I did this dish with store bought Hellmans' Mayo and it was fine. Actually
delicious. Also, I thinned the mayo with all of the reduced tangerine juice
so it was
more like a sauce than the thick mayonnaise. This is how he did it in his television
show. I didn't "dot" but used a lot of the sauce. The chopped fresh tarragon
is a must. Gives it a really bright flavor. I did not use the nuts. I roast
the asparagus in a hot (450F) oven for about 20 minutes. I find this easier
than grilling them and they have a similar flavor.
This is a terrific dish. A real keeper.
Grilled Asparagus with Tangerine Mayonnaise
Recipe By: Michael Chiarello, "Season to Season" Serving Size: 4
2 cups freshly squeezed tangerine juice
2 tangerines
1 tablespoon fresh tarragon coarsely chopped
1 egg yolk
Salt
freshly ground black pepper
1 cup pure olive oil plus extra
2 pounds asparagus, trimmed and cooked for 3 minutes in boiling salted water, then plunged intoan ice bath
1 Long curl of tangerine zest fresh or candied
toasted hazelnuts or pine nuts, coarsely chopped
You will have more mayonnaise than you need. But that's good news, as it tastes great on all sorts of vegetables and on poached fish, and can be used to bind a chicken salad or as a sandwich spread.
Put the tangerine juice in a small nonreactive saucepan and bring to a boil Cook until reduced to 1/2 cup. Let cool to room temperature. Peel the tangerines, removing all the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.
Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, at first by drops and then, as mixture emulsifies, in a thin steady stream until all the oil is incorporated. Taste for seasoning. Scrape into a jar, cover, and refrigerate until needed. You should have about 1 2/3 cups mayonnaise. (Keeps 2 to 3 days, refrigerated.)
Prepare the grill and let burn down to medium coals. Toss the cooled
asparagus with about 1 tablespoon olive oil and season with salt and pepper
.
Grill over medium to low coals, turning the spears as needed, until they take on a little color and are just tender, about 6 minutes. Cover the grill if necessary to maintain the heat.
Arrange the asparagus on a platter with the reserved tangerine segments. Dot
with the mayonnaise, and drizzle with any tangerine juice left in the bowl.
Garnish with fresh or candied zest and the nuts, if using. Serve at once.
Terry's Dilled Potato Salad
Several years ago I developed this recipe which has become a favorite with
my friends. If you are short of time. Buy prepared egg salad from your local
deli and use that instead of making the egg salad yourself. Makes it very simple
although not as low in calories..
5 pounds Yukon Gold Potatoes
1 bunch watercress chopped
1 bunch dill fresh
8 eggs hard cooked
3/4 cup mayonnaise
1/4 cup nonfat sour cream
1/2 cup buttermilk
salt and pepper
1 large vidalia onion chopped
Cook the potatoes in their skins until just tender. Cool, skin, and cut into cubes. Coarsely chop the watercress and dill. Be mindful that if you chop dill too fine it tastes gritty. Combine the chopped hard cooked eggs. Adjust the mayonnaise, sour cream, and buttermilk to make a nice thin dressing. I like lots of salt and pepper. This is a very simple, very delicious potato salad. Perhaps one of my favorites. It just might be these Yukon Gold potatoes. They are fabulous and are the only potato to use for mashed.
Sirloin Steak w/ Chili Sauce
This is a very flexible recipe. If you need to serve more people just add a bit more meat. It's also a wonderful way to serve leftover meat. I have used it with leftover tenderloin, adding the slices of tenderloin only at the last minute to maintain the rareness.
Recipe By: Gourmet Oct. 1985/revised by terry@terrypogue.com
Serves 4
1/2 teaspoon cumin
2 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon paprika
1/2 teaspoon cayenne
1 (or more) pound sirloin steak sliced 1/2" thick
flour, salt and pepper for dredging
3 tablespoons oil
1 large onion sliced
1 large green pepper sliced
1 large red pepper sliced
1 small can of green chilies
1 medium jalapeno chili minced
1 clove garlic minced
1 tablespoon tomato paste
1 teaspoon brown sugar
1 teaspoon lime juice
2 cups beef broth made from Minor's Beef Base
or 1 1/2 cans beef broth
In a small bowl combine the first five spice ingredients.
