Huevos a la Mexicana (Mexican-style eggs)

My lovely family is visiting from Mexico and one of the first things I wanted to do was to have them over for breakfast. All week long I fretted about what to make. I considered making crepes or tamales or Belgian waffles. Well, my plans to make a fancy breakfast went out of the window when the day before we lost power for over 24 hours. Having no power meant that I was not able to do any prep work and had to throw away several food items. Thankfully, our next door neighbor (who had power!) let us use his fridge and we were able to save the eggs, milk and some veggies. So yesterday morning, after power had been restored, I realized that I had very few ingredients in my refrigerator and 9 people coming over for breakfast. Great! But luckily, I had all the ingredients to make Huevos a la Mexicana (Mexican Style Eggs) - eggs, tomatoes, fresh jalapenos and onions. My husband and I quickly went to the store to buy juice, bacon and sausage to accompany the dish. We hurried back home and started cooking. I looked at my pantry and realized I also had canned refried beans to add as a side. In less than 40 minutes, we had  a great breakfast ready. Although I was happy when everyone kept saying how good breakfast was, the best part was that we were all together. And that is all that matters.

This is a really good dish that is simple and nutritious. Also, it is perfect for breakfast or brunch.

Huevos a la Mexicana
Serves 10 people

Ingredients:
4 fresh tomatoes (diced)
2 small white onions (diced)
2 fresh jalapeno peppers (diced)
10 eggs
vegetable oil
salt

Directions
1. In a deep skillet add about two tablespoons of vegetable oil. Add the vegetables and saute until tender.
2. Add the eggs and salt and stir constantly until the eggs are cooked.
3. Serve warm.

Note: in Mexico, this dish is served with refried beans on the side and warm corn or flour tortillas. You can also serve this dish with bacon and sausage on the side.

P.S. I did not take this picture - I was too busy cooking. But I promise you, my eggs looked just like that!

Pineapple Martini

I am not the type of woman who loves martinis. I would rather have a glass of wine or beer. I am reluctant to try martinis because sometimes the concoctions tend to be a sugar bomb without distinct flavor. But about two months ago, while having cocktails before dinner at Char’s Bella Mundo in Harrisburg, a restaurant that is famous for its martinis and fabulous food, I ventured into trying the martini of the day: pineapple martini. I did so mainly because I knew that the martini had been made with infused vodka that was made at the restaurant. No artificial flavors, no store-bought juice. And I am glad I tried it because it was love at first sip. It was smooth and you could definitely taste the fresh flavor of the pineapple, but it was not too sweet. The next day I decided I had to learn how to make infused vodka. More specifically, pineapple infused vodka. I looked all over the internet for ideas and recipes until I found one that I liked. I adapted it, and made my own version of Char’s Pineapple Martini. After trying the first sip of my pineapple vodka, I knew I had nailed it! There is only one problem, it is really strong and you cannot have only one… so beware.

By the way, if you are in Harrisburg, Pennsylvania, try Char’s Bella Mundo. The food is exquisite, the service is excellent and the ambience is wonderful. And of course, they have the best martinis in the city. Cheers!

Pineapple Martini

½ pineapple (peeled, cored and sliced into wedges)
1 bottle of your favorite vodka (750 ml.)
½ cup sugar
Maraschino cherries (to decorate)
½ cup water (or more if you believe the mix is too strong)
1 or 2 glass jars

Directions:

1. Put pineapple in glass jar, add sugar and vodka. Cover jar and let it sit in a dark cool place for approximately two weeks.

2.  Put the pineapple and vodka plus ½ cup of water in the blender. Strain mix by using a sieve and put it in a glass jar. Put in the refrigerator.

3. Pour ice into a shaker add pineapple mix and shake.

4. Put a cherry into Martini glass and pour pineapple mix.

Modification #1 – If you prefer to drink the infused vodka by itself, do not mix the vodka with the pineapple in the blender. Just pour the infused vodka into a martini glass and use a pineapple wedge to decorate.

Modification #2 –You can add half a shot of peach schnapps when you pour the pineapple mix into a shaker for a fruiter and sweeter martini.

