Cooking with Chef Marcela

Aunt Marcela’s 3-Peppercorn Prime Rib and my family’s bipolar eating habits…

admin — Fri, 14 Jan 2011 07:22:18 +0000

Leaving San Diego for Big Bear Lake

HOLA! Last week I promised over on my www.facebook.com/chefmarcela page that I would give you the recipe for the prime rib my aunt Marcela (yup, same name, same profession) made for New Years Eve. It was such a great night. I drove up to Big Bear Lake with my brother, his girl Lisa, their 4 kids, my aunt the chef, her sons Deme and Andy, our good friend Stephen who brought an entire case of wine (I know, he’s a keeper), and my little Faus Maus. He skied for the first time ever. He took a couple lessons then his instructor said he wasn’t quite ready for the lift or the mountain and I nodded in agreement, only to go directly to the lift. That’s how we roll at my house. Just do it. We skied holding hands the first few minutes then he did it all by himself, as if he’d been doing it for YEARS. I was freaking out, he was happy as a clam. 6 wipeouts total and he laughed harder after each one. All they had at the bottom of the mountain were cheeseburgers so that’s all we ate for two days. But on New Years, whole other story!

Taking a walk during the blizzard

We have bipolar eating habits in my family. We either eat really cheap, greasy fast food or at top-of-the notch restaurants with spectacular food and wine but we never dine at the in-betweens. Sh*tty wine lists and rubbery filet mignon don’t deserve our time or money. Much happier with the root beer float from the A&W or the terrine of hudson valley moulard duck foie gras from Persé. And if you’ve been to Big Bear, there is no Perse and, even though we considered it, we just could not spend the last night of 2010 waiting for our order number to be called, so we decided to to make it ourselves…
My aunt decided she would cook and cook she did.

Tía Marcela

I just watched and learned (and sipped). The stove was half-busted in my cabin, only heating the bottom third and we had no idea what would happen when moved those two huge pieces of prime rib from my cabin to my brother’s, which was a few minutes away. It rested for a whole hour before we cut into it and it was PERFECT. Pink, juicy, right around 130. We didn’t want to bother with making a gravy because we wanted to get everything done at my cabin and gravy involves some last minute pan-deglazing, reducing and straining and this was a vacation after all. So she made a mushroom gravy. So simple. So perfect. So flavorful but not at all overwhelming for the flavor of the meat. The prime rib had a 3 pepper-corn crust and when you got a bit of that plus some meat and some gravy… sheesh, it was just superb.

mucho bueno.

Lisa, my future sister-in-law (my brother proposed over the holidays!!!!!!) made simple but delicious shallot-roasted asparagus and I was in charge of the baked potatoes. Thank goodness my mother is no longer with us because after the investment she made on my culinary education, she would have been severely peeved that my job was to poke a russet then smear it with butter and creme fraiche. Oh and chives! I had the sprinkle-the-chives job too! I don’t know who brought what for dessert. I was a little more focused on the wine by then, texting everybody and their mother that I was so grateful to have them in my life and that I wished them a happy 2011. I’m a sappy cheese ball. I cry when I’m happy and I cried because I came to the realization that very often, when in the presence of my family at one of these events, I get the honest feeling that it was the “best one yet”. Christmas was the best Christmas yet. So was my birthday. And Halloween. And Easter. It’s the one constant in my life; being with my family is a guaranteed stellar time and as we get older it only gets better. I think that’s what I am thankful for the most. Toño, Cari, Lisa, Ray, Tia Marcela, Deme, Andy, Papá, primos, primas, tios, tias los amo y gracias por un 2010 lleno de recuerdos hermosos y su apoyo incondicional Los quiero miles y miles y les mando mas besos. Y QUE VENGA EL 2011!!!!! HAPPY 2011 EVERYBODY

Here we are!

Here’s the recipes folks.

Prepping the prime rib

Pepper Crusted Prime Rib Roast
8 servings

1 (4 rib) prime rib roast with ribs (often called standing rib roast; 9-10 pounds
Salt as needed
1/4 cup Dijon mustard
2 tablespoons all purpose flour
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1/4 cup assortment of ground peppercorns
1 tablespoon red pepper flakes (optional)
4 garlic cloves, smashed
2 tablespoon ground rosemary
Beef Broth as needed

Preheat oven to 400°F. Let roast stand for 1 hour at room temperature. Season the roast heavily with salt.

In a separate bowl, mix the rest of ingredients, except for broth to form a paste. When all ingredients are combined and the paste is formed, rub all over prime rib roast.

Place prime rib roast on a roasting rack, add 2 cups beef broth to the roasting pan. Roast for about 30 minutes, until it is perfectly browned. Remove from oven, and reduce heat to 350°F. With aluminum foil, form a tent over the prime rib roast to cover it. Make sure the aluminum foil does not touch the prime rib, since it can damage it crust that it is forming. Return to oven and roast for 1 1/2 to 2 hours, until thermometer registers 110°F. Make sure to keep adding broth to the pan while roasting if liquid begins to evaporate, because that will later be used for gravy. Remove from oven and let rest, uncovered, for a least 20 minutes before carving and pour pan drippings into a separate bowl, reserve and set aside for gravy. Internal temperature of meat should rise to 130°F for medium rare.

Gravy

2 garlic cloves minced
1 small shallot minced
1 pound mushrooms sliced with bottom removed
2 tablespoons olive oil
1 tabs soy sauce
1 tablespoon worcestershire sauce
2 tablespoons all purpose flour
1 cup red wine
1 cup beef broth
Salt to taste
Pepper to taste
Pan Drippings from above recipe.

In a heavy non reactive saucepan, heat oil, add garlic and shallots and cook for about 3 minutes until tender. Add mushrooms and saute until tender, about 6 minutes. Add soy sauce and worcestershire sauce. Add flour and mix well. Cook flour for about 3 minutes. Add red wine and reduce 1/4 cup. Add beef broth. Season with salt and pepper. If desired, add strained pan drippings from prime rib to gravy. Bring to a boil, then reduce to a simmer until mixture is thick enough to coat the back of a spoon, about 8 minutes.
Serve with prime rib roast.

my luv.

Again with Carina’s cajeta obsession and the EXTRA cupcakes…

admin — Tue, 21 Dec 2010 06:02:27 +0000

carina, the cajeta-loving, red-headed older sister...

