"Why do you cook on your day off?" is the question frequently asked whilst cooking a meal for guests, hopefully the answer will appear on their palate, as we all know practice makes perfect. But it is never laborious to cook, always a joy to meet new people, learn new stories and introduce my dog to new smells. So onto the party...
Mexico was the theme of the night and guests at this culinary adventure were from Louisiana, Michigan, Peru, France, and Houston. With a Latin country's theme, and Peruvians on the guest list it was important to flex my gringo Latin gastronomic muscles. It was easy to flex, as we were able to procure fresh chili's, limes, and bay leaves from an urban garden in the riverbend. Here is what we came up with...
Sunshine Enchiladas...Bouef, Cochon, Pollo
Seared Filet Carpaccio w/ cilantro and lime
Jessie's Friojles
Herbed Rice
Grilled Squash
Pico De Gallo
Corn Relish
Lemon Meringue Pie
Frenchified Apple Crisp
The enchiladas are a steadfast recipe in my repertoire. It is simple. The meal started with the brine. Toasted cumin seeds, rosemary, thyme was met with sugar, salt, oregano, fresh New Mexican chili powder, and peppercorns. Once you can smell the spices, they have started to release the oils on their surface, add water until all are dissolved in the liquid. Add ice to cool down mixture and marinate meat for grilling. Sunshine enchiladas get their name from the sauce, it is a Californian's Bechamel. Make a blond roux, add onions and chili's, whisk in milk until proper consistency, add cilantro stems and simmer for twenty minutes. Place mixture in blender with the cilantro tops and blend smooth. Grill the meat, shred or slice into the desired size. Blanch corn tortillas in a little oil, fill with meat, cheese and raw onion. Place sauce in bottom of oven dish, line up enchiladas, pour sauce on top and place in the oven.
The seared filet carpaccio was left to stay at room temperature. A spice blend of chili powder, cumin, salt and pepper coated the outside of the meat. Olive oil in the skillet was left until almost smoking, the filet went in and stayed untouched and unshaken for three minutes, then flipped and poullet meat with cilantro, butter and garlic. Rested for fifteen minutes, sliced and finished with lime zest and sea salt.
Pico de gallo was skillfully cut by a Michigan guests and devoured with chips alongside a few libations. The ever flavorful juice from the vegetables in the pico were mixed with grilled corn, fresh tomatoes, red onion, basil, and chili powder. The corn relish went sensually well with the seared filet, adding texture and freshness to a robustly flavorful dish. Jessie's friojles was a combination of innovation and tradition. Using the pork bone from the enchilada pork meat, and peppered bacon, a quick smoky pork stock allowed the beans to simmer delightfully with sauteed onions, grilled peppers, garlic and cilantro stems. Squash was fresh and marinated in oil, oregano, pepper and salt, then grilled and covered in previous marinate to allow the flavors to permeate back into the warm vegetables. Rice was pilafed and finished with fresh oregano and cilantro. Dessert was provided by a slightly sweet refreshing lemon custard below a hardened sweet meringue.
It was a good Friday meal. The tunes in the background were reminiscent of the islands, Steel Pulse, Jimmy Cliff, Peter Tosh. The Mexican beaches were some six hundred miles away, but with the music, food, and people it seemed only a short distance. Not to be forgotten, Jerry a local saxaphone player and neighbor stopped by for a plate and dropped a little New Orleans melody via the brass wind instrument.
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