Recipe: Huevos Rancheros with Lime Crema

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

The modern Latin kitchen is a mosaic of cuisines from South America, Central America and
Mexico, each influenced by the travels of the ancient explorers. In our new Cocina Latina class, we explore traditional cooking techniques as well as unique flavor and ingredient combinations you’ll find in the region. One of my favorites from the class is the perfect winter brunch dish – our delicious huevos rancheros recipe has just enough heat to warm you up on a cold winter morning.


2 tablespoons fresh lime juice
1/2 cup heavy cream
2 tablespoons butter
4 ounces Mexican chorizo, casings removed
1 cup diced onion
1 teaspoon ancho chili powder
1 teaspoon pasilla chili powder
1/4 teaspoon cumin
2 teaspoons minced garlic
2 cups crushed fire-roasted tomatoes, undrained, preferably Muir Glen
2 tablespoons chipotle in adobo sauce, minced
4 eggs, room temperature
1/3 cup grated or crumbled Mexican cheese (such as Oaxaca, queso fresco or asadero)
10 cilantro leaves
In a small bowl, whisk together the lime juice and cream. Transfer the crema to a squeezable bottle and refrigerate until 30 minutes before needed.

In an 8-inch saute pan over medium-high heat, melt the butter and sear the chorizo until crisp. Transfer the chorizo onto paper towels to drain.

Decrease the heat to medium and sweat the onion in the infused fat with the chili powders and cumin until the spices bloom and the onion softens. Add the garlic and saute until it releases its aroma, about 30 seconds. Stir in the tomatoes, chipotle and seared chorizo and simmer the sauce until it thickens, about 10 minutes.

When the sauce is thickened, crack 1 egg into a ramekin. Using the bottom of a spoon, make a well in the tomato sauce and carefully pour the egg into the well. Repeat with the remaining eggs. Cover and poach until the eggs begin to set, about 3 minutes. Remove the cover and sprinkle the cheese over the eggs and sauce. Replace the cover and continue to poach until the eggs are cooked through about 2 minutes. Garnish with lime crema and cilantro.


Cooking in Paradise: New Caribbean Culinary Classes

From savory huevos rancheros with lime crema and spiced snapper on wilted greens to decadent Mayan cocoa pots and DIY ginger beer, the recipes featured in The Culinary Center’s latest season of Caribbean cooking classes are just the thing to warm up your winter.

The perfect way to get to know the paradise islands of the Caribbean as you sail from one to the next is to roll up your sleeves and learn the secrets of local recipes by trying them out yourself – guided by one of our talented Chef Instructors, of course. Below is a quick look at the fresh new offerings, all best paired with the turquoise water, white sand and laid-back lifestyle of the islands.

2018 Caribbean Culinary Classes

1493: The Foodie’s New World
When 15th-century explorers sailed back to Spain from the New World, they introduced ingredients that revolutionized Mediterranean cuisine such as peppers, potatoes, melons, corn and tomatoes – not to mention exotic spices. This class honors the ingredients that redefined the cuisines of the Americas, the Mediterranean, and introduces you to several exquisite recipes perfect for hosting a memorable post-cruise dinner party.

Argentine-Style Master Grilling
Perhaps the only country that rivals the United States in their mastery of grilling is Argentina. In this technique-driven class, learn chefs’ insider secrets to consistently grill meats, fish, vegetables and breads to savory perfection. In the Argentine tradition, you’ll also learn expert tips for creating sauces and marinating, as well as indoor and outdoor grilling essentials.

Break Out Of Your Shell: Celebrate The Egg
Ask our chefs to name their favorite ingredient, and most will passionately tell you: eggs. This class features The Culinary Center chefs’ most-requested egg recipes, all inspired by the cuisines of the Americas. It’s a celebration of the amazing versatility of eggs, complete with sparkling cocktail pairings. Join us for this classic cooking class to learn all about the art and science – and diversity – of cooking with the incredible egg.

Caribbean Fresh
Island cuisine is not only fresh and vibrant – it’s remarkably healthy. Healthy cuisine is the backbone of Canyon Ranch, and our inspiration for this class. The recipes featured in this class comfort both the body and soul, and are all inspired by culinary traditions from across the Caribbean islands. Delight and surprise yourself with the astounding depth of flavors you can enjoy while nourishing yourself and your family.

Catch Of The Day
Nothing says Caribbean cuisine more than enjoying the bounty of the sea. Gain confidence to cook several different types of fish and seafood as you learn master-level fish cookery techniques and flavorful island-style recipes at the same time. To help expand your seafaring repertoire and palate, discover more about lesser-known fish varieties that make great substitutes for your favorites.

Cocina Latina
In recent years, our chefs have traveled throughout Latin America, from Mexico to Patagonia, to learn the recipes and ingredients of this revered and distinct cuisine. Based on a careful balance, Latin cuisine elevates basic ingredients, such as the potato and rib-eye steak, to extraordinary levels. Master our chef-selected recipes and cocktails – all abundant in flavor and personality – that have made the Latin American kitchen the new frontier of foodies worldwide.

Floribbean: Florida Meets Caribbean
The sultry Caribbean and South Florida food scenes are where vibrant and diverse cultures meet bold flavors. This class explores the trendy fusion of Caribbean and Floridian dishes – Floribbean cuisine – a fresh celebration of delicious dishes for entertaining at home. In addition to learning some new savory recipes, you’ll master tropical cocktails and island-inspired desserts.

See you in The Culinary Center on Marina & Riviera this winter!


Asian Noodles: A Chef’s Guide

By Director of Culinary Enrichment & Executive Chef Kathryn Kelly

Anyone who has ever set foot in an Asian grocery store realizes that the world of Asian noodles is vast. They’re also an essential part of the culinary culture with a history tracing all the way back to the third century BC during the Han dynasty. My favorite thing to do in Asia is to visit the local markets and explore all the various noodles on offer – I always learn something new.


Street Food in Sicily: Arancini Recipe

By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

Several years ago, I was strolling the beautiful streets of Taormina and I happened to stop for a coffee and breakfast snack when I discovered these beautiful caramel-colored rice balls. I decided to sample one, and discovered from the shop owner that the rice balls, arancini, are a traditional way Italians use leftover rice and risotto.


A Chef’s Look at Bermuda: Restaurants, Markets & More

Where do chefs dine in Bermuda? We caught up with Director of Culinary Enrichment & Executive Chef Kathryn Kelly and Chef Instructor Annie Copps to discover the best spots on the island for food lovers and culinary connoisseurs. As any chef will tell you, cuisine is the key to the soul of a place – the perfect excuse to eat your way through Bermuda! Restaurant prices are typically on par with New York and San Francisco, but with some insider tips the experience will be worth it. From St. George to Hamilton and beyond, here are Chef Kelly and Chef Copps’ top recommendations for markets, restaurants and culinary experiences.