Charred Orange Colada

If there’s one drink I’m guaranteed to order by the pool when I’m on vacation, it’s a classic piña colada. When I talked about this charred orange colada recipe with McCormick Spices Chef Kevan Vetter, it had me salivating for vacation and this interesting twist on the classic frozen cocktail.

It’s a simple recipe to follow, and the charred orange and black rum give this colada a decadent depth that makes it a sophisticated version of the classic.

You can also substitute 2-3 ounces of piloncillo for the brown sugar if you want to give it even more of a Mexican flavor.

In Spanish, allspice is called pimienta dulce, and you should be able to find it in both mainstream and Latino markets.

Charred Orange Colada (Recipe from McCormick Spices)

Prep Time: 15 minutes

Cook Time: 25 minutes

Yield: 4 servings

Charred Orange Colada (Recipe from McCormick Spices)

This interesting twist on the classic piña colada cocktail has smoky charred oranges, rich black rum and warm allspice in every sip.

Ingredients

  • 4 oranges
  • 1/2 cup firmly packed brown sugar, divided
  • 1 cup orange juice
  • 1 teaspoon McCormick Whole Allspice
  • 1 can (13.66 oz) Thai Kitchen Coconut Milk
  • 12 cup black rum
  • 1 teaspoon McCormick Pure Vanilla Extract
  • 1-2 cups crushed ice
  • 4 maraschino cherries (optional for garnish)

Instructions

  1. Cut three of the oranges in half, crosswise. Cut ends off the remaining orange and then cut into 4 crosswise slices. Dip the cut sides of the orange halves in the brown sugar. Reserve the remaining brown sugar.
  2. Grill oranges over medium heat for about 12 minutes or until charred. Turn slices occasionally. Reserve the slices for garnish.
  3. Place orange halves, orange juice, allspice and reserved brown sugar in a saucepan and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  4. Remove from heat and cool completely. Remove orange halves from the pan and squeeze the juice from them back into the saucepan. Mix well and strain juice. Refrigerate until chilled.
  5. Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth. Add more ice if desired.
  6. Serve garnished with charred orange slices and maraschino cherries.
http://theothersideofthetortilla.com/2012/12/charred-orange-colada/

Want to know more? You can read the full 2013 McCormick Flavor Forecast report on the future of global flavor trends and how they develop the forecast at flavorforecast.com.

Disclosure: This post is part of a sponsored series to promote McCormick Spices 2013 Flavor Forecast global flavor trend report. We received promotional materials and an exclusive interview with McCormick’s executive chef to assist in writing this post, but all opinions in this series are our own.

2013 McCormick Flavor Forecast gives Mexican food a global twist

We’re always looking to share Mexican food and culture in new ways here at The Other Side of The Tortilla. I recently had the opportunity to talk to McCormick Spices executive chef, Kevan Vetter, about global trends and the McCormick Flavor Forecast for 2013. You can watch the video with some clips from our interview below. Some of the flavor pairings this year include combinations such as black rum, charred orange and allspice for an awesome twist on the classic piña colada cocktail, smoked tomato, rosemary, chiles and sweet onion for handcrafted sauces and salsas, hearty meat cuts with plantains and cinnamon sticks, and anise and something muy Mexicanacajeta, a goat’s milk caramel.

Today I’m sharing the five trends from this year’s Flavor Forecast report and what I love about each of them.

Be sure to check back soon for another video with more from my chat with Kevan and for recipes and a holiday giveaway from McCormick just for you!

5 TRENDS OF GLOBAL FLAVOR FOR 2013

No apologies necessary.
This trend is all about diving headfirst into flavors to enjoy the gratification of a momentary escape.
What I love about it: Family dinner is especially a time I like to momentarily escape from the pressures of work and life and just enjoy a meal together, talk and relax. It’s an important part of our culture to share meals as a family without having to be apologetic to others about flying under the radar for a bit. Savoring your food and your time with your family is a great habit to develop early with your kids so they come to expect it as they grow older.

