Beacooker...how is the Rick Bayless project coming along???

[kwormann]

I havent seen a post in awhile and I always look forward to the reviews:) How goes it? :)

[kwormann]

bumping up...

[beacooker]

Hi Kim! Sorry it took me so long to see this thread.

Your timing is funny - I was just thinking about taking the project back up again. I was starting to get burnt out, so took a few months off, and then just when I was getting ready to come back to it again, I got pregnant, and was not into eating or cooking for a while. Now that my first trimester is over, and the holidays are behind us, I was just thinking that maybe next week I will put some Bayless food back on the menu. I feel like I need to get some of the harder things done now, before the baby comes. And maybe I could get some sauces frozen away for later use, so that the project won't go completely on hold while the baby is an infant.

Thanks for asking - you are helping to make sure that I cook some more Rick, soon! I will post reviews.

[laughsandlaughs]

Congrats on the baby, beacooker. I understand the taking a break from cooking, I'm 17 weeks pregnant with my first and was sick 24/7 for the first 15 weeks. I'm so excited I'm feeling better, though I'm still tired. When's your due date? Mine is June 17th...we're excited!!

Good luck pursuing the Rick Bayless project. I'll have to search back to your older posts to find your favorite recipes you've made thusfar.

[beacooker]

Originally posted by laughsandlaughs
When's your due date? Mine is June 17th...we're excited!!


That is my due date, too! This is my second.

Here is the link to the thread where I have been posting my reviews.
http://community.cookinglight.com/showthread.php?s=&threadid=40286&highlight=Rick+Bayless%2A

[kwormann]

WOW!! COngrats to you both!

Im making a Mexican feast for DH's bday this weekend and while researching recipes, your name naturally came to me...:D:D:D

[yorkshirepud]

Just wanted to say CONGRATUALATIONS on your pregnancy!

Also CONGRATULATIONS to laughsandlaughs!

I obviously haven't 'lurked' on the pregnancy thread in a while! :p :)

[beacooker]

Thanks, Kim and Adele. :) Kim, what is your menu for this weekend? And what time should I be there?

[kwormann]

FUnny you should ask. I was just finalizing it (subject to change if DH wants something else) and was going to post it on a separate thread.

Apps:

Exas Cheesecake with Blue Corn Tortilla Chips
Roasted Tomato Salsa
Negro Modello

Dinner:

Mexican-Grilled Shrimp with Smpky Sweet Sauce
Spicy Corn Cake with Smoked Cheese and Chilies
Champagne

Dessert:

Died and Went to Heaven Cake
More Champagne....:D

Apps at 4.....:D

[Deanna]

I, too, am enjoying your reviews. In particular, the fish enchiladas sound wonderful. Has anyone posted the recipe? I wonder if this is it?

http://www.globalgourmet.com/food/foodscpe/lisaekus/le1096/enchverd.html

Thanks to anyone who is willing to verify....

d

[beacooker]

Deanna, that looks like it is the recipe. Maybe I will make these enchiladas next week, just to get me back in the RB mood! I have been thinking about these enchiladas.

[Deanna]

Thanks, bea, they look great!

d

[Kuvy]

When I opened the link I noticed some of the words had no spaces between them. I fixed it to save in my to-try-file and figured I'd post the cleaned-up version for anyone else who might want a more legible copy:

Foodscape
Foodscape | foodwine.com
Lisa Ekus Presents...

Enchiladas Verdes de Pescado
These shredded-fish enchiladas offer a wonderful combination of flavors and textures. Flakes of fish play against the sustenance of a warm tortilla seasoned with the creamy sharpness of a tomatillo sauce. know fish enchiladas must sound trendy, but like good cooks everywhere, those on Mexico's coasts take advantage of their local ingredients.

I find myself drawn to this kind of enchilada regularly, because the tortillas, sauce and garnishes are happy wrapped around a variety of fillings, from leftover shredded chicken or pork, to shrimp, smoked fish or a combination of steamed, sautéed or roasted vegetables; you need l l/2 Cups of filling. The potatoes are my addition; they add another texture and keep these light enough to serve as a first course. A great dinner can be made by serving these enchiladas before Grilled Steak with Spicy Guajillo Sauce.

Serves 8 as an appetizer, 4 as a light main dish.

