Category: Fried

Old El Paso® Mexican “Hummus” Dip and Simple Summer Entertaining

I don’t know about your summer, but mine has been a whirlwind of entertaining and being entertained. When shopping for clients, or traveling in new locals, I always love to visit the farm stands and Farmers Markets in addition to my usual purveyors. Out of all the markets I have been too , I have to say the Ferry Plaza one in San Francisco is one of my favorites. Chicago doesn’t slouch in that category either. Green City Market attracts locals and the movers and shakers of the culinary world . But my all time  favorite one is in Vienna , the Naschmarkt.

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There is nothing so pleasing to eye and taste buds than fresh produce and food, and the farmers and artisans, and chefs who present them. Simple , beautiful, pure taste. One thing I’m noticing from my clients and the parties I attend, is they simple classic down home fare.  Nothing complex, just the good food speaking for itself without any hocus pocus and additional fanfare. I went to a well known philanthropists annual birthday fete, and the most memorable dish was a simple shrimp and clam boil stand with new potatoes and fresh chucked corn. My clients have been requesting simple roasts, root vegetable gratins, fried green tomatoes sliders, artful salads, and fruitful desserts.

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In another assignment for Old El Paso, I was tasked with using Old El Paso products to complement the wonderful bounty form the summers Farmers Markets. Taking an everyday trendy staple, with Middle Eastern Roots, I played on the legume theme of a classic hummus , using Old El Paso traditional Refried beans instead. Forget Pita, and use Old El Paso Flour Tortillas , deep fried as your tasty chip sprinkled with Sea Salt. A sprinkle of sumac on top of the hummus and WOW. Be creative with your crudite. Give a quick blanch and ice bath to keep its crunchiness. Use various small glasses or verrines, and cutouts to make an artful display and impress your guests with a healthy starter .

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Old El Paso® Mexican “Hummus” Dip and Simple Summer Entertaining
 
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There is a beauty and nature and summers riot of vegetables available at the local Farmers Market. When we shop at them , we feel connected with our earth and community. The past decade, hummus, a Middle Eastern dish of pureed chickpeas, lemon, garlic and chickpeas has become a household staple in American homes and parties. Why not take this recipe and use Old El Paso Refried Beans for a tasty twist on this exotic , and healthy recipe? Serve it up in a spectacular arrangement of vegetables from the farmers market and deep fried soft Old El Paso tortilla wedges seasoned with Sea Salt. Your guests and family will be wowed!
Ingredients
  • Mexican Hummus
  • 1 can Old El Paso Traditional Refried Beans
  • Juice of 1 lime
  • ¼ cup Tahini
  • 1 teaspoon Kosher Salt
  • 3 cloves garlic minced finely
  • ¼ cup chopped sundried tomatoes
  • ¼ cup extra virgin olive oil. The fruitier the better.
  • Additional olive oil for finish drizzle
  • 1 teaspoon Sumac for garnish ( found in Middle Eastern section of grocery)
  • Vegetable Tray
  • 1 head cauliflower (blanched and plunged into ice water)
  • 1 /2 lb green beans (blanched and plunged into ice water)
  • 1 large carrot
  • 1 yellow squash
  • 1 zucchini
  • 1 Sweet Red Pepper
  • 1 pot of boiling salt water
  • Deep Fried Soft Tortillas Wedges
  • 1 package Old El Paso Soft Tortillas
  • Canola Oil For frying ( approx 2-3 cups )
  • Sea Salt
Instructions
  1. Bring a pot of salted water to a rolling boil.
  2. Make an ice bath in a large bowl.
  3. In a glass bowl combine all ingredients, except finishing oil and sumac, for the Hummus. Take and immersion hand blender and pulse until you have a smooth paste.
  4. Place in serving dish. Drizzle with oil and sumac. Cover loosely and keep refrigerated until serving.
  5. Prep and cut vegetables. Be creative and use cutters for carrots, ripple slicer for squash and zucchini, etc. Add cut vegetable to ice bath to keep color and crispness.
  6. Plunge cauliflower florets and trimmed green beans in to boiling water to blanch for a few seconds. Quickly remove from water with strainer, and add to the ice bath to stop cooking and retain color.
  7. Arrange on platter with dip.
  8. Heat up Deep Fryer at 350-375°.
  9. Cut small piles of soft tortillas into eights wedges.
  10. Fry in small batches until golden. Drain on paper towels and salt.
  11. Serve with vegetable platter.
Notes
Use your favorite vegetables that inspire you. Get creative with presentation. I use bud vases inside glasses to create a more dimensional serving effect. Add some spice of powdered chili instead of sumac, if you prefer your dip on the spicy side. Substitute fresh jalapenos for sundried tomatoes too. Keep it all chilled as the party goes on. Use trays on top of ice.
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Happy Summer Eating. Visit the New Old El Paso site for other great ideas and see my recipes here.