Personally handcrafted.
This trend signifies the hands-on approach to showcasing the very best of ourselves.
What I love about it: There’s no more personal gift than making something yourself to give to the people you love. And when I say gift, I don’t mean only gifts that you give for holidays and special occasions. Making home-cooked meals for your family is also a gift to them, even if they don’t always realize or appreciate it. The other day I made the extra effort to make José a special salsa to go with milanesas for dinner, and he said it was the best part of the meal. It makes me feel good to know that going the extra mile with personally handcrafted dishes makes such an impact on the happiness of those around me.

Empowered eating.
This trend includes creating harmony of health and wellness through a highly personalized, flexible approach to the way you eat.
What I love about it: When it comes to empowered eating, it bothers me that a lot of people think Mexican food can’t be healthy and that everything we eat is swimming in cheese, which isn’t true. Como mamá siempre nos dijo: ¡Todo en moderación! For the English speakers, that’s “everything in moderation.” There are so many Mexican ingredients that pack a lot of flavor without the addition of calories or fat. Chiles are a prime example in Mexican cooking because they can be used in so many ways—fresh, dried, powdered, and the list goes on. Finding the right balance is up to the individual.

Hidden potential.
This trend is all about the “waste-not” mentality and uncovering the fullest flavors from every last part of the ingredient.
What I love about it: This trend is actually also a way of life when it comes to Mexican cooking. If you think about Mexican dishes such as carnitas, you use just about every last bit of the pig so nothing is wasted. I may not like to eat riñones (kidneys), but my suegro does! Check it out, amigos Mexicanos… we were doing this way before it was trendy! Even with tortillas that are a little too old to eat, I hate to throw them away. So I bake them to make tostadas, or cut them up and fry them to make totopos (hearty tortilla chips).

Global my way.
This trend includes discovering the unlimited flavor possibilities of global ingredients and using them outside of their traditional roles in ethnic cuisines.
What I love about it: I’m always trying to incorporate my favorite Mexican ingredients into non-Mexican dishes, or to put a Mexican spin on a non-Mexican dish by infusing a traditionally Mexican flavor. Chef Vetter shared with me a tamal recipe that pairs with a Japanese katsu sauce, which I thought was pretty cool and that I’m looking forward to trying out soon.

  • Watch some of my conversation with McCormick Spices executive chef Kevan Vetter and then let me know which trend you like best in the comments below.
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Want to know more? You can read the full 2013 McCormick Flavor Forecast report on the future of global flavor trends and how they develop the forecast at flavorforecast.com.

Disclosure: This post is part of a sponsored series to promote McCormick Spices 2013 Flavor Forecast global flavor trend report. We received promotional materials and an exclusive interview with McCormick’s executive chef to assist in writing this post, but all opinions in this series are our own.

Tacos de rib eye

I’ve been buying thinly sliced rib eye and grilling it to serve as tacos for years, but the truth is that it can get kind of boring. I recently came up with a flavorful and easy fix that is literally only one ingredient but makes a world of difference: ponzu sauce. Yes, you read that correctly, I said ponzu sauce! I knew I had to share this recipe when my husband and chief taste-tester raved about this dish, even days after I served it.

No, ponzu sauce isn’t a Mexican ingredient, but it bears some striking similarities to the popular seasoning sauce known as Maggi that is widely consumed in Mexico. You may remember reading about Maggi here before in my cebollitas recipe, which is basically just grilled spring onions, lime juice and Maggi—a succulent side dish that also pairs well with these tacos.

What’s great about ponzu sauce is that it’s similar to Maggi in taste, already has a hint of citrus so adding lime juice isn’t necessary (but you still can, if you want), and ponzu is much lower in sodium per tablespoon than Maggi.

If it’s any indication how good it is, I’ve whipped this recipe up for dinner three times in the last two weeks and gotten no complaints about repeating the same dish. I’ve served it each time with a different salsa to make it just a little different. With grilling season right around the corner, this dish is definitely going to be my secret weapon for summer barbecues. Let me know how you like it!

