hi everyone and welcome back to the Test
Kitchen above Frontera Grill where we're
cooking why we're having these very
casual hangouts in the kitchen and I'm
cooking totally live which means I'm
cooking without a safety net which means
you get to see all the mistakes and all
that sort of stuff if you've joined us
earlier this week you know that there
have been a few of those things but hey
that's what befalls all of us when we're
in the kitchen I'm going to do in a very
short amount of time three recipes for
you and they all go together the real
star of this is what we call Chipotle
shrimp and it's one of those hats like
these you can always have the
ingredients on hand to make it so that
if people do come over for a nice dinner
you can do to pull a shrimp with them
now I'm going to use frozen shrimp so
that's why it becomes sort of a pantry
staple recipe for me and I always like
to pair it with Mexican style white rice
I am putting some oil here and the this
is about an eighth inch on a 2 quart
saucepan and I'm going to add to that
I've had it warming up for a little bit
start to cook them I'm
and while the onion is cooking I'm going
to mash two cloves of garlic take the
peel off like usual to really release
that papery skin and then do a chop on
that actually I'm going to get it closer
to a mince so I'm going to use the
technique that I've showed you a couple
of times already this week I'm gonna cut
crosswise get all those little bits of
my knife cut crosswise like this to
slice it first and then I'm going to
chop back and forth rocking and chopping
plugging it with my holding the knife
with my left hand and then rocking and
chopping with my right and then that
mincing goes super fast like that
okay let's
[Music]
in there because this is gonna be white
rice done in the traditional bowl style
that means it's done on the gulf side of
Mexico I always think of this as the
classic right from Veracruz and it goes
so beautifully with all the flavors of
Veracruz which is what this shrimp dish
really is so we've got a little of the
oops I gotta do one more thing here I
got to put the rice in here okay so this
when you're making a classic Mexican
rice you're making a rice the style of
rice pilaf this is a technique that was
brought to Mexico by the Spaniards the
rice was brought to them to Mexico by
the Spaniards as well and this a nerds
got this thing the mores that brought it
over from the Middle East
[Music]
dish but the sets it apart is the fact
that we are sauteing the raw rice first
and what you'll notice come in here and
look at this is that some of these
kernels have started to color to an
opaque white okay that turn from
translucent to opaque white and that is
what we're looking for that cook the
starch on the outside of the rice so
that when you finish cooking this it
won't be sticky rice at all now I'm
using here a medium grain rice that's
what my favorite rice in Mexico the one
that comes from Mateos that's what it is
it's a medium grain rice it's not a long
grain rice and so that's what we use in
our restaurant
I love the texture of it it's a little
meteor then a long grain rice which
tends to be very fluffy and almost dry
in its texture so I like medium grain
rice because it gives me a little bit
more texture and I enjoy that that's all
we have to do is to see most of those
kernels turn from that translucent to
that milky and then I'm going to add the
garlic to it and I'm going to stir that
and once I smell it remember with garlic
cooking when you're adding it to
and it's all about the nose so you can
say yeah maybe 45 seconds or so but just
rely on your notes to always be the
thing that is telling you if the right I
mean if the garlic is cool or not okay
so now I'm smelling that garlic which
means that it's gonna be nicely cooked
in there I'm going to add to it and
these are measured amounts I started
with a cup and a half of the medium
grain rice and I'm adding to that making
sure there is no rice kernel visible
stuck on the side of the pan here and
once this comes to a boil so I'll put it
on high to bring it to a boil then I'm
going to turn it down to low and I'm
going to put the top on it and we're
gonna just let it cook over the lowest
fire for about 15 minutes or so then
we'll turn it off and by that point we
should be finished with our our
beautiful shrimp of chipotle and a nice
salad with a creamy dressing so you can
blast out this wonderful wonderful meal
in very very little time so I'm waiting
for this to come back to its boil here
it's just starting to look like it's
gonna do that on the side here but it's
not quite there yet I always let it come
to that full boil so that I know that
the heat has penetrated all the way to
the center of the pot before I put the
cover on it and that way I know that my
rice will be cooked evenly all the way
through this cooking
okay so just a small the equivalent of a
small onion I had a large onion here so
I only used two half of that a couple
cloves of garlic so we'll get rid of
those guys over there and now we'll talk
about this shrimp dish so it goes
together really fast but we got to get
all of the ingredients set up beforehand
then I'll take you over and talk about
making a salad with a creamy dressing
