How to make Marinated Dried Bean Salad Colorado Recipe
4 SERVINGS
Ingredients:
Red beans (dried)
Lentils
Pinto beans (dried)
Anasazi beans (dried)
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 Jalapeno, seeded, diced
1 cup Green bell pepper, roasted, 1/2 inch (1.2 cm) dice
For the Vinaigrette:
1 tablespoon Sage leaves, cut in chiffonade
2 Garlic cloves, minced
3 tablespoons Cider vinegar
6 tablespoons Olive oil
to taste Salt and black pepper
For the Salad:
2 cups Tomatoes, peeled, thinly sliced (20 slices)
2 1/2 cups Leaf lettuce
1/2 cup Green onions, sliced
2 tablespoons Heavy cream
1 teaspoon Cider vinegar
to taste Salt and black pepper
Method:
Presoak each type of bean individually overnight.
Cook the beans individually in salted water until tender. Drain and cool, reserving the liquid from the red beans.
Roast, peel, seed, and dice the jalapeño and green pepper.
Whisk together the vinaigrette ingredients.
Toss together the cooked beans, chiles, pepper, onions, and dressing. Let the mixture marinate.
Clean, dry, and trim the lettuce and green onions. Chop green onions finely.
Combine the cream, vinegar, green onion, and salt and black pepper in a bowl.
Toss the lettuce in the cream mixture, divide by 4 onto salad plates, and shingle 5 slices of tomato from rim to rim down the center of each plate. Season the tomatoes lightly with salt and pepper.
Serve about 1/2 cup (4 ounces, 115 ml) of the marinated bean salad with the greens.
Friday, December 5, 2014
Spicy Pork Empanadas
How to make Spicy Pork Empanadas Recipe
4 SERVINGS
For the Dough:
1/4 cup Butter, softened
1/4 cup Cream cheese, softened
3/4 cup All-purpose flour
1/4 teaspoon Baking powder
1 tablespoon Water, cold
1/2 tablespoon Vegetable oil
Dash Cider vinegar
To taste Salt and black pepper
For the Filling:
1/4 cup Vegetable oil
1/2 cup Ground pork
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Serrano chile, seeded, finely diced
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Cilantro, chopped
To taste Salt and black pepper
As needed Vegetable oil, for frying
Method:
Combine butter and cream cheese. Sift flour and baking powder together.
Combine cream cheese mixture with flour, water, and vinegar. With generously floured hands, work the dough until you have a smooth, resilient dough, 3 to 4 minutes. Set aside.
Heat the oil over medium heat. Add the pork, onion, and garlic and cook, stirring constantly, for about 5 minutes.
Add the chile, tomato, and seasonings and simmer over low heat for about 10 minutes. Taste and adjust seasoning, if necessary. Cool the mixture before making the empanadas.
Roll out the dough to 1/8 inch (.3 cm) thickness and cut out 3-inch (7.6 cm) circles. Place a heaping tablespoon of filling in the centers, fold over, and seal the edges of the empanadas. Cover with plastic so they will not dry out. Refrigerate the empanadas until service time.
Heat the oil in a deep-fryer to 350°F (175°C).
Fry the empanadas until golden brown.
4 SERVINGS
For the Dough:
1/4 cup Butter, softened
1/4 cup Cream cheese, softened
3/4 cup All-purpose flour
1/4 teaspoon Baking powder
1 tablespoon Water, cold
1/2 tablespoon Vegetable oil
Dash Cider vinegar
To taste Salt and black pepper
For the Filling:
1/4 cup Vegetable oil
1/2 cup Ground pork
1/4 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Serrano chile, seeded, finely diced
1/3 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Cilantro, chopped
To taste Salt and black pepper
As needed Vegetable oil, for frying
Method:
Combine butter and cream cheese. Sift flour and baking powder together.
Combine cream cheese mixture with flour, water, and vinegar. With generously floured hands, work the dough until you have a smooth, resilient dough, 3 to 4 minutes. Set aside.
Heat the oil over medium heat. Add the pork, onion, and garlic and cook, stirring constantly, for about 5 minutes.
Add the chile, tomato, and seasonings and simmer over low heat for about 10 minutes. Taste and adjust seasoning, if necessary. Cool the mixture before making the empanadas.
Roll out the dough to 1/8 inch (.3 cm) thickness and cut out 3-inch (7.6 cm) circles. Place a heaping tablespoon of filling in the centers, fold over, and seal the edges of the empanadas. Cover with plastic so they will not dry out. Refrigerate the empanadas until service time.
