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Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.


From the Kitchen of Chef Rick Bayless

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From Rose Gilfoy:

Last week on the TV show I saw Rick making tamales where he actually ADDED to the tamale masa fresh corn that he had processed through the blender. I can't find the recipe on the website. Can you help?
First time I saw the show... It was GREAT!
Thanks! Rose

Hi Rose,

That recipe is called Sweet Corn Tamales and they're amazing.  Enjoy.

Deb

From Ingrid Herrera:

When I roast poblano chiles to make my favorite chile rellenos part of the process is to put them in a plastic bag which is wrapped in a towell. Many times the chiles come out too soft when I peel the skin off them. Is there a way to keep the flesh of the roasted chile a little more firm?

Hi Ingrid,

You're definitely cooking your poblanos using the plastic bag method. That method traps too much heat.  Just place the charred poblanos in a bowl and cover them with a cloth kitchen towel for about 5 minutes.  Remove the towel and once they're cool enough to handle, proceed with your recipe.  Hope this helps.

Deb

From Jackie Vernot:

On the episode with mojo de ajo, Rick mentioned the specific variety of garlic he used, ?spanish red? Could you tell me what to look for and if possible where to find it? I have a cold frame and can grow my own in Chicago.

Hi Jackie,

I checked with our master gardener, Bill Shores, and here is his answer.

 

"Johnny's Seeds (www.johnnyseeds.com) sells a Spanish Red garlic.  The variety is named "Music". It has a stiff stem and the cloves have a red/purple tinge to them. This variety grows well here in Chicago, better than any other I have tried. People in other parts of the country may find that they may do better with another variety. Seed catalogues, other growers and cooperative extension services in ones area are a good source of info on choosing appropriate varieties to grow."

 

Hope this information helps.

 

Deb

From Tony:

For some reason...the "Liquid Gold" recipe link is not working...Can I obtain the recipe ?

Thanks,

Tony

Hi Tony,

Here's the link to Liquid Gold or Slow Cooked Garlic Mojo.  Enjoy.

Deb

From Casey Bohne:

Hello, I was watching Rick on PBS the other day and was, as usually, experiencing EXTREME jealousy of Rick's guests. I was wondering if there was some way to score one of his coveted invitations? I know it is a long shot but I just thought I'd ask ;)
Thanks for your time! Keep up the great work!

Hi Casey,

We auction off being an extra on Rick's show every year at our Frontera Farmer Foundation benefit in June and also on the on-line auction we hold at the same time.  If you sign up for the newsletter, you'll get information on how to bid on this silent auction prize.

Deb

From E. Cox :

Hi Rick and Deb.,
I'm in the market for my first mortar and pestle. Could you recommend a material (stone, wood, ceramic) and style for all purpose use? Thank you!

Hi,

The one we recommended is carved out of stone and is sold on the Gourmet Slueth web site. 

Deb

From jan:

I have collected Rick's cookbooks since the beginning and have been fortunate enough to have them signed.

I no longer live in Chicago. Are the new Fiesta books available through the web site signed? If not, are there any signed copies available at Frontera Grill?

Thank you.

Hi Jan,

We do sell autographed cookbooks at the restaurant, but since you're out of town, you may want to call 800-559-4441 ext. 120 to order any of Rick's cookbooks personally autographed.

Deb

From Michele Williams:

Hi, there was an ad in the LA times yesterday, about Mr. Bayless appearing at Macys Pasadena on Sept 29. I was curious if was doing any other events while in the area? Thank you!

Hi Michele,

Rick is also doing a demo at the Macy's Home Store in Costa Mesa on the 30th.

Deb

From Jim Spurrell:

Rick, From "Mex -One Plate at a Time" regarding in-ground barbacoa pit for conchinita pibil pg 300. What is the ideal temperature that should be maintained at meat level in the pit? Thx for lessening the learning curve! Jim

Hi Jim,

There is really no way to measure the heat in the pit once you seal it up.  Just follow the instructions on the web site in terms of set up and cooking in the pit.  Here's the link for the Lamb Barbacoa, which uses the same technique for the Conchinita Pibil.

From Mary Kay Galanos:

Recipe on One Plate AT A Time Cut pork chunks and brown, cut onions,garlic, red potatoes saute in pork drippings. Add to crock with 1 can chopped tomatoes,small can of chipolte peppers, worchester sauce,
mexican oregano and salt. crock on High for 6 hrs. How much of each ingredients

Hi Mary Kay,

The recipe you're referring to is the Pork Tinga recipe from Season 7.  You'll find many of the other recipes from this season on our web site under Recipes / Season 7. 

Deb

From Sue Griffiths:

Hi from warm Oklahoma,
Our grandaughter is getting married in September & Rick is (Oliver's)her husband to be's favorite chef Ashley & Oliver are both great cooks. We would love to buy an autographed copy of Ricks newest cookbook for Oliver for a special guift to him. Is this possible.

Hi Sue,

There are two ways of getting an autographed cookbook.  We do sell autographed cookbooks in all three of the restaurants, Frontera, Topolo, and XOCO during regular business hours.  Since you're out of town, the other way is to call our sister company Frontera Foods at 312-595-1624 x 120.  If you just want the book autographed, it can go out in a few days.  If you'd like it personalized, it can take up to two weeks, depending on Rick's travel schedule. 

Deb

From Jon Kammen:

1. Problem with recipe: Mojo de Ajo "Liquid Gold".
Tv show recipe added Red Pepper Flakes. Problem recipe web site does not mention using pepper flakes.
Question I add or not add red pepper flakes?

2. What brand / model knives Rick use?

I enjoy the TV show

Jonathan Kammen
910 822-2245

Hi Jon,

You can add either dried chili flakes or finely diced chipotle chiles.  It's an option to the original recipe and it's up to your taste and how you're planning on using the mojo.  It's great either way.  In answer to your knife question, Rick uses Wustkof knives.  Thanks for watching.

Deb

From Dilia Vercella:

Rick, could you please let me know where
I can purchase a cast iron slow cooker
like the one I've seen you use on your show. Thanks.
Dilia

Hi Dilia,

The one that Rick used on the TV show is no longer available.  It was made by Rival.  The only cast iron slow cooker that is currently available is made by All Clad. 

Deb

From Ragnvald Lister:

Rick was cooking a fish in a grill basket, he smearded it with a paste made from a block of red stuff. What is the red stuff?

Hi Ragnvald,

The seasoning that Rick used is called Achiote Paste and is sold in Mexican grocery stores and on the internet.  The paste is made from annatto seeds and is mixed with garlic and other seasonings.  We recommend the el Yucateco brand since there's no red food coloring added. 

Deb

From Ron Willoughby:

How do I make your Liquid Gold?

Hi Ron,

Liquid Gold is Rick's name for Mojo de Ajo.  Here's the link to that recipe on our website. http://www.rickbayless.com/recipe/view?recipeID=244

Deb

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