Mexican Rice (UPDATED 3-01-10)

I've been messing around with recipes for this dish for a while now and have finally arrived at one I feel confident in sharing. Like a good Mexican, I've been eating this type of rice all my life (at home, other people's homes and at restaurants) and I can safely say this is the best version I've had. So here you go. Try it, and you'll be happy with the results.

If you want to make less rice, just halve all the ingredients. Adding the cilantro and squeezing lime juice at the end is optional, but I strongly advise you try it!

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Makes 8-10 servings

INGREDIENTS:

• 2 (14.5 ounce) canned whole tomatoes (preferably Hunt's), drained
• 1 medium onion, preferably white, peeled, trimmed of root end and quartered
• 4 small garlic cloves, minced
• 2 cups long grain white rice
• 1/3 cup vegetable oil
• 2 3/4 cups hot water
• 2 1/2 teaspoons chicken bouillon (such as Knorr)
  
• 2 1/4 teaspoons salt
• 1/2 cup minced fresh cilantro leaves
• 1 lime, cut into wedges for serving

PREPARATION:

• Process the tomatoes, onion and garlic in blender until smooth and thoroughly pureed, about 30 seconds. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that the volume equals 2 cups).

• Heat oil in a medium sauce pan over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains of rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Stir in pureed tomato mixture, water, bouillon, and salt; bring to a boil.

• Reduce heat to low and cook, covered, for about 25 minutes. Remove pan from heat. Set aside, covered, in a warm place for 5 minutes so rice can continue cooking in its own steam and the grains will expand.

• Stir in cilantro with a fork. Serve immediately, passing lime wedges separately.

Recipe from: Me!

Fried Catfish

When frying this fish I HIGHLY recommend that you buy a candy thermometer (available at almost every store) so you can manage the temperature of the cooking oil. If you want to get the best frying results on this or any other ingredient that needs deep frying, please cook at the right temperature, don't just eyeball it. So use a thermometer.

It is easier to buy the pre-cut catfish fillets. The right size for this recipe is cutting those fillets in half.

Also, only fry at most 3 fillets at a time to avoid overcrowding. When you overcrowd the cooking area, you run the risk of getting "steamed" rather than fried fish. After a minute of cooking, move the fillets gently to prevent them from sticking to the pan. Don't move them after that, to make sure the coating sticks properly.

When ready to serve, add a squeeze or two of lemon, if you wish.

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For 8 fish fillets

INGREDIENTS:

• Vegetable oil
• 1 cup yellow cornmeal
• 1/2 cup flour
• 3 tablespoons seasoned salt (such as Lawry's)
• 1 tablespoon garlic salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon cayenne pepper
• Freshly ground black pepper
• 8 catfish fillets
• Salt

PREPARATION:

• Pour oil into a large saucepan to a depth of 3 inches and heat over medium-high heat until hot but not smoking, 350-360 degrees on a candy thermometer.

• Meanwhile, combine cornmeal, flour, seasoned salt, garlic salt, lemon pepper, cayenne pepper, and black pepper to taste in a large shallow dish, then thoroughly dredge catfish fillets, gently shaking off excess.

• Working in batches to avoid crowding, fry catfish in the hot oil, without turning, until golden and crisp, 5 to 6 minutes. Transfer fillets with a slotted spatula to paper towels to drain. Season to taste with salt, if necessary.

Recipe from: Saveur.com

Recipe: Champurrado

Makes 8 cups


INGREDIENTS:

• 2/3 cup powdered masa harina "Maseca" mixed with 1/2 cup warm water
• 1 1/4 (two disks) cup chopped Mexican chocolate
• 3 1/2 cups whole milk
• 2/3 cup sugar

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PREPARATION:

In a blender, combine the reconstituted masa with the chocolate and 3 cups of water. Blend until smooth. Strain into a medium (4-quart) saucepan, add the milk and sugar, and set over medium heat. Stir (or whisk) constantly as the mixture thickens and comes to a simmer (it starts to bubble a bit) , about 15 minutes SEE NOTE BELOW. This beverage should be served about the consistency of heavy cream--no thicker. If yours is thicker, whisk in a little milk or water. Ladle or pour into cups or mugs.

ENJOY!

Champurrado

This is a semi-thick, chocolatey hot Mexican drink that is prepared mostly during the winter months. Accompany with Pan Dulce Mexicano (sweet bread), churros or with hot tamales. Anything goes with champurrado, actually! It tastes even better the day after, when all the flavors come together nicely.

For the Mexican chocolate that's called for, I used "Chocolate Abuelita" but you can use one called "Ibarra". But please DO NOT substitute with any other kind of chocolate. Mexican chocolate gives the champurrado its distinct taste.

Although the 15 minutes for simmer time is an approximation of when the mixture will reach the simmering point, it can take more or less time than that. Just keep an eye on it every couple of minutes and stir constantly.

The recipe comes from Chef Rick Bayless.