Elote - Mexican Corn on the Cob

From the kitchen of One Perfect Bite...Elote, or Mexican corn on the cob, is a treat that I should make more often for my family. While it will never replace the spare glory of corn that's been freshly picked and steamed, this spicy treat, hawked by vendors in Mexico and the desert Southwest, is a real palate pleaser. While elote is usually grilled, it can be steamed or broiled before it is slathered with a mixture of butter, real mayonnaise and lime juice. The final fillip, applied just before serving, is a liberal sprinkling of cotija cheese and cayenne pepper. Cotija is a semi-hard and crumbly cheese that resembles Parmesan. It is used to add some saltiness and texture to the finished ears of corn. The corn is best served piping hot and all the condiments should be applied to it while the kernels are still warm enough to bathe in the butter and mayonnaise as they melt. I must admit to a bit of theme and variation when I make this. Rather than sprinkle the corn with cayenne pepper, which I find very harsh, I add a half teaspoon of mashed chipotle in adobo to the mayonnaise called for in the recipe. It adds gentle fire to the corn and I find it more pleasing to the tongue than cayenne. I also steam the corn when I make this recipe. I've found that's the best way to get consistently moist corn. I hope you'll give this a try. The classic recipe, sans my changes, appears below.

Elote - Mexican Corn on the Cob...from the kitchen of One Perfect Bite

Ingredients:
4 cobs of corn
2 tablespoons of butter
4 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese, crumbled
Cayenne to taste

Directions:
1) About 1 hour before cooking, soak unhusked corn in water.
2) Preheat oven to 350 degrees F. When hot, drain corn and cook in husks for 25 minutes. Remove from oven and cool for 5 minutes.
3) Pull husk layers down, leaving them attached to base of the cob, which can act as a handle.
If you like blackened corn, place under broiler for five minutes, I personally find this dries the corn, but this is really a matter of individual preference.
4) While corn is warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise on each cob. Sprinkle each ear with 2 tablespoons cheese and some cayenne pepper. Squirt lime juice all over cob. Serve immediately. Yield: 4 servings.







One Year Ago Today: Raspberry and White Chocolate Ice Cream












Two Years Ago Today: Ultimate Cheaters Pulled Pork







You might also enjoy these recipes:
How to Grill Corn - A Spicy Perspective
BBQ Corn on the Cob - Shamrocks and Shenanigans
Grilled Corn on the Cob - Cookin' for My Captain
Sweet Microwave Corn on the Cob - Zestuous
Corn on the Cob with Feta and Mint - Meats, Roots and Leaves
Corn on the Cob with Chili Lime Butter - Stacey Snacks
Grilled Corn- What's 4 Dinner Tonight
Fire Roasted Summer Corn with Saffron Citrus Butter - Wicked Good Dinner
Summer Roasted Corn with Scallions and Prosciutto - L.A. Easy Meals
Corn in the Husk - Pots and Plots

Mango Salsa

From the kitchen of One Perfect Bite...Before getting to today's recipe, I wanted to let you know about an article in Gourmet Live that lists the 50 most important women in food. The list is fairly comprehensive and contains some entries and omissions that might surprise you. At the very least, it will give you something to talk about with other foodies and friends. Over the course of the next year, I'm going to try to make one dish created by each of the women on the list. If you'd like to join in the fun, email me and we can formalize a schedule. Otherwise, I'll aim to publish one recipe each Friday starting the second week in June. I hope to hear from you.

The hail was a bit much, but other than that we've had a great day. The fajitas and tacos were both well-received and everyone loved the mango salsa I'm featuring here tonight. This simple condiment is a feature of Mexican, Asian and Indian cuisine. This version has a decidedly Mexican bent and, like yesterday's pico de gallo, a recipe is needed only to list the ingredients required to make it. Once they are assembled the dish becomes a chop, combine and chill affair that can be tailored to your liking. I do hope you will give it a try. Here's the recipe.

Mango Salsa...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups diced mango
3 tablespoons finely chopped jalapeno pepper
3 tablespoons finely chopped red onion
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Directions:
Combine all ingredients in a storage container. Cover and chill for up to 3 days. Yield 2 cups.








One Year Ago Today: Sauteed Sweet and Spicy Szechuan Asparagus














Two Years Ago Today: Blueberry Fool











You might also enjoy these recipes:
Mango Cream Pie - Cookie Madness
Mango Paletas - Sweet Life
Mango Chile Ice for Dessert - A Spoonful of Thyme
Coconut Mango Granola - Kitchen Runway
Mango Lassi - Niya's World
Mango Lava Cake - Home Cooking and Baking
Green Mango Relish with Whole Spices - Love Food Eat
Mango Pound Cake - Home Cooking and Baking
Black Bean Mango Salad - Mommy's Kitchen
Mango Margarita - Home Cooking Rocks

Stuffed Anaheim Peppers and Homemade Enchilada Sauce

From the kitchen of One Perfect Bite...These peppers are a great make-ahead family meal. They're easy to prepare and make a nice addition to your Mexican-style or Southwestern repertoire. The recipe defines simplicity. Soft (uncooked) chorizo sausage is mixed with cheese and a bit of oregano before being piped into Anaheim or banana peppers that will be topped with an enchilada sauce and a bit more cheese prior to baking. A recipe for enchilada sauce appears below. While the sauce can be homemade or store bought, I suggest you choose one that is not overly hot. The peppers have some heat and the chorizo can be quite spicy. I've found the addition of a really hot sauce can be a bit too much for the standard palate to bear. I like to serve these with a salad that's laced with lots of iceberg lettuce. I know its use is frowned on, but I've never found a replacement that adds the same crunch to salads, and the crispness is really pleasant here. If you'd like to add more color to the meal, a yellow or cilantro rice would be a great accompaniment. Gals, I've have to be honest here. This is guy food, of the grow hair on your chest variety. Teenage boys and their fathers will worship the ground you walk on when you serve these. Your daughters will think you've come unwrapped. So, be foreward. This is fraternity food. Don't forget to pass bottled hot sauce at the table. You'll probably also want to pass some sour cream to dowse the fire the sauce will cause. Here are the two recipes.

