1 cup mayonnaise
1/4 cup minced roasted Anaheim or New Mexico chile
3 garlic cloves, roasted and mashed
Fresh Mexican lime juice, to taste
Combine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.
Use as a sandwich spread with slices of roast pork, in a BLT, or mix the mayonnaise into an egg or chicken salad. It keeps well, refrigerated, for up to a week.
1 cup drained warm cooked black beans
3/4 cup bean broth or water, warmed
2 teaspoons Chipotles en Adobe Pur?e
3/4 teaspoon salt
Pur?e all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force pur?e through a fine-meshed sieve with the back of a large wooden spoon. Pour the pur?e through a funnel into a squeeze bottle. If not using it right away, cover the top with plastic wrap and refrigerate for up to 3 days. Let the pur?e sit at room temperature for about 5 minutes before using.
To use, make zigzag streaks across serving plate, decorate the rim of the plate, or however you want to decorate before or after putting the entr?e or appetizer on the plate.
6 large long green chiles or 4 medium poblanos
3/4 cup pine nuts
2 cups lightly packed clean, dry basil
leaves and tender stems pepper
1 cup extra virgin olive oil
6 garlic cloves, peeled and chopped
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
Roast chiles, turning them often, until the peels are lightly and evenly charred. Steam the chiles in a closed paper bag until cool. Rub off the charred peels, remove the stems and seeds, and coarsely chop the chiles.
In a skillet over medium heat, toast the pine nuts, stirring often, until they are lightly browned. Remove them from the skillet to cool to room temperature.
In a food processor, combine pine nuts, basil, chopped chiles and garlic. Process, scraping down sides of the bowl once or twice, until smooth. Gradually add the olive oil through the feed tube. Transfer the mixture to a bowl and stir in the cheeses, salt and pepper.
Tightly cover the pesto and refrigerate for up to three days. It can also be frozen for up to 3 months, but add the cheese only after it is defrosted.
6 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, finely mashed
Melt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling.
10 garlic cloves
1/2 cup melted butter
3 tablespoons olive oil
Salt
White pepper
Chopped parsley or dried tarragon
Slice garlic cloves thinly. Melt butter with oil and add garlic. Swirl the garlic around until it starts to change color and is slightly brown. Do not let the butter mixture burn. Stir in parsley or tarragon.
Serve with grilled or broiled fish fillets or cooked shrimp.
1 cup red raspberries or other fruit
1 quart red wine vinegar
Place clean fruit in a sterilized jar. Warm the vinegar in a non-reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vinegar in sterilized jars.
Makes 1 quart.
This powder is fresher tasting and more pungent than a store-bought brand, so use a bit less. If you are a purist, never substitute this for pure chile powder.
6 tablespoons paprika
2 tablespoons turmeric
1 tablespoon dried mild or hot chile peppers
1 teaspoon cumin
1 teaspoon Mexican oregano
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
Mix all ingredients and grind to a fine powder using a mortar and pestle, or process in a food processor or blender. This has a shelf life of up to 6 months.
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