20080210
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20080206
celebration of music (born to funk remix)
celebration of music (born to funk remix)justin michael and secret soul featuring gina rene
2008
noaermix
20080205
salsa verde pollo
original recipe courtesy simply recipes, 2008
yield
serves 6
ingredients
3 1/2 pounds boneless, skinless chicken breasts
2 cups salsa verde
1 onion, finely chopped
3 cups chicken stock
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tbsp fresh chopped oregano
1/4 cup chopped fresh cilantro
salt
12 to 16 corn tortillas, heated and softened
1 avocado, peeled, seeded, and chopped
1/2 cup crumbled cotija mexican farmer's cheese, or some grated monterey jack cheese
crema fresca, crema mexican, or sour cream
chopped cilantro leaves for garnish
preparation
trim the excess fat from the roast. put the meat in a large casserole or dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
preheat oven to 400°f. remove meat from liquid in pot and put the meat into a roasting pan. with 2 forks, tear meat into large shreds. roast meat for 15 to 20 minutes until brown and crispy.
while the meat is roasting, skim and discard fat from liquid in the casserole pan. boil juices, stirring, until reduced to 2 cups, 8 to 10 minutes.
return the meat to the casserole. stir in chopped cilantro. season with salt.
notes
serve with heated and softened corn tortillas (20 seconds each in the microwave over a paper towel with heat and softened packaged tortillas sufficiently), diced avocado, crumbed cotija or grated monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.
yield
serves 6
ingredients
3 1/2 pounds boneless, skinless chicken breasts
2 cups salsa verde
1 onion, finely chopped
3 cups chicken stock
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tbsp fresh chopped oregano
1/4 cup chopped fresh cilantro
salt
12 to 16 corn tortillas, heated and softened
1 avocado, peeled, seeded, and chopped
1/2 cup crumbled cotija mexican farmer's cheese, or some grated monterey jack cheese
crema fresca, crema mexican, or sour cream
chopped cilantro leaves for garnish
preparation
trim the excess fat from the roast. put the meat in a large casserole or dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
preheat oven to 400°f. remove meat from liquid in pot and put the meat into a roasting pan. with 2 forks, tear meat into large shreds. roast meat for 15 to 20 minutes until brown and crispy.
while the meat is roasting, skim and discard fat from liquid in the casserole pan. boil juices, stirring, until reduced to 2 cups, 8 to 10 minutes.
return the meat to the casserole. stir in chopped cilantro. season with salt.
notes
serve with heated and softened corn tortillas (20 seconds each in the microwave over a paper towel with heat and softened packaged tortillas sufficiently), diced avocado, crumbed cotija or grated monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.
refried beans
original recipe courtesy the america's test kitchen family cookbook
yield
serves 6
3 (15.5-ounce) cans red kidney beans or pinto beans (or a combination of the two), drained & rinsed
1 cup water
3 tablespoons olive oil
1 onion, minced
1 jalapeño chili, stemmed, seeded, minced
table salt
3 garlic cloves
1 tsp cumin
1/4 cup minced fresh cilantro (optional)
preparation
process the beans and water in a food processor until smooth, about 30 seconds.
heat the oil in a nonstick skillet over medium heat until shimmering. add the onion, jalapeño, and 1/2 tsp salt. cook until the vegetables are softened, about 5 minutes.
stir in the garlic and cum and cook until fragrant, about 15 seconds.
stir in the pureed beans and cook until the beans are thickened, about 10 minutes. stir in the cilantro (if using).
season with salt to taste.
yield
serves 6
3 (15.5-ounce) cans red kidney beans or pinto beans (or a combination of the two), drained & rinsed
1 cup water
3 tablespoons olive oil
1 onion, minced
1 jalapeño chili, stemmed, seeded, minced
table salt
3 garlic cloves
1 tsp cumin
1/4 cup minced fresh cilantro (optional)
preparation
process the beans and water in a food processor until smooth, about 30 seconds.
heat the oil in a nonstick skillet over medium heat until shimmering. add the onion, jalapeño, and 1/2 tsp salt. cook until the vegetables are softened, about 5 minutes.
stir in the garlic and cum and cook until fragrant, about 15 seconds.
stir in the pureed beans and cook until the beans are thickened, about 10 minutes. stir in the cilantro (if using).
season with salt to taste.
20080204
margaritas
yield
12 margaritas
introduction
lemon juice may seem a strange ingredient for a margarita. trust ; it heightens the citrus and makes a delicious, bright, tangy margarita. you'll never want a margarita from a premade mix again.
ingredients
1 1/2 cups lime juice (freshly squeezed)
1 1/2 cups lemon juice (freshly squeezed)
3/4 cup agave nectar
pinch table salt
6 cups ice cubes
3 cups sauza tres generaciones plata tequila
3 cups patrón citrónge
3 limes
preparation
combine juices, nectar or sugar, and salt in large, glass, liquid measuring cup (or similar). whisk until all ingredients are well incorporated.
add tequila and orange liqueur and stir well to combine. chill until ready to use.*
prepare the lime wedges by cutting in half lengthwise and then in half crosswise. cut each half into four pieces.
for each drink, pour 3/4 cup margarita mix into shaker with 1/2 cup ice (or 4 ice cubes). shake vigorously until thoroughly combined and the shaker is very, very cold (approximately 20-30 seconds). pour all contents, including ice, into glass.
depending on size of glass, squeeze one lime wedge or two & drop into glass. serve immediately.
notes
*recommendation : if pitcher/container is able to completely seal, and it's possible to shake the contents, place in freezer. because of the alcoholic content, the mixture will not completely freeze and will be icy cold.
