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Summary
Summary
In More Mexican Everyday Rick Bayless offers his latest delicious, easy-to-make Mexican meals. Beginning with his "secret weapons" he shows how his pantry staples bring flavour to dishes. With cooking tips and an illustrated glossary of ingredients, More Mexican Everyday delivers, easy-to-make Mexican cuisine for the busy cook.
Author Notes
Rick Bayless has done more to bring authentic Mexican cooking to America than any other cookbook author and chef. He is a six-time James Beard Award winner and the host of Mexico: One Plate at a Time. He is the chef-owner of Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. Rick won the first season of Top Chef Masters and is the recipient of Mexico's Order of the Aztec Eagle, the highest honor awarded to foreigners. His cookbooks include Fiesta at Rick's, Mexican Everyday, and More Mexican Everyday.
Deann Groen Bayless has co-authored nine cookbooks with her husband Rick Bayless and is the co-owner of a growing family of Mexican restaurants, including Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. She is a former president of Women Chefs and Restaurants, an organization that advocates for women in the restaurant industry, and the executive producer of the PBS television show Mexico, One Plate At A Time.
Reviews (2)
Booklist Review
*Starred Review* With equal measures of both passion and intelligence, Bayless has fed the nation's ever-increasing hunger for sound Mexican cooking. This latest cookbook aims to teach folks north of the border not just to reproduce recipes but also to think and to taste food the same way native Mexican cooks do. After inventorying basic equipment to expedite a cook's techniques, Bayless introduces basic salsas and adobos to season a whole rainbow of satisfying dishes from which to feed a family every day. A single salsa seasons eggs for breakfast and then spices up some fish for dinner. Befitting the new dietary emphases on vegetables, Bayless shows how to make tacos with greens and beans, and he introduces cooks to less well known produce such as chayote, cactus, sunchokes, and sorrel. Most recipes suggest variations to stimulate the cook's creativity and imagination. Recipes conclude with quick summaries of ingredients to ease shopping. An effective starting point for the would-be home Mexican cook.--Knoblauch, Mark Copyright 2015 Booklist
Library Journal Review
Bayless's follow-up to the popular Mexican Everyday offers busy home cooks recipes for easy Mexican dishes, along with guidance on selecting kitchen equipment and balancing flavors and textures. The book is divided into three sections: the first arms readers with go-to recipes and "secret weapons" (e.g., green chile adobo, sweet-sour dark chipotle seasoning) to dress up oft-repeated meals such as enchiladas and tacos; the second features vegetable recipes (mostly but not always vegetarian) in keeping with current health and diet trends; and the third focuses on speedy everyday fare requiring little preplanning. Some recipes are written in a first-person narrative format that sheds light on Bayless's methods. The book also includes a few "weekend dishes" for entertaining and special occasions. VERDICT Expect demand. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Acknowledgments | p. 15 |
| Introduction | p. 18 |
| Part 1 Simple Ways to Create Dynamic Flavor | |
