Featuring Personal Recipes from Art 338
The
Great Cooking
Bonanza
POSSIBLY THE CRAZIEST, TASTIEST COOKBOOK OF ALL TIME!
z e n i t r a M a a n t a r t i A Hue
The
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Aitana Martinez Huerta, 2019 Typeset in Astounder Squared BB, Classic Comic, and Houschka Rounded
ooking
anza
Table of Contents
Snacks
Holiday Ranch Crackers Sweet Homemade Granola Vegetarian
Tofu Tacos Molletes Mango and Sticky Rice Savory Steamed Cabbage Pasta with Homemade Marinara Sauce Baked Goods
Zucchini Bread Banana Muffins Madeleines Marble Bundt Cake
Hearty Dishes
Turnip Cake (蘿蔔糕) Croatian Sarma Phở Gà (Vietnamese Chicken Pho) Sichuan Dry-Pot Cauliflower (干鍋菜花) Carne en su jugo- Jalisco Style Taiwanese Beef Noodle Soup (紅臊牛肉麵） Chicken Pozole (Hominy) Pollo a la brasa Meatloaf Homestyle Mac and Cheese
Snacks
When you just want a quick bite or you need something to serve as an appetizer or side, these recipes are just about perfect for any occasion.
Holiday Ranch Crackers Kyle Branch
Photo: Bumble and Bustle
This recipe was a random clipping from a magazine that I ended up helping my mom make for Christmas one year. Since then, it has become a tradition for me to prepare this simple snack for every family get-together.
Serves approximately 8 people, when casually snacked on.
INGREDIENTS One package 1.0 oz. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix 1/2 tsp. dill weed 3/4 cup salad oil 5 cups (11 ounces) plain oyster crackers Optional: 1/4 tsp. lemon pepper; 1/4 tsp. garlic powder
DIRECTIONS 1. Combine Hidden Valley Ranch Salad Dressing Mix with dill weed and oil. 2. Pour over crackers, stir to coat. 3. Place in warm oven (250°F) for 15–20 minutes. 4. Stir gently halfway through baking.
Sweet Homemade Granola Mariana Silverman
Molletes Aitana Martinez Huerta
Photo: Gurley Foods
Makes 4 servings
INGREDIENTS 3 cups of rolled oats 1 1/2 cups of smashed raw almonds 1 cup shredded coconut 2 cups dried fruit 3/4 cup coconut oil 1/2 cup maple syrup
DIRECTIONS 1. Preheat oven to 250°F. 2. Mix all the dry ingredients together in a large bowl (includes the oats, almonds, coconut, and fruit.) 3. Whisk together the coconut oil and maple syrup and then heat in a microwave for 30 seconds. 4. Add the wet mixture directly to the oats mixture, mix well. 5. Combine all (if you haven’t already) in a large bowl. Spread it evenly on a (or several) parchment lined baking sheet. Bake for 1 hour and 15 minutes. Let cool. Sprinkle salt on finished product. 6. Store in an air-tight container— will NEVER expire. Money back guaranteed..
This recipe is significant to me because it is one of the first dishes my family started making every week after we moved houses. It has a consistently sweet and delicately fruity taste and instantly makes you feel at home. Best served with plain or vanilla yogurt and a fruit of your choice!
Vegetarian
Meatless recipes that are still as yummy as any other dish. Whether it be steamed cabbage or homemade marinara, there's a little something for everyone to enjoy, from the strict vegetarian to the unapologetic carnivore.
Tofu tacos Emma Hoban
My mom always made this for us as kids— great spicy mexican-type vegetarian food that literally everyone loves. It is a quick dinner, and makes great leftovers (good hot or cold) and also is good with whatever veggies you have around the house that you want To get rid of.
Makes 4 tacos
INGREDIENTS 1 tbsp. oil Half onion, chopped or 1 tbsp. onion powder Two cloves garlic, crushed or 1 tsp. garlic powder One small bell pepper, diced optional 1/2 lb. firm tofu, crumbled (about 1 cup) 1 tbsp. chili powder 1 tbsp. nutritional yeast 1/4 tsp. each: Cumin and oregano 1 tbsp. soy sauce 1/4 cup tomato sauce Corn tortillas Green onions, chopped Lettuce, washed and torn Tomatoes, diced Avocado, diced Salsa
DIRECTIONS 1. SautĂŠ onion, garlic and bell pepper in oil for 2 to 3 minutes, then add tofu, chili powder, yeast, cumin, oregano, and soy sauce. Cook for 3 minutes, then add tomato sauce and simmer over low heat until mixture is fairly dry. 2. Place a small amount of the tofu mixture on a tortilla and fry 1 tablespoon of oil on both sides until crisp. Garnish with lettuce, onions, tomatoes, avocado, and salsa.
