Recipes for Today's Program:
\n< p>Mexican Street Corn\nâ— \; \; \; \; 1 ear of corn
\nâ— \; \; \; \; â…› can of chipotle s in adobo\, finely chopped
\nâ— \; \; \; \; 1 tablespoon mayonnaise
\nâ— \; \; \; \; 1 tables poon cotija cheese or parmesan cheese (freshly grated)
\nâ—&nbs p\; \; \; \; ½\; tablespoon cilantro\, chopped
\nâ— \; \; \; \; Corn skewers or wooden sticks\, option al
\nGrilling Corn:
\nâ— \; \; \; \; Put corn on the grill\, with the husks on to retain their moisture. Heat corn for 5 minutes\, then turn on other side for 5 minutes. Husks will char and have grill marks. Turn corn over again and cook about 5 more minutes.
\nâ— \; \; \; \; Let corn cool or use gloves. Use a knife to chop off a little of the stalk end of the corn. Peel off corn h usks and silk. Poke skewers or sticks in the sides\, just enough to hold s ecurely.
\nBaking Corn:
\nâ— \; \; \; \; Preheat the oven to 400º\;F. On a baking pan\, lay down a sheet of foi l and then a sheet of parchment paper.
\nâ— \; \; \ ; \; Chop off a little of the stalk end of the corn. Microwave corn 3- 4 minutes. Use gloves or a towel to grab corn by uncut end. Squeeze and sh ake it until the husks and silk slide off.
\nâ— \; \;&n bsp\; \; Put husks only back around corn\, then wrap in the parchment/ foil to retain moisture. Bake for 30 minutes.
\nBoiling Corn:
\n< p>â— \; \; \; \; Fill a pot with water\, add salt and a little sugar. Use the microwave method above to remove corn husks and s ilk. Boil corn for 15-20 minutes.\nMayonnaise-Chipotle Mixture:
\nâ— \; \; \; \; On a plate\, mix the chipotles wi th the mayonnaise.
\nPoke skewers or sticks in the sides of corn. Ro
ll or brush the mayonnaise-chipotle mixture on and then sprinkle cheese on
top. Garnish with cilantro. \; \; \;
(Source: www.chefa
aronsanchez.com)
\;
\;
\nTwice-Baked Potatoes with Chipotle and Chorizo
\nâ— \; \; \; \; 4 r usset potatoes
\nâ— \; \; \; \; 1 tablespoon ve getable oil
\nâ— \; \; \; \; 9-ounce package ch orizo (soy\, pork or beef)
\nâ— \; \; \; \; &fr ac34\; cup chipotle crema or make sour cream mix
\nâ— \;&nb sp\; \; \; 4 tablespoons butter
\nâ— \; \; \; \; ½\; teaspoon kosher salt
\nâ— \; \;&nbs p\; \; 2 egg yolks
\nâ— \; \; \; \; 1 cup s hredded cheese\, 4-cheese or Mexican blend
\nâ— \; \;&n bsp\; \; ½\; cup fresh cilantro\, chopped
\nâ— \; \; \; \; ¼\; cup white onion\, minced
\nâ—&n bsp\; \; \; \; 2 tablespoons extra-virgin olive oil
\nâ — \; \; \; \; 2 tablespoons lime juice
\nSour Cr eam Mix:
\nâ— \; \; \; \; ¾\; cup sour cr eam
\nâ— \; \; \; \; 1 chipotle pepper in adobo sauce\, minced
\nâ— \; \; \; \; ½\; teas poon paprika
\nâ— \; \; \; \; ¼\; teaspoo n salt
\nâ— \; \; \; \; Heat the oven to 400&or dm\;F. Rinse and scrub the potatoes. Drip a little vegetable oil on each p otato and rub in. Poke a few holes in the potatoes with a fork. Bake them on a sheet for 45 minutes to 1 hour\, until tender. Pull them out of the o ven\, leaving the heat on.
