FIESTA AT RICK’S

RICK BAYLESS

WITH DEANN BAYLESS

FABULOUS FOOD FOR GREAT TIMES WITH FRIENDS

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Fast and Slow Sweet Inspirations from Street Stalls. Nibbles and Libations Ceviches. Seafood Cocktails and Oysters Small Dishes for Party Snacking (Mexican Tapas) Inspirations from Taquerías.Contents 1 2 3 4 5 6 Guacamoles. Mexican Diners and Street Vendors Live-Fire Cooking. Bakeries and Ice Cream Shops PA R T I E S Luxury Guacamole Bar Cocktail Party for 12 Summertime Seafood Cocktail Party for 12 A Casual Weekend Pozole Party for 25 Guests of All Ages A Perfect Fall Party: Classic Mexican Mole Fiesta for 24 .

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Mojitos and Beer CoCktails The oriGinal marGariTa   | Fresh Squeezed Lime Juice chamPaGne marGariTa Blood oranGe marGariTa ToPolo marGariTa summer marGariTa mezcal marGariTa mexican mojiTo sizzlinG mojiTo   | Simple Syrup waTermelon mojiTo TecaTe mojiTo limeY (+/. Nibbles and Libations Guacamoles Bacon-and-TomaTo Guacamole ToasTed PumPkin seed Guacamole manGo Guacamole YucaTecan Guacamole   | Guacamole Basics Grilled Garlic and oranGe Guacamole ToasTed almond Guacamole wiTh aPricoTs sun-dried TomaTo Guacamole Libations Margaritas.sPicY) Beer on The rocks   | How to Have a Tequila Tasting TanGY Tamarind cooler mexican snakeBiTe sPicY Tamarind marGariTa creamY almond-rice cooler coconuT horchaTa “colada” horchaTa-Banana daiquiri Fresh FruiT cooler rick’s FavoriTe summer soFT drink Nibbles oaxacan-sTYle sPanish PeanuTs wiTh chile and Garlic chiPoTle-roasTed almonds GarlickY haBanero macadamia nuTs chilied PeanuTs and PumPkin seeds GarlickY Black PePPer TorTilla chiPs Green chile crackers savorY sesame-PePiTa “cookies” ClassiC MexiCan “soft” drinks . and CoCktails Made froM theM crimson jamaica “Flower” cooler mexican cosmo jamaica sanGria wiTh coinTreau .1 Guacamole. . .

along with a little cilantro. In a large (10-inch) skillet. ripe tomato. tomatoes. don’t stir it in until just before serving. fresh and satisfying. plus a little extra for garnish Salt 1 or 2 tablespoons fresh lime juice This is kind of a no-brainer. Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. That’ll keep the guacamole from becoming runny. usually about 1/2 teaspoon. bright. Scoop the flesh from the skin into a large bowl. Taste and season with salt. 2. I’d cut it in half widthwise (across its “equator”).Bacon-and-Tomato Guacamole Guacamole de Tocino y Jitomate Makes about 3 cups. until crispy and browned. If the tomato is really ripe and juicy. and you’re ready to serve. seeds scraped out and finely chopped 1 medium-large round. slit open. brings the lettuce-green to the picture as well. lettuce and tomato being such a beloved sandwich combo. Using an old-fashioned potato masher or a large fork or spoon. the avocado. except that the tangy. . cored and chopped into ©-inch pieces © cup (loosely packed) coarsely chopped fresh cilantro (thick bottom stems cut off). mash the avocados into a coarse puree. It’s a perfect Mexican-American fusion of smoky. then gently squeeze out the jelly-like seeds from each half. then coarsely crumble. sprinkle with the remaining bacon (and cilantro if you have it). removed from the canning sauce. Scoop the guacamole into a serving dish. turning them occasionally. Gently stir to combine all of the ingredients. 4. along with the chipotle chiles. Scoop the onion into a small strainer and rinse under cold water. Dislodge the pit. Drain on paper towels. creamy. This guacamole is in the same vein. from stem to blossom end and back again. especially when there’s a good smear of mayo. chopped into ©-inch pieces 2 or 3 canned chipotle chiles en  adobo to taste. about 10 minutes. And to ensure crisp bacon texture. then twist the two halves apart. Come to think of it. Shake off the excess water and transfer to the bowl. 1. Cut around each avocado. stemmed. creamy mayo is replaced by avocado and lime. cook the slices of bacon in a single layer over medium heat. 3. serving 8 to 10 as a nibble 5 strips medium-thick bacon (full-flavored smoky bacon is great here) 3 medium-large (about 1© pounds) ripe avocados ˙ medium white onion. bacon. and enough lime juice to add a little sparkle. cilantro (save out a little for garnish if you wish) and about 2/3 of the bacon.

