Day Recipe Food Community

January 29, 2008

Mango Sorbets Recipe

Filed under: Recipes — Tags: , — Anna @ 11:40 pm

Makes 6 cups.

INGREDIENTS

  • 4 ripe mangoes (about 3 1/2 pounds total)
  • 1 cup simple syrup
  • 3 tablespoons fresh lime juice, or to taste

    DIRECTIONS

    Line a baking sheet with plastic wrap.


    Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.


    Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

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  • Tomato and Herb Salad Recipe

    Filed under: Recipes — Tags: , , — Anna @ 11:20 pm

    Can be prepared in 45 minutes or less.

    Makes 16 servings.

    INGREDIENTS

  • for vinaigrette
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • freshly ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 4 pounds large vine-ripened tomatoes (about 8)
  • 1 cup packed flat-leafed parsley leaves
  • 1 cup packed coriander leaves
  • 1/2 cup thinly sliced mint leaves
  • 1/2 cup thinly sliced scallions

    DIRECTIONS

    Make vinaigrette:
    In a small bowl whisk together lime juice, salt, sugar, and pepper and add oil in a stream, whisking.


    Cut tomatoes into 1/2-inch-thick slices and arrange decoratively on a platter. Drizzle tomatoes with about two thirds vinaigrette.


    In a bowl combine herbs and scallions and toss with remaining vinaigrette.

    Mound herb mixture on top of tomato slices.

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  • Broccoli with Fennel and Red Bell Pepper Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 11:08 pm

    Makes 6 to 8 servings.

    INGREDIENTS

    • 4tablespoons extra-virgin olive oil
    • 1teaspoon chopped fennel seeds
    • 2shallots, chopped
    • 1fresh fennel bulb (about 1 pound), halved lengthwise, thinly sliced crosswise
    • 1large red bell pepper, cut into long strips
    • 3large heads of broccoli, cut into florets (about 7 cups)
    • 1teaspoon herbes de provence*
    • 2/3cup canned low-salt chicken broth

    DIRECTIONS Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.

    *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

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    Frijoles Borrachos Recipe

    Filed under: Recipes — Tags: , — Anna @ 11:00 pm

    “Drunken” Beans

    Makes 16 servings.

    INGREDIENTS

  • 1 pound dried pinto beans
  • 1 large white onion
  • 2 tablespoons lard or vegetable oil
  • 2 fresh epazote sprigs or 1 teaspoon dried epazote, crumbled, if desired
  • 1 teaspoon salt
  • 6 bacon slices
  • 2 cups fresh tomato salsa
  • 1/2 cup beer

    DIRECTIONS

    Pick over beans. In a large bowl soak beans in cold water to cover by 2 inches for 1 day.

    Drain beans and halve onion. In a 5-quart kettle simmer beans, lard or oil, onion, and epazote, if using, in water to cover by 2 inches, covered, 45 minutes, or until beans are almost tender. Add salt and simmer beans until just tender, about 15 minutes more. Beans may be prepared up to this point 2 days ahead and chilled in cooking liquid, covered. Drain beans in a colander.


    Chop bacon and in a large heavy skillet cook over moderate heat, stirring, until browned. Add beans, salsa, beer, and salt to taste and cook, stirring, until most of liquid evaporates, about 10 minutes. Beans may be made 2 hours ahead and kept at cool room temperature. Reheat beans before serving.

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  • Brussels Sprouts with Shallots and Mustard Seeds Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:45 pm

    Makes 8 servings.

    INGREDIENTS

    • 4teaspoons mustard seeds2 1/2pounds small brussels sprouts, trimmed1/4cup (1/2 stick) butter
    • 6large shallots, finely chopped
    • 1tablespoon fresh lemon juice
    • 2teaspoons dijon mustard

    DIRECTIONS Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

    Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)

    Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

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    Cebollitas Asadas Recipe

    Filed under: Recipes — Tags: — Anna @ 10:40 pm

    Grilled Spring Onions


    Spring onions (also called green onions) have a slightly bulbous base, whereas scallions are straight.


    This recipe was created to accompany Grilled Garlic-Marinated Skirt Steak with Lime.


    Can be prepared in 45 minutes or less, but requires additional unattended time.

    Makes 40.

    INGREDIENTS

  • 40 spring onions or large scallions (about 8 bunches)
  • 2 tablespoons vegetable oil
  • coarse salt to taste
  • 1 lime, cut into 4 wedges
    garnish: lime wedges

    DIRECTIONS

    Prepare grill.


    Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag.


    In a sealable plastic bag or large bowl toss onions or scallions with oil and salt. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred. (Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.)


    Transfer onions or scallions to a platter and squeeze 4 lime wedges over them. Garnish platter with additional lime wedges.

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  • To Quick-Roast and Peel Chilies or Peppers Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:20 pm

    INGREDIENTS

  • DIRECTIONS

    Gas stove method:


    Lay chilies or peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char chilies or peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.


    Transfer chilies or peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers (wear rubber gloves when handling chilies). Cut off tops and discard seeds and ribs.


    Broiler method:


    Preheat broiler.


    Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs (wear rubber gloves when handling chilies). Put chilies or peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.


    Transfer chilies or peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers.

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  • Rajas Con Crema Recipe

    Filed under: Recipes — Tags: , , — Anna @ 10:00 pm

    Poblano Strips with Onions and Cream


    Can be prepared in 45 minutes or less.

    Makes 32 Tacos.

    INGREDIENTS

  • 2 pounds fresh poblano chilies (about 8)
  • 1 medium white onion (about 8 ounces)
  • 3 tablespoons vegetable oil
  • 1/3 cup crème fraîche or heavy cream

    DIRECTIONS

    Roast and peel chilies. Wearing rubber gloves, cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices.


    In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add créme fraîche or cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

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  • Arrachera Con Ajo Y Limon a La Parrilla Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:40 pm

    Grilled Garlic-Marinated Skirt Steak with Lime


    Can be prepared in 45 minutes or less, but requires additional unattended time.

    Makes 24 Tacos.

    INGREDIENTS

  • 3 pounds skirt steak (about 3 long steaks)
  • 3 tablespoons finely chopped garlic
  • 3 tablespoons olive oil
  • coarse salt to taste
  • 3 tablespoons fresh lime juice, or to taste
    accompaniments:
  • warm tortillas
  • rajas con crema or cebollitas asadas
  • fresh tomato salsa

    DIRECTIONS

    If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.


    Prepare grill.


    Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.

    Serve steak with accompaniments.

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  • Ancho Pasilla Sauce Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:20 pm

    This recipe was created to accompany Camarones Adobados a La Parrilla (Grilled Shrimp with Ancho Pasilla Sauce).


    Can be prepared in 45 minutes or less.

    Makes 2 cups.

    INGREDIENTS

  • 3 dried ancho chilies (about 2 ounces)
  • 4 dried pasilla chilies (about 1 1/2 ounces)
  • 1 1/2 cups fresh orange juice
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt

    DIRECTIONS

    Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few seconds on each side to make more pliable. Wearing rubber gloves, remove stems, seeds, and veins. In a blender purée chilies with remaining ingredients until completely smooth. Sauce may be made 2 days ahead and chilled, covered.

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