Heat the oil in a deep-fryer to 350°F (175°C).
Fry the empanadas until golden brown.
Grilled Vegetable Gazpacho
How to make Grilled Vegetable Gazpacho Recipe
4 SERVINGS
Ingredients:
1/2 cup Red onion, 1/2-inch (1.2 cm) slices
1/2 cup Zucchini, 1/2-inch (1.2 cm) slices
1 tablespoon Olive oil
1 cup Green bell pepper, roasted, peeled, seeded,
1/4 inch (.6 cm) dice
2 cups Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1/2 cup Bread crumbs
1 tablespoon Red wine vinegar
1 1/2 cups Tomato juice or V8 juice
1 tablespoon Cilantro, chopped
2 tablespoons Olive oil
to taste Salt and black pepper
as needed Chicken stock
For the Garnish:
as needed Corn tortillas, julienned, fried
as needed Green onions, sliced on the bias
Method:
Brush the onion and zucchini slices with olive oil and cook on a preheated grill until tender.Watch the vegetables carefully to prevent burning.
Place the grilled onion and zucchini and the roasted pepper into a food processor and pulse to a coarse puree. Do not overprocess, as the vegetables will become too thin and lose their natural juices and flavor.
Mix the tomato, cucumber, and garlic with the processed vegetables in a stainless steel bowl.
Add the bread crumbs, vinegar, tomato or V8 juice, cilantro, and olive oil. Season with salt and black pepper. Chill thoroughly. Correct consistency with chicken stock or juice.
Carefully ladle the gazpacho into well-chilled soup cups or plates. Garnish each portion by placing a small pile of fried tortilla strips on the surface of the soup. Sprinkle the sliced green onions on top of the tortilla strips.
4 SERVINGS
Ingredients:
1/2 cup Red onion, 1/2-inch (1.2 cm) slices
1/2 cup Zucchini, 1/2-inch (1.2 cm) slices
1 tablespoon Olive oil
1 cup Green bell pepper, roasted, peeled, seeded,
1/4 inch (.6 cm) dice
2 cups Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Cucumber, peeled, seeded, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1/2 cup Bread crumbs
1 tablespoon Red wine vinegar
1 1/2 cups Tomato juice or V8 juice
1 tablespoon Cilantro, chopped
2 tablespoons Olive oil
to taste Salt and black pepper
as needed Chicken stock
For the Garnish:
as needed Corn tortillas, julienned, fried
as needed Green onions, sliced on the bias
Method:
Brush the onion and zucchini slices with olive oil and cook on a preheated grill until tender.Watch the vegetables carefully to prevent burning.
Place the grilled onion and zucchini and the roasted pepper into a food processor and pulse to a coarse puree. Do not overprocess, as the vegetables will become too thin and lose their natural juices and flavor.
Mix the tomato, cucumber, and garlic with the processed vegetables in a stainless steel bowl.
Add the bread crumbs, vinegar, tomato or V8 juice, cilantro, and olive oil. Season with salt and black pepper. Chill thoroughly. Correct consistency with chicken stock or juice.
Carefully ladle the gazpacho into well-chilled soup cups or plates. Garnish each portion by placing a small pile of fried tortilla strips on the surface of the soup. Sprinkle the sliced green onions on top of the tortilla strips.
Tres Leches Cake
How to make Tres Leches Cake Recipe
4-6 SERVINGS
Ingredients:
1 1/2 cups All-purpose flour
1 teaspoon Baking powder
1/2 cup Unsalted butter
2 cups Granulated sugar
5 Eggs
1 1/2 teaspoons Vanilla extract
1 cup Milk
2/3 cup Sweetened condensed milk
2/3 cup Evaporated milk
1/3 cup Liqueur, Frangelico, Brandy, or Chambord, (optional)
1 1/2 cups Heavy cream
Method:
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch (22 x 32 cm) baking pan.
Sift the flour and baking powder together and set aside.
Cream the butter and half the sugar together until fluffy.
Add the eggs and half the vanilla. Beat well.
Add the flour mixture to the butter mixture in 3 stages, mixing well until blended.
Pour batter into prepared pan and bake for 30 minutes. When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
Combine the milk, condensed milk, evaporated milk, and liqueur and pour over the top of the cooled cake.
Refrigerate for at least 2 hours before serving.
When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until thick. Spread over top of cake. (Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.) Serve chilled.
