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Reply
| | From:  Genie· (Original Message) | Sent: 10/8/2007 6:43 PM |
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Reply
| | | From: Genie· | Sent: 8/21/2008 4:08 AM |
Stewed Chayote with Tomato and Epazote
2 chayotes
2 small tomatoes, roasted (see Note)
2 cloves garlic, chopped
2 tablespoons vegetable oil
1/4 cup finely chopped onion
3 Arbol chiles
1 1/4 cups water
1 teaspoon salt
1 tablespoons dried epazote or 2 tablespoons fresh
In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayotes, water and salt. Cover the pan and cook over medium heat. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Makes 6 servings
Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned, the flesh will be quite mushy. Leave the skin on.
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Reply
| | | From: Genie· | Sent: 9/10/2008 2:53 AM |
Acapulco's Mexican Rice
1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper
Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.
In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.
Serves 6 to 8. | |
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:39 AM |
Cheesy Creamed Poblano Chile with Corn - 3 tablespoons olive oilor vegetable oil
1 onion, finely diced
1 small clove garlic, crushed fine
1 1/2 cups roasted corn, removed from the cob (1 bag of frozen whole kernel corn in 10-ounce bag will also work)
4 large Poblano chile peppers (at least 4 inches by 5 inches in size), roasted and peeled
1 tablespoon of flour
1/4 cup milk
1/4 cup firm white cheese (Monterrey Jack, Queso Quesadilla and Asadero work well)* * When choosing a Mexican Cheese, either white or yellow, be careful with your choice. Queso Frescas (fresh cheeses) such as Panela, Queso Fresca or Queso Blanco will not melt when heated. They make wonderful cheeses to crumble over salads or into other dishes because they can be heated without losing their shape.
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:50 AM |
Southwest Corn Custard with Roasted Peppers 2 1/2 cups of fresh corn kernels or 1 (1 pound) bag of frozen corn kernels thawed, divided
1/4 cup sugar
1 1/4 teaspoons salt
1 cup milk
3/4 cup heavy cream
4 eggs
1/2 vanilla bean, split lengthwise and seeds scraped, or 1/2 teaspoon pure vanilla extract
1/2 cup (1/2 stick) unsalted butter, melted and cooled to touch
4 tablespoons all-purpose flour
1/4 cup chopped green chile peppers (2 or 3 roasted Anaheim or poblano chiles), peeled, and seeds removed*
1/8 teaspoon of freshly ground nutmeg * Roast chiles by piercing them once with a small knife and placing them on a cast iron griddle or skillet over high heat until the skin has charred and appears loose on the pepper. Wrap the chiles pepper with a slightly dampened paper towel until they have cooled to touch. The skin should peel easily from the chile pepper. Preheat the oven to 350 degrees F. and butter a 1 1/2-quart shallow casserole or quiche dish. |
In the food processor, pulse 1/2 of the corn until it forms a paste (this will take approximately 8 to 10 pulses on most food processors). |
In a medium-sized bowl, mix the corn paste, the remainder of the whole corn kernels, sugar, salt, milk, cream, eggs, and vanilla seeds or extract. Mix well, taking care to make sure the processed corn paste is mixed in thoroughly or you will have clumps in your finished dish. Add the flour, butter, and diced green chile peppers, stirring until combined.
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Pour the mixture in your prepared casserole or quiche dish. Sprinkle the nutmeg over the custard and bake on the middle rack of your oven until the center is just set, about 40 to 45 minutes (30 minutes at the same temperature if you are using a convection oven). Remove from oven.
| Allow to the corn custard to set for approximately 5 minutes before serving. Makes 5 to 7 servings | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:13 PM |
| Portabella Fajitas 1 lb. fresh button white mushrooms
8 oz. portabella mushrooms
1/2 t. salt
1 t. garlic minced
2 T. oil
1 large onion cut into 8 wedges
1 red pepper cut into 1/2 inch strips
2 t. jalapeno peppers finely chopped
1 T. cilantro fresh and chopped (optional)
8 6 inch flour tortillas
cheddar cheese
salsa
sour cream
Slice the mushrooms into 1/4 inch slices. In a large skillet heat the 1 T. oil over high heat. Add the mushrooms and garlic. Saute quickly until tender, about 3 minutes. Remove the mushrooms to a bowl. Add the remaining oil, onion, and red pepper to the pan. Cook until tender crisp, about 5 minutes. Return the mushrooms to the pan and stir in the jalapeno peppers. Heat until hot. Add the cilantro if desired.
