Yield: 6 to 8 servings
Total Time: 1hr 25 min
Prep: 30 min
Cook: 55 min
2 tablespoons olive oil
½ cup finely chopped white onion
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
1 pound ground beef
6 ounces raw soft Mexican chorizo, removed from casing and crumbled
2 eggs, well beaten
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup ketchup
¼ cup sour cream or Mexican crema
½ cup plain dried bread crumbs
2 medium tomatoes, cored
¼ medium white onion
2 garlic cloves, unpeeled
1 to 3 serrano chiles, stemmed, seeded, and minced
¼ cup brown sugar
1 tablespoon yellow mustard
Preheat the oven to 375ºF.
In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle. In a large bowl combine the sautéed vegetables, ground beef and chorizo.
In a medium bowl, combine the eggs, salt and pepper. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160ºF, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, and then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.
Butternut Squash and Watercress Salad with Champagne Vinaigrette
Yield: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
1½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
7 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons champagne vinegar
2 tablespoons minced shallot
1 teaspoon finely grated lemon zest
1 teaspoon grated peeled fresh ginger
1 cup pomegranate seeds
12 ounces (about 2 bunches) watercress, tough stems removed
Preheat the oven to 400 degrees F.
Toss the squash with 2 tablespoons of the oil and season with salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 30 minutes. Remove from the oven, and cover to keep warm.
In a small bowl, whisk together the vinegar, shallots, lemon zest and ginger. While whisking, slowly add the remaining 4 tablespoons of oil in a slow, steady stream until the dressing is thickened and emulsified. Season with salt and pepper.
To serve, in a large mixing bowl, toss the watercress, warm squash and pomegranate seeds with the vinaigrette until coated; transfer to a serving platter.
Serve while the squash is still warm.
Caramel Apple Pear Pie
Yield: 8 to 10 servings
Active Time: 45 minutes
Total Time: 3 hours 45 minutes (includes chilling and cooling times)
1½ cups sugar
4 tablespoons flour
4 large eggs
1 cup buttermilk
4 tablespoons store-bought dulce de leche, cajeta or caramel, plus more for garnish
3 small d'Anjou pears, halved and thinly sliced
2 tablespoons tapioca starch
1/2 cup dried apple slices
1 baked deep-dish 9-inch Pie Crust (recipe follows), or store-bought
Cinnamon, for dusting
Preheat the oven to 350 degrees F.
Combine the sugar, 2 tablespoons of the flour and salt in a large bowl. In another bowl, whisk together the eggs, buttermilk and dulce de leche until combined. Add the egg mixture to the flour mixture and whisk to combine.
Meanwhile, in another bowl, toss the pears with the tapioca starch and remaining 2 tablespoons of flour.
Lay the dried apples on the bottom of the pie crust. Fan the flour dusted pears decoratively in concentric circles on top of the dried apples. Stir any excess flour/tapioca from the pears into the wet filling. Pour the filling over the pears.
If using a conventional oven, bake the pie until the center is completely set, 35 to 45 minutes. Raise the temperature of the oven to 425 degrees F and cook until the top is slightly browned and beginning to caramelize, 5 minutes more. Let cool.
If using a convection oven, bake until the top is slightly browned and beginning to caramelize and the center is completely set, 30 to 35 minutes. Let cool.
Garnish the pie with drizzles of dulce de leche and a dusting of cinnamon, if using.
Cook's Note: The pie can be made in a standard 9-inch pie pan (not a deep dish), but you will likely have extra pears and custard once you fill the pie.
Nonstick cooking spray
1 1/2 cups all-purpose flour, plus more for rolling
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
6 tablespoons ice water
1 egg beaten with 1 tablespoon water, for egg wash
Special equipment: a 9-inch deep-dish pie pan, pie weights or beans and parchment paper
Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Mix the flour, salt and sugar in a food processor. Add the butter and pulse to a coarse meal (the butter should be pea-size pieces). With the motor running, add the water in a slow stream until the dough comes together. Gather the dough into a ball and wrap well with plastic wrap. Refrigerate for at least an hour.
Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the dough edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
Preheat the oven to 425 degrees F. Line the crust with parchment and fill with pie weights (or uncooked beans).
If using a conventional oven, bake the crust for 15 minutes. Remove the foil and beans, brush with the egg wash and continue to bake until the crust is golden brown, about 10 minutes.
If using a convection oven, bake the crust for 15 minutes. Remove the foil and beans, brush with the egg wash and continue to bake until the crust is golden brown, about 5 minutes.
Cool the crust completely. (The crust can be made 1 day ahead. Cover and store at room temperature).
Recipes courtesy of Marcela Valladolid