RECIPE TITLE "Chipotle-Cascabel Salsa with roasted tomatoes tomatillos"
from Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes
by Rick Bayless
... more great recipes by Rick Bayless on our GREAT CHEFS page!
2 CUPS easy
This is salsa at its complex best: smoky fire from those beloved
little chipotles (smoke-dried jalapenos), nutty intricacy from dried
cascabels, sweetness from roasted tomatoes and garlic, zestiness
from tomatillos. There are so many wonderful things going on here,
taste-wise, that you'll feel compelled to try it again and again.
The dried chipotles are easier to find than the dried cascabel chiles;
if cascabels are not available, make a very good salsa with all
chipotles. When you can only find canned chipotles (I'm referring
here to the widely available, very popular ones packed in the vinegary
tomato sauce called adobo it'll say that on the can), you
can substitute those for one or both of the dried chiles; skip the
toasting and soaking in the first step.
Dried chipotle chiles 3 (1/3 ounce)
Dried round cascabel 3 (1/3 ounce)
Tomatillos, husked 1/2 pound and rinsed (6 to 7 medium)
Ripe tomatoes, 1/2 pound
Garlic cloves, peeled 6
White onion, sliced 1 large 1/4 inch thick (1/2 pound)
Chopped fresh thyme 1 1/2 teaspoons
Water about 1/2 cup
Salt 1 generous teaspoon
Sugar (optional) 1/2 teaspoon
1. Heat the broiler and set a heavy skillet over medium heat. Break
the stems off the chiles, scoop them into the heating pan and stir,
pressing them down regularly, until you notice that the chiles have
darkened a little in spots and they fill the kitchen with their spicy
aroma. The whole toasting process will take 2 to 3 minutes. Scoop
the chiles into a bowl, pour very hot tap water on them and lay a
plate on them to keep them submerged.
2. On a broiler pan or heavy baking sheet, spread out the whole
tomatillos and tomatoes and set about 4 inches under the broiler.
Roast for 5 to 6 minutes until softened and blackened with splotches
on one side (the tomatillos will have begun to turn olive green
with dark spots). Use a pair of tongs to turn them over and roast
for another 5 to 6 minutes until completely softened and equally
darkened on the other side. Remove to cool.
3. Turn the oven down to 425 degrees. Break the onion into rings.
On a similar pan or baking sheet, spread out the garlic and onion.
Set in the oven and roast, stirring well every couple of minutes,
until the garlic is soft and the onion richly browned there
may be a couple of charred ends here and there, but don't let it
all burn or your salsa will be bitter. Total roasting time will
be about 15 minutes.
4. Scrape the onion and garlic into a food processor, cover and
pulse until they are Finely chopped but not pasty smooth. Scoop
into a large bowl. Drain the rehydrated chiles (they should have
soaked about 20 minutes by now the right amount of time to
soften them without soaking away too much of their flavor). For
a less rustic salsa or if you're canning the salsa, peel the skins
off the cooled tomatoes and cut out the "cores" where
the stems were attached always working over the baking sheet
to capture all the juices. Without washing the processor, scoop
in the chiles, then add the tomatillos (no need to peel off the
darkened skin or cut out their cores) and tomatoes with all their
accumulated juices. Pulse a few times, then let the machine run
until everything is quite finely pureed (this takes a minute or
so). Scrape into the bowl with the onion and garlic, then stir in
the fresh thyme and enough water to give it an easily spoonable
5. Taste, then season with salt and the sugar. Remember, like
all condiments, this salsa should be highly seasoned a little
salty and with enough sugar to balance the bite of the chiles and
tang of the tomatillos. If you're planning to use your salsa right
away, simply pour it into a bowl and it's ready, or refrigerate
it covered and use within 5 days.
OTHER DRIED CHILE POSSIBILITIES:
Guajillo, hot New Mexico, pequin, arbol, onza, costeno, pulla,
|Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine
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.
In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.
Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.
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Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.
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There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal. More info
| Mexico One Plate At A Time
Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions.
Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead.
To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.
Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.
Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes -- Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan.
And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics -- Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa."
Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard. More info
|Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls.
As much as Rick loves the bold flavors of Mexican foods, he understands that preparing many Mexican specialties requires more time than most of us have. Mexican Everyday is written with the time sensitivities of modern life in mind. It is a collection of 90 full-flavored recipes—like Green Chile Chicken Tacos, Shrimp Ceviche Salad, Chipotle Steak with Black Beans—that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, clean taste of simple, authentic preparations; and 3) they are nutritionally balanced, full-featured meals—no elaborate side dishes required. Companion to a thirteen-part public television series, this book provides dishes you can eat with family and friends, day in and day out. Color throughout. More info
| Salsas That Cook : Using Classic Salsas To Enliven Our Favorite Dishes
Salsas That Cook is a breakthrough in contemporary American cooking. Here, Mexico's classic salsas get put to work in our kitchens in the same way we use a variety of international condiments, from teriyaki sauce to balsamic vinegar, to enliven and redefine the flavor of many American favorites. While most of us have enjoyed salsas as chip dips, salsas show great versatility when weaving complex flavor into simple dishes, from pasta to potatoes to meats, fish and vegetables.
Salsas embody the essence of Mexican flavor: the lusciousness of slow-roasted tomatoes, the full-flavored spice of chiles, the fragrance of cilantro and the mellow sweetness of garlic. Rick Bayless, the country's leading progenitor of real Mexican cooking, writes the six salsa recipes with such detail and personality that even beginning cooks will turn out masterful creations.
The uniqueness of this book, though, is in the way these six salsas are used. Here they give their pizzazz to chile-glazed roast chicken, grilled pork tenderloin and seared sea scallops with jalapeño cream. Familiar Mexican favorites have always used salsas for vitality, and many are here, from tangy guacamole to tortilla soup and grilled chicken tacos. In Salsas That Cook, the magic of Mexico transcends all borders. More info
| Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of our southern neighbor's cooking.
This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails.
The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative.
Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts.
If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends. More info