RECIPE TITLE "Baja Alambres (Grilled Seafood Kabobs with Mango, Jicama, and Avocado Salad, Chipotle Honey-Lime Vinaigrette, and Crispy Tostaditas)"
recipe from Scott Linquist, Author of Mod Mex
Serves 6 (2 skewers each) ---easy
In Mexico, the word alambre can mean either a skewer or a shish kabob made on a skewer. While the kabobs are most often made with steak or pork, in this recipe we use shrimp, lobster, and marlin. You can use a combination of any firm fish or shellfish. Baja--on the Pacific coast--and the Sea of Cortez both offer abundant seafood, fruit, and vegetables. Baja is also Mexico’s up-and-coming wine region. These kabobs are a refreshing light entrée and great for grilling. --Scott Linquist
2 tablespoons chopped garlic
1 small onion, diced
1 to 2 serrano chiles, chopped
1/4 cup chopped cilantro leaves
1/4 cup orange juice
2 tablespoons freshly squeezed lime juice
1/4 cup olive oil
24 large shrimp, peeled and deveined
2 (one-pound) lobsters, lightly poached, removed from the shell, and cut into bite sized pieces
2 pounds marlin or swordfish, cut into 1-1/2-inch cubes
12 bamboo skewers
2 large ripe mangos, peeled and diced
2 medium sized jicama, peeled and diced
2 ripe avocados, peeled and diced
2 tablespoons freshly squeezed lime juice
1 bunch watercress, large stems removed
6 (six-inch) corn tortillas, fried in oil until crispy
Kosher salt to taste
Chipotle Honey-Lime Vinaigrette
4 canned chipotle chiles in adobo
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/2 cup honey
1 cup soybean oil or light olive oil
Kosher salt to taste
For the marinade, mix all of the ingredients together in a medium sized mixing bowl, add the diced fish and shellfish, and stir to blend. On each skewer, thread alternating cubes of shrimp, lobster, and fish until all 12 skewers are full. Transfer the skewers to a rectangle baking dish and pour the remaining marinade over the top. Refrigerate for at least one hour.
Meanwhile, prepare the ingredients for the salad and refrigerate. For the vinaigrette, combine all of ingredients except the oil in the jar of an electric blender and purée until smooth. With the blender running on slow, pour in the oil and blend until vinaigrette becomes smooth and creamy. Season to taste with salt.
Heat a barbecue grill or a grill pan (lightly oiled) until hot. Cook the skewers for about 2 minutes on each side. In a medium sized mixing bowl, add the salad ingredients. Add 1/2 cup of the vinaigrette and toss gently. Taste for seasoning and add salt or more vinaigrette, as needed to taste.
On six dinner plates, put a crispy tortilla in the center each. Put 1 cup of the salad on top, lay two grilled alambres skewers on top of the salad, and drizzle with a little more of the chipotle-lime-honey vinaigrette. Serve any remaining sauce on the side for dipping.
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Drawing from a wide variety of readily-available ingredients, renowned chef Aida Gabilondo has created the first authentic Mexican cookbook to truly serve the needs of American cooks. From classic favorites like guacomole and quesidillas to Red Snapper Hash, this collection includes over 300 sumptious and easy-to-prepare recipes. More info
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Among the world's great cuisines, the foods of Mexico stand out in their diversity and creativity. Rooted in its history of great and ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is indeed a dynamic cuisine -- adaptable but remarkably complete even in its melding of different cultures.
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A celebration of Mexican cuisine—traditional and new—written for today's cook. Mexican foods excite and captivate the senses. Simple dishes like chile butter on fresh, juicy corn offer immediate gratification; dishes like burritos or poultry with mole sauces tantalize with layers of flavor. And the more you taste the more you want to try! So here's the perfect book to help you savor the tremendous variety of dishes throughout Mexico—from Baja on the Pacific Ocean to Mexico City in the heart of the country to Yucatán at the tip of the Gulf of Mexico. The recipes represent a delicious taste tour of dishes found in home kitchens, at market food stalls (fondas), and in restaurants—from local taquerias to sophisticated hotspots featuring acclaimed chefs. There are dishes for every meal and for snacks in between, for a busy weekday or for special occasions. You'll find traditional dishes common throughout Mexico, special regional fare, and modern dishes inspired by Mexican chefs that weave together native and new ingredients and techniques (nueva cocina). There are also recipes that are perfect for when you want great Mexican food, but are short on time or ingredients. Here is just a sampling of what you'll find: North-of-the-Border Favorites: Classic Guacamole; Fresh Salsa Mexicana; Chicken Quesadillas; Huevos Rancheros; Mexican Coffee Flan; Mexican Wedding Cookies Classic Mexican Dishes (with Several Variations): tamales; enchiladas; pozole; empanadas; chiles rellenos Regional Specialties: Shrimp, Puerta Vallarta Style; Red Snapper Veracruzana; Chicken in Mole Sauce from Puebla; Oven-Roasted Lamb, Monterrey Style; Oaxacan Bread Nueva Cocina (New-Style Cooking): Cornish Hens with Fiery Cilantro-Mint Sauce; Rolled Chicken Breasts with Poblano Chiles and Goat Cheese; Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds; Potato and Chile Gratin; Watermelon Ice Cream Soon-to-be Favorites: Fried Potato Chips with Lime and Chili; Chicken with Chipotle Chiles and Tequila; Tijuana Pork Burritos; Shrimp in Garlic Sauce; Custard Bread Pudding; Mexican Chocolate Cake Modern Adaptations: Quick Refried Black Beans; Easy Mole from Prepared Paste; Chili Powder Enchilada Sauce; Black Bean Omelet With 1,000 Mexican Recipes, simply by learning about Mexican ingredients or techniques, you can add a kick to your everyday cooking. You can also choose a few recipes to add to your frequently made favorites, or you can have a traditional Mexican fiesta every night of the week, if you like. Browse, explore, experiment, and enjoy these recipes. Mexicans are passionate about good food—simple or special—and whether you are a novice or an experienced cook, you will appreciate and share their love for cooking with every dish you make. More info
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BURSTING WITH BOLD, COMPLEX FLAVORS, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.
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