kits when you go dressing but let's just
talk about what these ingredients are
going to be for this of course there is
Chipotle that goes into this and the can
of Chipotle's now come with these very
easy to remove tops on them so we'll put
that over there usually when you buy the
Chipotle's it'll say something like in
adobo that's a salsa adobo and that's a
dobo sauce over here what that means is
that this is at your boat lake which is
a dried chili that has been rehydrated
in a sort of vinegary tomato sauce here
it's called an adobo the vinegary tomato
sauce means that you can work with
Chipotle is super easy and these will
last for a month or more in your
refrigerator I take them out of the can
put them into a small jar put the top on
very tightly and then put them away it's
a preserved product there's lots of salt
and lots of vinegar in this particular
thing if you pull out one of the chilies
which I will do right now for you you
will see that it's sort of is the size
of a jalapeno that one doesn't look very
very illustrative let's call it that so
this one is much more illustrative but
you'll see it's about the size of a
jalapeno it is a smoked dried jalapeno
that is then after the drying process
reconstituted or rehydrated in this
vinegary tomato sauce making it just
really delicious spicy it's got a tangy
nough stew it it's got a smokiness to it
it's sort of the Mexican equivalent of
what I would call like a barbecue type
flavor but definitely with the make
Mexican flavor profile let's go back to
look at our rice now you can see that it
is boiling now so I'm going to put the
top of it on and I'm going to turn the
temperature way down here to low and
then we're just gonna let that simmer
while everything else is going on here
so we've got our Chipotle's the canned
Chipotle's that that's the magic of this
particular dish now in Mexico everybody
would tell you to go buy the right best
tomatoes that you can get and then roast
them that's a dry roast either under a
broiler the way that I typically do it
or on a coma which is like a griddle
that's a little Messier so I always
suggest to people to put it under the
broiler on a rimmed baking sheet and
then roast your tomatoes that way today
we're using fire roasted tomatoes in a
can meaning that this is the perfect
kind of staple pantry staple project and
and something that is worthy of a
beautiful Saturday night dinner so we've
got this fire roasted tomatoes we've got
the Chipotle's I've got a little bit of
a broth here even though this is a
shrimp dish you could make a fish stock
to go with it and
my view I know are really avid home
cooks and you probably have a little
fish stock frozen in your freezer well
that's fine use that if you want to but
for the rest of us
I think chicken stock is actually kind
of the best thing for this it adds a
beautiful richness to it
okay so then we've got one more thing
here to talk about and that's garlic
because garlic is an essential part of
this dish so garlic like I just minced
up could be used for this but I'm gonna
make it really special because I know a
lot of you are really avid home cooks
and you've kind of gotten into using
black garlic so what is black garlic so
I would say that black garlic is nothing
more than a regular head of garlic this
is the last little bit of the head of
garlic that I've been working on all
week long and it's kept at a certain
temperature
that's about I'm gonna say at about a
hundred and thirty or forty degrees for
about three or four weeks that's what
I've heard
I've we've made it before by putting it
into a rice cooker and holding it on
that sort of keep warm so that would
really not any marks well I closer
probably to a hundred and twenty degrees
and just leaving the whole heads of
garlic in there now most people call
black garlic fermented garlic but
there's no fermentation that's going on
it's just this sort of aging of the
garlic at a higher temperature or what
turns out is God I'm a huge garlic
friend but what turns out with black
garlic is this jam-packed flavor that is
spectacular it's got more of that that
flavor that people call umami which is
that Japanese term for deliciousness you
get it in Parmesan cheese
right tomatoes that are cooked down you
certainly get it in beef there's lots of
places that are sources that Lou mommy
but I'll tell you black garlic is one of
them
so I've been making even though this
dish is perfectly fine with regular
garlic I've been making it with black
garlic where it just turns it
spectacular so if you grow up go to a
sort of a specialty grocery store we
will you'll find it I find it all over
Chicago I'm in the specialty grocery
store so think about using black garlic
if you don't have black garlic use
regular garlic and then I just add a
little splash I just brought something
up here of worstest your sauce that's
that deep richness I use where's your
sauce all the time not to keep a
tremendous amount of flavor to a dish
versus your flavor just to give that
mommy richness because we're sister
sauce is like the Western equivalent of
soy sauce you could use up all the soy
sauce too in this dish and make it
really delicious so we've got all those
ingredients sitting over there the last
