Mini Paella's

I love to make paella using what ever shellfish is freshest and the time, Valencia Rice, chicken, and plenty of onion, bell peppers, and garlic. Short grain Valencia rice is essential to making a great paella. Valencia rice has a seemingly unique property of holding together without getting gummy.

To simplify things, I make these Paellas in individual casseroles dishes, which is easier to monitor the progress of each ingredient.

Serves: 6

Ingredients:
•    6 chicken thighs
•    sea salt and fresh ground pepper
•    1/2 cup olive oil
•    1 medium spanish onion, minced
•    4 garlic cloves, minced
•    2 chorizo, casing removed, diced
•    1 medium red bell pepper, cored, seeded diced
•    1 medium green bell pepper, core, seeded, diced
•    3 cups Valencia rice
•    1/2 teaspoon saffron threads
•    1 cup dry white wine
•    6 cups chicken stock (low-sodium) warmed
•    1 large beefsteak tomato, peeled, chopped
•    1/2 cup thinly sliced scallions, white and green parts
•    12 littleneck or middleneck clams, scrubbed
•    12 mussels, scrubbed and de-bearded
•    12 jumbo (11-16 count) shrimp, peeled and deveined
•    12 sea scollops
•    1/4 cup fresh flat-leaf parsley, minced

Procedure:
1.    Season the chicken with salt and pepper. Heat 1/4 cup of olive oil a large skillet over medium heat. Add the chicken and cook until golden brown on both sides. Transfer to a plate.
2.    Add the remaining 1/4 cup of olive oil to the skillet and heat over medium heat. Add the onion, garlic and chorizo and cook until the onion is softened but not browned. Add the bell peppers ad cook until softened.
3.    Add the rice and saffron and cook, stirring, until the rice is toasted. Stir in the wine, bring to a simmer, until it is reduced by half.
4.    Add the warm stock, chicken, and tomato and cook at a gentle simmer for 15-minutes.
5.    Preheat oven 375*F.
6.    Add the scallions to the rice mixture, seasoning with salt and pepper and remove from the heat.
7.    Divide the rice mixture and chicken pieces among six ovenproof 2-cup casseroles or ramekins.
8.    Add 2 clams, 2 mussels, 2 shrimp, and 2 scallops to each dish, tucking the seafood into the rice (do not stir). Cover each dish with foil. Put the dishes in the oven and bake for 10-mintues, or until the clams and mussels have opened; discard any that do not open after 10-12 minutes.
9.    Remove the foil, sprinkle the paella with the parsley and serve.

You may not be a sommelier at a fancy restaurant, but that doesn’t mean you can’t choose good wines to pair with your meals.  You have probably heard the old adage that reds pair well with red meats (beef, lamb, etc.) while whites go better with white meats (chicken, pork, fish, etc.) or pastas, but not only does that get you no closer to selecting a wine, it leaves out an entire range of rosés (not to mention a wide variety of food options…for example, what would you pair with a vegetarian stew?).  If you want to get in on the wine craze, take advantage of the health benefits of wine, impress your friends at dinner parties, or simply expand your palette, here are a few tips to get you started down the path to becoming a wine connoisseur.

1. Attend a tasting.  If you have absolutely no idea what you will like (or your experience with wine-tasting is limited to the bottles of merlot and chardonnay your mother-in-law serves at family dinners), then your best option for sampling a lot of different types of wine is to attend a tasting.  While you may not live in an area rife with vineyards, there are bound to be bars, restaurants, and alcohol retailers in your area that offer periodic tastings to the public for a small fee.
2. Learn about ratings.  There are quite a few experts that rate wines, as well as a number of institutions.  Often the ratings include descriptors that can help you decide if a particular wine will appeal to your taste.  So you may want to subscribe to a wine magazine or join a website that sends you rating information as well as tips for choosing new wines on the market.
3. Try it all.  If you find that you prefer whites over reds, or vice versa (or even if you like it all), consider trying a particular wine that you enjoy with different types of food to see how the interplay of flavors appeals to you.  While experts are quick to assign wines with certain attributes to pair with particular foods (and they are often correct), you are sure to have your own tastes and you may agree or disagree with the experts.  But you’ll never know unless you experiment.
4. Consider the meal.  Pairing wine with a specific meal requires a bit of forethought.  Your choice will not only depend on what you’re eating (main dish, sides, and dessert), but also whether you’re cooking for yourself, a small dinner party, or a large gathering.  Keep in mind that the price on the bottle is not always indicative of quality and you might find some wines with smaller price tags that suit your tastes better than those that are more costly.
5. Seek advice.  If you can’t seem to get a good handle on which wines will pair best with certain foods or you find that you tend to have your own particular taste where wine is concerned, and that others often don’t share your proclivities, you may want to seek advice before choosing (since buying the wrong bottle could be an expensive blunder).  So ask friends, check expert opinions, or look online to get a better idea of what to try.

Kyle Simpson is a writer for a culinary school website where you can browse schools and the latest trends in the culinary arena.

Chocolate
Production:
Chocolate begins as a yellow fruit pod dangling from the tropical Cacao tree.  After the pods ripen, the beans are scooped out and placed in the sun for several days to dry and ferment.  They are then cleaned, dried, cured, and roasted to develop flavor and reduce bitterness.

Next the beans are crushed to remove the shells, yielding the prized chocolate Nib.  The nibs are crushed into a thick paste known as chocolate liquor or chocolate mass. Chocolate mass contains 53% fat known as cocoa butter.
The chocolate mass is further refined depending on the desired product.

If cocoa powder is to be produced, virtually all the cocoa butter is removed.

Most manufactures of fine chocolate use the Swiss technique of conching to increase smoothness. Conching involves stirring large vats of blended chocolate with a heavy granite roller or paddle to smooth sugar crystals and mellow the flavor, a process that may last 12 hours to 3 days.

Tasting Chocolate:
Chocolate quality is actually the product of several factors besides flavor.  All these factors should be evaluated when selecting chocolates.

• Appearance – color should be even and glossy, without any distortion.
• Smell – should be chocolaty with no off-odor or staleness.
• Break – should snap cleanly without crumbling.
• Texture – should melt quickly and evenly on the tongue.

Types of Chocolate:

• Unsweetened – is the pure hardened chocolate liquor without added sugar or milk solids.
• Bittersweet & Semisweet – contains at least 35% chocolate mass plus additional coca butter, sugar, and flavorings.
• Milk  – It contains sugar, vanilla and milk solids.
• White – It is actually a confectionery product that does Not contain any chocolate solids or liquor. Contains a minimum of 31% cocoa butter, a maximum of 55% sugar, 20% milk solids and vanilla or other flavors.

Tempering Chocolate:
Is a controlled process of melting, cooling, and reheating chocolate within set temperature range. It rechains the fat molecules and stabilizes the coca butter crystals.

Dark chocolate - melts 113 -120*F / cooled 78*f / temper 86 -90*F
Milk & White – melts 104 -115*F / cool 78*F / temper 87*F

Several methods are used to temper chocolate manually: seeding, tabling, microwave oven.

• Seeding - 2/3 of the chocolate is melted. When the melted portion reaches 118*F, it is removed from the heat. The remaining chocolate is added and the chocolate is stirred until it melts.
• Tabling – is the classic method. First the chocolate is melted, then a portion is poured onto a marble slab. The chef stirs the chocolate with a spatula, working it back and forth over the marble until it cools.
• Microwave – Place the chocolate in a bowl and microwave in 10 second intervals until the chocolate is melted.

Chocolate Cups with Chocolate Mousse

Chocolate Mousse – Is a form of creamy dessert typically made with eggs and cream.  

All chocolate Mousse recipes have two ingredients:

• Chocolate – Which is of course the essential element of the dessert.
• Egg Whites – Which is whipped into a foam and then added to the melted chocolate to provide the light and foamy texture, which is the essence of the recipe.

Additional Ingredients can be added to change the taste and texture of the dessert.

• Sugar – Mainly to make the desert sweeter.
• Cream – This gives the dessert a softer and lighter texture.
• Egg Yokes – Adds rich taste to the dessert.

Chocolate Mousse

• 11 ounces Bitter or semi-sweet chocolate
• 10 Egg yolks
• 2 Whole eggs
• 4 ounces Granulated sugar
• 16 fluid ounces Heavy cream, whipped

1. In a microwave or over a double boiler, melt the chocolate to 130°F. Hold at this temperature by placing the bowl in a water bath of 135°F. Set aside.

2. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F and is thickened.

