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 Entertainment | Restaurants & Dining | January 2008 
Forget Climate Outside by Serving Warm, Resort-Style Dishes Inside
 Joyce Walter - Moose Jaw Times Herald
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Various resorts throughout Mexico have already, or will soon, welcome many local residents to the warmer climate for a break from northern winters.
However, not everyone is able to participate in getaway winter holidays and so must be content with creating some of that atmosphere at home while it snows and blows outside.
Todays recipes, from a popular Mexican cuisine cookbook, will help to create a warm-inside climate right here at home. Spices may be adjusted for taste.
Tortilla Appetizers
Spread store-bought flour tortillas with softened cream cheese mixed with one can of chopped green chiles. Top with shaved deli roast beef or ham, and spinach leaves. Leave a half-inch border around the edge and roll up.
Wrap in plastic wrap and refrigerate up to 6 hours. Slice crosswise into one-half inch thick pinwheels for serving.
Guacamole
3 large avocados, peeled and pitted
3 tomatoes, peeled, seeded and diced
1 medium onion, finely chopped
juice of one large lemon
1/3 cup cilantro, finely chopped
2 green hot chili peppers, seeded and chopped
1/2 teaspoon salt
Mash one avocado and chop the other two into 1/2-inch pieces. Add remaining ingredients and serve as a dip or side dish.
Texas Tacos
1/4 lb. ground sirloin
2 red jalapenos
1/4 onion, minced
3 cloves garlic, minced
1 dash jalapeno salt
1 dash garlic seasoning
corn tortillas
Combine all the ingredients (except the tortillas) in a stir-fry pan or wok. As the food cooks over medium-high heat, continue to stir until the meat crumbles. Remove from heat.
Cook the tortillas. Fill tacos and top with one or more of the following: gaucamole, shredded cheese, hot sauce, sour cream and minced tomatoes.
Chicken Enchilada Soup
1 small onion, chopped
1 garlic clove, chopped
2 tbsps. olive oil
1 can (14 oz.) beef broth
1 can (14 oz.) chicken broth
1 can (10-3/4 oz.) cream of chicken soup
1 can (4 oz.) chopped green chiles
2 cups chicken breast, cooked and shredded
1 1/2 cups water
1 tbsp. worcestershire sauce
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. pepper
6 flour tortillas
3 cups grated Cheddar cheese
Saute onion and garlic in olive oil. Add the next 10 ingredients; bring to a boil. Cover, simmer for one hour. Cut tortillas into 1/2 inch strips; add with the cheese to the soup.
Simmer, uncovered for 10 minutes.
Sweet Corn Cake
1/2 cup softened butter
1/3 cup masa harina
1/4 cup water
1 10 oz pkg. frozen corn
1/3 cup sugar
3 tbsps. yellow corn meal
2 tbsps. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt
sliced peppers
Beat butter until fluffy. Slowly add in masa harina. On low speed, add water.
Coarsely chop corn and add to masa mixture. Combine all remaining ingredients together. Stir both mixtures together and pour into greased casserole pan. Cover with foil.
Place baking pan into larger pan filled with an inch of water. Bake at 350 degrees F for 50 minutes. Remove from oven, uncover and cool at least 15 minutes before serving for dessert.
Mexican Wedding Cookie
1 lb. unsalted butter, softened
1 cup confectioners sugar, plus extra for dusting
2 tbsps. vanilla extract
1 tsp. salt
2 cups finely chopped pecans
5 cups sifted cake flour
Preheat oven to 350 degrees F. Butter two baking sheets.
In a bowl, using an electric mixer set on medium speed, beat together the butter and the one cup confectioners sugar until light and fluffy, 10-15 minutes.
Add the vanilla, salt and pecans and beat just until combined.
Using a wooden spoon, stir in the flour, being careful not to overmix. Form the dough into torpedo shapes about the size of small walnuts and place on the prepared baking sheets.
Bake just until very lightly browned on the bottoms, 10-12 minutes, switching pan positions halfway through baking.
Remove from the oven and set the baking sheets on wire racks to cool. Place confectioners sugar in a large bowl.
When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat them on all sides.
As the cookies continue to cool, occasionally toss them again with sugar, trying to coat with as much sugar as possible.
When fully cooled, serve the cookies or place in an airtight container and store at room temperature for up to one week. Makes about 50 cookies.
Frozen Margaritas
1 lime, cut in wedges
coarse salt
1 can (6 oz) frozen lime concentrate
3/4 cup tequila
6 tbsps. Triple Sec
1 can lemon-lime or grapefruit soda
3 - 4 cups ice cubes
lime slices for garnish
Rub rim of glasses with lime wedges and swirl glass in salt to coat rim.
Combine half of each of the remaining ingredients in blender container; process until ice is finely chopped and mixture is slushy. Pour into glasses.
Repeat. Garnish with lime slices.
Variation: For strawberry margaritas, add fresh or frozen strawberries to blender.
Thought for the day: In the end, we will remember not the words of our enemies but the silence of our friends. Martin Luther King Jr.
Joyce Walter can be reached at jwalter(at)mjtimes.sk.ca |
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