Wine-Brushed Cheese and Black Charcoal Crackers

These English charcoal crackers from The Fine Cheese Co. are simply incredible. They have a soft crunch that isn't like any known cracker that we've ever had before. They dissipate in an organized way rather than crack or crumble. And the flavor is dense and, well, sooty--in a good way. Paired with a French wine-washed cheese, they are the fromage vehicle extraordinaire. Any good softer cheese would work, especially one with a hint of sweetness.

Tostadas

Since we began to scour the local Mexican markets, we have built up a good arsenal of much-better-than-health-food-store-version Mexican staples. Last weekend we made tostadas. These are perfect for when you feel like snacking on something fast and healthy.

Mexican tostadas (whole, fried corn tortillas)

Refried beans - Chipotle flavor

Diced grape tomatoes

Diced avocado

Pickled red onions

Corn relish, canned or fresh

Queso fresco, crumbled

Mexican Crema

Spread some beans over each tostada and top with the other ingredients.

Pickled Yucatecan Red Onion

Pickled red onions are served as a staple condiment in the Yucatan (along with green habanero sauce). This is our first attempt to re-create it back home. These are a wonderful accompaniment to meat-based and vegetarian dishes alike -- and it keeps in the fridge indefinitely.

One large onion, diced or cut in to "half-moons"
1 cup water
1/2 cup white vinegar
10 black peppercorns
3 allspice berries
1 t. Mexican oregano

In a small saucepan, cover onion in water. Bring to a boil and after one minute, remove from heat and drain.

Place onions back in pan. Add all other ingredients and bring to a boil. Immediately remove from heat and put in a 16 oz. glass jar. Refrigerate indefinitely.

Chicken Veracruz with Carrot Beet Salad

Tonight we had yet another Mexican-inspired meal. This one began a few nights ago, when we made a batch of Chicken Verazruz, using some leftover hen. Tonight, we combined this duly marinated re-heat with fresh rice and a lightly-cooked salad. The picture may not look like much but the taste is wonderful. The sweetness of the beets and carrots perfectly offset the tartness of the Salsa Veracruzana and the creamy Mexican crema and queso.

Chicken Veracruzana (keeps for a few days and tastes better reheated after a couple of days in the fridge.

Ingredients:
1T. Grapeseed oil
1 wide slice of yellow onion, diced small
2 cloves mild garlic, minced
1/2 cup chicken stock
A dash of white wine
1 med. can diced cooked tomatoes
One large bay leaf
Twelve green olives, quartered*
Eight large capers halved*
A few strips canned red pepper, diced*
Two canned jalapeno or serrano peppers, minced
2 c. diced, cooked chicken

* GOYA brand makes a canned mix with these three ingredients -- economical and tasty

In a small sauce pan, heat the oil over medium heat...when hot but not smoking add the onion and sautee until translucent; add garlic and sautee for another minute. Add the chicken stock. Bring to a quick boil. Reduce for about 10 minutes.

Add all other ingredients but the chicken. Bring to a boil, and simmer for 5 minutes. Add the chicken and simmer for a couple minutes.


Rice

1 c. long-grain white rice
2 c. chicken stock

Per directions on rice bag, cook rice in chicken stock (instead of water) until done



Simple Carrot Beet Salad (adapted from Restaurant El Pariaso in Mahajual, Mexico)

Three large carrots, lightly steamed, cut into rounds, and cooled
One medium beet, halved, steamed for about 25 minutes, and cut into carrot-slice sized pieces, and cooled
1 t. white sesame seeds
1 t. black sesame seeds
2 T. rice vinegar
2 t. olive oil

In separate bowls, combine:
1. carrots, 1 T. rice vinegar, 1 t. olive oil, and black sesame seeds
2. beets, 1 T. rice vinegar, 1 t. olive oil, and white sesame seeds

Serve on one plate -- with the "salad" as a side and with the chicken verazruz over the rice. Top the Chicken with Mexican crema and grated queso anejo.

Last-Minute Enchiladas

Our recent trip to Mexico inspired us, so we've been making a lot of Mexican-influenced dishes since our return. The food is fun because you only need a few key ingredients to make a variety of dishes. Since vegetables and beans feature prominently in Mexican cuisine, it is easy to create quick, healthy meals. Last night, a quick look in the fridge revealed that it was the perfect time to make enchiladas, accompanied by simple spiced rice and a "Mexican" salad.

Ingredients, enchiladas:
2 t. grapeseed oil
2 large mushrooms, diced small
1 thick slice of yellow onion, diced small (reserve half for rice)
A dash of beer (optional)
4 T. refried beans
1/2 c. grated queso anejo
4 tortillas, either soft corn or flour
A can of enchilada sauce
Mexican sour cream

Preheat oven to 450 degrees. Sautee the mushrooms, onion, and beer for a few minutes in the grapeseed oil. Put about 1T. beans, 1/4 of the mushroom/onion mixture, and a little cheese in each tortilla and wrap it tightly. Cover all four enchiladas with some sauce and the remaining cheese. Bake for about 15 minutes. Remove and top with more sauce and a dollop of cream.

While the enchiladas bake, make the rice and the salad:

Ingredients, rice:
1-1/4 cup cooked white rice
1 t. paprika
1/8 t. tumeric
Onion reserved from enchiladas
A few canned, diced tomatoes
salt/pepper to taste

Heat the oil, add the onion and sautee until translucent. Add the other ingredients and stir well.

Ingredients, salad:
Romaine lettuce, chopped thinly
Six cherry or grape tomatoes, diced
Two large red radishes, diced
Half an avocado, diced

Combine ingredients and top with your favorite salad dressing.

Mexico Meals

Mexico Starters