Recently in Southwestern/Mexican

Yellow Watermelon Margarita with Chipotle Rim

Thoughts From Viviane: 

I had other plans for the fragrant watermelon I’d bought at the farmers’ market last Sunday, but Kate Bush’s song “Eat the music” inspired me to make a sinfully delicious cocktail, one that is sure to make your taste buds sing…

I also thought the watermelon would be its usual seductive pink color, but it turned out to be deep-yellow — and, I might add, super-sweet!

The idea of garnishing the rim with more than just salt happened as I was making my first trial — it was a fluke! I found myself stirring into my sugar-salt mixture a bit of smoky chipotle powder. The result? As you put your nose in the glass to take your first sip you get a whiff of smokiness — an unbelievable counterpoint to the sweet aroma of the watermelon!

As for the drink itself, the Reposado tequila rounds off the flavor of the watermelon beautifully, the elderflower liqueur accentuates its lovely floral notes, and the fresh lime juice keeps everything in check. In a word: Heaven in a glass…

Cheers… And this time… Drink the music!

Yellow Watermelon Margarita with Chipotle Rim

serves 1

For the rim
1 tablespoon organic sugar
1 teaspoon fine sea salt
1/4 teaspoon ground chipotle
lime wedge

For the cocktail
2 oz Reposado Tequila
1 1/2 oz watermelon juice (see cook’s note)
3/4 oz elderflower liqueur (St. Germain)
3/4 oz fresh lime juice

Step 1: Place the sugar, salt and chipotle powder in a small bowl and mix well. Spread on a small plate. Moisten the rim of a cocktail glass with the lime wedge and dip the glass rim in the sugar/salt/chipotle mixture. Set aside.

Step 2: For the cocktail – Shake all ingredients with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour in the prepared glass and serve immediately!

Cook’s note: To make the watermelon juice – remove rind and seeds of watermelon and cut flesh in 2” chunks. Place in a food processor and pulse until coarsely chopped. Then process until smooth and liquidy. Strain through a fine sieve. Transfer juice into large squeeze bottle and refrigerate until ready to use. Refrigerate up to 3 days (after 3 days the juice starts losing its flavor).

Cheese Fondue with Chipotle and Tequila

Recipe and photo reprinted with permission by Viviane Banquet Farre

Thoughts From Viviane: 

When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it - its unusual flavor pairs beautifully with so many foods!

Here I've created a new-world version of the classic Swiss fondue. The tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. It's so addictive that when I first tested the recipe, Marc (my best taster and hubby!) ate the whole thing so fast I thought he'd inhaled it!

I recommend either a Reposado Tequila or Mezcal for this recipe, because their deep, powerful flavor stands up nicely to the cheese and actually cuts through the richness of the fondue.

Bread cubes are the traditional dipping bits for fondues, but don't stop there - try serving this fondue with chunks of grilled meats, blanched-but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!

For a head-spinning selection of tequilas, visit Doug's website. (And no, he hasn't paid me to say this and hasn't given me freebies either - this is just my own honest-to-goodness opinion!)

Say cheese and take a bite!

makes approximately 2 cups (4 servings)

1 1/2 tablespoons cornstarch
1/4 cup Reposado Tequila or Mezcal
1 cup dry white wine
8 oz Monterey Jack cheese - coarsely grated
12 oz aged Fontina cheese - coarsely grated
2 to 3 teaspoons chipotle in spicy adobo sauce, to taste - puréed
1/4 teaspoon sea salt

1 sourdough or whole wheat baguette - cut in 1/2" cubes

Step 1:  Place the cornstarch and the Tequila in a small bowl. Set aside.

Step 2:  Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.

