- 8 months ago
Get ready to spice up your summer with Martha Stewart and friends' best salsa recipes! She shares her tips and tricks for making delicious homemade salsa that's perfect for any occasion. From classic tomato salsa to unique fruity variations, these recipes are simple, fresh, and full of flavor.
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00:00Many recipes in salsas, sambas, chutneys, and chow chows.
00:12To complement these beautiful grilled shrimp that are in their shells,
00:16why, they grill so quickly. Less than five minutes, it looks like.
00:19Yeah, two to three a side, I think.
00:20Amazing.
00:21And with the shells on, it helps keep them nice and juicy,
00:23and also I think the shells make them taste better.
00:26And then it's sort of fun to sit there and peel the shrimp
00:28and dip them into a homemade salsa.
00:30Well, I think salsas are great, and their cousins, relishes,
00:33and things like that, because they're easy to make,
00:35they taste great, and they're healthy.
00:37This is a Mediterranean collection of flavors with peaches, red onion,
00:40basil, garlic, and a little red wine vinegar.
00:43And then this one looks good, too.
00:45Similar colors, but a different texture.
00:47A Latin collection featuring mango, red peppers, red onions, cilantro,
00:52a little pineapple juice, and lime juice.
00:54Very quick and refreshing.
00:55And now why don't you show us this corn avocado relish,
00:58which sounds perfect for late summer.
01:00That's right.
01:01When the corn is coming in.
01:02Right.
01:03So to three ears of corn, this corn was on the cob, blanched for just a minute,
01:07and cut off the cob.
01:09Three avocados.
01:10The pit's taken out, and you've cut them up into squares.
01:13Yeah, a large chunk.
01:14I'll take that.
01:15Okay.
01:16This is a third cup of olive oil, a quarter cup of red wine vinegar.
01:22With salsas, what we're trying to do is balance the sweet, hot, spicy.
01:27Tabasco, dependent on your tolerance for heat, how many do you like?
01:31Keep going.
01:32Eight, nine, ten, eleven, twelve.
01:34Twelve.
01:35We'll make it a twelve shot.
01:36This is a big tea, chopped garlic.
01:39And this is?
01:40A tablespoon of powdered cumin, a teaspoon of chili powder,
01:45a quarter cup of oregano.
01:47There's actually a lot of oregano used in Mexico.
01:50I love oregano.
01:51One red bell pepper.
01:52Very finely minced.
01:54One red onion, and a half cup of lime juice.
01:58I think lime juice or acid is essential in setting these off.
02:02Salt and pepper.
02:03And now comes the hard part.
02:05Stirring it up.
02:06Stirring it up.
02:07And this looks really delicious.
02:09That's nice and moist.
02:10So you can serve this on this grilled food, but if you were making a quesadilla, too,
02:14these would be so great as toppings, wouldn't they?
02:16Fry up some fresh tortillas.
02:18Chips.
02:19As a dip.
02:20Fantastic.
02:21Let me peel you a shrimp.
02:24We'll see if it works.
02:26These shrimp are really super moist.
02:29Oh, boy, do these look good.
02:36Thick salsas are a great, easy way to add a lot of different new flavors.
02:39And don't forget, a new book called?
02:41License to Grill.
02:44Thank you so much for sharing these recipes and all the others during this program.
02:47I really enjoyed being with you today.
02:49Oh, my pleasure.
02:50Thanks for having me.
02:52Come again soon.
02:53I'd like to.
02:54You probably already have the pasta maker and the sausage maker for your kitchen aid mixer,
02:58but now there is a food processor attachment.
03:01And I have fitted it today with the dicing blade.
03:05And we're going to make a wonderful pineapple salsa.
03:09Now, the pineapple, choose one that has a good, fragrant scent and cut it up.
03:16There might be a little eye or two left that you have to remove,
03:20but you try to keep as much pineapple on the pineapple as possible.
03:24So just take off all the skin.
03:28You know what?
03:29If you don't want to throw that away, you can put it into your juicer for your morning juice.
03:34It's very good.
03:35Now cut out the core of the pineapple.
03:38There are contraptions that cut out the core, but I find that it kind of wastes a lot of pineapples.
03:43So we're just going to do this manually.
03:45You can cut this into wedges like this and then just cut the core out.
03:50It's a little tough for the salsa that we're trying to create.
03:54And then cut this in half again.
03:56So there.
03:57Ready to dice.
03:59So this attachment is controlled by the regular mixer controls.
04:04And I have a strainer inside a bowl.
04:08This can go right down like that.
04:11Look at the nice dice that's coming through.
04:14Very exciting.
04:16And in just a matter of seconds, you have a diced pineapple.
04:21So here is the diced pineapple.
04:25That juice, oh my gosh, I can't wait to drink it.
04:29In fact, I think I have a glass right here.
04:31Now there's some nice, healthy juice.
04:36A fine byproduct.
04:38Well, here's our salsa.
04:40The makings of salsa.
04:41The zest of one lime.
04:45The juice of the lime.
04:48I love the taste of pineapple and lime together.
04:51So good.
04:52And we have some very, very finely chopped jalapeno pepper.
04:57We've taken the seeds out and the ribs of the pepper.
05:02Two tablespoons of finely, finely minced red onion.
05:06And, oh, like two tablespoons of your best honey.
05:11You can tear up some mint leaves.
05:15Use fresh, crispy mint.
05:18Mm, beautiful.
05:19Into the salsa.
05:22And you're ready to either spoon this over some broiled fish.
05:27Beautiful addition to that halibut.
05:30Or a bowl of this served with your own homemade chips.
05:38Make them salty.
05:40They taste really good with the sweetness of the pineapple.
05:42And there you have it.
05:44Very easy to make salsa no matter how you choose to serve it.
05:47Our next sauce is the perfect accompaniment to grilled meats, poultry, seafood, or even vegetables.
05:53The Italian salsa verde is a rustic sauce with big, bold flavors.
05:58Parsley and lemon zest add brightness, while anchovies, garlic, and onion add a savory punch.
06:04It's a cinch to make and adds great flavor to any meal.
06:09Three-quarters of a cup of olive oil.
06:14A teaspoon of Dijon mustard.
06:21I love mustard in sauces.
06:24Four anchovy fillets, chopped.
06:28Chop them up quite fine.
06:31Oh, and two tablespoons of small capers that are preserved in a brine.
06:37If they're too salty, rinse them a little bit.
06:40A quarter of a teaspoon of salt.
06:43A quarter of a cup of shallots.
06:46And the shallots have been soaking in a white wine vinegar.
06:52Just to mellow the flavor a little bit.
06:55And you can put about a tablespoon of the vinegar in your sauce.
07:00Some tarragon.
07:02About a quarter of a cup.
07:05Finely chopped.
07:06And just use the leaves, don't use the stems.
07:10And then, on top of all of that, two cups, or two and a half cups, of finely chopped parsley.
07:21This is certainly green, certainly verde.
07:28And, very important, some zest of lemon.
07:32Just the yellow part of the skin.
07:36And if you use a rasp like this, very easy to remove the bright yellow and add that flavor of lemon to the salsa verde.
07:49Flat-leaved Italian parsley is really the best, but if you don't have that, you can use curly parsley for this large amount of chopped green.
08:04There.
08:06Stir that up.
08:09It can sit for an hour or two outside of the refrigerator.
08:16If you're going to keep it longer than that, I would cover it and put it in the refrigerator.
08:21And this is what we all love and call salsa verde.
08:27Serve this atop or alongside some grilled fish.
08:32This is a delicious piece of salmon.
08:38And that is one of the easiest and most delectable sauces you will ever taste.
08:45I love sauce with this much flavor.
08:47I'm with the creative chef and owner, Josefina Howard, who started this restaurant approximately ten years ago.
