Mario Bosquez

The Sweet Life: Mother’s Day Recipe Roundup

May 5, 2013 By Mario Bosquez Leave a Comment

Editor’s Note: Just in time for Mother’s Day, OpenTable has released a list of the Top 25 Mom-Friendly Dining Cities in the U.S.

Enjoy and Happy Mother’s Day!

Mamiverse Food is proud to present these sweet recipes from our collection that we feel will treat Mom to some wonderful food on her special day…especially recipes inspired by Mamis and Abuelitas!

Here’s to all the Mothers and all the Caregivers we remember on their day.

¡Feliz Día de las Madres!

Great-Grandmother’s Poundcake • Leticia Moreinos Schwartz’s Guava Thumbprint Cookies • Dulce de Leche Molten Cake • Chilean Sandwich Cookies: Chilenitos

The Sweet Life: Mother’s Day Recipe Roundup

Learn more about Mario Bosquez.

Filed Under: Desserts, Hosting and Holidays, Recipes Tagged With: Cakes, Cookies, Entertaining

Heirloom Tomato Bloody Mary Shrimp Salsa

April 23, 2013 By Mario Bosquez Leave a Comment

Editor’s Note: If you are thinking of growing your own fresh tomatoes this recipe will inspire you to get planting.

“Zesty homemade roasted-tomato Bloody Mary mix is added to a fresh tomato salsa with shrimp to create a dish reminiscent of the Mexican shrimp cocktails served in tall glasses. Regardless of its provenance, it will have your guests hovering around it.” —Chef Michael Dunn, Yankee Pier Restaurant

Read Related: Refreshing Shrimp Ceviche

HEIRLOOM TOMATO BLOODY MARY SHRIMP SALSA
Serves: 4 to 6

Ingredients
2 large heirloom tomatoes, finely diced
12 oz bay (cocktail) shrimp
1 small red onion, finely diced
1 pasilla chili, seeded and finely diced
¼ cup chopped fresh cilantro
2 TBSP sliced green onion
½ cup Roasted Tomato Bloody Mary Mix
1 TBSP fresh lemon juice
1½ TSP fresh lime juice
Salt and freshly ground pepper to taste
Fresh tortilla chips for serving

Instructions

In a medium bowl, combine the tomatoes, shrimp, onion, chili, cilantro, green onion, Bloody Mary mix, and lemon and lime juices; toss well with a spoon.
Season with salt and pepper.
Serve with tortilla chips.

This recipe first appeared in The Heirloom Tomato Cookbook (Chronicle Books/2006) and is available for purchase here.

Learn more about Mario Bosquez.

Filed Under: Appetizers, Featured Stories, Hosting and Holidays, Recipes Tagged With: Seafood, Shrimp, Tomatoes

Garlic Day Recipe Roundup

April 18, 2013 By Mario Bosquez Leave a Comment

Bosquez-Garlic Day Recipe Roundup-Photo1 We love it. Vampires hate it. No kitchen can do without it. We’re talking about Garlic and this indispensible kitchen stalwart even gets its own special day! National Garlic Day (April 19) is the perfect time for Mamiverse Food to round up some recipes featuring garlic.

Read Related: Mashed Yucca with Garlic Sauce

Check out this great website that is all about Garlic Day and learn some garlic trivia such as why Egyptians put it on the pyramid builder’s menus and why Tibetan Monks were forbidden from eating garlic.

So, happy National Garlic Day…enjoy!!!

Bosquez-Garlic Day Recipe Roundup-Photo2

Pico en Taco • Mario Lopez’s Quinoa Stuffed Peppers

Bosquez-Garlic Day Recipe Roundup-Photo3

Fast & Fabulous: Snapper Veracruz • Swordfish with Thyme-Scented Asparagus

Learn more about Mario Bosquez.

Filed Under: Family Night Faves, Hosting and Holidays, Menus Tagged With: Garlic, Quinoa, Seafood

Springtime Fiesta Food & Fun

April 16, 2013 By Mario Bosquez Leave a Comment

Springtime Fiesta Food & Fun

This is the time of year when fairs, celebrations, and fiestas sprout up like the fresh new green of spring. Mamiverse Food celebrates this great time of year with wonderful springtime recipes and a look at one of the nation’s largest Fiestas…Fiesta San Antonio.

The Fiesta kicks off April 18 and runs through April 28 in San Antonio, Texas. This Fiesta features eleven different parades, multicultural food, music, dancing and more!

The San Antonio Convention & Visitors Bureau explored the kitchens of Fiesta San Antonio and offers you these tasty samples of Fiesta Food. Enjoy Fiesta and these recipes!

ANTICUCHOS
20,000 Servings Sold Annually

Ingredients
3 lbs. or so of sirloin, cut in 1″ cubes

Marinade
3 parts water
1 part red wine vinegar
1 TSP ground comino
1 TSP oregano
1 TSP garlic powder
1 TSP salt
1 TSP pepper
2-3 serrano chiles, ground up in blender

Instructions

Blend well. Marinate meat for at least 18 hrs, and up to three days. Skewer meat (if skewers are wooden, soak them in water for 30 minutes to prevent burning).
Cook meat over hot charcoal fire. Baste with marinade. (IF desired, can add bacon drippings to the marinade while basting—NOT during marinating.)

Springtime Fiesta Food & Fun

SHYPOKE EGGS: FRONTIER TOWN
This may look like a fried egg—the combination of cheeses and a mini-chalupa shell certainly make it look like one. This idea originally came from Hipps Bubble Room in San Antonio.

Ingredients
White cheese
Yellow cheese
Sliced jalapeños
Mini-chalupa (tostada) shells

Instructions

Start with mini-chalupa shell.
Cut slice of white cheese into a circle the size of shell and put on top of shell.
Cut slice of yellow cheese for the “egg yolks” and lay in center, on top of white cheese.
Lay jalapeño slivers in center of yellow cheese (to taste) then broil.

Learn more about Mario Bosquez.

