Awesome...and not a scrap left: Rick Bayless' Salsa Baked Goat Cheese

T

traca

Well-known member
My cooking group met this weekend and Rick Bayless was the theme. Besides the incredible garlic shrimp recipe posted above, this one was another big winner.

I also made the corresponding recipe...fire roasted salsa and wow. I'll never buy jarred stuff again! It was so easy to throw whole tomatoes and peppers under the broiler, then roast the onion & garlic. A quick whiz in the blender and you're done! Pour that over the mix of goat cheese and cream cheese, I topped it with a bit of pepitas and cilantro. We had several dishes (10?) and this one was one of the first to go.

Not only is it delicious, but it's also a great do ahead recipe. One person in the comments mentioned she makes up the cheese combo, wraps it, and always has a couple discs of cheese in the freezer. Topped with even jarred salsa in a pinch and this is a great recipe to always be able to have on hand.

http://www.epicurious.com/recipes/food/views/105446

 
hey traca, if you like what bayless does with garlic, try his Calabacitas al Mojo de Ajo

the calabacitas part is zucchini. i like better with chayote squash. see notes at bottom. odly enough, it's called chayote al mojo de ajo.

QUICK-FRIED ZUCCHINI WITH TOASTED
GARLIC AND LIME

Calabacitas al Mojo de Ajo

though not traditional, I've combined the typical toasted garlic preparation mojo de ajo with quick?fried zucchini. For those who crave vegetables and want a sauceless, typically Mexican?tasting preparation to serve with their Mexican dinners, this is my recommendation. It goes well with most of the saucier main dishes like smoky Pork Tinga (page 248) or Green Pumpkinseed Mole page 203).

YIELD: 4 servings

1 pound (about 4 small) zucchini, ends trimmed and cut into1/2-inch cubes
1 scant teaspoon salt, plus a little more to season the finished dish, if necessary
1 tablespoon unsalted butter
1 tablespoon vegetable oil
5 cloves garlic, peeled and very thinly sliced
1 tablespoon freshly squeezed lime juice
A generous 1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoons chopped flat-leaf parsley

1. Sweating the zucchini. In a colander, toss the zucchini with the salt; let stand 1/2 hour over a plate or in the sink. Rinse the zucchini, then dry, on paper towels.

Browning the garlic and frying the zucchini. About 15 minutes before serving, heat the butter and oil over a medium-low heat in a skillet large enough to hold the zucchini in a single layer. Add the garlic and stir frequently, until light brown, about 3 minutes. Do not burn. Scoop the garlic into a fine?mesh sieve set over a small bowl, then scrape the strained butter mixture back into the pan; set the garlic aside. Raise the heat to medium-high.

Add the zucchini to the pan and fry, stirring frequently, for 8 to 10 minutes, until browned and tender but still a little crunchy. Remove from the heat.

3. Finishing the dish. Add the lime and toasted garlic; toss thoroughly. Sprinkle with the pepper, oregano and parsley?, then mix, taste for salt and serve in a warm dish.

COOK'S NOTES

Timing and Advance Preparation
When the zucchini has sweated for 1/2 hour, Steps 2 and 3 can be completed in 20 minutes. The sweating may be done early in the day you are serving, but finish Step 3 just before serving.

CONTEMIPORARY IDEAS
Chayotes al Mojo de Ajo:
The squashlike chayote that in Mexico is often stuffed or put in stews is great with garlic: Peel, pit and slice 2 large (1-1/2 pounds total) chayotes and use in place of the zucchini. In fact, steamed green beans, carrots, broccoli and asparagus are all good al mojo de ajo Simply prepare the garlic, add. the cooked vegetable and flavorings to the pan and toss until warm.

 
A friend once saw Rick Bayless at Frontera in Chicago.

She saw him walking through the restaurant and caught his eye, but he had this terrified
"I-know-you-recognize-me-but-please-don't-stop-me-and-make-me-talk-to-you" look on his face. She took pity on him and let him go by.

 
I can relate to that...

Back when I worked as a publicist for a chef, I had a hell of a time getting him to come out of the kitchen. He may stop by and say hi to people he knew, but it was downright painful getting him to visit other tables. We finally struck a deal. No matter what, any time I'm there, he HAD to come by my table at the very least. (I was often out with media...)

 
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