08:54And I've been coming here on a regular basis to partake of her especially delicious creative regional cuisines of Mexico.
09:02And I'd like to come around behind the counter here and see what you're doing for us today.
09:06Come on over and we'll see what we can do over here.
09:10Every meal I've ever had at Rosa Mexicano has started with the famous guacamole.
09:15And Josefina is going to show us how to make this famous guacamole.
09:21It's very simple and it's done the way it's been done like 3,000 years ago and that's why I keep it that way.
09:27This is called a molcajete and it's been used, as I say, for 3,000 or 4,000 years.
09:32In Mexico, made out of lava rock.
09:35Not only in Mexico, they used it in Italy too and all over the world they have things to grind things with.
09:42And the way we do it over here is very, very simple.
09:46We don't do anything but indigenous, original American ingredients.
09:52What might be a little brought from Europe might be the onions, but you can even eliminate that.
09:57But in order to make it very, very well, we start with a little bit of the chopped jalapenos, which could be also chopped serranos.
10:05But this is a jalapeno pepper. Josefina chops up the seeds and puts the seeds in.
10:11Then you put some coriander.
10:13Coriander, sometimes known as cilantro. It's a fresh green herb.
10:18Then I put some salt because what I do with the salt against the back of this lava roughness is press it so that the salt helps make a paste.
10:30Because it helps grind one rough thing against the other.
10:35When you eat at Rosa Mexicana, you watch the waiters prepare this dish at your table.
10:40And it's really a little bit of theater.
10:42Your mouth starts watering the minute they start doing what's happening right here.
10:47So after you mash it a lot so it's juicy, then it's when you take, and you can help me with this.
10:54I'll do one and then you do the other.
10:56Where you open the avocado like this.
10:58Now pay attention because this is a real easy way to cut an avocado.
11:02And then you twist it this way and here it is very beautiful.
11:07And then in order to take the pit so you don't touch anything with your hands.
11:10You go like that and out comes the pit.
11:12I like this method very much.
11:14Now you cut it up in little squares because guacamole should not really be mushy.
11:20If you take avocados and put them in a blender, you can make many other dishes.
11:25You can use lemon, you can use garlic, you can use whatever people like.
11:30But this is the original way.
11:32Now that you have the avocado in there, you stir it all up so that you get some of those juices that we mashed before.
11:42The avocado is all mixed with the cilantro and the chili and the salt.
11:48Now you can put some onions.
11:50You use nothing but white onions because the yellow onions are too sweet.
11:55So you stir that up a little.
11:57Okay, now I'll give you another interesting tip of why this avocado is never mushy.
12:04And this is the way the tomatoes are cut.
12:06Take all the inside out.
12:08So all you have now is the complete wall of the tomato.
12:11And now you cut it in little squares.
12:14And that way it won't be mush.
12:16Great.
12:17We use the best tomatoes available in the market.
12:21Okay, see how they are?
12:24That is the most important part of a guacamole so it won't get mushy.
12:29Remember, chop properly.
12:32So two spoons of that.
12:34Now if you like it hotter.
12:35We do.
12:36You use more chili.
12:38I've grown to like it hotter.
12:39You know, when I first started coming here 10 years ago, I would get just a little tiny spoonful, and I didn't really even like cilantro.
12:46Now I want, oh, I can eat cilantro by itself.
12:49I love it so much.
12:50When you go to Mexico, one of the smells of the city of Mexico is cilantro.
12:54It's wonderful.
12:55And then you put the cilantro.
12:56And then I like it salty because you're going to eat it with tortillas which have no salt.
13:01Okay.
13:02And then you stir them all up again.
13:04And when you stir things up, it doesn't matter if they get a little mushed.
13:09But the idea is that it's chunky.
13:11Right.
13:12You still see the chunks of avocado and tomato and onion.
13:15It isn't that ubiquitous mush that you get in so many restaurants.
13:19And over here, well, I have two things to show you that are a lot of fun.
13:24If you're having a party, okay, you have saved the shells.
13:30And you fill them up with the guacamole.
13:34And then you have chips.
13:36And then you put the chips.
13:37Do you make your own chips here?
13:38Yes, we do, yeah.
13:39Which are corn tortillas cooked in oil.
13:42What kind of oil do you use?
13:43We use vegetable oil.
13:45So this is what you serve at a party.
13:46Oh, that's great.
13:47So per person, they can have an avocado.
13:50One for each, okay.
13:51Great.
13:52At the party, if they want to, that's up to you.
13:54And then the other best way to eat guacamole is with a fresh-made tortilla.
13:59We just made them.
14:00They're hot.
14:01The guacamole is cold, room temperature.
14:04And you put very little.
14:05If you want to make this, it's a taco.
14:07An absolute taco.
14:09Nothing else but.
14:11And then you wrap it around.
14:13And then you can have a taco or guacamole.
14:15This is amazing.
14:16I'm going to taste.
14:17Now, one thing is missing.
14:19Your pink margaritas.
14:20Oh, well.
14:21With salt.
14:22It's a little early for pink margaritas today.
14:25Mm-hmm.
14:26Mm, really good.
14:29Okay, and while you're at it, I'll give you another very good tip.
14:33One of the most famous, the number one salsa,
14:37which they have in every table at all times.
14:39It's like a condiment.
14:41And the reason why I wanted to show it to you now is because it has exactly the same ingredients that the guacamole has,
14:47but without the avocado.
14:49So she has the chili and the onion and the coriander, all to taste, of course,
14:58and the tomato and some salt.
15:02And then you stir it all up.
15:04And then you put a little water to give it moisture.
15:07I wondered where all the juice came from because the tomatoes are so dry.
15:10Always a little water.
15:11And by the way, this is something that keeps well for the next day.
15:14It sort of ages very beautifully.
15:16It blends all the flavors together.
15:18Great.
15:19Not out of a bottle, people.
15:20No, never.
15:21And let me give you to try it and make you a taco out of it,
15:24even though it's for meat and fish and whatever you're serving,
15:27but it also can be eaten in a tortilla and make a taco out of it.
15:30And very healthy food.
15:31Oh, boy.
15:33I could eat this whole bowl.
15:35As you see, no cream, no cheese, no butter.
15:39Wonderful.
15:40Well, thank you so much for sharing these secrets with us and these methods
15:44because now I'm going home and making my salsa tonight.
15:48Well, thanks a lot because I would like people to know that you can make
15:51all these things at home because everything is available.
15:54Thank you so much.
15:55Well, we're back with Los Angeles chef and cookbook author Suzanne Goin,
15:59and she's going to show us how to make a delicious Meyer lemon green olive
16:03salsa to serve over grilled halibut,
16:05which is cooking nicely right on the stovetop grill.
16:08If you don't have a place to put a wood-fired grill,
16:12it's so easy to grill all winter long right on the stovetop with this fabulous
16:17cast iron griddle.
16:19It's really a great thing.
16:20So the salsa, it interests me because it's olive.
16:24Yeah.
16:25Also, I tried for the book to do recipes for cooks at home so you wouldn't
16:28have to make veal stock.
16:29You don't have anything kind of complicated.
16:30So I do a lot of sort of salsas and relishes and kind of fresh things.
16:33So here I have shallots that are marinating a little salt and a little
16:37champagne vinegar.
16:38And then we're going to do the olives.
16:40So these are lupe olives.
16:41Those are lupe olives.
16:42Yes.
16:43A little namesake of the restaurant.
16:44And they're a green olive similar to the picholine.
16:46Yes.
16:47They're sort of a little more elongated than the picholine.
16:48You could also use any green olive would be nice.
16:51You could use a bella di cerignola, the Italian ones.
16:53And then this is a Meyer lemon.
