Friday, December 28, 2012

Good Luck Eats for New Year’s Day





 
In the Deep South three dishes are requisite fare on New Year’s Day, and all three are based on not only on culinary superstition and food symbolism, but the fact that they are abundant and cheap. Cornbread is colored gold, symbolic of riches and fortune; it also rises as it cooks and increases volume, which signifies increasing wealth. Collard greens are, of course, green, suggestive of folding money. Green is also the symbolic color of hope, and a color associated with natural growth: the new buds of a tree or new shoots in a rice field, for example. Black eyed peas, AKA “cow peas”, were grown in the rest of the country to feed cattle, but in the South they are a drought-resistant food staple that thrives in the hottest part of the summer. In the South we love our black eyed peas, and the good luck symbolism is apparent. Their shape loosely resembles a coin (okay, admittedly that one’s a bit of a stretch), but more importantly, they swell up when they cook, greatly increasing their volume, much as you want wealth to expand during the coming year. Some believe you're supposed to eat one pea for each day of the coming year.

In the South, we cook black-eyed peas with smoked ham hock, salted hog jowl, bacon, or pork sausage. Nothing expresses prosperity in non-Jewish and non-Muslim cultures like the pig. Pigs root and feed going forward, symbolizing progress without dwelling on the past. Pigs can feast on scraps, bear many young, and yield lots of meat, much of which can be preserved for later consumption; fatty meat equals a fat wallet.


One popular New Year's Day Southern American dish is “Hoppin’ John”, triple-blessed since it includes black-eyed peas, rice (the many grains signify abundance, and it swells as it cooks), and ham hock. A shiny dime is often thrown into the Hoppin’ John cooking pot, and the person getting the dime in their bowl is due an extra portion of good luck. On the day after New Year's Day, leftover Hoppin’ John becomes “Skippin’ Jenny”, and eating it demonstrates powerful frugality, bringing one even better chances of prosperity. Lots of Southerners believe that you’re supposed to put a face-up coin under the bowl of peas, or throw a coin into the pea cooking pot, the person finding the coin receiving extra luck.


Call it food for cows and farm animals if you want, but the triumvirate of peas, greens, and cornbread is not only a triple threat luck-wise, but absolutely freakin’ delicious when it hits the table.As for bringing good luck, who can say? All I know is that it can't hurt!



Mick’s Mile-High Cornbread
Yield: 1 skillet of cornbread


This recipe originated with my pal Chef Ray Tatum of Austin’s excellent Three Little Pigs trailer, but over the years it’s been modified considerably. You can use all-white or all-yellow cornmeal if you like, or mix them in any proportion.

If you don’t have any buttermilk, you can fake it by these methods:
• Add 1 tablespoon of vinegar or lemon juice into enough regular milk to equal 1 cup. Allow this mixture to sit for 10 minutes to give it time to thicken before adding it to the ingredients.
• Or mix plain yogurt with whole milk. To make 1 cup buttermilk, mix 3/4 cup yogurt with 1/4 cup whole milk.

1 cup white cornmeal
1 cup yellow cornmeal
¼ cup sugar
1 Tbl salt
3 heaping tsp baking powder
1 heaping tsp baking soda
1/3 cup vegetable oil
1 cup buttermilk
3 jumbo eggs, lightly beaten
3 teaspoons minced garlic
Optional:
3 large jalapeños, minced (seeds and membranes removed for less heat if needed)
2/3 cup frozen white corn, thawed
3 to 4 green onions, minced
1 cup Monterrey jack or pepper jack cheese, shredded

Preheat oven to 425°F and place a cast iron skillet inside. In a large mixing bowl combine all of the dry ingredients and mix well. Add the oil, buttermilk, and eggs and incorporate, mixing just enough to blend the ingredients. Fold in the jalapeños, corn, and scallions. Remove the skillet and lubricate liberally with lard, bacon fat, butter, or vegetable oil (lard will give the best flavor and a crispier crust). Scrape the contents of the bowl into the skillet and lightly smooth the top. Bake for 30 to 40 minutes; if the optional ingredients have not been used it will take about 30 minutes; if they have been used expect 40 minutes. The top should be golden brown and a skewer inserted into the middle will come out clean. If using, the cheese should be sprinkled on when the top of the cornbread almost reaches the light-golden stage.


Southern Collard Greens with Bacon and Balsamic Vinegar
Serves 4


A pot of collard greens is always referred to in the South as a “mess of greens”, and the vitamin-rich, bacon-seasoned savory broth in the bottom of the pot is called potlikker. Traditionally the white plantation owners of the South consumed the cooked and drained collard greens while the slave cooks, who understood the high nutritive value of potlikker, saved the broth to supplement their family’s diets. Nothing is better for soaking up the potlikker than a hot piece of crusty cornbread that’s been split down the middle and slathered with sweet butter.


