Comida de Reyes – No te Pierdas la Entrevista con el Gastrónomo Mexicano, José Bossuet
Foto: José Bossuet Este sábado 26 de abril en “Sazón, Razón y Corazón”, los atendemos a cuerpo de rey: les tenemos la entrevista con el distinguido chef Jose Bossuet Martinez, miembro de la prestigiosa asociación gastronómica “Club de Chefs de Chefs”. Este grupo admite exclusivamente a los chefs de cocina que sirven a reyes, reinas, príncipes, jefes de estado y de gobierno.
Bossuet fungió como Chef Ejecutivo de la Presidencia de la República al mando de la cocina del ex-presidente Vicente Fox, en donde tuvo a su cargo la comitiva del avión presidencial, viajando con el presidente en la giras internacionales.
Hoy, ya no es necesario ser funcionario o aristocracia para comer como si lo fueramos. ¿Estás en San Miguel de Allende, Guanajuato? Pues estás de suerte. Visita al Chef Bossuet en su Café Contento y próximamente en Valle de Guadalupe, Baja Californa en Lozhka Bistrot (junio del 2014).
Amigos, ustedes que nos leen, seguramente recordarán que José Bossuet, junto con nuestro amigo y colaborador Aldo Saavedra, recientemente representó a México en el World Congress of Culinary Traditions en Rumania. ¡Estamos de manteles largos! Escúchanos en punto de las 9:00 CT aquí: http://player.streamtheworld.com/_players/nextmedia/?callsign=WKRSAM
Watch Premios Billboard with us and Enter to Win a Galaxy Tab 3 Courtesy of Sprint!
La Vitamina T has proudly accepted the invitation to host a viewing party courtesy of Sprint, the exclusive wireless sponsor of Premios Billboard de la Música Latina. Sprint brings music lovers everywhere closer to the artists and music they love.
And just because food brings friends and family together, we have asked the one and only chef Atzimba Pérez to create an authentic Mexican menu to delight a few of our closest friends.
The menu features all-time hits including:
Cochinita Pibil Tostadas: A Yucatán pulled-pork staple, served with black refried beans, pickled habanero chilis with purple onion and orange.
Mexican Crab Tacos: Served with avocado and tomatillo salsa.
Sinaloan Chilorio Sopes: Served with pinto beans, julienned panela cheese and poblano peppers. Great with norteño music.
Huitlacoche and Epazote Quesadillas: Served with chihuahua cheese, tomatillo and chile ancho and morita salsa. ¡Ajúa!
Dessert:
Tres leches cake with strawberry or peach.
Ricotta canutillos, cheese-stuffed pastries and chongos zamoranos, a curdled milk delicacy with agave nectar and piloncillo.
Sounds delicious? Don´t be left out! We will be tweeting and posting photos of the party on Twitter @lavitaminat and on our Facebook page.
You too can join La Vitamina T and Sprint in the music festival celebration! Tune in from home and join the conversation on Twitter. As a La Vitamina T friend and reader, you can win a Samsung Galaxy Tab 3 tablet. Galaxy Tab 3s will be used to announce the award winners throughout the show, and now are available at all Sprint stores free when you join a Framily plan and buy a new Samsung Galaxy S5.
All you need to do to be eligible to win is:
1. Follow La Vitamina T on Twitter @lavitaminat and Facebook (If you already do, please let me know)
2. Follow Sprint Latino on Facebook
3. Tweet or post on Facebook photos of you and your friends watching the show to @lavitaminat using the hashtags: #Billboards2014 #Framily (must be used together). Each new tweet is an extra entry! Please tag me on Facebook when you post so that I can see your entry! Only tweets or posts with images posted on Thursday, April 24 2014 between 6:00 pm and 11:59 CT will be eligible to win. Tweets need to be sent to the right handle and Facebook posts must include the correct tag and hashtags.
The winner will be randomly selected and announced on www.lavitaminat.com on Monday, April 28 at 10 am ET. Must be 18 or older. Valid only in the continental US.
Premios Billboard 2014 airs on Telemundo on Thursday, April 24th at 7 ET/6CT.
UPDATE: The winner of the Galaxy Tab 3 is… Illya Samko! Thanks to all of La Vitamina T readers for participating!
