Mexican Green Chile Rice

Arroz Verde

Mexican Green Chile Rice

You’ll find this simple, savory dish more often in homes in Mexico than in the restaurants there. It’s almost unheard of in Mexican restaurants here in the United States. It goes especially well with poultry and seafood.

1 1/2 cups long-grain rice

3/4 cup loosely packed, chopped, flat-leaf parsley

3/4 cup loosely packed, chopped cilantro or epazote

1 clove garlic, diced

2 cans (14 &1/2-ounce) chicken or vegetable broth

1/4 cup corn oil

2 roasted poblano chiles

1/4 cup chopped white onion

1 small zucchini, diced

1 cup corn

1/2 teaspoon salt

Garnish:

1 poblano chile, roasted, peeled, and sliced into strips

1 red bell pepper, roasted, peeled, and sliced into strips

Soak the rice in a bowl of very hot water for 10 minutes. Drain the rice and rinse in cold water; let all excess water drain off.

In a blender, process the parsley, cilantro or epazote, garlic, and half of the broth until smooth.

Lightly brown the rice in the oil in a large, heavy frying pan over medium heat. When rice is golden brown, add the diced chiles and onion and continue cooking until onions are translucent. Stir often and do not let stick. Add broth mixture from blender and continue to cook for about 7 minutes, stirring often. Add zucchini, corn, remaining broth, and salt and stir well. As soon as the rice comes to a full boil, turn heat to low and cover for 20 minutes. Stir before serving. Garnish with strips of roasted chile.

Serves 6 to 8

Tequila Shrimp

Tequila Shrimp
My friends Ryan And Claire live in Houston.  They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne.  They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe.  It takes about 15 minutes to make.  I think it tastes even better with a cold Margarita while I’m wearing that Shirt.   

1 Tbl. olive oil

2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, de-veined
1/3 cup tequila reposado
3 Plum tomatoes, diced

2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro 
Salt and fresh ground black pepper

Directions
 Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan.   When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the lime juice, Serrano chile and cilantro. Season with salt and pepper and serve immediately with white or Mexican Green, rice

Serves 4

Tequila Grilling Sauce for Mahi Mahi

Tequila Grilling Sauce for Mahi Mahi

Enough for 4 6-8 OZ Mahi Mahi fillets

3 TBL White Tequila
3 TBL Pineapple juice
2 TBL Chopped cilantro
2 TBL Fresh lime juice
2 TBL Olive oil
2 CLOVES Garlic, minced
1 Habanero, minced
2 TSP Kosher salt
1/2 TSP Dark brown sugar
PINCH Fresh black pepper

1. Whisk Tequila Sauce together.  Drizzle over Mahi Mahi while grilling.

Caldo de Mariscos... Seafood Soup

Caldo de Mariscos

Seafood Soup

Forget tacos and burritos, this is some of the best from the Mexican table.  If you like seafood, you’ll love this refreshing soup!  If you have access to fresh seafood, by all means add clams, oysters, mussels, lobster, squid or whatever is fresh! 

6 plum tomatoes, chopped

1/2 white onion, chopped

3 cloves garlic, finely chopped

1/3-cup olive oil

1/2 teaspoon Mexican oregano

1/8-teaspoon ground cumin

Salt to taste

1/2-teaspoon black pepper

2 1/2 quarts fish stock

2 dozen medium shrimp, peeled and deveined

1 1/2 pounds red snapper, or sea Bass, cut into chunks

8 large crab claws

Key lime wedges for garnish

Jalapeno strips for garnish

Puree the tomatoes, onion, and garlic in a blender. In a stockpot, heat the olive oil and add the tomato mixture. Cook over medium-low heat until thickened, stirring often. Add the oregano, cumin, salt, pepper, and fish stock and bring to a boil over a medium-low heat for 10 minutes. Add the shrimp, fish, and crab claws and continue cooking for another 10 minutes. Serve immediately. Garnish with fresh key lime wedges and strips of jalapeno on the side.

Serves 8

Salsa de Tomatillo y Aguacate Avocado Tomatillo salsa

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas.  It’s also fantastic with chips or Mexican breakfast.

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed.  salsa should be a little thicker than tomato sauce.

Makes 3 cups

Grilled Lobster with Lobster Salsa and Dipping Sauce

Grilled Lobster

This recipe makes two servings.

1-1/2 LB Lobster

Melted lemon or garlic butter

White wine

1. Using a cleaver or heavy knife, split lobster in half lengthwise starting at head. Rinse tamale (liver) out of body cavity and drizzle with melted lemon butter or garlic butter.

2. Place on medium grill, split-side up, for 3-5 minutes, depending on size of lobster, and grill-heat. Splash lightly with white wine and turn meat-side down for 3-5 minutes. Do not overcook.

3. Serve immediately with Lobster Salsa or Dipping Sauce

Grilled Lobster Salsa

We use this salsa with grill-roasted lobster but it goes well with any grilled seafood!

3 large ripe Roma tomatoes cut into half-inch chunks

1/2 English cucumber, peeled and cut into half inch chunks

3 Serrano chiles, chopped fine

½ white onion, chopped fine

1 bunch cilantro, cleaned and chopped

2 tsp. salt

4 large Haas avocados cut into 3/4-inch chunks                                               

Place the tomatoes and cucumber in a large bowl and top with the salt and pepper, let macerate for 10-15 minutes.  Add all other ingredients, except avocado.  Mix well and then fold in avocado.   Cool and blend for about 1 hour before serving.

Makes 3 cups

Lobster Dipping Sauce

Serve with Grill roasted Lobster.

1/3 C Chopped white onion

2 TBL Sweet butter

1/2 C Chicken broth

1 C Heavy cream

1 C Basil leaves, firmly packed

1. Sauté the onions in the butter until soft.  Add chicken broth and reduce by 1/3.  Add cream and simmer for 5 minutes. Add basil, then simmer while stirring for 2 minutes.

2. Remove from heat.  Puree in blender a little at a time (hot liquids expand in the blender, so be careful).   Pour into glass bowl through a fine sieve and chill.