3 days of Mexican

This was not planned, but I've just completed a three day Mexican series - sort-of . . .

Friday:
After the Of Montreal concert at First Avenue, my companions and I dropped in at the Chevy's "Fresh Mex"; downtown for Margaritas and snacks before braving the "Y'all Come Back Saloon" - a local institution that never ceases to be popular with the boys. I had eaten dinner earlier in the evening, so I ordered the "Guac My Way" which was promised to be a table-side fresh preparation of Guacamole just as I wanted it. The cheerfully flirtatious server bounded over with a tray of fresh avocados and various accoutrements so that he could try to match my taste preferences. I asked for it chunky, spicy, a touch garlicky and a some salt for good measure. To my horror, his bowls contained garlic powder, very sad looking chopped tomotoes and no salt to speak of. In the end, it ended up bland and tasteless despite his best intentions. After sucking down the 12oz "Blue Agave" margarita, I decided to forgive him and Chevy's for their transgressions. It was just confirmation that if I want a good bowl of Guac - My way - I have to make it myself.

Saturday:
In preparation for my Sunday dinner, we decided to drop by the Midtown Global Market to pick up some things that I didn't trust my local grocery store to carry in good quality (ripe plantains, Mexican queso fresco, and fresh tomatillos). We were pleasantly surprised to see how busy the stalls and shops were on a Saturday night. We opted to cap off our shopping with dinner at "A la Salsa"; - one of the few sit-down establishments in the market that has been getting rave reviews. I started the meal with the first of my 2for1 Mojitos which tasted much like the kind I get when I'm in Mexico or the Caribbean - light on the lime, balanced on the mint and sugar, and just enough rum to make it worth the while. We moved on to the first course of Tostones con Camarones where they took thick fried planks of plantains and topped them with perfectly grilled shrimp topped with this delicious spicy mango salsa. My main course, a Pollo en Mole Poblano - a delicious quarter chicken covered in a rich, ever so slightly sweet mole sauce with two savory tamales on the side - was a delicious exercise in simple complexity. I love a good mole poblano that can balance out the sweet, the chocolate, and the various spices to make it a brain-tingling experience. The A la Salsa folks did not disappoint.

Sunday:
I cooked for us tonight and reached for my friend Rick Bayless for inspiration. I live and die by his "Mexican Everyday"; cookbook so I picked two recipes for this meal: Gulf Coast Rice Pilaf with black beans and plantains supporting Spinach/Mushroom Enchiladas in Salsa Verde. While the pilaf was very good, the enchiladas again stole the show. The sauce is a simple mixture of fresh tomatillos, garlic and jalapeno chilies reduced and then balanced with some stock and crème fraiche. Although the assembly is messy (you dip the tortillas in the sauce, roll in the filling and serve, rather than rolling in the fillings, saucing and baking before serving) the result is fresh, fragrant and intoxicating. I paired this meal with a glass of Cabernet Sauvignon that I opened yesterday, but kept fresh in my newly refurbished "Pek Supremo" wine preservation system. More on that in a future update.

Wide Mouth Kitchen Aid / Big Mouth Turk-Mex Burger & softening those hard buns

I had a notion of experimenting with creating a Mexican inspired turkey burger for dinner Wednesday night. Here's what I threw together:

1 lb Ground Turkey
1 Jalapeno Chile (seeded & quartered)
1/2 Yellow Onion
3 cloves of peeled garlic
Ancho Chile Powder
Chopped Cilantro
Kosher Salt

To get the seasoning particulates preped to go into the meat, I wanted to inaugerate my brand new Kitchen Aid Wide Mouth 12 Cup Food processor. I had been lusting after this thing for months but could not justify replacing my current relatively new and functioning Cuisinart food processor/blender with a $270+ appliance. Luckily, my Mom (God bless her soul) recently sent me a Christmas gift (yes, it's March) of a Giveanything.com gift certificate for $100. The merchants on "Giveanything" are divided into categories like "Stores you know" and then there is everything else. I found a deal on my mixer at a place called efendos.com (clearly not a "store you know") Despite being a tragically ugly site, they offered a great deal on the processor I want. After my gift certificate, and the $20 rebate, I barely spent $80 bucks on a new, quieter and uber sexy food processor - did I mention this thing has 3 different integrated work bowls, the biggest feed tube in its class and a handy accessory case to keep it all organized? Heavenly . . . . back to the food.

Anyway, I threw everything but the meat into the mini bowl of the processor and chopped it finely, added it to the meat and made up 4 thick patties. While those were under the broiler, I reached into the cabinet for the Brioche Buns I had bought at Trader Joe's on Sunday. To my horror, they were hard as rocks. Yelling my dismay to my BF in the next room, I had him Google up a solution for our hard buns. Here's what we did:

Brush top of buns with cold water
Wrap tightly in Aluminum foil
Heat at 300 Degrees for 10 minutes

Woila! Dinner was saved. The BF loved the flavors in the burgers. I found the onion and garlic too overpowering so I suggest you turn those down (1/4 onion, 1 - 2 cloves garlic per Lb of Turkey max) and plus up the salt a touch. Further, even though we were able to resucitate the buns, it's best to freeze the devils until the day you need 'em to get the best flavor and texture.