Chicken Tortilla Cups
Chicken Tortilla Cups
Yields 6 servings
4 to 5 flour tortillas
1 1/2 cups store-bought rotisserie chicken meat, shredded
1 jalapeno pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1 medium-size tomato, chopped
1 tablespoon cumin
1 tablespoon coriander
Salt and pepper
Zest of 1 lime, juice of 2
1 avocado, pit and skin removed
1/4 cup sour cream
A handful of chopped cilantro, plus additional for sprinkling
Preheat oven to 375°F. With a three-inch round cookie cutter, make small rounds out of flour tortillas. Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven. Bake for 8-10 minutes, or until tortilla cups are golden brown. Remove from oven and reserve. In a medium-size mixing bowl, add the shredded chicken, jalapeño, onion, tomato and spices. Add the zest and juice of 1 lime, salt and pepper and toss to combine. In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro. Mash everything together with a fork to combine. Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro.
Lime Meltaways
Lime Meltaways
Makes about 10 dozen
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes
2 tablespoons freshly squeezed lime juice
1 tablespoon pure vanilla extract
1 3/4 cups , plus 2 Tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Margarita Cheesecake
Margarita Cheesecake
Serves 10
4 ounces salted pretzels
3/4 cup sugar
4 tablespoons unsalted butter, melted, plus more for baking pan
3 (8 ounces each) packages cream cheese
1 cup sour cream
3/4 cup sugar
2 tablespoons Grand Marnier, or Triple Sec
1 tablespoon tequila
1 tablespoon grated lime zest
4 large eggs
Preheat oven to 375 degrees with rack in center. Make the crust: Butter a 9 1/2 inch springform pan; set aside. In a food processor, pulse pretzels to fine crumbs. Add sugar and butter; process until combined.
Press evenly into bottom and slightly up sides (about 1 inch) of the springform pan. Place on a baking sheet. Bake until light golden brown, 5 to 7 minutes. Set aside to cool.
Reduce oven to 325 degrees. Prepare filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until light and fluffy, scraping down sides of bowl to eliminate any lumps, about 1 minute. Add sour cream, sugar, Grand Marnier, tequila, and lime zest; beat until smooth. Add eggs, one at a time, beating to combine after each addition.
Pour into cooled crust (filling will come up higher than crust). Line outside of pan with aluminum foil (to prevent water from seeping in). Place in a roasting pan. Pour hot water to come halfway up sides of springform pan. Bake until set and slightly firm to the touch, about 1 hour. Remove from water bath, and let cool on a wire rack; refrigerate until chilled, about 4 hours. Run a hot knife around edge of pan to release.
Cold Chicken Satay Noodles
Cold Chicken Satay Noodles
Yields 4 servings
Salt
1 pound whole wheat spaghetti
1/4-1/3 cup smooth or chunky peanut butter, softened
2 tablespoons honey
1/4 cup warm water
1/4 cup tamari (aged soy sauce)
1 clove garlic, grated with microplane or box grater
Juice of 2 limes, zest of 1
1 teaspoon hot sauce
3 tablespoons vegetable, peanut or sunflower oil
2 cups store-bought rotisserie chicken meat, skin removed and thinly sliced
A handful of shredded carrots
4 scallions, thinly sliced on an angle
1 cup spinach greens, thinly sliced
1/4 cup chopped peanuts, available in small pouches in the baking aisle
2 tablespoons chopped cilantro or flat-leaf parsley, whichever you prefer
Bring a large pot of water to a boil. Once boiling, salt water liberally, then drop pasta in and cook to al dente. Run cooked pasta under cold water to cool. Drain well and reserve. While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl. Once they're combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce.
While whisking continuously, pour the oil in a steady stream to complete the dressing. Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place noodles in shallow bowls and top with chicken and cilantro or parsley.
Hot and Sour Shrimp Soup
Hot and Sour Shrimp Soup
Serves 4 to 6
1 1/2 pounds medium shrimp
1 1/2 tablespoons vegetable oil
6 dried de árbol chiles
4 cups Su Mei's Chicken Stock (recipe follows)
1 half-inch piece galangal or 1-inch piece fresh ginger, thinly sliced and lightly crushed
3 stalks lemongrass, green parts and hard outer layers removed, sliced in half lengthwise, and lightly bruised
3 cilantro roots or 10 stems, rinsed well
6 kaffir-lime leaves, torn, or zest of 1 lime, removed with a peeler in strips and julienned
5 to 6 fresh bird or serrano chiles, lightly crushed, or more to taste
1/4 teaspoon sea salt, or more to taste
2 tablespoons nam pla
1 fifteen-ounce can straw mushrooms, rinsed and patted dry, or 1 cup fresh oyster mushrooms, cleaned and sliced
1 tablespoon Roasted Chiles in Oil (recipe follows)
3 tablespoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro leaves, for garnish
Peel and devein shrimp, reserving 10 shells. Rinse shrimp, pat dry, and set aside.
In a medium saucepan, heat oil over high heat until it begins to smoke. Add dried chiles and reserved shrimp shells, and cook, stirring, until chiles turn black and shells turn pink, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles and shells to a square of cheesecloth. Tie securely with kitchen twine, and return to saucepan.
Add stock, and bring to a boil. Add galangal, lemongrass, cilantro roots or stems, kaffir-lime leaves, and fresh chiles. Reduce heat to medium low, cover, and let spices infuse the stock for 15 to 20 minutes. Stir in salt and fish sauce. Taste, and adjust for seasoning. Add mushrooms, raise heat to high, and boil for 10 minutes.
Remove cheesecloth pouch, lemongrass, and kaffir-lime leaves; discard. Add shrimp, and cook just until pink, 1 to 2 minutes. Add roasted chiles in oil. Taste, and adjust for seasoning. Remove from heat, and stir in lime juice. Taste again; there should be an equal balance of spicy, salty, and sour flavors. Garnish with cilantro, and serve immediately with jasmine or basmati rice.
Su Mei's Chicken Stock
Makes about 5 cups
1 (3-pound) chicken, rinsed and patted dry
6 cups bottled or filtered water
1 very thin slice ginger
4 cloves of garlic, unpeeled, smashed
1 celery, coarsely chopped
1 medium yellow, or white onion, quartered
1 teaspoon sea salt
In a medium stockpot, combine all ingredients. Bring to a boil. Cover, lower heat to medium low, and boil gently for 1 hour. Strain through a fine-mesh sieve lined with dampened cheesecloth. Set chicken aside in refrigerator for another use.
Roasted Chiles in Oil
Makes about 1 1/2 cups
4 ounces tamarind pulp
1 cup hot water
3 to 4 dried corn husks, soaked in cool water until softened
2 tablespoons fermented shrimp paste, or 3 tablespoons red miso
2 cups vegetable oil
1/2 cup chopped garlic
Sea Salt
10 to 12 (1 cup) shallots, thinly sliced
10 to 12 dried New Mexico or California chiles, or 1 1/2 cups dried de árbol, Japonés, or chiltepín chiles, softened in hot water, seeded, and patted dry
1 cup dried shrimp, soaked in warm water until softened, or 1 cup minced grilled chicken
1/2 cup palm sugar or packed light-brown sugar
1/2 cup nam pla
Place tamarind in a medium bowl, and cover with 1 cup hot water. Let sit until soft and water has cooled, 15 to 20 minutes. Massage tamarind to release the pulp. Discard the seeds. Let sit 15 minutes more to allow juice to thicken.
Preheat oven to 500 degrees;. Stack corn husks, and wrap fermented shrimp paste or miso in them. Place in a small baking pan, and bake for 20 minutes. The corn husks and paste will get slightly char-burnt. Let cool, discard burnt husks, and set paste aside.
Line two baking sheets with paper towels, and set aside. Heat oil in a 12-inch skillet over high heat until a deep-frying thermometer registers 300 degrees; to 325 degrees;. Reduce heat to medium-high, add garlic, and fry until golden, stirring constantly, to prevent burning and ensure even browning, 2 to 3 minutes. When the oil begins to spatter, add a pinch of sea salt. With a slotted spoon, transfer garlic to a prepared baking sheet to drain.
