TiramiFlan

Active Prep Time: 15 minutes
Inactive Prep Time: 55 to 60 minutes (baking)
and Overnight Refrigeration

As a longtime Californian, I’ve traveled across the border to Mexico quite often. Its happy people, history, culture and foods fascinate me. No doubt, my Italian cooking has been “influenced” by the exotic foods of Mexico.

For example, two weeks ago I wanted to make an Italian dessert known as Tiramisu, but I was out of ladyfinger cookies. Nothing could stop me from making something that tasted Tiramisu-ish! When I combined mascarpone cheese and espresso coffee with Mexican custard ingredients, this exquisite TiramiFlan was born!

Ingredients:
1-1/3 cups granulated sugar
One 14-ounce can condensed milk
8 ounces Mascarpone cheese
4 large eggs
1 teaspoon vanilla extract
1/3 cup strongly brewed espresso coffee, cooled
One 10-inch glass pie plate
One 13x13x4-inch square baking pan (pan sides must be at least 4 inches high)
8 to 10 strawberries, for garnish

Preheat oven to 375˚F.

Place sugar in a 12-inch, nonstick skillet over medium-high heat setting. When sugar begins to melt, quickly change heat setting to low. Lift, tilt and shake pan constantly to avoid blackening the sugar.

With a wooden spoon, gently stir the sugar – it will continue melting. When sugar turns amber throughout, immediately pour it into a glass pie plate. Lift and tilt plate until bottom and sides are coated with melted sugar; set aside.

Meanwhile, bring a full kettle of water to boil on medium heat. While waiting for water to boil, proceed to the next step.

In a stand mixer or in a 5-quart mixing bowl, beat together the condensed milk, Mascarpone cheese, eggs, vanilla and brewed espresso (on low speed); set aside.

Place the 13x13x4 square baking pan on an oven rack that is positioned in center of oven; pull the oven rack with the pan halfway out of oven.

Place the sugar-coated pie plate in the center of the square pan.

Immediately pour the liquid flan mixture into the pie plate.

Gently and carefully pour the boiling water into the square pan until water rises 2/3 of the way up sides of pie plate.

Carefully and slowly push the oven rack back inside oven.

Bake the flan 50 minutes. After 50 minutes, insert a pointed knife in center of flan. If knife come out clean, the flan is done. If not, cook an additional 10 minutes.

Carefully set the square pan with flan on kitchen counter to cool 30 to 40 minutes.

After 40 minutes, remove pie plate from water and set on counter. When the flan is room temperature, refrigerate it for at least 4 hours or overnight.

At serving time, unmold the flan and garnish with strawberries.

Unmolding Instructions:

Pour 4 cups hot water in a 13x13x4 square baking pan or extra large glass bowl. Gently place the flan pie plate in the hot water for 2 to 3 minutes. With a rounded knife or a spatula, gently loosen the sides of the flan from the plate. Lift the plate out of the water and wiggle or shake it. When the flan has loosened from sides of plate, set it on a counter. Place a large serving platter over top of the flan plate and, with one hand underneath flan plate and the other hand securely on top of the platter, make a quick flip.

Text & Photograph © 2011 Nancy Real

Salami Mozzarella Quesadilla

Prep time: 5 to 8 minutes
Makes 4 quesadillas

This simple-to-make snack, lunch or dinner is fast and fun. I've always enjoyed a plain cheese quesadilla, but when I created my own version with Genoa Salami and Mozzarella, it became exquisite!

Top these Italian-Mexican quesadillas with my Salsa and … Whatever recipe. It’ll be amore or amor at first bite!

Ingredients:
Four 10-inch flour tortillas
16 slices Genoa Salami, thinly sliced
8 ounces Mozzarella cheese, shredded

In a 12-inch nonstick skillet, warm up two tortillas at a time on medium-high heat by flipping them over at 1 to 2-minute intervals.

Set burner on low heat setting. Working quickly, lay 4 slices salami on the half side of each tortilla. Top the salami with ¼ of the shredded mozzarella and fold each tortilla in half. Flip the quesadillas over immediately (to avoid charring the underside).

With a spatula, gently press top of each quesadilla to flatten slightly. Flip once or twice or until cheese has melted and starts bubbling along quesadilla edges.

Serve hot with Salsa and … Whatever (published on this blog on June 28, 2010).

Wine pairing suggestion: chilled Pinot Grigio (white) or Cabernet Sauvignon (red).

Text & Photograph © 2011 Nancy Real

Nancy's Tastes & Trips - Lula Cocina Mexicana

Where do you go when you crave Mexican food? Wanna know where I go? For me, it's Lula Cocina Mexicana in Santa Monica.





The first thing I like about this restaurant is its cozy, colorful atmosphere.















Whether you're seated indoors or in Lula's vibrant courtyard, your eyes will be entertained
















especially once they spot those wonderful bottles of happiness, aka "Tequila".








I chow down the tortilla chips and salsa as if there's no tomorrow. Lula's Watermelon Margaritas are the best 'cause you can taste the watermelon! Other fun margaritas are the Cadillac, Americana and Blue Adobe. I ain't tellin' you what the ingredients are. Maybe I'll tell you at the end ...











Ready to order now? One of my favorites is Carne Asada a La Tampiqueña (marinated, grilled beef served with Poblano chiles, enchilada, rice and beans). Yes, you get all that on your plate and it tastes so homemade. You also get that rolled-up tortilla & fresh guacamole.










Another great entree is the Mexican Cobb Salad made with chicken, bacon, Ranchero cheese, avocado, fresh lettuce and tomato tossed in a red wine vinaigrette. Our servers are so coooool about how picky we are - just tell them what INGREDIENTS you don't want. At Lula's everything's possible!




Now, remember I said I may tell you the ingredients of those margaritas I mentioned? I kinda lied. You'll have to go to Lula's Happy Hour and enjoy those drinks in person.





You can order wine, Sangria, Americana, Watermelon or Strawberry Margaritas for only $4.00 a drink. You can also munch on Taquitos, Quesadillas and much more for only $4.00 per order. I think you figured out that this is the best deal in town - I'll see you there!

Text & Photographs © 2011 Nancy Real


Lula Cocina Mexicana
2700 Main Street
Santa Monica, CA.90405
Telephone: 310-392-5711
www.lula'smexicana.com

Pesto Grilled Turkey

Inactive prep time: 30 minutes (for marinating)
Prep time: 20 minutes
Serves 4 to 6




Turkey cutlets or breast can sometimes be tough and tasteless. Transform this dry meat into a gourmet selection by marinating it in pesto and then grilling it. The pesto marinade coats the meat on the outside while making it flavorful throughout. And if you don’t feel like a cookout, don't fret - Pesto Grilled Turkey is equally delicious when broiled or grilled in the oven.

Ingredients:
1 to 1½ pounds Trader Joe's® turkey cutlets or breast (boneless)
¾ cup prepared pesto sauce (see Cilantro Pesto, published on this blog on April 28, 2011)*

In a large glass or porcelain bowl, evenly coat the turkey cutlets with pesto sauce. Cover and marinate in the refrigerator for 30 minutes.

Outdoor Cooking Method: After 30 minutes, grill the turkey cutlets on an outdoor grill, 5 to 7 minutes per side (check doneness by slicing the cutlet in half - the cut side should be white, as opposed to pink).

Indoor Cooking Method: After 30 minutes, arrange the cutlets on a foil-lined baking sheet. Place the baking sheet 6 inches away from oven’s top broiler or grilling element. Grill turkey cutlets for 7 to 9 minutes per side (check doneness as in above directions).

Serve cutlets with a side of Jalapeño Slaw (published on this blog on August 24, 2011).

Wine pairing suggestion: Chilled Pinot Gris, Pinot Grigio or your favorite white wine.

*Note: Store-bought, traditional basil pesto sauce can also be used in this recipe.

Text & Photograph © 2011 Nancy Real

Jalapeño Slaw

Jalapeño Slaw

Prep time: 20 to 25 minutes
Serves: 4 to 6

Raw cabbage is delicious when shredded in salads or in slaws. Rather than sticking to creamy slaws, I keep mine light - I toss the shredded cabbage with mustard-lime dressing and some Jalapeño pepper. The crunchy texture and tangy flavors of this Jalapeño Slaw contrast very well with grilled meats, fish or chicken. Make this recipe for all your barbeques!