3. Pour the mixture into a mixing bowl on the mixer with the whip attachment. Whip until the mixture cools.

4. Mix chocolate into egg mixture. Using a balloon whisk gently fold in the whipped cream.

5. Refrigerate until firm.

Dark Chocolate Truffles

Dark Chocolate Truffles

• 21 ounces semi sweet chocolate
• 18 ounces Heavy cream
• 3 fluid ounces orange or raspberry liquor

1. Bring the cream to a boil. Immediately pour the hot cream over the chocolate. Stir until the chocolate is completely melted.

2. Stir in the liquor. Pour the ganache into a flat, shallow, ungreased pan and chill until firm.

3. Shape the ganache into rough balls using a melon ball cutter. Immediately drop each ball into a pan of sifted cocoa powder or confectioner’s sugar, rolling it around to coat completely. Alternately, dip the pre-formed balls into tempered chocolate. Chocolate coated truffles may also be coated with chopped nuts or roasted shredded coconut.

4. Truffles can be stored in the refrigerator for 7 to 10 days. Allow them to soften slightly at room temperature before serving.

Cuisine of Southern Mexico:
Sopa de lima / lime soup
Arroz Blanco Con Verduras / White rice with vegetables
Pollo Pibil/ Chicken baked in banana leaves
Corn Tortillas
Panuchos / fish filled corn dough
Tamulada sauce
Jericayas

Sopa de Lima/ Lime soup (This dish is from the Yucatan region)
Ingredients:
•    12 oz. of Shredded chicken
•    10 cups of water
•    3 cloves garlic
•    ½ white onion rough cut
•    5 springs of cilantro
•    1 tbsp salt
•    1/4 tsp ground cumin
•    1 1-inch stick of Mexican cinnamon
•    1 whole clove
•    1 tsp dried oregano
•    1 tsp oil
•    ½ cup chopped red onion
•    ½ cup finely chopped green bell pepper
•    2 cups peeled and chopped tomatoes
•    6 key limes, 3 sliced, 3 halved
•    1 avocado peeled, pitted and sliced
MOP
1.    Prepare a stock to cook the chicken. (Water, garlic, white onion, cilantro stems in a pot and bring to a boil). Cook covered over low heat until chicken is cooked through.
2.    Strain and reserve the stock.
3.    Shred the chicken and set aside.
4.    Toast cumin, Mexican cinnamon, clove and oregano in a small skillet.
5.    Transfer to a blender add ½ of the stock and puree.
6.    Sauté the red onion and until transparent. Add the bell pepper and cook. Add the tomatoes and cook over medium heat for 7 minutes, stirring constantly. Add the rest of the chicken stock and the pureed spices. When the stock comes to a boil, add the chicken. Cover and cook over low heat for 10 minutes.
7.    Add salt an pepper to taste
8.     To serve, place a slice of lime in the bottom of each bowl and cover with the hot soup , add 1 tsp lime juice.  The avocado will be served as garnish.
* Do not simmer the broth with the limes or lemons!

Arroz Blanco Con Verduras / White rice with vegetables
Ingredients:
•    2 cups of long grain white rice
•    ¼ white onion minced
•    1 clove of garlic minced
•    oil
•     ½ cups small dice carrots
•    4 cups of hot water
•    2 tsp salt
•    1/2 cups of  yellow corn kernels
•    1/2 cup of green peas
MOP
1.    Soak the rice in warm water for 5 minutes, rinse well and drain.
2.    Heat ½ an inch of vegetable oil in a large skillet, add the rice and sauté, stirring lightly until grains separate and become translucent, pour off the excess oil.
* Be careful not to break the rice!
1.    Sauté onion and garlic with the rice.
2.    Add the carrots and stir for 2 minutes.
3.    Add hot water and salt. When water comes to a boil, add the corn and the green peas, stir and cook over low heat for 20 minutes or until water is absorbed and rice is tender.

Pollo Pibil/ Chicken baked in banana leaves
Ingredients:
•    1  lb chicken meat
•    4 oz achiote paste
•    1 cup freshly squeezed orange sour juice or use half a cup of lime juice and half a cup of orange juice.
•    2 tsp salt
•    2 large banana leaves
Achiote Paste:
•    2 tbsp ground annatto seeds
•    1/2 tablespoon coriander seeds
•    1/2 tablespoon black peppercorns
•    1/2 teaspoon cumin seeds
•    3 whole cloves
•    2 teaspoons dried oregano
•    5 cloves garlic
•    1 teaspoon salt
•    3 tablespoons white wine vinegar
Achiote paste MOP:
Grind the first 6 ingredients to a powder in an electric spice mill. Achiote seeds are very hard, so it will take a little time. Crush the garlic with the salt in a mortar, then gradually work in the ground spices. A hot red chili pepper could be added; crush it with the garlic. Moisten with the vinegar or bitter orange juice so that you have a smooth paste.
Form the paste into small disks or balls and let them dry, or put the paste into an airtight container to dry. Whether dried, or as a paste, the recado will keep for several months if refrigerated
Chicken Piblil MOP
1.   De-bone the chicken, (Use bones, legs and wings for the soup).
2.   Mix the achiote paste with the salt and orange juice until it is dissolved. Rub the meat and let marinate for 3 hours.
3.   Preheat the oven to 325*F.
4.   Hold the banana leaves directly over the flame on the stove for a few minutes, until they soften.
5.   Line a rectangular baking dish with the leaves and place the marinated chicken in the center and wrap up.
6.   Cover with aluminum foil. And Bake for 45 minutes to 1 hour. The meat should be falling apart. Shred the meat and mix with the juices of the baking dish.
7.   Serve the chicken with picked red onion.

Pickled Red Onion
Ingredients:
•    1 cup of red onion sliced thinly. (use slicer)
•    ½ cup of orange juice
•    ½ cup of lime juice
•    1 tsp salt
MOP:
1.   Place the onion in a bowl, and mix with the rest of the ingredients.
2.   Let it marinate until the onion is soft.

Tamulada Sauce
Ingredients:
•    3 Habanero peppers de-veined and finely minced
•    ½ cup sour orange juice
•    Salt to taste
MOP:
Mix all the ingredients and season to taste.

Corn Tortillas
Ingredients:
•    2 cups flour for corn tortillas
•    1 ½  cups warm water
•    2 tsp salt
MOP:
1.    In a large mixing bowl, mix the flour, water, and salt until combined.
2.    If the dough is too crumbly add more water.
3.    If it sticks to your hands add more flour.
4.    Wrap in plastic.
5.    Divide the  dough into equal balls, 1 inch diameter.
6.    Heat a medium skillet over medium- high heat.
7.    Using a tortilla press with a plastic film liner place each ball in the center and press.
8.    Carefully peel the tortilla and place into the warm skillet for about 20 seconds until it dry slightly and turn the other side.
9.    Once it is ready put in a cloth covered container and stack one on top of the other.
* Keep them wrapped with a cloth to keep warm. (Reheat to serve with any filling).

Panuchos
Ingredients:
•    1 lb tortilla dough
•    8 oz  red snapper or other white flesh fish
•    1 tomato peeled, seeded and cut in dice
•    ¼ cup white onion cut small dice
•    1 garlic clove minced
•    3 tbsp cilantro leaves
•    1 tsp parsley leaves
•    12 oz of refried beans
•    Salt to taste
MOP
Prepare a tomato sauce: Sauté onion and garlic. Add the tomato and cook through, add fish and cook until it flakes. Finish off with the cilantro and parsley leaves. Add salt to taste.
1.    Prepare the tortillas and add to 2-tortillas, 1 tbsp of refried beans and 1 tbsp of fish and tomato sauce, sandwich together.
2.    Pan fry each Panucho until crisp.
3.    Serve with the Tamulada sauce.

Mexican Flan / Caramel Custard
Ingredients:
•    1 ¼ cups sugar
•    4 cups of milk
•    1 tsp vanilla extract
•    pinch of salt
•    4 eggs
•    3 egg yolks
•    ½ tsp cornstarch
•    1 tbsp cold water
MOP:
1.    Preheat the oven 350 F
2.    Place ¾ cup of the sugar in the heavy saucepan over medium heat, swirl around until the sugar melts and caramelizes, turning into golden brown. Pour into a 1 ½ qt ring mold, or charlotte mold or round baking dish and tilt so that the caramel covers the bottom and sides.  Set aside.
3.    In a separate saucepan, combine milk, remaining ½ cup of sugar, vanilla, salt and bring to a boil.  Lower the heat and simmer uncovered for 10 minutes until the milk reduces by half, set aside.
4.    Lightly beat the eggs and egg yolk in a large bowl.  Stir the cornstarch and water together and add to the eggs.  Slowly pour in the warm milk, stirring constantly.  Mix well, strain and pour into the caramel coated mold.
5.    Cover the mold with foil, set in a larger pan and pour 1 inch of boiling water into the pan.  Place in the oven and bake 30 – 45 min, until the knife inserted in the center comes out clean.
6.    Let the flan cool for 30 minutes to room temperature and then refrigerate.
7.    To serve invert the mold on a platter, serve cold.

