Recipezaar: Oaxacan,Dinner Party recipes

Verde Enchiladas

Sat, 01 Mar 2003 20:07:16 -0500

-- posted by Gingerbear

Summer Salsa

Mon, 14 Apr 2003 20:28:39 -0400

Spicy and sweet, hot and cold....this is great. Serve with scrambled eggs or in egg and bacon breakfast burritos, or with pork roast. Use anywhere you would use a chutney or salsa. -- posted by wildheart

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Arroz a La Mexicana (Mexican Rice)

Mon, 04 Aug 2003 20:07:58 -0400

. -- posted by Mimi Bobeck

Sangrita

Mon, 04 Aug 2003 20:08:09 -0400

. -- posted by Mimi Bobeck

Salsa Vinagreta

Thu, 30 Oct 2003 20:01:59 -0500

-- posted by Iowahorse

Oaxacan Chicken Mole

Mon, 07 Mar 2005 20:00:31 -0500

Posted in response to a request; recipe was found in the 12/93 issue of Bon Appetit. -- posted by Lennie

Jalapeños Rellenos (Stuffed Jalapenos)

Fri, 23 Sep 2005 21:30:50 -0400

Soledad Díaz of Oaxacas El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005. -- posted by NcMysteryShopper

Oaxacan Lamb Shanks Mole - Mixiote De Borrego En Mole Coloradito

Sun, 23 Oct 2005 19:34:54 -0400

A zesty and piquant recipe courtesy of Priscila Satcoff. -- posted by Molly53

Spicy Yucatan Wings

Tue, 25 Oct 2005 11:26:55 -0400

This is a very different way to make chicken wings. I hope you like it as much as I do. -- posted by winter rowand

Oaxacan Flan

Sat, 14 Oct 2006 17:45:17 -0400

Cooling time not included. -- posted by Charlotte J

Creamy Spicy Oaxacan Sweet Onion Soup

Mon, 20 Nov 2006 21:42:03 -0500

Just like the title says, this is sweet and creamy and spicy with chipotle and poblano peppers! So enjoy! Adapted from Donna Nordon, owner/chef of Cafe Terra Cotta in Tucson, Arizona. This will feed a crowd, so feel free to cut recipe in half! -- posted by Sharon123

Jalapeno Poppers

Thu, 12 Apr 2007 18:28:00 -0400

An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!) -- posted by Witch Doctor

Chile Con Queso Mexicano

Thu, 12 Apr 2007 20:29:19 -0400

A good dip for a crowd. Serve with lots of tortilla chips for dipping and lots of tequila. -- posted by Witch Doctor

Whole Roasted Garlic With Asadero or Brie Cheese and Tomatillo-C

Thu, 12 Apr 2007 21:00:47 -0400

This simple yet sumptuous recipe is a United Nations plate. The whole roasted garlic is a staple Italian dish, the asadero is a contemporary melt-away white Mexican cheese, and the salsa is from Old Mexico. Or you can choose to put France on the plate by using Brie in place of the asadero. Set out oyster forks for the guests to use to lift the roasted garlic cloves whole from their skins. The cloves will spread like softened butter on a piece of French bread or warmed flour tortilla. Also, please note that Italian flat-leaf parsley may be substituted for the cilantro in the salsa. -- posted by Witch Doctor

Frozen Margarita Pie

Wed, 23 May 2007 21:07:50 -0400

The salty crust will remind you of the traditional salted rim of a margarita glass. A creamy lime-and-tequila filling completes this refreshing, tangy-sweet frozen pie. -- posted by Witch Doctor

Oaxacan Red Mole Sauce (Mole Coloradito)

Mon, 16 Jul 2007 22:26:44 -0400

This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture. -- posted by Sharon123

Red Chile-Tomato Sauce - Vegetarian

Fri, 04 Apr 2008 02:33:06 -0400

I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK. -- posted by Humble Bee

Chile-Lime Peanuts

Wed, 18 Jun 2008 19:56:38 -0400

A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. The folks at Chow lightened them up by roasting them in the oven for a quick and easy snack without sacrificing any flavor. Try them out at your next cocktail party, and dont be put off by the amount of garlicroasting sweetens and mellows it. -- posted by Sandi (From CA)

Shrimp Enchiladas With Mole

Tue, 29 Jul 2008 18:19:23 -0400

Another great recipe from Grill It! with Bobby Flay.Prepared in full on the grill, this is a great party recipe to impress your friends! The favors are robust and very different from any enchilada experience I have had. The thing that I like is best is that in its presentation, the warm enchiladas lay under a fresh, cold salad that is simply gorgeous. -- posted by Humble Bee

Grilled Bananas: Platanos Asados

Tue, 29 Jul 2008 18:20:00 -0400

One of our favorite quick desserts from Grill It! with Bobby Flay. This is a great way to use up over ripened bananas. The fresh, naturally sweet flavor of the bananas is intensified by the grilling and the cinnamon really makes this recipe a winner. -- posted by Humble Bee

Authentic Chile Rellenos

Tue, 25 Nov 2008 23:56:44 -0500

This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just don't use a hard cheese like cotiga which is a hard cheese sililar to parmesan. I have been searching for the chile rellenos that I loved as a child that came from the Sawtelle Deli in West Los Angeles in the 60's. It's really not as hard as it looks and the taste is far superior to the chile relleno casseroles that are popular, IMHO. -- posted by ditsyquoin

Rick Bayless' Mexican Paella With Shrimp, Mussels, and Chorizo

Sun, 11 Jan 2009 19:17:27 -0500

This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit! -- posted by CookingLaura