Fiesta at Rick Bayless Cookbook
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Transcript of Fiesta at Rick Bayless Cookbook
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FIESTA AT RICKS
RICK BAYLESSWITH DEANN BAYLESS
FABULOUS FOOD FOR GREAT TIMES WITH FRIENDS
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Contents1 Guacamoles, Nibbles and Libations
2 Ceviches, Seafood Cocktails and Oysters
3 Small Dishes for Party Snacking (Mexican Tapas)
4 Inspirations from Taqueras, Mexican Diners and Street Vendors
5 Live-Fire Cooking, Fast and Slow
6 Sweet Inspirations from Street Stalls, Bakeries and Ice Cream Shops
PARTIES
Luxury Guacamole Bar Cocktail Party for 12
Summertime Seafood Cocktail Party for 12
A Casual Weekend PozoleParty for 25 Guests of All Ages
A Perfect Fall Party: Classic Mexican MoleFiesta for 24
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Guacamole,Nibbles and
LibationsGuacamolesBacon-and-TomaTo Guacamole
ToasTed PumPkin seed Guacamole
manGo Guacamole
YucaTecan Guacamole
| Guacamole Basics
Grilled Garlic and oranGe
Guacamole
ToasTed almond Guacamole wiTh
aPricoTs
sun-dried TomaTo Guacamole
Nibblesoaxacan-sTYle s Panish PeanuTs
wiTh chile and Garlic
chiPoTle-roasTed almonds
GarlickY haBanero macadamia
nuTs
chilied PeanuTs and PumPkin seedsGarlickY Black PePPer TorTilla
chiPs
Green chile crackers
savorY sesame-PePiTa cookies
LibationsMargaritas, Mojitos and
Beer CoCktails
The oriGinal marGariTa
| Fresh Squeezed Lime Juice
chamPaGne marGariTa
Blood oranGe marGariTa
ToPolo marGariTa
summer marGariTa
mezcal marGariTa
mexican mojiTo
sizzlinG mojiTo
| Simple Syrup
waTermelon mojiTo
TecaTe mojiTo
limeY (+/- sPicY) Beer on The rocks
| How to Have a Tequila Tasting
ClassiC MexiCan soft drinks . . .
and CoCktails Made froM theM
crimson jamaica Flower cooler
mexican cosmo
jamaica sanGria wiTh coinTreau
TanGY Tamarind cooler
mexican snakeBiTe
sPicY Tamarind marGariTa
creamY almond-rice cooler
coconu T horchaTa colada
horchaTa-Banana daiquiri
Fresh FruiT cooler
ricks FavoriTe summer soFT drink
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Bacon-and-Tomato GuacamoleGuacamole de Tocino y JitomateM a k e s a b o u t 3 c u p s , s e r v i n g 8 t o 1 0 a s a n i b b l e
5 strips medium-thick bacon
(ull-favored smoky bacon is
great here)
3 medium-large (about 1 pounds)
ripe avocados
medium white onion, chopped
into -inch pieces
2 or 3 canned chipotle chiles en
adobo to taste, removed romthe canning sauce, stemmed,
slit open, seeds scraped out
and nely chopped
1 medium-large round, ripe tomato,
cored and chopped into -inch
pieces
cup (loosely packed) coarsely
chopped resh cilantro (thick
bottom stems cut o), plus a
little extra or garnish
Salt
1 or 2 tablespoons resh lime juice
This is kind of a no-brainer, bacon, lettuce and tomato being such a belovedsandwich combo, especially when theres a good smear of mayo. This
guacamole is in the same vein, except that the tangy, creamy mayo is replaced
by avocado and lime. Come to think of it, the avocado, along with a little cilantro,
brings the lettuce-green to the picture as well. Its a perfect Mexican-American
fusion of smoky, bright, creamy, fresh and satisfying.
If the tomato is really ripe and juicy, Id cut it in half widthwise (across its
equator), then gently squeeze out the jelly-like seeds from each half. Thatll
keep the guacamole from becoming runny. And to ensure crisp bacon texture,
dont stir it in until just before serving.
1. In a large (10-inch) skillet, cook the slices of bacon in a single layer overmedium heat, turning them occasionally, until crispy and browned, about 10
minutes. Drain on paper towels, then coarsely crumble.
