A great way to start your meal is with a basket of warm homemade tortilla chips served with fresh salsa and guacamole.
Strawberry Blender Margaritas
2 cups tequila
1 cup triple sec
3/4 cup fresh lime juice
3 cups crushed ice
2 cups frozen sweetened strawberries
coarse sugar for glasses
fresh lime slices or whole strawberries for garnish (is using whole berries leave on green top and slice so they fit over glass)
In a blender add ingredients and pulse until well blended. Place coarse sugar onto a small plate. Slice a fresh lime, rub around rim of glass, press glass into sugar. Pour blended margaritas into glasses and garnish.
"Taste is as important as presentation"
Julia's Mango and Jack Quesadillas - love these and you can also add shredded chicken or pork
6 fresh flour tortillas
3 cups Jack cheese, shredded
2 large Haas avocados, peeled, pitted and sliced
1 red onion, thinly sliced
1 cup fresh cilantro, chopped
2 fresh mangos, ripe, but not overripe, peeled, pitted and sliced
Chili powder or Ancho chili powder
butter, melted
Note: as I said above you could also add shredded cooked chicken or pork
In a saute pan with a little oil add onion and saute for a couple of minutes until wilted. Remove from pan. Place tortillas flat on work surface and on half of tortilla, add cheese, slices of avocado, cooked onion, cilantro, mango, a dash of chili powder and chicken or pork if adding. Fold tortillas over and butter one side with pastry brush dipped in melted butter. Place buttered side down on large grill or large saute pan and cook until golden brown on buttered side and cheese has melted. Butter other side and flip over cooking until golden brown. Be careful not to spill out ingredients when flipping. Slice into sections and serve with salsa, sour cream and a good margarita.
1 large jicama, peeled and julienned
2 large carrots, peeled and julienned
1 large red onion, julienned thinly
1 red bell pepper, julienned thinly
1 juicy orange, peeled and thinly sliced
1 large Haas avocado, peeled, pitted and sliced
1/4 cup fresh cilantro, chopped
Dressing
1 fresh lime, zested
1/3 cup fresh lime juice
1/4 cup vegetable oil
2 Tbl. honey
1 Tbl. ancho chile powder
salt and freshly ground black pepper
In a bowl, whisk lime juice, zest, oil, honey, salt, pepper and ancho chile powder, taste and adjust seasonings. In a bowl, add other ingredients and gently mix in dressing. Place on serving platter.
Spicy Chilled Avocado Soup - this was always a winner for caterings
5 firm, but ripe avocados, pitted and peeled
4 cups cold chicken stock (good quality)
1/2 white onion, chopped
1 medium jalapeno, seeded and chopped
2 Tbl. fresh lime juice
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
1/2 tsp. cumin
sour cream
Place all ingredients except sour cream into food processor and puree until smooth. Taste and adjust seasonings. I also like to add a splash of Tabasco. Pour into a container, cover and refrigerate. When ready to serve, place soup into individual bowls. Add a dollop of sour cream. Sprinkle with a dusting of chili powder if desired.
Grilled Salmon with Creamy Jalapeno Sauce
Sauce
3/4 cup mayonnaise
3/4 cup whole milk
1/4 cup sour cream
1 tsp. fresh lime juice
1 small packet Hidden Valley Ranch Mix
1 (4 oz.) can green chiles
3/4 cup pickled jalapenos, chopped
1 Tbl. pickled jalapeno juice
1/4 cup fresh cilantro
salt and freshly ground black pepper
1 tsp. garlic powder
In a container mix mayonnaise, milk, sour cream and ranch dressing mix, cover and refrigerate 1 hour. Next place chiles, pickled jalapenos with 1 Tbl. pickled juice, chopped jalapeno, cilantro, salt, garlic powder and lime juice in blender. Pulse a couple of times, then add mayonnaise mixture and pulse for about 1 minute. Taste and adjust seasonings. Place back in frig for about 1 to 2 hours to blend. You can also use this very addictive sauce as a dip for tortilla chips or a sauce for enchiladas.
4 (8 oz.) salmon fillets
salt and freshly ground black pepper
olive oil
Brush a little olive oil on both sides of fish and season with salt and pepper. Place on grill and cook to desired doneness. Place salmon on serving platter and drizzle over sauce, with extra on side. Serve with warm homemade flour or corn tortillas, rice and jicama salad.
