Thursday, July 19, 2018

El Cinco De Mayo - Lisa and Carolyn - April 2018


Cinco De Mayo Recipes

Limeade  Martha Stewart

6-7 Limes juiced (½ cup juice)
1 cup Sugar
1 cup and 4 cups Water
  1. Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
  2. Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.
*You can also make this without boiling the water. It just doesn’t have the syrup consistency. 
*Can add fresh mint leaves
Sweet Corn Tamale Cakes
INGREDIENTS Serves 4 Yield 2 corn cakes


1.    Prepare SALSA VERDE by combining all ingredients in a food processor on high speed. Cover and chill.
2.    Prepare TOMATO SALSA by combining all ingredients in a small bowl. Cover and chill.
3.    Prepare SOUTHWESTERN SAUCE by combining all ingredients is a small bowl. Cover and chill.
4.    Preheat oven to 400°F.
5.    For the TAMALE CAKES coarsely puree 1 cup of the frozen corn in a food processor.
6.    Combine pureed corn with softened butter, sugar and salt.
7.    Blend well with electric mixer until smooth.
8.    Add masa and flour and blend well.
9.    Mix in the remaining 1/2 cup of frozen corn by hand.
10.   Measure 1/2 cup portions and form into 3-inch patties.
11.   arrange patties on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
12.   Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
13.   While the cakes are baking, spoon some Salsa Verde onto a platter.
14.   Coat the entire plate with about 1/4 in of the salsa.
15.   Arrange the Tamale Cakes on the Salsa Verde.
16.   Spoon a dollop of sour cream on to each cake.
Baby Shrimp Tacos

-Flour Tortillas

(Make ahead)
2-3 cups chopped Cabbage 
3-4 sliced Green onions 
1 handful of chopped Cilantro 
4-6 sliced Radishes
1 Chopped Serrano pepper (opt)

Juice of 1-2 limes
1 T Extra Virgin Olive Oil
1-2 tsp honey
1/4 tsp cumin and chili powder
Salt and pepper to taste. 

Add all veggies to a bowl. Mix dressing ingredients together and then pour over salad. Season with salt and pepper and cover and chill for about 30 minutes before serving.

Cook Shrimp in very salty water till just done.

Cut tortillas into size you want. (to accommodate the size of your shrimp)
Heat lard or vegetable oil in a pan on stove top. ( do not use olive oil) 
(this will not take long)  bend tortilla in half with the middle open. With tongs set half into hot oil. cook about 10 seconds, carefully turn over and cook the other side till golden brown.  Cool on a wooden round handle with paper towel under. 

Bear Nacho Bites

Layer tortilla chips onto a foil lined cookie sheet. 
Sprinkle generously with cheese. 
Layer with you favorite meat (pulled pork from Costco is my favorite)
Sprinkle with 1 can of drained black beans
Sprinkle with a drained can of chopped olives
Sprinkle with 1 can drained corn
Sprinkle with chopped green onions
Continue with anything else you like. i.e. mushrooms

Bake at 350 degrees for 9-10 minutes or cheese is melted.

When finished baking, sprinkle with:
More cheese (optional)
Fresh diced tomatoes
Chopped avocados
Sour cream
Drizzle with Wingers sauce

1 23 oz. bottle of Frank’s Red Hot Sauce
1 lb brown sugar
Combine in a saucepan and bring to a boil. Let simmer for 10-20 minutes. Return to bottle and store in pantry. 

White Bean Chili

1 Tbsp vegetable oil
2 onions chopped (1 cup ish--I’m very generous)
2-3 cloves garlic, chopped finely
3 cups chicken broth
2 Tbsp chopped fresh cilantro or ½ tsp ground coriander
2 Tbsp lime juice (fresh is better, but bottled works)
1 tsp ground cumin
½ tsp dried oregano
¼ tsp red pepper sauce (optional)
¼ tsp salt
1 can (11 oz) white shoepeg or whole kernel corn, drained
1 can (15 oz) great northern beans, drained
1 can (15 oz) butter beans, drained
2 cups chopped, cooked chicken breast (optional)  

Saute onions and garlic in oil until tender. Add remaining ingredients except chicken. Heat to boiling and then reduce heat and simmer 20 minutes. Add chick before serving. Serve with  topping bowls of diced tomatoes, chopped avocados, sour cream, shredded cheese, chips (crushed or whole), chopped green onions, or chopped fresh cilantro. 

