Martha Stewart Living Radio: The Radio Blog

Fiesta at Rick's, with Chef Rick Bayless

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If you heard our Cinco de Mayo celebration on air, you caught Martha Stewart sitting down with James Beard Award winning chef Rick Bayless.  2009 winner of Top Chef Masters was on hand to answer your questions about traditional and modern Mexican cuisine.

Tonight, chef Rick starts his own special series, right here, on Martha Stewart Living Radio!  For the next five weeks, you can hear chef Rick interview some of the finest chefs, farmers, food writers and more.  Our first show kicks off with Chef Michael White of several of New York’s top restaurants, including Marea, talking about Italian food and seafood.  Then three-time Tony Award nominated actress, Kelli O’Hara,  dishes about the theatre business and shares a few of her own party planning tips.  Be sure to call in with your own questions to join in the fun – 866-675-6675!

Tune in to Fiesta at Rick’s tonight and every Wednesday through August 11, at 7pm ET on Sirius 112 & XM 157.

And get cooking today with some new recipes from Rick’s new book, Fiesta at Rick’s after the jump!

Mexican-Style Shrimp

Cocktail Cóctel de Camarón

Unexpected as it may be for many Americans, market stalls and street stalls all over Mexico put together shrimp cocktails for hungry crowds everyday and serve them up with packets of soda crackers. And not just on the beaches. Honestly, one of my favorite street-stall shrimp cocktails is at Mexico City’s El Caguamo, which follows the pretty traditional pattern of making “cocktail” sauce from ketchup, Mexican hot sauce and fresh-squeezed lime, then mixing in shrimp, avocado, cilantro and onion. Elemental satisfaction.

Working Ahead: The sauce can be made, covered and refrigerated for several days before serving. Finish the cocktail within an hour or so of serving.

Make 4 cups, serving 6 to 8 as a starter

1 pound (71 to 90 pieces per pound) peeled, cooked small shrimp

¾ cup ketchup

¼ cup Mexican hot sauce (such as Valentina or Tamazula)

½ cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off)

2 to 3 tablespoons fresh lime juice

1 small white onion, cut into ¼-inch pieces

¾ cup clam juice, shellfish stock or water

Salt

1 ripe avocado, pitted, flesh scooped from the skin and sliced

2 to 3 dozen crackers (standard-issue saltines, artisanal crackers or homemade red chile crackers ) OR 8 to 12 ounces of tortilla chips

2 limes, cut into wedges

In a large bowl, combine the shrimp, ketchup, hot sauce, cilantro, lime juice and onion. Stir in the clam juice, stock or water. Taste and season with salt if you think it needs it. Refrigerate until you’re ready to serve.

Serve the cocktail in small bowls topped with slices of avocado, accompanied by saltine crackers (for a very authentic touch) or tortilla chips and lime wedges for your guests to squeeze on.

Roasted New Potato Salad with Poblano Mayo

Ensalada de Papas Cambray Rostizadas con Mayonesa al Poblano

I know that potato salad sounds a little familiar and not at all Mexican, but this preparation proves both those assumptions wrong. Crusty roasted new potatoes, with their creamy centers, take “potato salad” to new heights when combined with garlicky homemade roasted poblano mayo, “wilted” green onions and fresh cilantro.

Add crumbled bacon, diced ham or flaked, hot-smoked salmon to the mix and you have a more substantial, party-ready small dish. As is, it can add the perfect balance to your small-dish party offerings; it’s perfect for picnics, too.

Working Ahead: Though you could roast the vegetables a day or two ahead, then cool, cover and refrigerate them, I wouldn’t really recommend it. The texture of freshly roasted potatoes that have never been refrigerated is beyond compare. However, the roasted poblano mayo can be made several days ahead without suffering. Since your finished salad needs to be refrigerated if not served within two hours (it contains homemade mayonnaise)—and refrigeration will change the potatoes’ texture—I recommend combining all the ingredients shortly before serving.

Makes 3 cups, serving 6 to 8 as a tapa

1 ½ pounds small new potatoes

A little vegetable oil or olive oil for coating the vegetables

Salt and black pepper, preferably freshly ground

2 large poblano chiles (divided use)

4 garlic cloves, peeled 4

green onions, roots and wilted outer leaves removed, cut crosswise into ½-inch pieces

1 egg yolk

¼ cup light vinegar (I prefer rice vinegar or Spanish cava vinegar)

1 cup olive oil (one that’s not too strong is good here)

About ¼ cup (loosely packed) chopped fresh cilantro (thick bottom stems cut off) OR ¼ cup chopped fresh flat-leaf parsley

1. Roast the vegetables. Heat the oven to 375°. If the potatoes are bite size, keep them whole; if not, cut into halves or quarters. Put them into a bowl, drizzle with a little oil, sprinkle with salt and pepper, and toss to coat. Scoop onto one side of a rimmed baking sheet. Roast 10 minutes. Put the poblano and garlic in the bowl, toss with a little oil to coat and scoop onto the other side of the baking sheet. Toss the green onions with a little oil and scatter over the potatoes. Return to the oven and roast until the potatoes are tender, the poblano is evenly blistered and the garlic is soft, about 20 minutes. Cool.

2. Make the mayonnaise. Peel the blistered skin off the poblano, pull out the stem and seed pod, then quickly rinse to remove any stray seeds. Chop into small pieces and scoop half into a blender jar, along with the roasted garlic. (Set the rest of the chile aside.) Add the egg yolk, vinegar and ½ teaspoon salt. Blend until smooth. With the blender running, pour in the olive oil in a thin stream, creating a luxurious mayonnaise.

3. Finish the salad. Scoop the roasted potatoes and green onion into a medium bowl, along with the reserved chile. Sprinkle on the cilantro or parsley. Add a generous ½ cup of the mayonnaise (cover and refrigerate the remainder for spreading on sandwiches or making incredible salmon salad) and stir to combine. Taste and season with more salt if you think necessary. Scoop into a serving bowl and the salad’s ready. Cover and refrigerate if not serving right away.

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