16:55Meyer lemon, you know, is a thinner skin.
16:57Somebody in the audience just asked and Joey was chanting what Meyer lemons.
17:02They are fantastic and you should get them right now because they're in the
17:05market.
17:06Yeah, they're just starting right now and they'll be in through the winter.
17:08They have a thinner skin and less acidic and a little bit sweeter.
17:11So the nice thing is you can eat the whole thing.
17:13So you can do like thin slices and toss it into a salad.
17:15Or in this case, I just kind of dice them up for this relish.
17:19So I've added two tablespoons of parsley to the olives, salt, pepper,
17:23and a teaspoon of honey.
17:24Teaspoon of honey, yeah.
17:25Yeah.
17:26Just a little sweetness.
17:27Nice with the olives.
17:28Yes.
17:29The sourness of the olives.
17:30Add that in.
17:31I'll give you a spoon.
17:32You want to stir in some of these?
17:33Sure.
17:34And then over here I have some sliced fennel.
17:35Just sliced it a few minutes ago and then just tossed it with lemon juice,
17:38olive oil, salt and pepper.
17:40And I think fennel is one of those things people don't think of using.
17:43It's used a lot in Italian cooking, but I think Americans sometimes we don't
17:46think of it.
17:47And it's so just crunchy and fresh and refreshing.
17:49So I have that there.
17:50And then I'm going to add a little arugula.
17:53This is a beautiful salsa.
17:55Now, should this stand or is it ready to eat?
17:57No, it's ready to eat.
17:58You can maybe put a little bit more olive oil.
18:00Okay.
18:01And then we're going to put all different kinds of herbs.
18:03I think I love fresh herbs and I think when you get like that little bite of
18:06different flavors.
18:07So chives, tarragon, basil.
18:09Chives, tarragon, mint, basil, parsley.
18:12I use chervil if we have it.
18:14Say everything alike, say chervil.
18:16You said it at the same time.
18:17Unplanned.
18:18But another thing is if you don't have chervil, that's fine,
18:21but you have opal basil or something else,
18:23just feel free to kind of mix it up.
18:25Oh, that tastes delicious.
18:26I'm going to reach across to you here.
18:27You want to do a little pepper in here?
18:29I put some pepper.
18:30Okay, great.
18:31And then we'll do a little more.
18:32I'm sneaking around you.
18:34A little more lemon.
18:35Oh, that salsa is great.
18:37This is one of those things you just eat, it makes you feel good.
18:39What's your favorite fish?
18:40Favorite fish is maybe black cod.
18:42Oh, I love it too.
18:43I love black cod.
18:44But I love halibut too.
18:46So in New York we had a Sunday supper place called Campania.
18:51He did the no menu kind of thing.
18:55But this is all very different, fresh food, very simple.
19:01I change the menu.
19:02I mean, the menu is different every week.
19:04I go to the market.
19:05We call it a farmer's market.
19:06You call it a green market.
19:07Right.
19:08We go to the market on Wednesday,
19:09and that's basically how I decide what to cook.
19:11For Sunday?
19:12For Sunday, yeah.
19:13And then you want to put that right on top?
19:15Right on top.
19:16Perfect.
19:17Yum.
19:18And then do you want to do the salsa?
19:19Let me do the salsa.
19:20You can do the salsa.
19:21Okay.
19:22And then just a little salsa over the top.
19:24Now, this would also be great on chicken, the salsa.
19:27I like to put it also on, like if I make a little antipasto,
19:30like sliced prosciutto and maybe a little cheese or something,
19:33and you can kind of spoon that over.
19:35Sort of unusual, but works really well.
19:37Or even like on sandwiches, if you're making a sandwich
19:39and you want to put a little relish on there.
19:41Oh, you have to make another one for you.
19:42Yes.
19:44That is a beautiful thing.
19:48What a wonderful, fresh, and good all-year-round salad,
19:54well, challah, but with salsa.
19:56It is fantastic.
19:58Today we're going to make beef enchiladas,
20:00and first I think we need a salsa ranchera,
20:03and that is going to be made with tomatoes.
20:05Yeah.
20:06So if you can help me put those tomatoes while I tell them
20:08that these tomatoes have been roasted and peeled.
20:12They need to be slowly roasted.
20:14They cannot be just blackened.
20:17So roasting either on a griddle like this or in the broiler.
20:20Or under the broiler, yes.
20:22And you need 20 minutes for the tomato to get soft,
20:26cooked through, and blackened.
20:29You don't want a lot of the black
20:31because you want a clean red sauce, but you really do that.
20:34So we're going to, now that we have these tomatoes here,
20:36we're going to put...
20:37So I'll show you these as we go along during this segment,
20:39just so you can see how you really have to get it.
20:42We're going to put one serrano pepper in the blender, or two.
20:46And the spice here, again, as in everything in Mexican food,
20:49has got to be done little by little.
20:52And two garlic cloves.
20:53And two garlic cloves,
20:54which you're going to break up just a little bit.
20:56We're going to pour in these tomatoes in here.
20:58So there's about, what, ten tomatoes?
21:00There's about, I think, yes.
21:02A dozen?
21:03And it is three pounds of tomatoes.
21:06Of roasted, peeled tomatoes.
21:08Yes, roasted, peeled.
21:10And the seeds are in the tomatoes.
21:12You didn't take the seeds out.
21:13No, no seeds out.
21:14Just the skins.
21:15You roast and peel.
21:17It's actually in the recipe.
21:18Now, there's a reason why I put the garlic and the chili first.
21:21You don't want to overblend the sauce,
21:23so you put the garlic and the chili first,
21:25so the first is going to grab.
21:28All right, there you go.
21:33You blend this all until smooth.
21:37That's plenty.
21:38Also, when we say blend until smooth,
21:40you don't want this to be super smooth.
21:42You don't want to blend all the seeds.
21:44Right.
21:45Then your sauce has become pasty.
21:47Okay.
21:48And you don't really want that.
21:50You have the onion that is called in the recipe,
21:54and a little bit of oil, and it's all cooking here.
21:57And we're going to, you see how when we say cook until translucent,
22:00it's exactly that.
22:01So what kind of oil do you use?
22:02This is vegetable oil.
22:03Plain vegetable oil.
22:04It can be canola, safflower, sunflower oil, or a mix.
22:09One thing Mexicans never really grabbed was the flavor
22:13for full-bodied extra virgin olive oil in our sauces.
22:17We use it for other things, but not, like, to cook with.
22:20Now, this is a cinnamon stick.
22:22Now, we're going to put in there a little piece of cinnamon stick,
22:25but it's Mexican cinnamon.
22:26Oh, it's all beautiful and falling apart and so fragrant.
22:29Right, and very fragrant.
22:31And we're going to tie that up and drop it in while this cooks and boils.
22:35I'm going to put a little bit of salt.
22:37Now, you're tying it up because you don't want those big pieces of cinnamon stick.
22:40Well.
22:41Sort of woody.
22:42Exactly.
22:43If you want to pick them up, that's fine.
22:45If you don't have the cheesecloth, it's totally fine.
22:48And we're going to put a little bit of sugar.
22:50Just because it's the beginning of May, our tomatoes are not quite there yet,
22:55so a little sugar helps to bring the sweetness of the tomatoes out.
22:59And we're going to simmer that for how long?
23:00And we're going to simmer this for actually about, like, 25 to 30 minutes.
23:04And there again, we're going to have one ready so you can see the right consistency of it.
23:10Because for us, when we say thickened, it doesn't necessarily mean that the sauces are pasty.
23:14Right.
23:15They're going to cover up the enchiladas, so it's very important for us to do that.
23:18So, that was the sauce, and now we're going to go to the filling,
23:22which is made with chopped beef.
