Rick Bayless's Summer Margarita

 

Last fall, my amazing and generous friend Annie invited Joey and I to join them for dinner at Alinea in Chicago.  Lo and behold, my wonderful mother-in-law offered to watch all four kids for a few days, and Joey and I were able to fly to Chicago for a perfect weekend getaway.  We planned our trip around our meals, obviously; and what good would a trip to Chicago be if we don't eat at a Rick Bayless restaurant?  Frontera was our first stop, and we enjoyed a wonderful and leisurely lunch there.  First thing we ordered?  Margaritas and beer, of course!  I went with the summer margarita, which is basically a cucumber-lime margarita.

I know cucumber may sound a little odd, but hear me out.  We've all seen water with cucumber slices before at spas, right?  And to me, cucumbers are more like a melon than a veggie, so it's a pretty natural pairing for a margarita.  It makes sense.

This margarita is amazingly refreshing, just sweet enough without being cloying, and just tart enough without being sour and bitter.  It is crisp and fresh, and it backs a nice boozy punch.  In short, it's a perfect margarita for summer.  And Cinco de Mayo.  Who knows when we'll get back to Chicago, but in the meantime I can enjoy a taste of our trip through this margarita.  I'll take it.

Rick Bayless's Summer Margarita
barely adapted from Fiesta at Rick's
makes nine 6-ounce margaritas

• 1-2 English (hothouse) cucumbers, peeled, seeded, and thinly sliced (you need 3 cups of cucumber slices)
• 1 1/2 cups silver tequila
• 1 1/4 cups fresh lime juice
• 1 cup simple syrup*
• a lime half for moistening the glass rim
• ice cubes
• coarse (kosher) salt
• cucumber slices, for garnish

In a blender, combine the cucumber slices, tequila, lime juice, and simple syrup.  Puree until the mixture is smooth.  Strain into a pitcher.  Cover and refrigerate until chilled, about 1 hour.

To serve, moisten the rims of your glasses with the lime half.  Dip the glass into a plate or bowl of salt to coat the rim of the glass.  Fill each glass halfway with ice.

Fill a cocktail shaker 3/4 full with ice, then measure in 1 1/2 cups of the margarita mixture.  Shake vigorously 10 to 20 seconds, then pour the margarita into the prepared glasses.  Garnish each drink with a cucumber slice, and serve.

Repeat as needed for the remaining margaritas, or store, covered, in the refrigerator for the next round!

*For the simple syrup, combine 1 cup of sugar with 1 cup of water in a medium saucepan.  Cook over medium heat, swirling often, until the sugar dissolves.  Remove from heat and cool.  This can be stored indefinitely in the refrigerator.

The Ultimate Cinco de Mayo Menu Planner

We are one week out from Cinco de Mayo, so you know what that means:  it's time to fiesta!  Aside from southern food, Mexican food is my favorite cuisine, so naturally Cinco de Mayo is one of my favorite holidays.  I'm not typically one to post a round-up for every holiday and occasion.  However, I have so many Mexican-inspired recipes here that I just love so much, and I want to help you plan the ultimate menu for the holiday.  So whether you are throwing a big blowout or just enjoying some Mexican food at home, I've got you covered.

Start with some booze:

Frozen Mango Margaritas
Sangria Slushies
Blackberry-Thyme Margaritas
Classic Margaritas (Confections of a Foodie Bride)


Next, pick your salsa, cheese dip, and/or guacamole:

Rustic Roasted Salsa
Crab & Shrimp Campechana (Mexican crab and shrimp cocktail)
Tomatillo Salsa
Baked Tex-Mex Pimento Cheese Dip - this is my party staple, no matter what the occasion!
Restaurant Style Queso
Bacon-Chipotle Guacamole
Peach Salsa

Now on to the Main Event!

The Best Ever Chicken Enchiladas
Tequila-Braised Short Rib Enchiladas
Corn Risotto-Stuffed Poblano Peppers
Shrimp Quesadillas with Mango Salsa
Baked Burritos with Creamy Poblano Sauce
Classic Ground Beef Tacos
Beer-Battered Fish Tacos
Spicy Cilantro-Grilled Chicken
Chipotle-Grilled Pork Tacos
Chipotle Bean Burritos
Chorizo, Potato, and Mushroom Tacos
Mexican-Style Steak Sandwiches
Foil-Baked Fish with Black Beans and Corn
Bean and Cheese Burritos
Vegetable Enchiladas
Baked Chicken Taquitos


Add a few sides...