The Great Potlikker and Cornpone Debate in February and March of 1931 pitted Julian Harris, an editor at the Atlanta Constitution, against Huey “The Kingfish” Long, the backwoods populist governor and soon to be U.S. senator-elect from Louisiana. The traditionalist Harris contended that Southerners must crumble cornpone into potlikker, criticizing Long as an unrefined rube, who contended that the corpone should instead be dunked. What started as a lighthearted fluff piece in the paper turned into a 23-day long news event that captivated the South (and the nation), and ended up dealing with all manner of cultural affairs, including race, gender, class, and regional chauvinism. For what it’s worth, we prefer eating our potlikker-soaked, from a solid block of cornbread, eaten with a spoon.


2 bunches of collard greens, washed well, central ribs removed, chopped coarsely
¾ pound thick-sliced bacon, sliced thinly
1 large onion, halved and sliced
6 cloves garlic, minced
2 cups rich chicken stock
3 to 4 tablespoons Balsamic vinegar, to taste
2 to 3 tablespoons white sugar, to taste
1 to 2 teaspoons coarsely ground black pepper, to taste
Cornbread to soak up the potlikker


In a large stock pot with a lid, sauté the bacon over medium low heat until the fat is rendered and the bacon golden brown. Add the onion and sauté over medium heat until transparent, about 5 minutes. Add the garlic and sauté 30 seconds. Add the collards and stir well, briefly sautéing the greens in the bacon fat. Add the chicken stock, stir well, and place the lid on the pot. Allow the greens to cook down for about 20 minutes, stirring occasionally, and add 3 tablespoons of the vinegar, 2 tablespoons of the sugar, and 1 teaspoon of the black pepper. Stir well for a minute and taste for seasonings. The broth should be rich from the bacon and stock, there should be underlying saltiness from the bacon, and the vinegar and sugar should add a subtle sweet-tart flavor. Cook for another 5 minutes and taste again, adding more vinegar, sugar, and pepper if desired. Do a final tasting for salt just before service.

Serve in a bowl with plenty of the pottliker. A piece of crusty hot buttered cornbread makes an excellent accompaniment. 


Southern-Soulfood Black Eyed Peas              
Serves 8


These black eyed peas are made using a smoked ham hock, but a leftover meaty bone from the holiday ham also works real nice. In a pinch you can use smoked sausage, a quarter pound of some good, thick-sliced smoked bacon, or even a rinsed slab of sliced salt pork. Fresh black eyed peas are always best, but finding them this time of the year is nigh impossible, so frozen is preferred over canned. Generally the “fresh” peas you find in the produce section of your supermarket around New Year’s are just dried peas that have been soaked and reconstituted; you can do that much more economically on your own.


Add cooked rice to these black eyed peas and the dish becomes Hoppin’ John, a dish popularized with the slave laborers in the Old South. Slaves were imported from rice-producing West Africa to work the rice fields in the Low Country and Deep South, and black eyed peas and field peas were grown to provide a cheap, plentiful crop to feed the slaves and the cattle. The slaves stewed the peas and rice together as they had in their native Africa, and the dish became popular in the period between Christmas and the new spring planting, when the fields were fallow and the laborers were given some much needed time to rest. Many speculate on the origin of the name of the dish, but no solid historical evidence has surfaced.

   
2 pounds frozen or fresh black eyed peas
3 cups chicken broth
2 cups water
1 lb smoked ham hock
5 cloves garlic, minced or mashed into a paste
1 large onion, chopped coarsely
2 celery ribs, sliced thinly
2 carrots, diced
2 to 4 jalapeno peppers, minced (seeds and ribs removed for less heat if desired)
1 teaspoon salt
1 teaspoon black pepper
1 bay leaf
½ teaspoon thyme


Place the  black-eyed peas in a stock pot and add the chicken stock, 2 cups of water, ham hock, garlic, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil. Let boil gently for about 10 minutes and skim any scum that rises to the surface. Reduce heat to a low simmer, add the bay leaf and thyme, and cook while stirring occasionally, covered, for about 1 hour and 15 minutes, or until black-eyed peas are tender. Remove the ham hock, let it cool enough to handle it, and remove any good meat from the bone, shredding it and adding it back into the peas.