23:25And cut beef, but not chopped, like, fine.
23:27Right. It's kind of, like, roughly cut. It's maybe quarter-inch pieces.
23:32And for that, we have some oil heating up here.
23:38All right.
23:39Can I just show how the tomatoes are starting to sizzle?
23:42This is so much fun to do.
23:44They're just starting to soften.
23:46I love this, Roberto. These are great.
23:48That's beautiful.
23:49Yeah, see? They're starting to get black.
23:51That's nice.
23:52Yeah.
23:53But not, like, right away.
23:54No.
23:55You see, when you get it too hot, you're cooking them, like, right away.
23:57You need to slowly get them going so they cook.
24:01Are they going to split?
24:03Some of them are.
24:04Yeah.
24:05And they're going to make a little bit of a mess in your pan,
24:07and a lot of juices are going to come out, and it's all good.
24:10Okay.
24:11You know, it's all good.
24:13We have a very hot sizzling pan here.
24:15We're going to put the beef in here.
24:17Okay.
24:18So, how much beef is that?
24:19This was 1 1⁄2 pounds of beef.
24:24Beef tenderloin.
24:25We use the head of the tenderloin, so it's not as expensive.
24:28Okay.
24:29And that gets one small white onion chopped, very little garlic, not too much garlic.
24:37That's, again, differences with Mexican food and other cuisines.
24:43You know, for example, in this sauce,
24:46the ingredients are the same as in a Spanish sauce or as in a French sauce.
24:50It's just the process was so different that that makes it taste like a Mexican tomato sauce.
24:56Right.
24:57And it looks like a Mexican tomato sauce, a paler color.
25:00Right, and smoother in the consistency.
25:03And that's gotten because some people also tell me, like, why peel the tomato?
25:08And I think why peel the tomato is an important aspect.
25:13You're going to see the final sauce.
25:15It's going to be translucent and more elegant and smoother than if you would have done it with the peels.
25:21That's done well enough.
25:22We can add all the flavors, right?
25:24The beef has cooked, like, maybe 8 to 10 minutes.
25:26We're going to add, we couldn't leave this alone.
25:28I mean, that's good enough right now, but raisins.
25:31And blanched slivered almonds.
25:33A little bit of oregano.
25:34Oh, yum.
25:35You always crush a little bit of the oregano, all right?
25:38This is a little bit of juice of our pickled jalapenos.
25:42The recipe for pickled jalapenos, it's on the website.
25:45On our web, marthastewart.com.
25:47Marthastewart.com.
25:48Yes.
25:49A little bit of just vinegar.
25:50What a wonderful pickle this is, too.
25:52You're going to love it.
25:53A little bit of salt.
25:54What's that, salt and pepper?
25:55Okay.
25:56And cilantro.
25:57Oh, your favorite.
25:58And half a cup of the sauce we just made.
26:03Oh, beautiful.
26:04There you go.
26:05That's going to grab it all and make a fantastic, almost like a picadillo.
26:10Yeah, it's really great.
26:11All right.
26:12And just let those raisins plump, right?
26:13Just let those raisins heat up and the almonds and all the flavors come together,
26:18and we can assemble the enchiladas.
26:20Okay.
26:21For assembling enchiladas, if you made your own fresh corn tortillas,
26:26you don't need to pass them through the oil.
26:28But these are store-bought tortillas, so we need to soften them up a little bit.
26:35They're fennel corn.
26:36Right.
26:37So, we have them in a pan, and we're going to pass them through the hot oil.
26:42You don't even have to leave them out.
26:44Okay, so one side.
26:45Fifteen seconds maybe on one side, fifteen seconds on the other one.
26:49All right?
26:50And that's all we're going to do.
26:52You do two, I do two, and we've got our enchiladas.
26:56Aha.
26:57All right?
26:58So, why oil?
26:59Oh, you want them moist, but you don't want them.
27:00You want them moist, and you don't want them to soak up all the sauce,
27:04because you're eating then, by the end of your enchilada, you're eating a dry dish.
27:07So, a little bit of coating of the oil is going to make them really nice and moist,
27:12is going to impede the sauce to be soaked up by the tortilla.
27:15Okay.
27:16We got them all dried out.
27:18All right?
27:19We're going to grab a plate.
27:21Now, there's two ways of doing this.
27:23Like in the book, the photograph is stacked, so you can stack your enchilada.
27:28And I'm going to roll my next enchilada.
27:31I'm going to give you a little bit of the stuffing that you need.
27:34All right?
27:35So, let's say that that's a little bit it.
27:38Maybe a little bit more.
27:39It's a stack.
27:40All right?
27:41And I'm going to do this, get my other tortilla on my plate.
27:48Oh, next to it.
27:49Okay.
27:50Am I stacked?
27:51No.
27:52You are stacking, and I am rolling.
27:56All right?
27:57All right?
27:58So, I'm going to do this.
27:59Do I get more?
28:01Or mine's filled?
28:03Yours is, yeah, maybe we should have put a little bit more.
28:06How about that?
28:07No, that's fine.
28:08Okay?
28:09And then we're going to cover them with the sauce.
28:10Oh, yum.
28:11So, we're going to make this sauce here.
28:15All right?
28:16Maybe a little bit more.
28:18Look at that.
28:19And I'm going to get a little bit of that.
28:21But this doesn't stop here.
28:22You know, Mexicans always have to have a beautiful contrast of colors and consistency.
28:28So, now you have beef inside, the tomato sauce around.
28:32And we're going to garnish yours first with a little bit of red cabbage.
28:36Okay?
28:37You put, as the sauce is not very spicy, or you at least try to control the spiciness,
28:41you're going to put one pico de jalapeño whole.
28:45So, it's not spicy.
28:46Just, if you want to, you cut into it, and you get it.
28:50And some cilantro?
28:51A little bit of the cilantro.
28:53And if you want, you can sprinkle a couple of raisins as well.
28:57Just to break up and make it really, really festive.
29:01How's that?
29:02I would say, acceptable.
29:04That is really beautiful.
29:07And then this, too.
29:08How gorgeous.
29:09And then we're going to garnish this one, too.
29:11This is a little smaller.
29:12A little bit of cilantro.
29:14Boom, boom, boom.
29:15And a couple of raisins.
29:17Yum.
29:18And we got a beautiful enchilada.
29:19Rolled or stacked, you're in for a treat.
29:21Here's a recipe I tweeted over the summer, which got a lot of attention.
29:26My followers just loved it, and I got lots and lots of messages from them
29:30saying that they had just made pico de gallo, and they loved it.
29:35It's basically just cutting a tomato into a small dice.
29:40And put this into your bowl.
29:45So, there we have our tomatoes chopped up.
29:48We have two scallions.
29:50So, that's four tomatoes.
29:52And we just want to always use the right knife for the job.
29:57And just, again, sliced the green and white part of fresh spring onions
30:03or what we call scallions.
30:06And here we have those.
30:08And, oh, salsa.
30:09Isn't a salsa without some jalapenos?
30:11These are three jalapeno peppers that are seeded.
30:15And you can leave the seeds in if you're brave and like really, really hot food.
30:20But I take the seeds out.
30:21We have one garlic clove, finely, finely minced.
30:26We have our cilantro, which I will coarsely chop and put in.
30:31The juice of half a lime.
30:33Oh, and don't forget a little bit of oregano.
30:36It's a very nice flavor to add to your salsa.
30:39And that can be chopped up with the oregano, with the cilantro.
30:48Okay, that's nice.
30:50Add that and the lime.
30:53I would probably add either a whole lime or half a lime, depending on how juicy it is.
30:57Oh, this is nice and juicy.
30:59And if you don't have one of these tools, rush out and get one.
