Cooking
With Baja Magic Dos Now Available
 Pick
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.
 The
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.
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