Here’s a link to a 2008 article I wrote for The Austin Chronicle that covers the New Year good luck food superstitions around the globe. Read it and you’ll see some definite trends emerge, regardless of the cuisine or culture:
http://www.austinchronicle.com/food/2008-12-26/718923/

Mick Vann ©          






Wednesday, December 26, 2012

2012 La Cena de Für Elise Navidad, at Rancho Winslow

We convened at Rancho Winslow for the annual Xmas dinner, again this year adopting the theme of the prime rib. There was a Nolan Ryan President’s Cut 6-bone that had been seasoned the night before, and brought out of the fridge several hours early before it sacrificed itself to an 8-hour excursion in a 220° F oven. That’s how we used to cook the herds of prime ribs that we served at Pelican’s Wharf, way back in the day. Low and slow. Low and slow.
I have to criticize Nolan’s meat cutters: they left bits of the chine bone on the meat, which presented some challenges carving the roasted slab. A 109A prime rib back in the days of good meat would never have any chine left on. Other than negotiating those chine bones, carving was a breeze using Robert “Empty Leg” Abraham’s family heirloom razor-sharp carbon steel antique carving set. Also attending besides Roberto and I were Sarah and Elan (sic…sorry if it’s spelled wrong), Princess Di and C-Boy, Jules, Jeffrey “Brainiac” Barnes (the rock star sax genius of Brave Combo and Diane’s brother) and the lovely and petite Gina, and Grandma Nancy. Hershey once again proved she was the best of the Rancho perros; far superior to Toby and Raleigh.

On the side was a groaning board of a three layer Italian cheese terrine, a wheel of brie, assorted Xmas cookies, amaretto Jordan almonds, chocolate covered dried cranberries, mega-sized kettle corn (never seen popcorn that big), three types of crackers, yogurt pretzels, assorted nuts, spicy walnuts with rosemary, wasabi peas, etc., etc.; all designed to ruin an appetite.



 
There was a fruit plate, of juicy seedless grapes, sweet, aromatic pineapple, and ripe strawberries to munch on.

 
 
Di whipped up her famous twice baked stuffed potatoes: huge Idaho’s baked, scooped, mixed with cheddar, scallion, sour cream, and bacon, then stuffed back in, and topped with paprika. Here’s a shot of them before their second baking.


 

I missed a shot of the roasted asparagus, but you’ll have to trust me. I made a sauce of roasted beef bone beef stock, some brandy, with crimini mushrooms, shitake mushrooms, and roasted garlic. Due to the excitement I forgot to mount the sauce with butter before service, but it was plenty rich on it’s own and didn’t need it.


 

I cooked a huge wad of sautéed mushrooms, with shallots and butter.

 
 
Jules constructed a nice romaine salad with ripe garden tomatoes, cucumber, shredded carrots, and red onion, and there was an assortment of dressings (chunky blue cheese seemed to be the winner).


 

The roast was gorgeous, tender, juicy, and tender; damn near perfect with the mushroom gravy draped over the top. There was a trio of dinner rolls to sop up the delicious juices with, white, wheat, and dark whole grain.



Jeffrey made a crowd favorite chocolate-cherry drop cake and Gina made a rich chocolate fondue for dipping gingerbread marshmallows into. There was also fresh gingerbread and some leftover pobre caballero. We ate like kings, until we couldn’t eat any more.  Robert brought an assortment of wines (whose names escape me), but there was a superlative Rhiengau, a Rousson (nice once it breathed a bit), and a great Spanish garnacha. There was Shiner Wild Hare Pale Ale, and 1554 Black Ale from New Belgium Brewers. We drank well. It was Xmas at Rancho Winslow and it was good…very, very good. Outside the cold wind howled, inside the fireplace crackled and we grunted with satisfaction and glee.


 

Mick Vann ©    
 

Monday, December 24, 2012

Rancho Winslow 1st Annual Fin del Mundo Fiesta/Slumber Party





Miss Loretta getting her La Paloma on....

 
With either the Mayan-predicted end of the world, or the beginning of a new age of enlightenment, whichever you want to believe fast approaching, a day of furious cooking led to the (almost) completion of the planned menu; the Pobre Caballero didn’t get made until the next morning, as a brunch item. Attending our little soirée at Rancho Winslow were El Lotto Bionico (me), Chris (AKA “CBoy”), Princess Di, Winslow spawn Sarah (who jetted in from Ft. Lauderdale), Jules, Rob “Empty Leg” Abraham, Phillip and Miss Loretta, Wally and Debbie, and Dr. Phil and the charming Cookie; a frisky and exuberant
group ready for a 13th B’ak’tun Bacchanalia.


The bar was stocked with Bohemia, Noche Buena, and Indio (all excellent Mexican beers) and all the fixins to make batches of a mixology-oriented La Paloma cocktail, made with Herradura Blanco, a grapefruit-infused agave simple syrup, Bitterman’s Grapefruit Bitters, tart Key lime juice, Ruby Red grapefruit juice, and Topo Chico Agua Mineral con Gas (the bubbliest of all seltzers). Dr. Phil showed up with a bottle of Herradura Añejo, which we tapped late into the night, for a sip-and-chat session. Rob served ably as group bartender, and everyone got reasonably snockered.