31:02It's a very economical way to get every bit of juice out of a lime or a lemon or an orange.
31:09They come in different sizes.
31:11And stir this up.
31:13And you have a spectacular salsa.
31:16This gets better after about an hour.
31:19So let it sit at room temperature just to get all those flavors melded together really good.
31:26And this is a great topping for your tacos or served with tortilla chips or, as I said, with quesadillas.
31:33Yeah, you know, I really love the combination of flavors that you get with the tomatillos and the chilies.
31:37So anything with a salsa verde is good in my book.
31:40Right, so we're using both jalapenos.
31:43By the way, in the book, it's called the backstories of everyone, not everyone, but almost all the recipes.
31:51Backstories, I mean, where did it come from?
31:54Who made it?
31:55Why was it made?
31:57And it makes this book so valuable as a resource for all of us.
32:01So jalapenos.
32:03Poblanos.
32:04The dark-skinned.
32:05Nice, rich, but not too spicy.
32:07And then the tangy tomatillos.
32:09People are afraid to buy, by the way, because they don't have a clue what this is.
32:12Well, I mean, what do you do with that, right?
32:14You peel it, and then you make salsa verde.
32:17They're actually quite sticky, so when you're peeling a lot, you may have to rinse them or wash your hands off, but it's really not a big deal.
32:23And then you can roast these.
32:25But the first thing that you want to do for these enchiladas is poach some chicken.
32:28So we have two bone-in, skin-on chicken breasts.
32:32You just get a lot more flavor if you do it on the bone and the skin.
32:36So just poach them in water to cover.
32:39A quarter of an onion, a clove of garlic, and just a little bit of salt.
32:43And I love poached chicken.
32:44So you have to be really careful when you're poaching chicken.
32:46You know this, that you want to make sure that it doesn't overcook.
32:49So you cover it with cold water, bring it up to a boil, reduce to a simmer, and it should take about 18 minutes or so, but very, very carefully.
32:57And then remove it and let it cool, and then you have this beautiful poached chicken that's perfectly cooked.
33:02You shred that up if you want to shred that.
33:05Basically, what we need to do here is just take this one-and-a-half pounds of tomatillos.
33:08Do you shred with your fingers generally?
33:10You know, I kind of do.
33:11You can use two forks, but I find it a little bit awkward, and it's a little more efficient to do it with your hands.
33:17And you can pick out any of the little things you don't want.
33:20Exactly.
33:21You feel the stuff that you don't want.
33:22So all of this goes in the oven.
33:23One-and-a-half pounds of tomatillos, poblano, the jalapeno.
33:27It's the broiler, actually, for 10 to 12 minutes.
33:29Just make sure you rotate it once so they cook evenly.
33:31So you're kind of roasting them, getting them a little charred.
33:33Charred.
33:34So you'll see when we go over there, they're nice and charred.
33:39I love pulling pork.
33:41I love pulling chicken.
33:42Well, I mean, it is kind of satisfying, right?
33:44So then into your chicken, you just put a little bit of cilantro, half a cup.
33:49We're flavoring things as we go along.
33:51I'm going to bring this down here to the other end of the table.
33:56And that's just ready for filling.
33:58So here we have the already roasted tomatillos and peppers.
34:04Any salt and pepper going here?
34:05No, this is going to get seasoned.
34:07There's salt in the cheese, so I don't think you really need to.
34:10I mean, you could, of course.
34:11There's no saying no to seasoning, in my opinion.
34:13So these go right into the...
34:14So these just go right in there.
34:15We need to peel them, though.
34:16Oh, yeah, let me peel off the char.
34:18The chili.
34:19Now, if you want them less spicy, you could take the seeds out.
34:23Completely depends on your taste.
34:25Jalapenos have a tendency to be varying in spice,
34:28so you might want to taste them if you're concerned at all.
34:31Sometimes too hot.
34:32Sometimes really, really hot, which is surprising,
34:34and sometimes basically no spice at all.
34:36But the poblano, you take all those seeds out.
34:37Yeah, those are kind of big, so I would take those out.
34:39And, you know, I like a lot of spice, but...
34:41But I like rubbing the skin off with paper towel rather than putting them underwater.
34:46Oh, yeah.
34:47I don't like, a lot of people rinse their roasted...
34:49Well, that rinses all the flavor away, doesn't it?
34:51Well, I think it does, but many people...
34:53That's what you taught me anyway.
34:54I think I made that up because people are still rinsing everything, rinsing, rinsing.
34:59Well, you know, it makes it easier.
35:00This is much more laborious, but...
35:02Not that much.
35:03Well, I think people find that it is a little bit laborious for them.
35:06Just think, you don't have to dirty your sink, Sarah.
35:09I totally agree. You have to wash that.
35:11This gets all blended up.
35:12Cup and a half cilantro goes in there with it.
35:14What about the tomatillos?
35:15Yep, those go in too.
35:16All whole like this, or should I take that little core out?
35:18I don't think you have to.
35:19I think it's okay because it's getting blended.
35:21I have three quarters of a cup of liquid that I saved from poaching the chicken.
35:25That's going in there too.
35:27If you wanted it vegetarian...
35:28Oh, there's juice. Don't you want the juice?
35:29Everything should go in.
35:30And then it gets nice and blended.
35:32The great thing about this enchilada is that it's kind of a lightened up version.
35:36There's very little cheese in it.
35:38There's no sour cream layered in, just a tiny bit on the end.
35:40Oh, my favorite!
35:41Well, you know, you can put it on at the end, and we do definitely serve it with a little.
35:45What I'm doing here is just making these tortillas a little bit more pliable by heating them in a pan.
35:50A few seconds per tortilla.
35:52And, you know, when they're cold, they're really stiff, and when they're warm, they're nice and pliable.
35:57And just do this by my fingers?
35:58Yeah, so a little bit of chicken, a little bit of that cheese, about two tablespoons.
36:02Oh, wait, you know what? I forgot to tell you.
36:04No, what?
36:05Sorry. You're supposed to dip these...
36:06In the sauce.
36:07In the sauce.
36:08Well, where's the salsa?
36:09It's right here. We're making it.
36:10Make it, make it.
36:11We didn't make it yet. All right.
36:13My fault!
36:18Now it's made.
36:19Okay, we're gonna have one without.
36:20One without. That's okay. Here.
36:24You know, I'm just too into heating the tortillas.
36:28Okay, so...
36:29Okay, so you're supposed to dip it in there.
36:30Yes, like this.
36:31And then you do the meat.
36:33Okay.
36:34And the cheese, and you put it in, and then the rest of the salsa goes on top.
36:37Makes sense.
36:38And then what happens over here is after you bake it at 375 for about 20 minutes, it gets nice and heated through.
36:44And then you can sprinkle a little bit of white onion on the top.
36:46So you can do more than one layer if you want.
36:48Oh, sure.
36:49Yeah.
36:50I mean, you can do this however you want.
36:51You can multiply this.
36:52You can, you know, feel free to do whatever you want.
36:55This is your sour cream.
36:56We're making it a little bit like a crema, which is looser than a traditional American sour cream.
37:01So we're thinning it with the sour cream with a little bit of water.
37:05If you have access to crema, just go ahead and use that.
37:08Okay.
37:09So here it is nice and done and delicious, heated through.
37:15You could hold this in the refrigerator for a little while, but not too long because it might get a little bit soggy.
37:19I don't want any onions on mine.
37:21Yeah.
37:22You know what?
37:23I don't like raw onion that much either, but it's up to you.
37:25You could also put a little more fresh cilantro on here if you want.
37:28I want more salsa.
37:32If you were making salsa and you wanted to make it vegetarian and use it as a dip, use water instead of the chicken broth.
37:40This is so easy to make.