Photo: Hogarmania.com
Molletes Molletes Aitana Martinez Huerta
Aitana Martinez Huerta
This is a classic Mexican dish, typically eaten at This is a classic Mexican dish, typically eaten at breakfast (or even as a snack). Ever since I was breakfast (or even as a snack). I was little, my parents would always Ever makesince this dish little, my parents would always make this dish for our family that we would then eat together for our family that we would theneat eatthis together at the table. I would also always with at table. I would alsoaunts, always eat this with my the grandparents, uncles, or cousins my grandparents, aunts, or cousins whenever I visited uncles, family in Mexico. whenever I visited family in Mexico.
Makes 4 servings
INGREDIENTS Bolillos (4 loaves) Cheese (Mozzarella or Monterey Jack work just fine) 1 can of refried beans For the the pico picode degallo: gallo: 1 large tomato or 2 small tomatoes 1/3 of an onion 2 serrano chiles 1 lime 1/3 cup cilantro Salt
DIRECTIONS 1. Cut the bolillos in half lengthwise. lengthwise 2. Spread the beans evenly on all the bread pieces. pieces 3. Sprinkle Sprinklecheese cheeseonon each each bread bread piece.. 4. piece. Toast pieces in the toaster oven 4. for Toast about pieces 4-5 in minutes the toaster untiloven the for about cheese is melted. 4-5 minutes until the melted. 5. cheese To makeisthe pico, dice the tomato, 5. onion To make and the chiles, pico,and diceroughly the tomato, onioncilantro. chop and chiles, Mixand in aroughly bowl with a chop cilantro. squeeze of lime Mix and in salt. a bowl with a of limewith and pico salt. de gallo 6. squeeze Serve molletes 6. on Serve themolletes side. with pico de gallo on the side.
Mango and Sticky Rice Jessica May
Molletes Aitana Martinez Huerta
Photo: Shutterstock
Makes 4 servings
Ingredients
Directions
1 cup white glutinous rice or sweet rice
1. Wash rice; place in a bowl. Cover with cold water; soak 4–6 hours. Drain well. 2. Place in a colander or sieve with fine holes. Set colander on a rack over water in a large pot; water must not touch rice. Cover pot; bring water to a boil. Reduce heat slightly; steam rice 25 minutes. 3. Meanwhile, open can of coconut milk carefully without shaking. Spoon off 1/4 cup of thick milk that has risen to the top. Place in a small bowl, cover, and refrigerate. Stir remaining coconut milk to blend. Measure 1/2 cup; reserve remainder for another use. 4. Stir coconut milk, sugar, and salt in a bowl until sugar is dissolved. Remove rice from steamer. Spoon into 1 1/2 quart baking dish. Stir sugar mixture into rice. Cover, return to steamer and steam 10 more minutes. Remove baking dish to a rack. Let rice cool, covered, to room temperature. 5. Peel mangoes; slice pulp. Divide rice among dessert plates. Top with 1 tbsp. reserved thick coconut milk. Sprinkle with sesame seeds. Garnish with mango slices.
1 (14 oz) can coconut milk (1 3/4 cups) 1/3 cup sugar 3/4 tsp. salt 2 medium–large mangos 1 tsp. toasted sesame seeds
My mom only makes mango and sticky rice for special events, such as birthdays and Lunar New Year. The coconut milk adds both its flavour and creaminess, it can be eaten hot or cold – if eaten cold add a bit more coconut milk to the rice. It is sometimes topped with crunchy toasted mung beans.
Photo: Delicious Magazine
I chose this recipe because I love its story. Whe mother and her family moved from Uruguay to t United States, my grandfather was going to col South Carolina. Because of this, they lived in st housing near other immigrant families. My gran often traded recipes with their neighbors. this originally belonging to a Chinese immigrant fam lived next door.
This recipe blen moved to Louisi tradition of pre a New Year’s Da was drawn from cabbage in this
Molletes Savory Steamed Cabbage Aitana Martinez Huerta
Isabela Presedo-Floyd
DIRECTIONS
en my the llege in tudent ndmother recipe mily who
nded cultures once more when my mother iana years later and adopted the eparing black eyed peas and cabbage as ay meal. While her black eyed peas recipe m Louisiana, she has always prepared the style.
Makes 4 servings
INGREDIENTS 2 tbsp of cooking oil (I recommend avocado oil for its high smoking point) 3 green onions or scallions, chopped (can also be substituted by 2 tbsp. of chopped onion, if necessary) 1 tbsp. of minced garlic 1/2 head of cabbage 1/2 cup of water 2 tbsp. of soy sauce
1. Cut the head of cabbage in half, then chop it into large pieces. Remove any bruised or wilted leaves. Chop green onions or scallions. Peel and mince garlic. 2. In a large, lidded pot, mix the cooking oil, green onions or scallions, and garlic. Cook on medium to high until the green onions or scallions become slightly translucent and the garlic starts to brown. Turn the heat down to medium. 3. Add the chopped cabbage and stir so that the oil, green onions or scallions, and garlic are evenly mixed. Then add a 1/4 cup of water and cover the pot, letting the cabbage steam for about a minute and a half or until bright green. 4. Stir again, add another 1/4 cup of water and 2 tablespoons of soy sauce. Cover and let steam for about a minute and a half. This time the cabbage will be a little less bright green, but it should be more tender. Add more soy sauce to taste. Turn off the stove and stir until the cabbage reaches desired tenderness. 5. Originally, this cabbage was to be served over noodles (My family always says spaghetti, though they admit that is because spaghetti was the only type of noodle they could easily find in the U.S. at the time), though we often serve it with other dishes (like black eyed peas) or on its own.
