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請客請客，活潑熱鬧的內陸墨西哥菜

(2014-06-03 20:16:37) 下一個

長周末請了最好的兩家朋友來家裏晚餐。其中一家朋友指定要吃“interior mexican”內陸墨西哥菜。我去圖書館借了一本“Pati's Mexican Table”http://www.amazon.com/Patis-Mexican-Table-Secrets-Cooking/dp/0547636474，是我非常喜歡的墨西哥猶太媽媽Pati Jinich的菜譜書，挑了一些有代表性又喜歡的來試試看。

泡紅蔥絲Pickled red onion

http://www.patismexicantable.com/2009/12/pickled_red_onion/

泡過的紅蔥不再有辛辣，入口甜絲絲，脆生生，非常美味！重點是一定要新鮮現榨的葡萄柚，橘子和青檸檬汁。這道小菜是大魚大肉的清新好搭檔。

Bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice and white distilled vinegar)

1/4 teaspoon black pepper, ground

1/4 teaspoon allspice, or pimienta gorda, ground

1/2 teaspoon Kosher or sea salt, or more to taste (I add more... but I am keen on salt)

1 large red onion, or 2 cups, thinly sliced (cortada en pluma)

1 banana pepper, roasted, broiled or charred (may substitute for Jalapeño)

2 bay leaves

Directions:

Place the bitter orange (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.

Char or broil the banana pepper. Incorporate to the onion mix.

Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.

鱷梨和棕櫚芯沙拉Avocado & Hearts Of Palm Chop Chop Salad

清爽開胃的一道沙拉。鱷梨的綿軟，番茄的酸甜，棕櫚芯的爽口，再加上玉米的清甜，南瓜子的香脆，好吃的讓人停不下來。

http://www.patismexicantable.com/2011/04/avocado_hearts_of_palm_chop_chop_salad/

Ensalada de Aguacate y Palmitos
Serves 4 to 6

Ingredients:
3 ripe Hass avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
3 tbsp pumpkin seeds

Vinaigrette dressing:
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.

Black Beans

超美味的豆豆啊，超級推薦！細膩綿軟，帶著辣勁，絕對是我家的保留菜。

http://allrecipes.com/recipe/best-black-beans/
1 (16 ounce) can black beans
1 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1/4 teaspoon cayenne pepper
salt to taste

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

Mexican Baked Fish

有酸有甜，魚片的鮮滑，cheese的奶香，玉米片的香脆，還有鱷梨的軟糯，總之就是層次豐富。

http://allrecipes.com/Recipe/Mexican-Baked-Fish/
1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.

Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Green Beans With Orange And Pistachios

我們家很喜歡吃四季豆，終於又找到了一道四季豆的好菜譜。一定要用新鮮的橘子汁，搭配蘋果醋，把四季豆煮得香甜通透，配上脆脆香香的開心果，真的很棒！

1/4 cup chopped white onion

2 garlic cloves, chopped

1 pound green beans

1/2 tsp kosher salt

freshly ground black pepper

1/2 cup freshly squeezed orange juice

1 tbsp apple cider vinegar

3 tbsp pistachios, toasted

Directions:

1. Add the onion in a heated large skillet, cook until soft. Stir in the garlic and cook for 1 min. Toss in the green beans, sprinkle with salt and pepper to taste, and cook until beans begin to soften, 5 to 6 minutes.

2. Pour in the orange juice and vinegar and cook for another 6 to 8 minutes, or until the beans are thoroughly cooked and the sauce is slightly thickened.