Jericayas
Ingredients:
•    2 cups of whole milk
•    2 cups of heavy cream
•    1 cup sugar
•    4 yolks
•    2 eggs
•    2 cinnamon sticks
MOP
1.   Heat the milk, cream and sugar and cinnamon, until the sugar is dissolved and the cinnamon flavor is infused (4 min).
2.   Mix the egg yolks and whites with this mixture.Strain.
3.    Cook in a porcelain container over hot water. Until they are golden on the top. Approximately 35 minutes. Oven 350*F.

You want the very best that life has to offer, from fancy cars to first class travel to million-dollar homes.  While these things are simply not in the budget for the average Joe, you can certainly have the best of everything (or a reasonable facsimile) when you sit down to eat each night.  Budget gourmet may sound a bit dicey, but I can assure you, it does not include items like pâté du Spam or canned tuna Fiorentina.  You also won’t be rushing out for foie gras or beluga caviar, but you can have your gourmet cake and eat it too if you understand how to cook for a king, even when you’re eating on a budget.

1. Meat can get pretty expensive, especially if you favor cuts like filet mignon.  However, there are ways to get the delicious meats you crave for far less cost.  The best way is to go to your local grocer and talk to the butcher (or someone in the meat department).  They usually have a markdown day to move product before the new shipment comes in, so if you frequent the store on those days, you will likely find very nice cuts at up to half the cost.  The same goes for fish. Bobby Flay’s Grilling For Life: 75 Healthier Ideas for Big Flavor from the Fire
2. Pasta will always give you a lot of bang for your buck, but how do you make mac and cheese gourmet?  There two easy tricks to making any meal gourmet.  One is to enhance the flavor, and the other is to make it more presentable.  To tackle the first, you’ll want to make your own sauce, which is simpler than it sounds.  A basic white sauce is really only butter, milk, and flour.  From there you throw in a few spices (white pepper, basil, etc.) and the cheese of your choice and voila!  Perfect gourmet sauce.  To aid the presentation, use a neater noodle like farfalle or penne, and add a few sprigs of parsley.  You can also make it sound gourmet by calling it “Pasta Béchamel” (literally, “white sauce pasta”…but the French name is a bit more exotic).  Potatoes can also benefit from such an overhaul. The Pasta Bible: The Definitive Sourcebook, with over 1,000 Illustrations
3. Salads get a modern gourmet twist by swapping out a few ingredients.  Instead of the tired old iceberg-tomato-carrot-mozzarella combo, try using spinach or baby greens (anything dark green will do), chop up a fuji or pink lady apple, throw in a few nuts (walnuts, almonds, sunflower seeds), and finish it off with a soft cheese (feta, gorgonzola, or goat).  Surprisingly, these items will cost about the same as you would spend on your normal salad (plus, the nuts will keep for future use).  Then top it all off with a nice balsamic vinaigrette. Super Salads: More Than 250 Super-Easy Recipes for Super Nutrition and Super Flavor
4. Frozen dinners often call themselves gourmet, but really offer up an unhealthy dose of hypertension.  However, there are certain brands that will give you a gourmet-style meal without the steep price-tag or the fuss of cooking.  You’ll need to read the labels to make sure you’re not going to suffer an instant heart attack from the fat and sodium contents, but there are a few vendors that present a decent balance of flavor, nutrition, and price.  Try some of the offerings from Linda McCartney’s organic line (Butternut Squash Ravioli is trés yummy!), check out the store brand at Whole Foods, or peruse the selections from one of the many celebrity chefs who have parlayed Food Network success into a line of frozen meals.  Of course, microwave dinners are no substitute for fresh, but many are just as tasty with a lot less effort.
5. Dessert is one area in which going gourmet can spell a lot of time, effort, and cash.  There is a big difference, after all, between a Betty Crocker box mix and a flourless torte.  Or is there?  In fact, you can make even the cheapest, quickest cake mix gourmet by simply adding a few extras.  For starters, ditch the store-bought frosting and make a more sophisticated icing with two simple ingredients: powdered sugar and milk (although you can add a splash of vanilla for flavoring).  Then, instead of spreading the frosting, drizzle it.  Add a sprinkle of cocoa and a few fresh raspberries for a photo finish. Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

Jamie Palovoy is a content writer for Gourmet Food where you don’t have to be rich to enjoy a gourmet meal.

Compared to the United States as a whole, California has a relatively young cuisine, the foundation of which is innovation.  The third largest state in America and with the largest population, it has a wide variety of microclimates and geography, making it well suited for growing and raising foods of all kinds  Agriculture is the core of the state’s economy and California produces more crops than any other state.  Home to the largest irrigation systems built in America, farmers even in the most remote deserts have the opportunity to raise and harvest valuable crops.
California cuisine takes advantage of the region’s abundant natural resources.  With the wide variety of fresh produce and vast grazing land for livestock, obtaining fresh, local, seasonal ingredients is easy.  The inclination toward a healthy lifestyle has also encouraged the development of California cuisine.  Foods grown and harvested naturally, prepared simply, and without preservatives and fats, along with the constant flood of aspiring chefs bringing their culinary heritage, have assured California has its share of creativity with regard to food and food-related products.

Day #1
Chilled Avocado and Cucumber Soup
Servings – 4
Ingredients

• 1/2 cup  Heavy cream
• 1 1/4 cups  Avocado, peeled, seeded, 1/4 inch dice
• 1 cup  Cumber, peeled, seeded, 1/4 inch dice
• 1 tbsp  Lime juice
• 1 cup  Chicken or vegetable stock
• 1 cup  Yogurt (plain)
• 1  Garlic clove, minced
• 1/2 cup  Sour cream
• 1 tbsp  Dill, coarsely chopped
• 1 tbsp  Parsley, coarsely chopped
• to taste  Salt and white pepper
• 1/2 cup  Milk, more if needed

For the Garnish

• 1/4 cup  Sour cream
• 1/2 cup  Green onions, thinly sliced

Procedure

1. Set aside 2 tablespoons each of the avocado and cucumber for garnish.  Place remainder and the ingredients, except the milk, in a blender or food processor and blend until smooth.
2. Add the milk a little at a time and blend until the desired consistency of soup is attained.
3. Pour the soup into a stainless-steel container.  Place a piece of plastic wrap on the surface of the soup to prevent discoloration.  Chill the soup, under refrigeration at 40*F or below until thoroughly chilled.
4. When ready to serve, carefully ladle the soup into chilled soup bowls or onto plates, and garnish each portion with the reserved avocado, cucumber, a dollop of sour cream, and the green onions.

Warm Scallop Salad Tomato, Mint & Lime Dressing
Servings – 4
Ingredients
For the Dressing

• 6 tbsp  Olive oil
• 1 1/2 tbsp  Shallot, minced
• 1 1/2 tbsp  Lime juice
• 1/2 tsp  Salt
• 1/2 tsp  Black pepper
• 1 1/2 cups  Tomatoes, peeled, seeded, 1/4 inch dice
• 1 1/2 tbsp  Mint, finely chopped

For the Salad

• 12 ounces  Scallops (bay or sea), well drained and patted dry
• 2 tbsp  Olive oil
• 1/2 cup  Jicama, peeled and julienned
• 2  Watercress bunches, large stems removed

Procedure

1. Heat the olive oil.  Saute’ the shallots until soft, but do not brown.
2. Add the lime juice, salt, and pepper; remove from heat.  Combine with remaining dressing ingredients.
3. If using sea scallops, remove the small white muscle.  If scallops are 1 inch in diameter or larger, cut the scallop in half, lengthwise, before using.
4. Heat the olive oil.  Add the scallops and saute’ over medium-high heat, turning often  They should be just cooked, slightly translucent in the middle.  Remove from heat.
5. Pour half of the dressing over the warm scallops in the pan.  Correct seasoning and keep warm.
6. Divide the watercress evenly among plates.  Place the scallops with dressing in the center of the watercress.
7. Sprinkle the jicama over the salad.  Spoon additional dressing onto the plate.

