VPWL

Pina Colada Ice Cream with Fruit Skewers

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For a more “adult” version, add 2 Tablespoons of dark rum to the pineapple.

Ingredients:

  • 2 cans (15 oz.) cream of coconut (found in the alcohol mixer or “ethnic” sections of the grocery store)
  • 2 c unsweetened coconut milk
  • 1 c whole milk
  • ¼ c pineapple juice
  • 2 c coconut flakes, sweetened or unsweetened, plus 1/2 cup for garnish, if desired
  • 2 1/2 c finely chopped fresh pineapple (or canned crushed pineapple, or puree the fresh pineapple in a blender))

Directions:

  1. Combine cream of coconut, coconut milk, whole milk and pineapple juice in a large mixing bowl.
  2. Add coconut flakes and stir to combine.
  3. Pour into ice cream maker and freeze according to the manufacturer’s instructions.
  4. When mixture is about 5 minutes from finishing, add pineapple.
  5. Freeze in airtight container for at least 3-4 hours, preferably overnight, for best results.
  6. Top with toasted coconut flakes, if desired. (To toast coconut flakes: Preheat oven to 325°. Place coconut flakes evenly over a baking sheet lined with parchment paper in the oven for approximately 15-20 minutes. Every 5-7 minutes, check on the coconut and toss. Careful not to burn the flakes. Once evenly golden, remove from oven and set aside to cool.)

Fruit skewers

Create enough fruit skewers for one each in your party from seasonal fruit with the Mexican flag (red, white, green) in mind.  Recommendations include pineapple, white peaches or white nectarines (white), strawberries or red grapes for red and green grapes or kiwi for green.

Serves:   8

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Baked Chicken Chiles Rellenos

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You will love not frying these in all that oil!

Ingredients:

  • 10 fresh pasilla chilis
  • 10 skinless, boneless chicken breast halves
  • 1/2 c all-purpose flour
  • 4 Tab cornmeal
  • ¼ tsp ground red pepper
  • 2 egg
  • 2 Tab water
  • 6 oz Monterey Jack cheese, cut into six 2 x 1/2-inch sticks
  • ½ c snipped fresh cilantro
  • ¼ tsp black pepper
  • ¼ c butter
  • 2 c roasted salsa verde or tomatillo sauce
  • Snipped fresh cilantro (optional)

Directions:

  1. First wash the pasillas and put on cookie sheet.
  2. Roast at 350° ~5-8 minutes until starting to brown and softened.
  3. Let cool.
  4. Cut from stem to tip.
  5. Remove seeds and flatten (you might want to use gloves for this or you may be sorry).
  6. Place a chicken breast half between 2 pieces of plastic wrap.
  7. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick
  8. Remove plastic wrap.
  9. In a shallow dish combine the flour, cornmeal, and ground red pepper.
  10. Place egg in another shallow dish.
  11. Add water and beat lightly to combine.
  12. For each roll, place a chile pepper on a chicken piece near an edge.
  13. Place a cheese stick on the chile pepper near an edge.
  14. Sprinkle with some of the cilantro or parsley and black pepper.
  15. Fold in sides; roll up, burrito style starting from edge with cheese.
  16. Secure with wooden toothpicks.
  17. Dip rolls in egg mixture.
  18. Coat with cornmeal mixture.
  19. Place rolls, seam sides down, in a shallow baking pan.
  20. Drizzle with butter.
  21. Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F).
  22. Remove toothpicks.
  23. Meanwhile, heat salsa; serve over chicken.
  24. If desired, garnish with additional cilantro.

Serves:  8 -10

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Sweet Corn Tamales

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Making tamales is frequently a group endeavor – they are very labor intensive.  And, everyone will have a different variation passed on from a favorite Tia, 

Ingredients:

  • 7 c corn kernels
  • 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
  • 1/2 c granulated sugar
  • 1 egg
  • 1/2 Tab salt
  • 1/2 tsp baking powder
  • 1/2 c harina de maiz (dried corn flour) * can be purchased at La Reina market (Tustin & Collins) or most Stater Bros. markets
  • 20 dried corn husks, soaked in warm water for 30 minutes* (same places have these)

Directions:

