Irish Embassy Christmas Party

We had the pleasure of catering the Irish Embassy's Christmas party last weekend. A friendly crowd gathered to chat, eat and drink the hostess's amazing Irish Coffees!

The menu follows below:

Passed Appetizers

Spanikopita
Spinach and Feta Cheese Pyllo Triangles

Hot Brie Bites
French Brie and Red Grape Compote in a crispy cup

Classic Gougères
Hot Gruyère Cheese Puffs with a touch of Cayenne

Chestnut Bacon Wraps
Soy-marinated Water Chestnuts in Pepper Bacon with Maple Glaze

Beef Tenderloin Crostini
Sliced Tender Beef Tenderloin on Crostini with Horseradish Cream

Smoked Salmon Mousse
Served in a Cucumber Cup with caper & Dill Garnish

Gorgonzola, Cranberry, Balsamic Reduction, Toasted Nuts
Served in an Endive Leaf
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Dinner Buffet Menú

Antipasto Display – A Spice Specialty!
Assorted Imported Meats - Italian Salamis, Spicy Chorizo, Smoked Ham
Baked Herbed Ricotta
Marinated Feta Cheese
Assorted Grilled Vegetables
Balsamic Onions
Roasted Asparagus Tips
Whole Roasted Garlic
Marinated Artichokes
Marinated Spanish Olives and Roasted Red Pepper
Foccasia, Baguettes, Bread Sticks and Crackers
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Pacific NW Salad
Assorted Greens, Toasted Nuts, Pears and Gorgonzola Cheese with Balsamic Dressing
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Classic Tea Sandwiches
Thin dainty sandwiches, made from fresh crustless white bread and topped with a colorful selection of creations.
Watercress and Cucumber · with herbed butter
Poached Shrimp · with yogurt-dill sauce
Ham & Egg Salad – with dijon mayonnaise
Smoked Turkey Breast · with cranberry-pistachio topping.

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Savory Bread Pudding
with Black Forest Ham, Caramelized Mushrooms & Onions and Gruyére Cheese
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Dessert

Mini Brownie Bites with Chocolate Frosting & Fresh Strawberries
Assorted Cookie Display

NOFX Backstage Party

Tonight we catered the backstage party for the NOFX concert in Salon Jose Cuervo (formally Salon 21). The guys in the band are total sweethearts and we all had a blast.

They are all vegetarian or vegan, and the menu was Mexican. Tomorrow their tour continues as they fly on to Costa Rica, so we wanted to make sure that they had a great Mexican meal before they left the country. Rock on!!!

Tofu Enchiladas Verdes

Gouda & Rajas Tamales in Banana Leaves

Frijoles Charros with Chipotle

Arroz Mexicana

Fresh Crudité with Blue Cheese

Guacamole

Salsa Roja con Chile Guajillo

Christmas Party

We had a fabulous Christmas party tonight for an advertising company. It was a really fun crowd. The client provided gingerbread houses for dessert - adorable!
Tonight's menu was:
Passed Appetizers - Hot

Asian Pork Potstickers
Tender Pork Potstickers with ginger-sesame dipping sauce

Picadillo Empanadas
Spicy Beef Empanadas with Chipotle Cream

Classic Gougères
Hot Gruyère Cheese Puffs with a touch of Cayenne

Gai Satay
Thai Coconut Chicken Breast Skewers with Peanut Dipping Sauce

Chestnut Bacon Wraps
Soy-marinated Water Chestnuts in Pepper Bacon with Maple Glaze


Passed Appetizers - Cold

Beef Tenderloin Crostini
Sliced Tender Beef Tenderloin on Crostini with Horseradish Cream

Insalata Caprese on a Stick
Fresh Mozarrella Cheese, Basil Leaf & Grape Tomato served skewered on a toothpick

Thai Summer Rolls
Rice paper rolls with Rice Noodles and Julienne Vegetables, with sesame, ginger and soy dipping sauce

Culinary Spice Article. From The News Newspaper, original publish date: Sept. 25, 2009. Mexico's Street Market Dining and Peeling Chilies.

Q: I am visiting Mexico next month. What is your opinion on eating in street markets? Are they safe?

Doug in L..A.

Street markets, or tianguis, are one of Mexico’s greatest treasures. A visit to Mexico just wouldn’t be complete with a trip to explore the sights and smells of a local tianguis. Depending on the size of the market you can find a dizzying collection of household goods, clothing, pottery, electronics, CDs, piñatas and arts & crafts.