For appetizer I had made a big bowl of Sikil P'aak, an ancient Mayan dip of roasted pumpkin seeds (pepitas) and fire-charred tomatoes, tomatillos, serranos, garlic, and onion, all blended with sour orange juice and chicken stock. I backed off the chicken stock called-for because I was worried it would thin it out too much and subbed some Caldo de Pollo bouillon powder by Knorr. This dip was the ancient precursor of the pumpkin and squash seed-based pepian mole sauces to follow. I had never made it before and didn’t really know what to expect, but when I tasted it, it seemed like a really delicious Mayan hummus. We ate it with the tostados (actually known as totopos in Mexico) that we got from Tortilleria Rio Grande II on Wm. Cannon, just east of South 1st.  They are the best totopos in ATX, and Cookie, who grew up in Laredo and should know these things, agreed. The entire large bowl vanished. Everybody loved this dip and it will be made many more times.




Sikil P'aak pumpkin seed dip with TRG II totopos


When CBoy and I picked up the totopos, corn tortillas (also excellent), and flour tortillas that morning I convinced him to try TRG II’s gorditas, which are the best in ATX. We each got a queso y raja (gooey melted asadero Mexican white cheese and copious strips of roasted poblano chile), and their puerco y papa con nopalito en salsa roja (tender chunks of pork braised in a red chile sauce with potato and cactus pad strips). Chris freaked out over how good the gorditas were, and the tortillas we got were freshly made and still warm.




Gordita with pork, left, gooey cheese and raja under; roasted jalapeno salsa, tomatillo salsa, and chile de árbol salsa in mini-units behind (yeah, lousy shot I know)


The delectable Sopa de Lima con Pavo soup was made using the frame of the leftover Thanksgiving turkey and I simmered the rich stock for three hours. One tiny habanero heated up the huge pot, but it was rich, loaded with vegetables (including chayote), and tart from the Mexican lime juice. I had planned on making a batch of chilmole - AKA recado negro, otherwise known as “burnt” chile paste - but the soup was already near the limits of what most of the diners could handle spice-wise.





Along with the fresh tortillas from TRG II, there were three condiments and two salads.  I made a batch of the obligatory cebollas encurtados, Yucatecan pickled red onions with sour orange juice, garlic, allspice, clove, Mexican oregano, pepper, and vinegar; essential in balancing the richness of cochinita pibil. I also made a batch of xnipec (aka “Dog's Nose” Salsa), a fresh salsa of homegrown tomato, red onion, garlic, güero and habanero chiles, sour orange juice, cilantro, a splash of vinegar, pinch of sugar, and salt. This stuff is great on anything. I bought a bottle of El Yucateco’s K'uut Bi Ik Salsa, made from pounded dried habanero and ancho chiles, charred onion and garlic, water, salt, and a pinch of sugar; very spicy and fantastic. The salads were  ensalada zek, with Mandarin orange segments and diced jicama, cucumber, sour orange juice, olive oil, and garlic, and we had a bottle of Tajin Classico seasoning to sprinkle over it, made from pequin chile powder, dehydrated lime peel and salt. Very tasty and surprisingly, several of the folks had never eaten jicama, that tuber with the crispness of raw potato and a slight apple flavor. Zic de carne is a Mayan salad of braised, shredded skirt steak braised in an aromatic broth with scallion, garlic, chiles, green olives, radish, and cilantro, dressed with sour orange juice; it’s called a salpicón in Mexico, and can be eaten as a salad, a taco, or a snack. Mayans eat really good food.




Cebollas encurtidos left, dog's nose salsa top, jicama and orange salad right, and salpicón bottom

The pork shoulder for the cochinita pibil was marinated in achiote paste (made from annatto seeds), sour orange juice, cumin, oregano, cinnamon, allspice, pepper, güero and habanero chiles and wrapped in fresh banana leaves that had been softened over the fire. It was all wrapped up and baked until tender, and then Wally did the honor of shredding the tasty meat for the tacos.




Raw pork ready to seal and bake...




...sealed....




...pork cooked and unwrapped....




...cooked pork ready to shred.

On the side was a big pot of lentejas Yucatecas, lentils made with vegetables, chicken stock, bacon, and pork (and a little chile, of course), and arroz verde, rice which gets sautéed before it gets steamed with fire-roasted poblanos and garlic, scallions, cilantro, parsley, lime zest, and chicken stock. Two yummy sides appropriate for the feast.




Lentils...




Arroz verde.....

The buffet was set and the feeding frenzy commenced, and I got quite a few hurrahs from the crowd. We stayed up until 2am waiting for the end of the world, nipping straight añejo tequila and brandy (not mixed together), and after witnessing neither a new awakening nor an apocalypse, we went off to slumber with bellies full of Mayan fare and spirit.