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Luxury Guacamole Bar Cocktail Party for 12 .

and help the guests understand how to create rind (chicharrón). or order ripe serving time: Buy firm avocados and • • • toppings and garnishes. The day before: EmbellishmentsHabanero Macadamia Nuts. have a cool guacamole bar. Read on. everything for this party can be purchased from practically any well(or • Ice softrefrigerate) all other beverages you’ve chosen (beer. Libations xx . drinks). (Truth is. red-ripe • When the have tomatoes for thenuts set champagne margarita or other beverage the macadamia think it’s worth locate a Mexican • IWhen about halfthe effort tohave gathered. If visiting a Mexican market. You may. guacamole doesn’t like to stand too long at room temperature. want to search out better quality or water. even if you simply put the damp pots in a cool place. they’ll keep the guacamole and toppings cool for an hour or two. preferably stainless steel. If you’re headed to a Mexican market for other ingredients. Set up the ice bucket for the champagne. them into serving dishes and refrigerate. and chicharrón (or bacon) should be left at room temperature. avocados to be picked up later in the week from a reliable market. them • Locateandfirst guests arrive. needed. margarita mix and other inexpensive avocados there. canned chipotle chiles). party time.) Set out the macadamia nuts in a serving bowl. that nestle Early on party day: snuggly into the pots (the largest one for the guacamole. limes—since they will usually be much cheaper. Nibbles. • • • Make the guacamole. small ones for the “sprinkling” toppings). if using. wine. you’ll typically find ripe. setmarket for chiles (poblano the guests out the guacamole. tostadas and toasted/grilled bread in baskets. For even greater assurance that you’ll Set out the chips. poblano and Serrano of flavors (I especially like the crab salpicón topped with bacon). you’ll likely want to buy them closer to beverages. I like to switch in a Mexican market there will be more variety of interesting chips to choose out the guacamole with the half that has been kept refrigerated. pickled jalapeños Soak the pots in water several hours before serving and refrigerate if possible. • chiles. Up to a week ahead: About 1 hour beforelet them ripen at room temperature. So ripe. Mexican queso fresco or añejo and crispy pork Serving Strategy Guacamole Bar: A really dramatic way to serve the guacamole bar is in terracotta pots. offersalsa. jícama. value. • Make a shoppingstoreandinbuy all the basics from your regular grocery store. Cover both bowls with plastic wrap directly on the (follow whatever corresponds to the menu you’ve chosen) surface of the guacamole and refrigerate. medium-size ones Prepare the salpicónes. aout. Pumpkin seeds. an hour or so. • Procure ice and list it ice chests. maybe even refrigerate them to stop further ripening—in the warmest part of you refrigerator to avoid discoloration. leave half of it in the mixing bowl and scoop the other Timeline half into a serving bowl.Fiesta Game Plan Special Equipment Aboutis ahours before the guests arrive:no special equipment 3 great party for everyone. you may also want their different guacamole tastes. you can fill small zippered plastic bags with ice cubes and nestle them in the bottom of each pot before fitting the bowls in place. however. You’ll need bowls. page 000 Make the Garlicky • • • • Guacamole. salsas and garnishes for the guacamole bar. after about from (the thicker ones are much better for this situation). Also. tomatillos. scoop for the salsas and salady salpicónes. recommending your favorite combination to purchase a lot of your vegetables—fresh habanero. because there is This Mix the base for the champagne margaritas and refrigerate. Because chiles. sparkling stocked grocery store.

