Tag: tequila

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Mexican Recipes from SINS OF THE FLESH

Mexican FlagI’ve had the pleasure of visiting Mexico on several occasions for business and totally enjoyed the time I spent there. The people are warm and gracious, the margaritas are refreshing and the food . . . Well, the food is divine. I could probably eat Mexican food every day and not complain!

My experience with Mexican culture and the many Mexican-Americans in the Jersey Shore area is what led me to make the hero of SINS OF THE FLESH, Mick Carrera, a Mexican-American. As for the heroine, she is Mexican-Irish, a nod to my editor at Grand Central Publishing as well as to two cultures rich in the arts.

There are a number of scenes in SINS OF THE FLESH where the characters are enjoying Mexican food prepared by Mick’s mother at his family’s Mexican restaurant. I’ve shared some Mexican/Tex-Mex recipes with you in the past.

There was my ever popular party food – the layered Tex-Mex dip. You can get the recipe for that Tex-Mex dip, by clicking here.

Or you can try some wonderful nutty and buttery Mexican Christmas Cookies by clicking here.

My friends at Cuervo, who are celebrating their 250th anniversary, have a mess of great margarita recipes at their site. You can check out the Cuervo Margarita recipes by clicking on this link.

But now, another recipe for one of the foods that you’ll see in SINS OF THE FLESH and it’s a simple one. While I love enchiladas and tamales, they are a lot of work. This is an easy recipe and one which you can use for your next party or as a side dish to your tacos, burritos or even as a topping on your hamburger.

Guacamole

  • Ingredients
      • 2 ripe Florida Avocados (or 4 ripe Hass Avocados)
      Juice of two limes (about 1/4 cup)
      1 teaspoon ground cumin
      2-4 shots Cholula or Tabasco hot sauce (to your taste or omit if you do not like spicy)
      2 tablespoons olive oil
      1 tablespoon chopped fresh cilantro
      1/2 cup medium onion finely chopped
      1 clove garlic finely minced
      Optional:
      2 ripe Roma Tomatoes, chopped
      1/2 cup queso fresco, crumbled
  • Directions
      • Slice the avocados in half and remove the seed. Scoop out the insides of 3/4 of the avocados. Leave 1/4 to the side for now.
      Mash the avocados with a fork and add the lime juice and remaining ingredients. Mix together.
      Chop the remaining 1/4 avocado into small pieces and add to your mixture. If you’ve chosen to add the tomatoes and queso fresco, add the tomatoes now and 1/4 cup of the queso fresco.
      Mix all the ingredients lightly. Garnish with the remaining queso fresco.

I hope you’ve enjoyed today’s Tuesday Tip. Just to make it all clear and legal, Cuervo is one of my clients, but I’m recommending their products because they make a wonderful tequila! FYI – If you ever have a chance to visit the city of Tequila in Mexico, see if you can spend some time at Mundo Cuervo, a cultural center established by Jose Cuervo and dedicated to Mexico and the history of tequila. I’ve been there and it is absolutely amazing!

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Ripe Plantains and Behind the Scenes of SINS OF THE FLESH

Mexican Food RecipeWhen I was researching SINS OF THE FLESH, I wanted to make sure that I gave readers a taste of the characters in a variety of ways, including in the foods that they would eat. Since my research revealed a large Mexican population down the shore as well as in towns like Freehold, it seemed that my mercenary and ex-Army Ranger hero, Mick Carrera, would be Mexican.

And since I love books with foods/chefs (THE PERFECT MIX, SEX AND THE SOUTH BEACH CHICAS and MORE THAN A MISSION), it only seemed right that after Mick’s family had legally immigrated to the United States, they would succeed in their American Dream by opening a Mexican restaurant in one of the shore towns.

But Mexican food is more than tacos and burritos or the Tex-Mex dip recipe I gave you so long ago. I’ve been lucky to visit Mexico City, Tequila and Guadalajara on various occasions and sample the amazing dishes available in those cities (as well as the margaritas!).

But today’s Tuesday Tip comes courtesy of a visit that my daughter paid to a local Mexican restaurant in Philadelphia. She made the dish for us and it was delicious. Plus, it’s simple and incredibly tasty. What could be better? So here is today’s Tuesday Tip Recipe:

Ingredients:

  • ripe plantains (2) or 2 packages of Goya Frozen Ripe Plantains
  • sour cream
  • queso fresco
  • chopped chives

Directions:

  • 1. Most stores carry plantains, but they must be ripe for this recipe. That means they should have a deep yellow/spotted black outer skin so they will be sweet. Getting them perfectly ripe can be hard, which is why I cheat and rely on the Goya Frozen Ripe Plantains. Always ripe, no peeling and lots of sweet.
  • 2. If you’re using fresh plantains, peel them. Cut diagonally into ovalish slices. Alternative – open the Goya box.
  • 3. Fry up the plantains, either in vegetable oil or butter. This is one time not to use virgin olive oil because it will overpower the sweetness factor. Cook until golden and caramelized.
  • 4. Place the fried plantains on a slightly greased serving dish (They are so sugary, they will stick!).
  • 5. Garnish with sour cream, some crumbled queso fresco (available in the dairy section) and the chopped chives.
  • 6. Serve. This recipe will comfortably provide a side dish or appetizer for 4 to 5 people.

Hope you enjoyed today’s Behind the Scenes look and Tuesday Tip recipe!

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