Pasta with homemade marinara sauce Sam Rogers
Molletes Aitana Martinez Huerta
Photo: Karissa's Vegan Recipes
When I was growing up, my mom always made pasta with marinara sauce for my brother and I. She learned the recipe from visiting her grandmother in Italy and watching her in the kitchen. Although this dish has been made countless times across generations, this is the first time the recipe as ever been written down.
DIRECTIONS Makes 5–6 servings
INGREDIENTS 1 medium onion, chopped 6 garlic cloves, pressed 1 28-oz can of San Marzano tomatoes, undrained 1 can of tomato paste 3 tbsp of olive oil 1 tsp of salt 1/2 tsp of ground black pepper 1 tsp of garlic powder 1 tbsp of dry basil 1/4 cup of white wine 1 box of penne pasta
1. While waiting for the water to boil, heat 2 tbsp of the olive oil in a medium saucepan. 2. Add the garlic cloves and cook for 3 minutes 3. Add the onions and sauté until they become transparent 4. Add the San Marzano tomatoes and tomato paste. Stir until evenly mixed. 5. Stir in the remaining 1 tbsp. of olive oil, salt, pepper, garlic powder, basil, and white wine and let it simmer on low for 15 minutes. 6. Bring 4 quarts of water to boil. Then add a large pinch of salt, a drizzle of olive oil, the box of penne pasta. Let it boil for about 8–10 minutes, stirring occasionally. 7. Drain the pasta, pour the sauce over it and enjoy!
Baked Goods
Whether you Want some muffins for breakfast or some cake for dessert, these recipes can be enjoyed just about anytime, anywhere.
Photo: Vicky Wasick
Zucchini Bread Erica Kemp
Makes 1 loaf of bread
INGREDIENTS 3 eggs 1 cup vegetable oil 2 cups sugar 1 tsp. vanilla extract 3 cups all purpose flour 1 tsp. salt 1 tsp. cinnamon 1/4 tsp. baking powder 2 cups grated zucchini 1 cup grated carrots
DIRECTIONS 1. In a large bowl, mix together eggs, oil, sugar and vanilla extract. In another bowl, mix together flour, salt, baking soda, cinnamon, and baking powder. Slowly add flour mixture to egg mixture until well blended. Stir in zucchini and carrots. 2. Bake in 2 greased and lightly floured loaf pans. Bake 350°F for 60 minutes or until wooden pick comes out clean. Cool on rack for 15 minutes. Loosen sides and remove from pan. Cool completely before slicing. Can be frozen— double wrap.
This recipe has always been a special dessert, snack, or breakfast treat in my family’s household. It is something that I’m always excited for when my grandma sends us homemade treats for the winter holidays. It has the perfect amount of sweetness and crunch!
Photo: Taste of Home
Banana Molletes Muffins Aitana Martinez Huerta Calista Lam
I chose this recipe because it makes me feel good about myself. Sometimes I say that they’re healthy to justify making them. But actually, these muffins have, like, zero nutritional value. I also chose this recipe because I often buy bananas and then forget I bought them until they get hecka ripe. Then I’m like “Oh, I should probably eat those.”
Makes 12 muffins
So this is a good recipe for non-overly-ripebanana-wasters. This recipe is significant to me because once I ate a lot of these muffins instead of buying normal food. These banana muffins sustained me for almost a week. I would not be here today if not for this basic banana muffin recipe.
INGREDIENTS 1 1/2 cups all-purpose flour 1 cup sugar 1 tsp. baking soda 1/2 tsp. salt 3 medium ripe bananas 1 large egg, room temperature 1/3 cup vegetable oil
DIRECTIONS
1 tsp. vanilla extract
1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. 2. Bake at 375°F for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Molletes Madeleines Aitana Josh Ronda Martinez Huerta
Photo: Baker by Nature
This is a recipe my great-grandmother passed down to my grandmother who passed it to my mom. I always remember the delicious madeleines and how hard it was to “just have one”. My great grandmother made a note on the recipe that said: “This is from a French Cookbook. It’s the easiest of all the Madeleine recipes I have. I always kept frozen butter on hand so I could fix these in a hurry.”
