More Mexican Everyday: Simple, Seasonal, Celebratory

by Rick Bayless, Deann Groen Bayless (Editor), David Tamarkin (Editor)

Overview

The follow-up to Rick Bayless's best-selling Mexican Everyday features a dozen "master-class" recipes you'll want to learn by heart, more than 30 innovative vegetable dishes, Rick's secret weapon flavorings to weave into your favorite dishes, and many other brand-new creations from his kitchen.

Rick Bayless transformed America's understanding of Mexican cuisine with his Mexican Everyday. Now, Rick returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients.

More Mexican Everyday teaches home cooks how to build tasty meals with a few ingredients in a short amount of time. Cooking Mexican couldn’t be easier, or more delicious. Rick generously reveals the secrets of his dishes—the salsas and seasonings, mojos and adobos he employs again and again to impart soul-satisfying flavor. He explains fully the classic techniques that create so many much-beloved Mexican meals, from tacos and enchiladas to pozole and mole. Home cooks under his guidance will be led confidently to making these their go-to recipes night after night.

"Everyday" Mexican also means simplicity, so Rick dedicates individual chapters to illustrate skillful use of the slow cooker and the rice cooker. Also included are a special variation of the classic chicken-and-rice pairing, Arroz con Pollo, with an herby green seasoning, and an addictive roasted tomatillo salsa that’s flavored with the same red chile seasoning brushed on his lush Grilled Red-Chile Ribs.

Rick loves to highlight the use of seasonal, diverse vegetables. The heart of this cookbook is devoted to modern creations that range from a Jícama-Beet Salad inspired by Mexico’s classic Christmas Eve salad to a sweet-and-tangy butternut braise. Rick's flexible imagination also transforms breakfast into a meal for any hour. His Open-Face Red Chile–Chard Omelet is as great for Wednesday night dinner as it is for Sunday brunch. Not to be forgotten is Rick's array of show-stopping desserts, among them Mexican Chocolate–Pumpkin Seed Cake and Fresh Fruit with 24-Hour Cajeta and Bitter Chocolate. In all his recipes, Rick carefully guides you through every step, suggesting ways to invent, adapt, and simplify without sacrificing flavor.

More Mexican Everyday invites you into Rick's creative kitchen to enliven the way you cook and eat with friends and family.

Product Details

ISBN-13:	9780393081145
Publisher:	Norton, W. W. & Company, Inc.
Publication date:	04/27/2015
Edition description:	New Edition
Pages:	384
Sales rank:	221,160
Product dimensions:	7.40(w) x 9.20(h) x 1.30(d)

About the Author

Rick Bayless has done more to bring authentic Mexican cooking to America than any other cookbook author and chef. He is a six-time James Beard Award winner and the host of Mexico: One Plate at a Time. He is the chef-owner of Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. Rick won the first season of Top Chef Masters and is the recipient of Mexico’s Order of the Aztec Eagle, the highest honor awarded to foreigners. His cookbooks include Fiesta at Rick’s, Mexican Everyday, and More Mexican Everyday.

Deann Groen Bayless has co-authored nine cookbooks with her husband Rick Bayless and is the co-owner of a growing family of Mexican restaurants, including Frontera Grill, Topolobampo, Xoco, and Tortas Frontera. She is a former president of Women Chefs and Restaurants, an organization that advocates for women in the restaurant industry, and the executive producer of the PBS television show Mexico, One Plate At A Time.

