|
COOKING & ENTERTAINING: Menu of the Month
Field Greens with Oranges, Avocado and Plantain Chips in a Creamy Cilantro Vinaigrette
Chiles Rellenos with Shrimp, Rice and Goat Cheese in Walnut Sauce
Mexican Grits SoufflÈ with Cumin, Monterey Jack and Caramelized Onions
Serves 6
FIELD GREENS WITH ORANGES, AVOCADO AND PLANTAIN CHIPS IN A CREAMY CILANTRO VINIAGRETTE
6 handfuls of field greens
3 oranges, peeled and sectioned
3 avocados, peeled and sliced
1 cup crushed plantain chips
Creamy Cilantro Vinaigrette:
2 Tblsp chopped fresh cilantro
Ω tsp sugar
1 green onion, chopped
4 Tblsp cider vinegar
4 Tblsp heavy cream
Ω cup olive oil
salt and pepper to taste
Vinaigrette: Whisk together the first five ingredients. Slowly add the oil while continuing to whisk. Season to taste.
Assembly: In a large bowl, gently toss field greens with vinaigrette. Arrange a handful of salad on center of plate, then top with orange sections and avocado slices and sprinkle crushed plantain chips. Serve immediately.
CHILES RELLENOS WITH SHRIMP, RICE AND GOAT CHEESE IN WALNUT SAUCE
6 fresh poblano chiles (use green bell peppers if you prefer less heat)
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
1 lb. shrimp, peeled and deveined
1 14 oz. can chopped tomatoes
4 oz. goat cheese, crumbled
2 cups cooked rice
2 eggs, separated
flour
vegetable oil for sautÈing and frying
Sauce:
1 cup walnuts, finely ground
8 oz. cream cheese, softened
1 cup light cream
1 Tblsp sugar
pinch of cinnamon
Garnish: pomegranate seeds and cilantro leaves
Char the chiles over a gas flame or under a hot broiler, turning to blacken all over. Place chiles in a bowl and cover with plastic wrap for about 15 minutes. Remove and allow to cool. Peel off the blackened skin, being careful not to tear the flesh.
Cut a slit down the length of each pepper, stopping Ω inch from the bottom. Scrape out ribs and seeds. Set aside.
Cook the onion and garlic in 2 tablespoons of oil over medium heat until translucent. Add the shrimp and cook until done, about 5 minutes. Add the tomatoes and cook until most of the liquid has evaporated. Remove from the heat and add the goat cheese and rice.
Walnut Sauce: Combine all ingredients in food processor. Process until mixture is smooth. Salt to taste.
Divide the stuffing between the 6 peppers, fill and carefully close each one.
Beat the egg whites until they form stiff peaks. Beat the yolks lightly with Ω teaspoon salt and fold the yolks into the whites. Dip each pepper in flour and then in the egg mixture. Heat enough oil in a heavy skillet to cover at least Ω inch. Fry the peppers in more than one batch so as not to crowd the pan, until they are golden all over. Drain on paper towels.
The peppers may be warmed in the oven if needed, at this point. To serve, place the peppers on a platter, mask with the walnut sauce and garnish with the pomegranate seeds and cilantro leaves.
MEXICAN GRITS SOUFFLE WITH CUMIN, MONTEREY JACK AND CARMELIZED ONIONS
4 cups milk
1 cup quick-cooking grits
Ω cup unsalted butter
Ω tsp salt
1/8 tsp cayenne pepper
3 cups grated Monterey Jack cheese
3 eggs, well beaten
Caramelized Onions:
3 yellow onions, peeled and sliced thinly
4 Tblsp olive oil
2 Tblsp sugar
Garnish: cherry tomatoes sliced in half
Grits: Preheat oven to 350 degrees F. Bring the milk to a boil in a large saucepan and stir in the remaining ingredients, except the eggs. Beat the eggs in with a whisk. Pour the mixture into a well-buttered 2 Ω quart casserole or soufflÈ dish. Bake uncovered for 1 hour or until puffed and golden brown.
Caramelized Onions: SautÈ the onions and olive oil in a large skillet until golden brown. Sprinkle on sugar and continue to sautÈ until the onions are well browned. Drain on a paper towel to remove excess oil.
Garnish with the onions and cherry tomatoes.
| 