See how quickly I’m back? It’s ’cause I missed you. I also happened to say on a video I did for the EXTRA website that you could find the recipe for cajeta cupcakes on my site so here it is. I can’t say this is even close to being a traditional Mexican dessert, as we’re not really cake-making peeps, but the addition of cajeta takes these classic vanilla cupcakes to a whole new level.
About the cajeta, it’s addictive. A million times more flavorful and complex than regular caramel (very similar in texture and an “ok” substitution). It’s made with goat’s milk which gives it it’s distinctive, slightly tangy flavor, not as cloying as caramel and a perfect pairing with semi-salty foods. A cajeta empanada with Monterey jack cheese and a pineapple slice is as close to heaven as you can get.
I dedicated a section intro in my first book to this delish confection and my sister’s obsession with it. Sandwiched between two Galletas Maria (the Mexa version of the Rich Tea biscuit from the UK), drizzled over pancetta waffles, or beaten with heavy cream to fill some choux pastry, cajeta is not only abnormally good, it’s also very versatile.
You can make it, but it takes lotsa luv and tenderness to make this one happen. You have to stir the goat’s milk and sugar continuously for over an hour but to watch it turn color and texture and see the transformation happen before your eyes is sort of miraculous. My sis would sit at the kitchen table with a fresh jar and a spoon and nosh on it while we gossiped. I didn’t like cajeta or anything sweet back then, now I’m kind of obsessed with it. Try it out, I’m sure it will have the same effect on you… Besos amores, Chela

You can't see the cajeta but, I promise, it's in there...

CAJETA FILLED CUPCAKES
Makes 12 cupcakes
1 1/2 cups all-purpose flour, plus extra for dusting pan
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature, plus extra for greasing pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
1/2 cup whole milk
1/4 cup cajeta*
Mexican Vanilla Buttercream Frosting (recipe follows)
*Cajeta is a Mexican caramel sauce made from goats milk that can be found in Latin markets. If unavailable, use a rich darkcaramel sauce

Preheat the oven to 350 degrees F.
Butter and flour a 12-cup muffin pan, or use paper liners. In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt.
In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk.
Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican Vanilla buttercream Frosting.
Mexican Vanilla Buttercream Frosting:
3 cups powdered sugar
1 cup unsalted butter, at room temperature
Pinch salt
1 teaspoon vanilla extract
2 tablespoons Mexican crema or sour cream, plus extra as needed
Using an electric mixer on low speed, beat the butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable.

Gwen has her Harajuku Girls, I’ve got my Mexas; saying thanks and a recipe for Easy Bunuelo Tree Ornaments….

admin — Sat, 18 Dec 2010 07:06:29 +0000

Vivi, Andy (Culinary Producer MME3), Valeria and Janet

I have an assistant, her name is Vivi and she’s failing culinary school because of me. Very concerning. If she doesn’t graduate I’ll never get her full time. Ha! It’s been a very busy last couple of months (hence my absence in the blogosphere) and there’s no way I could’ve gotten everything done (while not causing some serious psychological damage to my son) without my ladies. First there’s Vivi, my assistant who’s mission in life is to make mine easier. I think she’s close to adopting my philosophy on sleep; it’s useless and a waste of precious time. She answers my emails at 1am. I have no idea when she showers or uses the restroom. Thank goodness her boyfriend Mario is so chill because I don’t think she’s seen him in the last 6 months. She just gets everything done. Vivs, if I could I’d adopt you.
Then there’s Janet who comes all the way from Hermosillo, Sonora to help me with Fausto when I’m gonna be gone for more than a couple of days. She takes him to Chuck E. Cheese, makes these incredible Sponge Bob sketches, answers her BB all 400 times I call to check in and always tells me everything is “perfecto” even when it isn’t because she doesn’t want me to worry so I can concentrate on work. There is nothing more valuable to a working mother than trusting the person you leave your child with. Thank you. I don’t even care that you buy Pop Tarts for Fau ;o) . Janet, you are so appreciated and my home is your home.
Last, but certainly not least, there’s Valeria “Chils” Linss. Vale has been with me for years and we’ve grown so much together as professionals and friends. I trust her and her work implicitly and that takes a HUGE load off and allows me to spend more time with my son. These girls are not only a part of my team, they’re a part of my family. That’s the thing about the folks I surround myself with for work, I have to seriously love them. I can’t have negative energy around me. I mean, I’d sooner work with someone that needs some training than a pro with an attitude. Fortunately, Vivs, Janet and Vale are three of the most talented and hard-working women I have ever met. And they’re all mine… BUAAA HAAA HAAAAAA (Mexican evil laugh). So now you know my secret. I’m not superwoman, I’m just good at finding good people. I was also put on this earth with a family that reminds me every day (in my sister’s case 6 times a day) that they’re right there if I need a hand with Fau or work. Thanks everybody….OK done with the love-fest.

Yesterday I was up in LA taping a Holiday Dessert segment for the weekend edition of EXTRA. I made cajeta napoleons, cupcakes and easy Bunuelos.

The setup for the EXTRA segment

Bunuelos, a sweet Mexican treat made with fried masa sprinkled with cinnamon sugar, can be a hassle to make if using the traditional method of making the masa. I’ve found that using UNCOOKED FLOUR TORTILLAS makes for perfectly delicious and ridiculously easy bunuelos. Uncooked flour tortillas are now found at some supermarkets across the country. It’s what a flour tortilla looks like before it’s cooked on the griddle. A flat frisbee with no spots that looks and feels like a round, sturdy, fresh pasta sheet (if that makes sense). Even if I’m not making bunuelos, I always prefer buying uncooked flour tortillas and cooking them myself on the griddle. I love being able to control the marks. Sometimes I’ll over-charr them a little and just smear with butter for a snack, a technique I learned from my mom. They also make for great, easy empanadas. My friend Anette says her mom makes empanadas with jack cheese, cinnamon and sugar. She doesn’t even use egg wash to close them. The masa is still tender enough that you can crimp the empanadas with a fork, fry them and they won’t fall apart! So yes, I’m a big fan of the uncooked flour tortilla. For this recipe, I actually use the tortilla to make bunuelo christmas tree ornaments! You’ll love this, check it out…

The BUNUELO Tree!

Bunuelo Ornaments

10 uncooked flour tortillas (also works with regular flour tortillas although results are not as crispy)
vegetable oil, for frying
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Preheat oven to 400F. Oil 1 large baking sheet. Using cookie cutters or scissors, cut any shape from the tortillas.

Uncooked flour tortillas cut with cookie cutters...

