![]() Add the rest of the ingredients along with about 8 ice. Scoop the jalapeo into a shaker and muddle itcrushing it to release its juices. When the rice is ready, sprinkle the fried plantains and chopped parsley over the top and gently fold them in-if you’re careful and stir all the way to the bottom, you’ll release a lot of steam, which will stop the rice from overcooking. If you choose to have a Tajn rim, spread the Tajn on a small plate, moisten the rim of a 6-ounce martini glass (a lime wedge works well) and upend the glass onto the salt to crust the rim. After 30 minutes uncover and test a grain of rice: if it’s still a little chalky in the center and it’s clear that all the liquid has been absorbed, drizzle about 1/4 cup of water over the rice, re-cover and bake for 5 to 10 minutes longer. Stir several times through all parts of the pan, making sure to scrape down any rice grains that are clinging to the sides above the liquid. Add the onion and cook, stirring regularly, until soft but not browned, about 5 minutes. If there isn’t a generous coating of oil on the bottom, spoon a little of the strained oil back into the pot. Without washing the pan, set it over medium heat. Clean off any drips on the outside of the pan. Immediately (and carefully) pour the rice and oil into the strainer, making sure to get all the rice out of the pan. For years, fans have urged Rick Bayless to collect recipes for his prized margaritas, guacamoles and snacks in one book. Stir regularly until the rice has turned from translucent to milky white (but not begun to brown), about 10 minutes. With the pan of oil still over the heat, raise the heat to high and add the rice. Set up a large strainer over a metal bowl set beside the stove on a heat-resistant surface. Use a slotted spoon or wire skimmer to remove the plantain cubes to paper towels to drain. When the oil is quite hot (but not smoking), add the plantains and fry, breaking apart any clumps until the plantains are a rich golden brown, 20 to 25 minutes. In a very large (9-quart) Dutch oven (or comparable soup pot), heat the oil over medium to medium-high. Add 1 tablespoon of salt, if you are using salted broth, 2 tablespoons if you’re using unsalted broth. Measure the broth into a large (4-quart) saucepan. About 3/4 cup (loosely packed) roughly chopped flat-leaf parsley, for garnish.This is also the basic recipe for the margs at. classic margarita on the rocks with salt. 8 garlic cloves, peeled and finely chopped 3 parts tequila, 2 parts triple sec (I like Cointreau), and 1 part lime juice. Frontera Cocina serves fresh and authentic Mexican cuisine with an innovative spin by celebrity Chef Rick Bayless.2 large (1 pound total) white onions, chopped into 1/4-inch pieces.6 cups white rice, preferably medium-grain.4 large (about 2 1/2 pounds total) soft, black-ripe plantains, peeled and cut into 1/2-inch cubes JOIN this channel to see all perks, including live cooking classes and brand new cooking videos: /rickbayless/joinRick shakes up a classic margari. ![]() 3 cups vegetable oil (I like to use oil that’s especially refined for high-heat cooking).
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