It’s our first members-only live cooking class! We are incredibly excited to share a night of soul-satisfying cooking with you. We pondered what would be the best dishes for our inaugural session and the debates were fierce: Enchiladas? Something on the grill? Should we throw a curveball and go with a bright, wild ceviche?
Ultimately, we decided on something comforting, because there’s a chill in the air and comfort is what we all really need right now.
So, soups it is. Specifically, a Steaming Seafood (or Vegetable or Chicken) Caldo.
As the soup simmers, we’ll also make a Creamy Jalapeño-Garlic Dressing for a salad to accompany your comforting caldo. To drink? We suggest a Sauvignon Blanc from New Zealand, or perhaps a light red like a Barbera or a fruity American Pinot Noir.
Recipe: Steaming Seafood (or Chicken or Vegetable) Caldo
Recipe: Creamy Jalapeño Garlic Dressing
Remember, our class starts 6 p.m. (Central) on Tuesday, Dec. 29. We expect the session to take about an hour, start to finish.
Grocery and Equipment List
Vegetables
2 heads garlic
1 medium white onion
2 fresh jalapeño chiles
1 pound (about 4 medium) boiling potatoes (like the red-skinned ones)
1 ripe avocado
Cilantro
Epazote or parsley, optional
4 limes
Salad greens
For vegetarian version of the caldo:
– 3/4 pound (usually 2 medium-small) zucchini or calabacitas (found in Mexican grocery stores)
– A couple of medium carrots or parsnips (or one of each)
Pantry
A can chipotle chiles en adobo (you need 2 chiles)
1 (15-ounce) can of fire-roasted tomatoes
A generous cup olive or vegetable oil
Salt
Meat and Seafood
1 quart chicken or vegetable broth
For chicken version of the caldo:
– 1 ¼ pounds boneless skinless chicken (I prefer thigh meat, but breast meat will work)
For seafood version of the caldo:
– 1 pound mussels
– 1 pound peeled, deveined shrimp (I like the largish ones that are about 25 to a pound)
Dairy
½ cup tangy crema, crème fraiche or sour cream
Equipment
Food processor or blender
4-quart saucepan with lid
Yeah! Epazote growing in the garden.
Growing up fishing in San Diego, I’ve eaten bowls and bowls of this (always called it Mexican fish soup.) I can’t wait, I like adding ocra and using Yellow tail.
Got it! Sounds fun.
Appreciate the wonderful effort you have put into this program. Look forward to the first cook along. Merry Christmas
This is definitely in my wheelhouse. Can’t wait to cook with you Chef. Merry Christmas!
Excited to get started!
Can we watch tonite and replay to cook tomorrow?
Yes! Stream is archived here: https://www.youtube.com/watch?v=D5GaNXGqweU&lc=Ugy9Z8J68zp4R5eQR-Z4AaABAg
I’m a member and have error that live stream is not available to me
Erin,
We’re sorry you had trouble. Did you find the stream? If not, we’ve archived it here: https://www.youtube.com/watch?v=D5GaNXGqweU&lc=Ugy9Z8J68zp4R5eQR-Z4AaABAg
When you’re on Rick’s YouTube channel, look for the “community” tab — that’s where we’re posting the videos.
Rick Bayless, the dinner you proscribedhad w with chicken thighs was so exciting. We were just recovering from a three day power outage here in Stockton CA. and we went to La superior with your shopping list, purchased the recipe components, and followed you as closely as we could and then produced that wonderful dinner. We enjoyed the best left-overs for several more days. Thank you so-much!!!
On Valentine’s Day, our church children’s leader Mike used your format to use Zoom and the parts bagged for the families signed up and with mikes direction to “make” a lovely valentines dinner. We had fun and it was still romantic and wife pleasing. Thank You very much. Morgan & Vicki Taylor.
We will pass it along to the team. Thanks so much. Stay tuned for details on the next cookalong!