Wild Mushroom Queso Fundido Rick Bayless Food

WILD MUSHROOM QUESO FUNDIDO (RICK BAYLESS)

Steps:

• Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Chop into 1/4-inch pieces.
• Prepare the flavorings. Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into 1/4-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
• Finish the queso fundido. Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted - too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.

WILD MUSHROOM QUESO FUNDIDO

Steps:

• Rehydrate the mushrooms. Scoop the mushrooms into a small bowl, cover with boiling water, weight with a plate to keep the mushrooms submerged and let rehydrate for 20 minutes. Drain off the liquid, pressing on the mushrooms to remove all the water. Remove the stems. Chop into ¼-inch pieces.
• Preparing the flavorings: Finely chop the chiles (seed them first if you wish), then chop the onion and tomato into ¼-inch pieces. Heat the oil in a medium skillet over medium-high heat. Add the chiles, onion, tomato and mushrooms and cook, stirring nearly constantly, until the onion begins to soften and brown, 7 or 8 minutes. Add the beer and stir until the liquid has evaporated and the mixture is once again dry looking.
• Finishing the queso fundido: Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just melted - too long over the heat and the cheese will become tough, oily and stringy. Immediately scoop into a warm serving dish (a small fondue dish with a tea light below is ideal) and serve with warm tortillas for making soft tacos.

MELTED MOZZARELLA CASSEROLE WITH MUSHROOMS AND SMOKY CHIPOTLE CHILE (QUESO FUNDIDO)

Steps:

• The mushroom mixture: Heat the oven to 350 degrees F. In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate.
• Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.

BEERY CHORIZO QUESO FUNDIDO

Steps:

• Heat a medium skillet over medium heat. Add 1 tablespoon of the butter, the onion, jalapeno and garlic. Cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 20 minutes. Remove from the heat.
• Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the chorizo and cook, breaking it up with the side of a spoon, until well browned, about 5 minutes. Add to the cooked vegetables in the skillet using a slotted spoon. Set aside.
• Wipe out the saucepan the chorizo cooked in and return it to medium heat. Add the remaining 2 tablespoons butter. When the butter has stopped foaming, stir in the flour, chili powder, and cumin and stir until the flour is absorbed. Whisk in the beer and milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, about 5 minutes. Remove from the heat and stir in the cheese, stirring until completely melted.
• Transfer the cheese deep to a warmed serving dish, fondue pot or a small slow cooker set to warm or low. Stir the chopped cilantro leaves into the chorizo-onion mixture and dollop it on top of the melted cheese. Garnish with more cilantro leaves. Serve with tortilla chips.

RICK BAYLESS'S QUESO FUNDIDO

Steps:

• Heat olive oil in large skillet. Add diced tomatoes, minced jalapenos, diced onion, and a large pinch of salt. Cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in tequila and cook, stirring frequently, until skillet looks nearly dry, about 2 minutes.
• Reduce heat to low. Add cheese and cook, stirring constantly, until fully melted, about 30 seconds.
• Quickly transfer queso to a serving bowl. Sprinkle with cilantro and serve immediately with tortilla chips.

LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)

Steps:

• Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
• While the garlic is roasting, stem and seed the chiles.
• Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
• In a few seconds, when they crackle, flip them and press down to toast the other side.
• In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
• Drain.
• In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
• Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
• With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
• Heat the oil in a 4-quart pot over medium-high heat.
• When hot, add the lamb and brown thoroughly, about 8 minutes.
• Add the chile puree and stir for about 5 minutes as the mixture thickens.
• Stir in beef broth and simmer until lamb is tender, about 2 hours.
• Add mushrooms, epazote, hot sauce and masa harina.
• Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
• Taste and season with salt.

QUESO DIP WITH TEQUILA BY RICK BAYLESS

Steps:

• In a large skillet, heat the olive oil. Add teh tomatoes, jalapenos, onion, and a large pinch of salt and cook over moderately high heat. stirring often, until softened, about 5 minutes. Add the tequila and cook, stirring frequently, until the pan looks dry, about 2 minutes.
• Reduce the heat to low. Add the cheese and cook, stirring constantly until fully melted, about 30 seconds. Quickly transfer the cheeese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with hips.