Archive for the 'Rick Bayless' Category


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Pozole is a stew made primarily from nixtamal and pork.  It is served in various parts of Mexico and the American Southwest.  Even if you’ve never tasted this dish, you’ll recognize it as distinctly Mexican with dried red chile, tender pork, lime, and Mexican oregano providing most of the flavor.  It’s also the perfect thing to serve during a football game on a cool autumn Sunday.

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Beer-Braised Shortribs with White Beans and Arbol Chiles

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I love braised beef (both cooking and eating) of just about every variety.  I think of most of these preparations as cold-weather dishes, but the flavors of this Rick Bayless recipe seem perfect for summer.  You should have no problem finding dried Arbol chiles (either at the grocery store or a Mexican market); I definitely recommend doing so (though I DO NOT recommend eating them).

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Roasted Potato Salad with Poblano Mayo

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This is the second post from my father-in-law’s birthday dinner.  I enjoyed this dish even more than the steak.  Following the recipe will yield just over a cup of the roast poblano mayo, only half of which is required for the potato salad.  Once you taste it, you’ll realize this is great news for the next few sandwiches you make.  You could make this vegetarian by garnishing with something other than crispy bacon, but I sure wouldn’t recommend it.

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Steak Brava with Wood-Fired Salsa

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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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Roast Vegetable Green Chile Enchiladas

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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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Chipotle-Glazed Baby Back Ribs

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If you’ve been following this blog for very long, you know that I’m a huge Rick Bayless fan.  Rick Bayless is famous for, among other things, his frequent use of Twitter.  He recently began a twitter recipe contest that involves him publishing a recipe via his Twitter feed (which is limited to 140 characters for those unfamiliar with the application).  His fans can then make the recipe and send him a photo of the results.  The 10 best responses in signed copies of his latest book, Fiesta at Rick’s.

Unfortunately, I missed the contest (which has been through 4 different recipes so far) while I was in the process of moving, but I still thought I’d give some of the recipes a try.  Here is the exact text of the recipe for Chipotle-Glazed Baby Back Ribs:

Proc 4 grlc,6T ancho,4t sugr&peppr,5t salt,1t oreg,½t cumin.Rub 4 slb ribs;ovrnite.Bake 300 75 min.Blend:7oz chiptles&3/4c honey.Grill;glaze

My longer version is below, but it is essentially identical to his tweet.

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Salsa Mac and Cheese

This recipe is another Rick Bayless original.  It’s really just a standard mac and cheese recipe with some jarred (or homemade) salsa included.  Because we made this for a family meal, we used mild salsa, but this would be even better made with a fairly spicy salsa.

Cajeta Apple Tarts with Berry Salsa

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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.
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Broiled Ribeye with Red Chile Adobo

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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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Shrimp in Creamy Roast Pepper Sauce

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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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