If you have any questions or comments, you can reach me at goodsazon@gmail.com

Easy and Secret Potato Salad

Potato Salad, a staple in every summer picnic, can be either a refreshing side or a mushy mess without distinguishable flavor. There are so many versions that describing the dish by itself is a difficult task: it can be creamy, include other vegetables, or be seasoned with a plethora of dressings. I grew up with two kinds, which are completely different. One is creamy and heavy and includes ham, sour cream, and probably a pound of butter. The other is fresh and crisp and has olive oil and vinegar in it. I love both, but during spring and summer, I only crave the “healthy” potato salad. Why? I don’t know. All I know is that as soon as the thermometer reaches 60 degrees, my cravings for creamy and heavy sauces are magically gone. Instead, I crave salads and light dinners (with the exception of hamburgers, of course). Anyhow, because it is beautiful outside and you may have several picnics already scheduled, below is my grandmother’s potato salad recipe. I assure you that people will love it. It may be a secret recipe but, since she doesn’t know how to maneuver the Internet, I thought I would share it with you and pretend that it’s still a good-kept secret. So, don’t go and tell her that I gave it to you, ok?

By the way, I recommend you check http://www.dinnertool.com/, a great website that helps you plan your meals. As, always, if you have any questions or comments, you can reach me at goodsazon@gmail.com

Potato Salad
Serves: 8 to 10 people

4 pounds red potatoes (diced)
10 scallions (chopped)
1/2 cup white ore rice vinegar
1 1/2 tablespoon oregano
1 cup crumbled queso fresco or feta cheese
Salt and pepper to taste

Directions:
1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and set aside to cool.

2, In a large bowl, mix the scallions, vinegar and vinegar. Add the potatoes, feta cheese, salt and pepper and mix. Refrigerate before serving. 

Mango Sorbet

I have a confession to make: I have difficulty following recipes. More often than not, when I use a new recipe, I make changes to it. For example, I may add an ingredient that I think would complement the dish I am making, or substitute ingredients, or change the measurements, or completely deconstruct the recipe and create something completely different. I guess you could call me a recipe rebel. But there are some exceptions. There are a few recipes that are so perfect that making any changes would be a blasphemy. These types of recipes are very hard to find, but when you do, you keep them like a treasured possession. The recipe I’m giving you now is one of them.

In my opinion, sorbet is much better than ice-cream. I guess I like sorbet better because it is usually fruit-based and lighter. When I got my ice-cream maker over a year ago, I searched for sorbet recipes and found about 15 that sounded really good. I’ve only tried one: mango sorbet. The reason I haven’t tried the other 14 recipes yet is because I fell in love with my first sorbet recipe and as a result, continue making it over and over again. If you find good, sweet, ripe mangos, the final product will taste just like the fruit with a kick. It is the perfect dessert during summer: light and refreshing. If you are planning on trying this recipe, may I ask you a favor: do not dare changing it. Save your rebellious ways for another occasion.

Thank you David Lebovitz for giving me (us) a perfect recipe! Cheers to you.

Mango Sorbet

From The Perfect Scoop by David Lebovitz

Servings: 1 quart

Ingredients:

2 large ripe mangoes

2/3 cup sugar

2/3 cup water

4 teaspoons freshly squeezed juice, plus more to taste

1 tablespoon dark rum

Pinch of salt

Directions:

Peel the mangoes and cut the flesh away from the pit. Cut the flesh into chunks and put them in a blender with the sugar, water, lime juice, rum, and salt. Squeeze the mango pits hard over the blender to extract as much of the pulp and juice as possible. Puree the mixture until smooth. Freeze in your ice cream maker according to the manufacturer’s instructions.

If you have any questions or comments, send me an email at goodsazon@gmail.com

5 de Mayo

Although 5 de Mayo is not Mexican Independence Day as many believe, it is a good opportunity to celebrate Mexico’s cuisine with friends and family. To help you prepare for your 5 de Mayo party, I’ve created a menu for you that is easy to make, cost-effective, and that will have your guests begging for more food! Here it is

• Appetizers
• Guacamole, a favorite dish that is healthy and very easy to make.
• Tuna ceviche tostadas, a light appetizer that is perfect during spring and summer.
• Main Dish
• Enchiladas suizas, a classic in Mexican kitchens.
• Dessert
• Pineapple with chile powder ice pops, a great light and fruity dessert that is perfect after a feast.

Enjoy with Mexican beer such as Sol, Tecate or XX.

