first

June 20, 2014
At Home with Friends

no comments

Crab Enchiladas with Roasted Tomatillo Sauce

When I have a party, I like to serve something a little special. Crab Enchiladas with Roasted Tomatillo Sauce are very special!

If you hate crab, are worried that your guests won’t eat it or it’s too expensive where you live, you can substitute shredded chicken (breast or thigh meat, or a combo). Whatever you do, do not use imitation crab! The results will be awful.

I use the canned crab that is found in the refrigerator department. This is different than the crab found in the canned goods aisle of the grocery store. I actually buy mine at Costco. It’s delicious and doesn’t break the bank. It’s labeled “Premium Crab / Super Lump”. If you decide to use chicken instead of crab, you need to add a small amount of the Roasted Tomatillo Sauce to the shredded chicken, to keep it moist.

CRAB ENCHILADAS WITH ROASTED TOMATILLO SAUCE

EVENT: Mexican Fiesta

SERVES: 12 people


Ingredients

For the roasted tomatillo sauce:

2 1/2 pound fresh tomatillos

2 tablespoons olive or grape seed oil

2 cups white chopped onions

2 teaspoons ground cumin

1/4 teaspoon salt

1/4 teaspoon ground pepper

2 small jalapeno peppers, seeded and finely minced

2 cups fresh spinach, coarsely chopped

2 teaspoons balsamic vinegar

Approximately 2 cups vegetable stock

1/4 cup heavy cream (optional)

 

For the crab enchiladas:

2 pound (2 16oz cans) crab meat

12 8-inch flour tortillas

1/2 cup chopped scallions

1/4 cup heavy cream (optional)

1/2 cup shredded cheese (for example, mixed asiago and jack)

Salt and pepper to taste

 

To serve:

Chopped scallions

Black olives (optional)

Sour cream

Equipment

Two 13 X 9 X 2 inch glass baking dishes

Directions

1. Make the roasted tomatillo sauce

This can be made 1-2 days ahead and kept in a refrigerator.

2. Preheat the oven to 425 degrees.

3. Husk and wash the tomatillos. Dry and place them onto a baking sheet with a raised edge. The tomatillos will have a lot of liquid.

4. Roast in the oven until they’re soft (approximately 25 – 35 minutes). Don’t worry if they get charred. Remove from the oven.

5. In a large sauce pan, saute the onions, cumin, salt and pepper in olive oil until the onions get soft and almost translucent.

6. Mix in the jalapenos, spinach, the roasted tomatillos — with all the liquid! — and simmer on low heat for about 5 minutes.

7. Add the balsamic vinegar and vegetable stock.  Simmer for 10 minutes, then remove from heat and let the mixture cool completely.

8. Place the cooled sauce into a blender, a Vitamix or a food processor and pulse. You  may have to do this in stages, to  and pulse gently. You want approximately 3 cups of sauce in total. if you have less, add more stock. If you have more — put back into a large sauce pan on medium heat and reduce to 3 cups.

9. Add salt and pepper to taste.

Make the enchiladas:

1. Put all crab meat into a medium bowl and remove any shells.

2. Mix the crab meat with chopped scallions. Add salt and pepper to taste. Add 1/4 cup of heavy cream (optional) and mix thoroughly.

Assemble the enchiladas:

You can do this the day before and wrap tightly with foil. Keep in refrigerator.

1. Smear the bottom of two 13 X 9 X 2 inch glass baking dishes with a tablespoon of the sauce.

2. Take the entire stack of tortillas, wrap them in paper towels and microwave for 10 seconds (just to make them softer).

3. Lay 1 tortilla on a flat surface. Place 1/2 cup of the crab mixture in the middle and roll to form an enchilada. Repeat with each tortilla.