Make small hole in each shape so you can hang the ornament (I took the eraser out of a lead pencil and used that to punch out the little holes). Place ornaments on prepared baking sheet, spacing apart, and brush with additional oil (work in batches if they don’t all fit on one sheet).

Before getting topped with a second baking sheet

Top with second baking sheet. (Flour tortillas tend to puff while frying or cooking so I stack two baking sheets to get them to pre-bake, stay flat and hold their shape. That way, when you go to fry them, they only bubble slightly). Bake 10 minutes or until golden.

This is how they come out of the oven and right before frying

Meanwhile, mix sugar and cinnamon on a large plate. Remove ornaments from oven and cool slightly.
Heat enough oil to come halfway up a medium saucepan to 350F. Fry ornaments in batches until dark golden, about 4 minutes. Transfer to paper towels to drain. Transfer to cinnamon-sugar while still warm and toss to coat completely. Place hooks in ornaments and hang on tree.

*YOU CAN JUST FRY THE WHOLE TORTILLA FOR THE TRADITIONAL, ROUND SHAPE!

Round Bunuelo

So thanks if you got through reading this big, long post. I’m done testing recipes for Mexican Made Easy, the cookbook and will soon be ready to start season 4 of MME the show. Please send comments and suggestions my way in terms of what you want to see me cook! Besos amores! Chela

The press release for MME 3, the cover of Ranch and Coast Mag and food Pics…

admin — Wed, 29 Sep 2010 04:36:04 +0000

Hola guapos y guapas!
It’s been a few weeks since we wrapped production for the 3rd season of MME 3 and I wanted to share the press release because it has a great description of each episode. I’m really proud of this season, especially because we were able to stick to more traditional Mexican recipes while keeping them easy and accessible. I’ve also been working on my second book (tentatively titled Mexican Made Easy, not sure why , having some fun with Sauza tequila, striking a pose with Sam the cooking guy for my first magazine cover EVER (Ranch and Coast Oct ’10) and getting ready to cook with some heavy-weights at the New York Wine and Food Festival. All this and making sure the rat moves from orange to yellow belt in karate and that he gets 10 out of 10 every friday on his spelling tests can get a little bananas but, still, I’m enjoying every minute of it. Plus in the middle of all of this I decided to throw myself a huge 32nd birthday party so, no worries, I’m Mexican; I know how to have fun…

Hope you like the recipes for season 3! I really listened to your feedback and incorporated the recipes you asked for the most so keep sending the comments my way!
Also, a HUGE shout out the my family at HIP Entertainment and my culinary crew (Vivs, Vale, Janet, Bruce). You not only get it done, we always have a blast in the process. I’m happy not to have a life other than my job if I stay surrounded by folks like you (and the rat, of course).
Besos amores
Marcela…

TUNE-IN ALERT

CHEF MARCELA VALLADOLID
KICKS OFF THE THIRD SEASON OF HER POPULAR
FOOD NETWORK SERIES MEXICAN MADE EASY
ON SATURDAY, OCTOBER 9th AT 9:30AM EST/PST

UPCOMING APPEARANCES AT THE NEW YORK CITY WINE & FOOD FESTIVAL

Chef Marcela Valladolid, one of the Food Network’s fastest rising stars, will kick off the third season of her cooking show, Mexican Made Easy, on Saturday, October 9th at 9:30AM EST/PST. The season will run for thirteen episodes in the time slot.   Born in Tijuana, Mexico and currently residing in San Diego, CA Chef Marcela is known for delivering authentic, traditional yet accessible dishes from her native cuisine with a fresh approach.

Chef Marcela will also be at the New York City Wine & Food Festival during the weekend of October 7-10 participating in the Holy Mole event at the James Beard House and the Tacos & Tequila event.  She’s appeared on The View, The Today Show, in People Magazine, Wall Street Journal, Latina and more.

www.chefmarcela.com

EPISODE DESCRIPTIONS 
Premiering Saturday, October 9th at 9:30am ET/PT—SEASON PREMIERE!
“Mexico’s Best”
To highlight four of Mexico’s best ingredients, corn, chocolate, avocadoes and chiles, Marcela creates a menu that shows how easy it is to make fresh-flavored Mexican food. Fluffy and delicious Easy Corn Tamales go great with Mexican Chocolate Margaritas that have a kick of cinnamon and of course, tequila. Marcela also prepares Avocado and Sweet Corn Flan and some Stress-Free Salsa cooked with two kinds of chiles.

Premiering Saturday, October 16th at 9:30am ET/PT
“Big Game Get-Togethers”
Getting together for the ‘big game’ is an American tradition, but Marcela shows how to score a touchdown with some Mexican favorites. She prepares Sweet & Spicy Short Rib Tacos, bubbly Baked Cheese with Chorizo, hearty Turkey Picadillo Sloppy Joes, and the ultimate game day drink, Beer-Based Bloody Mary’s.

Premiering Saturday, October 23rd at 9:30am ET/PT
“Day of the Dead”
To celebrate a traditional Mexican in honor of relatives that are no longer with her, Marcela hosts a party to serve up rich favorites like Baked Salmon in Corn Husks with mushroom and rice, delicious pork Stuffed Chiles in a Creamy Walnut Sauce, Baja Garlic Shrimp sautéed in white wine, and a Mexican Chocolate Pecan Pie.

Premiering Saturday, October 30th at 9:30am ET/PT
“Inspired by Baja”
Marcela prepares a menu using ingredients from her home state of Baja. Classic Shrimp Gobernador Tacos with peppers and tomatoes and a Baja-Style Tuna Tartare with capers and olives capture the spirit of Marcela’s hometown. She also makes The Original Caesar salad and for dessert, Figs in Wine & Honey with Herbed Goat Cheese cooked in a Baja Cabernet syrup.

Premiering Saturday, November 6th at 9:30am ET/PT
“Cooking for Kids”
For a kid-friendly menu, Marcela enlists in the help of her adorable niece, Isabela. They begin with some Sweet & Easy Pineapple Empanadas, then, Crispy Chicken Mini Tacos, chock full of healthy ingredients. A Morning Mexican Frittata and Marcela’s delicious stuffed Zucchini & Corn Pirate Ships make for an original and creative way for kids to get their veggies.

Premiering Saturday, November 13th at 9:30am ET/PT
“Mexican Fall Flavors”
Classic Thanksgiving dishes get a Mexican spin when Marcela creates a delicious menu for her friends and family. To start, she injects tequila into Apricot & Tequila Glazed Turkey to add a Mexican kick. Her Potato and Poblano Gratin gets a unique smoky flavor from the chiles and to finish off this Thanksgiving feast, Brown Sugar-Glazed Butternut Squash smothered in caramelized piloncillo sugar.

