FATHER’S DAY: Grilled Corn and Carne Asada Salad

Presley-Father's Day Grilled Corn Salad-MainPhotoWith the summer months blazing upon us, I like to get outside and fire up my grill. From time to time I will grill a bounty of vegetables and meat then keep them stored away in the fridge to use for salads throughout the week. You can bet your bottom dollar that corn is always at the top of my list of veggies to grill.

THE HOT AND COLD OF IT ALL
Corn
is such a versatile vegetable and adds the right amount of sweetness to every meal. It works especially well in a salad when served cold. Even the meats taste good when served cold in a salad. The recipe below was made from left-overs I had from a bar-b-q I enjoyed over the weekend with friends.

THINKING OUTSIDE THE TORTILLA
My fiancé was certainly pleased to see his cherished carne asada make its way onto his salad plate. He said he never thought of eating it surrounded by leafy greens, he had only imagined it wrapped in a tortilla. As he dug his fork in again and again he ooooohhhed and aaaahhhed over the nice flavor combos that the corn and blue cheese brought to his palate.

Read Related: Mexican Corn Pudding

Asking if I could please make him this salad the following week. I responded by saying, “if you grill the corn and carne asada for me.” We giggled when he realized he would have to work for his food.

Enjoy!

Ingredients:

2 – grilled corn on the cob

2 – cups baby lettuces

2 – pieces of carne asada

1 – ripe avocado

3 – radishes (thinly sliced)

1/8 – cup fresh peas

1/8 – cup crumbled blue cheese

Lemon Cilantro dressing

Instructions:

1. Remove kernels from corn by running a sharp knife along the edges. Set to the side.

2. On a large platter spread out baby lettuces and use this plate to build upon.

3. Place corn in one section of the plate atop the lettuce.

4. Then slice up pieces of cold carne asada into long strips, and place next to corn on top of lettuce.

5. Cut avocado in half , and remove pit. Place on salad plate.

6.  Thinly slice radishes and make a space for them on the salad plate.

7. Place peas next to radishes on top of lettuce.

8. Add the blue cheese to the center of the plate.

9. Drizzle the salad with your favorite store bought lemon cilantro dressing and you will be set to eat in no time.

10. ENJOY!

Nicole Presley

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SUMMER SIPPERS: Melon/Cucumber Refresher

Presley-Melon Cucumber Refresher-MainPhotoI usually buy a big lemonade when I visit my local Farmers Market but this past week I was feeling a little more on the sweet side and wanted the delicious taste of melon. I bought my agua de melon and my son got a cucumber water. I sipped my melon water as we walked the produce stands then without looking I picked up my son’s cucumber water and took a gulp.

It was so mellow and nice and complimented the taste of the leftover melon water flavor still lingering in my mouth. I enjoyed the combo so much I decided to make a melon cucumber water the next day for my dinner. I served it over ice and enjoyed it through a straw as if it were liquid gold. The next day I made it again and poured it for the men that were working on my house.

Read Related: Cucumbers with Light Herb Sour Cream

They drank it down with their packed sandwiches and said to me they had never had anything like it before and would I be kind enough to make it again next week. I smiled and happily agreed. I guess the verdict is in….. Melon cucumber water is a hit.

Ingredients:

1 – ripe cantaloupe

1  - hot house cucumber

1 – cup sugar

9 – cups water

Instructions:

1. Cut and and remove flesh from cantaloupe. Discard seeds in center and rind.

2. Place all cantaloupe and cucumber in a blender with 2 cups of water.

3. Blend on high for 3 minutes.

4. Then remove from blender bottom and pour blend into a sieve to collect excess pulp and into a pitcher.

5. In a small sauce pan over a medium flame add sugar and 1 cup of water and mix until sugar is completely dissolved.

6.  Pour sugar syrup into pitcher.

7. Then add in the remaining water.

8. Give it a good mix.

9. Place in the fridge for a minimum of 3 hours or over night and serve over ice. ENJOY!

 

Nicole Presley

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Healthy Mom’s Day: Potato & Soyrizo Quiche

Healthy Mom’s Day: Potato & Soyrizo Quiche

Editor’s Note: Mamiverse Food is helping you get a head start on your Mother’s Day Menu…here’s a great recipe for a vegetarian quiche that still has a Latino spin.

