El Restaurante Mexicano
Spring 2002
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Flor de Calabaza Rellenos
(Squash blossoms with black beans and caciotta) Makes 8 appetizer or 4 entree servings | |||
| The squash blossoms: | |||
| 1/2 | c. cooked black beans | ||
| 1 | T. sour cream | ||
| 1 | T. chipotles in adobo | ||
| 1 | t. ground cumin | ||
| 1 | t. pure chile powder | ||
| 2 | garlic cloves, roasted and minced | ||
| 6 | oz. goat cheese | ||
| 3 | oz. caciotta cheese | ||
| 1 | T. minced red onion | ||
| 1 | T. chopped fresh cilantro | ||
| 1 | T. chopped fresh basil | ||
| 1 | T. chopped fresh marjoram | ||
| 16 | fresh squash, pumpkin, or zucchini blossoms | ||
| 3 | c. vegetable oil for frying | ||
| 1 | c. all-purpose flour, plus 2 c. more seasoned with salt and freshly ground black pepper | ||
| 1 | c. masa harina | ||
| 4 | eggs, whisked with 1/4 c. water | ||
| Yellow Tomato Pico de Gallo | |||
Recipe and photo from Stephan Pyles' "New Tastes from Texas," ©1998 by Stephan Pyles and KERA. Reprinted by permission of Clarkson N. Potter, a division of Random House, Inc.
Heat the vegetable oil in a deep-sided frying pan until lightly smoking. Combine flour with the masa harina. Roll each blossom in the seasoned flour, then the egg wash, then the flour and masa mixture. Drop each blossom into the hot oil and fry until crisp and golden brown, 20 to 30 seconds. Drain on paper towels and keep warm. Serve with Pico de Gallo.
| 3 | med. yellow tomatoes, seeded and finely diced | ||
| 1 | T. chopped fresh cilantro | ||
| 1 | minced garlic clove | ||
| 1/4 | c. minced onion | ||
| Juice of 1 lime | |||
| 2 | serranos, seeded and minced | ||
| Toss all ingredients together in a small mixing bowl and let stand for about 30 minutes to blend the flavors.
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