Filed Under: Appetizers, Hosting and Holidays, Recipes Tagged With: Cheese, Entertaining, Meat

Mamiverse Contributor Yvette Marquez-Sharpnack Book Signing & Salsa Recipe

April 11, 2013 By Mario Bosquez Leave a Comment

Mamiverse Food features some of the best food writers around; especially when it comes to delicious, affordable recipes from the world of Latino Cuisine.

Our talented and very busy contributors win awards, recognitions, and write amazing books full of wonderful recipes.

Example, Yvette Marquez-Sharpnack, who contributes frequently to Mamiverse Food, will be featured soon in a New York City cookbook signing Saturday, April 13 in connection with Muy Bueno Cookbook: Three Generations of Authentic Mexican Flavor.

You are seeing some images from a recent book signing.

Yvette, along with her sister Veronica Gonzalez-Smith and their mother Evangelina “Vangie” Soza, who hail from El Paso, Texas, collected family recipes they treasured along with newer Latino-inspired dishes.

The result, the Muy Bueno Cookbook Blog and of course, the cookbook itself.

Read Related: Queso Fundido con Chorizo

Mamiverse Contributor Yvette Marquez-Sharpnack Book Signing & Salsa Recipe If you are in the New York Tri-State area, join Yvette and Veronica at the book signing.

La Casa Azul Bookstore
143 E. 103rd Street, New York, NY
(212) 426-2626
(You can R.S.V.P. here.)

If a bit further away, you can still get a taste of the cookbook with this wonderful mushroom, jalapeño, and cilantro salsa recipe Yvette and her family provided. They will be making this salsa at the book signing!

Here’s to all of our amazing Contributors who make Mamiverse Food the unique, interesting, and of course delicious destination for anyone looking for good food, warm families, and extra servings of kitchen savvy!

Learn more about Mario Bosquez.

Filed Under: Chef Cocina, Featured Stories Tagged With: Books, Cooking, Salsa

Sports Night Recipe Roundup

April 4, 2013 By Mario Bosquez Leave a Comment

Marcelo Balboa, Chef Aarón Sanchez, Mario Bosquez (Mamiverse Food Editor), Chef Ema Quevedo & Luis Hernandez

There’s nothing like a Sports Night to round up family, friends, and food. And recently, our friends at Unilever rounded up some Soccer and Culinary greats as they announced a partnership with Soccer Marketing United to become official sponsors of the Mexican National Team. I joined the party to meet the greats and bring you some great recipes.

FOOD IS ALWAYS A SPORTS CHAMPION
To celebrate they launched Tu Selección, a collection of recipes, party-planning ideas, and soccer info; perfectly paired for any sports night. We’ve included the recipes below.

Aarón Sanchez & Ema Quevedo

At the recent Sports Night in New York City, put the spotlight on soccer greats, Marcelo Balboa and Luis Hernandez along with Chef Aarón Sanchez, the co-star of Food Network’s hit series, Chopped and Heat Seekers, as well as the star of FOX Utilisima’s #1 rated series Aarón Loves NY and their new travel-food series MOTOCHEFS, and Chef Ema Quevedo Culinary Consultant and Private Chef (both wonderful contributors to Mamiverse Food.)

Both chefs stressed the importance of food and family.

Chef Ema Quevedo said, “This campaign is geared for families to come together around soccer. So you bring them together and it’s a recipe for great memories.” Marcelo Balboa added, “It’s important to teach kids about healthy eating and good food. They show you how to make good food in thirty-minutes.”

Now for the recipes perfect for all sports parties!

CHIPOTLE-LIME-CRUSTED CHICKEN
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients
½ cup Hellmann’s® or Best Foods® Real Mayonnaise
¼ cup shredded Monterey Jack cheese (about 1 oz)
1½ TSP lime juice
¼ TSP ground chipotle chile pepper
4 boneless, skinless chicken breast halves (about 1¼ lbs)
¼ cup crushed plain tortilla chips

Instructions

Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise, cheese, lime juice and ground chipotle in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with crushed tortilla chips.
Bake 20 minutes or until chicken is thoroughly cooked.

QUESO FUNDIDO
Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients
1 TBSP vegetable oil
¼ cup white onion, finely chopped
1 large tomato, seeded and chopped
1 large jalapeno pepper, seeded, stemmed and finely chopped
1½ TSP Knorr® Chicken flavor Bouillon
2 TBSP tequila
4 cups shredded Mexican melting cheese (Chihuahua, Asadero, Monterey Jack or mild cheddar)
¼ cup cilantro, roughly chopped (optional)

Instructions

Heat oil in 12-inch skillet over medium-high heat and cook onion, tomato, jalapeno pepper and Knorr® Chicken flavor Bouillon cook, stirring frequently, until onion is golden brown, about 8 minutes. Stir in tequila and cook, stirring constantly, until slightly thickened, about 1 minute. Reduce heat to low, then stir in cheese until melted, about 3 minutes.
Serve immediately and garnish, if desired, with cilantro.

MEXICAN BEEF & CORN CASSEROLE
Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients
1 lb lean ground beef
1/3 cup chopped fresh cilantro (optional)
1 can (11 oz) Mexi-corn, drained
1 can (15.5 oz) reduced sodium black beans, drained
2 TBSP Country Crock® Spread
½ cup salsa
2/3 cup fat-free sour cream
¼ cup shredded low fat cheddar cheese

Instructions

Preheat oven to 400°. Cook ground beef 12-inch nonstick skillet over medium-high heat, stirring frequently, until beef is done, about 5 minutes. Remove from heat, then stir in cilantro.
Combine cilantro, corn, black beans and Spread in 8-inch baking dish. Top with beef mixture; spread with salsa and sour cream and sprinkle with cheese.
Bake 20 minutes or until heated through and cheese is melted.

CREAMY CHIPOTLE DIP

Ingredients
2 TBSP of chipotle peppers thinly sliced
4 TSP of Knorr® Chicken Bouillon
1½ cup Hellmann’s® or Best Foods® Mayonnaise
2 TBSP of Lime Juice
2 cups sour cream
¼ cup chopped fresh cilantro

Instructions
Warm the lime juice and Knorr Chicken Bouillon in the microwave for 30 seconds or until warm. Combine with the rest of the ingredients and serve with nachos or plantain fritters.

