More Mexican Everyday: Simple, Seasonal, Celebratory

124 Pages·2015·3 MB·English

by  Rick Bayless

This book is dedicated to all home cooks. It is because of
your simple acts of nourishing creativity that folks are
drawn together with delight and open hearts.

Contents
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Acknowledgments
Introduction
PART ONE: Simple Ways to Create Dynamic
Flavor
HOW TO WIN A TOP CHEF QUICKFIRE CHALLENGE
My Most Relied-on Equipment for Creating Great Flavor
Balance Is the Key to Any Great Dish
My Most Relied-on Pantry Items for Creating Great Flavor
Four Secret Weapons I Always Have in My Refrigerator
• Green Chile Adobo
• Quick Red Chile Adobo
• Roasted Garlic Mojo
• Sweet-Sour Dark Chipotle Seasoning
GO-TO MEALS TO KNOW BY HEART
• Creamy Roasted Poblano Rajas and Two Delicious Dishes to
Make from Them
• Creamy Zucchini, Corn and Roasted Poblanos
• Roasted Poblano Cream Soup
• Roasted Tomato Salsa and Three Delicious Dishes to Make
from It
• Huevos Rancheros
• Salsa-Braised Fish (or Tofu or Eggplant)
• Tomato–Green Chile Seafood Rice
• Roasted Tomatillo Sauce Base and Three Delicious Dishes to
Make from It
• Roasted Tomatillo Enchiladas
• Tomatillo-Sauced Chilaquiles
• Pork (or Chicken) with Roasted Tomatillos, Poblanos and
Potatoes
• Carne Asada Dinner
• Skillet Tacos
• Pork and Black Bean Dinner
• Weekend Dish: Red Peanut Mole with Chicken
• Red Chile Roast Chicken
• Chipotle Meatballs
PART TWO: Vegetables at the Heart of the
Mexican Kitchen
COOKING GREENS
• Greens and Beans with Red Chile and Fresh Cheese
• Mustard Greens Soup with Poblanos and Almonds
• Crispy Cakes of Greens, Potato and Green Chile
• Eggs Poached with Ancho Chile, Kale, Potatoes and Fresh
Cheese
• “Sturdy Greens” Salad with Mango and Habanero
TRADITIONAL MEXICAN VEGETABLES, NEW IDEAS
• Roasted Chayote with Herbs and Tofu (or Goat Cheese)
• Fresh Corn in Spicy-Herby Broth
• Herby, Spicy Fried Corn
• Steamed Roots with Roasted Poblano and Tomatillo
• Grilled Tostadas with Bacon, Avocado Mayo and Heirloom
Tomatoes
• Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin
Seeds
• Roasted Knob Onions with Crema and Aged Mexican Cheese
• Four Seasons Grilled Salad with Smoky Knob (or Green)
Onions and Sesame
• Jícama-Beet Salad with Radicchio, Peanuts and Lime
• Nopal Cactus and Poached Egg in Roasted Tomato–Chipotle
Broth
• Fresh Fava Bean Enfrijoladas
WINTER SQUASH, SUMMER SQUASH, BLOSSOMS AND A
RELATIVE
• Butternut with Bacon, Tomatillo and Chipotle
• Weekend Dish: Fettuccine with Butternut Squash and Red
Poblano Crema
• Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple
• Pan-Roasted Summer Squash with Garlic Mojo and Güero
Chile
• Spaghetti Squash Fideos with Chipotle, Chorizo, Crema and
Avocado
• Charred Cucumber Salad with Red Chile and Lime
• Squash Blossom Soup
• Ribbon Salad with Creamy Two-Chile Vinagreta
UNEXPECTED VEGETABLES IN THE MEXICAN KITCHEN
• Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs
• Grilled Asparagus with Creamy Pasilla Chile
• Weekend Dish: Shell Beans and Artichokes with Roasted
Tomatillos, Cilantro and Añejo Cheese
• Yellow Mole with Grilled Fennel and Portobello Mushrooms
• Celery Root Pancakes with Chipotle Crema and Cilantro
• Tangy Sorrel Salsa Verde with Stir-Fried Shrimp
• Banana Pepper–Leek Soup with White Beans and Crispy
Chorizo
• Spicy Chipotle Eggplant with Black Beans
• Braised Artichokes with Tomatoes, Jalapeños, Olives and
Capers
PART THREE: Daily Inspirations for Busy
Cooks
BREAKFAST ANYTIME
• Spring Green Licuado
• Stone Fruit (or Mango) Licuado
• Carrot, Beet and Orange Licuado
• Xoco’s Granola
• Open-Face Red Chile–Chard Omelet
• Open-Face Squash Blossom Omelet with Charred Tomato,
Chile and Goat Cheese
• Open-Face Egg-Chorizo Tortas
• Cornmeal Pancakes
• Butternut-Pecan Muffins with Brown Sugar Crumble
• Horchata French Toast
RICE-COOKER SIMPLICITY
• Creamy Rice and Beans in Three Classic Flavors
• Black Bean Rice with Plantains and Smoky Pork
• Chorizo Rice with Lentils
• Herb Green Chicken and Rice
• Chipotle Rice with Shrimp
• Mexican Red Rice and Three Delicious Dishes to Make from It
• Creamy Rice Soup with Poblano and Spinach
• Crispy Rice Cakes with White Beans, Roasted Garlic, Aged
Cheese and Smoky Chile
• Spicy Bacon-and-Egg Fried Rice with Pickled Jalapeños
and Cilantro
SLOW-COOKER SATISFACTION
• Mexican Chicken Soup
• Red Chile Short Rib Soup
• Weekend Dish: Red Chile Pozole with Pork
• Weekend Dish: Pork Carnitas Dinner
• Five Simple Meals from a Pot of Beans
• Silky Tortilla Soup
• Scrambled Eggs with Beans, Green Onions and Avocado
• Plantain-Bacon Enfrijoladas
• Beans and Greens with Clams and Chorizo
• Cheesy Open-Face Mollete