Step 3: : Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

Smoked Chipotle Citrus Pulled Pork

It's summertime . . . a season dedicated to great slow smoked meats and ice cold beer!  Sometimes there is just nothing better than a pulled pork sandwich and a tall iced glass of ale.  If you've been reading this website, you know that I am a big fan of the Big Green Egg smoker/grill.  It's one of the best investments I've made in my culinary world.  And when I smoke pork, it's always in the Egg.  However, this recipe can also be made in an oven, regular grill or even a slow cooker or CrockPot.  But in my house, the Egg reigns supreme!

When you want succulent and sweet pork for your sandwiches, I always recommend buying a bone-in pork butt.  In my opinion, any meat that is still attached to the bone will end up having more flavor than the boneless variety.  This includes pork chops too.  So find a good quality pork butt at your local butcher.

When you decide to smoke anything, expect to invest the proper time into properly marinading and then of course slow cooking the meat.  This isn't fast.... but it's easy and the pork will be packed with so much flavor that it's well worth your time.  Pork can be so flavorful in its own right, I consider a rub or marinade optional.  Sometimes, I just season it with a bit of salt and pepper the night before and that's all it needs.  If you want a slight southwestern flavor, then consider the following marinade prior to smoking.

Ingredients:

• 6-8 pound bone-in pork butt
• Sea salt
• Freshly cracked pepper

Chipotle Chile Marinade:

• Juice from 1 orange, freshly squeezed
• Juice from 1 Meyer lemon, freshly squeezed
• 1 TBSP orange zest
• 1 TBSP brown sugar
• 1 TBSP honey
• 1 heaping TBSP canned chipotle adobo sauce
• 2 chipotle peppers
• 4 garlic cloves
• 1/2 serrano chile
• 1 shallot
• 2 TBSP fresh cilantro, chopped

Method:

Combine all marinade ingredients in a food processor and blend until just combined.  Place pork in a roasting pan, fat side down and baste with marinade.  Place in refrigerator for 1-4 hours.

Remove pork from refrigerator and allow to sit at room temperature for 40 minutes.  Prepare your Big Green Egg, charcoal or gas grill so that it is preheated to 250 degrees.  Place pork shoulder on a v-rack in a roasting pan with the fat side up.  Baste again with the marinade and season generously with coarse sea salt and freshly cracked pepper.

Place on grill in Big Green Egg and allow to cook at 250 degrees for approximately 7-9 hours.  Do not open the Egg while grilling until you've passed about 8 hours of smoking.  This will affect the temperature of the Egg.  After 7+ hours, start checking the pork temperature every 45 minutes until temperature reaches about 180 degrees.  Remove from heat and allow the pork to "rest" for at least 40 minutes. It's best if you wrap the pork tightly in aluminum foil.  The meat will keep cooking internally but the juices will have a chance to settle in.  For fall off the bone, pulled pork you want to reach an internal temperature of 185+

Use two forks to pull apart pork.  Serve with your favorite BBQ sauce on sandwich rolls.

Grilled Chile-Marinated Filet Mignon Tacos

This recipe was nominated for the Foodista Best of Food Blogs Cookbook, please click on the above "Vote for Me" graphic so that it will be included in the printed cookbook later this year! 

Ingredients:

• 2 or 3 1.5 to 2 inch filet mignon steaks

Marinade:

• 2 guajillo chiles (prepared - see below*)
• 2 pasilla chiles
• 3 cascabel chiles
• 1 chipotle chile
• 1/2 cup water
• 1 teaspoon whole cumin seeds
• 6 allspice berries
• 3 cloves
• 1/2 cinnamon stick (preferably Mexican cinnamon)
• 6 garlic cloves, peeled
• 10 black peppercorns

Tacos:

• guacamole
• Diced tomatoes
• diced white onion
• fresh cilantro
• monterey jack cheese
• queso fresco cheese
• roasted jalapenos
• thinly sliced Napa cabbage *optional*
• lime wedges, for garnish
• sour cream or creme fraiche swirled with adobo
• Locally made flour tortillas or homemade corn tortillas

Method:

Using a damp paper towel, gently wipe all chiles to remove any dirt or dust.  Remove stems and seeds and slit chiles in half so that they may be toasted flat.  Place in dry cast iron or stainless steel skillet and toast lightly over medium heat for about 30-45 seconds per side.  Remove when you can just start to smell the chiles.  Place chiles in food processor with remaining marinade ingredients and blend until just smooth.

