white onion.
2-3 sprigs of fresh thyme
1/2 teaspoon Sea salt
¼ teaspoon black pepper

Seasonings for the cold cocktail broth:
The juice of one small Valencia orange
3 large limes + 1 or 2 more to garnish.
¼-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Prepare cocktail with:
2 roma tomatoes, small diced
1 small white or purple onion, small diced
1 medium cucumber seedless such as jade or English cucumber, small diced.
¼ cup finely chopped cilantro
1 chile Serrano or Jalapeno with seeds.
1 small Hass avocado

Serve with:
Saltine crackers or Tostadas
Plantain Chips
And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Preparation Method:

1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)
2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.
3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.

4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.
5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).
7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.
9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

10. Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!

You know you want it!

Mexican Shrimp Cocktail

www.yes-moreplease.com

Refreshing, light this Mexican cocktail its perfect for a pool party or a weekend of leisure at home. remember to have a very very cold beer, Ceveza bien fria! Enjoy!

Course Brunch, Lunch, Main Course

Cuisine Mexican

Prep Time 30 minutes

Cook Time 12 minutes

Total Time 42 minutes

Servings 4 sailors or 4 mermaids

Ingredients

1-1/2 ibs. Jumbo Shrimp, peeled, save the peels and deveined

For the shrimp stock:

2 celery stalks
2-3 sprigs fresh thyme
1/4 wedge of a white onion.
1/4 teaspoon black pepper
1/2 teaspoon sea salt

Seasonings for the cocktail broth:

1 the juice of one small Valencia orange
3 large limes, plus 1 or 2 more to garnish.
1/4-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Garnish with:

2 roma tomatoes small diced
1 small white or red onion, small diced
1 medium cucumber, such as jade or English cucumber. small diced
1/4 cup Cilantro, finely chopped
1-2 Chiles Serranos or jalapeño, finely chopped
1 small Hass avocado

Serve with:

Saltine crackers or Tostadas
Plantain Chips
And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Instructions

1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)
2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.
3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.
4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.
5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~
6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).
7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.
8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.
9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.
Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!
Happy Cooking!

Music Pairing: Vereda Tropical-Esquivel

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Bucatini a’ll Amatriciana a Roman story…

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: July 1, 2014

Tomato Season in full bloom, but we have to move quick because here in Austin, July is the end of it. These red jewels do not handle triple digit temperatures. We have been eating them faster than I can come up with recipes to share; adding them to omelets, frittatas, salads, or as simple as slicing them with a bit of lemon juice and sea salt. Yes, I love them that much! I’m in tomato season heaven.

So the search for tomato inspiration involved going through my cookbooks. In search of a classic tomato recipe I ran into this pasta recipe that is very dear to my heart, Bucatini a’ll Amatriciana.
The first time we had this Roman classic, the way Italians intended, was in Rome. We spend almost one whole day at the Vatican Galleries walking and absorbing every single piece of art from the loooong corridors, from sculptures, tapestries, paintings, murals, jewels, did I say sculptures, murals, paintings? We finished the day at the Sistine Chapel, and Saint Pietro. Oh, my! we had an Art binge that day. After more than 6 hours, trapped and surrounded by the most amazing pieces of art and history we grew a voracious appetite. We felt like liberated lions in the Coliseum! Our stomachs were growling, we were in ‘art coma’. Hungry, thirsty and desperate, we noticed that we were surrounded by religious and souvenir stores…but we wanted food!!! We walked and walked the narrow Roman streets, searching for a non touristy dinner… And suddenly we were lost. Oh no, that was not good at all! Hunger does not let you think and makes you disoriented. We were getting grouchy and tired.

But as you know there is no harm that lasts a hundred years. Suddenly we saw a place with a big sign that said “Forno a Legna”, the most incredible arousing smell coming out of the door and a young man with a great smile (and the word buffalo mozzarella pizza). We felt like we had found the oasis on the desert, hypnotized and in a state of art coma, we sat down and this great polite man received us. We just told him “We need food; you feed us.” We had Caprese Buffalo Mozzarella Salad, Wood Fired Pizza Capricciosa, a Green Salad and we trusted him to bring us his favorite pasta.

When food arrived to the table it was incredible, everything looked and smelled so good, except for the pasta which did not looked very promising. At first sight it looked like “that famous Italian chef canned pasta” were the tomato sauce is kind of scattered and looked a bit under sauced. The noodles where very thick and they had sprinkled it with copious amounts of Pecorino Romano. I thought he was pulling a tourist pasta on us… I was so hungry that we did not care at that point.

