FROM THE EMPLOYEE’S KITCHEN
Roberto’s Chipotle Shrimp
1/2mediumonion,chopped 17.5-ouncecantomatopuree
1 garlic clove, chopped Salt
1chipotlepepper,chopped 1shotoftequila
1/2stickmargarine,divided 1pound23/30-countshrimp
1. Cook onion, garlic and chipotle in half the
margarine in a small skillet over medium heat
until soft.
2. Stir in tomato puree; season to taste with salt.
Add tequila and some water.
3. Cook shrimp in remaining margarine in a
large skillet over medium heat until pink. Stir
in the sauce to combine. Makes 3-4 servings.
FROM THE EMPLOYEE’S KITCHEN
Jesús’ Cream of Poblano Soup
5poblanochiles,roasted, 1stickbutter
seededanddeflamed, 2tablespoonscornstarch
ifdesired 4smallsummersquashes,
2 12-ounce cans finely chopped
evaporatedmilk,divided Kernelsfrom2ears
11/2 teaspoons chicken of sweet corn
stockpowder 1/4poundManchego
Whitepepper cheese,grated
1. Combine chiles in a blender with 1 can of
milk and chicken stock powder. Season to taste
with white pepper.
2. Melt butter in a casserole over low heat; add
cornstarch and cook, stirring, until it is browned;
add the chile mixture, stirring constantly. Add the
remaining can of milk, squash and corn. Bring
to a boil and simmer, stirring constantly, about
4 minutes, or until corn and squash are tender.
3. Sprinkle with grated cheese. Makes 5 servings.
Tip: If the chiles are too hot for your taste after
roasting, boil them, changing the water three times.
Jesús Cabral Valdes, Polanco, Mexico D.F.