Premiering Saturday, November 20th at 9:30am ET/PT
“Great Side Dishes”
Marcela presents side dishes that are perfect for any holiday menu and easy enough to make throughout the year. First, her Brussel Sprouts Supreme cooked in a sweet and spicy chipotle chile cream. Then, Marcela’s golden Achiote Potato Croquettes with a warm Roasted Squash and Garlic Mash. Finally, her Banana Yam Casserole baked with apples, marshmallows and a sweet streusel topping.

Premiering Saturday, November 27th at 9:30am ET/PT
“Foods for a Fiesta”
Marcela shows friends that there’s no party better than a Mexican fiesta, and there are no foods better than fiesta foods. For the perfect dip to pair with tortilla chips, she makes Panela Cheese with Chipotle Cream. Then, Marcela prepares a Spicy Shrimp & Mushroom Casserole with roasted poblanos, Mini-Chorizo Quiches, and Citrus Tacos wrapped in slices of crisp jicama
.
Premiering Saturday, December 4th at 9:30am ET/PT
“Family Time”
Traditional Mexican holiday dishes give a new meaning to the season when spent with friends and family. Marcela’s Pozole is a heartwarming Mexican beef stew sure to bring a crowd together. She also serves up family recipes like My Mom’s Mexican Christmas Salad with apples and walnuts, and a quick Coconut Flan for a complete Mexican style holiday meal.

Premiering Saturday, December 11th at 9:30am ET/PT
“My Favorite Holiday Dishes”
Marcela shares some of her very own holiday favorites like this flavor-packed Avocado & Cilantro Mousse. Spicy and tangy Roasted Pork Loin with Pineapple Glaze pairs perfectly with Marcela’s rice with ancho chiles and pine nuts. To round out this tasty menu, she prepares an Easy Mexican Chocolate Soufflé.

Premiering Saturday, January 1st at 9:30am ET/PT
“Brunch with Friends”
For her girlfriends, Marcela makes three Mexican inspired brunch dishes that everyone can enjoy. First, traditional Cowboy Beans made with chorizo and bacon. Next, Corn and Cheese Crepes with Poblano Cream filled with Monterrey Jack Cheese and packed with flavor. To finish off the mid-morning meal, an easy-to-make recipe for melted Mexican Chocolate and Date Fritters.

Premiering Saturday, January 8th at 9:30am ET/PT
“Healthy Mexican”
Forget about fast-food burritos and fried tortillas. Marcela shows how traditional Mexican food is fresh and healthy as she whips up recipes like Light Tacos with grilled steak rolled in lettuce leaves. Spicy Shrimp Broth goes great with a few tostadas and Mexican Squash with Yogurt Dip stays cool as a scrumptious side. A Mixed Citrus Spritzer sweetened with agave syrup is the perfect refreshing drink to complete this healthy meal.
Premiering Saturday, January 15th at 9:30am ET/PT
“Money-Saving Meals”
To save money without sacrificing taste, Marcela makes delicious Mexican specialties that are also budget-conscious such as Mexican Meatball Soup. Her Mexico City-Style Tacos with pasta and queso fresco serve many without spending lots of money. For a quick and inexpensive protein dish, Marcela prepares Shredded Chicken in a Spicy Peanut Sauce and her Chocolate Bread Pudding makes use of leftover bread.

# # #

A new season, a new book, Don Francisco and Valeria’s Poblano Risotto…

admin — Thu, 29 Jul 2010 04:56:24 +0000

Vale and I at Puerto Rico Food and Wine...

I’ve written 10 different blogs, erased them and rewritten them all. Didn’t like ‘em… So here, short and sweet. One of my culinary assistants, Valeria, who also happens to be a part of the family since she’s been dating my cousin for 6 (freakin’) years, was leaving for Florence, Italy to attend the Scuola Di Cucina Internazionale Apicus (cooking school) and right before she left, we got together at my aunt Martha’s house (her boyfriends mom) and she made the most incredible roasted poblano risotto. Of course I told her that before she set foot on that plane, she had to type-up and send the recipe for me to post on my blog. Vale is back and, jeeze louise, a lot happened while she was away. We are now working on developing menus and recipes for the 3rd season of Mexican Made Easy for Food Network, Random House has asked me to write a second book, I’ve moved, the rat graduated from Kindergarten, I partnered with Sauza and am doing appearances on Sabado Gigante, Despierta America and Que Sabor for the products I endorse for Unilever and a whole lot more. Life is looking good right about now and I’m doing nothing but enjoying it because you never know what tomorrow may bring… Besos amigos, hasta la prox… Chela

Roasted Poblano and Corn Risotto

5 ½ cups (or more if needed) Chicken Stock
4 tbsp unsalted butter
1 cup finely chopped onion
3 Roasted poblano peppers, charred, peeled, seeded, and cut into ¼ inch cubes
1 ear of corn, kernels removed
1 ½ cups Arborio rice
½ cup dry white wine
½ cup Parmesan cheese (have more for serving)

Bring stock to simmer. Remove from heat. Keep warm.

Melt 4 tbsp butter over medium heat. Add onion; sauté until soft and golden, add poblanos and corn and sauté. Sprinkle with salt and freshly ground black pepper. Add rice and stir 2 minutes. Add wine and let cook until absorbed, about 1 minute. Add 1 ½ cup warm stock; cook until absorbed, stirring often. Add about ½ cupful at a time, allowing each addition to be absorbed before adding more (and stirring often, this will result in a creamy risotto, because the starches from the rice develop while stirring.) Rice has to be tender and creamy. Remove from heat and add cheese. Serve immediately.

The rat graduating from kindergarten with aunt Vivi and little Viv...

Sabado Gigante with Don Francisco for ViveMejor.com

The Shrimp Burger Recipe from the Today Show and Molcajete recipe from The View!

admin — Mon, 07 Jun 2010 14:07:11 +0000

Puerto Vallarta-style Shrimp Burgers with Avocado Aioli
If you want to grill something other than beef this summer, this is it. Positively amazing burgers. The charred, peeled and diced poblano chile makes ALL the difference so make sure to leave it in there. Let me know how it goes. As for the recipe on the Surf and Turf Molcajete, recipe comes right after the burger, keep reading! Besos! Enjoy with an Ice Cold beer!

