Tough loss for Mexico…but the show must continue. I have courses three and four coming up. Course three will be a mix of the Dutch kroket filled with a Mexican-style corn on a cob with yummy queso fresco, lime, and cilantro.

The recipe is pretty original and the fried krokets were light and crunchy. You get a nice mix from the tanginess of the cheese and lime juice and the sweetness from the corn. A tip for this recipe would be to make sure and pack the krokets tightly before rolling them in bread crumb. If it’s not tightly packed, it may break apart during the frying stage.

Following that, I’m preparing for the Greece and Costa Rica game by making a classic Greek salad, but with a chilera dressing, which is made with the vinegar from chilera, which is a Costa Rican spicy sauce accompaniment made from vegetables and chilis. (Now, the chilera does need to sit for 2 weeks to ferment, so this might not be a spur of the moment hot sauce.)

Course 3:

Ingredients

For Cilantro and Lime Corn Krokets

  • 2 ears of corn
  • 1 tablespoon butter
  • dash of salt
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon lime juice
  • 2 tablespoons queso fresco
  • 1 egg
  • 1/4 cup masarepa
  • 1 1/2 breadcrumbs

###Directions

1. Cut corn off the cob and sauté with butter and salt over medium heat until corn turns golden brown.

2. In a bowl, mix corn with cilantro, lime juice, and queso fresco.

3. Mix in egg and masarepa.

4. Form 10 balls with hands and roll into breadcrumbs.

5. Fry in oil on medium to medium-high heat for about 90 seconds per kroket till golden brown.

Course 4:

Ingredients

For Chilera:

  • 12 small hot peppers
  • 3 large carrots sliced in thin round pieces
  • 2 large onions sliced in thin pieces
  • half a cauliflower chopped in small pieces
  • 8 ounces of your favorite fruit vinegar
  • 1 cucumber sliced medium

Directions

###1. Cut all vegetables into small, thin slices.

###2. Put everything in a glass jar with lid.

###3. Top it off with vinegar until all the vegetables and chilies are covered. Let sit for 2 weeks before using.

Ingredients

For Greek salad:

(serves 4)

  • half head of lettuce
  • half red onion
  • 20-30 Kalamata olives
  • Feta cheese crumble for sprinkling on top

For Chilera Vinaigrette

  • 4 tablespoons vinegar from chilera
  • 1/2 cup olive oil
  • salt to taste
  • pepper to taste

DIRECTIONS

1. Whisk together ingredients from vinaigrette. Serve on top of salad.

All righty! Last 5 minutes of the Greece and Costa Rica game. Looks like I might make this posting before the game ends!

Ingredients

For Cilantro and Lime Corn Krokets

  • 2 ears of corn
  • 1 tablespoon butter
  • dash of salt
  • 1 tablespoon cilantro, chopped
  • 1 teaspoon lime juice
  • 2 tablespoons queso fresco
  • 1 egg
  • 1/4 cup masarepa
  • 1 1/2 breadcrumbs

For Chilera:

  • 12 small hot peppers
  • 3 large carrots sliced in thin round pieces
  • 2 large onions sliced in thin pieces
  • half a cauliflower chopped in small pieces
  • 8 ounces of your favorite fruit vinegar
  • 1 cucumber sliced medium

For Greek salad: (serves 4)

  • half head of lettuce
  • half red onion
  • 20-30 Kalamata olives
  • Feta cheese crumble for sprinkling on top

For Chilera Vinaigrette

  • 4 tablespoons vinegar from chilera
  • 1/2 cup olive oil
  • salt to taste
  • pepper to taste