| How to Win a Top Chef Quickfire Challenge | p. 22 |
| My Most Relied-on Equipment for Creating Great Flavor | p. 23 |
| Balance Is the Key to Any Great Dish | p. 26 |
| My Most Relied-on Pantry Items for Creating Great Flavor | p. 28 |
| Four Secret Weapons I Always Have in My Refrigerator | p. 33 |
| Green Chile Adobo | p. 33 |
| Quick Red Chile Adobo | p. 37 |
| Roasted Garlic Mojo | p. 39 |
| Sweet-Sour Dark Chipotle Seasoning | p. 40 |
| Go-To Meals To Know By Heart | p. 44 |
| Creamy Roasted Poblano Rajas and Two Delicious Dishes to Make from Them | p. 47 |
| Creamy Zucchini, Corn and Roasted Poblanos | p. 52 |
| Roasted Poblano Cream Soup | p. 53 |
| Roasted Tomato Salsa and Three Delicious Dishes to Make from It | p. 57 |
| Huevos Bancheros | p. 60 |
| Salsa-Braised Fish (or Tofu or Eggplant) | p. 64 |
| Tomato-Green Chile Seafood Rice | p. 67 |
| Roasted Tomatillo Sauce Base and Three Delicious Dishes to Make from It | p. 69 |
| Roasted Tomatillo Enchiladas | p. 73 |
| Tomatillo-Sauced Chilaquiles | p. 77 |
| Pork (or Chicken) with Roasted Tomatillos, Poblanos and Potatoes | p. 79 |
| Carne Asada Dinner | p. 86 |
| Skillet Tacos | p. 93 |
| Pork and Black Bean Dinner | p. 100 |
| Weekend Dish: Red Peanut Mole with Chicken | p. 105 |
| Red Chile Roast Chicken | p. 112 |
| Chipotle Meatballs | p. 117 |
| Part 2 Vegetables at the Heart of the Mexican Kitchen | |
| Cooking Greens | p. 124 |
| Greens and Beans with Red Chile and Fresh Cheese | p. 126 |
| Mustard Greens Soup with Poblanos and Almonds | p. 129 |
| Crispy Cakes of Greens, Potato and Green Chile | p. 132 |
| Eggs Poached with Ancho Chile, Kale, Potatoes and Fresh Cheese | p. 134 |
| "Sturdy Greens" Salad with Mango and Habanero | p. 138 |
| Traditional Mexican Vegetables, New Ideas | p. 140 |
| Roasted Chayote with Herbs and Tofu (or Goat Cheese) | p. 142 |
| Fresh Corn in Spicy-Herby Broth | p. 144 |
| Herby, Spicy Fried Corn | p. 146 |
| Steamed Roots with Roasted Poblano and Tomatillo | p. 147 |
| Grilled Tostadas with Bacon, Avocado Mayo and Heirloom Tomatoes | p. 150 |
| Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds | p. 152 |
| Roasted Knob Onions with Crema and Aged Mexican Cheese | p. 154 |
| Four Seasons Grilled Salad with Smoky Knob (or Green) Onions and Sesame | p. 156 |
| Jícama-Beet Salad with Radicchio, Peanuts and Lime | p. 160 |
| Nopal Cactus and Poached Egg in Roasted Tomato-Chipotle Broth | p. 163 |
| Fresh Fava Bean Enfrijoladas | p. 166 |
| Winter Squash, Summer Squash, Blossoms and a Relative | p. 170 |
| Butternut with Bacon, Tomatillo and Chipotle | p. 174 |
| Weekend Dish: Fettuccine with Butternut Squash and Red Poblano Crema | p. 177 |
| Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple | p. 180 |
| Pan-Roasted Summer Squash with Garlic Mojo and Güero Chile | p. 182 |
| Spaghetti Squash Fideos with Chipotle, Chorizo, Crema and Avocado | p. 185 |
| Charred Cucumber Salad with Red Chile and Lime | p. 188 |
| Squash Blossom Soup | p. 190 |
| Ribbon Salad with Creamy Two-Chile Vinagreta | p. 192 |
| Unexpected Vegetables in the Mexican Kitchen | p. 194 |
| Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs | p. 196 |
| Grilled Asparagus with Creamy Pasilla Chile | p. 198 |
| Weekend Dish: Shell Beans and Artrchokes with Roasted Tomatillos, Cilantro and Anejo Cheese | p. 201 |
| Yellow Mole with Grilled Fennel and Portobello Mushrooms | p. 204 |
| Celery Root Pancakes with Chipotle Crema and Cilantro | p. 208 |