I am just nuts about potatoes and so is my Mom. Instead of making the same old quiche for her this Mother’s Day I decided to tailor it more to her liking. First of all she is a vegetarian so I knew I would have to use soyrizo*, but you can easily substitute it with chorizo.

TASTING TEST PILOTS APPROVE
Secondly I wanted to use a potato crust like you see the fancy chefs use on the food channels. I tested out the recipe on her and a few family members and they literally inhaled it in minutes. My Mom (without knowing I had already planned to serve this at her Mother’s Day brunch) asked if I could please make it again sometime in the very near future. I let her in on my secret about the brunch and she couldn’t be more pleased with the idea. 

Read Related: Crustless Quinoa Quiche

CALLING ALL TÍAS
She started to call my Aunts to tell them about the menu and how they were going to be in sheer bliss with this papa and soyrizo quiche. I just stood back and watched with a smile on my face knowing I was making my Momma happy and would build cherished memories around this quiche.

Happy Mother’s Day to you and your Momma. Enjoy.

*Soyrizo is the awesome vegetarian alternative to chorizo and can be purchased in the cold vegetarian section of your supermarket. Melissa’s Produce makes a great one and so does Trader Joe’s.

POTATO & SOYRIZO QUICHE 

Ingredients

For the Crust
2 cups grated Idaho russet potatoes
1 egg
½ TSP garlic powder
½ cup diced onion
Salt and pepper to taste

For the Filling
½cup grated queso quesadilla or jack cheese
1 cup cooked soyrizo or chorizo
1 cup feta cheese
1/8 cup chopped green onions
½ TSP chili flakes (the kind you put on pizza)
Salt and pepper to taste
4 eggs
1 cup half-and-half

Instructions

1. Preheat oven to 375° fahrenheit.
2.  Spray a glass pie pan (8 to 9 inches) with non-stick cooking spray. Set to the side.
3. In a big bowl combine potatoes, egg, garlic powder, onions, and salt and pepper. Mix with both hands until well combined. Then squeeze out liquid from potato mixture and place in the pie pan. Spread and press mixture along the entire pie pan to form a crust. Then place in the oven for 15 minutes to bake.
4. Remove from oven and add cheese (either queso quesadilla or jack) to the top of the potatoes, place back in the oven for another 3 to 4 minutes to allow cheese to melt.
5. Remove from oven and sprinkle in cooked soyrizo, feta cheese, green onions, chili flakes, salt, and pepper. Set to the side.
6. In a medium sized bowl whisk together 4 eggs and half and half. Then gently pour over the soyrizo and potato crust.
7. Place back in the oven for 35 to 40 minutes.
8. Remove from the oven and allow it to cool for 10 minutes. Eat it served with a green salad or wrap it in a corn tortilla.
9. Enjoy! 

Nicole Presley

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Pre-Cinco de Mayo Nachos

Presley-Pre-Cinco de Mayo Nachos-MainPhoto

Editor’s Note: In the days to come, Mamiverse Food will be offering you some great recipes and ideas to get you started with your Cinco de Mayo Menu…enjoy! 

When was the last time you had really good nachos? I’m not talking about the kind with the orange cheese that comes in a can that is served in movie theaters or little league baseball games. I’m talking about the kind that are made at home with crisp corn tortilla chips, refried beans, jack cheese, and carne asada or chorizo…served with salsa and guacamole or slathered in sour cream. Mmmmmm. The kind of nachos I dream about.

Read Related:  Seven Layer Tex-Mex Mountain

The truth is we rarely make them at home and I’m not sure why. So let me pose my question again….When was the last time you had really good nachos? Do you need a justifiable excuse to indulge? Or does it seem like too much work for a plate of nachos? I usually make nachos with leftover ingredients from my fridge or when I’m going to have a party.

Read Related: 2013 Rising Star Chef: Beef Salpicón Tostadas

People typically love finger foods at a party and nachos seem to please on all levels. They give you crunch with the tortilla chips, creamy goodness with the jack cheese and beans, a touch of spice with the salsa, and the hearty satisfaction of chewy meat. This Cinco de Mayo make a platter and watch them disappear into thin air. Enjoy!

