All questions

From Yan Slattery:

Which cookbook includes recipe for Green Chile Chorizo. I have printed it out but would like to see other new recipes. I own my bible:Authentic Mexican. Thank you for your reply!
yan

Hi Yan,

Green Chile Chorizo is part of Season 7 of One Plate. You can search other Season 7 recipes by clicking on the category under the recipe tab. Here's the link. http://www.rickbayless.com/recipe/category?categoryID=16

By the way, Rick's new book "Fiesta at Rick's" will be released on July 5th.

Deb

From Sheila Vanderhoff:

I have searched the internet and cannot find a earthenware cazuela like the one in which you made mole on your program. Could you give me trhe website?

Hi Shelia,

That cazuela came from Melissa Guerra.

Deb

From Craig:

I am tired of buying overpriced, stale spices from my local supermarket. do you know of any web vendors who sells quality spices, preferable organic?

Hi Craig,

My favorite is The Spice House. They're located in Chicago, but ship everywhere. I love to walk into their shops, the smells are amazing, and their staff are extremely knowledgeable. Everything they sell is of the highest quality.

Deb

From Patricia:

Are there any wine dinners scheduled?

Hi Patricia,

We have one last wine dinner for the season this month, but unfortunately, it's sold out. Watch for next year's dates to be announced in our December newsletter.

Deb

From Kathryn Howe:

Good Morning,

Will there be a Frontera Farmer Foundation benefit dinner this year? If so, are tix still available?

Many thanks.

Kathryn Howe

Hi Kathryn,

This year's Frontera Farmer Foundation benefit is scheduled for Sunday, June 13th. We haven't started taking reservations yet, but I'll give you a heads up via the newsletter once we start taking them. Look forward to seeing you at this year's dinner.

Deb

From David Galloway:

I have been enjoying this season. Today on the salsa show, reference was made to a molcajete....a Mexican mortar and pestle for the making of guac.. I have seen them in very folky forms, like concrete. Also seen them made in granite. And recommendations?
Thanks for your show.

Hi David,

We recommend molcajetes carved from stone. They're more durable than the ones molded from concrete. Gourmet Slueth is one source for the carved versions. Here's a link to their site. http://www.gourmetsleuth.com/Homepage.aspx

Deb

From Tom:

Hi Rick...the mole recipe on your show calls for Chile Mulato. I can't find any where I live. Is there a substitute and where can I get them online? Thanks!

Hi Tom,

You can purchase mulato chiles on line from Gourmet Sleuth. Here's the link to that chile on their web site. Good luck with your mole.

Deb

From Paul Horner:

Just saw your program Rick on making Paella. I was wondering what size Paella pan you used and also where you purchased it. I really like your cooking it gives me an oppurtunity to make your dishes and add alittle of my own touch. This is my favorite food.

Thanks

Hi Paul,

The answer to your question is listed under the television tab in the Season 6 resource guide. All the specialty equipment we used for last season's shows is listed by show title.

Deb

From Rhonda Gentry:

What kind of food processor do you use on your show?

Hi Rhonda,

Check out our new page under Ask Rick -- Frequently Asked Questions. The answer to that question and many more are listed there.

Deb

From Marti:

Hi,

I saw the show Rick did on making pork tinga in a slow cooker. Can you put any slow cooker liner on top of the stove?

Hi Marti,

That's an excellent question. The slow cooker that Rick was using in that show was made by Rival and had a stovetop rated liner, not a regular ceramic liner. We do give instructions on how to prepare the dish, if your slow cooker liner can't be used on the stove. Unfortunately, Rival no longer makes this model. The only stovetop rated brand that still is being manufactured is by All Clad.

Deb

From Susan:

A question about the polvorones recipe. What is the correct amount of butter? The recipe says 2 3/4 cup (11 oz) but those are not equivalent. 16 oz butter = 2 cups. Which is it? 11 oz or 2 3/4 cups??? Please reply before I make the cookies

Hi Susan,

Sorry for the confusion. I was rushing to get this recipe out and made a BIG mistake. It should have been 2 3/4 sticks of butter. I have corrected the recipe. Thanks so much for writing in.

Deb

From Marc Hauser:

Greetings Rick & Friends,

I'm making Braised Turkey in Teloloapan Red Mole for Thanksgiving. In "Mexican Kitchen" the suggested side dish is Mexican white rice and lots of tortillas. Any other thoughts? Would a bean side be too much? Greens of some kind? Even potatoes?

Thanks as always

Marc

Hi Marc,

This dish works well with any of the traditional side dishes at Thanksgiving, so you're only limited by your imagination. Happy Thanksgiving.

Deb

From Lisa:

Hi Rick,
I found your quesadilla cheese making show facinating. Viewed on whyy Philadelphia on 11/14 at 2pm. I was wondering if you could tell me what kind of instant read thermamoter you were using when cooking the milk for cheese? Was it digital?
Thank you.

Hi Lisa,

The thermometer we use is manufactured by CDN. It's their model DTC 450. They redesigned it so the new one looks different from the one Rick used. Here's a link to it on Amazon. http://www.amazon.com/Component-Design-Inc-DTC450-Thermometer/dp/B00279OPDU/ref=sr_1_19?ie=UTF8&s=home-garden&qid=1258485950&sr=8-19

Deb

From Stefanie Smith:

Does Rick offer a "Chef's Table" at any of his restaurants?

Stefanie Smith
Oak Hill, VA and San Diego, CA

Hi Stephanie,

Although neither restaurant offers a chef's table in the traditional sense, we do offer a private dining space in our library which is right outside of the test kitchen. Our library can accommodate up to 12 guests and features the Topolobampo Celebration Tasting menu with customized wine pairings. All five courses will be prepared right in front of you by one of our amazing chefs.

Not only will you enjoy a very memorable dinner, but you'll have the added benefit of spending the evening surrounded by Rick's extensive cookbook collection, which serves as the inspiration for many of the dishes that appear on our menus. Your experience can be as interactive as you'd like, with the chef and service team able to answer any questions you have.

For more information, contact Elizabeth Entwhistle at 312-334-3662 or via email at eentwhistle@fronteragrill.net.

Deb

From Lisa:

In the last 2 months there was a chicken recipe on your website but now it's gone. I have misplaced it-I'm sorry I don't know the name. It was a 1 pot meal & you added tortilla chips w/the other ingredients & drizzled mexican crema on top. Is there anyway you could help me with this recipe?

Hi Lisa,

That recipe is still on the web site, it's called Chilaquiles for a Crowd. Enjoy!

Deb

Ask Frontera

Contact