Muy Bueno Cookbook Review and Giveaway!!

Muy Bueno

Three Generations of Authentic Mexican Flavor

Authors: Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, 

& Evangelina Soza

Publisher: Hippocrene

Softcover: 288 pages

Chapters Include: Introduction - Glossary of Chiles - Tamales - Breads - Salsas - Drinks - Aquas y Paletas - Appetizers - Soups - Entrees - Sides - Desserts- Gracias - Spanish Recipe Index - and Recipe Index

The Muy Bueno cookbook is honestly one of the prettiest cookbooks I've seen in some time.  You can literally get lost in the beautiful pictures and stories that are shared in this book.  During my journey with this cookbook I tried several recipes, and they were all terrific, but it was the sentiment of the book that really captured my heart. This book is so much more than recipes.  It's the tale of three generations of women spending time together in the kitchen and bonding through food.  It's a testament to the wonderful memories you can create in the kitchen.

Here is a recap of the dishes I tried from Muy Bueno:

Mushroom, Jalapeno and Cilantro Salsa

Stuffed Bell Peppers with Ground Beef and Potatoes

Mexican Chorizo and Cheese

Adapted from Muy Bueno

Serves 6

5 ounces Mexican chorizo, casings removed

1/2 cup sliced white onion (1/2-inch strips)

1/2 cup silver/blanco tequila

12 ounces quesadilla or asadero cheese, shredded (I used monterey jack)

1 tablespoon chopped cilantro (I used green onion)

6 corn or flour tortillas, warmed

Preheat oven to 350F.  In an oven-safe skillet (cast iron is perfect), cook the chorizo on your stovetop until almost done, about 15 minutes (mine was done in about 8 minutes).  Drain excess fat.  Add the onion to the chorizo and cook until browned.  Remove pan from the heat.

Carefully add the tequila.  Return to heat and simmer, uncovered, for 15 to 20 seconds or until most of the tequila has dissipated.  Remove from heat.

Stir in the cheese and combine well.  Place skillet in the oven and bake uncovered for about 10 to 15 minutes or until cheese is completely melted and slightly golden brown on top.  Sprinkle with fresh cilantro.  Serve with corn or flour tortillas.

*If you need to double the recipe, do not double the tequila, use only 1/2 cup.

These are the recipes I'd like to try:  Red Chile & Pork Tamales - Cranberry Margarita - La Llorona - Albondigas - Chicken Tinga - Ham and Avocado Torta - Old Fashioned Mexican Oatmeal - Jalapenos with Soy Sauce - and Vangie's Famous Thanksgiving Stuffing

GIVEAWAY

Hippocrene has generously offered one of my readers the chance to win their very own copy of the newly released Muy Bueno: Three Generations of Authentic Flavor cookbook (US shipping addresses only, please).  All you need to do is leave a comment letting me know that you're interested in winning a copy of the book! It's as easy as that!!  The giveaway will run until Saturday, October 6th at midnight (EST).  The winner of the book will be drawn via random number generator and announced on Sunday, October 7th.

*Visit the Muy Bueno Cookbook Spotlight and Cook-off Announcement page for more chances to win a copy of the book.  Simply scroll down to week three and click on the links to each participant for additional chances to win a copy of this cookbook.  

Thanks to Heather at girlichef, and to the publisher Hippocrene, for the opportunity to review this book!  This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef 

Stuffed Bell Peppers with Ground Beef and Potatoes {Muy Bueno Cookbook Spotlight and Cook-off}

When I first received my copy of the soon-to-be-released Muy Bueno: Three Generations of Authentic Mexican Flavor Cookbook, I did what I always do. I grabbed a notebook and pen and sat down to explore my new book.  One of my favorites things to do with a new cookbook is write a list of all the recipes I want to try.  Usually my list is about half a page long. This time, however, I opened my Muy Bueno cookbook and once my pen hit the paper it never came back up.  Soon I realized that I literally wanted to make every single recipe.   

Instead of listing every recipe in the book I decided to catalog the top few that drew my attention the most.  The recipes destined for my kitchen right away.  Let me tell ya...that took awhile.  However, there was one recipe that was so colorful it drew me in, bell peppers in a rainbow of colors stuffed with a hearty mix of ground beef and potatoes. 

Stuffed peppers are special to me.  My Mom's specialty always was and continues to be her stuffed peppers.  She makes an awesome stuffed pepper filled with beef, rice, tomatoes, and cheese.  They are a real hit around here.  Mom's stuffed peppers are so good that I never even attempted to make stuffed peppers myself.  Until now. 