Day of the party:

1. Remove sauce and pans of enchiladas from refrigerator.

2. Allow to come to room temperature. Add 1/4 cup of heavy cream to sauce.

3. Pour 1/2 tomatillo sauce over each pan. The enchiladas should be covered.

4. Divide the cheese between 2 pans. Cover with foil and bake for 30 minutes.

5. Remove the foil and bake for 10 more minutes.

To serve:

1. Sprinkle with chopped scallions, sour cream and black olives.

 

June 18, 2014
At Home with Friends

12 comments

Guacamole & Fresh Mango Salsa & Pico de Gallo

 

Guacamole
Mango Salsa
Pico de Gallo

GUACAMOLE   

EVENT: Mexican Fiesta

SERVES: 10 – 12 people

An appetizer and garnish for the Corn Cakes and Veggie Tacos.

 

Ingredients

10 – 12 avocados, peeled and chopped into chunks (retain 3 – 4 avocado pits)

2 jalapenos, finely minced

1 cup chopped red tomatoes

1 cup chopped cilantro

Juice of 2 limes

Salt and pepper to taste

 

Directions

1. Mix all of the ingredients together in a bowl. Taste for seasoning.

2. Place the avocado pits into the guacamole, cover and store in the refrigerator.

A NOTE: If not making corn cakes or veggie tacos, decrease the avocados to eight and the jalapenos to 1 1/2.

FRESH MANGO SALSA

EVENT: Mexican Fiesta

SERVES: 10 – 12 people

 

Ingredients

4-5 cups diced fresh mango

1 jalapeno pepper, seeded and finely minced

3/4 cup finely minced cilantro

1/2 cup minced red onion

Juice of one lime

Salt and pepper to taste

Directions

1. Combine all the ingredients in a medium bowl. Mix well.

 

 

PICO DE GALLO

EVENT: Mexican Fiesta

SERVES: 10 – 12 people

Ingredients

2 cups chopped red tomatoes

1/4 cup diced white onions

2 tablespoon chopped cilantro

1 teaspoon minced jalapeno

Salt and pepper to taste

Balsamic vinegar to taste (optional)

Directions

1. Mix all the ingredients. Taste for salt, pepper and spice. Adjust if needs more of either.

June 16, 2014
At Home with Friends

3 comments

Cayenne Mexican Brownies with Chocolate Kahlua Frosting

I love these brownies! So much so that I must give away any leftovers, or I will be eating them for breakfast.

These are definitely not your usual brownies. They have a hint of cinnamon and a touch of heat from the cayenne pepper. They are slathered with loads of yummy frosting.

At the Mexican Fiesta, while we were all sitting at the dinner table, I told everyone I had to-go containers, so they should decide what they wanted to take home.

“I call the brownies!” immediately, someone yelled out. Enough said. (And it’s okay if you eat leftovers for breakfast. I won’t tell anyone.)

Enjoy!

 

 

CAYENNE MEXICAN BROWNIES WITH CHOCOLATE KAHLUA FROSTING

EVENT: Mexican Fiesta

SERVES: 10 – 12 people

Ingredients

For the frosting:

4 oz. 71% or 50% semi-sweet or unsweetened baking chocolate, coarsely chopped *

5 1/2 tablespoons unsalted butter, cut into small pieces

1 cup heavy cream

3/4 cup sugar (* if using unsweetened baking chocolate, increase the sugar to 1 cup)

1/4 teaspoon salt

1/4 teaspoon Kahlua

*A NOTE: The flavor will change depending on the type of chocolate you use.

For the brownies:

1/2 cup (or 8 tablespoons) butter

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 teaspoon cinnamon

 

Equipment

9 X 9 inch baking pan

Directions

Make the frosting:

1. Place the chocolate and butter in a medium, heat-proof bowl.

2. In a medium sauce pan, combine the sugar, cream and salt. Bring to a simmer while stirring. Do not let the mixture boil!