Cover both bowls with plastic wrap directly on the surface of the guacamole and refrigerate. set out the guacamole. even if you simply put the damp pots in a cool place. and help the guests understand how to create their different guacamole tastes. • Guacamole Bar: A really dramatic way to set up the guacamole bar is to use . after about an hour or so I switch out the guacamole with the half that has been kept refrigerated. You’ll need bowls. sparkling About one hour before serving time: water. • Set out the macadamia nuts in a serving bowl. • Ice (or refrigerate) all other beverages you’ve chosen (beer. beverages. recommending your favorite combination of flavors (I especially like the crab salpicón topped with bacon). • Mix the margarita mixture for the Champagne Margaritas and refrigerate. Because guacamole doesn’t like to stand too long at room temperature. margarita mix and other Serving Strategy When the first guests arrive. preferably stainless steel. Soak the pots in cold water several hours before serving and refrigerate if possible. offer them a Champagne Margarita or other beverage and have the macadamia nuts set out. that nestle snugly into the pots (the largest one for the guacamole. leave half of it in the mixing bowl and scoop the other • Procure ice and store it in ice chests. you can fill small zippered plastic bags with ice cubes and nestle them in the bottom of each pot before fitting the bowls in place. • Make the guacamole.About three hours before the guests arrive: half into a serving bowl. toppings and garnishes. • • Embellishments terracotta pots. For even greater assurance that you’ll have a cool guacamole bar. wine. When about half the guests have gathered. small ones for the “sprinkling” toppings). they’ll keep the guacamole and toppings cool for an hour or two. • Set up the ice bucket for the Champagne. soft drinks). medium-size ones for the salsas and salad-y salpicónes.

Upend one. . fill it with everything that needs to be kept cold. Set a second pot on top of the first.• Serving the beverages: The Champagne and the margarita mixture need to be kept cold throughout the party. setting it on a level surface where water draining from melting ice will be no problem. then top with ice. One of the easiest ways to create an ice bucket at an outside party is in really big terracotta pots.

opened this year.c o m . a LEED-certified quick-serve restaurant. For an evening around a grill. the Brava Rib Steak with “Lazy” Salsa will win fans. famed chef Rick Bayless shows you the way. San Antonio. Austin. New York • National radio interviews • National television appearances • Print and online advertising • Print and online features • Featured on new season of author’s national PBS series.50) Territory W • 978-0-393-05899-4 8" x 10" • 416 pages COOKBOOKS B W.com and @rick_bayless • Food blog outreach • Outreach to Bayless franchise via Facebook and email campaigns • Co-op available JULY 2010 $35. $43. and the four-star fine-dining Topolobampo. To go all out. Companion to the sixth season of Rick’s public television series. Rick presents 150 recipes. and black bean tamales are perfect for small-dish snacking. MARKETING AND PUBLICITY • 8-city author tour: Chicago. “Mexico One Plate at a Time” • Cross-promotions on RickBayless. For each. Fiesta at Rick’s features five inspired party menus ranging from a no-fuss Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 25. Phoenix. you can end your party with Rick’s Dark Chocolate–Chile Ice Cream. With his wife Deann he owns and operates Chicago’s casual Frontera Grill.FIESTA AT RICK’S FABULOUS FOOD FOR GREAT TIMES WITH FRIENDS RICK BAYLESS WITH DEANN BAYLESS Entertaining made easy. with Mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo TV’s Top Chef Masters.00 hardcover (Can. His product line of prepared foods is sold coast to coast. “Mexico One Plate at a Time. Champagne margaritas or bacon-and-tomato guacamole will get a party started. from libations and savory nibbles to street food and live-fire grilled meat and fish. Denver. RICK BAYLESS has written six cookbooks. Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd. W. named “Outstanding Restaurant” by the James Beard Foundation. N O R T O N NEW YORK LONDON w w w. including Mexican Everyday. Minneapolis. Rick offers detailed advice and plan-ahead strategies. Louis. St. XOCO.” Fiesta at Rick’s is ideal for anyone who wants to spice up their parties.w w n o r t o n .

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