Huevos Ahogados En Salsa Verde + Tomatillo Salsa Verde

From the kitchen of One Perfect Bite...While it is something I normally purchase, I made our salsa verde this summer. I wanted to control the heat the sauce contained for the young among us, and the only way that could be done was to make it myself. I found a recipe that that could be made hot or not and soon found myself making a batch of each to keep everyone happy. The sauce takes about 15 minutes to assemble and by controlling the number and type of chilies, I was able to make mild and hot sauce at the same sitting. I used stemmed and seeded jalapenos for the milder version but relied on Serrano chilies for the fire eaters in my gang. With so much sauce lying around I had to find ways to use the excess. While looking for recipes that would help me do that, I came across one for eggs poached in salsa verde and decided to give it a try. Conceptually, the recipe was very much like the one I use to make Eggs in Purgatory, so I suspected the dish would be quite good. It was. Because the eggs can't be made without salsa, today's post will feature two recipes. I'll start with the salsa and then move on to the recipe for the huevos ahogados, or "drowned eggs." Here are the recipes.

Tomatillo Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Recipe Tips

Ingredients:
1 pound tomatillos, husked
3 jalapeños - fresh, seeded, cut in half
1/2 onion - quartered
1/2 teaspoon ground cumin
1/4 cup cilantro - chopped
1/2 teaspoon salt

Directions:
Combine tomatillos,onion and jalapeno in a large pot. Cover with water and bring to a boil. Cover and cook for 5 minutes, or until al dente rather than soft. Drain. Transfer vegetables to a blender or food processor. Add remaining ingredients and blend until smooth. Store in refrigerator. Salsa can be kept refrigerated, three to five days. Yield: 2 cups.

Huevos Ahogados En Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Michael Nankin

Ingredients:
3 cups tomatillo salsa, thinned to the consistency of tomato soup
4 eggs
Cilantro
Sea salt

Directions:
1) Bring salsa to a simmer in a small saucepan set over medium heat.
2) Carefully crack eggs into sauce. Cover pot and cook for 3 minutes. Remove lid and check to see if whites are completely cooked. If not, cover, and continue to cook until white is no longer transparent. Transfer eggs and a portion of the sauce to individual serving bowls. Garnish with cilantro and a pinch of sea salt. Serve with warm tortillas to mop up sauce. Yield: 4 servings.

You might also enjoy these recipes:
Salsa Verde Bake - The Sweet's Life
Lamb Chops with Salsa Verde - Simply Delicious
Skirt Steak Salsa Verde - Foto Cuisine
Chicken Enchilladas Verdes - One Perfect Bite
Lentil Salad with Salsa Verde - Food 4 Thought
Salsa Verde Pulled Chicken Sandwich - Closet Cooking

Black Bean Burritos

From the kitchen of One Perfect Bite...This is a wonderful meatless Monday meal for busy cooks. It's a reduced calorie version of that old Mexican favorite black bean burritos. These burritos are delicious but the best thing they have going for them is the speed with which they can be assembled. They can be on the table in 15 minutes and the recipe can easily be doubled if you have a crowd to feed. I made a mild and a hot version yesterday. I used mildly flavored Rotel tomatoes for the children and the firecracker version of the tomatoes for the adults at the table. I also used a reduced fat version of cream cheese in our burritos. This version of the cheese makes a less creamy burrito than its full fat cousin, but a low-fat sour cream was among the toppings we served, so the change in texture was not noticed. I hope you will give this recipe a try. It is based on a recipe I found on Christine Cooks. Here's the recipe I used for this fast and simple treat.

Black Bean Burritos...from the kitchen of One Perfect Bite inspired by Christine Cooks

Ingredients:
1 cup chopped onion
2 teaspoons minced garlic
1 (15-oz.) can black beans, drained and rinsed
1 (10-oz.) can Rotel tomatoes, drained
1 package (8-oz.) low-fat cream cheese
1 cup cooked white or brown rice
1/2 teaspoon cumin
1 teaspoon teaspoon chili powder
Salt and pepper to taste
1/4 cup cilantro, chopped
4 - 6 Flour tortillas
Optional toppings: sour cream, shredded cheese, chopped fresh tomatoes,avocado

Directions:
1) Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.
2) Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.
3) Wrap in a tortilla and serve with desired topping. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Burrito Bowls - Closet Cooking
Beef, Bean and Cheese Burritos - Shamrock and Shenanigins
Machaca Burritos - Never Enough Thyme
Breakfast Burritos - You Made That?
Chili Bean Burritos with Corn Salasa - Dinner Du Jour
Chipotle-Style Burritos - Melbo's Kitchen

Mexican Rice

Events in our corner of the world move quickly and prove, yet again, that the indefatigable Murphy is alive and well and looking for any excuse to further test his law and all its corollaries. To wit, the washing machine stopped mid-cycle this morning, no doubt aping the control panel of the oven which chose to go black during preparations for last night's dinner. I sought solace at the computer, only to find that several small pair of hands had created a screen resolution previously unseen by mankind. My composure remained intact until dinner this evening, when our 3 year old grandson, whose dad is a minister, announced, following grace, that "Opa talks to Jesus lots." That, of course, caused me to choke on my water before finally surrendering to the limitations of the day. Now, back at the computer with the strange resolution, I have another rice recipe to share with you. Anyone who spent a portion of their childhood in the late forties and early fifties can tell you about Spanish rice. It was a commonly served dish that was as good or bad as the cook who made it. Most versions of the rice were made with tomato soup and ground beef that could be quickly assembled and on the table in minutes. A few lucky souls got to have a more authentic Mexican rice which was considerably more flavorful than its Spanish cousin. There is a fine line that separates the two. Most people believe Spanish rice gets its color from saffron, and that Mexican rice gets its color from cumin and tomato. If you look at the large number of recipes that exist for both types, I'm not so sure that's really true. At least not anymore. The recipe I used as my inspiration was developed by Emeril Lagasse and he really blurred the lines between the two. I have altered his recipe to suit our tastes and eliminated ingredients such as lard and saffron. This is a great dish for lunch and I've yet to come across a teen age boy who does not love it. They accept it for what it is. Good basic food that's inexpensive and easy to prepare. I hope you'll give this dish a try. It's really good. Here's the recipe.

Mexican Rice...from the kitchen of One Perfect Bite inspired by Emeril Lagasse

Ingredients:
2 tablespoons vegetable oil
1/2 cup ground pork
1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
4 cups chicken stock, or water
3/4 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

Directions:
1) Heat oil in a medium-size heavy saucepan set over medium-high heat until it shimmers. Add pork and cook, stirring until no longer pink. Add sausage and cook, stirring, for 1 minute. Add onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add garlic and cook for 30 seconds. Add rice and cook, stirring, for 1 minute. Add tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and turmeric, and stir well. Bring to a boil. Lower heat to low, cover, and cook undisturbed until all liquid is absorbed, about 20 minutes.
2) Remove from heat and let sit, covered, for 10 minutes. Uncover and fluff rice with a fork. Add the oregano and cilantro, and stir to incorporate. Turn into a decorative bowl and garnish with green onions. Serve immediately. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Beans and Rice Salad - Eclectic Recipes
Saffron and Red Pepper Risotto - Sugar Crafter
Rice and Olive Salad - La Fuji Mama
Shrimp Risotto - Coco Cooks
Spicy Tomato and Vegetable Rice - Chow and Chatter
Spanish Rice - Taste Tempters

Corn and Radish Salad

From the kitchen of One Perfect Bite...Sweet corn has started to appear in our farmer's markets. It's not local, but I'm always so anxious for the first corn of summer that I break my own rules and buy it anyway. Sweet corn has become part of our Independence Day celebration, so I not fussy about its country or state of origin. It's a carry over from my Midwestern childhood, when corn on the cob was a treat and as much a part of the celebration as watermelon or fireworks. We stopped at a farm stand on the 4th and bought ten ears of corn. Six of them were gone before the sun had set, but I wanted to make sure the remaining ears were put to good use. I have a decade old recipe from Bon Appetit magazine that makes a spicy salad with corn, radishes and jalepenos. It is easy to do and it is a perfect dish to serve with Mexican or Southwestern food. Those last ears of corn were destined to become this lovely summer salad. While it can be made a day ahead of serving, the radishes will bleed and change the color of the salad if it sits that long. I skirt the issue by combining all the ingredients, except the radishes, the day before I need the salad. I add the radishes to the mix about an hour before I plan to serve it. That gives me the flavor of a long marinade and the color and crispness of fresh radishes. Cut the radishes as thinly as you can, A mandolin is ideal for this task, but to be honest I use a paring knife. It's easier than having to drag out and assemble the mandolin when so little knife work is required. I hope you'll consider this lovely, fresh salad the next time you are planning a Southwestern or Mexican meal. It is very nice. Here's the recipe.

Corn and Radish Salad with Jalapenos and Lime...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

Ingredients:
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3-1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalepeño chilies

Directions:
Combine all ingredients in large bowl. Season with salt and pepper. Refrigerate. Bring to room temperature before serving. Yield: 6 servings

You might also enjoy these recipes:
Corn and Edamame Succotash - One Perfect Bite
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Watermelon, Black Bean and Corn Salsa - One Perfect Bite
Grilled Corn Salad - Simply Recipes
Mark Bittman's Pan Roasted Corn and Tomato Salad - Champaign Taste
Fresh Sweet Corn Salad - Bake Space

Carne Asada

From the kitchen of One Perfect Bite...School is out and Father's Day is just around the corner. That means that like it or not, ready or not, barbecue season is officially here and it's time to fire up the grill. I have a recipe for a steak that's so consistently good, and so easy to make, that the line that separates one made by a rank amateur from that of seasoned grill master is hard to distinguish. While I've changed it a bit, the original recipe, called Carne Asada Brava, was developed by Rick Baylis for his book and television show, "Mexico One Plate at a Time." This is an almost fool-proof dish. Two cautions. The steak needs an hour to marinate and you'll want to make sure your pan or grill is screaming hot when the steak first hits the surface. Ribeye steaks were originally used to make the dish. I use one or two flatiron steaks in the version I make for my family. Try to find a local source for flatiron steaks. They are wonderful for grilling and are still inexpensive. High restaurant demand makes them difficult to find in some areas, but these flavorful and fork tender steaks are worth seeking out. I promise you won't be sorry. You can find information about the steaks here. The recipe calls for pan roasted garlic and jalapeno chiles and the aroma they exude as they blacken and bubble is quite amazing. Served with or without tortillas, I think you'll love this one. Here's the recipe.

Carne Asada...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:
Marinade
6 large garlic cloves, unpeeled
2 fresh jalapeno chiles, stemmed
1/4 cup fresh lime juice
2 tablespoons olive oil, plus more for the steaks
1-1/2 teaspoons salt or salt to taste
Steak
2 pounds flatiron steak or 6 1-inch thick ribeye steaks

Directions:
1) To make marinade: Roast unpeeled garlic and chiles over medium heat in a small ungreased skillet, turning occasionally, until both are soft and blackened in places. Chiles will be ready in 5 to 10 minutes. Garlic will require about 10 to 15 minutes. Cool. Peel garlic and place in jar of a blender or food processor along with chiles, lime juice and oil. Process until mixture is as smooth as possible. Add salt. Place marinade in a dish large enough to hold steaks. Smear mixture over both sides of steaks, cover and refrigerate for 1 hour.
2) To grill steaks: Preheat a gas grill or heat a grill pan over high heat. Scrape off marinade and spray or brush both sides of steak with oil. Place steaks on grate or in grill pan and cook for 3 to 4 minutes without moving steaks. Turn steaks and cook until medium rare, about 2 to 3 minutes longer. Remove pan from heat. Tent with foil and allow to sit for 10 minutes. Slice steak and serve with fresh salsa or a hot sauce. Yield: 6 servings.

You might also enjoy these recipes:
North African Steak Pimenton with Harissa Sauce - One Perfect Bite
Asian-Style London Broil - One Perfect Bite
Stuffed Flank Steak Spirals - One Perfect Bite

Sweet Corn Ice Cream

From the kitchen of One Perfect Bite...An unintended consequence of a search for meatless meals led me to Rick Bayless' Frontera website. I, of course, found my way to his desserts, where I stumbled on this remarkable recipe for sweet corn ice cream. This is not a bait and switch. The ice cream is actually made with sweet corn that is given a flavor boost with an injection of orange liqueur, cinnamon and fresh lime juice. My curiosity got the best of me and I had to give it a try. To my amazement, this actually works and the finished ice cream does have a faint, barely perceptible, but pleasant, corn flavor. I'm told this ice cream is common in many parts of Mexico. What makes this version a bit different from the others, is that the corn is pureed and the custard strained so there are no small irritating bits of corn in the finished ice cream. While I tried this as a curiosity, I will make it again. I used thawed frozen, shoe peg corn to make this batch of ice cream. I'd like to try this with fresh corn to see if it affects flavor in a major way. We have family members and friends who would enjoy its taste and the novelty of sweet corn ice cream. You might, too. Here's the recipe.

