World Cuisine

Hugo Ortega's Street Food of Mexico rocks! And if you are planning a holiday cocktail party and want a break from pigs in blankets and crab cakes, this book is all you need!

One cannot be in Houston without swooning over a Hugo Ortega restaurant. Delicious evenings can be spent at the foodie delight, Backstreet Café, or his original - Hugo’s, but my favorite is Caracol – the best Coastal Mexican restaurant in the world. (See One for the Table review in archives)

Mexican street food, in this book, is not just the simple taco that comes to mind. Ortega traveled the breadth of Mexico re-discovering the local foods of his homeland, giving us delicious and unexpected recipes. Just scanning the pages of Street Food of MEXICO is a sensual treat.

I have never seen a book with more surprises: Mitchelada con camarones (Spicy Beer Cocktail with Shrimp), Salbutes con pato en recado negro (Thick Tortillas Topped with Duck in a Black Seasoning Paste), Guajolotas (Tamal Stuffed Sandwiches from Mexico City}, Ensalada de jumiles con nopales (fresh Crawfish and Cactus Salad), Camotes Poblanos (Sweet Potato Candied Rolls)… it goes on of course!

First up is Takashi's Noodles. They say if you get just one great recipe from a cookbook, it is worth the price. In that case, let me tell you about Spicy Eggplant Ja-Ja-Men Udon. Chef Yakashi Takashi, owner of Takashi's in Chicago describes this dish as a Japanese version of spaghetti and bolognese sauce. It's basically a spicy eggplant and ground pork sauce over noodles with peppers, spicy notes and a creamy sauce that is enriched with sesame paste.

The recipe has 18 ingredients but I skipped a few altogether and used substitutions for a couple more and can't imagine it made any discernible difference. I didn't bother with the 1/2 cup dashi, 1/3 cup canned bamboo shoots, teaspoon of cornstarch or 3 Tablespoons of sake. I used Chinese chili garlic paste instead of a Japanese variety and Chinese sesame paste instead of tahini. I had to buy exactly 2 ingredients to make the dish, green peppers and ground pork. I could eat this dish every week.!

I reviewed a lot of cookbooks this past year, but these are some that I feel really strongly about. Let me tell you why...

Vibrant Food: Celebrating the Ingredients, Recipes, and Colors of Each Season is one of the most beautiful cookbooks this year, written by the talented The Year in Food blogger and photographer, Kimberley Hasselbrink. She has an eye for color and texture and that means her mostly vegetarian recipes are as pretty to look at they are delicious to eat.

Her flavor combinations are often unique but make perfect sense. She pairs risotto with edamame and sautéed radishes. She tops grilled halloumi with fresh strawberries, mint and cilantro. Turkey burgers are topped with cheddar and balsamic figs.

The book is divided into seasons and highlights different ingredients. Feeling bored by Winter squash? Chile Roasted Delicata Squash with Queso Fresco or Soba Noodles with Kabocha Squash in a Mellow Japanese Curry will jazz things up. This is an inspiring book with very unique and appealing recipes.

Please join us for a mucho dog-gone fantastico Tex-Mex BBQ Fiesta! Bill and I are having a party. So far, so good. But, how can I guarantee a dog-gone fantastico meal in Palm Beach when I need a genuine dog-gone Texan to prepare it. Count me out; I grew up in California where Mexican cuisine actually looks pretty and healthy. Not so, Texas. I need someone who understands brown – not green.

The Homesick Texan Cookbook - by the real purdy Lisa Fain - to the rescue. Firstly, I appreciate anyone who “after a fruitless search for tastes of Texas in New York City, takes matters into her own hands.” Secondly the dishes in her ‘own hands’ are wonderful!

Let’s cut to the chase; if you want to cook The Homesick Texan way, you can probably avoid buying cactus but you cannot avoid finding a source for Ro-Tel, a “spiced up can of tomatoes and chiles that is a standard ingredient in any Texan’s larder.” With the above-mentioned Ro-Tel tomatoes you can produce the perfect Chile con Queso. ‘Nuf said. That and a kitchen filled with iron skillets and a thorough knowledge of chiles, starts the delicious trek back to Texas and Tex-Mex heaven.