Frito Salad (Serves 10-12)

1 head of lettuce
2 tomatoes chopped
2 avocados chopped
2 cans pinto beans, drained
2 handfuls of grated cheese

Toss and chill until ready to serve. Just before serving add:
1 small bag of fritos
1 small bottle of catalina dressing

Horchata (makes 1 gallon)

8 Cups warm water
2 cups rice 
2 cinnamon sticks

Let Soak 3-4 hours or overnight at room temp.

Blend in a blender until fine (3-5 minutes). Pour through a fine sieve or cheesecloth into gallon container.

In another container mix:
1 cup hot water
1 cup sugar
1 tsp salt

Stir until dissolved. When dissolved, add to rice milk and add:
7 cups cold water
2 tsp vanilla
1-2 cups half and half or evaporated milk (according to taste)

Refrigerate. Serve chilled. Only good for 2-3 days.


1.5 Lbs Chicken (about 4 Large chicken breasts)
1/3-1/2 C. honey (depending on how sweet you want it.
1/4 cup lime juice
1 Tab. chili powder
1/2 tsp garlic powder
1 can sweet corn

Boil chicken till done. Put in large bowl and using a hand mixer, shred your chicken (this will change your life). Add above ingredient and
1/2 c. motz cheese
1/2 c. cheddar
to chicken and fill 8-10 flour tortillas
If you have an ‘Instapot” all the above ingredients can be added and cooked together for 8  min on the manual setting then leave in pot and shred chicken with hand mixer. 

2 10 oz cans green enchilada sauce
1 c. cream

-Sprinkle cheese on top and pour on enchilada sauce.
-Bake for 30 min at 350 uncover for the last 10 min to brown the tops. 
-Top with guacamole and sour cream and serve with rice and salad greens.
Note: Chicken breasts can dry out if you want a more moist meet you can use chicken thighs (you will 8 thighs to 4 chicken breasts)
Also, I like to use some of my chicken broth as my rice water. It gives it a great flavor.

Cilantro Lime Rice

·      1 c. rice uncooked, long-grain, white rice
·      1 tsp. butter
·      2 cloves garlic minced
·      1 tsp. lime juice freshly squeezed
·      1 15 oz. can chicken broth
·      1 cup water
·      1 Tbsp. lime juice freshly squeezed
·      2 tsp. sugar
·      3 Tbsp. cilantro fresh chopped
1.   In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.
2.   Cover and cook on low 15-20 minutes, until rice is tender.
3.   Remove from heat. In a small bowl combine lime juice, sugar and cilantro.
4.   Pour over hot cooked rice and mix in as you fluff the rice.

Mexican Grilled corn salad Recipe courtesy of Tyler Florence* indicates carolyn’s changes. 

4 ears corn/ bag of frozen corn if not in season
1/4 cup mayonnaise*
1/2 cups Medico crema*
1/4 cup freshly chopped cilantro leaves
1 cup Cotija cheese*
1 lime, juiced
Red chili powder, to taste popular brand is pico de gallo

2 limes cut into wedges, for garnish
Mix the mayonnaise, sour cream and cilantro together. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Cotija cheese. Season with chili powder and serve with extra lime wedges.

Frosted Grapes
-1 lb of red seedless grapes
-1 3 oz package grape jell-O {not prepared}
-Rinse grapes in a colander and blot with paper towels {you want them a little wet, but not too wet}.
-Place of Jell-O in a large Ziploc bag.
-Toss of grapes in the Jell-O until covered.
-Place in bowl.
-Repeat 3 more times.
-Refrigerate for 2-3 hours {or even freeze} until ready to eat

½-¾ c. sugar

1 can sweetened condensed milk
1 can evaporated milk
4 oz. cream cheese
4 eggs
1 Tbsp vanilla

Mix well in blender. Strain through sieve. And let rest for 10 minutes or until bubbles are gone. Bubbles create a grainy texture when baked. 

