Carne seca jerky

Ingredients

2 1/2-3 lb raw jerky meat
2 large onions, finely chopped
2 tsp ground oregano
2 cloves garlic, mashed
2 tsp salt
1/2 tsp course black pepper
3/4 cup vinegar
1 tsp liquid smoke

How to prepare

Mix all ingredients to make marinade and soak meat in marinade 24 hours. Remove meat from marinade and place in oven or smoker for from 7-8 hours at about 150- 200

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Pineapple and peppers salsa

Ingredients

1 large pineapple, peeled, quartered and core removed
1 green bell pepper, seeded and cut into 1/4″ pieces
1 red bell pepper, seeded and cut into 1/4″ pieces
1 small red onion, finely chopped
1/4 cups light sesame oil
1/4 cups finely chopped cilantro
2 tbsp fresh lime juice
2 tbsp minced fresh parsley
2 tbsp snipped fresh chives
1 whole serrano chile, finely minced
salt and pepper to taste

How to prepare

Place pineapple on a cookie sheet and broil until just beginning to brown, about 5 minutes per side. Remove from broiler and finely chop, reserving juice. Mix with the remaining ingredients, cover, and refrigerate at least 2 hours. Makes 4 servings.

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Wild mushroom enchiladas

Ingredients

5 ancho chiles
1 cup heavy cream
2 cloves garlic, minced
2 tsp fresh lime juice
1 tbsp unsalted butter
1/2 yellow onion, diced
1/2 avocado, peeled, cubed
6 oz wild mushrooms (morels, shittakes, oyster, or portobellos) sliced
3 oz queso fresco or feta cheese, crumbled.
1 tbsp chopped cilantro
1 tomato, blanched, peeled, seeded, and diced
6 corn tortillas
Salt to taste

How to prepare

Preheat the oven to 450 degrees. To prepare ancho paste, wash, dry and stem and seed chiles. Place in a single layer on a baking sheet and roast for 1 minute. Put in a bowl and cover with warm water for 30 minutes to rehydrate. Strain, (reserve liquid) and puree in blender with enough of the liquid to form a thick paste. In a skillet, bring 5 tbsp ancho paste, cream, and garlic to a boil and simmer 2 minutes. Transfer to a blender and puree. Add lime juice and salt to taste. Strain and set aside. Heat butter in a lb skillet and saut

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Turkey and eggplant meatloaf

Ingredients

2 lb turkey; ground
1/2 cup eggbeaters or
2 eggs or 4 egg whites
8 oz tomatoes ;canned undrained
1 lb eggplant :pared and shredded
1/2 cup onion ; chopped
2 garlic cloves ;minced

1/8 tbsp nutmeg
lemon ; juiced
1/4 tbsp cinnamon
salt and pepper to taste

How to prepare

Combine ingredients in a large bowl and mix well .Shape into a loaf on a shallow baking pan. Bake 350 degrees for one hour . Makes eight servings

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Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

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Cajun ribs

Ingredients

2 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp red pepper
1 1/2 tsp white pepper
1/2 tsp black pepper

1 tsp dried thyme leaves
1 tsp dried oregano
4 lb pork back ribs (about 2 whole sides)

How to prepare

Combine seasonings. Rub on all surfaces of ribs. Place ribs on covered grill over indirect heat and grill for 1 1/2 hours. Cut ribs into serving-size portions. Source: dallas morning news – 6/29/94

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Southwestern butternut bisque

Ingredients

1 tbsp olive oil
1 cup finely chopped onion
1 3/4 to 2 lb butternut squash, peeled, seeded and cut into 1″ chunks (see cook’s notes)
2 medium bosc pears, peeled, cored and cut into 1″ chunks

1 medium granny smith apple, peeled, cored and cut into 1″ chunks
4 tsp lemon juice, divided
1 tbsp finely grated fresh ginger
1 tsp ground cumin
1/2 tsp curry powder
1/8 tsp ground red (cayenne) pepper

1 (14 1/2-oz) can chicken broth
1 cup apple juice
1 cup water
1/4 tsp salt
1/8 tsp freshly ground black pepper

How to prepare

In a medium pan, heat the olive oil over medium-low heat. Add the onion and saut

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Black bean and salsa lasagna

Ingredients

2 cn (14-oz) chopped tomatoes with juice
1 cn (8-oz) tomato sauce
8 oz sliced fresh mushrooms
1 tbsp dried oregano
Fresh ground black pepper to taste
1 tsp salt
Olive oil
12 lasagna noodles, uncooked
15 oz ricotta cheese
12 oz shredded mozzarella cheese
1 1/2 cup grated parmesan cheese
1 cn (15-oz) black beans, drained
1 cn (14 1/2-oz) medium-hot salsa

How to prepare

Combine tomatoes, tomato sauce, mushrooms, oregano, black pepper and salt in lb bowl. Set aside. Grease a 12-by-8-by-2-inch pan with olive oil. Place half of tomato mixture on bottom of pan. Top with 4 lasagna noodles to cover pan. Top with half of ricotta cheese, half of mozzarella, 3/4 cup parmesan, half of black beans and 4 lasagna noodles. Top with remaining tomato mixture, ricotta, black beans and remaining 4 noodles. End with salsa, remaining parmesan and mozzarella. Cover tightly with foil; place additional foil underneath pan (it may bubble over). Bake at 350 degrees until noodles are tender, about 1 hour. Best of 95 yield: 6 servings.

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Chicken Enchilada Soup

Ingredients

4 to 6 chicken breasts
1 cup margarine
1 onion diced
1 clove garlic chopped
1 1/2 cup flour
1 tsp seasoned salt
2 tsp paprika
2 pints sour cream
1/4 tsp cumin
1 can green chilies

How to prepare

Cook chicken in 12-16 cup of water until done. Debone chicken and reserve broth. In a lg saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce. Source: “Steamboat Entertains” Winning Recipes From The Rocky Mountains.

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Rio Grande Cafe – Green Chili Pork Chops

Ingredients

1/2 roughly chopped onion
6 peeled garlic cloves
3-4 pork sirloin steaks or boneless pork chops
5 cups water
2 roasted poblano chilies
half bunch fresh cilantro
2 toasted corn tortilla, torn
fresh black pepper, salt

How to prepare

Lightly brown pork in large sauce pan or Dutch oven. Add onion, garlic and water to pot and bring to a boil. Reduce heat and simmer one hour. Meanwhile, roast poblanos under broiler and skin and seed them. Roughly chop toss into blender. Tear up and add tortilla and the cilantro. Add water, garlic and onion at end of hour and blend until smooth return to pot and simmer pork in sauce for 10 min, adding fresh pepper and sauce -Roberto del Grande, Rio Grande Cafe on TV, March 1997

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