Sautéed Duck Breast with Port Wine Reduction
Servings – 4
Ingredients

• 4  Duck breasts, boneless, skin on
• to taste  Salt and white pepper

For the Sauce

• 2 tbsp  Shallots, finely diced
• 1 cup  Port wine
• 3/4 cup  Brown stock
• 2 tbsp  Butter

Procedure

1. Remove any excess fat and score the duck breast in a crosshatch pattern with a sharp knife.  Season with salt and white pepper and place skin side down in a heavy-bottomed saute’ pan.  Without turning the breasts, cook them over low heat, rendering the fat from their skin, until the skin is golden brown and crisp, approximately 15 minutes.
2. Turn the duck breast, and cook to medium rare.
3. Remove the duck breast from pan and allow to rest in a warm place for 10 minutes.
4. Pour off excess fat from pan.  Add the shallots and saute’ until translucent.
5. Deglaze the pan with the wine and reduce the volume of liquid by half over medium-high heat.
6. Add the brown stock.  Continue to reduce until the sauce has a glaze consistency (will coat the back of a spoon).
7. Add the butter and whisk in.  Adjust the seasoning.
8. Slice the duck breasts.  Arrange on warm plates and serve with sauce.

Monterrey Jack Cheese And Green Chili Polenta
Servings – 4
Ingredients

• 10 tbsp  Chicken stock
• 10 tbsp  Milk
• 2 tbsp  Butter
• 1 tsp  Granulated sugar
• 1/2 tsp  Salt
• 1/2 cup  Polenta
• 1/2 cup  Monterey Jack cheese, grated
• 1  Poblano chile, roasted, peeled, seeded, 1/4 inch dice
• to taste  Salt and white pepper

Procedure

1. Bring the chicken stock to a boil.  Reduce to a simmer and stir in the milk, butter, sugar, and salt.
2. Slowly add the polenta in a thin stream, whisking constantly.  Lower the heat and continue stirring for about 10 to 20 minutes, or until the mixture stats to thicken.
3. Stir in the cheese and chile.  Continue to stir while cooking over low heat until the mixture is thick and easily falls away from the sides of the pan.
4. Season with salt and white pepper.

Deep-Fried Fennel
Servings – 4
Ingredients

• 4  Fennel bulbs, 1/4-inch slices
• as needed  All-purpose flour, for dusting
• to taste  Salt

For the Tempura Batter

• 2  Eggs
• 2 cups  Water, ice cold
• 2 cups  All-purpose flour, sifted
• to taste  Coarse salt
• as needed  Vegetable oil, for deep-frying

Procedure

1. Combine the eggs and water; whisk, blending in flour and salt; stir in lightly (do not beat).  Refrigerate for 30 minutes.
2. Dust the fennel with the flour.  Shake off the excess flour.
3. Heat the oil in a deep-fryer to 350*F.
4. Dip the fennel in the batter, shake off excess, and fry until golden brown.
5. Drain on paper towels.  Season lightly with salt.  Serve hot.

Creamed Spinach
Servings – 4
Ingredients

• 8 cups  Spinach, washed, tough stems removed
• 2 tbsp  Unsalted butter
• 1/2 cup  Shallots, 1/4 inch dice
• 1 tsp  Garlic, minced
• 1/2 tsp  Salt
• 1/2 tsp  Black pepper
• 1/4 tsp  Grated nutmeg

Procedure

1. Blanch the spinach in boiling salted water for 1 minute.  Drain.  Run under cold water and press to remove as much water as possible.
2. Chop the spinach and set aside.
3. Melt the butter over medium-gigh heat.  Add the shallots and garlic; cook for 3 minutes.
4. Add the spinach and toss to combine.  Cook until the liquid is released (drain liquid if there is excess).
5. Add the cream, salt, pepper, and nutmeg.  Reduce by half, about 4 to 5 minutes.  Serve immediately.

Day #2
Cream Of Garlic Soup
Servings -4
Ingredients

• 1 tbsp  Vegetable oil
• 1/2 cup  Onion, 1/4 inch dice
• 2/3 cup  Leek, white part only, cleaned, 1/4 inch dice
• 1 1/2 cups Russet potatoes, peeled, 1/2 inch dice
• 1/3 cup  Garlic cloves, roughly chopped
• 1 quart  Chicken stock
• 1/2 cup  Heavy cream
• to taste  Salt and white pepper
• 1 tbsp  Chives, finely minced

Procedure

1. Heat the oil and cook the onion and leek over medium-high heat until the onion is tender and translucent, 3 minutes.
2. Add the potatoes, garlic, and stock.  Bring to a boil, then reduce the heat to a simmer.  Simmer the soup until the potatoes and garlic are tender and thoroughly cooked.
3. Puree the mixture in a food processor or blender.
4. Return to the heat and add the cream.  Correct the seasoning and reheat the soup, but do not bring to a boil.
5. Garnish with chives.

Servings – 4
Ingredients

• 1 cup  Chevre (goat cheese)
• 1/4 cup  Olive oil
• 4  Thyme sprigs
• 1/2 cup  Bread crumbs, dry
• 1/4 cup  Walnuts, finely chopped

For the Vinaigrette

• 1/4 cup  Red wine vinegar
• 1 tsp  Dijon mustard
• 1/4 cup  Walnut oil
• 1/4 cup  olive oil
• to taste  Salt and black pepper
• as needed  Butter, clarified, or olive oil
• 4 cups  Baby greens
• 2 tbsp  Chives, chopped

Procedure

1. Shape the goat cheese into eight (1 ounce) patties.
2. Marinate the patties in the olive oil and thyme.  Refrigerate for 2 hours.
3. Combine the bread crumbs and walnuts.  Roll the patties in this mixture.  Place them on a sheet pan with parchment paper and refrigerate for 30 minutes.k
4. Combine vinegar and mustard and slowly whisk in the oils until creamy.  Correct the seasoning and set aside.
5. Pan-fry the goat cheese in the clarified butter until golden brown and hot.
6. Toss the baby greens in the vinaigrette and divide evenly among chilled plates.  Place 2 goat-cheese patties on top of each plate of greens, and garnish with chives.

Montery Style Penne Pasta With Calamari And Artichokes
Servings – 4
Ingredients

• 4 1/2 cups Penne pasta (dried)
• 1/4 cup  Olive oil
• 1 tbsp  Parsley, chopped
• 1/2 tbsp  Cilantro leaves, chopped
• 1/2 tbsp  Basil, chopped
• 1/2 tbsp  Thyme, chopped
• 1/8 tsp  Red pepper flakes (dried)
• 1 ounce  Anchovy fillets
• 2  Garlic cloves, minced
• 1 cup  Tomato, peeled, seede, 1/4 inch dice
• 1 tbsp  Capers, drained
• 1/2 cup  Calamata olives, pitted, coarsely chopped
• 3 cups  Baby artichokes, cut into wedges, heart removed, cooked
• 2 cups  Calamari rings and tentacles, cleaned
• 1/2 cup  Parmesan cheese, shaved
• to taste  Salt and black pepper

Procedure

1. Cook the pasta in boiling salted water until al dente.
2. Cool the pasta slightly under cold running water.  Drain well and toss with 1 tablespoon olive oil to prevent the pasta from sticking together.
3. Toss the pasta with the chopped herbs and season with the red pepper flakes.  Set aside.
4. Combine the anchovies and garlic.  Mash thoroughly until a paste forms.
5. Heat the remaining olive oil over medium heat.  Add the anchovy-garlic mixture.  Add the tomato, capers, and olives.  Stir and place over medium heat until the mixture comes to a boil.  Reduce the heat to low and simmer, uncovered, stirring occasionally, until the sauce thickens to the desired consistency.
6. Add the artichokes and calamari.  Continue cooking for 30 to 60 seconds or until calamari is cooked.
7. Return the penne to the calamari and reheat.
8. Divide the pasta onto 4 warm serving plates or bowls, taking care to distribute the artichoke hearts and calamari evenly among the portions.  Garnish each portion with shaved Parmesan cheese and a sprinkling of salt and pepper.