Serves 5–10 (depending on how many cookies each person can eat… if you’re like me, the serving size is 1)
INGREDIENTS 1 1/4 cups sifted flour 1/4 lb of butter
DIRECTIONS
3/4 cups white sugar
1. Preheat oven to 400°F and melt the butter 2. Use mixer at high speed to mix eggs and sugar until creamy. Add flour and melted butter. Add vanilla 3. Wipe the molds with butter. Pour dough into prepared molds and bake for 10 minutes in 400°F oven. 4. Remove from mold. When cool, sprinkle with powdered sugar.
2 eggs 1 tsp. vanilla Powdered sugar (to sift over madeleines)
Marble Bundt Cake
Charlotte Rubel
Molletes Aitana Martinez Huerta
Photo: Baking a moment
From since I can remember, my grandma has always made the best desserts. This recipe is my favorite. Every year I would look forward to go to my grandma’s house during the holidays because I knew after dinner I was going to get a slice of marble cake. She put so much time, precision, and love into this recipe that when you make this cake it is bound to be delicious.
Makes 1 cake
DIRECTIONS
INGREDIENTS
1. Add first seven ingredients, one at a time, mixing slowly after each addition. Beat for 2 minutes at medium speed. 2. Place 3/4 of the batter in a wellgreased bundt pan. Mix remaining batter with chocolate syrup. Pour chocolate mixture on plain batter and cut through with a knife. 3. Using a large cooking spoon, fold the batter over once around the pan to achieve the marble effect. Bake at 350°F for 45–60 minutes, or until cake pulls away from the sides of the pan when gently touched or a long wooden toothpick comes out clean when stuck in the cake. 4. Cool in the pan for 20 minutes and invert the cake over a plate. Allow to cool completely before dusting the cake with powdered sugar.
1 package yellow cake mix 1 package (3 oz) instant lemon pudding 3/4 cup water 3/4 cup oil 1 tsp. vanilla extract 1 tsp. almond extract (optional) 4 large eggs 5-oz chocolate syrup Powdered sugar for dusting on top of cake
Hearty Dishes Vegetarian
s
Meatless recipes that are still as yummy as all anyover other dish. Meals from the world Whether be steamed that all it contain some cabbage sort of or homemade marinara,Athere's personal significance. word aof little something for and everyone, caution to vegans to enjoy, from vegetarians asthe allstrict of these vegetarian to the unapologetic recipes contain come sort of carnivore. meat, from dried shrimp to Beef soup. Otherwise, go ahead and enjoy!
Photo: MaoMao Mom
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Molletes Turnip Cake (蘿蔔糕) Aitana Martinez Huerta
Michelle Cao
akes 3–4 servings
NGREDIENTS
1/4 cups of rice flour
-1 1/2 cups of water
pieces of Chinese style sausage
fresh daikon radish
oz. dried shrimp
scallion
pieces of dried Chinese black ushroom
tsp. salt/pepper
ooking oil
oy sauce or oyster sauce
I chose this recipe because it is one of my favorite meals that my mom would make for me. She would usually make it during Chinese New Year’s and cook them for breakfast. It is also a main dish in dim sum, that is usually accompanied by hot tea. I also just miss Chinese food. (disclaimer: does not include any turnip, it is just the more wellknown name when ordering).
DIRECTIONS 1. Let the dried mushroom and dried shrimp sit in cold water for 30 minutes. Chop the scallion and dice the sausage and mushroom. 2. Grate the radish. Add grated radish and 1 cup water to large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the radish does not brown. 3. Scoop the cooked radish into a large mixing bowl to cool. Next, pour the remaining liquid into a measuring cup and fill the rest with water until you have 1 cup of liquid and pour it back in with the cooked radish. 4. Heat your pan over medium heat and add a two tablespoons oil. Add the dried shrimp, mushrooms, and sausage and cook for about 5 minutes. Then stir in the chopped scallion and remove from the heat to cool. 5. Add rice flour, salt, sugar, and white pepper to the mixing bowl with the radish and cooking liquid. Mix until all the dry ingredients are well incorporated. Add in the cooked scallion, shrimp, mushrooms and sausage into the mixture. 6. Pour the mixture into a well-oiled pan. Place the pan into a steamer and steam on medium-high heat for half an hour. 7. Once finished, let it cool completely before cutting into 1/2 inch thick pieces. Then fry the pieces on a well-oiled pan with medium low heat. 8. Enjoy by dipping into soy sauce or oyster sauce!
Croatian Sarma Nikolina Cargonja
Molletes
Sarma is a traditional Croatian dish that begins its preparation as early as six weeks before the time it will be served, on Christmas day. This recipe is made across many Croatian households and is always the main dish we serve during Christmas dinner, but continues to feed us well beyond Christmas day (as it is often made in large quantities and always has leftovers).