Add shallots to oil, and cook, stirring, until golden, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Add chiles to oil, and cook, stirring, for 2 minutes. Transfer to prepared baking sheet to drain. Add shrimp, and cook, stirring, for 30 seconds. Transfer to baking sheet to drain. Allow oil to cool. Reserve 1/4 cup oil in skillet. Strain the rest, and reserve for another use.
Place garlic and shallots in the bowl of a food processor. Process until fine. Add dried shrimp, and process to combine. Each ingredient should be pureed before the next is added. Add the chiles, and puree; then add the char-burnt fermented shrimp paste or miso. Scrape down sides of bowl, and blend well. Add palm sugar, fish sauce, and 1/4 cup tamarind juice. Pulse to combine. The sauce should be spicy-sweet, salty, and slightly sour, all in balance.
Heat the reserved 1/4 cup oil in the skillet over high heat for 1 minute. Add the pureed mixture, and stir until the oil absorbs the red color from the chiles, 1 to 2 minutes. Remove from heat, and allow to cool. Transfer to a glass container with a tight-fitting lid. The sauce will keep, refrigerated, for several months.
Cuban-Style Surf and Turf
Cuban-Style Surf and Turf
Yields 2 servings as meal and 4 servings as appetizers
1/4 cup extra-virgin olive oil, divided
3 tablespoons (3 palmfuls) cumin
3 tablespoons (3 palmfuls) sweet paprika
1 teaspoon cayenne pepper
Zest and juice of 2 limes, divided
Zest and juice of 1 orange, divided
Salt and black pepper
1 pork tenderloin, cut into 3/4-inch medallions, 16 pieces
16 large shrimp, peeled, deveined and butterflied
2 tablespoon hot sauce, optional
1/4 cup cilantro leaves, roughly chopped
Heat a large skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons. In a shallow dish, combine the cumin, paprika, cayenne, lime and orange zests, salt and pepper. Coat the pork medallions in the spice mixture and transfer to the hot skillet. Cook until golden brown, about 2 minutes on each side, until cooked through.
Preheat another large, nonstick skillet over medium-high heat with 2 turns of the pan olive oil, about 2 tablespoons. While the skillet is heating, season the shrimp with salt and pepper. Transfer them to the hot skillet and cook until they are pink in color and cooked through about 4-5 minutes. Add the lime and orange juices, hot sauce and chopped cilantro to the shrimp, toss to combine and then remove from the heat.
If it’s a cozy dinner for two, arrange the 8 tenderloin medallions on each plate and top each of them with a piece of shrimp standing on its head with the tail standing straight up, like a feather in your cap. If you are serving them for a party or an appetizer for four, plate 4 per person. Serve immediately.
Pico de Gallo
Pico de Gallo
Yields 4 servings
3-4 plum or vine-ripened tomatoes, seeded and chopped
1 small white onion, diced
1 jalapeño pepper, seeded and chopped
1-2 tablespoons cilantro, roughly chopped
1 lime, zest and juice
Salt and freshly ground black pepper
Combine all ingredients in a small bowl, season with salt and pepper and let sit for 15-20 minutes to let the flavors combine. Serve with your favorite tortilla chips.
Open-Face Turkey Burgers on Molasses BBQ-Soaked Texas Toast
Open-Face Turkey Burgers on Molasses BBQ-Soaked Texas Toast
Yields 4 servings
1 1/3 pounds 99% fat-free, all-white meat, ground turkey breast
3 scallions, finely chopped, white and green parts
1 tablespoon cumin
2 teaspoons coriander
Zest of 2 limes, divided, juice of 1
Salt and freshly ground black pepper
3-4 tablespoons extra-virgin olive oil, plus additional for drizzling
1 red onion, 1/2 finely chopped and 1/2 sliced, divided
2 cloves garlic, finely chopped
1/4 cup apple cider vinegar
2-3 tablespoons molasses
1 15-ounce can fire-roasted tomatoes
1/2 romaine heart, chopped
1/4 seedless cucumber, halved the long way and sliced into half moons
1 loaf of white bread, cut into 1 1/2 to 2-inch-thick slices
Preheat grill or grill pan to medium-high. In a medium-size bowl, combine the ground turkey, scallions, cumin, coriander, salt, pepper, the zest of 1 lime and 1 tablespoon of olive oil. Score the meat into 4 equal parts and then form 4 patties, about 1 1/2-inch thick. Drizzle with olive oil and place on the grill for 6-7 minutes per side or until cooked through.
