Food
May Means It’s Time for a Fiesta Foodie discovers true Mexican food isn’t as spicy as she thought. by Elaine Slater-Kogler Community contributor For those of you who don’t know the history behind Cinco De Mayo, it was the first parade held after the 1862 Battle of Puebla, in which revelers who supported freedom, racial equality and democracy carried U.S. and Mexican flags side by side – truly a Mexican-American holiday. Speaking of which, I love Mexican foods. After having visited Mexico, and sampling many of their foods, I found they are different than what most Americans classify as Mexican, which is more of a Tex-Mex version. On a trip to Puerto Vallarta, Mexico, I sampled many foods that were all delicious, but not as spicy as what I was expecting. The American expectation leans more towards Tex-Mex and spicier – not a bad adaptation, but not truly Mexican. Cinco De Mayo is a great reason to host a “Fiesta.” Invite friends and have everyone bring a different Mexican or Tex-Mex dish - it’s a wonderful way to create a fiesta smorgasbord of flavors and try things you may not have had before. It’s time to get creative in the kitchen. One of my favorite recipes was brought by a friend – a Margarita Bundt Cake, which I have adapted to my own way of making and share below. If you missed celebrating Cinco De Mayo for this year, start planning for next year. Life’s too short for dull food.
Photo courtesy of Elaine Slater-Kogler
What’s Cooking? Elaine Slater-Kogler is owner of Infused!, a specialty food store at 37 Fennell St., Skaneateles. In business since 2005, Infused! is all about flavor as well as listening to customers. Contact Elaine at elaine@ infused.com.
Margarita Bundt Cake
Chicken Enchiladas
To thicken glaze, add more sugar.
This dish can be made spicy or mild.
1 package lemon cake mix with pudding in mix 4 oz. package instant vanilla pudding mix 1/2 c. vegetable oil 1/2 c. lime juice 1/4 c. water Photo courtesy of Elaine Slater-Kogler 4 large eggs, lightly beaten 1/2 c. tequila 2 tbsp. triple sec Glaze: 1 1/2 tbsp. tequila; 1 tbsp. triple sec; 1 1/4 tbsp. fresh lime juice; 1 1/4 c. powdered sugar Preheat oven to 350 degrees; grease and flour a Bundt pan and set aside. Combine cake mix, pudding mix, vegetable oil, lime juice, water, eggs, tequila and triple sec in a large mixing bowl. Beat for five minutes at medium speed with an electric mixer; pour batter in Bundt pan. Bake for 45 to 55 minutes or until inserted toothpick comes out clean; cool for 10 minutes. Remove from pan and poke holes in top of cake with a cake tester and spoon glaze over top of cake letting it absorb. For glaze: Combine tequila, triple sec and sugar in a bowl. Stir until well blended. Add more powdered sugar for a thicker top glaze.—Elaine Slater-Kogler
4 skinless, boneless chicken breasts 1 Onion, chopped 2 tbsp. minced garlic 1/2 c. chopped green and red peppers 1/2 pint sour cream Photo courtesy of Elaine Slater-Kogler 2 c. shredded cheddar cheese; chopped green onions; salt, pepper and chili powder to taste; two cans of Enchilada sauce; 10-inch flour tortillas Parboil chicken with salt and pepper to taste. Shred meat and pan-fry with onion, garlic, chili powder, chopped peppers and a can of enchilada sauce. Mix thoroughly; season to taste. Set aside. Warm tortilla shells (dampen with water first to maintain moisture). Lay a shell on a tray; place meat mixture just off center (do not overfill) and sprinkle cheddar cheese on top of filling. Roll tortilla in a single roll; or fold ends up closing the sides then roll over the folds so mixture is enclosed. Place in baking pan sprayed with cooking spray. Repeat. Pour remaining can of enchilada sauce over the enchiladas, sprinkle with cheese and chopped green onion. Bake at 350 degrees until bubbling; remove and serve with sour cream.—Elaine Slater-Kogler
12 May 2014
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4/2/2014 7:06:48 AM