Ingredients

For Nachos
5 cups crisp corn tortilla chips (either homemade or store bought)
2½ cups refried beans
4 cups grated jack cheese
2 cups chopped carne asada (cut into cubes)

Serve on the Side
Sour cream
Red salsa
Guacamole

Instructions

1. Preheat broiler to medium/high flame.
2.  In a large pyrex dish spread out chips.
3. Then mix in refried beans (cold or warm).
4. Next evenly sprinkle cheese over the chips and beans. Then top the whole thing off with the carne asada.
5. Place baking dish on the middle shelf of the oven and broil till all cheese is melted for 5 to 7 minutes.
6. Remove from oven, and serve on a plate.
7. Garnish with salsa, guacamole or fresh avocado slices, and sour cream.
8. Enjoy!

Nicole Presley

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Holiday Leftovers: Ham & Shells

Holiday Leftovers: Ham & Shells

Editor’s Note: Congratulations to Mamiverse Food Contributor Nicole Presley, who was recently honored as one of the Top 100 Mom Food Blogs of 2013. ¡Felicidades Nicole!

I’m absolutely insane about ham. Usually for the Easter holiday, I get a big spiral cut ham and serve it with bread and everything you would need for the best sandwich ever. I make sure to buy one that could feed an army in hopes that there is plenty left over.

I like to cut as much meat off the bone as possible, but no matter how hard you try you can never get it completely off. The perfect solution to that is to make a batch of beans. Lentils, navy, pinto…depends on what you like. Throw the bone in the pot while the beans are boiling and you will have the tastiest pot ever.

With the leftover ham pieces I will sometimes make a quiche or pizza, but my favorite way to enjoy leftover ham is in a baked pasta. The combination of pasta shells with cheese and ham makes me weak in the knees. I sincerely believe that I look forward to Easter just to get to the leftover ham so I can make my ham and shells.

Read Related: Honey Dijon Mustard Ham

HAM & SHELLS

Ingredients
1 pint cherry tomatoes (cut in half)
1 pound pasta shells (cooked according to the package)
8 ounces sliced mushrooms
2 cups chopped ham (cut into ½ inch cubes)
¼ cup chopped green onion (white part only)
¼ cup torn pieces of fresh basil
2½ cups shredded cheddar cheese
2½ cups shredded jack cheese
1 stick butter plus extra to butter your baking dish.
Salt and pepper to taste
1 TBSP minced garlic
1 quart half and half
1 cup panko bread crumbs

Instructions

  1. Preheat oven to 370° F.
  2. Place a large pot filled to the halfway mark with water over a high flame. Bring water to a boil and cook pasta according to package. Drain and set to the side.
  3. In a big bowl combine sliced cherry tomatoes, mushrooms, ham, green onion, fresh basil, and cooked drained pasta.  Mix until all ingredients are combined.
  4. Next add in cheeses (cheddar and jack) and mix until completely combined.
  5. Transfer pasta and cheese mixture to a 9 x 13 glass buttered baking dish.  Then sprinkle salt and pepper over the top to your liking. Set to the side.
  6. Make the sauce by starting with a big pan, over a medium flame, add butter and melt down. Then add garlic to melted butter along with half-and-half. Mix until combined. Bring butter cream mixture to a slight boil then remove from flame.
  7. Pour over the pasta cheese mixture.
  8. Sprinkle the top with panko bread crumbs. Then gently press down on the top of the bread crumbs with both hands to make sure the crumbs get slightly moist for cream butter sauce.
  9. Place in the oven for 55 minutes or until golden brown.
  10. Eat it  right out of the oven or allow it to cool for 20 minutes. Enjoy!

Nicole Presley

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Easter Potato Salad

Presley-Easter Potato SaladWhere’s the potato salad? That’s the first thing my Tía will ask when she walks in the house on any given family gathering. It just has to be the one food that we always enjoy no matter what the occasion. A friend of mine who was born and raised in Los Angeles and recently moved away said something along the lines of “All Latinos in Los Angeles love potato salad, they even eat it on Christmas Eve, alongside their tamales.” I think she’s right.