We still had the pobre caballero to do, and Di decided after the dinner that she would make it the next morning for brunch. The recipe calls for slices of baguette to be soaked like French bread, dipped in beaten egg white, like a chile relleno, and then fried. This produces the best French bread ever, and it’s a technique that should be adopted by all.




Frenched toast, ready to layer....

Once it is fried, the slices get layered into a casserole and then drizzled with syrup made from piloncillo (Mexican cane sugar), spices, brandy, and pecans. The syrup seemed like twice too much the required volume, so we only used half of it (recipe has been edited to reduce the volume). It bakes and then gets drizzled with a brandy butter sauce, which we decided we didn’t need for breakfast. I expected heavy, syrup-laden soggy bread, but we loved this dessert, finding it not too sweet, and much lighter than we expected. Highly recommended. 



Pobre caballero....


All in all, it was a really fun party and I’m fairly certain that everyone loved the food and drink. I was pretty sure that the world wasn’t going to end, and that proved to be correct, but hopefully the other prediction will come true: the birth of a new age of enlightenment as we plunge into the beginning of the 14th
B’ak’tun of the Mayan calendar.


For all of the recipes used, see my previous gustidude.com link here:

part 1: http://gustidude.blogspot.com/2012/12/1st-annual-mayan-fin-del-mundo-dinner.html
part 2: http://gustidude.blogspot.com/2012/12/1st-annual-mayan-fin-del-mundo-fiesta.html      
part 3: http://gustidude.blogspot.com/2012/12/1st-annual-mayan-fin-del-mundo-fiesta_12.html

Mick Vann ©
    

Friday, December 14, 2012

Mi Ranchito II, 12.13.2012




Last night after a book meeting Art and I decided to hit up Mi Ranchito II, at the end of Manchaca Rd, where it runs into FM 1626; he had a hankering for a good bowl of soup and I was jonesing for a burger. Disparate demands, for sure, but met perfectly by Ranchito Dos.



 

They have a fantastic salsa bar, and the array pictured here is, as labeled at the bar, from L to R: "Hot Tomatillo", "Hot Green" (emulsified with avocado, with serrano and poblano), number three top is "Medium Red", and bottom is "Hot Red" (which has an exuberant zippiness but an ever better smoky quality), and of course, a chile-laden pico de gallo. Not show is "Mild Green" which is an avocado-emulsified poblano sauce, and Mild Red, which is a fresh casera style. All of the salsas are excellent.



 

Art opted for an order of their guacamole, which we had never gotten before. It comes out in a big cup, loaded with chunks of fresh avocado, diced green chiles, onion, a little tomato, and lime juice,  topped with some shredded cheese. The unit in the middle sits on a  huge platter, surrounded with nice crispy, thin totopos. We will definitely order this again.



 

I started with one of their tamales, this one stuffed with Mexican white cheese and jalapeño chiles. The masa in their tamales is light-as-air, but rich in flavor, an indication of succulent lard that has been whipped into the masa dough prior to slathering onto the corn husks . I love their tamales, and if you need a fix for the holidays, and are too lazy to host your own tamalada, or don't have a secret source, this is the place to go. Flavors include: pork, beef, chicken, cheese and jalapeño, bean and cheese, pineapple, and one other fruit version whose species eludes me at the moment.





Art went for threir boat-sized bowl of caldo de res, beef soup with onions, garlic, carrot, squash, green beans, cabbage, and potato, all in a very rich beef broth with meltingly tender meat. It comes with a stack of hot tortillas (not house-made, but very high quality) and a cup of their excellent rice. He went for a side taco of carnitas, shredded rich pork cooked in pork fat; top notch here at Ranchito Dos. 




 

I  swooned when my Mexican Burger arrived, a nice hefty patty smoky from the grill, that has been topped with Mexican white cheese, griddled and browned chorizo, and a griddled slice of ham. They lay on the normal fixins, but I opted for a schmear of refried beans on the bottom bun; I had to explain what a "schmear" was to the fellow working the counter. It comes with a big side of crispy fries (probably frozen, but high quality and done well), perfect when dipped into a mixture of the smoky hot salsa blended with a little ketchup. I had a little bun breakage to deal with, but it had a lot to contain. The burgers here are first-rate.

Once again Mi Ranchito II was presented with a difficult task: satisfy a demand for a great bowl of soup and a high class burger, both at reasonable prices, and once again, they came through like the champions that they are.

Mi Ranchito II
1105 FM 1626, Manchaca, 512/292-8107

Mick Vann ©

Wednesday, December 12, 2012

1st Annual Mayan Fin del Mundo Fiesta! The Recipes Part III


 

The classic Mayan face profile displayed in this fantastic shot taken by old pals Burt Jones and Maurine Shimlock, of secretseavisions.com. They lived down in Q. Roo for years and are amazing photographers, above and below the surface!:  http://www.secretseavisions.com/
 
Below find the last recipe installment of the 1st Annual Mayan Fin del Mundo Fiesta, The Recipes Part III, which involves the side dishes, the condiments and salsas, and the dessert (with some notes on ingredients). The world ends (or begins) infrequently, so you might as well make the best of it my homies!

