Cucumber papaya salsa

Ingredients

1 med cucumber, peeled and chopped into 1/4″ cubes
1 med papaya, peeled, seeded, and chopped into 1/4″ cubes
3/4 cups finely chopped fresh pineapple
2 tbsp chopped shallot

1 jalapeno, seeded and minced
2 tbsp minced fresh mint
juice of medium lime
1 tbsp rice wine vinegar
1/2 tsp sugar
1/2 tsp salt

How to prepare

Combine ingredients, cover, and refrigerate at least 6 hours. Makes 2 1/2 cups.

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Clear creek salsa

Ingredients

Olive oil
1 small onion, minced
5 cloves garlic, minced
3 large tomatoes, peeled, seeded, chopped coarse
1 fresh ancho chile, seeded and minced

1 yellow bell pepper minced
4 oz can chopped green chiles
1 tsp salt
1/4 tsp ground cumin
1 tbsp garlic powder
3 tbsp balsamic vinegar
3 tbsp lime juice

1 tbsp dried cilantro

How to prepare

Saut

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Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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Chile relleno batter

Ingredients

1 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cornmeal
1 cup milk, about
2 eggs

How to prepare

Combine flour, baking powder, salt and cornmeal in a medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well. Additional milk may be needed for a smooth batter.

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Southwestern shrimp cocktail

Ingredients

1 lb cooked bay shrimp (the tiny ones)
8 to 12 oz jar green salsa
Juice of 1 lemon
2 tbsp of olive oil
2 cloves of garlic minced very fine
1/2 cup of cilantro, finely chopped
1/4 of sm white onion, finely chopped
1/2 of a sm red bell pepper, finely chopped
1 pickled jalapeno pepper, very finely chopped
2 avocados (the ones with the dark skin) cubed
Leafy greens, such as chard or mustard greens to line a serving dish
Lemon slices

How to prepare

Combine shrimp, salsa, lemon juice, olive oil, garlic, cilantro, onion, red bell Pepper and jalapeno pepper blend ingredients well chill thoroughly to serve: place Greens on a serving platter place salad in center arrange cubes of avocado around The shrimp salad sprinkle some lemon juice over the avocado to keep it from browning Decorate with lemon slices serve and enjoy should make about 6 appetizer servings.

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Smoked chili salsa

Ingredients

1 can chipotle chiles in adobo sauce
2 cup boiling water
2 tbsp tomato paste
1 tbsp strong red wine or balsamic -vinegar or more to taste
2 tbsp brown sugar

How to prepare

Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups.

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El torito’s sweet corn cakes

Ingredients

2 tbsp lard
1/4 cup butter, softened
1/2 cup masa
3 tbsp cold water
10 oz frozen corn kernels or 2 lg cobs, kernels removed
3 tbsp cornmeal
1/4 cup sugar
2 tbsp whipping cream
1/4 tsp baking powder
1/4 tsp salt

How to prepare

Combine lard and butter in electric mixer bowl; beat till light and fluffy. Add masa gradually and mix till thoroughly incorporated. Add water slowly, mixing thoroughly. Place corn kernels in blender and blend till coarsely chopped. Stir into masa mixture. Place cornmeal, sugar, whipping cream, baking powder and salt in lg mixing bowl. Mix quickly. Add masa mixture, mixing just till blended. Turn into 8″ buttered baking pan. Cover with foil. Bake in preheated 350 oven 40-50 minutes or till corn cake has firm texture. Let stand at room temperature 15 minutes before cutting. Cut into squares or use sm ice cream scoop. Serve with grilled poultry, meats or mexican food. Makes 10 (2 oz) servings. Note: use masa that has not been mixed with lard to prepare recipe.

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Spicy black beans with tomatoes

Ingredients

2 tbsp butter
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 green bell pepper, seeded, de-ribbed, and chopped

1 red bell pepper, seeded, de-ribbed, and chopped
2 cups cooked black beans
1/2 tsp salt or to taste
6 fresh plum tomatoes, peeled, seeded, and chopped

2 tbsp olive oil
1/4 cup freshly chopped cilantro or parsley
1/4 tsp ground cayenne pepper
4-5 parsley sprigs for garnish

How to prepare

In a large saut pan, heat the butter and olive oil over medium heat. Add the onion, garlic, and green and red peppers, and saut 4-6 minutes, until onions are translucent and vegetables are tender. Add the black beans and salt to taste. Add tomatoes and olive oil. Let cook another 5 minutes, until hot throughout. Add cilantro and mix well. Add cayenne pepper to taste and serve hot, garnished with sprigs of parsley. Makes 4-6 servings

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Barbecued santa fe tri-tip

Ingredients

2 whole beef tri-tips – 2 lb each
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 tbsp ground coriander
3 cloves garlic, minced
salt and pepper to taste

How to prepare

Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Remove all fat and connective tissue from the tri-tips. Place tri-tips in non-reactive baking dish, pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings.

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Tumbleweed dry rub

Ingredients

2 tbsp paprika
1 tbsp cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp freshly ground white pepper
1 tsp freshly ground black pepper
1 tbsp kosher salt

1 tbsp garlic powder
1 tbsp onion powder

How to prepare

Combine all the ingredients in a small bowl. Store in an airtight jar. It will keep in the freezer for up to 6 months. Chicken wings (6 to 8 hours); brisket (8 hours or overnight); spare ribs (8 hours or overnight)

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