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Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours

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Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours Cover

 

 

Excerpt

andlt;bandgt; andlt;bandgt;INTRODUCTIONandlt;/bandgt; andlt;BRandgt; andlt;/bandgt; andlt;BRandgt; andlt;BRandgt; andlt;bandgt;Some peopleand#8217;s memories have a sound track, an Usher jam calling to mind a rowdy birthday or a Bon Jovi song bringing back an awesome first dateand#8212;instead, my memories smell like andlt;iandgt;carnitasandlt;/iandgt; frying in a pot and garlic roasting on a andlt;iandgt;comalandlt;/iandgt;. Thatand#8217;s what happens when your mom is Zarela Martinez, one of the best Mexican cooks there is.andlt;/bandgt; andlt;BRandgt; andlt;BRandgt; andlt;bandgt;I never forgot how powerful the flavors in the Mexican culinary arsenal are, the way just a few chipotles and a couple of garlic cloves could become something so good it could make you curse. And later in my life, the way a simple sauce could rocket my mind back to my momand#8217;s kitchen. When sheand#8217;d cook for me and my friends in New York, setting a bright green pumpkin seed sauce or sopes crowned with some mouth-searing salsa in front of us, theyand#8217;d ask, their eyes wide with excitement, and#8220;Aarand#243;n, whatand#8217;s that?and#8221; andlt;iandgt;Thatandlt;/iandgt;? Iand#8217;d think. andlt;iandgt;Thatand#8217;sandlt;/iandgt; love andlt;iandgt;right thereandlt;/iandgt;.andlt;/bandgt; andlt;BRandgt; andlt;BRandgt; andlt;bandgt;When I was a kid, Iand#8217;d ask her to make andlt;iandgt;sopa secaandlt;/iandgt;, a sort of Mexican-style pasta. Sheand#8217;d fry alphabets so theyand#8217;d get all nutty, and simmer them with pureed roasted tomatoes and onions, cilantro, and a little chile. But she cooked more than just Mexican food. I remember these chicken wings with pineapple, soy, ginger, and scallions. Talk about delicious! I still canand#8217;t make them quite like she does.andlt;/bandgt; andlt;BRandgt; andlt;BRandgt;Whenever we visited El Paso, the border town where I was born, I was reminded how she got so damn good at cooking. Iand#8217;d get giddy before those trips, because it meant Iand#8217;d get to have my grandmaand#8217;s beans, which are pretty much the greatest food on earthand#8212;well, aside from whatever else she made. When I got a little older, it dawned on me why it was all so delicious: she was never in a rush. Her beans would sit on the stove for what seemed like forever, getting tastier by the hour. Even after Iand#8217;d learned to cook more complicated food, I never forgot how with patience and a little know-how, even the simplest dishes could be spectacular.andlt;BRandgt; andlt;BRandgt;As a kid, Iand#8217;d gaze into her pot as she stirred a deep brown mole or stare at poblanos blackening over the blue flame on the stovetop. When I got a little older, I started to chip in. At first, I was relegated to chopping vegetables. Maybe I got to put together an hors dand#8217;oeuvre. But I quickly graduated to toasting chiles, a simple but vital task. I caught on quicklyand#8212;when youand#8217;re from a family of cooks, like a family of athletes, you realize that there are some things you can just andlt;iandgt;do,andlt;/iandgt; without necessarily being taught.andlt;BRandgt; andlt;BRandgt;When I decided to work in kitchens, I wasnand#8217;t after glory or fame. This was before the Age of the Celebrity Chef. All I knew was that I wanted to create the kind of joy that the women in my life created. But I knew I had to carve out my own path. So when I was still a teenager, I took off to New Orleans (where I swear I didnand#8217;t see one Mexican) and started working for Paul Prudhomme, the chef who put the city on the national gastronomic map. I was thrilled by the food there, the delicious gumbo of Cajun, French, Italian, Creole, Native American, and Spanish influences that was as complex and satisfying as the best moles.andlt;BRandgt; andlt;BRandgt;Paul became my mentor. He taught me how to season food properly. He taught me to think, really andlt;iandgt;thinkandlt;/iandgt;, about what goes on in your mouth when you taste food. He taught me the difference between blackening and burning. What is it? About three seconds.andlt;BRandgt; andlt;BRandgt;I went on to cook at Patria in New York for Douglas Rodriguez, another mentor who opened my eyes to ingredients and techniques that Iand#8217;d never seen before. Thatand#8217;s where I met and fell in love with aji amarillo, the delicious chile from Peru, and learned to make andlt;iandgt;sofrito,andlt;/iandgt; the incredibly flavorful slow-cooked vegetables that make Cuban, Puerto Rican, and Dominican food so damn good.andlt;BRandgt; andlt;BRandgt;The kitchen crew at Patria also taught me some life lessons. One night, I was doing my thing on the grill station. I was rocking it. Three hundred meals and zero complaints. I was pretty proud. I looked over at the sous-chef, Georgi, a guy I really respected, and said, and#8220;Hey, how come every time I mess up, you guys chew my butt like chum, but tonight I didnand#8217;t even get one compliment?and#8221; He glared at me. and#8220;This isnand#8217;t a popularity contest. When nobody says anything, that andlt;iandgt;isandlt;/iandgt; a compliment.and#8221;andlt;BRandgt; andlt;BRandgt;By the time I finally ran my own kitchen, I had so much to draw from, so many different chefs and eating experiences that had shaped my culinary style. The result was cooking that broke down borders, that brought together ingredients and techniques that made so much sense but had been kept apart out of habit.andlt;BRandgt; andlt;BRandgt;For this book, I decided to take all my incredible flavor memories and distill them into fifteen recipes, to cram all that flavor into magical sauces, purees, and pastes that you can keep in the fridge or freezer and pull out whenever you want to turn a simple collection of ingredients into a seriously tasty dinner. Weand#8217;re talking an easy but amazing spice rub, a practically effortless cilantroand#8211;pumpkin seed pesto, an easy homemade dulce de leche, and much more. Each chapter begins with one of these, and what follows is a bunch of great recipes that apply it. Take my Garlic-Chipotle Love, for example, a puree of four easy-to-find ingredients thatand#8217;ll become your secret weapon in the battle for good food. I zoom in on certain techniques and ingredients to make sure youand#8217;re successful, then I tell you how to store it and show you how once youand#8217;ve made it, youand#8217;re minutes away from mussels steamed with chipotle and beer; smoky, garlicky mashed potatoes; and hearty bean and butternut squash picadillo. I even show you all the ways itand#8217;ll become a part of your everyday eating, whether you spread a little on your next burger or use it to spike your next salad dressing. Iand#8217;m sure youand#8217;ll come up with your own ideas as well. Then youand#8217;ll have a and#8220;whoaand#8221; momentand#8212;those fifteen recipes are your ticket to nearly one hundred dishes.andlt;BRandgt; andlt;BRandgt;Once youand#8217;ve got an arsenal like this, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs.andlt;BRandgt; andlt;BRandgt;and#169; 2011 Pland#225;cido

