Perfecto Mexican Night at home

Anyone that knows me knows my love affair with Mexican food. Give me some guac & chips and a margarita and I am one happy, happy camper. 

I've gotten really into doing Mexican night at home. I usually do a fish taco (my go to is Mahi Mahi or Halibut) but I decided to try shrimp for a change. 

I always make my own chipotle slaw. It's so simple and complements the fish perfectly.

We may be headed into winter here in NY but with a killer margarita, fish taco's and a side of guacamole we can close our eyes and pretend we are on a beach somewhere in Mexico!

recipes below.

Hand Muddled Margarita on the Rocks

what you'll need:

1 lime, halved (for rim of glass)

Kosher salt for rim of glass

1/2 cup (5 limes) freshly muddled lime juice

1 cup Triple Sec

3 cups ice

1 cup white tequila

Directions:

Rub the rim of the glass with the cut lime and dip into the salt. Fill 1/2 the glass with ice.

Pour the lime juice, Triple Sec and ice in a cocktail shaker and shake well. Add in the tequila and shake again.

Serve over ice with a cut lime.

I use the Arctic Chill Cocktail Muddler to muddle the fresh limes. It's made from stainless steel and works like a charm. Perfect Margarita every single time! It also works wonders muddling fresh herbs. I highly recommend purchasing one for yourself. 

Chipotle Slaw

what you'll need:

1 bag shredded cabbage (such as Dole classic coleslaw) 

1/2 cup mayonnaise

2 chipotle chilies in adobo sauce

1 tablespoon adobo sauce from chipotle peppers

Juice of 1 lime

Directions:

In a food processor, combine the mayo, chipotle chilies, sauce and lime juice. Pulse until smooth.

Mix in with the slaw.

Shrimp Taco

what you'll need:

1 lb raw shrimp, shelled and deveined

1 small onion, chopped

1 garlic clove, minced

1/4 cup fresh cilantro

1 tablespoon olive oil

1/2 cup salsa verde (I use Trader Joe's salsa verde)

Packaged of corn tortillas. I use La Tortilla Factory

Haas avocado

Directions:

In a saute pan heat the olive oil. Add in onion and garlic and cook till soft, about 5 minutes. Make sure not to burn. Add in the shrimp, salsa verde and fresh lime juice and stir. Cook until shrimp are pink, about 5-8 minutes. Transfer to a bowl and stir in the cilantro. 

Heat the tortillas in a 200 degree oven till just warmed. Make sure they aren't in there too long or they will get hard. 

Construct taco with the chipotle slaw on the bottom, shrimp on top, fresh avocado and then sprinkle on some more fresh cilantro.

Enjoy with a margarita.

Perfecto! 

Fall Farm to Table

This past weekend we did our seasonal Farm to Table dinner with our friends Lisa & Paul.

We came up with a Fall menu consisting of in season items like mushrooms, figs, fresh sage, walnuts and butternut squash.

We added to the "fall flare" by decorating with leaves gathered from my back yard and constructed to make a sign that read "Farm to Table". My friend Lisa, who owns Larkspur Studio NYC, designed a chalkboard menu and coordinating chalkboard Fall 2013 sign. Other details were leaf place cards wrapped around fresh herbs, fresh sunflowers and pumpkins on the table. 

For the fresh herb bundle I got fresh sage and thyme. Using jute string we wrapped each bundle and tied it to the personalized leaf place cards. This sat on top of linen napkins with red trim

To start the meal we made a mushroom soup. We topped the soup with sauteed mushrooms, fresh chives and a chive & hazelnut oil. 

We then served broiled honey and fresh ricotta stuffed figs with prosciutto and walnuts, atop of a bed of arugula. 

For the main dish we did a fresh pasta with roasted butternut squash and burrata in a sage butter sauce, topped with a pistachio pesto.

On the side we grilled up two kinds of sausage; a classic spicy sausage and a chicken and prosciutto sausage. 

On the table we had mason jars and farm jugs filled with fresh sunflowers, mini pumpkins and little glass jars with tea lights. 

I always look forward to our Farm to Table dinners. Aside from eating great food I love spending the day chatting, cooking and being creative with my friend. The best part is all sitting down together, even the babies, and enjoying the meal we just spent the afternoon preparing. 

recipes below.

Mushroom Soup with Hazelnut Gremolata and fresh Chives 
recipe from epicurious
What you'll need:
1 1/2 ounce package of dried porcini mushrooms
1 cup hot water
4 tablespoons butter
1 1/4 cup chopped onion
1 cup sliced peeled carrot (about 1 large)
1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
3 cups (or more) vegetable broth
1/2 cup coarsely chopped fresh parsley
1/3 cups plus 1 tablespoon olive oil
1/4 cup hazelnuts, toasted
chives, chopped to 2 inch pieces
1 teaspoon fresh thyme
1 garlic clove, chopped
12 ounces assorted fresh wild mushrooms (about 5 cups sliced)
Directions:
Place porcini in 1 cup hot water. Let soak for about 20 minutes, until soft. Strain, reserving soaking liquid. Coarsely chop porcini.
Melt 2 tablespoons butter in a large pot over medium-high heat. Add in onion and carrot and saute until soft, about 5 minutes. Add 1 pound crimini mushrooms and sprinkle with salt. Saute until mushrooms are soft and browned, about 5 minutes. Add porcini and saute 3 more minutes.
Add the 3 cups of broth and reserved porcini soaking liquid and bring to a boil.
Reduce the heat to med-low; cover and simmer until mushrooms are soft and flavors blended, about 20 minutes. Cool slightly. Using an emersion blender, blend until smooth, adding more broth 1/2 cup at a time, as needed.
Mix the parsley, oil, hazelnuts and garlic in a small bowl and set aside.
Melt the remaining 2 tablespoons butter in a heavy large saucepan over med-high heat. Add 12 ounces assorted mushrooms & fresh thyme and saute until soft and browned, about 10 minutes. Season to taste with salt and pepper. Divide among soup bowls. Top with sauteed mushrooms, gremolata and then garnish with 2-inch chive pieces. 