3. Pour the hot cream mixture over the chocolate-and-butter mixture. Stir until completely blended and smooth.

4. Stir in the Kahlua.

5. Set aside to cool (for 2 – 3 hours).

 

Make the brownies:

1. Preheat oven to 350 degrees.

2. Grease the 9 X 9 inch baking pan.

3. In a medium bowl, mix together the butter, sugar and vanilla extract until well combined.  Beat in the eggs.

4. Combine the flour, cocoa powder, baking powder, salt, cinnamon and cayenne in a bowl.  Mix with a whisk.

5. Gradually stir the flour mixture into the egg mixture until well incorporated.

6. Bake for 20-25 minutes until the brownies begin to pull away from the edges of the pan.

7. Cool on a wire rack, completely.

8. These can be stored tightly wrapped, at room temperature.

9. Frost in one piece.

10. Cut into twelve 2 1/2” squares. Serve this size or cut each square in half, for 24 smaller pieces.

 

June 13, 2014
At Home with Friends

4 comments

Jicama Salad

I love the fresh taste and crunchy texture of this salad. It’s a great balance to the rest of the menu. It keeps several days, and since there is no oil it doesn’t get soggy.

“Ras el hanout” translates into “head of the shop”. The idea is that this was a very special blend made by the shop owner and it included “the best of the shop”. I order it online. You can buy ras el hanout many places. I like the one from the Spice House in Chicago (www.thespicehouse.com). While I haven’t tried it, you can also find it on Amazon (www.amazon.com), Williams Sonoma (www.williams-sonoma.com) or the World Market (www.worldspice.com).

I use this in all types of cooking. Try it sprinkled on fresh fruit or melon, or in soups and stews.

Ingredients for the Jicama Salad.
Cucumber, Onion & Jicama
Jicama Salad (Mexican Fiesta)

JICAMA SALAD

EVENT:  Mexican Fiesta

SERVES: 10 – 12 people

 

Ingredients

1 whole jicama, peeled and cut into matchsticks

9 persian cucumbers, not peeled and cut into matchsticks

3 bartlett pears

1 lemon

2/3 cup chopped red bell pepper

2/3 cup chopped red onion

1/4 cup finely minced fresh cilantro

3 tablespoons sherry vinegar

Salt and pepper to taste

2 teaspoons ras el hanout (available at my Amazon Affiliate Store)

 

Directions

  1. Peel the pears. Slice into thin matchsticks and immediately toss with the juice of 1/2 lemon.

  2. Combine the pears with jicama, cucumbers, red peppers and onions.

  3. Add the sherry vinegar and juice of 1/2 lemon, ras el hanout and salt and pepper to taste.

  4. Top with chopped cilantro.

June 11, 2014
At Home with Friends

6 comments

Corn Cakes

These are great to make ahead and freeze.

This recipe calls for masa harina flour which is available at most supermarkets and all Latin markets. To make masa harina, dried corn is treated in a solution of lime and water which loosens the hulls from the kernels, which softens the corn. The soaked corn is washed and ground wet. This is dried and ground, to make masa harina.

Masa harina is used to make tortillas and tamales. Regular corn meal (which is ground dried corn) will not make dough, so it can’t be used for tortillas or tamales. This recipe is closer to a tamale than cornbread. Use cornmeal for cornbread. Don’t substitute cornmeal for masa harina! You won’t get the desired result.

 

Corn Cakes
Corn Cakes

CORN CAKES

EVENT:  Mexican Fiesta

YIELD: Approximately 21 2-inch corn cakes

 

Ingredients

3 cups frozen sweet corn (1 1/2 10 oz. bags of frozen sweet corn)

3/4 cup (12 tablespoons) unsalted butter, melted and cooled

1/4 teaspoon salt

1/8 teaspoon ground pepper

1 cup corn masa harina flour (corn flour)

3 tablespoons all-purpose flour

1/2 teaspoon aleppo chili pepper, OR 1/8 teaspoon cayenne pepper

1/8 cup chopped scallions

 

Directions

Make the corn cakes:

1. Preheat oven to 400 degrees.

2. Put 2 cups of frozen corn into a food processor, blend until coarsely chopped.

3. Combine with butter, salt, pepper and aleppo or cayenne pepper. Add masa harina flour and all-purpose flour. Blend well.

4. Transfer the mixture to a medium bowl. Add in the remaining cup of frozen corn and scallions. Mix by hand.

5. Measure 1/8 cup of the mixture and form in into a 2-inch wide patty. (You can also use an ice-cream scoop.) Arrange on a baking sheet with raised sides. Repeat with the remaining mixture.

6. Bake for 15-20 minutes until the corn cakes are brown on the bottom. Flip each corn cake and bake for additional 5-10 minutes.

7. If you do make these ahead, cool them thoroughly and store them in a freezer in an air-tight container, with wax paper in between the layers. The corn cakes keep frozen for several weeks. Reheat from frozen at 400 degrees for 10-15 minutes.

To serve:

  1. Top a corn cake with guacamole, sour cream and ale.

 

A NOTE:  If you want to double this recipe, make it in two batches, otherwise the quantity is too large for most food processors.

June 11, 2014
At Home with Friends

3 comments

Strawberry Creamsicle Pie

The beauty of this dessert is that it is incredibly easy to prepare and you can make it ahead and freeze it for several weeks. When you read the recipe, you may think it’s odd that it includes balsamic vinegar. Don’t worry, this won’t taste like salad dressing. No one will ever guess it’s the secret ingredient. It gives the dessert an additional layer of flavor.

Oh, and did I mention people love it? Try it even if you aren’t having a Mexican Fiesta.

Strawberry Creamsicle Pie (Mexican Fiesta)
Strawberry Creamsicle Pie

 

STRAWBERRY CREAMSICLE PIE

EVENT: Mexican Fiesta

SERVES: 10 – 12 people

Ingredients

For the crust:

11 whole graham crackers, crushed into crumbs

5 tablespoons unsweetened butter, melted

1 tablespoon sugar

1/8 teaspoon salt

For the filling:

2 12 oz. bag of frozen strawberries, thawed *

2 tablespoons Grand Marnier

1 can sweetened condensed milk

1 1/2 teaspoon balsamic vinegar *

Pinch of salt

Juice from 1/2 lime

1 cup fresh strawberries, sliced

1 cup heavy whipping cream

To serve (optional)

Fresh berries and sliced pineapple


Equipment

9-inch spring-ring pan


Directions

Make the crust:

1. Preheat the oven to 350 degrees.

2. Mix all the crust ingredients. Press the mixture into a 9-inch spring-ring pan (all along the bottom and part-way up the sides). Bake at 350 degrees for 6-8 minutes.

3. Remove the pan from the oven and cool completely.


Make the filling:

1. In a food processor combine: frozen strawberries, Grand Marnier, sweetened condensed milk, balsamic vinegar, lime juice and salt. Pulse until thoroughly blended.

2. Add 1 cup fresh strawberries. Pulse 1-2 times.

3. Whip the whipping cream until soft peaks form. Fold the cream into the rest of the mixture.

4. Pour the mixture into the cool crust and freeze at least overnight. If making this one week early — cover with aluminum foil and store in the freezer.

5. Remove from the freezer 1/2 hour before serving.


To serve:

1. Serve with fresh berries and sliced pineapple on the side.

* A NOTE: I buy the balsamic vinegar and the frozen strawberries at Costco.

June 11, 2014
At Home with Friends

5 comments

Create the Menu

When you’re creating a menu, there are several things to consider beyond just the food itself.

  • You have to think about preparing the food.
  • Do you have adequate pots, pans, sheet trays, and whatever else the recipe calls for.  If you want to prepare food in advance, do you have adequate freezer space for storage?
  • If you need to serve several hot dishes at once, can your ovens accommodate this?
  • If you don’t have exactly what you need, how can you use what you have?

When I was in college, one of my first apartments had an oven that basically had one temperature setting: 400 degrees! This was an interesting challenge. I didn’t bake a lot of cakes or cookies, but I did roast vegetables, meats and chickens. I also learned to make many things on the stovetop that normally would have gone in the oven.

Several years later, I was in a different apartment. It was more modern, with an all-electric kitchen. I was cooking a family holiday meal and baking the cake several days ahead. This was a recipe I had made many times. I mixed the batter, poured it into the bundt pan and put the pan in the oven. When the timer went off, I took it out of the oven, cooled it on a rack and turned it upside down to unmold.

The cake was completely raw in the middle! The heating element in the electric oven had died. I went out and bought a countertop convection oven and cooked dinner in that. Of course, I made a quick menu modification.

These were experiences I never forgot. They taught me to think about the actual food preparation when creating a menu.

Once you figure out how to prepare everything, next you need to think about how you are going to actually serve the food.

  • Is this going to be a sit down event with all the guests at one table and all the food plated in the kitchen, or is it a buffet where the guests serve themselves?
  • Is it family style where the food is passed around the table? Or is it a combination?

I’ve done it every way and sometimes combine the three styles. I serve the salad or first course plated at the table, main course with several dishes buffet style, and dessert — family style. There is no one way of serving.

As you think about the type of service, you must think about dishes, platters and silverware. Do you have enough dishes and silverware? Everything doesn’t have to match or be perfect, to give a great party. You can mix different styles. I buy things at flea markets, tag sales and online. I mix it all together with family heirlooms and things I’ve collected from my travels.  If you look at the table for the Mexican Fiesta, you will see I have combined vintage McCoy Pottery, handmade dinner plates from Italy, glasses from World Market and Italian table linens purchased on Ebay.

It’s vital that you have enough of everything. You don’t want to create a beautiful event and when someone accidentally breaks a wine glass — not have an extra. This is just another example of where being prepared reduces stress and ensures you will have a good time at your party.

The final element in creating a menu is considering your guests’ possible dietary restrictions.  I live in Beverly Hills and people in my area seem to have a lot of dietary restrictions. Some of my friends don’t eat carbs at all (except, occasionally fresh fries); some are strict vegans (except for dessert); some are pescetarians (only fish — except for Thanksgiving when they eat turkey). Some are gluten-free. Some have real food allergies (e.g. fish).

So how do I handle this? First, I inquire about food preferences. True allergies such as fish and nuts can be very serious and I respect that. For all the rest, I ALWAYS have things on my menu that are nut free, fish free, gluten free, sugar free and carb free. I don’t focus on this. I focus on great tasting food.

If you look at my menus, you will see how easy it is to accomplish: I always include some tasty vegetable dishes that can make a meal. I always have several great homemade desserts but I always include seasonal fresh fruit. For example, in the Mexican Fiesta Menu, you can substitute chicken for the crab. The tacos, jicama salad and basically everything else is vegetarian. There are several dishes — rice, beans,  jicama salad — that are all gluten free.  I don’t make a big deal over this. I just plan a menu that has something for everyone and tastes great.

As you consider everything I’ve talked about in Create the Menu, you want to make choices that you are totally comfortable with. Don’t be overly ambitious. Your comfort level will insure a great party.

 

MEXICAN FIESTA

GAME PLAN

4 Weeks Before

3 Weeks Before

  • Invite the guests

2 Weeks Before

  • Finalize the menu
  • Make the MASTER LIST of household items, food, beverages, serving supplies, everything you will need

1 Week Before

Tuesday

  • Clean the house
  • Finalize the menu
  • Make a detailed SHOPPING LIST (food prep, house prep)

Wednesday

  • Do the shopping
  • Set up the bar
  • Puree the chipotles for the Chipotle Sauce

Thursday

  • Set up the table, dining or buffet
  • Arrange the flowers
  • Bake the Cayenne Mexican Brownies and store at room temperature, tightly covered
  • Resist the TEMPTATION TO TASTE!

