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FIESTA AT RICKS

RICK BAYLESSWITH DEANN BAYLESS

FABULOUS FOOD FOR GREAT TIMES WITH FRIENDS

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Contents1 Guacamoles, Nibbles and Libations

2 Ceviches, Seafood Cocktails and Oysters

3 Small Dishes for Party Snacking (Mexican Tapas)

4 Inspirations from Taqueras, Mexican Diners and Street Vendors

5 Live-Fire Cooking, Fast and Slow

6 Sweet Inspirations from Street Stalls, Bakeries and Ice Cream Shops

PARTIES

Luxury Guacamole Bar Cocktail Party for 12

Summertime Seafood Cocktail Party for 12

A Casual Weekend PozoleParty for 25 Guests of All Ages

A Perfect Fall Party: Classic Mexican MoleFiesta for 24

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Guacamole,Nibbles and

LibationsGuacamolesBacon-and-TomaTo Guacamole

ToasTed PumPkin seed Guacamole

manGo Guacamole

YucaTecan Guacamole

| Guacamole Basics

Grilled Garlic and oranGe

Guacamole

ToasTed almond Guacamole wiTh

aPricoTs

sun-dried TomaTo Guacamole

Nibblesoaxacan-sTYle s Panish PeanuTs

wiTh chile and Garlic

chiPoTle-roasTed almonds

GarlickY haBanero macadamia

nuTs

chilied PeanuTs and PumPkin seedsGarlickY Black PePPer TorTilla

chiPs

Green chile crackers

savorY sesame-PePiTa cookies

LibationsMargaritas, Mojitos and

Beer CoCktails

The oriGinal marGariTa

| Fresh Squeezed Lime Juice

chamPaGne marGariTa

Blood oranGe marGariTa

ToPolo marGariTa

summer marGariTa

mezcal marGariTa

mexican mojiTo

sizzlinG mojiTo

| Simple Syrup

waTermelon mojiTo

TecaTe mojiTo

limeY (+/- sPicY) Beer on The rocks

| How to Have a Tequila Tasting

ClassiC MexiCan soft drinks . . .

and CoCktails Made froM theM

crimson jamaica Flower cooler

mexican cosmo

jamaica sanGria wiTh coinTreau

TanGY Tamarind cooler

mexican snakeBiTe

sPicY Tamarind marGariTa

creamY almond-rice cooler

coconu T horchaTa colada

horchaTa-Banana daiquiri

Fresh FruiT cooler

ricks FavoriTe summer soFT drink

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Bacon-and-Tomato GuacamoleGuacamole de Tocino y JitomateM a k e s a b o u t 3 c u p s , s e r v i n g 8 t o 1 0 a s a n i b b l e

5 strips medium-thick bacon

(ull-favored smoky bacon is

great here)

3 medium-large (about 1 pounds)

ripe avocados

medium white onion, chopped

into -inch pieces

2 or 3 canned chipotle chiles en

adobo to taste, removed romthe canning sauce, stemmed,

slit open, seeds scraped out

and nely chopped

1 medium-large round, ripe tomato,

cored and chopped into -inch

pieces

cup (loosely packed) coarsely

chopped resh cilantro (thick

bottom stems cut o), plus a

little extra or garnish

Salt

1 or 2 tablespoons resh lime juice

This is kind of a no-brainer, bacon, lettuce and tomato being such a belovedsandwich combo, especially when theres a good smear of mayo. This

guacamole is in the same vein, except that the tangy, creamy mayo is replaced

by avocado and lime. Come to think of it, the avocado, along with a little cilantro,

brings the lettuce-green to the picture as well. Its a perfect Mexican-American

fusion of smoky, bright, creamy, fresh and satisfying.

If the tomato is really ripe and juicy, Id cut it in half widthwise (across its

equator), then gently squeeze out the jelly-like seeds from each half. Thatll

keep the guacamole from becoming runny. And to ensure crisp bacon texture,

dont stir it in until just before serving.

1. In a large (10-inch) skillet, cook the slices of bacon in a single layer overmedium heat, turning them occasionally, until crispy and browned, about 10

minutes. Drain on paper towels, then coarsely crumble.

