Matzo Ball Soup

Just before Rosh Hashanah, NPR aired a piece on matzo ball soup “by way of Mexico,” featuring Pati Jinich’s recipe from her cookbook, Mexican Today.

Intrigued, I resolved to make my soup using her recipe, but I couldn’t help tinkering with it a bit, especially since I always use boxed matzo ball and soup mix. So here’s what I ended up with:

1 box of your favorite brand of matzo ball and soup mix
6 scallions, chopped, including tops
2 cloves garlic, minced
1 c. coarsely chopped fresh spinach
1 large pickled jalapeño, chopped (seeded if desired)
8 oz. sliced mushrooms (more if your family is like mine)

Follow the package directions to prepare the matzo balls. Prep the soup as per the directions, adding in all the other ingredients. Bring to a boil, add the matzo balls, reduce heat and simmer covered the amount of time listed.

Why Not Couscous?

On our recent trip to Dubai, we ate in a Tex-Mex restaurant [yes we were surprised they had one!]. On the menu we noticed that several dishes were accompanied by beans and couscous rather than beans and rice. We made faces at the idea, passing those dishes by. [I blame the Mojitos.] Later on the return flight home, I started thinking, “Why not couscous?” So, here’s what I came up with:

1 10 oz. box couscous (1½ c.)
2 c. chicken stock
3 T. butter
½ large bell pepper (green/red/both), chopped
2 cloves garlic, minced
3 scallions, sliced tops and all
1 pickled jalapeño, seeded and chopped
1 t. comino, ground in molcajete
2 t. chili powder
1 t. oregano
2 Knorr cilantro seasoning mini cubes* or 1 T. chopped fresh cilantro
Salt and pepper to taste
Juice of 1 lime (2 T.)
1 c. canned corn, drained

In a large saucepan, bring chicken stock and 1 T. butter just to a boil. Stir in the couscous and cover. Remove from heat and set aside.

In large skillet, sauté peppers, garlic and scallions in remaining butter until soft. Add in jalapeño and spices, mixing well. Stir in lime juice. Remove from heat. Fluff the couscous with a fork and add to the skillet, mixing well. Stir in corn. Cover and let sit 5-10 minutes before serving to allow the flavors to blend together.

*If using the Knorr cubes, do not add salt.

Coliflor

Serves 5-6
1 head cauliflower, cut into florets
1 large red bell pepper, seeded and chopped
3 cloves garlic, sliced
5 scallions, sliced (including tops)
1 jalapeño, seeded and chopped
1 t. chili powder
Salt and pepper to taste
1/3 c. oil
Juice of 2 limes
2 T. water
2 t. sugar

Combine all ingredients in large bowl, mix well, and let marinate for 2 hours. Preheat oven to 425 degrees. Spread mixture on a baking sheet in a single layer and roast until tender, 25-30 minutes.

Lengua de Res

1 beef tongue
2 cloves garlic
1 T. salt

Boil tongue, salt and garlic in water until tender, about 3 hours. When done, drain and let cool. Peel outer skin layer off and discard, and slice meat. This is another excellent taco option in flour tortillas with salsa.

Lengua Lampreada

Sliced cooked tongue
Flour
5 eggs
Oil for frying

Separate eggs and beat yolks with whisk until fluffy. Beat white with electric mixer until stiff and fold into yolks. Coat tongue with flour and then dip in egg batter. Fry in hot oil until golden brown. Serve immediately.

Lengua en Salsa (top photo)

1 beef tongue
2 cloves garlic
1 T. salt
1 large bell pepper, sliced
2 T. chopped onion
1 T. olive oil
1 (8 oz.) can tomato sauce
1 chopped jalapeño
1 c. liquid from cooked tongue

Boil tongue, salt and garlic in water until tender, about 3 hours. When done, drain (reserving 1 cup liquid) and let cool. Peel outer skin layer off and discard, and slice meat.
Lightly brown onion and bell pepper in oil in large skillet. Add remaining ingredients and the sliced tongue. Simmer covered until pepper is tender.

Avocados with Crab Stuffing

Serves 4
2 avocados
Crab stuffing:
½ lb. crab meat
½ c. mayonnaise
1 T. lime juice
1 chopped jalapeño
1 T. chopped fresh cilantro
1 T. chopped chives
1 T. minced onion
Salt and pepper to taste

Cut avocados in half and peel. Sprinkle lime juice on cut edges so they don’t turn brown.

Remove any shell or cartilage from crab; combine all stuffing ingredients and mix well. Fill avocado halves with stuffing and serve chilled.

Nachos and more…

Since Nachos, Tostadas (tortilla chips), Crispy Tacos and Chile con Queso have become part of the American food canon, it seems unnecessary to devote posts to each of them. However, for those unfamiliar with American fast food, here’s the basic lowdown.

Nachos

A basic nacho is simply quartered corn tortillas, shredded cheese (Longhorn or cheddar) and pickled jalapeños, sliced lengthwise or in rounds.

Either fry tortilla pieces in oil until crisp and drain on paper towels (which makes them Tostadas), or, place on cookie sheet and toast in oven or toaster oven. Sprinkle with cheese and top with jalapeño. Place under broiler until cheese melts.

But on menus these days, nachos are anything but basic. Some of our favorite simple additions are:
Bean Nachos: Spread with refried beans first.