Avocado, Strawberry, and Mango Salad
Cheesy Creamed Corn
Guacamole Salad
Cilantro-Lime Rice
Mexican Cherry Tomato Salad
Mexican Corn Salad
Fresh Watermelon Slices
Grilled Corn on the Cob
Refried Beans

And now for dessert:

Strawberry Margarita Cupcakes
Gooey Cinnamon Squares
Texas Pecan Pie Bars
Aztec "Hot" Chocolate Ice Cream

Here are a few sample menus that I put together.  I think would be fabulously festive for the holiday, whether you are planning a big blowout or a quiet dinner at home.  So plan one of these and then invite me over, por favor!

Menu #1.  Bring on the Booze!

Mango Margaritas

Tequila-Infused Queso Fundido (recipe coming tomorrow!)

Tequila-Braised Short Rib Enchiladas

Fresh Watermelon Slices (I won't judge if you soak them in tequila....)

Mexican Grilled Corn Salad

Margarita Popsicles (Confections of a Foodie Bride)

Menu #2.  Taco Extravaganza!

Summer Margaritas (recipe coming soon!)

Rustic Roasted Salsa

Tomatillo Salsa

Restaurant Style Queso Dip

Potato, Mushroom, and Chorizo Tacos

Classic Ground Beef Tacos

Beer-Battered Fish Tacos

Cilantro-Lime Rice

Mexican-Style Cherry Tomato Salad

All Veggies for Vegetarians

Sangria Slushies

Baked Tex-Mex Pimento Cheese Dip

Vegetable Enchiladas

Cheesy Creamed Corn

Fresh Watermelon Slices

Gooey Cinnamon Squares

Classic Mexican Fare

Classic Margaritas

Chicken Enchiladas

Cilantro-Lime Rice

Refried Beans (Elly Says Opa)

Churros (Annie's Eats)

A Light and Healthy Celebration

Roasted Tomatillo Salsa

Spicy Cilantro-Grilled Chicken

Strawberry, Mango, and Avocado Salad

Grilled Corn on the Cob

Fresh Watermelon Slices

Think Outside the Box - Mexican Food with a Twist

Blackberry-Thyme Margaritas

Crab & Shrimp Campechana

Corn Risotto-Stuffed Poblanos

Guacamole Salad

Aztec "Hot" Chocolate Ice Cream

I hope you found this menu planner helpful, and be sure to check back throughout the week - I have a few more Cinco de Mayo recipes to share!

Grilled Mojito Halibut with Mango-Avocado Salsa

Guys, WHAT is the deal with the lime prices these days?  I've read several articles about the shortage, and while it makes me want to write an article about the global and environmental impact of factory farming (I have SO much to say about this) and crazy weather patterns, more than anything, talking about limes just makes me want a margarita.  Or a mojito.  And it definitely makes me want to hoard my limes.  No more squeezes of lime juice in my water.  I used to just automatically buy lemons and limes at the grocery store, but not when limes are 2 for $3.  I covet the limes that I buy, and save them for extra-special recipes.

This mojito-marinated fish is definitely worthy of a coveted lime.  I really love mojitos, so making a seafood dish around them was a pretty awesome adaptation.  The mango-avocado salsa is equally awesome, and despite the sweetness from the mango and honey, it is not overly sweet.  The avocado, mint, jalapeño, and shallot do a great job of balancing the sweetness, and the lime and rum give it a nice little kick.

This dish is super healthy, bright and summery, and a great excuse to serve a cocktail with dinner!  Serve this with cilantro-lime rice or some chips and salsa, and call it a day.  Or wrap the fish and salsa up in a warm tortilla and call it a fish taco.  However you serve it, I hope you enjoy.  Three cheers for mojitos!

Grilled Mojito Halibut with Mango-Avocado Salsa
adapted from Ellie Krieger's Weeknight Wonders
serves 4

• zest of 2 limes
• juice of 4 limes
• 1/2 cup lightly packed fresh mint leaves, chopped
• 1 medium shallot, minced
• 3 Tbs light rum
• 2 Tbs canola oil
• 1 Tbs honey
• 1/4 tsp kosher salt, plus more as needed
• 1/4 tsp freshly ground black pepper
• 4 skinless halibut fillets (4-6 oz each)
• 1 medium-ripe avocado
• 1 medium-ripe mango
• 1/2 seeded jalapeño, finely minced

Combine the lime zest and juice in a medium bowl.  Add 2 tablespoons of the mint, and set the rest aside for garnish.

Add the minced shallot, rum, canola oil, honey, salt, and pepper, and whisk to combine.

Place the halibut in an 8x8 inch square baking dish, and pour 1/2 cup of the marinade over it.  Refrigerate and marinate for 10 minutes, and save the remaining dressing for the salsa.

