Mexican Samurai

August 22nd, 2014 § 0 comments § permalink

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Makes 1 cocktail

2 ounces (really good quality) Anejo Tequila
½ ounce Domaine de Canton Ginger Liquor
1 ounce Ginger, Mango & Chili Syrup*
Juice of 1 Lime
Sake (ice cold and preferable a floral dry type)
Chili Pepper Cilantro – Lime Garnish*

In a shaker filled with ice, combine the tequila, ginger liquor, syrup and the lime juice and shake vigorously.  Strain into a coupe or martini style glass and top with a float of Sake.  Garnish with a lime wheel float and a chili pepper slice.


* Ginger, Mango & Chili Syrup – In a saucepan combine the pulp of two mangoes, 1 cup of water and 1 tablespoon chopped (superfine) ginger.  Bring to a boil, then reduce heat and simmer for about 10 minutes.  Add ½ cup coconut nectar and stir super well.  (Add more or less coconut nectar according to sweet preference) Take of the heat and cool.  Strain and chill liquid.  (Makes about 1 ½ cups of syrup)

*Chile Pepper Lime Garnish-in a tiny bowl combine the juice of half a lime, 1 tablespoon coconut nectar and ½ tablespoon cilantro, chopped super fine and mix well.  Place 3-4 thin lime wheels and 1 Serrano chili pepper sliced thin in the mixture, coating well and let stand  (chill) for about an hour before using.

Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas
Peruvian Cilantro Sauce

Directions

Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado oil. Place on a large baking sheet and bake for about 20 minutes or until the items are soft and starting to char. Take out of the oven and toss together in a large bowl with the spinach. Arrange the mixture back on the baking sheet flat and crack 6 eggs all over the top of the baking sheet. Crack the yolk if you want that cooked through. Place in the oven and bake another 4-5 minutes or until the eggs are cooked. Heat the sprouted corn tortillas over a gas stove and place some of the squash, spinach and egg mixture over the top and drizzle a little cilantro sauce on top!

“Baja Style” Spicy Purple Kale Pesto Sauce

November 23rd, 2012 § 0 comments § permalink

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

November 23rd, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges

Directions

Place the shredded cabbage in medium bowl and toss together with the lime juice and salt. Let stand for about 30 minutes.

In the meantime season the cod with salt and pepper and set aside. Prepare three breading bowls: one with the beaten eggs mixed with the fresh herbs, the next with flour and the next with panko. Heat a large skillet with oil and the dried chili to a medium to high heat. Dip the cod in the egg mixture making sure it is well coated. Next dip it in the flour and make sure it gets well coated. Dip it in the egg again and then the panko, again you must make sure the entire fish is coated with each item before moving to the next. Place the fully breaded fish in the pan and cook for about 4 minutes per side or until golden brown on each side. Repeat with all the fish. Let excess grease drain off by placing fish on paper towels. Heat the tortillas over a gas stove flipping and charring a little. Break the cod up into large pieces and place a few pieces on the tortilla. Place a spoon full of the pesto sauce over the top and a little bit of the red cabbage.

“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto

Ingredients

¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons mayonnaise

Directions

Place all the ingredients except the mayo in a food processor and process until extra smooth. Add the mayo and process a few seconds until mixed and smooth.

Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese (I use a local raw jalapeno)
Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the summer, which I freeze whole in zip lock bags)

Directions

Preheat oven to 375° F.

Whisk together the oil, spices, salt, lime juice and zest and mix together with cauliflower florets. Place on a baking sheet and bake until tender and slightly browned about 35 minutes. In a sauté pan heat a little olive oil and sauté red onions for a few minutes, add the roasted cauliflower and baby spinach and sauté until the spinach is wilted but not overly cooked. Heat the tortillas up on a gas stove (preferably) or in the oven. Place a few spoonfuls of the cauliflower mixture in each tortilla and top with grated cheese. Squeeze a little lime juice on it along with tomatillo sauce and serve!

Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Pumpkin Taquitos with Dried Cherry Mole Sauce

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

2 cups fresh pumpkin, cubed about 1 ½ inches
1 small red shallot, chopped
1 dried chipotle chili (preferably mecca variety), crumbled
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, freshly grated
Avocado oil
16 soft corn tortillas, small
Maldon salt
Fresh local ricotta cheese
Dried Cherry Mole Sauce (recipe follows)

Directions

Preheat oven to 400°.

Toss together the pumpkin, shallots, chilies, and spice in a large bowl. Toss in a few tablespoons avocado oil until lightly coated. Place on a greased baking dish and bake for about 20 -25 minutes or until the pumpkin is soft and the shallots are beginning to char. Place the pumpkin mixture in a shallow bowl and mash coarsely.

Steam the tortillas or dip in hot water before rolling the Taquitos. Place a few spoonfuls of the pumpkin mixture in each tortilla and roll tightly without cracking tortilla. Place seam side down on the baking sheet (no need to clean the baking sheet first!) Repeat until all the tortillas are used. Place in the oven and bake for another 15 minutes or until golden brown. Remove and sprinkle with a little maldon salt.

To serve, place two taquitos on a little plate with a dollop of local fresh ricotta, drizzle the Dried Cherry Mole Sauce over the top.

Dried Cherry Mole Sauce

Makes 2 cups

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
½ cup dried cherries
2 tablespoons duck fat or pumpkin seed oil
1 cup duck stock
1 ounce dark chocolate, chopped

Directions

Preheat oven to 425ËšF.