Usually people, however, are most impressed by the food stands. The stalls offer beautifully displayed produce, mountains of dried and fresh chilies, herbs, spices, grains, meats and cheeses. In every tianguis there is a section of stands selling prepared food where you can get a taste of real Mexican cooking. If you are adventurous, please don’t pass up the opportunity have this unique culinary experience.
There are some basic rules to go by, however, to lessen the chance of getting an upset stomach or worse. Walk around the whole area and observe which stalls are the busiest. The busier the stall, the higher turnover of ingredients, which means they are fresh. Look for a well, organized stall that has a separate container for each ingredient, to lessen the chance of cross-contamination. Quesadillas are usually a safe bet. Sit down at a busy stand and order quesadillas filled with cheese, huitlacoche (corn fungus), squash blossoms, mushrooms or grilled meats. Soups called caldos or sopas are also wonderful. A basic taco of pork, chicken or beef is a nice snack to keep up your energy while shopping. Be sure to taste the salsas that are always placed on the counters for your use.
While I have never had a problem eating ceviche in street markets, if this is your first trip to Mexico, it’s best to skip the seafood and order something that is well cooked on a grill. Have a great trip and happy eating!


Q: What is the best way to get the peel off of a chili?

Paula in D.F.

Peeled chilies are necessary for many dishes such as chiles rellenos and rajas con crema. Although a bit time consuming, it is a skill you need to master if you are going to make Mexican food on a regular basis.
The first step is to pick the right chili. Choose chilies that are plump and smooth. Char the chili until the skin is blackened on all sides. You can do this by placing the chili directly over a gas burner on your stove while turning occasionally with a pair of tongs. If you don’t have a gas stove, place the chilies on a baking sheet and place them under the broiler, turning them as they blacken.
Place the charred chilies in a heavy plastic bag, paper bag or in a sealed container. The steam will loosen the skin from the flesh. Once cooled, the chilies should be easy to peel. An easy way to get the skin off chilies is to peel them under running water. I don’t like this method, however, because it washes a lot of the flavor away.
If your chilies are very potent consider wearing gloves. Always wash your hands well with soap and soft brush after handling chilies to remove any irritating oils that may remain on your skin.

Monday Night Football Party? hmmmm.....

Had a meeting this morning with an event production client. They want Spice to cater a Monday Night Football party at an advertising agency this next Monday, Nov. 30th. What to do??

While it's not usually our type of party, this could be a nice change. We did do several classic American barbeque parties last summer, which were great successes.

So, they are looking for classic football party fare. We recommended buffalo chicken wings with blue cheese dressing, mini pizzas and deviled eggs. Not exactly haute cuisine, but theme parties are fun to do and we think the menu will appeal to the agency's 20-something crowd. I'll post some pix next week after the gig.

Culinary Spice Column. From The News Newspaper, Origingal Publish date: August 18, 2009. Chile Rellenos and Queso Oaxaca

Q: I made chiles rellenos recently and they turned out flat and greasy. Do you have any tips on making them?
Soledad, Mexico City

Chiles rellenos are one of my favorite splurge dishes. Mild chiles stuffed with cheese, dipped in an egg batter, fried and served bathed in a light tomato sauce, what’s not to love? If your chiles are too greasy, the most likely culprit is the oil. The key to frying anything is to make sure the oil is hot enough. Heat your oil to 365 – 375F, or 185 – 190C degrees. If you don’t have a thermometer, just put a drop of batter in to the oil. If it immediately floats to the surface the oil is the right temperature. The oil is not hot enough if the batter sinks to the bottom of the pan.

Check your egg batter as well. A good batter should have enough body to withstand frying. Separate the eggs and whip the whites to moderately stiff peaks. This will ensure that your chiles do not end up flat. You should lightly dust your stuffed chile in flour before dipping in to the egg batter so that the batter clings to the chile. Place the chile in enough hot oil to cover it halfway. Spoon oil over the top half of the chile so that it cooks evenly. Working in batches, fry the chiles until browned, about four minutes, allowing the oil to return to the right temperature between batches. Transfer to paper towels and drain well. Serving them in a light tomato sauce will help cut any remaining greasy taste.



Q: What is the difference between Queso de Oaxaca and Quesillo?
Karen, Ajijic

In Mexico the two names are interchangeable. This cheese is named after the state of Oaxaca in southern Mexico where it was first made. Queso de Oaxaca is called quesillo in the state of Oaxaca. Elsewhere in the country this mild mozzarella-like cheese is generically called queso de Oaxaca. Often shaped in to what resembles a ball of rope, this cheese is perfect for quesadillas and queso fundido because of its wonderful melting quality. It is the original and authentic string cheese, perfect for snacking. Be aware, however, because if you are in Oaxaca and ask for queso de Oaxaca you will receive an entirely different type of cheese. It is a sharper, harder cheese similar to cotija.