Aitana Martinez Huerta
While it is long process, it is an important tradition that we enjoy keeping alive for the holiday despite the terrible smell the pickled cabbage has on its own, another reminder to always store the pickling bucket outside and away from any windows. Not joking.
Photo: Balkan lunchbox
Makes 20 Sarme (serves about 10, 2 per person)
INGREDIENTS 1–2 large heads of sour cabbage (sauerkraut) 1 rack of smoked pork ribs 1 lb. ground pork 1 lb. ground beef or veal 1 cup uncooked long-grain white rice 1 onion finely chopped 2–3 cloves minced garlic 1 tbsp. Vegeta 1 tbsp. paprika 1 tsp ground black pepper 1/2 cup of beer (for binding) *classic recipes use eggs (1–2) but it makes the meat harder Jar of chopped sauerkraut (optional)
PRELIMINARY DIRECTIONS—PICKLED CABBAGE PREPARATION 1. Core the cabbage heads and add a handful of rock salt or coarse salt into core head of cabbage(s) and place into a clean/sterile bucket. Fill bucket with water until covered. Place heavy covering on top so cabbage stays fully submerged. Let pickle (sour) for 6 weeks.
DIRECTIONS 1. Mix all ingredients together in large bowl (except cabbage and ribs). 2. Separate the cabbage leaves making sure to keep each leaf in tact. Form small oblong rolls of meat mixture (about 1/2 cup) and wrap/roll each one into an individual cabbage leaf, tucking sides in, creating Sarma rolls. 3. Layer bottom of a large pot with leftover cabbage leaves or sauerkraut. Add a layers of Sarma rolls followed by a layer of pork ribs. Continue layers until you run out of rolls or room in your pot. Finish off with a little more sauerkraut or cabbage leaves. Fill pot with water to just cover, or you can use brine from your cabbage if you like it a little more sour. 4. Bring to boil then simmer for on low for 3 hours, add water if necessary. 5. Optional, add a little tomato sauce. Serve by itself or with mashed potatoes.
Photo: Eric Wolfinger
I chose this recipe once a week at ho Even though it’s o order it at a resta I think my parents because I can’t pr word for chicken
Makes 7–8
INGRED
3 liters of w
4 lb. whole
1 onion, cu
30 g ginge
2–3 star a
1/4 Saigon
Pho Gà Molletes (Vietnamese Aitana Martinez Huerta Chicken Pho) Caitlin Chan
1 big tsp. /
2 tbsp. fish
1 tbsp. salt
1/4 cup co
1 shallot, v
fresh or dr 2 scallions
garnishes, sprouts, m
DIRECTIONS
e because I eat it at least ome, and never at school. one of my favorites, I never taurant, partly because s make it best, and partly ronounce the Vietnamese (gà).
8 servings
DIENTS
water
e chicken
ut in half
er
anise
n cinnamon
/80g rock sugar
h sauce
t (or to taste)
ooking oil
very thinly sliced
ry rice noodles and cilantro, sliced thinly
ex. Thai chili, lime, bean mint, basil
1. Toast the cinnamon and star anise in a dry pan over medium-high heat for about 2–3 minutes to get the flavor and aroma out. 2. Use the same pan and roast the onion and ginger for about 10–15 minutes, until they get black on the outside and leak juice. Remove them from the pan. Slice the ginger and peel the onion by removing the tip and root but retaining its shape. 3. Clean out the chicken and rinse it under cold water. Place the chicken in a large pot and pour 3 liters of water, adding the salt, sugar, and roasted onion and ginger after it. 4. Cover the pot and bring it to a hard boil for 15 minutes. Check once in a while and remove the scum that’ll accumulate on the surface of the soup (pro tip: don’t stir the soup at this point to keep it clear). Cover and reduce the heat to low, letting simmer for 1 hour and continuing to skim as needed. 5. Remove the chicken from the soup into a large bowl of ice water to make the texture of the meat nice. Shred or slice the chicken meat to prepare for serving. 6. Add the toasted spices into the soup along with 2–3 tsp fish sauce, or to taste. Simmer for another half an hour without the lid on. 7. For the fried shallots, heat over a large pan over medium heat. Add the cooking oil and spread the shallots into oil evenly and cook until a light golden brown. This should take about 2–3 minutes. Remove from heat and place on a paper towel to remove extra oil. 8. Serve the soup over a bowl of cooked pho noodles and chicken, adding in what garnishes (and fried shallots) you have, to taste.
Sichuan Dry-Pot Cauliflower (干鍋菜花) Betty Che
Molletes Aitana Martinez Huerta
Photo: The Woks of Life
My favorite dish during my trip to Sichuan, China was their Sichuan Spicy Dry-Pot Cauliflower. It was super tasty and I absolutely love cauliflower, so I wanted to recreate it. It took me multiple tries to figure out the recipe since all I had to remember it was the taste. This dish is my favorite because it is super tasty, ingredients are cheap and easy to find, it is super simple to make, and it brings me back memories.
Makes 1–2 servings
INGREDIENTS 1/2 head cauliflower, cut into florets 1 link of Chinese sausage (Lap Cheong), cut into small cubes 5 cloves garlic, crushed and chopped 6 slices of ginger, cut into thin strips 4 green onions, chopped 6 Chinese dried red chili peppers, chopped 2 tbsp. of vegetable oil 1/4 tbsp. salt
DIRECTIONS 1. Heat 2 tablespoons of vegetable oil in a wok over medium heat. Add the garlic and ginger, and cook for about 1 minute while stirring. Make sure they don’t burn. 2. Turn up the heat to high, add the Lap Cheong and cook until browned. Add the cauliflower (keep the heat on high), and cook for 8–10 minutes. 3. Add the green onions and the Chinese dried red chili peppers. Season with salt if needed. 4. Cover the lid and bring everything to a simmer. Add a little bit of water if pan gets too dry. Uncover, give everything another stir, and serve over rice!
Photo: PĂŠtalo, Kiwilimon
Molletes Carne en su jugo Aitana Martinez Huerta
Jalisco Style Amanda Chevere
Makes 4 servings
INGREDIENTS 1 lb. Texas wagyu sirloin tip, thinly sliced Corn tortillas are a must! 4 slices applewood bacon 4 cups of freshly cooked beans, 1 1/2 tbsp. Worcestershire sauce 1 cup of bean broth from the beans you cooked. 4–6 cups of water 1/2 white onion 1 garlic clove 3–4 small/medium green tomatillos 1 chile serrano fresco 1/2 bunch of fresh cilantro Salt and pepper to taste. Garnish with: 1/2 white onion, small, diced 1/2 cup finely chopped cilantro 2–3 limes cut in quarters
Charred Onions 1. 8-10 round green onions 2. 1 tbsp. bacon fat 3. Place onions on a small cast iron pan, or a baking sheet lined with foil paper, roast slowly until charred. Rotate them every so often, until they have char blisters all around.
DIRECTIONS
1. In a large enameled pot, sautĂŠ the bacon until crunchy. Remove the bacon bits, place them over a paper napkin and remove some of the bacon fat, leaving about 2 tablespoons on the pot. 2. Add the thinly cut meat, season with salt, pepper and a few dashes of Worcestershire sauce. 3. As soon you see juices coming out of the meat, start removing them with a ladle and set them aside in a little ramekin, to be used later on the dish. 4. Keep removing the juices as the meat cooks, toss every now and then, until the meat starts browning. 5. In the blender goes the tomatillos, garlic, onion, Serrano, cilantro, and 2 cups of water. Blend well until it turns into liquid, then add another 2 cups of water to blend. Set aside. 6. At this point your meat should be a little brown. Add to the pot the bean broth, the tomatillo cilantro, onion garlic, serrano blend, and the reserved meat juices that you where reserving all along. 7. Add a pinch of salt and pepper to taste. Cover with a lid and low simmer for 20- 8. Tast 25 minutes. toug mor the 9. Onc add liqu bea 10. Gar
This dish was first introduced to me at my family’s ranch in Guadalajara, Mexico and has become a staple at my family get togethers ever since. This is traditionally served on a cold day and/or night, and to be served in good company. I chose this dish because it reminds me of home.
te the meat for tenderness. If the meat is still a bit gh, simmer for another 10 minutes and add a bit re water if necessary. Usually this will depend on type of meat you buy. ce the meat is tender, and the broth is on point, d the cooked beans and adjust if it needs more uid. Bring the broth to a rapid simmer until the ans warm up. Turn off the heat, and ready to serve! rnish with limes and cilantro if you feel necessary.