CHIPOTLE CHICKEN ENCHILADAS
Serves: 4

Ingredients
1 jar Ragu® Cheesy Classic Alfredo Sauce
½ TSP Knorr® Chicken flavor Bouillon
½ cup water
1 TBSP finely chopped chipotle peppers in adobo sauce
3 TBSP chopped fresh cilantro
2 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese
4 TBSP Country Crock® Spread, divided
12 corn tortillas

Instructions

Preheat oven to 375°.
Combine Ragu® Cheesy Classic Alfredo Sauce, Knorr® Chicken flavor Bouillon, water, chipotle peppers and cilantro in medium bowl. Evenly spread ½ cup sauce mixture in 13 x 9-inch baking dish; set aside.
Combine chicken, ½ cup sauce mixture and 1 cup cheese in a small bowl; set aside.
Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining Spread and tortillas.
Evenly divide chicken mixture onto tortillas and roll up. Arrange enchiladas in prepared baking dish with seam side down, then top with remaining sauce mixture and cheese. Bake 25 minutes or until sauce is bubbling and cheese is golden. Garnish, if desired, with chopped red onion and cilantro.

CHICKEN MILANESE TENDERS
Serves: 4
Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients
1 TBSP Knorr® Chicken flavor Bouillon
1 cup plain dry bread crumbs
2 eggs, lightly beaten
4 boneless, skinless chicken breast halves, cut into strips
4 TBSP vegetable oil

Instructions

Combine Knorr® Chicken flavor Bouillon with bread crumbs in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well; set aside.
Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked and golden brown, about 4 minutes.

Tip: To bake, preheat oven to 425°. Line baking pan with aluminum foil, then spray with non-stick cooking spray. Arrange chicken on pan, then lightly spray with non-stick cooking spray. Bake 15 minutes or until chicken is thoroughly cooked. Spice up your bread crumb coating with these easy stir in ideas. Stir desired amount into your bread crumbs to add delicious flavor.

• Parmesan cheese & Garlic Powder
• Cumin & Cinnamon
• Chopped Cilantro & Lime Zest
• Chipotle Chili Powder
• Ground Almonds (for extra crunch)

Recipes Courtesy: Tu Selección & Vivemejor.com

Learn more about Mario Bosquez.

Filed Under: Hosting and Holidays, Quick & Easy, Recipes Tagged With: Chicken, Entertaining

A Visit to the Culinary Institute of America: Conclusion

March 7, 2013 By Mario Bosquez Leave a Comment

A Visit to the Culinary Institute of America: Conclusion

Now that Mamiverse Food has gone behind-the-scenes at the legendary Culinary Institute of America in Hyde Park, NY and gotten to know some up-and-coming Latino Student Chefs, we are going to share some exciting ways you can attend a C.I.A. campus, learn more about their Healthy Kids Initiative, and their El Sueño Scholarship that helps Latino and other students attend the C.I.A./San Antonio Campus and achieve their culinary dreams.

A Visit to the Culinary Institute of America: Conclusion There are also the boot camps, which include everything from two-day programs including the BBQ Boot Camp to the more standard five-day Basic Training that run through the entire culinary spectrum such as cooking and baking and everything in between.

You can choose from three locations: C.I.A./Hyde Park, New York, C.I.A/San Antonio, and C.I.A./Greystone in California’s Napa Valley.

You can also learn about the C.I.A.’s Healthy Kids Initiative and get recipes and ideas toward healthier food for your children.

A Visit to the Culinary Institute of America: Conclusion-Acenette Gonzalez And more great news about rising star Latino Chefs! Congratulations to Sophomore Acenette “Ace” Gonzalez of the C.I.A San Antonio.

The Dallas resident is competing in the national finals of the S. Pellegrino® Almost Famous Chef® Competition at the Greystone campus this month! She earned the spot in the finals after becoming the South Regional Champion in a cook-off in Houston in February. The winner receives $20,000 and a one-year paid apprenticeship with a celebrity chef.

Here’s a special salute to all those chasing their culinary dreams and a special thanks to the Culinary Institute of America for this unique and delicious look behind-the-scenes!

Now, for more great tastes from the Culinary Institute of America! This time, three recipes with a Latino spin…Jícama Slaw, Black Bean Mash, and Mexican-Style Rice.

JÍCAMA SLAW
The addition of beans makes this a hearty slaw, and its flavorful dressing makes it perfect to go with a variety of dishes. Try it alongside a black bean burger.
Makes: 6 to 8 side servings

Ingredients
1 cup cooked black beans
3 cups thinly sliced jicama, cut into julienne
1 cup thinly sliced red onion
1 small red pepper, thinly sliced
1 small yellow pepper, thinly sliced
1 small green pepper, thinly sliced
1 cup corn kernels (fresh or thawed frozen)

Dressing
¼ cup sherry vinegar
1 clove garlic, minced
1 serrano pepper, seeded and minced
¾ cup olive oil
Grated zest and juice of one 1 lime
¼ cup fresh chopped cilantro
Pinch cayenne
Salt and freshly ground black pepper, as needed

Instructions

In a large bowl, toss the beans, jicama, onion, peppers, and corn to combine.
In a small bowl, combine the vinegar, garlic, chile, oil, lime zest and juice, cilantro, and cayenne. Season with salt and pepper.
Pour the dressing over the vegetables and toss to coat. Cover and refrigerate until well chilled
Serve chilled

BLACK BEAN MASH
Mashing the beans gives them a creamy texture.
Makes: 4 side dish servings

Ingredients
1 cup black beans, soaked overnight in enough water to cover by 1 inch
2½ cups vegetable broth, plus more as needed
1 bay leaf
2 TBSP tomato paste
1 TSP oregano, finely chopped
2 TBSP olive oil
1 medium yellow onion, minced
2 cloves garlic, minced
2 TSP ground cumin
Salt and freshly black pepper, as needed

