Tuesday, April 28, 2009

Cinco de Mayo Is Right Around The Corner - What Do We Know?

My husband, Ray and I have a great affinity for Mexico and its people. We lived in Puerto Vallarta for 11 wonderful years. We along with many others are saddened by the outbreak of this terrible swine flu in Mexico. Unfortunately, it seems to be spreading worldwide...very sad and frightening. So, I think we all need a celebration! No better day than Cinco de Mayo. I will be posting Mexican delights for the next week to help you with your menu plan for the big day. In the meantime, here is a little history...

The 5th of May is not Mexican Independence Day, but it should be! And Cinco de Mayo is not an American holiday, but it should be. Mexico declared its independence from mother Spain on midnight, the 15th of September, 1810. And it took 11 years before the first Spanish soldiers were told and forced to leave Mexico.

So, why Cinco de Mayo? And why should Americans savor this day as well? Because 4,000 Mexican soldiers smashed the French and traitor Mexican army of 8,000 at Puebla, Mexico, 100 miles east of Mexico City on the morning of May 5, 1862.

The French had landed in Mexico (along with Spanish and English troops) five months earlier on the pretext of collecting Mexican debts from the newly elected government of democratic President (and Indian) Benito Juarez. The English and Spanish quickly made deals and left. The French, however, had different ideas.

Under Emperor Napoleon III, who detested the United States, the French came to stay. They brought a Hapsburg prince with them to rule the new Mexican empire. His name was Maximilian; his wife, Carolota. Napoleon's French Army had not been defeated in 50 years, and it invaded Mexico with the finest modern equipment and with a newly reconstituted Foreign Legion. The French were not afraid of anyone, especially since the United States was embroiled in its own Civil War.

The French Army left the port of Vera Cruz to attack Mexico City to the west, as the French assumed that the Mexicans would give up should their capital fall to the enemy -- as European countries traditionally did.

Under the command of Texas-born General Zaragosa, (and the cavalry under the command of Colonel Porfirio Diaz, later to be Mexico's president and dictator), the Mexicans awaited. Brightly dressed French Dragoons led the enemy columns. The Mexican Army was less stylish.

General Zaragosa ordered Colonel Diaz to take his cavalry, the best in the world, out to the French flanks. In response, the French did a most stupid thing; they sent their cavalry off to chase Diaz and his men, who proceeded to butcher them. The remaining French infantrymen charged the Mexican defenders through sloppy mud from a thunderstorm and through hundreds of head of stampeding cattle stirred up by Indians armed only with machetes.

When the battle was over, many French were killed or wounded and their cavalry was being chased by Diaz' superb horsemen miles away. The Mexicans had won a great victory that kept Napoleon III from supplying the confederate rebels for another year, allowing the United States to build the greatest army the world had ever seen. This grand army smashed the Confederates at Gettysburg just 14 months after the battle of Puebla, essentially ending the Civil War.

Union forces were then rushed to the Texas/Mexican border under General Phil Sheridan, who made sure that the Mexicans got all the weapons and ammunition they needed to expel the French. American soldiers were discharged with their uniforms and rifles if they promised to join the Mexican Army to fight the French. The American Legion of Honor marched in the Victory Parade in Mexico, City.

It might be a historical stretch to credit the survival of the United States to those brave 4,000 Mexicans who faced an army twice as large in 1862. But who knows?

In gratitude, thousands of Mexicans crossed the border after Pearl Harbor to join the U.S. Armed Forces. As recently as the Persian Gulf War, Mexicans flooded American consulates with phone calls, trying to join up and fight another war for America.

Mexicans, you see, never forget who their friends are, and neither do Americans. That's why Cinco de Mayo is such a party -- A party that celebrates freedom and liberty. There are two ideals which Mexicans and Americans have fought shoulder to shoulder to protect, ever since the 5th of May, 1862. VIVA! el CINCO DE MAYO!!

Monday, April 27, 2009

Virgin Bourbon Chicken



Serves 4

2 Pounds Chicken Breast Halves, cut into bite-sized pieces
1 Tablespoon Creole Seasoning
3 Tablespoons Cornstarch, for coating
2 Tablespoons Olive Oil
1 Clove Garlic, crushed
3 Each Green Onions, Whites Only, sliced diagonally
1/2 Teaspoon Ginger
1 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Apple Juice
2/3 Cup Light Brown Sugar
4 Tablespoons Ketchup
2 Tablespoons Cider Vinegar
1 Cup Water
1/2 Cup Soy Sauce
1 1/2 Cups White Rice, cooked
Green Onions, Green Only for Garnish, sliced diagonally in 1" pieces

  1. Season chicken with Creole seasoning and then coat with cornstarch.
  2. Heat oil in a large skillet.
  3. Add chicken pieces and cook until lightly browned, remove and set aside.
  4. Add remaining ingredients except rice, heating over medium heat until well mixed and dissolved.
  5. Add chicken and bring to a hard boil.
  6. Reduce heat and simmer for 15-20 minutes.
  7. Serve over hot rice.
  8. Garnish with green onions.
NOTE: It sure wouldn't hurt to exchange the cider vinegar for bourbon to make this an "experienced" sauce.

Sunday, April 26, 2009

Super Easy Chicken Alfredo


Serves 4

1-1 1/2 pounds Chicken Breast, skinless, boneless
2 Tablespoons Creole Seasoning
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Garlic, crushed
1/4 Cups White Wine
3 Cups Heavy Cream
3/4 C Pecorino Cheese, grated
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 Pound Fettuccine
1/4 Cup Scallions, sliced
  1. Preheat oven to 400F.
  2. Season chicken breasts with Creole seasoning and bake until 165F internal temperature is reached, about 20 minutes.
  3. Cool breasts and slice on bias and set aside.
  4. In saute pan over medium heat, add 2 Tablespoons olive oil and garlic. Lightly caramelize garlic. Then add chicken slices and wine to deglaze pan.
  5. Add heavy cream and simmer until desired consistency. Then add 1/2 cup cheese, salt, pepper, and pasta.
  6. Garnish with scallions and remaining 1/4 cup cheese.
Options: You can add spinach or peas or pork sausage.

RESOURCES: Four cheese white sauce mix will soon be available at FoodieAffair.com