Your Smart Kitchen Newsletter - 13

Before getting too far into this version of the newsletter, it should be noted that we have passed the Ides of March (no one was stabbed), April Fool's Day (nothing blew up and no pies in the face), and Easter (the bunny left fewer eggs this year) without any dastardly events overtaking us.  As we approach Spring, conversations are becoming more optimistic. Will our experiences remain positive or can our friendly government take optimism out of Spring?  Note, this newsletter is dated April 15.  Of course, following a great weekend of golfing weather, we are expecting snow in Reno on Tax day.

So let's look forward to a day where we can all celebrate, just for the fun of it. (My wish for the day is illustrated in the picture.)

Feliz Cinco de Mayo!  On May 5, 1862, Mexican troops faced the much more sophisticated French Army at the Battle of Puebla.  Even though the French outnumbered the Mexicans two to one, the Mexicans were victorious.

In the United States, Cinco de Mayo has become an opportunity to celebrate the culture and traditions of Mexico.  I hope you and your family get in the spirit by cooking a Mexican meal at home on Cinco de Mayo.  I know my wife and I will be!

The salsa recipe in this issue calls for one to three jalapeños.  If you've never cooked with jalapeños before, here's a note of caution: jalapeños emit an oil that causes a rash and burning sensation on the skin that can last for as long as a day.  You can protect yourself by wearing rubber gloves when cutting the jalapeños.  Watch out for your eyes, too.  Megan, our author for the feature article, used a disposable plastic sandwich bag that she said worked fine too.

I lived in Southern California for several years and became spoiled by the all the delicious (and cheap) Mexican food in that region.  After all, Tijuana, Mexico was only ten miles away.  When I wasn't eating authentic Mexican food in America, I was eating Mexican food in Mexico.  The result of my easy access to good Mexican food has turned me into a Mexican food snob.

When I moved across the country there were no authentic Mexican food places on the island where I lived.  Not a single one.  There were two Mexican food restaurants, but both were the kind of places that would serve frozen enchiladas toped with Kraft Singles.

I learned the hard way that to enjoy good Mexican food, I had to make it myself.  I quickly discovered that salsa fresca only takes about ten minutes to make.  It is just as easy to make a single portion as it is a full recipe.  All you have to do is chop a few tomatoes, add a bit of red onion, some fresh cilantro, and some chopped jalapeño peppers (editors note:  this should not be an option).  If you want, squeeze some lime juice over the top, sprinkle some salt on and voilà!  (not sure how this French popped up in a Mexican article.)

Fresh guacamole is just as easy.  With a knife, slice a ripe avocado in half and separate the halves.  To easily remove the pit, spear it with the sharp edge of the knife blade and twist.  The pit should slip right out. Scoop the creamy avocado out of both halves and mash in a bowl with a fork. Add a little lemon juice to keep the bright green color, sprinkle some salt on, and you're done.  I know a lot of people who add tomato and onion chunks and mix the avocado with sour cream to make the guacamole more substantial, put I actually prefer just the plain avocado guacamole.(Editor's note:  I prefer to add the onions and occasionally black olive along with a few drops of Tabasco sauce for an extra little kick.)

I also made my own flour tortillas a few times.  If you've ever been to a Mexican restaurant that makes their own tortillas, you know exactly what I'm talking about when I say that there is no packaged tortilla that could ever come close to tasting as good as a fresh, homemade tortilla.  These tortillas are so good that you'll want to gobble them up before you have a chance to make enchiladas or burritos out of them.

The only downside of making your own tortillas is that it takes a lot of time.  Each tortilla must be rolled by hand with a rolling pin.  The dough is stiff and tends to shrink back into a ball.  Plus, each tortilla must be cooked individually in a skillet or frying pan.

When I want Mexican food and I want it without the effort, I have a stand-by recipe: Chile Relleno Casserole.  It is simple, easy, outrageously delicious, and fast.  While this is far from an authentic dish, the combination of flavors in the casserole can't be beat.  I serve it topped with homemade salsa.

This homemade salsa is different from the salsa fresca mentioned above.  After a lot recipe research and testing, I was able to replicate the type of salsa served in sit-down Mexican restaurants.  You know, the type of salsa that is deep red, tomatoey, and thick.  The best part about this recipe is that the onions are cooked so you're not left with onion-breath all day.  I always make a double batch because the salsa is so tasty that my friends gobble it up in about the same time it took me to make it.  The recipe in this newsletter is already doubled for you.

Another of my favorite ways to make Mexican food accessible at home is making a taco or burrito bar.  Just prepare shredded beef or pork, hamburger, chicken, fish, or tofu with some Mexican-influenced seasonings, heat the tortillas or taco shells in the oven, and lay out all the fixings in a self-serve bar.  You can get really creative here.  In addition to the standard beans, cheese, lettuce, tomato, black olives, and salsa, try adding genuine Mexican Queso Blanco, green onions, a dish of whole radishes, specially-made Mexican rice, avocado slices, carne asada, cooked potatoes, salsa verde, and sour cream.

Produced in France, Chasseur casserole dishes have a double enamel coating over cast iron making it a strong and reliable cookware product. The enamel prevents corrosion and makes the cookware easy to clean. Perfect for tamales, enchiladas,. macaroni and cheese, potatoes a gratin, egg dishes, crème brulee and more.

 

These casseroles come in several  vivid colors including red, blue, green and yellow.  Shapes include rectangular, round and oval with sizes ranging from 1 to 3 quarts.

 

These casserole dishes are a versatile addition to any kitchen as they can go from refrigerator to oven to the table and, if necessary, back into the refrigerator.  

 

Some of the benefits of enamel cast iron include: 

• This quality cookware can last a lifetime if taken care of properly. It comes with a 10 year warranty
• This cast iron can be used with gas, electric, and induction stove tops.
• Heat resistant to 400*
• Easy to grip handles
• Oven proof and Dishwasher safe
• 10 year warranty
• Made in France

Chile Relleno Casserole

Grate the cheese and set aside.

Separate the eggs.  The yolks go into a small prep dish and are whisked with a fork.  The egg whites go into a small mixing bowl.  With an electric mixer, beat the egg whites until stiff peaks form.  Fold in the yolks, chilies, and flour.

Spread half of the egg mixture on the top of the beans.  Sprinkle half of the cheese on top of the layer of egg mixture.  Spread the rest of the egg mixture on top of that and finish with the last half of the cheese.

Bake (uncovered) for 30 minutes or until beginning to brown.  Let cool slightly before cutting and serving. 

For an even more supreme dish, top with salsa, sour cream, guacamole, or all of the above.

Homemade Salsa

Bring the liquid to a low boil.  Meanwhile, chop the onion, garlic, and jalapeños.  Add them to the liquid.  Cover and simmer for 10 minutes, stirring occasionally.

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