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Archive for the ‘Mexican’ Category

Cooking Club – Mexican

17 Sep

Ole! Sunday saw our Cooking Club really enjoying the “low-hanging-fruit-I-can’t-believe-hasn’t-been-picked” theme of “Mexican Food”. The day was nice enough that we were able to enjoy all the delicious food out on the deck with the ambient sounds of mariachi music while sipping delicious (and potent!) margaritas, both compliments of the lovely Jeanette Morrison.

Jason – Homemade Chips – Jason lovingly handcrafted created each of the chips by hand, coupling that with the excellent guacamole that Paul brought, made this normally forgettable side an irresistible “can’t stop my hand from snaking back to it” dish.

Jeanette – Genuine Margaritas – These things were tasty, but being the “genuine” version, they’re mostly alcohol, and they’re not meant to be drunk as if they were a typical margarita (that’s primarily sugar and water with a splash of tequila).

John – Chicken with Molé Sauce – I’ve never made a Molé sauce before, and I think mine turned out ok, although next time, I’ll try harder to get fresh guajilo chilies, the only one’s that I could find were dried and came across a little tough and underwhelming in the flavor department. Also, being that the sauce has around 8 steps to it, uses multiple pans, bowls, prep containers and uses a food processor, the mess left behind in creating the dish was truly epic in scale.

Paul – Guacamole and Spanish Rice – Pulling double duty, Paul brought both of these excellent dishes to the table. I really liked the Spanish (mexican!) rice, going back for seconds. The Guac was perfect, the perfect smooth, almost fatty mouthfeel contrasted perfectly paired with Jason’s homemade chips.

Jessica – Corn Cherry and Tomato Salsa – Fresh, light and refreshing, this was an excellent compatriot to the warmer and heavier dishes.

Greg – Empanadas – I’d never had these before and enjoyed them quite a bit, according to everyone else, they were exponentially enhanced through the addition of a little ice cream. Good call Amelie!

There was also a tasty appetizer that was passed around at the beginning of the night, that I’m assuming was Greg’s, but I’m not quite sure what it was. I’ll assign credit and get recipes up once I hear who should get the kudos!

Unfortunately, Penelope was sick, so Des, Penelope and Madeline couldn’t be here for dinner and the subsequent Beatles Rock Band goodness that followed; Here’s hoping the ick’s all gone and that we’ll be seeing you at the next cooking club! (Which I assume is inevitable, as you’re hosting!) Side note for Greg, the rest of Abbey Road and Sgt. Pepper’s Lonely Hearts Club Band are going to be released as downloadable content, so those songs that you were looking forward to are just around the corner!

 
 

Empanadas

01 Jan

Brought to us by Greg

1 cup butter, at room temp
6 oz cream cheese, at room temp
2 cups all purpose flour
1 cup fruit preserves
Cinnamon sugar

Mash butter and cream cheese together until uniformly mixed
Add flour, continue mixing
Cover up and store in refrigerator overnight

Remove from frig at least an hour before preparing further
Roll dough out thinly (approx 1/8” thick)
Cut with cookie cutter or similar at about 4” diameter
Spoon preserves into center of dough circles
Fold over and pinch edges

Bake at 375 degrees for 15-20 minutes
Sprinkle with cinnamon sugar immediately after removing from oven

(Note: I used 2 jams, one strawberry and one black current, a brand from France, obtained at Mississippi Market. They weren’t very sweet, which I think worked out well for this).
(Note 2: Served with vanilla ice cream turned out great!)

 
 

Geniune Margaritas

01 Jan

Brought to us by Jeanette

2 parts Patron
1 part Cointreau
1 part fresh lime juice

Serve over ice and enjoy the best margarita ever!