More Mexican Everyday by Bayless, Rick -- Read -- Imperial Library of Trantor

Index

Title Contents Acknowledgments Introduction Part One: Simple Ways to Create Dynamic Flavor

How to Win a Top Chef Quickfire Challenge

My Most Relied-on Equipment for Creating Great Flavor Balance Is the Key to Any Great Dish My Most Relied-on Pantry Items for Creating Great Flavor Four Secret Weapons I Always Have in My Refrigerator

Green Chile Adobo Quick Red Chile Adobo Roasted Garlic Mojo Sweet-Sour Dark Chipotle Seasoning

Go-To Meals to Know by Heart

Creamy Zucchini, Corn and Roasted Poblanos Roasted Poblano Cream Soup

Roasted Tomato Salsa and Three Delicious Dishes to Make from It

Huevos Rancheros Salsa-Braised Fish (or Tofu or Eggplant) Tomato–Green Chile Seafood Rice

Roasted Tomatillo Sauce Base and Three Delicious Dishes to Make from It

Roasted Tomatillo Enchiladas Tomatillo-Sauced Chilaquiles Pork (or Chicken) with Roasted Tomatillos, Poblanos and Potatoes

Carne Asada Dinner Skillet Tacos Pork and Black Bean Dinner Weekend Dish: Red Peanut Mole with Chicken Red Chile Roast Chicken Chipotle Meatballs

Part Two: Vegetables at the Heart of the Mexican Kitchen

Cooking Greens

Traditional Mexican Vegetables, New Ideas

Winter Squash, Summer Squash, Blossoms and a Relative

Unexpected Vegetables in the Mexican Kitchen

Part Three: Daily Inspirations for Busy Cooks

Breakfast Anytime

Spring Green Licuado Stone Fruit (or Mango) Licuado Carrot, Beet and Orange Licuado Xoco’s Granola Open-Face Red Chile–Chard Omelet Open-Face Squash Blossom Omelet with Charred Tomato, Chile and Goat Cheese Open-Face Egg-Chorizo Tortas Cornmeal Pancakes Butternut-Pecan Muffins with Brown Sugar Crumble Horchata French Toast

Rice-Cooker Simplicity

Creamy Rice and Beans in Three Classic Flavors Black Bean Rice with Plantains and Smoky Pork Chorizo Rice with Lentils Herb Green Chicken and Rice Chipotle Rice with Shrimp Mexican Red Rice and Three Delicious Dishes to Make from It

Slow-Cooker Satisfaction

Mexican Chicken Soup Red Chile Short Rib Soup Weekend Dish: Red Chile Pozole with Pork Weekend Dish: Pork Carnitas Dinner Five Simple Meals from a Pot of Beans

Silky Tortilla Soup Scrambled Eggs with Beans, Green Onions and Avocado Plantain-Bacon Enfrijoladas Beans and Greens with Clams and Chorizo Cheesy Open-Face Mollete

Green Chile–Braised Beef with Potatoes and Caramelized Onions Lamb or Beef Barbacoa Roasted Garlic Chicken with Mushrooms, Potatoes and Spinach

The Grill, Stove and Oven

Weekend Dish: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce Green Chile Chicken Thighs Weekend Dish: Grilled Red Chile Ribs Grilled Lamb Chops with Charred Eggplant Salsa Weekend Dish: Queso Fundido Burger Grilled Salmon in Toasty Peanut Salsa Spicy, Garlicky Grilled Cauliflower Steaks with Browned Butter, Toasted Nuts and Tequila Raisins Grilled Fish with Creamy Cool Cucumber Pipián Chicken Barbacoa Beer-Glazed Beer-Can Chicken Cilantro-Poached Halibut Mussels (or Clams) with Salsa Macha, Mexican Beer and Ham

A Dozen Desserts: Mexican Chocolate and Farmers’ Market Fruit

Mexican Chocolate–Pumpkin Seed Cake Unbaked Mexican Chocolate Flan Nutty Triple-Chocolate Pudding Warm Rice Pudding with Mexican Chocolate and Toasted Almonds Mexican Chocolate Truffles Mexican Chocolate Sorbet Coconut Bread Pudding Farmers’ Market Fruit with Warm Tequila-Lime Espuma Mango Ricotta Cheesecake Plantains (or Fresh Fruit) with 24-Hour Cajeta and Bitter Chocolate Raspberry Soft-Serve Ice Cream Coconut-Lime Ice Pops

Index Also by Rick Bayless Copyright