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Redo You: Cinco de Mayo Cooking
Chef and owner of Border Grill and STREET, Susan Feniger shares her tasty Mexican dishes to celebrate Cinco de Mayo! Get her full recipes here:
RECIPES Courtesy of Chef Susan Feniger owner of Border Grill and Susan Feniger's STREET.
California Avocado Shrimp Tostadas
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
Serves: 4
Prep time: 40 minutes
Cook time: 15 minutes
Total time: 55 minutes
Ingredients
- 3/4 cup beer
- 3 bay leaves
- 1/2 tsp. celery seeds
- 1/2 tsp. cayenne
- 1/2 tsp. salt
- 1/2 lb. domestic, wild-caught jumbo shrimp, peeled and cleaned
- 2 ripe, fresh California avocados, seeded, peeled and cut into 1/2-inch dice
- 1 Roma tomato, finely diced
- 1/4 cup finely diced red onion
- 1 small carrot, peeled and finely diced
- 1 jalapeño, stem and seeds removed, finely diced
- 1/2 bunch cilantro, finely chopped
- 1 1/2 limes, juiced
- 3 Tbsp. extra virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- Canola oil, for frying
- 4 (6-inch) corn tortillas
- 4 romaine lettuce leaves, finely julienned
Instructions
1. Combine beer, bay leaves, celery seeds, cayenne and salt in a saucepan and bring to a boil. Add shrimp and cook 2 to 3 minutes, or until just turning pink and cooked through. Remove shrimp from liquid, cool to room temperature, and cut into 1/2-inch dice.
2. In a large bowl, combine cooked shrimp with avocado, tomato, onion, carrot, jalapeño, cilantro, lime juice, olive oil, salt and pepper. Stir gently, taste, and adjust seasonings as necessary. Chill thoroughly.
3. Meanwhile, pour oil to a depth of 1/2-inch in a small pan for frying. Fry the tortillas on both sides until crisp and drain on paper towels.
4. To serve, divide julienned lettuce evenly between each crispy corn tortilla. Top with avocado shrimp mixture and serve immediately.
Nutrition Information Per Serving: Calories 420; Total Fat 30 g (Sat 3.5 g, Trans 0 g, Poly 5 g, Mono 20 g); Cholesterol 115 mg; Sodium 550 mg; Potassium 740 mg; Dietary Fiber 6 g; Protein 19 g
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Copyright © 2012, Mary Sue Milliken and Susan Feniger,
Emerald Palmer
This is a perfect summer drink, for breakfast , lunch or dinner, especially when you don't know what to do with all that fresh mint in your garden!
Yield-2 1/2 qts
8 small cucumber (I prefer Persian) chopped
2 C mint leaves
1.5 C fresh lemon juice
1/2 C agave syrup (or simple syrup)
5 C water
3 t Matcha Japanese Green Tea (powder)
1/2 t salt
In a blender on high speed, puree small batches of the cucumbers, fresh mint, lemon, salt, agave, green tea powder and water.
Serve over ice.
Note: of course if you want to add Gin or Vodka, be my guest!
Capirotada
Mexican bread pudding is a rich, unfussy dessert that can be scooped out and served in bowls along with a dollop of fresh crema or cream. It is amazingly addictive, even for avowed non-bread pudding people.
Serves 8 to 10
8 tablespoons (1 stick) unsalted butter, plus extra for greasing pan
1/2 loaf French bread, with crust, cut into small cubes
1 pound brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
2 large Granny Smith apples, peeled, cored, and chopped
1 cup walnuts, chopped
1/2 pound cream cheese, chilled and chopped
Whipped crema, crème fraiche, or cream, for serving
Fresh berries, for serving
Preheat the oven to 350 degrees F. Butter a 13- x 9-inch glass casserole or lasagna pan.
Melt the butter in a medium saucepan, add the bread cubes, and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F.
Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
In a large mixing bowl, combine the chopped apples, walnuts, cream cheese, and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the buttered casserole or pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with whipped crema, crème fraiche, or cream and fresh berries.
Copyright © 2012, Susan Feniger and Mary Sue Milliken
Red Rice
A basic of Mexican cuisine, this red rice is flavored with one of our favorite table salsas that pops up in many recipes from the Mexican kitchen, including tortilla soup, fideo, and chiles rellenos. Be sure to rinse the rice first, and then fry it well to get the perfect texture.
Serves 6 to 8
1/3 cup canola oil
3 cups long grain rice, rinsed*
1 medium onion, chopped
5 serrano chiles, or to taste, stemmed and seeded
2 cloves garlic, chopped
3/4 cup chicken stock, vegetable stock, or water
3 cups Red Tomato Salsa (see recipe below), warm
Preheat the oven to 350 degrees F.
Heat the oil in a medium heavy saucepan or skillet over medium-low heat. Sauté the rice, stirring constantly, until golden brown and crackling, about 5 minutes. Add the onions and serranos and cook until the onions just soften. Then add the garlic and sauté until the aroma is released, about 1 to 2 minutes. Pour in the hot stock or water and warm Red Tomato Salsa, mixing well to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, about 30 to 40 minutes. Stir, remove serrano chiles if desired, and serve hot.
To rinse rice, place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. (If you use a colander, the starch remains on the rice, leaving it sticky.)
Red Tomato Salsa
Makes 1 1/2 quarts
2 tablespoons canola oil
1 medium onion, thinly sliced
4 cups diced, canned Italian plum tomatoes
1 cup tomato juice
2 cloves garlic
1 large jalapeno chile, stemmed, seeded if desired
1 teaspoon salt
Heat the oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender.
Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pour into a saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.
Copyright © 2012, Mary Sue Milliken and Susan Feniger
Tomatillo Salsa
Makes 3 1/2 cups
1 pound tomatillos, husked, washed, and cut into quarters
2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in half
2 bunches cilantro, stems and leaves
2 teaspoons salt
Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
Copyright© 2012, Mary Sue Milliken and Susan Feniger
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