Beef Nachos: Spread with refried beans, then top with shredded Carne Asada.
Things can go way beyond this however, and I’ve seen nachos with all the above and corn, whole beans, chicken, guacamole, sour cream—you name it. Just as anything can be a taco, anything can be a nacho according to your individual taste.

Crispy Tacos

For Crispy Tacos, you need taco shells—either homemade or store bought, cooked ground beef, chopped onion, shredded lettuce, chopped tomato, salsa or hot sauce or taco sauce and shredded cheese.

To make your own taco shells: Heat oil in large skillet. Dunk tortillas in oil to soften, and use tongs to immediately fold in half, leaving a 1-inch opening. Fry each side until crisp, then drain on paper towels. Fill and eat.

Instead of ground beef, try these options:
• Cooked chicken or turkey
• Avocado
• Sauteed flank steak slices
• Cabrito
• Refried beans

Chile con Queso

This is the only time you will ever hear me speak about using anything other than 100% real cheese. But for Chile con Queso to be the perfect consistency, Velveeta is required. A pound of the stuff, cubed into a microwave safe bowl, and a can of Ro-Tel Tomatoes and Green Chiles (whatever level of heat you like), is all you need. Microwave and eat. For more on add-ins and stuff, see http://www.quesoforall.com/

Fried Stuffed Jalapeños

20-24 pickled jalapeño peppers
2 (3 oz.) pkgs. cream cheese, softened
1 egg
1 c. milk
Salt and pepper to taste
Bread crumbs (or cornmeal seasoned with oregano and paprika)
Flour
Oil or shortening for frying

Slice jalapeños almost in half lengthwise and remove seeds and membrane. Mix 2 T. seeds with cream cheese and discard the rest. Stuff peppers and freeze. Combine milk, egg, salt and pepper. Roll frozen peppers in flour, dip in milk mixture and roll in bread crumbs. Dip again and roll in bread crumbs again until well coated. Return to freezer. Just before serving, drop frozen into hot oil and cook until crispy brown. Serve hot.

Stuffed Jalapeños

The original 1970s-era recipes are given below, but in today’s age of shrinking canned good sizes (the tuna I used was a 5 oz. can) and larger jalapeños—at least the ones I pickled—I found that the tuna only filled five jalapeños.

12 large (approx. 2 ½ inches) pickled jalapeño peppers

Slice jalapeños in half lengthwise and remove seeds and membrane. Stuff and serve chilled.

[For mild jalapeños, put the halves in a bowl, cover with cold water and add 3 T. salt. Let soak refrigerated 3-12 hours. Rinse and pat dry before stuffing.]

Salmon Filling

1 (7 oz.) can salmon in oil
Fresh ground pepper to taste
1 medium minced onion.

Do not drain salmon. Combine all ingredients in bowl, mashing salmon well. Stuff jalapeños and chill.

Tuna Filling

1 (7 oz.) can tuna, drained
1/3 c. mayonnaise
Fresh ground pepper to taste
Salt, if desired

Combine all ingredients and mix well. Stuff jalapeños and chill.

Cream Cheese Fillings

• Soften an 8 oz. pkg. cream cheese, put approx. 1 T. on each half. Top with bacon bits if desired.
• Jalapeño cream cheese
• Cream cheese with chives

Michelada

Okay, back when the original cookbook was written, we had never heard of a Michelada. However, since they are so tasty and we have come to love them, we’re adding them to the beverage section.

2 oz. Bloody Mary mix, spicy if you like
6 oz. Mexican Pilsner^ beer*
Lime juice

To us, simple methods are best: Put ice in a tall glass, pour in the mix and beer, squeeze a lime wedge and then drop it into the glass. Stir and enjoy.

But there are also other options. Mixes such as those in the photo can be used instead of or in addition to the Bloody Mary mix. I tend to add the lime one if I don’t have fresh limes. People also add just the lime mix to the pilsner and call that a Chelada.

Options for garnish, if desired:
–two pickled jalapeño slices*
–salted rim
–chile powdered rim
–lime wedge

*The basic Bloody Mary mix/beer/jalapeño recipe is from Cooking Light magazine.

^We opt for Modelo Especial.

Bean Dips

Sour Cream Bean Dip (pictured)

2 c. cooked pinto beans and enough juice to blend
1 t. chili powder
1 T. commercial hot sauce
3 T. minced onion
Salt to taste
1/3 c. sour cream

Combine all ingredients except sour cream in blender and blend smooth. Stir in sour cream and mix well. Serve well chilled.

Miguel’s Bean Dip

3 c. cooked pinto beans and enough juice to blend
1 T. garlic powder
2 T. chopped jalapeño pepper
1 T. chile ancho (or substitute 1 T. chili powder)

Soak a small chile ancho in boiled water in covered saucepan until rehydrated. Grind coarsely in molcajete. Combine 1 T. of the chile and remaining ingredients in blender and blend smooth.

Barbecue Bean Dip

2 c. cooked pinto beans and enough juice to blend
1 T. steak sauce (A-1 preferred)
2 pickled jalapeños, quartered
1 medium onion, chopped
8 oz. grated cheddar cheese

Combine all ingredients except cheese in blender and blend smooth. Put bean mixture and cheese in top of double boiler and cook, stirring constantly, until cheese melts. Serve warm or cool.