Saturday, 2 August 2008

Hola!


Hola! Buenas tardes, I am so glad you made it!
Lo siento mucho, soy gringa lo sjen-to mú-cho.
This Canadian chica would like to invite you to a Mexican party!
Let me get you a drink, margarita? Delicious. Salud.

I have a great menu of fun summer food that hubby helped make on the bbq, all recipes for this party were adapted from Ingrid Hoffman's Simply Delicioso. I like any girl who calls herself the short-cut chica.

Mango-Guava-Jalapeno Margaritas

1 whole mango, peeled and chopped
1/2 cup guava nectar
1/2 cup tequila
juice of 1 lime
4 ice cubes, large
splash of Grand Marnier or Cointreau
Thinly sliced jalapenos, for garnish

Blend together in blender. Pour into margarita glasses with a sugared rim and garnish with thinly sliced jalapenos.
Le invito a cenar, I invite you to have dinner!
We are having Grilled Picante Corn with Chimichurri Butter, Patacones or Tostones - Plantain Chips, and Chicharones - Fish Tacos, made on the grill!

Picante Corn with Chimichurri Butter

2 tablespoons sherry vinegar
1 tablespoon fresh lemon juice
3/4 cup chopped flat leaf parsley
3 tablespoons chopped fresh oregano leaves
2 garlic cloves, roughly chopped
Pinch red pepper flakes (optional)
2 sticks (1 cup) unsalted butter, at room temperature
Salt 6 ears corn, husked
Grated Cotija cheese, for serving, optional
Lime wedges, for serving, optional
Place the vinegar, lemon juice, parsley, oregano, garlic and red pepper flakes in a food processor and pulse until finely chopped. Add butter and blend.
Transfer the chimichurri butter to a sheet of plastic wrap and shape it into a log. Wrap in plastic wrap and refrigerate until it has hardened.
Grill corn on BBQ until tender and cooked through, transfer to indirect heat to keep warm.
To serve - place a disk of chimichurri butter on each ear of corn and serve sprinkled with Cotija cheese and a lime wedge on the side.




Patacones or Tostones (Plantain Chips)
I just had to make this dish as I found a handy dandy tostone press at the Asian Market (!?!)
.
2 green plantains
1 cup vegetable oil, plus more if necessary
Salt

Cut off the ends of the plantains and then carefully cut a slit down the length of the skin without cutting into the plantain itself.
Using a wooden spoon, pry up the edges of the peel and pull off the skin.
Once the peel is removed cut the plantain crosswise into 3 or 4 pieces, each about 2 to 3 inches long.
Heat the oil in a medium skillet over high heat until it shimmers, about 3 minutes.
Add the plantains and fry them until they turn golden on all sides, about 3 minutes.
Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Reduce the heat to medium.
Flatten the plantains by pressing down on them with a heavy-bottomed pan. Or my new handy-dandy tostonera!
Return 1/2 of the flattened plantains to the oil and re-fry until deep golden on both sides, about 4 to 6 minutes.
Transfer back to the paper towel-lined plate to drain and repeat with the remaining flattened plantains.
Sprinkle with salt and serve immediately.



For the aji:
1 cup fresh cilantro leaves, finely chopped
5 scallions, finely chopped
1/2 small Scotch bonnet or habanero pepper, seeded and finely chopped
1 tablespoon finely chopped white onion
2 teaspoons fresh lime juice (about 1/2 lime)
1 small plum tomato, cored and finely chopped
Salt
Combine in medium bowl.



Chicharones (Fish Tacos) With Chipotle Tartar Sauce

Chipotle Tartar Sauce

2 cloves garlic, finely chopped
1 chipotle en adobo, finely chopped
3/4 cup mayonnaise
1 scallion, finely chopped
1 tablespoon lime juice
Salt
Combine in a small bowl and mix well.

Chicharrones - Fish Tacos

As hubby is on vacation this week, he decided to try out his new smoker box on the grill and grilled the fish and corn with a sweet, smokey, mesquite flavour.

2 marlin steaks, marinated with a little garlic, salt and Worcestershire sauce for 20 minutes - 1 hour.
Grilled until tender and flaky and cooked through, about 6 minutes per side.
4 flour tortillas, warmed briefly on the grill

Toppings
Orange zest
Cilantro leaves
Arugula, torn
Chopped cucumbers
Chipotle tartar sauce

To assemble. Cut or shred fish up and place on tortilla that has a slathering of chipotle tartar sauce. Add arugula, cilantro leaves, cucumbers and sprinkle with orange zest. Top with a little more sauce, if you like.



I am so glad you could come to our little Mexican backyard party for My Kitchen, My World! Have a safe trip home and I'll see you tomorrow.

Adiós,
Hasta mañana!