3. Transfer the beans to a serving platter, sprinkle with the toasted pistachios, toss, and serve.

綠醬湯Pozole Verde

當當當，當晚的頭牌就是這道綠醬湯。湯湯水水的一鍋，鮮美溫暖，可口又暖心。真要多謝私房蘇姐姐的武功秘籍。客人個個都添了2nd helping，直誇這道湯鮮香又順口，還要還要，讓廚娘開心得嘴都笑歪了。

http://blog.wenxuecity.com/myblog/27022/201202/1558.html

材料:

2 LB豬肉,我特別買的pork butt

2 QT雞湯,

1 tsp海鹽,

1個白洋蔥, 切碎,

4粒蒜

罐頭的水發玉米Hominy (pozole), 一瓶

Trader Joe’s買的綠醬(salsa verde), 一瓶,

cumin powder, 1 tsp

coriander powder, 1 tsp

配料, Toppings:

牛油果, Avocado,切丁,

香菜, Cilantro, 切碎,

白洋蔥,White onion,切絲,

櫻桃小蘿卜, Radish, 切片,

包菜, Cabbage切絲,

牛至, oregano

青檸, Lime wedges, 擠汁

tortilla strips

豬肉切小塊, 放大厚鍋裏, 加雞湯, 海鹽, 洋蔥, 蒜, 燒開後用小火, 慢燉1小時, 倒入Hominy，加入cumin, coriander，再燉半小時, 倒入綠醬, 再燉30分鍾，加鹽, 胡椒調味。最後客人自行加入各種topping。

酸辣甜雞Chicken With Tamarind, Apricots And Chipotle Sauce

這道也是最初從蘇姐姐的武功秘籍看來的，原作者就是Pati Jinich。細嫩柔軟，而且無敵香－－酥爛的雞肉酸甜微辣，還有杏子果味，是老公當天的最愛，說這道菜入口就如"party in my mouth"，很有火花很好吃。

http://www.patismexicantable.com/2010/09/chicken_with_tamarind_apricots_and_chipotle_sauce/

ingredients

1 whole chicken cut into pieces, plus two more pieces of your choice, with skin and bones

1 teaspoon kosher or sea salt, or more to taste

1/2 teaspoon black pepper, freshly ground, or to taste

1/2 cup safflower or corn oil

4 cups water

1/2 pound dried apricots, about 3/4 cup, roughly chopped

2 tablespoons apricot preserves

3/4 cup tamarind concentrate, can be store bought or substitute with 3 tablespoons tamarind paste mixed with 1/2 cup sugar and 1/2 cup boiling water

1 can chipotles in adobo sauce, or more to taste, add chiles if you please

to prepare

Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.

In a deep extended skillet, heat oil over medium heat until it is hot but not smoking. Add chicken pieces in one layer, bring heat to medium-low, and slowly brown the chicken pieces for one hour. Turn them over every once in a while, so they will brown evenly on all sides.

Pour water over the chicken, raise the heat to medium-high, and bring it to a simmer. Incorporate the apricots, apricot preserve, tamarind concentrate, chipotle sauce and salt and stir, and keep it at a medium simmer for 35 to 40 minutes more. You may need to bring down the heat to medium.

The sauce should have thickened considerably as to coat the back of a wooden spoon. Taste for salt and heat and add more salt or chipotle sauce to your liking.

辣巧克力醬燉雞 Chicken Mole Poblano

http://www.patismexicantable.com/2010/03/mole_poblano_de_los_angeles/

雖然樣子其貌不揚，Mole Poblano可是經典墨西哥國菜－－巧克力醬燉雞。Mole的起源也有一個很可愛的故事。發明這道菜的竟然是Puebla修道院的修女。傳說西班牙殖民早期，大主教要到修道院參訪，貧窮的修女們沒有什麽好料，隻好禱告，把僅有的一點辣椒，巧克力，堅果，和香料熬製成醬汁，淋在火雞上，沒想到被主教大讚。隻是那個醬實在太繁複了，我用的是名廚Rick Bayless的Mole Poblano醬，whole foods有賣。把雞肉用平底鍋煎香，放入醬汁，小火燜個30分鍾，最後灑上芝麻就大功告成。雖然偷懶，但這道溫潤香濃的特色菜是當晚兩位客人的首選呢，超愛。

為了配合當天的墨西哥主題，買來的Tres Leches蛋糕，也是whole foods的，很柔潤細致，奶香十足。