Hello everyone…  

 I am very excited about this post.  Besides the exceptional food we created for this past Sunday Supper, I am eager to introduce you to the outstanding company that helped me cook this dinner. 
 
Last Sunday I had the great honor and pleasure of cooking with one of the most extraordinary woman I know.  Regena Thomashauer.. who I call “Mama Gena” is an outstanding women’s coach, mentor and teacher.  This is a woman who has huge heart and an unbridled passion for helping women use the power of pleasure to have their way with the world. Regena Thomashauer is the founder and head of “Mama Gena’s School Of Womanly Arts.”    www.mamagenas.com 

I have been working with Mama Gena for over a year now and as a result of her work, not only feel far more deeply connected to my “inner Goddess” so to speak…but feel  
that I am able to greatly experience the pleasures of every part of my life in a  
more sensual and palpable way.  When she asked me to give her a private cooking class, I couldn’t have been more excited.  I had been wanting to give something back to her since I started working with her, and what better way to do so than to engage in one of the most pleasurable activities out there…eating! 

So, this past Sunday we decided to cook for some of our mutual  friends and her daughter Maggie Maggie wanted something Mexican, and  I wanted to teach Regena how to make the best roast chicken in the world, so we made a compromise and I created this menu:  

Mango Margaritas 

Mexican Spice Rubbed Chicken

Tortillas and Freshly Made Guacamole 

Chopped Salad with Jicama and Lime Cilantro Vinaigrette  

Cumin Scented Black Beans 

and of course…

Healthy Chocolate for Dessert  
 

Talk about pleasure!  
Here are the recipes and some photos.  Please enjoy and make sure to  
check out Mama-Gena’s website… www.mamagenas.com

ULTIMATE GUACAMOLE   ( The real deal)      

Serves four 

1 teaspoon. finely minced jalapeno pepper  
4 tablespoons. chopped white onion* 
4 teaspoons. chopped coriander 
1/2 tsp. salt

juice of  ½ lime

Freshly ground pepper to taste

2 Ripe Haas Avocadoes

½ cup seeded and chopped plum tomatoes

Tortilla chips or fresh corn tortillas ** 

Preparation:

In a mixing bowl, combine the jalapeno, onion, coriander, salt and lime juice. Using the back of a wooden spoon, thoroughly mash these ingredients until you get a juicy paste.  
 
Split the avocados in half lengthwise and remove the seed. Using a knife, section the

inside into approximately ½ inch cubes. Stir these chunks into the bowl and mash with the back of the fork until the mixture is rather smooth. ( if you like your guacamole chunky, make sure not to mash it too much)

Stir in the chopped tomato and serve. 
   
 
*Mexicans use the white onion specifically 
** Although Americans eat guacamole with tortilla chips the proper way to serve guacamole is inside a fresh warm corn tortilla. 

Note:  You can also garnish with more onion, cilantro and jalapeno if you wish.

MY FAVORITE ROAST CHICKEN WITH GOAT CHEESE AND MEXICAN SPICES STUFFED UNDER THE SKIN

Serves 4-6   

2/3 cup ( about 6 ounces) soft, fresh goat cheese, at room temperature

½ cup finely chopped cilantro

1 shallot, peeled and finely chopped

3 ½ tablespoons Roasted Garlic Puree

1 Tablespoon Orange rind

Mexican spices ( can buy a mix in grocery store)

¼ t chipotle chili powder

Salt and freshly ground pepper

4 tablespoons extra virgin olive oil

1 orange cut in half

1 large roasting chicken, about 3 ½ pounds ( preferably organic)

½ cup white wine

1 cup good quality chicken broth 

For gravy

2 cups chicken stock or good quality chicken broth

1 cup white wine

Juice of 1 orange

2 T maple syrup

Dash of chipotle powder 

Roast the garlic according to instructions and mash up cloves and put aside in a small bowl.   

Position a rack in the middle of the oven and preheat to 400 degrees.

In a medium bowl, thoroughly stir together the goat cheese, coriander, shallot, garlic puree, orange rind, and 1 T Mexican spice,  ¼ t chili powder, olive oil, pinch of salt and pepper 

Pat the chicken dry. Salt and pepper the chicken and rub the Mexican spice onto the back side of the chicken. Salt and pepper back side of the chicken. Turn chicken over. . Loosen the skin over the breast meat, thighs and as far down the legs as possible by gently sliding your fingers between the skin and the meat, avoid tearing the skin.  Stuff the cheese mixture under the skin of the breasts, thighs and legs, using it all.

Rub 1 teapsoon Mexican spice onto the top of the chicken . Salt and pepper.  Squeeze the juice from the orange all over the chicken.  Put ½ of the orange inside the cavity of the chicken..  

Drizzle with olive oil   Set chicken on a rack in a roasting pan or a baking sheet..  Add the broth and wine to the bottom of the pan

.Place foil over the chicken and put chicken in oven covered for 1 hour. 

For gravy:

In a small saucepan, boil the stock, white wine, maple syrup and orange juice and !/4 t. chilpotle powder until reduced by half. 

After an hour, take the foil off the chicken and add the wine and orange juice mixture to the bottom of the pan.and continue cooking for 15 minutes.  Open the oven and spoon the juices accumulating on the bottom of the pan over the chicken.

Continue cooking until chicken skin is crispy and the meat is just cooked through while remaining juicy, 20-30 minutes.  

.

Remove the chicken from the oven, pour off the pan juices into a gravy strainer.

Strain the gravy into a small saucepan on top of stove.

Boil until gravy is reduced and thick…. 5 minutes.

Transfer to a gravy boat. 

Carve the chicken and arrange it on a platter garnish with fresh cilantro. Serve the chicken warm or at room temperature with the gravy on the side.  
 

Serve with chicken with warm tortillas, guacamole, fresh cilantro and cumin scented black beans. 

Quick Cumin Scented Black Beans

Serves 6 1 Tablespoon freshly ground cumin ( ground in a spice grinder)

3 Tablespoons Olive Oil

1 yellow onion, chopped

1 clove garlic, chopped

2 cans organic black beans

2 cans fire roasted chopped tomatoes

¼ teaspoon chilpotle chili spice

3 tablespoons fresh cilantro

Juice from 1 lime 

Heat olive oil in a medium sized sauce pan.  Saute onions and garlic for 5 minutes until soft.  Add Cumin and sauté.   Add tomatoes and sauté for 5 minutes then add black beans, salt and pepper.   Let simmer on stove for 15 minutes to 20 minutes until beans are thick.   

Add fresh lime juice and chopped cilantro.