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Pati's Mexican Table : TV Recipes


Mixed Melon, Lime & Coconut Aqua Fresca

Mixed Melon, Lime and Coconut Agua Fresca
Agua Fresca de Sandia, Melón, Limón y Coco

Serves: 16

Agua Fresca de Sandia, Melón, Limón y Coco" alt="Mixed Melon, Lime and Coconut Agua Fresca
Agua Fresca de Sandia, Melón, Limón y Coco" />

Ingredients

12 cups cubed, seeded watermelon (about 1 8-pound watermelon)

4 cups cubed cantaloupe

2 cups coconut water

1/3 cup honey

1/2 cup freshly squeezed lime juice (about 6 limes juiced)

1 liter seltzer water

Lime slices, to garnish

Mint leaves, to garnish

To Prepare

Working in batches, combine the watermelon, cantaloupe, coconut water, honey and lime juice in a blender. Pulse until well pureed. If desired, pass the mixture through a fine-mesh strainer. Refrigerate in a large punch bowl until well chilled, about 2 hours.

Serve with a splash of seltzer and garnish with lime slices and mint leaves.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/mixed-melon-lime-and-coconut-agua-fresca/


Red Pozole with Traditional Garnishes

Red Pozole with Traditional Garnishes
Pozole Rojo

Serves: 12

Pozole Rojo" alt="Red Pozole with Traditional Garnishes
Pozole Rojo" />

Ingredients

For the pozole:

1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed

1 head garlic, papery outer layers removed, but not entirely peeled (if using dried hominy)

2 whole chickens (about 3 pounds each), rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt

1 white onion, peeled

5 fresh cilantro sprigs

1 tablespoon kosher or coarse sea salt, plus more to taste


For the chile puree:

2 ancho chiles (about 1 ounce) rinsed, stemmed and seeded

3 guajillo chiles (about 1 ounce) rinsed, stemmed and seeded

3 tablespoons coarsely chopped white onion

3 garlic cloves

Pinch of ground cumin

2 whole cloves

1 teaspoon kosher or coarse sea salt, or more to taste

3 tablespoons vegetable oil


Garnishes:

5-6 limes, halved

10 radishes, rinsed, halved and thinly sliced

1 head of romaine lettuce, rinsed, drained and thinly sliced

1/2 cup chopped white onion

Dried ground chile, such as piquín, ancho, chipotle or a Mexican mix

Dried oregano

Crispy tostadas or tortilla chips, store-bought or homemade

Refried beans, store-bought or homemade (optional)

To Prepare

To make the pozole: If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.

Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.

In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.

To make the chile puree: Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.

Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.

Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/red-pozole-with-traditional-garnishes/


Watermelon, Tomatillo & Mozarella Skewers

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette
Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón

Serves: 6

Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón" alt="Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette
Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón" />

Ingredients

For the vinaigrette:

2 tablespoons chopped cilantro

1 teaspoon grated ginger

1/2 cup honey

Zest of 2 limes

5 tablespoons freshly squeezed lime juice

1 tablespoon Maggi sauce


For the skewers:

6 cups seeded and cubed ripe watermelon

About 12 ounces tomatillos, husks removed, rinsed, and thinly sliced (about 3 cups)

1 large package (about 8 ounces) of small fresh mozzarella balls

To Prepare

To make the vinaigrette: Place the cilantro, ginger, honey, lime zest and juice, and Maggi sauce into a large mason jar and shake vigorously to emulsify. Alternatively, place all of the ingredients in a bowl and whisk to emulsify.

To make the skewers: Slide the watermelon cubes, tomatillo slices and mozzarella balls onto wooden toothpicks or small plastic skewers, alternating between each ingredient. Serve with the lime-honey vinaigrette as a dipping sauce.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/watermelon-tomatillo-and-mozzarella-skewers-with-lime-honey-vinaigrette/


Spinning Top Cocktail

SPINNING TOP COCKTAIL
Trompo Zacatecano

Serves: 1

INGREDIENTS
For rimming the glass:
1 lime wedge (about 1/4 of a fresh lime)
3 tablespoons granulated sugar
2 tablespoons ground chile powder, such as chile piquín, ancho, chipotle or a Mexican mix, or to taste
2 tablespoons kosher or coarse sea salt

For the drink:
1 1/2 cups ice cubes
4 tablespoons (2 ounces) mezcal or tequila
3/4 cup grapefruit soda
1/4 cup pineapple juice
1 to 2 fresh mint leaves

TO PREPARE
Run the lime wedge around the rim of a glass. Place the sugar, chile powder and salt on a small plate and dip the rim of the glass in the salt to coat.