To our big surprise the first bite of that pasta was a revelation. I felt like the whole Vatican art collection pasted a slide show in my head. That pasta was the best pasta I’ve ever had. Bucatini a’ll Amatriciana. Ian and I looked at each other incredulous of this amazing feast, we kept eating and making sounds of extremely joy and comfort. When we finished, all sort of questions were bombarding my head. This was by far the best pasta we ever had. Perfectly cooked, this thick spaghetti-looking pasta had a hole in the middle that was filled with all the juices from the sauce. The most luscious, salty and tomatoey sauce I ever had. And as we ate it we tasted the occasional piece of rendered guanciale, a cured meat. The Pecorino Romano added a perfect texture, and the pasta was silky and had the perfect balance of utterly delicious tomato flavor. This pasta would be best described as an Aria to tomato flavor.

At the end of our dinner, Ian and I just looked at each other amazed by what we just had eaten. I wanted to know everything about this pasta. I called the young man and he introduced himself. His name was Luca and he was the son of the owner of the restaurant. Like in most cases this restaurant was family owned. Luca told us all about the pasta; Bucatini a’ll Amatriciana, his favorite pasta. He described the preparation and the ingredients. I was in awe of the fact that there where just four ingredients. This conversation brought me full understanding of the importance of pasta-sauce ratio, the importance of pasta shape and sauce type relationship, best pasta conversation of my life!.

We will always be grateful of Luca to have shared his pasta wisdom with us, to had been such a great hostess and to have enlightened us with this amazing experience.

This Bucatini a’ll Amatriciana brings us lots of great memories and what a best season to make this recipe than tomato season. Please Enjoy!

If you would like to visit Luca in Rome:
Piccolo Buco
Via del lavatore n.91, Rome Italy (Trevi area)

Yes, this place have some funny lettering on the outside … nevertheless please do not measure food quality by this matter…hehehe

Bucatini a’ll Amatriciana a Roman story…

Serves 4 or 2 hungry, lost souls.

1 lb. bucatini pasta, I used Rustichella d’Abruzzo, De Cecco, Del Verde, Garofalo, Barilla will be all good options.

4 slices of thick not smoked-cured bacon or pancetta or guanciale, diced. Best option of the tree: Guanciale. I used Bacon that was what I had available.

1 lb. fresh ripe tomatoes, I used a combination of heirloom and red plum tomatoes, San Marzano will be idyllic, I just wanted to use what is in season and it turned out fantastic!

1 small or half a white sweet onion, thinly sliced or diced.

2 pinches of red pepper flakes

1/4 cup olive oil

½ cup of freshly grated Pecorino Romano.

1 sprig of fresh oregano. (if you can not get fresh oregano omit it, dry oregano has too strong flavor profile for this recipe.)

Notes:
Italians traditionally make Amatriciana sauce with Guanciale, salt-cured pork jowl. It is similar to pancetta, but not as lean, and therefore has a richer flavor. Pancetta is the second option and a little more meaty. The third option is cured / NON-smoked bacon. I used the bacon of a well-known organic brand that makes a great cured/non-smoked delicious and leaner bacon.

Preparation:

1. In a large pot, start by heating up your pasta water and a couple of good sea salt pinches.
2. Mean time, with the help of a cheese grater, grate your tomatoes, omitting the skins.

3. Cut your onions and Bacon.
4. In a non-reactive heavy bottom pan or a stainless steel pan add half of your olive oil and cook your bacon, pancetta or guanciale until crispy. Remove half of the crispy bits and add the onions.
5. Cook the onions until soft. And add the pinch of red pepper flakes. (see picture below)

6. Add your grated tomatoes, oregano sprig and cook for the same amount of time that it will take to cook your pasta.
7. Add your pasta to the boiling water and cook following the directions on the package to be ardent approximately 6-7 minutes or other wise.
8. Reserve some pasta water. Drain your pasta, and add the pasta to the sauce, add some pasta water if needed, add the rest of the oil and reserved bacon, adjust seasoning.
9. Marry the pasta by cooking for another 2 minutes…

10. Serve immediately and sprinkle with generous amounts of grated pecorino Romano.
*Sprinkle some fresh oregano leaves if desired…Roman people will kill me I know…but it tastes so good!

Viva Roma!

https://youtu.be/3o15UTomYsc

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