El Mojito A Taste of The Island In Seattle

 
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On a rainy Tuesday night in Seattle I found a little slice of Sunshine at El Mojito, a little Cuban/Venzuelan restaurant in Northeast Seattle. I was greeted by the sounds of Cuban music and the smell of tostones. For just a moment, it felt like being on Calle Ocho (Eighth Street) in Miami. I was greeted by a young server named Carlos Ganz. The 18 year old told me how his father Juan opened the restaurant 9 years ago with the Island theme.

 

        Sweet Maduros                                             Arroz con Pollo Cuban Style

When Carlos handed me the menu my eyes and taste buds delighted at the  thoughts of Arroz Con Pollo, Camorones, Tostones and Black Beans that would soon hit my taste buds.

Besides the smells and the music my favorite part of El Mojito was the atmosphere. It's just a tiny place but it's very comfortable. The music from the islands dance from the speakers and after a few minutes you want to get up and Salsa. In fact there's bongos, tamborines and other instruments that kids are encouraged to play. And needless to say my son took full advantage of it. He played the bongos until his food arrived along with the other kids and adults who cared to join in.

 

                 My Son Deano bangs away on the Bongos

 The food was amazing. My Arroz con Pollo reminded me of the times in Kendall, a suburb of Miami where you could find a Cuban deli on every corner. The taste of the tostones were like a trip to Miami Beach. And the maduros made me feel like I was sitting in Abula's kitchen. If you hadn't guessed by now I really liked El Mojito.

Fridays and Saturdays are their busy days according to Carlos. You can visit them at 7545 Lake City Way NE Seattle, WA 98115

Taberna del Alabardero Offers Great Food From Spain

The Hispanic Food Network takes a look inside Seattle's Premier Spanish Restaurant.

For the first time in over 19 years, Grupo Lezama, one of Spain’s leading restaurant groups, is proud to announce the launch of its second venture in the United States. , a legendary fine dining restaurant renowned for its elegant old world décor, dignified high standard of service and traditional Spanish cuisine in Washington, DC, has just opened a second location in the bustling Belltown area of Seattle, Washington. Grupo Lezama’s first endeavor abroad was Taberna del Alabardero in Washington, DC on March 27, 1989. The bar features Sangria and many other great selections. The first Taberna del Alabardero was opened in Spain almost 35 years ago in 1974, when Father Luis de Lezama began an adventure, charting a new course for himself in Madrid. He quietly rented a 16th century townhouse near the Royal Palace in Spain’s capital city and, with no prior training in the restaurant business, began serving meals. Taberna del Alabardero or “Tavern of the Palace Guards,” named for its location on the Plaza De Oriente, outside of the Palace gates of the capital city, quickly became a fashionable and critically acclaimed locale.    Manager of the Seattle Taberna Juan Jose Del Valle Lezama followed his Madrid success with Taberna del Alabardero restaurants in Marbella and Sevilla, Spain, and Washington, DC, garnering tremendous praise and recognition, and now – Seattle, Washington. Taberna del Alabardero’s goal is to educate people on the rich diversity of traditional Spanish cuisine and the unmatchable wines the country has to offer.

How To Make Mexican Meatballs

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Cuban Arroz con Pollo recipe

Visit The Hispanic Food Network's Website I guess one of the most beloved of chicken dishes in Cuba, Arroz con Pollo can make any meal special. The rice for this dish is short-grained Valencia-style rice, the same as used for Paella, another of the wonderful Spanish dishes that have found a home in many of the Latin American Countries. If you cannot find it in your area, the Italian Arborio rice will be a good substitute. Unlike Paella, saffron is not traditionally used in Arroz con Pollo, although some people do. Instead they use Annatto Oil, to give the yellow coloring expected in this dish. Sometimes you can find yellow rice already packaged. This recipe serves 6 to 8 people. 1 large chicken, about 4 pounds, cut into 8 pieces. 1 tsp dried oregano 1 tsp ground cumin 1/2 tsp freshly ground white pepper 1 Tbsp red wine vinegar Sofrito and broth: 2 Tbsp Annatto oil or olive oil 1 small onion, finely chopped 1 small red bell pepper, cored, seeded and finely chopped 3 cloves garlic, minced 1 small tomato, seeded and diced 3 cups water (*) 1 cup dry white wine 1-1/2 cups beer 1/2 tsp annatto seeds, or 1/4 tsp saffron threads 1 Tbsp tomato paste Salt and freshly ground black pepper, to taste 1 lb Valencia or Arborio rice Sliced red pimientos for garnish Can of green peas (Petit Pois) for garnish Wash the chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes. Heat the oil in a large heatproof casserole (**) Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat. For sofrito: Add the onion, bell pepper and garlic to the oil in the casserole, cook over medium heat heat until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito and cook for about 1 or 2 more minutes. Add the water, wine and beer(*), saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken. To finish the dish: Thoroughly wash rice swishing with your hands, and drain off the water. Continue doing this until water runs clear. Bring chicken mixture to a boil, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking. Just before it is done, stir in half of the petit pois and pimientos. Garnish with the rest. (*) I use only the beer, adjusting the quantity to the total needed for cooking. Beer gives it a nice tangy flavor. (**)I have a clay paella dish which I use for Arroz con Pollo, Paella and other similar dishes. You can purchase them in many Latino market. Courtesy www.tasteofcuba.com  www.hfntv.com