Raspberry Chicken
Servings – 4
Ingredients

• 4  Chicken breasts, boneless, skinless
• as needed  All-purpose flour, for dusting
• 2 tbsp  Unsalted butter
• 1/2 cup  Onion, 1/4 inch dice
• 1/4 cup  Raspberry vinegar
• 1/4 cup  Chicken stock
• 1/4 cup  Heavy cream
• 1/3 cup  Tomato, peeled, seeded, 1/4 inch dice
• 1 pint  Raspberries, cleaned

Procedure

1. Flatten the chicken breasts so they are even.
2. Heat the butter in a saute’ pan over medium heat.
3. Dry, season, and dust the chicken breasts in flour.  Shake off the excess flour.
4. Saute’ the chicken in butter.  Turn and cook until they are light golden brown.  Remove the chicken breasts from the pan and set aside.
5. Lower the heat and add the onion.  Cook until onion is caramelized, about 5 minutes.
6. Add the vinegar.  Raise the heat and cook, stirring occasionally, until the vinegar is reduced to a syrupy consistency.
7. Whisk in the stock, cream, and tomato.  Simmer for 2 minutes.
8. Return the chicken to the pan and simmer gently in the sauce until they are just done.  Do not overcook.
9. Remove the chicken with a slotted spoon and add fresh raspberries to the sauce.  Cook over low heat for 1 minute.  Do not stir in the berries with a spoon; merely swirl them in the sauce by shaking the pan.
10. Serve chicken with the sauce and a few whole raspberries.

Swiss Chard With Golden Raisins
Servings – 4
Ingredients

• 2 tbsp  Golden raisins
• 3 cups  Swiss chard, red or white, rinsed
• 2 tbsp  Unsalted butter
• 4  Shallots, 1/4 inch dice
• 1  Garlic clove, minced
• 1 tsp  Rice wine vinegar
• to taste  Salt and black pepper

Procedure

1. Soak the raisins in hot water for 15 minutes.  Drain and set aside.
2. Separate chard leaves from ribs.  Chop the red or white ribs into 1/4-inch pieces.  Immerse the ribs in a small pan of boiling water and boil 2 minutes.  Drain and set aside.
3. Melt the butter over medium heat.  Saute’ shallots and garlic about 2 minutes.
4. Add chard leaves and saute’.  Cover the pan and steam 3 to 5 minutes over low heat.  Mix in cooked ribs.  Add vinegar and raisins.  Correct seasoning.
5. Serve immediately.

Rice With Red Peppers And Pine Nuts
Servings – 4
Ingredients

• 3 tbsp  Pine nuts
• 2 cups  Chicken stock
• 1 cup  Long-grain white rice
• 1/2 tsp  Salt
• 1/8 tsp  White pepper
• 2 tbsp  Unsalted butter
• 2 tbsp  Vegetable oil
• 1 cup  Onion, 1/4 inch dice
• 1/2 cup  Red bell pepper, 1/2 inch dice
• 1/2 cup  Celery, 1/2 inch dice
• 2 tbsp  Parsley, finely chopped

Procedure

1. Preheat the oven to 350*F.  Toast the pine nuts for 3 to 4 minutes or until lightly browned.
2. Bring the stock to a boil over high heat.
3. Add the rice, salt, and pepper; stir.  Lower the heat, cover, and simmer 20 minutes.
4. Heat the butter and oil over medium heat.  Add the onion and saute’, stirring, until soft.
5. Add the red pepper and celery.  Saute’ 3 to 5 minutes.  The vegetables should be slightly crisp.
6. When the rice is cooked, add the vegetables, pine nuts, and parsley.  Toss to combine and correct seasoning.

Strawberry Shortcake With Cornmeal Biscuits
Servings – 4
Ingredients
For the Biscuits

• 3 cups  All-purpose flour
• 3/4 cup  Yellow cornmeal, fine grind
• 1 tbsp  Baking powder
• 1 tbsp  Granulated sugar
• 1/2 tsp  Salt
• 2 tbsp  Butter, chilled, in 1/2 inch cubes
• 1 1/2 cups  Heavy cream

For the Berries

• 3 cups  Strawberries, washed, hulled, sliced
• 1/4 cup  Granulated sugar
• 1 tsp or to taste  Lemon juice
• 1 cup  Heavy cream
• 1/4 tsp  Vanilla extract

Procedure

1. Preheat the oven to 425*F.
2. Combine the flour, cornmeal, baking powder, sugar, and salt.  Mix in butter until the mixture has the appearance of coarse meal.
3. Add the cream; stir until a moist dough forms.  Knead by hand until the dough is moist and manageable.  Place on a floured work table and knead gently for 1 minute.
4. Roll dough into a rectangle approximately 6×9 inches and 3/4 inch thick.  Cut dough into uniform biscuits and place on lined baking sheet.
5. Bake for approximately 20 minutes, or until the biscuits have risen and are lightly brown in color.  Let cool slightly.
6. Combine strawberries and 3 tablespoons of the sugar.  Let stand for 15 minutes at room temperature.
7. Crush half the strawberries, adding a little lemon juice; set aside.
8. Combine the cream, remaining sugar, and vanilla.  Whip to soft peaks.
9. Split each biscuit in half horizontally and place the bottom piece of each biscuit on a chilled plate.
10. Spoon the berry mixture onto the biscuit bottoms in equal portions.  Top with a large dollop of whipped cream.  Cover with the top portions of the biscuit, spoon some berry liquid on top, and serve.

Texas and Tex-Mex cuisine
Big as Texas.  A state that is as large as all of New England, New york, Pennsylvania, Ohio, and Illinois combined, Texas has served under six flags and reflects a culture that includes cowboys, rodeos, and ten-gallon hats.  It is a region that bred a cuisine described as the only food that is truly native to the United States.  A cooking style that merges the Texas and Mexican cultures, Tex-Mex cooking was originally regarded as a poor man’s Mexican food based on corn, pinto beans, tomatoes, and chiles.  It was developed by people working with primitive kitchens and limited ingredients, and owes its appeal to the inventiveness of its creators, who were able to make their foods interesting by combining the same ingredients in different ways.  
From the famous “bowl of red” – Texas chili – to tacos, fajitas, and salsa, these flavorful introductions  influence the eating habits of not only Texans but also of all other Americans.

Chili
Servings: 4
Ingredients:

• 1 tbsp  Vegetable oil
• 1 1/2 lbs  Beef chuck, in 1/2-inch cubes
• 2 cups  Onions, 1/4 inch dice
• 2  Garlic cloves, minced
• 1/2 tsp  Oregano (dried)
• 1 tsp  Ground cumin
• 1 tbsp  Chili powder
• 3 cups  Tomatoes, peeled, seeded, 1/4 inch dice
• 1 cup  Beef stock, hot
• to taste  Salt and black pepper

Procedure:

1. Heat the oil and brown the meat.  (This step must be done in small batches.)  Remove meat and set aside.
2. Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
3. Add the spices and cook 2 minutes.  Return the meat.
4. Add the tomatoes and stock; bring to a boil, then reduce to a simmer.  Simmer 1 hour.  Skim fat as it cooks out, adjust seasoning, and add more water if necessary.

Crab Empanadas with Green Chili Chutney
Servings: 4
Ingredients:

• 1 tbsp  Shortening or lard
• 1 cup  Masa harina
• 1 tbsp  All-purpose flour
• 1/2 cup  Chicken stock
• 1/4 tsp  Salt

For the Filling

• 2 tbsp  Vegetable oil
• 3/4 cup  Onion, 1/4 inch dice
• 1/2 cup Tomato, peeled, seeded, 1/4 inch dice
• 1  chile, seeded, finely dice
• 8 ounces  Crab meat (claw or body)
• several leaves  Epazote, chopped (optional)
• to taste  Salt and black pepper
• about 2 cups  Vegetable oil, for frying

Procedure:

1. Mix the lard, flour, and masa harina well.
2. Add the stock (may need a little more) and salt.  Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
3. Cover and let the dough rest about 1 hour.
4. Heat the 2 tablespoons oil and add the onion, tomato, and jalapeno.  Cook until mixture is soft and begins to dry out.
5. Fold in crab meat and epazote.  Correct seasoning.  Set aside.
6. Press out tortillas.  If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
7. Add 1 tablespoon stuffing to the middle of each tortilla.  Fold in half and press edges together to seal.  Repeat until all stuffing is used.
8. Heat the frying oil to 375*F.
9. Fry the quesadillas, turning once or twice, until golden.  Transfer to paper towels to drain, then serve immediately.