Product Details

ISBN:
9781451611502
Author:
Sanchez, Aaron
Publisher:
Atria Books
Author:
A, A. R.
Author:
Goode, JJ
Author:
S
Author:
nchez
Author:
nchez, Aar
Author:
Turkell, Michael Harlan
Author:
Turkell, Michael H
Author:
n S
Author:
N
Subject:
Mexican
Subject:
Cooking and Food-Mexican
Edition Description:
Hardback
Publication Date:
20111031
Binding:
HARDCOVER
Language:
English
Illustrations:
4-C photos thruout
Pages:
208
Dimensions:
9.12 x 7.38 in

Related Subjects

Cooking and Food » Dishes and Meals » Sauces
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » Mexican

Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours Used Hardcover
0 stars - 0 reviews
$10.98 In Stock
Product details 208 pages Atria Books - English 9781451611502 Reviews:
"Publishers Weekly Review" by , "Restaurant owner and Food Network star Sánchez takes his 'incredible flavor memories and distills them into fifteen recipes' for home cooks. Pastes, salsas, purees, pestos, moles, and more are the basis of this collection that presents a main recipe (easily stored in the fridge or freezer) followed by meal suggestions and additional recipes for each one. The 'Simple Ways to Use It' sections are bulleted lists offering additional serving ideas. Ingredient notes, tips for storing, and informative headnotes add to the Mexican cooking lessons, and the author's flexible and realistic attitude in the kitchen — think substituting canned beans for dried, and tomatoes from a tin for fresh — stem from his cooking philosophy that 'patience and a little know-how' elevates simple dishes to 'spectacular.' Empanadas, ceviches, tacos, and tostadas, along with braised, roasted, and stewed meats, are built from easy-to-prepare main recipes such as salsa verde, cilantro-cotija pesto, and chile colorado sauce. An inspiring and concise take on Mexican cuisine." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by , You’ve seen him on the Food Network’s Chopped, Chefs vs. City, and Heat Seekers. You’ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours.

Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love.

And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick.

With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!

"Synopsis" by , Award-winning New York restaurateur and star of the Food Network’s Chefs vs. City, AarÓn Sanchez offers up a fabulous new cookbook, themed around dazzling Mexican cuisine and fifteen magical flavor bases.

The son of celebrated Mexican cooking authority Zarela Martinez, Chef AarÓn Sanchez’s passion, commitment, and skills have placed him among the country’s leading contemporary Latin chefs. A frequent guest on Rachael Ray, Martha Stewart, and CBS’s Early Show, he has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine.

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