FLAVOR FANTASTICO MAKE CINCO DE MAYO SIMPLE - AND SIMPLY DELICIOUS.Byline: Natalie Haughton Food Editor Get the summer party season started by celebrating Cinco de Mayo Cinco de Mayo (Spanish; “Fifth of May”) Mexican holiday commemorating the Mexican victory over the French at Puebla in 1862. The French army, better-equipped and far larger than the Mexican army, had been sent by Napoleon III to conquer Mexico. Friday with cool, frosty and festive margaritas while nibbling nibbling Nutrition The consumption of multiple–up to 17–'mini-meals' per day, as opposed to the usual 3 meals/day. Cf Bingeing, Gorging. on salsa, chips and other delicious Mexican foods. There are plenty of margarita choices. In the recently released ``101 Magaritas'' by Kim Haasarud (John Wiley & Sons Inc.; $15.95), you'll find traditional favorites like strawberry, raspberry and peach, along with dozens of tempting, unique creations like Coconut, Sauvignon, Hot Chile, Golden Cadillac, Sangria san·gri·a n. A cold drink made of red or white wine mixed with brandy, sugar, fruit juice, and soda water. Also called sangaree. [Probably from Spanish sangría, and Hazelnut. ``Everyone has different flavors they love - and there are really no limitations to what you can create,'' says Haasarud, a former bartender (for 10 years) turned beverage consultant who resides in Marina del Rey. ``The centerpiece of the margarita is tequila accented with orange liqueur, lime juice and some form of sugar,'' she says, adding ``the key to making the perfect margarita is balance. A balance of sweet and sour sweet and sour adj → agridulce notes with just the right amount of tequila is what makes a good margarita great. You need some sugar, whether in the form of simple syrup or in the form of a sweet fruit like a peach puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. .'' Haasarud aims to retrain re·train tr. & intr.v. re·trained, re·train·ing, re·trains To train or undergo training again. re·train people to make good ones - shaken and served with or without ice cubes, or frosty and blended with crushed ice. She recommends avoiding sweet-and-sour mixes, which are often laden with preservatives and fructose fructose (frŭk`tōs), levulose (lĕv`yəlōs'), or fruit sugar, simple sugar found in honey and in the fruit and other parts of plants. syrup, favoring instead fresh lime juice (a must) and some form of sugar. Although many of her recipes use simple syrup, it can be made in a jiffy A fraction of time that has numerous interpretations depending on who uses it. It may refer to one computer clock cycle, one nanosecond, one millisecond or one AC power cycle. There may be others. See nanosecond. 1. , shaking together one part granulated sugar and one part hot water until the sugar dissolves. Heating isn't necessary unless you're making a large batch for a party. She recommends using a 100 percent blue agave tequila, which can run $17 a bottle and up. ``Avoid inferior-quality tequilas, as they have harsh and bitter flavors.'' Cointreau is the classic orange liqueur used in the original margarita, she points out, but ``Grand Marnier (a cognac) imparts a richer flavor. Triple sec and orange curacao can work too, if you're on a budget, but they are not as rich or complex.'' Although salt has become almost synonymous with the margarita - it was initially used to mask the harshness of inferior tequilas - it is no longer needed. ``My personal preference is not to use salt, as it detracts from the subtle nature of premium agave tequilas.'' For most fruit-based margaritas, Haasarud recommends, ``a coarse-sugar rim - or no rim at all.'' To round out the celebration, we've culled some appetizers and more substantial fare from a few recent books. Present a traditional red salsa - pico de gallo Pico de gallo (Spanish for "rooster's beak") is the term generally referring to a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). - as well as a green one, along with your favorite guacamole (store-bought or homemade).``We like to use corn husks as dip holders (for the salsas Salsas is a Portuguese parish in the district of Bragança. The population in 2001 is 424, its density is 16.5/km² and the area is 25.76 km². ) when we entertain to add a Latin touch to the setting,'' says Isabel C. Gonzalez, co-author with Carolina Buia of ``Latin Chic: Entertaining With Style and Sass,'' (Rayo, HarperCollins Publishers; $34.95). Typically used to make tamales, pick up a bundle of them for a few dollars at Hispanic specialty markets. ``Bend the individual husks into the shape of a boat hull. Tie off the edges with string, raffia raffia (răf`ēə) or raphia (rā`fēə), fiber obtained from the raffia palm of Madagascar, exported for various uses, such as tying up plants that require support, binding together vegetables or a piece of another husk.'' For a unique presentation, rim margarita glasses with colored (pink, red, black) instead of regular salt, suggests Gonzalez. For fun, rim fruit drinks with colored sugars. A good choice for a starter - creamy Mexican Cilantro Soup, garnished with almonds - hails from an off-the-beaten-path restaurant in Puerto Vallarta, adds Buia. ``This soup may be made a day ahead and served either hot or cold.'' For entree selections, present Swiss Chard Swiss chard: see beet. Tacos With Caramelized Onion, Fresh Cheese and Red Chile or Chipotle chi·pot·le n. A ripe jalapeño pepper that has been dried and smoked for use in cooking. [American Spanish, from Nahuatl xipotli.] Noun 1. Shrimp, from ``Mexican Everyday,'' by Rick Bayless and Deann Groen Bayless (W.W. Norton & Co.; $29.95). Bayless, cookbook author, TV cooking host and chef/owner of Frontera Grill and Topolobampo in Chicago, has an in-depth understanding of Mexican ingredients and techniques and has streamlined recipes in this volume so cooks can duplicate true tastes of the Mexican kitchen. Bayless can't seem to live without these tacos - ``utterly captivating cap·ti·vate tr.v. cap·ti·vat·ed, cap·ti·vat·ing, cap·ti·vates 1. To attract and hold by charm, beauty, or excellence. See Synonyms at charm. 2. Archaic To capture. and delicious portraits of healthy foods'' - a copy of a discovery sampled in the highlands of central Mexico. Add smoked tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. cubes, grilled chicken or beef pieces for a heartier meal. The Veracruz coast provided inspiration for his spicy, smoky shrimp. To make it fast, he relies on canned tomatoes and chipotles. Serve with lots of warm corn tortillas and cooked white rice. For bright party and table accents, decorate with Mexican paper flowers (check party shops and craft stores), suggests Gonzalez. A single flower can even be used as a napkin holder by bending the flexible stem. If you feel so inclined, line the buffet table with a colorful embroidered em·broi·der v. em·broi·dered, em·broi·der·ing, em·broi·ders v.tr. 1. To ornament with needlework: embroider a pillow cover. 2. runner, add candles of varying height, silver tin lanterns or the like (peruse pe·ruse tr.v. pe·rused, pe·rus·ing, pe·rus·es To read or examine, typically with great care. [Middle English perusen, to use up : Latin per-, per- Cost Plus or Pier 1 for items) and some bright-colored fresh flowers. Be sure to have plenty of Mexican background music to spice up the fiesta mood. For dessert, offer fresh fruit platters and dulce de leche Dulce de leche in Spanish, dolç de llet in Catalan, or doce de leite in Portuguese ("milk candy"), is a milk-based syrup. Found as both a sauce and a caramel-like candy, it is popular in Argentina. ice cream drizzled with Kahlua or caramel or chocolate fudge sauce. Whatever you decide, party it up on Cinco de Mayo in style. Natalie Haughton, (818) 713-3692 natalie.haughton(at)dailynews.com CILANTRO SOUP 4 1/2 tablespoons unsalted butter 4 garlic cloves, roughly chopped 1 medium onion, coarsely chopped 3 small potatoes, peeled and cubed 2 small parsnips, sliced 6 celery stalks with leaves, coarsely chopped 6 cups low-sodium vegetable stock 1 cup fresh cilantro (leaves and stems) 1/2 cup heavy whipping cream Noun 1. heavy whipping cream - cream with a fat content of 48% or more double creme cream - the part of milk containing the butterfat OR plain yogurt Salt and freshly ground black pepper to taste 3 tablespoons dry sherry 2 handfuls of blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. almonds, coarsely chopped, for garnish Melt butter in a medium pan. Over low heat, add garlic and onion and saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. until onion is soft. Add potatoes, parsnips, celery, stock and cilantro. Simmer over low heat until potatoes and parsnips are cooked through, about 25 minutes. When slightly cooled, puree soup in a blender or food processor ( you will probably need to do this in a couple of batches). You may also use a handheld immersion blender. Return soup to pan and stir in cream and salt and pepper
Makes 6 to 8 servings From ``Latin Chic: Entertaining with Style and Sass,'' by Carolina Buia and Isabel C. Gonzalez. SWISS CHARD TACOS WITH CARAMELIZED ONION, FRESH CHEESE AND RED CHILE 1 (12-ounce) bunch Swiss chard (OR collard collard Headless form of cabbage (Brassica oleracea, Acephala group), in the mustard family. It bears the same botanical name as kale, differing only in that collard leaves are much broader, are not frilled, and resemble the rosette leaves of head cabbage. , mustard or beet greens), thick lower stems cut off OR 10 ounces cleaned spinach (about 10 cups) 1 1/2 tablespoons vegetable OR olive oil 1 large white OR red onion, sliced 1/4-inch thick 3 garlic cloves, peeled and finely chopped OR crushed through a garlic press About 1 teaspoon red pepper flakes 1/2 cup chicken broth, vegetable broth OR water Salt 12 warm corn tortillas, store-bought OR homemade 1 cup (4 ounces) crumbled Mexican queso fresco OR other fresh cheese such as feta fet·a n. A white semisoft cheese usually made of goat's or ewe's milk and often preserved in brine. [Modern Greek (turi) pheta, (cheese) slice, from Italian fetta, slice OR goat cheese, for serving About 3/4 cup smoky chipotle salsa OR other bottled salsa or hot sauce, for serving Cut chard crosswise into 1/2-inch slices (small spinach leaves can be left whole). In a very large (12-inch) skillet, heat oil over medium-high heat until hot. Add onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes. Add garlic and red pepper flakes and stir for a few seconds, until aromatic, then add broth or water, 1/2 teaspoon salt and greens. Reduce heat to medium-low, cover pan (if you don't have a lid, a cookie sheet works well) and cook until greens are almost tender, anywhere from 2 to 5 minutes. Uncover pan, increase heat to medium-high and cook, stirring continually, until mixture is nearly dry. Taste and season with additional salt if necessary. Serve with warm tortillas, crumbled cheese and salsa for making soft tacos. Makes 4 servings NOTE: To make a heartier meal, add some shredded leftover grilled, roasted or poached poach 1 tr.v. poached, poach·ing, poach·es To cook in a boiling or simmering liquid: Poach the fish in wine. chicken or steak to the greens during the final few minutes of cooking. Flaked tuna or hot- smoked salmon or smoked firm tofu cubes are other options. From ``Rick Bayless Mexican Everyday,'' by Rick Bayless with Deann Groen Bayless. SALSA VERDE 2 Italian peppers (long, mild green peppers), finely chopped 1 small onion, finely chopped 3 green onions, green and white parts, finely chopped 1/4 cup apple cider vinegar Pinch sugar Salt and freshly ground black pepper to taste Mix all ingredients well and marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. , covered, in refrigerator at least 2 hours. (Will keep refrigerated up to two days.) Serve with chips or over stewed stewed adj. 1. Cooked by stewing: stewed prunes. 2. Informal Intoxicated; drunk. stewed Adjective 1. meats or seafood. Makes about 2 cups From ``Latin Chic: Entertaining With Style and Sass,'' by Carolina Buia and Isabel C. Gonzalez. CLASSIC MARGARITA 2 ounces tequila 2 ounces Simple Syrup 1 `ounce Cointreau OR Grand Marnier 1 ounce lime juice 1 ounce lemon juice Lime wheel, for garnish Combine all ingredients except lime wheel in a cocktail shaker filled with 3/4 cup cubed ice and shake vigorously. Pour with the ice or strain into a glass, depending on personal preference. If serving frozen, combine ingredients in a blender with 3/4 cup crushed ice, blend until smooth, and pour into a margarita or other glass. Garnish with a lime wheel. Makes 1 serving SIMPLE SYRUP: In a small bowl or glass, combine 1/2 cup granulated sugar and 1/2 cup hot water and stir until completely dissolved. Let cool completely before using.From ``101 Margaritas,'' by Kim Haasarud. STRAWBERRY MARGARITA 2 ounces tequila 1 ounce triple sec 1/2 ounce lime juice 1/4 cup sliced strawberries sprinkled with 1 tablespoon granulated sugar 1 whole strawberry, for garnish Coarse sugar, for garnish Combine all ingredients except garnishes in a blender with 3/4 cup ice and blend until smooth. Pour into a margarita or other glass. Garnish with a whole strawberry (with the stem). For a sugar rim, wet rim of a glass with additional lime juice then dip into coarse sugar. Dip several times to ensure coverage. Makes 1 serving From ``101 Margaritas,'' by Kim Haasarud. STRAWBERRY DAIQUIRITA 1 ounce white rum 1 ounce simple syrup 3/4 ounce white tequila 3/4 ounce triple sec 1/2 ounce lemon juice 1/2 ounce lime juice 1/4 cup sweetened sweet·en v. sweet·ened, sweet·en·ing, sweet·ens v.tr. 1. To make sweet or sweeter by adding sugar, honey, saccharin, or another sweet substance. 2. To make more pleasant or agreeable. strawberries Whole strawberry, for garnish Combine all ingredients, except strawberry for garnish, in a blender with 3/4 cup crushed ice and blend until smooth. Pour into a glass which has rim coated with a sugar-salt mixture. Garnish with strawberry. Makes 1 serving From ``101 Margaritas,'' by Kim Haasarud. CHIPOTLE SHRIMP 1 (15-ounce) can diced tomatoes in juice (preferably fire-roasted), drained 2 to 3 canned chipotle chiles en adobo a·do·bo n. pl. a·do·bos A Philippine dish of marinated meat or fish seasoned with garlic, soy sauce, vinegar, and spices. [Spanish, from Old Spanish adobar, to stew 1 tablespoon chipotle canning sauce 2 tablespoons vegetable OR olive oil 3 garlic cloves, peeled and finely chopped OR crushed through a garlic press About 1 1/2 cups fish OR chicken broth OR water Salt 1 to 1 1/4 pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if desired About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish Pour drained tomatoes into a blender or food processor. Add chipotle chiles and chipotle canning sauce. Process until smooth. In a very large (12-inch) skillet, heat oil over medium heat until hot. Add garlic and stir until fragrant and golden, about 1 minute. Pour in tomato mixture. Cook, stirring frequently, 5 minutes to allow flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon. Add shrimp to pan. Cook, stirring nearly constantly, until shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if sauce has thickened thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. too much. Scoop onto dinner plates and sprinkle with the cilantro. Serve with rice. Makes 4 servings From ``Rick Bayless Mexican Everyday,'' by Rick Bayless with Deann Groen Bayless. SALSA CRUDA 3 large ripe tomatoes, finely chopped 1 medium Spanish onion, finely chopped 2 jalapeno peppers, seeded, cored and finely chopped 2 tablespoons finely chopped cilantro Juice of 1/2 lime Pinch sugar Salt to taste A few hours before serving, mix all ingredients to blend flavors. Serve at room temperature, with tortilla chips, the same day you make it. The salsa is also good served alongside steak or baked chicken. Makes about 3 1/2 cups From ``Latin Chic: Entertaining With Style and Sass,'' by Carolina Buia and Isabel C. Gonzalez. CAPTION(S): 7 photos Photo: (1 -- color) SWISS CHARD TACOS WITH CARAMELIZED ONION, FRESH CHEESE AND RED CHILE Photo by Jim Franco from ``Latin Chic: Entertaining With Style and Sass,'' Rayo HarperCollins Publishers (2 -- cover -- color) Cinco de Mayo The festivities fes·tiv·i·ty n. pl. fes·tiv·i·ties 1. A joyous feast, holiday, or celebration; a festival. 2. The pleasure, joy, and gaiety of a festival or celebration. 3. begin in your kitchen From Remy Cointreau USA (3 -- color) SALSA VERDE, left; SALSA CRUDA, right. (4 -- color) STRAWBERRY DAIQUIRITA (5 -- color) CLASSIC MARGARITA (6 -- color) CHIPOTLE SHRIMP (7 -- color) CILANTRO SOUP |
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