Sweet Corn Ice Cream...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:
2 to 3 ears fresh sweet corn
1-1/2 cups half-and-half
4 egg yolks
3/4 cup + 2 tablespoons sugar
1-1/3 cups heavy cream
1/3 cup evaporated milk
A scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon
2 tablespoon orange liqueur, preferably Gran Torres
1 tablespoon fresh lime juice

Directions:
1) Set up a double boiler: Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring a pot of water to a boil over high heat while you're preparing the custard base.
2) Cook base: Husk corn and pull off all the silk. Cut kernels from ears and measure 2 cups. Scoop into a blender and add half-and-half. Blend until smooth. In a 3-quart stainless steel bowl, stir together egg yolks and sugar until thoroughly combined. Add corn mixture and whisk to combine thoroughly. Reduce temperature under the pot of boiling water to maintain a gentle simmer. Set bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. Custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).
3) Cool base: Fill a large bowl halfway with ice. Nestle custard bowl into ice and whisk regularly until completely cool. Refrigerate if not using immediately.
4) Finish base, freeze ice cream: Stir heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm. Yield: 1-1/2 quarts.

You might also enjoy these recipes:
Leche Asada - One Perfect Bite
Flan - Rasa Maylasia
Julia Child's Creme Caramel - Gratinee

Chicken Enchiladas Verdes - Daring Cooks May Challenge

From the kitchen of One Perfect Bite...The Daring Cook's challenge for May was hosted by Barbara of Barbara Bakes and Bunnee of Anna + Food . The recipe they selected was a Stacked Green Chile and Grilled Chicken Enchilada which can be found here. I opted to make a tomatillo salsa verde using a recipe I've had for years, but I made the corn tortillas from the one Barbara and Bunnee provided for us. I have a neighbor who assisted me with equipment and advice that made the tortillas possible. Even with help, mine were a pretty raggedy affair. Fortunately, my efforts were hidden by copious amounts of sauce and no one, other than me and a neighbor sworn to silence, was the wiser. I can say with certitude that corn tortillas are worth every cent that local markets charge for them. The recipe I used for the enchiladas is a decade old and originally came from Cooking Light magazine. I obviously love it or would not be sharing it with you. It's fairly easy to do and the lighter ingredients do nothing to harm the taste of the finished enchiladas. Here's the recipe I used.

Chicken Enchiladas Verdes...from the kitchen of One Perfect Bite, courtesy of Cooking Light Magazine, January 1999

Ingredients:
Salsa Verde
1 pound tomatillos (about 15)
1-1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped
Enchiladas
2-1/2 cups shredded cooked chicken breast
1/2 cup shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (6-inch) corn tortillas
3 tablespoons shredded asadero or Asiago cheese (optional)
Cooking spray

Directions:
1) To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, broth, salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher if you like your sauce more rustic and chunky. Heat a large nonstick skillet over medium-high heat. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
2) Preheat oven to 400 degrees F.
3) To prepare enchilada filling, combine chicken, cheese, onion, cilantro, broth, sour cream, lime juice, cumin, salt and pepper in a large bowl.
4) Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up. Arrange enchiladas, seam sides down in baking dish. Pour remaining salsa verde evenly over enchiladas. Sprinkle with optional cheese if using. Cover and bake at for 10 minutes or until thoroughly heated.
5) Serve with additional sour cream, and garnish with sliced jalapeño, if desired. Yield: 4 servings.

You might also enjoy these recipes;
Camarones a la Mexicana - One Perfect Bite
Chicken Mole Poblano - One Perfect Bite
Shrimp Enchiladas Verde - One Perfect Bite

Yucatan-Style Chicken, Lime, and Orzo Soup

From the kitchen of One Perfect Bite..."Come tip toe through the tulips with me." Really. I'm serious. We spent the day at a tulip fest held by a grower in our area and we had a really fantastic time wandering through 3000 acres of gorgeous, glowing color. We left early and returned late, so dinner, while necessary, was problematic. The cast iron stomachs of youth are just that and after a day of corn dogs, currywurst, and elephant ears, our digestive systems need some pampering to neutralize the grease and sugar we managed to consume while making merry. I'm like Mrs. Pac Man at these events. I have to taste everything that's being sold. I am not fond of corn dogs, but they smell so good my olfactory senses convince my brain that the culinary equivalent of a miracle has occurred and this time the corn dog will be delicious. Of course they never are and they are just the beginning of the problem. Smell those curly fries? I'm there in seconds. Blue cotton candy? I'm weak in the knees. Bob jokes, I hope, that it's less expensive to take me to the opera than a fair. After a day of such excess something light and palate cleansing is in order and this soup is perfect on both those counts. It's a quick fix meal that is perfect for a light spring supper. I found the recipe years ago in a copy of Bon Appetit magazine. They say the soup comes from the Yucatan. That may be, but I suspect it came from a resort rather than a native kitchen. Regardless, it is a lovely soup. I hope you'll try the recipe.

Yucatan-Style Chicken, Lime and Orzo Soup ...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

Ingredients:
3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeño chiles, thinly sliced
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs

Directions:
1) Cook orzo in pot of boiling salted water until just tender. Drain well.
2) Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs. Yield: 4 servings.

You might also enjoy these recipes:
Avgolemono - One Perfect Bite
Tortilla Soup - One Perfect Bite
Chicken Long Rice - One Perfect Bite

Shrimp Enchiladas Verde

From the kitchen of One Perfect Bite...I'm always on the lookout for meatless meals, especially at this time of year. I came across a recipe for shrimp enchiladas in Family Circle magazine last week. I had homemade salsa and really fresh shrimp in the refrigerator, so there was no reason not to give the recipe a try. It was easy to do and I was really happy with the results. I followed the original recipe to a tee, but I wanted to try it again using frozen shrimp and bottled salsa before I shared it with you. I wanted to make sure that the quality of the the ingredients I had originally used hadn't skewed the results. I made the dish again tonight and can report that the enchiladas are a really nice weekday meal. I don't think they'll ever become anybody last meal request, but you'll be pleased with the results. The enchiladas can be on the table in less than an hour, and most of that hour is cook time. Here's the recipe for shrimp enchiladas with salsa verde.

