Posts tagged ‘Cotija’

August 12, 2014

Roasted Red Jalapeño Elote

Roasted Red Jalapeno Corn 2

I suspect many of you will scoff, even cringe, when you pull out the mayonnaise to make this dish. You might question why on earth I would stray from the canon of butter when it comes to finishing some perfectly nice corn on the cob.

You would be oh so wrong to do so.

Elote, a traditional Mexican preparation of corn on the cob, employs mayonnaise for one simple reason: stuff sticks to it. Delicious, scrumptious stuff like refreshing cilantro and salty cotija cheese that would just slide right off a butter coating. Furthermore, it’s easy to mix in all sorts of wonderful things like tangy lime juice and spicy roasted red jalapeno.

In short, it’s the perfect vehicle for adorning your sweet grilled corn with the best possible combination of ingredients. So stop hating on mayonnaise and make yourself some Elote, ASAP.

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March 21, 2014

Stuffed Pasilla Pepper

Stuffed Pasilla Pepper

If you live in the Pacific Northwest, all you need to do is look outside your window to know that Spring has sprung. The sun is out, the air is crispy, and the cherry blossoms have blossomed.

There is are plenty of things to love about Spring, but a top contender is the return of deliciously seasonal Mexican cuisine – which is exactly what inspired these full-flavored but light-bodied stuffed bell peppers.

These peppers are perfect because 1) they aren’t terribly complicated 2) you can make several components ahead of time, and 3) it only requires a couple spices, despite being totally delicious. Between the spicy pickled veggies, the creamy guacamole, the salty cotija cheese and the crispy black beans it’s impossible to settle on the best part of this dish. And it’s healthy to boot!

Carnivore or vegetarian, you want this on your plate. Stay tuned for the Avocado Margarita recipe pictured below!

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September 25, 2013

Harissa Cauliflower Mushrooms with Romesco

Harissa Cauliflower Mushrooms

I know it’s been a while since I posted a new blog, but I’ve just been too darn busy enjoying the awesome coverage my Asian Steak Tartare got in the Bitten Word’s Cover to Cover Challenge.

But seriously, I was actually on vacation down in San Diego helping my sister (and occasional dessert recipe contributor) get moved into graduate school. It was a lovely break, but I feel bad for leaving you all hanging without any new dishes to try. So to make it up to you, I have a post adorned with tons of scrumptious looking pictures!

These Harissa Caulifower Mushrooms with Romesco Sauce were part of a big tapas night I did a few weeks back, and they were positively delicious! The union of classic Spanish ingredients with zesty Moroccan flavors is a great flavor combination. The filling is spicy, tangy, and salty while the mushrooms themselves provide a real meaty feel to the dish.

These stuffed mushrooms are great as an appetizer or alongside a few other tapas for dinner. If you wanted to make this dish more substantive, perhaps to serve as an entree, you could add or substitute Spanish chorizo to the stuffing. Either way, it’s going to be delicious!

Tapas Dinner

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July 21, 2012

Yam, Mushroom and Eggs Tacos

When it 59 and rainy in the end of July, what on earth are you supposed to cook?

I don’t know about the rest of you in Seattle (for readers out of Seattle, I assume you’re subsisting on shaved ice in this heat wave) but my cooking has been having a bit of an identity crisis. Food should be light, spicy and grilled in the summer, but if it’s overcast or drizzling you want something warm, starchy and roasted.

Luckily, this dish was the perfect remedy for my culinary schizophrenia.

The answer is a dish that walks the line between comfort and The yams form the backbone of the dish with their earthy and vaguely sweet flavor, and the seared mushrooms are lightly crisped on the outside but rich in flavor. On the flip side, the eggs are light and fluffy and the taquera sauce adds that summer spice. A dash of salty cotija completes the profile of this dish.

I forgot to grab it, but a sprinkle of cilantro would be a welcomed addition as well. Either way, these tacos are perfect for our dysfunctional weather!