4-6 SERVINGS
Ingredients:
1 1/2 cups All-purpose flour
1 teaspoon Baking powder
1/2 cup Unsalted butter
2 cups Granulated sugar
5 Eggs
1 1/2 teaspoons Vanilla extract
1 cup Milk
2/3 cup Sweetened condensed milk
2/3 cup Evaporated milk
1/3 cup Liqueur, Frangelico, Brandy, or Chambord, (optional)
1 1/2 cups Heavy cream
Method:
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch (22 x 32 cm) baking pan.
Sift the flour and baking powder together and set aside.
Cream the butter and half the sugar together until fluffy.
Add the eggs and half the vanilla. Beat well.
Add the flour mixture to the butter mixture in 3 stages, mixing well until blended.
Pour batter into prepared pan and bake for 30 minutes. When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
Combine the milk, condensed milk, evaporated milk, and liqueur and pour over the top of the cooled cake.
Refrigerate for at least 2 hours before serving.
When ready to serve, combine the cream and the remaining vanilla and sugar, whipping until thick. Spread over top of cake. (Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.) Serve chilled.
Annatto Rice and Queso Fresco
How to make Annatto Rice and Queso Fresco Recipe
4 SERVINGS
Ingredients:
1 cup Long-grain rice
1/4 cup Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1/4 cup Carrot, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1 tablespoon Annatto powder
1 1/2 cups Chicken stock
To taste Salt and black pepper
1 cup Queso fresco, grated
2 tablespoons Cilantro, chopped
Method:
Rinse the rice in cold water and drain.
Heat the oil over medium heat. Cook the onion, garlic, carrot, and celery for 2 minutes, stirring occasionally.
Add the rice and annatto powder and stir for 3 minutes, until the rice is well coated with the oil.
Add the stock and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
Add the cheese and cilantro, and stir into the rice with a fork.
4 SERVINGS
Ingredients:
1 cup Long-grain rice
1/4 cup Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1/4 cup Carrot, 1/4 inch (.6 cm) dice
1/4 cup Celery, 1/4 inch (.6 cm) dice
1 tablespoon Annatto powder
1 1/2 cups Chicken stock
To taste Salt and black pepper
1 cup Queso fresco, grated
2 tablespoons Cilantro, chopped
Method:
Rinse the rice in cold water and drain.
Heat the oil over medium heat. Cook the onion, garlic, carrot, and celery for 2 minutes, stirring occasionally.
Add the rice and annatto powder and stir for 3 minutes, until the rice is well coated with the oil.
Add the stock and season with salt and pepper. Bring to a boil, reduce the heat, and simmer for 20 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
Add the cheese and cilantro, and stir into the rice with a fork.
Calabacitas con Maize
How to make Calabacitas con Maize Recipe
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 1/2 cups Zucchini squash, 1/2 inch (1.2 cm) dice
1/2 cup Corn kernels
1 Serrano chile, seeded, diced small
1/8 teaspoon Oregano (dried)
to taste Salt and black pepper
1/2 cup Tomato, peeled, seeded, diced
Method:
Melt the butter over medium-high heat.
Add the onion and garlic, and cook until the onion is translucent.
Add the zucchini, corn, and chile. Cover, lower the heat, and cook for 3 to 5 minutes or until the vegetables are tender.
Season with oregano, salt, and pepper.
Just before serving, add the tomato and toss until thoroughly heated.
4 SERVINGS
Ingredients:
2 tablespoons Unsalted butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
2 1/2 cups Zucchini squash, 1/2 inch (1.2 cm) dice
1/2 cup Corn kernels
1 Serrano chile, seeded, diced small
1/8 teaspoon Oregano (dried)
to taste Salt and black pepper
1/2 cup Tomato, peeled, seeded, diced
Method:
Melt the butter over medium-high heat.
Add the onion and garlic, and cook until the onion is translucent.
Add the zucchini, corn, and chile. Cover, lower the heat, and cook for 3 to 5 minutes or until the vegetables are tender.
Season with oregano, salt, and pepper.
Just before serving, add the tomato and toss until thoroughly heated.
Pumpkin Seed Crusted Trout
How to make Pumpkin Seed Crusted Trout Recipe
4 SERVINGS
Ingredients:
3/4 cup Pumpkin seeds, green, hulled, crushed
1/4 cup Cornmeal
1/2 cup All-purpose flour
2 Eggs, beaten with a pinch of salt and a little water for egg wash
4 each Trout fillets with skin, all bones removed
To taste Salt and black pepper
2 tablespoons Vegetable oil
1/2 cup Butter
1 tablespoon Flat-leaf parsley, finely chopped
1 tablespoon Lime juice
Method:
Heat the oil over medium-high heat to 350°F (175°C).
