Tag - foodie

Pipian Verde con Bistec en Relleno (Stuffed Beef Rolls) Recipe

Recipe courtesy of Señora Estela Salas Silva, of Casa Carmelita in Tlaxcala, Mexico.

In the last 25 years, Estela Salas Silva and her husband, Jon, have hosted and taught cooking classes to hundreds of culinary adventurers. To celebrate this exciting milestone, we’ve put together an anniversary package that includes favorite recipes–of guests and the hosts themselves–from the last 25 years. To give you a taste, here is a traditional Pueblan dish called Pipian Verde con Bistec en Relleno.

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INGREDIENTS:

  • 2 pounds thinly sliced beef
  • 6 pieces each raw bacon and ham, sliced into strips
  • 4 potatoes, cut french fry style
  • 2 dozen string beans, cut in half diagonally
  • 6 carrots, cut lengthwise french fry style
  • Pipian Verde Sauce (ingredients below)

PIPIAN VERDE SAUCE INGREDIENTS:

  • 1 bunch lettuce leaves
  • 2 sprigs parsley
  • 2 sprigs fresh (or 2 tablespoons dry) epazote
  • 2 small fresh serrano chilies  (stems removed)
  • 4 – 5 big tomatillos
  • 2-3 radish leaves
  • 5 sprigs of cilantro
  • 2 green onions
  • 1/4 onion
  • 1/4 cup green pumpkin seeds, roasted
  • 1/3 cup sesame seeds, roasted
  • 2 large cloves garlic
  • 1/2  teaspoon cumin seed
  • 1 or 2 tablespoons olive oil
  • 3 cups chicken stock
  • 1 cup water

1. Lay beef flat and place strips of ham, bacon, potato and vegetables in the center.

Sprinkle with salt and pepper.  Save any leftover stuffing ingredients and add to

sauce in step 9 below.

2. Roll tightly into cigar shapes and secure in the middle with a toothpick.

3. Fry sesame seeds in hot dry pan until lightly brown and begin to pop and remove.

4. Fry pumpkin seeds in hot dry pan until they begin to pop and remove.

5. Puree sesame and pumpkin seeds in blender with cumin, garlic and ½ cup water.

6. Heat olive oil, stirring, add blended ingredients from above, salt to taste and sauté for 5 minutes.

7. Puree the first nine ingredients with 1 cup water for 2 minutes. Stirring slowly in one direction

only, add to above seed puree (rapid stirring or back and forth will have a tendency to cause the

sauce to separate).

8. Add the chicken stock and stir again in one direction only for 5 minutes.

9. Place rolled meat into sauce with leftover stuffing from above (step 1) and simmer lively for

about ½ hour or until the vegetables inside are soft.

10. Enjoy!

**The sauce for this dish can be made ahead and frozen for up to 6 months.  To do this, prepare sauce as above adding a little more tomatillos but DO NOT add any chicken stock.  When you want to make dish, cook meat as above, defrost sauce, heat, add chicken stock, meat and cook for 20 minutes.

Ready to learn more of Chef Estela’s delicious culinary secrets? Click here to learn more about our Taste of Puebla 25th Anniversary Culinary Holiday. Availability is limited!

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Huevos de Camote Recipe

Recipe courtesy of Señora Estela Salas Silva, of Casa Carmelita in Tlaxcala, Mexico.

Huevos de Camote  (Sweet Potato Dessert) is a traditional Pueblan recipe used in the Day of the Dead ofrenda (offering table). During the Día de los Muertos holiday, an ofrenda is created in the home to welcome back family members who have died. Offerings typically include sweets and favorite meals, tequila or other liquor, images of the deceased and of various saints, candles, marigolds and more.

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INGREDIENTS:

  • 2 medium sweet potatoes or 1 large purple camote
  • 1 cup sugar
  • 1/2 cup water
  • 1 cup walnuts, coarsely chopped
  • Ground cinnamon
  • ½  to 1 shot rum
  • 1 teaspoon vanilla
  • 1 tablespoon orange rind
  • 2-3 tablespoons powdered sugar

1. Boil the sweet potatoes until soft. Then peel and mash them.

2. In a saucepan, put 1/2 cup of water and 1 cup of sugar. Stirring constantly, cook over medium heat until slightly thickened.