Stuffed Anaheim Peppers...from the kitchen of One Perfect Bite

Ingredients:
6 large Anaheim or banana peppers
1-1/2 pounds chorizo sausage
1/2 teaspoon oregano
1-1/4 cups grated Monterey jack cheese, divided use
3 cups cups enchilada sauce

Directions:
1) Preheat oven to 375 degrees F.
2) Slice off tops and remove seeds and ribs from peppers.
3) Remove chorizo from casing and mash into a paste. Add 1 cup cheese and oregano and mix well.
4) Divide sausage mixture into 6 portions. Roll each portion into a spindle shape and shove point first into into a pepper using a small spoon to force mixture into cavity. Alternatively, mixture can be piped into peppers using a pastry bag and wide-tipped nozzle. Overfill slightly.
5) Film bottom of a baking dish with about 1 cup enchilada sauce. Arrange peppers in dish on top of sauce. Cover with remaining sauce and sprinkle with reserved 1/4 cup cheese. Bake for 45 minutes. Serve hot. Yield: 6 peppers.

Enchilada Sauce...from the kitchen of One Perfect Bite courtesy of Emeril Lagasse

Ingredients:
3 tablespoons olive oil
1 tablespoon flour
1/4 cup New Mexico chili powder (I use whatever I have and usually not 1/4 cup, more like half of that)
1 can chicken broth
10 ounces tomato puree
1 teaspoon oregano
1 teaspoon ground cumin

Directions:
1) Heat oil in a 2-quart saucepan. Add flour and cook, stirring, for 1 minute. Add chili powder and cook 30 seconds longer. Stir in chicken broth, 1/4 cup water, tomato puree, oregano and cumin. Bring to a boil. Reduce heat and simmer, partially covered, for 15 minutes, stirring occasionally. Season to taste with salt. Yield: 3 cups.







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Two Years Ago Today: Braised Pork - Cotes de Porc L'Auvergnate








You might also enjoy these recipes:
Grilled Banana Peppers with Feta Cheese - Closet Cooking
Cheese Stuffed Mixed Grilled Peppers - So Many Recipes
Spicy Stuffed Banana Peppers - The Food Lovers Primal Palate
Grilled Banana Pepper Salad - Greek Food Recipes and Recollections
Mexican Stuffed Red Peppers - Kitchen Scoop

A Summary of Entrees for Cinco De Mayo

I know that some of you will be preparing special meals for Cinco de Mayo. I thought this would be a good time to do a review some of the recipes we've featured for Mexican entrees. These are all great recipes and I hope you'll give one or two of them a try. Here are some of my favorites.







Orange Glazed Fiesta Chicken













Chicken Mole Poblano














Camarones a la Mexicana















Black Bean Burritos













Mexicali Pizza














Chicken Enchiladas Verde














Tortilla Soup














Pork Meatballs in Chipotle Sauce - Albondigas















Gratineed Chicken in Poblano Cream Sauce














Crock-Pot Pork Posole














Shrimp Enchiladas Verde

Pork Meatballs in Chipotle Sauce - Albondigas

From the kitchen of One Perfect Bite...Folks who have followed One Perfect Bite from its inception, know that I do some unusual testing at this time of year. I tackle bookmarked recipes and untried holiday desserts in February and March because that's when I finally have time for testing and sorting through them. I also try to create a backlog of dishes that can be used when we're traveling or my family is visiting. I must be honest and tell you that I never dreamed this recipe would make it to the final cut. It was tested because our older grandsons love meatballs and I was looking for a recipe that would fill the bottomless pits we've come to call their stomachs. Bob made the first call and insisted I sit down and try them with him. Between the two of us we finished half the recipe. These are really nice. While you probably won't request them for your final meal, they make for wonderful family eating and add a little spice to an ordinary meatball dinner. The recipe was developed by Martha Stewart and I have no hesitation in recommending it to you. The heat in the recipe comes from chipotle chiles. If you use both of the recommended chiles, you will have pleasantly, but distinctively, hot meatballs. If that is more than you dare to chance, use just one. The meatballs can be made two days before serving and slowly rewarmed. They can be served over rice for a meal, but if made smaller they would also make a wonderful tapas-style appetizer. I know you'll like these. Here's the recipe.

