Mexican Everyday PDF
Preview Mexican Everyday
Rick Bayless MEXICAN EVERYDAY with Deann Groen Bayless COLOR PHOTOGRAPHS BY CHRISTOPHER HIRSHEIMER W. W. NORTON & COMPANY NEW YORK LONDON SEAFOOD SALAD TACOS WITH TOMATO, RADISH AND HABANERO Dedication To Bob and Jewel Hoogstoel, who’ve warmly and lavishly shared their celebration of life’s beauty with so many TOMATILLOS Contents If you are going to follow links, please bookmark your page before linking Acknowledgments Introduction Pantry Basics for Mexican Cooking Chapter 1: Salads and Other Easy-to-Make Sides Dressings Classic Vinagreta for Five Moods Creamy Queso Añejo Dressing Pickled Jalapeño Dressing Lime-Cilantro Dressing Roasted Garlic Dressing with Green Chile Smoky Chipotle-Balsamic Dressing Chorizo Dressing Toasted Guajillo Chile Dressing Salsa Dressing Tangy Avocado Dressing My Favorite Salad Greens and Delicious Combinations Vegetable Salads Tomato Salad with Queso Fresco (or Goat Cheese), Pan-Roasted Green Onions and Guajillo Chile Dressing Jícama Salad with Watercress, Romaine and Lime-Cilantro Dressing Green Bean Salad with Red Onion and Salsa Dressing Sweet Potato Salad with Caramelized Onions, Watercress and Guajillo Chile Dressing Chayote Salad with Tomato and Roasted Garlic Dressing Roasted Pepper Salad with Butter Lettuce and Creamy Queso Añejo Dressing Beans and Rice Home-Cooked Beans (Stovetop, Slow-Cooker or Pressure Cooker) Fried Beans Quick Cowboy Beans Gulf Coast–Style White Rice Pilaf Classic Mexican Red Rice Chapter 2: Contemporary Main-Dish Salads Roasted Poblano–Potato Salad with Flaked Tuna Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and Toasted Pumpkin Seeds Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing Ceviche Salad with Avocado, Cilantro and Green Chile Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Añejo Roasted Mushroom Salad with Spinach and Chorizo (or Bacon) Skirt Steak Salad with “Wilted” Greens, Tomato, Avocado and Lime Lentil-Rice Salad with Ham, Cucumber, Red Onion and Herbs Chapter 3: Classic Main-Dish Soups Creamy Corn Soup with Chicken (or Ham) and Poblano Chile Classic Tortilla Soup with All the Trimmings Red Chileatole with Mushrooms, Chicken and Zucchini Red Chile Seafood Soup Mushroom-Potato Crema with Roasted Poblanos Chapter 4: Quick Meals from the Grill: Seasonings, Salsas and Skills Rubs and Marinades Garlicky Ancho Chile Rub Smoky Chipotle Rub Garlic-Lime Marinade Adobo Marinade Ancho Puree with Whole Chiles Yucatecan Garlic-Spice Marinade Classic Salsas Chunky Fresh Tomato Salsa Rustic Roasted Tomato Salsa Smoky Chipotle Salsa with Pan-Roasted Tomatillos Fresh Tomatillo Salsa Roasted Tomatillo Salsa Toasty Arbol or Guajillo Chile Salsa Roasted Fresh Chile Salsa Guacamole Three Ways: Simple, Herby or Luxurious The Griller’s Skills: Tips for Quick-Grilling Ten Great Foods Grilling Springboards: Classic to Contemporary Grilled Red-Chile Steak with Sweet Plantains, Red Onion and Chipotle Salsa Grilled Chicken Breasts (or Thighs) with Tangy Yucatecan Spices, Seasonal Vegetables and Roasted Fresh Chile Salsa Grilled Fish in Tangy Yucatecan Achiote with Green Beans and Roasted Tomato Salsa Grilled Roadside Whole Chicken with Knob Onions Grilled Pork Adobado with Smoky Roasted Sweet Potatoes and Guajillo Salsa Chapter 5: Soft Tacos, Enchiladas, Tostadas and Tortas Chorizo, Potato and Mushroom Tacos Smoky Pork Tinga Tacos with Avocado and Fresh Cheese Chipotle Beef Tacos with Caramelized Onions Green Chile Chicken Soft Tacos Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and
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