Flour meat, and brown steak in hot oil. Transfer to plate.
To the skillet, add onion and bell peppers, green chilies, and jalapena.
Cook over moderate heat for 5 minutes.
Add spice mixture and garlic and cook 1 minute.
Add tomato paste, brown sugar, lime juice, beef broth, bring to a boil and simmer
5 minutes.
Add meat and reheat.
Note: You may make this sauce and vegetables without the meat and then add whatever leftover meat you might have on hand. Just at the last minute to heat the meat through. _____
Chicken Soup, El Mirador Caldo Xochitl
This is the best Chicken Soup ever made. EVER
CaldoXochitl is a famous soup from El Mirador and has a fragrant combination
of chicken,garlic, herbs, and spices server over El Mirador Rice. "Xochitl" translated from Mexican Nahuatl means "little flower".
It is also the name of a beautiful garden in Cuernavaca, Mexico. This recipe
comes from Julian Trevino, owner of El Mirador
This was originally posted by Lyn Belisle. Thanks Lyn, it's a winner.
5 cloves garlic minced
1 tablespoon oregano dried
1/4 teaspoon clove ground
2 1/2 quarts water
3 pounds chicken fryer
1 tablespoon Minor's Chicken Base
1 tablespoon salt
1 tablespoon cumin ground
1 teaspoon pepper ground
3 bay leaf
1 sprig fresh basil
2 cups zucchini diced
1 1/2 cups green bell pepper diced
1 1/2 cups celery diced
1 medium onion diced
1 17 oz can garbanzo beans drained and rinsed
1 recipe of EL MIRADOR RICE recipe to follow
1 bunch green onion chopped
1/2 bunch cilantro chopped
2 jalapeno chopped
2 tomatoes, fresh firm cubed
1 avacodo cubed
Mix garlic, oregano, and cloves to a paste. Bring water to boil in large pot.
When water is boiling, add chicken, salt and pepper, and simmer for a few
minutes. Skim off foam, and add garlic paste, chicken stock base, cumin,
bay leaves, and basil. Let chicken simmer until cooked, about an hour.
Remove chicken and set aside to cool. Add zucchini, carrots, bell pepper, onion, and beans to pot and bring to boil. Reduce heat and simmer until tender, about 20 minutes. Be very careful not to overcook the vegetables. You want the onio to be crisp tender. Meanwhile, remove skin and bones from chicken; shred meat. (This can be made with boneless, skinless chicken breast, in which case adjust cooking time to absolute minimum so as not to overcook the chicken and make it stringy) When vegetables are to the desired tenderness add meat to soup and heat through.
FOR EACH SERVING
Place 1/4 cup El Mirador rice in soup bowl. Pour soup around the rice and top with green onion, cilantro, cliles, tomatoes, and avacado.
El Mirador Rice 3/4 cup long-grain rice
Cover rice with hot water. Add squeeze of lemon juice and let soak for 5 minutes. Drain thoroughly in colander.
lemon juice
2 tablespoons oil
2 tomatoes ripe, chopped
2 medium green bell pepper chopped
1 clove garlic minced
1 tablespoon chicken stock base - I use Minor's Chicken Base see Commercial
sites
1 cup hot water
2 teaspoons cumin ground
1/4 teaspoon salt
freshly ground pepper
Heat oil in large skillet with tight fitting lid. Add rice and saute until golden. (note - this takes about 10 minutes and you really have to keep stirring to keep it from burning) Stir in tomatoes, peppers and garlic and saute 5 minutes. Add chicken base disolved in water, and seasonings. Reduce heat, cover, and simmer for 15 minutes.
*Do not remove lid while rice is cooking.
Fluff with fork. Notes: This is the rice for the Chicken Soup El Mirador