Honey Broiled Figs with Ricotta over Arugula

What you'll need:

1 cup fresh ricotta

2 tablespoons good honey

12 large figs, cut in half

Arugula

Prosciutto, sliced thin

Candied walnuts

A baguette sliced into rounds

Olive Oil

Lemon

Salt

Fresh ground pepper

Directions:

In a food processor combine the ricotta and honey. Pulse until very smooth.

Arrange figs cut side up on a baking sheet. Dollop 2 teaspoons of the ricotta mixture on top of each fig and drizzle with honey. Broil for about 3 minutes, until just browned.

Toss the arugula with olive oil, a squeeze of lemon, good quality salt and fresh black pepper. 

Arrange on a long plate. Arugula on the bottom, top with the figs, prosciutto and candied walnuts.

Place sliced baguette rounds around the plate.

Pasta with Roasted Butternut Squash and Burrata

What you'll need:

1 pound fresh pasta such as rigatoni 

2 garlic cloves, minced

1/4 cup EVOO, plus 2 tablespoons

Half a stick of unsalted butter

5 fresh sage leaves 

5 cups 1/2-inch cubes of butternut squash

Sea salt

Fresh ground pepper

1/2 cup shelled pistachios

1/4 cup grape seed oil

1 1/4 teaspoons red wine vinegar

2 balls of Burrata cheese

Directions:

Pre-heat oven to 400 degrees. Toss the squash with 2 tablespoons olive oil, salt and pepper. 

Roast till tender and crisp on the sides, about 30-40 minutes.

While the squash is cooking make the pesto. In a blender combine 1 garlic clove, 1/4 cup EVOO, 1/4 cup grape seed oil, vinegar, pistachios, 1/4 teaspoon salt.

Puree until smooth.

In a separate saucepan melt the butter. Add in 1 minced garlic clove, the sage leaves, 1/4 teaspoon salt and a pinch of pepper. Cook for about 5 minutes on a low heat. 

In a serving bowl combine the cooked pasta and roasted butternut squash. Pour the sage butter over and toss well. Quarter the Burrata and place on top. Drizzle with the pistachio pesto and serve immediately.

Fall Friendly Dinner

Now that the weather is getting crisp and we are headed into November I am craving more hearty dinners. 

This Roasted Butternut Squash Salad is always my Fall "go-to". The warm cider vinaigrette is delicious and so easy to make. If you are not a Gorgonzola fan substitute it with shaved Parmesan cheese. 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

recipe adapted from ina garten

What you'll need:

1 1/2 pounds butternut squash peeled and cubed

Olive Oil

1 tablespoon maple syrup

3 tablespoons craisins

3/4 cup apple cider

2 tablespoons apple cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces mescalin lettuce or arugula (whichever you prefer)

1/2 cup salted walnuts

3/4 cup crumbled Gorgonzola cheese

Directions:

Heat oven to 400. Place squash on a sheet pan and 2 tablespoons olive oil, maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well. Roast for about 20 minutes, turning once. Add the craisins to the pan for the last 5 minutes. 

For the Dressing:

Combine the apple cider, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup Olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. 

Place the lettuce on a flat plate and add the squash, craisins, walnuts and the Gorgonzola cheese. Spoon the vinaigrette over the salad and sprinkle with a pinch of good salt and fresh pepper. 

Mushroom Ravioli in a Mushroom Cream Sauce

What you'll need:

1 packaged fresh or frozen mushroom ravioli 

(if your adventurous enough to make your own ravioli then Rock On!)

1/4 cup extra virgin olive oil

1 yellow onion, diced

2 garlic cloves, minced

1 pound mushrooms (I used sliced baby bellas)

1/2 cup Marsala 

2 cups low sodium chicken broth

1/3 cup heavy cream

3/4 cup grated Parmesan cheese

Salt and Pepper

Directions

Heat the oil in a large skillet. Add onions and garlic and saute until the onions are translucent, about 8-10 minutes. Add the mushrooms and season with S&P. Raise the heat to high and saute until the mushrooms are tender and liquid has evaporated. Remove from the heat and pout in the Marsala. Return to stove and saute for another 5 minutes. 

Add the chicken broth and simmer for 1/2 hour until the sauce is reduced by half. Add the cream to the mushroom mixture and mix well.

In the meantime boil a pot of salted water and cook ravioli according to package directions.

 Take the pan off the heat, add the ravioli to the mushroom sauce and top with fresh grated Parmesan cheese.

Enjoy!