Albondigas - Pork Meatballs in Chipotle Sauce...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
1-1/2 pounds ground pork
1 medium onion, coarsely grated and squeezed firmly to remove excess liquid
1 small zucchini, coarsely grated and squeezed firmly to remove excess liquid
1 large egg
1/4 cup dried breadcrumbs
2 teaspoons dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 (28 ounce) can whole peeled tomatoes, with juice
1-2 chipotle chiles in adobo
2 tablespoons vegetable oil
Cooked rice and chopped fresh cilantro, for serving (optional)

Directions:
1) In a medium bowl, combine pork, onion, zucchini, egg, breadcrumbs, oregano, cumin, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper; mix well with a fork. Form into 16 (2-inch) balls; transfer to a plate, and place in freezer until firm, 10 to 15 minutes.
2) Meanwhile, combine tomatoes and chiles in a blender; process until smooth, and set aside.
3) Heat 1 tablespoon oil in a large, straight-sided skillet over medium-high heat. Add half the meatballs; cook until brown, turning often, 4 to 5 minutes; transfer to a plate. Repeat with remaining oil and meatballs.
4) Reduce heat to medium-low. Add pureed sauce and return all meatballs to skillet. Cover; simmer, stirring occasionally, 30 minutes. Uncover, and simmer until sauce is thickened, 5 to 10 minutes more. Season with salt and pepper. Serve over rice, sprinkled with cilantro, as desired. Yield: 4 to 5 servings.

You might also enjoy these recipes:
Spaghetti with Mozzarella Meatballs - Step by Step Gourmet
Meatballs with Celery and Saffron - Dinners and Dreams
Lemon and Anchovy Pork (or Veal) Meatballs - Nuts about Food
Turkey-Scallion Meatballs with Soy-Ginger Glaze - The Heritage Cook
Swedish Meatballs - Felice in the Kitchen
Polpette (Meatballs) - Bell'Alimento
German Meatballs - The Runaway Spoon
Pineapple Glazed Ham Meatballs - Simply Recipes
Thai Meatballs - Food and Whine
Italian Style Turkey Meatballs - My Kitchen Adventures
Slow Cooker Mexican Meatballs - Farmgirl Gourmet
Swedish Meatballs - The Galley Gourmet
Porcupine Meatballs - The Daily Dish

Turkey Meatballs with Lemon-Garlic Yogurt Sauce - One Perfect Bite
Swedish Meatballs - One Perfect Bite
Polpettine - Tuscan Meatballs - One Perfect Bite
Persian Meatballs with Yogurt Sauce - One Perfect Bite
Albondigas: Spanish Meatballs in Tomato Sauce - One Perfect Bite
Lion's Head Meatballs - One Perfect Bite
Konigsberger Klops - One Perfect Bite
Pearl Balls - One Perfect Bite

Mexican Chocolate Brownies

From the kitchen of One Perfect Bite...Food for themed get-togethers rarely causes a problem for a host or hostess, though dessert can occasionally be a challenge. It would be a bit ludicrous to serve flan with football fare, so over the years I've found or developed recipes a bit more fitting for these informal gatherings. My dessert plans for our Southwestern-style Super Bowl gathering, include a moist fudge-type brownie made with Mexican chocolate and ground chiles, and a homemade dulce de leche ice cream that I'll serve with a salted caramel sauce. I'll save the recipe for the ice cream for another day and just concentrate on the brownies tonight. Mexican chocolate can be difficult to find, so rather than rely on the vagaries of the market place, I use a recipe whose ingredients create a reasonable facsimile of the real deal. I think most of you would agree that brownies are among the easiest desserts that can be made. This one is no exception. My recipe for Mexican chocolate brownies is inspired by one that appeared in Gourmet magazine over 15 years ago. While it is not my favorite brownie, it is my favorite for Mexican or Southwestern themed events. I've simplified the original recipe by using store-bought almond meal, and I have added a small amount of ground chili to give the brownies an authentic flavor punch. The chocolate-chili combination is not unusual in Mexican desserts and the flavors work well together. Do not use your standard chili powder to make these brownies. It contains cumin and other additives that don't work well with the chocolate. If you cannot find a New Mexico or an Ancho chili powder, a very small amount of cayenne pepper can be substituted. These brownies are dense and moist and almost like a confection. I think they are deliciously different. I hope you will too. Here's the recipe.

Mexican Chocolate Brownies ...from the kitchen of One Perfect Bite, inspired by Gourmet Magazine

Ingredients:
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
2 ounces unsweetened chocolate, chopped
1 cup sugar
1/2 cup almond meal
2 large eggs
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon ground pure chili powder (i.e. New Mexico or Ancho)

Directions:
1) Preheat oven to 350 degrees F. Butter and flour a 9-inch square baking pan, knocking out excess flour. Set aside.
2) In a heavy 1-1/2-quart saucepan melt butter and chocolate over low heat, stirring, until smooth. Remove pan from heat and let chocolate cool for 10 minutes.
3) Combine almond meal and sugar in bowl of a food processor and pulse to combine. Stir mixture into chocolate mixture. Add eggs, one at a time, beating well with a wooden spoon until mixture is smooth and glossy. Stir in flour, salt, cinnamon and chili powder until just combined.
4) Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature. Yield: 16 brownies.

