Sweet & Spicy Summer Slushy

We right smack in the middle of summer and in case you have not noticed or been away at Antarctica, IT IS HOT!  One of my favorite ways to cool off and have a delicious and healthy snack is to make myself a sweet and spicy slushy.  What I love about this recipe is that it is highly customizable.  If you don't like any aspect of it (such as the fruit used, or the spicy seasoning) you can omit or change it!  Here are some of the things you will need:

FRUIT!!  Pretty much any fruit you enjoy can work for this.  You can mix and match as you like.  For this version I used fresh peaches, blueberries and strawberries.  Another popular mix I like to use is oranges, pineapple and mango.  If you don't want to bother with fresh fruit or it is not in season you can always use frozen fruit.

You will also need to use some kind of liquid to help make your slushy, well, slushy.  I like to use juice that compliments the fruit.  In this case I used a blueberry pomegranate acia.  If juice is unavailable, plain water is always an option.  Just keep in mind it will not add an extra flavor. 

For the seasoning I love to use just a bit of sweetener (I use Splenda to avoid added sugar) and a combination of the salty spicy condiments called chamoy and Tajin.  These last two are completely optional if those flavors are not your thing.  The sweetener helps bring out the flavor of the fruit.

As far as hardware goes, you will need a blender, a long spoon, and several glasses to pour your slushy into.

So, to review, here is what you need to make your slushy:

approx, 2 cups of fruit fresh or frozen.
1- 1 1/2 cups of liquid
1-2 tbsp sweetener
1-2 tbsp each of Tajin and chamoy
1-1 1/2 cups of ice

These ratios are not set in stone.  You can play around with them to your own personal tastes.  If you want a sweeter slushy, then add more sweetener. If the idea of adding the Tajin or chamoy does not suit your tastes, then you can leave it out.  The point of this is to find your slushy flavor profile.  These are just guidelines. 

The first step to make your slushy is to put your fruit in the blender.  I like to add it first because it it soft and will blend well at the bottom vs the hard frozen ice.  If you are using frozen fruit, I would use less ice and perhaps a little more liquid.  It is also a good idea to cut the larger fruit into smaller pieces as they will blend better.

Next add your sweetener as well as the Tajin and chamoy.

After that add the liquid as well as the ice.

Now just blend away!

Make sure to check the consistency of your slushy.  The long spoon serves this purpose as well as giving you a way to taste test your concoction.  If the slushy is too stiff and hard add more liquid.  If it is too loose, add more ice.

The last step is my favorite.  After you have gotten your slushy how you want it, serve and enjoy!

Lastly I will leave you with some suggestions for variations on this simple treat.  My personal favorite is using the Dole frozen tropical fruit blend with orange juice as my liquid.  Berry blends also work really well together.  Lastly, I have found that for the more adult readers out there, this is a great way to make a delicious frozen sangria.  Just use your favorite bottled sangria with maybe a little bit of orange juice and whatever fruit you would normally enjoy with said sangria.  Give it a whirl in the blender and there you go!

Two Hour Ribs

Now that the weather is turning cooler some might think that BBQ season is over.  I mean who wants to stand out in the cold over a grill for hours?  Well, for the most part I would agree with them.  BBQ is definitely more of a Spring, Summer, and here in Texas, Fall activity.  But what if I told you you could still achieve some measure of BBQ goodness without leaving the comfort of your own heated kitchen?  It is possible to make ribs with only your oven and in only two hours no less.  Now these are not truly BBQ ribs since neither smoke nor a grill are involved.   But they are a good cold weather substitute. They are so easy you can make them any time of year you feel like having some delicious ribs.

This technique works well with either pork spare ribs or baby back ribs.  I usually buy them when they are on special at the grocery store and just freeze them until I am ready to cook them.  When I am feeling like making ribs, I just take them out of the freezer (usually two days ahead of time) and let them thaw.

When you are ready to start preheat your oven to 375 degrees.

Caliente!