Combine the pumpkin seeds and cornmeal.
Season the trout with salt and black pepper. Dredge flesh side in flour, shaking off excess. Then dip flesh side in egg, letting excess drip off.
Coat fillets with cornmeal mixture.
Add trout seed side down to pan and cook until golden, 2 to 3 minutes.
Turn fillets and cook until just done, 1 minute. Transfer to heated platter and keep warm.
Heat the butter until it starts to foam and just begins to brown. Add the parsley and lime juice. Spoon over trout fillets.
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| Pumpkin Seed Crusted Trout |
Marinated Grilled Quail on Spinach Salad
How to make Marinated Grilled Quail on Spinach Salad Recipe
4 SERVINGS
For the Vinaigrette:
2 tablespoons Olive oil
1/4 cup Vegetable oil
1/4 cup Shallots, fine chopped
1 tablespoon Parsley, chopped
2 tablespoons Balsamic vinegar
to taste Salt and black pepper
For the Salad:
2 cups Spinach, cut in chiffonade
1/2 cup Red bell pepper, roasted, peeled, seeded, julienned
1/2 cup Yellow bell pepper, roasted, peeled, seeded, julienned
1/2 cup Green bell pepper, roasted, peeled, seeded, julienned
3/4 cup Tomato, peeled, seeded, julienned
8 Bamboo skewers, soaked in water for 30 minutes
4 Quails, split at the back
Method:
Combine all ingredients for dressing in a blender and process until smooth. Correct seasoning.
Place each quail on 2 skewers in a straight line to hold its shape.
Liberally brush the quails with half of the dressing and allow to marinate, refrigerated, for 1 hour.
Prepare the grill.
Grill the quail for 3 to 5 minutes on each side or until the quail are completely cooked. Be careful not to burn or overcook the quail.
Toss the salad ingredients with all but 2 tablespoons (1 ounce, 28 ml) of the remaining vinaigrette.
Place the salad in the center of the plate. Remove the skewers from each quail and place on top of the salad.
Drizzle the remaining vinaigrette over the quail.
4 SERVINGS
For the Vinaigrette:
2 tablespoons Olive oil
1/4 cup Vegetable oil
1/4 cup Shallots, fine chopped
1 tablespoon Parsley, chopped
2 tablespoons Balsamic vinegar
to taste Salt and black pepper
For the Salad:
2 cups Spinach, cut in chiffonade
1/2 cup Red bell pepper, roasted, peeled, seeded, julienned
1/2 cup Yellow bell pepper, roasted, peeled, seeded, julienned
1/2 cup Green bell pepper, roasted, peeled, seeded, julienned
3/4 cup Tomato, peeled, seeded, julienned
8 Bamboo skewers, soaked in water for 30 minutes
4 Quails, split at the back
Method:
Combine all ingredients for dressing in a blender and process until smooth. Correct seasoning.
Place each quail on 2 skewers in a straight line to hold its shape.
Liberally brush the quails with half of the dressing and allow to marinate, refrigerated, for 1 hour.
Prepare the grill.
Grill the quail for 3 to 5 minutes on each side or until the quail are completely cooked. Be careful not to burn or overcook the quail.
Toss the salad ingredients with all but 2 tablespoons (1 ounce, 28 ml) of the remaining vinaigrette.
Place the salad in the center of the plate. Remove the skewers from each quail and place on top of the salad.
Drizzle the remaining vinaigrette over the quail.
Poblano and Potato Soup
How to make Poblano and Potato Soup Recipe
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Carrot, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
3 Poblano chiles, roasted, peeled, seeded, 1/2 inch (1.2 cm) dice
2 cups Russet potato, 1/2 inch (1.2 cm) dice
1 quart Chicken stock
3/4 cup Heavy cream, warmed
1 tablespoon Cilantro leaves
to taste Salt and white pepper
Tortilla strips, fried
1/4 cup as needed Queso fresco or white cheese, grated
Method:
Heat the oil in a saucepan over medium heat. Add the onion, carrot, and celery, and cook 5 minutes.
Add the chiles, potato, and stock. Simmer for 30 minutes.
Puree the soup. Bring back to a simmer.
Adjust the thickness (using additional stock) and season with salt and pepper.
Add the cream and cilantro just before serving. Garnish the soup with fried tortilla strips and grated cheese.
