Roast Chicken with Salsa Verde

Ingredients for the chicken: 1 4- to 5-pound chicken kosher salt 1 lemon, thinly sliced and seeded 2 fresh bay leaves 3 cloves garlic 1 small onion, peeled 1 small bunch fresh thyme 2 T extra virgin olive oil 4 cups baby arugula 2 teaspoons red wine vinegar 1 T extra virgin olive oil * * * * * * Ingredients for the salsa verde: 1/2 cup extra virgin olive oil 1/4 cup thinly sliced fresh flatleaf parsley 2 T salt-packed capers, rinsed and chopped 2 T thinly sliced fresh mint 1/2 teaspoon crushed red pepper flakes 2 salt-packed anchovy fillets, rinsed and minced 1 clove garlic, minced grated zest and juice of 1 lemon 1 jalapeno, seeded and minced (about 1 T) 1 shallot, minced kosher salt and freshly ground black pepper Preparing the salsa verde: Combine the extra virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving; if planning to serve after more than an hour, add the lemon juice at the last minute to keep the color vibrant. Makes 1 1/2 cups * * * * * * Preparing the chicken: A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate. Remove the chicken from the refrigerator 1 hour before cooking. Preheat the oven to 425 degrees F. Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with the olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F, or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10 to 20 minutes. When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and extra virgin olive oil. Cut the chicken into 8 pieces, drizzle with the salsa verde and serve with the arugula salad. Serves 4

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Turkey Chili

Ingredients: 1/4 cup extra virgin olive oil 4 large cloves garlic, smashed, peeled and chopped 2 large poblano chiles, stemmed, seeded and diced 1 celery stalk, chopped 1 large onion, chopped 1 1/2 pounds ground turkey (dark meat) 1 T all purpose flour or corn meal 4 T tomato paste 3 T chili powder 1 T ground cumin 2 teaspoons (packed) dark brown sugar 1 teaspoon dried Mexican oregano, crushed kosher salt and freshly ground black pepper 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3 cups low-salt chicken broth (preferably organic) One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes, chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips, and/or pico de gallo, and/or sour cream Preparing the chili: Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper. Serves 4

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Short Rib Chili with Polenta

Ingredients for chili: 3 pounds meaty short ribs, on the bone kosher salt and freshly ground black pepper One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces 2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces 1/4 cup extra virgin olive oil 6 large cloves garlic, chopped 1 large red onion, chopped 1 T freshly ground cumin 1 T dried Mexican oregano 1 cup beef broth 2 T dark agave 1 teaspoon instant espresso coffee one 15 to 16-ounce can black beans, rinsed and drained Optional: adobo sauce, from can of chipotle chiles, chopped green onions, polenta, coarsely grated bittersweet chocolate (Lindt brand preferred) Garnishes: lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos * * * * * Ingredients for the polenta: 2 1/2 cups low-salt chicken broth (preferably organic) 2 T unsalted butter kosher salt 1 cup polenta or regular cornmeal 1 cup frozen corn kernels, thawed Preparing the chili: Preheat the oven to 325 degrees F. Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper. Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth. Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time. Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes. Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions. Ladle chili over polenta. Sprinkle generously with chocolate. Serve with the garnishes and warm corn tortillas. * * * * * Preparing the polenta: Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired. Serves 4 to 6

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Sopapillas

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 T sugar
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water, plus more as needed
peanut oil, for frying
honey or cinnamon sugar, for serving

Preparing the sopapillas:
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. Dough can be prepared 1 day ahead, refrigerated.

Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.

Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.

Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly and serve hot with honey or cinnamon sugar.