You might also enjoy these recipes:
Mexican Wedding Cookies - Stylish Cuisine
Mexican Hot Chocolate - Elana's Pantry
Dulce de Leche Liqueur Bundt Cake - The Daily Dish
Mexican Milk Chocolate Cake - Sugar Plum
Mexican Chocolate Cake - Bless Us O Lord
Simply Amazing Fried Ice Cream - $The Thrifty Couple in the Kitchen

Crock-Pot Pork Posolé

From the kitchen of One Perfect Bite...A traditional Posolé is a spicy stew that's made from hominy, chilies and some type of meat or poultry. Hominy is dried corn that has been softened by soaking it in a mild lye solution. The process separates the hull and germ from the kernel, leaving behind corn kernels that can then be dried and reconstituted for cooking at another time. Hominy is the foundation on which a good posolé is based. The soupy stew is very popular in Mexico and the desert Southwest and, when it's properly made, it can be delicious. I've decided to serve posolé, along with Sonoran hot dogs and super nachos to our guests on Super Bowl Sunday. I hasten to add that my version of this famous stew is not traditional. I add peanut butter and a mole sauce to mine which gives it a more distinctive and unusual flavor. I first tasted the stew with these additions at a competition, and, once I'd sampled it, I knew I would have to incorporate them into my own recipe. I really love this dish. It's a great way to feed a crowd who might be tired of chili, and it is even easier to make. If you wish, the stew can be braised in the oven, rather than cooked in a crock-pot. My only caution is a reminder. While, you can always add more heat, once the chilies are in the pot they are there to stay. So, please use the jalapenos judiciously. Most of you will love this stew. Here's the recipe for those of you who would like to try it.

Crock-Pot Pork Posolé...from the kitchen of One Perfect Bite, inspired by Marybeth Mank

Ingredients:
2 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, cut into 1-inch pieces
1 large white onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1/2-inch
1 red bell pepper, seeded and cut into 1/2-inch dice
2 (14.5-oz.) cans hominy, white or gold, drained and rinsed
1 (14.5-oz.) can diced tomatoes, undrained
1 (15.5-oz.) can kidney beans, undrained
2 tablespoons diced jalapeno or other green chilies
2 tablespoons tomato paste
1/4 cup creamy peanut butter
1/2 cup jarred prepared mole (mole can be found in Latin section of your grocery store) the grocery store]
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
4 cups reduced sodium chicken broth
Optional Garnish:
Sour cream
Fresh chopped cilantro

Directions:
1) Spray 5-quart crock-pot with nonstick cooking spray. Heat olive oil in a large skillet set over medium heat. Add pork and saute until browned on all sides, about 10 minutes. Transfer to crock-pot. Add onions, carrots and garlic to pan and cook until softened, about 5 minutes. Transfer to crock-pot. Stir in bell pepper, hominy, tomatoes, kidney beans and jalapenoes. Mix well.
2) In a separate bowl, combine tomato paste, peanut butter, mole sauce, cumin, oregano, chili powder, cinnamon and 2 cups chicken broth. Whisk until thoroughly combine.Stir in remaining 2 cups broth. Pour over mixture in crock-pot and stir to combine.
3) Cover crock-pot and cook on LOW for 6 hours, or on HIGH for 3 hours. The completed posolé should have the consistency of a stew. If it is too thick, thin with additional chicken broth or water. If too watery, dissolve 2 tablespoon of flour in 1/4 cup broth. When smooth add 2 cups of liquid from stew and stir until smooth. Return to pot and cook until posolé comes to a simmer and thickens slightly, about 10 minutes. Ladle into warm bowls and garnish with sour cream and cilantro. Serve with warm tortilla or cornbread. Yield: 8 to 10 servings.

You might also enjoy these recipes:
Mexican Chicken Wrap - The Life of a Foodie and Her Family
Chicken Tortilla Casserole - Christine's Cuisine
Tostadas - The Farmer's Wife
Caldo de Res - Cooking in Mexico
Mole Chicken - Real Food Whole Health
Tortilla Soup - Katy's Kitchen

This post is also being linked to:
Crock Pot Wednesday at Dining with Debbie

Conchas - Mexican Shell-Shaped Sweet Rolls

From the kitchen of One Perfect Bite...The town in which I live is surrounded by small and tightly knit farming communities. Agriculture has brought amazing diversity to this valley and it is not uncommon for farm workers to form communities of their own within the larger demographic. Tucked here and there, in towns originally settled by Germans and Scandinavians, you can find bodegas, panaderias and cantinas, as well as an occasional noodle bar that all speak to the tastes of the newer inhabitants. All refute the claim of full assimilation into the fabric of the larger community. Not all of the old ways can easily be put aside, and these are places where one's habits and memories of home are understood and can be shared. They are also a rich source of information and taste memory for culinary gypsies who travel back roads and byways to seek their treasures out. I had my first concha in just such a place about 10 years ago. A concha is a light, almost cloud-like, Mexican sweet roll that has a sugar-shell pattern on its top. They are lovely when fresh and Lucullean when fresh and warm. They are also dirt cheap and, even now, can be had three for a dollar. My determination to make them has nothing to do with cost and is based solely on my need to put another notch in my culinary belt. I need to know I can make them. I've been baking bread this week and because all my paraphernalia was handy, I thought I'd give conchas another try. I've mastered the bread portion of this treat a while back, but my toppings, while getting better, are still pitiful. The topping is actually a doughy sugar paste that is placed on top of formed and risen dough and carved in place. In case you can't tell, I've used a shell pattern for my sweet rolls. I had planned to share professionally made conchas with you so you could see how beautiful they can be, but they had all been sold by the time I got to the bodega. We'll just have to carry on with mine. I hope those of you who are into bread and have never made a concha will give these a try. I hope those of you who do not bake will try a concha, at least once, now that you know how delicious they can be. Here's the recipe for those of you who'd like to try your hand at making these.


