OKE: Latin

The idea for these Michelada Pops came from last Saturday's preseason Rams game. While standing in the beer line, I noticed a woman carrying a beer and a tomato-colored popsicle wrapped in plastic. Then I overheard her say it was a Michelada.
Whoa! Wait just a minute? A Popsicle Michelada! ...what a genius idea!
Where can I get one of those? Sure enough, the vendor to the right of us was selling beer with flavored popsicle chasers! They had about 5 different flavors of pops.
I thought...I SO HAVE TO MAKE THESE AT HOME!
The next day, I picked up some V8® and peppers and this is what I came up with. I like spicy food and since I'm not much of a beer drinker, the spicier the Michelada the better. I added sliced Serrano peppers with the seeds and the yellow wax peppers just to give it that extra heat. Green onions aren't your typical ingredient for Micheladas, but I love the pop of pretty green. Plus it just looks way cool sticking out of the Pops as a edible popsicle stick.
Feel free to experiment with different flavors, like Habanero and mango; olives, pepper, and worcestershire sauce; or omit the spice all together and make a typical Michelada of tomato juice, lime and salt. Add other ingredients like soy, teriyaki sauces, radishes and celery...the sky's the limit! Salud!

Michelada Pops

Makes 8

4 cans of V8® Vegetable Juice
1-2 Serrano chilies, sliced
1 yellow pepper, sliced seeds removed
2-3 limes, juice and lime slices
8 green onions, trimmed
Tajin® Classic Seasoning

8 bottles Mexican Beer

Slice Serrano chilies and drop a few of them into the bottom of each mold. Squeeze half a lime and 1/4 tsp of Tajin® seasoning into each mold. Fill to about 1/4 inch of the top with V8® vegetable juice. Add green onion into the mold and thread a yellow pepper ring over the green tops until it sits on top of the V8® juice. The yellow pepper ring acts to stabilize the green onion while the pops freeze. Place pops in freezer for 4-5 hours or until pops are set. Rim the glass with Tajin® and fill glass with your favorite beer and drop a Michelada Pop in and let it cool and flavor your beer. The longer it sits the spicier it will get. Add more lime as needed. Enjoy!

Other recipes to try:

Pork Verde Stew

Zucchini Enchiladas

Vegetable Ceviche

I've had this recipe idea bouncing around in my head since last year and I'm so happy I finally put this one together. Originally, this idea was going to be a dessert with the inspiration being a verse from the children's nursery rhyme, Sing a Song of Sixpence...

"Sing a song of sixpence, pocket full of rye.
Four and Twenty blackbirds, baked in a pie...

My idea was a simple one. Replace the blackbirds with blackberries and bake individual pies. Easy enough right? Well, as I began to read the rest of the poem, I realized I needed to know what the hell that poem meant. It had birds pecking off noses and other strange lines. With my curiosity piqued, I looked into the meaning of the nursery rhyme and found many interpretations. A few explanations included that the poem was a parody of the British monarchy, and even a covert way to recruit pirates. Another explanation, which happened to be the most literal, was that in the 16th century it was common practice to bake live birds into pies as a form of entertainment, or an entremet. Today, an entremet describes a dish served between courses or just simply a dessert;each not requiring the theatrics seen during the late middle ages. Although, birds will not fly out of these Sixpence Meat Pies, they pay homage to the entremets of the middle ages by adding an entertaining and delicious addition to your next Halloween-inspired meal! I chose Picadillo because it is absolutely delicious and perfect as the olives double as eyeballs! Enjoy!

Sixpence Meat Pies (Picadillo Pot Pies)

Serves 4

3/4 cup onion, diced
3/4 cup green bell pepper, seeded and finely chopped
1 T olive oil
3 cloves garlic, minced
1 pound lean ground beef
1-14 oz. can of diced tomatoes
1-14 oz. can tomato sauce
1 T cumin
1/2 t oregano
1 bay leaf
1/8 cup raisins
1/4 cup green olives with pimento
salt and pepper to taste

Preheat oven 350 degrees.
Saute the onion and bell pepper in olive oil in a large skillet until onions are soft about 5 minutes, then add the garlic and ground beef. Mix all ingredients together as the ground beef browns. Add tomatoes, cumin, oregano, and bay leaf, cover and simmer for about 15 minutes or longer. Add olives and raisins and simmer for an additional 5 minutes. Divide picadillo mixture into four individual casserole dishes and prepare masa dough.

Masa Pie Crust
1/2 cup all purpose flour
1/2 cup Masa (corn flour)
1/2 cup shortening or butter
1/4 cup ice water
1/2 t salt
egg wash

Mix flours and cut in shortening or butter with the back of a fork until the dough is crumbly. Add ice water and blend until it forms a smooth ball. Make sure you don't work the dough too much or it will be tough. Cut dough into 4 equal portions and roll each portion out with a rolling pin to create 4 rough edged pie crusts. Use a knife to cut out rough faces. (My picture was too blurry so I didn't include it) Place dough over the picadillo meat mixture allowing olives to show through eye holes. Pinch the dough to create the bridge of a nose. Don't worry if the dough cracks, it adds to the Leatherface feel of the pot pies.

Brush an egg wash over the crusts to ensure a golden brown. Bake at 350 degrees for 35-40 minutes. Ovens vary so watch closely so they don't burn. Let cool slightly and enjoy!