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#244 - New Cooking From Old Mexico Jim Peyton, Author of "Jim Peyton's New Cooking From Old Mexico," joins Carol to prepare mouth-watering authentic Mexican dishes, including a luscious northern-Mexican-style pecan pie. If you'd like more information or have any questions about these recipes, please visit Jim's website at: www.lomexicano.com. Arroz Verde (Green Rice) Serves 6 to 8 1/2 cup very tightly packed fresh cilantro 1 cup very tightly packed fresh spinach 1 1/4 cups chicken broth 1 1/4 cups milk 1 teaspoon salt 1 tablespoon olive oil 3 tablespoons butter 1 1/2 cups long grain rice 1/4 cup minced onion 1 clove garlic, minced Place the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt to the blender and blend until they are well combined. Heat a heavy pot over medium heat, add the olive oil and butter, and when the butter is melted add the rice and fry, stirring about every 30 seconds, until it just begins to brown, about 5 minutes. Then add the onion and garlic and cook 1 more minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pot, turn the heat to very low, and cook for 20 minutes. Remove the cover, stir the rice carefully, and cook 5 minutes more. Remove the pot from the heat, replace the lid, and allow the rice to steam for 10 minutes. Filet Mignon with Brandy with Creamy Chipotle Sauce Serves 4 2 tablespoons Heinz catsup 3 tablespoons Dijon mustard 4 drops Worcestershire sauce 1 canned chipotle chile, stemmed, deveined, and minced plus some liquid from the can 1/2 cup heavy cream 2 tablespoons butter 2 tablespoons olive oil 4 filet mignons 3/4 - 1 inch thick 2 green onions, minced 2 cloves garlic, minced 1/3 cup brandy Salt and pepper to taste Combine the catsup, mustard, Worcestershire sauce, chipotle, and cream in a bowl. Heat a skillet over medium-high heat, add 1 tablespoon of the butter and 1 tablespoon of the olive oil and sauté the meat for 1 or 2 minutes on each side or until it is lightly browned. Then turn the heat to medium and remove the meat. Add a little more butter and olive oil, if necessary, and sauté the green onions and garlic until soft, about 1 minute. Add the brandy and stir to deglaze the pan, with caution. Add the cream mixture, mix well, and return the meat to the skillet. Continue to cook over medium heat, turning once or twice, until the meat is done as you wish. Place the meat on 4 serving plates, add the salt and pepper, and spoon the sauce over the meat. Northern Mexican Style Pecan Pie Serves 8 1 unbaked pie crust, homemade or bought 1 egg yolk, beaten with a pinch of salt until it is thick and creamy 1 cup milk 4 tablespoons sugar 2 tablespoons light brown sugar 2 cups chopped pecans 1 pound pitted dates, finely chopped 1/4 teaspoon salt 2 tablespoons honey 4 tablespoons butter, cut into 4 pieces 1 teaspoon vanilla 32 pecan halves Line a pie pan with the crust and press a piece of aluminum foil on top of it to conform to its shape and cover the edges of the dough. Pour 1 pound rice or an appropriate amount of pie weights into the foil and mound along the edges to keep the sides of the crust from losing their shape. Then place the dough in the oven and bake for 20 minutes. Take the dough out of the oven and remove the foil and its contents. Prick the bottom of the crust all over with a fork, brush the top and halfway down the sides with the beaten egg yolk, and return the pan to the oven until it is a golden brown all over, about 5 to 7 minutes. To make the filling, place the milk and sugars in a large saucepan, bring to a boil, and simmer until the mixture thickens and produces large bubbles, about 15 minutes. Then stir in the pecans, dates, salt, and honey and cook until the mixture is thick, just a few minutes. Stir in the butter, then when it has melted add the vanilla. Spoon the mixture into the pie crust and place the pecan halves in 8 lines going from the center to the sides of the pie, so that each piece will have a line of nuts down the center. Allow the pie to cool, then refrigerate it overnight. Before serving it bring the pie to room temperature. >Recipes from Jim Peyton's New Cooking From Old Mexico by James Peyton (Red Crane Books) |
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