Rick Bayless and Mexican Cooking

Well, this was such a coincidence, I’m taking it as a sign 🙂 As I was cooking up my first batch of tomatillo salsa using a recipe from Rick Bayless‘ cookbook “Mexican Cooking,” I was watching “Emeril Live” on the Food Network. And who is Emeril’s guest chef this evening? Why, none other than Rick Bayless, and they get to cooking some Mexican.

Maybe this means the tomatillo sauce will work out 🙂 I don’t really know what it’s supposed to look like, so I don’t know if I’m doing it right. And to top it all off, I’m using the sauce to make chilaquiles (a Mexican layered casserole, like lasagna) for a neighborhood party tomorrow evening. I guess we’ll see. The test will be whether the pan is empty when I come home.

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2 Responses to “Rick Bayless and Mexican Cooking”

  • I’ve seen Bayless a few times on television, but always though his food was a little more complicated b/c it was using ingredients I don’t normally ues….

    but then I just realized that I do the same with Asian Cooking- while Asian ingredients fill my pantry and I’ve grown up using them….they might be intimidating for others.

  • KimL says:

    Hi. I just discovered your site through someone else’s this week – thanks for stopping by 🙂

    I think you’re right about being familiar with certain ingredients. I’m getting better about combinations and different cuisines, but I still need a recipe – and a photo would be nice 😉

    btw, the chilaquiles I made for last weekend was a big hit – a little spicy from the jalapenos and serranos (I made two batches of the sauce) but the crowd ate about two-thirds of a large lasagna pan’s worth and I heard that many people complimented it 🙂

    I’m looking forward to trying some recipes from your site. Take care.

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