Tag Archives: Recipes

Chocolate Habañero Cake with Chocolate Avocado Buttercream

Screen Shot 2016-01-18 at 5.58.45 AMIngredients

  • 2  Cups  all-purpose flour
  • 2  Cups  sugar
  • 3/4  Cups  unsweetened cocoa powder
  • 2  Teaspoons  baking powder
  • 1 1/2  Teaspoon  baking soda
  • 1  Teaspoon  kosher salt
  • 1  Tablespoon  finely ground coffee
  • 1  Tablespoon  ground cinnamon
  • 1/2  Teaspoon  ground allspice
  • 1/2  Teaspoon  ancho chile powder, or to taste
  • 1/2  Teaspoon  chipotle chile powder, or to taste
  • 1/4  Teaspoon  habañero powder, or to taste
  • 1 1/4  Cup  whole milk
  • 1/4  Cup  vegetable oil
  • 2  large eggs
  • 2  Teaspoons  vanilla extract
  • 6  Ounces  unsweetened chocolate, chopped
  • 1/2  Pound  unsalted butter, cubed, softened
  • 1  ripe Hass avocado, halved, pitted, peeled, and cut into chunks
  • 1  Teaspoon  vanilla extract
  • 1  Cup  confectioners’ sugar, sifted

Continue reading Chocolate Habañero Cake with Chocolate Avocado Buttercream

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Black Bean Soup with Cumin and Jalpaño

Screen Shot 2016-01-04 at 7.44.27 AM.pngIngredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 teaspoons ground cumin4 garlic cloves, chopped
  • 1 to 2 teaspoons chopped jalapeño chile with seeds, divided
  • 2 15- to 16-ounce cans black beans, undrained
  • 1 15-ounce can petite diced tomatoes in juice
  • 1 1/2 cups low-salt chicken broth
  • Chopped fresh cilantro
  • Chopped green onions
  • Crumbled feta cheese

Preparation

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

Chile-Rubbed Wings

IngredientsScreen Shot 2016-02-08 at 9.18.04 AM.png

  • Vegetable oil, for greasing
  • 1 1/2 tablespoons ancho chile powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon ground cloves
  • Kosher salt and freshly ground pepper
  • 3 pounds chicken wings, split at the joint, tips removed

Directions

Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 baking sheets with parchment paper and lightly oil. Mix the chile powder, cumin, coriander, cloves, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the wings and toss to coat.

Spread the wings, spaced apart, on the prepared baking sheets. Bake, turning once, until browned and crisp, about 40 minutes.

Hot: Ancho chile powder gives these a slightly smoky kick; serious wing lovers will want to step up the heat.

Hotter: Put 2 jalapenos, 1/2 cup cilantro, 1/4 teaspoon cayenne, the juice of 1 lime and 1 1/2 tablespoons vegetable oil in a food processor and finely chop. Toss with the wings; marinate 2 hours. Brush off the marinade and rub and bake as directed, omitting the black pepper.

Hottest: Marinate the wings in the jalapeno mixture (see above), then rub and bake as directed. About 5 minutes before they’re finished baking, brush with a mixture of 3 tablespoons each honey and Sriracha sauce (hot Asian chili sauce).

Recipe from The Food Network

Healthy Granola with a Pre-Hispanic Grain

Screen Shot 2015-10-28 at 9.02.21 AMBy Brooke Gazer

When we opened Agua Azul la Villa fifteen years ago we would purchase granola to serve with breakfast. Over time it seemed that there were more oats and a lot less of the “good stuff” in each package. I asked myself “How hard can it be to make granola”? It turned out not to be very difficult at all. To me, what makes a granola great is to have a diversity of flavors and textures and to be rich in protein and other nutrients. After some experimenting this is what we serve. Continue reading Healthy Granola with a Pre-Hispanic Grain

Oaxacan Chiles en Nogada Steals Limelight

Screen Shot 2015-10-28 at 8.36.55 AMBy Alvin Starkman, M.A., J.D.

There’s just no stopping Oaxaca when it comes to culinary greatness, and the uncanny ability of residents, including chefs, to take signature dishes from other parts of Mexico and elevate them to new gastronomic heights. Borrowing from Puebla is a case in point. As the recipe below reveals, while Puebla is credited with the origins of chiles en nogada, Oaxacan chefs are now stealing Puebla’s thunder. But it should come as no surprise. According to legend mole too was first developed in Puebla; yet in modern times it’s Oaxaca which has the reputation for producing the best of these complex sauces ranging from mole negro, to verde, to amarillo and others. Continue reading Oaxacan Chiles en Nogada Steals Limelight