JennyChef

The final details on the feast begin!

Say Cheese! Goat cheese chalupas are in the works... the bread for the crostini that will be served with the grilled corn and mexican cream... tamales are next.. stay tuned!

Ceviche de pescado (fish ceviche)

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

Provecho!

Ingredients:

1 lb fresh tilapia

3 limes 

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

 

Directions:

• Filled a medium pot with water and bring it to a boil. Add some salt and the juice of half a lime then add the fish (don't need to cut it, it will fall apart)
• Cover and bring back to a boil. As soon as it boils remove from heat, drain the water, put the lid back and let the fish steam for abut 10 minutes. Set aside
• Chop all ingredients and place them in a bowl, squeeze the juice of the remainder lemons and salt to taste. Add the fish and with two forks shred the fillets into tiny pieces
• Refrigerate at least 1 hour so all flavors and juices blend in.
• Serve with tostadas

 

Tamales

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!!

  

Croquetas de pollo (chicken croquettes)

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

Provecho!

Ingredients:

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

Directions:

• Melt butter in a small saucepan. Add the flour and cook gently stirring constantly (about 1-2 minutes). Gradually add the milk to the mix making sure you keep stirring so it doesn’t create lumps and it becomes a thick sauce. Cover with a lid and remove from the heat. Set aside
• Pour the chicken into the food processor and process until finely chopped (smooth). Stir into the milk sauce. Add plenty of salt and pepper to taste, then let it cool completely
• You can add the risotto to the chicken or make them separately. Shape dough into eight small sausages then dip each in egg and then in breadcrumbs. Deep fry in hotel for 4 minutes or until crisp and golden.
• Drain on kitchen paper and serve 
• 
   
  

Brochetas miniatura de cerdo (marinated pork mini brochettes)

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!

Provecho!

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

Directions:

 

• Cut thin long stripes with the pork loin (or chicken breast if you are replacing it)
• In a bowl put all the ingredients together and blend well. Add the pork stripes making sure all meat is covered with the marinade. Place it in a shallow container and refrigerate for at least 4 hours but preferably overnight. Toss periodically if possible to make sure marinade equally distributes.
• Assemble the skewers making sure you've soaked the sticks for at least 20 minutes before grilling/cooking to avoid burning
• On the grill or skillet, cook the brochettes a medium heat for 15 minutes making sure the meat is lightly charred but still moist
• Sprinkle a little bit of lemon juice if desired when platting

 

Empanadas de filo rellenas de espinacas, tomate y feta (spinach, feta and tomato filo triangles)

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)

Provecho!

Ingredients:

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

Directions:

• Preheat the oven at 400F
• Roughly chop the spinach and place it in a steamer for about 5 minutes. Remove from heat, strain and take any excess of water with a paper towel. Set aside.
• Chop about 5-6 sun dried tomatoes (they should be nicely hydrated because of the olive oil) in small pieces. If you can't find sun dried tomatoes in olive oil, try the sun dry tomatoes pesto or regular ones but you may have to soak them in hot water for 20-30 minutes to rehydrate then chop.
• In a medium bowl, transfer the drained spinach, add the sun dried tomatoes and add the cheese you are using. Mix well until fully incorporated and made into a paste like consistency.
• Make sure the filo it's not frozen (you may need to thaw it for 20 minutes outside if taken directly from the freezer or overnight in the refrigerator) and ready to use.
• Melt the butter. Take one sheet and lay it over a dry, flat surface and brush the corners and part of the inside of the sheet. Lay another sheet on top, press lightly and repeat until you get 4 sheets together.
• With a knife, cut (vertically) the filo sheet into 4 equal parts so you get 4 long stripes. Pour about 1 tbsp of the spinach mix at the bottom of each stripe; not in the center, choose a side.
• Fold one strip at the time as follows: make a triangle (take the side that does not have the spinach and cover it. then fold to the opposite side and go all the way up making sure you keep a triangle going and folding carefully. When you get to the end and you don't have enough filo to fold, brush the end and lightly press it into the triangle so it glues. Set aside.
• Continue this process with all the filo sheets until done with them and spinach fill. When finished, lay the triangles on a baking sheet and brush the top with butter so it gets golden and crispy.
• Bake for 10 minutes or until starts getting slightly golden. Cool triangles on a wire rack.

 

Camarones al ajillo (Shrimp in garlic and pepper sauce)

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!