Shrimp Enchiladas Verde...from the kitchen of One Perfect Bite, Coutesy of Family Circle Magazine

Ingredients:
2 tablespoons olive oil
1/2 medium-size red onion, peeled and thinly sliced
1/2 medium-size green bell pepper, seeded and thinly sliced
1-1/4 pounds medium shrimp, shelled, deveined and cut in half crossways
1 cup frozen corn, thawed
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 corn tortillas
1 bottle (16 ounces) tomatillo salsa (such as La Victoria)
3 tablespoons half-and-half
1 cup shredded reduced-fat Monterey Jack cheese

Directions:
1) Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper; cook 3 minutes, stirring occasionally. Add shrimp; cook an additional 3 minutes, until shrimp is opaque. Stir in corn, 1/4 cup water, chili powder and cumin. Heat through.
2) Heat oven to 375 degrees F. Coat a 11 x 8 x 2-inch baking dish with nonstick cooking spray.
3) Wrap four tortillas in damp paper towels. Microwave 30 seconds. Brush one side of each tortilla with salsa. Spoon 1/2 cup shrimp mixture on each. Roll up and place seam-side down in prepared dish. Repeat with remaining tortillas and filling. Top with any extra filling.
4) Mix remaining salsa with half-and-half. Spoon over enchiladas. Sprinkle with cheese. Bake at 375 degrees F, uncovered, for 15 minutes or until bubbly. Yield: 4 servings.

You might also enjoy these recipes:
Camarones a la Mexicana - One Perfect Bite
Thai Tamarind Shrimp - One Perfect Bite
Shrimp Cakes with Sweet and Sour Tomato Sauce - One Perfect Bite

Tortilla Soup

From the kitchen of One Perfect Bite...Our weather turned damp and chilly again today. As luck would have it, Bob and I were walking along the river when it began to pour. We were at the mid-point of the trail, so our options were limited and the only certainty was we'd be drenched before we got back to the car. Spring comes early to Oregon. I retire my winter recipes and restock the pantry and freezer at the end of February and move on to lighter and more colorful meals. Days like this one make me wish I still had a soup or stew hidden away. What I did have were the ingredients for a wonderful tortilla soup developed, years ago, by Martha Holmberg for Fine Cooking magazine. The soup is wonderfully warm and filling, but the spice level is very low. If you like your tortilla soup hot and spicy, you'll have to add more chili powder or use one that has more heat. The broth that is poured over the ingredients must be very hot in order to warm them. While the recipe is scaled to feed two, it can easily be doubled or tripled to feed a crowd. You can also swap beef for the chicken that's used in the soup. It does not keep well, so don't make more than can be eaten in one meal. Here's the recipe.

Chicken and Tortilla Soup...from the kitchen of One Perfect Bite, courtesy of Martha Holmberg and Fine Cooking magazine

Ingredients:
1 tablespoon vegetable oil, plus another 1/2 to 1 cup for frying tortillas
1/4 cup finely chopped onion (from about 1/2 small onion)
1 tablespoon chili powder; more to taste
1 tablespoon tomato paste
2 boneless, skinless chicken thighs
Salt to taste
4 cups homemade or low-salt canned chicken broth
Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for garnish
4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
1/2 cup corn kernels (canned is fine)
1/2 cup canned black beans, rinsed and drained
3/4 cup diced fresh tomato
For the garnish:
1 ripe avocado, diced and tossed with a squeeze of lime juice
1/4 cup crumbled queso fresco, feta, or ricotta salata
2 dollops sour cream
Lime wedges for serving

Directions:
1) Place 1 tablespoon oil in a large saucepan or small soup pot, add onion, and cook over medium heat until onion has softened but not browned, about 3 minutes. Add chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.
2) Season chicken thighs lightly with salt and put them in skillet with chile paste, turning them once so they’re entirely coated. Add 1/2 cup broth and bring to a simmer. Cover the pan and cook chicken, turning once, until it’s extremely tender when pierced with a knife, about 20 to 30 minutes. Add more broth if pan dries out.
Remove chicken from pan and allow it to cool slightly before shredding into bite size pieces. Set aside.
3) Remove any visible grease from pan before adding remaining broth and cilantro stems. Simmer, uncovered, until broth has reduced by about one-third and is quite flavorful, 20 to 30 minutes.
4) Meanwhile, fry the tortillas: Line a plate with two layers of paper towels. Fill a small, high-sided saucepan with enough oil to come to about a 1-inch depth. Heat oil over medium heat to 375 degrees F. Add six to eight strips of tortilla. With tongs or a long fork, "scrunch" them for a second or two so they take on a wavy shape. Fry until strips are golden brown, about 1 minute. Transfer to paper towels. Repeat with remaining strips.
5) Divide shredded chicken, corn, black beans, tomato, and tortilla strips between two large soup or pasta bowls. Pour hot broth over ingredients in bowls. Serve immediately. Pass avocado, cheese, sour cream, chopped cilantro and lime at the table. Yield: 2 servings.

You might also like these recipes:
Creamy Broccoli and Cheddar Cheese Soup - One Perfect Bite
Chilled Avocado Soup - One Perfect Bite
Thai Fresh Pea Soup with Green Curry - One Perfect Bite
Mexican Chicken Soup - Randomosity and the Girl
Mexican Tortilla and Lime Soup - The Perfect Pantry
Posole - Spain in Iowa

Chicken Mole Poblano - February Recipes to Rival

Another month has passed and it's time to reveal what has been done for the February Recipes to Rival challenge. Our hostess this month was Temperama of High on the Hog. She selected a Tyler Florence recipe called Chicken Mole Poblano for the challenge. This is what she had to say about her selection:

"When I think of February, Valentines day, romance and chocolate springs to mind, So when looking for a recipe for this month I wanted something that shouted Valentines day at me. Mole, that fabulous savory chocolate pepper sauce does that for me. spicey and full of passion with the romance of chocolate and just as individual as those we love."

