Big Bowl of Love’s Cristina Ferrare provides all the recipes needed for a fantastic fiesta! The oh-so polite Chef Manuel Medina helps Cristina prepare a classic Mexican dish and then get creative with an Italian twist to on a Mexican dish. The episode ends south of the border with a strong tequila lesson where mixologist, Devon Espinosa, mixes up a GWR (green, white, red- the colors in honor of the Italian and Mexican flags) cocktail that is sure to knock anyone on their…well, you know.
What’s on today’s menu?
- Carnitas with Chipotle Sauce
- Mexican Corn Risotto
- GWR Tequila Cocktail
Mexican cuisine is a favorite in my house! Most meals are quick and easy so it is always that “go-to” meal. These wonderful recipes are a great addition to my bag of tricks. I don’t eat pork, but I am sure I can use this recipe with any meat. As a HUGE fan of risotto, I can’t wait to try the Mexican corn risotto. Next “Fiesta Friday” in my house….I will be my OWN star! As for the cocktail…way TOOO strong for me to even think about attempting. I love how Devon said that he added the ice cubes last so that it didn’t “water down” the cocktail. Seriously? That was all alcohol. Maybe in my early 20’s but not at my age!
Now for a few BBOL tips:
- Salt and pepper all sides of pork and then caramelize all sides.
- Don’t cover the meat completely when you add your stock.
- Turn your spoon sideways in the stream of liquid being poured into a pot. It will prevent it from splashing on you.
- Slice tomatoes in half and face cut up on the pan. Add olive oil and salt to tops and bake for 3 hours on 250 degrees. Bake slowly to let natural juices come out.
- Extra virgin olive oil as a fruity taste. Good price point that works as well is the blended olive oil.
- Use your hands to peel the skin off the tomatoes- it comes right off.
- Shred the pork right off the bone by taking a large fork and pulling it away. Short on time? Cover the pork with plastic wrap and hit is with a mallet. The meat falls right off.
- Garnish carnitas with a little avocado or sour cream.
- For the risotto dish, add the rice when you start to smell the aromatics of the garlic and cumin.
- Arborio rice is the best for making risotto.
- Chicken stock MUST be hot as you slowly ladle it in. Be sure to stir the whole time to develop the starch. As rice absorbs, add more. Do this until the rice is al dente.
- If corn isn’t in season, frozen will work just fine.
- Italian bitters gives the cocktail some depth. The vermouth rounds out the tequila.
- Add ice last to drink so you don’t dilute the cocktail- just chilling the spirit.
- Orange zest and the oils from it ties the drink all together.
Here are a couple of my OWN suggestions:
- Make extra meat…makes for great taco salads, enchiladas or even tortilla soup later in the week.
- The risotto is great if you substitute cheddar for the cheese and use a little more. Use a little less rice, top the mixture with some more cheese and bake to crisp it up and you have a great corn casserole.
- Add a little sugar to the risotto and a little less corn, cheese and cumin to pull off a creamy and unique dessert.
- Just a thought…try a nice lemonade with this meal. The GWR cocktail may make you forget you had one!
Now go and get your “fiesta” on with these great recipes!
Links to OWN for the recipes:
http://www.oprah.com/own-cristinas-big-bowl-of-love/Pork-Carnitas
http://www.oprah.com/own-cristinas-big-bowl-of-love/Mexican-Corn-Risotto-Recipe
http://www.oprah.com/own-cristinas-big-bowl-of-love/The-GWR-Recipe