While the burgers are cooking, place a medium-size sauce pot over medium-high heat, add 2 tablespoons olive oil, 2 turns of the pan. Add the chopped red onion and garlic, and cook for 3-4 minutes or until onions become slightly tender. Add the vinegar and molasses, cook for another minute then add the tomatoes. Bring up to a light bubble and cook for 10-15 minutes.
While the burgers and sauce are cooking, place the chopped romaine, cucumber, sliced red onion, the remaining lime zest and the lime juice in a bowl. Add 1-2 tablespoons of olive oil, season with salt and pepper and toss to combine.
Toast the bread on the grill or grill pan on both sides. To serve, place a piece of toasted bread on a plate and top with a couple spoonfuls of the molasses BBQ sauce. Place the burger and some of the salad on top to finish it off.
Spicy Baked Chicken and Salad
Spicy Baked Chicken and Salad
Yields 4 servings
3 cups breadcrumbs
1/4 cup chili powder
1/2 cup cumin powder
Salt and freshly ground black pepper
1 large, gallon-size, re-sealable plastic bag
1 whole chicken, cut into 10 pieces
Zest and juice of 2 limes
2 cloves garlic, chopped
1/4 cup extra-virgin olive oil
3 vine-ripe tomatoes, seeded and chopped
1 red bell pepper, chopped
1 small red onion, chopped
1/4 cup cilantro, chopped
1 heart of romaine lettuce, cleaned and chopped
Preheat the oven to 400°F. Mix the breadcrumbs, lime zest, chili powder, cumin, salt and pepper in the plastic bag and toss to combine. Add the chicken, a couple pieces at a time, seal the bag and give it a good shake to coat the chicken. Place the coated chicken on a baking sheet and repeat with remaining chicken until all the pieces are coated. Bake for 40-45 minutes, or until cooked through.
Into a container with a lid, add the lime juice, garlic and olive oil. In a salad bowl, add the tomatoes, red pepper, red onion and romaine, and pour dressing over the salad. Season with salt and pepper, sprinkle with chopped cilantro and toss to coat. Serve salad alongside the chicken.
Apricot Pudding
Apricot Pudding
Serves 8 to 10
1/2 cup unsalted butter, softened, plus more for pudding basin and parchment
4 ounces dried California apricots (1 cup)
1/2 cup Armagnac or other good-quality brandy
1 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 teaspoons finely grated lime zest, plus 1 tablespoon fresh lime juice
2 large eggs
1/3 cup whole milk
Vanilla ice cream or Creme Anglaise (optional), for serving (recipe follows)
1. Set a round wire rack in bottom of a large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
2. Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
3. Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
4. Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
5. Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
6. Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
7. Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
8. Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hours, adding boiling water occasionally to maintain level.
9. Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.
Creme Anglaise
Makes about 2 cups
4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 1/4 cups whole milk
3/4 cup heavy cream
1/2 vanilla bean, halved lengthwise, seeds scraped and reserved
1. Prepare and ice-water bath; set aside. Whisk egg yolks, sugar, and salt in a medium bowl until combined; set aside.
2. Put milk, cream, and vanilla bean and seeds into a medium saucepan. Bring to a simmer over medium heat. Reduce heat to low. Pour half of hot milk mixture into reserved yolk mixture, whisking constantly. Pour mixture back into pan.
3. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon. Pour through a fine sieve into a metal bowl set in ice-water bath; discard solids. Let stand; stirring occasionally, until cold, about 20 minutes. Crème anglaise can be refrigerated in an airtight container up to 4 days.
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