Mexican Explosion!

20 12 2009

Robbie and I are unintentionally working our way through the Rosa cookbook. Here are a few recent successes. Robbie did 90% of the work (at least) on all of these. Few things beat coming home to him after a spin class, making a fantastic dinner for us.

The first is Zarape de Pato. Robbie did all the work on this one…We used MayWah smoked duck, which he marinated in a mixutre of chipotle in adobo, garlic, tomatoes, and jalapenos, and onion. The sauce is an incredible roasted red pepper habanero sauce. He also made homemade tortillas.

The next dish is straight from the cookbook and is called Salmon with Fruity Mole. The mole, which we had from a previous dish, is an incredible mixture of tomato, onion, cloves, ancho chiles, guajillo chiles, plantains, pineapple, allspice, garlic, Mexican cinnamon, cider vinegar, piloncillo, sugar and salt. Lots of ingredients, but well worth it. It is an incredible mole, that can easily be used for lots of different dishes. We pan seared MayWay vegan salmon on the grillpan, and made some black beans with corn. To assemble, we spooned some mole in the bottom of the dish, placed some of the bean/corn mixture above that, then topped it with the salmon, a pineapple slice, and cilantro.

Finally, after a sweaty spin class, I came home to a surprise dinner of lemon achiote grilled tofu tacos- homemade tortillas and guac as well! Achiote is my new favorite spice…it is really fragrant, and surprisingly sweet as well. Thanks, baby…

More to come!!

We’re driving to Ohio for X-mas, and while we’re there, we’ll be visiting Dragonfly in Columbus. We went last year, and it was incredible. Full review/pictures are in order.