What can I tell you about Month 7 of Susie’s Mexican Kitchen Project? I got off to a good start but have failed to make up any of my recipe deficit and am even further behind as a result. The final tally for the month was 10 new recipes completed. Still not too shabby, but I’ll have to pick up the pace if I don’t want this to turn into a 13 month project. What else can I say? I have a fantastic new Vitamix blender that definitely kicks the butt of any blender I’ve ever had before! And I probably never would have gotten the blender if not for the project. Not only do I now have velvety smooth chile purées, but I’ve also been savoring some delicious smoothies (my favorite so far is an Almond-Banana Smoothie recipe that I got on Epicurious.com). How about the highlights of the month? Both Campeche Baked Fish Fillets with Tomato, Habanero and Citrus (MD16) and Seared Lamb in Swarthy Pasilla-Honey Sauce (MD25) were outstanding and will be made again in my kitchen. Plus, for a simple, healthy meal, I will also make Tacos of Creamy Braised Chard, Potatoes and Poblanos (TEOCE8) again. One to skip? Spicy Pasilla-Mushroom Tacos (TEOCE5).
84 recipes down, 71 to go, plus, where I’ve been
So the first part of this post should have been written a couple of weeks ago. What can I say? Spring Break trip prep took precedence over blog writing (and Mexican cooking for that matter). Now that I’ve returned from 10 days in sunny Florida and have restored at least some semblance of order to the household (there is food in the fridge, including ingredients for Tomatillo-Braised Pork Country Ribs), I can finally sit down to update the status of my project.
Shortly after procuring the Vitamix, I used it to make Essential Bold Pasilla Seasoning Paste (EF11) which would provide the base for both Seared Lamb in Swarthy Pasilla-Honey Sauce (MD25) and Spicy Pasilla-Mushroom Tacos (TEOCE5). This blender is truly an amazing machine. I used it to purée the re-hydrated Pasilla chiles, roasted garlic, herbs, and a little of the soaking liquid from the chiles. It made a much smoother purée than I ever got from my Cuisinart and, like I observed in Rick’s test kitchen, after passing the purée through the strainer, there was very little left behind.
In the Seared Lamb in Swarthy Pasilla-Honey Sauce the Seasoning Paste is added to cubed and browned lamb meat along with some broth to simmer. Then sweet potatoes are added while the meat continues to cook. At the end, honey is added. I served the dish with rice and tortillas. It was amazing!!! The pasilla paste was very spicy but the honey and the sweet potatoes really provided the perfect balance to the spice. You actually tasted the sweetness first and then the spice would hit you. I would make this again.
A few days later I used the remaining pasilla paste to make Spicy Pasilla-Mushroom Tacos. These, on the other hand, had nothing in them (really just the mushrooms) to balance the spiciness of the pasillas and were too spicy for my taste. I would not make these again. One more note, according to Rick this recipe made enough filling for 12 tacos; I think we got maybe 6. So, if you do plan to make these either double it or plan for fewer servings.
These recipes marked the end of Month 7, so look soon (maybe tomorrow) for a monthly recap and then I be playing catch up in Month 8 since we’ve been on break and I didn’t do any Mexican cooking while in Florida.
81 recipes down, 74 to go
The last week or so has seen me do a bit of Mexican cooking and I do have something on the agenda for tonight, but I’ve also been busy filling in at the kids’ preschool because the Director is out on a family emergency. I still don’t know how Julie Powell mananged to keep her blog so well while working full time!
Anyway, last week I made “Drunken” Pintos with Cilantro and Bacon (VBRED11) and Chile-Seasoned Pot-Roasted Pork (MD28).
The beans are essentially pinto beans simmered with some pork shoulder until they are tender. They become drunken with the addition of a small amount of tequila before serving. I thought the tequila accentuated the sweetness of the beans. They were also served topped with bacon pieces and really, what is not improved with a little bacon?
As for the pork, it marks my last chile purée made in the Cuisinart. That’s right, I now have in my kitchen a brand new Vitamix 5200 blender! So far I have only warmed it up with a couple of smoothies, but tonight it will sample its first chile purée. Last week’s pork, however, was slowly roasted in the oven in a purée of ancho and guajillo chiles, vinegar, onion, garlic, herbs and spices. It came out nice and tender and made a good taco filling.
One more random note, I keep meaning to look up and see if there is some white onion issue out there. Neither grocery store that I shop at have had any for the last two weeks. Anyone know what’s going on?
Month 6
What can I tell you about Month 6 of Susie’s MK Project? That I started very strongly and then petered out, ending up with the completion of 9 new recipes. What else? Sadly, that this becomes the month where I officially fell a little behind the pace I need to complete the project within a year (I’m 4 recipes behind). That said, though my output flagged towards the end of the month, our dinner at Frontera and discussing my project with Rick were certainly highlights and have left me anxious to continue. What delectable morsels from the month would make a fabulous meal for those who like it hot?
- Chorizo-Stuffed Ancho Chiles with Sweet-Sour Escabeche (SOS15)
- Broiled Chipotle Chicken with Creamy Spinach (MD3)
- Topolo Margaritas (WAM2)
Month 7 is already underway; I’ve completed 3 recipes to be detailed soon. I didn’t make it to Pilsen in Month 6 so I promise that it will happen in Month 7. One more fantastic bit of news: I’ve been given the go-ahead to procure the Vitamix blender that I left our wine dinner coveting! You can be sure that a mole will be soon to follow. À bientôt!