Add the ice cubes to the glass, then pour in the mezcal, grapefruit soda and pineapple juice, stir gently. Tear the mint leaves into several pieces and drop them into the glass, stirring gently so they release their flavor into the drink.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED


Grilled Romaine and Red Bell Peppers with Ancho Chili Vinaigrette & Cheese

Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso

Serves: 6

Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" alt="Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" />

Ingredients

For the vinaigrette:

6 to 8 ancho chiles (about 3 ounces), rinsed, stemmed and seeded

1/2 cup finely chopped white onion

1 clove garlic, finely chopped

1/4 cup unseasoned rice vinegar

1/4 cup distilled white vinegar

1/2 cup vegetable oil

1 1/2 teaspoons kosher or coarse sea salt, or to taste

2 teaspoons brown sugar or grated piloncillo, or to taste


For the salad:

3 red bell peppers

3 heads romaine lettuce

Olive oil, to drizzle

1/2 cup crumbled queso fresco, mild feta or farmers’ cheese

To Prepare

To make the vinaigrette: Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.

To make the salad: Place the red bell peppers either on a tray under the broiler, on a heated grill, or on a heated comal on the stovetop, and char on all sides, flipping as each side chars, about 10 minutes. Remove from the heat. Once cool enough to handle, remove the stems and cut into slices (without removing the skin or discarding the juices).

Slice the romaine lettuces in half lengthwise. Drizzle each half with a small amount of olive oil and sprinkle on a pinch of salt and pepper. Place them on a heated grill or comal and quickly char, about 1 minute per side.

Serve lettuces on a platter along with the red bell pepper strips, ladle the ancho chile vinaigrette on top and sprinkle with the cheese.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/grilled-romain-and-red-bell-peppers-with-ancho-chile-vinaigrette-and-cheese/


Mango Guacamole with Grilled Tortilla Wedges

Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango

Serves: 6

Guacamole de Mango" alt="Mango Guacamole with Grilled Tortilla Wedges
Guacamole de Mango" />

Ingredients

2 ripe Mexican avocados, halved, pitted, meat scooped out and roughly mashed or diced

1 cup diced, fresh, ripe, peeled mango

3 tablespoons chopped white onion

2 tablespoons coarsely chopped cilantro leaves

2 tablespoons finely chopped jalapeño or serrano chile, seeded optional, or to taste

2 tablespoons freshly squeezed lime juice

1 teaspoon kosher or coarse sea salt, or to taste

Corn or flour tortillas, cut into wedges and grilled

To Prepare

Gently mix the avocado, mango, onion, cilantro, chile, lime juice and salt in a bowl, or mash in a molcajete. Serve with grilled tortilla wedges.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/mango-guacamole-with-grilled-tortilla-wedges/


Honey Chipotle Ribs

Honey Chipotle Ribs
Costillitas con Chipotle y Miel

Serves: 4

Costillitas con Chipotle y Miel" alt="Honey Chipotle Ribs
Costillitas con Chipotle y Miel" />

Ingredients

1 cup ketchup

2/3 cup honey

4 tablespoons sauce from chipotles in adobo sauce

3 chipotle chiles from chipotles in adobo sauce, minced, seeded optional, or more to taste

10 garlic cloves, pressed or minced

2 tablespoons olive oil

1/4 cup Dijon mustard

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

4 tablespoons Maggi or soy sauce

1 teaspoon freshly ground black pepper

2 tablespoons dried oregano

3 pounds baby back or spare ribs

To Prepare

In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.

Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.

When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.

Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/honey-chipotle-ribs/


Cucumber Martini

Cucumber Martini
Martini de Pepino

Serves: 1

Martini de Pepino" alt="Cucumber Martini
Martini de Pepino" />

Ingredients

1 1/2 ounce gin

1 ounce limoncello

1 slice of lemon to macerate

1 slice of cucumber to macerate

1/2 ounce simple syrup

1 tablespoon diced cucumber

To Prepare

In an empty shaker or martini mixer, combine the gin, limoncello, lemon and cucumber slices, and the syrup. Mix and macerate all the ingredients for about 5 minutes. If making a large quantity, let it sit in the refrigerator in a pitcher for up to 12 hours.