Makes 12 to 18 sopapillas

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Beans And Rice

Ingredients:
1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 T ground cumin
2 cups long grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
kosher salt and freshly ground black pepper

Preparing the beans and rice:
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

Serves 16

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Cemitas

Ingredients:
a few papalo leaves (can be found at most Mexican markets) or cilantro
chipotles in adobo
a ripe avocado cut in slices
savory Mexican meat such as chile marinated pork or carnitas or tinga
Mexican Oaxacan string cheese cheese (can substitute mozzarella if you can’t find it), shredded
1/2 large white onion, thinly sliced
1 large plum tomato, thinly sliced

* * * * *

Ingredients for chile-marinated pork:
6 dried guajillo chiles (1 1/2 ounces)
1 dried ancho chile (1/2 ounces)
4 thin (1/2-inch) rib pork chops (1 pound total), bones discarded
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 whole clove
1 (1/2- by 1/4-inch) piece cinnamon stick
2 T cider vinegar
2 large garlic cloves, quartered
1 teaspoon dried oregano (preferably Mexican), crumbled
1 teaspoon salt
2 to 3 T vegetable oil

Preparing the chile-marinated pork:
Discard chile stems and cut guajillo and ancho chiles open lengthwise with kitchen shears. Discard seeds and ribs.

Heat a dry 10-inch to 12-inch heavy skillet or griddle over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10 seconds per side.

Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.

Flatten pork while chiles soak. Trim fat and sinews from pork and pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.

Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant and cumin is a shade darker, about 1 minute. Transfer hot spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth. Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.

Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.

Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and sauté, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side. Transfer chops as cooked to a sheet of foil and keep warm wrapped in foil.

* * * * * *

Preparing the cemitas:
Preheat broiler. Cut rolls in half horizontally and arrange, cut sides up, on a large baking sheet. Broil buns about 6 inches from heat until golden, about 1 minute.

Lay the avocado quarters on each half of bread. Season with salt and pepper.

Pile high the meat, cheese, tomatoes, onions, chipotles and papalo on one half of bread, place the other half on top.

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Cemitas Roll

Use rolls the same day they're made. They freeze well, too.

Ingredients:
2 cups (9 ounces) flour
1 teaspoon of salt
2 T white granulated sugar
1 teaspoon yeast
2 eggs, room temperature
1/2 cup buttermilk
1/4 cup canola oil
1 T milk
1 T water
1/4 cup of sesame seeds

Preparing the dough:
Mix all the dry ingredients together. Whisk the eggs together with the oil. Heat the buttermilk on low until it’s warm (110 degrees). Do not let it come to a boil.

Stir buttermilk, eggs and oil into the dry ingredients. Mix until the liquid is incorporated and then let it rest for 15 minutes.

After it’s rested, knead the dough on a floured surface until it’s smooth, but sticky.

Place the dough in an oiled bowl, cover it and let it rise until it’s doubled in size, about an hour and a half.

Depending on how large you want your rolls to be, divide the dough into eight or four balls and let them rest, covered for 15 minutes.

To shape the rolls, take each ball and then flatten it so it looks like a disc.

Place each roll a few inches apart on a parchment-lined baking sheet. Cover the baking sheet and let the rolls rise for 30 minutes.

Preheat the oven to 400 degrees F.

When rolls have risen, mix the milk and water and brush the top of each roll with the wash. Sprinkle with the sesame seeds. Bake the rolls for 20 minutes or until lightly browned.

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Thai Pork Tacos

These can also be made with arepas in place of the tortillas.

Ingredients for the pico de gallo:
4 tomatoes, finely chopped
4 to 6 jalapenos, minced
1 onion, finely chopped
corn tortillas, for serving
fresh cilantro leaves, for serving

* * * * * *

Ingredients for the slaw:
6 cups shredded cabbage
1 cup mayonnaise
1 T agave syrup
1 T mirin

* * * * * *

Ingredients for the pork:
2 pounds pork shoulder
14-ounce can coconut milk
3 T Thai red chili paste
1 T grated ginger
2 teaspoons salt
8 kaffir lime leaves
6 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch pieces (light part only)

Preparing the pork:
Preheat the oven to 300 degrees F.

Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat.

* * * * * * *

Preparing the slaw:
Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.

* * * * * * *

Preparing the pico de gallo:
Mix the tomatoes, jalapenos and onions together.

Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro.

Serves 6

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Sopapillas With Dulce De Leche

Ingredients for dulce de leche:
1 14 ounce can sweetened condensed milk

* * * * * * *

Ingredients for sopapillas:
1 cup granulated sugar, plus 1 teaspoon
1 T ground cinnamon
1 3/4 cups sifted flour, plus more for kneading dough
2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 T very cold vegetable shortening
2/3 cup ice cold water
1 1/2 cups canola or vegetable oil
1 1/2 pints vanilla ice cream

Preparing dulce de leche:
Preheat oven to 425 degrees F.

