Gourmet Recipes from Chef Rick Bayless

Gourmet Recipes from Chef Rick Bayless

THIS MUNICH DUNKEL STYLE LAGER IS CHARACTERIZED BY ITS SLOW ROASTED CARAMEL MALTS, A HINT OF SWEETNESS, AND ITS SIGNATURE REDDISH COLOR. THE FINEST HOPS AND EXCEPTIONAL YEAST VARIETIES GIVE WAY TO THE BALANCED FLAVOR AND REMARKABLY SMOOTH TASTE YOU CAN ONLY FIND IN A NEGRA MODELO.

a master class in guacamoles by rick bayless That s plural because there are many guacamoles in the Frontera world. We ve always offered a really classic guacamole, of course, and it s made with fresh local tomatoes during our season, with sundrieds the rest of the year. We offer monthly-changing modern guacamoles too (many have inspired the recipes that follow). And there are the utterly naked guacamoles made from lightly seasoned mashed avocado, the kind of guacamole that becomes a delicious component we use when composing plates of empanaditas, flautas or the like. No matter what flavor guacamole you re making, it s really all about the avocado. And the avocado is one of the most stubborn vegetables (a fruit, really, according to the botanists). It takes a year to mature on the tree, it won t ripen until picked (but thankfully it can be cooled and held in an unripe state for a number of months), it s sensitive to temperatures that are too low or high, it bruises easily, and it takes week or so to ripen from hard to creamy-soft. No ripening contraptions or simple paper bags will hurry that avocado s ripening along at any truly useful rate. Yet, an unblemished, buttery-ripe avocado can be a breathtaking wonder. And if yours has been coddled in its cardboard cradle from field to kitchen, if it hasn t been held in its unripe state below about 50 degrees or allowed to get hotter than, say, 75 as it s ripening, and if it hasn t been gassed with a blast of ethylene to rush its softening it will perfect experience. Especially if it s been picked fully mature (oil-rich) from the volcanic soil around Uruapan, Michoacan, the avocado capital of the world. Those are the avocados we use in Frontera, and we manage their journey from field to packing house to ripening room to restaurant kitchen. That s why folks like our guacamole so much: we use great avocados and we ensure that they re treated right. 1. Turning good avocados into about 3 cups of Classic Guacamole is easy, though it requires some restraint. 1) First, prep the vegetables, mixing them together in a bowl: Stem and finely chop 1 large fresh serrano or 1 small fresh jalapeño chile (you can split the chile lengthwise and cut out the seeds and veins for a lessspicy, more refined texture, though I rarely do). 2) Chop 1 small ripe tomato into ¼-inch bits (to ensure they won t soften the avocado with too much moisture, we let the tomato drain for a few minutes in a strainer); OR finely chop ¼ cup soft, sundried tomatoes (the ones that have the texture of a dried apricot). 3) Twist off a small handful of cilantro (where the leaves begin) and, holding it tightly bunched, thinly slice across the leaves and tender upper stems. 4) Finely dice 1/2 of a small white onion, scoop into a strainer and run under cold water for 30 seconds or so to deflame it; shake off the excess water and measure 1/3 cup.

a master class in guacamoles by rick bayless (Continued) 2. In a large bowl, coarsely mash the flesh of 3 ripe avocados (together they should weigh 1 to 1 ¼ pounds before they re cut): cut the avocados in half around the pit from top to bottom and back up again, twist the halves in opposite directions, pull them apart, scoop out the pits, scoop the flesh from each half). The mashing implement is important: to create thick, meaty guacamole, use a large fork or old-fashioned potato or bean masher we use a large potato masher at Frontera. 6) Gently stir in the vegetables, remembering that you don t have to use them all if it looks like they re going to take focus away from the avocado. 7) Taste what you have, then start the restrained addition of lime: it usually takes a tablespoon or two of freshsqueezed lime juice to heighten the avocado flavor without screaming lime juice! I can assure you that it ll take about 1 teaspoon salt to harmonize the avocado with the other flavors any less will leave the avocado flavor wandering in the wilderness.

slow cooker lamb barbacoa Barbacoa de Borrego Serves 6 FOR THE LAMB: A 12-inch chunk of an agave leaf (penca de maguey) or 1 large banana leaf, optional 2 tablespoons vegetable oil 3 pounds boneless lamb shoulder 1 12-ounce bottle of Negra Modelo Salt FOR THE MARINADE: 2 guajillo chiles, stemmed, seeded and torn into large pieces 2 ancho chiles, stemmed, seeded and torn into large pieces 3 garlic cloves, peeled and roughly chopped 1 tablespoon cider vinegar 1 tablespoon dark brown sugar 1 teaspoon salt 1 canned chipotle in adobo 1/4 teaspoon ground cinnamon, preferably Mexican canela 1/2 teaspoon Mexican oregano FOR SERVING: Your favorite hot sauce or salsa A little chopped white onion A handful of cilantro leaves

1. Roast the agave leaf (being careful not to touch the exposed flesh of the agave) over an open flame, turning every few minutes until pliable and charred, 10 to 15 minutes, depending on the thickness. (If using a banana leaf, run it briefly over an open flame to soften it.) Cut into 3 pieces. 2. In the stovetop-safe insert of your slow cooker or in a very large (12-inch) skillet, heat the oil over medium-high. Pat the lamb dry with a paper towel, sprinkle generously with salt and lay it in the insert of skillet. Cook, turning occasionally, until richly brown on all sides, about 10 minutes. Fit the insert into the machine or transfer the meat to the slow cooker. 3. Combine all the marinade ingredients in a blender with 2 cups of water and blend to a smooth puree. Pour through a medium mesh strainer into the slow cooker. Nestle the pieces of agave leaf or banana leaf under and around the meat, if you are using them. Cover and turn on the slow cooker to high. Your barbacoa will be done in about 6 hours, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a keep warm temperature for up to another 6 hours. Some slow cookers click to keep warm automatically; others need to be switched manually.) 4. When you are ready to serve, coarsely shred the lamb and arrange it on a warm platter. Skim any fat from the sauce that remains in the slow cooker, and then taste it. If you feel it would be better with a more concentrated flavor, pour it into a medium saucepan or remove the insert and set it over high heat. Boil for a few minutes to reduce that quantity, then taste and season with salt if it needs it. Spoon as much as you like over the lamb or beef. (I like to sprinkle coarse salt over the meat at this point.) Serve the barbacoa with the hot sauce or salsa, onion and cilantro. Grab some tortillas, if you like, and you re ready to make some delicious tacos. NO SLOW COOKER? In a large (6- to 8-quart, at least 12 inches in diameter) heavy pot (preferably a Dutch oven), combine the ingredients as described. Set the cover in place and braise in a 300-degree oven for about 3 hours, adding water occasionally if necessary to ensure the liquid stays at about the same level. Finish as described.

! Salud! SERVE RESPONSIBLY. Negra Modelo Beer Imported by Crown Imports LLC, Chicago, IL.