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Rick Bayless Plans Your Next Dinner Date

Rick Bayless Plans Your Next Dinner Date


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At last night’s inaugural James Beard Foundation Leadership Awards at Hearst Tower, we ran into Rick Bayless and picked his brain about that circus show he’s doing at Chicago's Lookingglass Theatre. Will he be up on a lyra? “Of course,” he said. “I’m a very physical person. My big thing is yoga. I do tons of yoga, slightly acrobatic yoga, so that’s part of my everyday life now.”

In the spring show, Cascabel, Bayless plays a chef trying to win a woman’s heart through food. So we asked how to win over a lady friend in a meal.

“Well first of all you gotta know what’s going to crack her shell,” he said. “But one of the things I like to tell people is to always start off with something else. Don’t just make one dish.” He planned a three-course meal for us.

Appetizer: Ceviche, Fish, or Guac
“I’m not a person who likes to put out cheese and wine to start a meal because that just deadens everything. I would start with something super fresh, and in my world that’s usually ceviche or lime-marinated fish, or some guacamole. Give it a beautiful twist and put some crisp bacon on top.”

Main Course: Braised Short Ribs
“There’s nothing that makes a person melt more than something like braised short ribs, something that’s easy to achieve but we just don’t encounter every day. You gotta let it braise for a few hours, so do it on a Sunday afternoon when you have time.”

Dessert: Fresh Fruit
“A piece of really ripe farmers market fruit should be sort of a cornerstone of a great dessert as far as I’m concerned. For me, personally, chocolate’s overrated. You can get chocolate anywhere. But a really ripe fruit, well maybe drizzled with a little bit of chocolate, that’s the thing that is memorable.”

For fall, Bayless recommends a ripe pear topped with reduced white wine, sugar, and lemon zest. Boys, get crackin’.

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


My Mexican Kitchen: Rick Bayless’ Today’s Mac N Cheese

I know what you are thinking Mac N Cheese MEXICAN. I Well I fully admit, it’s not this is fusion dish something I normally hesitate to do because I’m not a big fan of Latino/Mexi/Fusion stuff. It always seems to fall a little short in terms of flavor and spicing. BUT as many of you know I am constantly on my mad pursuit of the worlds best Mac N Cheese recipe. And as I finished cooking Rick Bayless’ Salsa’s that Cook Cookbook, I figured I would make this recipe final farewell despite the fact that it was a FUSION dish and it had several aspects that alarmed me

First, I’m not a big fan of those grainy casserole Bachamel based style Mac and Cheese recipes. This recipe did not start with a ‘traditional’ Bechamel, but instead with a Blond Roux, which is very similar. Still, the best Mac N Cheese Recipe for what I’m looking for (Creamy, Super Flavorful Mac N Cheese) that I’ve tried so far has been Alton’s Stove Top recipe. And Bayless also called for this recipe to be prepared on the Stove Top, so I hoped that it remained smooth despite the roux..

Second, and most alarming in my mind, this recipe required me to make a blond roux, melt some cheese down into it to make a cheese sauce, and THEN dump 2 cups of Jalepeno salsa into it!! It just seemed so WRONG. I could imagine my friends VERY southern Mother just SCREAM at me ruining a wonderful cheese sauce. I could imagine my mother SCREAMING at me for ruining a wonderful salsa. But I held my ground, I took a deep breath and dumped the Salsa in and began to stir furiously

Thankfully the sauce didn’t break! In fact, it all came together wonderfully. It looked a little odd because the salsa added tiny chunks of jalapeno, onion, tomato into the cheese sauce. It suddenly occurred to me where Rick might have gotten this idea The sauce totally reminded me of those Rotel and Velveta dips you see during superbowl season. Perhaps this combo was not bad at all. I took a taste and basically I had the best rotel dip I ever had right there in the pan.

I used Sharp Cheddar, which totally shined through, and then, came the delicate burn from the Jalapenos. The cheese sauce had tempered the pure HEAT of the salsa, which was good thing because I dunno if others here have noticed it, but my mother and I have the Jalapenos we’ve been getting lately have been SUPER spicy. It’s like our Mexican Supermarkets have started to carry a breed of Guatemalan insane asylum Jalapenos or something Even roasted, these little suckers are bombs So I’ve been using one less pepper than the recipes have called for.

Anyway, since I was more than happy with my sauce, I was ready to pour it over my Macaroni and get a bit ‘fusion-y’ myself. I mixed in the pasta and put the finished dish in a baking dish. Then, I took a pat of butter, melted it and tossed some panko into it. Once the panko was coated, I sprinkled in LOTS of Penzy’s Allepo Pepper into it. I spread this mixture on top of the Mac N Cheese and put into the Broiler for just a few seconds As I served myself up some I thought about what I had just prepared Mexican Jalapeno Salsa, American Sharp Cheddar Cheese Sauce, Italian Pasta, Turkish Pepper and Japanese Breadcrumbs Maybe this fusion stuff isn’t so bad afterall! I knew Rick would be proud

But how did it all come together. Pretty darn good. The pasta tempered the Cheese sauce even more, making it less like a dip and more like a true pasta sauce. The burn by now was slight, but noticeable. Perhaps next time I will go absolutely crazy and add all the Jalepenos the salsa recipe calls for a real punch. The texture sadly wasn’t as creamy as Alton’s recipe, but still very saucy. It reheated wonderfully too and the flavor of the spicy cheese sauce really penetrated the pasta.

And so, to be honest this final recipe had to be one of my favorite recipes of the book Luckily, I found it online for you! First, you should make the salsa (His on-line version of the recipe says to use any of his ‘frontera’ bottled salsas, but I think fresh is best especially this one Roasted Jalapeño-Tomato salsa with fresh cilantro, I used the five cup version because I was finishing up another recipe you can use the 2 ½ cup version

This is the actual Macaroni and Cheese Recipe which says to use 2 cups of his prepared salsa use two cups of the FRESH salsa above instead! :)

I really enjoyed cooking from Salsa’s that Cook and am eager to take my next step into Mexico Cuisine by working through Mexico One Plate at a Time, I can’t wait to tell you guys about the first time I cook down some pigs feet for Pozole SOOO looking forward to that! :)


Watch the video: Fiesta at Ricks. Rick Bayless. Talks at Google (June 2022).