Guacamole

Servings: 4

Ingredients:

1 medium roma tomato (seeds and pulp removed & finely diced)

¼ cup finely minced onion

½ cup finely chopped cilantro

1 fresh jalapeno pepper, finely diced (stems and seeds removed if you are afraid of heat)

2 ripe (soft) avocados

1 teaspoon olive oil

Fresh lime juice (a few drops)

Salt

Water (if needed)

Tortilla chips

Directions:

1. Cut avocados in half and remove seed. Scoop out the avocado from the peel and pit in a mixing bowl.

2. Using a fork, mash the avocado. Add the minced onion, jalapeno, cilantro, olive oil, salt and mix. If it is too thick, add a tablespoon of water or more.

3. Add the diced tomato and a few drops of lime juice (this will slow the darkening of the guacamole). Mix again.

4. Serve with tortilla chips.

Tuna Ceviche Tostadas

Servings: 4

Ingredients:

Tostadas

2 cans of tuna (preferably in water)

2 carrots (chopped)

1 firm tomato (diced)

1-2 scallions (finely diced)

1 Serrano chile (chopped)

¾ cup cilantro (chopped)

1 lime (juice)

1 teaspoon Worcestershire sauce

½ teaspoon soy sauce

1 teaspoon white vinegar

1 teaspoon (or more) hot sauce such as Valentina or Cholula

½ tablespoon extra virgin olive oil

Salt and pepper (as needed)

Directions:

1. Open the two cans of tuna and drain. Put the tuna in a bowl.

2. Add the carrots, scallions, Serrano pepper, and mix. Add the vinegar, Worcestershire sauce, soy sauce, olive oil, hot sauce, lime juice and mix.

3. Add salt, pepper, diced tomatoes and mix.

5. Refrigerate for about 5 hours. Serve on tostadas.

Note: Don’t let the tostada sit for too long because it will soften and break.  If you cannot find Tostadas, you can use tortilla chips.

Enchiladas Suizas

Servings: 8

Ingredients:

4 chicken breasts

1 white onion (quartered)

2 garlic cloves

2 pounds tomatillos (husks removed)

3-4 Serrano peppers

¾ cup cilantro

½ cup heavy cream

Tortillas (about 15)

1 pound Oaxaca cheese (if you cannot find it, you can use grated Mozzarella cheese)

Olive oil

Salt

4 cups water

Directions:

1. Cook chicken breasts in 4 cups of water. When the chicken is ready, take it out and shred it. Add salt and pepper and mix.

2. Use the water where the chicken cooked and add onion (quartered), garlic, Serrano peppers and tomatillos. Cook until ready. The tomatillos will be ready when they change color: from a bright green to a darker green. Let them cool.

3. Put the tomatillos, garlic, onion, cilantro, heavy cream, and water in a blender and mix.

4.  Add olive oil to a pan and heat (medium). Add the sauce and salt to taste and let it simmer.

5. Pour vegetable oil (do not use olive oil) in a frying pan. When the oil gets hot, slightly fry the tortillas one by one. Put on a paper towel afterwards to soak the oil.

6. Once you have fried all the tortillas, dip one by one in the green salsa for a few seconds.

7. Place a tortilla on a rectangular baking dish, fill with shredded chicken, add approximately one table spoon of the green sauce to the chicken, and roll the tortilla to make a taco. Repeat until baking dish is full.

8. Add green salsa on top and sprinkle with shredded Oaxaca cheese.

9. Turn on the oven on “broil.” Put the baking dish in the oven until the cheese is melted and browned.

10. When serving, you may want to add more sauce if the enchiladas are too dry. You can serve the enchiladas with refried beans on the side.

Note that you may not use all the chicken or/and sauce. You can refrigerate and make more enchiladas the next day.

Pineapple Ice Pops

Servings: 8

Ingredients:

½ pineapple (peeled and cut in bite-size pieces)

2 cups of water

1/3 cup of sugar

¼ teaspoon chile ancho powder

1 tablespoon fresh lime juice

1. Bring sugar and water to a boil and stir until sugar dissolves. Transfer mixture to a bowl and refrigerate until chilled.

2. Put the chilled mixture, pineapple chunks, chile ancho powder and lime juice in a blender and puree.

3. Transfer mix into ice pop molds.

4. Transfer molds to the freezer and freeze until slushy, about an hour. Insert a popsicle stick into each mild and freeze until pops are solid, about three hours. To release the ice pops from molds, run the bottom of the molds briefly under warm water.