2. Cut around each avocado, from stem to blossom end and back again, then
twist the two halves apart. Dislodge the pit. Scoop the esh from the skin into
a large bowl. Using an old-fashioned potato masher or a large fork or spoon,
mash the avocados into a coarse puree.
3. Scoop the onion into a small strainer and rinse under cold water. Shake
off the excess water and transfer to the bowl, along with the chipotle chiles,
tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the
bacon. Gently stir to combine all of the ingredients. Taste and season with salt,
usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.
4. Cover with plastic wrap directly on the surface of the guacamole and
refrigerate until youre ready to serve. Scoop the guacamole into a serving dish,
sprinkle with the remaining bacon (and cilantro if you have it), and youre ready
to serve.
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Luxury Guacamole BarCocktail Party for 12
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About 3 hours before the guests arrive:
Mix the base for the champagne margaritas and refrigerate.
Make the guacamole, leave half of it in the mixing bowl and scoop the ohalf into a serving bowl. Cover both bowls with plastic wrap directly on thesurface of the guacamole and refrigerate.
Procure ice and store it in ice chests.
Ice (or refrigerate) all other beverages youve chosen (beer, wine. sparkwater, soft drinks).
About 1 hour before serving time:
Set out the macadamia nuts in a serving bowl.
Set up the ice bucket for the champagne, margarita mix and otherbeverages.
Serving Strategy
When the rst guests arrive, offer them a champagne margarita or othbeverage and have the macadamia nuts set out.
When about half the guests have gathered, set out the guacamole,toppings and garnishes, and help the guests understand how to create
their different guacamole tastes, recommending your favorite combinatio
of avors (I especially like the crab salpicn topped with bacon). Because
guacamole doesnt like to stand too long at room temperature, I like to swit
out the guacamole with the half that has been kept refrigerated, after abo
an hour or so.
Embellishments
Guacamole Bar: A really dramatic way to serve the guacamole bar isin terracotta pots. Youll need bowls, preferably stainless steel, that nestle
snuggly into the pots (the largest one for the guacamole, medium-size one
for the salsas and salady salpicnes, small ones for the sprinkling toppin
Soak the pots in water several hours before serving and refrigerate if posseven if you simply put the damp pots in a cool place, theyll keep the guacam
and toppings cool for an hour or two. For even greater assurance that you
have a cool guacamole bar, you can ll small zippered plastic bags with ice
cubes and nestle them in the bottom of each pot before tting the bowls in
place.
Guacamole, Nibbles, Libation
Fiesta Game Plan
Special Equipment
This is a great party for everyone, because there is no special equipmenneeded.
Timeline(follow whatever corresponds to the menu youve chosen)
Up to a week ahead:
Make a shopping list and buy all the basics from your regular grocery s(Truth is, everything for this party can be purchased from practically any w
stocked grocery store. You may, however, want to search out better quality
value. Read on.)
Buy rm avocados and let them ripen at room temperature, or order ripavocados to be picked up later in the week from a reliable market. If youre
headed to a Mexican market for other ingredients, youll typically nd ripe,
inexpensive avocados there. So ripe, youll likely want to buy them closer to
party time, maybe even refrigerate them to stop further ripeningin the
warmest part of you refrigerator to avoid discoloration.
Locate red-ripe tomatoes for the salsa.
I think its worth the effort to locate a Mexican market for chiles (poblanchiles, canned chipotle chiles), Mexican queso fresco or aejo and crispy po
rind (chicharrn), if using. If visiting a Mexican market, you may also want
to purchase a lot of your vegetablesfresh habanero, poblano and Serranochiles, jcama, tomatillos, limessince they will usually be much cheaper. A
in a Mexican market there will be more variety of interesting chips to choos
from (the thicker ones are much better for this situation).
The day before:
Make the Garlicky Habanero Macadamia Nuts, page 000
Early on party day:
Prepare thesalpicnes, salsas and garnishes for the guacamole bar, scthem into serving dishes and refrigerate. Pumpkin seeds, pickled jalapeos
and chicharrn (or bacon) should be left at room temperature.
Set out the chips, tostadas and toasted/grilled bread in baskets.