2. Cut around each avocado, from stem to blossom end and back again, then

twist the two halves apart. Dislodge the pit. Scoop the esh from the skin into

a large bowl. Using an old-fashioned potato masher or a large fork or spoon,

mash the avocados into a coarse puree.

3. Scoop the onion into a small strainer and rinse under cold water. Shake

off the excess water and transfer to the bowl, along with the chipotle chiles,

tomatoes, cilantro (save out a little for garnish if you wish) and about 2/3 of the

bacon. Gently stir to combine all of the ingredients. Taste and season with salt,

usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.

4. Cover with plastic wrap directly on the surface of the guacamole and

refrigerate until youre ready to serve. Scoop the guacamole into a serving dish,

sprinkle with the remaining bacon (and cilantro if you have it), and youre ready

to serve.

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Luxury Guacamole BarCocktail Party for 12

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About 3 hours before the guests arrive:

Mix the base for the champagne margaritas and refrigerate.

Make the guacamole, leave half of it in the mixing bowl and scoop the ohalf into a serving bowl. Cover both bowls with plastic wrap directly on thesurface of the guacamole and refrigerate.

Procure ice and store it in ice chests.

Ice (or refrigerate) all other beverages youve chosen (beer, wine. sparkwater, soft drinks).

About 1 hour before serving time:

Set out the macadamia nuts in a serving bowl.

Set up the ice bucket for the champagne, margarita mix and otherbeverages.

Serving Strategy

When the rst guests arrive, offer them a champagne margarita or othbeverage and have the macadamia nuts set out.

When about half the guests have gathered, set out the guacamole,toppings and garnishes, and help the guests understand how to create

their different guacamole tastes, recommending your favorite combinatio

of avors (I especially like the crab salpicn topped with bacon). Because

guacamole doesnt like to stand too long at room temperature, I like to swit

out the guacamole with the half that has been kept refrigerated, after abo

an hour or so.

Embellishments

Guacamole Bar: A really dramatic way to serve the guacamole bar isin terracotta pots. Youll need bowls, preferably stainless steel, that nestle

snuggly into the pots (the largest one for the guacamole, medium-size one

for the salsas and salady salpicnes, small ones for the sprinkling toppin

Soak the pots in water several hours before serving and refrigerate if posseven if you simply put the damp pots in a cool place, theyll keep the guacam

and toppings cool for an hour or two. For even greater assurance that you

have a cool guacamole bar, you can ll small zippered plastic bags with ice

cubes and nestle them in the bottom of each pot before tting the bowls in

place.

Guacamole, Nibbles, Libation

Fiesta Game Plan

Special Equipment

This is a great party for everyone, because there is no special equipmenneeded.

Timeline(follow whatever corresponds to the menu youve chosen)

Up to a week ahead:

Make a shopping list and buy all the basics from your regular grocery s(Truth is, everything for this party can be purchased from practically any w

stocked grocery store. You may, however, want to search out better quality

value. Read on.)

Buy rm avocados and let them ripen at room temperature, or order ripavocados to be picked up later in the week from a reliable market. If youre

headed to a Mexican market for other ingredients, youll typically nd ripe,

inexpensive avocados there. So ripe, youll likely want to buy them closer to

party time, maybe even refrigerate them to stop further ripeningin the

warmest part of you refrigerator to avoid discoloration.

Locate red-ripe tomatoes for the salsa.

I think its worth the effort to locate a Mexican market for chiles (poblanchiles, canned chipotle chiles), Mexican queso fresco or aejo and crispy po

rind (chicharrn), if using. If visiting a Mexican market, you may also want

to purchase a lot of your vegetablesfresh habanero, poblano and Serranochiles, jcama, tomatillos, limessince they will usually be much cheaper. A

in a Mexican market there will be more variety of interesting chips to choos

from (the thicker ones are much better for this situation).

The day before:

Make the Garlicky Habanero Macadamia Nuts, page 000

Early on party day:

Prepare thesalpicnes, salsas and garnishes for the guacamole bar, scthem into serving dishes and refrigerate. Pumpkin seeds, pickled jalapeos

and chicharrn (or bacon) should be left at room temperature.

Set out the chips, tostadas and toasted/grilled bread in baskets.