  1. Working in batches, add the corn kernels to a blender or food processor and puree until smooth.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale.
  3. Add the egg, salt, and baking powder.
  4. Mix to incorporate.
  5. Add the flour and pureed corn and mix until blended and forms a loose smooth dough.
  6. Put a corn husk lengthwise in front of you with the wide side closest to you.
  7. Spread 3 tablespoons of the dough all over the bottom half (wide side) of the corn husk, leaving about a 1-inch-wide border on the left and right sides.
  8. Pick up the 2 long sides of the corn husk and bring them together.
  9. Roll both sides of the corn husks in the same direction over the filling.
  10. Repeat with remaining corn husks and dough.
  11. Arrange the tamales, seam side down, in a steamer and add 1/2-inch of water.
  12. Cover with a tight fitting lid, bring to a simmer and steam for 1 hour, adding additional water, as needed to maintain 1/2-inch of water in the pan.
  13. Remove the tamales from the steamer to a serving platter and serve.

Video can be found here: http://www.foodnetwork.com/recipes/marcela-valladolid/easy-corn-tamales-recipe

Serves:  8-10

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Grilled Tri Colored Peppers

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Too easy!  A nice touch to any BBQ dinner.

Ingredients:

2 lb bag Tri Colored Peppers (Use the mini ones for cocktails)

Directions:

Wash the peppers and place them on your BBQ until hot and a bit blistered—that’s it.  You can split them and clean out the seeds if you don’t like hot and spicy.

Serves:  8 – 12

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Fresh Vegetable Quesadillas with Corn Relish

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Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor perfect for a hot day. Plus, it’s a great way to save time.

Ingredients:

  • 2 Tab olive oil, plus more for grates
  • 8 ears corn (husks and silks removed), or 1 package (10 ounces) corn kernels, thawed
  • 2 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
  • 2 Tab fresh lime juice
  • Coarse salt and ground pepper
  • 8 flour tortillas
  • 3 c shredded Monterey Jack cheese
  • 2 yellow squash, halved crosswise and thinly sliced lengthwise
  • 2 orange bell pepper (ribs and seeds removed), thinly sliced

Directions:

  1. Heat grill to low; lightly oil grates.
  2. Cut off tip of each cob.
  3. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels.
  4. Discard cobs.
  5. Add sliced scallions, lime juice, and oil to bowl.
  6. Season with salt and pepper.
  7. Toss to combine.
  8. Set corn relish aside.
  9. Place tortillas on a work surface.
  10. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla.
  11. Top with squash, bell pepper, scallion pieces, and remaining cheese.
  12. Season with salt and pepper.
  13. Fold top half of tortillas over filling to close.
  14. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes.
  15. Cut into wedges; serve immediately with corn relish.

Serves:
 8 as main or 12 as appetizer

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Tropical Cucumber Salad

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Combine cucumber, avocado and mango with a salty-sweet dressing for a taste of the tropics.

Ingredients:

  • 5 tsp fish sauce
  • 3 tsp freshly grated lime zest, plus more for garnish
  • 6 Tab lime juice
  • 3 Tab canola oil
  • 2 Tab light brown sugar
  • 1 Tab rice vinegar
  • 1/2 tsp crushed red pepper
  • 2 medium English cucumber, cut into 3/4-inch dice
  • 3 avocado, cut into 3/4-inch dice
  • 3 mango, cut into 3/4-inch dice (see Kitchen Tip)
  • 3/4 c chopped fresh cilantro

Directions:

  1. Whisk fish sauce , lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper in a large bowl until combined.
  2. Add cucumber, avocado, mango and cilantro; gently toss to coat.
  3. Serve garnished with lime zest, if desired.

Make Ahead Tip: Cover and refrigerate for up to 1 hour.

Kitchen Tip: To peel and cut a mango:

  1. Slice both ends off the mango, revealing the long, slender seed inside.
  2. Set the fruit upright on a work surface and remove the skin with a sharp knife.
  3. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
  4. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
  5. Cut the fruit into the desired shape.

Serves:   8

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

 

This entry was posted in Salads and tagged .

Tequila-Grilled Shrimp

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The citrus marinade for these shrimp is spiked with tequila, which makes for a very flavorful grilled appetizer.

