Mexican Everyday Cookbook by Rick Bayless

-Classic Vinegreta for Five Moods
-Creamy Queso Anejo Dressing
-Pickled Jalapeno Dressing
-Lime-Cilantro Dressing
-Roasted Garlic Dressing with Green Chile
-Smoky Chipotle-Balsamic Dressing
-Chorizo Dressing
-Toasted Guajillo Chile Dressing
-Salsa Dressing
-Tangy Avocado Dressing
-My Favorite Salad Greens and Delicious Combinations

Vegetable Salads:

-Tomato Salad with Queso Fresco (or Goat Cheese), Pan-Roasted Green Onions and Guajillo Chile Dressing

-Jicama Salad with Watercress, Romaine and Lime-Cilantro Dressing

-Green Bean Salad with Red Onion and Salsa Dressing

-Sweet Potato Salad with Carmelized Onions, Watercress and Guajillo Chile Dressing

-Chayote Salad with Tomato and Roasted Garlic Dressing

-Roasted Pepper Salad with Butter Lettuce and Creamy Queso Anejo Dressing

Beans and Rice

Home-Cooked Beans (Stovetop, Slow-Cooker or Pressure Cooker)

Fried Beans

Quick Cowboy Beans

Gulf Coast-Style White Rice Pilaf

Classic Mexican Red Rice

Chapter 2: Contemporary Main-Dish Salads

Roasted Poblano-Potato Salad with Flaked Tuna

Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and Toasted Pumpkin Seeds

Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing

Ceviche Salad with Avocado, Cilantro and Green Chile

Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Anejo

Roasted Mushroom Salad with Spinach and Chorizo (or Bacon)

Skirt Steak Salad with "Wilted" Greens, Tomato, Avocado and Lime

Lentil-Rice Salad with Ham, Cucumber, Red Onion and Herbs

Chapter 3: Classic Main-Dish Soups

Creamy Corn Soup with Chicken (or Ham) and Poblano Chile

Classic Tortilla Soup with All the Trimmings

Red Chileatole with Mushrooms, Chicken, and Zucchini

Red Chile Seafood Soup

Mushroom-Potato Crema with Roasted Poblanos

Chapter 4: Quick Meals from the Grill: Seasonings, Salsas, and Skills

Rubs and Marinades:

Garlicky Ancho Chile Rub

Smokey Chipotle Rub

Garlic-lime marinade

Adobo Marinade

Ancho Puree with Whole Chiles

Yucatacan Garlic-Spice Marinade

Classic Salsas:

Chunky Fresh Tomato Salsa

Rustic Roasted Tomato Salsa

Smokey Chipotle Salsa with Pan-Roasted Tomatillos

Fresh Tomatillo Salsa

Roasted Tomatillo Salsa

Toasty Arbol or Guajillo Chile Salsa

Roasted Fresh Chile Salsa

Guacamole Three Ways: Simple, Herby, or Luxurious

The Griller Skills: Tips for Quick-Grilling: Ten Great Foods

Grilling Springboards: Classic to Contemporary:

Grilled Red-Chile Steak with Sweet Plantains, Red Onion, and Chipotle Salsa

Grilled Chicken breasts (or Thighs) with Tangy Yucatacan Spices, Seasonal Vegetables, and Roasted Chile Salsa

Grilled Fish in Tangy Yucatacan Achiote with Green Beans and Roasted Tomato Salsa

Grilled Roadside Whole Chicken with Knob Onions

Grilled Pork Adobado with Smokey Roasted Sweet Potatoes, and Guajillo Salsa

Chapter 5: Soft Tacos, Enchillatas, Tostadas, and Tortas

Chorizo, Potato and Mushroom Tacos

Smokey Pork Tinga Tacos with Avocado and Fresh Cheese

Chipotle Beef Tacos with Caramelized Onions

Green Chile Chicken Soft Tacos

Chipotle Chicken Tacos with Avocado, Red-Skinned Potatoes, and Romaine

Seafood Salad Tacos with Tomato, Raddish and Habanero

Swiss Chard (or Spinach) Tacos with Caramelized Onion, Fresh Cheese, and Red Chile

Zucchini-Mushroom Tacos with (or without) Chorizo

Mexican Scrambled Egg Tacos

Corn Tortillas

Re-heating Corn Tortillas

Tomatillo- Sauced Enchilladas with Spinach and Mushrooms

Tomato-and-Jalapino-Sauced Enchilladas with Sour Cream and Aged Cheese

Red Chile Enchilladas with Chile and Melted Cheese

Crusty Black Bean- Chorizo Subs

The All-Purpose Quick Tostada

Homemade Tostadas

Chapter 6: Seafood, Poultry, and Meat Main Dishes

Salmon in Luxurious Green Sesame Pipian

Jalipino-Baked Fish with Roasted Tomatoes and Potatoes

Seared Salmon with Spinach and Creamy Roasted Peppers

Snapper with Zucchini and Toasted Garlic Mojo

Trout with Macadamias, Serrano, and Green Beans

Chipotle Shrimp

Chicken and Oaxacan Yellow Mole with Green Beans and Chayote (or potatoes)

Chicken and Tangy Escabeche of Caramelized Onions, Carrots, and Jalapenos

Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapenos, and Fresh Herbs

Chicken Alla Veracruzana

Red Chile Chicken and Rice with Black Beans

Chicken with Roasted Peppers and Salsa Verde

Tomatillo Pork Braise with Pickled Chiles

Guajillo-Spiced Pork and Potatoes

Red Chili Steak with Beans

Pork Tenderloin A La Mexicana

Mexican Beans with Chorzo and Beans

Chipotle Meatballs

Slow-Breaised Lamb (or Goat) Jalisco-Style

Quick-Seared Poblano Beef Tips

Slow-Cooked Achiete Pork

Chapter 7: Desserts

Pineapple (or other fruit) Skillet Upside-Down Cake

Skillet Fruit Crisp

Fresh Lime Ice with Berries

Roasted Plantanes with Mexican Goatmilk, Caramel, and Nuts

Mexican Shortbread Cookies

Index

From the Publisher:

In his previous books, Rick Bayless transformed America's understanding of Mexican cuisine, introducing authentic dishes and cooking methods as he walked readers through Mexican markets and street stalls.

As much as Rick loves the bold flavors of Mexican food, he understands that preparing many Mexican specialties requires more time than most of us have for weeknight dinners. Mexican Everyday is written with an understanding of how busy we all are. It is a collection of 90 full-flavored recipes- like Chipotle chicken Salad Tacos, Ceviche Salad with Avocado, Red Chile Steak with Beans- that meet three criteria for "everyday" food: 1) most need less than 30 minutes' involvement; 2) they have the fresh, delicious taste of simple, authentic preparations; and 3) they are nutritionally balanced, fully rounded meals- no elaborate side dishes required.

Filled with recipes featured on the fourth season of Rick's Public Television series, Mexico- One Plate at a Time, this book provides dishes you can enjoy with family and friends, day in and day out.

Unique features include:

-creative "riffs" on each recipe with seasonal ingredient variations, alternative meat choices and ideas for quick preparation and health-consious cooking;

-a guide to the Mexican pantry with full-color photographs of key fresh and canned ingredients, plus how to choose and store them;

-a special grilling section with tips for stovetop and open-flame grillers, plus full-flavored rubs, marinades and salsas;

-Rick's secrets to eating and living healthy, even when you're a chef.

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