5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
It's only June 2 and we're already sweating like Rebecca Black on a Thursday night.
It's going to be one hot tamale of a summer - so let's fight fire with fire by amping up your arsenal of Mexican flavors for all the outdoor fiestas ahead.
Mary Sue Milliken is the chef and owner behind the Border Grill family of restaurants with business partner, Chef Sue Feniger. She's also holding strong as a contestant on Season 3 of Bravo's "Top Chef Masters."
Must-Have Ingredients to Spice Up All Your Summer Fiestas: Mary Sue Milliken
Four great silver tequilas: Casa Noble (organic), Milagro (select barrel reserve), Don Julio, and Antiguo. Or if I’m feeling super flush, I carefully sip Casa Dragones straight, because when it’s that delicious, it could definitely creep up on you."
2. Quinoa, the awesome Aztec grain
Another quinoa favorite is mixing it raw with black and white sesame seeds and coating wedges of fresh, creamy California avocados with the seeds. Fry them up for a luscious, warm, crispy avocado to add to salads, tacos, or tostadas.
Both these quinoa dishes served me well on Bravo’s 'Top Chef Masters' and now we serve them in our Border Grill restaurants and on the Border Grill Truck. But they are so easy, you should definitely try making them at home."
3. Aji amarillo, South American chile purée
Just toss it with impeccably fresh, sustainable seafood, like Alaska halibut (that has been marinated in fresh lime for a few minutes), add cilantro and fresh ginger for a wonderful Peruvian ceviche. It’s magic.
You’ll want to add aji amarillo to everything you make, especially garlic mayonnaise which is tasty as a dip or spread for a million things, including our quinoa fritters."
4. Tomatillos and cilantro
I also love to glaze pork ribs with a spicy tomatillo glaze sweetened with a touch of maple syrup. It’s the perfect complement to the rich, slow-cooked pork. Meats cooked on the bone like that take on a flavor depth you can’t get from any kind of chop or steak."
5. Dulce de leche
And when I have the luxury of a few extra minutes, I make dulce de leche-infused churro tots. My amigos go wild tasting the crunchy, cinnamon-dusted crust, savoring the warm, gooey center, and dipping them in cool whipped cream. I guarantee you'll go wild too."
Tomatillo-Glazed Baby Back Ribs
Dry Rub Ingredients
Tomatillo Glaze Ingredients
La Bomba Rice Pudding
Rum Raisins Ingredients
Candied Almonds Ingredients
Dulce de Leche Churro Tots
Dulce de Leche
Recipe formatting optimized by the nice folks at RecipeSEO.com
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.