Sunday, May 15, 2011

Saturday Night Fiesta

Mexican cuisine and Mexican inspired cuisine is by far my most favorite type of food to cook and to try when I am out and about. Last night I used some of my favorite flavors to create an excellent Saturday Night Fiesta. I served Potato & Chorizo Enchiladas with my Chilled Quinoa Salad and festively prepared zucchini.

Potato & Chorizo Enchiladas 
Serves 2-4 
12 oz ground pork chorizo
2 peeled and boiled potatoes
Shredded Monterrey Jack and Cheddar cheese, amount varies to your preference.
12 corn tortillas
1 8oz can of your favorite red or green salsa. I prefer green, and oftentimes use Heredera Salsa Verde.

Boil two peeled potatoes until tender. Remove from pan too cool. Once they are cool enough to handle chop into medium sized cubes.

Cook chorizo on medium heat until it resembles cooked ground beef, about 10-12 minutes. Once cooked add potatoes and combine. It is alright if some of the potatoes mash during stirring. Remove from heat to cool.

Heat a small skillet with oil. Once oil has heated quickly fry 12 corn tortillas. Place between paper towels to absorb excess oil and to allow them to cool.

Pour about 1/3 can of salsa onto a plate or into a shallow bowl. Take a tortilla and dip both sides into the salsa coating it. Place on food safe surface and spoon the potato-chorizo mixture onto the tortilla. Add cheese to taste and then roll into a tube. Place seem down into a baking pan. Continue filling your tortillas until your pan is full. Sprinkle with cheese to taste.

Bake on 375F until cheese is melted and browned. Pour remaining salsa over enchiladas and bake for another 3-5 minutes. Remove from oven.

Pan Seared Zucchini with Grape Tomatoes
Serves 2
1 chopped zucchini
10 grape tomatoes halved
garlic, salt, pepper, onion powder, to taste
3 tbs salsa verde
olive oil

Heat skillet and add a small amount of olive oil. 
Add zucchini and sear until tender, add spices, tomatoes, and salsa verde and combine. 
Cook this quickly on medium to high heat, just enough to make the zucchini tender but no mushy.  

Garnish with chopped cilantro and avocado slices!

Key Lime Tart, as adapted from Grayston Bakery Cookbook

The Greyston Cookbook has provided me with amazing recipes and plenty of inspiration ever since it was given to me as a gift several years ago. I made the Key Lime Tar for the first time last night and it was amazing!

Serves 8-10
For the Crust
1 ¼ cups graham cracker crumbs, about 10 whole grahams
¼ cup shaved almonds
2 tbs sugar
¼ tsp salt
6 tbs melted butter

For the Filling
3, eggs separated
1 can, 14oz, sweetened condensed milk
2/3 fresh squeeze lime juice
1 tbs grated lime zest
Pinch of salt

Preparing the Crust
Preheat oven to 350F
Combine all dry ingredients in food processor. Add melted butter and combing until mixture is moist. 
Transfer mixture into a 9" tart pan with removable bottom. Firmly and evenly press mixture onto bottom of pan, and up the sides. 
Bake crust for 10 minutes. Remove from oven and let cool. 

Preparing the Filling
Beat egg yolks until thick. Add sweetened condensed milk, lime juice, and zest. Mix until well combined. 

In a separate bowl beat egg whites on medium-high speed until stiff peaks are formed. Carefully fold mixture in batches into the lime batter. Take your time so you do not loose the fluffy nature of the egg whites.  

Transfer mixture into the crust and bake for 15 to 20 minutes, or until filling is barely set. Remove from oven to cool. Then transfer to fridge until the tart is ready to be served. 

I decorated this tart with fresh raspberries for a nice contrast of flavors and colors.