Behind on your plans to celebrate Cinco de Mayo? Don’t panic. Toss together these five quick, easy recipes for a speedy last-minute party.
Scallop Aguachiles
Adapted from “Amor y Tacos,” by Deborah Schneider (Stewart Tabori & Chang). Serves 6.
Ingredients
6 medium tomatillos, husked, washed and quartered
2-4 large jalapeños, stemmed and roughly chopped (not seeded), more or less to taste
1 cup packed cilantro, leaves and small stems only (about 1 medium bunch)
1 1/2 teaspoons kosher salt
1 pound very fresh, dry-pack scallops
1/4 cup freshly squeezed lime juice
1 hothouse cucumber, peeled, halved lengthwise, and sliced very thin
1/2 red onion, peeled and sliced paper-thin
1/4 cup julienned red bell pepper
Directions
Place half the jalapeño pieces in a food processor with the tomatillos, cilantro and salt. Puree to a smooth, bright-green sauce, scraping the sides of the bowl several times. Taste for heat — the sauce should be very spicy. Add more jalapeños as needed.
Pat the scallops dry and remove the fibrous muscle from the sides. Cut each scallop into slices about 1/4 inch thick. Toss the scallops with the lime juice so they are coated on all sides. Combine the jalapeño salsa with the cucumbers and onions, then fold in the scallops. Serve right away in a chilled bowl, with julienned red bell pepper on top.
Roasted Corn Confetti Quesadillas
From “Quesadillas,” by Donna Kelley. Makes 4.
Ingredients
2 cups fresh or frozen corn kernels
1 tablespoon butter
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow onion, diced
8 flour tortillas (8- to 9-inch)
8 ounces Monterey Jack cheese, grated
Directions
Heat a 10-inch skillet to medium-high. Add corn to dry pan and cook for 5 to 8 minutes, stirring constantly, until corn is lightly browned. Add butter, peppers and onion. Cook, stirring constantly, another 3 to 5 minutes or until onion is translucent. Wipe skillet clean with a paper towel.
Lay 4 tortillas on the counter and sprinkle each with 1/3 cup cheese. Spread about 1 cup vegetables over cheese and sprinkle with another 1/3 cup cheese.
Slide one of the cheese-covered tortillas into a 10-inch skillet over medium heat. Place one of the remaining tortillas on top. Press down with a wide spatula to remove any air pockets. Cover and cook 1 to 2 minutes, checking frequently, until bottom tortilla is crisp and browned. Turn over, cover, and cook 1 to 2 minutes more, or until lightly browned. Repeat this process for remaining quesadillas. Cut into wedges and serve immediately.
Tequila and Tonic
From the May 2010 issue of Everyday Food magazine. Subscribe at . Makes 8 drinks.
Ingredients
Coarse salt
Limes
Tequila
Tonic
Directions
Spread 2 tablespoons coarse salt onto a flat plate. Juice 1 lime into a shallow bowl. Dip rims of 8 glasses into lime juice, then into salt to coat. Fill glasses with ice. Divide 8 ounces tequila and 3 cups tonic water evenly among glasses. Squeeze 1 to 2 lime wedges into each glass. Gently stir to combine. Serve immediately.
Buñuelos
From “Fresh Mexico,” by Marcela Valladolid. More comon at Christmastime, but why wait? Serves 6.
Ingredients
1/2 cup sugar
1 teaspoon ground cinnamon
Vegetable oil, for frying
6 flour tortillas (8-inch), whole or cut into shapes
Directions
Mix the sugar and cinnamon together on a plate.
Pour enough oil into a medium-sized heavy saucepan to reach halfway up the sides of the pan. Heat the oil to 350 degrees (use a candy thermometer to check the temperature).
Working in batches, fry the tortillas in the hot oil for 2 minutes on each side, until golden brown. Transfer them to paper towels to drain. While the tortillas are still warm, toss them with the cinnamon sugar, turning to coat. Serve warm, preferably, or at room temperature.
Pico de Gallo
Adapted from “The Big Summer Cookbook,” by Jeff Cox (Wiley). Makes 4 cups.
Ingredients
1 1/2 cups finely diced ripe tomatoes
1 cup mild chopped onion
1 1/2 cups diced ripe avocado
3 serrano chiles, minced
3 tablespoons lime juice
1/4 cup chopped cilantro
Salt and freshly ground black pepper
Directions
In a bowl, mix together all the ingredients. Refrigerate for at least 30 minutes or up to 2 hours for the flavors to marinate. Serve with tortilla chips.