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 cup Onion, 1/2 inch (1.2 cm) dice
1/2 cup Carrot, 1/2 inch (1.2 cm) dice
1/2 cup Celery, 1/2 inch (1.2 cm) dice
3 Poblano chiles, roasted, peeled, seeded, 1/2 inch (1.2 cm) dice
2 cups Russet potato, 1/2 inch (1.2 cm) dice
1 quart Chicken stock
3/4 cup Heavy cream, warmed
1 tablespoon Cilantro leaves
to taste Salt and white pepper
Tortilla strips, fried
1/4 cup as needed Queso fresco or white cheese, grated
Method:
Heat the oil in a saucepan over medium heat. Add the onion, carrot, and celery, and cook 5 minutes.
Add the chiles, potato, and stock. Simmer for 30 minutes.
Puree the soup. Bring back to a simmer.
Adjust the thickness (using additional stock) and season with salt and pepper.
Add the cream and cilantro just before serving. Garnish the soup with fried tortilla strips and grated cheese.
Salsa Fresca
How to make Salsa Fresca Recipe
4 SERVINGS
Ingredients:
1 1/4 cups Tomatoes, peeled, seeded, 1/8 inch (.3 cm) dice
1 cup Onion, 1/8 inch (.3 cm) dice
1 Garlic clove, minced
1 Serrano chile, seeded, minced
1/4 cup Cilantro leaves, packed, finely chopped
to taste Salt and black pepper
1 tablespoon Lime juice
Method:
Combine all the ingredients in a stainless steel bowl. Correct seasoning with salt, pepper, and lime juice.
4 SERVINGS
Ingredients:
1 1/4 cups Tomatoes, peeled, seeded, 1/8 inch (.3 cm) dice
1 cup Onion, 1/8 inch (.3 cm) dice
1 Garlic clove, minced
1 Serrano chile, seeded, minced
1/4 cup Cilantro leaves, packed, finely chopped
to taste Salt and black pepper
1 tablespoon Lime juice
Method:
Combine all the ingredients in a stainless steel bowl. Correct seasoning with salt, pepper, and lime juice.
Tomatillo Salsa
How to make Tomatillo Salsa Recipe
4 SERVINGS
Ingredients:
1 1/2 cups Tomatillos
1 1/2 tablespoons Red onion, 1/8 inch (.3 cm) dice
1/2 Serrano chile, minced
1 tablespoon Lime juice
1/4 cup Cilantro, roughly chopped, packed
1 tablespoon Vegetable oil
pinch Granulated sugar
Method:
Husk the tomatillos and wash under very hot water.
Cool, and then puree.
Add the red onion, chile, lime juice, cilantro, and oil. Add a pinch of sugar if the tomatillos are too sour.
4 SERVINGS
Ingredients:
1 1/2 cups Tomatillos
1 1/2 tablespoons Red onion, 1/8 inch (.3 cm) dice
1/2 Serrano chile, minced
1 tablespoon Lime juice
1/4 cup Cilantro, roughly chopped, packed
1 tablespoon Vegetable oil
pinch Granulated sugar
Method:
Husk the tomatillos and wash under very hot water.
Cool, and then puree.
Add the red onion, chile, lime juice, cilantro, and oil. Add a pinch of sugar if the tomatillos are too sour.
Tortilla Chips
How to make Tortilla Chips Recipe
4 SERVINGS
Ingredients:
12 Corn tortillas, 8 inches (20 cm)
to taste Salt
Method:
Preheat a deep-fryer to 350°F (175°C).
Cut the corn tortillas into quarters and fry until crisp.
Remove and drain on paper towels. Season with salt.
4 SERVINGS
Ingredients:
12 Corn tortillas, 8 inches (20 cm)
to taste Salt
Method:
Preheat a deep-fryer to 350°F (175°C).
Cut the corn tortillas into quarters and fry until crisp.
Remove and drain on paper towels. Season with salt.
Homemade Tamales
How to make Homemade Tamales Recipe
18 TAMALES
Ingredients:
12 ounces Pork butt roast
6 ounces Beef chuck roast or bottom round
1 ounce, Ancho chiles
1 tablespoon Garlic, minced
1 cup Lard
1 tablespoon Ground cumin
1 teaspoon Black pepper
1/2 teaspoon Oregano (dried)
to taste Salt
18 Cornhusks
1 1/2 pounds Masa (or 3/4 pound, 340 g masa harina, reconstituted)
1 tablespoon Chili powder
1 tablespoon Paprika
3 tablespoons Garlic powder
DAY 1
Preheat the oven to 300°F (149°C).
