luisa_calif
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did the Epi Swap completely shut down? I tried to go there and
- Thread starter luisa_calif
- Start date
luisa_calif
Well-known member
It was a temp glitch, sorry to cause alarm. A few minutes later they were okay again.
Mango, Jicama and Avocado Salad ( from Steve2)
Mango, Jicama and Avocado Salad
¼ cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1¼ tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded,cut into ½" dice
1 JICAMA (about 1 pound) skinned,cut into ½" dice
1 HAAS AVOCADO, ripe but firm,cut into ½" dice
¼ cup CILANTRO LEAVES, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into ½ inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
Mango, Jicama and Avocado Salad
¼ cup FRESH LIME JUICE
2 Tbsp OLIVE OIL
1 tsp SALT
1¼ tsp freshly ground PEPPER
2 ripe MANGOES, peeled, seeded,cut into ½" dice
1 JICAMA (about 1 pound) skinned,cut into ½" dice
1 HAAS AVOCADO, ripe but firm,cut into ½" dice
¼ cup CILANTRO LEAVES, coarsely chopped
In a small bowl, whisk together lime juice, olive oil, salt & pepper and set aside.
In a medium bowl, combine mango and jicama. Cut avocado in half; remove pit and skin. Cut into ½ inch cubes and add to mango and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning and toss again.
Arroz a la Mexican ( from Michael)
ARROZ A LA MEXICANA (MEXICAN RICE)
Mexican Rice (Arroz a la Mexicana) is from the Sunset Mexican Cookbook, circa 1989, and is one of my absolute favorite Mexican Rice recipes. IMHO, it smokes most of the obligatory stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
2 cloves garlic, minced
2 fresh Anaheim chiles, stemmed, seeded and chopped; OR 1 small (4oz.) can diced green chiles
3/4 lb. fresh tomatoes, peeled, seeded and chopped
4 cups regular strength chicken broth
1/4 cup firmly packed fresh cilantro leaves, chopped
Heat oil and butter in a 4 to 6 quart pan over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes. Add tomatoes and broth.
Bring to a boil; reduce heat, cover, and simmer on low until liquid is absorbed and rice is tender (25 to 30 min.). Remove from heat and stir in cilantro. Makes 6 servings.
*******
My notes:
I never make this recipe as written, above. I always use canned tomatoes; adding the liquid from the tomatoes to the broth.
1) Substitute 15 oz or 16 oz can of diced or crushed tomatoes for the fresh tomatoes, if you're short on time or energy and don't want to blanch and peel fresh tomatoes. Drain liquid from the canned tomatoes and use it as part of the broth liquid, using a little less chicken broth so you end up with 4 cups of liquid total. This gives more taste, and a reddish tint to the finished product.
Also, lately I’ve been adding one or two tablespoons of tomato paste. Seems to deepen the flavors and add a bit more color to the finished dish.
2) Use a heavy gauge pot for this recipe. As with all rice cookery, it tends to stick to the bottom of thin, un-lined pots. A large non-stick pan with a lid would be ideal, if you have one at your disposal.
3) When the cilantro is stirred in, the rice should be light and fluffy, not heavy and pasty. I often place rolled up dish towels under the rim of the pot I’m cooking the rice in, just to absorb some of the liquid that condenses on the lid. This seems to help with keeping the rice fluffy.
4) Great when served as a main dish or side dish.
5) If you can get Hatch chiles from New Mexico, fresh or canned, it adds a great taste difference that I enjoy. They are available fresh in Arizona, but only when they’re in season.
Enjoy!
Michael
ARROZ A LA MEXICANA (MEXICAN RICE)
Mexican Rice (Arroz a la Mexicana) is from the Sunset Mexican Cookbook, circa 1989, and is one of my absolute favorite Mexican Rice recipes. IMHO, it smokes most of the obligatory stuff you get slopped on the side of your plate at restaurants!
4 Tbsp salad oil
2 Tbsp butter
2 cups long grain rice (uncooked)
1 large yellow or white onion, chopped
2 cloves garlic, minced
2 fresh Anaheim chiles, stemmed, seeded and chopped; OR 1 small (4oz.) can diced green chiles
3/4 lb. fresh tomatoes, peeled, seeded and chopped
4 cups regular strength chicken broth
1/4 cup firmly packed fresh cilantro leaves, chopped
Heat oil and butter in a 4 to 6 quart pan over medium high heat. When butter is melted, add rice (dry) and cook, stirring, until lightly browned (3 to 5 minutes).
Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes. Add tomatoes and broth.
Bring to a boil; reduce heat, cover, and simmer on low until liquid is absorbed and rice is tender (25 to 30 min.). Remove from heat and stir in cilantro. Makes 6 servings.
*******
My notes:
I never make this recipe as written, above. I always use canned tomatoes; adding the liquid from the tomatoes to the broth.
1) Substitute 15 oz or 16 oz can of diced or crushed tomatoes for the fresh tomatoes, if you're short on time or energy and don't want to blanch and peel fresh tomatoes. Drain liquid from the canned tomatoes and use it as part of the broth liquid, using a little less chicken broth so you end up with 4 cups of liquid total. This gives more taste, and a reddish tint to the finished product.
Also, lately I’ve been adding one or two tablespoons of tomato paste. Seems to deepen the flavors and add a bit more color to the finished dish.
2) Use a heavy gauge pot for this recipe. As with all rice cookery, it tends to stick to the bottom of thin, un-lined pots. A large non-stick pan with a lid would be ideal, if you have one at your disposal.
3) When the cilantro is stirred in, the rice should be light and fluffy, not heavy and pasty. I often place rolled up dish towels under the rim of the pot I’m cooking the rice in, just to absorb some of the liquid that condenses on the lid. This seems to help with keeping the rice fluffy.
4) Great when served as a main dish or side dish.
5) If you can get Hatch chiles from New Mexico, fresh or canned, it adds a great taste difference that I enjoy. They are available fresh in Arizona, but only when they’re in season.
Enjoy!
Michael
Mexican-style Charcoal-Grilled Corn ( from Chezz)
MEXICAN-STYLE CHARCOAL-GRILLED CORN
Serves 6. Published September 1, 2009. From Cook's Illustrated.
Note: If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
Vegetable oil for cooking grate
1/4 cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn , husks and silk removed
INSTRUCTIONS
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
MEXICAN-STYLE CHARCOAL-GRILLED CORN
Serves 6. Published September 1, 2009. From Cook's Illustrated.
Note: If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
Vegetable oil for cooking grate
1/4 cup regular or light mayonnaise
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
3/4 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
4 teaspoons juice from 1 lime
1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)
4 teaspoons vegetable oil
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
6 large ears corn , husks and silk removed
INSTRUCTIONS
1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.