While the oven warms up you can prep your ribs.  Some will say you need to trim off access meat and fat, but I find this step unnecessary.  I like my ribs as meaty as possible and I find the fat adds more flavor. The first thing you have to do is to score your ribs.   There is a membrane on the back of the ribs that you can either remove entirely or, what I do, is just cut cross hatched marks on the back of the ribs.

You know what the score is.

After the ribs have been scored you want to season your ribs.  You can keep it as simple as salt and pepper or use your favorite rub.  I have used a wide variety of rubs including a Southwest, Cajun and BBQ rubs.  Make sure your ribs are well seasoned.

Season with abandon.

Once your ribs are ready you will need to place them in an aluminum roasting pan with a rack to hold the ribs.  The rack will keep the ribs elevated above the cooking liquid.

The hardware.

Place the ribs in the roasting pan.  Depending on the size of your pan I would do two to three so that there is minimal overlap.  I usually only do two racks of ribs so I only really need one pan.  After the ribs are in add enough liquid to the bottom of the pan so it come up to but does not cover the wire rack.  You can simply use water, but I like to use beer for some extra flavor.  Shiner Bock Beer works really well. Once this is all assembled, simply cover your roasting pan with aluminum foil (make sure it is sealed tight) and put it in the oven for an hour. 

A tasty package!

My wife being a goof!

After the hour is up remove the pan from the oven and uncover it.  Be careful as steam will have accumulated with the cooking process!

Steamy!

These ribs just got out of the sauna and are not dressed. Do you mind!

Next you will need a bottle of your favorite BBQ sauce.  I personally love Stubb's BBQ Sauce.  Simply brush on the BBQ sauce liberally.  The ribs are not done yet, but they will look and smell delicious!  Now just put them back in the oven.

Like Picasso or Michelangelo.

Back in the hot!

At the half hour mark you will want to take them out and reapply more BBQ sauce, and back into the oven for another half hour.

Getting close.

Saucy!

Once the next half and hour goes by pull out your ribs.  They should be done.  What I mean by this is that they should be nice and tender and juicy.  That being said not all ribs and ovens are created equally.  If you find out your ribs need a little more time, just pop them back in the oven for in fifteen minute intervals until they are done.  When your ribs are done you have two choices.  You can cut them as is, or if you like your ribs extra saucy, just apply another coat of BBQ sauce.  Either way I would let the ribs rest for about fifteen minutes before cutting them.

Almost ready.

It is now time to slice up your ribs! The easiest way is to flip them over so the concave side is up towards you and follow the bone.  This can get tricky sometimes, especially on the ends, as the bones begin to fan out.

Use a sharp knife.

Ready for consumption!

 Now that you have cut your ribs make yourself a plate and enjoy!!

You know you want some!!

Delicious Homemade Tortas!

Let me start this post by saying that I LOVE sandwiches.  They can be eaten at home or on the go.  They are easily customizable, easy to make and absolutely delicious.  The Mexican torta is no exception.  I grew up eating all sorts of tortas whenever I would visit Mexico City.  Some came from restaurants, some from little shops or huts and some were made at the local market.  As good as all those were my favorites were always the ones prepared by either my grandmother or my mother. Those always seemed to have the extra something and personal touch that made them stand above all others. 

Before jumping into how to make your own torta, let's take a look into what a torta really is.  At its most basic a torta is just a sandwich, in other words, it is two pieces of bread that have a bunch of tasty ingredients wedged between them.  What really differentiates a torta from other sandwiches is the type of bread used to make it.  A torta is made with a bolillo, which is an oblong crusty white bread with a soft interior.  

A variety of the bolillo is the telera though it has a more rounded shape, is divided in three sections, and is usually softer.

The bolillo is the foundation of a good torta, so having a good bolillo is essential.  Luckily finding good bolillos is not difficult, especially if you live somewhere with a significant Hispanic population.  Here in Houston I have a lot of choices.  I can always go to the panaderia (Mexican bakery) right down the street.  Or if I am doing my weekly shopping I can just pick some up at my local HEB in their bakery.  Heck I am even lucky enough to have La Michoacana (a local grocery chain catering to Hispanic clientele) that sells both bolillos and teleras.  If you are not lucky enough to have any of these resources at hand and simply cannot find bolillos or teleras, use French rolls or Italian bread.  My mom says even a baguette can be used in a pinch. 

