Recipe(tried): Mexican Family Meal - Charred Corn Guacamole with Chips (Tostitos), Beef and Bean Burritos, Spanish Rice, Arugula Salad with Citrus Vinaigrette, White Chocolate Mousse

MEXICAN FAMILY MEAL
Charred Corn Guacamole with Chips (Tostitos)
Beef and Bean Burritos
Spanish Rice
Arugula Salad with Citrus Vinaigrette
White Chocolate Mousse

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CHARRED CORN GUACAMOLE WITH CHIPS
Recipe courtesy Bobby Flay
Servings: 8

2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment

Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob.

Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.

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BEEF AND BEAN BURRITOS
These are so much better than the ones you can buy, and they are quick and easy to make.

2 tbsp. oil
1 onion, chopped
2 garlic cloves, minced
2 lbs. ground beef
1 tbsp. chili powder (or to taste)
1 tsp. cumin (or to taste)
Salt and pepper to taste
1 (8-oz.) can tomato sauce
1 (31-oz.) can refried beans
12 large Flour tortillas

Saute onion in oil until tender. Add beef and garlic and cook until beef is no longer pink. Drain.

Add chili powder, cumin and other seasonings. Stir in tomato sauce and simmer 5 minutes.

Add refried beans and cook and stir until well blended. Set aside to cool completely.

Divide meat mixture into 12 portions. Soften tortillas, according to package instructions, and place a portion of meat on each. Roll up, burrito style.

These may be frozen as follows. Place seam side down on a cookie sheet and freeze until frozen. Wrap each individually and return to freezer.

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SPANISH RICE
Servings: 4

3 cups rice cooked
1 large onion chopped
4 stalks celery chopped
1 large green pepper chopped
2 cloves garlic minced
1 tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon cumin
1 cup tomatoes chopped
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/2 cup Monterey jack cheese grated

Saute onion, celery, pepper, and garlic in oil. Add chili powder and cumin. When fragrant, add tomatoes, salt, oregano, and pepper.

When tomatoes are cooked through, stir in the rice. Top with the grated cheese and bake long enough to melt the cheese.

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ARUGULA SALAD WITH CITRUS VINAIGRETTE
Servings: 4

1/3 cup freshly squeezed grapefruit juice
1/3 cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
salt to taste
6 ounces arugula - rinsed, dried and torn
1 pear, cored and sliced
1 red bell pepper, thinly sliced

In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.

In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

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WHITE CHOCOLATE MOUSSE

Prepare White Chocolate Mousse no more than three or four hours before serving.

10 ounces white chocolate
1/2 cup hot water
2 1/2 cups heavy cream
3 egg whites (pasterized)
2 teaspoons sugar
2 tablespoons Grand Marnier or cherry brandy

Melt chocolate in double boiler. Whisk vigorously while gradually adding hot water to obtain a smooth paste. Whisk in liqueur or flavoring and remove from heat.

Whip cream until it holds soft peaks; fold into chocolate mixture and stir only until well mixed.

In a separate bowl, beat egg whites until they are foamy and carefully fold in the chocolate mixture so that it remains fluffy.

Chill and serve in individual dishes. If prepared for Valentine's Day it would look scrumptious served with some red berries.