|Los - Angeles 2009|
Day of the Dead.
A national holiday in Mexico, where family and friends gather together to pray and remember the decease. The most colorful altars are built using sugar skulls, marigolds, and favored foods of the departed are displayed.
here is my tribute.
*Your favorite combination of grated cheese
(I used mozzarella, cheddar and pecorino)
*Fresh red chili chopped finely
*Finely chopped Green onion
Lay a flour tortilla on a hot, lightly oil skillet pan-
sprinkle grated cheese, some chili and green onion.
Place on top another tortilla and press with a heavy skillet pan on top. Wait few minutes and flip the tortilla over.
Cut the tortilla into rectangles.
Garnish with dotted sour cream, red paprika and
roasted pumpkin seeds.
Red Bean Stew
800g Cooked red beans
7 peeled tomatoes cut into cubes
2 red bell peppers cut into stripes
½ onion cut into cubes
5 garlic cloves
3 canned chipotle peppers seeded and cut into cubes
1 tsp. maple syrup
2 tsps. salt
½ tsp. cumin
½ tsp. smoked paprika
2 tbsp. dried za’atar (or Mexican oregano)
Tiny pinch of cinnamon
In a big pot, soften the onion and peppers with a little oil.
Once the onion and peppers get soft add the garlic, salt, paprika, za’attar and cumin. Mix well and continue cooking for 5 minutes.
Add chipotle, beans, tomato and maple syrup. cook on high heat until boils then lower the heat and cook for 45- 60 minutes until beans are completely tender.
Serve with fresh arugula, avocado slices and tortilla chips.
*when serving, if you happen to have 100% cacao bar,
grate on top for extra deliciousness.
Spicy Grilled Corn
*Corn on the cob, cut in half
*Finely grated Parmesan
Cook the corn in boiling water until the
corn is just tender.
Heat a skillet pan, and sear the corn
until the corn gets nice grilling marks,
and that extra ‘charred’ flavor.
Brush with butter, sprinkle with Parmesan,
chili powder and salt as you desire.