| Tangy Sorrel Salsa Verde with Stir-Fried Shrimp | p. 210 |
| Banana Pepper-Leek Soup with White Beans and Crispy Chorizo | p. 212 |
| Spicy Chipotle Eggplant with Black Beans | p. 215 |
| Braised Artichokes with Tomatoes, Jalapehos, Olives and Capers | p. 218 |
| Part 3 Daily Inspirations for Busy Cooks | |
| Breakfast Anytime | p. 222 |
| Spring Green Licuado | p. 224 |
| Stone Fruit (or Mango) Licuado | p. 226 |
| Carrot, Beet and Orange Licuado | p. 227 |
| Xoco's Granola | p. 228 |
| Open-Face Red Chile-Chard Omelet | p. 230 |
| Open-Face Squash Blossom Omelet with Charred Tomato, Chile and Goat Cheese | p. 232 |
| Open-Face Egg-Chorizo Tortas | p. 234 |
| Cornmeal Pancakes | p. 237 |
| Butternut-Pecan Muffins with Brown Sugar Crumble | p. 240 |
| Horchata French Toast | p. 243 |
| Rice-Cooker Simplicity | p. 246 |
| Creamy Rice and Beans in Three Classic Flavors | p. 250 |
| Black Bean Rice with Plantains and Smoky Pork | p. 254 |
| Chorizo Rice with Lentils | p. 256 |
| Herb Green Chicken and Rice | p. 258 |
| Chipotle Rice with Shrimp | p. 260 |
| Mexican Red Rice and Three Delicious Dishes to Make from It | p. 262 |
| Creamy Rice Soup with Poblano and Spinach | p. 264 |
| Crispy Rice Cakes with White Beans, Roasted Garlic, Aged Cheese and Smoky Chile | p. 265 |
| Spicy Bacon-and-Egg Fried Rice with Pickled Jalapenos and Cilantro | p. 266 |
| Slow-Cooker Satisfaction | p. 268 |
| Mexican Chicken Soup | p. 270 |
| Red Chile Short Rib Soup | p. 272 |
| Weekend Dish: Red Chile Pozole with Pork | p. 276 |
| Weekend Dish: Pork Carnitas Dinner | p. 280 |
| Five Simple Meals from a Pot of Beans | p. 284 |
| Silky Tortilla Soup | p. 285 |
| Scrambled Eggs with Beans, Green Onions and Avocado | p. 286 |
| Plantain-Bacon Enfrijoladas | p. 287 |
| Beans and Greens with Clams and Chorizo | p. 289 |
| Cheesy Open-Face Mollete | p. 289 |
| Green Chile-Braised Beef with Potatoes and Caramelized Onions | p. 291 |
| Lamb or Beef Barbacoa | p. 294 |
| Roasted Garlic Chicken with Mushrooms, Potatoes and Spinach | p. 296 |
| The Grill, Stove and Oven | p. 300 |
| Weekend Dish: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce | p. 302 |
| Green Chile Chicken Thighs | p. 305 |
| Weekend Dish: Grilled Red Chile Ribs | p. 308 |
| Grilled Lamb Chops with Charred Eggplant Salsa | p. 311 |
| Weekend Dish: Queso Fundido Burger | p. 314 |
| Grilled Salmon in Toasty Peanut Salsa | p. 316 |
| Spicy, Garlicky Grilled Cauliflower Steaks with Browned Butter, Toasted Nuts and Tequila Raisins | p. 319 |
| Grilled Fish with Creamy Cool Cucumber Pipián | p. 322 |
| Chicken Barbacoa | p. 324 |
| Beer-Glazed Beer-Can Chicken | p. 327 |
| Cilantro-Poached Halibut | p. 330 |
| Mussels (or Clams) with Salsa Macha, Mexican Beer and Ham | p. 333 |
| A Dozen Desserts: Mexican Chocolate and Farmers Market Fruit | p. 336 |
| Mexican Chocolate-Pumpkin Seed Cake | p. 338 |
| Unbaked Mexican Chocolate Flan | p. 341 |
| Nutty Triple-Chocolate Pudding | p. 344 |
| Warm Rice Pudding with Mexican Chocolate and Toasted Almonds | p. 346 |
| Mexican Chocolate Truffles | p. 348 |
| Mexican Chocolate Sorbet | p. 350 |
| Coconut Bread Pudding | p. 351 |
| Farmers' Market Fruit with Warm Tequila-Lime Espuma | p. 354 |
| Mango Ricotta Cheesecake | p. 356 |
| Plantains (or Fresh Fruit) with 24-Hour Cajeta and Bitter Chocolate | p. 358 |
| Raspberry Soft-Serve Ice Cream | p. 361 |
| Coconut-Lime Ice Pops | p. 363 |
| Index | p. 365 |