Photo by Alexander Popovsky

Yield: 6 servings; prep time: 20 minutes; cook time: 6 to 8 minutes
INGREDIENTS
For the shrimp burgers:

• 1 pound medium shrimp, shelled and deveined
• 1 egg
• 2 tablespoons chopped cilantro
• 1 garlic clove, peeled
• 1/2 cup Panko breadcrumbs
• 1 poblano chile, roasted, peeled, stemmed, seeded and diced
• 2 tablespoons chopped white onion
• Sea salt and freshly ground black pepper, to taste
• 3 tablespoons canola oil
• Bulky Ciabatta rolls, split in half
• 2 plum tomatoes, sliced
• 6 lettuce leaves or a mixture of baby lettuce leaves
For the avocado aioli:

• 1 Haas avocado, halved, seeded and peeled
• 1/4 cup mayonnaise
• 1 tablespoons fresh lime juice
• 2 medium garlic cloves, peeled
• 1 serrano chile, cut in half and seeded
• 2 tablespoons chopped cilantro
• Sea salt and freshly ground black pepper, to taste

DIRECTIONS
To make the shrimp burgers:
Divide the shrimp in half. Coarsely chop one half and set aside. Put remaining half in a food processor and grind to a coarse puree. Add egg, cilantro and garlic to processor. Process until smooth. Sprinkle mixture with breadcrumbs and process again. Transfer contents of food processor to a large bowl. Add coarsely chopped shrimp, poblano chile and onion. Season with salt and freshly ground black pepper to taste. Mix well. Chill for 15 minutes. Form patties or “burgers” and set aside.
Heat oil in a heavy skillet. When very hot, fry the shrimp burgers until golden, about 3 minutes per side, depending on thickness. Drain on paper towels.
To make the avocado aioli:
Scoop the avocado pulp into the bowl of a food processor. Add the mayonnaise, lime juice, garlic cloves, serrano chile, cilantro, salt and pepper. Process until smooth. Check and adjust seasoning.
To assemble:
Serve shrimp burgers on buns, topped with a dollop of avocado aioli, sliced tomato and lettuce.

Surf and Turf Molcajete

Makes 2 molcajetes; serves 4

1 boneless skinless chicken breast half

4 ounces flank steak

8 raw jumbo shrimp, peeled but tails left intact, and deveined

Salt and black pepper

6 scallions

3 tablespoons olive oil

1/4 onion

1 1/2 whole tomatoes

2 garlic cloves

2 California chiles, stemmed, seeded, and torn into pieces

2 ancho chiles, stemmed, seeded, and torn into pieces

2 dried arbol chiles, stemmed, seeded, and cut into pieces

1 tablespoon crumbled dried oregano

1 tablespoon cumin seeds

1 teaspoon tomato bouillon

2 slices panela cheese

Six to eight 6-inch corn tortillas, warmed

This is a simple dish with an impressive presentation, and it works with any combination of grilled meat, fish, poultry, or vegetables. A molcajete is a mortar made of lava rock that is usually used with a pestle (also made of lava rock) to make fresh salsas. Because it is made with a natural rock, it has an excellent ability to preserve heat and keep a dish hot, and that’s how I use it in this recipe. If you do not have two molcajetes, ovenproof earthenware bowls (about the size of cereal bowls) are an acceptable substitute.
Prepare a grill or grill pan to medium-high heat.
Sprinkle the chicken, flank steak, and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter.
Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
Heat 2 tablespoons of the oil in a large heavy saucepan over medium-high heat. Add the onion, tomatoes, and garlic and cook for 8 minutes, or until the onion is golden. Add all three kinds of chiles, the oregano, cumin, and bouillon, and stir for 2 minutes, or until fragrant. Add 1 cup water to the saucepan and bring to boil. Reduce the heat to medium-low and simmer for 2 minutes, or until the chiles are soft. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water, and blend until smooth. Strain the sauce into a medium bowl.
Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer for 2 minutes, or until slightly thickened.

Season the sauce to taste with salt and pepper. (The sauce can be made 1 day ahead. Cool, cover, and refrigerate. Bring to a boil before continuing.)
Preheat the oven to 350°F.
Place 2 molcajetes in the oven and heat them for 10 minutes. Using oven mitts, remove them from the oven and transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
Cut the chicken and flank steak into ¾-inch-wide strips. Arrange the grilled chicken and steak strips, shrimp, scallions, and cheese slices around the edges of the molcajetes. Pour the boiling sauce into the center.
Serve very hot, with tortillas to make tacos.

Mexican in the City (Press Release for the 2nd Season of Mexican Made Easy)

admin — Thu, 03 Jun 2010 03:49:15 +0000

My brother Antonio, my father (also Antonio!) and myself on the Father's Day Epsiode

