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Fried Quesadillas with Two Fillings

INGREDIENTS

For mushroom filling
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped freshepazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste

For tortilla masa

2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon salt
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remainder discarded

For frying

About 3 cups vegetable oil
Accompaniment: guacamole
Special equipment: a tortilla press or a rolling pin; a deep-fat thermometer


PREPARATION

Make mushroom filling:

Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.

Make masa and form quesadillas:

Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.

Fry quesadillas:

Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.

Serve quesadillas immediately.

Passion Fruit Nieve

INGREDIENTS

3 cups passion-fruit nectar (24 fl oz), chilled
2/3 cup light corn syrup
2 tablespoons fresh lime juice
Special equipment: an ice cream maker





PREPARATION

Stir together all ingredients and freeze in ice cream maker. Transfer sorbet to an airtight container and put in freezer to harden, at least 1 hour.

Turkish Lamb Kebabs

INGREDIENTS

1 medium red onion, finely chopped (1/2 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 medium tomato, diced (3/4 cup)
1 teaspoon dried oregano
1/2 tablespoon Urfa pepper*
1/2 tablespoon Maras pepper*
6 tablespoons olive oil
3/4 teaspoon salt
1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes
1/2 teaspoon black pepper
4 (10-inch) square pieces soft lavash bread*
Special equipment: 8 (10-inch) wooden skewers, soaked in water 30 minutes

PREPARATION

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.

Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.

Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.

Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.

Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.

Guanabana Sorbet with Mango Lime Coulis

INGREDIENTS

1 1/2 cups sugar
1 3/4 cups water
2 (14-oz) packages frozen guanabana (soursop) purée such as Goya brand, thawed (3 cups)

1 1/2 cups fresh mango purée (from 1 1/2 lb mangoes) or 1 (14-oz) package frozen mango purée, thawed
3 tablespoons fresh lime juice, or to taste
1/2 teaspoon finely grated fresh lime zest
Special equipment: an ice cream maker
Garnish: lime zest

PREPARATION

Bring sugar and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer, uncovered, until reduced to about 2 cups, 3 to 5 minutes. Transfer syrup to a bowl and cool completely.

Whisk together guanabana purée and 1 1/2 cups syrup, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 2 hours.

Blend mango purée, lime juice, 6 tablespoons of remaining syrup, and remaining 1/4 cup water in a blender until very smooth. Force through a fine-mesh sieve into a bowl, pressing on and then discarding solids, then whisk in zest and, if necessary, additional water for a thin purée. Serve sorbet with coulis.

Creamy Stone-Ground Grits

INGREDIENTS

4 cups water

4 cups whole milk

2 cups white stone-ground grits

1/2 cup heavy cream

1/2 stick unsalted butter (optional), cut into pieces

2 teaspoons kosher salt

PREPARATION

Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.

Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).

Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.