RECETA | RECIPE

TACOS DE RIB EYE

  • 1 lb. thinly sliced rib eye (about 1/4 inch thick)
  • 1/2 cup Mitsukan ponzu sauce for the meat plus 1/8 cup for cebollitas
  • 1 bunch of cebollitas (in English they’re called spring onions; they look like scallions but with a bulbous end instead of straight and skinny)

Directions:
FOR THE MEAT
Marinade the meat with 1/2 cup ponzu sauce for 30 minutes in a zippered plastic bag. Discard the liquid and bag, and grill meat over medium-high heat just long enough for each side to get grill marks and cook through.

FOR THE CEBOLLITAS
Use as much or as little ponzu as you’d like. You can choose whether to use the ponzu to soak the onions in advance, or pour over them or use as a dipping sauce after grilling. If you choose to soak them, you can put them in a shallow bowl and use about 1/8 cup-1/4 cup of ponzu sauce. Reserve the sauce if you’d like to use it again as a garnish or dip after grilling.

Serve meat with cebollitas and corn tortillas. These tacos also go great with guacamole or a fresh green salsa.

Yields 2 servings or about 6-8 tacos.

  • How do you dress up your basic rib eye tacos?
Disclosure: This post is part of a sponsored series to promote Mizkan cooking wines, vinegars, sauces and marinades. We also received product samples and promotional material from Mizkan to assist in preparing this post. All opinions and recipes in this series are our own.

Join us for the Maseca Twitter fiesta!

This Wednesday, March 7, we’ll be participating in a Twitter party with all of the Maseca Amigas Blogueras to talk about healthy cooking, nutrition and more. I hope you’ll joint us! Like any good party there will be some special prizes you’ll have a chance to win.

Here’s all the info you need to know to participate:

Participate and follow along with the #clubmimaseca hashtag using TweetGrid, TweetChat, Twitterfall or your favorite Twitter tool, such as Tweetdeck to keep track of the conversation easily.

RSVP online via Facebook or Twitter and read the official rules in order to be eligible to win prizes.

Make sure you follow the Amigas Blogueras and the moderator, @LBConnect, to help you keep track of the conversation in addition to the hashtag.

And if you’re not familiar with all the Amigas Blogueras listed above, you can check them out on the Maseca website! Meet the Amigas Blogueras in Spanish or in English to get to know them a little before the fiesta and read some of their stories!

¡Nos vemos en Twitterlandia!

Atole de fresa

Long, cold winter nights mean one thing in my house: we’re making hot drinks to warm us up! One of my favorite cold-weather drinks is atole, especially because it’s customary to drink with breakfast or after dinner. The two most common flavors are vanilla and strawberry—atole de vainilla y atole de fresa. If you make it with chocolate, it’s called champurrado.

It’s a masa-based drink where the dissolved masa acts as a thickening agent to make this hot drink the kind of hearty treat that will really stick to your ribs. I’ve talked before about the availability of atole that comes in powdered packets, but next to my champurrado recipe (which uses prepared store-bought masa from my local tortillería), this version using Maseca instant corn masa flour is even easier to make and a sure step above the flavor from a packet. It’s a homemade taste without all the work of grinding your own nixtamal or having to dissolve masa using cheesecloth. It’s what you might call a semi-homemade version, if you will.

This drink dates back to pre-Columbian times in Mexico and is well documented as a form of sustenance amongst the Aztec and Mayan cultures. Historical texts tell us it was often flavored with fruits, spices or chiles.

Sometimes atole is also made with different colors of corn (I’ve personally tasted atole made with white, yellow and blue corn bases) and milk or water as the liquid. I don’t like my atole to be too thin so I have a habit of making it very thick at the beginning and then thinning it out with milk or water as needed. If you prefer yours to be thinner, you can use all water instead of milk, and reduce the portion of Maseca instant corn flour to your liking.

If you want more berry flavor, you can add another whole cup of strawberries and use more water than milk so it doesn’t thicken too much or dilute the berry flavor.