37:42To make a pineapple, you'll need a half of a ripe pineapple.
37:45Twist off the top.
37:46I don't know if you know that that's the easiest way to take off a pineapple top.
37:50And then cut the pineapple, the top off, and cut the skin off all the way around.
37:56And then cut this into nice dice.
37:58We have one already diced here.
38:01Make sure the pineapple is ripe and sweet as is the ripe papaya.
38:06This is one large papaya also cut up, and we'll mix the pineapple into that.
38:11This is real colorful salsa.
38:13And one mango.
38:16And kids love Mexican food.
38:17They love anything inspired by Mexico, and this is certainly a delicious combination of ingredients.
38:24One jalapeno pepper because most kids like spicy things.
38:30And one red onion that's also chopped up in a similar dice.
38:36And some salt.
38:39And make sure that you have some cilantro.
38:41It's that wonderful green herb, sort of like parsley, only much more pungent.
38:47And it is an essential ingredient for salsas, guacamoles, and a lot of Mexican cooking.
38:53The Chinese use it too, but it really is tasty.
38:57So just chop that up.
38:59It doesn't have to be very fine.
39:01And the last ingredient that you need is some lime.
39:06Lime peel, lime zest, and some lime juice.
39:09And so we're going to grate first with this great grater.
39:14Just a little bit of the lime peel.
39:16When you're grating, make sure you wash the fruit first.
39:20Don't know who's been handling it.
39:23And so you want to always give it a wash and a dry before you try to grate it.
39:28And then cut it in half and zest the juice.
39:33This is a great tool.
39:35It's really a handy tool.
39:37You put the lime half upside down and just squeeze.
39:41It extracts the most juice of any squeezer that I have found to date.
39:46And this is what they use on the streets of Mexico when they're making the fresh fruit drinks.
39:52And it really is effective.
39:55And that's it. That's your salsa.
39:57Stir that up, chill it, and it is ready for the party.
40:01And we have bowls of both the tropical fruit salsa here with wonderful crispy wontons that you can make,
40:09flour tortilla chips that are just oven-dried,
40:12French bread slices, which are like little toasts, crostinis.
40:16You can have all kinds of tortilla chips.
40:19You can also have, this is a, oh, I love this one, a mixed tomato salsa.
40:23It's very spicy with apple chips and taro chips and pita toasts and whole wheat tortilla chips.
40:31So put things like this out, healthy, good, tasty, and it'll make a great party.
40:38This is so different, and I can't wait to taste it.
40:41It has roasted garlic.
40:43This is a roasted garlic one.
40:44Most people think that guacamole is a recipe.
40:46I say it's a concept.
40:48I like to create what I call a sort of luxury guacamole bar
40:51and allow people to customize each bite of guacamole.
40:55This is the guacamole bar on the counter in front of us.
40:57So we have guacamole and chips.
40:59Right, and then we've got some chicharron, the little crispy pork skin,
41:02some toasted pumpkin seeds, pickled jalapenos,
41:05a little of the Mexican cheese called queso añejo, like Romano.
41:08We've got a couple of different salsas over here and a crab salpicón.
41:12That orange one really interests me.
41:14We're going to make that.
41:15They were cutting up oranges all day yesterday, making a lot of salsa.
41:19And over there we have—
41:21Yes, we've got some more.
41:22This is actually a mushroom salpicón.
41:24That's a crab salpicón down there.
41:26These are some nuts that I really like to make.
41:28They're just kind of spicy macadamias and some grilled bread
41:31because a lot of people don't think about anything beyond chips.
41:34Why not a piece of grilled bread to pile some guacamole on top of?
41:38Now, Rick, if you don't know Rick,
41:40Rick is the chef and owner of Chicago's Frontera Grill, Topolobampo,
41:45a restaurant where they serve some of this country's best Mexican food.
41:49He is constantly being celebrated, winning all kinds of amazing honors.
41:53And you're opening another restaurant. Where?
41:56We did. It's right next door to Frontera Grill in Topolobampo.
41:59It's called Xoco, and it just celebrates the street.
42:02Now, if you want to know how to spell Xoco, it's X-O-C-O.
42:06I didn't make it easy for people. I don't think so.
42:08And how does information give you the number?
42:11I don't know, actually. We don't have a phone number.
42:14You should spell it phonetically also. You don't have a phone number?
42:18No, because it's a little street food place,
42:21so you've got to come and enjoy the tortas from the wood-burning oven.
42:26And we do these meal-in-a-bowl soups. It's really street food.
42:29But packed all the time.
42:31It is packed all the time.
42:32I mean, it's so much fun to go to any of Rick's restaurants.
42:35So let's make this guacamole.
42:36So this is roasted garlic guacamole.
42:38It's the simplest but interesting flavored guacamole
42:41that you can customize with all these different flavors.
42:43So how long do you roast the garlic? Just like that in the pan?
42:46Just like this. Dry pan. In the peel still.
42:49About 15 minutes turning.
42:50So much faster than putting it in the oven.
42:52It is much faster.
42:53And when they're completely soft, you just peel them up like this.
42:56And you'll see that there's going to be little dark spots.
42:58I actually have not roasted my garlic like this before.
43:01It's my favorite way to do it.
43:02And then chop it up because this is—well, actually, it's so soft,
43:06you could actually kind of mash it up if you wanted to.
43:08Oh, and it smells really good.
43:09Doesn't it?
43:10Well, you know you lose all of that sort of harshness of garlic,
43:14and this will add sweetness and beautiful stuff.
43:17Now, I'm going to scoop this in with some that we've already got here.
43:20Right. Okay.
43:21And then put that in with these avocados.
43:24Oh, so that's the difference.
43:25See, I never have put garlic into my guacamole.
43:28Well, because it can overwhelm it unless you roast that garlic.
43:31That, to me, is the most important thing.
43:33Now, avocados, to use for guacamole, should be completely ripe.
43:37You always press on the bulbous end, the big end, and if it gives, then it's ready.
43:41Okay.
43:42Make sure you take this little nub out where it's connected to the stem
43:47and then run the knife around the pit, twist the two sides apart like that.
43:52I always do this by dislodging the pit with my knife.
43:55Did you all notice that?
43:56Don't go too fast.
43:58Some people don't know about that.
44:00But I find it the really easiest way to do it.
44:02These are Haas avocados, so they have a really tough skin.
44:05You can scrape that flesh directly out from it like that.
44:09And then we're going to add a few other little things.
44:11How many avocados do you use at the restaurant on a daily basis?
44:15Well, a week we use 1,000 pounds, 1,000 pounds of avocados every week.
44:21Oh, boy.
44:22It's quite a lot, quite a lot.
44:23Some roughly chopped cilantro is going to go in there.
44:26I like to season this with a little bit of lime juice
44:29because avocados just need something to bring out the flavor.
44:33We've got a little coarse salt that's going to go in there,
44:36and then it just gets mashed.
44:37And I do not like to use any kind of electrical appliance for doing guacamole
44:41because I think it turns it into the texture of baby food.
44:44Oh, yeah.
44:45Well, many restaurants are doing it in the molcajete, you know.
44:48Yes, they do.
44:49And I like that.
44:50I think that's nice that they're doing it.
44:51Because it will give you a really nice texture.
44:52Right.
44:53We have a little restaurant that you would love.
44:54Yes.
44:55I'm going to take you there sometime, up in Mount Kisco called Azteca.
44:58Oh, cool.
44:59And they make the guacamole at the table.
45:00Do they?
45:01Yeah.
45:02But they use onion.
45:03They use onion, yeah.
45:04And a lot of jalapeno.
45:05Now, see, we're making what I consider the base guacamole here
45:08because you've got all these different things that you can put on top of it
45:12to customize it.
45:13So that's really all there is.
