STYLE

Two recipes from 'Chuck's Week Off: Mexico,' which debuts Aug. 28

08/22/2012 05:35 EDT | Updated 10/22/2012 05:12 EDT
Montreal star chef Chuck Hughes travels around Mexico to cook with locals in a new TV series that debuts Aug. 28 on Food Network Canada.

Here are a couple of easy-to-make recipes courtesy of "Chuck's Week Off: Mexico."

Emiliano's Dorado Con Crema

Any other firm-textured fish, such as swordfish or tuna, can be substituted for the mahi-mahi.

Prep time: 10 minutes

Cook time: 5 minutes

250 ml (1 cup) 35 per cent cream

2 chipotle peppers in adobo sauce

30 ml (2 tbsp) butter

1 garlic clove, minced

750 g (1 1/2 lb) mahi-mahi fish, cleaned and filleted

Salt and pepper, to taste

Tortillas, for serving

In a blender, blend cream and chipotle. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.

In a wok or a non-stick frying pan, melt butter and add garlic and fish. Fry fish on high heat for 2 to 3 minutes. Season with salt and pepper. Add chipotle cream and continue cooking for 2 minutes until sauce thickens.

Serve with tortillas.

Makes 4 servings.

Source: Recipe courtesy of Food Network Canada

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Sanjuana's Pozole (Rich Corn and Pork Soup)

Prep time: 30 minutes

Cook time: 2 hours

Pozole

500 g to 1 kg (1 to 2 lb) pork shoulder

1 onion, chopped

2 garlic cloves, minced

2 l (8 cups) stock or water

750 ml (3 cups) dried whole yellow hominy

6 dried ancho or guajillo chilies

Salt and pepper, to taste

Tortillas, for serving

Garnish

Cabbage or iceberg lettuce, shredded

Onions, finely sliced

In a large pot, place pork, onion, garlic and stock. Season with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 2 hours or until meat falls off the bone.

Remove pot from heat. Take pork out of pot and set aside to cool. When cool enough to handle, remove meat from bones and shred it with your hands. Strain stock, if desired, and return it to pot. Add shredded meat.

Meanwhile, in another saucepan, cook hominy in salted boiling water for about 1 hour or until very tender. Strain and add to pozole.

In a bowl, rehydrate chilies with a ladleful of the hot braising liquid for 30 minutes until soft. Puree in a blender and add to pozole.

Taste and adjust seasoning and serve with tortillas and little bowls of your choice of garnishes.

Makes 4 servings.

Source: Recipe courtesy of Food Network Canada.

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