Two quick threes

Here are two quick 3 ingredient recipes.

Cabbage * Onion * Carrot
Otherwise know as coleslaw...
Grate all three either using a box grater or the grater attachment on a food processor.
Make a dressing using about 2 parts white or red wine vinegar to 1 part oil. Season with salt and pepper. Let sit for at least an hour before eating.

Corn * Edamame * Onion
Grill the corn and onions. Meanwhile cook the edamame according to the package. Toss everything together with a splash of lime and extra virgin olive oil and season with salt and pepper.





I served these as sides with quesadillas.

Frontera Margarita

When summer rolls around I find that I am drawn to more fruity and cold drinks. This is a great and fairly simple margarita that I've been making for years, from the great Rick Bayless. It is great for parties too, because you can make the base ahead and just shake with ice at the last minute.

Margarita
1/2 cup fresh lime juice
zest of about 2 limes
1/4 cup sugar
10 oz water
3/4 cups taquila
1 oz orange liqueur such as Gran Marnier or triple sec (optional)
limes for garnish
course salt


Zest the limes and mix with the juice, you can add the pulp as it will all be strained out later.



In a pan mix the sugar and water and heat until the sugar dissolves, then mix with the lime juice. Place in the refrigerator for at least a couple of hours or over night.




Before serving, fill the glasses with ice water. This will help keep them cold longer.



In a shaker, fill with ice. Add the taquila and strain the lime syrup in. Shake well.



Dump the water from the glasses. To salt, rub the rim with lime then dunk in a plate with salt. Strain the margarita into glasses and garnish with lime wedge or wheel.

Jicama Salad

In an attempt to expose the kids to new foods, I picked up a jicama to make a simple salad.

This simple salad was a big hit, and paired well with some beans and rice.

Jicama Salad
one jicama, pealed
1/4 thinly sliced onion
small handful cilantro
1/4 jalapeno, finely chopped (or more to taste)
juice of half lime
Extra Virgin Olive Oil
salt and pepper

After cutting off the skin of the jicama, half then thinly slice.



Toss with the rest of the ingredients and season with salt and pepper.

Mushroom and Squash Empanadas

The other night I was looking for something to make with squash and/or mushrooms and came across this recipe. Other than the time to let the dough rest this was a easy and fairly quick recipe. I omitted the hot peppers, and added some cumin and chili powder to add extra flavor. The kids loved it. We didn't finish them all, so I par cooked the extra, let them cook then frozen them. Now when I want one I can pot it in the oven and when its hot it will be done without drying out.

Mushroom and Squash Empanada
Filling

1 cup diced (1/4-inch) butternut squash
1/2 cup finely chopped white onion
6 small garlic cloves, minced
1/4 cup olive oil
1 pound fresh mushrooms
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper
1/3 cup broth or water

egg wash: 1 egg mixed with 1 Tsp water
salt

Dough (I used this dough recipe)

2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1/3 cup ice water
1 tablespoon distilled white vinegar

Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.

In a separate bowl mix the egg, water, and vinegar.

Add this to flour mixture, stirring with fork until just incorporated.

Turn out mixture onto a lightly floured surface and gather together, then knead gently once or twice to bring the dough together, but do not over mix, it will firm up. Form a ball and flatten into a round about 1/2 inch thick. Wrap in plastic wrap and refrigerate at least 1 hour.

To make the filling, bowl the squash in salted water for a few minutes until firm and slightly cooked but still holding there shape. Drain and set aside.

Meanwhile in a large skillet, saute the onion and garlic in oil and a pinch of salt over medium heat until softened.

Add the mushrooms, stock and cumin and chili. Cook over medium about 5 minutes until the mushrooms are cooked though. Season with salt and pepper.

Add the squash and let cool completely before filling the empanadas.


To make the empanadas, cut the dough into 8 pieces, roll out the dough to form a circle about 6 inches in diameter. Spoon some of the filling in the middle and brush around half the edge with egg wash. Fold over to form a half moon and crimp the edge with a fork. I have a little press that pinches the edges for me.


Brush with more egg wash and sprinkle with salt. Bake in 350 oven for about 25 to 30 minutes until golden.



I served these with some salsa verde, corn with tomatoes and refried black beans.

Grilled quesadilla and chili-lime corn

Corn is one of my favorite vegetables, and I especially like it grilled. This is a simple preparation that gives a great charred flavor. Any leftover corn can be added to soups and is a great addition to salads.



Drizzle the corn with a touch of oil and season with salt and pepper.


As it was raining, I turned to my trust cast iron grill. Cook the corn for about 20 minutes on a hot grill, turning every few minutes to evenly char with out over burning.


To finish the corn, I made a simple chili-lime butter. Soften butter and add a squeeze of fresh lime, salt and a dash of hot pepper to taste. Spread this on the hot corn.



I love the taste and texture of grilled quesadillas. Once you have a hot grill, it is no more work then cooking in a pan and adds a great flavor.

To fill, mix cheese (I used cheddar) with scallions, cilantro, salt, pepper, cumin and chili powder.


To jazz these up, mix chili powder with a touch of oil and brush on the outside of the quesadillas before grilling. This not only helps to prevent sticking, but the chilis when cooked pop and give a great pink-red color to the outside, not to mention they taste great.


Grill a couple minutes a side, turning to prevent over cooking, though some charring is ideal.

Serve with the corn and some rice and beans and guacamole and you have a great simple meal

Recipe of the Day: Soft Tacos

I remember making this back before every grocery store carried tortillas in a dozen shapes and sizes. We would buy the frozen (yes frozen) tortillas at Bread and Circus (now Whole Foods) in blue and yellow corn. These are great because they can be tailor to any taste. Make a bunch of toppings and let people build their own.

I prepare mine with refried beans, rice, cheese, guacamole, pico de gallo, and lettuce. You could also add sour cream, tomatoes, onions, ground beef or turkey, pulled chicken, cilantro, scallions...

Refried Beans
one small onion, diced
1/2 Tbs butter
about 1 Tbs olive oil
1 can beans (I like black)
epazote (optional)
salt and pepper

Saute the onion in the butter and oil with salt, over medium heat until they soften, about 3 - 5 minutes.


Drain the beans, reserving the liquid. Add the epazote and about half to the beans. Mash using a potato masher. Then add the second half of the beans. If the mixture is too dry add some of the liquid to thin. Cook over medium until warm. Season with salt and pepper.


Prepare the toppings.


Warm tortillas.



Pile on the toppings.


Serve with a cold beer with lime.