June: Father's Day Fiesta

Time to get this blog back up and running!

Cocktail: Spiked Horchata 

http://www.mexicoinmykitchen.com/2011/08/aguas-frescas-mexican-fruit-drinks.html

Ingredients for 3 quarts of Horchata 
2 cups of long grain rice 
1 stick of cinnamon 
4 cups of hot water 
6-8 cups of extra water to finish the drink 
1 cup of milk (OPTIONAL) *note- I subbed 1 cup of almond milk here to keep it non dairy and closer to other recipes that add almonds to the soaking stage* 
¾ cup of sugar or more if you like your drinks sweeter 
2 teaspoons of vanilla 









1. Place the rice and cinnamon stick in a large glass bowl and cover with the 4 cups of hot water. Cover with a dish or plastic wrap and let it soak overnight. 
2. The next day place the rice and cinnamon with the water in your blander and process until it becomes a smooth watery paste. 
3. Using a colander strain the mixture into a wide mouth pitcher stirring the mixture to help the liquid to pass through. 4. Add milk if using, vanilla and the rest of the water. Stir in sugar to your taste. Refrigerate. Stir before serving since the rice mix tends to settle at the bottom. Serve with ice cubes. 

Spiked with 1 part Malibu rum, 1 part Bacardi rum, 5 parts horchata. 

Appetizer: Tortilla chips with homemade salsa and guacamole

No real recipe- Roma tomatoes, red onion, garlic, cilantro, jalapeno, salt and pepper for the salsa. Same, plus avocados for the guacamole. 


Entree: Carnitas and Beer Battered Cauliflower Tacos

Cauliflower

http://presleyspantry.com/2014/01/07/baja-style-beer-battered-cauliflower-tacos/

1 head of cauliflower
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon Lawry’s seasoning salt (I just used regular salt)
1 teaspoon garlic powder
1/4 teaspoon cumin
1 egg
1 bottle Mexican beer ( I use whatever is in the fridge at the time!)
Vegetable oil (about 3 to 4 cups)

1. Wash and cut cauliflower into bite size pieces by removing the leaves and stem. Then break off pieces.

2. In a large pot filled halfway with water over a high flame, bring water to a boil. Drop cauliflower pieces in hot boiling water and let par-boil for 1 to 2 minutes. Remove from water and drain completely. *I actually prefer to skip this step since I find it makes the cauliflower too mushy after frying as well*
3. In a large bowl add in flour and baking powder. Then the lawry’s, garlic powder and cumin. Mix to combine. Pour in egg and beer. Whisk until batter is no longer clumpy. Set the batter to the side to rest for 10 minutes, then it’s ready. 
4. Pour drained cauliflower pieces into beer batter. Mix to combine well. 
5. In a pot add vegetable oil over a medium flame. Allow to get hot. Using thongs add in one piece of battered cauliflower at a time. 

6. Place all crispy cauliflower pieces on a paper lined plate to drain. 

If you make this ahead of time, it can be re-crisped/heated in a 450* oven for ~5-10 min.

Carnitas

Credit goes to a friend of ours in California.

3 pounds of pork butt

1 cup of orange juice

1 cup cola

2-4 red chiles

6 cloves garlic

3 cups of chicken/beef stock (*I usually just sub plain water and it tastes just as good)

2 teaspoons of salt 

1. Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.

2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.

3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).

4. When the pork is sufficiently browned but not sticking to the bottom of the pan. Remove and place in a rectangular glass pyrex (should be short and wide). Broil till top is the color of deep caramel and crispy. Flip pork over, repeat. 

5. Profit.

Serves 4-6 (I usually double this since it freezes beautifully!)

Pickled Onions

http://sharedappetite.com/recipes/easy-pickled-onions/

1 medium red onion, thinly sliced

½ cup apple cider vinegar

1 cup warm water

1 tablespoon sugar

1½ teaspoons Kosher salt

1. Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.

2. Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

3. Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

Sriracha sauce

1 part mayonaise

1 part sour cream

1/2-1 part Sriracha to taste

Top tacos with cotija cheese and a sprinkle of cilantro.

Side: Bean and Corn Salad

Combine one 15.5oz can of rinsed and drained black beans, corn cut off one cob, and one 4 oz jar drained chopped pimento peppers. Toss with balsamic vinaigrette.

Dessert: Tres Leches Cake

Cake:

5 large eggs, separated

1 cup of sugar

1/3 cup milk

1/2 tsp vanilla extract

1 cup flour

1-1/2 tsp baking powder

1/2 tsp cream of tartar

Milk syrup:

1 12oz can evaporated milk 

1 cup sweetened condensed milk

1 cup heavy cream 

1 tsp vanilla extract

1 tbsp dark rum (optional)

1. Preheat oven to 350 F and generously butter a 13 x 9-inch baking dish.

2. Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.

3. In a separate bowl beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. 

4. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. 

5. Gently fold the whites into the yolk mixture. 

6. Pour this batter into the buttered baking dish.

7. Bake the cake until it feels firm and an inserted toothpick comes out clean, about 30-45 minutes. 

8. Let the cake cool completely in baking dish. Pierce the cake all over with a fork, taking care to not tear it up.

9. Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. 

10. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed. 

11. Frost with homemade whipped cream and chill.