Like with anything in life, there is a great variety in the types of tortas made.  Usually they are simply classified by what they are made with. For example a tora de jamon is a torta made with ham or a torta de huevos is one made with scrambled eggs.  Besides the main ingredient and the bread itself tortas vary by just how they are prepared.  Some are served cold or prepared simply while others are made hot on a griddle.  In Guadalajara there is a variation call the " torta ahogada" or drowned torta due to the fact that after the sandwich is made it is then smothered in a red sauce. 

Making your own torta is as easy as making a ham sandwich.  As stated earlier you will need some bolillos to start with.  Since bolillos come in whole pieces you will then need to split them in half.  Once the bread has been cut it is important to remove some of the migajon, or soft white part from the upper piece of the bread.  This will give you a concave piece of bread that will help hold the sandwich together.

Once you have your bread ready you can go ahead and leave it as is to make your sandwich or you can toast it in the oven.  We choose to toast our bread in a 350 degree oven for about 5-10 min.

While the bread was toasting my mom and I gathered up our sandwich fixings which included refried black beans, mustard, Mexican cream, queso fresco, sliced pickled jalapeno, ham, head cheese, fresh tomatoes, avocado, and red onion.

After the bread was done toasting, we were ready to build our tortas.  First thing we did was spread our cream on the concave side of the bread.  We then spread the black beans and mustard on the bottom half of the bolillo. 

Next we started piling on the meats. First the ham, then the head cheese. After the meat was arranged so it would lie flat against the bread we added the queso fresco.  Now we cut the cheese into slices, but it is possible and acceptable to crumble it and add it to your sandwich this way.

 Then we started to add the veggies such as the onions, tomatoes, and avocado.  It is important to try to add the veggies in a manner to keep them flat so that they won't slide off your sandwich. 

The last thing we added to the torta before topping it off with the other piece of bread was the pickled jalapenos.  The jalapenos add little kick as well as a nice tang to the overall flavor profile of the sandwich. 

All that was left to do was put the lid on the sandwich and enjoy.  The sandwiches were so massive that we simply had to cut them in half just to handle them.  They were a great lunch and so delicious.  They reminded me so much of my visits to Mexico City.

The beauty of the torta is in its simplicity.  A torta is so easy to assemble and to make it just how you want it.  For instance I know head cheese may not be the most popular ingredient.  If that is the case with you then just simply leave it out.  Are you a vegetarian?  Then make yourself a torta de aguacate (avocado)!  The choice is yours. Hopefully this inspires some of you to just go out there get yourself some fresh bread and go nuts! 

Simple But Tasty: Strawberries with Balsamic and Walnuts

Who does not love dessert?  I certainly do.  I can't deny it.  The struggle has always been to come up with something that is both delicious and not terrible for you.  I mean sure, the occasional splurge is OK, but what about the rest of the time?  The simplest answer is to eat something that is naturally sweet, good for you, and won't bombard you with a barrage of empty calories.  As it turns out I had gone to the grocery store and bought two pounds of strawberries (gotta love those HEB specials). However, I was not quite sure of what to do with them.  I remembered that when I worked at Central Market I once made macerated berries with balsamic vinegar and mint.  I decided that this would be a perfect use of my strawberries.  So I picked up some good quality balsamic and some walnut pieces and went to town! Here is what you will need:

2 lbs fresh strawberries
1/4 - 1/2 cup sugar (Splenda works well for this for the diabetics or anyone counting calories)
1-3 spigs of mint chiffonade 
2 tbsp good quality balsamic vinegar per serving
2 tbsp walnut pieces per serving

This recipe is so easy, but amazing good.  The first thing you are going to want to do is prepare your strawberries.  Just cut off the ends with the green leafy bit and half or quarter them.  This task is best done with a paring knife. Once the strawberries are cut just rinse them off well in a colander.

