Rania Harris stopped by Pittsburgh Today Live today to show off some more delicious recipes to celebrate Cinco de Mayo!
Mexican Red and Black Rice
- 2 cups long grain rice
- ½ cup vegetable oil
- ¾ cup tomato paste
- 4 cups hot chicken stock
- Sea salt and freshly ground black pepper to taste
- 1 – 12 ounce can black beans ~ drained ~ rinsed and drained again
Several hours before serving, put the rice in hot water and let stand for 2-3 hours. Drain the water and allow the rice to dry on paper towels for about 1 hour.
Put the oil in a large pot, add the rice, and fry until it slightly. Add the tomato paste and sauté for a few minutes over low heat, stirring constantly. Stir in the hot chicken stock. Cover and let cook over low heat for about 30 minutes, stirring occasionally, or until the rice is tender and all the water has been absorbed. Add in the black beans. Season with salt and pepper, if necessary and serve immediately.
- 2 ounces tequila
- 1 ounce pomegranate juice
- ¾ ounces freshly squeezed lemon or lime juice
- Pomegranate seeds, to garnish (optional)
Pour all of the ingredients into a glass tumbler filled with ice. Garnish with pomegranate seeds and serve immediately.
Makes 1 drink
Kahlua Chocolate Crepes
- 8 ounces semisweet chocolate ~ cut into chunks
- 1 ½ cups heavy whipping cream
- ½ cup Kahlua (or more to taste)
- Whipped cream ~ for serving
- Semisweet chocolate shavings ~ for garnish
- Good quality hot fudge sauce ~ for garnish
In a double boiler, slowly melt the chocolate. Once melted, remove from heat and allow to cool, stirring occasionally. In a separate bowl, whip the cream and Kahlua until medium peaks form. Pour 1/3 of the chocolate at a time and continue to whip to soft peaks, being careful not to overbeat. Chill until needed.
Prepare the crepes.
- 1½ cups milk
- 4 eggs
- 1 cup sifted all-purpose flour
- 2 tablespoons cognac
- 1 tablespoon sugar
- ¼ cup melted sweet butter – cooled slightly
- Additional melted butter for cooking crepes
Combine all of the ingredients, except for the melted butter, in the jar of a blender. Blend the mixture at high speed, scraping down from the sides of the jar any flour that has stuck to them. Add the cooled melted butter and blend well. Allow the batter to settle for 30 minutes before using.
To make crepes: Brush the surface of a crepe pan with a little melted butter. Heat the pan over medium – high heat and add about 2 tablespoons of batter. Immediately tip the skillet, shaking it at the same time to make the batter run all over the bottom. Cook it for about 30 seconds. Flip it over and cook for another 20 – 30 seconds. Slide crepe from pan onto a plate. Continue process with remaining batter. Stack finished crepes with layers of waxed paper between each crepe. Use as directed in recipe.
Yield: Approximately 16 crepes
Fill a pastry bag fitted with a wide tip. Lay the crepes on a flat surface and pipe a thick line of mousse down the center. Fold the crepes in half and then in half again. Serve with whipped cream and hot fudge sauce. Garnish with chocolate shavings.