Oct 1, 2012

Muy Bueno Cookbook Spotlight & Cook-Off: Review & Giveaway

* See Ya In the Gumbo potluck HERE until Friday

This is Week 3 of the Muy Beuno Cookbook Spotlight & Cook-Off hosted by Heather of Girlichef.  Review week.  Wrap-up week.

This is also the week I'll be starting the GIVEAWAY. Hippocrene has generously allowed each cook-off participant to hold a Muy Bueno Cookbook giveaway.
Muy Bueno: Three Generations of Authentic Mexican Flavor

All you have to do is leave a comment below. One winner will be drawn at random and announced October 7 @ my Sunday evening See Ya In the Gumbo potluck. Hippocrene will mail the cookbook to the winner.  Giveaway is open to US Residents only.  GIVEAWAY IS CLOSED.

Trust me, you don't want to miss the chance to have this cookbook in your collection.
Oh, and if you wanted to give me a little follow, that would be fine and dandy too.
Muy Bueno Cookbook Cook-Off and Spotlight (small)
A list of participating bloggers can be found here.  Every participant is hosting a giveaway.

A huge thank you to Heather for inviting me to be a part of this cook-off.  It's always fun to cook with a group.  And it was made even more fun because of this cookbook.  I'm not just saying that...I have gobs of recipes marked "to try" from Muy Bueno.

One of the last dishes I tried was
Roasted Green Chiles w/ Buttermilk & Cheese
(Rajas con Suero y Queso Asadero)

I knew I had to try this since it's something the ladies of Muy Bueno serve for Thanksgiving.  It's well known that Thanksgiving dishes are the stunners that you pull out for an impressive holiday table.  Cooking roasted peppers in buttermilk was unusual to me, but the buttermilk provided a perky tang.

Last week Javelin Warrior made these Chiles w/ Buttermilk.  Look HERE for instructions.

We enjoyed this dish and I'd gladly make it again.

Last week, we had Jalapenos With Soy Sauce and Beef Tongue With Tomato in soft tacos.
The week before was Mushroom, Jalapeno, & Cilantro Salsa.

However, out of all the recipes I tried from the Muy Bueno Cookbook, the dish below stole the show.

Cheese & Shrimp Stuffed Poblanos
(Chile Rellenos de Camaron y Queso)

I'm not thrilled with the quality of the pictures, but by the time I realized how bad they were, the peppers were gone.  Yep.  We inhaled them.  These poblanos were so good!  The only negative was that the filling was supposed to be for 8 peppers.  I roasted 6 and barely had enough for those--my peppers were huge.  So, watch for that.

Healthier, more sophisticated, and less messy to make than traditional battered and fried chile rellenos (one of my all time favs).  The sauce is garlicky and creamy and perfect for the simple filling of shrimp and roasted red peppers.  Lime juice gives a freshness and lightness to the filling.  The whole package gives mucho satisfaction.

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The Muy Bueno Cookbook is filled with beautiful pictures, beautiful family stories, interesting cultural information, and "must make" recipes.

I liked that the book centers around 3 generations worth of family food.  If you've been a reader here for any amount of time, you know I'm totally into how food preserves the past not only for individual families, but for entire cultures.

The "Drinks" section was particularly interesting to me, containing stories about El Chupacabra (the goat sucker)--which I am familiar with, and La Llorona (the weeping woman)--which I had not heard of. 

There's still a long list of recipes I want to try: Sopaipillas, Cheese w/ Roasted Chile Tamales, Green Enchiladas,  Spicy Mushroom Torta ...turn a page and there's another one.

I think what I like most of all about the Muy Bueno Cookbook is that there is something for everyone and something for any event--big or small.  If you're looking for authentic Mexican food, you can find it.  If you don't have a lot of time to prep and cook an authentic dish, you'll find other, more modern dishes that are faster to make.   There are rich, savory dishes and light, fresh dishes.  There are rustic tortas and fancy apps and drinks.  The recipe offerings are abundant and varied and I think will produce many make-again dishes in your kitchen.

DON"T FORGET--comment below for a chance to win your own copy!

*This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef* 

*I was provided with a free copy of the cookbook.  The review and images of the food are my own.*

Linking with Carole's Chatter where there is a great round up of "Your Favorite Cookbooks."

Cheese & Shrimp Stuffed Poblanos
(Chile Rellenos de Camaron y Queso)
from Muy Bueno Cookbook: Three Generations of Authentic Mexican Flavor

8 poblano chiles, roasted and peeled (instructions are included in the cookbook)
2 tablespoons olive oil
1 pound medium shrimp, peeled, deveined, and chopped
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1/2 cup crema Mexicana or sour cream
3/4 cup fat-free milk, divided
3/4 cup (3 ounces) shredded quesadilla cheese
1 red bell pepper, roasted, peeled, seeded, and chopped
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1/2 cup queso fresco, crumbled
Pomegranate seeds (optional)

Using a small sharp knife, carefully slit roasted chiles open along one side.  Remove seeds, leaving stems attached.  Set aside to fill later.