Next move your strawberries to a container big enough to hold the berries and some liquid.  Add your sugar and mint and gently fold them into your berries so they are completely coated.

 Now put your berries in the refrigerator and wait at least 20 minutes if not a full half an hour.  This will give the sugar time to do its job drawing out the juices of the berries as well as giving all the flavors time to mingle and get to know one another.

Once the berries are ready all you have to do is portion them out into individual serving and drizzle them with the balsamic vinegar.  I do want to make one note about the balsamic vinegar.  You really want to have a good quality vinegar because the cheap stuff is often too harsh or sour to compliment the fruit the way its supposed to.  Good balsamic vinegar has a nice balance of sweet and sour. If you are feeling adventurous you can try to make your balsamic vinegar into a syrup.  All you need to do is heat up your balsamic vinegar in a small sauce pan on low heat an allow it to reduce slightly until it becomes more viscous.  If you are not that brave just stick to the liquid vinegar.

The last step to making your berry dessert is to sprinkle on the nuts and enjoy! This dessert works really well with all berries, so mix and match your favorites.

Calabaza and Pork Stew

   This is a recipe that takes me back to my youth.  I am pretty sure anyone of a Latino persuasion has eaten some variety of this dish.  Of course, we know as Calabaza con Puerco.  It also works with chicken in which case, it is known as Calabaza con Pollo.  What exactly is a calabaza?  The word itself is just the Spanish term for gourd or squash.  However, I am referencing one particular type of squash.  It is also known as Mexican, calabacita or tatuma squash. You can usually find it hanging around with the zucchini and yellow squash.  It is mainly green and white flesh and has a very mild flavor not unlike the two aforementioned vegetables.  In fact, in a pinch  or if you can't seem to find the calabaza you can use zucchini. 

   The great thing about this dish is that it is fairly easy to make, very hearty, and will give you great bang for your buck.  Using some simple ingredients you can make this delicious recipe.  For this dish you will need:

1lb pork (which cut is up to you)
1 onion diced
1-2 cloves garlic minced
1 can beans (I prefer black, but any will do)
1 can tomatoes
1 can corn or about 1-2 cups frozen corn
2-3 good sized squash
1 bell pepper diced
1/2 bag baby or matchstick carrots
2-3 cups of cooked rice (white or Mexican)

   The first step to the perparation is to dice your pork.  You want to cut it into bite size pieces, big enough to coexist on a spoon with other ingredients.  One chef I worked under always told me the key to a successful dish is to have everything fit on a spoon.  The other advantage of cutting your pork to this size is that it will cook quickly and even if it is a touch cut of pork it will have time to braise and become tender.

   The next step is to cut your vegetables.  Dice your onion and bell pepper into small pieces.  The calabaza can usually just be quartered then cut into pieces.

If you are using baby carrots, this would be the time to cut them into smaller pieces.  If you are using matchstick carrots, you don't really have to do anything to them.

   The next step is to start cooking.  First start to cook your onions and garlic in a pan large enough to hold everything.

After the onions and garlic become translucent, add your pork and allow it brown.

While the meat is browning take advantage and open your cans and or packages.

As you can tell, we had to use black eyed peas.

After the meat is mostly brown add your vegetables and allow them to start cooking.  Next add your tomatoes, corn and beans.  Drain your beans as you will get plenty of liquid from the tomatoes and other vegetables.

 Stir it around and season with salt and pepper.  If you want you can add dried oregano.  Next slap on the lid and allow it to simmer for about 20 minutes.

 Now would be the perfect time to cook your rice if you have not done so already.  It works out perfectly because the stew will be done by the time the rice is also fully cooked.

   Once everything is done, serve it in a bowl having the rice topped with the stew.  Some great options for this are to add a little queso fresco or avocado to it.  Picante sauce is also a great condiment for this dish.

Que Disfruten!