Feast de Padre Mexicana

Because I don't have any family in the Chicago-land area, I offered to help Peen cook up a father's day feast yesterday. In honor of the Mexican rapper's dad, Peen and I hightailed it over to Pete's, which is still a magical place (yes, I realize I am a huge loser for calling a grocery store magical), and picked up all the fixins for a major Mexican BBQ.

10 pounds of Carne Asada - check. 6 pounds of tomatillos - check. A bottle of tequila - duh. Then we picked up Roo, drove south and got to work.

At Pete's, they always have samples at the deli or women sampling in the aisles. Samples rule! One of the samples we tried on Sunday was a sour cream dip with cilantro. We decided to try to recreate it as a dip for our tacos and other goodies. It's so simple but sure to be a hit at your next Mexi-function. Check it:

Pete's Cilantro Crema Dip

Finely chop a LOT of cilantro and white onion. Add salt and pepper to taste and stir it all together.

Simple and delicious, it needs to be put on a taco stat!

It Is Easy To Be Green Tomatillo Salsa

This is my own recipe for a tart and slightly spicy green salsa, that you can use as a sauce for enchiladas or as a standard salsa for your chips. Enjoy the recipe. This is the first time I'm sharing it publicly...

8-10 large tomatillos, husked and sliced into quarters
One large jalapeno, cut into strips and deseeded
One large shallot

1. Boil a large pot of salted water. Add the sliced jalapeno and tomatillos
2. Once the tomatillos are soft, drain and place in a food processor (or blenda')
3. Blend with the shallot (raw), chopped cilantro and salt and pepper

This is best warm and if you want to add some richness to it, throw in a few tablespoons of butter! ARHGHERHHAGHRHRG yum.


Next up, the homemade Guacamole! Here's an easy recipe for those who love eating green

2-3 large avocados
One small tomato
One shallot or small red onion
Diced Cilantro (again)
Pinch of Cumin
Splash of tequila (note: secret ingredient!)

1. Basically, chop everything up and mash it together! How's that for one-step cooking?

Grilled Chile Relleno

I love chile relleno but I don't love the stone in the gut feeling of eating THAT much cheese, and oh also...it's deep fried. So we did a slightly healthier take on the popular dish that everyone loved. I will definitely be making this again.

4-5 Poblano Peppers
5 strips of Quesadilla or Monterrey Jack cheese
Salt and pepper
Olive Oil

1. Coat the peppers in olive oil, slice in half so that each side is like a cup or boat
2. Fill with one slice of cheese and sprinkle with cumin and salt and pepper
3. Grill until the skin is charred and the cheese is extra melty and delicious

Gramma's Spanish Rice

That's right - this rice is so cool, you have to wear shades while you cook it. Here's a quick and delish recipe that would make any abuelita proud!

One bag of white rice
One can of crushed tomatoes
3 cloves of garlic
One large yellow onion
Can of chicken or vegetable stock

1. Slice and dice the garlic and onion, add to a saute pan with the rice.
2. Cook the rice, onions and garlic with olive oil for about 10 minutes, stirring constantly. When the rice puffs up a bit, that's when you know to add the cooking liquid.
2. Add stock, heat until simmering, cover and cook until the rice is done.
3. Even better, leave the burner on very low and let the bottom of the rice get a little crispy (like bim bim bop)

I realized that I didn't get any photos of the meat. (again...10 pounds of it). This wasn't on purpose, as Peen did a lovely grilling job but I guess I overlooked it - like a true vegetarian.


lindsayzehra said...

Mmmm that all looks SO good. I want the guac stat.

Anonymous said...

Yum, this papi would love that meal!


smitty said...

oh yum

Kelly said...

Tengo Hambre

dapeen said...

you and I are like ebony and ivory together with our skills - success!