Lately I have been sharing my baking stories and recipes so much some people may think this is a baking blog but it isn’t! I do actually cook. In fact that is where I got started in the kitchen.
I must admit, I have just loved exploring the recipes in Eva Longoria‘s cookbook Eva’s Kitchen, published by Random House of Canada. They are not too complicated but wow, have they ever been flavourful! I started off with her carrot soup which did not have the texture I wanted but with the ginger it had tons of flavour.
I wanted to make her Veracruz corn but first had to start with her chipotle aioli. In a bowl I added 1 egg yolk, 1 tsp Dijon mustard, 2 tsp fresh lemon juice and 1 small garlic clove that I grated. I slowly added 1/2 cup of canola oil, whisking the entire time to make sure the mayonnaise came together. Take your time! Do not rush. I actually enjoy this process.
One can of chipotles lasts forever in my home. I like to remove the seeds and puree it into a pulp. Then I freeze it and grate it in which is exactly what I did. Eva says to add 2 tsp of chipotle in adobo sauce but I probably added more like 1 tsp.
This was delicious! So good, I used it in sandwiches and wraps. Yum!
Eva’s Veracruz corn is one of the most popular dishes at her Beso restaurants so I had to try it. Instead of deep frying the tortilla strips I tossed them in some olive oil, seasoned them with salt and pepper and toasted them up in the oven. They got nice and crunchy, I snacked on quite a few of them.
I sauteed some corn with half a jalapeno (seeds removed, finely minced) and some finely chopped shallots for a couple of minutes. I added the tortillas strips, drizzled with the aioli and sprinkled with cheese.
I put the pan under the broiler to melt the cheese. This was pretty good. It was a little awkward to transfer and eat because the cheese stuck the tortillas together and the corn rolled free underneath. Nice flavours and a very original side dish.
Eva writes about her avocado stuffed with shrimp:
“As typically Mexican as the previous recipe is, this one is just as typically American, right down to the Miracle Whip, which I have always preferred to mayonnaise.”
Here here sister! I must admit, I do like Miracle Whip too and was happy to put some is a bowl with cooked shrimp, chopped tomato, chopped white onion, lime juice, a little chopped cilantro and some salt and pepper.
I cut an avocado in half, removed the seed and stuffed it with filling. To be honest, after I took this photo I slathered it with the filling and am I ever so glad I did. This was delicious! Scooping out the avocado with the shrimp and the tomatoes was a fun foodie experience and so yummy. I rarely buy cilantro because I almost never enjoy it but I trusted Eva. In this dish it worked perfectly! It is a foodie miracle.
So far Eva’s food is far from boring but it is also not overly complicated. I am officially impressed! I give the Veracruz corn three and a half out of five wooden spoons and the avocado stuff with shrimp five out of five. I can not wait to try more.
YUM! I’ve often stuffed an avocado with tuna salad for a quick fancy lunch but this one with the shrimp sounds delish!
Debra She Who Seeks says
It’s a very elegant looking dish. Your first photo of it is lovely, with the woven placemat under the glass plate.
Besides looking absolutely delicious, the dishes just pop with such vibrant colours and scream freshness. Simple yet elegant.
I LOVE the idea of freezing chipotle pulp! I’m going to do that for sure!!!
I also prefer Miracle Whip to mayo; not much of a mayo fat at all.
I have to say, I did not expect much from an Eva Longoria cookbook (possibly because she looks like she never eats) but after your review I am intrigued. 🙂
Suzie Ridler says
Thank you everybody and it was surprisingly wonderful and delicious. The colours worked out great, didn’t they? The chipotle pulp idea saved me money and prevented wasting food, it’s awesom April. JavaChick, I know, I have also been pleasantly surprised by this book and wondered if such a tiny woman ate too! She must if she makes recipes this tasty. Maybe she is just fussy! Nothing wrong with that. 😉