Culinary Spice Column - from The News newspaper. Original publish date: September 11, 2009. Café de la Olla and Cutting Onions.

Q: What is the difference between Café and Café de la Olla?

Peter, D.F.


A: When you order café in a restaurant you will most likely receive Café Americano, or regular brewed coffee. In some establishments, Café Americano is served as a shot of espresso with hot water. Classic Mexican Café de la Olla is a mixture of coffee, sugar and spices. It is traditionally prepared in earthenware pots called ollas and served in cups made of the same material. This gives it a distinct earthy flavor. It is usually served black, without cream or additional sugar. Although not traditional, you can chill prepared Café de la Olla and serve over ice for a refreshing Mexican flavored iced coffee drink.

In addition to dark roast coffee, Café de la Olla contains cinnamon, piloncillo (Mexican dark brown sugar) and often anis seed. These ingredients are boiled in water for about 20 minutes then strained in to cups. This type of brewing is similar to what we call “cowboy coffee” in the United States. The wonderful difference of Café de la Olla is the addition of spices to the ground coffee and the use of the olla pot. Olla pots and cups are available in markets throughout the country.


Q: Is there a tried and true method to cutting onions so they don’t make you cry?

Kristina, Puerto Vallarta

When you cut through an onion, cells are broken apart which combine with enzymes and release gases. When these gases mix with oxygen in the air they are converted to sulphuric acid which irritates the eyes, making them tear up. There are some good remedies to slow down this reaction. When my sister worked in a pizza parlor in college, she always cut onions in the walk-in; a big refrigerator large enough to hold a food prep table. Using this theory, I usually put onions in the freezer for a few minutes before cutting them, as the cold hampers the ability of the gases to dissipate. You can also place a burning candle next to your cutting board. The candle will draw the sulfuric gases released by the onion away from your eyes and into its flame. When cutting onions, be sure to use a sharp knife and place the onion cut-side down to minimize the emission of gases.

Raw and cooked onions are a staple of Mexican cooking. In addition to enhancing the flavor of dishes, onions have valuable health benefits. Onions have antibacterial and antifungal properties and are used around the world to treat the common cold, coughs and complications from asthma. Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure. A half-cup of chopped onions contains about 240 mg of potassium (similar to 1/2 banana or 1/2 cup of orange juice). Onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. Onions also have natural anti-clotting agents which aid in overall cardiovascular health.

A delicious way to introduce more onions in to your diet is to prepare pico de gallo salsa. This ubiquitous salsa is found in most restaurants around the country. It is a simple combination of diced red or white onion, tomato, jalapeno, minced garlic and cilantro leaves tossed with fresh squeezed lime juice and salt. The salsa is prepared with raw ingredients, allowing the onion’s natural health benefits to shine through.

Mexico City is shutdown!

Today there are six marches starting throughout the city, all going to end up in the Zocalo. They are protesting the changes to Luz y Fuerza and it is going to get nasty out there.

I cancelled a client meeting today in Polanco because I wasn't sure how I was going to get back home afterwards.

So, it's a good day to experiment! I bought some morel mushrooms at the mercado San Juan and am planning a pasta dish. Pasta, morels, roasted chicken in a cream sherry sauce. If I have any left over I will make a quiche as well. I can't get enough of these amazing fungi. Too bad their season is so short, and dried just aren't the same. Get 'em while you can!

Culinary Spice Column - from The News newspaper. Original publish date: Oct. 4, 2009. Organic Foods.

Culinary Spice

Q: I know that eating organically is better for you, but the products can be very expensive. Which are the most important foods to buy as organic and which aren’t worth the extra money?

Lesley, Mexico City

A: Organic produce has become mainstream as stores respond to consumers concern over pesticides. The price of organic produce is more expensive in general because it is more labor-intensive, and without the use of pesticides, crops are not as reliable. It is always better to buy organic, but if you have limited budget you should focus on produce that retains the most pesticides. The Environmental Working Group, a nonprofit organization based in Washington, D.C. has published a “dirty dozen” list of the top twelve types of produce that are most susceptible to pesticide residue:

1. Peaches
2. Apples
3. Sweet bell peppers
4. Celery
5. Nectarines
6. Strawberries
7. Cherries
8. Pears
9. Grapes
10. Spinach
11. Lettuce
12. Potatoes


Produce that does not warrant the added expense because they have the least pesticide residues:

1. Papayas
2. Broccoli
3. Cabbage
4. Bananas
5. Tomatoes
6. Sweet peas (frozen)
7. Asparagus
8. Mangoes
9. Pineapple
10. Sweet corn (frozen)
11. Avocados
12. Onions

Whether you buy organic or standard, you can take steps to reduce pesticide residue on your produce. Make sure that you scrub produce under running water with a soft scrubber. No not use soap. Soak produce in anti-bacterial solution for at least 15 minutes. Peel fruits and vegetables if they are not organic.