Friday

Saturday

June 4, 2014

June 2, 2014
At Home with Friends

5 comments

Mexican Fiesta Party

Mexican Fiesta: Appetizer Table
Mexican Fiesta Buffet
Corn Cakes and Homemade Chipotle Sauce (Mexican Fiesta)
Mexican Fiesta Beans
Jicama Salad

 

My love affair with Mexican food began at an early age. As a young child, for a special treat, Friday or Saturday night my parents would take me and my sister to Olvera Street for dinner.

At that time, in addition to the many restaurants and stores selling sombreros, ponchos and other tourist treasures, there were tiny free-standing stalls with older Latin men blowing glass into animal figurines. I was fascinated with this magic: How did they take a glass tube, apply heat and breath and create animals?

On every visit, after dinner, we would take a walk down the street and I got to select a glass animal to add to my collection. (I started collecting beautiful things at an early age.) The street was so long to a little girl, that I never made it to the end.

The thing I remember most about those evenings was my father patiently and methodically spreading soft butter on a warm tortilla, filling it with Spanish rice, rolling it up and handing it to me to enjoy.

I remember how the melted butter dripped down my hand, as I ate this deliciousness. I was a picky eater as a child but perfectly content with these tortillas and rice. Whenever I hear little kids request totally plain pasta noodles with butter, I am reminded of this. I don’t know why but little kids seem to like things plain. I have a theory, but that’s for another time.

 

Tequila Surprise!
Mexican Fiesta Drink Garnish
Mexican Fiesta Bar
Mexican Fiesta Bar

 

So my introduction to Mexican food started early. As I got older, my family continued to dine at Mexican restaurants, no longer at Olvera Street. I graduated to enchiladas (cheese or chicken) and, of course, guacamole and chips.

It never occurred to my Mom (who cooked all the time) to make this food at home. I suspect it wouldn’t have tasted as good to us and held the same meaning.  Fast forward to my many food adventures and my desire to cook all types of food — and you have my version of a Mexican Fiesta.

  • Traditionally, Mexican food is made with lard, mine isn’t.
  • Traditionally, Mexican food is fairly heavy — mine isn’t.
  • Traditionally, Mexican food has very few vegetables. Mine is loaded with vegetables.

The one Mexican culinary tradition I fully embrace is loads of flavor and different levels of heat and spice.

The beauty of this menu and these recipes is that you can tweak the menu to suit your taste, your budget, your guests and your preference. You can simplify the menu or incorporate some readymade components. Readymade salsas, pico de gallo, even guacamole are available everywhere.

I prefer homemade as I like to stay away from food with lots of added sugar and chemical preservatives. So if you want to use readymade items, read the labels and taste everything. If store-bought mango salsa doesn’t taste good alone, it won’t enhance your food. You don’t have to make the entire menu to have a great party. You can pick enchiladas or tacos. You can substitute shredded chicken for the crab in the enchiladas. You can add any shredded or diced protein to the tacos. If you don’t like cilantro, don’t use it. How about Italian parsley, chives or chopped green scallions instead? If your budget doesn’t include tequila, serve icy cold Mexican beer and soda. If you don’t have Kahlua and don’t want to buy a bottle or don’t want alcohol in the brownies, feel free to omit it.

Make these recipes your own and enjoy!

A NOTE: I didn’t know it at the time but Olvera Street was known as “the birthplace of Los Angeles”. It is home to the oldest building in Los Angeles.  

Olvera Street still exists as a pedestrian only street which hosts restaurants and shops. It is now a major tourist attraction with more than two million visitors a year.  

If you’re visiting Los Angeles, check it out: www.olvera-street.com.

Mexican Fiesta Table
Mexican Fiesta: Centerpiece
Mexican Fiesta Toast
Sharing a laugh at the Mexican Fiesta.
Moe
Mexican Fiesta Desserts
Strawberry Creamsicle Pie
Mexican Fiesta: Leftovers
Strawberry Creamsicle Pie

© 2015 Judith Rubins. All rights reserved.

Contact Judith at:

judith@athomewithfriends.com
© 2014 Judith Rubins. All Rights reserved.