Salt filets with sea salt.  Then generously rub chile marinade (adobo) on all sides of filets.  Place in baking dish in the refrigerator for 4 hours (more if you like but I don't like to overwhelm the flavor too much considering it is filet mignon)

On a pre-heated gas grill set to medium-high or on a charcoal grill or Big Green Egg (preferred) grill the steak until it is nicely and lightly charred on the outside and cooked medium rare in the center (about 125 degrees).  Turn the steak once while grilling.  Use a meat thermometer and remove steak from grill when temperature registers 123 degrees.  Do not cut or pierce the steak.  Remove from heat and allow to rest/cool on a cutting board for 10 minutes.

Slice the steak into 1/4 inch pieces against the grain.

Place on warmed platter and serve with remaining ingredients so your guests may assemble their tacos.

Simply Wonderful Guacamole

I've been making guacamole for years.  And over the years, I've probably made it 500 different ways.  Cumin. No cumin.  Lots of garlic. No garlic.  Tomatoes. No tomatoes. And let's face it, no matter what you do  . . . it's usually pretty good and is inhaled by your family and friends within minutes.  However, whenever I order guacamole at a restaurant, I am continually disappointed.  I have high expectations of good restaurants that they should produce a better quality guacamole.  But instead, they tend to overcomplicate it, whip it or use too much seasoning that hides the flavor of the avocado.

One thing I have determined is the best guacamole is one that allows the avocado to retain some of it's original density and chunky texture instead of being mashed until it's pulverized into a dip.  I've also become a purist who believes really good and flavorful guacamole doesn't need a bunch of seasonings or to be overcomplicated. Like a lot of good food . . it should be simple, with just a few ingredients and each ingredient should shine and be tasted instead of masked.  And . . . don't plan on having any leftovers! Don't worry about it turning brown or adding lemon juice or lime juice or leaving the avocado pit in the bowl... or what it's like the next day. Guacamole should be made and served immediately. And trust me, when it's good, you won't have any left over.

If you intend to make guacamole or any kind of Mexican food on a regular basis, then one of the tools you should really have is a traditional Molcajete or mortar and pestle. Many people confuse a Molcajete with the marble mortar and pestles which are more common in American culinary stores.

Originally designed by the Aztecs, a real molcajete is round and sits on three legs, and is made from black basalt, a volcanic rock and can be seasoned and enhance food flavor much like a wok or a cast iron skillet (another tool that is good to have in your kitchen)  Look for the ones that are very dark in color and have the raw texture of volcanic rock versus a smooth marble.  And the real ones are very heavy!  This tool is really essential to good Mexican cooking or any cooking really.  You can grind spices or make salsas and chile pastes.  And it should be used as a serving dish for salsas and guacamole.

You can find these on line and at Williams-Sonoma. You can certainly make guacamole without it and I know you're thinking "Oh Laura, enough already. . . can't I just use a fork and bowl?"  Yes, you can . . . and a wooden bowl is best. . . but it just isn't as good or authentic.  You will taste the difference and it's more fun to use a molcajete.   When guests arrive, whip out the molcajete and make it in front of them.  They'll be curious and intrigued. So, I'll step down off of my soapbox now . . . but if your intention is to make terrific and memorable guacamole more than a few times in your life... just go buy one!  They usually cost between $25.00 and $50.00.