Spicy Pork in Warm Tortillas
3 lb. boneless pork shoulder, cubed
2 1/2 cups cold water
salt and freshly ground black pepper
5 dried ancho chiles
8 garlic cloves, peeled
1 white onion, chopped
2 tsp. ground cumin
1 tsp. cinnamon
2 tsp. dried oregano
1/2 cup fresh cilantro
warm homemade flour tortillas
In a Dutch oven, add pork, 1 cup water, season with salt and pepper. Bring to boil, cover then reduce to simmer and cook for 1 hour, stirring occasionally. After 1 hour there should be no water left in pan, if so, boil water it away. In a saucepan, add washed, stemmed and seeded chiles. Add 1 1/2 cups water, bringing to a boil, cover and simmering 15 minutes. Place this mixture (including water) into the blender with garlic, onion, cumin, cinnamon, oregano and cilantro. Blend to puree and pour this mixture into pot with pork. Bring to a boil, cover and simmer about 30 minutes. The meat should be falling apart, the sauce thickened and coating the meat. If not, boil until sauce has thickened up a bit. Serve with warm tortillas. Can't you just taste that first bite already? Isn't your mouth salivating just thinking about it? Mmmm
Shrimp with Peppers and Mango - love this
2 lbs. large shrimp, shelled and deveined
1 large ripe mango, diced
1 lime, juiced
2 Habenaro peppers or hot peppers of your choice
1 red bell pepper
1 Tbl. fresh ginger, grated
1 shallot, minced
1 cup chicken stock - good quality
3 garlic cloves, chopped
3 Tbl. butter
1/4 cup fresh parsley, chopped
2 Tbl. fresh cilantro, chopped
Cooked rice
Note: Please wear gloves when working with Habanaro peppers or any other very hot peppers. Do not touch your face or anywhere else. Even after you remove gloves, wash hands and work surfaces, knives well before proceeding. Remove seeds from all peppers. In a saute pan, add 2 Tbl. of oil, a good pinch of salt and all vegetables, ginger, and 2/3 of the mango cooking over medium low heat until shallots are clear. When vegetables are sweated add chicken stock, bring to a boil, reduce and simmer for about 5 minutes. Place this mixture into a blender and puree until smooth. Add sauce back to pan and bring to a boil simmering about 5 minutes to reduce. In another saute pan, melt butter in pan add shrimp and saute until they turn pink. Add shrimp to sauce and cook about 5 minutes. Serve shrimp and sauce over fluffy white rice and garnish with remaining diced mango, parsley and cilantro.
Machaca (shredded beef) - from my friend Annabelle in San Diego
3 lbs. chuck roast
salt and freshly ground black pepper
1 large onion, chopped
1 green bell pepper, chopped
1 jalapeno, minced
5 garlic cloves, minced
2 limes, squeezed of juice
1 Tbl. dried oregano
1 Tbl. cumin
1 Tbl. chili powder
fresh chopped cilantro
Accompaniments;
homemade flour or corn tortillas (warmed)
avocado, peeled, pitted and sliced (spritz with fresh lime juice)
ruby red tomatoes, chopped
shredded cheese
chopped iceberg lettuce
fresh salsa
Season beef with salt and pepper all over. In a large Dutch oven, add a little oil and brown beef on all sides. Add the onion, bell pepper, garlic and jalapeno and saute for about 3 minutes. Add 2 qts. of cold water, lime juice, oregano, cumin and chili powder bringing to a boil. Heat oven to 350 degrees and place Dutch oven with lid in oven for about 1 to 1 1/2 hours, or until meat is tender. Strain the broth (reserving 1 cup) and save rest for another use if desired. Remove beef and shred beef with 2 forks. Pour in the 1 cup of stock and cilantro and toss together. You can now make some delicious tacos or burritos to enjoy. You can also use the beef served with beans, tortillas and eggs served with some salsa and hash browns for a great breakfast.
South of the Border Couscous
1 1/2 cups couscous
3/4 tsp. cumin
2 Tbl. olive oil
salt and freshly ground black pepper
1 3/4 cup chicken stock (good quality such as Kitchen Basics)
2 garlic cloves, peeled and minced
1 (15 oz.) can black beans, rinsed and drained
1/2 cup frozen corn
1/2 cup red onion, small dice
1/4 cup fresh cilantro, chopped
1 jalapeno, seeded and minced
1 Tbl. fresh lime juice
In a large saucepan, add drizzle of oil and cook garlic and onion for a couple of minutes. Add stock, and cumin, bringing to a boil, add remaining ingredients then add couscous and 2 Tbl. olive oil. Remove from heat and cover. After about 6 minutes, remove lid and fluff with fork. Place on serving platter and garnish with fresh lime slices and additional sprinkle of fresh cilantro.