12 margaritas
introduction
lemon juice may seem a strange ingredient for a margarita. trust ; it heightens the citrus and makes a delicious, bright, tangy margarita. you'll never want a margarita from a premade mix again.
ingredients
1 1/2 cups lime juice (freshly squeezed)
1 1/2 cups lemon juice (freshly squeezed)
3/4 cup agave nectar
pinch table salt
6 cups ice cubes
3 cups sauza tres generaciones plata tequila
3 cups patrón citrónge
3 limes
preparation
combine juices, nectar or sugar, and salt in large, glass, liquid measuring cup (or similar). whisk until all ingredients are well incorporated.
add tequila and orange liqueur and stir well to combine. chill until ready to use.*
prepare the lime wedges by cutting in half lengthwise and then in half crosswise. cut each half into four pieces.
for each drink, pour 3/4 cup margarita mix into shaker with 1/2 cup ice (or 4 ice cubes). shake vigorously until thoroughly combined and the shaker is very, very cold (approximately 20-30 seconds). pour all contents, including ice, into glass.
depending on size of glass, squeeze one lime wedge or two & drop into glass. serve immediately.
notes
*recommendation : if pitcher/container is able to completely seal, and it's possible to shake the contents, place in freezer. because of the alcoholic content, the mixture will not completely freeze and will be icy cold.
20080203
cabbage slaw with cilantro & orange dressing
original recipe courtesy bon appétit, 2007
yield
4 servings
ingredients
1/3 cup orange juice
1/3 cup lime juice (freshly squeezed)
1 tbsp sugar
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
1 (8-ounce) bag coleslaw mix (red and green cabbage and carrots)
1 medium red bell pepper, stemmed, cored, shredded, squeezed dry
1 medium jicama, peeled, shredded, squeezed dry
3/4 cup golden raisins
3 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro
preparation
whisk orange juice, lime juice, sugar, rice vinegar, and canola oil in small bowl until thoroughly combined and sugar has dissolved. season (generously) with salt and pepper.
(do ahead : dressing can be made 1 day ahead. cover and refrigerate.)
combine slaw mix, red bell pepper, jicama, sliced green onions, golden raisins and chopped cilantro in large bowl. toss with enough dressing to coat. season slaw to taste with salt and pepper.
(do ahead : plan to make this entire salad one day before necessary. the flavors will develop optimally with waiting one day.)
to serve, let stand 15 minutes at room temperature for flavors to blend. toss again and serve.
variation(s)
add roasted peanuts
yield
4 servings
ingredients
1/3 cup orange juice
1/3 cup lime juice (freshly squeezed)
1 tbsp sugar
1/3 cup unseasoned rice vinegar
1/3 cup canola oil or vegetable oil
1 (8-ounce) bag coleslaw mix (red and green cabbage and carrots)
1 medium red bell pepper, stemmed, cored, shredded, squeezed dry
1 medium jicama, peeled, shredded, squeezed dry
3/4 cup golden raisins
3 medium green onions, thinly sliced
1/2 cup chopped fresh cilantro
preparation
whisk orange juice, lime juice, sugar, rice vinegar, and canola oil in small bowl until thoroughly combined and sugar has dissolved. season (generously) with salt and pepper.
(do ahead : dressing can be made 1 day ahead. cover and refrigerate.)
combine slaw mix, red bell pepper, jicama, sliced green onions, golden raisins and chopped cilantro in large bowl. toss with enough dressing to coat. season slaw to taste with salt and pepper.
(do ahead : plan to make this entire salad one day before necessary. the flavors will develop optimally with waiting one day.)
to serve, let stand 15 minutes at room temperature for flavors to blend. toss again and serve.
variation(s)
add roasted peanuts
roasted tomatillo salsa verde with avocado
original recipe courtesy simply recipes, 2005
yield
5 cups
ingredients
3 lbs tomatillos
1 cup chopped white onion
1/4 cup cilantro leaves
2 tbsps fresh lime juice
1/2 teaspoon sugar
3 jalapeño peppers, stemmed, seeded and chopped
4 garlic cloves, pressed through garlic press
salt to taste
2 ripe avocados, peeled, diced
preparation
remove papery husks from tomatillos and rinse well. cut in half and place cut side down on a foil-lined baking sheet. place under a broiler for about 5-7 minutes to lightly blacken the skin.
place tomatillos, lime juice, onions, cilantro, jalapeño peppers, garlic and sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. season to taste with salt. cool in refrigerator.
when ready to serve, add avocados, as desired. stir carefully, keeping the avocado in pieces.
notes
serve with chips or as a salsa accompaniment to mexican dishes.
yield
5 cups
ingredients
3 lbs tomatillos
1 cup chopped white onion
1/4 cup cilantro leaves
2 tbsps fresh lime juice
1/2 teaspoon sugar
3 jalapeño peppers, stemmed, seeded and chopped
4 garlic cloves, pressed through garlic press
salt to taste
2 ripe avocados, peeled, diced
preparation
remove papery husks from tomatillos and rinse well. cut in half and place cut side down on a foil-lined baking sheet. place under a broiler for about 5-7 minutes to lightly blacken the skin.
place tomatillos, lime juice, onions, cilantro, jalapeño peppers, garlic and sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. season to taste with salt. cool in refrigerator.
when ready to serve, add avocados, as desired. stir carefully, keeping the avocado in pieces.
notes
serve with chips or as a salsa accompaniment to mexican dishes.
20080202
20080201
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