When you first buy a molcajete, it needs to be properly seasoned.  This process takes time and patience, but it's well worth the effort.  There are many opinions on how to season it, but I'll tell you what I did.  When you first buy the molcajete, the interior surface will be rough and gritty.  The goal is to smooth the interior surface and remove any residual "grit" or lava rock "dust" and also season it for flavor.  When I first received mine (a gift from my husband), I took some slightly damp white rice and using the pestle, I ground the rice until it was totally milled.  The color of the rice will turn a little grey from the stone.  You want to keep doing this with the rice until the color of the rice remains white.  I'll warn you, this takes some elbow grease and may take many days.  I did it once a day for about a week.  After all it only takes a few minutes investment per day.  The interior of mine isn't quite smooth yet, but it's getting there.  It takes a lot of use to really get it smooth.  Some websites say to mash garlic in the molcajete and leave it overnight.  I didn't do this (perhaps I should have), but I believe just using it a lot for your spices, salsas and guac will season it overtime.

Now to the guacamole.  Look for good quality Haas avocados, preferably organic. Make sure they are ripe but still firm. You don't want the avocado meat to be mushy. Also look for vine ripened tomatoes (again, organic is always best) that will dice well and retain their firmness.  I've used romas, vine tomatoes and even Heirlooms.  Buy whatever looks best and in season.  If you want to add some pretty color, buy a yellow and red heirloom and dice.

The flavor of this recipe comes from making a paste in the molcajete that will be used to add back to the avocado.  It's my belief that this step is the ultimate trick to great guacamole. Instead of blending and mashing all ingredients together, use the molcajete to create a flavor packed paste that will allow the avocado to remain firm and chunky but have great flavor.

The recipe follows, but don't get too caught up on the quantity of ingredients.  Like all good cooking, just adjust it to your taste and I'm sure you'll be very happy with the outcome.

Guacamole Recipe:

Ingredients for the pepper paste:

• 2 TBSP finely chopped white onion
• 3 TBSP fresh cilantro, chopped
• 3 TBSP chopped jalapeno pepper
• 1 TBSP chopped serrano pepper (*optional)
• 1 TBSP chopped garlic
• 1 tsp chopped chipotle pepper
• 1 tsp sea salt

Remaining guacamole ingredients:

• 4 ripe Haas avocados (but should still be firm to the touch)
• 5 TBSP carefully diced tomato (*optional)
• 5 TBSP chopped cilantro (more or less per your taste)
• 2 TBSP chopped white onion
• Sea salt

To make the pepper paste, place onion, cilantro, jalapeno, serrano and chipotle pepper and grind them in the molcajete until all ingredients are finely ground into a paste.  If you didn't buy the molcajete (tisk.. tisk...) then you can use a big bowl and fork - but don't use a food processor because you don't want to puree the ingredients.

Take each avocado and cut in half, lengthwise.  Twist the halves to separate and delicately remove the pit using a knife.  You want to keep as much of the meat in tact as possible.  Then cut avocado into cube size pieces.  Make 4 slices then slice again in the opposite direction to create the cubes before removing from the skins.  Use a spoon to scoop out the cut avocado cubes into the molcajete containing the pepper paste.

Using a spoon, very gently fold the paste into the avocado.  Don't mash the avocado in.  Again, you want to maintain the large cubed chunks as much as possible.  Some will get a little mashed, but that's ok as long as it's still mostly cubed. Then gently add chopped tomato, onion and cilantro.  Serve immediately!

Ingredients:

• 3 slices, thick sliced smoked bacon
• 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
• 4 tablespoons flour
• 2 cups half and half (or 1.5 cups of milk)
• 3/4 teaspoon sea salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon adobo sauce from canned chipotle chiles (*optional)
• 1/2 teaspoon ancho chile powder (*optional)
• 2 cups grated Parmigiano-Reggiano
• 1 pound elbow macaroni or cavatappi
• 3/4 teaspoon minced garlic
• 4 ounces grated extra sharp Vermont cheddar cheese
• 4 ounces grated fontina cheese
• 4 ounces grated gruyere cheese
• 1/4 cup fresh sourdough bread crumbs

Method:

Place bacon on baking rack in 400 degree oven.. bake for 15+ minutes or until bacon is crisp.  Remove from oven and place on paper towels to remove excess grease.  After it cools crumple it into bits and set aside.  Adjust oven temp down to 350 degrees.