Prepare the Filling:
Heat a large skillet over medium high heat.  Add oil to pan ans swirl to coat.  Sprinkle shrimp with 1/4 teaspoon salt.  Add shrimp to pan; cook 3 minutes or until done.  Remove from pan and reserve.

Add garlic to pan; saute 30 seconds, stirring constantly.  Add flour and ground black pepper; cook 1 minute, stirring constantly.  Slowly add crema Mexicana, stirring with a whisk.  Stir in 1/2 cup milk; cook 1 minute, stirring constantly.  Remove from heat let stand 2 minutes.

Add quseadilla cheese and 1/4 teaspoon salt and stir until smooth and cheese melts.  Place 1/3 cup of cheese mixture in a large bowl; reserve remaining cheese mixture.

Add cooked shrimp, roasted bell pepper, cilantro, and lime juice to the 1/3 cup cheese mixture; toss to coat.

To Serve:
Stir remaining 1/4 cup milk into reserved cheese mixture.  Spoon 3 tablespoons of the cheese sauce onto each of four plates.

Stuff each poblano chile with 6 tablespoons shrimp mixture.  Place 2 stuffed poblanos onto each plate with cheese mixture and garnish with crumbled queso fresco, some cilantro, and pomegranate seeds (optional).

Linking with:
 Hearth and Soul blog hop at Premeditated Leftovers
Love Bakes  Good Cakes
Nap-Time Creations
White Lights on Wednesdays
Recipe BoxMiz Helen’s Country Cottage
Gallery of Favorites
BWS tips buttonFreedom Fridays
slice of southern buttonSeasonal Sunday Teapot copy


  1. thanks for this giveaway!

  2. Those peppers look fantastic!

  3. Okay, you've sold me! I want to make those chile rellenos and the jalapenos in soy sauce and the peppers in buttermilk...oooh pick me pick me please! :)

  4. These look amazing. I'm posting the stuffed peppers tomorrow, but I will still be cooking from the book for some time to come, it's a wonderful collection of recipes!

  5. What a great giveaway! The chile rellenos looks fabulous!

  6. Wow these look good!, thanks for sharing on Southern Sundays.

  7. Oh my gawsh, YES! I need to make these Poblanos, they look (yes, look) AMAZING! I'm so happy that you are enjoying the book and that were a part of this spotlight, Michelle :D

  8. Wow, those peppers have my mouth watering even before breakfast! I agree with your comments about the cookbook, Michelle. I loved it and want to make every single recipe.

  9. The recipe for Roasted Green Chiles w/ Buttermilk & Cheese sound awesome!

  10. Yum shrimp and poblanos together! I love their blog and would love their cookbook!

  11. I went out and purchased all of the ingredients for this today and landed up making the sopapillas instead. I guess I know what we are having for supper tomorrow, especially after seeing it on here. It sounds so good. I can't wait to give it a try.

  12. Um, WOW. How delicious are those peppers?! We were given a bunch of poblanos this year but I had no idea what they were or what to do with them. This is great! Thanks:)


  13. now I think your peppers look great, love the flavor of roasted poblanos and with shrimp, hell yeah!
    and I am also intrigued with the roasted peppers with buttermilk, so much I am hunting down the recipe...

  14. I have to say, all of the recipes I've seen from this cookbook have looked amazing!

  15. Yum ... I love cooking with poblanos and those peppers with shrimp would be fun to try!

  16. If you like these you will love my stuffed jalapenos! Would work with poblanos too, if you don't like it too spicy!! http://yellebellyboo.blogspot.com/2012/06/grilled-stuffed-jalapenos.html

  17. Looks like an interesting cook book. Shame I'm not eligible for the give away.... never mind. Hope you are having a good week.

  18. I think the pictures are great and that recipe sounds really good. I am always in the market for new green chile ideas. I will give this a try. Thanks for sharing on Freedom Fridays.

  19. Great giveaway!

  20. This is a great cookbook and the photos are just beautiful! Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  21. Spicy Mushroom Torta sounds super delicious! many thanks!

  22. What a great giveaway! Thanks for the chance to win!

  23. Does this cookbook hold all my favorite chile recipes?? Lol Looks so good:)

  24. These are truly exceptional recipes. thanks for sharing them on foodie friday.

  25. The Muy Bueno Cookbook really does sound fantastic, and I love the recipe for the Shrimp Stuffed Poblano Peppers. They look absolutely delicious!

  26. The recipes look delicious! Thanks for sharing them with the Gallery of Favorites.

  27. I saw this recipe feature at Simple Living and just had to pop over and drool....er...I mean leave a comment. Those look amazing! Yes, even the photo looks great. We're always so hard on ourselves, aren't we?
    Pinning this! :-)

  28. As I was making my Friday Food Fight rounds, I realized you linked up this recipe last week. Well, thank for that! Still pinning it though. ;-)

  29. Congrats your recipe is being featured on foodie friday today. I will be tweeting and promoting it all this week.

  30. Another goodie! Thanks, Michelle


Thanks for stopping by! I appreciate your comments.