Place the pork and beef in a roasting pan, cover, and roast for approximately 4 hours, or until the meats are fork-tender.
Remove the meats from the heat and pull or shred the meat. Set aside.
Remove the stems from the ancho chiles and split open the pods along one side. Rinse the chiles under cold running water. Rinse the seeds from the chiles and discard them. Place the chiles in a pot of water, cover, and simmer for 15 minutes.
Remove the chiles from the water and scrape the pulp from the skin. Discard the skin. Chop the pulp and reserve both the pulp and liquid until needed.
Sauté the garlic in 2 tablespoons (1 ounce, 30 ml) of the lard.
Combine the cooked meat, sautéed garlic, chile pulp, cumin, pepper, and oregano. Season with salt. Cover and refrigerate overnight to allow the flavors to develop and permeate the meats.
DAY 2
Soak the cornhusks in water for at least 2 hours. Separate them one by one and stack them ready for use.
Prepare the dough by combining the masa or reconstituted masa harina with the remaining lard, chili powder, paprika, and garlic powder. Adjust the consistency of the dough as needed with the reserved liquid used to simmer the ancho chiles.
Combine this mixture with your hands until it is thoroughly mixed. The more air that is incorporated into the masa dough, the better, as it will result in moist and fluffy tamales. It is impossible to overmix this dough.
Place an unbroken cornhusk on a tray or work surface in front of you with the small end away from you.
Using a spatula or masa spreader, spread approximately 1 to 2 tablespoons (1/2–1 ounce, 14–30 ml) of the masa dough on the cornhusk in such a way that it covers the lower two thirds and right 4 inches (10.2 cm) of the husk. The masa should be spread thick enough so that you cannot see through to the husk.
Place the desired amount of meat filling in the middle of the masa. (The amount of meat filled into the tamales is a matter of personal preference.) Seal each tamale by rolling it over, starting from the right side where the masa and meat are. The unspread side covers the outside of the tamale and holds it together.
Fold the unfilled end at the top over to the middle. Tie the tamale, if necessary, with thin strips torn from a soaked cornhusk. Cover the tamales, and store overnight in the refrigerator.
DAY 3
Set up a steamer in a large saucepot with an elevated bottom and tight-fitting lid. Add water to the saucepot until it reaches just under the elevated bottom. Place the tamales on the elevated bottom, standing them shoulder to shoulder with the open ends facing up. Cover the saucepot and steam for about 1 hour or until the masa peels away from the shuck.
Check the water level in the saucepot from time to time and add additional water as needed in order to keep the pot from boiling dry.
Let the tamales rest for 10 to 15 minutes before serving. This will allow them to become firm.
Remove the tamales from their cornhusks. Fold the cornhusks and place one on each hot serving plate. Place 2 to 3 tamales, depending on size, on top of the husks.
Chef Tips:
The shredded beef and pork can also be prepared by simmering the meats in water until fork-tender.A chicken filling can be made by boiling chicken with seasonings such as cumin, chili powder, garlic, and salt; once cooked, the chicken meat should be removed from the bones and shredded. Simply substituting refried beans for the shredded meat can make bean tamales.A thin slice of jalapeño or a strip of fried bacon can be added to the beans for extra flavor, if desired.
Making genuine, homemade Tex-Mex-style tamales is a three-day process: one day to prepare the meat filling, a second day to prepare and roll the tamales, and a third day to steam and serve the tamales. However, a number of techniques are used today to speed this process. One method we recommend, if time is of the essence, is to substitute coarse-ground pork and/or beef for the roast meats used in the filling.The ground meat can be quickly cooked, seasoned, and cooled.Then the seasoned ground meat can be used to fill the tamales without the lengthy resting period needed to make the traditional shredded-meat filling.
18 TAMALES
Ingredients:
12 ounces Pork butt roast
6 ounces Beef chuck roast or bottom round
1 ounce, Ancho chiles
1 tablespoon Garlic, minced
1 cup Lard
1 tablespoon Ground cumin
1 teaspoon Black pepper
1/2 teaspoon Oregano (dried)
to taste Salt
18 Cornhusks
1 1/2 pounds Masa (or 3/4 pound, 340 g masa harina, reconstituted)
1 tablespoon Chili powder
1 tablespoon Paprika
3 tablespoons Garlic powder
DAY 1
Preheat the oven to 300°F (149°C).