Conchas - Mexican Shell-Shaped Sweet Rolls...from the kitchen of One Perfect Bite, inspired by The Big Apple

Ingredients:
Dough
2-1/4 teaspoons active dry yeast
1/2 cup warm water
1/2 cup evaporated milk
1/4 cup + 2 tablespoons white sugar
1 teaspoon salt
1/3 cup butter or margarine, melted
1 egg
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
Topping
2/3 cup white sugar
1/2 cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Directions:
1) To make dough: In a large bowl, stir together yeast and warm water. Mix in milk, sugar, melted butter, salt, egg and 2 cups flour. Gradually mix in remaining flour, and 1/2 teaspoon cinnamon. Turn dough out onto a floured counter to knead as soon as it pulls together enough. Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
2) To make topping: In a medium bowl, beat sugar and butter until light and fluffy. Stir in flour until mixture is consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into other half.
3) To assemble: When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 375 degrees F. Bake for 20 minutes, or until lightly golden brown. Yield: 1 dozen rolls.

You might also like these recipes:
Bolillos - Girlichef
Besos - A Mexican Sweet Bread - Tennie Cakes
Capirotada Mexican Bread Pudding - Homesick Texan
Pan de Muerto - One Perfect Bite
Pan de Muerto - Wild Yeast
Conchas de Colores Naturales - Wild Yeast

This post is being linked to:
Wild Yeast - Yeast Spotting

Crock-Pot Southwestern Sausage and Hominy Stew

From the kitchen of One Perfect Bite...The third recipe in this month's crock-pot series would be given a pass, if pass/fail were the only grading options available. Were I to continue with the baseball analogy used with the other recipes we've featured so far, I'd call this a double play. Let me immediately add that there is nothing wrong with this dish. As a matter of fact, if there are teens in your house it might become a family favorite. My problem is that I think the recipe used to make this very basic dish is contrived. You don't really need a slow cooker to prepare it. This earthy casserole can be simmered stovetop or cooked in a microwave at the same time the rice that accompanies it is made. This is not a dish that needs to simmer for hours at a low temperature. You may want to prepare it that way, but it is not necessary and will add very little flavor to the finished dish. Most of the ingredients used in this stew come from cans and, like all dishes of this type, it is super simple to make. Texture in the dish is provided by the add-ons found at the end of the recipe. Don't forget them. The mango is used to brighten the flavor of the stew. If you don't have one, you can substitute a sweet apple or pear and get nearly the same affect. I think that those of you who are looking for crock-pot or slow cooker recipes will like this a lot. It's easy to do and very affordable. Here's the recipe.

Crock-Pot Southwestern Sausage and Hominy Stew...from the kitchen of One Perfect Bite, courtesy of Beth Hensperger and Julie Kaufmann as featured in their book Not Your Mother's Slow Cooker Cookbook

Ingredients:
1-1/2 cups prepared salsa, medium or hot (I recommend hot)
1 cup coarsely chopped red bell pepper (1-inch pieces)
1 cup coarsely Chopped yellow pepper (1-inch pieces)
1 (10-oz.) bag frozen corn, thawed
1 tablespoon chili powder
1 (15.5-oz.) can white or golden hominy, rinsed and drained
1 (12-oz.) package smoked turkey sausage, cut into 1/2-inch rounds
2 tablespoons tequila
For Serving:
3 cups hot cooked long-grain white or brown rice
1/2 cup crushed tortilla Chips
1 medium-large ripe mango (10 to 14-oz.) peeled and sliced off the pit
1/3 cup chopped cilantro
1/4 cup chopped green onion (white and tender green)
3/4 cup sour cream

Directions:
1) Combine salsa, bell peppers, corn, chili powder, hominy, sliced sausage and tequila in slow cooker. Cover and cook on LOW for 5 to 7 hours.
2) To serve, divide rice among 4 bowls; top each serving with stew, crushed chips, mango slices (I diced my mangoes), cilantro, green onions and a big dollop of sour cream. Serve immediately. Yield: 4 servings.

Your might also enjoy these recipes:
Taco Pie - Home Cooking Rocks
Chicken Chilaquiles - Baked Cupcakes
Stacked Green Chile Enchiladas - My Baking Heart
Shortcut Chili Colorado - Shamrocks and Shenanigans
Mexican Lasagna - And Then I Do the Dishes
Posole - Around My Family Table

Huevos Ahogados En Salsa Verde + Tomatillo Salsa Verde

From the kitchen of One Perfect Bite...While it is something I normally purchase, I made our salsa verde this summer. I wanted to control the heat the sauce contained for the young among us, and the only way that could be done was to make it myself. I found a recipe that that could be made hot or not and soon found myself making a batch of each to keep everyone happy. The sauce takes about 15 minutes to assemble and by controlling the number and type of chilies, I was able to make mild and hot sauce at the same sitting. I used stemmed and seeded jalapenos for the milder version but relied on Serrano chilies for the fire eaters in my gang. With so much sauce lying around I had to find ways to use the excess. While looking for recipes that would help me do that, I came across one for eggs poached in salsa verde and decided to give it a try. Conceptually, the recipe was very much like the one I use to make Eggs in Purgatory, so I suspected the dish would be quite good. It was. Because the eggs can't be made without salsa, today's post will feature two recipes. I'll start with the salsa and then move on to the recipe for the huevos ahogados, or "drowned eggs." Here are the recipes.

Tomatillo Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Recipe Tips

Ingredients:
1 pound tomatillos, husked
3 jalapeños - fresh, seeded, cut in half
1/2 onion - quartered
1/2 teaspoon ground cumin
1/4 cup cilantro - chopped
1/2 teaspoon salt

Directions:
Combine tomatillos,onion and jalapeno in a large pot. Cover with water and bring to a boil. Cover and cook for 5 minutes, or until al dente rather than soft. Drain. Transfer vegetables to a blender or food processor. Add remaining ingredients and blend until smooth. Store in refrigerator. Salsa can be kept refrigerated, three to five days. Yield: 2 cups.

