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Casa Marcela: Recipes and Food Stories of My Life in the Californias Hardcover – April 25, 2017
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From the Publisher
Creamy Beer Shrimp–Stuffed Poblano Chiles from Casa Marcela
Serves 4 to 6
This is a showstopper right here. If you are lucky enough to travel through Mexico, you’ll find that there are countless versions of stuffed peppers: with cheese, with meat, with beans, with dried fruit, and here with seafood. This simple, rich, creamy perfection fills the optimal pepper for stuffing: the poblano. Be careful, though, because depending on the crop, they can range from totally mild to pretty darn spicy. Don’t be afraid to smell them at the market: if it stings your nose a little, you’re probably gonna get some fire from the pepper. If spice is what you are looking for, you can certainly use a jalapeño. They are smaller, so you’ll have to purchase a few more to use up all the stuffing, but they also come out great.
Turn a gas burner to high. Char the poblano chiles directly on the burner, turning with tongs, until blackened all over. (Alternatively, roast in the oven under the broiler.) Place the chiles in a plastic bag and let steam for 10 minutes.
Gently rub the chiles with paper towels to remove as much skin as possible. Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Repeat with the remaining chiles.
Melt the butter in a large, heavy saucepan over medium heat. Add the garlic and chiles de árbol and cook, stirring, until fragrant, about 2 minutes. Add the shrimp and cook, stirring, until lightly pink, about 1 minute. Season with salt to taste. Stir in the beer and cook until lightly evaporated, about 3 minutes. Stir in the cream and bring the mixture to a simmer. Remove the shrimp from the sauce and cook the sauce until thickened, about 6 minutes more. Return the shrimp to the pan and add 1/2 cup of the cheese, stirring until the cheese is completely melted. Turn off the heat.
Preheat the broiler to high.
Fill each chile with about 1/4 cup of the creamy shrimp and transfer to a large glass baking dish. Divide the remaining 1/2 cup cheese among the chiles and broil until the cheese is melted and golden brown, about 6 minutes.
- 4 to 6 fresh poblano chiles
- 1 tablespoon unsalted butter
- 3 garlic cloves, chopped
- 3 dried chiles de árbol
- 2 pounds medium shrimp, peeled, deveined, tails removed, and quartered
- 1/2 cup dark lager beer
- 1/2 cup heavy cream
- 1 cup shredded Oaxaca cheese, or any other white melting cheese
“Food is life. That is true for Marcela and for me. In this collection, Marcela brings her delicious culture and recipes right to you. So spend time at Casa Marcela, and you’ll never want to leave.”
“I have always believed that our homes should tell our stories, and, no matter who you are, we all want to live beautifully. Marcela’s book exemplifies that . . . the story of food, design, and what matters most, all wonderfully woven together.”
—Nate Berkus, interior designer and author
“One of the greatest bonuses of The Kitchen has been getting to know Marcela. This is a woman who truly does it all, making it look so easy with style and grace, while having FUN. I have learned so much about Mexican cooking from her, and this cookbook is truly phenomenal. Make the sweet potato enchiladas and the jalapeño roasted chicken ASAP!”
—Katie Lee, cookbook author and Food Network host
“In this collection, Marcela shows us what food truly is: a bridge, not a wall, between cultures. Through each dish she tells a story of her upbringing on the border between Tijuana and San Diego, and she helps you to understand what it means to take pride in where you come from and where you are at this very moment. Marcela will make you appreciate the time, care, history, and love that goes into every Mexican recipe she shares, and will inspire you to want to spend a night, or more if you are lucky, with her and her family at Casa Marcela. I’m proud to call her my Mexican sister.”
—José Andrés, chef/owner, ThinkFoodGroup and minibar by José Andrés
“Sharing your culture by cooking at home with your family and friends is so important. Furthermore, having a garden at home is such a great way to have a direct connection with the ingredients you are combining. Taking these homegrown items and manipulating them as little as possible to create fresh, authentic dishes is the best way to honor your heritage and culture. Getting back to the basics and really perfecting those family recipes are so crucial to carrying on tradition.”
—Aarón Sánchez, chef/owner of Johnny Sánchez
“If you have seen Marcela on the Food Network or follow her on social media, you know, like I do, that this is a long-awaited cookbook. You have also probably witnessed the careful making, step by step, of her Casa Marcela, a place full of color, warmth, humor, and love for family, friends, and neighbors. A place with a gorgeous and unique style. A place with ridiculously delicious food, where past and present blend to show how tasty Mexican in America can be. With this book, Marcela, without any reservations, has swung the door wide open to her home, and has wholeheartedly invited us in. You can’t miss out!”
—Pati Jinich, chef, author, and PBS host of Pati’s Mexican Table
"In Valladolid’s latest cookbook, the Food Network host warmly welcomes readers into her southern California home ... an inspiring blend of everyday recipes, along with more time-consuming dishes meant for special occasions... Some of her most interesting recipes are mash-ups of different cuisines, including huitla-waffles, pork shoulder in morita-hoisin sauce, and Mexican ramen. Valladolid’s fans will enjoy reading this book as much as they enjoy cooking from it."
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Can't wait to make my favorite dessert Conchas.