Yam, Mushroom and Egg Tacos

  • 3 tablespoons olive oil
  • 1/3 cup yam, diced
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 2 tablespoons cumin
  • 4 crimini mushrooms, cut into 1/8 inch slices
  • 1/4 cup taquera sauce (chipotle adobo can be used as a substitute)
  • 2 eggs, whisked
  • 3 small corn tortillas
  • 1/4 cup cotija cheese
  • 2-3 lime wedges (optional)

 

  1. Heat the olive oil to medium-high in a large nonstick skillet. Season the yams with the salt, pepper and cumin and add them to the skillet. Continue to cook, tossing intermittently, until crispy on all sides, approximately ten minutes.
  2. Reduce the heat to medium. Add the mushrooms and continue cooking for 4-6 minutes, or until the they begin to get tender.
  3. Reduce the heat to medium-low. Add the taquera sauce and simmer for five minutes. Empty the contents onto a spare plate, but leave the leftover sauce.
  4. Combine the eggs with the sauce remaining in the pan. Lightly scramble and set aside with the other ingredients.
  5. Heat the corn tortillas in a clean skillet until lightly pliable, about 2 minutes. To serve, divide the egg, yam and mushroom into thirds and stuff each tortilla. Top each with cotija and serve with lime wedges.
April 8, 2012

SliderPalooza!

Patrick and Quinn present to you: The All-Star Lineup of SliderPalooza!

We know, we know, this post is long overdue. After all, we previewed this post with our Mashed Potato Slider with Apple-Fennel Slaw over four months ago.

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January 29, 2012

IPA Chicken Stuffed Poblano Pepper

It’s no secret that we’re big fans of beer on this blog, but I’ve usually kept my food blogging and my beer blogging separate.

No longer.

There’s nothing new about bringing beer into the kitchen, but it’s typically darker brews that are incorporated into dishes – from Steak with Porter Reduction to Corned Beef slow-roasted in Guinness to Brown Ale Ice Cream Floats. That’s all well and good, but being a hop-head I wanted to take a run at incorporating IPA (India Pale Ale) into a recipe.

Different kinds of beer, just like wines, pair well with different foods. IPAs tend to fit best with spicier cuisines, such as Thai, Indian, Cajun and Mexican. Because I’ve been on something of a Mexican kick lately, I opted to try integrating an IPA into a classic dish – stuffed poblano peppers.

So, should hop-heads rejoice?

I wouldn’t. To be honest, the IPA flavor didn’t really permeate the chicken as well as I had hoped. Only on occasion did faint notes of hop come to the fore. The dish still tasted great – tender, flavorful chicken, roasted poblano, sharp cotija and refreshing salsa – but the beer just wasn’t a force in the palette.

The fundamentals of this dish are strong enough that I’d just recommend combining all the spices into a dry rub and saving the IPA to drink with dinner. While you’re doing that, I’ll continue searching for the perfect way to serve up IPA on a plate.

IPA Chicken Stuffed Poblano Pepper

  • 2 chicken tenders
  • 2 poblano peppers
  • 1/4 cup cotija cheese, crumbled

Marinade

  • 1 bottle of India Pale Ale
  • 2 teaspoons lime zest
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper

Salsa

  • 3 roma tomatoes, diced
  • 1 jalapeño, finely diced
  • 1/4 cup red onion, finely chopped
  • 10 cilantro leaves, chopped
  • Juice of one lime

 

  1. Combine all marinade ingredients in a ziplock bag or tuperware container. Add the chicken tenders and refrigerate for at least two hours, preferable overnight.
  2. Using a barbecue, toaster oven or oven on broil, roast the poblano pepper for 4-6 minutes or until slightly tender. Make a lengthwise cut in the poblano and remove the seeds.
  3. Pre-heat the oven to 350 degrees. Place a chicken tender into each pepper, the peppers into a baking dish and the baking dish into the oven. Cook for 25-30 minutes or until the chicken is cooked through.
  4. Remove the stuffed peppers from the oven and plate. Sprinkle cotija cheese and salsa on top and serve.
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