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This Volume 6 sampler from Fiesta @ Rick’s serves up six episodes
of great cooking, party planning, Mexican inspiration and a bevy of approachable,
delicious recipes and entertaining tips.
Episodes Included:
A Man, A Pan, Paella! –
For starters, there’s a sparkling Sangria Mexicana. Then comes a chilled Roasted
Poblano Gazpacho with fresh garnishes and a Mexican accent on that most iconic
Spanish main dish of all, Mexican Paella with Shrimp, Mussels and Chorizo. Rick
shows how to construct a simple outdoor brick firepit, custom-built for an enormous
three-foot paella pan. For dessert, there’s a creamy “Café de
Olla” Flan.
Return to Hacienda –
The 19th Century was the golden age of the Mexican hacienda. Rick hosts a dinner
party in Chicago—a reunion with the two other couples who joined them at the
hacienda. The party begins with Champagne Margaritas, then Roasted Chile-Potato Soup,
followed by Braised Short Ribs. For dessert, there’s the seemingly impossible
Pastel Imposible. It’s a magical dinner party that’s extra-special, but
not extra-fancy.
Seafood Cocktail Party –
Inspired by Mexican deep-sea fishing trips where your catch is transformed into the
ultimate ceviche right on the beach. Rick brings that feeling home with a menu that
includes a Roasted Tomato Shrimp Cocktail, and two ceviches: a simple Tropical Beach
Ceviche made with scallops, and Salt-and-Pepper Ceviche. To go with this beach-casual
menu, he makes the inspired Tecate Mojitos.
Barbacoa Block Party -
Rick and his daughter, Lanie, prepare a block party for 25, featuring Oaxacan-style
Barbacoa—lamb slow-roasted in a smoldering pit. There’s also refreshingly
simple Watermelon Coolers and freshly made Tlayudas Oaxaqueñas, Oaxacan-style
grilled tostadas. And for dessert, there’s Lanie’s easy Mexican Fresh
Lime Ice.
Fiesta in the Fast Lane -
Rick’s having people over for a relaxed evening and doesn’t want to
spend all day cooking. The secret is starting with great prepared ingredients that
he turns into Tuna in Jalapeño Escabeche and Garlicky Black Pepper Tortilla
Chips. He also makes an ultra-easy Wild Mushroom Queso Fundido and Mango Guacamole.
For drinks, his restaurant’s classic Topolo Margaritas.
Street Fare Tonight! -
Rick shows how to pull off three authentic Mexican street snacks at home: Molotes
Poblanos (miniature blue corn masa turnovers), mouthwatering Tacos de Bistec con
Nopales with juicy griddled steaks, strips of nopal cactus and Huaraches (grilled,
masa flatbreads). Rick also mixes up some Agua de Jamaica—a bright red
hibiscus-flower elixir that’s a perfect base for Mexican Cosmopolitans.
Approximate running time: 80 minutes
COOKING DVDs
Volume One |
Volume Two |
Volume Three
Volume Four |
Volume Five |
Volume Six |
6-DVD Set
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