South of the Border

A great menu that takes you away form the typical “Mexican fare”. Yum, yum!

POACHED RED SNAPPER VERACRUZ

Yield: 6 Portions

Spanish Sauce

Poblano chiles, roasted, peeled 2

Garlic cloves, peeled 2

Red onion, peeled, quartered 1

Vegetable oil 2 Tbsp

Tomato, peeled, seeded, diced 2 3/4 cup

Dried oregano 1/2 tsp

Tomato puree 1 cup

Sugar 1 tsp

Vinegar 1 tsp

Salt 1/2 tsp

Ground black pepper 1/4 tsp

Red snapper, fillet 2 lb

Limes, juiced 2

Salt as neded

Ground black pepper as needed

Dry white wine 1/2 cup

Stock or water as needed

Capers, drained 2 Tbsp

Jalapeno chile, fine julienne (optional) 1

Black olives, sliced (optional) 1/3 cup

Method

1. To prepare the sauce, remove the seeds and sterns from the peppers. Puree the

garlic, onions, and peppers in a food processor.

2. Heat the oil in saute pan over medium. Add the puree and saute until aromatic.

Add the tomato concasse, oregano, tomato puree, sugar, vinegar, salt, and pepper;

simmer for 20 to 25 minutes. Adjust seasoning with salt and pepper and keep warm

for service.

3. To prepare the fish, sprinkle the lime juice over the fish and season with salt and

pepper.

4. Place the fish fillets in a sautoir (straight-sided saute pan) and add enough of the

wine and stock or water to come1/2 of the way up the fish. Cut a circle out of

parchment paper that will fit like a lid on top of the fish. Bring the liquid to a bare

simmer. Cook, covered with the parchment, until the fish is firm and cooked

through. Remove and keep warm.

5. Reduce the cooking liquid by half and add the prepared sauce. Adjust the seasoning

with salt and pepper. Add the capers, along with the jalapenos and black olives (if

using), and heat through.

6. Serve the fish with a small pool of sauce.

MEXICAN RICE

6 Portions

Olive oil 1 1/2 Tbsp

Onion, minced 1/2

Garlic cloves, minced 1 1/2

Medium-grain rice 1 cup

Peas 1/2 cup

Paprika 1/2 tsp

Saffron 1 pinch

Salt to taste

Cround black pepper to taste

Chicken stock 1 1/2 cup plus more if needed

Method

1. Heat the olive oil in a saucepot over medium heat; add the onions and cook until

they are translucent but without color. Add the garlic and cook until aromatic.

2. Add the rice, peas, paprika, saffron, salt, and pepper. Stir well to coat in the oil.

3. Add the stock and bring to a boil, stirring well to blend. Cover and place in a 3500P

oven for 10minutes. Stir and continue to cook until tender, adding additional stock

if necessary.

4. Remove from the oven, fluff the rice, and allow to rest for 15minutes before serving.

STUFFED POBLANO PEPPERS

6 Portions

Poblano peppers 6 ea.

Water 1 cup

Salt 1 tsp.

Cround black pepper 1/2 tsp.

Zucchini, cut into 1,4-inch dice 6 cups

Corn oil 2 Tbsp.

Onion, small dice l 1/3 cups

Garlic, chopped 1 ea.

Tomatoes, chopped 2 cups

Corn kernels 2 cups

Jalapeno chile, seeded, small dice 1 ea.

Evaporated milk % cup

White cheddar cheese, grated 2 cups

Method

1. Preheat a broiler to high. Place the whole poblano peppers on a baking sheet and

broil until the skin is lightly charred. Immediately place the peppers in a mixing

bowl and cover with plastic wrap to steam the skin loose. Reduce the oven

temperature to 350.

2. When the peppers are cool enough to handle peel off the skin and discard. Cut a slit

down the length of the pepper. Reserve.

3. Bring the water, salt, and pepper to a boil in a small saucepot. Add the zucchini and

simmer until slightly tender but still with some snap. Drain and set aside.

4. Heat the oil in a saute pan over medium-high heat. Add the onions and saute until

tender. Add the garlic and saute until aromatic. Stir in the tomatoes and cook until

the liquid is almost evaporated.

5. Stir in the corn and jalapeno chiles and cook for 5 minutes.

6. Add the milk and zucchini and bring to a boil. Reduce the heat to low and stir in the

cheese. Season with salt and pepper to taste.

7. Divide the zucchini mixture evenly between the peppers, and fill the cavity of each

pepper.

8. Line a baking sheet with parchment paper, place the peppers on a baking sheet, and

roast in the oven until heated through.

9. Serve peppers on a heated platter.

www.ciachef.edu/enthusiasts   800-888-7850.

Comments

  1. LaTonya Whitaker says:

    This looks soooooo good. I really want to try making it

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