Jalapenos en Escabeche

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This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.

Ingredients

  • 3 tablespoons olive oil

  • 1 small white onion, thinly sliced

  • 8 to 10 jalapeños, left whole

  • 4 cloves garlic

  • 1 medium carrot, peeled and sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano, Mexican preferred

  • 2 bay leaves

  • Salt

  • Freshly ground black pepper

  • ½ cup cider vinegar

Instructions

Heat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat.

Pour ½ cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes.

Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.

 

Spaghetti alla Puttanesca

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Puttanesca, or the prostitute’s pasta, was so named because it’s so quick and easy to make that working ladies could prepare it between clients. This is a favorite summer entree of mine because it takes advantage of fresh vine-ripened tomatoes.

Ingredients

•    6 ounces dry spaghetti
•    4 ripe tomatoes
•    1 tablespoon olive oil
•    10 Kalmata or Greek black olives, pitted and finely chopped
•    2 tablespoons capers, drained and finely chopped
•    6 cloves PECOS VALLEY GARLIC, finely chopped
•    1 teaspoon anchovy paste
•    1 ½ teaspoons crushed red chile, including the seeds
•    Salt and Freshly ground black pepper

Instructions

Cook the spaghetti in boiling water for 8 to 10 minutes, or until al dente. Drain the spaghetti and keep it warm.
Roast and peel the tomatoes and coarsely chop, reserving all the juices.
Heat the oil in a large skillet until hot, add the olives, capers, and garlic, then sauté the mixture for 1 minute. Add the tomatoes, anchovy, and chile, and season with salt and pepper. Simmer the sauce over a low heat for 10 minutes, stirring occasionally.
Raise the heat, add the spaghetti and mix well to thoroughly coat. Heat until the pasta is hot and then serve.

Dorado Ala Parilla Con Chile Verde

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Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his “Nuevo Latino with a Mexican Twist” style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.

Ingredients

For the Chile Verde Sauce:

  • 3 whole poblano chiles

  • 1 pound tomatillos

  • 2 serrano chiles

  • 1 Spanish onion

  • 2 medium tomatoes

  • 3 cloves garlic

  • 4 tablespoons olive oil

  • 1/3 cup pumpkin seeds

  • 2 cinnamon sticks

  • 1/2 cup sesame seeds

  • 3 cups chicken stock, divided

  • 2 tablespoons honey

  • Salt and pepper

  • 8 sprigs parsley

  • 8 sprigs cilantro

For the Fish:

  • 2 pounds Mahi Mahi

  • Salt and pepper

  • 6 large plantain or banana leaves (available in most Asian markets)

 

Instructions

For the Chile Verde Sauce:

Roast the poblano chiles, tomatillos, serrano chiles, onion, tomatoes, and garlic in a roasting pan in a 350-degree oven for 30 minutes.

In the meantime, heat the olive oil in a sauce pan. Heat the oil through and toast the pumpkin seeds for about 2 minutes. Add the cinnamon sticks, sesame seeds, and toast for 2 more minutes.

By this time the vegetables should be done. Remove them from the oven and dice them up. Add the diced vegetables to the toasted spices, in addition to 1-1/3 cup of the chicken stock, and the honey; cook for 3 minutes. Put this mixture in a blender and puree. Pour the mixture into a pan and add the remaining chicken stock. Bring to a boil and simmer for 10 minutes. Season with salt and pepper, chopped parsley and cilantro and add the juice of one lime.

For the Fish:

Season both sides of the fish with salt and pepper and wrap it up in the banana leaves. In a large sauté pan, cook each side of the fish for 4 minutes. Place the fish on a plate, open the banana leaves, and put the sauce over. Garnish with grilled corn and vegetables.

 

 

Fiery Seafood Gumbo

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A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo! Often served as a main dish, this “soup” may contain chicken, meat, or ham in addition to vegetables, tomatoes, and spices. Serve with potato salad, sourdough bread and blackbottom pie for dessert. Note: Gumbo can be prepared ahead of time. Prepare the gumbo up to the point to where the fish is added. Refrigerate until ready to heat and serve.

Ingredients

  • 1 pound raw shrimp

  • 1 quart chicken stock

  • 1/2 cup bacon drippings or vegetable oil

  • 1/2 cup flour

  • 1 large onion, chopped

  • 2 stalks celery, chopped

  • 4 cloves garlic, minced

  • 1/2 pound okra, cut crosswise into rounds

  • 1 teaspoon distilled white vinegar

  • 1 tablespoon crushed dried red chile, seeds included

  • 2 teaspoons ground Cayenne

  • 1 tablespoon vegetable oil

  • 1 medium tomato, peeled and chopped

  • 2 bay leaves, crumbled

  • 1/2 teaspoon ground thyme

  • 1/4 teaspoon ground oregano

  • 1/2 pound fish fillets, cut into 3/4-inch chunks

  • 1/2 pound lump crabmeat

  • 3 cups cooked rice

  • Chopped parsley for garnish

Instructions

Poach the shrimp in the chicken stock until they turn pink, about 4 minutes. Remove the shrimp, save the broth, and shell and devein the shrimp. Keep the shrimp cool until ready to add back into the gumbo.

Melt the bacon drippings and stir in the flour. Heat the roux, stirring constantly, until it is a very dark brown color, being careful that it does not burn. Add the onions, celery, and garlic and continue to heat for a couple of minutes to soften the vegetables. Remove from the heat so that the roux does not continue to brown.

Heat the okra and vinegar in the remaining vegetable oil, for 20 minutes or until the okra is no longer stringy, stirring occasionally.

Reheat the broth to boiling and slowly stir the roux mixture into the liquid. Add the chile, cayenne, okra, tomato, bay leaves, thyme, and oregano. Then reduce the heat and simmer for a couple of hours until thick.

Add the fish and crabmeat and heat for 5 minutes.

Remove from the heat and add the shrimp. Allow to sit for a couple of minutes before serving.

To Serve: Place some of the cooked rice in the bottom of a bowl, pour the gumbo over the top, and garnish with the parsley.

Classic But Spiced-Up Jambalaya

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Don’t ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.

Ingredients

  • 3 tablespoons vegetable oil

  • 1 pound pork or chicken, cut in 1/2-inch cubes

  • 2 large onions, finely chopped

  • 1/4 pound tasso sausage, cut in 1/2-inch cubes

  • 5 to 8 cloves garlic, minced

  • 2 bay leaves, crushed

  • 1 tablespoon chopped fresh parsley

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground cloves

  • 1 pound smoked garlic sausage, cut in 1/2-inch cubes

  • 3 cups beef or chicken broth

  • 1 1/2 cups rice

  • 6 to 8 small hot red chiles, such as piquins, crushed

  • 1 teaspoon ground cayenne

  • 1 teaspoon Louisiana-style hot sauce

  • Salt and freshly ground black pepper

Instructions

Heat the oil in a large, heavy pot and add the pork (or chicken) and onions. Saute until the onions are transparent and the meat is cooked.

Add the tasso, garlic, bay leaves, parsley, thyme, and cloves. Saute for 5 minutes. Add the sausage and continue to cook for an additional 5 minutes.

Add the broth and bring the mixture to a boil and boil slowly for 10 minutes.

Add the remaining ingredients and bring back to a boil. Lower the heat and simmer for 15 to 20 minutes, uncovered, and stirring from time to time to mix everything well.

When the rice absorbs all the liquid and is soft, the jambalaya is ready to serve. If the rice is cooked and the dish is still a bit liquid, raise the heat until the excess moisture evaporates. Or, if the rice isn’t cooked and the dish is dry, add more broth and simmer until it is done.