In a saucepan slowly melt 4 tablespoons of the butter over low heat. Add flour and stir with butter to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half a little at a time. Cook until just thickened, about 4 to 5 minutes, stirring frequently.  Don't cook too long or it will get gluey. Remove from the heat, season with the salt, pepper, adobo and about half of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the cheese sauce and bacon bits and stir until well combined. Set aside.

Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. In a large bowl combine about 4 ounces of the remaining parmesan cheese (you should still have some parmesan left for the topping), cheddar, fontina and gruyere cheeses. Toss to combine.

Layering macaroni:  Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses then add another third of the macaroni and another third of the cheese mixture to create layers that will melt well. Repeat with the remaining macaroni and cheese mixture. In a food processor, blend sourdough bread to create crumbs.  In a small bowl combine the sourdough bread crumbs and remaining parmesan and ancho powder. Sprinkle over the top of the macaroni and cheese.  (You may also add sliced heirloom tomatoes to top of macaroni before adding bread crumbs and parmesan) Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is lightly golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

Chipotle Gouda Cornbread

Photos and Recipe Reprinted with Permission by www.evilshenanigans.com

I was on Twitter this morning and "met" a very creative and friendly foodie @bakingblog.  When I visited her website www.evilshenanigans.com , I was captivated by this recipe.  I'm a chipotle addict and this sounded incredible. There are many other recipes on this website that are worth checking out... like grilled mushroom and picatta pizza on sourdough wheat crust and baja fish tacos.

"The texture is soft and creamy, savory and sweet.... there is a slight smokey flavor followed by a gentle spice, and it is some of the best cornbread I have ever had."

Chipotle Gouda Cornbread  Yield 18 muffins or 1 - 9″ round loaf

5 oz all-purpose Flour 5 oz corn meal 1 1/2 oz sugar .5 oz baking powder .75 oz non-fat dry milk 4 oz Gouda cheese, shredded 1 teaspoon dry chipotle powder 1 teaspoon chili powder 1 egg, beaten 9 oz buttermilk .5 oz honey or corn syrup 6 oz butter, melted

Heat the oven to 350 F and spray a 12-cup muffin pan, or a 9″ cake pan, with non-stick spray.

In a large bowl mix the flour, corn meal, sugar, baking powder, non-fat dry milk, and spices until well combined.  Add the cheese and stir to combine.

In a separate bowl mix the egg, milk, honey or corn syrup, and butter.

Make a well in the dry ingredients and pour the went into it.  Fold the mixture gently, mixing until the dry ingredients are just moist.  Do not over-mix.

Scoop into the prepared muffin pan, filling each cup half way with batter, or pour the patter into the prepared cake pan.

Bake for 18 to 20 minutes for muffins, or 25 to 30 for the cake pan.

Allow to cool in the pan for 3 minutes before turning out of the pan.

Island Style Gazpacho

Living in the Boulder Colorado area I am very spoiled by wonderful grocery and specialty food stores.  This includes a fabulous Whole Foods that is so popular it is about to be expanded to nearly double its current size.  This interesting twist on Gazpacho came was inspired by the Whole Foods deli and it is wonderful on a warm day.  Try them with grilled prawns or baby lobster tails.

Ingredients

2 cups high quality tomato juice

1 1/2 cups fresh pineapple juice

1 champagne mango, peeled and coarsely chopped

1 1/4 cups fresh chopped pineapple

1 small hot house cucumber, peeled, seeded and finely chopped

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

1/3 cup finely chopped red onion

1/3 cup finely chopped cilantro

3 tablespoons lime juice

1/2 teaspoon lime zest

1/2 teaspoon sea salt

1 teaspoon hot sauce

Method

Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into tall high ball or martini glasses and serve.

