Degollado’s huatape de camaron- shrimp soup with epazote)

Ingredients

2 lb large shrimp, peeled and cleaned
1 quart water
1/2 tsp salt
2 epazote pods
20 epazote leaves
2 chile poblano, seeds removed
1 chile serrano
8 oz masa harina

How to prepare

Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning
hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients.

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Carnitas

Ingredients

1 pork butt (about 7 lb)
1 1/2 qt. Chicken broth
1 lb onion, quartered
1 tbsp each coriander seed and cumin seed
2 tsp oregano
4 canned chipotle chilies in sauce
2 tbsp sauce from canned chilies
2 bay leaves
Water
Salt


How to prepare

Cut pork butt in lb chunks. Add remainder of ingredients plus 2 quarts of water, or enough to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours). Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool. (can be refrigerated for 2 days.) Bake pork, uncovered in a 450 f oven until lightly browned and sizzling (about 20 minutes). Strain broth and use for spiced black beans recipe.

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Champagne marinade

Ingredients

3/4 cup champagne
1/4 cup olive oil
1/2 teaspoon dry mustard
1/2 teaspoon dried basil leaves
dash salt
dash white pepper

How to prepare

Combine all ingredients. Pour over 4 salmon steaks or filets. Marinate at least 2 hours. Grill or broil salmon, brushing with marinade during cooking. Serves 4.

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Cauliflower and potato curry

Ingredients

4 cups potatoes, peeled and quartered
1 small cauliflower, cut into florets
3/4 tsp ground turmeric
1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp salt

Big pinch of sugar
2 tomatoes, chopped
1 1/4 cups water
1/2 tsp garam masala

How to prepare

Add all ingredients to a crockpot and cook on low for approximately six hours.

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Peanut- garlic salsa

Ingredients

8 cloves garlic
3 red serrano chile peppers, stemmed
1 1/3 cups dry roasted peanuts
3/4 cups cilantro leaves
3/4 cup water
1/4 cup fresh lime juice
1/4 tsp salt (optional depending on whether nuts are salted)

How to prepare

In a food processor, or using a chef’s knife, mince the garlic, chili peppers and peanuts. Add the cilantro leaves and process until coarsely chopped. Or, chop the cilantro and add to the other ingredients. Transfer to a bowl, stir in the water, lime juice and (optional) salt. Cover, refrigerate for a few hours, and enjoy. Can remain refrigerated if covered for about a week

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Chiles rellenos de elote con crema – chiles stuffed w/corn & cream

Ingredients

4 tbsp sweet butter
1 medium white onion, finely chopped
2 cloves garlic, peeled and minced
4 cups corn kernels
1 1/2 tsp salt, or to taste
1/3 cup water, if necessary
3 tbsp finely chopped epazote (optional)
12 small chiles poblanos, charred, peeled, and cleaned
1/2 lb queso fresco or farmer cheese, cut into thick slices
2 cups sour cream or creme fraiche
3 oz chihuahua cheese or mild cheddar, grated

How to prepare

Melt the butter and fry the onion and garlic gently, without browning, until soft. Add the corn kernels and salt, then cover the pan and cook over a gentle heat until the kernels are tender (if the corn is very dry, then add about 1/3 cup water)- 15 to 20 minutes, depending on whether fresh or frozen corn is used. Add the epazote and adjust the seasoning. Set aside to cool a little. Preheat the oven to 350

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Salsa roja

Ingredients

5 ancos
1 large onion, coarsely chopped
1 1/2 cup water
4 med tomatoes, peeled and seeded
2 cloves garlic, pressed
3 tbsp oil salt

How to prepare

Remove cores, seeds and veins from chilies. Break chilies into pieces and cover with hot water for 2 hours. Put chilies in a blender with tomatoes, onion and garlic. Blend until quite smooth. Cook puree over low heat in a frying pan for 5 minutes. Makes about 4 cups

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Gingerbread muffins

Ingredients

1 cup butter
1/2 cup brown sugar
4 eggs
2 1/2 cups all-purpose flour
1 cup molasses
2 tsp cinnamon
2 tsp baking soda
1 cup buttermilk
2 tsp ground ginger
2 cups whole-wheat flour

How to prepare

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. And spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.

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