The Register Citizen (Torrington, CT)
Spice it up for Cinco de Mayo
Mexican-inspired fare for a mouth-watering fiesta
Saturday is Cinco de Mayo, and the day celebrates Mexico’s victory over France in the 1862 Battle of Puebla.
The day may be celebrated with more gusto in the United States than Mexico, although it is a big celebration in Puebla.
Many prepare Mexican-inspired fare for a party or just for fun, and wash it all down with margaritas or beer; this year especially, since it falls on a weekend.
For those who wish to go out and celebrate Mexican culture, restaurants are planning menus that go beyond guacamole, chips and margaritas.
These recipes are from Rio Luna, a company manufacturing canned organic jalapenos and peppers, and McCormick.
I am a fan of Mexican hot chocolate, so when I saw the recipe for Jalapeno brownies, I knew it be a great fit for a Cinco de Mayo celebration.
Those who enjoy chocolate and the heat of jalapenos, this recipe from Rio Luna is a must.
Jalapeno brownies
½ cup vegetable oil
1 cup sugar
2 eggs
1 can (4 ounces) Rio Luna
jalapenos, pureed
1 teaspoon vanilla
½ cup plus 3 tablespoons all-purpose flour 1⁄3 cup cocoa powder
¼ teaspoon baking powder Powdered sugar (optional)
Heat oven to 350 degrees. In a medium bowl, whisk oil, sugar, eggs, jalapenos and vanilla until blended.
In a separate bowl, combine flour, cocoa powder, baking powder and salt; add to egg mixture. Mix just until combined. Pour into a greased, 8-inch by 8-inch baking pan.
Bake 15 to 20 minutes, or until brownies pull away from sides of pan easily. Cool in pan on a wire rack.
Optional: Dust with powdered sugar before serving for added flavor and enhanced presentation.
For those who prefer less heat, reduce the amount of jalapenos.
Easy cheesy taco dip
1 pound lean ground beef (substitute ground turkey, if preferred)
1 package McCormick Cheesy Taco
Mix
¾ cup milk
1 (8-ounce) package cream cheese Optional: garnish such as sliced green onions, chopped cilantro, chopped tomatoes
Brown meat in a large skillet on medium-high heat. Drain fat.
Stir in seasoning mix and milk. Bring to a boil. Reduce to low; simmer 2 minutes or until slightly thickened, stirring occasionally.
Spread cream cheese in a shallow microwaveable dish. Top with meat mixture. Microwave on high for 45 seconds to a minute or until cheese is melted.
Serve with tortilla chips and optional garnish.
Taco tater-topped casserole
1 pound lean ground beef
1 package McCormick taco
seasoning mix
2 cups salsa
2 cups frozen corn
1 cup frozen chopped bell pepper
and onion blend
1 cup water
1 can (15 ounces) pinto beans,
drained and rinsed
2 cups shredded Mexican cheese
blend, divided
1 pound frozen fried potato
nuggets
Optional toppings: chopped avocado, shredded cheese, chopped green onions, chopped fresh cilantro, sour cream or lime wedges.
Preheat oven to 400 degrees. Brown beef in a large skillet on medium-high heat. Drain fat.
Stir in seasoning mix, salsa, frozen vegetables and water. Bring to a boil.
Reduce heat to low and simmer 5 minutes, stirring occasionally. Stir in beans and 1 cup of the cheese until well blended. Spoon into greased 13-inch by 9-inch baking dish.
Top with potato nuggets. Bake for 25 minutes or until potato nuggets are golden brown and crispy.
Sprinkle with remaining cup of cheese. Bake 5 minutes longer or until cheese is melted. Serve with desired toppings.
For the recipe for cheesy taco empanadas, visit https://bit.ly/2qXT5Lp
Culinary calendar
Consiglio’s Murder Mystery Dinner “Taking Mom Out” Friday, doors at 6 p.m., dinner and show at 7, Consiglio’s Restaurant, 165 Wooster St., New Haven, reservations at 203-8654489, http://bit.ly/2cyB02Y. $55 includes dinner and show (beverages, tax and gratuity not included). That phrase takes on a whole new meaning when you bring her to an interactive mystery party! There may be more than one victim this time.
A Taste of Greece, Saturday, 11 a.m. to 7 p.m., Saint Barbara Church Social Hall, 480 Racebrook Road, Orange, 203-7951347. Features the well-known cuisine of the church. Treat your
taste buds to moussaka, spanakopita, gyro, pastitsio, Greek salad, souvlaki, baklava, Greek coffee. Enjoy a glass of wine or beer with your meal. Eat in or take out. Food iItems range from $4 to $13. Dessert from $1 to $3. Free admission and free parking. www.saintbarbara.org The Art of Pairing Wine
and Cheese, Wednesday, 6-7:30 p.m., Caseus Fromagerie Bistro, 93 Whitney Ave., New Haven, 203-624-3373, $45. Join us as we demystify the art of pairing. Tickets at https://bit.ly/2JYkzcl Consiglio’s Cooking Demonstration and Dinner: May 10, 6:30 p.m., Consiglio’s Restaurant, 165 Wooster St., New Haven, 203-865-4489 (reservations required), $75 (beverages, tax and gratuity not included). Learn how to make beef carpaccio, beet and asparagus salad with tarragon vinaigrette, salmon over spring vegetable risotto, buddino (Italian butterscotch pudding). Class offered May 17 and 31. Gathering of the Bines Beer
Festival , May 19, two sessions, noon to 3 p.m. and 5 to 8 p.m., Two Roads Brewing Company, 1700 Stratford Ave., Stratford, Tastings of beer from more than 45 breweries. Local food trucks will sell food. $35 for general admission and $15 for designated drivers. 203-335-2010, Details and tickets at https://bit.ly/2r3VqEt.
What chef would you like me to interview? Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me: Stephen Fries, professor and coordinator of the Hospitality Management Programs at Gateway Community College, at gw-stephen.fries@gwcc.commnet.edu or Dept. FC, Gateway Community College, 20 Church St., New Haven, 06510. Include your full name, address and phone number. (Due to volume, I might not be able to publish every request. For more, go to stephenfries.com.)