Ritual Fire Dance from “El Amor Brujo”
Symphony No. 2 “Sinfonía de Antigo”
Danzon No. 2
Nights in the Gardens of Spain
Espana: Rhapsody for Orchestra
Concierto de Aranjuez
Suite espanola; Sevilla
Spinach and Mushroom Enchiladas
Sauteed Spinach and Mushrooms
¼ cup of olive oil or vegetable oil
1 medium white onion, halved and thinly sliced lengthwise
¾ lb. mixed or button mushrooms, trimmed and sliced
1-2 fresh jalapeño chiles, thinly sliced, including seeds
¼ teaspoon fine salt or ½ teaspoon kosher salt
1 ½ lbs. Spinach (2 large bunches), discard stems, rinse leavesFreshly squeezed lime juice to taste
2 cups sauteed spinach and mushrooms
2 cups roasted tomato salsa (with chipotle and habanero chiles)
Chicken stock (You can use water if necessary)
2 tablespoons olive oil or vegetable oil
8 corn tortillas
¼ cup Mexican crema or sour cream for drizzling (Thinned slightly with water, if needed)
¼ cup grated queso fresco
¼ cup finely chopped white onion
¼ cup chopped cilantro
- Heat the oil in a large skillet over high heat until ALMOST smoking. Add the onion, mushrooms, and chiles and cook. Stirring frequently, until the mushrooms and onion are softened and any liquid from the mushrooms has evaporated. 5 - 8 minutes.
- Add the salt, and add the spinach by the handful. Stirring and tossing to wilt until it all fits in the skillet. Then cover and cook until all the spinach is wilted. About 1 minute. Season to taste with lime juice and additional salt.
- Preheat the oven to 300°F.
- Warm the sauteed spinach and mushroom in a small baking dish, covered with foil for 15 - 20 minutes.
- Meanwhile, heat the salsa in a saucepan over medium-low heat until heated through, adding some chicken stock or water, to maintain a velvety consistency that is thick enough to coat a wooden spoon. But not too goopy!
- Soften the tortillas in oil....Preparing Tortillas for Enchiladas, then fill them with the spinach and mushrooms. Arrange them next to each other in a baking pan and reheat them in the oven for 10 minutes.
- Transfer 2 rolled, filled tortillas to each of 4 plates (or keep them in the serving dish) and spoon the salsa generously over them.
- Drizzle with the crema, and top with the cheese, onion, and cilantro.
*These enchiladas can be assembled in a baking dish (before you top them with the sauce) up to four hours ahead and kept covered with plastic wrap in the refrigerator once they have cooled. Cover the enchiladas with foil and reheat them in a 350°F oven for about 20 minutes, and then spoon the warm sauce over them before garnishing and serving.
Mexican Coke, Inca Cola, Tecate or Negro Modelo Beer
Cocktail: Pisco Sour
2 oz. pisco
¾ oz. lime juice
¾ oz. simple syrup
1 egg white
1 cup of ice
4 drops of Angostura bitters
Combine Pisco, lime juice, simple syrup, and egg white in a cocktail shaker. Cover and shake for 10 to 20 seconds to emulsify the egg white. Add ice; cover and shake until chilled.
Strain into chilled Champagne coupe. Garnish with 4 drops Angostura Bitters and swirl.
*This recipe moves quickly, so have everything prepared beforehand.
2 cups boneless/skinless chicken thighs diced into ½ inch cubes
5 eggs scrambled and then roughly chopped
2 ½ cups cold cooked white rice (Cook the rice in chicken stock, instead of water)
½ cup onions diced small
2 garlic cloves minced
1 whole red bell pepper diced into small pieces
½ cup thinly sliced green onion, including the white parts
Salt and pepper to taste
Soy Sauce Mix for Chaufa
⅛ cup soy sauce
¼ tsp sesame oil
2 pinches cumin
¼ tsp ground ginger (only add if you are not using fresh ginger) If using fresh ginger, 1 tablespoon and cook it with with the veggies
1 pinch of sugar
- Heat the oil in a large skillet over medium high heat. Add the red bell peppers and onion. Saute until softened, about 6 minutes. Right before the peppers and onions are done add the fresh ginger (if using fresh ginger) and green onions. Saute for one minute. Add the chicken and carefully mix and cook for a few minutes until chicken is cooked through.
- Add half of the rice. Mix well, then add the remainder of the rice. Mix well and add the soy sauce mixture. Continue mixing and add the chopped scrambled eggs. Toss and season with salt and pepper.
Panqueque con Dulce de Leche
2 cups whole milk
3 large eggs
1 cup all purpose flour
2 tablespoons sugar
½ teaspoon salt
1 can of Dulce de Leche (13.4 oz can)
1 stick of butter to grease pan
- Whisk milk, eggs, flour, sugar, and salt together
- Once combined, grease a small pan with butter and heat on medium-high heat
- Pour ¼ cup of batter into pan and swirl around until evenly coated
- Cook for approximately 2 minutes until golden brown and then flip and cook for another 2 minutes
- Remove crepe from pan and repeat process with remaining batter
- To stuff crepes, spread approximately 1 tablespoon of Dulce de Leche on each crepe and roll up
- Garnish with remaining Dulce de Leche