Somebody asked me on facebook today if I ever sleep. The answer is not so much. I’m in New York right now because my show, Mexican Made Easy (http://www.foodnetwork.com/marcela-valladolid/index.html) premiers its second season on Saturday, June 5th on the Food Network and I came to promote it! Before all the media though, I had 3 whole days of just me and the rat touring the city. We saw Lion King, went to Jekyll and Hyde and Mars 2112. We’ve had cupcakes at Crumbs, Magnolia and Elenis. We’ve walked central park and to the museum and he decided on the blue top from Scoop (my fave clothing store in nyc) for my appearance on the Today Show. Then Valeria, my friend/nanny/assistant/life-saver watched the rat for a couple of days while I did the press for the show.
It started with The View and it was, by far, the most fun I’ve ever had on television. Whoopi and the girls went nuts over the Surf and Turf Molcajete (recipe is in the June 12th episode) and all the other yummy Mexican dishes we had on the table. Kara DioGuardi, the guest host, actually came out and took (stole) the bottle of tequila from the table! I laughed so much I had trouble getting through the recipe! In short, it was a blast.
That night my book, which came out in august of last year, cracked the top one hundred and got to #30 in the overall bestsellers list. It also went to #1 in the cookbooks list. I also threw a small dinner party at my favorite Mexican restaurant in NYC, Toloache, with my favorite people in New York that I wanted to thank for all the good stuff that’s happened. Bob Tuschman, Beth Burke, Charlie Dougiello, Lois Najarian, Caroline Bubnis, Jon Rosen, Mark Mullet, Raul Mateu, Kate Tyler, Jill Browing and myself had the most amazing dinner especially prepared by my new friend and executive chef Julian Medina and an old friend JC Pavlovich who’s working the line at Toloache. We had Lobster and Carnita Taquitos, Chipotle Guacamole, Yellowtail Ceviche and a bunch of other incredible dishes paired with a different margarita with every course (cucumber, watermelon, grapefruit!). It’s like I died and went to heaven… with some really important people. After that a few of us went to celebrate to a place called the Boom Boom Room that has the most amazing view of the city that I’ve ever seen. That combined with the fact that they were playing Video Killed the Radio Star, well, it’s like I died and went to heaven all over again. With a few hours of sleep I got ready this morning for NY1 Noticias, interviews with the Associated Press and El Diario and meetings with some pretty fancy PR companies. Yep, it’s been nuts and it’s not over yet. Tomorrow, I’m up bright and early to do the XM/Sirius Radio Martha Stewart Living show Live with Betsy and Kim, then I’m off to the Today Show to make Puerto Vallarta Shrimp Burgers with Ann Curry. After that, a few more meetings then on Friday I get to check out the Food Network kitchens with the rat and goodness knows what other adventures we’ll decide to embark on by then…
Any who, the show… I’m so excited it’s not even funny. The food is AMAZING! Both traditional and modern Mexican fare that’s a breeze to make! There’s an episode where we celebrate the rat’s birthday with kid-friendly, yummy Mexican Food and in the Father’s Day episode my dad and my brother Antonio show up for that Surf and Turf Molcajete that Whoopi went bananas for on The View. I’ll attach the press release with the episode breakdown so you’ll get just as excited as I am.
Lots going on, I know. Tomorrow I’ll post the recipe for the Shrimp Burgers I’m doing for the today show and I’m working on revamping the site. A friend and I have designed these AMAZING aprons that I’m selling here on the website and you’re gonna be able to sign up for and monthly news letter. So, no. I don’t sleep. Don’t tell my son I said this but sometimes I feel like I’m wasting valuable time by sleeping. I’ll sleep when I retire. Right now I’m having WAY too much fun. Besos amores! CIAO! Chela…

The rat and I in the Food Network promo pics!

FOOD NETWORK MAKES MEXICAN ‘EASY’ WITH MARCELA VALLADOLID
‘Mexican Made Easy’ New Season Starts Saturday, June 5th at 9:30am ET/PT
Marcela Valladolid is a mother and professional chef who has a fresh take on Mexican food and is dedicated to sharing simple and authentic recipes in her new season of, Mexican Made Easy premiering Saturday, June 5th at 9:30am ET/PT. This season is the follow-up to her much talked about and watched episodes that aired this past winter. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms conventional ideas of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving a home-cooked dinner to her son or entertaining friends and family, Marcela brings to the table fresh flavors that fit all tastes.
Premieres: Saturday, June 5th at 9:30am ET/PT – SEASON PREMIERE!
“Seafood Grill”
Marcela treats friends to her Mexican Shrimp Burgers inspired by a classic Puerto Vallarta street food and tops them with a Mexican-style aioli with avocado, chile, and lime. To finish her festive seafood menu, she prepares Grilled Avocado and Scallop Salad and a side of Jalapeno Buttered Corn.

Premieres: Saturday, June 12th at 9:30am ET/PT
“Mexican Man Food”
To celebrate the favorite men in her life, Marcela creates a menu worthy of a manly appetite. With her father, brother and son as guests, Marcela makes Hearty Mexican Rice and Spicy Surf-n-Turf Trio complete with chicken, flank steak and shrimp tossed in a Mexican salsa. Her 3-Shot Cocktail inspired by the Mexican flag and served in three separate shot glasses includes tequila (white), fresh lime juice (green), and homemade sangria (red).

Premieres: Saturday, June 19th at 9:30am ET/PT
“Spin on American Classics”
Classic American dishes get a South-of-the-Border twist as Marcela makes a Poblano Potato Salad with an addition of fresh poblano chiles, Mexican Meatloaf with a spicy kick and Baja-Style Lemonade infused with rosemary and sweetened with Mexico’s agave syrup.

Premieres: Saturday, June 26th at 9:30am ET/PT
“Fausto’s 6th Birthday Party”
Marcela’s family and friends gather for her son Fausto’s birthday and she treats them to a monsters-and-aliens-themed menu of Out-of-this World Cupcakes oozing a warm, creamy, caramel-like filling (cajeta), Flying Saucer Mini-Pizzas with Fausto’s favorite toppings, chorizo and cheese and Monster Fruit Pops enjoyed by kids and adults alike.

Premieres: Saturday, July 3rd 9:30am ET/PT
“Hot Times, Cool Foods”
When temperatures soar, Marcela makes the perfect menu for staying cool including Mexican Summer Salad, Chilled Avocado Soup and Tilapia Ceviche. And, as a simple version of a classic Mexican frozen concoction, Marcela serves No-Fuss Fruity Mexican Ice, a healthy recipe using fruit that’s handy and in season.

Premieres: Saturday, July 10th at 9:30am ET/PT
“Cocktail Party”
Marcela entertains a chic and swanky cocktail party with a menu to match, including Spicy Crab Cakes topped with Guacamole, Goat Cheese Tartlets with Raspberry Chile Chutney and cucumber-based Mexican Martinis.

Premieres: Saturday, July 17th at 9:30am ET/PT
“Mexican Street Food”
Though Mexico is known for its tacos, Marcela prepares the popular Mexican Milanese Sandwiches made with ciabatta rolls (bolillos) and stuffed with thinly pounded, breaded and fried chicken breast. Accompanying the street-inspired menu are Creamy Corn Cups with mix-and-match toppings like chile powder, sour crème, lime juice, and shredded cheese and Sweet Cinnamon Flavored Oatmeal Drinks.

Premieres: Saturday, July 24th at 9:30am ET/PT
“Light & Fresh”
Marcela throws an elegant luncheon for her girlfriends, and her palate-pleasing menu includes Baja Style Lobster & Mango Salad, a freshVeracruz-Style Grouper and a deliciously fruity Mexican Mango Cake.

Premieres: Saturday, July 31st at 9:30am ET/PT
“Good To Go”
Taking delicious Mexican dishes on the go has never been easier with Marcela’s Mexican-Style Slaw, a simple salad of shredded jicama, beets, cucumber and rings of red arbol chile. She also prepares some handy Warm Picnic Burritos filled with shredded dry beef (machaca) and Quick-n-Easy Coconut Bark using condensed milk and coconut baked to perfection.