Sides:

Lentejas Estilo Yucateca -- Yucatan-Style Lentils
                            
Serves 8
Make this dish using black beans instead of lentils, make it a little bit soupier and omit the potatoes and chayote, and it becomes bul keken, which is the traditional Monday meal for Mayans (like red beans and rice in Cajun country). 

¼ pound bacon, diced
½ pound pork shoulder, cut into ½-inch cubes
2 carrots, peeled and cut into ½-inch cubes
1 large chayote, peeled and cut into ½-inch cubes
1 medium potato, peeled and cut into ½-inch cubes
1 medium onion, diced
6 cloves garlic, minced
3 canned whole tomatoes, minced
1 pound brown lentils, picked through for pebbles, rinsed
Chicken broth to cover lentils by about 2½-inches
3 güero chiles, chopped (2 jalapeños may be substituted, ribs and seeds removed for less heat)
Salt to taste
Cilantro sprigs for garnish


Place the bacon in a pot over medium heat; cook until crisp and fat has rendered. Remove the bacon with a slotted spoon, leaving the fat. Add the pork to the pot, brown on all sides, and remove.
Add the carrots, chayote, potatoes, onion, garlic, and tomato. Sauté the vegetables, stirring frequently, for 5 minutes.
Add the lentils, return the pork cubes to the pot and cover with broth by about 2½ -inches. Simmer, covered, until the meat and lentils are tender, adding more broth as needed; it should have a thick consistency.
Return the bacon to the pot and add the chile. Simmer an additional 10 minutes and taste for salt. Garnish with cilantro and serve.

Arroz Verde -- Green Rice                                                      
Serves 8
Green rice gets its name from the herbs (cilantro, parsley, epazote), seasonings (scallions), and chiles (roasted poblano rajas) used to flavor and color the dish. A roasted green habanero can be substituted for one of the poblanos if a much spicier version is desired.
  
3 Tbl lard, or 1 Tbl butter + 2 Tbl vegetable oil
2 cups long-grain white rice, rinsed and thoroughly drained
4 scallions, minced
2 cloves garlic, minced
2 large chiles poblanos, roasted, peeled and seeded, chopped
4 cups chicken stock, heated
¾ cup flat-leaf parsley, coarsely chopped and firmly packed
¾ cup cilantro (substitute 2 Tbl epazote for a portion of the cilantro, if available), coarsely chopped and firmly packed
1 Tbl lime zest


Heat the lard (or the oil and butter) in a heavy skillet; add the rice and sauté, stirring frequently, for about 5 minutes or until the rice turns opaque. Add the scallions, garlic, and poblanos and continue cooking another 5 minutes, or until the onions and garlic are translucent.

Liquefy 1 cup of the stock with the parsley and cilantro using a blender or processor. Add to the rice mixture and cook over high heat until liquid is mostly absorbed and you see small air pockets bubbling on the surface. Add the lime zest and the remaining 3 cups of stock to the rice. Bring to a boil, and then reduce to a simmer. Cook about 10 minutes, or until water is mostly absorbed and you see little air pockets bubbling on the surface. Cover the skillet with a lid wrapped in a clean, damp towel. Simmer 5 minutes more and remove from heat. Check rice after 15 minutes. Fluff with a fork before service.


Condiments:

Cebollas Encurtidas Estilo Yucateca  -- Yucatan Style Pickled Onions
Yield about 1 quart
These go on many Yucatecan dishes as a condiment, especially the cochinita pibil.


2 large purple onions, peeled, sliced thinly
10 cloves garlic, bruised
½ teaspoon whole black peppercorns
1 teaspoon allspice berries, cracked
½ tablespoon dried Mexican oregano leaves
2 sprigs thyme
1 cup apple cider or pineapple vinegar
½ cup sour orange juice (or ¼ cup orange juice + 2 Tbl lime juice + 2 Tbl grapefruit juice)
Salt to taste

Immerse the onion slices in boiling salted water for a few seconds to blanch, and immediately rinse in cold water to chill. Drain well, and place the onions in a nonreactive bowl or glass jar. Add all remaining ingredients, cover and refrigerate overnight. Shake gently periodically to evenly distribute seasonings.