Old El Paso Refried Beans,Chicken,Cheese Empanadas with Creamy Lime Cilantro Dip

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Here is another recipe I developed , incorporating Old El Paso Traditional Refried Beans.These Latin inspired hand pies, empanada’s, can be filled with many sweet and savory fillings.Using  Old El Paso Refried beans with chicken and cheese add an extra creaminess. I used premade empanada dough discs , which can be found in the  Latin food freezer section in specialty supermarkets. You can also use a basic premade refrigerated  pie dough. Or if you have the time, patience, and skill, try making your own empanada dough. Either way your guests will enjoy these snacks, or even a meal in one. Play with sizes to determine your portions or style of serving.  The accompanying sauce has  a zesty coolness  of cilantro and lime. Perfect for dipping.

Empanada’s can be baked or fried. In this recipe I fried them. If you fry at the optimal temperature( around 350 degrees minimum), the result is perfect and food is not greasy. I love how frying blisters the dough and makes it perfectly crunchy and flakey. If you choose to bake your empanada, bake in 400 degree oven for 15 minutes on a silicone mat lined baking sheet. Be sure to brush tops with a bit of oil.

So you see the methods and options for empanada’s are endless. Savory, sweet, vegan, meat filled. Enjoy. And remember using a product like Old El Paso Refried beans adds more creaminess and goes with a multitude of filling options.

 *Disclosure

This is an endorsement of product from General Mills/ Old El Paso in which I developed a few recipes for compensation.

 

 

Old El Paso Refried Beans,Chicken,Cheese Empanadas with Creamy Lime Cilantro Dip
 
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Serves: 10
Ingredients
  • Empanadas
  • 10 premade empanada discs or ready made pie crusts cut into rounds( approximately 4 premade rolled crusts)
  • 1 cup boiled chicken breast, diced or shredded
  • 1 teaspoon chili powder
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon garlic powder
  • ½ cup Old El Paso Traditional refried beans
  • ½ cup shredded mozzarella
  • Vegetable Oil for deep frying.( amount varies on size of deep fryer or skillet)
  • Creamy Cilantro Lime Dip
  • 1 cup sour cream
  • Juice of 1 lime
  • ¾ cup cilantro chopped
  • ½ small onion minced
Instructions
  1. For Empanadas
  2. Heat deep fryer to 350 º
  3. In a small bowl mix diced chicken, chili powder, salt, pepper, and garlic.
  4. Take a small rounded tablespoon of seasoned chicken and place atop disc.
  5. Add a bit of cheese, and refried beans.
  6. Do not overstuff.
  7. Take each end of dough to fold over into half moon shape.
  8. Seal edges shut by pressing dough together, and then laying down on flat surface and using a fork to press in edges to seal.
  9. Fry empanadas a few at a time. Do not overcrowd fryer.
  10. Drain on paper towel. Keep warm on a parchment lined baking sheet in a 200 º oven.
  11. Creamy Cilantro Lime Dip
  12. In a small food processor or bowl/cup of immersion blender, add all sour cream, lime, cilantro, and onion.
  13. Pulse to blend.
  14. Refrigerate until ready to serve with empanadas.
Notes
You can use pre made refrigerated pie crust. If you make your own empanada dough, try coloring it with annatto. You can vary size of discs, empanadas, just remember not to overfill. You can use leftover rotisserie chicken, or other meats as a filling with Old El Paso Traditional Refried Beans, and Cheese of your choice.
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Huevos Old El Paso with Traditional Refried Beans

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The people at Old El Paso asked me to create a few recipes with their Traditional Refried Beans. I love refried beans and typically use them in a loaded nacho  type of dish. When given this assignment, all sorts of other ideas came to mind for me. I decided to do and elegant brunch dish working with a microwave egg poacher gadget. Using Old El Paso Traditional Refried Beans , I created a Latin inspired creative take of the classic Eggs Benedict. Rather than an English muffin, Hollandaise, etc, I’m  using a crunchy meal corn cake, topped with Old El Paso Traditional Refried Beans, poached eggs, sauteed peppers, Pico de Gallo and salsa. Your breakfast or brunch guest will be wowed with the presentation.

This is recipe that you can make many variations on. Here are my tips:

  • This would make a great Sunday Brunch Dish in which some components ( pico de gallo, sautéed peppers, can be made ahead to cut time.

  • The cornmeal cakes and eggs should be made closer to serving time.

  • Feel free to build upon topping with sour cream, more shredded cheese, chorizo, etc.

  • Use a microwave egg poacher dish, for quick, perfectly formed poached eggs.

Huevos Old El Paso with Traditional Refried Beans
 
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A brunch dish of cornmeal cakes, Old El Paso Refried Beans, Poached eggs, sautéed peppers, pico de gallo and salsa.
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • Corn Meal Cakes
  • 1½ cups corn meal
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1 large egg beaten
  • 3 tablespoons melted unsalted butter
  • ½ cup warm milk
  • ¼ jalapeño pepper diced fine
  • ½ cup grated cheddar or Colby Jack Cheese
  • ½ cup vegetable oil for frying
  • Pico De Gallo
  • 1 cup grape or cherry tomatoes quartered
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 2 tablespoons minced yellow onion
  • Kosher Salt to taste
  • sautéed Peppers
  • 1 Green Pepper
  • 1 Red Pepper
  • 2 tablespoons minced parsley
  • 1 tablespoon vegetable oil
  • Kosher Salt and Ground Black Pepper to taste.
  • 1 16 oz can Old El Paso Traditional Refried Beans
  • 2 avocados
  • 6 poached or sunny side up fried eggs
  • 1 16 oz jar Old El Paso Thick and Chunky Salsa
  • *Pats of Butter for spreading on corn meal cakes optional
Instructions
  1. Seed and slice peppers into strips.
  2. In a small skillet, heat oil and on medium high heat saute peppers until softened.
  3. Toss peppers with salt, pepper, and minced parsley.
  4. Set Aside until plating.
  5. In a small sauce pan. Heat milk and butter, until butter is melted.
  6. Set aside.
  7. In a small bowl, mix together corn meal, baking powder, egg, salt, jalapenos, cheese, and milk and butter mixture, until mixture holds shape.
  8. Turn out onto a clean surface and roll to about ½ inch in width.
  9. Take a round cookie cutter and cut out6 cakes.
  10. Heat vegetable oil in a skillet to medium high.
  11. Drop corn cakes carefully into skillet and fry for 2- 3 minutes on each side until golden.
  12. Drain on paper towel and keep warm in a warming oven at 200º
  13. In a small bowl, add quartered grape tomatoes, cilantro, lime juice, onion, and salt. Toss to mix and set aside for plating.
  14. Heat the Old El Paso Refried Beans according to package instructions.
  15. Fry or poach your eggs to order.
  16. Peel and slice the avocado. Add some lime juice to prevent browning.
  17. On a plate, put a dollop of refried beans, add hot corn meal cake. Spread some butter on corn cake.
  18. Add a smear of Old El Paso Traditional Refried beans on top of buttered corn meal cake.
  19. Add the egg.
  20. Add A few assorted pepper slices ( green and red).
  21. Top with Pico de Gallo and Sliced Avocados and garnish plate with some.
  22. Serve with Old El Paso Thick and Chunky Salsa.
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*Disclosure

This is an endorsement of product from Old El Paso/ General Mills , in which I developed a few  original recipes for compensation.

Some New Technology and a Farewell to the Culinary Mecca Charlie Trotters

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The past few weeks have been insanely crazy. I have catered three successful events, held down the day job, cleared and cleaned out my old condo for visitors. In addition to all of this I signed on the become Midwest Savvy Gourmets for Verizon and culminated the week with a long-awaited reservation to Charlie Trotters. So where shall I begin? Lets start with the cool XYBOARD from Verizon I was given to test for the next six months. It’s pretty sweet. 4G speeds , loaded with apps, cool sleek , but tough exterior. Verizon selected a tight group of bloggers from the Midwest and other parts of the country. They want to see how we use the tablet for the kitchen and blogs. I need all the help I can get in keeping my catering affairs and blog ideas together. I’m having a ball playing with it and even Certain Someone got a little jealous and petulant when he saw it.

On Friday as I paid the taxi cab driver to take me to the Hard Rock Hotel to meet the group. I did a double take as I noticed Jaden Hair of Steamy Kitchen fame on the corner. I looked at her and she looked at me and I said ” Jaden…?” She remembered me from earlier interactions on the blogosphere. It was the equivalent of meeting a rock star in the food blog world. I appreciated her openness and honesty as she talked from the heart in how to maximize your blog, and turn into a viable brand and business. She also stressed most importantly to “Measure success in units of happiness not revenue.”  I also got to meet the cool Jessi Olsen of Cakespy, another longtime fave, who is also participating in the program.

Speaking of Measuring success in units of happiness and not revenue… This is a perfect segue into my visit to Charlie Trotters. Late last year it was announced that the famed Charlie Trotter, who was and still is a ground breaker in American Cuisine was closing his doors to his famed Lincoln Park Restaurant. Many of today’s hottest chefs have paid their dues under Trotter. As with all things sometimes the pioneers get forgotten or taken for granted.I have heard the question many times is Charlie Trotter still relevant is the food scene?I think those  that think he’s not are  too jaded. Many of the hot new modern chefs can owe their success to him directly or indirectly. Charlie Trotter knows he has nothing to prove and is closing his famed door in August to pursue other things like studying Philosophy. That’s a well-rounded healthy man who knows when to move on and change it up. I’m lucky to have a generous Certain Someone in my life who knew the importance of visiting  this institution. We dined with another couple and had a grand time.While the final bill  with the bottles of wine ,could have easily flown us to Europe, it was worth it. I loved the formality of the restaurant with the suited servers who attended to your every need. I even glimpsed Chef in the kitchen getting ready to greet another lucky girl who was blindfolded and being lead to his chefs table for a birthday surprise.Its a nice change from the grungy hipster edgy vibes you find elsewhere. The food was beautifully presented and a work of art. Small in portions, yet carefully crafted. That style of cooking is very hard to replicate and takes years of dedication passion and a cultivated eye and palate.

I tried to recreate a recipe I have from one of his cookbooks Workin’ More Kitchen Sessions With Charlie Trotters. Soft Shelled Crab with Curried Tomato Sauce and Cumin Vinaigrette.  This is my second crab post I realize, but this is the last month of the soft shell crab season. They are now available year round in frozen form as well. My favorite aspect of the recipe was the pine nut flour coating. This will be my go to breading for frying. It’s amazing. So many aspects of this recipe can be adapted to others.

Many years ago I would have been a bit intimidated to cook out this book. A revisit, and I find it approachable and inspiring. Whether Charlie Trotters doors are closed or not, the  true Master Chef  and Artist will continue to inspire , teach and influence.

Soft Shell Crabs with Curried Tomato Sauce and Cumin Vinaigrette
 
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Adapted from Workin' More Kitchen Sessions with Charlie Trotter
Recipe type: entree
Serves: 4
Ingredients
  • For the Sauce
  • 1 shallot
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoon minced lemongrass
  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 4 cherry tomatoes
  • 2 tablespoons chopped cilantro
  • 1 tablespoon white wine vinegar
  • ½ cup water
  • Salt and fresh ground black pepper
  • For the Soft Shelled Crabs
  • 2 tablespoons flour
  • ½ cups toasted pine nuts , grounded
  • salt and fresh ground black pepper
  • 1½ grape seed oil or vegetable oil
  • 4 cleaned soft shelled crabs
  • For the Vinaigrette
  • 1 tablespoon cumin seeds , toasted and ground
  • 1 tablespoon white wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon fresh chives chopped
  • 4 leaves Belgian endive , julienned
  • ½ Granny Smith Apple
  • 3 tablespoons pine nuts
  • salt and fresh ground black pepper
Instructions
  1. In a saucepan with the olive oil, saute the shallots , lemon grass, garlic and ginger on low medium heat until they become translucent. This will take 5 minutes approx.
  2. Add tomatoes, curry, cilantro , vinegar, and water. Simmer for 15 minutes until tomatoes break down and ingredients are combined.
  3. In a spice grinder ground the toasted pine nuts. Add flour, salt and peppers.
  4. Dredge the crabs in the pine nut flour mixture.
  5. Fry for three minutes on each side until golden.
  6. Carefully cut each fried crab in half with kitchen shears.
  7. Adjust seasoning if necessary with salt and pepper to taste.
  8. Whisk the ground cumin and vinegar.
  9. Slowly add the olive oil to form an emulsion.
  10. Gently simmer the vinaigrette until hot in a sauce pan.
  11. Add the julienned apples, endive , pinenuts, and cilantro.
  12. Plate by adding tomato curry sauce and vinaigrette to plate.
  13. Place crabs atop the sauce.
  14. Add more vinaigrette on top of the crabs.
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Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.

 

Honey Sesame Wings with Lemongrass Chili Ginger Salt and The Elephant in the Room

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I remember when I first started this blog many moons ago, Certain Someone asked me as he munched on one of my less blog worthy meals, why don’t I show recipes for wings. He liked the endless way I made wings. I thought wings were low brow and simplistic to be  featured here, as who wouldn’t  know how to make wings? With blogging I find I make the assumption everyone who reads Coco Cooks is a natural  and willing cook. Some are and some aren’t. If you look around some of the most successful popular blogs keep it simple and approachable for the masses. As it is often the  case it isn’t about the food so much, but the hype and persona behind the blog. I’m not one of those blogs. Yes I have simple recipes, but I also have some complicated challenging ones. I like to push myself. My blog, like my kitchen, is my laboratory.I would like to think you come here  as a reader because you like my style overall in the kitchen and in life. I’ve been thinking a lot about the blogging world these past few weeks and have a lot of inward thoughts  both positive and at times negative, on the  multitude of players and ways that I won’t discuss too much publicly. But every now and then it’s good to reassess “Why I’m here” and why I put it the time and effort  and money to share my ideas via blogging . I will say to borrow the words of someone I know , “it’s a splintered community”. I see a  vibrant robust community that’s reflective of life, and that’s not  always fair, just , even, or sane. The good , bad, and ugly, and questionable.  Many rally to a  worthy cause or event  without hesitation and show  great support and love. Some just as worthy causes or life events or tragedies in the community are overlooked with barely a ripple.I guess I feel a  little guilty because some tragedies  I find out about too late  and feel helpless about,while others I see daily due to explosion of Social Media. But, I and others, can’t ignore the huge the huge elephant in the room.Those in my circle may know who and what I refer to. To address the elephant may be interpreted as bitter or full of snark , but it’s not my intention. I have seen some people shamed for saying what they feel because its goes against the popular current. I recognize we all approach and react to grief differently.  I’m compassionate and feel for all . But I am observant to all that’s going on around me. It’s all about perception.

I blog as a medium because I love it, pure and simple. The perks and opportunities  have been great and many doors have opened for me to meet great people and participate in some fun events. But I do it because cooking food and travel, more so than Blogging itself, is my passion and what drives and consumes me. It’s funny. My new co workers approach me each day to ask me what I cooked the day before. They look at me in that  strange but appreciative interest that comes with someone  who’s  ardent .They love and respect my passion for food as well as my honesty. It’s nice to see a true honest passion  without questionable motivations these days amidst dissent, divisions and uncertainty.

Last spring walking through the  Naschsmarkt in Vienna, I discovered a shop that’s the inspiration for this dish. Kim’s Kocht Shop and Studio. They had a line of exquisite flavored salts and I purchased a Lemongrass Chili Salt there packaged nicely in small Weck containers. Sadly I used my last drop of the fantastic  finishing salt. So with spice grinder in hand, I decide to  make my own with a few variations. So here are some tasty easy wings, with an exotic twist influenced by my interests and passions, food, culture and travel. Enjoy it. I know I did. But most important, do what you love, show your love, and stay true.

Honey Sesame Wings with Lemongrass Chili Ginger Salt
 
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Fried wings with flavored salt with a honey sesame sauce
Author:
Recipe type: Appetizer
Serves: 2-4
Ingredients
  • 1 stalk lemon grass
  • ½ chunk of ginger peeled and sliced
  • 2 dried Thai Chilies
  • Coarse Sea Salt or Kosher Salt
  • 2 lbs chicken wings , cut
  • Oil suitable for frying ( pomace, vegetable,peanut, grape-seed, etc.)
  • 4 tablespoons honey
  • 2 tablespoons Dark Sesame Oil
  • 1 teaspoon rice vinegar
  • 2 tablespoons sesame seeds ( to be toasted)
  • 1-2 cloves garlic minced
  • A few drops Fish Sauce
  • Lime , quartered for garnish
Instructions
  1. Take a spice grinder and add about 1 -2 tablespoons of the sliced stalk of lemongrass. Add the peeled ginger , and dried chilies and pulse until minced.
  2. Add enough salt to fill grinder( approx ½ cup or more). Pulse to blend.
  3. Store in jars to use as a finishing salt.
  4. In a small dry fry pan, toast the sesame seeds. Do not burn.
  5. In a small bowl mix the honey, sesame oil, rice vinegar, and fish sauce. Add the toasted sesame seeds.
  6. Put aside.
  7. Wash and dry your wings. Cut into pieces at the joint.
  8. Prepare your frying pan or deep fryer and fry the chicken ( plain) until golden and crispy at approx a steady temp of 350.
  9. When done and golden take out and drain on paper towels.
  10. Immediately sprinkle the Lemongrass Chili Ginger Salt onto the hot wings.
  11. Drizzle with the honey sesame sauce and serve extra on the side for dipping.
Notes
Be careful with the salt when sprinkling, as the finished salt is finer and goes a longer way.
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