Fill the shaker with ice and shake vigorously for 1 minute. Strain and pour the liquid into a chilled martini glass. Decorate the martini with the small pieces of cucumber and a spiral of cucumber skin.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/cucumber-martini/


Guajillo and Garlic Pasta

Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo

Serves: 6

Pasta con Guajillo y Ajo" alt="Guajillo and Garlic Pasta
Pasta con Guajillo y Ajo" />

Ingredients

1 pound thin spaghetti or vermicelli

1/2 cup olive oil

5 garlic cloves, finely chopped

1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried and crumbled

1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried and crumbled

1 1/2 teaspoons finely chopped fresh thyme, or 1/2 teaspoon dried

1 1/2 teaspoons finely chopped fresh marjoram, or 1/2 teaspoon dried

5 guajillo chiles, stemmed, seeded and finely chopped

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

1/2 cup freshly grated queso Cotija, Parmigiano-Reggiano, Romano, ricotta salata, or Pecorino Romano

2 tablespoons coarsely chopped fresh parsley (optional, for garnish)

To Prepare

Bring salted water to a rolling boil. Add the pasta and let it come to a boil again. Boil, uncovered, until pasta is al dente, about 7 to 8 minutes. Scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.

In a large skillet or casserole, heat the olive oil over medium heat. Once it is hot, but not smoking, add the garlic and cook just until fragrant, 20 to 30 seconds, stirring continuously. Stir in the rosemary, oregano, thyme and marjoram, and cook for 30 to 40 seconds. Add the guajillo chiles and cook, continuing to stir, for another 20 to 30 seconds. You want them to gently brown, but not burn.

Add the pasta to the skillet and toss well. Pour in the reserved pasta water, toss and cook for another couple minutes. Remove from the heat. Taste and season with salt and pepper as needed. Serve garnished with freshly grated cheese and chopped parsley.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/guajillo-and-garlic-pasta/


Fish over Fennel Salad with a Jalapeno and Olive Salsa

Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas

Serves: 4

Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" alt="Fish over Fennel Salad with Jalapeño and Olive Salsa
Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas" />

Ingredients

For the fennel salad:

2 tablespoons pumpkin seeds

1 fennel bulb, thinly sliced

1/4 cup thinly sliced red onion (about 1/4 of a red onion)

2 oranges, peeled and thinly sliced or cut into segments, plus juice

2 tablespoons olive oil

2 tablespoons balsamic vinegar

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the olive salsa:

1/4 cup golden raisins

1 tablespoon tequila

1/4 cup chopped pitted black Italian olives in brine

1 jalapeño chile, thinly sliced

1/4 cup fresh cilantro, leaves and upper stems, chopped

1/4 cup fresh parsley, leaves and upper stems, chopped

Freshly squeezed juice of 2 limes

2 tablespoons olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste


For the fish:

1/2 cup all-purpose flour

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

4 6-ounce red snapper fillets, or any mild fish of your choice, such as tilapia, rockfish or grouper

3 tablespoons olive oil

To Prepare

To prepare the salad: To toast the pumpkin seeds, place them in an already hot, small sauté pan set over low heat. Stir often, being careful that they don’t burn, until you start to hear popping sounds (similar to popcorn), and they begin to turn from green to a toasty brown, about 4 to 5 minutes. Remove from the heat and place in a bowl.

Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Add the toasted pumpkin seeds. Toss once more and wait to serve with the fish.

To prepare the salsa: Place the golden raisins in a medium mixing bowl and pour the tequila over the raisins. Allow the raisins to plump up in the tequila for a few minutes while prepping the remaining ingredients. Then add the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper to the bowl with the raisins and tequila. Combine well and serve with the fish.

To prepare the fish: Combine the flour, a pinch salt and a pinch pepper on a flat plate and spread. Using a small knife, score each fish filet, cutting 3 shallow horizontal lines into the skin of each fillet – do not cut through the fillets. Dust the fillets on each side with a thin layer of the flour mixture.

Heat the oil in a skillet over medium heat. When oil is hot and ready (test by dipping a piece of the fish to see if it happily bubbles), place the fillets in the pan skin-side down. Cook until the skin is crisped and lightly browned, about 3 minutes. If at any point the fish begins to curl, use a spatula to press the fish firmly down in the pan. Flip with a spatula or tongs and cook on the other side until done, about another 4 minutes. Transfer the fish to a plate covered in paper towels to drain. Serve on top of the fennel salad and with the salsa on the side.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://patismexicantable.com/2014/01/fish-over-fennel-salad-with-jalapeno-and-olive-salsa/


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