Meanwhile, chop the mango and avocado into 1-inch pieces, and toss with the jalapeño and remaining marinade.  Taste and season with additional salt and pepper as needed.

Oil the grates of the grill, and place the marinated fish onto the grill.  Cook 3 to 4 minutes per side, or until the fish is just cooked through.

To serve, top the fish with the salsa, then sprinkle with the remaining mint.

Skillet-Baked Tex-Mex Macaroni

 

Do you want to know how you can tell that something was REALLY good?  If you look at a picture of it two weeks later, when you are super full from a huge Easter lunch, and your mouth waters and your stomach growls.... you know it's good.

This skillet tex-mex macaroni is not only amazingly delicious, but it's cooked in under 30 minutes, and only dirties one pot.  It makes a perfect weeknight dinner, and it has all your bases covered:  Mexican food, pasta, spice, cheesiness, and it's reasonably healthy.

This skillet meal reminded me a bit of hamburger helper, but obviously it's better.  Joey and I really really loved this, and my mom asked for the recipe when she ate the leftovers for lunch during a visit.  

I really just cannot say enough good things about this dish, so I'll leave you with this:  rearrange your weekly meal plan and squeeze this in.  And then come back and tell me "thank you."  

Skillet-Baked Tex-Mex Macaroni

adapted from Pasta Revolution

serves 4

• 1 Tbs canola oil
• 1 cup finely chopped onion
• 1 green bell pepper, stemmed, seeded, and chopped into small pieces
• 1 jalapeño, seeds and ribs removed, minced
• 3 cloves garlic, minced
• 2 Tbs chili powder
• pinch of cayenne pepper (optional)
• 2 tsp cumin
• 1/2 tsp paprika
• kosher salt and freshly ground black pepper
• 1 lb 90% lean ground beef
• 2 cups water
• 1 (15-oz) can tomato sauce (preferably from fire-roasted tomatoes, if you can find it)
• 8 oz (about 2 cups) elbow macaroni or shells
• 1 cup frozen corn
• 1 (4.5 oz) can chopped green chiles, drained
• 3 Tbs chopped fresh cilantro
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or Pepperjack cheese
• avocado, sour cream, and/or hot sauce for serving

Preheat the oven to 475 degrees.

Heat the oil in a 12-inch nonstick skillet over medium heat.  Add the onion, bell pepper, and jalapeño and sauté until softened, 5 to 7 minutes.  

Stir in the garlic, chili powder, cumin, cayenne, paprika, and 1/2 teaspoon of salt.  Cook until fragrant, about 30 seconds.  

Add the beef, using a wooden spoon to break up any big pieces, and cook until it's no longer pink, 2 to 3 minutes.

Stir in the water, tomato sauce, and pasta.  Increase heat, cover, and bring to a vigorous simmer.  Stirring frequently, cook until the pasta is tender, 10 to 12 minutes.

Remove the skillet from heat and stir in the corn, green chiles, 2 tablespoons of the cilantro, and 1/2 cup of each of the cheeses.  Taste and season with salt and pepper as needed.  Sprinkle the remaining cheese over the top of the para, and bake until the cheese is melted, browned, and bubbly, 10 to 15 minutes.  

Cool 10 minutes, sprinkle with the remaining tablespoon of cilantro, and serve.

Spring Vegetable Goat Cheese Dip

I wax poetic about this every year around this time, but gosh, I love spring.  There's a certain feeling of hope and renewal in the air, and a positive, excited energy all around.  The weather is gorgeous, everything blooms and blossoms... it really is the best time of the year.  Along with spring being my favorite season, Easter is probably my favorite holiday.  Both from the religious and cultural points of view, I love all that it stands for and symbolizes.  And from a totally shallow standpoint, I love the clothes. ;)  Seriously, I'm dying over my kids' Easter outfits this year!

There are a million and one things I love about spring, and I won't bore you with the list.  Instead, I'll hone in on the produce.  Don't get me wrong, summer produce is pretty much incomparable, but spring produce is so special in its own right.  It's the first green we've seen in months.  It's bright and fresh and sweet.  And I love it all.

So naturally, in order to elevate the veggie love, what did I do?  I mixed those beautiful green spring vegetables with a bunch of goat cheese and served it with bread.  Naturally.  Adding bread and goat cheese to anything basically makes it a winner in my book.

Let me run down the list of gorgeous ingredients in this dip:  asparagus, peas, artichokes, leeks, a whole mess of herbs, mozzarella, and goat cheese.  I mean, come on.  What's not to love there?  This is basically a spin on spinach-artichoke dip, so you still have that familiar cheesy flavor and texture, but it's just gussied up with some extra veggies and goat cheese.