Photo: Lady and pups
Taiwanese Beef Noodle Soup (紅臊牛肉麵） Amber Chiang
Makes 4–5 bowls
Ingredients
Beef Bone Stock 2 kg of big bones of cattle
Braised Beef 1 kg well-marbled beef chuck 2 tomatoes, peeled and diced 1 onion, thinly sliced 8 tbsp. soy sauce 2 tbsp. spicy bean paste 1 tbsp. (Shacha) Sand tea sauce A little white pepper powder A tsp. sesame oil
1 broiler chicken 1 large slice of onion 1 large carrot 8 cloves of garlic 3 star anise 2 tsp. peppercorns 3 pieces of nutmeg, cracked 2 pieces of cardamom, cracked 10 slices of ginger
1 tbsp. rock sugar
2 sticks of cinnamon
4 tbsp. rice wine Fresh white noodles 2–2.5 liters of beef bone soup
2 bay leaves 1/4 bottle of rice wine A little bit of Chenpi (sun-dried tangerine peel)
Sauerkraut Topping 8 tbsp of sauerkraut 4 cloves of garlic, minced 2 red peppers, thinly sliced green onions, chopped 1 tsp. sugar
Directions Braised Beef 1. Cut the beef into cubes and boil it until there is no blood. (The meat should be cut to 1/3 more than the size you want after cooking because it will shrink during cooking). 2. Bake the spices in a dry pan and placed them in a cloth bag or tea bag. 3. Put the oil in the pan, first simmer the ginger, then add the onion and stir fry until golden. Continue to put a little sesame oil and put the garlic and pepper to the scent (The onion is thinly sliced and is easy to melt into the soup when stewed). 4. Pour the sauce into the pot and continue to put spicy bean paste, sand tea sauce, rock sugar, and white pepper to bring out the fragrance. 5. Put the boiled beef and stir fry for a few minutes. 6. Put in the tomato and fry until it is soft. 7. Add beef bone broth, rice wine, and the spice bag. The stewing time is as follows: 8. More fat, beef ribs / boneless short ribs —within 1 hour or less 9. Moderately oily parts, brisket or flank— 2 hours 10. No fat, but delicate meat—2 hours 11. If you use a pressure cooker, it can be done in 1 hour and 20 minutes (refers to the traditional pressure cooker, not electronic) 12. Skim the oil floating on top of the soup. 13. Boil the noodles and two pieces of Taiwanese cabbage. 14. Put in a bowl, add the beef and soup, fried sauerkraut, parsley, and chopped green onion.
Beef Bone Soup
1. Place 2 kg of big bon chicken, 1 large slice of carrot, 8 cloves of a baking pan. Apply a 2. Put it in a 400°F ove half an hour (turn it h is browned. If you fin meat are starting to the temperature dow 3. Put the baked ingred (at least 12 liters) an Pour hot water into t the juices at the bott stockpot. 4. Put in 2 pieces of ba nutmeg, 10 pieces o celery, 1/4 bottle of black pepper. Boil an cover, and cook for a best to cook for mor in the middle, but do 5. After cooking and co the surface and filter If you only need the brot recipe above, use about 1 bone, add about 3 liters o ters of broth. The whole or five bowls of beef noo ing about 500 mL of sou
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nes of cattle, 1 broiler e of onion, 1 large piece f garlic, and put them in a little oil. en and bake for about halfway) until the surface nd that the bones and burn in the middle, turn wn a bit. dients in a large stockpot nd add 10 liters of water. the baking pan and pour tom of the pan into the
ay leaf, 3 pieces of of ginger, 1 piece of rice wine, a few pieces of nd then turn to low heat, at least three hours. It is re than five hours. Skim o not stir. ooling, pick up the oil on r out the stock. th for the beef noodle 1/2 kilogram of beef of water, and cook 2.5 lirecipe makes about four odles, each bowl requirup.
Topping 1. Soak the sauerkraut in water to remove excess salt. Squeeze out the water and chop. 2. Put a little oil in a pot and sautĂŠ the minced garlic and pepper. 3. Add the sauerkraut, add a little sugar, stir-fry over the medium heat. 4. Chop the green onion and add toppings to the beef noodle soup.
I chose this recipe because it reminds me of when my mom would make it during the winter to keep us warm. My whole family would eat it together and I associate it with warm, happy feelings. Although I don’t visit Taiwan often, at least I have this recipe to remind me of my roots.
Photo: Que Rica Vida
Chicken Pozole (Hominy) David del Pilar
I chose this recipe because it’s not just a family recipe, it’s a traditional soup or stew in Mexico. Every family has their own way of making it, some add chile peppers or other minor ingredients, but it’s essentially the same; this is just how my family makes it for special events like Christmas or New Year's.
Makes 10 servings
INGREDIENTS 100 oz can of hominy (any brand) 1 gallon of water 1 whole chicken 1/2 of a cabbage 2 cloves garlic 2 branches of thyme 5 branches of cilantro 1 oz of marjoram 2 bay leaves 3 avocados 2 medium whole onions 3 lemons 2 oz oregano Salt
DIRECTIONS 1. In a pot, boil the water together with the hominy for approximately 20 minutes 2. Add the chicken, garlic, thyme, marjoram, bay leaf, salt to taste, cilantro and an onion, let it boil for 30 more minutes or until the chicken is well cooked 3. Cut the lemons into 4 pieces each and reserve 4. Cut the onions into small dices of approximately 1/2 cm and reserve. 5. Cut the avocados into small slices and reserve 6. Shred the cabbage into small pieces and reserve. 7. When the hominy is ready, serve in bowls and add lemon, onions, oregano, shredded lettuce and avocado to one’s own pleasure.
