Plan a fiesta for Cinco De Mayo and enjoy dishes such as Chunky Guacamole, Cheesy Enchiladas and wash it down with a Margarita.
By LAURA FRANKELThe flavor of chilies 370(photo credit: REUTERS)Chunky Guacamole1 small red onion, minced finely and rinsed in cold water1-2 garlic cloves, grated on a microplane2 ripe tomatoes, diced3 ripe avocadoes, seeded and taken out of the skin and mashed by hand, keep it chunky2 Serrano peppers (or your favorite hot pepper), minced2-3 tablespoons lime juice2 tablespoons chopped cilantroKosher salt and pepperSuggested garnishes: sliced radishes, toasted pumpkin seeds1. Toss all of the ingredients together and adjust seasoning with salt and pepper. Cover the surface with plastic wrap or parchment paper to prevent the avocados from browning.2. Serve with tortilla chips, cucumber slices and jicama slicesCheesy EnchiladasServes 4-6For the sauce:3 tablespoons extra virgin olive oil1 tablespoon flour1/4 cup chili powder2 cups vegetable stock or water10 ounces tomato paste1 teaspoon dried oregano1 teaspoon ground cumin1/2 teaspoon salt1. In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.2. Add chili powder and cook for 30 seconds. Add stock or water, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.For the enchiladas:12 ounces favorite white cheese such as: Queso Blanco, Chihuahua, Monterey Jack or a combination12 corn tortillasPreheat oven to 400F1. Heat a saucepan with 1 cup of sauce over medium heat. Dip the tortillas into the sauce, one at a time to make them more pliable, place a small amount of cheese into the tortilla and roll into a cylinder. Place the filled tortilla into a casserole. Continue until all tortillas are filled.2. Ladle sauce on the enchiladas and sprinkle with remaining cheese.3. Bake in preheated oven until cheese is melted, lightly browned and sauce is bubbly (about 15 minutes)Favorite MargaritaI like my margaritas simple. That being said, I like good tequila and fresh lime juice, and lots of it. With a cocktail, like everything else, it is always best to go simple and to use the best ingredients possible.1 1/2 ounces silver tequila3/4 ounce triple sec1 1/2 tablespoons fresh lime juiceIceLime slices and salted rim, for garnish1. Shake, strain, and serve over ice.Dark Chocolate Pots de Crème1 cup whole milk1 cup cream1 vanilla bean, split and seeds scraped1/2 cup chopped semisweet chocolate6 egg yolks1/3 cup dark cocoa powder1/2 cup granulated sugar6 (4-ounce) espresso cups or other small cupsWhipped cream, for servingPreheat the oven to 325 degrees F.1. In a small pot, over low heat, bring the milk, cream, vanilla seeds and vanilla pod to a gentle simmer.2. Melt the chocolate in the top of a double boiler.3. In a large bowl, add the eggs, cocoa, and sugar and whisk to combine.4. Pour the heated milk mixture into the melted chocolate and whisk to combine. Temper the egg mixture into the chocolate mixture, adding it slowly to prevent the eggs from scrambling. Do not overmix. You want the ingredients to be blended but not bubbly. You want a dense texture with no air bubbles5. Pour the mixture into the small cups, filling almost to the top. Put the cups in a baking pan and fill the pan with 2 inches of water. Cover the top of the pan with aluminum foil. This will prevent the custard from forming a tough skin as it cooks. Put the pan in the center of the oven and bake until the custards are set but still a little loose, 30 minutes. Remove the pan from the oven. Allow the custards to stay in the water to set completely for 60 minutes.6. Chill for at least 2 hours before serving. Serve with a dollop of whipped cream.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
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