If you're still finalizing your Easter menu, definitely add this as an appetizer.  Everyone will stand around eating it until its gone, and by then dinner will be ready and on the table!

Spring veggie and goat cheese dip.  Do it.

Spring Vegetable Goat Cheese Dip
adapted from Bon Appetit, April 2012
serves 4-6

• 1 cup 3/4-inch pieces asparagus, spears reserved (so only the stalks)
• 2 Tbs unsalted butter
• 2 medium leeks
• 2 Tbs all-purpose flour
• 1 1/4 cups milk
• 1-2 Tbs dry white wine
• 1 cup grated mozzarella
• kosher salt and freshly ground black pepper
• 1 (14.5 oz) can artichoke hearts, drained and chopped
• 1/4 cup fresh or frozen peas
• 2 Tbs chopped fresh chives
• 2 Tbs chopped fresh parsley
• 2 Tbs chopped fresh mint
• 2 Tbs chopped fresh basil
• 1/2 tsp lemon zest
• 1 Tbs lemon juice
• 4 oz crumbled goat cheese, divided

Preheat the oven to 425 degrees and lightly grease a 4 to 5 cup baking dish.  Set aside.

Bring a medium saucepan of salted water to a boil, and add the asparagus pieces (but not the tips).  Boil for 1-2 minutes, drain, and rinse with cold water.  Set aside.

Return the now empty saucepan to the stovetop and melt the butter over medium heat.  Add the leeks and 1/4 teaspoon of salt.  Cook, stirring often, until the leeks are soft, about 10 minutes.  

Whisk in the flour and cook, whisking constantly, 1 to 2 minutes.  Slowly whisk in the milk, and bring to a simmer, continuing to whisk frequently.  Cook until the mixture is slightly thickened, 3 to 4 minutes, and remove from heat.  

Stir in the mozzarella, artichokes, peas, all the herbs, lemon zest and juice, 1/4 teaspoon of pepper, and 2 ounces of the goat cheese.  Taste and season with additional salt and pepper as needed.

Spoon the dip into the prepared baking dish, and arrange the reserved asparagus spears over the top.  Sprinkle with the remaining 2 ounces of goat cheese, transfer to the oven, and cook 15 to 20 minutes, or until the dip is hot and bubbly and the cheese is beginning to brown.  

Allow to cool slightly before serving, and serve with toasted bread slices or crackers.

Fresh Strawberry Mousse

 

Continuing with my Easter and spring recipes this week, I'm sharing with you a beautiful and elegant dessert:  fresh strawberry mousse.  This mousse is a great dessert option for Easter dinner because it's made hours (or even days) in advance, and seriously - how pretty is it??  It's also seasonal and fresh, which I love for entertaining.  One of my strategies for throwing dinner parties is to just look to the seasonal produce for inspiration - this is especially helpful if you're just trying to fill in the gaps for a side dish or dessert.

This mousse is impossibly creamy and luscious, yet still light and airy.  Pure strawberry perfection.  I'm a sucker for any and all strawberry recipes, not to mention the color pink, so needless to say, I'm totally smitten with this dessert.

Since this recipe is from Cook's Illustrated, it of course employs a few interesting and perhaps unorthodox techniques and instructions.  Chocolate mousse is typically made with egg yolks, but the strawberry mousse uses gelatin as a stabilizer.  It also uses a combination of cream cheese + whipped cream to keep a light and fluffy texture.  Finally, in order to coax as much strawberry flavor out of even the most mediocre supermarket berries, a strawberry puree is reduced to a thick syrup, leaving you with the brightest and freshest flavor imaginable.  Like I said, this is pure strawberry perfection.

So as I mentioned earlier, these are a great make-ahead dessert, and they can be made up to 48 hours in advance.  Just let them sit at room temperature for at least 15 minutes before serving - so take them out of the fridge when you sit down to eat, and they'll be ready in time for dessert.  This was a hit with the kids as much as it was with Joey and me, and I have no doubt that it will be a hit at your Easter celebration as well.

Hoorray for strawberry season!  Want more strawberries?  Check out my Strawberry Love Pinterest board!

Fresh Strawberry Mousse
barely adapted from Cook's Illustrated, May/June 2014
serves 4-6

• 2 lbs fresh strawberries, hulled
• 1/2 cup + 1 tsp sugar
• 1 3/4 tsp unflavored gelatin
• 4 oz cream cheese, at room temperature, cut into 8 pieces
• 1/2 cup heavy cream, chilled
• 1 tsp lemon juice
• pinch of salt

Cut enough of the strawberries into 1/4-inch dice to measure 1 cup, cover, and refrigerate until ready to serve the  mousse.