 
Xnipec – “Dog's Nose” Fresh Salsa                                       
Yield about 1 cup
Xni-Pec (pronounced shnee’-pek); in Mayan, xni translates to “dog” and pec to “nose”, because when you eat this salsa your nose is wet and runny like a dog’s nose. The much more widely available güero chile substitutes for the yellow and relatively mild xcatik  (AKA caribe, carricillo, caloro, trompita) chiles of Yucatán. A milder substitute would be the hot banana pepper or yellow Hungarian wax pepper.

2 habanero chiles, finely chopped (seeded and de-ribbed if less heat is desired)
2 güero chiles, minced
2 tomatoes, cut into ¼ -inch dice
¼ cup red onion, minced finely
¼ cup scallion, minced finely
3 cloves garlic, minced
¼ cup cilantro , chopped fresh
3 tablespoons sour orange juice
¼ tsp white vinegar
½ teaspoon salt
Pinch of sugar

Combine the chiles, tomato, onion, scallion, garlic, cilantro, sour orange juice, and salt in a serving bowl. Toss to mix. Correct the seasoning, adding more sour orange juice as necessary. The salsa tastes best served within 3 hours of making.


K’uut bi Ik/Chile K’uut – Pounded Dried Chile Salsa                                 Yield about ¾ cup
K’uut in Mayan means “crushed or pounded” and ik is the Mayan word for chile. Traditionally it is made using the small dried chile de país, instead of the much spicier dried habanero. In Yucatán this sauce is pulverized using a mortar and pestle, but a blender is much easier and faster. El Yucatec makes a bottled version of this sauce if you’re feeling lazy, but homemade always tastes better.


20 chiles de árbol plus 5 to finish, stemmed and seeded
¼ cup water
¼ cup sour orange juice (2 Tbl orange juice + 1 Tbl lime juice + 1 Tbl grapefruit juice)
Salt to taste
Sugar to taste

 

Combine 20 chiles de arbol with water, juice, and salt in a blender. Liquefy on high for 2-3 minutes or until chiles are pulverized. Add remaining chiles to the blender and pulse to mince the chiles, allowing them to remain chunky in the finished sauce. Taste for salt. Taste for sugar but use sparingly, just to add richness and balance the flavor. Allow to rest 30 minutes at room temperature before service; will keep chilled for 2 weeks.  
 

Note: For a milder sauce, substitute chilaca or ancho chiles for the chiles de arbol (or for a portion of the chiles de arbol). For a hotter sauce do not remove the seeds and ribs of the chiles, or substitute a portion of dried habanero chiles. 

Dessert:

Cabellero Pobre -- “Frenched” Bread Pudding with Cinnamon Syrup and Pecans                   
Serves 8
This dish is found on many Yucatecan restaurant menus and is very popular all over the peninsula. The bread is dipped in the style of French bread, and then coated with meringue before it is fried. The bread gets layered with a rich cinnamon-pecan syrup before being baked., 




2 ½ cups milk
3 Tbl sugar
2 tsp Mexican vanilla
1 large baguette stale French bread, 3/4-inch slices
6 eggs, separated; whites beaten until stiff, yolks beaten
1 cup vegetable oil
1/2  cup water
1/2  cup sugar
1/2  cone piloncillo, grated (substitute: 1/2  cup brown sugar)
3 whole cloves
½ tsp allspice berries
¼ tsp ground nutmeg
10 ea  3-inch sticks of canela (Mexican cinnamon)
½ cup whole pecans
¼ cup Mexican brandy (Azteca de Oro, Don Pedro Reserva Especial, etc.)

For the brandy-butter sauce (optional):
½ cup heavy cream
4 tablespoons butter, at room temperature
½ sugar
2 egg yolks, lightly beaten
2 tablespoons Mexican brandy (Aztec del Oro or Don Pedro Reserva Especial)

 

Combine milk, sugar, and vanilla. Dip each slice of bread completely into milk mixture and drain in a colander over a bowl. Beat the egg white to form stiff peaks and fold the beaten yolks carefully into the whites. Heat the oil in a skillet over medium heat. Dip each slice of bread into the meringue to coat the exterior and fry in the oil, cooking both sides until golden brown. Remove and drain on paper towels. Reserve.
Combine water, sugar, piloncillo, cloves, allspice, nutmeg, and canela in a small saucepan over medium heat and stir until the sugar and piloncillo is dissolved. Cook slowly until the syrup coats a spoon. Strain through a sieve into another small pan, discarding the cloves and allspice berries. Place canela sticks on parchment or wax paper to cool. Add pecans and brandy to the syrup and cook another 5 minutes (syrup will thicken again). Stir diced butter into syrup and reserve.

Preheat the oven to 350° and lightly butter a 5½ quart baking dish. Line the bottom of the dish with the fried slices of bread. Pour on a large spoonful of the pecan syrup, and add another layer of bread slices. Top with the remaining pecan syrup, evenly arranging the pecans on the top. Bake uncovered 35 minutes, or until you see the syrup boiling and caramelizing. Garnish with the canela sticks.