ingredient that we have to talk about is
shrimp and I'm using these small shrimp
these are wild-caught Key West in Tramp
this is something that you can find at
Whole Foods today this is a
private-label product at Whole Foods but
interestingly enough this is exactly the
shrimp from the same supplier that we
use in our restaurant for anytime we
want to make a shrimp cocktail or a
shrimp ceviche
it works really good as a poached shrimp
so I highly recommend this one
it's sustainably caught which means that
they're not overfishing this Key West
area and I've actually visited the
processing plant so I've seen just how
they do all of this and I love the
product so I've got some of that
defrosted I keep a bag of this in my
freezer at all times
now let's talk about making dressing
here so this dressing that I'm gonna
make for you today again is very very
simple but we should probably start by
talking about the lettuces that would go
with this yesterday I did some romaine
lettuce with some arugula that will take
any kind of dressing I made a very light
dressing which would be appropriate for
so spring greens that perhaps you buy in
the grocery store all the time the small
tender and very delicate little leaves
we find for that the dressing I'm gonna
make today is not good for that you've
got to have some more substantial leaves
so I brought two of my favorite lettuces
here this is my current favorite now
that's just gonna look to you like a
little baby romaine right but it's not
baby Romania it's related all of the
romaine family is called a cost lettuce
cos lettuce and this is a type of cost
that's hitting the market now it usually
is sold as gem lettuce or little gem
lettuce and I love this one why do I
love it so much is because it's got the
crunch of the romaine but it's got more
sweetness and I love the fact that I can
actually use it in the holy form whereas
the big leaves of romaine sometimes are
a little awkward on the on the plate so
I'm just gonna tear the base of that off
and I'm gonna put some of the leaves
down into the bowl that we're going to
use to to address our lettuce with here
I just think this stuff is so delicious
it's just sweeter than romaine so it
works really good for me that way and
then I've got some leaves of leaf
lettuce and I'm just gonna pick those
guys off this is a little bit softer
lettuce than the little gem lettuce
leaves that are there I highly recommend
if you
right the little gem lettuce look for it
in your grocery store ask the produce if
they've got it I even find it in Mexico
City where we have an apartment and and
we're near a nice grocery store there
okay so I've got a nice little bit I
think you get all that in there this guy
over to the side here now let's make our
dressing
so this dressing I'm calling a queso
Anejo
dressing so guess what Nikko is the
garnishing cheese in Mexico that is the
closest to say a Parmesan or Romano
cheese so if you can get queso Anejo
oftentimes called queso cotija if you
can get that then I suggest that you buy
it and use it for a distinctive flavor
in this particular dressing if you can't
then use your Romano or Parmesan cheese
for it I've put in 3/4 of a cup of the
olive oil now I'm going to add some
vinegar again just like I did the other
day I'm using a very light to vinegar
for this like I did for the chicken in
escabeche this is like a cava vinegar or
actually in pain vinegar super light or
rice wine vinegar is good for this as
well and then I've got a need for a
little bit of creaminess in this
dressing so I'm gonna put in some
mayonnaise so our 3 tablespoons of
mayonnaise and then 3 tablespoons of the
three tablespoons of kiss so on nickel
okay so cotija put that in
I'm going to give it a sprinkling of
salt just to get it started I've got
some salted things already in there so
we'll put the top on and we'll make that
into a creamy dressing here
okay let's give it a taste and see what
we've got going on here what I like
about this dressing is that ithas a
light creaminess to it but add pancha a
big punch of flavor from the kiss oh and
yako that's in there just think of it as
sort of like a parmesan like dressing
okay the same thing that I did yesterday
with our get that little blemish off of
there I'm going to no I think this needs
just a touch more so
and they're nice and we'll dress this
salad around the outside of the bowl and
then I'll just use my tongs here to turn
the lettuce leaves these are whole
lettuce leaves obviously today I will
turn them in the dressing like that
until I see that they're all completely
and nicely
[Music]
I am going to put in two I'm going to
leave I just going to leave this in this
bowl I think to the side like that and
come back to it at the end this is a
dressing that you can hold in your
refrigerator for a long time however I
will say that when you hold it in your
refrigerator it's likely to separate
there's nothing much binding it in there
so it's the the kind of thing that
you'll want to shake up or read blend
right before you use it but it's got a
nice light creaminess it's not heavy
creamy like a ranch style dressing
okay now we're on to making I'm gonna
take a look in this pot here just to see
where we are do you see that there's
little holes poking down all over the