Puse the remaining strawberries in a food processor until most pieces are 1/4-1/2 inch thick (some larger pieces are fine), 5-8 pulses.  Be careful not to over process them - it's better for them to be a little too big vs pureed.  Transfer the berries to a medium bowl and toss with 1/2 cup of the sugar and a pinch of salt.  Cover the bowl and let stand 45 minutes, stirring occasionally.

Strain the juice from the processed berries through a fine mesh strainer into a liquid measuring cup - you should have at least 2/3 cup of juice.  

Measure out 3 tablespoons of the juice and transfer to a small bowl.  Sprinkle the gelatin over the juice and let sit 5 minutes.

Meanwhile, pour the remaining juice into a small saucepan and bring to a simmer over medium-high heat.  Cook until the juice has reduced to about 3 tablespoons, which should take about 10 minutes.  

Remove the pan from heat, add the softened gelatin mixture, and stir until the gelatin has dissolved.  Add the cream cheese, whisking until it's fully incorporated and smooth.  Transfer the mixture to a large bowl.

As the juice is reducing, return the berries to the now-empty food processor and puree until smooth, about 20 seconds.  

Strain the puree into the juice-gelatin mixture, pressing on any solids to remove the seeds and pulp.  Discard the seeds and pulp and whisk the berry puree and lemon juice into the mixture until smooth.

Using a hand mixer or whisk, whip the cream until soft peaks form.  Add the remaining teaspoon of sugar and whip until stiff peaks form, another 1 to 2 minutes using an electric mixer.  Gently whisk the whipped cream into the strawberry mixture until no white streaks remain.

Portion the mousse into dessert dishes and chill at least 4 hours, or up to 48 hours before serving.  Let sit at room temperature for at least 15 minutes before serving.  Garnish with the reserved berries and serve.

(Creamless) Creamy Asparagus Soup

 

When asparagus is in season, I buy a few bundles of it every week - we roast or grill it as a side, use it in various salads, pasta, and rice dishes, and eat an egg over it for breakfast or lunch.  However, I've never used it for soup.  But I've had plenty of other creamy pureed veggie soups, so why not, right?  And if it can be healthy and filling?  Even better!

This asparagus soup really just tastes like .... wait for it... asparagus.  With a silky, creamy, dreamy texture.  In lieu of cream or milk, this soup uses a potato to give it a creamy flavor and consistency.  The potato also adds bulk to the soup, making it surprisingly filling.  I served this with goat cheese biscuits, and it was such a nice spring meal.  I really really loved this soup just the way it is, but Joey suggested sprinkling a little crispy prosciutto over the top, and I think that's a lovely idea.

  With it's bright and vibrant color, I think this would be so cute served in shot glasses for a party or shower - maybe with a steamed asparagus spear sticking out of the top as well?  If you're looking for a first course for Easter dinner, or even just a quick and healthy weeknight, dinner, this asparagus soup is a great option.

Easter is Sunday, and I have a few great recipes that I can't wait to share with you this week.  Happy Monday!

(Creamless) Creamy Asparagus Soup
adapted from Ellie Krieger's Weeknight Wonders
serves 4

• 2 medium leeks
• 2 Tbs olive oil
• 1 medium Russet potato (8 oz), peeled and chopped into 1-inch cubes
• 1 tsp dried herbs de Provence
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper, plus more for serving
• 3 cups low-sodium chicken or vegetable broth
• 2 lbs asparagus, woody ends snapped off
• juice of 1/2 lemon

Slice off the dark green tops of the leeks and discard.  Slice the leeks in half length-wise and rinse out any sand or dirt with water.  Coarsely chop.

Heat the oil in a large pot over medium heat.  Add the leeks and cook until tender, about 4 minutes.  Stir in the herbs de provence, salt, and pepper and stir to combine. 

Increase the heat to medium-high, add the broth and potato, and bring to a boil.  Cover, reduce the heat to medium-low, and simmer about 5 minutes, or until the potato is tender.

As the soup simmers, cut the asparagus into 1 to 2-inch pieces.  Stir the asparagus pieces into the liquid, and return to a boil over high heat.  Cover, reduce the heat to medium-low again, and cook about 5 minutes.  

Remove the pot from heat and allow to cool slightly, just about 5 minutes or so.  Working in batches if necessary, transfer the soup to a blender and puree until smooth, transferring the soup to another pot or a soup tureen.  Stir in the lemon juice, taste, and season with additional salt and pepper if needed.  Serve immediately.