Mexico One Plate At A Time by Rick BaylessRick Bayless has been acclaimed widely as Americas foremost proponent of Mexicos thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one “plate” at a time.
Rick Bayless has been acclaimed widely as Americas foremost proponent of Mexicos thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one “plate” at a time. And each “plate” Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Ricks cuisine is always lively, but rooted in strong traditions.
Always the teacher, Rick begins each “plate” with some never-before-found features: traditional benchmarks (Ricks idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Ricks insight into the ingredients that make the dish). He rounds out each “plate” with suggestions for working ahead.
To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each “plate” with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens.
Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Ricks goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find.
Experience food you cant wait to make in a new and user-friendly cookbook that contains the full range of dishes—Starters, Snacks and Light Meals; Soups, Stews and Sides; Entrées; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan.
And for an exciting taste of the unexpected, try Ricks contemporary interpretations of the classics—Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry “Salsa.” Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Ricks recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard.
24 color photographs of finished dishes Photographs of Mexican location shots throughout
Although I was out of town for most of the week leading up to Cinco de Mayo I did get the chance to celebrate by making a few Mexican inspired dishes the week before. One of the recipes that I tried was these crispy shrimp tacos that I came across on White on Rice Couple who were in turn inspired by Rick Bayless recipe. Although I am an avid fan of tacos, I had never really considered rolling them and then frying them until golden brown and crispy and I was immediately fascinated by the idea. You really cannot go wrong using shrimp as a taco filling, especially not when the shrimp are coated in a quick, easy and tasty tomato based sauce. These tacos have a really nice texture combination going on with the crispy fried tortilla exterior and the juicy succulent shrimp filling! Rick Bayless suggests serving these tacos with a simple and yet tasty tomato broth but you could go with your favourite salsa or even guacamole.
Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well. Stir in the hot sauce, ketchup and optional lime juice. Taste and season with salt, usually about a scant teaspoon. Making the shrimp filling. Heat a very large inch , heavy skillet—nonstick works really well—over medium-high.
We all need a little cheesy goodness in our lives. Unexpected seasonings. Rapid prep-to-table cooking time. Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well. Stir in the hot sauce, ketchup and optional lime juice.
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Post a Comment. It's taco Tuesday at our house today and I could hardly wait to tell you about these tacos. Outside of Mexico, these are probably my favorite. The first part of the recipe calls for a fresh salsa, which essentially is a pico de gallo. Juicy tomatoes, fresh onion, garlic, chili peppers, cilantro, Mexican hot sauce and a bit of ketchup - a mixture that certainly can stand on its own. I remember the first time I made this, the aroma took me straight back to Mexico, particularly to meals we had on the beach looking out at the impossible blue of the Caribbean sea.