Month: May 2010

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

/ Ren

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata.  Crunchy sea salt and freshly-ground black pepper..

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

For the Aillade

3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil

Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste.  Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.

Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency.  Add the lemon juice the same way, then refrigerate at least 30 minutes before using.

To Prepare

Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes.  Set aside.

Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade.  Season to taste with sea salt and freshly-ground black pepper.

Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese.  Garnish with additional fresh herbs and toasted pine nuts if desired.

This post is part of Meatless Monday!

Elote Particular

/ Ren

This variation of Mexico’s popular street food elote (roasted corn on the cob) uses freshly-ground chili powder,  pastured butter, lime, sea salt and homemade crema Mexicana with toasted cumin and cilantro..

Elote Particular

For the Chile Powder (all amounts may be adjusted according to taste)

2 ancho chiles, stemmed, seeded and split
2 arbol chiles, stemmed, seeded and split
1/2 tablespoon granulated garlic
1 teaspoon granulated onion
1 teaspoon Mexican oregano
1/2 teaspoon black peppercorns
1/4 teaspoon cinnamon
3 whole cloves
1/2 teaspoon cacao powder

Toast the chiles on a dry comal over medium heat until fragrant, about 45 seconds per side. Take care not to let the chiles burn, or they will be bitter.

Once cooled, add the chiles and the rest of the ingredients to a food processor and pulse into a fine powder.  Store in an airtight container up to 3 months.

For the Cumin Crema

1/2 cup fresh heavy cream
1/4 cup buttermilk
2 teaspoons cumin seeds
1/3 teaspoon sea salt
1/2 teaspoon freshly-squeezed lime juice
1 tablespoon fresh cilantro

Toast the cumin in a dry skillet over medium heat until fragrant, about 3 minutes.  Allow to cool, then crush in a mortar or spice grinder and set aside.  Freshly-toasted cumin tastes nothing like that jar of powdered stuff that’s been in the back of your cabinet for 2 years..

Using an instant read thermometer, warm the cream on the stove to 98 degrees then remove from heat, cover and allow to stand overnight at room temperature.  Transfer the now  somewhat thickened cream to the refrigerator and chill 4 or more hours.  Stir in cumin, salt, cilantro and lime 20 minutes before serving.

For the Corn

Pull back the husks and remove the silk.  Put the husks back in place and tie closed with kitchen string.  Plunge into a pot of lightly-salted boiling water, cover and parboil 5 minutes.  Transfer the corn to a wood-fired grill and cook turning often until tender, about10-15 minutes depending on size, etc.

Peel back the husks and slather the corn with butter, chili powder and crema. Use the husks as a handle to eat the corn popsicle-style, offering cotija cheese and lime wedges on the side if desired.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

Birria Jalisciense

/ Ren

Slow-braised Texas cabrito (young goat) in the Jalisco-style, with guajillo chiles, cumin, raw  cider vinegar, cinnamon and cloves..

Birria Jalisciense

(adapted from a recipe by Rick Bayless)

1 pound goat shoulder roast
1 tablespoon leaf lard
3 cloves garlic, minced
1 white onion, diced and divided
2 Roma tomatoes, roasted and diced
1 teaspoon cumin seeds
3 guajillo chiles, toasted and ground
1 1/2 tablespoons raw apple cider vinegar
2 cups filtered water or meat stock
1/2 teaspoon freshly-ground black pepper
1 teaspoon Mexican oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
sea salt
fresh cilantro
fresh lime

Trim the goat of fat and silverskin and cut into 1-inch cubes.  Sprinkle with sea salt and allow to stand 30 minutes at room temperature.  Melt the lard in a Dutch oven over medium-high heat, then brown the meat on all sides.

Add tomatoes, garlic, cumin, chile powder, pepper and 2/3 of the onion and stir to combine.  Add vinegar, stock, oregano, cinnamon and cloves, cover and braise until tender, about 4 hours at 250 degrees.

Transfer the meat to a bowl or plate, then set the dutch over on a burner over medium heat.  Skim and discard any fat, then reduce sauce until slightly thickened.  Return the meat to the pot and taste for salt.

To serve, ladle stew into serving bowls and garnish with the remaining onion, fresh cilantro and lime wedges.  Serve with fresh corn tortillas.

In Austin? Many of these ingredients are available from Farmhouse Delivery

Farmhouse Delivery

This post is part of Real Food Wednesdays!

Queso Flameado

/ Ren

A decidedly Tex-Mex affair, queso flameado (flaming cheese) is a mixture of assorted white cheeses with chilies, onions, garlic and homemade chorizo served bubbling hot from the oven with warm tortillas..

Queso Flameado

(informed by recipes by the Homesick Texan)

For the Chorizo

1/2 pound fatty pork, coarsely ground
1 ancho and 1 guajillo chile, toasted and ground
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon paprika
2 cloves garlic, minced
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon cinnamon

1/4 cup chipotle chili sauce

Loosely combine all ingredients together in a bowl.  Pinch off ping pong ball-sized pieces and fry in a hot skillet until brown and crusty on the outside.  Transfer to a side dish to drain.

For the Vegetables

1/2 poblano pepper, stemmed and seeded
1/2 Spanish onion, cut into wedges
1/2 small red bell pepper, stemmed and seeded

Place all ingredients in a heavy skillet and broil until blistered and partially blackened, about 5 minutes. Remove from oven, cover and let stand until cool enough to handle.  Cut into strips.

To Prepare

Combine vegetables with 2 cups of assorted shredded white cheeses such as asadero and Oaxaca in a heavy skillet.  Arrange cooked chorizo over the top and dress with a little chipotle chile sauce.  Place in a 350 degree oven until bubbly, about 10-15 minutes.

Spoon mixture onto warm tortillas and serve immediately.