Recipe: Vegetarian enchilada, Red Snapper in Hoja Santa, Mole Verde, Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli

VEGETARIAN ENCHILADA

FOR THE VEGETABLE MIX:
1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
2 teaspoons epazote, chopped fine
2 teaspoons hoja santa, chopped fine
Salt and black pepper

In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible. Add the zucchini and saute until the zucchini are no longer crunchy when you taste them. Add the rest of the ingredients then season and set aside to cool.

FOR THE ENCHILADA ASSEMBLY:
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces

Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside. Warm the tortillas to make them flexible. Fill the tortillas with vegetable mixture and roll them up. Cut the enchiladas in half and set on an oven- proof plate. Cover the enchiladas with both chile sauces and a liberal amount of cheese. Place the plate in the oven or the salamander until the cheese melts.

Makes 4 servings
Source: Rooftop Cantina / Foodnetwork

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RED SNAPPER IN HOJA SANTA
Source: El Restaurante Mexicano
Serves 4

4 red snapper, pompano or sea bass filets, about 6 ounces each
Juice of 1 lime
Salt and pepper (to taste)
2 Tbsp. butter
1 large clove garlic, minced
1 small white onion, finely chopped
1 to 2 serrano chiles, seeded and finely chopped
1/4 cup dry white wine
3/4 cup fish stock
8 large acuyo (hoja santa) leaves

Preheat oven to 375 degrees F. Sprinkle fish filets with lime juice, salt and pepper to taste.

In a skillet, melt the butter, add garlic, onion and chile and saut until onion is transparent. Add wine and fish stock and cook until slightly reduced.

Line each of four individual baking dishes with heavy-duty aluminum foil, enough so foil will overlap the fish on all sides when placed in the dish.

Place two hoja santa leaves on each piece of foil. Place the fish on the leaves and fold the leaves over to enclose the fish. Pinch the corners of the foil together so that no liquid will escape. Pour equal amounts of the liquid from the skillet over each fish filet, and fold the aluminum foil over the fish, to make a sealed "tent."

Bake for 20 minutes. Pierce the foil near the top to release steam. Fold top of foil back and serve filets in foil on individual baking dishes.

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MOLE VERDE
Source: Zarela Martinez / Food & Wine June 1998
Servings: 4 to 6

"Mole Verde, or just "Verde" for short, is the lightest and freshest-tasting of Oaxaca's "seven moles." Fresh herbs (rather than spice accents) are what distinguish mole verde -- a puree of green herbs has to be added at the last minute."

8 whole cloves, or 1/4 teaspoon ground cloves
1 teaspoon cumin seeds
3 jalapeno chiles
6 large tomatillos, husks removed
1 small onion, cut into chunks
5 garlic cloves
2 fresh thyme sprigs
2 fresh marjoram sprigs
6 cups chicken or pork stock
1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed to a smooth paste with 1 cup water
1 medium-size bunch flat-leaf parsley
Eight 6-inch sprigs of fresh epazote or 1/4 cup crumbled dried epazote
3 large or 5 medium fresh hoja santa leaves, or 5 dried leaves

In an electric coffee grinder or spice mill, or in a mortar, grind the whole cloves and cumin together. In a blender combine the ground spices with the chiles, tomatillos, onion, garlic, thyme, marjoram, and 1/2 cup of the stock. Blend on high until smooth, about 2 minutes.

Put the remaining stock in a large saucepan and bring to a boil; adjust the heat to maintain a gentle simmer. Add the pur ed mixture to the hot stock and cook for 3 minutes.

Thin the masa by mixing it with 1 cup water. Whisk the thinned masa into the sauce and bring to a simmer, whisking constantly. Cook uncovered over low heat for 10 minutes, whisking occasionally. If lumps form, strain the sauce through a medium-mesh sieve, pushing with a spoon to force the lumpy bits through. The sauce should thicken to the consistency of whipping cream; if necessary, raise the heat slightly to reduce and thicken it.

Put the parsley, epazote and hoja santa in a blender or food processor; if using a blender, add a few tablespoons of water to facilitate blending. Process until smooth. Add the puree to the sauce and bring back to a simmer. Cook for 4 to 5 minutes. Serve immediately.

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HALIBUT WITH NEW POTATOES, ARTICHOKES, LEEKS, AND SPRING GARLIC AIOLI
Source: Cindy Pawlcyn / Oprah

HOJA-SANTA-WRAPPED HALIBUT WITH NEW POTATOES
Serves 6

"Smooth, rich aioli is an elegant finish for halibut wrapped in peppery hoja santa leaves on a bed of lemon-infused vegetables."

FOR THE HALIBUT:
9 baby (cocktail) artichokes
12 new potatoes
Juice of 2 lemons
6 (6-ounces each) halibut fillets
Sea salt and freshly ground pepper
6 medium or 3 large hoja santa leaves , blanched, tough stems removed
3 Tbsp. olive oil , plus more for grilling
1 large or 2 small leeks , sliced lengthwise and quartered
4 thinly sliced scallions
Grated zest of 1 lemon
1/4 cup chopped flat-leaf parsley, loosely packed
FOR THE SPRING GARLIC AIOLI:
1 Tbsp. lemon juice
1 bulb green garlic, tough outer layer removed
2 egg yolks
Salt and freshly ground pepper
3/4 cup olive oil

Note: Hoja santa leaves can be purchased at Latin markets, or substitute chard, fig, or grape leaves.

TO PREPARE THE HALIBUT:
Bring a large pot of salted water to a boil. Meanwhile, trim bottoms and rip outer leaves off baby artichokes, then slice vertically. Add to boiling water along with new potatoes and juice of 1 lemon. Cook until tender, about 20 minutes. Remove all. When cool, cut potatoes into 1/4-inch-thick slices. Set vegetables aside.

Preheat grill. Season halibut with salt and pepper. Cut hoja santa leaves to make 1-inch- to 2-inch-wide strips. Wrap 1 strip around the center of each fillet, leaving a small amount of halibut exposed at both ends. Brush with olive oil, and grill fillets, turning to get cross-hatch marks (or saut with olive oil in a heavy skillet). Cooking time depends on thickness of cut: For medium, plan 5 minutes per 1/2 inch of thickness.

While halibut is cooking, heat olive oil in a large saut pan. Add leeks and scallions. When tender, stir in precooked artichokes and potatoes to heat through; add lemon zest, remaining lemon juice, and parsley. Season with salt and pepper.

TO MAKE THE SPRING GARLIC AIOLI:
In a blender, combine lemon juice, garlic, egg yolks, and a pinch of both salt and pepper. Add 1 tablespoon water and blend until smooth. While machine is running, slowly drizzle in oil. Adjust seasoning with salt and pepper if desired.

TO SERVE:
Arrange a helping of vegetables in the center of each plate; top with a halibut fillet and a dollop of aioli.