Table of Contents

Acknowledgments 15

Introduction 18

Part 1 Simple Ways to Create Dynamic Flavor

How to Win a Top Chef Quickfire Challenge 22

My Most Relied-on Equipment for Creating Great Flavor 23

Balance Is the Key to Any Great Dish 26

My Most Relied-on Pantry Items for Creating Great Flavor 28

Four Secret Weapons I Always Have in My Refrigerator 33

Green Chile Adobo 33

Quick Red Chile Adobo 37

Roasted Garlic Mojo 39

Sweet-Sour Dark Chipotle Seasoning 40

Go-To Meals To Know By Heart 44

Creamy Roasted Poblano Rajas and Two Delicious Dishes to Make from Them 47

Creamy Zucchini, Corn and Roasted Poblanos 52

Roasted Poblano Cream Soup 53

Roasted Tomato Salsa and Three Delicious Dishes to Make from It 57

Huevos Bancheros 60

Salsa-Braised Fish (or Tofu or Eggplant) 64

Tomato-Green Chile Seafood Rice 67

Roasted Tomatillo Sauce Base and Three Delicious Dishes to Make from It 69

Roasted Tomatillo Enchiladas 73

Tomatillo-Sauced Chilaquiles 77

Pork (or Chicken) with Roasted Tomatillos, Poblanos and Potatoes 79

Carne Asada Dinner 86

Skillet Tacos 93

Pork and Black Bean Dinner 100

Weekend Dish: Red Peanut Mole with Chicken 105

Red Chile Roast Chicken 112

Chipotle Meatballs 117

Part 2 Vegetables at the Heart of the Mexican Kitchen

Cooking Greens 124

Greens and Beans with Red Chile and Fresh Cheese 126

Mustard Greens Soup with Poblanos and Almonds 129

Crispy Cakes of Greens, Potato and Green Chile 132

Eggs Poached with Ancho Chile, Kale, Potatoes and Fresh Cheese 134

"Sturdy Greens" Salad with Mango and Habanero 138

Traditional Mexican Vegetables, New Ideas 140

Roasted Chayote with Herbs and Tofu (or Goat Cheese) 142

Fresh Corn in Spicy-Herby Broth 144

Herby, Spicy Fried Corn 146

Steamed Roots with Roasted Poblano and Tomatillo 147

Grilled Tostadas with Bacon, Avocado Mayo and Heirloom Tomatoes 150

Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds 152

Roasted Knob Onions with Crema and Aged Mexican Cheese 154

Four Seasons Grilled Salad with Smoky Knob (or Green) Onions and Sesame 156

Jícama-Beet Salad with Radicchio, Peanuts and Lime 160

Nopal Cactus and Poached Egg in Roasted Tomato-Chipotle Broth 163

Fresh Fava Bean Enfrijoladas 166

Winter Squash, Summer Squash, Blossoms and a Relative 170

Butternut with Bacon, Tomatillo and Chipotle 174

Weekend Dish: Fettuccine with Butternut Squash and Red Poblano Crema 177

Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple 180

Pan-Roasted Summer Squash with Garlic Mojo and Güero Chile 182

Spaghetti Squash Fideos with Chipotle, Chorizo, Crema and Avocado 185

Charred Cucumber Salad with Red Chile and Lime 188

Squash Blossom Soup 190

Ribbon Salad with Creamy Two-Chile Vinagreta 192

Unexpected Vegetables in the Mexican Kitchen 194

Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs 196

Grilled Asparagus with Creamy Pasilla Chile 198

Weekend Dish: Shell Beans and Artrchokes with Roasted Tomatillos, Cilantro and Anejo Cheese 201

Yellow Mole with Grilled Fennel and Portobello Mushrooms 204

Celery Root Pancakes with Chipotle Crema and Cilantro 208

Tangy Sorrel Salsa Verde with Stir-Fried Shrimp 210

Banana Pepper-Leek Soup with White Beans and Crispy Chorizo 212

Spicy Chipotle Eggplant with Black Beans 215

Braised Artichokes with Tomatoes, Jalapehos, Olives and Capers 218

Part 3 Daily Inspirations for Busy Cooks

Breakfast Anytime 222

Spring Green Licuado 224

Stone Fruit (or Mango) Licuado 226

Carrot, Beet and Orange Licuado 227

Xoco's Granola 228

Open-Face Red Chile-Chard Omelet 230

Open-Face Squash Blossom Omelet with Charred Tomato, Chile and Goat Cheese 232

Open-Face Egg-Chorizo Tortas 234

Cornmeal Pancakes 237

Butternut-Pecan Muffins with Brown Sugar Crumble 240

Horchata French Toast 243

Rice-Cooker Simplicity 246

Creamy Rice and Beans in Three Classic Flavors 250

Black Bean Rice with Plantains and Smoky Pork 254

Chorizo Rice with Lentils 256

Herb Green Chicken and Rice 258

Chipotle Rice with Shrimp 260

Mexican Red Rice and Three Delicious Dishes to Make from It 262

Creamy Rice Soup with Poblano and Spinach 264

Crispy Rice Cakes with White Beans, Roasted Garlic, Aged Cheese and Smoky Chile 265