I know potato salad has an appeal to many different nationalities and people of all ages, and my family is no exception. A few years back a chicken place opened up down the street from my house and they made the best potato salad, everyone went nuts for it, but unfortunately they closed down recently and we were stuck without their delicious ensalada de papa.

I couldn’t leave my family in dire straits without their beloved salad so I came up with a copycat version to please their cravings. Here is my version of a beautiful potato salad that we will certainly be enjoying this Easter and every other family gathering we have for years to come.

Read Related: Tamale Secrets from the Experts

EASTER POTATO SALAD

Ingredients
7 Idaho Russet Potatoes
1 cup mayo
½ cup sour cream
2 TBSP brown mustard
¾ cup diced black olives
2 hard boiled eggs (diced super small)
½ cup grated carrot
½ cup diced onion
½ cup diced green onion
Salt and pepper to taste

Instructions

  1. Place a large pot filled halfway with water over a high flame and bring to a boil.
  2. While water is boiling, peel potatoes and cut into 2 inch cubes.
  3. Add potatoes to boiling water and boil for 15 minutes.
  4. Remove potatoes from water once cooked and drain water out. Allow to cool. Divide potatoes into 2 batches.
  5. Once cooled, mash one batch of the potatoes until smooth, and chop the other batch into super small cubes. Then mix the two batches together in a large bowl.
  6. Next add in the mayo, sour cream and mustard. Mix until completely incorporated.
  7. Then add in the black olives, boiled eggs, grated carrots, onion and green onion. Mix well.
  8. Add salt and pepper to taste.
  9. Place in the fridge overnight and ENJOY!

Nicole Presley

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Mini Chocolate Chip Flan

Valentine’s Day: Mini Chocolate Chip Flan

Has February crept up on you in the worst way? Valentine’s Day and you have nothing with which to woo your sweetie?

ALL HANDS ON DECK
This just can’t be…you need to snap into action fast…here’s the answer. Make mini-chocolate chip flan covered in dulce de leche. It’s a simple dessert that can be prepared all in one place…your blender. Then you add it into the oven while you get the rest of your plans in order. This dessert will save you time and make you look like the hero lover!

HEART-FLUTTERING FLAN
So dust off your old ramekins and open up your pantry…you probably have all the ingredients at home already. Once your flans are ready you can dive into the rich creaminess of a delicious chocolate chip flan that is simply seductive.

Read Related: Clásico Flan & a Godiva Cocktail

The use of cream cheese takes this flan to a custard like cheesecake texture that is as unforgettable as your darling. In fact, you might take one bite and give your love the boot, and claim you found a new love named FLAN. Serve some on your special day and save some for later as a night time treat, if you have the will power. Enjoy. Happy Valentine’s Day.

MINI CHOCOLATE CHIP FLAN

Ingredients
non-stick cooking spray
6 TBSP dulce de leche
4 oz  cream cheese (room temperature)
1 can evaporated milk
1 can sweetened condensed milk
5 eggs
1 TBSP vanilla extract
¼ cup mini chocolate chips
6 ramekins (that are able to hold 1¼ cups liquid)
1 large baking dish (15 x 13)

Instructions

  1. Preheat oven to 325° Fahrenheit.
  2. Spray 6 ramekins with cooking spray. Then pour 1 tablespoon of dulce de leche in each ramekin. Add a small pinch of chocolate chips into each ramekin as well.
  3. Arrange all the ramekins inside of baking dish. Set to the side.
  4. In a blender add cream cheese, evaporated milk, sweetened condensed milk, eggs, and vanilla. Blend till smooth.
  5. Pour one cup of flan mixture into each ramekin over the dulce de leche and chocolate chip mixture. Then sprinkle tops of flan mixture with a pinch of chocolate chips as well.
  6. Then pour boiling hot water into baking dish to fill to halfway mark; making a water bath for the ramekins.
  7. Place baking dish in oven for 55 minutes or until center of each flan is firm.
  8. Remove from oven and allow to cool in baking dish for one hour.
  9. Remove from baking dish and place in fridge overnight.
  10. Run a butter knife along the edges and invert onto a plate.
  11. Decorate with strawberries.

Enjoy!