I also believe that organic meats are worth the expense if you have the option to purchase them. Certified organic meats are free of pesticides, herbicides, fungicides, preservatives, nitrates and synthetic fertilizers. They contain zero hormones, which are a real concern for pre-teen children. When buying standard grown meat, trim visible fat and skin because pesticide residues can collect in fat.

I have read conflicting reports on organic milk. In general, I think it’s a good idea to buy it as well, especially considering the hormone issues. Readers, I would like you hear your thoughts on buying organic. Do you look for organic options in stores? Which products do you buy and what is your opinion on organic milk? I will post your answers in an upcoming column.

Culinary Spice Column - from The News newspaper, orginal publish date: Sept. 4th, 2009. Chile Peppers & Chayotes

Q: What is the best way to get relief after eating a hot chile pepper?

Dave in DF

A: The compound that gives peppers their heat is called capsicum. It is produced by the white membrane that holds the chile’s seeds. When you bite in to a hot chile, the capsicum’s oil makes contact with the tissues in your mouth causing a warming sensation. If you overdo it, the key to relieving the burn is to know how to dilute this oil. Capsicum’s oil is soluble in fat or alcohol, but not water. Drinking cold water may feel good initially, but it will just spread the oil around your mouth, prolonging the pain. The most effective method is to drink some cold milk. In addition to the cooling effect, milk contains a protein called casein that strips capsaicin from the nerves. That works if you are at home and have milk nearby, but what if you are at a taquería or some other place where milk is not readily available? In this case, I would suggest drinking some cold beer, so the alcohol can start diluting the oil. Another trick is to eat a plain tortilla, which will soak up some of the heat.

This same theory applies if you burn your hands by cutting chiles without gloves. You need to find something that will break down the oil on your skin. Industrial solvents that cut grease work well, such as a gritty hand cleaner. Those can be too harsh on hands though, so you can rub them with milk or yogurt to get the same effect. Be sure to thoroughly wash your hands before touching your eyes or any other sensitive membranes.

Despite the occasional risk of a burning mouth, please do keep eating chiles. They are great for your health. Chiles can improve heart function by keeping blood vessels clear. This also improves overall circulation in the body. There is some promising evidence that chiles fight cancer by preventing carcinogens from binding to DNA. A good thing if you like your tacos made with well-cooked meats. Sprinkle a little chile powder in to your chicken soup to clear sinuses when you have a cold. Chiles also help speed up metabolism, which aids in weight loss.

Q. I know Chayote is good for you so I am trying to cook with it more often. Do you have any ideas on what I can do to make it more interesting?

Christene in Mexico City

A: Chayote is a pale green gourd about the size of a large pear that is eaten throughout Mexico. I agree that too often it ends up being watery tasteless cubes in chicken soup. This is unfortunate, because this delicate vegetable can be eaten in so many ways.. As with many mild flavored foods, Chayotes are blank canvases that easily soak up stronger flavors. Roasting chayote intensifies its flavor. Be sure to season it well before and after roasting. You can thinly slice or grate raw chayote for use in salads. For something more elegant, stuff chayotes with a crab or shrimp filling and pop under the broiler. They can also be a partial substitute for cooked apples in sweet dishes such as cobbler or pie. This is a good option for people trying to reduce the amount of sugar in their diet. Don’t substitute more than 50% chayote for apple or your results will be bland.

Choose Chayotes that are firm with unblemished skin. Large chayotes are best for stuffing while the smaller ones usually have skin thin enough to be eaten raw. Although not the nutritional powerhouse as some vegetables, chayotes are a good source of fiber, vitamin C and folate. Some folk medicine traditions use Chayote to promote cardiovascular system and kidney health.

Spice Catering is blogging!

I am very excited to start the Spice Catering blog!

In here I plan to include the content of our column 'Culinary Spice' that runs every Friday in The News newspaper in Mexico City, food finds & experiments and write ups of our most interesting parties. I hope you enjoy it!
- Juliet