Kathy Reynolds
Ingredients
24 corn tortillas, thin ones are the best
1/2 pound(s) tomatillos (about 4 medium tomatillos), husked, rinsed, and cut in half
3 clove(s) garlic, peeled
2 hot green chilies, to taste (roughly 2 or 3 serranos or 1 or 2 jalapeños), stems broken off, roughly chopped ( for less heat remove the seeds)
1/4 cup(s) loosely packed cilantro, thick lower stems cut off
1 large ripe avocado, pitted, flesh scooped from peel, roughly chopped
1/4 cup(s) water
Salt
For the Tostadas:
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1 pound(s) fresh Mexican chorizo sausage, casing removed
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6 ounce(s) Mexican fresh cheese (queso fresco), or other fresh garnishing cheese, like feta or salted dry-pressed farmer cheese, crumbled
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1/4 cup(s) fresh-rendered, room temperature pork lard or vegetable oil
Ingredients
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime
HINT: You can substitute drained and canned tomatoes if ripe tomatoes are out of season.
Ingredients
2 1/2 cups fresh corn kernels
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 plum tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
1/4 cup crumbled cotija cheese
Mrs Roberts Cookbook
Mrs. Roberts has the title of housekeeper at Touchstone Acres Farm. Liz Stone and the rest of the family there know she's much more than that. She is the mother figure who takes care of them all. She lives in the little stone cottage with her son Clinton. Sophie Tenassis rents the matching cottage next door. Emma Stone, aka Granny, lives in her own little stone house at the end of the driveway. Most mornings they all gather in the big kitchen located in the main house for breakfast.
Mrs. Roberts gets up early every morning and walks past the duck pond and up to the main house to start breakfast. Liz and her daughter Rosie are awakened each morning to the smell of fresh coffee and scrumptious pastries. Her cinnamon rolls are to die for.
Here are her recipies.
Grilled Tostadas with Chorizo and Tangy Guacamole Sauce
Directions
If tortillas are just-made and very moist-feeling, lay them out in a single layer and cover with a dish towel or napkin — the goal is to let them dry to leathery, so they'll crisp on the grill.
Make Tangy Avocado Sauce: Set a small nonstick skillet over medium-high heat. (If no nonstick skillet is available, lay a piece of foil on bottom of skillet.) Lay in tomatillos (cut side down) and garlic. When tomatillos are well browned, 3 or 4 minutes, turn everything over and brown other side. (Tomatillos should be completely soft.)
Scoop tomatillos and garlic into a blender or food processor, and let cool to room temperature, about 5 minutes. Add chili, cilantro, and avocado. Blend until nearly smooth. Pour into a salsa dish, then thin to a drizzle-able consistency with a little water, usually about 1/4 cup. Taste and season with salt, usually about 1 teaspoon.
For chorizo and fresh cheese: In a medium skillet, cook chorizo over medium heat, breaking up any clumps, until well browned, about 12 minutes. Scrape out onto a plate lined with paper towels to absorb excess fat. Transfer to a serving dish. Scoop crumbled cheese into a serving dish.
Grill and serve Tostadas: Turn on a gas grill to medium, or light a charcoal grill and let coals burn until medium-hot and covered with white ash. Lay several tortillas on grill and turn every 20 seconds or so until nearly crisp: Depending on heat of your fire this should take a couple of minutes. Brush top of each tortilla completely (and generously) with lard or oil, then sprinkle each with a tablespoon chorizo. When tortillas are completely crisp (they'll be richly browned underneath) and chorizo is hot, remove to a serving platter. Drizzle with avocado sauce and sprinkle with cheese. Let your guests enjoy the first round while you’re making the remainder.
Mexican Rice
Directions:
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside. (For a hotter taste leave in some of the seeds.)
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the riceand males it dry and fluffy.
Calabacitas con Elote (Zucchini with Corn)
Directions
Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
The Liz Stone Mystery Series