Scrape milk into an 8-inch baking dish; cover tightly with aluminum foil. Place dish inside a roasting pan; fill pan with enough water to come halfway up sides of baking dish. Bake for 1 1/4 hours, adding more water to pan if needed.

When milk becomes a thick caramel, remove from oven; let cool, covered, for 15 minutes before serving.

Makes 1/2 cup

* * * * * * *

Preparing the sopapillas:
Combine sugar and cinnamon. Set aside.

Whisk together flour, baking powder, and salt. Use fingertips or a pastry cutter to work in shortening to form coarse crumbs. Slowly add water; mix until just combined.

Turn dough out onto a lightly floured surface. Gently knead until smooth. Cover with plastic wrap; let sit at room temperature for 15 minutes.

Heat oil in a large high-sided skillet over medium heat until it reaches 350 degrees F on a deep fry thermometer. Line a large plate with several layers of paper towels.

Roll dough on a lightly floured surface into a 1/4-inch thick, 12 inch by 15-inch rectangle, then cut into 2-inch by 3-inch pieces (about 24).

Fry in batches of 5 until golden and puffed on both sides (about 1 minute per side). Remove with a slotted spoon; drain on paper towels for 30 seconds.

Immediately dredge in cinnamon sugar. Serve warm with a scoop of ice cream and a dollop of dulce de leche.

Serves 4 to 6

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Parmesan, Pepper and Green Chile Biscuits

The biscuits can be split and filled with scrambled eggs and bacon, and/or served with a chipotle and chorizo sausage gravy.

Ingredients:
2 cups all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon freshly ground black pepper
4 T cold unsalted butter, cut into small pieces
1/4 cup diced green chiles
1/4 cup of coarsely grated parmesan
1 cup cold buttermilk

* * * * * *

Ingredients for the chipotle and chorizo gravy:
6 ounces pork chorizo
2 chipotles in adobo, minced (canned, Latin market)
2 T unsalted butter
2 T all purpose flour
2 cups milk, warmed

Preparing the biscuits:
Preheat oven to 450 degrees F. Combine all the dry ingredients. Cut the cold butter into the flour mixture until crumbly. Make a well in the center, place chopped chilies and cheese in the center and pour buttermilk over. Stir until it comes together into a dough.

Turn the dough out onto lightly floured surface and knead it quickly with floured hands.

Pat the dough into a 1-inch thickness and cut out biscuits with a 2 1/2-inch cutter. Gather and reroll excess dough.

Place the biscuits on a parchment-lined baking sheet or a silpat. Bake until the biscuits puff up and are golden brown (15 to 18 minutes).

Makes 9 biscuits

* * * * * *

Preparing the chipotle gravy:
In a sauce pan over medium high heat, cook the chorizo and chipotles together about 5 minutes. Add butter and stir until melted. Add flour and continue cooking for 1 to 2 minutes. Whisk in milk and continue to stir. Bring to a boil so that the gravy will thicken. Serve over biscuits.

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Churros, Yet Another Way [Abbie's Recipe]

Ingredients for the churros:
1 cup milk
1/2 stick unsalted butter
pinch of kosher salt
1 cup flour
4 eggs
3 cups peanut or vegetable oil, for frying

* * * * * *

Ingredients for the chocolate sauce:
9 ounces Mexican chocolate
1/2 cup heavy cream
3 T butter
2 T light corn syrup

* * * * * *

Ingredients for the cinnamon sugar:
1 cup sugar
1 T ground cinnamon
pinch of salt

Preparing the churros' dough:
In a small saucepan, combine the milk, butter and salt and bring to a medium heat. When the butter has melted, add the flour and whisk to combine. Switch over to a wooden spoon and cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes.

Transfer the dough to a mixing bowl and let cool for 2 to 3 minutes. Using an electric mixer beat in the eggs 1 at a time. Do not add the next egg until the last one is completely combined.

Place the batter in a pastry bag outfitted with a large star tip. Set aside while making the chocolate sauce.