Ingredients:

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

Directions:

• In a medium bowl put the guajillo peppers and cover them with boiling water making sure you put a small plate on top to make sure they stay submerged. Soak for 20-30 minutes
• In a medium pot, add about 6-8 cups of water and bring it to a boil. As soon as it starts boiling, add the shrimp (whole, with the shell and previously cleaned the track)
• Remove from heat, drain the water completely and cover them with the lid so they steam and remain warm. Set aside.
• Drain the soaked peppers, open them and remove the seeds. Cut them into thin stripes. Set aside.
• In a medium skillet heat the oil then add the garlic stirring constantly to make sure it doesn't burn (remember, garlic is really easy to burn so you have to be there to watch it brown without burning). When lightly brown, add the pepper slices and the reserved shrimp and saute for 5-10 minutes to get them slightly brown
• Salt to taste. Serve immediately and sprinkle the chopped cilantro on top and garnish with some lime wedges (can't go wrong with that!)

  

Queso fundido con champinones (melted cheese with mushrooms)

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!

Ingredients:

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

Directions:

• Clean the mushrooms with a damp paper towel (never soak them in water or they will absorb the water and get rubbery). Slice lengthwise and set aside.
• In a skillet melt the butter and put a hint (little spill) of olive oil to prevent the butter to burn so fast. Add the mushrooms and saute until they start getting slightly brown
• Add the herbs and garlic (minced in the garlic press) and saute for another 2-3 minutes to release all flavors and oils. Salt to taste.
• Put the mushrooms in an oven proof dish then cover with the Chihuahua cheese (if you don't have access to Chihuahua cheese use a sharp white cheddar, Oaxaca, Havarti or mozzarella although it that last one may lack flavor for this dish)
• Bake for 15-20 minutes or until slightly brown on top at 350F
• Serve with warm soft corn tortillas, lime wedges or if you don't want to make taquitos with them then use tortilla chips

Queso Fundido con chorizo (Mexican style sausage with melted cheese)

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

Provecho

Ingredients:

1/2 lb Mexican chorizo

1 1/2 cups of Chihuahua cheese

Directions:

• In a skillet pour the chorizo (remove the plastic wrapping that usually has and should look like ground beef) and cook for about 10 minutes making sure you don't have any bigger lumps. You will know it's fully cooked when it starts looking slightly darker (careful don't burn it!). Drain the fat (my personal preference) pad with a paper towel to even remove more oil and set aside.
• Cut in small cubes or shred as you prefer the Chihuahua cheese. If you don't have access to Chihuahua cheese you may use a sharp white cheddar, Havarti or Oaxaca (mozzarella can be good to but it lacks that pungent cheesy flavor). If you want to spice it up, put about 1 or 2 tbsp red pepper flakes
• In an oven proof plate, empty the cooked chorizo then cover with the cheese and bake for 15-20 minutes or until you start to see a very slight browning on top
• Serve immediately with some lime wedges (squeeze some lime and it will really bring some nice flavors), maybe some chiles toreados and warm soft corn tortillas.

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)

Inditos vestidos (quesadillas in egg batter)

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

Provecho!

Ingredients:

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

2 eggs

Canola or vegetable oil for frying

Directions:

• In a bowl, put the dried peppers and cover with boiling water (remember to put a small plate over so they stay submerged and can rehydrate). Leave for 20-30 minutes, reserve about 1/4 of the water and discard the rest. Set aside
• In the food processor or blender, put the beans with the broth (should be about 1 cup of dry beans plus 1/2 cup of the broth), the cilantro and rehydrated peppers and make a smooth puree. If it gets too dry use the reserved water from the peppers to reach a more runny consistency (and can be pour over the quesadillas). Put in a small pot and keep it warm until ready to serve.
• Beat the egg white until they start forming peaks. Then add the yolks one at the time so the stay fluffy.
• Warm up the tortillas just enough to be soft to fold. Place a slice of the Chihuahua cheese on one of the halves so you can then fold again (so it looks like a small triangle)
• In a deep skillet, heat the oil. Put a little piece of a tortilla and if it starts bubbling, it's ready for frying
• Take the folded quesadillas from a corner and dip them into the egg batter making sure they are fully covered. Put them into the hot oil and fry them for about 3 minutes until lightly golden brown. Remove, arrange on a plate and serve immediately with the warm bean sauce on top