Wickett's Black Bean Salsa

Earlier this month, I was lucky enough to attend a ridiculously fun, blast from the past birthday party at Emerald Bay for Mr. Rob Pettis. There were many great side dishes, but Mr. Wickett's was the biggest hit. He generously offered to let me share it on The Vaccaro Family Table. So from his table to yours...Enjoy!

Wickett's Black Bean Salsa
Ingredients:

• 2 medium Roma tomatoes
• 1/2 red onion
• 3 scallions
• 1 15-1/2 ounce can black beans, drained
• 1 T taco seasoning
• 2 T sour cream
• 1 bunch cilantro
• Crumbled feta (add as much as you like)
• 1 avocado

Directions:

• Halve each tomato, then half the halves.
• Over a small bowl, squeeze the tomatoes as you would a sponge to force out the seeds and water.
• Chop the tomatoes.
• Dice the red onion and add to tomatoes.
• Finely chop the cilantro and scallions - add to bowl.
• Add drained black beans.
• Sprinkle taco seasoning.
• Lightly mix in chopped avocado and crumbled feta.
• Spoon in sour cream and toss until fully coated.
• Serve with tortilla chips...mmmm

Chiles Rellenos Casserole with Mango Salsa

Awww, cheese, peppers, chips, salsa, guac, margs...my nirvana! Our good friends, the Mohans, are getting close to heading back to the east coast. Before they go, Liz wanted to make sure she could add a mean Mexican feast to her bag of entertaining tricks. So, Liz and the kiddos came over for a hands on cooking dinner party and after a few margs...a family sleepover too!

We decided to make something different than your standard tacos, enchilada, quesadilla fiesta. I am a sucker for good rellenos. I can't stand the egg roll crust, but much prefer the light beer or egg battered style. So I was thrilled when I found a Whole Foods recipe not requiring a fry daddy! Anyway, we turned on some tunes, enjoyed a batch of fresh Margs from neighbor Shove and got to work. The result was a fantastic meal full of fresh flavors, tangy spices and a fiesta was born.

Menu:

• Chips, Salsa, Guac (check out guac recipe in Taco Tuesday post http://thevaccarofamilytable.blogspot.com/2009_01_01_archive.html)
• Chile Rellenos Casserole
• Mango salsa (great topping for the Rellenos - sweet, spicy, salty, tangy - great on fish and pork too)
• Mixed green salad
• Black beans (use a can, but spice them up with a bit of apple sauce, chalula and top with cilantro)
• Lemon cake (buy from Costco)

Chiles Rellenos Casserole
Ingredients:

• 8 poblano chilies
• 1 1/2 C grated Monterey Jack cheese
• 1 1/2 C grated cheddar cheese
• 2 T chopped chipotle peppers in adobo sauce
• 1/4 C flour
• 4 large eggs, separated
• 1 T hot sauce

• 1/4 C canola oil
• 1 large egg beaten
• 1/2 C yellow cornmeal
• 1 C sour cream
• 1 C canned creamed corn

Directions:

• Preheat oven to 450 degrees and place the whole poblano peppers on a baking sheet. Roast for about 20 min or until blackened on all sides.
• Remove from oven and place chiles in paper bag. Let stand for 20 min.
• Reduce the oven temperature to 350 degrees.
• Remove the chiles from the bag and rub off the skin.
• Make a slit in one side of each chile, running within a 1/2 inch from the top to bottom - leaving the chile whole with a pocket for stuffing.
• In a medium bowl, combine the cheeses with chipotle chiles.
• Fill the chiles with the cheese mixture, pressing the slit closed after filling.
• Roll the stuffed chiles in flour to coat all sides.
• Beat the egg yolks with the hot sauce and mix in the remaining flour.
• In another bowl, beat the egg whites with an electric mixer, until stiff; then gently fold the egg whites into the egg yolk mixture.
• Heat the canola oil in a large saute pan.
• Dip the floured chiles into the egg mixture and saute for 5-7 min, until golden on all sides.
• Drain the chiles on paper towels.
• Place the browned chiles in a lightly greased 10x12 baking dish.
• In a small bowl, mix the remaining eggs with cornmeal, sour cream and creamed corn.
• Pour this mixture over the chiles.
• Bake the casserole for 25-30 min, until the cornmeal mixture is set, firm to the touch and light, golden brown.
• Serve immediately!

