Tag Archives: Mod Mex

Strawberry Mango White Sangria #SundaySupper

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Welcome to Sunday Supper! Our theme this week was Summer Chillin’, which means that everyone is bringing you a delicious recipe that is to be served cold. Sounds good to me!

June in NYC can be a bit odd – it starts with Needing a Sweatshirt to Go Outside and ends with Sweltering Humidity, Ugh, despite the temps not being all that high. Then July usually oscillates between Gorgeous Summer Days and Too Hot to Think Straight.

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I adore New York summers, and thanks to growing up in triple-digits-for-two-months Texas, I actually find summer up here to be quite tolerable – most days. There are a few days here and there where the temperature does rise uncomfortably high and pair that with the humidity up here? Ouch. You desperately need something chilled to drink.

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Enter this amazing, refreshing sangria that goes down a bit too easy and showcases beautiful summer fruit. I highly recommend this the next time you need a little cooling off. Enjoy!

Recipe notes: you can make this on the sweeter side or not. Choosing pinot grigio and lemon-lime soda will make it sweeter. Choosing sauvignon blanc and club soda will make it less so. You can go one or the other combination or mix it up in whatever way you want.

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And don’t forget to check out the rest of the fantastic chilled recipes from my Sunday Supper gang!

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Source: Mod Mex by Scott Linquist

Ingredients:
1 small bunch of fresh mint
2 (750-milliliter) bottles of white wine, either pinot grigio or sauvignon blanc
1 large ripe mango, peeled and cubed
1 pint fresh strawberries, hulled and roughly chopped
1 Navel orange, sliced into rings, rings cut into halves or quarters if desired
1 lemon, sliced into rings
½ cup brandy
1 (12-oz) can lemon-lime soda or club soda

Directions:
Add the mint to a large, glass pitcher. Use a wooden spoon to muddle and bruise the mint to bring out its flavor. Add the wine to the pitcher, then all the fruit and the brandy. Refrigerate for at least 2 hours. When ready to serve, add the carbonated beverage and serve over ice.

Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

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Mango Liquado

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Well, it is no doubt, no bones about it, officially spring up here, and I must admit, I’m kinda loving it. Though I am still sort of holding my breath waiting on the massive rains to come that so far really haven’t, I cannot and will not complain about our recent gorgeous weather. The skies are brilliantly blue, the trees are budding, and mangoes are front and center in my grocery store’s produce department.

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Though I didn’t really grow up eating them, I took to mangoes quite easily as a young adult. I know of no one who dislikes their sweet taste and toothsome freshness. And I love their versatility. They work in dishes both savory and sweet, and they are a wonderful vehicle for a refreshing drink, spiked or not.

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This Mexican refreshment is delightfully sweet, but not cloying or the least bit heavy. And it’s extremely healthy. There is no added sugar or dairy. And it’s also quite flexible – you could serve it to accompany a cheerful brunch, have it as an afternoon refresher, or even serve it as a light dessert.

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So definitely make this while it’s mango season, it’s delicious! And if for some reason mangoes aren’t your thing, or you crave this while they’re out of season, subbing in pretty much any other fruit would work beautifully. Apparently Mexicans also make this drink with pineapples, bananas, and melons.

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Source: lightly adapted from ModMex by Scott Linquist

Recipe notes: you can pour the puree through a strainer to serve. I did not, and we liked it just fine. The choice is yours!

Ingredients:
4 cups diced fresh mango (about 2 large mangoes)
2 cups fresh squeezed orange juice
2 cups ice
4 tbs fresh squeezed lime juice
Mango slices, for garnish (optional)
Lime slices, for garnish (optional)

Directions:
In the jar of your blender, combine the diced mango, orange juice, ice, and lime juice. Puree until smooth. Pour into 4 tall glasses, add the garnish, if using, and serve. It’s more fun to drink with a straw, I think.

This will make 4 tall glasses as written.

Mexican Green Rice

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Happy President’s Day, everyone! I hope you are enjoying a day to rest, or catch up on errands or chores, or that you’re getting paid overtime if you have to work. I ran through my (ever-growing) list of recipes I want to blog, and wasn’t sure what would be appropriate for a President’s Day post. Is there any food that particularly signifies this national holiday? Probably not. So, on a whim, I just picked this delicious dish to share.

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Mexican Green Rice is a traditional Mexican dish you’ll find on many restaurant menus and in pretty much any cookbook dedicated to Mexican food. It’s just too iconic and ubiquitous to omit. Everyone knows how much Mexico loves its rice, so it’s natural that they would want to flavor it up in different ways.

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What makes it green? I’m glad you asked! Green chiles, cilantro, and spinach. So, as an added bonus, you’re sneaking a healthy vegetable into you and your family’s tummies when you make this. And no, your children (or spouse, if need be) will not know there is spinach in there if you keep mum about it. The flavors really marry together and no one ingredient sticks out in any glaring way.

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I should point out that Mexican green rice is different from the green rice you’ll find at Tex-Mex restaurants. I’m sure Texas green rice was inspired by its Mexican counterpart, but Tex-Mex green rice does not usually contain spinach. This Mexican rice dish easily finds a comfortable and delicious home alongside any Mexican entrée of your choosing. And this particular recipe makes a ton of rice, so feel free to cut it by half. Enjoy!

