Eva's Kitchen - Eva Longoria Parker [40]
4. In a small, preferably ovenproof, skillet, heat 1 teaspoon of the oil over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the corn and tortillas, if using, and toss until warmed through. Add a pinch each of salt and pepper, or to taste. If necessary, transfer to a small, ovenproof dish.
5. Drizzle the aïoli on top and sprinkle with the cheese.
6. Place an oven rack 6 inches from the broiler and turn the broiler to high. Place the skillet or dish under the broiler and cook until browned and bubbling, about 5 minutes. Watch carefully so it does not burn. Serve.
QUESO FRESCO Queso fresco, or “fresh cheese,” is a mild, salty cheese used widely in Mexican cooking. It has a crumbly texture; some brands are more easily crumbled with your hands than grated. Sprinkled over hot food, it softens beautifully and becomes creamy rather than stringy, like some other cheeses. Queso fresco is widely available, and grocery stores that sell a wide selection of Latin food will usually have at least a couple of brands to choose from. Try a few to find one you like; my favorite brand is Cacique Ranchero. Tightly wrapped, queso fresco will last up to 2 weeks in the refrigerator.
fried plantains
This is the best way I know to prepare ripe plantains, a classic Caribbean dish that is served with Crock-Pot Cuban Ropa Vieja. Ripe plantains are so sweet that they can actually be prepared this way and served over vanilla ice cream. But don’t let that sweetness intimidate you. Sweet often complements savory, and these are especially wonderful with hearty stews and grilled red meat. If the plantains are very mushy, they’ll need to be sliced thicker and will cook faster because they have more sugars, which caramelize really quickly in the hot oil.
MAKES 4 TO 6 SERVINGS
5 extremely ripe plantains (peels should be black with no yellow spots)
½ cup vegetable oil, or as needed
Kosher salt to taste
1. Working with one plantain at a time, use a sharp knife to cut off both ends. Run the tip of the knife down the full length of the plantain 2 or 3 times, cutting through the thick skin but not into the plantain. Work the peel off with your hands. Repeat with the remaining plantains. Slice the peeled plantains at a diagonal into thick slices.
2. Line a baking sheet or large platter with paper towels. In a large skillet, heat the oil over medium heat until shimmery and hot but not smoking. Add as many plantain slices as will fit without crowding and cook until browned, 3 to 4 minutes. Adjust the heat as necessary so the oil is bubbling happily around the slices. Turn the slices over and cook until browned on the other side, 3 to 4 minutes. Transfer to the paper towels to drain, and immediately sprinkle with salt to taste. Repeat with the remaining slices until all are cooked and salted, adding more oil to the pan as needed. Serve hot.
FROM AUNT ELSA’S KITCHEN It can be hard to find black plantains at the store, since once they’re black, they’re so ripe that they don’t have much shelf life left. It’s better to buy them when they’re still a little yellow and let them finish ripening at home. Placing them in a paper bag will speed up the process.
eggplant parmesan
I first learned this dish for my good friend Lake Bell, a vegetarian I really wanted to have over for dinner. When I don’t have vegetarians at the table, I serve this as a side dish, but even my meat-loving friends like it so much that sometimes they make it their whole dinner with a salad of romaine lettuce and Grey Moss Inn White French Dressing.
MAKES 6 TO 8 SERVINGS
½ cup vegetable oil, or as needed
1 large eggplant (about 1½ pounds)
2 large eggs
½ cup Italian-style dry bread crumbs
1¼ cups grated Parmesan cheese
4 cups Beef Bolognese or 1 26-ounce jar store-bought bolognese or marinara
8 ounces mozzarella cheese, thinly sliced
1. Preheat the oven to