Place the pork and beef in a roasting pan, cover, and roast for approximately 4 hours, or until the meats are fork-tender.
Remove the meats from the heat and pull or shred the meat. Set aside.
Remove the stems from the ancho chiles and split open the pods along one side. Rinse the chiles under cold running water. Rinse the seeds from the chiles and discard them. Place the chiles in a pot of water, cover, and simmer for 15 minutes.
Remove the chiles from the water and scrape the pulp from the skin. Discard the skin. Chop the pulp and reserve both the pulp and liquid until needed.
Sauté the garlic in 2 tablespoons (1 ounce, 30 ml) of the lard.
Combine the cooked meat, sautéed garlic, chile pulp, cumin, pepper, and oregano. Season with salt. Cover and refrigerate overnight to allow the flavors to develop and permeate the meats.
DAY 2
Soak the cornhusks in water for at least 2 hours. Separate them one by one and stack them ready for use.
Prepare the dough by combining the masa or reconstituted masa harina with the remaining lard, chili powder, paprika, and garlic powder. Adjust the consistency of the dough as needed with the reserved liquid used to simmer the ancho chiles.
Combine this mixture with your hands until it is thoroughly mixed. The more air that is incorporated into the masa dough, the better, as it will result in moist and fluffy tamales. It is impossible to overmix this dough.
Place an unbroken cornhusk on a tray or work surface in front of you with the small end away from you.
Using a spatula or masa spreader, spread approximately 1 to 2 tablespoons (1/2–1 ounce, 14–30 ml) of the masa dough on the cornhusk in such a way that it covers the lower two thirds and right 4 inches (10.2 cm) of the husk. The masa should be spread thick enough so that you cannot see through to the husk.
Place the desired amount of meat filling in the middle of the masa. (The amount of meat filled into the tamales is a matter of personal preference.) Seal each tamale by rolling it over, starting from the right side where the masa and meat are. The unspread side covers the outside of the tamale and holds it together.
Fold the unfilled end at the top over to the middle. Tie the tamale, if necessary, with thin strips torn from a soaked cornhusk. Cover the tamales, and store overnight in the refrigerator.
DAY 3
Set up a steamer in a large saucepot with an elevated bottom and tight-fitting lid. Add water to the saucepot until it reaches just under the elevated bottom. Place the tamales on the elevated bottom, standing them shoulder to shoulder with the open ends facing up. Cover the saucepot and steam for about 1 hour or until the masa peels away from the shuck.
Check the water level in the saucepot from time to time and add additional water as needed in order to keep the pot from boiling dry.
Let the tamales rest for 10 to 15 minutes before serving. This will allow them to become firm.
Remove the tamales from their cornhusks. Fold the cornhusks and place one on each hot serving plate. Place 2 to 3 tamales, depending on size, on top of the husks.
Chef Tips:
The shredded beef and pork can also be prepared by simmering the meats in water until fork-tender.A chicken filling can be made by boiling chicken with seasonings such as cumin, chili powder, garlic, and salt; once cooked, the chicken meat should be removed from the bones and shredded. Simply substituting refried beans for the shredded meat can make bean tamales.A thin slice of jalapeño or a strip of fried bacon can be added to the beans for extra flavor, if desired.
Making genuine, homemade Tex-Mex-style tamales is a three-day process: one day to prepare the meat filling, a second day to prepare and roll the tamales, and a third day to steam and serve the tamales. However, a number of techniques are used today to speed this process. One method we recommend, if time is of the essence, is to substitute coarse-ground pork and/or beef for the roast meats used in the filling.The ground meat can be quickly cooked, seasoned, and cooled.Then the seasoned ground meat can be used to fill the tamales without the lengthy resting period needed to make the traditional shredded-meat filling.
Barbeque Sauce
How to make Barbeque Sauce Recipe - Hot pepper sauce comes in hundreds of varieties, flavors, and levels of heat. Tabasco is one of the most popular hot pepper sauces available in America. Feel free to experiment until you find the hot sauce that yields the ideal flavor for your special barbeque sauce recipe.
1 QUART
Ingredients:
1/2 cup Rendered fat from barbequed meat
1/3 cup Onion, small dice
1 1/2 cups Ketchup
1/2 cup Worcestershire sauce
1/2 cup Lemon juice
1/3 cup Brown sugar
6 tablespoons Water
to taste Hot pepper sauce
Method:
Heat the rendered fat in a small saucepot. Add the onion and sauté until translucent, 3 minutes.