She went on to provide a wonderful backstory for her choice.

"The origin of mole poblano, the thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico, is still disputed, and generally involves these two versions of the legend:

The first says that 16th Century nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. The nuns started praying desperately and an angel came to inspire them. They began chopping and grinding and roasting, mixing different types of chiles together with spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients..

This concoction boiled for hours and was reduced to the thick, sweet, rich and fragrant mole sauce we know today. To serve in the mole, they killed the only meat they had, an old turkey, and the strange sauce was poured over it. The archbishop was more than happy with his banquet and the nuns saved face. Little did they know they were creating the Mexican National dish for holidays and feasts, and that today, millions of people worldwide have at least heard of mole poblano.

The other legend states that mole came from pre-hispanic times and that Aztec king, Moctezuma, thinking the conquistadors were gods, served mole to Cortez at a banquet to receive them. This story probably gained credibility because the word mole comes from the Nahuatl word “milli” which means sauce or “concoction”. Another connection could be that chocolate was widely used in pre-Columbian Mexico, so people jumped to that conclusion.

Here is the recipe I chose (mainly for its simplicity and use of fairly common ingredients) please read the notes at the end and enjoy."

I made a few small changes to the recipe we were to use. I substituted skinned chicken thighs for the cut-up chicken called for in the recipe. I find that thighs hold up better to braising than other parts of the chicken. I lightly dusted them with seasoned flour to get them to brown. I also used canned, drained plum tomatoes in the sauce. The fresh ones available now just aren't very flavorful. Other than that, I used the recipe that follows. It's a nice chicken entree.

Chicken Mole Poblano
Recipe courtesy Tyler Florence

Ingredients
Mole sauce:
2 dried ancho chilies, stemmed and seeded
2 dried anaheim chilies, stemmed and seeded
2 dried chipotle chilies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
2 small onions, sliced
3 cloves garlic, chopped
2 serrano peppers, stemmed and seeded
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped

Chicken:
1 capon or large chicken, cut into 10 pieces
1 lemon, juiced
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
2 cups chicken stock

Cilantro leaves, for garnish
Cooked white rice, for serving

Directions
For the mole: Tear the ancho, anaheim, and chipotle chiles into large pieces and toast them in a dry skillet over medium heat until they change color a bit, about 2 minutes. Put them into a bowl with the raisins and cover them with hot water. Soak unti softened, about 30 minutes. In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, cinnamon stick, oregano, and thyme. Toast for 2 minutes, grind in a spice grinder, and add the powder to a blender. In the same skillet over medium-high heat add the olive oil, onions, garlic, and serrano. Cook until lightly browned, then add the tomatoes. Cook until vegetables are softened, about 10 to 15 minutes, then add to the blender. Add the chocolate and the soaked chiles and raisins to the blender along with some of the chile soaking liquid. Puree, adding more soaking liquid as needed, to make a smooth sauce. (This makes about 4 cups sauce, the recipe uses 2 cups, the extra can be frozen).

Pour the lemon juice over the chicken and season it well with salt and pepper. Heat 3 tablespoons olive oil in a large heavy-bottomed skillet and brown the chicken on all sides; remove the browned chicken to a plate leaving the oil in the pan. Pour 2 cups of the mole sauce into the hot skillet and simmer for about 5 minutes. Add the chicken stock and return the chicken pieces to the pan. Simmer, covered, until the chicken is cooked through, about 20 to 25 minutes.

Serve over cooked white rice. Garnish everything with cilantro leaves.

Notes (from Temperama):
"I realize that all palates and shopping centers are not created equal, so feel free to mix and match your peppers to suite. You can look up how hot diffrent peppers are here (Scoville scale). I skipped the serrrano on mine and while the sauce was good it was definitly missing something, so keep in mind it is important for your sauce to have a bit of bite.

The sauce is perfectly edible before the final step of adding the chicken broth (or veggie) so give it a taste and change it up as needed for your taste buds.

This sauce is suppose to be smooth, and barring commercial equipment, we are just not going to achieve that perfectly smooth texture, so don't be afraid to blend the heck out of everything.

For those not familar with Mexican chocolate, like Ibarra, it is grainy with cocoa nibs, sugar and cinnamon. While delicious it is not the same as your regular baking chocolate.

Don't forget when working with peppers use care, wash your hands well and frequently and wear gloves, pepper juice in your eye or up your nose is not fun."

Game Day Chili-Mac Skillet

From the kitchen of One Perfect Bite...One of my favorite blogs is For the Love of Cooking. It's one of those sites that never fails to please. The photos are great, the recipes delicious and the writer an absolute charmer. Recently Pam featured a recipe for Italian Goulash that took me back to a casserole that made regular appearances on our table when the children were at home. I also serve it - then and now - for game day get-togethers with good friends. It's not meant to impress and it's best to think of it as grub at its finest. This is what happens when you combine chili with mac n' cheese. The dish takes ten minutes to prepare, twenty-five minutes to cook and uses just one pan. You can alter heat and spices to taste. You can also control the amount and type of cheese you use. Here's the base recipe. I hope you'll make this one your own.

Game Day Chili-Mac Skillet...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 cup chopped onion
1/2 teaspoon garlic salt
1 (14.5-oz.) can Mexican-style stewed tomatoes, undrained
1 (15.25-oz.) can red kidney beans, rinsed and drained
1 (8-oz.) can tomato sauce
1/2 cup elbow macaroni, uncooked
1/4 cup water
1 (4-oz.) can diced green chili peppers, drained
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup (4-oz.) shredded Monterey Jack or cheddar cheese
Optional garnish: chopped cilantro or parsley

Directions:
1) Heat oil in a large skillet set over medium-high heat. Add ground meat, onions and garlic salt; cook until meat is brown and onions are tender. Pour off accumulated drippings.
2) Add beans, stewed tomatoes, tomato sauce, macaroni, water, green chili peppers, cumin, chili powder to meat mixture. Bring contents of skillet to a boil. Reduce heat, cover pan and simmer, stirring frequently, until macaroni is tender, about 20 minutes. Sprinkle top with cheese. Cover pan and heat until cheese melts, about 2 minutes. Garnish with chopped cilantro, if using. Yield: 6 servings.