This post, party and giveway are sponsored by Sprint.
Gorditas de Masa Como Solo en Jalisco
Foto: Manuel Rivera Muchos disfrutamos las gorditas como un antojito, pero en Jalisco, estas delicias son parte del desayuno cotidiano y se acompañan con champurrado. Manuel Rivera, de México de Mis Sabores, documentó esta joya. La receta le fue compartida por la señora Teresita Jesús Guerrero de La Cañada, Jalisco.
- 2 tazas de harina de maíz
- ½ cdta sal
- ½ cdta de polvos para hornear
- 2 tazas de agua
- Suficiente aceite para freír
Procedimiento:
- Mezcla la harina de maíz con la sal y el agua hasta formar una masa suave y homogénea.
- Forma bolitas pequeñas con la masa, aplánalas un poco para hacer las gorditas
- Pónlas a freír hasta que estén bien cocidas.
- Al servir, pellizca el centro, añade queso fresco, lechuga y salsa
¡Ajúa!
Estampas de Mi Ciudad – When in Monterrey, Do as Regios Do
Photo: Ilya Samko – Monterrey, México I have always said that like its people, Mexican food is mestizo- an amalgam of ingredients transformed by fire and knife into colorful, flavorful, complex creations. Dishes are particularly hyperlocal. They vary quite a bit even within one state, and incorporate anything from vegetables and cacti to meats and insects.
In Monterrey, Mexico’s most important city to the north, the mix of European, indigenous and Middle Eastern cultures have blended into rustic delicacies such as their famous Cabrito Asado (roasted baby goat). Usually served with tacos and salsa, the meat is braised over wood or coals, and basted with a mixture of lime juice, garlic, onion, sugar and even beer.
A must try if you visit Monterrey, you should have no problem finding it- here, large skewers with cabritos leaning against windows are quite a common sight.
Receta: Polvorones de Naranja
Foto: Atzimba Pérez El que ha probado los polvorones, sabe que estas deliciosas confecciones de origen árabe, le hacen justicia a su nombre, ya que en realidad, se deshacen al comerse. Aunque su propósito al principio fue un tanto amargo (preparados con grasa de puerco, los polvorones se usaban en España durante la Santa Inquisición para detectar a los judíos o musulmanes que vivían en secreto), actualmente este postre tiene el único propósito de endulzarnos la vida.
Esta semana, la chef Atzimba Pérez nos deleita con una receta para preparar unos exquisitos polvorones de naranja.
Ingredientes
- 1 1/4 taza de manteca de cerdo o manteca vegetal.
- 3 yemas de huevo
- 1/2 cucharadita de polvo para hornear
- 1 taza de azúcar glass
- 4 tazas de harina
- 2 naranjas (zumo y jugo)
- Mantequilla para engrasar
Procedimiento
- Bate la manteca hasta que quede cremosa.
- Cierne el azúcar, la harina y el polvo para hornear.
- Añade las yemas una por una. Sin dejar de batir, incorpora el azúcar, la harina y el polvo para hornear. Alterna con el jugo y zumo de las naranjas.
- Forma bolitas, aplánalas y pónlas en charolas engrasadas. Barníza a algunas con yema.
- Hornea a 300 grados durante 25 minutos, hasta que esten doraditos.
- Espolvorea con el azúcar glass.
¡Que los disfrutes!
Según la receta de la chef Atzimba Pérez, reproducida con el permiso de la autora. Para más información sobre Atzimba, visíta su página de Facebook haciendo click aquí.
Receta: Mermelada de Membrillo
Foto: Luisa López Similar en textura y sabor a la guayaba, yo no sabía que el membrillo o quince era una fruta, y mucho menos que el dulce o ate que se prepara con ella es otra herencia de la colonia. Tras investigar lo que hay detrás de este delicado manjar, descubrí que los españoles incorporaron el ate de membrillo a su repertorio gastronómico, gracias a que este dulce sefardí, se popularizó en el siglo XII.
No me cabe la menor duda de que los platos ilustran.
Mi amiga Luisa López, una fabulosa cocinera que rige su casa bajo un estricto calendario de festividades mexicanas, aprovechó la temporada de membrillo para conjurar en su cocina, una variante del ate: la mermelada. Generosamente, Luisa aceptó compartir con los lectores de La Vitamina T, su magnífica receta.
