Salsas that Cook: Using Classic Salsas to Enliven Our Favorite Dishes Book

CONTENTS

INTRODUCTION

1. SALSAS

   ROASTED JALAPEÑO-TOMATO SALSA WITH FRESH CILANTRO

   ROASTED POBLANO-TOMATO SALSA WITH FRESH THYME

   ROASTED TOMATILLO SALSA WITH SERRANOS, ROASTED ONIONS AND CILANTRO

   MELLOW RED CHILE SALSA WITH SWEET GARLIC AND ROASTED TOMATOES

   ROASTY RED GUAJILLO SALSA WITH TANGY TOMATILLOS AND SWEET GARLIC

   CHIPOTLE-CASCABEL SALSA WITH ROASTED TOMATOES AND TOMATILLOS

2. STARTERS

   TANGY GREEN GUACAMOLE

   SALSA-BAKED GOAT CHEESE

   OPEN-FACE QUESADILLAS WITH MUSHROOMS, OLIVES, SALSA AND GREENS

   TINY TOSTADAS OF SMOKY CHICKEN TINGA WITH AVOCADO AND AGED CHEESE

   SWEET-AND-SPICY CHILIED PORK EMPANADAS

   CRISPY MASA BOAT SMACKS WITH BLACK BEANS, SALSA, AVOCADO AND MEXICAN CHEESE

   SHRIMP IN RED ESCABECHE

   MICROWAVED "BAKED" CHIPS

3. SOUPS, SALADS AND SIDE DISHES

   GREAT TORTILLA SOUP

   EMERALD CORN CHOWDER WITH ROASTED TOMATTILOS AND POBLANO

   SHRIMP SALPICÓN SALAD WITH POTATOES, AVOCADOS AND CHIPOTLE

   RED CHILE-JÍCAMA SALAD WITH ORANGE AND RED ONION

   POBLANO-ROASTED VEGETABLE SALAD WITH PEPPERY WATERCRESS

   TANGY LENTIL SALAD WITH SPINACH, CILANTRO AND CHAYOTE

   GUAJILLO GRILLED VEGETABLES

   CLASSIC RED TOMATO RICE

   CHIPOTLE MASHED POTATOES

   SCALLOPED POTATOES WITH ROASTED TOMATILLOS, SERRANOS AND CILANTRO

4. EGG, VEGETABLE, PASTA AND TORTILLA MAIN COURSES

   RACY EGGPLANT OMELETS WITH SAVORY RED CHILE

   OPEN-FACE CHORIZO-POTATO OMELET WITH TOMATILLO SALSA

   BREAKFAST ENCHILADAS OF SCRAMBLED EGGS, WOODLAND MUSHROOMS AND SPICY ROASTED TOMATOES

   SAVORY BRUNCH BREAD PUDDING

   RED CHILE PASTA

   TODAY'S MACARONI AND CHEESE — IT'S NOT JUST FORKIDS

   SPICY VEGETABLE "STEW"

   TOASTY FIDEOS (VERMICELLI) WITH ROASTED TOMATO, BLACK BEANS AND CHARD

   CHILAQUILES (TORTILLA CASSEROLE) WITH SPINACH, ZUCCHINI AND AGED CHEESE

   SEARED RED-CHILE ENCHILADAS WITH CHICKEN AND AGED CHEESE

   LAYERED TORTILLA "LASAGNA" WITH GREENS AND CHEESE

5. POULTRY, MEAT AND FISH MAIN COURSES

   CHILE-GLAZED ROAST CHICKEN

   TOMATILLO-BAKED CHICKEN BREASTS WITH ROASTED ASPARAGUS

   SOFT TACOS OF GRILLED CHICKEN BREAST WITH TANGY GREEN CHILE AND GRILLED ONIONS

   BURNISHED CORNISH HENS WITH ROASTED ONIONS AND SWEET POTATOES

   SLOW-GRILLED TURKEY BREAST (OR LAMB LEG) WITH MEDITERRANEAN SALSA

   ROBUST BEEF BRISKET WITH RED CHILE AND WINTER VEGETABLES

   PEPPERY PAN-SEARED STEAKS WITH SMOKY CREMA AND BLUE CHEESE

   CHORIZO AND BLACK BEAN CHILI

   SPICY JALAPEÑO BEEF TIPS

   TOMATILLO-BRAISED PORK LOIN WITH HERBY WHITE BEANS AND BACON

   GRILLED-AND-GLAZED PORK TENDERLOIN WITH MUSTARDY SWEET ONIONS

   SMOKY GLAZED HAM FOR A CROWD

   GUAJILLO-SPIKED SHELLFISH SOUP

   RED CHILE RICE WITH SHRIMP AND BACON

   SEARED SEA SCALLOPS WITH JALAPEÑO CREAM

   GREEN CHILE CRAB CAKES

   RED-GLAZED WHOLE FISH

   POBLANO-BAKED FISH FILLETS

6. DESSERTS AND DRINKS

   FRONTERA'S CHOCOLATE PECAN PIE BARS

   TEXAS SHEET CAKE

   MEXICAN CHOCOLATE ICE-CREAM CONES

   PALETAS MEXICANAS (MEXICAN FRUIT POPS)

   SANGRITA — TRADITIONAL SPICY TEQUILA CHASER

   HONEST-TO-GOODNESS MARGARITAS FOR A CROWD

   MAIL-ORDER SOURCES

   INDEX