Mexican-Style Pan Dulce

From the kitchen of One Perfect Bite...I first had pan dulce at the Riviera Bakery on Ferry Street in Newark, New Jersey. When Bob and I were especially busy at work, we'd make it a point to meet for lunch and to touch base. More often than not, we'd choose Ferry Street as our meeting spot. We loved the atmosphere. It was a street of sights and sounds and smells and had an air of nostalgia and simpler times about it. Years later, we found pan dulce in the panaderias of Baja. I hasten to add our Baja adventures weren't fancy or expensive. We weren't seeking the luxury of Cabo. We had come by car to look for whales and kayak in the sea of Cortez. Almost by necessity, the sweet rolls, called pan dulce, became our breakfast of choice. We could see them being made and assure ourselves they had not been sitting around, acting as a landing pad for sundry flying critters. The rolls are remarkably versatile. They range in appearance from simple flat rolls to elaborate shell shaped conchas. They're covered with a baked topping that can be as simple as a cinnamon paste or as involved as an etched pastel. The "frosting" cracks as the rolls bake, creating craters and dimples that spread across the top of the rolls. Today's rolls are simple in form and topping. When I make these for guests, I use scallop shells to shape them and etch the topping to create a more deliberate design. The etching really isn't important as the cinnamon topping will crack anyway, it just won't be as artful. There are many recipes for pan dulce. I've settled on this one because I love the texture of the rolls it produces. Here's the recipe.

Mexican-Style Pan Dulce...from the kitchen of One Perfect Bite

Ingredients:
Rolls:
2-1/4 teaspoons active dry yeast
3/4 cup warm water
3-1/4 cups all-purpose flour
1 cup granulated white sugar
1/2 teaspoon salt
3 tablespoons tepid melted butter
2 eggs, lightly beaten
Topping:
1 cup all-purpose flour
3/4 cup tepid butter
1 cup granulated sugar
1 egg, lightly beaten
Pinch of salt
2 teaspoons cinnamon

Directions:
1) Place warm water in a small bowl. Sprinkle yeast over water. Set aside to soften.
2) Whisk flour, sugar and salt together in a large bowl until light and combined.
3) Add yeast, tepid butter and eggs to flour mixture. Mix with a wooden spoon until a soft dough forms. Scrape dough into a greased bowl and turn to coat all surfaces.
Cover. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours.
4) While dough is rising, make topping by combining flour, sugar, butter, egg, salt and cinnamon in a small bowl. Mix until smooth. Set aside.
5) Punch dough down and turn onto a lightly floured surface. Knead for 10 minutes, or until dough is smooth and elastic. It will still be sticky. Divide dough into 18 pieces. Roll each piece into a ball. Cover two baking sheets with parchment paper. Arrange balls at least 2 inches apart on baking sheets. Press dough down with palm of hand to flatten.
6) Form topping into 18 balls. Flatten and place on top of shaped buns.
7) Cover baking sheets with plastic wrap or kitchen towels. Let rise until double in size, about 30 to 45 minutes.
8) Preheat oven to 400 degrees F. Bake rolls for 10 to 15 minutes. Serve warm. Yield: 18 buns.

Mexican Skillet Cornbread

From the kitchen of One Perfect Bite...Over the years, I've tried at least a dozen recipes for Mexican cornbread. Some were great, others were just passable. Before going any further, I must disclose that Bob and I have an allegiance to a very simple Yankee cornbread. It's equally important that you know we are quite open-minded and willing to give almost anything a try. I found this version of Mexican cornbread while looking through a three decade old version of "The New York Times Bread and Soup Book Cookbook". It sounded good enough to try, and, if you like a spicy and moist cornbread, I think you'll find this recipe to be best of show. I liked it a lot. It's very much like the Romanian Mamaliga that I posted here last year. My preference is still for Yankee cornbread but this is very good and perfect to serve with chile or a Mexican bean soup. Here's the recipe.

Mexican Skillet Cornbread...from the kitchen of One Perfect Bite, inspired by Yvonne Young Tarr

Ingredients:
2-1/4 cups yellow cornmeal
2 teaspoons salt
4 teaspoons baking powder
1/4 teaspoon chile powder
3 eggs
3/4 cups vegetable oil
2 cups sour cream
1 to 2 jalapeno peppers, chopped
1/2 green pepper, chopped
2 cups canned creamed corn
2-1/2 cups sharp cheddar cheese, grated

Directions:
1) Preheat oven to 350 degrees F. Generously grease a 10-inch cast iron skillet. Set aside.
2) Place cornmeal, salt, baking powder and chile powder in a large bowl. Whisk to combine.
3) Beat eggs in a separate large bowl. Add oil and sour cream and beat until combined.
4) Add cornmeal mixture to eggs and stir until combined. Add peppers and creamed corn. Mix well.
5) Pour half of cornbread batter into the prepared skillet. Sprinkle with half the grated cheese. Cover layer with remaining batter and top with remainder of grated cheese.
6) Bake for 45 minutes. Serve warm. Yield: 12 to 16 servings.

Mexican Black Bean and Vegetable Soup - Blue Monday

Food for the body and soul.


Photo by Nicola Stocken Tomkins from Country Home and Interiors February 2009

From the kitchen of One Perfect Bite... There are few foods that come from the kitchen that are more comforting than soup. This Mexican black bean soup is high in fiber and low in fat. It can be enjoyed by vegetarians and carnivores alike. The soup is delicious and it can be assembled quickly. I've scaled the recipe for small families but it can be doubled if you have a gang to feed or want to freeze leftovers. A puree thickens the soup and keeps the use of fats to an absolute minimum. My only caution regards the use of chipotles in the soup. Be judicious if you are unsure of your heat tolerance. The heat will sneak up on you. I've given a range of measurement and you can select the one you are most comfortable with. Bob and I love heat, but not the kind that kills the taste buds when it hits the tongue. I know of folks who do this in competition, hoping it will blunt the ability of judges to really taste the next entries. I've come up with a way to store unused chipotles for a longer period of time. I mash them with the adobo sauce in which they're packed and refrigerate them, tightly covered, for up to 3 months. One teaspoon of the mashed chilies is the equivalent of one chili. I hope you'll find the truc helpful. This is a very straight forward recipe, so let's get to it. Here's how it's done.