Green Chile Chutney
Servings: 4
Ingredients:

• 16 ounces  Anaheim chiles or New Mexico green chiles, roasted, peeled, 1/2 inch dice
• 2  Jalapeno chiles, roasted, peeled, seeded, 1/4 inch dice
• 1 cup  Granulated sugar
• 1 1/2 tsp Mexican oregano, ground, toasted
• 1 ounce  Slivered almonds
• 2 tbsp  Lime juice
• 6 tbsp  Cider vinegar
• 1 tsp  Salt
• 1 tbsp  Cilantro, chopped

Directions:

1. Combine all ingredients except cilantro.
2. Bring to a boil and educe heat to a simmer.  Simmer 15 to 20 minutes.
3. Allow to cool, add cilantro, then serve cold.

Lone Star Chicken-Fried Steak with Cream Gravy
Servings: 4
Ingredients:

• 2  Eggs 1/2 cup Milk
• 1 cup  All-purpose flour
• 1 tsp  Salt
• 1/4 tsp  Black pepper
• 4  Beef round steak, trimmed, and tenderized 1/2 to 1/4 inch thick
• as needed  Vegetable oil, for frying

Procedure:

1. Combine the eggs and milk, beat well.
2. Separately combine the flour, salt, and pepper.
3. Dip the steaks into the egg mixture, then into the seasoned flour.
4. Pan-fry steaks in hot oil until browned on both sides.
5. Drain on paper towels.

Cream Gravy
Servings: 4
Ingredients:

• 2 tbsp fat from drippings, from frying steaks
• 2 tbsp all-purpose flour
• 2 cups milk, warmed
• to taste, salt & pepper

Directions:

1. Place drippings in pan over medium-high heat. When hot, stir in the flour.
2. Remove from heat and whisk in the warm milk.
3. Return to the heat and whisk until thickened and smooth. Cook 5-10 minutes.
4. Season with salt and pepper. Don’t skimp on the pepper.

Black-Eyed Peas
Servings: 4
Ingredients:

• 1 cup  Black-eyed peas (dried)
• 1/4 cup  Bacon, 1/2 inch dice
• 1/2 cup  Onion, 1/2 inch dice
• 1  Garlic clove, minced
• 1 1/4 cups  Water, more if needed
• 1  Thyme sprig
• 2 ounces  Salt pork
• to taste  Salt and black pepper

Procedure:

1. Soak the black-eyed peas overnight in water.  Drain.
2. Over medium heat, render the bacon until almost crisp.
3. Add the onion and garlic, and cook about 4 minutes, or until the onion is soft.
4. Add the black-eyed peas, water, thyme, salt pork, and seasoning.
5. Bring to a boil.  Reduce to a simmer, and cook 45 to 60 minutes, or until the black-eyed peas are tender.
6. Remove salt pork and serve.

Mexican Wedding Cookies
Yields about 4 dozen cookies
Ingredients:

• 1 cup  Unsalted butter, softened
• 1/2 cup  Confectioners’ sugar, sifted
• 1 tbsp  Vanilla extract
• 2 1/4 cups  All-purpose flour
• 1/2 tbsp  Salt
• 3/4 cup  Pecans, finely chopped
• as needed  Confectioners’ sugar, to roll the cookies in

Procedure:

1. Cream the butter and sugar, and then add vanilla.
2. Sift the flour and salt together and stir in by hand.
3. Add pecans; stir to combine.
4. Chill the dough for 1 hour.
5. Preheat the oven to 400*F.
6. Roll the dough into 1-inch balls.  Place on an ungreased cookie sheet.
7. Bake until set, but do not brown, approximately 15 minutes.
8. While still warm, roll in additional sugar.
9. Cook, roll in sugar again, and serve.

Caldo de Res
Servings: 4
Ingredients:

• 1 piece  Beef shank or chuck
• 3  Red-skin new potatoes
• 2  Carrots, peeled, whole
• 1  Onion, peeled, whole
• 2 quarts  Water, cold
• 1  Corn on the cob, cleaned, in 1-inch slices
• 1/2 tsp  Thyme
• 1  Bay leaf
• 1  Parsley sprig
• 1 cup  Green cabbage, 1 inch dice
• 1/2 cup  Zucchini squash, 1-inch cubes
• to taste  Salt and black pepper
• 1 tbsp  Lime juice
• 2 tbsp  Cilantro, chopped

Procedure:

1. Wash and rinse meat and all whole vegetables.  Place in a large pot with the cold water.
2. Add the corn, cabbage, thyme, bay leaf, parsley, salt, and pepper.
3. Bring to a simmer over low heat; simmer until all ingredients are cooked and tender.  As ingredients become tender, remove them from the pot.
4. Let vegetables cool, and cut into 1-inch cubes or bite-size pieces.
5. Strain the stock and reduce until very flavorful.
6. Remove the fat and cartilage from the beef.  Dice the meat into 1/2-inch pieces.
7. Return the diced meat and chopped vegetables to the broth and bring to a simmer.
8. Add the zucchini and correct the seasoning.  Remove bay leaf.
9. Add the lime juice and cilantro just before  serving.

Pork Flautas
Servings: 4
Ingredients:

• as needed  Vegetable oil
• 3 1/2 cups  Pork Deshebrada (below)
• 12  6-inch corn tortillas
• 2 cups  Iceberg lettuce, shredded
• 1/4 cup  Sour cream

Procedure:

1. Heat a saute’ pan with 1/2 inch of oil until hot but not smoking.
2. Place some Deshebrada pork in a strip on one side of each tortilla.  Roll up the tortillas as tight as possible, using toothpicks to help secure them, if needed.
3. Fry the flautas a few at a time in the oil until crisp, 1 to 2 minutes.  Drain on paper towels and keep warm.
4. To serve, arrange flautas on shredded lettuce and top with Guacamole and sour cream.

Pork Deshebrada
Servings: 4
Ingredients for the red chile puree:

• 9  New Mexico red chiles (dried)
• 2 cups  Water
• 1 cup  Onion, in chunks
• 2  Garlic cloves
• 5-6 pounds  Pork shoulder roast, bone-in
• 1 1/2 cups  Onions, thinly sliced
• 2 Garlic cloves, finely chopped
• 2 tsp  Oregano (dried)
• 2 tsp  Ground cumin, preferably from toasted seeds
• 2 tsp  Salt
• 1 quart  Chicken stock
• to taste  Salt and black pepper

Procedure

1. Toast the chiles in a 300*F oven for 4 minutes or until they smell toasted.  Cool slightly.
2. Discard stems and seeds.  Combine chiles, water, onion, and garlic in a saucepan.  Simmer until soft, about 30 minutes.
3. Remove from heat and cool slightly.
4. In blender or food processor, blend until smooth.  Rub the puree through a fine strainer and discard residue.  Set aside
5. Preheat the oven to 375*F.
6. Lay the pork, fat side up, in a braising pan.
7. Combine 3/4 cup red chile puree and stock.
8. Top pork with onion, garlic, oregano, cumin, and salt.
9. Add chile liquid and bring to a simmer.  Cover and braise pork for up to 4 hours or until fork-tender.  (You may also cut the meat into smaller pieces to shorten cooking time.)
10. Cool pork in braising liquid.  Transfer to a cutting board, trim fat, and remove bone.
11. Shred meat by using the tines of 2 forks, one held in each hand.  Shred the meat in a downward, pulling motion.
12. Strain and degrease broth.  If holding the meat, use broth to moisten.

Guacamole
Servings: 4
Ingredients:

• 2  Avocados, ripe
• 1/2 cup  Red onion, 1/4 inch dice
• 1  Jalapeno chile, seeded, deribbed, minced
• 1/4 cup  Cilantro leaves
• 1/2 cup  Tomato, peeled, seeded, 1/4 inch dice
• 2 tbsp  Lemon juice
• 1/2 tsp  Salt
• 1/8 tsp  White pepper
• 1 tbsp  Lime juice

Procedure:

1. Peel and pit the avocados.
2. Place the avocado pulp in a bowl and mash to a chunky texture.
3. Add the remaining ingredients and mix thoroughly.  Season to taste.

Pico de Gallo
Servings: 4

• 1 tbsp  Olive oil
• 1  Garlic clove, minced
• 1 cup  Onion, 1/4 inch dice
• 1  Serrano pepper, minced
• 1 1/2 tbsp  Cilantro, minced
• 1 cup  Tomato, peeled, seeded, 1/4 inch dice
• 1 tbsp  Lime juice
• to taste  Salt and black pepper

Procedure:

1. Heat the oil over medium heat.  Add the garlic onion, chile, and cilantro.  Toss and remove from heat.  Let cool.
2. Combine onion mixture with remaining ingredients and correct seasoning.  Serve warm or at room temperature.

