MEXICAN-STYLE SHRIMP COCKTAIL
Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
Provided by Rick Bayless
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
RICK BAYLESS'S CHILE COLORADO
Make and share this Rick Bayless's Chile Colorado recipe from Food.com.
Provided by Andtototoo
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the pork, remove excess fat, cube and set aside.
- Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
- Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
- Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
- Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
- Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
- Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
- Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
- Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
- Add salt and pepper to taste.
- If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
- If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.
RICK BAYLESS SHREDDED BEEF
Make and share this Rick Bayless Shredded Beef recipe from Food.com.
Provided by pro home chef
Categories Mexican
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks--don't worry that there are bits of onion and garlic mixed with the meat.
- Wash and dry the saucepan, set it over medium heat and add 1 tablespoon oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat.
Nutrition Facts : Calories 36.1, Fat 1.5, SaturatedFat 0.2, Sodium 114.7, Carbohydrate 5.6, Fiber 1.2, Sugar 2.8, Protein 0.9
More about "rick bayless recipes"
18 RICK BAYLESS RECIPES: SALSAS, TAMALES, AND MORE BY …
From cookstr.com
Estimated Reading Time 4 mins
OUR FAVORITE RICK BAYLESS RECIPES - SAVEUR
From saveur.com
RICK BAYLESS'S AUTHENTIC MEXICAN RECIPES - SAVEUR
From saveur.com
THE BEST RICK BAYLESS RECIPES | READY SET EAT
From readyseteat.com
250 RECIPES IDEAS | MEXICAN FOOD RECIPES, RECIPES, FOOD
From pinterest.com
58 BEST RICK BAYLESS IDEAS | RICK BAYLESS, MEXICAN FOOD ...
From pinterest.com
RICK BAYLESS’S TOP 5 GRILLING RECIPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
- Carne Asada with Black Beans. For a simplified version of the dish Bayless makes at Frontera Grill, which includes fried plantain and fresh guacamole, simply serve the spice-marinated grilled steaks with canned black beans and avocado.
- Rack of Lamb with Pasilla Chiles. This tender lamb gets incredible flavor from a rub of garlic, dried chiles, honey, vinegar, oregano and cumin. Related: More Grilling Ideas.
- Catfish with Tomatillo and Garlic Sauce. Meaty, moist catfish is one of Rick Bayless’s favorite candidates for the grill.
- Smoky Peanut Mole with Grilled Quail. The smokiness of the grilled quail brings out the chipotle in the easy, crowd-pleasing mole.
- Shrimp with Spicy Chipotle-Tomato Sauce. While in Ensenada, Rick Bayless had salsa negra (black salsa), a smoky chipotle-based sauce, over raw oysters.
RICK BAYLESS - WIKIPEDIA
From en.wikipedia.org
Born November 23, 1953 (age 67), Oklahoma …Education University of Oklahoma (B.A.), University …Cooking style Mexican cuisineChildren Lanie Ann Bayless Sullivan
AUTHENTIC MEXICAN: FIVE RECIPES FROM RICK BAYLESS | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
RICK BAYLESS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
RICK BAYLESS | FRONTERA RESTAURANTS AND RECIPES
From rickbayless.com
RICK BAYLESS RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MEXICO: ONE PLATE AT A TIME WITH RICK BAYLESS | PBS
From pbs.org
15 RICK BAYLESS RECIPES IDEAS - FOOD NEWS
From foodnewsnews.com
RICK BAYLESS CHARRO BEANS RECIPES
From tfrecipes.com
84 RICK BAYLESS RECIPES! IDEAS | RICK BAYLESS, MEXICAN ...
From pinterest.com
160 RICK BAYLESS RECIPES IDEAS | RECIPES, MEXICAN FOOD ...
From pinterest.ca
RECIPES BY RICK BAYLESS - WILLIAMS SONOMA
From williams-sonoma.com
61 RICK BAYLESS RECIPES IDEAS | RECIPES, MEXICAN FOOD ...
From pinterest.com
27 BEST RICK BAYLESS RECIPES IDEAS IN 2021 | RICK BAYLESS ...
From pinterest.com
340 RICK BAYLESS RECIPES IDEAS | RECIPES, MEXICAN FOOD ...
From pinterest.ca
RICK BAYLESS FAJITA RECIPES
From tfrecipes.com
13 BEST RICK BAYLESS RECIPES IDEAS | RECIPES, MEXICAN FOOD ...
From pinterest.ca
RICK BAYLESSRECIPES ARCHIVE - RICK BAYLESS
From rickbayless.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search