Ingredientes:
- 4 libras de membrillo
- 4 tazas de agua
- 3 libras de azúcar
- La rayadura de un limón
Procedimiento:
Paso 1
Lava, pela y parte cada pieza de membrillo en cuatro partes. Remueve el centro junto con las semillas y las partes secas o demasiado firmes.
Paso 2
Pon la fruta con las 4 tazas de agua a cocer en fuego medio durante 35 minutos. Deja enfriar un poco y licúa con la misma agua en la que se hirvieron. Posteriormente, cuela.
Foto: Luisa López Paso 3
Pon a fuego medio en una cacerola junto con la salsa de membrillo colada. Sin dejar de mover, deja cocinar durante 10 minutos. Agrega la rayadura del limón y sigue moviendo hasta que suelte el hervor. Apaga el fuego y dejar enfriar.
Foto: Luisa López Puedes guardarla en porciones o en un sólo recipiente, y meter al refrigerador si no vas a consumirla pronto.
Disfrútala con yogurt natural, untada en pan con el queso de tu preferencia. ¡Es deliciosa!
Luisa Flores, la autora de la receta, con su mamá. Para este Día de la Candelaria, Tamales de Mango del Chef Paco
Tamales con queso de cabra, chipotle y salsa de mango como solo en New Rebozo. Foto: Brenda Storch Ya se acerca el Día de la Candelaria, y para ponerle un toque original a la tamaliza, les traemos esta receta del Chef Paco, dueño del conocido restaurante New Rebozo, en Chicago.
El Chef Paco generosamente nos compartió esta receta para hacer estos deliciosos tamales de queso de cabra y chipotle con salsa de mango. ¡Que los disfruten!
Masa
- 1 kilo de masa blanca de maíz para tamal
- 1 1/2 tazas de caldo pollo o agua
- 1 taza de aceite de olivo
- 1 cucharada de sal
- 150 gr. de queso de cabra
- 1 cucharadita de salsa de chile chipotle
- 35 rectángulos de hoja de tamal de unos 18 x 15 cm.
Salsa
- 2 mangos, pelados y cortados en cubitos
- 1 chile jalapeño
- 1/2 cebolla picada
- 1/3 pimiento rojo finamente picado
- 1/3 pimiento amarillo finamente picado
- 1/2 manojo de cilantro cortado en pedazos pequeños
- Sal y pimienta al gusto
Pon lo ingredientes en un recipiente hondo y mézclalos hasta que estén bien incorporados.
Preparación:
- Mezcla la masa en el caldo hasta que quede incorporado todo. Prueba la sazón.
- Con una cuchara sopera, pon en el centro de la hoja la masa, el queso de cabra y el chile chipotle.
- Envuélvelo como un burrito de 5 x 7 centímetros. Salen como 36 tamalitos.
- Prepara la vaporera con agua, pon los tamales y tápala.
- Pón los tamales a cocer con flama alta. Una vez que empiece a salir el vapor, baja la flama a fuego medio y deja cocinar durante alrededor de 50 minutos.
- Déja reposar los tamales hasta servirlos con la salsa.
Oh My God!
Receta publicada con el permiso del autor.
Portable Party Staple : The Phenomenal Pastor
Photo: Enrico Bellomo – Mexico City, Mexico Tacos: El Tizoncito Anything is possible in Mexico. Think for example, about bringing tacos al pastor to your party with two-days notice. How about a giant piñata to go along? You got it. I giggled with joy when I saw the piñata of my dreams being quickly attached with string to my father´s very compact, city-appropriate car for transportation. My dad, trying to please me, nervously nodded when I excitedly mentioned the delivery truck was unavailable, but we could get a discount if we drove it ourselves…
Car and piñata made it safely.
My husband Enrico´s cultural shock, reminded me that this is not something he has experienced before. This is how I suddenly arrived at the conclusion that growing up in Mexico, where making things happen is a matter of “how” and not “if”, must be what turned me into such an optimist. After all, ¨when there’s a will, there’s a way.”