Fish Tacos
Servings: 4
Ingredients:
For the Green chile Sauce:

• 16 ounces  Tomatillos (about-8) husked
• 2 tbsp  Shallots, chopped
• 2  Garlic cloves, chopped
• 1 cup  Poblano or Anaheim chiles, roasted, peeled chopped
• 1/4 cup  Cilantro, chopped
• 1  Jalapeno chile, seeded, chopped
• 1 tbsp  Lime juice
• as needed  Water
• to taste  Salt 1/4 cup  Vegetable oil

For the Tacos:

• 8  Corn tortillas, prepared
• 1 cup  Onion, 1/4 inch dice
• 1/2 cup  Green bell pepper, julienned
• 1/2 cup  Red bell pepper, julienned
• 1  Garlic clove, minced
• 1  Serrano chile, finely diced
• 1 1/2 pounds white fish
• 2 cups  Iceberg lettuce, shredded

Procedure:

1. Blanch half the tomatillos in boiling water for 1 minute.  Cool quickly.
2. Puree with remaining sauce ingredients in a blender.  Add water to achieve the desired consistency.  Adjust seasoning.  Set aside.
3. Heat the oil to 375*F and fry the tortillas.  While tortillas are still pliable, fold one half over the other – not too tightly as there should be an opening of about 2 inches between the halves at the top.  Turn as the tortillas become crisp to make sure they are done on both sides and at the fold in the bottom.  (It may be necessary to insert tongs in the middle to keep them from closing up.  The result should be a crisp, U-shaped cup.)
4. Drain on paper towels, and keep warm.
5. Reheat the oil and add the onion, peppers, garlic, and chile.  Cook until limp but not soft.
6. Add the fish and cook until firm, approximately 2-4 minutes.
7. Place the mixture in the tortillas.
8. Top with warm sauce and fill with lettuce.

Cheese Enchiladas
Servings: 4
Ingredients:
For the chile Gravy:

• 2 tbsp  Lard or butter
• 1/2 cup  Onion, 1/4 inch dice
• 1  Garlic clove, minced
• 1/4 cup  all-purpose flour
• 2 tbsp  Chili powder
• 1 tsp  Ground cumin
• 1/8 tsp  Oregano (dried)
• 2 cups  Beef stock
• to taste  Salt and black pepper

For the Enchiladas:

• 8  Corn tortillas
• 1/4 cup Vegetable oil
• 1/2 cup  Onion, 1/4 inch dice
• 2 cups  Longhorn cheese, grated

Procedure:

1. Melt the lard over medium heat.  Saute’ the onion and garlic until the onion is softened but not browned, 3 minutes.
2. Stir in the flour, chili powder, cumin, and oregano.  Cook for 2 minutes while stirring.
3. Add the beef stock, a little at a time, stirring well.  Simmer, uncovered, for 30 minutes, until mixture is reduced and thickened.
4. Adjust thickness and seasoning.  Set aside.
5. Preheat the oven to 400*F.  Heat the oil in a deep-fat fryer to 350*F.
6. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds.  This first sep is to soften the tortilla.
7. Remove the tortilla from the oil, letting the excess oil drip back.   Dip the tortilla into the chili gravy, coating both sides.
8. Place the now-coated tortilla in the pan, put a handful on onion and cheese on one edge of the tortilla, and roll it up.  Place the rolled tortilla seam side down in one end of a lightly greased pan.
9. Repeat the process with the remaining tortillas.  The pan should be full.
10. Pour the remaining chili gravy on top of the enchiladas.
11. Sprinkle the enchiladas generously with the remaining grated cheese.
12. Bake for about 10 minutes, until the cheese is bubbly.  Serve immediately.

Arroz a la Mexicana
Servings: 4
Ingredients:

• 2 tbsp  Vegetable oil
• 1/2 cup  Onion, 1/4 inch dice
• 1  Garlic clove, minced
• 1 cup  Long-grain rice, washed twice
• 1/2 cup  Carrot, 1/4 inch dice
• 1 cup  Tomato, peeled, seeded, 1/4 inch dice
• 2 cups  Chicken stock
• to taste  Salt and black pepper

Procedure:

1. Heat the oil over high heat.  Add the rice and saute’, stirring frequently, until it begins to brown.
2. Stir in the onion and garlic.  Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
3. Add the carrot, tomato, stock and seasoning.  Bring to a simmer, cover, reduce the heat, and simmer for approximately 20 minutes.
4. Remove cover and cook 5 minute longer.  Fluff the rice with a fork and serve.

Flan
Servings: 4
Ingredients:

• 3/4 cup  Granulated sugar
• 1 tbsp  Water
• 1/2 tsp  Lemon juice
• 1 1/2 cups  Milk
• 4  Eggs
• 1/2 cup  Condensed milk
• 1 tbsp  Vanilla extract

Procedure:

1. Combine 1/4 cup  sugar, the water, and a few drops of fresh lemon juice in a pan.  Over moderate heat, caramelize the sugar, cooking to golden brown.  Do not overcook.
2. Pour the sugar into 4 ramekins.  Set aside.
3. Preheat the oven to 325*F.  Heat water for a hot-water bath.
4. Heat the milk in a nonreactive pan to just before a simmer and remove from the heat.
5. Combine the eggs, remaining sugar, condensed milk, and vanilla and pour in some hot milk to temper the eggs.  Pour in the remainder of the milk and strain.
6. Pour the custard into the ramekins and pour hot water halfway up the side of the molds after the pan is in the oven.  Bake until set, about 30 minutes.  Test by inserting the blade of a knife into the center of the custard, taking care not to pierce the bottom of the flan.  If the blade comes out clean, then it is cooked.
7. Remove from heat and cool completely before unmolding.  Do not cool in refrigerator.  (With the tip of a paring knife, go around the top where the custard is baked onto the ramekin, turn the ramekin upside down onto a dessert plate, and shake the ramekin sideways to release the custard.

Committing yourself to the goal of losing weight is really a transformation of your lifestyle. Changing your diet and introducing exercise into your life are a daily challenge. There are several things that can derail you from the progress of achieving your goals. Stress and illness are two of the most common culprits that rob us of our hard earned hard-bodies, but have you ever considered some of those “healthy” foods you’ve just introduced to your newly nutritious lifestyle to be guilty themselves?

Some of the foods we perceive to be “good” for us also have the potential to jeopardize our diets. There are several foods we consider to be healthy, but are high in fat, sugar and/or calories! Foods like nuts and avocados are very nutritious, but also quite fattening. Other foods commonly thought to be beneficial are: protein bars, fruit juices which are high in sugar and salad dressings!

These foods, while still quite wholesome, can throw us off our path to a healthier life without us even being aware. And that’s the point. We need to be aware. Your number one weapon in the battle for a better body, better eating habits and ultimately a better lifestyle is knowing. Knowledge is power.

Become an expert on everything you put in your mouth. For example, if you are working out and find yourself hungry for a post-exercise snack, I suggest when you grab for that protein bar in your purse, break it in half and substitute the other with a piece of fruit. And don’t give up salads just yet. Rather than drowning them in calorie laden salad dressings… think about making your own which will allow for better portion control. Or, if you are out, ask for the dressing on the side so that you can dip at your preference.

Portion control and self-control are key! Avocados are my most favorite. I put it on everything. And they are very good for you… great for your skin and hair, rich in vitamin B and high in fiber. Unfortunately, they are also very fattening. Sure, it’s the good kind of fat… but with summer coming up, no fat is the good kind in a bikini. I won’t stop eating avocados. And I don’t suggest you do either. What I will do, and I suggest you do the same, is control my portions. My rule is to use only a quarter of a small avocado when preparing a meal for myself. And as far as the guacamole… better to spoon some on a plate rather than pillaging the bowl it’s served in. That way, again, I control how much I’m consuming.

Like I said, the quest for a healthier lifestyle is a lifelong commitment. A shift towards a more nutritious diet is essential and while it isn’t always easy, with knowledge, portion control and a lot of will power… you’ll surely be the victor! And eating well too.

Guest post by: Chris of Fatty Weight Loss where you can calculate how much physical activity you need daily with our workout calculator.

It’s never easy to start a new diet, especially if you’ve never done it before, but most adults find that since they control their own kitchen, it’s easy to toss the enticing foods of yesteryear (butter and sugar get replaced by margarine and artificial sweetener).  Therefore, it should come as no surprise that your biggest challenges will occur when you’re out at social events.  Whether it’s a party or just dinner, you’ll have a hard time not only finding dishes that suit your diet, but avoiding the ones that don’t.  So follow these five simple steps to stick to your diet and avoid temptation.

