NEW YORK (CBSNewYork) – CBS 2 is celebrating Cinco de Mayo with Chef Ivy Stark of Dos Caminos. Chef Stark will showed us how to throw a sizzling Cinco party with Mexican street foods. She will recreate dishes inspired by the local vendors along the roadsides in Mexico. Try Ivy’s Mini Perritos Calientes (Bacon Wrapped Jalapeno Hot Dogs), “Elote” (Street Corn with cotija cheese and spicy aiol), and “Ensalada De La Calle” (Street Fruit Salad with honey citrus and jalapeno vinaigrette)
Yield: Serves 10
- 1 cup Tomato-Chile de Arbol Salsa (recipe follows)
- 20 mini hot dogs
- 3 ounces sharp cheddar cheese
- ½ cup canned or jarred pickled jalapenos
- 20 slices thin-sliced smoked bacon
- 20 (4-inch) flour tortillas, warmed
- Prepare the Tomato-Chile de Arbol Salsa (recipe follows).
- With a sharp knife, cut the hot dogs open lengthwise, making a 2 -inch-long slit, leaving the ends intact.
- Using a vegetable peeler, peel the cheese into strips. Divide the cheese among the hot dogs. Add 2 or 3 jalapeno slices to each, wrap in two slices of bacon, and secure with toothpicks.
- If grilling, heat your barbecue to medium-hot and warm the tortillas. Wrap the tortillas in foil and put them in a preheated 350˚F oven or toaster oven for 10 minutes, or place them directly on the griddle or grill and cook until lightly browned on each side, about 1 minute, turning once.
- Place the hot dogs on the grill cut side up. When the cheese melts, rotate the hot dogs 15 to 25 degrees to cook each side, about 8 minutes. If broiling, position the rack about 4 inches from the heat and cook for about 8 minutes. Remove with tongs, place each in a warm tortilla or roll, remove the toothpicks, top with Tomato-Chile de Arbol salsa, and, if using tortilla, roll up.
Roasted Tomato-Chile de Arbol Salsa
Yield: 2 quarts
- 4 ripe plum tomatoes
- 2 medium unpeeled garlic cloves
- 1 medium white onion
- 1 serrano chile
- 1 chile de arbol, stemmed and seeded
- 1 teaspoon freshly squeezed lime juice
- 1 bunch fresh cilantro, course stems removed
Preheat broiler, Position a broiler rack 8 inches from the heat. Broil the tomatoes, garlic, onion, and Serrano chiles until blackened all over. Leave the blackened skin on the vegetables. Transfer all ingredients to the jar of an electric blender and pulse until coarsely chopped, season to taste with salt.
Street Salad with Honey-Citrus- Jalapeño Vinaigrette
- 4 cups (about 6 ounces) baby romaine lettuce
- 2 navel or other seedless oranges, peeled and segmented
- 1 each small jicama, ripe mango, seedless cucumber, and red papaya, peeled and cut into 2 x ½ x ½-inch thick pieces
- ½ ripe pineapple, peeled, cored, and cut into 2 x ½ x ½-inch thick pieces
- ½ cup cilantro leaves
1. Prepare Vinaigrette (see below)
2. Put the romaine leaves on the bottom of a serving platter, drizzle with a little of the dressing, and toss. Spoon onto a serving platter or into 6 small bowls.
3. In a large mixing bowl, combine the oranges, jicama, mango, cucumber, papaya, and pineapple and gently toss with about ¼ to ½ cup of the vinaigrette. Spoon the jicama-fruit mixture over the romaine, sprinkle on the cilantro leaves, and serve the remaining dressing on the side.
- ¼ cup red wine vinegar
- ¼ cup freshly squeezed orange juice
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 jalapeño, seeds and membranes removed, minced
- ½ cup olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
In a bowl, vigorously whisk the vinegar, orange and lime juices, honey, mustard, jalapeño, oil, salt, and pepper together until mixed. It will be necessary to whisk again prior to using.