Mexican Black Bean And Vegetable Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup thinly sliced celery
2 cloves minced garlic
1/2 to 1 finely chopped canned chipole chile in adobo sauce or 1/2 to 1 teaspoon chipotle paste
1 teaspoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 bay leaf
2 cups water
2 cans (14.5-oz. each) canned black beans, rinsed and drained
2 cans (14.5-oz. each) low-sodium vegetable or chicken broth
1 can (14.5-oz.) Mexican-style stewed tomatoes
1 teaspoon apple cider vinegar
Optional garnish:
1/4 cup plain nonfat yogurt
4 teaspoons chopped fresh cilantro
4 lime wedges
Salt and pepper

Directions:
1) Heat oil in a large soup pot set over medium heat. Add onions, carrots and celery and saute until soft, about 8 minutes. Add garlic and continue cooking until it's fragrance is released. Add chopped chipotle, cumin, basil, oregano, chili powder and bay leaf leaf. Cook for 1 minute, stirring constantly. Add water, black beans, broth, stewed tomatoes and vinegar.
2) Bring contents of pot to a boil. Reduce heat and simmer, partially covered, for 2 hours, stirring occasionally.
3) Remove pot from heat. Discard bay leaf. Place 2 cups of soup mixture in a blender. Let stand for 5 minutes and then process until smooth. Return puree to soup pot and stir until combined. Add salt and pepper to taste. Ladle 1-1/2 cups soup into each of 4 soup bowls. If using, top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro. Serve with lime wedges. Yield: 4 servings.

This post is being linked to:
Smiling Sally - Blue Monday

Mexicali Pizza - Outdoor Wednesday

Mexicali Pizza before and after baking.



The first hellebores of the year are now in bloom.



From the kitchen of One Perfect Bite...I originally put this recipe together for my Texas grandsons. I wanted something that they could make by themselves for a quick lunch or light supper. We were so busy last summer that they never got to try them, but somewhere along the line the pizzas became a go-to recipe for our dinner on those nights when the clock winds down before the day has ended. They take 10 minutes to assemble and another 10 minutes to bake. Everything needed to make them can be found in most pantries. I've deliberately kept them meat free, and will leave any additional toppings to your imagination. You can also use low-fat refried beans without changing the nature of the "pies". While I make them with flour tortillas, there's no reason a pizza crust can't be used. We like a little heat with our meals, so I use a spicy salsa and Pepper Jack cheese. If you prefer your food less spicy, use a mild salsa and a bag of pre-shredded Mexican cheese. Toppings can include olives, tomatoes, scallions and cilantro. I've tried to keep this a recipe a canvas that you can paint as you choose. I think you'll like this. Here's the recipe.

Mexicali Pizza...from the kitchen of One Perfect Bite

Ingredients:
2 8-inch flour tortillas
Cooking spray
1 can (16-oz.) traditional Mexican refried beans
1 cup medium thick and chunky salsa
2 cups shredded Mexican cheese blend or a mix of shredded Colby and Pepper Jack cheese
3 tablespoons chopped cilantro or other toppings of your choice

Directions:
1) Preheat oven to 400 degrees F. Spray a large baking pan with cooking spray. Set aside.
2) Warm refried beans in a microwavable bowl for 1 minute on High power. Carefully spread beans over tortillas. Top with salsa and cheese. Bake for 10 to 14 minutes, or until tortillas are lightly browned and cheese melted.. Sprinkle with toppins of your choice while the pizzas are warm. Carefully move to serving plates. Yield: 2 small pies.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer

Pan de Polvo

From the kitchen of One Perfect Bite...Pan de polvo, also known as polvorones, or Mexican wedding cookies, are sinfully delicious. This version is unusual. Last spring, having, of course, finished reading The Economist and Atlantic Monthly, I was paging through InStyle magazine and came across Eva Longoria's recipe for the cookies. It was quite unlike any I'd seen before and I made a mental note to give them a try. I, of course, forgot all about it until Anna Ginsberg of Pillsbury Bake-Off fame featured them in her wonderful blog Cookie Madness. I decided I had to give them a try. I did. I can report they are lovely cookies, and while they won't replace my personal favorite, the desperate housewife's recipe is well worth a try - especially for those of you who enjoy old favorites in new guises. These shortbread cookies originally came from Spain and this version infuses the cookies with the flavors of cinnamon and anise. The cookies are traditionally served at Christmas and weddings, but because they are easy to do, they are favorites of young bakers. Both my girls loved to make them and would practice on their friends and boyfriends. I loved to have them make them for Christmas because these elegant cookies, also known as Russian Tea Cakes, were crowd pleasers. If you have some time and are looking for something new to fill your cookie tray, consider trying this version of Mexican wedding cookies.

Pan de Polvo...from the kitchen of One Perfect Bite

Ingredients:
2 whole sticks Mexican cinnamon
1 teaspoon anise seed
1-1/2 cups water
.
1/3 cup unsalted butter
1/3 cup butter-flavored shortening
1/2 cup granulated sugar
1 teaspoon almond extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
.
2 tablespoons ground cinnamon
1/4 cup granulated sugar

Directions:
1) Preheat oven to 375 degrees. Place cinnamon sticks, anise seed and water in a small saucepan and bring to a boil. Reduce heat and allow to simmer gently for 5-7 minutes. Remove from heat, strain, and set liquid aside to cool.
2) In a separate bowl (or in the bowl of a stand mixer,) cream butter, shortening, and sugar until light and fluffy. Once creamed thoroughly, add almond extract. Meanwhile combine flour, baking powder, and salt. Add ¼ cup cinnamon water to creamed mixture, adding slowly until all liquid is absorbed. Add flour mixture and blend until dough is uniform. Chill dough for 15 minutes or until it can be handled easily. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Bake for 15-20 minutes, or until the edges of the cookie begin to brown slightly.
3) While cookies are baking, mix cinnamon and sugar and set aside. When done, remove cookies from the oven and, while cookies are still warm, gently roll in cinnamon sugar mixture. Allow to cool before serving. Yield: 3 dozen cookies.