I had the good fortune to spend my birthday with my family in Mexico over the holidays. Overnight, my mother, sister and father organized a party complete with a mariachi band and over thirty guests. On a variety of levels, Mexico is a country with a solid, effective and reliable party infrastructure.
The issue of food was solved in an instant. No hesitation. Anyone who loves me knows that tacos al pastor had to be the choice. Luckily, pastor happens to be an incredibly portable and popular party staple. The taqueros arrived, set up and conjured these bundles of joy with impeccably choreographed movements. This was a birthday present in and of itself.
Pastor, piñata and pastel scored to mariachi music. This was to me, perfection. What else can a Mexican girl ask for?
Happy birthday to me!
Happy birthday to me! A Party to Die For: Negra Modelo Celebrates Día de Muertos with Rick Bayless
- In Mexico, ordering a ´dead´Negra Modelo, means you are looking for a really cold one. Photo: Neal Agustin
Undoubtedly, one of my favorite rituals of el Día de Muertos, is cooking with the family, along with setting up the ofrenda (literally, “offering”) in honor of those who have departed. Ofrendas are created to remember, invoke and delight our deceased relatives, and are the centerpiece of this symbolicaly-rich celebration.
My maternal grandmother took this festivity very seriously, and since her unexpected departure a few years ago, my uncle and my mother make a yearly pilgrimage to my grandma’s native Puebla, to continue on this three-thousand-year old tradition.
- Ofrenda in honor of my grandma Julia.
I did not make it to Mexico this time around, but luckily for me, Mexico came to Chicago. I had the privilege to be invited to celebrate el Día de Muertos with one of my favorite Mexican imports, Negra Modelo. Negra Modelo drafted no other than Chef Rick Bayless to delight us with a walkthrough of this fantastic Mexican celebration through a few dishes.
During the event, I had the privilege to chat with Bayless, and hear his point of view on Mexican food and its execution outside of Mexico. An anthropologist at heart, this celebrated ambassador of Mexican cuisine, understands the cultural forces that have shaped Mexican food across the US.After the mariachi serenaded guests, (what a perfect touch!) Bayless delivered a cooking demonstration from a stage designed to look just like an ofrenda.
- Photo: Neal Agustin
- Photo: Neal Agustin
Guests were later delighted with a variety of fantastic Mexican dishes from this presentation. We are very excited to share one of these recipes with you so that you can bring it to life in your own kitchen.
Sugar skulls are a ubiquitous element of el Día de Muertos. They serve as a reminder that death awaits us at any corner. Negra Modelo invited local artists to create personalized handcrafts for guests to take home.
I was already a fan of the creamy, malty flavor of Negra Modelo, and after this party, I have no doubt I will continue to like it in the afterlife.
Disclosure: I am a blogger sponsored by Negra Modelo. All opinions are my own.La Vitamina T Celebrates el Día de Muertos with Negra Modelo and Rick Bayless!
It is virtually impossible to stumble upon any particular element of Mexico´s, Día de Muertos (Day of the Dead) that does not have a deliberate purpose or meaning. From the bread that symbolizes the circle of life and communion with the body of the dead, to the flowers that make a nod to the ephemeral nature of life, this ritual, especially in rural Mexico, is rich in both form and content.
Along with pan de muerto (literally, “bread of dead”) and cempasúchil flowers, sugar skulls are staples of this festivity. Like any other Mexican celebration, food is at the center of this celebration.
Undoubtedly, one of my favorite parts of el Día de Muertos, is cooking with the family, and setting up the ofrendas (literally, “offerings”). My grandma Julia took this ritual very seriously, and since her unexpected departure a few years ago, my uncle and my mother have taken on the tradition.
I cannot always make it to Mexico, so this time around, I am honored to celebrate this ancient tradition with another one of my favorite Mexican imports: Negra Modelo. Who will be cooking? No other than Chef Rick Bayless, who will share with us authentic Mexican recipes that promise to delight (as the tradition requires it) both, dead and alive. Stay tuned next week for details, check out our Facebook page or follow us on Twitter. We will be tweeting live information to #NegraModelo.
This will be a party to die for. I can´t wait to tell you all about it!
Disclosure: I am a blogger sponsored by Negra Modelo. All opinions are my own.