Huevos Ahogados En Salsa Verde...from the kitchen of One Perfect Bite, courtesy of Michael Nankin

Ingredients:
3 cups tomatillo salsa, thinned to the consistency of tomato soup
4 eggs
Cilantro
Sea salt

Directions:
1) Bring salsa to a simmer in a small saucepan set over medium heat.
2) Carefully crack eggs into sauce. Cover pot and cook for 3 minutes. Remove lid and check to see if whites are completely cooked. If not, cover, and continue to cook until white is no longer transparent. Transfer eggs and a portion of the sauce to individual serving bowls. Garnish with cilantro and a pinch of sea salt. Serve with warm tortillas to mop up sauce. Yield: 4 servings.

You might also enjoy these recipes:
Salsa Verde Bake - The Sweet's Life
Lamb Chops with Salsa Verde - Simply Delicious
Skirt Steak Salsa Verde - Foto Cuisine
Chicken Enchilladas Verdes - One Perfect Bite
Lentil Salad with Salsa Verde - Food 4 Thought
Salsa Verde Pulled Chicken Sandwich - Closet Cooking

Black Bean Burritos

From the kitchen of One Perfect Bite...This is a wonderful meatless Monday meal for busy cooks. It's a reduced calorie version of that old Mexican favorite black bean burritos. These burritos are delicious but the best thing they have going for them is the speed with which they can be assembled. They can be on the table in 15 minutes and the recipe can easily be doubled if you have a crowd to feed. I made a mild and a hot version yesterday. I used mildly flavored Rotel tomatoes for the children and the firecracker version of the tomatoes for the adults at the table. I also used a reduced fat version of cream cheese in our burritos. This version of the cheese makes a less creamy burrito than its full fat cousin, but a low-fat sour cream was among the toppings we served, so the change in texture was not noticed. I hope you will give this recipe a try. It is based on a recipe I found on Christine Cooks. Here's the recipe I used for this fast and simple treat.

Black Bean Burritos...from the kitchen of One Perfect Bite inspired by Christine Cooks

Ingredients:
1 cup chopped onion
2 teaspoons minced garlic
1 (15-oz.) can black beans, drained and rinsed
1 (10-oz.) can Rotel tomatoes, drained
1 package (8-oz.) low-fat cream cheese
1 cup cooked white or brown rice
1/2 teaspoon cumin
1 teaspoon teaspoon chili powder
Salt and pepper to taste
1/4 cup cilantro, chopped
4 - 6 Flour tortillas
Optional toppings: sour cream, shredded cheese, chopped fresh tomatoes,avocado

Directions:
1) Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.
2) Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.
3) Wrap in a tortilla and serve with desired topping. Yield: 4 to 6 servings.

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Burrito Bowls - Closet Cooking
Beef, Bean and Cheese Burritos - Shamrock and Shenanigins
Machaca Burritos - Never Enough Thyme
Breakfast Burritos - You Made That?
Chili Bean Burritos with Corn Salasa - Dinner Du Jour
Chipotle-Style Burritos - Melbo's Kitchen

Mexican Rice

Events in our corner of the world move quickly and prove, yet again, that the indefatigable Murphy is alive and well and looking for any excuse to further test his law and all its corollaries. To wit, the washing machine stopped mid-cycle this morning, no doubt aping the control panel of the oven which chose to go black during preparations for last night's dinner. I sought solace at the computer, only to find that several small pair of hands had created a screen resolution previously unseen by mankind. My composure remained intact until dinner this evening, when our 3 year old grandson, whose dad is a minister, announced, following grace, that "Opa talks to Jesus lots." That, of course, caused me to choke on my water before finally surrendering to the limitations of the day. Now, back at the computer with the strange resolution, I have another rice recipe to share with you. Anyone who spent a portion of their childhood in the late forties and early fifties can tell you about Spanish rice. It was a commonly served dish that was as good or bad as the cook who made it. Most versions of the rice were made with tomato soup and ground beef that could be quickly assembled and on the table in minutes. A few lucky souls got to have a more authentic Mexican rice which was considerably more flavorful than its Spanish cousin. There is a fine line that separates the two. Most people believe Spanish rice gets its color from saffron, and that Mexican rice gets its color from cumin and tomato. If you look at the large number of recipes that exist for both types, I'm not so sure that's really true. At least not anymore. The recipe I used as my inspiration was developed by Emeril Lagasse and he really blurred the lines between the two. I have altered his recipe to suit our tastes and eliminated ingredients such as lard and saffron. This is a great dish for lunch and I've yet to come across a teen age boy who does not love it. They accept it for what it is. Good basic food that's inexpensive and easy to prepare. I hope you'll give this dish a try. It's really good. Here's the recipe.