* * * * * *

Preparing the chocolate sauce:
Place 1-inch of water in a small saucepan and bring to a boil.

In a heatproof mixing bowl, combine the chocolate, heavy cream, butter and corn syrup. Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined.

Cover the bowl with plastic wrap and remove the saucepan from the heat. Set aside while preparing the cinnamon sugar.

* * * * * *

Preparing the cinnamon sugar:
In a bag or large mixing bowl, combine the sugar and cinnamon

* * * * * *

Preparing the churros:
In a large saucepan heat the oil to 325 degrees F.

Pipe the dough into the hot oil in sticks. Fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently. Fry in batches.

Remove the churros from the oil, blot on paper towels for a second and then toss while still hot in the cinnamon sugar. Serve immediately, while churros and melted chocolate are warm.

Serves 4 to 6

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Lobster Quesadillas

Ingredients:
2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 T Sriracha (Thai hot sauce)
1 lime, juiced
2 T canola or olive oil

Preparing the quesadillas:
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.

Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.

In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

Makes 10 quesadillas

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Mexican Corn Ice Cream

Ingredients:
2 ears corn
1 cup heavy whipping cream
1 1/2 cups milk
1/2 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract

Preparing the ice cream:
Set a box grater in a large bowl. Using the large holes, grate corn kernels (and their "milk") off the cobs. Discard cobs.

In a medium saucepan over medium heat, combine cream, milk, and corn. Bring to a simmer. Meanwhile, in a medium bowl, whisk sugar and egg yolks until pale and thick. When cream mixture reaches a simmer, slowly ladle 1/2 cup of it into egg mixture, whisking constantly. Repeat with another 1/2-cup ladleful. Reduce heat to low, whisk warmed egg mixture into saucepan, and cook, whisking, until mixture thickens a bit, about 5 minutes.

Pour mixture into a medium bowl, stir in vanilla, cover with plastic wrap (letting the wrap sit directly on the mixture's surface), and chill at least 2 hours and up to 1 day.

Freeze in an ice cream maker according to manufacturer's instructions. Serve immediately or transfer to an airtight plastic container and freeze up to overnight.

Serves 8

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Griddle Corn Cakes With Mango Salsa And Guacomole

Ingredients for the corn cakes:
3 cups fresh or frozen corn off the cob
1 cup unsalted butter , softened
1/3 cup sugar
1 teaspoon salt
1 cup masa harina
1/4 cup flour
1 T unsalted butter, for greasing skillet

tomatillo guacamole
mango salsa

* * * * * *

Ingredients for the guacomole:
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt

* * * * * *

Ingredients for the mango salsa:
1/2 cup diced mango
1/2 cup diced tomatoes
2 T minced onion
2 T chopped fresh cilantro
2 teaspoons minced Serrano chile
zest and juice of 1 lime

Preparing the corn cakes:
Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.

Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.

In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.

Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.

Serves 4 or makes 8 corn cakes

* * * * *

Preparing the guacamole:
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

* * * * *

Preparing the salsa:
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate.

* * * * *

Variations:
Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.

Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.

Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.

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Sopapillas

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 T sugar
1 teaspoon salt
2 T vegetable shortening
3/4 cup warm water, plus more as needed
peanut oil, for frying
honey or cinnamon sugar, for serving

Preparing the sopapillas:
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)

Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.

Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.

Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

Makes 12 to 18 sopapillas

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Chicken Enchilada Suizas Casserole

Ingredients:
4 medium poblano peppers
2 T extra virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handsful cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock-in-a-box
salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
raw red onion rings, for garnish

Preparing the casserole:
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.

Heat the extra virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.

Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings.

Serves 4

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Bobby's Spiced Churros With Chocolate Dipping Sauce

Ingredients for the churros:
1 quart canola oil
1 cup water
1/2 cup (1 stick) unsalted butter, cut into pieces
1 1/4 cups sugar
1/4 teaspoon fine sea salt
1 1/4 cups all purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground anise seeds
1/2 teaspoon pure vanilla extract
3 large eggs

* * * * * * *

Ingredients for the chocolate dipping sauce:
2 cups whole milk
1 cup heavy cream
2 T granulated sugar
1/2 vanilla bean, halved lengthwise and seeds scraped
1 pound bittersweet chocolate (66 percent), coarsely chopped (preferably Valrhona)

Preparing the chocolate dipping sauce:
Combine the milk, cream, sugar, vanilla bean and seeds in a medium saucepan, bring to a simmer and cook until the sugar is completely dissolved, about 1 minute. Remove the pan from the heat, add the chocolate and let sit for 30 seconds. Whisk the mixture until smooth. Keep warm.