45:14That's it.
45:15And I like it lumpy.
45:16Yes, I do, too.
45:17I want it to have a lot of texture because the wonderful thing about avocado
45:20is getting that texture in your mouth.
45:22Yes.
45:24Now we're going to go on to a couple of these different topics.
45:27Salsas.
45:28This topping is what I call a crab salpicón.
45:31This is for me, right?
45:32Absolutely.
45:33That's just all your portion.
45:34I actually could eat the whole ball.
45:36How many avocados?
45:37Four?
45:38No, actually that was six.
45:39Okay.
45:40I could eat the whole ball.
45:41This is something that, you know, you put it out for a party,
45:43so you want a lot of guacamole so people can enjoy it.
45:45That is so delicious.
45:46I'm glad you like it.
45:47Oh, I do.
45:48Basic roasted garlic, avocados, perfect match.
45:51Now we're going to move on here to this topping,
45:54which is a crab salpicón.
45:56Very simple, very simple to make.
45:58Is that for me?
45:59Yes, this is your portion of it here to go along with your six avocados.
46:03I've got my microphone.
46:05And we've got this simple crab here that I'm going to add to some,
46:09this is jicama, to add a crunch to it.
46:13A little bit of chopped scallions, some lime juice,
46:16some cilantro, and a seasoning of salt.
46:19If you could help me with that.
46:20Sure.
46:21I'm going to go on over here to the one that is made with roasted tomatillos.
46:24My favorite.
46:25A simple way to roast tomatillos is to do it in a skillet, a dry skillet,
46:30preferably one that's a nonstick.
46:31See, I like that.
46:32So do you have, like, great big grills that you're doing this on?
46:34We do, absolutely we do.
46:35You must have that.
46:36Yes, we have a lot of big space that we can roast things on.
46:39So these were in the pan for about four minutes, flipped them over,
46:42and when they're soft and they're losing that bright green,
46:45nope, that's for a topping.
46:46That's for a little extra little thing.
46:48Cheese?
46:49The cheese that you've got in there right now plus lime juice and salt.
46:52Okay.
46:53And these I'm going to scrape.
46:54Once they're completely soft, I'm going to scrape them into the food processor.
47:01And this is so beautiful.
47:03Blend this.
47:04Very simple kind of tossed together thing that makes a luxurious sense of the guacamole bar.
47:12Okay, that's the crab.
47:14So easy.
47:15Isn't that great?
47:17Now, where in Mexico do you get crab?
47:19Oh, everywhere, but mostly in the Gulf Coast.
47:23Lots and lots of, it's mostly blue crab that they have.
47:26Lots of beautiful soups that are made with that.
47:28So I'm going to scrape these guys into this mixture.
47:33I grow tomatillos in my garden.
47:35They're so good.
47:36They're so good.
47:37And one of the things that I really like about tomatillos is that you can let,
47:41if you grow them yourself,
47:42you can let them ripen to a little bit lighter yellow color and it changes their flavor.
47:47Now, the next thing that we're going to add to the roasted tomatillo salsa here is a little bit of orange.
47:53I'm going to cut out a couple of the segments between there.
47:56And if you wouldn't mind cutting those in half.
47:59I love doing this.
48:00I'm going to add some red onion.
48:03Now, this trick about red onion or any kind of onion that you're putting into a salsa,
48:08I always suggest that you rinse it with cold water because it'll take some of the bite out of it.
48:13You know what?
48:14You told me to do that in the past, and I do it all the time now,
48:17and it really does change the flavor of the onion.
48:20It does.
48:21It takes that acid out of it.
48:22It does.
48:23And it makes it so much more palatable and fresher tasting.
48:25Now, here's the special little taste in this, and that is chipotle chili.
48:29So it's the smoked, dried jalapeno that has been reconstituted in a vinegary tomato sauce,
48:34and you buy it in a can.
48:35Right.
48:36I know.
48:37And I always buy that.
48:39These are things that you remember from a master like Rick.
48:42I'm glad that I've had some effect on you.
48:44Oh, you have.
48:45You have.
48:46I love it.
48:47If you could pass me the salt from over there.
48:48I'm going to give this a little salt.
48:49How about a beer?
48:50I think we should do that.
48:51Okay.
48:52I'm going to get the beer.
48:53I don't know if it's the right time of day for beer, but here at Singleton Market, why not?
48:56How many of you have an under-the-counter beverage center like this in the audience?
49:00You do?
49:01Oh, good.
49:02Because I have this.
49:03I think it's one of the best things.
49:04And this one's, oh, yeah, this is the GE Monogram.
49:07What do you want?
49:08Do you want a, oh, there's only Dos Equis.
49:10I think that'll do, though.
49:11Where's the Corona?
49:13Well, Mexico's got a lot of different variety of beers.
49:17Dos Equis is made in that fabulous town where I used to go to a spa.
49:24Do you know where that is?
49:26Tecate.
49:27Yeah, Tecate.
49:28Right.
49:29The name of another beer.
49:31They range from the light, crisp Tecate or the Corona, the malty Dos Equis, that really very robust Bohemia.
49:38So there's lots of different things.
49:39Do you like your beer really cold?
49:40I do.
49:41Because that can adjust, you know, that little refrigerator.
49:43You can adjust the temperature.
49:47The control is very easy, and it's great for storing Mexican beer, soda, if you serve soda, or cold waters, all those things.
49:56It's really great.
49:58Okay.
49:59So we've got our toppings now.
50:00And those, did you make those?
50:01I didn't make them, but I wish I had.
50:03Oh, my gosh.
50:04Because aren't they beautiful?
50:05Look at this.
50:06They're really beautiful.
50:07And chicharrones.
50:08They're so gigantic.
50:10I'm going to scoop a little bit of this onto your plate here.
50:13Okay.
50:14And then we've got our little salads that we've made here.
50:17Isn't this fun?
50:18I love this new toasted coconut and sea salt triscuit cracker developed by you-know-who.
50:26And Lucinda's been working on toppings for this cracker.
50:29I have.
50:30Now, if you don't have the cracker, this one you could use in the original triscuit cracker.
50:33Of course.
50:34Yeah.
50:35Of course.
50:36And so you're making something with a very fragrant pineapple.
50:38Pineapple salsa.
50:39Oh, good.
50:40Inspired by a pina colada.
50:42Of course.
50:43So I have some red onions, some pineapple, and just a little bit of jalapeno.
50:47Fresh jalapeno pepper.
50:48Fresh jalapeno, and I took the seeds out so that it's not too, too spicy.
50:51And it's so pretty, too, because of the colors.
50:53And that's it.
50:54Couldn't be easier.
50:55It is so colorful.
50:56Make me one.
50:57I'm making one right now.
50:58One of these.
50:59Let's mix one up.
51:00Okay.
51:01And that holds together nicely.
51:02The juices kind of run from the pineapple.
51:03It does, and then it soaks in there a little bit with the coconut and the salt.
51:05There's a little bit of something for everyone on this particular cracker.
51:08Yeah, that is beautiful.
51:09And what a great summertime entertaining idea this is.
51:13I call this a pine-onio, pino, skit.
51:16Pine-onio, pino, skit.
51:19What do you like on your skit?
51:21Have one of these with your pina colada.
51:24You'll enjoy it a lot.
51:26Thank you so much.
51:27Thanks.
51:30Squash blossoms.
51:31Are these from your farm?
51:32They are, indeed.
51:33Oh, my gosh.
51:34You grow them in a hoop house?
51:35We do, exactly.
51:36Oh, you have to.
51:37We literally get them going.
51:38Yeah, yeah.
51:39We have to in Colorado.
51:40We don't get enough sunshine.
51:41Because these are so perfect, and they're just the right size.
