Arroz Rojo

Rinse
1.5 cups of medium-grained rice
a couple of times and spread the grains out on a towel to dry for a couple of hours.

Drain
one 15 ounce can of whole tomatoes.

Reserve the liquid. Blend the whole tomatoes to a puree with
1 cup white onion, roughly chopped
2 garlic cloves, halved
(If using crushed or diced canned tomatoes, use 1 cup)
Oil
3 medium or 4 small whole tomatoes.
Broil or grill them until the skins are charred.
Peel, chop finely and keep aside.

Fry the rice grains in
1.5 tablespoons light olive oil or vegetable oil (lard is usually used)
for 4-5 mts until toasty on a medium flame.

Add tomato-onion-garlic puree and
1 cup carrots chopped into 1/4 inch cubes.

Cook for 3 minutes until dry-looking.

Add
vegetable broth/water plus reserved tomato liquid - 1.75 cups total (traditionally chicken broth is used)
3 slit fresh serrano or jalapeno chillies,
1/2 tsp Mexican chilli powder
**or a mixture of paprika, cayenne, cumin, garlic powders and dried oregano
1/4 cup chopped parsley or cilantro
salt to taste

Bring to a boil, reduce heat, cover and cook on medium-low for 15 minutes. Check after 10 to see if you need more liquid.

Add the chopped roasted tomatoes and
3/4 cup frozen peas.

Cover and cook for 5 more minutes or unil the rice is cooked. Let it sit for 5 minutes, then fluff with a fork, and serve.

Arroz Rojo is traditionally served with chicken or beef in a mole or a stew.

Tortas de Hauzontles

Serves 4 - 6

I N G R E D I E N T S
1 1/2 tablespoons olive oil
1 medium red onion, thinly sliced
1 clove garlic (medium), finely chopped
1 teaspoon cumin seed, lightly pan toasted then ground
1 teaspoon cider vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1 tablespoon unsalted butter
1 pound huauzontle, (or broccoli trimmed and cut into short lengthwise spears)


I N S T R U C T I O N S
1. In a skillet heat the oil over medium heat. Cook the onion and garlic, stirring, until the onion is limp, about 4 minutes. Add the remaining ingredients and cook for 1 minute. Reserve in the pan off heat.

2. Bring a large skillet or wide deep saucepan of water to a boil. Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes. Drain well and transfer to a serving platter or shallow bowl. Spoon the onions on top. Serve hot.

Grilled Tex-Mex Chicken with Spicy Peach and Plum Salsa

Preparation Time: 15 Minutes
Cooking Time: Not Available
Barbecuing Time: 10 Minutes
Servings: 4 (makes about 1-3/4 cups/425 mL salsa)
Ingredients:

Spicy Peach and Plum Salsa:

2 Peaches
2 Plums
2 small Plum Tomatoes, seeded
2 Green Onions, thinly sliced diagonally
1 Jalapeño Pepper, minced
1 clove Ontario Garlic, minced
2 tbsp (25 mL) lime juice
1/4 cup (50 mL) finely chopped fresh mint or coriander
Salt to taste

Tex-Mex Chicken:
1 tsp (5 mL) each of dried oregano, chili powder and ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
A pinch of cayenne pepper
4 boneless skinless chicken breasts
Preparation:

Spicy Peach and Plum Salsa:
Peel peaches if desired; dice into 1/2-inch (1 cm) pieces and place in medium bowl. Dice plums and tomatoes into same size pieces as peaches. Stir in green onions, jalapeño pepper, garlic and lime juice. Stir in mint or coriander, and salt to taste. Set aside.

Tex-Mex Chicken:
In small bowl, stir together oregano, chili powder, cumin, salt, cinnamon and cayenne; sprinkle over and pat into both sides of chicken. Place on greased grill over medium heat; grill until chicken feels springy when touched and juices run clear when chicken is pierced, 5 to 6 minutes per side. Serve salsa spooned over chicken.