Pollo a la brasa Ali Koplan
Makes 3 servings
INGREDIENTS
1 whole chicken (2–3 pou For the marinade: 2 tablespoons soy sauce Juice of 2 limes 5 cloves garlic
1 tsp. fresh ginger, minced 1/4 cup dark beer
1 tbsp. extra virgin olive oil 1 tbsp. balsamic vinegar 1 tbsp. huacatay paste 1 tbsp. aji panca paste 1 1/2 tsp. ground cumin
3/4 tsp. ground annatto, fo color 1 tsp. dried oregano 1 tsp. dried rosemary 1 tsp. salt
1/2 tsp. freshly ground bla cayenne pepper to taste Photo: DifusiĂłn
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or the red
ack pepper
For the Sauce: 2 green jalapeño peppers 1 cup fresh cilantro leaves 1 small clove garlic 1 green onion, chopped 2 tsp. huacatay paste 1 tbsp. aji amarillo paste 2 tsp. fresh lime juice 1 tbsp. olive oil 2 tbsp. Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper 1/2 cup mayonnaise
I chose this recipe because my host family would make me this while I was studying abroad in Peru.
DIRECTIONS 1. Combine all the marinade ingredients in a food processor and blend until smooth. 2. Loosen the skin on the chicken and rub some marinade under the skin. Place the chicken or chicken pieces in a large bag and pour the marinade over. Swish around to evenly coat the pieces. Marinate for at least 6 hours or overnight. 3. Preheat a convection oven to 475°F and roast the chicken pieces for 10 minutes. Reduce the heat to 325°F and roast the chicken for another 15–20 minutes. 4. Preheat conventional oven to 425°F and roast the chicken pieces on the middle rack of the oven until the internal temperature of the chicken reads 160°F, about 45 minutes. 5. Remove the chicken from the oven. Tent the chicken with foil for 10–15 minutes before serving. 6. Serve the chicken with sauce and thick cut French fries.
Photo: Betty Crocker Kitchens
Meatloaf Allison McClain
This meatloaf recipe is only served once a year, on my birthday. The savory ground beef paired with the deliciously sweet sauce fills your belly with warmth and the comfort of home. Best paired with mashed potatoes and peas, and the leftovers make great sandwiches.
DIRECTIONS Makes 8 servings
INGREDIENTS 2 eggs, beaten 3/4 cup milk 2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs 1/4 cup finely chopped onion 2 tbsp snipped fresh parsley 1 tsp. salt 1/2 tsp. dried leaf sage, basil, or oregano, crushed 1/8 tsp. black pepper 1 1/2 pounds lean ground beef, lamb, or pork 1/4 cup ketchup 2 tbsp. packed brown sugar 1 tsp. dry mustard
1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix lightly. Lightly pat mixture into an 8x4x 2-inch loaf pan. 2. Bake in a 350°F oven for 1 to 1–1/4 hours. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices. Enjoy! Alternative Ham Loaf: 1. Prepare as above, except use soft bread crumbs. Substitute 1/2 tsp. dry mustard for the sage, basil, or oregano and omit the salt. Substitute 12 ounces lean ground beef or pork and 12 ounces ground cooked ham for the 1-1/2 pounds ground beef, lamb, or pork. Bake and let stand as above.
Photo: Kraft Recipes
Makes 6–8 ser
INGREDIEN
1 box elbow or
2 cups grated s
1 1/2–2 cups w 2 tbsp. flour 2 tbsp. butter
Homestyle Mac and Cheese Spencer White
1 package saus circles. Salt/ Pepper
rvings
NTS
r similar macaroni pasta.
sharp cheddar cheese.
whole milk
sage. Cut into bite-size
There is a single dish that I always have to eat during a visit to my parents. It is the classic family recipe that is our homestyle Mac and Cheese. Originally made by my grandmother, the recipe has been a centerpiece of family gatherings for generations. Simple as it is, there is a certain way it tastes that will just remind you of home.
DIRECTIONS 1. Have a casserole dish ready by rubbing the sides and bottom with butter for taste and easier cleanup. 2. Make pasta per package directions. It takes a while for a large pot of water to boil so start that early. While pasta is cooking (usually 7–9 minutes) make the sauce. Keep an eye on your pasta it will probably be ready before your sauce is done. White sauce: 3. Melt 2 tbsp. butter in a saucepan. Add 2 tbsp. flour to form a paste. This next step is IMPORTANT! 4. Add the milk SLOWLY, stirring constantly as you add the milk. It should be an ever-thickening process. 5. A small amount of milk, stir, a small amount of milk, stir etc. This part takes patience and time or it ends up lumpy and overly thick. After the milk is fully added (remember this may not need all 2 cups) add in about 1 cup of cheese. 6. Salt and pepper to taste. The sauce should be super creamy and thick. Add more milk or cheese if necessary. 7. The pasta should be drained. Put it back in its pot and set it aside with a little bit of butter stirred in. Once the white sauce is done add it to the cooked pasta and stir it all together. If it’s too thick add a bit of milk. 8. Preheat your oven to 350°F. 9. Now layer the pasta. Add about half to the baking/ casserole dish. Make a layer of the bite-size sausage. Salt and pepper. About 1/4 cup cheese. Repeat. 10. Bake for 25 minutes.