Premieres: Saturday, TBD at 9:30am ET/PT
“Mexican Family Style”
Marcela and her family gather outdoors at a large farm table to feast on Marcela’s Jalapeno Roast Chicken with broccolini and Chile and Cheese Rice, a layered dish of rice, rich poblano chile strips, and cheese. To wash down the flavor, Marcela serves refreshing Vanilla Pineapple Water.

Premieres: Saturday, TBD at 9:30am ET/PT
“Mexican Comfort Food”
Marcela cooks for the soul with these classic Mexican favorites like a Classic Tortilla Soup garnished with fried or baked tortilla strips, smoked chiles, avocado, cheese, cilantro and lime. Next she prepares Stuffed Poblano Chiles (chile rellenos), a hearty and traditional Mexican dish. For dessert, it’s Mexican Rice Pudding redolent of cinnamon, vanilla and raisins.

Premieres: Saturday, TBD at 9:30am ET/PT
“Full of Beans”
Marcela shows how to prepare a variety of heart-healthy legume-inspired dishes, including her Warm White Bean and Steak Salad and hearty Mexican Bean Stew. She also cooks Baked Quesadillas in a Bean Salsa and an appetizing Toasted Bean & Cheese Open-Face Sandwich.

Premieres: Saturday, TBD at 9:30am ET/PT
“Quick & Easy”
Marcela makes a delicious menu quick and easy with Mediterranean-inspired Baked Cod with Olives and Limes with hints of capers and rosemary, Fresh Avocado Tomatillo Salsa, blending tomatillos, avocado, cilantro, serrano chiles, and lemon juice and Trouble-Free Chicken Tostades with a julienned radish topping. Lastly, Marcela prepares her Fast Fruit Delight, fruit drizzled with sweet condensed milk and creamy Kahlua.

We got picked up for 13 more episodes!!!!!!!!!

admin — Sat, 06 Mar 2010 18:16:47 +0000

Shooting with Brad Swonetz for the Wall Street Journal on the Mex Made Easy set

I’ve been getting e-mails about Mexican Made Easy not being on the schedule so let me set the record straight. WE DIDN’T GET CANCELLED! WE GOT PICKED UP FOR 13 MORE EPISODES! Then I wake up this morning and I’m in the Wall Street Journal (http://tinyurl.com/ydrm2vt) and my book shoots to #1 on both the International and the Mexican cookbook lists on Amazon( http://tinyurl.com/ylrqkb ). I just got home after 10 days in Miami from having the most amazing time, participating for the fist time ever at South Beach Food and Wine and then shooting some web videos for the work I do with Unilever. That also means 10 days of not seeing my little rat. So waking up this morning to the news of the Journal, Amazon AND a “chorizo con huevo” breakfast back with my son, well this just has to be one of the best Saturdays ever.
Now I have to explain to him that we’re taping 13 more episodes and that that involves a tremendous amount of work and that a lot of his homework is going to be done on the set. To start off, we have to come up with and test all of the recipes for the series. We will obviously focus on the food being Mexican but we have to make sure the recipes are accessible, with ingredients you can find at your local supermarket (in any given part of the country) and be kept as authentic as possible. Then there’s all these little details to figure out like, hello, where we’re gonna shoot. And fun stuff like what I’m going to wear and what’s going to happen with the make-up now that we’re shooting in high-def. But my only concern, really, is the food. It’s impossible to please everybody but this is what I got from the feedback on the recipes put up in Food Network site. You want more of the authentic stuff like the Chocoflan, Chilaquiles and Mole Enchiladas (for recipes visit http://www.foodnetwork.com/marcela-valladolid/recipes/index.html ) . You’ve got mixed emotions about my pronunciation of the Mexican food terms. Sorry friends, there’s a proper way to pronounce these ingredients and that happens to be with my Mexican accent. I’m not trying to be cute, I’m being respectful to the food and the culture that’s at the center of my core. That one’s non-negotiable. It is what it is; it’s just words and however you wish to pronounce them is totally cool with me. I’m just grateful that the entire country knows what a HALA-PEENO is. It makes my job that much easier. You also think I’m a little too done up. Ha! My family is with you on that one, which is why I’m doing something about it, especially since my day to day uniform is boyfriend jeans, a tank top, flip flops and a baseball hat.
But who cares about the jeans. Tomorrow I’m on the phone with my new culinary producer and we’re on a mission to show you the authentic flavors of Mexico with the easiest execution possible. We’re back on the air in June so please be patient and send any recipe requests my way while we work on getting the show put together.
And last but not least, a HUGE shout out to my producers Beatriz and Doug Greiff from HIP Entertainment for having produced such a beautiful show and having believed in me since we worked together for my Hispanic show on Discovery en Espanol. And to the team (also known as the entourage), Raul Mateu, Charlie Dougiello and The Door, Mark Mullet and Erik Lupfer I’d like to say that I’m very much aware that none of this is possible without your efforts.
Coming soon, my friend Valeria Linss’ Creamy Fresh Corn and Poblano Risotto. Not so traditional but oh so freakin’ good! Besos amores! Ciao… Off to the Starbucks with the rat to buy the Journal… wooooo
hooooooo

Me and my producers Beatriz and Doug Greiff trying to figure something out…

The Press Release for Food Network’s Mexican Made Easy

admin — Fri, 15 Jan 2010 19:02:58 +0000

Almost 12 years ago I sent a tape of me cooking to the Food Network. They agreed to put me on the air, as a guest on a show titled “In Food Today” hosted by David Rosengarten, which was directed by Bob Tuschman, who is now the SVP of programing and production. I made a Mexican chocolate mousse with pomegranate. Needless to say, a lot has happened between then and now and even though I’ve beed disappointed once or twice when turned down by the network, these people rarely make mistakes; I wasn’t ready then, I’m ready now.
Words cannot even express how proud I am of Mexican Made Easy. If you know how this works, you know it’s out of my hands now and into yours in terms of the show getting picked up for a second season but, honestly, I’ll always have the satisfaction that i gave you and the show all I’ve got. I’m pretty sure you’re gonna like it though. The recipes are straight-forward, easy to follow and with ingredients that you can find pretty much anywhere. Sometimes I go a little global (like the Easy Chipotle Hollandaise for the Eggs Benedicto in episode 1) but mostly you’ll see me preparing the foods that showed up on my table growing up, like Roasted Tomatillo Chilaquiles and Spiced Mexican Coffee, also in episode 1.
Following is the Press Release for the show with episode summaries and schedule. Please let me know if there’s a recipe you’d like to see and, of course, I’d love your feedback after episode 1 airs the 23rd of this month. Really, you have no idea how excited I am. How happy my friends and family (especially my son) are with all that is happening. I’m on cloud 9. Enjoy my friends. Besos, ciao, Marcela

FOOD NETWORK MAKES MEXICAN ‘EASY’ WITH MARCELA VALLADOLID
‘Mexican Made Easy’ Premieres Saturday, January 23rd at 9:30am ET/PT
NEW YORK – January 11, 2010 – Marcela Valladolid is a mother and professional chef who has a fresh take on Mexican food and is dedicated to sharing simple and authentic recipes in her series, Mexican Made Easy premiering Saturday, January 23rd at 9:30am ET/PT. Marcela, inspired by her dual Mexican and Southern California upbringing, transforms conventional ideas of the cuisine into healthy and easy-to-prepare Mexican meals. Whether serving a home-cooked dinner to her son or entertaining friends and family, Marcela brings to the table fresh flavors that fit all tastes.

