Emily Bayless Project #26-30

I have a list of things I’d like to do in my life. One of them is to cook every single recipe in a cookbook. I chose to cook my way through Rick Bayless’ Everyday Mexican. This series is a record of that adventure. I'm back with more delicious, yet poorly photographed food. Yay!

Salmon con Espinacas en Crema Verde: Seared Salmon with Spinach and Creamy Roasted Pepper

No. 26-Okay, even under the best of circumstances I think I would have had a hard time photographing this cream sauce, but look at my salmon! Doesn't it look moist and yummy with a delicious crust? Well it was! This dish is exactly what the title sounds like, seared salmon resting on a bed of spinach mixed with a creamy poblano pepper sauce. I am still not converted to poblanos so I can't say it was my favorite but the Arnold liked it a lot. The salmon was delicious.

Camarones Enchipotladas: Chipotle Shrimp

No. 27-Do you like hot stuff? Because I do and this dish is BURN YO FACE OFF hot. I had a cold the day we ate this and it was so satisfying, I could feel the virus dying under the reign of chipotle chilis. Like so many recips this starts with a base tomatos, chilis and garlic which are blended and then sauteed/reduced to make a sauce that is rich in flavor in a shortened amount of time. Then you add in some healthy awessomeness in the form of shrimp and zuchinni. Eat it with a huge side of tortillas for controlling the spice. I'd also suggest swigging some keffir too, it's way better then water when your eating something spicy.

Puerco y Papas al Guajillo: Guajillo-Spiced Pork and Potatos

No. 28-You know why this looks terrible? I mean, In addition to my poor food styling skills. Because it's not totally cooked. Yes, awesome. This dish is meant to braise pork shoulder and guajillo chilis and all manner of delicious in your slow-cooker which is great if your power doesn't go out while your at church because your small dog tripped the alarm which threw the circuit breaker in your house. So your slow-cooker only worked for 2 hours instead of four and you didn't notice until you bit into your dish and found the potatos hard as rocks. I have to say it's pretty scary to realize you've eaten PORK that might not have been cooked enough.

We didn't get sick though, the pork was cooked all the way. I know you are all relieved for us! After all that though, I honestly dno't remember what the dish tasted like, it had guajillo chilis though so I'm sure it was delicious.

Chileatole Rojo de Pollo: Red Chileatole with Mushrooms, Chicken and Zucchini

No. 29-It was so rainy the week we made this. So VERY RAINY! So I thought it was time to cross the very last soup off my list. Like all the other soups this one starts off with a lot of deliciousness thrown into a blender. Then you saute the blended deliciousness of chile, onion etc. down into a rich paste. Said paste is then lightened with broth as you blissfully toss in mushrooms, sweat potato, chicken and the like. When I first started reading these recipes I thought it was all so unnecessary. Why was Rick forcing me to waste time and dirty dishes blending things and frying? I own an immersion blender, wasn't it just easier to do it all in the pan. I get now though that concentrating the flavors is the key to making soups that are light and flavorful without superlong cooking times. And that's why I started this project, to learn technique through repetition. My blender and I have never been closer and my soups are delicious

Arroz Rojo con Pollo y Frijoles Negros: Red Chile Chicken and Rice with Black Beans

No. 30-Okay, confession time. I took me a long time to like beans. I didn't really eat them growing up and I've always kind of thought they were gross. Then I got all into nutrition and thrift and started loving beans. Still though, I had no interest in making this recipe, which was wrong. So very wrong!

For this recipe you first coat your chicken with an insane amount of ancho chile powder. Then you sear it in your pan. Then you tack it out and start sauteeing some rice and onions. Next up you throw in some more ancho chile powder and chicken broth, which results in, yeah you guessed it rice. But not just rice! Rice that is flavorful and deep. For the last five minutes you throw in two cans of black beans and your chicken which results in moist, tender chicken that retains a satisfyingly red crust. To top it off (because you are fancy!)  you sprinkle cilantro and green onion all over.

You guys it is so GOOD! And healthy! And easy! Brown rice, chicken and beans are all  foods I eat more out of duty to health-consciousness rather than culinary love and I can't believe how together they became something that I will day-dream about in the future.

Would you like to make this recipe? Well you can! I found it online here. (Note-the chipotle sauce is an addition by the website, I didn't make one for my dish)

Posted on February 28, 2011 and filed under Mighty List.