• 2 pounds of shrimp (butterflied - either leave whole or chop)
• 1 pound of sea bass (½ inch cubes)
• Juice from 4 limes
• Juice from one lemon
• 2 medium tomatos, diced
• 1 small white onion, finely chopped
• 2 small yellow and red sweet peppers, chopped
• 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped
• 3/4 cup cilantro, washed and chopped
• 1 teaspoon of olive oil
• salt and pepper to taste
• lettuce leaves

In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque in color.  This process actually "cooks" the raw fish.

In another bowl combine the tomato, onion, red pepper, jalapeño or serrano, cilantro, olive oil, salt and pepper.

Take "cooked" fish and combine with remaining ingredients; cover the bowl and chill Ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices.  Serve with plantain or corn chips

Confetti Green Chile Corn Muffins

Makes 12 regular muffins (or more bite-sized mini-muffins)

• 1/3 cup butter
• 2 eggs
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 3 tbsp chile powder (mild)
• 1 cup milk
• 1 tbsp molasses
• 1.5 tsp minced orange zest
• 2 roasted New Mexico green chiles (seeded and chopped)
• 2 roasted red peppers (seeded and chopped)
• 1 ear of roasted corn (off the cob)
• 1 tbsp minced fresh Marjoram

Preheat oven to 400 degrees.

Melt the butter on low heat in a saucepan.  Lightly beat eggs.  Blend flour, cornmeal, baking powder and chile powder in a separate bowl.  In another bowl, mix milk, melted butter, eggs and molasses then fold slowly into the dry flour mixture.  Add the orange zest and marjoram. Fold in the chiles, peppers and corn.  Let the batter sit for 30 minutes.

Pour batter into a buttered muffin pan.  Bake for 12-15 minutes until muffins have risen and are firm.

Serve with green chile stew!

Smoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer

We always make this as an appetizer and it is always a favorite at parties.  The corn cakes are so good, they could even take the place of traditional pancakes at breakfast.  You can put anything on the corn cakes, but the shrimp is my favorite.  

Smoky Shrimp

1.5 - 2 lbs medium shrimp

4 tablespoons butter

1 cup softened butter

5 tablespoons of canned chipotle (with adobo sauce - pureed)

1.5 dozen corn cakes

3 chopped green onions

1 cup fresh salsa (see below) 

Sour cream (for garnish)

Peel the shrimp.  In a frying pan, cook the shrimp in the 4 tablespoons of butter over low heat for just a few minutes (about 5) - turn them once.  Don't overcook.

Puree' the softened butter with the chipotle puree and set aside (do not refrigerate.)

Place 1-2 shrimp on a corn cake and spread a little of the chipotle butter of the shrimp so it covers, but doesn't drench the crab cake.  Sprinkle with chopped green onions.  Spoon a little salsa on top.  Just enough to add color and flavor but no so much that someone can't still hold the cake in their hand.  For an entree, place 3-4 corn cakes on a plate then place 2-3 shrimp per cake on cakes and add butter, green onions and salsa or sour cream.  However you choose to serve them, they will be a big hit.

CORN CAKES:

3/4 cup all purpose flour

1/2 cup coarse cornmeal 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar 

1.25 cups buttermilk

2 tablespoons melted butter

1 egg, beaten

1 cup freshly roasted corn kernels (I roast 1 ear of corn on the grill)

2-3 chopped green onions

Place dry ingredients in a bowl and mix together.  In a large bowl, whisk together the buttermilk and butter and then whisk in the egg.  Slowly add all dry ingredients to the liquid and whisk until thoroughly blended. Puree' 1/2 cup of the corn and fold it into the batter along with the whole kernels and onions.  Add a little buttermilk (if needed) to thin the mixture if it seems to thick.