Instructions

Drain the water from the soaked beans. In a medium saucepan, combine the beans, 2½ cups broth, the bay leaf, tomato paste, and oregano. Add more broth as needed to ensure the beans are covered by 1 inch.
Bring the mixture to a simmer over medium heat, cover, and cook gently until the beans are tender, 45 to 60 minutes. Add more broth as needed to keep the beans moist. Remove and discard the bay leaf.
Meanwhile, in a small sauté pan, heat the oil over medium heat. Add the onion and garlic to the pan and sauté until the onions are translucent, about 4 to 5 minutes. Add the cumin and cook until fragrant, about 30 seconds.
Drain the cooking liquid from the beans but reserve the liquid. Add the onion mixture to the beans and puree in a food processor blender, adding reserved liquid to achieve the consistency of mashed potatoes. Season with salt and pepper. Serve immediately or cover and keep warm in a 200F oven. Bean mash may also be cooled and refrigerated for up to 2 days. Save remaining cooking liquid to use when reheating the beans. Reheat beans in a sauté pan or double boiler to avoid scorching.

MEXICAN-STYLE RICE
Makes: 4 servings

Ingredients
1 TBSP oil
¼cup minced white or yellow onion
1 clove garlic, minced
½ cup long grain white rice
3 TBSP tomato puree
1 cup water
½ serrano chile, seeded and minced
¼ cup diced carrots
¼ cup green peas
Salt and freshly ground black pepper, as needed

Instructions

Preheat the oven to 325°F.
In a small ovenproof saucepan, heat the oil over medium heat. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the rice and sauté, stirring, until the onions are translucent and the grains separate, about 3 to 4 minutes.
Stir in the tomato puree and cook for about 1 minute more. Stir in 1 cup water, the chile, carrots, and peas. Season with salt and pepper and bring to a boil.
Cover the pot and place in the oven until the rice absorbs all the liquid and is tender, 10-12 minutes, Serve immediately.

Recipes/Photos Courtesy: Culinary Institute of America

Learn more about Mario Bosquez.

Filed Under: Chef Cocina, Featured Stories Tagged With: Cooking, Education

Culinary Institute of America Series Part 3

February 28, 2013 By Mario Bosquez Leave a Comment

Culinary Institute of America Series Part 3

In this next installment of our visit to the Culinary Institute of America in Hyde Park, New York we’ll visit with a student who aspires to a professional career in the culinary and beverage arts, learn some secrets to home cooking success, and learn a great recipe for everyone; especially those who might have diabetes-related issues.

First, let’s met Sofia Martinez—a C.I.A. student who has a concentration in beverage management and is also working toward a bachelors in culinary arts.

Culinary Institute of America Series Part 3-Sofia Martinez Mamiverse Food: What was your first impression when you came here?
Martinez: I had originally studied in France; culinary and baking and after having studied over there when I came to the school basically what I was looking for is to be more well-rounded.

Mamiverse Food: What is your goal?
Martinez: To finish my program here and I would like to go into a hotel group so that I can learn all the aspects in the front of the house.

Mamiverse Food: What have you learned for your family’s kitchen?
Martinez: It’s hard to teach the people that taught you…to get hot lights over the stove so that when you are keeping stuff hot. When you put in your hood, you can have those installed. You can buy a hood that has spots for those lights. I think the key that people sometimes miss is something that they stress a lot in our school, hot meal, hot plate. My Mom would have never thought to heat up the plate.

AND NOW THE RECIPE!
Beef Braised in Beer & Onions, a Diabetes-Friendly Low-Glycemic Meal Courtesy: Culinary Institute of America

Beer, onions, beef…need we say more? “This flavor- and fiber-rich meal has a low glycemic impact,” says Registered Dietitian and Associate Professor at The Culinary Institute of America (CIA) Jennifer Stack. “It is a perfect meal for someone with pre-diabetes or diabetes, or who simply wants to enjoy the energy and weight-loss benefits of low-glycemic foods.”

A GREAT MAKE-AHEAD DISH
When the autumn chill hits the air, Stack, a 2003 graduate of the CIA, likes to turn on the oven and start braising. This popular moist-heat cooking technique can take a tough cut of meat and make it fork-tender with succulent gravy. For the beef, start with a two-pound boneless beef shoulder or chuck roast that will easily serve eight people or make wonderful leftovers for a second meal. The Beef Braised in Beer and Onions should be made a day or two in advance so the fat solidifies at the top and can be skimmed off before reheating. In addition, braised dishes always taste better a day or two after they are prepared.

Stack’s mantra for braising is: Season, Sear, Sweat, and Simmer. Season the meat with salt, pepper, and one tablespoon of flour to create a dry surface. This is an essential step for properly searing the meat and developing the maximum amount of flavor. Make sure you are using a heavy pan with a lid, such as an enameled cast iron Dutch oven, and get it very hot. The sound of the sizzle when the meat hits the pan lets you know you got it right. Sear all sides of the meat until it is well-browned.

Watch the Chef in action!

Remove the meat once it is well-browned, reduce the heat, and add the sliced onions. As they Sweat, they will loosen up the browned bits of meat at the bottom of the pan. Take your time and slowly let the onions develop a golden-brown color, as this is a key step to developing flavor in the dish.

When the onions are done, add the meat, broth, tomatoes, and beer to the pan and place, covered, in the oven to slowly Simmer until the meat is fork-tender.

The recipe calls for 16 ounces of dark beer, or 1 and 1/3 bottles. Although most of the alcohol will burn off during our extended cooking, you need to determine what to do with the remaining 2/3 bottle of beer.

SOME IMPORTANT QUESTIONS
If you have diabetes, Stack cautions that you need to ask yourself and your diabetes treatment team some questions.

1. Is it safe for me to consume alcohol with my current diabetes treatment?
2. Can I fit the 10 g of carbohydrate from this 2/3 bottle of beer into my carbohydrate budget?
3. What should I eat with this beverage to prevent my blood glucose from dropping too low while my liver breaks down the alcohol?

If you don’t want the temptation, you can also decide to prepare the dish with only one 12-ounce bottle of beer—but make sure it is a dark beer, as it is an important part of the flavor.

BEEF BRAISED IN BEER & ONIONS
Makes: 8 servings

Ingredients
2 lbs boneless chuck pot roast
½ TSP black pepper
¾ TSP kosher salt
1 TBSP flour
2 TBSP canola oil
4 medium onions, sliced
4 garlic cloves, minced
1 pt dark beer
1 qt low-salt beef broth
1 14.5 oz can low-salt diced tomatoes
½ small onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 small parsnip, chopped
1 bay leaf
1 sprig parsley
1 sprig thyme
1 garlic clove
3 black peppercorns

Instructions

Season the meat with salt and pepper and dredge in flour. Heat the canola oil in a heavy Dutch oven and sear both sides of the meat. Remove browned meat from oven and set aside.
Add the onions to the pan and allow to slowly brown. Add in the garlic and continue to cook until garlic is soft. Return the meat to the pan and add the beer, broth, and tomatoes.
Simmer covered, in a 350° F oven for about an hour and a half. Wrap the chopped onion, carrot, celery, parsnip, and remaining seasonings in cheesecloth and add to the stew.
Allow the stew to simmer at least another 30 minutes, or until the meat is fork-tender.
Cool the stew and refrigerate overnight. Skim the solid fat off the top of the stew before re-warming for service. If desired, you can thicken the stew with a slurry of arrowroot and water.

Nutritional Information per Serving—Calories: 347, Protein: 25 g, Carbohydrates: 15 g, Fiber: 2 g, Total Fat: 18.5 g, Saturated Fat: 6 g, Sodium: 201 mg.

(Photos Courtesy Culinary Institute of America)

From Jennifer Stack’s new book, the CIA’s The Diabetes-Friendly Kitchen (Wiley, 2012).

Learn more about Mario Bosquez.

Filed Under: Chef Cocina, Featured Stories, Healthy Options Tagged With: Beef, Cooking, Cuisines

Mamiverse Signature Cocktails!

February 22, 2013 By Mario Bosquez Leave a Comment

What better way to celebrate Mamiverse Food than to raise a glass in one of our signature cocktails! Master Mixologist Yvan D. Lemoine made his latest cocktail creation just for Mamiverse Food and you. There are two versions for you. One with spirits and another simply with delicious juices and even some pink peppercorns…enjoy!

MAMIVERSE MARGARITA

Ingredients
1½ oz Tanteo Jalapeno or Tropical tequila
2 oz pineapple juice
1 oz fresh lime juice
½ oz agave syrup
5 pink peppercorns
2 TBSP kosher salt
Skewers with little grilled pineapple pieces

Instructions

In a mortar and pestle, crush the pepper then add the salt with the zest of the lime and mix well.
Combine a couple of pinches of the pink pepper salt with remaining ingredients, shake with fresh ice and serve in a martini glass.
Rim the glass with a little agave using your fingertip and dip it into the salt.
Finish with a wedge of lime.

Read Related: 8 Fall-Inspired Cocktails

MAMIVERSE CHILLER

Ingredients
4 oz pineapple juice
2 TSP fresh lime juice
½ TSP agave syrup 1 tbsp
5 pink peppercorns (optional)
2 TBSP kosher salt

Instructions

In a mortar and pestle, crush the pepper then add the salt with the zest of the lime and mix well.
Combine a couple of pinches of the pink pepper salt with remaining ingredients, shake with fresh ice and serve in a martini glass.
Rim the glass with a little agave using your fingertip and dip it into the salt.
Finish with a wedge of lime.

Cocktail recipes courtesy Visit Yvan at YvanLemoine.com.

Learn more about him here.

Filed Under: Cocktails, Drinks, Hosting and Holidays Tagged With: Entertaining, Mixology

Culinary Institute of America Series Part 2

February 21, 2013 By Mario Bosquez 1 Comment

Ready for another taste of the Culinary Institute of America? Mamiverse Food is taking you inside in this series where we meet Latino Student Chefs and learn some great new recipes to share with family and friends.

The Culinary Institute of America is located in Hyde Park, New York. Located on the grounds of a former Jesuit noviate, the historic aspects and look of the structures, as seen in this dining hall, are sometimes referred to as giving a “Hogwarts” type atmosphere.

Today, we meet C.I.A./Hyde Park Freshman Julio C. Ayala and learn how to make Asian-Style Noodle Salad with a Peanut-Orange Dressing; part of the C.IA.’s Menu for Healthy Kids Initiative. As an added treat, we enter the C.I.A. kitchens to put the salad together (video below).

READY FOR A CULINARY CAREER
Mamiverse Food: There’s food history in your family?
Ayala: My mom managed two restaurants at the same time. One was a Chinese Bistro and the other was Hispanic.

Mamiverse Food: Your thoughts on Latino Chefs?
Ayala: There’s a slideshow that they show here at the school and they have a whole bunch of C.I.A alumni and there’s only one Latino chef in there. There are currently three Latinos in my class right now. We kind of feed off each other. We give each other little tricks and techniques.

Mamiverse Food: What tips can you share with the home cook?
Ayala: I go into so many houses where they crank everything on high and you can see it by the smoke in the pan; the fire that’s coming up. If you just lower down the heat and take your time and see what’s happening, feel what’s happening it would prolong better taste.

Basting Secrets Revealed: Basting is what I taught my mom—taking out the pan and closing the oven to keep the heat in and then baste.

Now, the Recipe!

Full Servings of Whole Grains and Vegetables Kids Will Love
First Lady Michelle Obama’s Let’s Move initiative is raising awareness about the importance of making healthier choices and rallying support from parents, children, teachers, school administrators, and food service directors. A team at The Culinary Institute of America called Menu for Healthy Kids (MFHK) has been addressing these issues for the past two years by sending students on their externship field experience right into the schools to find out firsthand how the school lunch programs operate and to identify opportunities to help make a change for the better.