* * * * * * *

Preparing the churros:
Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees F. Place several layers of paper towels on a baking sheet and set aside.

Combine the water, butter, 1/4 cup sugar, and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add the flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry, about 2 minutes.

Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture and to cool slightly before adding the eggs. Add the eggs, one a time, beating every time until each is incorporated. Add the vanilla extract and beat for 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip.

Combine the remaining 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish.

Working in batches, pipe 6-inch strips of the dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider to the prepared paper towel-lined baking sheet. Let the churros drain for 30 seconds and immediately toss in the sugar mixture. Serve the churros warm with the chocolate dipping sauce on the side.

Serves 4 to 6

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Lobster Quesadillas

These quesadillas can be baked in the oven or placed on a grill.

Ingredients:
2 pounds thawed frozen or fresh cooked lobster meat
10 (8-inch) flour tortillas
2 pounds cream cheese
1 pound Cheddar, shredded
1 bunch scallions, chopped
1 roasted red onion, chopped
3 roasted plum tomatoes, chopped
4 T Sriracha (Thai hot sauce)
1 lime, juiced
2 T canola or extra virgin olive oil

Preparing the lobster quesadillas:
Preheat oven to 400 degrees. F. Cut onion and tomatoes in half and place on a baking sheet. Put into hot oven and roast for 15 minutes or until softened. Remove and let cool slightly and coarsely chop.

Combine all ingredients together in a mixer except for tortillas and lobster meat. On an 8 inch flour tortilla, spread 1/2 cup of the mixture and 3 ounces of lobster meat evenly on 1/2 of tortilla and fold over to create a half moon shape. Repeat with each tortilla.

In a large skillet over medium heat, add oil and pan-fry tortilla until brown and crispy, about 3 minutes per side. Cut into wedges and serve with salsa, guacamole and sour cream.

Makes 10 quesadillas

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Chicken Enchiladas Suiza

Ingredients:
4 medium poblano peppers
2 T extra virgin olive oil
1 jalapeno, chopped
2 medium onions, chopped
4 cloves garlic, finely chopped
12 medium-large tomatillos, peeled, rinsed and quartered
2 small handfuls cilantro leaves
1 teaspoon ground cumin, 1/3 palmful
2 teaspoons honey
1 quart chicken stock
salt and freshly ground black pepper
1 lime, juiced
2 pounds cooked chicken, meat pulled or shredded
12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
1 cup Mexican crema, creme fraiche or sour cream
1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
raw red onion rings, for garnish

Preparing the chicken enchiladas suiza:
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.

Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.

Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.

Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

Serves 4

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Iron Skillet Corn Cakes With Tomato-Avocado-Mango Salsa

Ingredients for the corn cakes:
3 cups fresh or frozen corn off the cob
1 cup unsalted butter, softened
1/3 cup sugar
1 teaspoon salt
1 cup masa harina
1/4 cup flour
1 T unsalted butter, for greasing skillet

Variations:

Bacon Corn Cakes:
Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.

Green Chile Corn Cakes:
Add 1/4 cup chopped green chiles to the batter just before cooking.

Cumin-Spiced Corn Cakes:
Add 2 teaspoons ground cumin to the batter just before cooking.
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Ingredients for the tomatillo guacamole:
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt

* * * * * * *

Ingredients for the mango salsa:
1/2 cup diced mango
1/2 cup diced tomatoes
2 T minced onion
2 T chopped fresh cilantro
2 teaspoons minced Serrano chile
zest and juice of 1 lime


Preparing the tomato guacamole:
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.

* * * * * *

Preparing the mango salsa:
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate.

* * * * * *

Preparing the corn cakes:
Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.

Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.

In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.

Serve the corn cakes as they are, or with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.

Makes 8 corn cakes

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