top that's what you're really looking
for there I like for that that says that
it's cooked fully and I like to look at
it and test it about this point
[Music]
what I forgot it so that's what you
always taste your food before you serve
it so this should have had about a
teaspoon or so of salt that will always
vary depending on how salty the broth is
that you're using for this but I'm going
to stir this in now watch this is a
technique that you really need to know
this is almost done this is like more
than 3/4 done and so I'm gonna just very
gently turn it like this I don't want to
beat up the Wrights kernels or anything
to mix in that salt that I forgot it
should have gone directly into that
broth and been dissolved in that broth
but you see that it's almost now I'm
going to turn it off because it has
cooked its time and it's almost done and
this last five minutes or so of cooking
will be the perfect amount to finish the
cooking and to absorb all of the liquid
from the that we're put in there at the
beginning okay so now it's time to make
the very quick dish shrimp of Chipotle
so I'm gonna put into the blender jar
the can of fire roasted tomatoes and I'm
gonna put in there with all of its juice
they didn't drain this at all the second
thing will go in will be our chipotle
chilies so this is up to you how much of
the Chipotle you want to put in there
how spicy you like it I like it pre
spicy so I would say I will put in three
of these guys if you like less spicy
food certainly put in
two of them now I'm going to put some of
this adobo broth in here the canning
liquid and that stuff is super good in
fact one of my favorite things to do is
to add that canning liquid that canning
adobo to my barbecue sauce and it just
it changes it it just gives it a
different dimension I really love that
stuff so I'm gonna put some of that in
there as well now we're gonna put in
some of the the black garlic in here I'm
gonna put any equivalent of about this
you use a little bit more of than you
would the raw garlic I'm gonna put about
three the equivalent of three or four
since I haven't set out I'm just gonna
give it a splash it we're sure not even
a teaspoon of that and then we'll make a
puree out of that
okay now I just want to give it a little
taste of this to see where I am
flavor-wise with that garlic to see if I
got enough of it in there
because I want it to really be our
Slayers in this I've got my skillet hot
here and I'm gonna film it with olive
oil which in Bear Christ out cooking is
used to fair amount and then I'm going
to add the this pureed of base to the
pan but I want to make sure that the pan
is that the oil is hot enough I didn't
have this pan on a scotch
and then I'm just gonna keep it going in
the pan I want to cook this down quickly
and I raised the heat a little bit I'm
gonna cook this down quickly until it's
the consistency of tomato paste I really
want it to get it to the end a lot of
people would not be would not really
wanted to do this they would say ah no
no it's like that's just an extra step
why don't I just pour it in and then put
the shrimp in there and just just cook
it straight away you'll never get the
depth of flavor you won't get the
harmony of flavors this is a very
standard Mexican cooking technique it's
called frying the sauce base and that's
what I'm doing and in that we create a
lot more sweetness and we bring flavors
together in a really remarkable way
don't don't eliminate this step don't
see that I'm doing it in my big white
skillet that means that I can cook it
down faster and it won't take it won't
take nearly as long
now this is not seasoned yet and neither
does it have have the addition of the
broth in it those are the only two
things that we're missing in this
situation so I'm going to cook this down
I'm going to add the broth and then I'm
going to season it then we'll poach the
shrimp in it you know about small shrimp
like that it won't take
minute or so and we'll be ready to serve
this beautiful beautiful bitch you can
see how this is thickening the little
bubbles that are coming up are much
bigger now than they were at the
beginning meaning that the mixture is
getting thicker and thicker I started
off as a pastry chef and still
absolutely love doing pastries but this
is one of the things that you look at
when you're making sugar syrups for
instance the bubbles are really small
and burst quickly at the beginning of
making it sir a syrup and as it raises
in temperature rises in temperature
you'll see that the the bubbles will get
bigger so I think now is about the
moment you can see the consistency of
this it looks like well little thicker
than tomato sauce out of a can and not
quite as thick yet as the tomato paste
but I think it's about where I need it
to be the smell is incredible because
you get all of that beautiful garlic
flavor you get that you hold a flavor
and of course the natural tamami that
you find in the tomatoes that tomatoes
themselves especially inspire roasted
tomatoes okay so now we got our raw I'm
gonna add enough broth to give this a
nice light consistency I can always add
a little bit more broth at the end
I wish yeah that looks nice I like that
consistency it's sort of that cream
