Questions from March 2009

From Rene Roberts:

Hello Rick,
Just love the show "Mexico: One plate at a time" I've watched it for years and seen your daughter grow up..

My question is the bottled caramel you used for Flan in the Paella show, what is it called. Thanks so much...
Rene'

Hi Rene,

The Mexican caramel is called cajeta. The brand that we use is Coronado and for the flan we use Envinada flavor cajeta. Look for it in either Mexican or ethnic grocery stores. If you can't find it, there's a recipe for homemade cajeta in Rick's first cookbook "Authentic Mexican".

Deb

From Ben Ellis:

Rick,

Saw your show about the Pit Roasted Lamb. Where can I acquire information on building a pit like the one you used on the program? Also, I would like some information on Pit Cooking.

Thank you,

Ben

Hi Ben,

We've posted detailed directions on how to build a pit with the recipe for Slow-Roasted Yucatecan Pig in a Pit from Season 5. Here's the link to that recipe.

http://www.rickbayless.com/recipe/view?recipeID=2

Deb

From Judy Henderson:

I can't find the Grilled Cornmeal Pound Cake Recipe.
Judy

Hi Judy,

Thanks for bringing this to my attention. As much as I try to stay on top of the web site, we do sometimes have hyperlinks that no longer work. I hope to have this one fixed soon, but in the meantime, here's the link to that recipe.

http://www.rickbayless.com/recipe/view?recipeID=71

Deb

From Asher:

Hi Chef:
Just saw an episode of your show in which you prepare 'dzeek.' Where can I find a detailed recipe?, it looks delicious!

Hi Asher,

Here's the recipe you're looking for. It's on our web site under starters. Enjoy!

http://www.rickbayless.com/recipe/view?recipeID=20

Deb

From Lawrence Acosta:

Hey chef,
I have been on an epic quest to find a good recipe for tacos al pastor that can be made at home. I have tried a few variations but none seem to come even close to the ones I had in Mexico. What would you recommend? Thanks a lot chef.

Hi Lawrence,

Tacos al pastor are one of my favorite street foods of all time. On the next season of Mexico - One Plate at a Time we tackle the best way to make tacos al pastor at home. Luckily, you won't have to wait too long... Season 7 is going to launch this September on your local public broadcasting station.

RB

From Matt:

Hi Rick, I'm going to make cochinita pibil and I was wondering is there a difference in flavor from cooking it in an oven versus in a pit. I'm using pork shoulder. (if that helps).

Thank You.

Matt

Dear Matt:

I wouldn't be telling the truth if I said that cochinita pibil tastes the same when baked in an oven or a wood-fired pit in the ground. The in-ground method produces a slightly smoky flavor and supple texture that you'll never get in an oven. That said, how many of us have the time or wherewithall to do the pit thing? And that's okay, because cochinita pibil in an oven (or a slow-cooker, for that matter) is a truely delicious thing. Bones matter, perhaps, even more than the pit. They add so much flavor. So be sure to use a bone-in pork shoulder roast for your cochinita pibil. And, if you're ever going to serve a crowd, buy a suckling pig. The additional flavor you get from the trotters (and head!) are incredible.

From Aimee Grimes:

Hi,

I'm looking for the recipe for the Yucatecan Black Bean Dinner from
Season 5's "Hacienda Renaissance" episode. It isn't posted anywhere I can find
on the website. Is it in one of Rick's cookbooks?

Thanks in advance!

Hi Aimee,

That recipe is on the web site under Recipes - Main Dishes. Hope you enjoy it.

Deb

From Sonia Palka:

Hi Rick,

I wanted to know the name of the garden boxes you mentioned on your show, I have a large patio and would love to grow my own vegtables and herbs. also were can i find them. thanks, love your show.

Hi Sonia,

The container boxes that we use are called earthboxes. Check out their web site for more information about the system and where to buy. They'll be featured in next month's newsletter as my sustainability item. There's also a link to Growning Connections on their site. Growing Connections is a charitable organization that provides earthboxes to schools and community gardens around the world. The web address for Earthbox is: www.earthbox.com

Good luck with your garden.

Deb

From Kevin:

Hi Rick:

Greetings from Baltimore where I was thrilled to find the show on MPT! I need you to settle a debate for me. My wife is convinced that avocado is so loaded with fat that it's bad for you. Is that even possible? It's a fruit, right?

Hi Kevin,

Glad you're such a loyal viewer. In answer to your question, avocados do have fat, but it's a healthy fat, monounsaturated. One ounce of avocado is about 50 calories. From a nutrition standpoint, they contribute nearly 20 vitamins, minerals and phytonutrients, including vitamin E, vitamin C, folate, fiber, iron, and potassium, along with lutein and beta-carotene.

Deb

From Judy Alfonsi:

Hi Rick,

I love your restaurants and every year, on my birthday, I celebrate it at either Topo or Frontera. On Feb. 28th when you were cooking with Lydia, Ming,etc. on WTTW you made a chicken enchilada with poblano sauce which was mouth watering. Could you give me the receipe? Thanks.

Hi Judy,

Here's the link to the Cafe Tacuba-Style Creamy Chicken Enchiladas recipe that Rick made on the Moveable Feast PBS special. I've posted it under recipes - casual fare.

http://www.rickbayless.com/recipe/view?recipeID=167

This recipe is as fabulous as it looks ... enjoy.

Deb

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