The CIA took a basic noodle salad recipe and made some changes that add to the flavor and eye appeal of the dish. To finish it, toss these delicious ingredients together with an Asian-inspired dressing made with orange juice, peanut butter, and a dash of soy sauce. You can also add a bit of chicken or seafood to make this into a main dish, if you like.

Additional Dressing Ideas
And, if you don’t eat peanuts, you can still enjoy this dressing by replacing the peanut butter with pureed white beans. Just use an equal amount of cooked or canned white beans such as cannellini, drain and rinse, and then put them into a food processor or blender and process until smooth.

Make a batch of this satisfying and refreshing salad to serve as an after-school snack, to pack in lunch boxes for an entrée, or to serve as a side dish at dinner. Healthier options like this salad are as easy to make as they are to enjoy.

For more information on Menu for Healthy Kids, great recipes, and tips on how you can get involved, please visit our website at ciahealthykids.org.

ASIAN-STYLE NOODLE SALAD
Makes: 8-10 Servings

Ingredients
1 TSP table salt
6 oz whole wheat spaghetti, uncooked
3 cups shredded peeled carrots
¾ cup fresh or frozen and thawed green peas
2 cups shredded red cabbage
¾ cup thinly sliced peeled cucumber
¾ cup seeded green bell pepper strips
½ cup fresh or frozen and thawed corn kernels
1 cup fresh or frozen and thawed broccoli florets
¾ cup thinly sliced red onion
1 cup Peanut-Orange Dressing (recipe follows)

Instructions

Bring a large pot of water to a boil over high heat and add the salt.
Add the spaghetti to the water and stir to submerge and separate the strands. Cook until al dente (not too soft) per the box instructions, about 8 minutes. Drain, rinse with cold water until chilled, and drain again. Transfer to a bowl.
Mix all the vegetables with the noodles in the bowl.
Add the dressing and toss until evenly coated. Keep refrigerated until ready to serve.

PEANUT-ORANGE DRESSING
Makes: 1 Cup

Ingredients
1 TBSP soy sauce (reduced sodium if available)
2 TSP cornstarch
½ cup thawed frozen orange juice concentrate
¼ cup creamy peanut butter, reduced fat (you may substitute 1/4 cup pureed white beans)
¼ cup olive or canola oil
¼ cup water, as needed

Instructions

To make the dressing, stir the soy sauce and cornstarch together with a fork to make a slurry.
Heat the orange juice concentrate over medium heat in a saucepan until it reaches a simmer. Once simmering, add the slurry and continue to cook until it boils and thickens, 2 to 3 minutes.
Remove the orange mixture from the heat and combine with the peanut butter in a bowl.
Whisk in the oil. Add water as necessary; dressing should be thick but not solid or firm.

Recipe Notes: One ¾-cup serving provides one serving (½ cup) of vegetables and ½ serving of whole grains/breads.
Nutrition Analysis per 6-ounce Serving: 236 calories, 8g protein, 30g carbohydrate, 11g fat, 2g saturated fat, 280mg sodium, 0mg cholesterol, 5g fiber.

Learn more about Mario Bosquez.

Filed Under: Chef Cocina, Healthy Options Tagged With: Cooking, Education, Sides

Vegetarian Cooking at Home with The Culinary Institute of America

February 17, 2013 By Mario Bosquez Leave a Comment

Filed Under: Cookbooks Tagged With: Books, Cooking

Rising Star Latino Chefs at Culinary Institute of America

February 17, 2013 By Mario Bosquez Leave a Comment

This is the first installment in our special series that takes you to the Culinary Institute of America in Hyde Park, New York. If you’ve ever had a dream of a Culinary Career or simply want to know what it takes to study at the CIA, here’s your chance to find out more.

Each installment, we’ll visit with a rising star Latino Student Chef and be treated to a delicious recipe from the CIA!

Located just under two hours away from New York City, the Culinary Institute of America/Hyde Park Campus features forty-one professional kitchens and bake shops, five award-winning student-staffed restaurants, and plays a vital role in shaping its students’ culinary careers.

Here, you’ll find aspiring chefs from all over the world including Student Chef Elvira Alzaquieri who shares some of her thoughts about cooking, family, and her culinary future.

Mamiverse Food: Why did you decide to study at the CIA?
Alzaquieri: Because I knew it was one of the best schools you could possibly attend and I wanted to get a well-rounded feel of everything in the culinary field I could possibly get.

Mamiverse Food: Your thoughts on more Latina Chefs?
Alzaquieri: I think there should be more because I think it goes to show that Latinas have the chance to be out there and be just as good as the men.

Mamiverse Food: If there was one thing you could tell a home cook to do different what would you tell them?
Alzaquieri: I would tell them to have everything set mise en place* so that everything can go quickly because when people cook at home they say, “Oh, I have to get this” and they run back here and “I have to get this” and run back the other way.

*Mamiverse Food Editor’s Note
Mise en Place • Having all ingredients and items at the ready before you start to cook. Flea market/tag sale mismatched teacups and small, re-purposed glass jars work very well as ingredient containers and are economical to use.

IN OUR NEXT INSTALLMENT
Find out why the CIA/Hyde Park is sometimes called Hogwarts on the Hudson. Learn about their El Sueño Initiative, and how you can attend CIA Boot Camp.

NOW THE RECIPE!
Vegetarian Comfort Food • Courtesy of The Culinary Institute of America

The chefs at The Culinary Institute of America suggest a delicious and healthy take on a classic comfort food with Beans Bourguignon. Following a vegetarian diet even one or two days a week is a great way to increase consumption of vegetables, healthy fats and proteins, and fiber.

The name bourguignon comes from the region in France where the wine is from and the original dish was made with a very good Burgundy,” says CIA Chef Katherine Polenz. “When you make bourguignon either with beans or beef, use good wine so you can enjoy the rest of the bottle with the meal.

For Beans Bourguignon, the beans are cooked slowly in red wine, much like the rich Beef Bourguignon originally from France.

WATCH THE CHEF IN ACTION!

