Saturday, May 4, 2019

Cinco de Mayo Sunday

Cinco de Mayo (The 5th of May) is an annual celebration held on May 5th. The date is observed to commemorate the Mexican Army's victory over the French Empire at the Battle of Puebla, on May 5,1862.

On the Menu 

Ms. Mandry’s Yellow Rice – Arroz Amarillo

12 Servings
2 tablespoons olive oil
2 tablespoons garlic sofrito
½ cup onion and pepper sofrito
3 cups rice, rinsed and drained
1 tablespoon sazon
2 teaspoons sea salt
Boiling water to cover by 1 inch


In a heavy large pot with a tight fitting lid, heat the oil. Add the garlic and onion/pepper sofrito and sauté over medium heat until all liquid is absorbed. Add the rice and continue sautéing about 3 minutes. Add the boiling water, just enough to cover the rice by about 1 inch. Bring the pot up to a boil lower the heat to a simmer and cover with a tight lid. If you do not have a tight fitting lid, cover the pot first with foil and then put on the lid. Crimp foil around the pot so that no seam is escaping. Cook rice 15 minutes then redistribute the rice by gently folding/turning it from the bottom of the pot to the top with a large fork. If rice is done, cover and remove it from the heat.
If it needs more time, add more water if needed and continue cooking checking and redistributing every 15 minutes until rice is done.

Note: I always use a long grain brow rice therefore the rice will not be yellow. It also takes approximately 45 minutes to cook. 

 Carne Asada (Citrus Grilled Skirt Steak)
4 Servings

½ cup olive oil
1 orange, juiced
3 limes, juiced
½ bunch cilantro
3 garlic cloves, roughly chopped
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 (2-pound) piece skirt steak

Using a food processor or blender, puree the olive oil, orange juice, lime juice, cilantro, sea salt, granulated garlic, onion, crushed chili peppers, cumin and black pepper
Place the skirt steak in a baking dish, add the marinade, cover and refrigerate.
Marinate for at least 1 hour, preferably several hours.
Preheat the grill to medium-high. Remove the steak from the baking dish and discard the marinade.
Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.

Pinto Beans (Mexican Style)
8 - 10 Servings
1 tablespoon grapeseed oil 
3 jalapeno peppers - 2 seeded & sliced, 1 sliced
1 large onion sliced
6 cups water
1 pound dried pinto beans, sorted and rinsed
1 bay leaf
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons sea salt

Heat oil in a large stock pot, add the jalapeno peppers and onions and saute until onions are translucent.
Carefully pour in the water, add beans and seasonings, mix thoroughly. 
Partially cover the pot with a lid and cook over medium low heat for 2 hours or until beans are tender.  Stir beans occasionally and add more water 1 cup at a time if needed. 
Remove bay leaf before serving.   

6- 8 Servings
5 ears of corn, shucked
1 small red onion/scallion, diced
1 Roma tomato, diced
1 jalapeno, diced
1 lime juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, julienned
For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:
Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro
Taste for seasonings and serve cold or at room temperature. 

 Pico de Gallo
6 Servings
3 Roma tomatoes, diced
¼ red onion, minced
3 tablespoons chopped fresh cilantro
¼ jalapeno pepper, seeded and minced ¼ - ½ chipotle pepper in adobo sauce, minced
½ lime, juiced
1 clove garlic, minced
¼ teaspoon granulated garlic
¼ teaspoon ground cumin
½ teaspoon sea salt
freshly ground black pepper to taste

Stir the tomatoes, onion, cilantro, jalapeno pepper,chipotle, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
10 Servings
5 pound pork butt
1 tablespoon sea salt
1 tablespoon black pepper
¼ cup vegetable oil
½ gallon orange juice
1 pound yellow onions
6 bay leaves

Cut pork into large pieces.  Season pieces with salt and pepper
Heat oil in a large sauce pan then sear pieces in the hot oil, browning all sides.
Add orange juice, onions, bay leaves and season again with salt and pepper.
Cover and simmer 1 hour or until pork is tender.
Remove bay leaves and shred pork before serving.
  Loaded Guacamole
6 Servings

2 avocados, fairly soft, peeled and pit removed
1 tablespoon lime juice
¼ teaspoon white wine vinegar
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon cumin, ground
¼ teaspoon granulated garlic
½ red onion, minced
1 jalapeno pepper, minced
2 tablespoons chopped cilantro
1 Roma tomato, diced

In a medium bowl, mash avocado and mix with lime juice and vinegar.
Stir in the salt, pepper, cumin, and granulated garlic .
Mix in red onion, jalapeno pepper, cilantro, and chopped tomato.
To prevent guacamole from oxidizing (turning dark) - wipe a piece of cling wrap lightly with oil and spread it directly on the surface of the guacamole after it's put in the container, then put the top on. This will keep guacamole green for days. 
Yields 2 cups
1 pint strawberries
1 large mango
¾ cup chopped fresh cilantro (one small bunch)
¼ red onion, minced
1 whole jalapeno, minced (seeds removed if you prefer less heat)
juice of 2 limes
1 tablespoon maple syrup

Chop up the strawberries and mango into very small bits.
Place in a bowl with the cilantro, minced red onion and minced jalapeno.
Add maple syrup and lime juice and stir well.
Watercress and Spinach Salad 
 6 Servings
6 ounces, watercress, washed, drained
10 ounces baby spinach, washed, drained
3 tablespoons fresh mint
½ cup baby tomatoes cut into quarters
1 cucumber, diced 1 red onion sliced, thin
1 red pepper, sliced or diced
1 tablespoon lime juice
¼ cup freshly squeezed orange juice
¼ cup extra virgin olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon crushed red chili peppers
1 avocado cut into a fan
freshly ground black pepper 

Combine watercress, spinach, mint, tomatoes, cucumbers, onion and red peppers in a large bowl.
Combine lime juice, orange juice, olive oil, salt, garlic, crushed red chili peppers in a blender and puree until all ingredients are thoroughly combined.
Just before serving toss the salad with the dressing.
Cut the avocado and place on top of the salad, squirt with some lime juice.
Coat with freshly ground black pepper.

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