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Product Details
ISBN-13: | 9780688106492 |
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Publisher: | HarperCollins |
Publication date: | 09/23/1994 |
Pages: | 272 |
Product dimensions: | 8.00(w) x 8.00(h) x 0.89(d) |
About the Author
Read an Excerpt
Shake Salad
We love the tropical combination of fruit and salt found in this spicy fat-free salad. It is just the right kind of bright, crunchy food to reawaken dulled senses. In Mexico, in fact, it is a trditional hangover cure.
1 medium jícama (about 3/4 pound)
2 oranges
1/4 small pineapple
1 very small red onion, thinly sliced
1/4 to 1/2 dried habanero chile, stemmed, seeded and finely chopped to a powder, or cayenne pepper to taste
juice of 1 lime
1 teaspoon salt
Peel the jícama, including the fibrous layer just beneath the skin. Thinly slice the flesh and then cut into thin 1-inch strips. Place in a bowl.
Working over a bowl to catch the juices, peel the oranges and cut between the membranes to remove the sections. Remove the seeds. Transfer the orange sections and juice to the bowl with jícama.
Peel and core the pineapple, and trim out any eyes, being careful to save the juice. Cut the pineapple into 1 x 1/8-inch strips and add to the jícama bowl along with the juice.
Add the red onion, habanero chile or cayenne pepper, lime juice and salt. Toss well and chill for 30 minutes. Serve cold.
Serves 4 to 6
Mexican Brisket of Beef
We got such good feedback on our brisket recipe in City Cuisine, we just couldn't resist adapting it with Mexican flavors. The chipotles add a pleasant mouth-tingling sensation that is not at all overpowering. Serve with Smashed Potatoes (page 55) for a specialSunday supper.
3 1/2 pounds beef brisket
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
flour for dredging
1/2 cup vegetable oil
3 large carrots, peeled and cut into 2-inch lengths
2 medium onions, chopped
10 garlic cloves, peeled
3 dried chipotle or morita chiles
2 tablespoons tomato paste
1 tablespoon dried oregano
2 quarts chicken stock or water
5 bay leaves
salt to taste
1 cup Pickled Red Onions (page 46), for garnish
4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish
Preheat the oven to 325 degrees F.
Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess.
Heat the oil in a large Dutch oven over high heat. Sear the meat until browned on all sides, and remove. Reduce the heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and sauté 2 minutes longer. Return the meat to the pan along with all the remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 21/4 hours, or until the meat slips off a fork when pierced.
Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce.
Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with pickled onions and sliced scallions and serve.
Serves 6
Mesa Mexicana. Copyright © by Mary Milliken. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.