Chef Ed's 5th of May Menu

A Brief History 
Cinco de Mayo is celebrated both in Mexico and the United States,
Primary in the State of Puebla where the holiday commemorates 
El Dia de la Batalla de Puebla
(The Day of the Battle de Puebla),
when the Mexican Army over took the French Forces, under the leadership of General Ignacio Zaragoza Sequin 

In the United States Mexican-American's celebrate their Mexican Heritage and Pride.

To Start

Freshly Made Guacamole and Pico de Gallo, and of course Margarita's

 

Recipes

♦

The recipe for my Guacamole is posted on a previous  Blog.

The chips are store bought Guacamole flavored Corn Chips 

Chef Ed's Pico De Gallo

 Ingredients:

2 large ripe red tomato's

2 large or 6 small Yellow tomato's

1 bunch of Green Onion

2 tablespoons of chopped cilantro

2 tablespoons of minced jalapeno (one or two Jalapeno's)

2 teaspoons of Mexican Oregano (see chef's note)

Juice of one lime 

Salt to taste ( start with one teaspoon)

With a sharp Chef's knife, dice the tomatoes, and place chopped tomatoes, juice, seeds and into a large bowl.

-Slice the green onion, only the green part (use the bulb for salad's), add to the tomato's

-Chop the cilantro, add to bowl. 

-Mince the 1 whole jalapeno, seeds and all- slowly add to the bowl till you obtain the level of heat your want; add the lime juice

-Add the Mexican Oregano and Salt; With a wooden spoon mix well; store in refrigerator.

Chef's Note: You can buy Mexican Oregano  in almost any good supermarket- it is very coarse, it has stems etc.. In the palm of your hand, place some oregano, and sift through to get rid of the stems; than over the tomato mixture rub your two hands together, to break down the oregano.

Mexican oregano in in a category on its own- full of flavor, with  a earthly smell. 

Mimguichi

(Chile & Cheese Soup)

This unusual soup is named for the Purepecha (Trarscan) Indian combination of chiles and queso cotija, the local cheese of the region.

 Ingredients

1 1/2 lbs tomatoes, quartered

1 tablespoon olive oil

1/2 teaspoon butter

1/2 cup (4 0z) finely chopped onion

1 clove garlic, finely chopped

Kernels from 5 ears of fresh young Corn

1 1/2 teaspoons salt

1/2 teaspoon black pepper

3 cups (24 fl oz) chicken stock

2 chiles poblanos, roasted, peeled, membranes removed and cut into strips

1 cup milk (heated)

5 ounce queso cotija- cut into cubes- Chef's note: if you cannot find this cheese you can substitute Manchego, or Muenster both give a good but different flavor.

Chef's Note: As shown in the picture below, roast the chile poblanos over your gas burner. When the chile is totally blackened and blistering, place in a plastic bag for about 10 minutes, than under cold running water (place a strainer on the bottom of the sink to catch the skins) peel the chile's; remove the seeds, and using a knife remove the membranes.

 

-In a blender, puree the tomatoes, stain and set aside.

-Heat the oil and butter in a large stock pot; add the onion, garlic and corn and saute for 5 minutes.

-Add the pureed tomatoes, salt and pepper, and simmer uncovered 5 minutes. Stir in the stock and simmer 10 minutes

-Add the chile strips and cook 5 minutes. Add the milk, and simmer for 5 more minutes. (Heat the milk- don't add it cold)

-Before serving, divide the cheese among 6 soup bowls. Pour the not soup over and serve. 

Turkey Poblano Chili

with Hominy

Serves 4

Ingredients 

3 tablespoons canola oil
1/2 medium onion diced
3 fresh chili pointblank peppers, charred with skin removed and diced- See Chef's Note in the Mimguichi soup recipe for procedure to peel the chili peppers
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 to 1 teaspoon cayenne pepper (to taste)
1 pound white-meat turkey.
1 can (15.5 oz) white cannelini beans, drained and rinsed
3 1/2 cups vegetable or chicken broth
1/2 cup corn fresh, or frozen
1 teaspoon Mexican Oregano
1 (15.5 oz) can hominy, drained and rinsed.
Salt to taste
chopped cilantro and lime wedges to garnish
(Optional a dollop of Sour Cream or grated Queso Cotija.

-Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, diced poblano peppers and cook, until the vegetables are soft, about 5 minutes. Add the garlic, cumin, coriander, cayenne and oregano, stirring until fragrant, about one minute.

-Add the ground turkey and cook, breaking up the meat with a wooden spoon, until the meat is not longer pink. Add the white beans and broth. Cook partially covered and stirring occasionally for 20 minutes.

-Add the hominy and corn and cook another 10 minutes.

-Serve in bowls with rice and garnish with cilantro and lime juice.

Cafe de Olla

Coffee in a Clay Pot

This popular and delicious after-supper drink, coffee, sugar, cinnamon and spices are simmered in a clay pot to produce a most distinctive flavor, that is best served when served in small clay mugs.

Ingredients:
5 cups water
1/2 cup coarsely ground dark-roasted coffee (Viennese or French Roast)
4 oz piloncilla (raw sugar)- found in Mexican Grocery stores, or many supermarkets)- If you can't find it, 4 ounces of dark brown sugar can be used.
1 1/2 4-inch Canela (Mexican Cinnamon Sticks)
5 whole cloves
peel from 1/4 orange.

-Heat 4 cups of the water in an Olla pot or a small saucepan over moderate heat. When it comes to a boil, lower the heat and add the coffee, piloncillo, cinnamon sticks, cloves and orange peel. Simmer for 5 minutes.
-Add the remaining 1 cup cold water, remove from the heat and cover. Let stand for 5 minutes. Strain before serving.

For several years, in July, I participated in Lincoln Center Benefit- this year, I served the Cafe de Olla- which was a big success. I served the Cafe with my mini Chocolate Kahlua Pecan Pies. My staff from Zarela's in the picture

I actually found two Cafe de Olla Clay Pots, as shown in the picture, in my neighborhood of Jackson Heights.

Now to Complete our Cinco de Mayo Feast

Pastel Tres Leches 

(Three Milk Cake)

Ingredients:

Cake Batter

2 1/2 cups all purpose flour

1 teaspoon baking powder

7 large eggs, separated

1 cup sugar

3/4 cup milk

1 teaspoon vanilla extract

Soaking Liquid

1 can (12 ounce) evaporated milk

1 can (14 ounce) sweetened condensed milk

1 cup heavy cream

1/4 cup Brandy

Frosting

6 egg whites 

1/4 teaspoon cream of tartar

3/4 cup water

1 1/2 cups sugar

peel of l lime, grated.

-Preheat the oven to 375 degrees. Grease and flour a 9-inch springform pan. Sift the flour and baking powder together.

-In a large Electric mixing bowl, beat egg whites until frothy. Add the sugar and beat to form stiff peaks, then add the egg yolks one at a time. Turn down the mixer to a slower speed and add one-third of the flour and one-third of the milk. Repeat until all the flour and milk are incorporated, than add the vanilla.

-Pour the into the prepared pan and bake for 35-45 minutes. Let cool 5 minutes and remove from the pan. Cut into 3 layers.

-In a bowl combine the evaporated mike, condensed milk and cream; than the brandy (optional). Pour one-third of the milk mixture over the bottom layer of cake, set the middle layer on top, pour 1/3 of the milk mixture over it, cover with top layer of cake and pour the remaining milk mixture over it. Set aside.

For Frosting: 

-To prepare the frosting, with an electric mixer  beat the egg whites, salt and cream of tartar until whites hold soft peaks. Set Aside

-Mix the water, sugar and lime peel in a small heavy saucepan Bring to a boil and cook until a candy thermometer registers 238 degrees or soft ball. Remove from the heat and add to the beaten egg whites in a thin stream toward the sides of the bowl, don't let it touch the beaters or the sides of the bowl. Beat until the mixture hold stiff peaks. This is called an Italian Meringue

-Cover the top and sides of cake and refrigerate until just before serving.

Chef's Note: If you prefer instead of the Meringue frosting, you can frost the cake with a Heavy Whipped Cream Frosting. Just beat 2 cups of Heavy cream, with about one cup of confectionery sugar until it holds it shape.  Than frost the cake- refrigerate until serving time.

Well, I hope you all Enjoy my Cinco De Mayo Menu

Chef Ed

 

 

& Cheese Soup)