1/4 cup heavy cream
Olive oil as needed
1 tsp crushed garlic
8 jumbo shrimp, peeled
1 tablespoon butter
2-3 tablespoons Parmesan cheese
Salt, pepper and basil to taste
8 ounces cooked fettuccine
Heat two skillets to medium high heat. Add cream to one and a little oil to the other. In the skillet with the oil add the garlic and cook for roughly 1 minute then add the shrimp; season to taste with salt, pepper and basil. When the cream in the other pan starts to simmer add the butter and cheese, stirring to incorporate. Season the sauce with salt & pepper to taste. As the sauce thickens prepare a plate with cooked fettucini. When the shrimp is done add it to the Alfredo sauce and cook until sauce is the desired thickness. Pour over the pasta and enjoy.
- 1 pound lean ground beef
- 1 pound ground lamb
- 1 egg, beaten
- 1 small onion
- 2 cloves crushed garlic
- 1 TBL Greek seasoning
- 1 TBL chopped parsley
- 2 TBL olive oil
- 1 lemon
- 6-8 pita breads
- 1 cup sour cream
- 1 cup Greek yogurt
- 1 small cucumber, grated or finely diced
- Salt & pepper to taste
- 1 tomato, diced
- 1 cup feta cheese
- In a large bowl combine beef, lamb, egg, half the onion (grated), garlic, olive oil Greek seasoning, parsley and the zest of the lemon. Mix thoroughly and place into a standard loaf pan. Bake, uncovered, at 350° for 70 minutes for well done, 60 for medium well and 45-50 for medium.
- In a smaller bowl combine the sour cream, yogurt, juice of half the lemon and salt and pepper to taste. Refrigerate until ready to serve.
- In a hot skillet briefly toast the pita bread until warm and pliable. Slice the meat loaf and place into a pita. Dress with tzatziki, diced tomato and slices of the remaining half onion. Sprinkle with feta then fold and eat.
Rick Bayless is perhaps the best Mexican cuisine chef in the United States which isn’t bad for an Irish kid from Oklahoma. Ah, America. Mexican food is Third Coast Cuisine and Rick Bayless knows Mexican food.
Rick, and his wife Deann, dedicated more than 6 years to culinary research in Mexico, culminating in 1987 with the publication of their now-classic cookbook Authentic Mexican (Morrow). They also opened the colorful, vivacious Frontera Grill in Chicago, specializing in regional Mexican cooking, that same year to instant success. I was in Chicago just last week and I made a point to try Frontera first hand and I can assure you Bayless does not disappoint.
To help celebrate the Battle of Puebla Rick has offered up a few recipes perfect for the party:
Frisee Salad with Pumpkinseeds and Queso Fresco
- 1 head frisee lettuce or curly endive, bottom trimmed, torn into 2 inch pieces (about 8 cups)
- ½ cup toasted pumpkinseeds (pepitas)
- 5 small radishes (about 4 ounces), trimmed, sliced in half lengthwise and then cut into very thin half moons
- 1 1/2 cups crumbled Mexican queso fresco or salted farmers cheese
- 3 tablespoons fresh lime juice
- ¼ cup extra virgin olive oil
- About ¼ teaspoon of salt
- A small pinch of sugar
- Rinse the frisee and spin dry in a salad spinner or pat dry with clean towels.
- In a large salad bowl, combine the frisee, pumpkinseeds, radish slices and crumbled cheese.
- To make the dressing, simply whisk together the ingredients in a small bowl until well combined.
- Drizzle the dressing over the salad and toss well.
Green Chile Shrimp Enchiladas
- 1 tablespoon olive oil
- 1 small white onion, diced
- 1 poblano, seeded and diced
- 1 pound shrimp, raw, peeled and deveined, cut into ½ inch pieces
- 1 teaspoon salt
- 2 cups shredded Chihuahua or Monterey Jack cheese
- 8 corn tortillas
- 2 pouches (8 ounces each) Frontera Green Enchilada Sauce
- Heat oven to 400º. For filling, heat oil in a large nonstick skillet over medium-high heat. Add onion and poblano. Sauté until tender and golden, about 5 minutes.
- Add shrimp and salt. Cook, stirring often, until shrimp are just barely cooked through, about 2 minutes. Transfer shrimp mixture to a large plate. Cool completely in the refrigerator. Once cooled, stir in 1 ½ cups of the shredded cheese.
- Wrap 4 tortillas in plastic wrap. Heat in microwave for 30 seconds. Repeat with remaining 4 tortillas.
- Working quickly so the tortillas stay hot and pliable, unwrap one stack of tortillas and roll a 1/8th portion of filling into each tortilla. Place seam-side down in a 13 x 9 inch baking dish. Repeat to use all tortillas and filling. Open sauce pouches at one corner and pour over tortillas so they are completely covered with sauce. Sprinkle with remaining 1/2 cup shredded cheese.
- Bake until the enchiladas are hot through and the cheese is golden, about 15 minutes. Serve immediately.
For more of Chef Rick Bayless’ Cinco de Mayo recipes visit his web site HERE.