Mango Salsa

Ingredients:

• Mango, peeled and chopped
• 2 tomatoes, chopped
• 1 jalapeno, seeded and chopped
• 1/2 bell pepper, chopped
• 2 cloves garlic, pressed
• 2 T cilantro chopped
• Juice from 1/2 lemon
• S&P to taste

Directions:

Mix well!

Taco Tuesday, Wednesday, Thursday...

Growing up in Southern California, I took making Mexican food for granted. Now married to a 'New Englander' I realize not everyone ate fajitas, enchiladas, tostadas, tacos and tamales on a weekly basis. In fact, from what I hear, there were not even any Mexican restaurants in CT - the horror. Well, now living in Colorado for the last 16+ years, I realize this isn't just an east coast challenge - it's much more widespread. In fact, I was asked recently by a friend who shall remain nameless, how to make Tacos. I was aghast, but then realized, she wasn't alone. So for you foodies, this post won't do it for you. For the rest of you, please don't deprive your families, for the love of God serve Mexican food.

Below you will find instructions and ingredients to make: Soft and hard shell tacos with toppings, quesadillas, recommended side dishes and guacamole.

Tacos
Ingredients

• 1 1/2 # Ground beef (or one package)
• 1 yellow onion, chopped
• 2 cloves Garlic, pressed
• Salt and Pepper
• 1 tChipotle Tabasco
• 1 T Green taco sauce
• Corn and/or flour tortillas (your preference)
• Vegetable oil (if you like your shells crispy)

Toppings:

• Chopped Tomatoes
• Shredded cheddar cheese
• Chopped cilantro
• Shredded lettuce
• Sour cream
• Various hot sauces

Directions:
Making Taco Meat:

• Pour 1T vegetable oil in skillet over medium heat.
• Add chopped onion and pressed garlic. Cook for a minute.
• Add ground beef. Cook until brown (about 5-7 min ish)
• Season to your taste by adding salt, pepper, Tabasco/Chalulah and green taco sauce.

Frying Hard Shells:

• Heat 1 C vegetable oil in skillet over medium/high heat - it's gotta be HOTUse tongs to place flour or corn tortillas into the oil.
• For tostadas leave the tortilla flat and crisp each side. For tacos place the tortilla in the oil for 15 seconds then using the tongs fold into a shell and brown on each sideOnce the shell is to your liking place upside down on a paper towel. This will allow the excess oil to drip off and the shell to crisp up.
• If you like the tortillas soft, simply place a mixture of tortillas in foil, place in 300 degree oven for 15 min.

Make it to your liking:
Using various bowls display your toppings. The kids may only like cheese, others may like their tacos over loaded.
What else to serve:

Can't go wrong with serving a side of Mexican rice, apple sauce and refried black beans. Sweet, salty and spicy - all my favorites. It should go without saying that chips, salsa and guacamole should be served well ahead of time. And the kids love Quesadillas. Now, I again ASSumed everyone knows how to make these, but when I learned some folks were just 'nuk'n' them to a rubbery, chewy disaster, I knew I needed to set the record straight.

Cheese Quesadillas (No you cannot microwave these)
Ingredients:

• Shredded cheddar cheese (Shredding it yourself will result in better flavor)
• Flour Tortillas
• Butter

Directions:

• Heat 1 T butter in skillet over medium heat
• Butter one-side of the flour tortilla and place in skillet
• Cover tortilla with shredded cheddar cheese
• Butter another tortilla and place on top
• Flip the quesadilla when bottom tortilla is brown and do the same for the other side
• When both tortillas are brown and the cheese is melted, place on cutting board
• Slice into triangles and serve

Guacamole
Ingredients:
Four large, ripe avocados (not hard and not too soft)

• 1/2 lemon
• 1/2 T Worcestershire sauce
• 1 clove garlic
• Cholulah (or whatever hot sauce you like)
• Salt and pepper
• 1 bag tortilla chips

Directions:

• Remove skin and seed from avocados and place in mixing bowl
• Using a fork press the avocado into a chunky paste (if you like your guac smooth, press away
• Squeeze the juice from 1/2 lemon
• Add remaining ingredients (minus the chips!)
• Mix and season to taste - dice a jalepeno for extra spice
• Serve with chips and top the guac with cilantro, shredded cheese and tomato for garnish.

Adios mi amigos!