This recipe produces the best strawberry flavor when you use berries that are very ripe. A trick to my recipe is that I macerate the strawberries before I put them in the blender (which just means I slice them up and, place them in a bowl and sprinkle sugar over them to allow the natural juices to come out).

If you won’t consume the atole immediately after cooking, store in an airtight container with plastic wrap pressed to the top of the liquid so a skin doesn’t form over the top. If a skin does form, you can gently remove it with a spoon, but then you’re not getting to enjoy your whole batch. A final note: make sure the Maseca you’re using is specifically for tortillas and not tamales or you’ll get a different consistency.

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Chorizo casero

I always used to buy chorizo prepackaged or from the butcher because I thought it would be too hard to make at home. After months of wondering, I finally decided to delve in and give it a shot. The results were fantastic! Now that I know how incredibly easy it is to do on my own, I’ll think twice next time I reach for a package of chorizo in the grocery store.

A lot of people think of Spanish chorizo when they read chorizo in an ingredient list, and though Mexican chorizo is different, it’s equally delicious. Spanish chorizo is a hard sausage-like cured meat (think similar to a cured hard salami), and Mexican chorizo is a soft sausage-like meat, almost like a breakfast sausage patty if you broke it up into little bite-size pieces.

I love to use chorizo in a variety of ways: anything from breakfast dishes such as huevo con chorizo, to snacks such as queso fundido, to spicing up vegetables in dishes such as calabacitas rellenas. It’s also great as a topper to tostadas or sopes.

I used a blend of three chiles to make my chorizo slightly spicy and also some chopped onion and garlic to give it the right texture. The vinegar helps with giving the meat the signature crumble of Mexican chorizo.

Chorizo Casero | Homemade Chorizo

Chorizo Casero | Homemade Chorizo

My chorizo recipe was recommended by the New York Times Diner's Journal in December 2011.

Ingredients

  • 1 pound ground pork
  • 2 cups of water (for soaking the chiles)
  • 4 chile guajillo
  • 3 chile de arbol
  • 1 chile ancho
  • 1/2 teaspoon Mexican oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoon kosher salt
  • 2 quarter-inch thick slice of white onion (one slice will go in food processor; other will be finely chopped)
  • 7 large garlic cloves (reserve 2 for later)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons Nakano rice vinegar

Instructions

  1. Bring two cups of water to a boil and remove from heat. Tear off the chile stems and soak the chiles for at least an hour or until completely soft. When the chiles are soft, remove them from the water, drain, and discard all the water. Do not remove the seeds from the chiles.
  2. Place the chiles, oregano, salt, pepper, one quarter-inch thick slice of onion and five cloves of garlic into the food processor or blender. Run for 5-10 seconds. Add the apple cider vinegar and rice vinegar. Reseal top of food processor or blender and pulse until the mixture is a smooth paste.
  3. In a glass mixing bowl, add the ground pork and make a well in the middle of the meat. Add half of the chile mixture and gently work it into the meat. Add the second half and repeat.
  4. In the food processor add the two remaining garlic cloves and pulse a few times so that it's roughly chopped. Add to the meat and chile mixture.
  5. Finely chop the second quarter-inch thick slice of onion. Add to meat and mix well to incorporate.
  6. Transfer the chorizo to an airtight container or a plastic zippered bag and store in the refrigerator for four to six days. It needs that time to cure and for the seasoning to mellow out. If you eat it before curing it, it may taste too spicy or too salty, the garlic will be very potent and the vinegar will be strong. If you can bear to leave it alone for six days to cure, it's worth the wait.
  7. After a few days, some liquid will run off the meat, which is completely normal. You can dump it out when you notice it or you can leave it up until you're ready to cook the chorizo. Be sure to discard the liquid either way.
  8. When it's ready to be eaten, just heat a frying man over medium heat, add the chorizo and fry it up until it's crumbly and well-done. Drain over paper towels and use in your favorite dish.

Notes

You can refrigerate cooked or uncooked leftovers for a few days or freeze raw meat in an airtight container or plastic zippered bag for a few weeks.

http://theothersideofthetortilla.com/2011/12/chorizo-casera/
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