Lite Huevos Rancheros

Shrimp Tamale Casserole with Three Sisters Black Mole

INGREDIENTS

• 2 cup(s) masa (see Tips & Techniques)
• 3 tablespoon(s) chopped fresh oregano, preferably Mexican
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) sea salt
• 1/2 teaspoon(s) freshly ground pepper
• 2 cup(s) water, divided
• 1/4 cup(s) extra-virgin olive oil
• 2 tablespoon(s) butter, softened
• 1 pound(s) raw shrimp (see Tips & Techniques), peeled, deveined and chopped
• 1 1/8 cup(s) Three Sisters Black Mole

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Directions

1. Preheat oven to 375 degrees. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
2. Whisk masa, oregano, baking powder, thyme, salt and pepper in a large bowl. Add 2 cups water and beat with an electric mixer until combined. With the mixer on low speed, add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Increase mixer speed to medium-high and continue beating, scraping down the sides, for 4 minutes more.
3. Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides. Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes. Serve each portion with 2 tablespoons Three Sisters Black Mole, or to taste.

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Stewed Cactus Quesadillas / Quesadillas de Tinga de Nopal

This quesadilla has an unusual filling, stewed cactus; the stew or tinga is made with Nopals often referred to as prickly pear cactus. Once the thorns are carefully removed the cactus is quite edible tasting like a cross between a cucumber and zucchini. It can be cooked in soups and stews or used raw in salads.

·        

 4 cups masa harina

·         2 tablespoons fresh marjoram or 1 tablespoon dried

·         1 tablespoon achiote paste

·         ¼ cup orange juice

·         ¼ cup grape seed oil

Tinga de Nopal:

·         4 nopales, julienne

·         ½ white onion, julienne

·         2 tomatoes, seeded, julienne

·         1 chile chipotle in adobo, diced

·         1 tablespoon butter

·         2 clove garlic, minced

·         1 tablespoon Mexican oregano

·         2  cups chicken broth, or more if needed

·         salt and pepper to taste

·         1 cup vegetable oil

·         ¼ cup crema, thinned with milk to a pouring consistency  

·         1 cup hard cheese, grated ( queso anejo )

·         1 avocado, sliced

Prepare the Masa: In a bowl pulverize the achiote with your fingers. Dissolve the achiote in the orange juice and grape seed oil; add the marjoram mixing just to incorporate ingredients.  Add 1 ½ cups of chicken broth and knead the dough until it is soft and pulls away from the sides of the bowl and does not stick to your fingers. Masa is forgiving, if too wet add more masa harina and knead well.  If too dry knead in more liquid. Form into a ball, cover with a dish towel and let rest while preparing the tinga.

Prepare the Tinga: Melt the butter and sauté onion for one minute, then add the nopal, garlic, oregano, and chile chipotle and continue to cook for another minute.  Add the tomato, salt, pepper, ½ cup chicken broth and cook on medium high heat for 10 minutes.  Cool and reserve.

Prepare Quesadilla: Roll the prepared masa into golf ball size pieces. Flatten with a tortilla press between pieces of heavy plastic wrap. Open the press, remove the top paper then lift off the tortilla. Flip the tortilla onto a work surface and remove the other piece of plastic film. Place about one heaping tablespoon of tinga de nopal in the center of each tortilla. Fold in half pinching the edges to seal. Fry in hot vegetable oil for about 5 minutes until golden brown.  Drain on paper towel.

To serve, drizzle the crema over quesadillas, top with a favorite salsa, grated queso anejo cheese, and avocado slice

makes 8- 12 quesadillas  

Chiles in Walnut Sauce / Chiles en Nogada

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Created in 1821 to commemorate Mexican patriotism this dish incorporates the red, green and white of the Mexican flag. Green Poblano chiles stuffed with fruit, aromatic spices, and savory meat and adorned with creamy white walnut sauce and sparkly red pomegranate seeds. Decadent!

• 8 large poblano chiles, charred, peeled and deveined
• 1/2 lb. ground beef, coarsely ground
• 1/2 lb. ground pork, coarsely ground
• 2 Tablespoons pork lard or olive oil
• 1 cup onion, finely chopped
• 2 cloves garlic, diced
• 1 Tablespoon dried ancho chile powder
• 1 teaspoon thyme
• ½ cinnamon stick
• ¼ teaspoon ground cloves
• salt to taste
• 1 lb. peaches or apples peeled and cubed, (approx. 2 cups)
• 1/3 cup raisins
• 1/3 cup raw almonds, chopped
• 1/4 cup cider vinegar
• 2 teaspoons pilloncillo or dark brown sugar (optional )

Prepare Filling: In a heavy skillet melt lard or oil over medium high heat. Add the meat and brown lightly, breaking into small pieces. Drain off any fat. Reduce heat to medium, add the onions, garlic, chile powder, thyme, cinnamon, cloves and salt, cook for 10 minutes. Stir in peaches, raisins, almonds, vinegar, and sugar and continue to simmer uncovered for another 15 minutes. Remove cinnamon; adjust seasonings, let cool slightly.

Prepare Poblanos: After the poblano has been charred and peeled make a slit down the side of each chile, remove seeds and membranes by cutting carefully around the crown, leaving the stem intact.

Serve chiles: Fill prepared poblano with about ½ cup of the meat filling. An option at this time is to fry the filled chiles in an egg batter or simply bake them in a 400 degree oven for 10 – 15 minutes. To serve; plate chile, smother in Nogado sauce, (recipe follows) and sprinkle with pomegranate seeds

Serves 8

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