3. Add the sweet potatoes, rum, vanilla and orange rind to the sugar syrup and keep stirring until thick and pasty and bottom of pan comes clean. Turn off the heat and keep stirring.

4. Place the mixture in another bowl to cool.

5. When the mixture has cooled, use your hands to form small egg shapes.

6. Roll the egg shapes in a mixture of nuts and cinnamon to coat them then roll in powdered sugar.

7. Wrap each individual egg in colorful tissue paper and twist the ends.

Ready to make this and other traditional Día de los Muertos recipes? Click here to check out our Day of the Dead Pueblan Culinary Holiday, currently 50%!

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Epitourean’s Friday Five: Santa Fe, New Mexico

It’s once again time for a look at the top five things we love about a city on our radar. This week we travel to Santa Fe, New Mexico, home to great eats, stunning natural beauty and world class art.

1. At the top of our list are the luxurious Fort Marcy Condo Suites. Spacious and well-appointed, with an authentic southwest vibe, our Santa Fe travelers will rest their heads here in comfort and style.

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2. San Miguel Chapel, which is the oldest church in the United States. Not only can you visit the chapel to take in the history and learn more about the Tlaxcalan Indians who constructed it, San Miguel Chapel also provides Mass in Latin and English.

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3.  The Georgia O’Keeffe Museum, which is the only museum in the US dedicated solely to a female artist, houses over 3,000 pieces of mixed media art. Visitors can enjoy O’Keeffe’s cityscapes from New York along with gorgeous New Mexican landscapes, and other brilliant pieces of work focused on the natural world.

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4.  History buffs will enjoy the Santa Fe Palace of Governors, part of a the larger New Mexico History Museum, where one can learn all about Santa Fe, New Mexico and the greater southwest area.

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5.  Taking in all that culture will make you thirsty! Popular and centrally located in downtown Santa Fe, Coyote Cafe & Rooftop Cantina is the perfect place to cap off a day of exploration. Hit the rooftop bar for refreshing drinks and inventive takes on Southwest cuisine.

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Have we whetted your appetite for a trip to Santa Fe? Click here to learn more and book our Southwestern Foodie Fiesta culinary getaway, 50% off for a limited time!

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A Recipe for Scallop Success

We asked Chef Alan to give us a taste of what he teaches during our Chef for a Day experience. One thing his students learn is that it’s not always best to slave away. Delicious, exciting meals can be made using smart shortcuts so that you actually have the energy to enjoy your meal when it’s ready. Read on for Chef’s tasty and time-saving risotto recipe…

Quick & Easy Scallop Risotto

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Cooking time, including prep: 15 Minutes

Ingredients:

  • 1 cup onions, finely chopped
  • 2 cups mushrooms, chopped
  • 2 cups heavy cream
  • A dash of garlic powder
  • A pinch of oregano
  • 1 bag of ready risotto
  • 1 pound parmesan cheese, shredded or grated
  • 5 colossal scallops
  • Salt & pepper to taste

1. Place a heavy non-stick skillet on the burner at medium high heat.

2. In a separate skillet, fry one cup of finely chopped onions and two cups of chopped mushrooms until tender. Add two cups of heavy cream, or just enough to cover the vegetables. Season with salt and pepper to taste, and some granulated garlic. Add one pinch of oregano.

3. Now here’s the shortcut. Add to the sauce a bag of ready risotto (Uncle Ben’s works well). Stir in well over a medium heat until the sauce thickens. Add a generous amount of Parmesan cheese. Cover with a lead and remove from the heat.

4. In the first heated skillet, 4 to 5 colossal scallops. Avoid turning them until they are brown around the sides. At that point, nudge them until they release from the skillet, flip them, and brown for another 30 seconds.

5. Serve the risotto onto plats or shallow bowls and assemble the scallops on top. Garnish with a little finely chopped parsley.

Ready to learn more of Chef Alan’s secrets? Come to Virginia wine country for our Chef for a Day Culinary Getaway. Your taste buds will thank you!

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