gas grill with griddle Old Mexico + Modern Flavors = "Mod Mex"

Tourists visiting the Dos Caminos restaurant in New York, DCC.Puerto Rico may order their favorite classic Mexican dish, but they are always surprised by the innovative flavors on the plate.This is just an example of chef Scott Lincaster's philosophy of "Old Mexico fits modern tastes.In his new book, Mod Mex, Baxter shows how simple it is to adopt the same old flavors and add to make them taste fresh.This book has over 125 recipes from the awardwinning chef.He visited the early performances and showed his views on the two dark classics-Bloody Mary and French toastDos caminos margarita (making 16 small margar towers) that make the base fruit mixture ): 1 cup of freshly squeezed lime juice 1/2 cup of freshly squeezed lemon juice 1/2 the latest 2020 announcements provide a "adversity score" for each of the 16 small margar Tower wines ": 1 oz fruit mixture 1-1/2 ounces of tequila1/2 ounces of three pieces of salt or coarse salt, on the edge of glass 1 lime, cut into wedges and fill the cocktail cup with ice.Every glass of margar Tower wine: add a fruit mixture along with tequila and three seconds of salt.Shake it 20 times hardCircle the glass with salt and put about 1/4 of the salt into a small, flat plate.Run a lime wedge on the top outside the glass.Pour glass into salt.Pour up fresh ice or serve it directly.Simple syrup: put a cup of sugar water in a small pan and combine sugar and water.Put in a mild boil and stir until the sugar is completely dissolved.Remove from the fire and refrigerate until cool.4 cups V-Bloody Maria (8 cups served)8 or other tomatoesBase vegetable juicing 2 tbsp freshly squeezed lime juicing 2 tbsp prepared horse racing 1 tbsp freshly ground black pepper 1 tbsp Worcester County Pot 1 tbsp kosher food 1/2 to 1 tbsp 12 Cup silver tequila8 spareribs canned Mexican pepper with celery, for garnish8 lime corners, for garnishCombine, all ingredients must be combined, except for tequila, and in the pot of the electric mixer, celery and lime wedges are quickly mixed and mixed.Adjust the seasoning according to taste.Fill 8 (12-A glass about half full of ice.Add 1/4 tequila per cup.Pour 1/2 cups of bloody Maria mixture, stir, decorate each cup with celery and lime wedges and serve.1 (about 1 pound) days in pantolehaas (supply 6-8 large eggs 3 cups of milk3 cups of heavy cream plus 1 cup of fresh cream 1 cup of sugar, add 1 tablespoon fresh cream 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon vanilla extract 4 teaspoon crispy rice 4 tablespoons salt free butter 2 cups maple syrup 2 cups mixed berries and blueberries) cut brioche into 6 slices.Mix eggs, milk, 3 cups of cream, 1 cup of sugar, cinnamon, ginger and vanilla in a large bowl and stir until smooth.Add the slice brioche to the batter and let the slice soak until it is fully saturated.At the same time, place the grain in a plastic freezer bag and crush it by hand into a rough coating.Pour cereal into a flat plate or pie plate.Dip each piece of soaked bread into the cereal and coat it evenly.Preheat the oven to 250 degrees F.In a large non-stick frying pan, heat it over medium heat and melt 1 to 2 tablespoons of butter.Add as many slices of soaked bread as possible and eat comfortably in the pan, not crowded until golden brown, 2 to 3 minutes per side, turn once.Transfer the cooked slices to the baking tray, keep warm in the oven while cooking the remaining bread, and add more butter to the frying pan as needed.After cooking all the toast in a bowl, beat the remaining 1 cup of heavy cream and 1 tablespoon of sugar into a soft peak for standby.In a pan, mix the maple syrup with the berries, cook it a little, take it out of the fire and calm for a few minutes.Cut each piece of toast in half and divide it diagonally into six plates.Decorated with whipped cream and warm jelly jam.3 (1 pound) lobster roll for Jewish salad (serving 6 to 12), or 1-1/2 pound cooked lobster or shrimp 1 tablespoon olive oil Freshly ground pepper roasted tomato-Jalapeno: 3 plum tomatoes in 1 tablespoon of butter-Size yellow onion, cut in half, cut into thin striped ps2 cloves garlic, 2 cans of pepper cut into thin slices in adobo, 1/4 cups of apple cider vinegar 1 1/2 oz piloxi chopped (about 3 tablespoons) or dark brown sugar 1 teaspoon Jewish salad: 2 small navel or Valencia orange, peel and slice the Serrano s1 segment of Chile, very thin lateral slice 1/2 pound jicama, red 1 small red onion peeled and cut into thin stripes, cut half vertically, cut horizontally into strips1/4 cups chopped coriander leaves 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil 1 tablespoon honey 1Inch tortillas 1 ripe avocado, peeled and sown, cut into 24 slices vertically, boil at least 4 quarts of salt water in a large pan if cooking lobster.Add the lobster, cover the pan, boil the water, cook the lobster for another 7 minutes, or until the shell turns red.Remove with pliers, wrap each lobster in aluminum foil and cool.Use the Nutcracker or the back of a large knife to crack the shell and remove the meat in large chunks.Put the meat in a bowl, cover it and refrigerate for 2 hours.Make Salsita: Preheat the oven to 350.Put the tomatoes on the baking tray and bake until they start to dry and turn brown for about 30 minutes, turning occasionally.Remove and cool on the baking tray.At the same time, heat a large frying pan with medium fire.Add butter and onion and stir fry it on medium heat until the onion turns light brown for about 6 minutes, stirring occasionally.Put in garlic and cook for another minute.Remove from the heat.In a small saucepan, mix the lasagna, vinegar, pitoncero and salt with low heat, simmer slowly until the sugar is dissolved, the mixture has a syrup-like consistency, about five minutesIn a large bowl, stir the roasted tomatoes, caramel onions, garlic with Chile --Adjust the vinegar syrup and taste of the seasoning.Make a Salad: put all the ingredients in a large bowl and season with salt.Set aside.If refrigerated more than 1 hour in advance.Preheating of BBQ, gas grill or boiler.Wrap the tortillas with aluminum foil and heat them on the grill for 5 minutes.Stir pork with olive oil.Season with salt and pepper and bake long enough to heat the meat and then bake it outside for about 2 minutes each side.Take out and cut into bite-sized pieces.Put a piece of avocado in each tortillas, a cup of very little lobster meat, two tablespoons of salt, and decorate it with about two tablespoons of salt.Roll into a cone, fold the bottom up to keep the filling inside and use it with lime wedges and a large amount of table salsa.Go to page 2 and learn about recipes for coconut pie, corn and chili pancakes, chili and Ensalada Noche Buena.Coconut FLAN with tropical fruit SALSITA (supply 8) Flan: 1 cup sugar 3 tbsp water 1 cup 1/2 cup canned coconut milk 14 oz.Milk can be evaporated for 14 ounces.2 large egg yolk 1/2 cup sweet coconut silk for garnishSalsita: 1 cup mango Ding 1 cup papaya 1 cup pineapple Ding 1 cup fresh orange section 1/2 cup sugar 1/4 cup freshly squeezed orange juice 1/4 cup chopped fresh mintEgg Cup or rame or 18 "round cake plate with vegetable spray.Warm up the oven to 325.Boil the kettle.Put the sugar in a small, heavy one.At the bottom of the pan, add enough water to wet the sugar.Cook in mid-fire and keep spinning the pan until the sugar turns into a strong amber color for about 10 minutes.Immediately pour about 1 to 2 tablespoons of caramel into the bottom of each cup, or pour all caramel into a round cake pan, rotating evenly to cover.In a large bowl, mix coconut milk with evaporated and concentrated milk with a hand held mixer or mixer.Add eggs and egg yolks and continue to stir until the mix is even.Pour the mixture into the bowl through a fine filter, and then pour it into a prepared cream freeze Cup or pan.Place the rame or pan in another larger pan and transfer both to the oven.Pour in boiling water, about 2/3rds, and cover with aluminum foil along the side of ramekins or pan.Bake for 20 to 25 minutes, or until flan is firm on the edge, slightly swinging in the center, or for 35 to 40 minutes for larger individual flan.Remove the pan from the oven, remove the foil, and let the pan be placed at room temperature until the water cools.Take out the egg cup or cake tray and refrigerate for at least 2 hours.At this point, flan can be prepared one day in advance.After removing the flour from the oven, Raise the oven temperature to 350 and bake the coconut on the baking tray, often stirring for about 10 minutes or until light brown.Make Salsita: mix mango, papaya, pineapple, orange, sugar and orange juice in a small pan and bring it to a boil with high temperature.Reduce the heat to low until a liquid of about 1 out of 3 evaporates.Remove salsita from the pan, completely cool, and then stir in mint.To release the flour from the ramekins or cake tray, track around the edges with a sharp, thin blade to loosen.Flip ramekins on a single dessert tray, or flip the cake pan on a large dessert tray and tap the bottom of the pan gently if necessary.Cut the big flour into wedges.To serve, please scoop the salad around each flour and decorate it with grilled coconut.Burrito batter with corn and burrito (for 6 use: 2 cups of yellow corn 2 cups of universal flour 1 1/2 teaspoon baking powder 1 teaspoon of Jewish Salt 1/2 cups of butter 1/2 cups of milk plus 2 tablespoons of brush on lobster and cereal, 4 tablespoons of honey, 2 tablespoons Canadian oil, 3 cups of fresh corn kernels, or unfreeze high quality corn kernels at adobo, Chop1/2 cups of chopped fresh coriander corn Pico De Gallo: 2 cups of roasted corn kernels (ready earlier) half cup chopped tomatoes1/2 cup ding red opinions1/2 cup chopped nut leaves1/4 cup meat Ding chili chilies2 scoop freshly squeezed lime juice1/4 cup Olive oilKosher salt1 1/2 cup crèma or sour cream2 can pepper fresh shrimp, pure 1 tablespoon freshly squeezed lime juice 31-GarnishMake batter: Mix corn flour, flour, baking powder and salt in a large bowl.Mix buttermilk, milk, eggs, 6 tablespoons of butter and honey in a separate bowl and stir until smooth.Make gallde Gallo: Heat a large frying pan at medium and high temperatures.Add oil, corn and fried corn until the grain becomes light brown and tender in about five minutes.Keep 2 cups of corn for grilled corn pico de gallo.Stir the remaining 1 cup of corn, coriander and coriander into the buttermilk mixture, add dry ingredients and mix until mixed.Cover the batter and refrigerate for at least 30 minutes.Mix the cream, chicken slices and green lime juice and season with salt.Cook the lobster: in a large pan, place at least 4 quarts of salt water in a hot pan.Add the lobster, cover the lid, re-Cook, Cook for another 7 minutes, or until the shell is bright red.Take out the lobster with pliers, wrap it in aluminum foil and cool it.Cut the tail, cut it in half vertically, and remove the meat.Remove the entire claw meat and any remaining meat from the shell.Discard the shell or reserve for lobster.Gently brush the meat with melted butter, season it with salt and pepper, and then simply fry it in a large frying pan for warmth.Heat the baking pan or cauldron with medium heathigh heat.Brush a little butter and spoon on enough batter to make 3 to 4 inch hair.Cook the pancake to the surface to form small bubbles with golden brown on the bottom for 1 to 2 minutes.Turn with a spatula and cook the second until golden brown.On each size plate, there are 2 pancakes, one with half a lobster tail and the other with claws.Put a spoon on some grilled corn Pico del Gallo, cream it, decorate it with Douban and serve it.Chili sauce: 5 Anko peppers, 5 melon iluo peppers, 3 Apo peppers, 2 cups of cooking liquid, from soaking peppers 6 cloves garlic4 plum tomatoes 1 medium quartered1 tablespoon olive oil Kosher salt and freshly ground pepper: 1 large bag of tacos 1/2 cup sour cream 8 oz.Chihuahua cheese or Monterey Jack cheese, ground, 1 cup of 2 cups12 eggs, 4 ounces of chopped fresh coriander.Cotija or feta cheese, ground for decoration, 1 cup2 avocado peeled, sown and cut into 1/2Marinate jalapeno in a jar or make a chili sauce: Preheat over 400.Toast with at least 3 glasses of water and replenish the pepper with moisture.Let the pepper cool in the cooking liquid.Take out the pepper and keep 2 cups of cooking liquid.Stir the garlic, tomatoes and onions with olive oil and bake on the baking pan for 10 minutes or until the onions soften.Place all ingredients in the jar of the electric mixer and add a small amount of liquid as needed until smooth.Season it with salt and black pepper.Open the oven.Make chili: in 22-Quart the casserole, add half the cornflakes, half the salsa, half the sour cream, and stir with half the Chihuahua cheese.Place the casserole in the oven and bake for 3 minutes, then remove and top with the remaining cheese and sauce.Bake back in the oven for another 3 minutes.When baking in a casserole, Fry or fry the eggs and keep them warm.Remove the casserole from the oven.Put a large spoonful of chili on each plate with two eggs on it and some leftover salsa around the eggs.Sprinkle with coriander and cotija cheese and place avocado pieces and jalapeno peppers next to it.Ingredients for ensalada noche buena (serving 4 to 6): 2 medium sized red beets, trimmed1/2 cups of golden raisins or a mixture of all three small (1 pound) jicama, peeled, cut into pinstriped Valencia or navel orange, peeled, cut into segments scitrus-Jalapeno Vinaigrette: 1/4 cup red wine vinegar 1/4 cup freshly squeezed orange juice 2 tbsp freshly squeezed lime juice 1 tbsp Dijon mustard2 tbsp pomegranate 1/2cup1/2cup seeds and minced1/2cup olive oil Kosher salt and freshly ground pepper seeds, freshly chopped coriander, 4 oz goat cheese or a queso oven Preheat to 375.Wrap each beet in aluminum foil and place it on a baking sheet.Bake beets until very tender when pierced with a knife tip, 40 to 45 minutes.Remove the pot from the oven, let the beets completely cool, open the packaging, and then wipe the skin with a clean old towel (a red one you don't mind getting dirty) or with a strong tissue.Cut these beets into thin strips.While the beets are cooking, cover the raisins in a small bowl with warm water and let them stand for 10 minutes until they fall into the water.Drain and suck dry.Warm up the oven to 350.Bake pine nuts in a baking tray for 4 to 5 minutes until golden, shake the pan occasionally and watch them not burn.Set aside.Alternatively, cook in a medium-high temperature frying pan and shake the pan frequently.In a large bowl, mix the lettuce with the beets, raisins, jicama and orange parts.Mix gently.Make the sauce: In a small bowl, mix vinegar, orange juice and lime juice, mustard, honey and jalapeno.Add olive oil, salt and pepper and stir hard until it is emulsified.Immediately pour about half of the sauce on the salad and stir gently.Place the salad on a platter or separate plate with pine kernel, pomegranate seed, coriander and cheese.Serve immediately and place the remaining seasoning on the table.