In saucepan, melt ½ cup sugar on low heat until sugar is dissolved. Stir only after sugar starts to melt and only for a bit. Pour melted sugar immediately into the bottom of the pan you’re using for flan (double boiler, 9x9, muffin tins, ramekins etc.) and coat entire bottom. **You can add ½-1 cup very hot water to sauce pan and return to stove to make a caramel sauce to drizzle over flan when it’s ready to serve.** Once sugar is in, pour flan custard mixture over the sugar and fill most of the way full.  If using a double boiled cook over medium heat with pan covered or uncovered (uncovered creates a slightly crispy crust) for 30 minutes.

If using the oven, Cook in water bath--water should be surrounding pan ½ -¾ up. Bake 350 degrees for 30 minutes Firm edges and jiggly in middle. Let cool for 10 minutes in water bath on counter. Remove from water bath and cool completely. Cover and refrigerate for 4 hours- overnight). When ready to serve. Run a knife around the edge and then invert and serve. (Use a ½ recipe if using a 2 qt. Double boiler)  **1 recipe does 12 muffin size. **Bubbles in mixture and overcooking will cause custard to curdle. ***It’s good for about 5 days

Triple Decker Key Lime Pie    recipe from: The sugar sandbox. 
·       2 1/2 Cups of Graham Crackers Crumbs
·       1/4 cup of Dark Brown Sugar
·       2 Teaspoons of Cinnamon or to taste
·       1 Stick of Melted Butter
·       1 to 2 Tablespoons of Eggs Whites, room temp
·       2 14 ounce cans of Sweetened Condensed Milk
·       1 Cup of KEY Lime Juice
·       8 Eggs Yolks, room temp
·       1/2 Cup of Sour Cream, room temp
·      LAYER 2: THE CHILLED LAYER (see notes)
·       8 ounces of Cream Cheese, soften
·       1/2 Cup of Sweetened Condensed Milk
·       1/4 Cup of Key Lime Juice
·       1/4 Cup of Sour Cream, room temp
·       2 Tablespoons of Granulated Sugar
·       1 1/2 Cups of Heavy Cream, very cold
·       2 Tablespoons of Sugar
·       2 Tablespoons of Key Lime Juice
This recipe is for a 9 or 10-inch springform pan. If making in a 9 inch pan, just note you will have taller layers.
Place parchment paper on the bottom of the springform pan. Set the "ring" of the spring form on top of the parchment paper and close to seal around the bottom of the spring form. Trim the parchment paper on the outside as close to the pan as you can get. This will ensure that you can lift the pie off the bottom of the spring from pan with ease.
Wrap the outside of the spring from pan in aluminum foil to prevent any leakage during baking.
6A quick note on the construction of the crust. Your kitchen climate will affect the amounts of the liquid you need. If you have a more humid kitchen, you will use less than if you are in a drier climate. If you can pinch the mixture together and it stays together, you are ready. The egg whites in this mixture, help the crust's stability and do not effect taste.
Preheat oven to 350 degrees.
In a very large bowl, combine and toss the graham crackers, dark brown sugar and cinnamon.
Make a well in the middle of the dry mixture.
10 Start adding the melted butter into the well and with either a wooden spoon or by hand incorporate the melted butter into the dry mixture. Add butter until you can pinch the dry mix together and it will hold together.
11Add the egg whites to the mixture and mix well. Once the egg whites are added, you need to work quickly to move the prepared crust mixture in to the spring form and form the crust or the mixture will start to dry out.
12 Working from the bottom of the spring form, move the crust mixture around to cover the bottom first. Work the crust mixture up the sides of the spring form all the way to the edge of the ring.
13 Use either the bottom of a glass or dry measure cup to press down on the bottom, sides and especially where the bottom of the pan and sides come together. This will help you achieve a nice even and packed crust.
14 Move to the oven and bake for 15 minutes.
15                  STEP 3: THE BAKED LAYER
16 Add the 8 egg yolks to a large glass bowl. Using a wire whisk, whisk the yolks for about a minute. You will want the yolks nice and creamy with some air incorporated into them. No need to break out the mixer for this step. Just some good ole whisking by hand will do.
17 Add the 2 cans of sweetened condensed milk to the mixture and continue to whisk until well blended.
18 Add the room temperature sour cream (1/2 cup) to the mixture and whisk. The sour cream, if not at room temperature will clump, so make sure this and all ingredients are at room temp.
19 Pour the key lime juice into the mixture and continue to whisk. You will notice that the mixture will begin to slightly thicken. This is the reaction of the acid in the key lime juice and the sweetened condensed milk. Whisk the mixture until well blended. You will see lots of air bubbles and that’s okay too.
20 Pour this mixture into the crust that is just coming out of the oven and with either a spatula or the back of a spoon spread evenly over the bottom of the spring form.
21 Bake in the 350-degree oven for 20 minutes. The baked layer will set up and be set all the way thru to the center.
22 Remove from the oven and cool completely before adding the chilled layer. Do Not refrigerate until the baked layer has completely cooled or you will introduce moisture to the crust and cause it to separate.
23                   STEP 4: THE CHILLED LAYER
24 Using a mixer (stand or hand), cream the 8 ounces of cream cheese and 2 tablespoons of granulated sugar until fluffy.
25 Add the room temperature 1/4 cup of sour cream. Remember cold sour cream will make lumps! Mix well.
26 Add the 1/2 cup of sweetened condensed milk and mix well.
27 Add the 1/4 cup of key lime juice and mix well.
28 Move to the completely baked and cooled baked layer. Use a spatula or spoon to smooth over layer one. Be sure to leave room for the Key lime whipped topping, the chilled layer should only come up to about 3/4 to the top.
29 Chill in the refrigerator while you make the Key Lime whipped cream
30                  STEP 5: Key Lime Whipped Cream
31Add the whipping cream to a clean and preferably chilled bowl for mixing. I chill both the bowl and the beaters when making whipped cream.
32Add sugar and whip until you have soft to medium soft peaks. Do not whip to stiff peaks.
33 Begin adding the key lime juice, this will cause the mixture to thicken. Very much like the reaction in the baked layer. Also, the reason to not mix to stiff peaks because the key lime juice with naturally thicken. Add the key lime juice a little at a time to get the consistency you prefer.
34 If you want to get real fancy, load a pipping bag with a 1D Tip and rosette the top of the pie. Scooping and spreading the key lime whipped cream works just as well!
35 Congratulations! You have assembled the Triple Decker Key Lime Pie: The Sweet IRB Version

