Eva's Kitchen - Eva Longoria Parker [39]
3 tablespoons unsalted butter or olive oil, or as needed for grilling
4 large portobello mushroom caps (about 12 ounces), sliced ¾ inch thick, or prepackaged portobello slices
Kosher salt to taste
1. If sautéing, in a large skillet heat the butter or oil over medium heat. Add the mushrooms to the pan and cook until lightly browned, 6 to 8 minutes. Flip the slices over and brown the other side, 6 to 8 minutes.
If grilling, spray a grill grate or grill pan with cooking spray or brush with olive oil. Prepare a medium-high grill or place the grill pan over medium-high heat. Add the mushroom slices and grill until softened and grill marks are clearly visible, 4 to 6 minutes per side.
2. Sprinkle with salt and serve.
garlic mashed potatoes
An electric stand mixer makes mashed potatoes dangerously easy to prepare. You may find yourself eating them every night! Just be sure to leave them a little chunky: If you overmix them, they’ll become gluey. I love to eat these as a side with just about anything, especially Chicken Fried Steak with White Gravy. They’re so good that sometimes I even serve them as an appetizer, spooned into cocktail glasses and topped with a sprinkling of chopped fresh chives.
MAKES ABOUT 6 SERVINGS
4 large russet potatoes (about 3 pounds), peeled and chopped into roughly 2-inch dice
2 tablespoons kosher salt
4 tablespoons (½ stick) unsalted butter, or more to taste
1 head garlic, cloves peeled and minced
½ cup milk, warmed
Ground black pepper to taste
1. Place the potatoes in a large saucepan. Add the salt and cold water to cover by 1 inch. Bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes fall apart when poked with a fork, 10 to 15 minutes. Drain the potatoes well and transfer them to the work bowl of an electric stand mixer fitted with the whisk attachment.
2. Meanwhile, melt 2 tablespoons of the butter in a skillet over medium-low heat. Add the garlic and cook gently, stirring occasionally, until softened and very lightly browned, 3 to 5 minutes. Add the garlic-butter mixture to the bowl with the potatoes. Add the remaining 2 tablespoons butter, the warm milk, and the pepper. Mix on medium-low speed until creamy but still chunky, no more than 1 minute. Do not overmix or the potatoes will become gluey. Serve.
veracruz corn
One bite and you’ll know why this sweet and spicy corn is one of the most popular dishes at my Beso restaurants. The smoky Chipotle Aïoli was created especially for this and it absolutely makes the dish. You can pour it on heavy, like they do at the restaurant, or pour it on lighter, like I do here, but don’t skip it! The optional tortilla strips add crunch and heft. To cook the corn, grill or boil it.
MAKES 4 SERVINGS
4 ears of corn, husked
Cooking spray, if using the grill
1 teaspoon vegetable oil, plus more as needed
5 corn tortillas, cut into ¼-inch slices (optional)
¼ cup finely chopped red onion
2 jalapeños, stemmed, seeded, and finely chopped
Kosher salt and ground black pepper
2 to 4 tablespoons Chipotle Aïoli or to taste
1 cup grated or crumbled queso fresco (about 4 ounces)
1. If grilling the corn, coat the grill grate with cooking spray and prepare a medium-high grill. Brush the corn with oil and place it on the grill. Cook, turning, until the corn is evenly cooked and browned in spots, 5 to 7 minutes.
If boiling the corn, bring a large pot of water to a boil. Add the corn, cover, and remove from the heat. Let stand 3 to 5 minutes. Drain well.
2. When the corn is cool enough to handle, cut it from the cob and set aside.
3. If using the tortillas, line a baking sheet or large plate with paper towels. In a large skillet, heat 1 cup of the vegetable oil over medium-high heat until shimmery and hot but not smoking. Add a handful or two of tortilla strips—they can be touching but not overlapping—and fry just until lightly browned around the edges, about 45 seconds. Transfer the strips to the paper towel–lined baking sheet, tossing and moving them around so they take on squiggly