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About three hours before the guests arrive:
Mix the margarita mixture for the Champagne Margaritas and refrigerate.
Make the guacamole, leave half of it in the mixing bowl and scoop the otherhalf into a serving bowl. Cover both bowls with plastic wrap directly on the
surface of the guacamole and refrigerate.
Procure ice and store it in ice chests.
Ice (or refrigerate) all other beverages youve chosen (beer, wine, sparklingwater, soft drinks).
About one hour before serving time:
Set out the macadamia nuts in a serving bowl.
Set up the ice bucket for the Champagne, margarita mix and otherbeverages.
Serving Strategy
When the rst guests arrive, offer them a Champagne Margarita or otherbeverage and have the macadamia nuts set out.
When about half the guests have gathered, set out the guacamole,toppings and garnishes, and help the guests understand how to create
their different guacamole tastes, recommending your favorite combination
of avors (I especially like the crabsalpicn topped with bacon). Becauseguacamole doesnt like to stand too long at room temperature, after about
an hour or so I switch out the guacamole with the half that has been kept
refrigerated.
Embellishments
Guacamole Bar: A really dramatic way to set up the guacamole bar is to useterracotta pots. Youll need bowls, preferably stainless steel, that nestle snugly
into the pots (the largest one for the guacamole, medium-size ones for the
salsas and salad-ysalpicnes, small ones for the sprinkling toppings). Soak
the pots in cold water several hours before serving and refrigerate if possible;
even if you simply put the damp pots in a cool place, theyll keep the guacamole
and toppings cool for an hour or two. For even greater assurance that youll
have a cool guacamole bar, you can ll small zippered plastic bags with ice
cubes and nestle them in the bottom of each pot before tting the bowls in
place.
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Serving the beverages: The Champagne and the margarita mixture neeto be kept cold throughout the party. One of the easiest ways to create an i
bucket at an outside party is in really big terracotta pots. Upend one, settin
on a level surface where water draining from melting ice will be no problema second pot on top of the rst, ll it with everything that needs to be kept
then top with ice.
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Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd, fame
chef Rick Bayless shows you the way. Rick presents 150 recipes, from libations and savory nibbles to street food a
live-fire grilled meat and fish. Champagne margaritas or bacon-and-tomato guacamole will get a party started, a
black bean tamales are perfect for small-dish snacking. For an evening around a grill, the Brava Rib Steak with Laz
Salsa will win fans. To go all out, you can end your party with Ricks Dark ChocolateChile Ice Cream.
Fiesta at Ricks features five inspired party menus ranging from a no-fuss Luxury Guacamole Bar Cocktail Par
for 12 to a Classic Mexican Mole Fiesta for 25. For each, Rick offers detailed advice and plan-ahead strategies.
Companion to the sixth season of Ricks public television series, Mexico One Plate at a Time, Fiesta at Ricks
ideal for anyone who wants to spice up their parties.
RICK BAYLESS has written six cookbooks, including Mexican Everyday. His product line of prepared foods is so
coast to coast. With his wife Deann he owns and operates Chicagos casual Frontera Grill, named Outstanding Resta
rant by the James Beard Foundation, and the four-star fine-dining Topolobampo. XOCO, a LEED-certified quick-ser
restaurant, opened this year.
Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity che
and winner of Bravo TVs Top Chef Masters.
FIESTA AT RICKSRICK BAYLESSWITH DEANN BAYLESS
FABULOUS FOO D FOR G REAT TIMES WITH FRIENDS
MARKETING AND PUBLICITY
8-city author tour: Chicago, St. Louis,
Minneapolis, San Antonio, Austin, Denver,
Phoenix, New York
National radio interviews
National television appearances
Print and online advertising
Print and online features
Featured on new season of authors nationalPBS series, Mexico One Plate at a Time
Cross-promotions on RickBayless.comand @rick_bayless
Food blog outreach
Outreach to Bayless franchise via Facebookand email campaigns
Co-op available
JULY 2010$35.00 hardcover (Can. $43.50
Territory W 978-0-393-058998" x 10" 416 pages
COOKBOOKS
BW . W . N O R T O N
N E W Y O R K L O N D O N
www.wwnorton .com