Warm the tortillas and serve with the cheddar cheese, salsa and sour cream.
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Reply
| | | From: Genie· | Sent: 10/20/2008 3:55 AM |
| Fire Roasted Tomato Quesadillas
1 can (14.5 oz.) Hunt's Fire Roasted Diced Tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup Ranch Style Black Beans, rinsed and drained
1/3 cup chopped white onion
2 TB finely chopped fresh cilantro
1/2 tsp. garlic powder
1/4 tsp. kosher salt
1/4 tsp. ground cumin
1/4 tsp. ground red pepper
1 tsp. lime juice
2 cups shredded Chihuahua cheese (2 cups = 8 oz.)*
6 (8 inch) flour tortillas
Lime wedges and sour cream, optional
To make the Salsa: Place drained tomatoes in large bowl; mash into smaller
pieces with fork.
Mix in corn, beans, onion, cilantro, garlic powder, salt, cumin, red pepper
and lime juice.
Assemble quesadillas by sprinkling 1/3 cup cheese over half of each tortilla;
top each with
1/4 cup salsa (reserve remaining). Fold each tortilla in half over filling;
set aside.
Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes
on each side
or until cheese melts and tortilla is lightly browned.
Cut each quesadilla into 3 wedges. Serve each with remaining salsa.
Add a lime wedge and sour cream, if desired.
*Monterey Jack cheese may be substituted for Chihuahua cheese, a Mexican
melting cheese.
Makes: 6 servings
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Reply
| | | From: Genie· | Sent: 10/20/2008 3:57 AM |
| Mexican Red Rice
1/4 cup oil
1-1/2 cups long-grain white rice
1/2 medium onion, chopped
3 plum tomatoes
2 cloves of garlic
3-1/4 cups water or chicken stock
1 cup frozen peas, carrots, corn or a mixture of all of three, optional
Salt, to taste
Clean rice, removing any stones or bad grains, place in a bowl and cover with
hot water.
Set aside until cooled to room temperature, approximately 20 minutes.
Core tomato, cut into large chunks and place in a blender or food processor
along with the
garlic, blend until smooth and set aside.
Rinse the rice under cold water until the water runs clear, about 4 times,
then drain well.
Heat the oil in a 2 quart sauce pan, add the rice stirring to coat each
grain, then add the onion.
Sauté the rice and onion until the rice is golden and the onion soft, about 5
minutes. Drain any
excess oil, add the tomato mixture and cook for a further 5 minutes or until
the tomato mixture
is absorbed. Add water or stock and adjust seasonings.
Bring to a boil and simmer uncovered until almost all the liquid has been
absorbed, then add
the frozen peas, lower the flame, cover and cook for an additional 5 minutes.
Remove from
the heat and allow to sit, covered, for 20 minutes.
Fluff with a fork before serving.
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Reply
| | | From: Genie· | Sent: 11/1/2008 9:55 PM |
| Caliente Cheese Fritters
Recipe By : Savory Southwest, Judy Hille Walker, pg 8
Serving Size : 10
3 eggs -- separated
2 cups corn -- fresh or frozen
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon baking powder
3/4 cup flour
1 cup Cheddar cheese -- finely shredded
1/2 cup chopped green chiles, canned
1/4 cup red bell pepper -- chopped
1/4 cup onion -- finely chopped
Optional garnishes:
sour cream
sour cream
Beat egg whites until stiff. Pour corn into a separate
mixing bowl (if
frozen you must thaw). Add to corn the beaten yolks,
salt, pepper, baking powder, flour, cheese, chiles,
red pepper and onion. Mix well with a wooden spoon or
spatula. Gently fold in beaten egg whites.
Heat about 1-inch of oil in skillet. When the oil gets
hot, drop fritters by spoonfuls. Brown o both sides.
Drain on paper towels. Serve with salsa and a dollop
of sour cream on the side.
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