Humitas (Makes 24-30)
1 pkg corn husks (if using fresh corn, you can use the husks from the corn cobs.)
2 lbs frozen corn or 6-7 cups fresh corn (chopped in food processor)
2 ½ cups cream cheese (20 oz.)
2 cups mozzarella cheese, shredded
1 cup diced white onion or 1 c. chopped green onions.
2 garlic cloves, crushed
1 tsp ground coriander (optional)
1 tsp salt
1 ½ cup corn flour (masa) (MASECA brand is good)

Mix together in food processor and puree. Taste to see if you need more salt) Then add:

3 eggs

MIx well and drop 3-4 Tablespoons in husks and add cheese to middle. Fold husks and tie. (to tie--shred a husk into ½ inch strips and use those to tie husks. You may have to tie two together to make them long enough)

Steam for 40 minutes. The water should be below the steaming basket. Serve warm and topped with sour cream and salsa or whatever you like. (We used the Southwest sauce from the Sweet Corn Cakes recipe above) In Ecuador, they are served with hot sauce and eaten at breakfast. If reheating, you can use the microwave or remove them from the wrapper and fry them in butter. 

Cheese hints
***Cotija is much saltier.....used as you would parmesan.....queso fresco
is really mild and soft....almost like a cross between fresh mozzarella
and feta cheeses. We use queso fresco in enchiladas, salads, in quesadillas,
etc. Although not the best melting cheese its extremely versatile. Cotija will have a much longer shelf life........queso fresco has a tendency to sour once
the package or block has been opened or unsealed. As for flavor.....cotija definitely has a more concentrated flavor...