Bread of the Dead - Pan de Muerto

From the kitchen of One Perfect Bite...The Day of the Dead, or Dia de Los Muertos, represents the melding of an old Aztec tradition with the religion of the Conquistadors. The celebration is actually a two day feast that coincides with the Catholic observance of All Saint's and All Soul's days. The first day of the celebration occurs on the 1st of November. It's called the Day of the Little Angels and it is set aside to remember children who have died. The second day is set aside to honor adults who have passed to the next life. It is important to understand that these are days of celebration rather than days of mourning. In homes that observe Dia de los Muertos, altars are built containing symbols of the four elements: fire, water, wind and earth. They are beautifully decorated and, because many believe that the deceased visit their homes during this celebration, food is placed on the altar to entice them to stay for the festivities. Feasting is an important part of both days of celebration. Good food, and clean homes are thought to entice the dead. Toy skeletons and skulls are welcome features and "dead" bread may even have a small skeleton, promising good luck, baked inside it. The second day of the celebration is usually spent outdoors with picnics in graveyards. It is a joyous time and seen as an opportunity for families to come together to honor the memories of those who have passed to the next life. It is hoped that the laughter and mention of the deceased will bring their spirits back to earth to visit with the assembled family members. To many, the Day of the Dead is a strange observance, but Mexican tradition views death as an important part of life, a natural consequence of living and one not to be feared. It's their belief that these celebrations connect families to each other and their deceased relatives, a proof, if you will, that the ties of love cannot be broken - even by the grave.

The Aztecs believed that death was a portal to another existence. Oral tradition tells us that the request of the dead before burial is, "Give me bread and sugar to help me on my journey." The bread of the dead, pan de muerto, is made only for the Dia de los Muertos celebration. It is a sweet, egg-rich bread and it can be found throughout Mexico, though its form differs vastly from one region to the next. The bread is supposed to resemble a skull and it is adorned with bones and sometimes tear drops.

I've chosen a very simple recipe for the bread and have opted for bare bones - forgive the pun - adornment. While this recipe appears in many places, I believe that its original source is "Look What We Brought You from Mexico." I actually had trouble with the first loaf I tried to make. I found 3 cups of flour produced a loaf that was heavy enough to be a door stop. The loaf you see in the photo was made with 2-1/2 cups flour. I've changed the flour measurement to reflect a range, but I strongly advise you mix with the lesser amount and use the last 1/2 cup for kneading. Here's the recipe, just in time for Dia de Los Muertos.

Pan de Muerto (Bread of the Dead)...from the kitchen of One Perfect Bite

Ingredients:
1/4 cup milk
1/4 cup (half a stick) butter, cut into 8 pieces
1/4 cup sugar
1/2 teaspoon salt
2-1/4 teaspoons active dry yeast
1/4 cup very warm water
2 eggs, divided use
2-1/2 to 3 cups all-purpose flour, unsifted
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar

Directions:
1) Bring milk to boil in a small saucepan; remove from heat. Stir in butter, 1/4 cup sugar and salt.
2) In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
3) Separate yolk and white of one egg, reserving white for glaze. Add yolk and 1 whole egg to yeast mixture. Stir in flour, blend until a dough ball is formed.
4) Flour a pastry board or work surface. Knead dough until smooth. Return to large bowl and cover with plastic wrap. Let rise in warm place for 90 minutes.
5) Grease a baking sheet. Punch dough down. Knead again on floured surface. Divide it into fourths and set one piece aside. Roll remaining 3 pieces into "ropes."
On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side to form a circle. Use remaining dough to form bones. Place them on the baking sheet.
6) Preheat oven to 350 degrees F. Cover bread with plastic wrap and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
7) Brush top of bread and bones with egg white, sprinkling only the loaf with sugar mixture. Bake at 350 degrees for 35 minutes. Cool. Yield: 1 loaf.

This post is being linked to:

Wild Yeast - Yeast Spotting

Churros

I don't really know what a good 'Churro" should be and trusting Foodnetwork, i gave their recipe a try. I think that there were too many eggs in this recipe which made the batter too soft, therefore the pattern was not there when fried. It was like eating 'eclairs' but they were fried and not baked. Too light to be a doughnut although the sugar coating was near.

Will give the 2 eggs recipe a go the next time around.



Ingredients:

Vegetable or olive oil, for frying
1 cup water
4 ounces butter
1/4 teaspoon salt
1 cup all purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon
Chocolate Dunking Sauce, recipe is at bottom of page

Method:

Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.

To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.

Spoon mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.

Mix the sugar and cinnamon.

Roll churros in the cinnamon sugar.

Serve with Chocolate Dunking Sauce.

Chocolate Dunking Sauce:

4 ounces dark chocolate, chopped
2 cups milk,
1 tablespoons cornstarch
4 tablespoons sugar

Place the chocolate and half of the milk in a pan and heat on low.

When the chocolate has melted, dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.

Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes. Add extra cornstarch if it does not start to thicken after 5 minutes.

Remove and whisk smooth.

Pour and serve in cups for dipping churros

Serves

Green Chile

A completely traditional Mexican Chile Verde is a green chile stew without any tomatoes at all; however, in practice it is far more common to include some tomatoes ... some "green" chilis use so many the color becomes red and the flavor becomes heavily tomato. This recipe has just a small can of tomatoes, to lend the richer, smoother flavor they impart, but not so many to adulterate the green chile character.

The flavor of green chili is influenced most by the kind of green chiles you decide to use and i use all fresh jalapenos. There is no reason to limit yourself to jalapenos, if you enjoy experimentation, try cooking with any chille, it's similar to choosing what variety of apples you prefer - i have tried with canned pickled green chille and they turned out spicy and delicious too.


Ingredients:

2 teaspoons oil

1 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat

3 small garlic cloves -- finely minced

1 red onion -- finely chopped

1 tablespoons flour -- preferably flour
20 jalapeno pepper - chopped

1 teaspoon cumin

1 teaspoon salt

1/8 teaspoon white pepper

2 cups chicken broth

1 14 oz can crushed/diced tomatoes

Method:

In skillet, heat oil over medium-high heat. Saute pork until all pink is gone (about 5 minutes).

Remove meat and set aside

Add garlic and onion. As soon as garlic sizzles, stir in the flour. Cook until flour is cooked, then add in the pork, chopped jalapenos, tomatoes , cumin and chicken broth.

Transfer to a crockpot and cook on high. When the mixture boils, turn to low and cook until chille is thick and the texture you want - cooking time depends on your crockpot, i like to stew it for at least 2 hours.

Adjust the taste with salt and pepper.

Freezes very well.

Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc.

Serves