Ingredients:

  • 3 pound large shrimp, peeled and deveined
  • 3/4 c silver or white tequila
  • 3/4 c lime juice (from about 3 limes)
  • 3/4 c fresh orange juice
  • Coarse salt and ground pepper
  • 1 jalapeno, seeded and minced
  • Lime wedges (for serving)

Directions:

  1. In a medium nonreactive bowl, stir together shrimp, tequila, lime juice, and orange juice; season with salt and pepper.
  2. Cover with plastic wrap and refrigerate 20 minutes.
  3. Heat a grill or grill pan to medium-high.
  4. Clean and lightly oil hot grill.
  5. Grill shrimp until opaque throughout, 4 to 6 minutes, flipping once.
  6. Transfer to a platter and top with jalapeno.
  7. Serve shrimp with lime wedges.

Serves
: 12

Source:  Villa Park Women’s League:  Explore The Fresh Tastes of Mexico

 

Rosemary Antipasto Wreath

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This is so easy to make.

For the wreath, you need:

  • about 32 twelve-cm end-sprigs fresh rosemary
  • a long length of bendy vine, stripped of leaves or wire coat hanger bent into a circle and covered with green florist tape.
  • green florists’ wire
  • pliers
  1. First bend the vine into a circle, using your biggest, most beautiful platter as a size guide.
  2. Twist the vine ends around the circle, and secure with florists wire.
  3. Coax the circle into a neat shape if it looks a little wonky.
  4. Now, starting at the top, wire the rosemary sprigs onto the circle, their tips pointing slightly outwards, and overlapping one another by about two-thirds of their length.
  5. Put your wreath on its platter.

Now comes the fun  – add your favorite antipasto ingredients:

  • salami, prosciutto and other meat
  • cubed cheese – cheddar, jack, mozzarella etc
  • marinated artichokes
  • pickled peppers
  • green olives
  •  Kalamata olives
  • Cherry tomatoes

Arrange around the circle.
Fill the center with crostini, bread sticks, sliced baguette

Bonus: If you’re entertaining two days in a row, you can rinse off the wreath and refill it.

Taste of Australia VPWL December 2014

Roasted Asparagus with Hollandaise

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Roasting asparagus ( or any vegetable) is sooo much more delicious that steaming or boiling!

Ingredients:

  • 12 Tab unsalted butter (1 1/2 sticks)
  • 4 extra-large egg yolks, at room temperature
  • 3 Tab freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • 2 pinches of cayenne pepper
  • 2 pounds fresh asparagus
  • Good olive oil

Directions:

  1. Preheat the oven to 400°.
  2. Melt the butter in a small sauce pan.
  3. Place the egg yolks, lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper and cayenne in the jar of a blender.
  4. Blend for 15 seconds.
  5. With the blender running, slowly pour the hot butter into the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to 1 hour. If it is made in advance, add 1 tablespoon hot tap water and blend for a few seconds before serving.)
  6. Break off the tough ends of the asparagus and, if they’re thick, peel them.
  7. Place the asparagus on a baking sheet.
  8. Drizzle with olive oil.
  9. Toss to coat the asparagus completely.
  10. Spread the asparagus in a single layer.
  11. Sprinkle liberally with salt and pepper.
  12. Roast the asparagus for 15 to 20 minutes, until tender but still crisp.
  13. When plating, puddle a bit of hollandaise under the veal and over the asparagus spears, pass any leftover hollandaise sauce

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner

Baked Alaska

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A classic dessert!  The secret is to be sure the meringue is completely covering the ice cream and cake.

Ingredients:

  • 1 (10 3/4-oz) frozen pound cake, not thawed
  • 2 pints super premium strawberry ice cream (not 1 quart)
  • 6 large egg whites
  • 1/4 tsp fresh lemon juice
  • 3/4 c sugar

Directions:

  1. Cut frozen cake crosswise into 1/2-inch-thick slices.
  2. Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps.
  3. Halve remaining cake slices lengthwise and place around edge of plate.
  4. Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)
  5. Cut paper containers from ice cream,
  6. Slice each pint into 3 rounds.
  7. Arrange 3 rounds in 1 layer on top of cake in pie plate.
  8. Cut each remaining round into 6 wedges.
  9. Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate.
  10. Freeze 25 minutes.
  11. Preheat oven to 450°F.
  12. After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy.
  13. Add lemon juice and continue to beat until whites hold soft peaks.
  14. Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.
  15. When time to serve, remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely.
  16. Bake in middle of oven until golden brown, about 6 minutes.
  17. Serve immediately.

Cooks’notes: • The base can be assembled 2 days ahead and frozen, tightly wrapped. Make meringue and, after topping base, bake Alaska 10 minutes

Serves: 8

Source:   VPWL Guess Who is Coming to Dinner