Questions from June 2009

From Gary:

Some recipes such as the World's Greatest Chili call for ancho chiles. The grocery stores where I live carry dried chile pods. With these chiles, do I skip the roasting step and just soak the chiles?

Thanks

Hi Gary,

All dried chiles should be toasted first before soaking as toasting brings out their flavor. Here's Rick's method for toasting dried chiles. Open up the chiles, remove the seeds and veins. Toast them in a dry skillet over medium, pressing them, flesh side down, flat against the hot surface for about 10 seconds with a metal spatula until they are aromatic and have lightened in color a little; flip and toast the other side. Place the chiles in a bowl, cover with hot water, weight with a plate to keep them submerged and let rehydrate 30 minutes. Drain, discarding the water.

Deb

From Susan Kreger:

Can you provide the receipe and the cooking method for the cajeta(goat milk caramel) you refer to in many of your dessert receipes? In particular I want to bake the impossible cake or the flan de Cafe. I prefer not to buy store bought. I would like to make my own. Thank you. Your fan Susan.

Hi Susan,

You can find that recipe in "Authentic Mexican" on page 293.

Deb

From Sharon:

I had a cookbook written by you that included a recipe for a very spicy hot shrimp appetizer. I have lost the cookbook and can't find the recipe in any of your other cookbooks. I purchased the cookbook about 10 years ago in Arizona.

I would be happy to buy the cookbook again.

Thanks,

Sharon

Hi Sharon,

I'm not sure I found the right recipe, but I did find one in Rick Bayless's Mexican Kitchen. It's called chipotle shrimp and you'll find it on page 334. I hope it's the one you're looking for. If not, give this one a try and let me know what you think.

Deb

From Sherran Bowlby:

The Hickory Pit was a favorite of my family for 4 generations. Best, after the ribs, was the spice cole slaw.

Could I have the recipe?

Thanks

Hi Sherran,

You'll find that recipe in the "Rick & Lanie's Excellent Kitchen Adventures" along with many of Rick's favorite recipes from The Hickory Pit.

Deb

From Scott Smith:

I saw Rick making guacamole and he used a hoe like tool to scoop and mash the avocados. I'm curious about where to find the tool.
Thanks,
Scott Smith

Hi Scott, That's Rick's avocado scoop and it has been unavailable for several years. I recently discovered that Sur La Table is carrying them for a limited time and they're on sale for $13.96. Not sure how long they'll be available, and I did included it in July's newsletter, so you might want to get yours sooner rather than later.

http://www.surlatable.com/product/sale/kitchen+%26+bar+tools/rick+bayless+avocado+scooper.do?search=basic&keyword=avocado+scoop&sortby=ourPicks&page=all

Deb

From Brandie:

Rick, I am looking for a recipe from one of your shows back in the winter. It was chicken with green sauce featuring fresh spinach and poblanos. I am unable to locate it in your current recipe listing. Where can I find it? Thanks - you have transformed my idea of Mexican cuisine.

Hi Brandie, The recipe you're referring to is Café Tacuba-Style Creamy Chicken Enchiladas which is listed under recipes / casual fare. http://www.rickbayless.com/recipe/view?recipeID=167

From Pat Papero:

On a recent show, Rick used a pepper mill where it collected the pepper that was ground on the bottom. Can you please tell me the brand. Thanks!

Love the show. One of our partners when in Chicago only goes to Rick's restaurant when he can get a reservation - lucky him!!

Hi Pat, Here's the peppermill that Rick uses on the show. It's from the web site Cooking Enthusiast. http://www.cookingenthusiast.com/black-catch-basin-peppermill/p/WPMPMB/

From Paula:

Hi, Rick. Why do many chefs say paprika goes into chorizo?

I watched you quickly make the best chorizo I've ever had w/no paprika in your test kitchen!

(so star-struck I couldn't even ask a question; however, I did get a great picture with you after!)

Paula T.

Hi Paula, Many recipes call for paprika, but it's used primarily to intensify the color of the chorizo.

From Concha:

Hi Rick,
My mother and I recently discovered your show & LOVE IT! On one show you were making a dip with pumpkin seeds. Well, this got my mother reminiscing on something her favorite Tia use to make called pipian. I want to surprise my mother by making it for her. Where can I find this recipe?

Hi Concha, I think that the recipe you're requesting is from Season 5 of "One Plate". It's listed under recipes / soups and starters and is called Yucatecan Pumpkinseed Dip. Hope your Mom enjoys it. http://www.rickbayless.com/recipe/view?recipeID=25

From janet:

what was the herb you got from florida the makes you lose weight,chiad?

Hi Janet, It's chaya, also known as tree spinach. It's a delicious vegetable, and is said to have health benefits in addition to its high nutritional value. You can purchase a plant from Neem Farms on line, if you're interested. Here's the link http://neemtreefarms.com/chaya-a-24.html

From Michelle:

Hola Rick,
You have inspired in the inner chef in my husband. He enjoys making a variety salsas for every get together we have. Would you please let me know where I could buy an authentic molcejete for a Father's Day gift?
Thank you in advance!
Michelle :)

Hola Michelle, I would suggest Gourmet Sleuth. They not only have molcajetes made from smooth basalt stone, they also have the chili roaster that Rick uses on his show and many Mexican ingredients. Here's the link to one that Rick likes the best. http://www.gourmetsleuth.com/pDetail.asp?i=15&p=975&s=25&price=41.95 Hope your husband like his gift.

From Adam :

I'm wondering if any of the New York City area PBS stations carry Mexico One Plate at a Time. We used to live in the Chicago area and it was by far my favorite cooking show on television. So far, I haven't found it out here in NYC.

Thanks

Hi Adam, I check the station finder on our web site and "One Plate" airs on WLIW Create Channel in your area. Hope this helps and thanks for being such a loyal fan.

From Mark Jordan :

Hi -- Love Mexican food! Question: I live in Manhattan in the Washington Heights neighborhood; although lucky to have a working kitchen I am unable to grill! Would a cast iron grill pan suffice for those recipes that require grilling of meat, etc? Thanks much -Mark

Hi Mark, A cast iron grill pan was what I used to use when I lived in New York. The secret is to let the grill pan get very hot before you start grilling. Deb

From Joe Barefoot:

Dear Rick, Have you ever published a list of the dinner party music that you and Laney mention/play from time to time on your show? I would love to load my MP3 with such music for dinner parties when entertianing with your recieps!

Joe

Hi Joe, We get this question all the time. Check out our resource guide which is under the television tab on the web site. http://www.rickbayless.com/tv/season6/resources.html Deb

From Shareen:

Rick:

We love your show and when we last asked when the new season for 2009 was starting we were told April. Please let us know when we can see your new shows. We watch you on PBS Buffalo WNED.

Thanks,
Shareen & Dan

Hi Shareen, Season Seven of "Mexico One Plate at a Time" will be premiering in September. In this season's shows, Rick will be exploring the cuisine of Mexico City and when coming back to his kitchen to prepare his version of those dishes. Thanks for being such as loyal viewer. Deb

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