Thursday, February 17, 2011

Texican/Mexican Nite (2/15/11)

Ahhh taco night! The great American bastardization of the beautiful and flamboyant Mexican culture. We here at Supper Club wanted to bring Tex/Mex night back to the basics. No more canned salsa, frozen guacamole or margarita mixes. While none of us are actually Mexican, quite a few of us has spent time in central America, picking up great ideas for recipes as we go. So we present to you, with Emily as our gracious host, a much fresher, taster and fun take on food that is almost, but not quite Mexican.

Emily's Awesome Guacamole

2 Avocados
1/4 c Cilantro
Kosher salt (to taste)
1 tbsp lime juice
1 Diced Onion

Chop onions and cilantro. Smash up avocados.
Add all ingredients together. Tasty!

Christa's Super Delicious Salsa
5-6 ripe vine tomatoes
2-3 jalapeno peppers
1/4 green pepper
1 red anaheim pepper
¼ cup fresh chopped cilantro
1 tsp black pepper
1 tsp chili powder
1 white onion
2 scallions
½ cup lime juice (approx 2 limes)
1 tbsp chopped garlic

Variation 1- Really Freakin Hot Salsa
Add ½ -1 serrano chili pepper

Variation 2- Mango Salsa
Replace 1/2 c lime juice with 1/2 c lemon juice
Leave out chili powder
add 1 mango, chopped

Chop up everything and throw into a bowl. For milder salsa use fewer peppers. That's pretty much it.

Black Beans and Rice
1 japeno, seeded and chopped
1 medium yellow onion, diced
2 garlic cloves, chopped
1 tbsp olive oil
1 can black beans
1 cup water
1 can diced tomatoes
1/2 tablespoon cumin
1/2 tablespoon paprika
2 tbsp lime juice
1/4 c fresh cilantro
salt, pepper, cayenne to taste

Heat oil in small pot. When oil is hot (but not smoking) add jalapeno, onions and garlic and cook on medium high heat until onions are translucent. Add the rest of the ingredients except salt, pepper and cayenne. Bring to a boil and then reduce to low and simmer for approximately 30 minutes or until water has mostly dissolved. Season, garnish with cilantro and serve!

Mexican Rice

2 tbsp canola oil
1 c rice
1 yellow onion, diced
1 jalapeño, seeded and diced
3 garlic cloves, diced
2 c chicken broth
1 tablespoon cumin
2 Tablespoons tomato paste

Heat oil in pot. Saute rice until and slightly puffy, about 10 minutes. Add onion, cumin, jalapeño, and garlic and sautee until onion is cooked, about 5 minutes. Add chicken broth, cumin, and tomato paste and bring to boil. Reduce heat to low. Cook and cover until rice is done, about 15 minutes.

Booze Pairings

Cocktail: Margaritas of course!

Many people like to use sweet and sour but we like to keep it simple and fresh with:

Grand Marnier
Fresh lime juice

Use a 3:2:1 ratio and mix with ice
Use Kosher salt for glass rims

WARNING: This drink has the potential to totally knock you on your ass. Whenever we make these I have the nasty habit of passing out not too soon afterward. Take it easy!

Keep it light and fresh with Pacifico with a lime wedge in the bottle. This light beer is considered to be the heftiest (and therefore best) of Mexico's light lagers. It is a beer with a slight bitterness that adds some complexity to the palate. It is the perfect fun beer for a taco bar.

Wine: White
Benzinger Sauvignon Blanc $15

This Old World-style California wine will be a hit at the taco bar. Its crisp acidity and aromas of grapefruit and lime will be a fantastic complement the citrus juice and the tomatoes in your tacos. It also has a richer body than other Sauvignon Blancs, which ensures that whatever taco meat you choose to serve will not overpower the wine. And it is grown in organic and biodynamic vineyards so drink up because you are helping save the world!

Wine: Red
Kaiken Malbec $10

This fruit forward spicy Malbec is the perfect match to all the fun options at a taco bar. The luscious raspberry and blackberry that hits you right away on the palate will be a great partner to ground meat, carne asada, pastore, or any other meat options you have at the bar. Then the minerality and herbaciousness that follows will compliment perfectly the acidity of the salsa and guacamole you pile on top of your tacos.

About Emily
Emily is a tax accounting associate at a small firm in Boston.
While she's not crunching numbers, she's busy staying active and learning to cook healthier, scratch -made meals with fresh ingredients. While enjoying good food with friends is one of her favorite activities, her first love will always be craft beer. Emily hopes to break into the beer industry in some capacity one day, and until then will continue to discover new beers in new places, attend all the local brew festivals and tastings and try to live life to the fullest!

Christa, Rachel, Phoebe & Emily

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