BEANS BOURGUIGNON
Makes: 4 portions

Ingredients
2 TBSP butter or margarine
2 oz smoked tempeh (optional)
2 TBSP all-purpose flour
1 TBSP olive oil
3 shallots, diced
4 carrots, peeled, sliced
2 cloves garlic, minced
12 oz cremini mushrooms, quartered
1 sprig thyme
1 sprig rosemary
1 bay leaf
1 cup crushed tomatoes
½ cup vegetable broth
1 cup dry red wine
3 cups kidney beans, cooked
Salt and pepper, to taste

Instructions

In a small bowl, combine the butter and flour with a fork, mixing until the two are incorporated. Set aside.
In a large sauté pan, heat the oil over medium heat. Add the tempeh, if using, and sauté for about five minutes. Add the shallots, carrots, and garlic, and cook until the shallots are translucent, about 3–4 minutes.
Add the mushrooms and continue to cook until they start to become tender, about 4–5 minutes more.
Stir in the thyme, rosemary, bay leaf, tomatoes, broth, and half of the wine. Bring the mixture to a boil, reduce heat to low, and simmer until the vegetables are tender, about 20–25 minutes.
Add the rest of the wine, beans, salt, and pepper. Continue to simmer until good flavor develops, about 10–15 minutes more. Remove and discard the herbs and bay leaf.
Add the butter and flour mixture to the pan and allow the liquid to thicken. Remove from heat and serve.

Nutritional Information per 8-ounce serving: Calories: 190, Protein: 8 g, Carbohydrates: 25 g, Fiber: 6 g, Total Fat: 4.5 g, Saturated Fat: 2 g, Sodium: 190 mg

This recipe is from Chef Katherine Polenz’s new book, Vegetarian Cooking at Home with The Culinary Institute of America (Wiley, 2012) and is available for purchase here.

Learn more about Mario Bosquez.

Filed Under: Chef Cocina, Healthy Options Tagged With: Beans, Cooking

Fulano’s Salsa Ranchera

February 12, 2013 By Mario Bosquez Leave a Comment

Here is a fast, delicious salsa that will really rev up your Huevos Rancheros and other South-of-the-Border recipes.

Salsa ranchera, or ranch-style salsa, is pureed, served warmed and has a thinner, soup-like consistency than other salsas. (Who wants to put cold salsa on hot eggs or grilled salmon?) One of the best versions comes from Fulano’s Mexican Cafe in Encinitas, California, (just north of San Diego) owned by John Portilla and his mother Elizabeth.

FULANO’S SALSA RANCHERA

Ingredients
3 TBSP olive oil (not extra virgin)
1 onion, finely chopped
3 green bell peppers, finely chopped
2 tomatoes, finely chopped
1 28 oz can pureed tomatoes
32 oz chicken stock
2 TBSP tomato paste
3 garlic cloves
1 TBSP salt
2 bay leaves
1 TSP Mexican oregano
1 TSP black pepper

Instructions

Heat olive oil in large pot. Add onion, bell peppers and fresh tomatoes and cook for 3 to 5 minutes.
Stir in pureed tomatoes, stock, tomato paste and garlic.
Add salt, bay leaves, oregano and pepper. Simmer, stirring occasionally, for 20 minutes. Remove bay leaves.
Serve salsa warm with huevos rancheros and other dishes.

Be sure to visit Fulano’s Mexican Cafe in Encinitas, California.

Learn more about Mario Bosquez.

Filed Under: Appetizers, Recipes Tagged With: Salsa, Sides, Tomatoes

Culinary Institute of America Series Preview

February 3, 2013 By Mario Bosquez Leave a Comment

Culinary Institute of America Series Preview

Coming in February, Mamiverse Food takes you inside the Culinary Institute of America, Hyde Park for an up close, inside look at what it takes to train America’s up and coming chefs.

Calling all aspiring chefs, and home cooks who want to learn about what it takes to master the culinary arts. Find out about classes you can take, their CIA Boot Camp Cooking Vacations, and their El Sueño Initiative at the San Antonio Campus that helps the culinary dreams of Latino student-chefs.

Read Related: Chef Talk: Ema Quevedo

During the series we’ll visit with both established and rising star Latino and Latina chefs. Wait until you hear the tips and secrets they will share with us. Have you ever dreamed of training as a chef or perhaps taking some classes to sharpen up your kitchen skills? Then, don’t miss this series. The Culinary Institute of America is also serving up some delicious recipes right from their kitchens!

Learn more about Mario Bosquez.

Filed Under: Chef Cocina Tagged With: Cooking, Education

Comidas U.S.A.

January 3, 2013 By Mario Bosquez Leave a Comment

Filed Under: Cookbooks

The Sweet Life: Mexican Chocolate Mania!

January 3, 2013 By Mario Bosquez Leave a Comment

What might be the cure for the winter blues? Chocolate. Chocolate. Chocolate. How about three tempting ways to enjoy chocolate: Mole, Hot Mexican Chocolate, and Mexican Chocolate Cake.

A steaming cup of hot chocolate, heady with a frothy top of foam and carrying the spices and other flavor notes of the Americas, is truly a treat that has conquered the rest of the world. The history of chocolate reaches back into the earliest era of the human experience in the Americas from the Olmecs to the Maya, followed by the Aztecs, and was used in religious rites, royal ceremonies, and even as everyday currency.

THE BIRTH OF A SWEET TREAT
Karen Hursh Graber wrote a wonderful profile of Mexican Chocolate on Mexconnect: Mexican Chocolate: A Culinary Evolution. Karen writes, “Chocolate, perhaps the most popular of sweet foods, had a long history in Mesoamerica before the Europeans arrived, at which time it was neither sweet nor a food, but a beverage, and a sour one at that. Many years and outside influences were involved in its culinary evolution.”

Read Related: Flourless Chocolate Almond Cupcakes

According to Karen, the Maya inherited the word “cacao” from the Olmecs and chocolate, the beverage, began as a bitter drink free from any sweetener except the occasional infusion of honey. So much has changed in the world of chocolate! Now, after centuries of chocolate-making both here and in Europe, cinnamon, sugar, vanilla, almonds, and other ingredients keep Mexican Hot Chocolate company in a cup.

