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Yesterday my father-in-law celebrated his 62nd latest birthday by having dinner with us. This is the first of three posts from that dinner. This slightly-spicy steak recipe is from Rick Bayless’ new cookbook. The salsa (which will last in the fridge for a week or more) adds some nice heat and roast-vegetable flavor to the steak.
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This is another recipe from the Rick Bayless Twitter contest (see the post on Chipotle-Glazed Baby Back Ribs for more details). As with the ribs, I missed the contest deadline due to the move, but still wanted to give it a try.
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We ran out of ingredients for making ice cream sundaes last night, but wanted to figure out some kind of dessert for the kids (and ourselves). I decided to try a Rick Bayless recipe that calls for Cajeta, the ubiquitous goat milk caramel that’s so popular here in Mexico.
These tarts are supposed to be free-form and rustic, so perfect assembly isn’t called for here. This is good news for me since I don’t normally cook desserts and therefore don’t have the dessert-prep-mojo that my friend Virginia does.
The berry “salsa” really makes this recipe. Especially with access to ripe berries – I’d eat this on just about anything.
Continue reading ‘Cajeta Apple Tarts with Berry Salsa’
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The only problem with the place we’re staying here in Cozumel – no grill and no cast iron skillet. How are we supposed to cook steaks!? The answer – use the broiler. I’ll admit, this is the first time I’ve ever done so, but it will likely not be the last. The results were great – not as much smoky character as grill-cooked meat, but the marinade provided plenty of flavor. This is great with some chipotle mashed potatoes, sauteed sweet onions and mushrooms, and a salad. A nice bottle of red wine also doesn’t suck.
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We made this recipe with shrimp, but any meaty fish works well as do chicken, pork chops, scallops, or even swiss chard for a meatless option. The sauce has a little heat from the poblanos, but it works well with most of the protein options.
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One of the things that has really stood out to me on this trip is the quality of the Mexican supermarkets (in particular the enormous Mega right across the street from where we’re staying). The made-in-store chorizo and fresh-baked breads and rolls reminded me of this Rick Bayless recipe, so we put some of these together for lunch. Continue reading ‘Black Bean-Chorizo Tortas’
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Julio’s Delicatessen has hit the road! This week, we’re on vacation in Cozumel, Mexico with some of our very best friends, the Smocks (a few photos after the jump). With five kids between us (ages 2, 3, 4, 6, and 8), it’s much easier for us to buy groceries and cook dinners ourselves than it is to get all of us to a restaurant. This means – in addition to the sun, beach, and Mexican beers – I get to take the kids to the local market and cook Rick Bayless-inspired food for great friends. What could be better!? Continue reading ‘Red Chile Enchiladas’
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There are times when I find salmon fillets to be a shape or size that’s difficult to deal with; either they’re enormous, or they’re an awkward long-and-skinny shape. This recipe deals with that problem by tying together two small skinless fillets unto a medallion. The quick-pickled red onions really complete this dish, so I recommend giving those a a try.
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If people aren’t camped-out in the kitchen when you start making these things, they almost certainly will be by the time you finish. Encourage people to grab them as soon as you take them off the griddle. These are very easy to make, don’t require any hard-to-find ingredients, and turn out delicious. Continue reading ‘Sopes’
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This recipe isn’t completely authentic, but unless you have a cauldron of hot pork lard in your garage, it’s close enough. (By the way, if you do have a cauldron of hot pork lard in your garage, please e-mail me your address.)
Julio's Delicatessen 