Rick Bayless recipes and Mexican Everyday book

My wife comes from Chicago originally. While I have been to Chicago, I have never been to one of Bayless's restaurant. I've known about his recipes and his battles with Iron Chef Bobby Flay (Bayless lost by 1). My cable can't get his shows so I started to search for his recipes and books. Recently on Emeril Live on Fine Living he talked about his book while doing a trout entree. His book was mentioned.
Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time") (Hardcover)
by Rick Bayless (Author), Deann Groen Bayless (Author)
Whenever I search for books I start at Amazon.com. While I post my own book review there too, I also look for reviews by others concerning books I might be interested in purchasing. Their views are insightful and I learn more about whether I should buy the book and why. It is more convenient to start her until I check them out personally if I need to. Also I start at Amazon because there are excellent and better prices. There are even used and even new ones (check for the prices and the condition to meet your needs). Usually even with the postage (usually under $4) you save almost half the price! For the price of almost 1 recently, I ordered 3 books about China traveling etc as we are going to China in the summer 2009 to travel and see the total solar eclipse and I want to be prepared as I always am wether I have traveled to Arizona, Europe, and elsewhere.

I found a great review for this book at
http://www.amazon.com/review/R260IYV4SZ34NM/ref=cm_cr_pr_viewpnt#R260IYV4SZ34NM

but even before I (might) get the book I found some links to the recipes on this show including the sauce I was looking for
http://www.foodnetwork.com/emeril-live/mexican-mania-with-rick-bayless/index.html

Sopa de Lima (Yucatan Lime Soup)
Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema
Striped Bass Veracruz-Style
Traditional Mexican Flan Flavored with Orange and Lime
Lime Ice with Cucumber and Mint
Trout with Macadamias, Serrano and Green Beans (Trucha con Macadamias, Chile Serrano y Ejotes)
Here is one of the recipes
Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema
Recipe courtesy Emeril Lagasse, 2006
Show: Emeril LiveEpisode: Mexican Mania with Rick Bayless
RECIPECOMMENTS & REVIEWS(2)
Cook Time
18 min
Level
Intermediate
Yield
6 to 8 servings
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Ingredients
1 cup heavy cream
2 tablespoons buttermilk
3/4 cup finely chopped onion
6 cloves garlic, minced
6 tablespoons vegetable or olive oil
1/4 cup lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano, crumbled
2 1/2 teaspoons salt
1 3/4 pounds flank steak, trimmed of surface fat and silverskin
4 to 6 poblano chiles
2 large onions, cut crosswise into 1/2-inch thick slices
Toothpicks for securing onion slices on grill
12 to 16 corn tortillas
2 limes, cut into wedges, optional
Directions
The day before you plan to make the tacos, combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using.

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas, poblano-onion mixture and crema. Serve with lime wedges, if desired.

This one also looked good

Grilled Flank Steak Tacos with Roasted Poblano Chiles, Grilled Onions and Mexican Crema

Ingredients

• 1 cup heavy cream

• 2 tablespoons buttermilk

• 3/4 cup finely chopped onion

• 6 cloves garlic, minced

• 6 tablespoons vegetable or olive oil

• 1/4 cup lime juice

• 1/2 teaspoon ground cumin

• 1/2 teaspoon dried Mexican oregano, crumbled

• 2 1/2 teaspoons salt

• 1 3/4 pounds flank steak, trimmed of surface fat and silverskin

• 4 to 6 poblano chiles

• 2 large onions, cut crosswise into 1/2-inch thick slices

• Toothpicks for securing onion slices on grill

• 12 to 16 corn tortillas

• 2 limes, cut into wedges, optional

Directions

The day before you plan to make the tacos, combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using.

In a blender or in the bowl of a food processor, combine 1/2 cup of the onion, the garlic, 3 tablespoons of the vegetable oil, half of the lime juice, cumin, oregano and 1 teaspoon of the salt. Process until smooth. Place the flank steak in a shallow non-reactive dish and spoon the marinade over the meat. Turn the steak so that both sides of the meat are in contact with the marinade and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours, turning occasionally.

While the meat is marinating, prepare the poblanos: Place the poblanos over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. Remove the poblanos and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. Slice the poblanos into thin strips and place in a small mixing bowl. Set aside at room temperature for up to 2 hours, until ready to serve the tacos. (Poblanos may be roasted 2 days in advance and kept refrigerated in an airtight container. Bring to room temperature before using.)

Preheat a grill to high.

Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. Brush the slices on both sides with 1 tablespoon of the remaining olive oil and place the onion slices on the grill. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. Remove the toothpicks from the onion slices and add the onions to the poblanos, separating the onion rings with your fingers. Toss to combine. The heat from the hot onion slices will warm the poblanos. Add the remaining 2 tablespoons of lime juice and season with 1/4 teaspoon of salt. Set aside until ready to serve the tacos.

Remove the meat from the marinade and shake or use a spoon to remove any excess. Rub the meat all over with the remaining 2 tablespoons of vegetable oil and season on both sides with the remaining teaspoon of salt. Grill the steak, turning once, to the desired degree of doneness; for medium rare, this should be 6 to 8 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

While the meat is resting, heat the corn tortillas as instructed on the package. Wrap in aluminum foil to keep warm.

When the meat has rested, slice against the grain into very thin strips and serve, with the warm tortillas, poblano-onion mixture and crema. Serve with lime wedges, if desired.

also recently I had tried Emeril's Yucatan Lime Soup (see below) but it was not as good as I thought it was going to be . It was too limey or something needed to be with it to make the Lime better.

Sopa de Lima (Yucatan Lime Soup) was e-mailed
Emeril Lagasse
Sopa de Lima (Yucatan Lime Soup)

Recipe courtesy Emeril Lagasse, 2006

Show: Emeril LiveEpisode: Mexican Mania with Rick Bayless

Ingredients

* 8 corn tortillas
* 1/2 cup vegetable oil
* Salt
* 1 medium onion, chopped
* 1 celery rib, thinly sliced
* 1 carrot, thinly sliced
* 1 jalapeno or serrano pepper, stemmed, seeded and finely chopped
* 4 cloves garlic, minced
* 1 bay leaf
* 1/4 teaspoon dried Mexican oregano, crumbled
* 1 large tomato, peeled and chopped
* 8 cups chicken stock or canned low sodium chicken broth
* 1 1/2 pounds boneless, skinless chicken breasts
* 2 green onions, finely chopped
* 3 limes, juiced (about 1/3 cup)
* 1 large avocado, pee

Directions

Cut the tortillas into 1/4-inch strips. Heat the oil in a medium skillet and, when very hot, fry the tortilla strips, in small batches, until lightly golden and crisp, 30 seconds to 1 minute. Transfer to paper towel lined plate to drain. Season with salt, to taste. Repeat until all tortilla strips have been fried. Set fried tortilla strips aside and reserve the vegetable oil.

Transfer 1 tablespoon of the reserved cooking oil to a large saucepan and add the chopped onion, celery, carrot, and jalapeno pepper. Cook over medium-high heat, stirring occasionally, until vegetables have softened, about 4 minutes. Add the garlic, bay leaf, and Mexican oregano and cook, stirring, for 1 minute. Add the tomato and season lightly with salt. Cook, stirring, until the tomato is softened and has released its liquid and the mixture is nearly dry, 4 to 5 minutes. Add the chicken stock and chicken breasts and bring to a boil. Reduce heat to a slow simmer and cook until the chicken is just cooked through, 12 to 15 minutes. Remove chicken from the soup and set aside until cool enough to handle. Allow soup to continue simmering.

When the chicken has cooled a bit, shred into bite size pieces and return to the pot along with the green onions and lime juice. Cook for 5 minutes, or until the chicken is heated through and the soup is piping hot. Season the soup, to taste, with salt and ladle the soup into wide soup bowls, with a handful of tortilla strips added to each bowl. Garnish with the avocado and cilantro and serve immediately.

I found this one that was pretty similar
http://www.cooks.com/rec/view/0,1648,130176-249196,00.html

another recipe had a pinch of cloves in it and maybe that is what was missing in some of these soups. The Worcestershire sauce might be the missing "keep it up another level " that I was looking for. I will let you know when I try it. If you try it first let me know!

CHICKEN, LIME AND TORTILLA SOUP

1/2 lb. chicken breast, boneless and skinless
4 cups chicken stock
juice of 3 limes
1/2 cup tomato juice
1/2 cup chopped red bell pepper
1 tsp. chopped green chilies
1 jalapeno, chopped
1/4 cup cilantro, chopped
2 tsp. Worcestershire sauce
3 green onions, chopped
1/4 cup rice
1/4 cup corn
1 avocado per each bowl (diced small)
1 cup mixed Mexican cheese (shredded)
1 tsp. minced garlic
1/2 tsp. ground black pepper
salt to taste
tortilla strips

Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes.
While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips.

Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes.

Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups