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Cooking With Baja Magic Dos Now Available
author ann hazardPick up Ann Hazard’s newest book, Cooking With Baja Magic Dos, and join the author as she leads you through four generations of historic Baja adventures. Sample the delicious recipes she’s been collecting and creating since the ‘60s. Lose yourself in the (all new) whimsical, colorful artwork of Janna Kinkade, Gayle Hazard and Terry Hauswirth.

Before you know it, your mouth will be watering. Kick off your shoes, crank up the tunes, cast off the cares of our crazy world and imagine yourself in a simpler, gentler place – a place of endless empty hills, sunny skies and see-through aquamarine water teeming with tropical fish. You have been transported to Baja. Tonight you’re serving dinner under a palapa by the Sea of Cortez. Tonight you’re celebrating life with people you love.

baja magic dos coverThe selection of 250 recipes (80 new and the rest improved from the original Cooking With Baja Magic) is representative of Baja’s unique and continuously evolving cuisine. For starters, try Señor Azucar’s Broken Cot Soup, Hotel California’s Lamb and Gorgonzola Burgers, El Chilar’s Lobster and Crab Pozole, Caffé Todos Santos Tenth Anniversary Salad, Pueblo Bonito’s Enchiladas Baja and Tropicana Breakfast Rellenos. And that’s only the beginning….

By the time you’ve cooked a meal or two and finished reading the book, you will be injected with a lasting dose of Baja Magic. It will tip your perspective to the south, lighten your heart and transform your outlook on life!

To purchase Cooking With Baja Magic Dos or any of Ann's other books, order online from her web site or call Renegade Enterprises at U.S. tel. (619)298-1831. The 304-page cookbook retails for $28.95 and features 250 recipes with full color art throughout. 


María’s Salsa de Arbol
Reprinted from Baja Magic Dos with permission.
Copyright Renegade Enterprises, San Diego, CA

My dad currently owns two fishing boats that operate out of Hotel Buena Vista Beach Resort, just down the beach from where I live. He named them both after his female Shih Tzu, Dusty. The new boat is Dusty B III and the first boat is the Dos. The captain of la Tres is Vicente Cosio — a great friend of ours. His mom, María has a restaurant called El Corral in their backyard where she and her sister Vicki serve baked potatoes filled with crema, butter and carne asada. She serves them with an array of salsas. Her red salsa de arbol rocks. This salsa is meant to be fairly hot, and it is, but it’s one of my favorites! I love it over chiles rellenos. Makes about a quart.

20 – 25 chiles de arbol, lightly toasted
1 cup water
6 large tomatoes
1 tbsp vegetable oil
2 ancho chiles, slightly toasted
1 medium white onion, puréed
6 cloves garlic, puréed
3 tbsp cider vinegar
Salt to taste

In large skillet, lightly toast the chiles over medium high heat, about 5 minutes. Remove and place in one cup water to soak. In same skillet, roast the tomatoes over high heat in oil until blackened, about 20 minutes. Set aside in bowl. Do not clean the skillet! Loosen blackened pieces of tomato and stir in soaked chiles, onions and garlic. Boil over medium high heat about 10 minutes. Place tomatoes in blender or food processor and liquefy. Pour into bowl. Repeat with onion, garlic and chile mixture. Pour into bowl, add cider vinegar and salt and chill at least an hour. Will keep several days in the refrigerator, or part can be frozen for later.
 

Cooking With Baja Magic Dos features 73 pieces of original photo-art by Ann’s husband, Terry Hauswirth. Prints are available for purchase.
sancho by hauswirth
tequila by hauswirth
guitarman by hauswirth

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