Mexican Rice...from the kitchen of One Perfect Bite inspired by Emeril Lagasse

Ingredients:
2 tablespoons vegetable oil
1/2 cup ground pork
1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long grain rice
1 large tomato, peeled, seeded and chopped
4 cups chicken stock, or water
3/4 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onions

Directions:
1) Heat oil in a medium-size heavy saucepan set over medium-high heat until it shimmers. Add pork and cook, stirring until no longer pink. Add sausage and cook, stirring, for 1 minute. Add onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add garlic and cook for 30 seconds. Add rice and cook, stirring, for 1 minute. Add tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and turmeric, and stir well. Bring to a boil. Lower heat to low, cover, and cook undisturbed until all liquid is absorbed, about 20 minutes.
2) Remove from heat and let sit, covered, for 10 minutes. Uncover and fluff rice with a fork. Add the oregano and cilantro, and stir to incorporate. Turn into a decorative bowl and garnish with green onions. Serve immediately. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Beans and Rice Salad - Eclectic Recipes
Saffron and Red Pepper Risotto - Sugar Crafter
Rice and Olive Salad - La Fuji Mama
Shrimp Risotto - Coco Cooks
Spicy Tomato and Vegetable Rice - Chow and Chatter
Spanish Rice - Taste Tempters

Corn and Radish Salad

From the kitchen of One Perfect Bite...Sweet corn has started to appear in our farmer's markets. It's not local, but I'm always so anxious for the first corn of summer that I break my own rules and buy it anyway. Sweet corn has become part of our Independence Day celebration, so I not fussy about its country or state of origin. It's a carry over from my Midwestern childhood, when corn on the cob was a treat and as much a part of the celebration as watermelon or fireworks. We stopped at a farm stand on the 4th and bought ten ears of corn. Six of them were gone before the sun had set, but I wanted to make sure the remaining ears were put to good use. I have a decade old recipe from Bon Appetit magazine that makes a spicy salad with corn, radishes and jalepenos. It is easy to do and it is a perfect dish to serve with Mexican or Southwestern food. Those last ears of corn were destined to become this lovely summer salad. While it can be made a day ahead of serving, the radishes will bleed and change the color of the salad if it sits that long. I skirt the issue by combining all the ingredients, except the radishes, the day before I need the salad. I add the radishes to the mix about an hour before I plan to serve it. That gives me the flavor of a long marinade and the color and crispness of fresh radishes. Cut the radishes as thinly as you can, A mandolin is ideal for this task, but to be honest I use a paring knife. It's easier than having to drag out and assemble the mandolin when so little knife work is required. I hope you'll consider this lovely, fresh salad the next time you are planning a Southwestern or Mexican meal. It is very nice. Here's the recipe.

Corn and Radish Salad with Jalapenos and Lime...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

Ingredients:
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3-1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalepeño chilies

Directions:
Combine all ingredients in large bowl. Season with salt and pepper. Refrigerate. Bring to room temperature before serving. Yield: 6 servings

You might also enjoy these recipes:
Corn and Edamame Succotash - One Perfect Bite
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Watermelon, Black Bean and Corn Salsa - One Perfect Bite
Grilled Corn Salad - Simply Recipes
Mark Bittman's Pan Roasted Corn and Tomato Salad - Champaign Taste
Fresh Sweet Corn Salad - Bake Space

Carne Asada

From the kitchen of One Perfect Bite...School is out and Father's Day is just around the corner. That means that like it or not, ready or not, barbecue season is officially here and it's time to fire up the grill. I have a recipe for a steak that's so consistently good, and so easy to make, that the line that separates one made by a rank amateur from that of seasoned grill master is hard to distinguish. While I've changed it a bit, the original recipe, called Carne Asada Brava, was developed by Rick Baylis for his book and television show, "Mexico One Plate at a Time." This is an almost fool-proof dish. Two cautions. The steak needs an hour to marinate and you'll want to make sure your pan or grill is screaming hot when the steak first hits the surface. Ribeye steaks were originally used to make the dish. I use one or two flatiron steaks in the version I make for my family. Try to find a local source for flatiron steaks. They are wonderful for grilling and are still inexpensive. High restaurant demand makes them difficult to find in some areas, but these flavorful and fork tender steaks are worth seeking out. I promise you won't be sorry. You can find information about the steaks here. The recipe calls for pan roasted garlic and jalapeno chiles and the aroma they exude as they blacken and bubble is quite amazing. Served with or without tortillas, I think you'll love this one. Here's the recipe.

Carne Asada...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:
Marinade
6 large garlic cloves, unpeeled
2 fresh jalapeno chiles, stemmed
1/4 cup fresh lime juice
2 tablespoons olive oil, plus more for the steaks
1-1/2 teaspoons salt or salt to taste
Steak
2 pounds flatiron steak or 6 1-inch thick ribeye steaks

Directions:
1) To make marinade: Roast unpeeled garlic and chiles over medium heat in a small ungreased skillet, turning occasionally, until both are soft and blackened in places. Chiles will be ready in 5 to 10 minutes. Garlic will require about 10 to 15 minutes. Cool. Peel garlic and place in jar of a blender or food processor along with chiles, lime juice and oil. Process until mixture is as smooth as possible. Add salt. Place marinade in a dish large enough to hold steaks. Smear mixture over both sides of steaks, cover and refrigerate for 1 hour.
2) To grill steaks: Preheat a gas grill or heat a grill pan over high heat. Scrape off marinade and spray or brush both sides of steak with oil. Place steaks on grate or in grill pan and cook for 3 to 4 minutes without moving steaks. Turn steaks and cook until medium rare, about 2 to 3 minutes longer. Remove pan from heat. Tent with foil and allow to sit for 10 minutes. Slice steak and serve with fresh salsa or a hot sauce. Yield: 6 servings.

You might also enjoy these recipes:
North African Steak Pimenton with Harissa Sauce - One Perfect Bite
Asian-Style London Broil - One Perfect Bite
Stuffed Flank Steak Spirals - One Perfect Bite

Sweet Corn Ice Cream

From the kitchen of One Perfect Bite...An unintended consequence of a search for meatless meals led me to Rick Bayless' Frontera website. I, of course, found my way to his desserts, where I stumbled on this remarkable recipe for sweet corn ice cream. This is not a bait and switch. The ice cream is actually made with sweet corn that is given a flavor boost with an injection of orange liqueur, cinnamon and fresh lime juice. My curiosity got the best of me and I had to give it a try. To my amazement, this actually works and the finished ice cream does have a faint, barely perceptible, but pleasant, corn flavor. I'm told this ice cream is common in many parts of Mexico. What makes this version a bit different from the others, is that the corn is pureed and the custard strained so there are no small irritating bits of corn in the finished ice cream. While I tried this as a curiosity, I will make it again. I used thawed frozen, shoe peg corn to make this batch of ice cream. I'd like to try this with fresh corn to see if it affects flavor in a major way. We have family members and friends who would enjoy its taste and the novelty of sweet corn ice cream. You might, too. Here's the recipe.

Sweet Corn Ice Cream...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:
2 to 3 ears fresh sweet corn
1-1/2 cups half-and-half
4 egg yolks
3/4 cup + 2 tablespoons sugar
1-1/3 cups heavy cream
1/3 cup evaporated milk
A scant 1/2 teaspoon ground cinnamon, preferably Mexican cinnamon
2 tablespoon orange liqueur, preferably Gran Torres
1 tablespoon fresh lime juice

Directions:
1) Set up a double boiler: Set up a 4-quart saucepan, filled halfway with water, into which you can nestle a 3-quart stainless steel bowl. Bring a pot of water to a boil over high heat while you're preparing the custard base.
2) Cook base: Husk corn and pull off all the silk. Cut kernels from ears and measure 2 cups. Scoop into a blender and add half-and-half. Blend until smooth. In a 3-quart stainless steel bowl, stir together egg yolks and sugar until thoroughly combined. Add corn mixture and whisk to combine thoroughly. Reduce temperature under the pot of boiling water to maintain a gentle simmer. Set bowl of custard base over the simmering water and whisk frequently, until the mixture thickens noticeably, about 20 minutes. Custard is sufficiently cooked when it reaches 180 degrees on an instant-read thermometer. (You can also test it by dipping a wooden spoon into the custard, then running your finger through the custard: if the line holds clearly, the custard has thickened sufficiently.) Pour the base through a medium-mesh strainer into another bowl (preferably stainless steel for quick cooling).
3) Cool base: Fill a large bowl halfway with ice. Nestle custard bowl into ice and whisk regularly until completely cool. Refrigerate if not using immediately.
4) Finish base, freeze ice cream: Stir heavy cream, evaporated milk, cinnamon, orange liqueur and lime juice into base. Freeze in an ice cream freezer according to the manufacturer's directions. Scrape into a freezer container and freeze for several hours to firm. Yield: 1-1/2 quarts.

You might also enjoy these recipes:
Leche Asada - One Perfect Bite
Flan - Rasa Maylasia
Julia Child's Creme Caramel - Gratinee

Chicken Enchiladas Verdes - Daring Cooks May Challenge

From the kitchen of One Perfect Bite...The Daring Cook's challenge for May was hosted by Barbara of Barbara Bakes and Bunnee of Anna + Food . The recipe they selected was a Stacked Green Chile and Grilled Chicken Enchilada which can be found here. I opted to make a tomatillo salsa verde using a recipe I've had for years, but I made the corn tortillas from the one Barbara and Bunnee provided for us. I have a neighbor who assisted me with equipment and advice that made the tortillas possible. Even with help, mine were a pretty raggedy affair. Fortunately, my efforts were hidden by copious amounts of sauce and no one, other than me and a neighbor sworn to silence, was the wiser. I can say with certitude that corn tortillas are worth every cent that local markets charge for them. The recipe I used for the enchiladas is a decade old and originally came from Cooking Light magazine. I obviously love it or would not be sharing it with you. It's fairly easy to do and the lighter ingredients do nothing to harm the taste of the finished enchiladas. Here's the recipe I used.

Chicken Enchiladas Verdes...from the kitchen of One Perfect Bite, courtesy of Cooking Light Magazine, January 1999

Ingredients:
Salsa Verde
1 pound tomatillos (about 15)
1-1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeño pepper, seeded and chopped
Enchiladas
2-1/2 cups shredded cooked chicken breast
1/2 cup shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
8 (6-inch) corn tortillas
3 tablespoons shredded asadero or Asiago cheese (optional)
Cooking spray

Directions:
1) To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, broth, salt, and chopped jalapeño in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher if you like your sauce more rustic and chunky. Heat a large nonstick skillet over medium-high heat. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
2) Preheat oven to 400 degrees F.
3) To prepare enchilada filling, combine chicken, cheese, onion, cilantro, broth, sour cream, lime juice, cumin, salt and pepper in a large bowl.
4) Spread 1/2 cup salsa verde in bottom of a 13 x 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down the center of each tortilla and roll up. Arrange enchiladas, seam sides down in baking dish. Pour remaining salsa verde evenly over enchiladas. Sprinkle with optional cheese if using. Cover and bake at for 10 minutes or until thoroughly heated.
5) Serve with additional sour cream, and garnish with sliced jalapeño, if desired. Yield: 4 servings.

You might also enjoy these recipes;
Camarones a la Mexicana - One Perfect Bite
Chicken Mole Poblano - One Perfect Bite
Shrimp Enchiladas Verde - One Perfect Bite