Ingredients:
½ of a green cabbage head (yields about 6 cups when shredded)
1 to 2 carrots, peeled
1/3 cup red onion, finely sliced
1 to 2 teaspoons minced jalapeño pepper
Juice of ½ lime
½ teaspoon Dijon® mustard
3 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
½ to ¾ teaspoon salt

Using a mandolin cutter, finely shred the cabbage and the carrots. In a salad spinner, wash both the shredded cabbage and carrot; drain and spin.

In a large salad bowl, combine the shredded cabbage and carrots with the onion and 1 teaspoon minced Jalapeño pepper; set aside.

In a 2-cup mixing bowl, whisk together the lime juice, mustard, vinegar, oil, sugar and lesser amount of salt. Pour the dressing over the cabbage mixture. Toss the slaw and taste. Adjust Jalapeño and salt level, if necessary. Serve immediately or refrigerate up to 2 hours before serving.

Jalapeño Slaw keeps 1 day, refrigerated. By the second day the slaw will become soggy and wilted.

Note: The hand-shredding, mandolin technique results in finely shredded cabbage.


Text & Photograph © 2011 Nancy Real

Mochi Watermelon Ice Pops

Prep time: 10 minutes
Freeze time: 4 hours or overnight
Makes: 10 ice pops

Yesterday was a HOT day and I felt like eating something fresh and fun! I immediately thought of picking up a sweet, crisp watermelon at the supermarket - a delicious summer fruit. For the fun part, I was thinking of frozen treats or yogurt and all the toppings that I go crazy over (especially those chewy bits of mochi). I think you figured it out, right?

These watermelon pops are lots of fun - each bite is a curious surprise!

Ingredients:
4 cups watermelon chunks (1-inch pieces)
Juice of 2 limes
1/2 cup cold water
1/2 cup unbleached, granulated sugar
10 plastic ice pop molds
1 cup mini mochi pieces (available at most frozen yogurt stores)

Put the watermelon, lime juice, water and sugar in a blender. Pulse-blend until ingredients are mixed, but not watery. Taste and adjust sugar or lime juice levels.

Divide the watermelon mixture evenly among 10 ice pop molds. Put a few mochi pieces on top of the watermelon mixture in each mold. Add plastic ice pop stick or wooden popsicle stick and freeze 4 hours or overnight.

To unmold ice pops: Place exterior section of ice pop molds underneath hot, running water until the ice pops fall out.

Note: When unmolding, if ice pops are watery all around, place them on a metal baking sheet and return to freezer for 3 to 4 minutes. Serve.

Text and Photograph © 2011 Nancy Real

Desperation Salad

Prep time: 10 to 15 minutes
Serves: 2

What do you do when you look in the fridge expecting to find that barbeque chicken YOU bought but only see two chicken legs and thighs? First, you have to get over the fact that your own family members cheated you out of the best part of that chicken. Once the trauma's over, your creative wheels start spinning. And then, you make a meal of whatever items you desperately grab in the fruit/veggie drawer.

All of the above happened to me last month. I ended up creating one of the most artistic and delicious salads I've ever made in my life - here it is.

Ingredients:
2 barbequed chicken legs, skin and bone discarded and meat cut into cubes
2 barbequed chicken thighs, skin and bone discarded and meat cut into cubes
2 celery stalks, peeled and thinly sliced (diagonally)
1-1/2 cups diced Cantaloup melon
1 large, vine-ripened tomato, cubed
3 tablespoons slivered Italian flat-leaf parsley (do this with cooking shears or scissors)
3 to 4 tablespoons extra-virgin olive oil
Juice of half a lime or lemon
Salt and ground black pepper, to taste

Combine all ingredients in a large salad bowl. Toss and taste. Adjust seasonings, if necessary.

Wine pairing suggestion: Chilled Verdejo (white).

*Note: I prefer two types of chicken: organic chicken from Wholefoods® stores; and Mary's Free Range Chicken® (vegetarian diet; no antibiotics or preservatives).

Text & Photographs © 2011 Nancy Real