Brie Burgers

500g lean top-quality minced beef , preferably freshly minced
1 small onion , grated
2 tsp Worcestershire sauce
4 large basil leaves
50g brie , cut into 4
2 sundried tomatoes in oil, halved
salad leaves, cornichons and sliced tomatoes , to serve

Remove the mince from the fridge 30 mins before cooking to reach room temperature. Put the mince in a bowl and mix in 1 tsp sea salt, pepper, the grated onion and Worcestershire sauce. Mix well with your (clean) hands, then divide into 4 equal-size balls. Wrap a basil leaf around each slice of brie and press into the middle along with the tomato and re-shape the meat to a flat patty, 11⁄2cm thick.

Heat the grill for 5 mins. Fit the grill rack to its highest level. Lay the burgers evenly over the rack so they are under the hottest parts of the grill. Brush with oil from the sundried tomatoes and season.

Grill the first side 3 mins for medium-rare or 5 mins for well done. Brush the other side with oil, season and grill for the same length of time. Allow to stand for 3 mins before serving. Pack into a crusty bun with salad leaves, cornichons, tomatoes and relish.

Peppermint Icicles

Vegetable oil cooking spray
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
2 teaspoons fresh lemon juice
1 teaspoon pure peppermint extract
1 drop blue gel-paste food coloring
1 drop violet gel-paste food coloring

Directions

Coat a rimmed baking sheet with cooking spray. Bring sugar, corn syrup, and water to a boil in a small saucepan, stirring frequently with a wooden spoon, until sugar dissolves. Cook, undisturbed, until mixture registers 305 degrees on a candy thermometer, about 12 minutes. Remove pan from heat, and stir in lemon juice and peppermint extract. Working quickly, pour hot sugar mixture onto prepared sheet. (Be careful not to touch hot mixture.) Let cool until bubbles subside, about 30 seconds.
Coat a metal spatula with cooking spray, then fold 2 edges of mixture inward, toward center (pictured, above left). Continuously fold candy in half on itself with spatula until it is cool enough to handle, about 1 minute (it will still be very hot).

Wearing rubber gloves and working quickly, pull candy to a length of 1 foot, then fold in half on itself. Repeat, twisting and pulling until candy starts to turn white. Remove a golf-ball-sized piece, and add food colorings to the smaller piece. Continue to stretch and fold both pieces separately. When candy is almost cool, and the uncolored piece is white, pull each piece into a 12-inch-long rope.

Place ropes side by side, and fold in half together to layer colors. Twist pieces together. Starting at 1 end, pull and twist until rope is 1/2 inch thick. Working quickly, twist and pull end to taper slightly, and cut off a 6-inch length with scissors. Continue twisting, pulling, and cutting icicles until candy becomes too hard and can no longer be pulled. (There will be some left over. Reserve for another use, such as crushing over ice cream or cookies; see Chocolate-Peppermint Cookies, recipe page 240.) Transfer icicles to a baking sheet to harden. Store, covered, for up to 4 days.

Almond Paste

Note: Begin 20 minutes ahead

Ingredients:

1 cup ground almonds
1 cup confectioners' sugar
1 egg yolk
2 teaspoons lemon juice
1/2 teaspoon almond extract

Instructions:

1. In small bowl, mix well the ground almonds, confectioners' sugar, egg yolk, lemon juice and almond extract.

2. Sprinkle work surface generously with confectioners' sugar; with sugared hands, knead mixture until smooth and not sticky.

Yield: 1 cup

Orange-Coconunt Macaroons

Makes about 3 dozen
3/4 cup granulated sugar
1 tablespoon finely grated orange zest, plus 1 teaspoon fresh orange juice
4 1/2 ounces almond paste
2 large egg whites
1/3 cup confectioners' sugar
3 tablespoons all-purpose flour
1 1/3 cups packed sweetened flaked coconut, (about 4 1/2 ounces)
3/4 teaspoon coarse salt

Preheat oven to 300 degrees. Process granulated sugar and orange zest in a food processor until combined, about 3 minutes. Add almond paste; process 1 minute. Add egg whites, orange juice, confectioners' sugar, flour, half of the coconut, and the salt; process 1 minute. Remove blade, scraping batter into bowl with a rubber spatula. Stir in remaining coconut.

Drop rounded teaspoons of batter on to baking sheets lined with parchment paper, spacing about 2 inches apart. Bake macaroons until the edges start to turn brown, about 25 minutes. Transfer parchment and macaroons to a wire rack; let cool completely. Macaroons can be stored in airtight containers at room temperature up to 2 days.