Mexican Feast – Recipes From CAS

from the kitchen of Chef Wilson

Elote (Mexican Street Corn)

Amount	Unit	Ingredients
6	ears	Corn on the cob
1	C	Mayonnaise
½	C	Sour cream
¼	C	Cotija cheese, finely crumbled
1	tsp	Chili powder (preferably ancho)
2	cloves	Fresh garlic (minced)
1	Tbsp	Cilantro (finely chopped)
1		Fresh lime (cut into wedges)

In a mixing bowl, combine mayo, sour cream, crumbled cheese, chili powder and minced garlic. Set aside.
Turn grill to high. Once the grill is hot, lay out corn on grill in a single layer.
Grill on all sides, charring the corn kernels until some turn dark. Make sure you cook all sides evenly.
Set aside on sheet tray. Liberally spoon and spread the mayo/sour cream mixture on the corn.
Squeeze limes over corn. Sprinkle with cilantro and serve.

Roast the poblano chiles over the flame of your stovetop, using metal tongs to hold them, until the skins are charred. (If you do not have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven’s broiler.) Place the chiles in a large resalable plastic bag and allow the chiles to sweat for 20 minutes.
Use a knife to scrape off most of the blackened skins. Slice the chiles in half lengthwise, scrape out the seeds and chop into small dice.
Add the butter to a large pot and sauté the onions, jalapenos and garlic over medium heat. Add the flour and cook for 3 minutes. Add the milk, cream, chili powder, some salt and pepper and cook until hot being careful not to scorch milk. When hot, add the Cheddar, Monterey Jack and diced poblanos. Turn off the heat and stir until cheese has melted and is smooth.
Serve with corn tortillas and a smile.

Amount	Unit	Ingredients
3		Avocados (pitted, peeled and mashed)
¼	C	Fresh pico de gallo (recipe included below this one)
1		Lime
1	Tbsp	Fresh cilantro (minced)
1	pinch	Cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in pico de gallo (get pre-made, or use the recipe below) and cilantro. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Mix all ingredients together in a large bowl, season to taste with salt and freshly cracked pepper.
This salsa keeps well in the refrigerator for 2 days.

Puree all ingredients in food processor. Pour over chicken and marinate for at least 1 hour or overnight.
Mark marinated chicken on grill (if not marking on a grill put in 400 degree oven) and finish in oven until internal temperature reaches 165 degrees. Allow chicken to rest for 5 minutes then slice into thin strips.

Amount	Unit	Ingredients
3	C	Long grain rice (or basmati rice)
4 ½	C	Water
2	tsp	Salt
2		Limes (juiced)
¼	C	Fresh cilantro (chopped)
2	Tbsp	Vegetable oil

In a small heavy pot, add rice, water, 1 Tbsp oil and salt.
Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes.
Shut off flame and keep covered an additional 5 minutes.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil, toss until completely mixed then serve.

Amount	Unit	Ingredients
2-3		Poblano peppers (seeded and thinly sliced)
1		Spanish onion (thinly sliced)
1		Garlic clove (minced)
2	Tbsp	Canola oil
½	tsp	Oregano
to taste		Salt

In a large nonstick skillet, heat oil over medium high heat. Saute peppers and onions until onions just begin to brown, about 10 minutes.
Add garlic and herbs, cook for an additional minute, season with salt and remove from heat.

Amount	Unit	Ingredients
1	lb	Shrimp (peeled and deveined)
2	Tbsp	Salt
¾	C	Lime juice (juice from 4-6 limes)
¾	C	Lemon juice
1	C	Red onion (finely chopped)
1		Poblano chile (ribs and seeds removed, minced)
1	C	Fresh cilantro (chopped)
1		Cucumber (peeled, diced into ½-inch pieces)
1		Avocado (peeled, seed removed, cut into ½-inch chunks)

In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.
Drain the shrimp. Cut each piece of shrimp in half, or into ½ inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime juice, lemon juice, chopped red onion and poblano chile.. Cover and refrigerate for a half hour.
Right before serving, add the cilantro, cucumber, and avocado.
If you find the ceviche a little too acidic, drain out some of the juices after the marinating. Add a little more avocado and/or a little more cucumber.

Amount	Unit	Ingredients
½	Gallon	French vanilla ice cream
3	C	Cornflakes (crushed)
4	tsp	Cinnamon
¼	C	Powdered sugar (for garnish)
		Oil for deep frying
		Honey, chocolate sauce or whipped cream topping (optional)

Place nine 3 inch scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight.
In an electric skillet or deep-fryer, heat oil to 375°. Fry one scoop of breaded Ice Cream at a time for 12-15 seconds. Place in chilled bowls; serve immediately. Top with honey or chocolate sauce and whipped cream if desired.