Using a nonstick pan over medium heat, ladle enough batter to form 2 inch cakes  Cook until golden brown (about 2.5 min on each side)  Batter should make about 20-30 cakes.

FRESH SALSA

2 cups chopped Roma or Cherry tomatoes

1-1 chopped green onions

2 Serrano chiles, finely chopped

1/4 cup cilantro, finely chopped

2 teaspoons sugar

2 garlic cloves, finely chopped

1/4 cup Mexican beer

2 teaspoons salt

1 lime, juiced

Combine all ingredients and mix well.  Put in the refrigerator for at least 30-45 minutes before serving.

Chile Cheese

This is like a crustless quiche that is great for appetizers or brunch.  For appetizers, chill and cut into small squares.  Serve just out of the oven for brunch.  You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)... but this very basic recipe is a great stand-by.

(10 servings)

Ingredients:

• 1/2 cup flour
• 1/2 teasp salt
• 10 eggs
• 3-4 cups, blend of shredded Guyeure, white and yellow cheddar cheeses (vary depending on how cheesy and rich you want this)
• 1 teaspoon baking powder
• 2 cups cottage cheese
• 1/4 cup butter. Melted
• 8-12 ounces diced roasted Anaheim chiles (I use roasted chiles from www.newmexicanconnection.com - vary the chiles depending on how much heat you want.)  The batch in these photos used roasted red chiles that didn't have as much heat as I would normally want.

Directions:

Preheat oven to 350 degrees.  In a medium bowl, beat eggs until light and

lemon colored.  Add remaining ingredients and blend until smooth.

Pour into a lightly buttered 9 x 13 baking pan and bake 35-45 minutes or until top is browned

Cilantro Pesto Quesadillas w/Mango Corn Salsa

2 Cups loosely packed cilantro

1 Cup loosely packed parsley

3/4 Cup roasted salted pumpkin seeds (pepitas)

1/2 cup parmesan cheese

1/2 cup lime juice

1 large jalapeno pepper, seeded

1 garlic clove

3/4 cup olive oil

Salt & pepper

Large flour tortillas

These quantities make about 2 cups, each quesadilla uses about 1/8 cup

Spread 1/8 cup pesto on tortilla, sprinkle with 2 oz. cheese, top with second tortilla and grill both sides

Mango - Corn Salsa

2 parts Mango, diced

2 parts Avocado, diced

2 parts unsalted corn kernals

1/4 part roasted, marinated red peppers chopped into strips 1" x 1/8"

1/2 part chopped fresh cilantro

Fresh lime juice to taste

Zesty Chipotle Potato Salad

I love using chipotle chiles in just about anything.  The adobo sauce in the can has fantastic flavor and can be used to spice up any traditional meal.  This potato salad will get noticed from the plain-jane varieties at the next BBQ!

Ingredients:

• 1.5 cups mayonnaise
• 1/4 cup dijon mustard
• 3 tablespoons fresh lime juice
• 3 tablespoons chipotle / adobo puree
• 1 large ripe tomato, seeded and diced
• 1/2 cup chopped cilantro leaves
• 4 scallions, chopped, (complete both white and green parts)
• 1 medium red onion, thinly sliced
• 1/2 teaspoon cayenne pepper
• 4-6 garlic cloves, finely chopped/minced
• Salt and freshly cracked pepper
• 16-20 New or Yukon Gold potatoes (about 4 -5 lbs) well-cooked, drained and cubed 1/2 inch thick

Combine all the ingredients (except the potatoes) in a medium bowl and season with salt and pepper (to taste)  Place warm potatoes in a large bowl and pour the mixture over the potatoes.  Mix well.  Season again with salt and pepper to taste.

