Southwest recipes

[elissaballard]

Our supper club is doing Southwest this month and I am at a loss as to what to prepare. It can be any sort of dish. We do have one vegetarian that eats seafood, but it does not have to be a dish that adheres to these guidelines. Would love any sort of dish you have, especially anything dessert related. My search did not leave me with a lot of inspiration and I know you all will be able to help me. Thanks in advance.

Elissa

[LauraBL]

The first thing that pops into my head is Fajitas which could be great for make your own, veg, meat, shrimp, etc. I'm thinking some sort of "margarita" flavor dessert.

Laura

[TerriS]

Guacamole!
Fresh salsa!
Anything with black beans!
Shrimp tacos!

For dessert, flan, fried ice cream, or churros.

[beejayw1]

Originally posted by elissaballard
Would love any sort of dish you have, especially anything dessert related. My search did not leave me with a lot of inspiration and I know you all will be able to help me. Thanks in advance.

Elissa

These are awesome! Try them!

Sweet Plantain and Chocolate Empanaditas
Empanaditas--small sweet or savory turnovers--are popular throughout Spain and Latin America.

INGREDIENTS:
Filling:
1 cup (1-inch-thick) sliced soft black plantain (about 1/2 pound)
2 tablespoons fat-free sweetened condensed milk

Dough:
2 cups all-purpose flour, divided
6 tablespoons ice water
1 teaspoon cider vinegar
2 tablespoons powdered sugar
1/2 teaspoon salt
1/2 cup vegetable shortening
Cooking spray

Remaining ingredients:
5 teaspoons 2% reduced-fat milk, divided
1/4 cup granulated sugar
1/4 cup semisweet chocolate minichips

INSTRUCTIONS:
1. Preheat oven to 400 degrees.

2. To prepare filling, cook plantain in boiling water 10 minutes or until tender; drain. Combine plantain and condensed milk in a bowl, and mash with a potato masher. Set aside.

3. To prepare the dough, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1-1/2 cups flour, powdered sugar, and salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry, tossing with a fork until moist.

4. Gently press dough into a 4-inch circle on 2 lengths of heavy-duty plastic wrap; cover with additional overlapping plastic wrap. Roll dough, still covered, into an 18 x 12-inch rectangle; freeze 10 minutes or until wrap can be easily removed. Remove wrap; place dough on a lightly floured surface. Cut dough into 24 circles using a 3-inch round cutter.

5. Place circles on a baking sheet coated with cooking spray, and lightly moisten edges of dough with water. Spoon 2 teaspoons plantain mixture into each circle. Fold dough over filling; pinch edges together to seal. Brush the tops of dough evenly with 1 tablespoon 2% milk; sprinkle evenly with granulated sugar.

6. Bake at 400 degrees for 17 minutes or until lightly browned. Combine the chips and 2 teaspoons 2% milk in a small bowl, and microwave on high for 30 seconds; stir until smooth. Drizzle melted chocolate over empanaditas. Serve warm.


NUTRITIONAL INFO: CALORIES 111 (41% from fat); FAT 5g (sat 1.4g, mono 2.1g, poly 1.2g); PROTEIN 1.5g; CARB 15.8g; FIBER 0.6g; CHOL 0mg; IRON 0.6mg; SODIUM 52mg; CALC 9mg YIELD: 2 dozen (serving size: 1 empanadita) - yeah right!

[RebeccaT]

I made this earlier this year on TerryTx's recommendation, and it's delicious!

SOUTHWESTERN CORN PUDDING
http://food.epicurious.com/run/recipe/view?id=107503

A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking.

Cheddar-Buttermilk Corn Bread, room temperature [I used my own recipe for cornbread, baked in a 8 inch square pan)

2 cups frozen corn kernels, thawed, drained
2 cups (packed) coarsely grated hot pepper Monterey Jack cheese (about 8 ounces)
1 medium-size red bell pepper, chopped
1 Anaheim chili,* seeded, chopped
1/2 cup chopped green onions
1 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 teaspoon salt

Butter 13x9x2-inch glass baking dish. Cut corn bread into 1-inch cubes; place in large bowl.