Refried Beans - the easy version
2 (15 oz.) cans pinto beans (do not drain)
1 small white onion, chopped
2 serrano peppers
2 garlic cloves, minced
1/4 cup cotija cheese, crumbled
salt and freshly ground black pepper
Tabasco, to taste
oil
In a saute pan, add oil and onion, cooking for a couple of minutes, add garlic and serranos cooking about 3 more minutes. Remove serranos and discard. Pour in the beans and liquid and stir. Mash with a potato masher until desired consistency. Sometimes I just use an immersion blender to get them very smooth. Taste and adjust seasonings. Remove to serving bowl and sprinkle with cheese.
Tres Leches Cake - love this cake
1 1/2 cups cake flour
1 tsp. baking powder
1/2 tsp. salt
1 stick butter, soft
1 cup sugar
2 tsp. pure vanilla extract
5 eggs
3 Tbl. rum (optional)
1 1/2 cups whole milk
1 (14 oz.) can sweetened condensed milk
1 3/4 cups heavy whipping cream
3 Tbl. powdered sugar
fresh raspberries or blackberries (for garnish)
Preheat oven to 325 degrees. Grease and flour a 9x13 baking pan. In a bowl, sift flour, baking powder and salt. In a bowl of electric mixer, beat butter, sugar and 1 tsp. vanilla extract. Add eggs one at a time, mixing to combine, scraping down sides. Mix in 1/2 cup whole milk then fold in flour mixture a little at a time. Pour batter into pans and bake about 35 to 40 minutes or until cake tester comes out clean. Let cake cool to room temp in pan. Pierce the cake several times with a toothpick. In a bowl, combine 1 cup whole milk, 1 cup of cream and condensed milk (add rum to mixture if desired). Pour slowly over cooled cake, cover with plastic wrap and refrigerate 1 hour. In a mixing bowl, whisk the remaining 3/4 cup whipping cream with 1 tsp. vanilla extract and 3 Tbl. powdered sugar to stiff peaks. Spread this over chilled cake and cut into pieces and garnish with berries if desired.
Sopaipillas - fluffy sweet puffs of goodness
1 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup warm water
1 Tbl. shortening
honey - for drizzling
powdered sugar - for dusting
In a bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, stirring with a fork. The dough will be crumbly. On a lightly floured work surface, knead the dough for about 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12x10 rectangle. Cut into 12 squares. In a deep fat fryer or large deep pan add 2-inches of cooking oil heating to 375 degrees. Fry for 1-2 minutes per side. Remove to paper towels and keep warm in oven. Dust with powdered sugar and drizzle with honey.
Mango Upside Down Cake - I got this recipe in the early 80's from a rum company
3 ripe mango's, peeled
1/2 cup plus 1/3 cup butter, room temp.
3/4 cup light brown sugar
1/2 cup plus 1 tsp. dark rum
1 2/3 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
2/3 cup sugar
2 eggs
2/3 cup whole milk
Slice mango's into strips about 1-inch wide working around the pit. Melt 1/2 cup butter in skillet over medium heat. Add mangos and sprinkle with brown sugar. Cook stirring occasionally with wooden spoon until sugar melts and fruit is tender but firm, about 5 minutes. Using a slotted spoon, remove fruit from skillet and drain in a colander. Continue cooking sugar mixture until it reduces to a thick syrup about 5 minutes. Remove from heat and add 1/2 cup rum; ignite with a match and let flames die out (BE CAREFUL). Arrange a single layer of mango slices in an overlapping pattern in an 8-inch cake pan. Add enough sugar syrup to just cover mangos. Set aside to cool. Heat oven to 350 degrees. In a bowl sift together flour, baking powder and salt. In a bowl of electric mixer cream 1/3 cup butter. Gradually add sugar and mix well. Beat in remaining 1 tsp. of rum and eggs until fluffy. Add flour mixture and milk; beating until smooth. Spread batter over fruit. Bake about 35 to 40 minutes. Cool on wire rack for 30 minutes. Invert cake onto cake platter and serve. I like to serve with freshly whipped cream.
Bon Appetit
"Do not be afraid. Stand still, and see the salvation of the Lord,
which He will accomplish for you today." Exodus 14:13
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