by Alan Gore
Our January Shoestring Gourmet was, inasmuch as we all felt rather cooked out after the gala cholesterol season, a dine-out at Lalibela, our west-side Ethiopian restaurant. Though not many of our regulars could make this one, we did have some newcomers. All enjoyed big trays of spiced beef, lamb, chicken, and vegetables served on the center of the table. We ate Ethiopian fashion, using torn-off strips of the thin spongy native bread in place of utensils. This was a truly different dining experience, and one we will in the future use in one of our regular at-home feastings.
For February, we will return to the home of Ursula and Alan Gore and prepare regional Mexican dishes. Since Mexican restaurants are more common than gas stations on Valley street corners, we think we know this cuisine. The truth is, our generic local Sonoran dining represents just one of that country’s many culinary regions. There are whole other cross-sections of Mexican cooking most of us have never encountered. It starts just off Arizona’s border, with the Pacific seafood cooking of Puerto Penasco. The Atlantic coast has a style of its own, and the Caribbean tropical fare of the Yucatan is quite different again. In the Mexican interior there are high plains with mountain skiing - yes, skiing - and a beefy cuisine that is far from what we are used to thinking of as Mexican. Far to the south, the food acquires a Guatemalan influence. And don’t forget that other border tradition, Tex-Mex.
We mewet on Saturday, February 8, at 6 p. m. at the Gore home. Please call us at 863-9648 by Thursday, 2/6 to coordinate dishes.
Salsa Xcatic
9 xcatic chiles * -- finely chopped 1 medium white onions -- finely chopped1/4 cup vegetable oil1/2 teaspoon salt 2 tablespoons white vinegar freshly ground black pepper -- to taste* or substitute yellow wax hot or guero chiles.
Yucatan is identified with its native fiery chile, the Habanero, and thelesser known chile xcatic, (pronounced sch-KA-tik). Similar to a chileguero, it is pale green, much hotter, and resembles the New Mexican chilein shape and size.
Saute the chiles and onion in the oil for 20 minutes at low heat. Place ina blender with the remaining ingredients and puree until smooth.Serve over grilled meats, poultry, or seafood.
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Recipes of the Month
1 cup of sour cream
1 head of lettuce
Cook the meat, let cool a little, pick off any remaining hairs, and then fry lightly. Toast, peel, hollow out and grind up the chilis. Mix with the sour cream and add half of the queso fresco. Bring the mixture to a boil and then remove from heat (but do not let it get cold). Fry the tortillas lightly, soak them in the sauce, fill them with the pork and close them. Place the enchiladas on a plate and pour the remaining salsa on top. Garnish with lettuce and cheese. Serve very hot.
Piloncillo Cookies (Galletas de Piloncillo)
1 piece (panocha) of piloncillo
1 orange skin
1 stick of cinnamon
3 cups of flour
1 tablespoon of baking powder
1 cup of lard or margarine
Boil the piloncillo, cinnamon, and the orange skin in two cups of water until it forms a honey like liquid. Strain. Sift together the flour and the baking powder and fold in the lard or margarine. Add the above liquid. Continue mixing until a dough is formed. On a floured surface, roll out the dough with a rolling pin until relatively thin.
Serves 4 Great served over the Savoury Coriander Batons and Mixed Nut Wheels
1tbsp olive oil
2 red peppers
1 clove garlic, crushed
1 red chilli, deseeded and finely chopped
3tbsp crunchy peanut butter
1tbsp lemon juice
¼pt / 150ml water
¼tsp chilli powder, or to taste
salt and freshly ground black pepper
Procedure:
Place peppers an a baking tray and bake in a preheated oven (400°F / 200°C / gas mark 6) for 20-25 minutes, turning once. Remove from oven and when cool carefully remove the blistered skins, taking out the seeds at the same time. Retain the oil that exudes from the peppers, it's exquisite! Meanwhile in a saucepan gently fry the onion and garlic in the oil until soft. Add the chilli powder and cook for 30 seconds. Add the water and peanut butter, bringing to the boil and then simmering for 8 minutes, stirring occasionally. You may need to add a little water if the mixture thickens too much. Pour the contents of the pan into a blender, add the peppers with their oil, the lemon juice and season well. Blend until smooth and turn out into a serving dish.
Chiles Rellenos with Cheese
Source: Based on a recipe from Rick Bayless, and Deann Broen Bayless, Authentic Mexican Regional Cooking from the Heart of Mexico, Morrow, 1987.
8 large fresh chiles poblanos
canola oil, about 1/2 cup
1/4 cup flour
6 large eggs, separated, at room temperature
1/2 tsp. salt
4 cups grated cheese (mild cheddar, mozzarella, or Monterey Jack)
Roast and peel the chiles, being careful not to break the stems. Remove the seeds carefully. Grate the cheese and form into 8 ovals. Fit one oval into each of the prepared chilis. Add salt to the egg whites, then beat with an electric mixer until stiff enough to hold a peak. Gently beat the egg yolks with the flour. Fold the yolks into the whites. Heat the oil in a very large skillet. Pour half the egg mixture into the hot skillet. Place the eight stuffed chilis on the egg mixture. Pour the remaining egg mixture over the chilis. When brown on the underside, carefully flip the chilis and cook thoroughly on the second side. Can be served with or without a tomato sauce or cold salsa.
Halibut with Roasted Peppers and Cream
Source: Based on a recipe from Rick Bayless, and Deann Broen Bayless, Authentic Mexican Regional Cooking from the Heart of Mexico, Morrow, 1987.
Ingredients
1.5 pound halibut filets
freshly squeezed lime juice
2 T. olive oil
1 small onion, sliced
2 cloves garlic, peeled and minced
1 large chile pablano, roasted, peeled, seeded, and sliced
1 1/4 cup heavy cream
1/3 cup flour
1 T. butter
Sprinkle fish with lime, cover, and refrigerate for 1 hour. Heat 1 T. oil, add onion, and cook until brown. Add garlic and chili, and cook 2 minutes. Stir in cream, and simmer for a few moments. Dredge fish with flour. Heat butter and remaining oil in a large skillet. Fry fish for about 2 minutes per side (or until flesh just flakes--don't overcook). It's better to slightly undercook the fish, turn off the skillet, cover, and let sit for a few minutes while preparing sauce, rather than overcooking the fish. Serve fish, napped in sauce.
Creamy Mexican Chocolate Iced Coffee
1 cup whipping cream, divided
6 tablespoons chocolate syrup
2 tablespoons sugar
3/4 teaspoon ground cinnamon
3 cups double-strength coffee, cooled to room temperature
Ground cinnamon
Chocolate covered coffee beans, if desired
Whip 1/2 cup cream to soft peaks, set aside. Combine remaining 1/2 cup cream, syrup, sugar and 3/4 teaspoon cinnamon in a pitcher or bowl. Stir in coffee until sugar dissolves. Fill 4 glasses with ice; pour coffee mixture over ice. Top with whipped cream and sprinkle with cinnamon. Garnish with coffee beans.
Makes four servings.
Maple-Rum Iced Coffee
1/4 cup whipping cream
1 cup double-strength coffee, cooled to room temperature
1/4 cup half and half
3 tablespoons pure maple syrup
1 1/2 tablespoons dark rum, or 1/2 teaspoon rum extract
Maple sugar sprinkles or brown sugar, if desired
Whip cream to soft peaks, set aside. Combine coffee, half and half, maple syrup and rum. Fill a tall glass with ice; pour coffee mixture over ice. Top with whipped cream. Garnish with sugar sprinkles. Makes one serving.