•    Don’t be afraid to customize. While some restaurants offer fare for the health-conscious diner (Applebee’s and Chile’s are two chains that present heart-happy alternatives), most are not so forward thinking.  Those high-calorie meals are not going to magically lose their fat content just because you only eat half, so ask the waiter to hold the dressing and set the sauces aside.  You can even request that items not be cooked in oil (even hamburger buns get a squirt before they go on the grill, and it adds up).  Most restaurants will make some concessions to keep your business, so don’t feel bad about making their menu work for you.

•    Beware the cocktail. This is dieting no-no!  You may feel tempted to snatch up one of those cosmos your friend is famous for, but don’t do it.  One turns into ten in the blink of an eye as you relax and lose your inhibitions.  Before you know it, you’ve downed twice your daily caloric intake in alcohol and there’s a YouTube video of you dancing on a coffee table.

•    Skip Dessert. This one is hard.  Most of us have come to associate dessert with the end of a meal, a difficult habit to break.  Instead, opt for a cup of coffee or wait until you get home so you can choose a low-cal option.

•   BYOF. That’s right.  If you’re going to a cookout where you know your friend will be grilling his famous BBQ ribs, bring your own food (and maybe a little extra for others).  Most people won’t mind if you throw a chicken breast or veggie burger on the grill, and if you provide a potluck side dish like lite pasta salad or fat-free brownies, you’re sure to garner the thanks of a harried host.

•    Eat ahead of time. If you absolutely can’t stop yourself from eating all the bad stuff when you go out, then at least curb your appetite with a healthy meal ahead of time.  Then, when you get to the restaurant, you can order a salad or side dish, or even splurge on desert instead of indulging in a huge high-calorie meal.

Guest Post by Sarah of Diabetes Forum where you can find information on diabetes symptoms and insulin resistance.

Fillings make pies and tarts distinctive and flavorful. Three types of fillings are; cream, fruit, and custard.

1. Cream Filling-A cream filling is really nothing more than a flavored pastry cream. Pastry cream is a type of starch-thickened egg custard. A cream filling if fully cooked on the stovetop, so a prebaked crumb crust is needed.

2. Fruit Filling-A fruit filling is a mixture of fruit, fruit juice, spices and sugar thickened with a starch. Apple, cherry, blueberry and peach are traditional favorites. The fruit can be fresh, frozen, or canned, fresh is always the best. The starch can be flour, cornstarch, or tapioca. The ingredients for fruit fillings are most often combined using one of three methods: cooked fruit, fruit juice, or baked.

Cooked fruit filling: The cooked fruit filling method is often used when the fruits need to be softened by cooking (for example, apples or rhubarb). A cooked fruit filling should be combined with a prebaked or crumb crust.

Cooked juice filling: The cooked juice method is used for soft, juicy fruits such as berries. This method is also recommended for delicate fruits that cannot withstand cooking, such as strawberries, pineapple and blueberries. Because only the juice is cooked, the fruit retains its shape, color and flavor better. A cooked juice filling should be combined with a prebaked or crumb crust.

Baked fruit filling: The baked fruit filling method is a traditional technique in which the fruit, sugar, flavorings and flour or starch are combined in an unbaked shell. The dough and filling are then baked simultaneously.

3. Custard Filling-A custard pie has a soft filling that is baked along with the crust. Popular examples include pumpkin, egg custard and pecan pies. Custards are liquids thickened by coagulated egg proteins. To make custard pie, an uncooked liquid containing egg is poured into a pie shell. When baked, the egg proteins coagulate, firming and setting the filling.

This weeks formulas:

Italian Bread
Yield: 4 loaves
Method: Straight dough
Ingredients:

• 39 fl. oz. Water (temperature controlled)
• 1 oz. Active dry yeast
• 3 lb. 12 oz. Bread flour
• 1.25 oz. Salt

Directions:

1. Combine the water and yeast in the bowl of a mixer fitted with a dough hook.  Add the remaining ingredients and mix on low speed until all the flour is incorporated.
2. Increase to medium speed and knead the dough until it is smooth and elastic.
3. Ferment the dough until doubled, approximately 1 to 3 hours.  Punch down, divide, shape and score as desired.  Proof the loaves until doubled.
4. Bake at 400*F wit steam injected during the first few minutes of baking, until the crust is well developed and golden brown and the bread is baked through, approximately 12 minutes for rolls and 20 minutes for small loaves.

Apple-Cranberry Pie
Yield: 1 Pie, 9 in.
Method:  Cooked fruit filling
Filling:

• 1 lb. Fresh tart apples such as Granny Smiths, peeled, cored and cut in 1 in cubes
• 4 oz Brown sugar
• 4 oz. Granulated sugar
• 1tbsp Orange zest, grated fine
• 1 tsp Cinnamon, ground
• 1/4 tsp Salt
• 2 tsp Cornstarch
• 3 fl. oz. Orange juice
• 1 pt. Fresh cranberries, rinsed
• 1 shell Mealy dough pie shell, partially baked
• 4 oz. Streusel Topping

Directions:

1. Combine the apples, brown sugar, granulated sugar, orange zest, cinnamon and salt in a large, nonreactive saucepan.
2. Dissolve the cornstarch in the orange juice and add it to the apples.
3. Cover and simmer until the apples begin to soften, stirring occasionally.  Add the cranberries, cover and continue simmering until the cranberries just begin to soften, approximately 2 minutes.
4. Place the apple-cranberry mixture in the pie shell and cover with the prepared Streusel Topping.  Bake at 400*F until the filling is bubbling hot and the topping is lightly browned, approximately 20 minutes.

Chocolate Cream Pie
Yield: 3 Pies, 9 in.
Method: Cream filling
Filling:

• 14 oz. Brown sugar
• 2 qt. Milk
• 1 oz. Cocoa powder
• 8 Egg yolks
• 3 oz. Cornstarch
• 14 oz. Bittersweet chocolate
• 4 oz. Unsalted butter
• 1 fl. oz. vanilla extract
• 3 shells Flaky or sweet tart dough pie shells, baked
• Creme Chantilly  as needed
• Chocolate Shavings  as needed

Directions:

1. In a heavy saucepan, dissolve 7 ounces of the brown sugar in the milk.  Add the cocoa powder and bring to a boil.
2. Meanwhile, whisk the egg yolks and the remaining sugar until smooth.  Whisk in the cornstarch until smooth.
3. Temper the egg mixture with approximately one-fourth of the boiling milk.  Stir the warmed egg mixture back into the remaining milk and return to a boil, whisking constantly.
4. Whisking constantly and vigorously, allow the cream to boil until thick, approximately 2 minutes.  Remove from the heat and stir in the chocolate, butter and vanilla.  Stir until the ingredients are melted and incorporated.
5. Pour the cream into the pie shells and place in a refrigerator.
6. Top the pies with Creme Chantilly one the filling is very cold.  Decorate the pies with chocolate shavings.

Bread pudding with Bourbon Sauce
Yield:  20 Servings
Method:  Baked custard
Ingredients:

• 8 oz. Raisins
• 4 fl. oz. Brandy
• 2 oz. Unsalted butter, melted
• 24 oz. White bread, day-old
• 2 qt. Heavy cream
• 6 Eggs
• 1 lb. 10 oz. Granulated sugar
• 1 fl. oz. Vanilla extract
• Bourbon Sauce  as needed

Directions:

1. Combine the raisins and brandy in a small saucepan.  Heat just to a simmer, cover and set aside.
2. Use a portion of the butter to thoroughly coat a 2-inch-deep hotel pan.  Reserve the remaining butter.
3. Tear the bread into chunks and place in a large bowl.  Pour the cream over the bread and set aside until soft.
4. Beat the eggs and sugar until smooth and thick.  Add the vanilla, the remaining melted butter and the raisins and brandy.
5. Toss the egg mixture with the bread gently to blend.  Pour into the hotel pan and bake at 350*F until browned and almost set, approximately 45 minutes.
6. Serve warm with 1-1 1/2 fluid ounces of Bourbon Sauce per portion.

Bourbon Sauce
Yield 1 qt.
Ingredients:

• 8 oz. Unsalted butter
• 1 lb. Granulated sugar
• 2 Eggs
• 8 fl. oz. Bourbon

Directions:

1. Melt the butter; stir in the sugar and eggs and simmer to thicken.
2. Add the bourbon and hold in a warm place for service.