Nicole Presley

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Lentils for Lent

Lentils for Lent

I grew up in a seriously Catholic household where Lent was strictly enforced. Every Ash Wednesday, my grandfather used to come home first thing in the morning from church with ashes on his forehead.  He owned those ashes the way most people proudly display their I Voted stickers. Except this was much more serious, as it was displayed on his face.

SO LONG SODA
Soon, my whole family would follow suit and go get our blessing of ashes and this was the mark of the beginning of Lent. It all boiled down to giving up something you truly loved and no meat on Fridays. I always gave up the same thing, my beloved 7UP…I wasn’t brave enough to give up sweets (I’m still not).

Here’s the funny part, my family acted like giving up meat for one day out of the week was some huge sacrifice. I thought it was brilliant…a parade of Lenten foods would present themselves every Friday. Lentils being one of my all-time favorites of the Lenten season, I decided to share my family lentil recipe with you…. Enjoy!

Read Related: Better Than Soda: Sweet Grapefruit Cherry Spritzer

LENTEN LENTILS

Ingredients
1 TBSP olive oil
1 small onion (diced)
2 small tomatoes (diced)
3 garlic cloves (crushed)
¼  cup cilantro
1 chile de arbol (stem removed)
4½ cups of water
4 TBSP vegetable bouillon
1 cup lentils (cleaned and washed)

Instructions

  1. Over a medium flame, add olive oil to a medium sized sauce pan. Allow to get hot.
  2. Add onions and saute for 10 minutes.
  3. Add tomatoes and crushed garlic cloves to onion mixture and continue to saute for an additional 5 minutes.
  4. Add cilantro and chile de arbol and saute for an additional 1 minute.
  5. Add water and bring to a boil. Then add in vegetable bouillon and mix to dissolve.
  6. Add lentils to the broth and bring to a boil again.
  7. Once boiling lower flame to simmer and cover saucepan with a lid and let simmer for 45 minutes to an hour, or until bite-tender.
  8. Serve with avocado or crumbled cheese or freshly-made salsa and a hot corn tortilla.

Enjoy.

 

Nicole Presley

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Super Bowl Snack: Sausage Mushroom Lasagna Cupcakes

Super Bowl Snack: Sausage Mushroom Lasagna Cupcakes

With the cold weather upon us and hearty foods shouting our names, it’s time to pull out one of my favorite dishes to serve anytime of the year…the Lasagna Cup. They are the perfect appetizer, mini meal, or just a way to enjoy a handheld delicious piece of lasagna.

THE ULTIMATE HANDHELD PIZZA!
I make many different versions of this pasta cupcake and continue to experiment with them. Sometimes it’s a vegetarian night and other times it is carnivore city for the meat eaters in the house. Today, it is a combo of my favorite toppings on pizza: sausage, mushrooms, chili flakes, tomatoes and cheese.

SUPER BOWL ANYONE?
The next time I make them will be for Super Bowl. I will have all my fiancé’s friends here and some will bring their ladies and kids, and the way I see it, these lasagna cups will please everyone. They are hearty enough to feel like you ate something filling, dainty enough to feel like you didn’t overeat, and so tasty everyone will be happy. Make them for your next party or sporting event and watch them fly out of sight.

Read Related: Eva Longoria’s Mexican Lasagna

SAUSAGE MUSHROOM LASAGNA CUPCAKES

Ingredients
14 lasagna noodles (cooked according to package)
¼ cup ricotta
½ cup cooked sausage
1/3 fresh chopped mushrooms
Chili flakes (the kind you eat on pizza)
¼ cup canned chopped tomatoes
1 cup shredded mozzarella
½ cup shredded cheddar cheese
12 thinly sliced fresh tomato rounds (about 2 medium sized tomatoes)
Basil for garnish
1 can Non-Stick cooking spray
1 standard size muffin pan

Instructions
1. Preheat oven to 350° Fahrenheit.
2.  Boil lasagna noodles according to package. Drain water and carefully cut off ridged edges of all noodles. Then cut 12 of the noodles in half, you will need two halves per muffin cup. (Use extra noodles for extra coverage if needed.)
3. Lightly spray muffin pan with Non-Stick cooking spray. Then take two pieces of lasagna noodles and form a cross inside muffin cup. Take a teaspoon  of ricotta cheese and place it in the center of overlapping noodles.
4. Add a teaspoon of cooked pork sausage, add a teaspoon layer of mushrooms. a pinch of chili flakes, a teaspoon of chopped tomatoes and a small pinch of mozzarella cheese.
5. Then take two sides and fold into cheese. Then take the other two sides and close. Will overlap slightly. Lastly place a sliced tomato on top and mound with a pinch of cheddar cheese.
6. Bake for 40 to 45 minutes or until cheese on top is golden crisp. Remove from oven and allow to cool for 10 minutes before removing from pan.