 

To make the optional brandy-butter sauce: In a small, heavy saucepan, bring the cream to a boil. Stir in the butter and sugar. Temper by pouring some of this mixture into the egg yolks while whisking. Return mixture to the pan and simmer, whisking constantly, just until the mixture thickens; do not boil. Remove from the heat and stir in the Mexican brandy.
Serve with whipped cream flavored with a bit of powdered sugar, Mexican vanilla, and a few drops of brandy, or with a scoop of Bluebell Mexican Praline Ice Cream.
 

Note: Raisins can be added if desired; almonds or walnuts can be substituted for the pecans.
 
Mocha Café – Mocha Coffee
Mayans loved their cacao, and used the pods and beans as a form of money. To cap off the Mayan dinner, take a cup of strong coffee using beans grown in the mountains south of Xalapa, from the coffee farms around Coatepec, Xico, or Teocelo, and stir in 1 tablespoon of unsweetened Dutch-process cocoa powder and 1 tablespoon of sugar or piloncillo (or a little more, to taste). Top it with cream to taste, and perhaps a sprinkle of canela (Mexican cinnamon).

 
Notes:
 

Sour Oranges:
Sour oranges were imported to the Yucatán by the Spanish in the 1500’s from southwestern Spain, and the native birds did a great job of spreading them around. To closely mimic the taste of sour orange juice, combine 2 parts fresh orange juice with 1 part Mexican or Key lime juice and 1 part fresh grapefruit juice.

Yucatecan Chiles:
Chile pepper = ik’ in Maya
Most culinary historians now believe that Yucatán was the home of the domesticated chile, and that they developed on the peninsula as early as 8,000 BC; habanero chiles originated there as well. The Spaniards mistakenly named the habanero chiles (“of Havana)” and the name stuck; ironic since Cuban food is not particularly spicy. The Maya cultivated as many as 30 varieties of chiles, and used them constantly in their cuisine. 

Fresh:
de Árbol: slender, slightly curved, pointed tip, clean taste, hot, used in table sauces; AKA: cuauhchilli, alfilerillo, pico de pájaro (“bird beak”), and cola de rata (“rat tail”); also used dried


Cascabel: AKA cora, catarino; called “jingle-bell” when dried from the seeds that rattle; plum-   sized, med-hot; tannic notes in fresh salsas; also used dried



Chile de Aqua: poblano-shaped but smaller, lime green ripening to red or orange, cut into strips and sautéed, Oaxacan origin; also used dried

Chile dulce: bell pepper, pimiento

Chile verde: AKA Serrano: pungent and sharp, medium hot; fresh or pickled

Cobán: an ancient Mayan chile from South Central Mexico; pequin-sized, very hot; used fresh and dried

Habanero: native to Yucatán; lantern shaped, ripens to white, yellow, orange, or red; extremely hot, distinctive fruity taste; Uxmal: a cultivated form of habanero

Jalapeño:  AKA cuaresmeño, gordo; medium hot, used fresh, pickled, roasted, and dried

Pequin: small “bird” peppers; very hot and citrusy, very small and pointed, native, used fresh in salsas; Tuxtla – a southern Mexico form of pequin; Amash – a very hot wild form of pequin that grows in Yucatán; Max – alternate name for pequin in Yucatán

Puya -- AKA guajillo, pulla, colmillo de elefante; smaller and slightly hotter than the guajillo; cooked in sauces; taste is especially fruity; also used dried

Xcatik – AKA: caribe, carricillo, cristal, cristalino, caloro, trompo, trompita, bola light yellow, substitute güero: yellow wax type, mild to slight heat, used fresh in salsas, 4-5” L x  3/4 “ W
           
Dried:
Ancho: poblano when fresh (roasted and peeled); called mihuateco in Yucatán; cooked sauces when dried

de Árbol: slender, curved, pointed tip, clean taste, hot, used in table sauces
AKA: cuauhchilli, alfilerillo, pico de pájaro, and cola de rata

Chile de Aqua: poblano-shaped but smaller, lime green ripening to red or orange, cut into strips and sautéed, Oaxacan origin

Chile seco de yucatán, chile de pais: similar in appearance and slightly smaller than a de árbol chile, hotter, used in cooked sauces

Chilhuacle – bigger, meatier poblano, used dried, hot

Habanero: native to Yucatán; lantern shaped, ripens to white, yellow, orange, or red; extremely hot, distinctive fruity taste

Morita:  AKA chilaile; a slightly hotter chipotle with a purplish color

Pasilla: known as chilaca when fresh, long, ripens to mahogany or purplish dark green, roasted and used in table sauces

Pequin: “bird pepper”, native, very small and pointed, very hot and citrusy, used fresh in sauces and dried as a condiment