In a large bowl combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds, salt and dried cherries and toss with duck fat. Place in oven and allow the ingredients to char a bit about 5 minutes, watch it carefully. Place all charred items in a medium saucepan and add the stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and add chocolate pieces. Place in blender and blend until smooth.

Jamaican Jerk Pulled Chicken and Sweet Turnip Tacos & Cotija Cheese

November 18th, 2012 § 0 comments § permalink

Serves 6-8

Ingredients

½ a medium yellow onion, chopped fine
2 cloves garlic, chopped fine
½ tablespoon fresh ginger, peeled and chopped
½ habañero pepper, deseeded and chopped
½ tablespoon lime zest
½ tablespoon orange zest
½ teaspoon allspice, ground
½ teaspoon nutmeg, freshly grated
½ teaspoon cinnamon, freshly grated
½ tablespoon black pepper, ground
½ teaspoon salt
1½ tablespoons brown sugar
1½ tablespoons fresh thyme leaves
3 tablespoons canola oil
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons apple cider vinegar
2 chicken breasts, chopped large
2 medium turnips, cubed small
1 ½ cups, chopped turnip greens
Cotija cheese, fresh and crumbled
Jamaican Mango Pepper Sauce
Quinoa Tortillas

Directions

Pre-heat oven to 375°.

In a large bowl mix together all ingredients except chicken, pepper sauce and tortillas until well-mixed. Place the chicken chunks into the sauce mixture and marinate for at least a few hours and up to overnight. Arrange the mixture on a large baking sheet and place in the oven to roast. Roast for about 30 minutes or until the turnips are tender and the chicken is done. Shred the chicken chunks and mix together well. Place some of the chicken and turnip mixture on warm quinoa tortillas ( I heat my tortillas up on my gas stove right over the open flame!), then place a little cotija cheese and pepper sauce on the top.

Mexican Herbed Chicken Albondigas Soup

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1 lb ground chicken
Juice and zest of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Ingredients

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
2 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips

Directions

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.
Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spiced. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low ansd until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.
Garnish with avocado and cotija cheese.

Red Chili Pork Tamales with Mole Negra

March 24th, 2011 § 0 comments § permalink

Makes 20 tamales

Ingredients

For the red chili pork

10 small red dried chilies
2 cups water
1 medium tomato, chopped medium
1 medium yellow onion, chopped medium
3 cloves garlic, chopped fine
1 tablespoon ground cumin
1 tablespoon cumin seeds, toasted
1 pound pork butt
1 teaspoon salt
1 fresh bay leaf
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped

For the tamale dough

2 cups masa harina
2 cups chicken stock, reserved from poached chicken
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the mole negro sauce

2-3 dried ancho chilies
2 dried guajillo chilies
2-3 cloves garlic
1 medium yellow onion
½ cup raw almonds
3 whole cloves
1 tablespoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 tablespoons sesame seeds
¼ cup raw pumpkin seeds
1 teaspoon salt
2 tablespoons raisins
1 ounce dark chocolate
2 cups chicken stock

Directions

For the red chili pork

Place all ingredients (except herbs) in a medium saucepan and bring to a boil, reduce heat and simmer for about 1 hour or until pork is falling apart soft. Take off heat and cool. Discard bay leaf. Shred the pork by pulling apart the fibers using a fork or your fingers. Place shredded meat into a medium bowl and add fresh herbs. Mix and set aside.

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest with 2 cups of the reserved chicken liquid, mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until full incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the wrappers

For corn husk wrappers, place the corn husks in boiling water for 1-2 minutes, take out and cool slightly before handling. For the banana leaf wrappers, pass the banana leaf over the gas stove until soft and pliable, about 1-2 minutes.

For the mole negro sauce

Preheat oven to 425ËšF.On a large sheet tray combine, chilies, garlic, onion, almonds, cloves, peppercorns, coriander, sesame seeds, and pumpkin seeds and place in oven and char all items. Place all charred items in a medium saucepan and combine raisins and stock. Bring to a boil and reduce heat, simmer for 20 minutes or until all items are soft. Take off heat and cool. Place in blender and blend until smooth.

For assembling the tamales

In the center of each banana leaf or corn husk, place about 3-4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of either the banana leaf or corn husk. Atop that place about 2 tablespoons meat mixture. Fold over the banana leaf or corn husk like you are folding a present. Tying the wrapped package with either corn husk ties or banana leaf ties, or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips form making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through. Serve with sauce.

Mexican Herbed Chicken Albondigas Soup

November 30th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Meatballs

1 pound ground chicken
Zest and juice of 2 limes
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red bell pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

For the Soup

Olive oil
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium carrot, peeled and chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, seeded and chopped fine
1 tablespoon ground cumin
2 teaspoons salt
1 teaspoon cracked pepper
1 teaspoon chili powder
4 cups chicken broth
4 small fresh corn totillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use hands to mix together all ingredients until well blended. Form into balls from 1 to 2-inches in diameter. Set aside.

Heat olive oil in a large soup pan over medium-high heat. Sauté garlic, onions, red pepper, and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños, and spices. Mix well, sautéing for another few minutes. Pour in the chicken brtoh, and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil, and reduce heat to a low simmer. Cook for another 20 to 30 minutes over low heat, until meatballs are cooked through. Take off heat, and add tortilla strips. Let stand for about 5 minutes before serving. Garnish with avocado and cotija cheese.

Mexican Herbed Chicken & Albondigas Soup with Winter Greens

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Meatballs

1 pound ground chicken
2 limes, zest and juice
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Olive oil, for sautéing
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon cracked pepper
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices, season with salt and pepper. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

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