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Make Friends With Farro: Farro Kale Salad

Make Friends With Farro: Farro Quinoa Kale SaladNow that the dust of the holidays has settled, there is one thing on my mind—getting healthy. I want to focus my attention to salads loaded with grains and veggies. It was interesting to watch kale make such a rise in the world of healthy eating all throughout 2012, and I believe it will glide right into 2013 with the same  importance. We need to give kale a round of applause for stepping out of the shadows and providing us with a tasty form of sulforaphane (the chemical with strong anti-cancer properties found in chopped kale). No wonder people are flocking to the markets to get their hands around this leafy green from the cabbage family.

A MARRIAGE MADE IN NUTRITION HEAVEN
In the last couple of months I have noticed grains popping up on menus and recipes when healthy eating is a consideration. Quinoa, Farro, Spelt, Buckwheat, and Rye.  These ancient grains are said to prevent heart disease, high blood pressure, and cancer as well. These grains are easy to digest and are loaded with fiber and protein. Why not marry kale with some ancient grains for a super salad? Something that will do amazing things for my body and give me the internal satisfaction that I am eating right for myself. I did just that and this salad is truly addictive, I have not stopped craving it since the fork first passed my lips.

Read Related:  Mario Lopez’s Quinoa Stuffed Peppers

Salad Tip: I find when making kale salad, it is best to chop up the kale two to three hours beforehand and let it sit in the salad dressing. This helps soften up the leafy green—otherwise it could be a bit on the bitter side and slightly hard to chew.

FARRO QUINOA KALE SALAD

Ingredients
1½ cups fresh dino kale (chopped into strips)
1 cup farro (cooked as directed on package, and let cool completely)
1 cup quinoa (cooked as directed on package, and let cool completely)
1/3 cup celery (chopped small)
1 cup apple cut into thin slices
½ cup craisins
½ cup chopped pecans
1 TSP salt
1 TSP pepper

Dressing
1 cup rice vinegar
½ cup olive oil
½ cup canola oil
1 garlic clove (pressed)
2 shallots (minced into tiny pieces)

Instructions

  1. Chop kale and place in a bowl. Set to the side.
  2. In a separate bowl combine all dressing ingredients, mix well and drizzle over chopped kale. Let sit in the refrigerator covered for 2 to 3 hours.
  3. Then combine farro, quinoa, kale with salad dressing, celery, apples, craisins, pecans, salt and pepper in a bowl. Mix well to combine and find yourself in a love with Farro Quinoa Kale Salad! Enjoy.

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Savory Sunday: Hangover Helper

Menudo

Menudo. A dish known to cure the worst hangover. I know many of folks that will not touch the stuff with a ten foot pole and then I know the same amount of people who live and die by it.  I join the ranks of the latter. I grew up savoring the spicy broth and filling my bowl with a load of tripe and hominy. I looked forward to my grandfather in the kitchen every Sunday morning eating his bowl of freshly made menudo.

GRANDPA KNOWS BEST
I would take a seat with him at the table and chat about his Saturday night out on the town. He would sprinkle in his oregano and chopped onion as his garnish and I would follow suit. Then he would roll his corn tortilla in his hands to make the perfect tortilla tube and dunk in between bites. Not me, not the corn tortilla part…. I always went for a bolillo (Mexican roll), I would watch as the white bread soaked up the red broth then I knew it was ready to plop in my mouth.

Read Related: Quick Skillet Chilquiles

THE BOWL BECKONS
I can’t say that I still eat menudo every Sunday, but I do enjoy it several times throughout the year and Christmas and New Years would not be the same without a bowl of menudo.

