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Mexico–One Plate at a Time: Volume 6

This energetic and informative Public Television cooking show stars Rick Bayless, chef and owner of the award-winning restaurants Frontera Grill and Topolobampo in Chicago. Rick is also the recipient of the James Beard Foundation’s National Chef of the Year, an award-winning cookbook author and the creative force behind Frontera Foods’ specialty salsas.



Mexico–One Plate at a Time: Volume 6
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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

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