* 8 ounces boneless, skinless fish fillets (such as grouper, snapper, sea bass, mahimahi -- skate, if you can get it, it is particularly good)
* 4 radishes, finely diced or cut into matchsticks
* 2 medium-small boiling potatoes, peeled and cut into/2-inch cubes
* 8 corn tortillas (plus a few extra, in case some break)
* 1/4 Cup homemade or store bought sour cream, or creme fraiche
* A generous 1/3 cup chopped cilantro. plus 8 sprigs for garnish
* Salt, about 1/2 teaspoon, depending on the saltiness of the broth
* 3 tablespoons finely crumbled Mexican queso anejo, dry feta or Parmesan

KUVY'S NOTE - MAKE THE TOMATILLO SAUCE FIRST - RECIPE FOLLOWS

1. The filling -- Place the fish in a small (1 to-2-quart) saucepan, cover with salted water, set over medium heat and simmer until the fish flakes easily, 5 to 10 minutes, depending on the thickness of the fillets. Transfer the fillets to a plate with a slotted spoon, then scoop the potatoes into the fish's broth and simmer until tender, about 5 minutes; drain of the liquid, leaving the potatoes in the pan. Flake the fish into the saucepan and gently mix with the potatoes and l/2 cup of the tomatillo sauce (see below); cover and set aside.

2. Warming the tortillas -- Set up a steamer (a vegetable steamer in a large saucepan filled with l/2 inch of water works well); heat to a boil. Wrap the tortillas in a heavy kitchen towel, lay in the steamer and cover with a tight lid. Boil 1 minute, turn of the heat and let stand without opening the steamer for 15 minutes.

3. Finishing the dish -- Turn the oven on to the lowest setting and warm 4 to 8 plates in it. Bring the remaining tomatillo sauce to a simmer over low heat, add the Thick Cream (or one of its stand-ins) and l/4 Cup of the chopped cilantro. Taste, season with salt and keep warm; warm up the fish and potato filling. Mix the remaining half of the onion with the remaining 2 tablespoons of the chopped cilantro. One serving at a time, finish the enchiladas: Lay a warm tortilla on an individual plate (2 tortillas if you're serving these as a light main dish), spoon a portion of filling across one side of the tortilla(s), fold over, ladle on a portion of sauce and sprinkle with cheese, the onion-cilantro mixture and radishes. Garnish with a sprig(s) of cilantro and serve.

Advance Preparation -- The sauce will keep several days, the filling 1 day; refrigerate both tightly covered. Complete steps 3 and 4 just before serving.

Shortcut -- A time-saver here would be to buy about 12 ounces of smoked fish or cooked shrimp and eliminate the potatoes.

For 2 Cups Essential Simmered Tomatillo Serrano Sauce

* 12 ounces (7 to 8 medium) tomatillos, husked and rinsed
* Fresh serrano chiles to taste (about 2),'stemmed
* 1 tablespoon olive or vegetable oil
* 1 large white onion, chopped into l/4 inch dice
* 2 garlic cloves, peeled and roughly chopped
* 1 1/2 cups fish or chicken broth

Making 2 cups Essential Simmered Tomatillo-Serrano Sauce -- Lay the tomatillos and chiles on a baking sheet and place about 4 inches below a very hot broiler. When the tomatillos and chiles blister, darken and soften on one side, about 5 minutes, turn them over and roast on the other side. Transfer tomatillos, chiles and any accumulated juices to a food processor or blender.

Heat 1/2 tablespoon of the oil in a medium-large (9 to 10 inch) heavy skillet over medium. Add half of the onion and cook, stirring often, until richly browned, about 10 minutes. Stir in garlic and cook 1 minute more. Add to the chile mixture in the food processor or blender and process to a medium-fine puree. Wipe the skillet clean, set it over medium-high and add the remaining 1/2 tablespoon oil. When hot enough to make a drop of the puree sizzle sharply, put it all in at once and stir for about 5 minutes, until darker and thicker. Add the broth, let return to a boil, reduce the heat to medium, and simmer briskly until thick enough to coat a spoon, about 10 minutes.

Recipe from:

Rick Bayless's Mexican Kitchen
by Rick Bayless
Photographs by Maria Robledo
(Scribner Books;
$35.00/hardcover;
October 1996)
ISBN: 0-684-80006-3
Reprinted with permission

Foodscape | foodwine.com
Lisa Ekus Presents...

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