soupy kind of consistency I give it this
is it doesn't have any salt added to it
and now goes the shrimp into that
these guys
[Music]
now it may look like oh you can add
another half pound of shrimp in there
you could bet that this sauce is just so
good that I like to be able to serve
this dish with a lot of sauce but you
could feel free to do this with shrimp a
little extra shrimp in here or you can
switch the whole dish up you can make it
with chicken this is a great dish for
chicken breasts if you want to know the
truth you can poach the shrimp chicken
breasts in here or you could pound the
chicken breasts first before you added
the sauce to it take the chicken breasts
out cut it into little cubes and then to
serve it that way if you're going to use
chicken thighs then you're going to need
to let them cook for a little bit longer
so you'll have you know you have to
adjust for the timing on that and of
course my good friend tofu is really
welcome in this because this adds so
much flavor to that tofu okay so we're
almost ready now to serve I'm going to
give this dish a little taste here see
if I got the salt right on it
I'll tell you that that black garlic
just does wonders for this dish okay one
set these guys aside so that we can
think a nice look at the finished dish
here I'm going to just let them sit
there for a second and you'll see just
how wonderfully fluffy this rice cooked
pilaf style is this is these are just
great proportions for a right stitch and
if you use medium grain rice I think
you'll just love the texture
this is taste rice to a whole different
level but it's really welcomed as
something is soaked now for that and
this is a very typical Veracruz type of
thing they would put out parsley in it
you know I know everybody thinks that
Mexican food has to have cilantro in it
and that's kind of the only fresh herb
but in Veracruz and Oaxaca they use as
much parsley as they do any of any
cilantro so I'm going to follow their
lead in this
and do a little bit of chopped flat-leaf
parsley now flat leaf parsley is the
only kind of parsley that you would find
in Mexico I have collected together the
leaves like this and I'm just going to
slice them across because it makes what
would be would cause this is kind of a
coarse Shifa nod of the parsley leaves
so I'll sprinkle those and then just
stir them in it adds a nice little
freshness to the rice that I think is
great and if you really want to be in
the traditional Veracruz style I would
highly recommend frying some ripe
plantain little cubes of it and then put
that into the rice it's so good because
it adds that tangy sweetness that you
only get from bright plantings and now
we have our last dish which is the
Chipotle shrimp so I will spin that into
nice dish here making sure that we get
plenty of the sauce around it
sometimes we will do this same dish
cooking the sauce down and getting it
just perfect and then serving it with
grilled shrimp and that was a that's an
amazing dish and we always in our
restaurant serve it with this Gulf style
white rice I just think that the flavors
of that just go together so nicely and
for a garnish for that one we're going
to put leaves of cilantro but just
leaves we're not going to chop them up
into smaller pieces
in very little time this marvelous
dinner a really wonderful wonderful
celebratory dinner with shrimp on the
cheap portly and the Gulf style white
rice and we have a simple salad here but
with a really interesting and delicious
queso Anejo dressing now lots of people
have asked me about the recipes for all
of these rest of the things that I'm
doing in these kitchen hangouts they're
all available to you and they have been
every day we usually post them about an
hour or so after we finished a facebook
live and you can find them
we usually post them with all the posted
do it together with the video when we
repost the video and we do it as a link
to Rick Bayless comm slash Facebook live
recipes its Facebook live recipes with a
hyphen in between each one of them so
that's where you can find all the
recipes that I've done all week long
we're going to change platforms next
week we are going to be on Instagram
live so if you've enjoyed these then
follow me on Rick Bayless at Instagram
and I will be announcing everyday what
we're going to be cooking together and
Tuesday through Saturday and I'm going
to be hanging out in the kitchen with
you I hope you've enjoyed doing this as
much as I have this has been evolved for
me I don't get a chance to cook like
this with everybody thank you all so
much for all of your comments it's been
just wonderful to have some interaction
with all of you thank you so much stay
safe and I wish you a great weekend and
I hope you're cooking this weekend
thanks so much see you soon
Thank YOU for watching and spending time with us as we step you through the inspiring, comforting recipes from the Mexican kitchen. We are posting our past livestreams from the Chef Rick Bayless Facebook page here on the YouTube channel. More food, more ❤️ #stayhomesavelives #flattenthecurve • Get this and all of our past "quarantine cooking" recipes here: https://www.rickbayless.com/facebook-... *** Facebook: facebook.com/chefrickbayless.com Twitter: @rick_bayless IG: @rick_bayless