Stir corn kernels in large dry skillet over medium-high heat until any excess moisture evaporates, about 3 minutes. Transfer to bowl with corn bread. Add cheese, bell pepper, chili, and green onions. Whisk buttermilk, enchilada sauce, eggs, and salt in medium bowl to blend. Add to corn bread mixture and toss gently to combine. Transfer mixture to prepared dish. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat oven to 350°F. Bake corn pudding uncovered until slightly crisp and golden on top, about 1 hour. Let stand 10 minutes before serving.

* Also known as a California chili; available at Latin American markets and many supermarkets.

Makes 8 to 12 servings.


Bon Appétit
December 2002



As far as desserts are concerned, I would recommend either tres leches, which is a sponge cake with three types of sweetened creams, or a flan. Here are recipes for each from popular Houston restaurants.

Ninfa's Flan

Published in Ellen Brown's Southwest Tastes cookbook (HP Books, 1987), taken from the PBS television series, Great Chefs of the West.

3/4 cup sugar

3eggs plus 3 egg yolks

2teaspoons vanilla extract

1(14-ounce) can sweetened condensed milk

1 1/4 cups milk

2ounces cream cheese, softened to room temperature

Place sugar in small skillet over medium-high heat and stir while it liquefies. Let sugar boil until it caramelizes to a walnut brown, stirring occasionally. Watch carefully so that it does not burn.

Pour the caramel into the bottom of a 9-inch flan pan or soufflé dish and, working very quickly, spread it evenly with a rubber spatula over the bottom of the pan. Preheat oven to 350 degrees. Place eggs, yolks, vanilla, milks and cream cheese in a blender or food processor and process at least 5 minutes.

Pour mixture into the flan pan and place in larger baking pan in the center of the oven. Pour boiling water halfway up the sides of the pan. Bake 1 hour and 10 minutes or until knife inserted in the center comes out clean. Watch carefully and cover the flan with foil if the top seems to be getting too brown.

Remove from oven, cool to room temperature, then cut around the edges and invert onto a deep-sided serving plate. Serve each piece with some of the caramel syrup.

Note: Flan can be made as long as three days before serving and kept refrigerated covered with plastic wrap. Leave in the pan until ready to serve.

Three-Milk Cake (Pastel de Tres Leches)

This dessert is a favorite on the menus at many Houston Mexican and South American restaurants. Arnaldo Richards of Pico's reworked a previously published recipe to fit a 13-by-9-by-2-inch pan, which is more common to home cooking.

1 1/2 cups all-purpose flour

1 tablespoon baking powder

4 eggs, separated

1 1/2 cups sugar

1/2 cup milk

Fresh strawberries and mint leaves for garnish (optional)

Topping (recipe follows)

Meringue (recipe follows)

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl with clean beaters, beat egg whites until frothy. Add sugar gradually, beating to form stiff peaks. Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes, Remove from oven and let cool on a rack. Prepare Topping. Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.

Prepare Meringue and refrigerate. Before serving, cut cake into squares and spread Meringue over each. Garnish as desired with fresh berries and mint leaves.

Topping

1(12-ounce) can evaporated milk
1(14-ounce) can sweetened condensed milk
2cups milk
1(16-ounce) carton sour cream

Combine milks and sour cream (do not beat). Use as directed.

Meringue

1cup sugar
1/2 cup water, heated
3egg whites

Combine sugar and water in a saucepan. Let sit until sugar is dissolved. In clean electric mixer bowl with clean beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks. Store in refrigerator. This can be served immediately but is best made 24 hours ahead and chilled. The meringue will keep, covered, 2 days in the refrigerator.

[krispy spo]

Sorry, no dessert suggestions but this is one of our favorite shrimp recipes...quick, easy and yummy!

Southwestern Shrimp
1 1/2 pounds medium shrimp, peeled and deveined
2 Tablespoons olive oil, divided
4 teaspoons creole seasoning, divided
4 Tablespoons cilantro
1 large red bell pepper, chopped
2 cans corn
2 cans black beans
2 cups shredded Mexican cheese blend

Toss shrimp with half of oil and half of creole seasoning, tossing to coat. Place in the center of a foil pouch and seal edges tightly.