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About three hours before the guests arrive:

Mix the margarita mixture for the Champagne Margaritas and refrigerate.

Make the guacamole, leave half of it in the mixing bowl and scoop the otherhalf into a serving bowl. Cover both bowls with plastic wrap directly on the

surface of the guacamole and refrigerate.

Procure ice and store it in ice chests.

Ice (or refrigerate) all other beverages youve chosen (beer, wine, sparklingwater, soft drinks).

About one hour before serving time:

Set out the macadamia nuts in a serving bowl.

Set up the ice bucket for the Champagne, margarita mix and otherbeverages.

Serving Strategy

When the rst guests arrive, offer them a Champagne Margarita or otherbeverage and have the macadamia nuts set out.

When about half the guests have gathered, set out the guacamole,toppings and garnishes, and help the guests understand how to create

their different guacamole tastes, recommending your favorite combination

of avors (I especially like the crabsalpicn topped with bacon). Becauseguacamole doesnt like to stand too long at room temperature, after about

an hour or so I switch out the guacamole with the half that has been kept

refrigerated.

Embellishments

Guacamole Bar: A really dramatic way to set up the guacamole bar is to useterracotta pots. Youll need bowls, preferably stainless steel, that nestle snugly

into the pots (the largest one for the guacamole, medium-size ones for the

salsas and salad-ysalpicnes, small ones for the sprinkling toppings). Soak

the pots in cold water several hours before serving and refrigerate if possible;

even if you simply put the damp pots in a cool place, theyll keep the guacamole

and toppings cool for an hour or two. For even greater assurance that youll

have a cool guacamole bar, you can ll small zippered plastic bags with ice

cubes and nestle them in the bottom of each pot before tting the bowls in

place.

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Serving the beverages: The Champagne and the margarita mixture neeto be kept cold throughout the party. One of the easiest ways to create an i

bucket at an outside party is in really big terracotta pots. Upend one, settin

on a level surface where water draining from melting ice will be no problema second pot on top of the rst, ll it with everything that needs to be kept

then top with ice.

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Whether you are hosting an intimate get-together for a few friends or an outdoor extravaganza for a crowd, fame

chef Rick Bayless shows you the way. Rick presents 150 recipes, from libations and savory nibbles to street food a

live-fire grilled meat and fish. Champagne margaritas or bacon-and-tomato guacamole will get a party started, a

black bean tamales are perfect for small-dish snacking. For an evening around a grill, the Brava Rib Steak with Laz

Salsa will win fans. To go all out, you can end your party with Ricks Dark ChocolateChile Ice Cream.

Fiesta at Ricks features five inspired party menus ranging from a no-fuss Luxury Guacamole Bar Cocktail Par

for 12 to a Classic Mexican Mole Fiesta for 25. For each, Rick offers detailed advice and plan-ahead strategies.

Companion to the sixth season of Ricks public television series, Mexico One Plate at a Time, Fiesta at Ricks

ideal for anyone who wants to spice up their parties.

RICK BAYLESS has written six cookbooks, including Mexican Everyday. His product line of prepared foods is so

coast to coast. With his wife Deann he owns and operates Chicagos casual Frontera Grill, named Outstanding Resta

rant by the James Beard Foundation, and the four-star fine-dining Topolobampo. XOCO, a LEED-certified quick-ser

restaurant, opened this year.

Entertaining made easy, with Mexican-inspired recipes and handy tips from the celebrity che

and winner of Bravo TVs Top Chef Masters.

FIESTA AT RICKSRICK BAYLESSWITH DEANN BAYLESS

FABULOUS FOO D FOR G REAT TIMES WITH FRIENDS

MARKETING AND PUBLICITY

8-city author tour: Chicago, St. Louis,

Minneapolis, San Antonio, Austin, Denver,

Phoenix, New York

National radio interviews

National television appearances

Print and online advertising

Print and online features

Featured on new season of authors nationalPBS series, Mexico One Plate at a Time

Cross-promotions on RickBayless.comand @rick_bayless

Food blog outreach

Outreach to Bayless franchise via Facebookand email campaigns

Co-op available

JULY 2010$35.00 hardcover (Can. $43.50

Territory W 978-0-393-058998" x 10" 416 pages

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