Nowadays, you can find Mexican chocolate sold in tablet and bar form under brands such as Abuelita, Ibarra, and Chocolate Popular.

Original quotes first appeared in Mexconnect.

Chef, restaurateur, and cookbook author, Aaron Sanchez offers us his favorite preparation of mole, using chiles, dried fruit and of course, Mexican chocolate. This recipes makes a large amount which can keep for up to two weeks in the refrigerator or up to three months in the freezer.

MOLE, MY WAY
Makes: 1 gallon

Ingredients
½ lb guajillo chiles, (about 32), stemmed, seeded and deveined
½ lb pasilla chiles (bout 24), stemmed, seeded an ddeveined
½ lb ancho chiles (about 16), stemmed, seeded, and deveined
2 medium yellow onions, quartered
4 medium tomatoes, cored and quartered
10 fresh tomatillos (about 1 lb), husked and rinsed
8 large whole garlic cloves, peeled
1 cup pitted prunes
1 cup dried apricots
½ raisins
1 bottle red wine
2 TBSP dried whole oregano (preferably Mexican)
1 TBSP cumin seeds
1 TBSP fennel seeds
2 TBSP black peppercorns
5 whole cloves
2 large canela (Mexican cinnamon) or 4 cinnamon sticks
4 quarts chicken stock (low-sodium)
2 sweet (black) plantains (about ¾ lb)
Vegetable oil
1 oz Mexican chocolate
5 corn tortillas, charred over an open flame until blackened in spots
Salt

Instructions

Preheat the oven to 500°. Spread the guajillo, pasilla, and ancho chiles on a baking sheet an dput in the oven. Cook for 2 minutes, or until they are fragrant. Take the pan out of the oven (leave the oven on), transfer the chilies to a large bowl or pot, and pour in enough water to cover them.
Let the chiles soak until they are soft, about 45 minutes. Meanwhile, put the onions, tomatoes, tomatillos, and garlic on a clean baking sheet and roast in the oven until the vegetables are slightly charred, about 7 minutes. Take the pan out of the oven and set it aside.
Combine the prunes, apricots, and raisins with the red wine in a medium saucepan. Bring it to a strong simmer and cook until the fruit has absorbed most of the wine and the remaining liquid is syrupy, about 10 minutes. Set aside.
Heat a dry medium skillet over medium-low heat. Sprinkle in the oregano, cumin, fennel, peppercorns, cloves and canela. Cook, stirring constantly so as not to burn the spices, until they just begin to smoke. The moment they do, transfer them to a spice grinder and grind to a fine powder.
Drain the chiles and discard the soaking water. Combine the chiles, vegetables, fruits and ground spices in a very large heavy-bottomed pot.
Pour in the chicken stock, bring to a simmer, and cook, stirring occasionally, for about 30 minutes, until the flavors meld. Meanwhile, peel the plantains (just as you peel a banana) and slice them crosswise into 1″ thick pieces. Heat 3 inches of oil in a deep skillet over medium heat and fry the plantain slices until they’re golden.
Scoop them out with a slotted spoon or a skimmer and add them to the mole pot along with the chocolate and tortillas. Simmer for 15 minutes more.
Remove the pot from the heat and let the mixture cool to room temperature. Puree the mole in batches in a blender until it’s very smooth. Season with salt to taste. Store in airtight containers.

Chef Luis Arce Mota, Chef/Owner of New York City’s Ofrenda restaurant, shared this recipe for his grown-up version of delicious hot chocolate. Chile de arbol gives the drink a bit of spice and heat. Chef Luis says, “My mother used to make this for me when I was growing up in Mazatlán after we came home from surfing during the winter months.” For a creamier hot chocolate, let it cool completely, and then reheat it just before serving. To keep the beverage hot, warm the cups by rinsing them with hot water before serving the hot chocolate.

HOT CHOCOLATE WITH A KICK
Makes: 6 Cups

Ingredients
6 cups milk
2 pieces star anise
2 3-inch sticks cinnamon
6 cloves
1 dried chile de arbol
2 tablets Ibarra sweet chocolate

Instructions

Heat milk, star anise, cinnamon, cloves and chile de arbol in saucepan.
As soon as mixture comes to a boil, reduce heat and simmer for 5 minutes. Strain spices from milk. Return milk to heat and add chocolate, whisking continuously until chocolate dissolves and milk becomes foamy.
Serve hot.

Mexican Chocolate Cake

Rich in cocoa, buttermilk, pecans, and cinnamon…this cake is perfect for any day or special occasions. For extra indulgence place a scoop of vanilla ice cream alongside this cake.

MEXICAN CHOCOLATE CAKE

Ingredients
1 stick unsalted butter
1/2 cup vegetable oil
4 TBSP cocoa
1 cup water
2 cups all-purpose flour
1 TSP baking soda
2 cups sugar
1/2 cup buttermilk
2 large eggs, beaten
1 TSP ground cinnamon
1 TSP vanilla extract

Instructions

Preheat oven to 350°F. Lightly oil 11 x 13 baking pan. Heat butter, oil, cocoa and water in saucepan until cocoa dissolves.
Whisk together flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl.
Whisk cocoa mixture into flour mixture until combine. Pour batter into prepared pan. Bake 20 to 25 minutes.

Icing

Ingredients
1 stick unsalted butter
¼ cup cocoa
6 TBSP milk
½-1 cup confectioners’ sugar
1 TSP vanilla
1 cup chopped pecans

Instructions

Combine margarine, cocoa, and milk in saucepan.
Heat until bubbles form around edge.
Remove from heat. Stir in vanilla and nuts.
Start whisking in ½ cup sugar. Taste and add more sugar as necessary.
Slowly pour icing over cake.
Cover and store at room temperature.

Recipe for Mole My Way was originally published in Simple Food, Big Flavor by Aaron Sanchez (Atria Books) and is available for purchase here.

Learn more about Mario Bosquez.

Filed Under: Drinks, Non-Alcoholic Tagged With: Chocolate, Culture