Premieres: Saturday, January 23rd at 9:30am ET/PT – SERIES PREMIERE!
“Weekend Brunch”
Join Marcela for a brunch worth getting out of bed for including mouth-watering Chilaquiles Casseroles, crispy tortilla chips bathed in a roasted tomatillo sauce, drizzled with sour cream and melted cheese. Then, Marcela delivers the brunch-must menu item, ‘No-Brainer’ Eggs Benedicto with a fast and easy-to-make chipotle hollandaise sauce. Adding a fresh pot of Café Mexicano lightly spiced with brown sugar, cinnamon and a twist of orange peel, Marcela creates a wickedly good weekend brunch.

Premiering Saturday, January 30th at 9:30am ET/PT
“Game Day Grabs”
Marcela has the perfect playbook for putting together Mexican-themed snacks for the big game. First up, Marcela’s classic Game-Winning Guacamole with Fresh-Baked Tortilla Chips. Her Smokin’ Shrimp Skewers marinated in smoky chipotle sauce and her honey glazed Sweet & Spicy Drumettes brushed with a chile ancho and pecan sauce, round out the line-up. Marcela then makes a batch of refreshing Micheladas, cold beer served in chilled mugs with a little salt and lime juice thrown in.

Premiering Saturday, February 6th at 9:30am ET/PT
“Cuddle Cuisine”
With Valentine’s Day approaching, Marcela designs a cozy, romantic, winter meal that is sure to warm up hearts and bellies. Marcela prepares a Butternut Squash Soup that has a kiss of chipotle flavor, followed by a tender Ancho-Crusted Rack of Lamb served with a mint jelly sauce. For dessert, Marcela puts a fresh Mexican spin on a classic strawberry pie with her Sweet Strawberry Tartlets.

Premiering Saturday, February 13th at 9:30am ET/PT
“Family Favorites”
Perfected over a lifetime, Marcela opens the family cookbook and shares some favorites including authentic Baja-Style Beer-Battered Fish Tacos served with a fiery, fresh tequila-infused Drunken Salsa and lemon cream sauce. For dessert, her family’s ultimate Choco-Flan, half chocolate cake and half flan drizzled with a creamy caramel-like topping.

ABOUT CHEF MARCELA VALLADOLID:
Growing up around expert cooks in Tijuana, Mexico, Marcela was raised to be passionate about food. After attending the Los Angeles Culinary Institute and the Ritz Escoffier Cooking School in Paris, Marcela parlayed her skills to become a food editor at Bon Appétit magazine, the host of her own cooking show Relatos con Sabor on Discovery en Español, and a contestant on The Apprentice: Martha Stewart. In August 2009, Marcela released her first cookbook titled “FRESH MEXICO: 100 Simple Recipes for True Mexican Flavor” (August 2009, Clarkson Potter). Her Food Network show, Mexican Made Easy debuts in 2010 and films in San Diego where Marcela currently lives. In addition to being a host for Food Network, Marcela cares for her young son Fausto, runs a catering company, and teaches children in Tijuana the culinary arts.

Shooting the Show open in the produce section of the Hispanic Market

My son Fausto and I shooting bumpers in Coronado, CA.

Guess What? This Mexican got her own cooking show…

admin — Wed, 11 Nov 2009 06:31:37 +0000

So much has happened since my last blog entry that I don’t even know where to begin! Maybe an apology would be a good place since I’ve completely neglected my blog for about two months. It’s not for lack of inspiration, believe me. It’s really the exact opposite. I get so overwhelmed with all that’s going on that I don’t know what to share with you first. Since we last spoke, my book Fresh Mexico; 100 Simple Recipes for True Mexican Flavor hit bookstores and got wonderful reviews by critics. Because of a couple of TV appearances (to promote the book) that were watched by a couple of very important people, I am now in production and hosting my very first cooking show for the general market (this just means I crossed over from Spanish to English). I still can’t believe it.

I cannot even begin to express how excited and grateful I am to have been given the opportunity to display another side of Mexican food. I had a wonderful show on Discovery en Espanol titled Relatos con Sabor (still on the air in the US and all of Latin America) in which I went into the homes of Latinos and cooked their recipes and told their wonderful family stories. And now to be given the opportunity to share my recipes and my stories is literally a dream come true.

We’ve taped one wonderful episode starring this food network chef and that’s just about all the detail about the show I can divulge at this point. You know how it is… In a couple of weeks I’ll go nuts and give you even the most ridiculous details of what goes on on that set. For now, all I can tell you is you are going to want to reach into your television with a fork to get a bite of that Roasted Beet Salad with Jalapeno Chile Oil, Arugula and Gorgonzola… oops, I’ve accidentally told you a bit too much about that first episode.

Expect to see the rat show up every now and then. He is, after all, the center of my universe and it would be impossible for me not to share a recipe with you without his opinion of it. He has tasted almost everything I’ve ever developed and/or published!

I promise not to stay silent for this long but if you wanna know what’s going on with me, come join my facebook party (www.facebook.com/chefmarcela), I’m updating a few times a day over there so come by and say hi. As for that Roasted Beet Salad with the Chile Oil, you’ve got a couple of options. Wait for the episode to air to watch me make it or get Fresh Mexico, the cookbook, and see the recipe in print. In the mean time, I’ll be working hard and giving it my all to be a part of a show that you really love with food that gets you really excited! Drop me a comment if there’s a Mexican dish you’ve been wanting to make but are not sure where to start or where to find it.

I’m signing off for now. I need to call my culinary producer and discuss the best recipe for homemade tortilla chips and guac… oops! There I go again… Besos amores, los veo en la TV! Ciaoooooo