Spicy Bacon-and-Egg Fried Rice with Pickled Jalapenos and Cilantro 266

Slow-Cooker Satisfaction 268

Mexican Chicken Soup 270

Red Chile Short Rib Soup 272

Weekend Dish: Red Chile Pozole with Pork 276

Weekend Dish: Pork Carnitas Dinner 280

Five Simple Meals from a Pot of Beans 284

Silky Tortilla Soup 285

Scrambled Eggs with Beans, Green Onions and Avocado 286

Plantain-Bacon Enfrijoladas 287

Beans and Greens with Clams and Chorizo 289

Cheesy Open-Face Mollete 289

Green Chile-Braised Beef with Potatoes and Caramelized Onions 291

Lamb or Beef Barbacoa 294

Roasted Garlic Chicken with Mushrooms, Potatoes and Spinach 296

The Grill, Stove and Oven 300

Weekend Dish: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce 302

Green Chile Chicken Thighs 305

Weekend Dish: Grilled Red Chile Ribs 308

Grilled Lamb Chops with Charred Eggplant Salsa 311

Weekend Dish: Queso Fundido Burger 314

Grilled Salmon in Toasty Peanut Salsa 316

Spicy, Garlicky Grilled Cauliflower Steaks with Browned Butter, Toasted Nuts and Tequila Raisins 319

Grilled Fish with Creamy Cool Cucumber Pipián 322

Chicken Barbacoa 324

Beer-Glazed Beer-Can Chicken 327

Cilantro-Poached Halibut 330

Mussels (or Clams) with Salsa Macha, Mexican Beer and Ham 333

A Dozen Desserts: Mexican Chocolate and Farmers Market Fruit 336

Mexican Chocolate-Pumpkin Seed Cake 338

Unbaked Mexican Chocolate Flan 341

Nutty Triple-Chocolate Pudding 344

Warm Rice Pudding with Mexican Chocolate and Toasted Almonds 346

Mexican Chocolate Truffles 348

Mexican Chocolate Sorbet 350

Coconut Bread Pudding 351

Farmers' Market Fruit with Warm Tequila-Lime Espuma 354

Mango Ricotta Cheesecake 356

Plantains (or Fresh Fruit) with 24-Hour Cajeta and Bitter Chocolate 358

Raspberry Soft-Serve Ice Cream 361

Coconut-Lime Ice Pops 363

Index 365

Editorial Reviews

"Chef Bayless has been an endless source of inspiration and knowledge on the subjects of Mexican cuisine and living life to the fullest…Read More Mexican Everyday, be inspired and then go cook from it. You will never find another writer as thoughtful as this one."

Alex Stupak

"I’ve always had deep respect and admiration for Chef Rick Bayless. In this book, More Mexican Everyday, he further reinforces his deep knowledge of Mexican food and culture. It’s a great window into Chef Bayless’s inspired cooking."

Aarón Sánchez

"Rick introduced the U.S. to real Mexican cooking. He has put Mexican food on the map, and his way of teaching has made us not just want to go home and cook it every day but also learn as much as we can about this intensely unique cuisine."

Marcus Samuelsson

"I love these recipes. Rick Bayless has made the American family table taste like Mexico. Carne Asada Dinner, anyone?"

Bobby Flay

05/15/2015
Bayless's follow-up to the popular Mexican Everyday offers busy home cooks recipes for easy Mexican dishes, along with guidance on selecting kitchen equipment and balancing flavors and textures. The book is divided into three sections: the first arms readers with go-to recipes and "secret weapons" (e.g., green chile adobo, sweet-sour dark chipotle seasoning) to dress up oft-repeated meals such as enchiladas and tacos; the second features vegetable recipes (mostly but not always vegetarian) in keeping with current health and diet trends; and the third focuses on speedy everyday fare requiring little preplanning. Some recipes are written in a first-person narrative format that sheds light on Bayless's methods. The book also includes a few "weekend dishes" for entertaining and special occasions. VERDICT Expect demand.

Library Journal