Last night my cookbook group gathered over Essential.
The menu shaped up like this:
- Chilied Peanuts*
- Pumpkin Seed Dip**
- Guacamole
- Corn Tortillas
- Shrimp in Pumpkin Seed Sauce*
- Jicama Salad
- Ensalada de Chiles Rellenos (Stuffed Chile Salad)*
- Sopa Seca De Fideo (Dry Angel Hair Pasta "Soup")*
- Sonoran Bean Puree*
- Pork Tamales w/ Red Chili**
- Pork Tamles w/ Green Chili**
- Concada de Pina*
- Flan de Cafe*
- Flambeed Mangoes w/ Ice Cream*
* My favorites
** Would not make again - unremarkable.
- Chilied Peanuts - I used a combination of cayenne and a chorizo rub a friend of mine gave me. It was tough getting the peanuts browned the right color without going too far (peanut halves blacked while I attempted to brown the whole nuts). I ended up making two batches just to make sure I got it right. Conclusion? I prefer them toastier than not. This will become an ongoing staple. With peanuts on hand, it comes together in no time and everyone loved them.
- Shrimp in Pumpkin Seed Sauce - Actually used whole unhulled pumpkin seeds, finely ground and combined with fresh chilies. It had a beautiful pale green hue and according to the woman who made it, this dish came together so quickly she felt guilty! Terrific flavor.
- Ensalada de Chiles Rellenos (Stuffed Chile Salad) - This was the biggest surprise of the night. If you're looking for an unexpected showstopper, this is is. Take poblano chilies, roast & peel, then pickle for 2 days. Drain, then stuff with guacamole. Serve on a lettuce leaf and sprinkle with pomegranate seeds.
- Sopa Seca - I'd seen this dish several times and finally took the opportunity to make it. An updated Diana Kenedy version is on the Saveur website. I prefer that recipe. At the table the biggest response was, "Comfort food."
- Sonoran Bean Puree - The day after, this is the dish people keep talking about it. It's a luscious spin on refried beans. I simmered pinto beans and half an onion for an hour, salted, simmered for another half hour. Strain the beans and blend with 2/3 cup milk until smooth. Then take a cup of hot vegetable oil (heated in the oven), and pour that over the puree. Once you get it incorporated, pour the puree in a pan, add chiles, then cook for over an hour. Stud the top with 8 ounces of cheese, cook until melted. It's a diet buster, and worth every bite!
- Concada de Pina - a sticky pineapple bar, dense and chewy, studded with chopped almonds.
- Coffee Flan - wonderful coffee-forward flavor. Not overly sweet
- Flambeed Mangoes - A nice light, refreshing way to end the meal.
The menu shaped up like this:
- Chilied Peanuts*
- Pumpkin Seed Dip**
- Guacamole
- Corn Tortillas
- Shrimp in Pumpkin Seed Sauce*
- Jicama Salad
- Ensalada de Chiles Rellenos (Stuffed Chile Salad)*
- Sopa Seca De Fideo (Dry Angel Hair Pasta "Soup")*
- Sonoran Bean Puree*
- Pork Tamales w/ Red Chili**
- Pork Tamles w/ Green Chili**
- Concada de Pina*
- Flan de Cafe*
- Flambeed Mangoes w/ Ice Cream*
* My favorites
** Would not make again - unremarkable.
- Chilied Peanuts - I used a combination of cayenne and a chorizo rub a friend of mine gave me. It was tough getting the peanuts browned the right color without going too far (peanut halves blacked while I attempted to brown the whole nuts). I ended up making two batches just to make sure I got it right. Conclusion? I prefer them toastier than not. This will become an ongoing staple. With peanuts on hand, it comes together in no time and everyone loved them.
- Shrimp in Pumpkin Seed Sauce - Actually used whole unhulled pumpkin seeds, finely ground and combined with fresh chilies. It had a beautiful pale green hue and according to the woman who made it, this dish came together so quickly she felt guilty! Terrific flavor.
- Ensalada de Chiles Rellenos (Stuffed Chile Salad) - This was the biggest surprise of the night. If you're looking for an unexpected showstopper, this is is. Take poblano chilies, roast & peel, then pickle for 2 days. Drain, then stuff with guacamole. Serve on a lettuce leaf and sprinkle with pomegranate seeds.
- Sopa Seca - I'd seen this dish several times and finally took the opportunity to make it. An updated Diana Kenedy version is on the Saveur website. I prefer that recipe. At the table the biggest response was, "Comfort food."
- Sonoran Bean Puree - The day after, this is the dish people keep talking about it. It's a luscious spin on refried beans. I simmered pinto beans and half an onion for an hour, salted, simmered for another half hour. Strain the beans and blend with 2/3 cup milk until smooth. Then take a cup of hot vegetable oil (heated in the oven), and pour that over the puree. Once you get it incorporated, pour the puree in a pan, add chiles, then cook for over an hour. Stud the top with 8 ounces of cheese, cook until melted. It's a diet buster, and worth every bite!
- Concada de Pina - a sticky pineapple bar, dense and chewy, studded with chopped almonds.
- Coffee Flan - wonderful coffee-forward flavor. Not overly sweet
- Flambeed Mangoes - A nice light, refreshing way to end the meal.