So my friend Viktoria had a girls night yesterday and we had some nice prosecco, jewelry and of course appetizers. I offer to bring some along and since she's a super healthy person wanted to make something along those lines.
I decided to make fish ceviche. It is a wonderful fresh dish that you can enjoy any time of the year but it's great during the summer.. just a few weeks ago for our book club I made shrimp ceviche but this recipe is slightly different yet flavorful and delicious. Serve with tostadas, the crunch will just seal the deal and you will be pleased with the outcome
1 lb fresh tilapia
1/2 cup of white onion finely chopped
2 tomatoes finely chopped
2 jalapeno peppers, seeded and veins removed if you don't want the dish to have some heat
1/2 cup jicama chunks
Bunch of chopped parsley
1/3 cup chopped cucumber
Salt to taste
What a feast today! I have three really good friends over to learn to make tamales! We made shredded beef in red sauce and pork in green sauce. Making tamales from scratch can be labor intensive but the flavors are so wonderful that the time spent is worthwhile... besides they are really easy to store and freeze so you can enjoy them any time!
And this is how they look at the end... the picture cannot reflect how delicious they are!!
So as I mentioned last week I had my girls night out and they asked me to do a cooking class (tapas) it was so much fun and a great way to spend time and learn things together. One of the dishes of that night was chicken croquettes, it's the perfect food for a toddler who is starting to try new things (you can make them with tuna, rice or any other idea you have!) or in a party as a good finger food (easy to grab and eat). I always had the impression that croquettes were very complicated to make but until I tried them I realized how relatively quick and easy they really are... the key here is to give that bechamel like paste the right consistency so make sure it's not too hard or runny... just creamy
2 tbsp butter
¼ cup plain flour
2/3 cup whole milk
1 tbsp olive oil
1 rotisserie chicken, shredded
1 garlic clove, finely chopped
1 small egg, beaten
1 cup fresh white (plain) breadcrumbs
Vegetable oil for frying
Salt and freshly ground black pepper
Well it's fun when you have a party and everybody enjoys finger food along great drinks. I had the other day my girls night out at my house and we have lots of fun. Everybody brought an appetizer and bottle of wine (how cool is that!) so needless to say.. amazing food and great company were the stars of the night.
Here is another idea for appertizer, I like to make this with either pork or chicken depending on my crowd (I have some friends allergic to pork so I change the recipe with chicken when they are coming) so if you like the taste of one protein over another.. do as you please.. what is interesting about this recipe is that it has spices that bring some complexity to the flavor along heat from the cayenne pepper. So maybe now for the super bowl here is an idea for you to make for your friends...Remember the best thing about finding a recipe is finding a way to make it your own, so keep the experimentation going!
1 pork loin of about 1 1/2lb
3 tbsp olive oil
1 lemon (about 1/4 cup of fresh juice)
4 garlic cloves, crushed with the garlic press
2 tbsp flat leaf parsley
1 tbsp black ground pepper
1 tsp cayenne pepper
1 tsp paprika
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1 pinch ground all spice
1 pinch ground ginger
1 pinch ground coriander
1 pinch ground turmeric
15-20 mini bamboo skewers
1 tsp salt
Well this is probably more an international dish rather than pure Mexican but I really like the flavors that it has. Filo sheets are very versatile and you need to be careful how you work with them. Make sure you keep them cover with a damp towel (make sure you put a plastic sheet to protect them from getting wet then useless) so they don't crumble as you are working with them and you have to move fast.
This appetizer looks really elegant and I have made it several times and it's always a great success. You may replace the feta for goat cheese for a change and it will be equally delicious. I've made it for baby showers, birthday parties and almost any occasion (see pictures below)
40 Filo sheets
2 tbsp water
1 lb fresh organic spinach (I like to use baby spinach)
1 jar of sun dried tomatoes in olive oil
1 cup of feta (or goat) cheese, crumbled/softened
1/2 stick of butter, melted
I am not sure how much you've been able to experience first hand traditional Mexican cuisine but one of the most common dishes you can find specially in the states near the ocean, is the camarones al ajillo. They have a spicy garlicky flavor that just makes me think of Veracruz (we used to go there on vacations when I was growing up as part of our excursions around the country). My mother used to love this dish.
So grab your chair, open a beer and make this dish that will transport you to a coastal destination... not sure about you but I can certainly use that since looking out from my window, there is heavy snow falling!
Provecho and feliz inicio de semana!
2 lb. raw shrimp (shell removed and track cleaned but tails left)
3/4 cups olive oil
12-14 cloves of garlic, thinly sliced
1 tbsp cilantro roughly chopped
12 guajillo peppers (see instructions below and if you don't want the dish too spicy, reduce to half)
Salt to taste
Well continuing with the APPETIZER WEEK I thought yesterday when I was posting the queso fundido con chorizo to give you a variation for that dish. For those (and I am sort of one) who don't like to eat meat at all or that much, this is a good version of the queso fundido with a really nice flavor and texture. I just had some friends over and Lisa doesn't eat any meat (well some chicken and fish these days but she was a vegetarian for years) so this queso fundido was besides delicious, a perfect match for her.
Provecho y buen fin de semana!
1 lb. of baby portobello mushrooms
2 cloves of garlic
1 tsp. Mexican oregano
1 pinch herbs de provence
1 tbsp. butter
1 1/2 cups of Chihuahua cheese, cubed, shredded or sliced
Well this has been the soup week but since I got a request for an appetizer, I've decided that next week is going to be APPETIZER WEEK so here is our very first appetizer.. queso fundido.. if you haven't try this is just melted cheese with different things.. from chorizo to saute mushrooms (my absolute favorite)
Let's get started with the chorizo one since it was Jerry asked for this recipe... it's more simple than it seems... I promise
1/2 lb Mexican chorizo
1 1/2 cups of Chihuahua cheese
These days you can find either turkey, beef or pork Mexican sausage.. the flavors may vary but overall you should be OK (pork is the traditional meat used for Mexican chorizo)
Nothing is more rejuvenating after a night of heavy partying like a good Mexican breakfast. For us breakfast can range from a simple pastry to a feast depending on your mood and your hunger. In Mexico we have the saying and tradition that whenever you are hungover the best thing to cure it is to eat something very spicy.
This dish can be served to cure those aches or just to filled a hungry stomach... the bean sauce that you put on top is what really makes a difference but you will have to eat the quesadillas right away because otherwise the egg batter that you dip them into and fry.. will sag and won't have the crisp texture it should.
If you are feeling really hungry.. make some huevos estrellados (eggs sunny side up or over-easy) to compliment the great flavors
2 pasilla peppers
5 del arbol peppers
1 bunch of cilantro
1 cup of frijoles de la olla (check the blog for the recipe, they are the "brothy" beans)
8-12 corn tortillas and equal amounts of thin slices of Chihuahua cheese
Canola or vegetable oil for frying