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Source: adapted from ModMex by Scott Linquist

Ingredients:
2-3 poblano chiles
3 tbs canola oil
1 1/2 cups diced yellow onion
1 tsp minced garlic
2 cups long-grain white rice
4 cups warm water
2 cups baby spinach leaves
2 cups fresh cilantro leaves
Kosher salt and black pepper

Directions:
Roast the poblanos either under your broiler or over the flame on your gas stovetop until blackened and charred on all sides. Place in a bowl and cover with plastic wrap. Let them steam for 15 minutes. Remove the plastic wrap and scrape off the blackened skins. Stem and seed the chiles. Place the flesh in a blender.
Heat a medium to large stockpot over medium-high heat. Add the oil, onion and garlic. Saute until the onion is translucent, about 5 minutes. Now add the rice and stir to toast and coat it with the oil. Cook for about 2 minutes. Add the water and bring to a rapid boil over high heat. Lower the heat to low, cover the pot, and cook at least 20 minutes, maybe up to 10 minutes longer. The rice is done when no liquid remains and it is soft but not mushy to the bite.
While the rice is cooking, add the spinach and cilantro to the blender. Puree until smooth, adding a splash of water if necessary.
Combine the puree with the cooked rice and stir to mix thoroughly. Season to taste with salt and pepper. Reheat in the stockpot over medium heat, if necessary. Serve hot.

Huevos Rancheros

A couple of weeks ago it was another thirty-something birthday for me, and Matt offered to make me whatever I wanted for dinner.  I thought about it for a while, and realized it would have to be something either Mexican or Tex-Mex, those being my all-time favorite types of cuisine.  And since Matt is amazing at cooking eggs, Huevos Rancheros became an easy decision.

I don’t know if it’s entirely true, but I heard one time that the way many chefs and restaurateurs test the chefs/cooks applying for jobs is to make them cook an egg.  They reason that an egg is very difficult to cook perfectly, so if he/she can flawlessly execute an egg, then they can probably cook whatever else is needed.  I once joked to Matt that he could easily secure a job at a fancy, fine dining restaurant based on that test.  Sure, he would go in, serve up a delicious and perfect egg, any style, and be hired on the spot.  Then the head chef or owner would discover he wasn’t the least bit qualified and didn’t know what he was doing at all.  But, man, he can cook eggs.

Huevos Rancheros is a very popular Mexican breakfast dish, with as many variations on a theme as there are home cooks in the country.  I’ve seen recipes with fried eggs, poached eggs, and scrambled eggs; there is a somewhat spirited debate about whether or not beans should be included in the finished product; and some people go with two sauces (green and red) whereas others only use red salsa.  Some versions are cheesier than others, some include avocado in some form, and some do not; and some include bacon or chorizo, whereas others are meat-free.

But the agreed-upon basics include: a fried tortilla, ranchero sauce, which is a tomato-based chile “restaurant style” salsa (meaning not a pico de gallo), and eggs.  I prefer mine with beans, so I always include them regardless of recipe instructions.  And for my birthday, I opted for a fried egg, though the dish is also quite delicious with other egg preparations.  The egg was absolutely perfect, and the dish was as amazing as it always is.  I was once again reminded that I could happily eat some version of this dish once a week and never tire of it.  Happy birthday to me, indeed.  Thank you, sweetie!

Source: adapted from Every Day with Rachael Ray Magazine, February/March 2006

Ingredients:
6 plum tomatoes
3 garlic cloves, minced
1/2 cup finely chopped onion
1 jalapeno, seeded and finely chopped
Kosher salt and black pepper
8 slices bacon
Vegetable or canola oil
1 (15 oz.) can pinto beans, with some of their juices
8 (6 inch) corn tortillas
2 tbs unsalted butter
4-8 large eggs, depending upon how many eggs per serving you want
1 cup shredded Monterrey Jack cheese
Sour cream
1 cup cilantro, chopped (optional)

Directions:
Preheat a large cast-iron skillet over high heat. Char the tomatoes, turning several times with tongs, until their skin blisters and starts to peel. Transfer to a plate. When cool enough to handle, peel their skins off. If you don’t get every little piece of skin off, it’s definitely okay.
Place the tomatoes, one-third of the garlic, half the onion, and the jalapeno in a blender or food processor. Pulse about 6 times, until thoroughly chopped but not pureed. Season to taste with salt and pepper.
Wipe out the cast-iron skillet and return to the pan over medium heat. Add the bacon and cook until it’s crisped and has rendered its fat. Remove the bacon with a slotted spoon to a paper towel lined plate. Drain off all but 2 tablespoons of the fat.
Raise the heat to medium-high. Add the tomato mixture and cook, stirring occasionally, for 5 minutes. Transfer the sauce to a bowl and set aside. Tent with foil to keep it warm.
Wipe out the skillet and add a drizzle of vegetable oil if needed, then add the remaining onion and garlic. Saute until softened, about 5 minutes.
Raise the heat and add half the beans to the skillet. Mash with a potato masher, then add the rest of the beans and keep mashing. Cook for 5 minutes. Season to taste with salt and pepper. Transfer to a bowl, tent with foil, and set aside.
Fill a large skillet with an inch of vegetable oil and heat over medium-high heat until it ripples. Fry the tortillas, in batches as is necessary, turning once with tongs, until crisped and golden brown. Remove to paper towel lined plates.
In a large, nonstick skillet, melt the butter over medium to medium-high heat, then crack in the eggs. Fry until the whites are set (just opaque), about 2-3 minutes.
Assemble the Huevos Rancheros: on each dinner plate, spread two scant tablespoons of sour cream in two separate places on the plates. Place a fried tortilla over each. The sour cream anchors the tortilla on the plate. Spread each tortilla with beans, then top with 2 slices of bacon, then 1-2 eggs, then sprinkle with cheese and top with ranchero sauce. Sprinkle with cilantro, if desired.

As written this will serve 4-8 people, depending on whether people want 1 or 2 tortillas.