MENUDO

Ingredients
4 lb regular tripe (blanket, washed and cleaned)
4 lb honeycomb tripe (washed and cleaned)
2 TBSP vinegar
1 whole onion (peeled)
3 oz New Mexico dried chile
3 oz California dried chile
1 oz chile de arbol
1 large dried Pasilla chile
½ TSP cumin
7 cloves of garlic
3 TBSP salt
6 lb Mexican style hominy

Instructions

  1. First and foremost when you go to buy your tripe, ask the butcher to clean and chop your tripe up for you into 2 inch cubes.
  2. Once to get the tripe home, place it in a big basin filled with super hot water and vinegar, just to ensure further cleaning. Let soak for an hour.
  3. Then drain tripe from hot water in basin and place in a big pot. Fill pot up with enough water to cover the top of the tripe by 3 inches.
  4. Place over a medium high flame and bring to a boil. Once boiling add in onion and lower flame to a simmer. Cover pot and allow to cook for 3 hours.
  5. While tripe is cooking, in a separate pot boil New Mexico chile, California chile, chile de arbol and Pasilla chile. Boil for 30 minutes or until chiles become limp.
  6. Remove Chiles from water. Do not discard water. Remove stems from chiles, then add all chiles to a blender along with 1 cup of water from the pot you boiled the chiles in, cumin, garlic cloves, and salt. Blend for 2 minutes or until smooth.
  7. Once chiles are blended, take a strainer and pour chile through strainer and into a medium sized bowl to collect all the seeds and pieces of chile skin. Use additional water from pot to help get all the chile through the strainer scraping the sides with a spoon. set to the side.
  8. Once the tripe has simmered for 3 hours, remove the lid and skim fat off the top of soup. Replenish another few cups of water if needed. Remember to keep the 3-inch-rule above the tripe. Then ,add the chile and the hominy into the tripe mixture and simmer for another 2 hours.
  9. Garnish with chopped onion, cilantro. oregano, chile flakes and fresh lemon.

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Happy New Year! 12 Grape Champagne Gelatina

Grape Gelatin

Photo by Nicole Presley

At the stroke of midnight, my family has always followed the 12 grapes tradition. Gobbling down 12 grapes and reminding all the young ones in the tribe that the grapes will bring you great luck in the New Year.

Going Modern
As an adult, I have become accustomed to celebrating the New Year with a glass of champagne and a nice meal but I still remember to eat my 12 grapes and will continue  this custom for the rest of my life.

Bubbly Grapes
So now, I have taken customs from my childhood and combined them with my adult traditions to create this gorgeous gelatina for the New Year Celebration!

Happy New Year! May 2013 bring you luck, joy, and health.

Read Related:  From Sparking Whites to Sumptuous Reds: The Basics of Spanish Wine

12 GRAPE CHAMPAGNE GELATINA

Ingredients
non-stick cooking spray
9-12 cup jello mold or bundt pan
3 ¼ cups Champagne
¼ cup strawberry soda
6  oz of lemon lime soda
½ cup sugar
12 jumbo seedless grapes
2 cups strawberry soda
1 cup sugar
4 packs Knox gelatin
2 cups whipping cream

Instructions

  1. Spray jello mold or bundt pan with non-stick cooking spray. Set to the side.
  2. In a saucepan over a medium flame add champagne, ¼ cup strawberry soda, lemon lime soda, and 1/2 cup sugar. Mix until sugar dissolves. Then add in 4 packets of Knox and mix until Knox completely dissolves and becomes part of the champagne mixture.
  3. Pour champagne mixture into jello mold/ bundt pan and place in the refrigerator for 45 minutes. Then, remove from refrigerator and place 12 grapes in jello throughout the mold. Place back in the refrigerator and let set for 3 hours.
  4. Then in a saucepan over a medium flame, add in 2 cups strawberry soda, and a cup of sugar. Mix until sugar is completely dissolved. Then add in 4 packets of Knox and mix until completely dissolved. Lastly pour in whipping cream and mix to incorporate.
  5. Pour strawberry cream mixture over the grape champagne jello and let refrigerate over night.
  6. Flip over onto a platter and serve.

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