This recipe, from the Muy Bueno cookbook, is different enough that it simply can't be compared to Mom's stuffed peppers.  My Mom's recipe is more about the filling where in this Muy Bueno version I feel like the bell pepper itself is the star.  You really taste the pepper.  This version is very fresh and feels almost virtuous, perfect for this time of year when temperatures still remain high but comfort food is calling.

Stuffed Bell Peppers with Ground Beef and Potatoes

Pimientos Rellenos con Picadillo

Makes 3 stuffed bell peppers

3 bell peppers (your choice of color)

1 batch picadillo (recipe follows)

1 tablespoon olive oil

1/2 cup crumbled queso fresco (I subbed feta cheese)

cilantro, for garnish (optional)

For Picadillo:

1 tablespoon olive oil

1/2 cup chopped white onion

1 pound ground beef

2 cloves garlic, minced

1 teaspoon salt

1 cup chopped roma tomatoes

1 small russet potato, peeled and finely chopped

To make picadillo: In a large skillet heat oil over medium heat.  Add onion and cook for about 2 minutes, until translucent.  Add ground beef and brown,  Using a potato masher, mash meat so you have small pieces of meat with no big chunks.  Drain off excess grease.  Add garlic, salt, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done.  Salt to taste.

To make the stuffed peppers:  Preheat the oven to 350F.  Make picadillo for stuffing the bell peppers (see above). Rinse the peppers, Cut the tops off and remove the white flesh and seeds.  Rinse out the inside of each pepper.  In a large stockpot parboil the peppers, about 3-5 minutes, depending on how soft you want them to be in the final dish.  Remove the peppers and drain any excess water that is inside them.  

Brush each pepper with olive oil.  Heat up a comal (or griddle) and place the peppers on their side on the comal, about 1 minute on each side, just long enough to sear the sides of each pepper.

Prepare a baking dish (about 10.5 inches by 7 inches/a bread loaf pan would be perfect) that will accommodate your 3 peppers.  Spray the dish with cooking spray to keep the peppers from sticking to it.  Pour about 1/4 inch water into pan.  

Stuff each pepper with some picadillo and place it in the baking dish.  Cover with foil and crimp the edges onto the dish creating a seal.  Bake for about 25 to 30 minutes.  

Remove from oven and let rest for about 5 minutes.  Plate 1 pepper per plate, top with crumbled queso fresco (or feta), and garish with cilantro. 

This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef*

Stay tuned for next week when I will be hosting a Muy Bueno Cookbook Review and Giveaway!  You don't want to miss out on a chance to win a copy of this gorgeous book!

Mushroom, Jalapeno, and Cilantro Salsa for the Muy Bueno Cookbook Spotlight and Cook-off

This beautiful and unique salsa is straight from my preview copy of the new Muy Bueno Cookbook: Three Generations of Authentic Mexican Flavor.   I gotta tell you...this cookbooks is gorgeous!  The pictures of the food are so warm and inviting.  The book practically calls you into the kitchen.  But that's not my favorite part.  My favorite part of this cookbook is that it spans three generations of beautiful women and tells of their time spent in the kitchen.  There are so many styles of cooking in this book, everything from Old-World Mexican cuisine, to South of the Border dishes, and even some contemporary Latin fusion dishes.  It's really a masterpiece! 

The best news is... you will all have a chance to win a copy of this cookbook coming up in a few short weeks!  Next week I will highlight a recipe of my choice from the book and the following week I will do a cookbook review where I will also host a giveaway for my readers.  Stay tuned because you definitely don't want to miss out on this one!

Now let's talk salsa.  Have you ever had a mushroom salsa?  Me neither!  Just like all salsas, this mushroom, jalapeno, and cilantro salsa is completely versatile.  This week, as part of the spotlight and cook-off, I've had a chance to see what other bloggers have done with this salsa and it's been eye-opening.  This salsa has been paired with steak, eggs, tortillas, stuffed in avocados, and served on bruschetta.  The possibilities are endless!  I served mine with tortilla chips, but also used it as a topping for some beef brisket tacos. Delicious!

Mushroom, Jalapeno, and Cilantro Salsa

(Salsa de Hongos y Jalapenos)

Makes 3 cups

1 pound fresh white mushrooms, finely chopped

1 small red onion, finely chopped

2 jalapeno peppers, stemmed and finely chopped

handful cilantro, chopped

3/4 cup fresh lime juice

1 tablespoon olive oil

salt to taste

In a bowl combine the mushrooms, onion, jalapeno, and cilantro.  Add the lime juice and olive oil and toss gently.  Salt to taste.

Let sit for a couple of hours allowing the flavors to meld.  This salsa is best served at room temperature.

Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.

*This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef*