Fresh Mexico_ 100 Simple Recipes for True Mexican Flavor - Marcela Valladolid [17]
Halve the potatoes and put them in a large bowl. Using a sharp knife, carefully cut the kernels off the corncobs and add the kernels to the bowl. Add the poblano chiles, scallions, sour cream, mayonnaise, and cilantro, and fold together. Season the potato salad to taste with salt and pepper. (The potato salad can be made 1 day ahead and refrigerated. Let it stand at room temperature for 30 minutes before serving.)
MANGO. PAPAYA. SHRIMP. AND CRAB SALAD IN HONEYDEW CUPS
SERVES 4 TO 6
6 tablespoons mayonnaise
¼ cup (packed) light brown sugar
¼ cup chopped fresh cilantro
3 tablespoons Dijon mustard
3 tablespoons distilled white vinegar
1 tablespoon minced seeded jalapeño chile
2 teaspoons fresh lime juice
1 teaspoon bottled hot sauce (such as Huichol)
Salt and freshly ground black pepper
2 cups diced papaya (from 1 small papaya)
2 cups diced mango (from 2 large mangoes)
1 pound cooked shrimp, shelled, deveined, and diced
8 ounces lump crabmeat, picked over to remove any shell and cartilage
2 to 3 small honeydew melons (see Tip)
This refreshing seafood salad is inspired by one I had at an outdoor café in Yucatán, where the cuisine is influenced by Mayan, Caribbean, Mexican, French, and Middle Eastern cultures. Mango and papaya add unexpected sweetness and a tropical twist. I make it for brunch with friends, and serve it with tall glasses of guava iced tea.
Combine the mayonnaise, brown sugar, cilantro, mustard, vinegar, jalapeño, lime juice, and hot sauce in a medium bowl and stir well. Season the dressing to taste with salt and pepper.
Put the papaya, mango, shrimp, and crabmeat in a large bowl. Add the dressing and toss gently to combine.
Halve the melons and scoop out the seeds. Spoon the salad into the honeydew cups, and serve.
TIP THE BOTTOMS OF THE HONEYDEW HALVES MAY NEED TO BE PARTLY SLICED OFF SO THEY DON’T ROLL AROUND. AN AVERAGE HONEYDEW IS ABOUT THE SIZE OF A SMALL BOWL ON THE INSIDE.
WHITE BEAN AND GRILLED OCTOPUS SALAD
* SERVES 6
1 pound baby octopus, tentacles attached
¼ cup plus ⅓ cup olive oil
3 garlic cloves, minced
½ lime
Salt and freshly ground black pepper
3 cups cooked great northern or pinto beans
2 tablespoons chopped scallions (white and pale green parts only)
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 tablespoon dried oregano
This dish, popular in northern Mexico, is a summer favorite at my house and tastes great with any grilled seafood, not just octopus. Freshly cooked beans are always best, but you can substitute canned beans; just be sure to rinse them thoroughly. You’ll need two 14-ounce cans here.
Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
Mix the octopus, the ¼ cup olive oil, and the garlic in a medium bowl. Squeeze the lime half over it, sprinkle with salt and pepper, and let stand for 30 minutes.
Grill the octopus, turning it once, for 3 minutes, or until just cooked through.
Mix the warm octopus, beans, scallions, lime juice, cilantro, oregano, and remaining ⅓ cup olive oil in a large bowl. Season to taste with salt and pepper. Serve warm.
JÍCAMA, BEET, AND ÁRBOL CHILE SLAW
* SERVES 6
¼ cup soy sauce
3 tablespoons fresh lime juice
1 tablespoon toasted sesame oil
2 teaspoons balsamic vinegar
1 tablespoon sugar
1 fresh árbol chile, stemmed, seeded, and cut into rings
Salt and freshly ground black pepper
2 cups shredded peeled jícama (from 1 small jícama)
3 medium raw beets, peeled and shredded
1 cup thinly sliced peeled seeded cucumber
Jícama, a Mexican root vegetable with the crispness of a raw potato, but with a sweeter taste, adds great crunch to this simple salad, which gets a lift from the unexpected addition of soy sauce and sesame oil to the dressing. My great-grandmother used beet coloring as lipstick and as blush. Here I add beets not only for their vibrant color but also for crunch.
Mix the soy sauce, lime juice, sesame