51:42Yeah, they're perfect.
51:43Not too big.
51:44Yeah.
51:45I love squash blossoms this time of the year.
51:46They're wonderful for entertaining purposes.
51:47Whenever we have people out to the farm, we always use that as our one canapé.
51:50We walk around with tempura-fried squash blossoms, and that's what we're going to do today.
51:53Oh, good.
51:54Well, I love this.
51:55Yes.
51:56Okay, so you use half a cup of regular flour.
51:59Regular flour.
52:00All-purpose flour and a half cup of cake flour.
52:02Now, you can use all-purpose if you'd like, but we really like the cake flour.
52:05It keeps things a little bit light.
52:07A little bit of baking powder, and I use just about a half a teaspoon of salt into that.
52:12Okay.
52:13We're going to put in some Pellegrino.
52:14Now, about a half a cup goes in, and you'll need maybe a touch more just to loosen it up if necessary.
52:20And no egg?
52:21No egg.
52:22I don't use any egg in the tempura.
52:23I really like to keep it on the light side of things.
52:25But see, that sparkling Pellegrino really helps, doesn't it?
52:30Exactly.
52:31It really does.
52:32It keeps it light.
52:33Yeah.
52:34It keeps it very light.
52:35You know what I had recently that this reminds me of?
52:36I had tempura ramps.
52:38Oh, yes.
52:39Terrific.
52:40Have you ever tried that?
52:41Oh, absolutely.
52:42I have, and they're awesome.
52:43In tempura?
52:44Oh, my gosh.
52:45And they're great in the greens.
52:46I have never had that.
52:47So we've loosened that up a little bit.
52:48We're going to let that sit.
52:49We're going to keep that refrigerated.
52:50That's going to help when we put it into the hot oil to puff up.
52:52Now we're going to make a little sauce for it.
52:54This is salsa verde.
52:55It's one of my favorite things to make with squash blossoms, but I use it all the time.
52:59I keep it in the refrigerator all the time.
53:01So one anchovy.
53:02Yeah.
53:03We've got about two tablespoons here of Dijon mustard.
53:04Okay.
53:05The Dijon helps to keep things together.
53:08Emulsification.
53:10Red hot pepper flakes.
53:12That's two pinches.
53:13Yes, exactly.
53:14Two pinches.
53:15We're going to put in a pinch of salt.
53:17We'll put in a pinch of black pepper.
53:19And then we've got our herbs.
53:20Now, I like to use herbs that I've got in my backyard.
53:23I think that you can make salsa verde out of just about anything, but a little parsley,
53:27a little bit of mint, and some fresh basil.
53:30Baby basil.
53:31Yes, this came from the farm as well.
53:32Trimmed all this on Sunday.
53:33So who does all the picking at the farm?
53:36Well, we have a series of managers that are out there.
53:39Laura and James are our two managers that really are in charge of all this stuff.
53:42Because, you know, I have dinner on Saturday night at my house.
53:44And I have a farm, and I grow a lot of stuff in the greenhouse and in a cold frame.
53:49It took me about, I don't know, three and a half hours to do all the vegetables.
53:54Picking, washing, trimming, getting them ready.
53:58It takes a long, long time.
53:59So it does take a long time.
54:00It does.
54:01And you have to appreciate that when you go to the market, what you're getting.
54:05I mean, these farmers really work hard to get you those gorgeous ingredients.
54:10So how much olive oil?
54:11So that was a half a cup of olive oil.
54:13We're going to put that together, and we're going to blend that for just enough time to bring it all together.
54:16Okay, I'll do that.
54:17You can keep it a little chunkier.
54:18You can keep it a little looser.
54:19Okay.
54:20Now, the next thing is the squash blossoms themselves.
54:22What you want to do is open them up.
54:23If they have a large stamen in the center of it, you can pull that out.
54:26This one looks really good.
54:28We're going to keep a piece of anchovy right in the bottom there.
54:32And then this is a little mozzarella di bufala.
54:34And this is buffalo milk mozzarella.
54:35Oh, so you're just pinching it.
54:36Yeah, just pinch a piece off of it.
54:37Oh, I love that.
54:38Keep that rustic.
54:39So beautiful.
54:40Absolutely.
54:41So an anchovy just out of the can?
54:42Out of the can.
54:43This is some special salted anchovies that have been cured in olive oil as well.
54:45But you like the Ortiz brand.
54:47The Ortiz is my personal favorite.
54:48They come from the Cantabrian coast, and they're really terrific stuff.
54:50I like those, too.
54:51Those are great.
54:52Okay, now we're going to go ahead and heat the oil to 350 degrees.
54:54This is an important step.
54:56I use extra virgin olive oil when I'm going to fry this kind of things.
54:58And as long as you don't overheat it.
55:00That salsa verde is really good.
55:01Good, good.
55:02That's a good start, huh?
55:03Very good.
55:04It's those anchovies.
55:05It's the anchovies.
55:06They really make a huge difference.
55:07And if you don't like anchovies, try this, because it really is tasty.
55:10It really is tasty.
55:11Now, I've thinned out the tempura batter.
55:14Nicely chilled here.
55:15Oh, you didn't make more than one.
55:16Well, I can make some for you if you'd like to make more.
55:19No, I want to try this.
55:20We can stay after the show and keep making them together.
55:21So, olive oil.
55:22Olive oil.
55:23Yeah, extra virgin olive oil, exactly.
55:25I like my tempura to be on the thinner side, because it makes a little bit crispier batter.
55:29And temperature of water?
55:31350 degrees.
55:33Now, 350 is a challenging one if you don't have a fry thermometer at home.
55:39But it's not something that's really much of a problem.
55:41If you just put in a couple drops of the tempura batter, it should...
55:44Oh, this is off.
55:45It is.
55:46Yeah, we warmed it up.
55:47Got it to just the right temperature.
55:48And then we just turned it off to keep the oil perfect.
55:50Now, one of the nice things you can do as well with tempura is you can pre-fry tempura
55:54and then re-drop them into the oil.
55:56Oh, for hors d'oeuvres.
55:57Absolutely, for hors d'oeuvres.
55:58They work terrific.
56:00So, we're just going to put those in.
56:02We've got our salsa verde here.
56:04I love tempura.
56:06Yeah, who doesn't, right?
56:08The crispy crunchiness of the vegetable together with a nice gooey center, anchovies, mozzarella.
56:14Come on.
56:15This is like one of the great things you can have in life.
56:17Yes, I agree.
56:19Perfect.
56:20And these are getting a little crispy.
56:21Just 10 seconds back in the 350-degree oil.
56:23That's very good.
56:24That's a good thing to know.
56:25Yeah, they crisp up really nicely.
56:29Yeah.
56:30Put a pinch of salt on them when they come out.
56:33Now, these are hot.
56:34You've got to be careful.
56:36Oops.
56:38And I can just see the anchovy just kind of melting out.
56:42So beautiful.
56:44Wow, in unison, the audience.
56:45And look, this one's freshly done.
56:47It only takes a couple of minutes.
56:49Et voila.
56:50Yeah, we'll just add that to the plate.
56:51If the temperature is the right temperature, right?
56:53It's perfect.
56:54It's absolutely perfect.
56:55Oh, I love doing this.
56:56Yes.
56:57I'll stay here and be the tempura chef.
56:59I love that.
57:00We could stay here all day.
57:01These are really, really beautiful, crispy and flavorful.
57:03Absolutely.
57:04This is the last one?
57:05Absolutely.
57:06Oh, my gosh.
57:07Careful, it's going to be hot.
57:08It is going to be hot.
57:09I will wait for a minute.
57:10Brian, thank you very much.
57:11Absolutely.
57:12And thanks for coming.
57:13And again, the story is beautiful.
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