\nâ— \; \; \; \; Whi le the potatoes bake\, cook the chorizo in a nonstick skillet over medium- high heat. Use a spoon to roughly break chorizo apart\, stirring often\, a nd fry about 10 minutes or until cooked thoroughly with some crispy bits. Use a slotted spoon to transfer to a bowl.
\nâ— \; \;&n bsp\; \; When the potatoes are cool enough to handle\, cut the top thi rd off each potato\, circling around lengthwise. Scoop potato out of the c enter\, making a shell and taking care that the potato skin doesn&rsquo\;t tear.
\nâ— \; \; \; \; In a small bowl\, mash the scooped-out potato with butter\, salt\, and chipotle crema or the sour cream mix. Fold in the egg yolks\, followed by the chorizo and ½\; cup of the shredded cheese.
\nâ— \; \; \; \; Pl ace some of this mixture in each potato shell and sprinkle the remaining c heese evenly over the top of each one. Return potatoes to the oven for ano ther 15 minutes\, until they are warmed throughout and the cheese is brown ed.
\nâ— \; \; \; \; In a bowl\, combine the ci lantro and minced onion with the olive oil and lime juice. Spoon this mix over the top of each potato. \; \; \; \; \; \; &n bsp\; \; \; \; \; \; \; \; \; \;(Sourc e: www.chefaaronsanchez.com)
\n \;
Zarela's Pineapple-Ginge
r Chicken Wings
â— \; \; \; \; ½\; cup pineapple juice
\nâ— \; \; \; \; ¼\; cup orange juice
\nâ— \; \; \; \; ¼\; cup lim e juice
\nâ— \; \; \; \; ¼\; cup soy sauc e
\nâ— \; \; \; \; ¼\; cup vegetable oil< /p>\n
â— \; \; \; \; 1 teaspoon kosher salt
\nâ— \; \; \; \; 1 teaspoon ground coriander
\nâ— \; \; \; \; ½\; cup fresh cilantro\, chopped
\nâ— \; \; \; \; 4 cloves garlic
\nâ— \; \; \; \; 1 serrano pepper
\nâ— \;&nbs p\; \; \; 2-inch piece fresh ginger\, \; peeled
\nâ— \; \; \; \; Ground black pepper
\nâ— \;& nbsp\; \; \; Chicken wings (24)\, with tips cut off
\nâ— \; \; \; \; 3 green onions\, thinly sliced
\nâ — \; \; \; \; 2 tablespoons white sesame seeds\, toast ed
\nâ— \; \; \; \; Preheat the oven to 225° \;F. Put an oven-safe wire rack on top of a baking sheet\, or line a bakin g sheet with foil.
\nâ— \; \; \; \; In a large bowl\, whisk together the juices\, soy sauce\, oil\, salt\, and coriander until thoroughly mixed. Add most of the cilantro and grate in the garlic\, serrano pepper\, and ginger. Season with black pepper.
\nâ—&nb sp\; \; \; \; Put the wings in a bowl or a plastic bag and pou r in half of the sauce. Stir or shake and let wings marinate for 15 to 20 minutes only (any longer and the pineapple will start to &ldquo\;cook&rdqu o\; them).
\nâ— \; \; \; \; Pour the other half of the sauce in a small saucepan. Cook over medium-low heat\, stirring oc casionally\, until it is reduced by half.
\nâ— \; \;&nb sp\; \; Arrange the wings in a single layer on the baking sheet\, cove r with foil\, and bake for 30 minutes. Take out of the oven\, remove the f oil and adjust the heat up to 425°\;F. With a brush or spoon\, glaze th e wings with the reduced sauce\, then bake for another 20 to 25 minutes. G laze the wings once more as soon as they&rsquo\;re out of the oven.
\n< p>â— \; \; \; \; Sprinkle the green onions\, sesame s eeds\, and remaining cilantro over the chicken.\n(Source: Where I C ome From by Aaró\;n Sá\;nchez)
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