Sweet, tangy and spicy dressing that is delicious with tomatoes, avocados or Mexican style salads in addition to traditional green salads.  The amounts are approximate... adjust accordingly to your taste:

Ingredients:

• 1 Clove garlic
• 2 scallions
• 1 ripe mango, peeled and cut-up
• 1 habanero chile, seeded
• 2-4 tablespoons fresh lime or lemon juice
• 2 tablespoons honey (or more to taste)
• 3-6 tablespoons olive or coconut oil
• 1/4 cup cilantro, fresh
• 1-2 tablespoons mint leaf, fresh

Put all (except salt) into a food processor (adding a bit more oil, juice or water to get the right consistency.  Play with ingredients to perfect to your taste.  This also makes a nice glaze for grilling chicken if you keep the consistency thick.

On a cold day... with a hand-pressed margarita - these are great!  Enjoy...

Chicken

I like to brine a whole chicken first...click here for recipe

Then cook it on the Big Green Egg...http://laurasbestrecipes.com/2009/04/25/butterflied-chicken-big-green-egg/

The chicken comes out absolutely delicious and the breast meat is extremely juicy.  If you are short on time you can buy a rotisserie chicken at the store.  But use it quickly so it is still warm.  I think rotisserie birds get "gummy" when they are refrigerated.

Tangy Roasted Tomatillo Chile Salsa:

Ingredients

• 1 pound tomatillos, husked

• 1 white onion, peeled and quartered

• 6 garlic cloves

• 2 jalapenos

• 2 teaspoons freshly ground cumin (best if you grind seeds in a mill)

• 1 teaspoon salt

• 3/4 cup chopped cilantro leaves

• 1 lime, juiced

Enchiladas:

• Extra-virgin olive oil

• 1/2 medium onion, diced

• 5 garlic cloves, chopped

• 1 1/2 teaspoon ground cumin (it's best if you toast and mill whole cumin seeds)

• 1/4 cup all-purpose flour

• 2 cups chicken stock, (yours or Organic - but not low sodium)

• Chopped cilantro leaves (lots)

• 1 high-quality (i.e. whole foods) deli roasted chicken (about 3 pounds), boned, meat shredded (this is a great trick that makes the chicken really moist and saves time) - or a home roasted chicken (see my favorite technique below)

• Salt

• Freshly ground black pepper

• 10 large (but not burrito size) flour tortillas (fresh and locally made is best - check Whole Foods)

• 3/4 pound Monterey Jack cheese, shredded

• 2 cups sour cream

• Chopped tomatoes and cilantro leaves, for garnish

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.

Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.  I also swirl some adobo saurce from a can of chipotles into sour cream and use that as a garnish.

This is another favorite cold weather recipe... it's fun to play with the quantities and taste as you go....

Ingredients

• 3 dried ancho peppers, stemmed and seeded

• 2 tablespoons dried oregano

• 2 tablespoons sweet paprika

• 2 tablespoons whole coriander

• 1 tablespoon cumin seed

• 1 tablespoon chili powder

• 3 tablespoons extra-virgin olive oil

• 2 onions, chopped

• 2 or 3 beef marrow bones to flavor stock

• 3.5 pounds beef chuck, cut into 1/2-inch cubes

• Seasalt and freshly ground black pepper

• 6 cloves garlic, chopped

• 1 canned chipotle chile, chopped

• 1 jalapeno pepper, chopped

• 2 (28-ounce) cans whole tomatoes, hand crushed

• 1 cinnamon stick

• 1 teaspoon sugar

• 2 tablespoons masa harina (possibly more to thicken)

• 1/2 tablet Mexican chocolate (about 1 1/2 ounces)

• Grated queso fresco, for garnish

• Cilantro leaves, for garnish

• Lime wedges, for garnish

(or swirl the adobo sauce from canned chipotle chilis into sour cream for garnish)

Directions:

CRITICAL STEP: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. You'll love warming spices - really brings out the flavors...

Heat a large heavy bottomed casserole or Dutch Oven over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add beef marrow bones....Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Remove marrow bones.

Serve with the queso fresco (Mexican cheese in good grocery stores), cilantro, and lime for garnish.

Oh and lots of beer!!