Toss remaining ingredients except cheese together and place in the center of a foil pouch, sealing the edges tightly.

Grill pouches over medium heat for 10 - 15 minutes. Combine pouches in a serving bowl and mix in cheese until melted. Serve over rice.

from Kroger Goodness Magazine

[elissaballard]

You are all awesome! It's funny because nobody knows what they are bringing this time and usually we all know. I think I might do the three milk cake or the empanaditas if I do dessert, but the corn pudding sounds really cool. There is not really any "main dish" yet from any of us, so maybe fajitas is the best option. Amy other ideas I would gladly welcome.

[RebeccaT]

Elissa, as far as a main dish is concerned, fajitas are great, can be marinated in advance and then just done on the grill at your host's home. Another possibility might be tamales (if you don't do the corn pudding), enchiladas, or chile rellenos (poblano peppers stuffed with cheese or a meat mixture).

Here's a recipe for Chicken Enchiladas Suiza from Rick Bayless' site:


Creamy Enchiladas Suizas


Serves 4 to 6

3 pounds (about 20 medium plum or 6 medium-large round) ripe tomatoes

OR 2 28-ounce cans good-quality whole tomatoes in juice, drained

Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), stemmed

1 1/2 tablespoons vegetable oil or rich-tasting pork lard, plus a little oil for brushing or spraying the tortillas

1 medium white onion, chopped

2 cups chicken broth, plus a little extra if needed

Salt

1/2 cup homemade Mexican-style thick cream (recipe follows), crème fraiche or heavy (whipping) cream

About 2 cups coarsely shredded cooked chicken, preferably grilled, roasted or rotisserie chicken

2/3 cup shredded Mexican melting cheese (Chihuahua, quesadilla, asadero or the like) or Monterey Jack, brick or mild cheddar

12 corn tortillas

A few sliced rounds of white onion, separated into rings, for garnish

Fresh cilantro sprigs for garnish

The sauce. For fresh tomatoes: Roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they’re darkly roasted (they’ll be blackened in spots), about 6 minutes. Flip them over and roast the other side – 5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. Cool. Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard “cores” where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth puree.

For canned tomatoes: In a small dry skillet, roast the chiles over medium heat, turning regularly, until they’re soft and splotchy-black, about 5 minutes. Place in a blender or food processor along with the drained canned tomatoes. Blend to a smooth puree.

In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela), heat the oil or lard over medium heat. Add the onion and cook, stirring regularly, until golden, about 7 minutes. Raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. Cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. Stir in the broth, partially cover and simmer 15 minutes. Taste and season with salt, usually about 1/2 teaspoon. The sauce should be a slightly soupy consistency – not as thick as spaghetti sauce. If it is too thick, stir in a little additional broth. Keep warm over low heat.

Other preliminaries. Stir the Mexican cream (or one of its stand-ins) into the sauce. Put the chicken in a bowl and stir _ cup of the sauce mixture into it. Taste and season with additional salt if you think it needs it. Have the cheese at the ready.

Finishing the enchiladas. Heat the oven to 350º. Smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. Bake just to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep warm.

Working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. Douse evenly with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. Garnish with onion rings and cilantro sprigs. These are best served piping hot from the oven.

Working Ahead: The sauce can be made a day or two ahead; refrigerate covered. Once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. Once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.

HOMEMADE MEXICAN-STYLE THICK CREAM

CREMA MEXICANA
This is the luscious stuff that burns a simple dish into your memory. A little edgy, a little nutty and really voluptuous. Did they ever call Marilyn Monroe crema?

Makes about 1 cup

1 cup heavy (whipping) cream

1/4 cup good-quality commercial sour cream with active cultures

In a small saucepan, heat the cream just long enough to take the chill off – to bring it to body temperature. If you have ready access to a low-range instant-read thermometer, it should be about 100 degrees. Off the heat, whisk in the sour cream and pour into a glass jar. Set the lid on the jar (but don’t tighten it), then place the jar in a warmish place (it shouldn’t be over 90 degrees). After 12 hours, the cream should be noticeably thicker. Refrigerate (you can tighten the lid now) for at least 4 hours (overnight would be better) to complete the thickening. Crema will last for at least a week in the refrigerator.