Add the ketchup,Worcestershire sauce, and lemon juice. Lower the heat and stir in the brown sugar and water. Simmer for 15 minutes.
Season to taste with hot pepper sauce.
1 QUART
Ingredients:
1/2 cup Rendered fat from barbequed meat
1/3 cup Onion, small dice
1 1/2 cups Ketchup
1/2 cup Worcestershire sauce
1/2 cup Lemon juice
1/3 cup Brown sugar
6 tablespoons Water
to taste Hot pepper sauce
Method:
Heat the rendered fat in a small saucepot. Add the onion and sauté until translucent, 3 minutes.
Add the ketchup,Worcestershire sauce, and lemon juice. Lower the heat and stir in the brown sugar and water. Simmer for 15 minutes.
Season to taste with hot pepper sauce.
Braggin Rights Brisket
How to make Braggin Rights Brisket Recipe
4 SERVINGS
Ingredients:
4 pounds Beef brisket, untrimmed
2 teaspoons Black pepper
1 teaspoon Cayenne
1 teaspoon Onion salt
1/2 teaspoon Dry mustard
As needed Hickory, pecan, or mesquite chips, soaked
2 tablespoons Salt
Method:
Season the brisket with the peppers, onion salt, and mustard.
Organize your smoker as indicated in the illustrations.
Sear the brisket on the grill (or in a roasting pan over very high heat for 5 minutes on each side). Brown both sides thoroughly.
Place the brisket into the smoker and smoke for 1 hour.
Sprinkle with the salt and smoke for an additional 1 hour.
Preheat the oven to 300°F (149°C).
Cover brisket with foil and bake until it becomes fork-tender.
Remove roast from the oven and let rest for 25 minutes, covered loosely with aluminum foil. (Reserve the rendered fat from the brisket to use in the preparation of the barbeque sauce.)
Pull the meat apart to create a shredded effect or slice the brisket across the grain. Serve on hot plates and top with barbeque sauce.
Chef Tips:
Hardwoods such as hickory, pecan, or oak are very slow burning and are the best hardwoods for slow smoking. Mesquite, although very aromatic and great for grilling, burns too hot to be used for barbeque and leaves an oily taste to the meat. Notwithstanding, mesquite is still commonly used in West Texas.True Texas barbeque takes place in a long, narrow pit.A fire is built at one end and several inches or more separate the meat from it.The meat is cooked slowly at a very low temperature for up to 6 hours, during which time sauce is liberally applied from time to time.
4 SERVINGS
Ingredients:
4 pounds Beef brisket, untrimmed
2 teaspoons Black pepper
1 teaspoon Cayenne
1 teaspoon Onion salt
1/2 teaspoon Dry mustard
As needed Hickory, pecan, or mesquite chips, soaked
2 tablespoons Salt
Method:
Season the brisket with the peppers, onion salt, and mustard.
Organize your smoker as indicated in the illustrations.
Sear the brisket on the grill (or in a roasting pan over very high heat for 5 minutes on each side). Brown both sides thoroughly.
Place the brisket into the smoker and smoke for 1 hour.
Sprinkle with the salt and smoke for an additional 1 hour.
Preheat the oven to 300°F (149°C).
Cover brisket with foil and bake until it becomes fork-tender.
Remove roast from the oven and let rest for 25 minutes, covered loosely with aluminum foil. (Reserve the rendered fat from the brisket to use in the preparation of the barbeque sauce.)
Pull the meat apart to create a shredded effect or slice the brisket across the grain. Serve on hot plates and top with barbeque sauce.
Chef Tips:
Hardwoods such as hickory, pecan, or oak are very slow burning and are the best hardwoods for slow smoking. Mesquite, although very aromatic and great for grilling, burns too hot to be used for barbeque and leaves an oily taste to the meat. Notwithstanding, mesquite is still commonly used in West Texas.True Texas barbeque takes place in a long, narrow pit.A fire is built at one end and several inches or more separate the meat from it.The meat is cooked slowly at a very low temperature for up to 6 hours, during which time sauce is liberally applied from time to time.
Mole de Pollo
How to make Mole de Pollo Recipe
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 Chicken, cut into 8 pieces
2 Ancho chiles
2 Cascabel chiles
2 cups Chicken stock
2 cups Onion, 1/2 inch (1.2 cm) dice
3 Garlic cloves, minced
2 Cilantro sprigs
1 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1/4 cup Almonds, sliced
1/8 teaspoon Ground cloves
1/8 teaspoon Ground cinnamon
1/4 teaspoon Ground cumin
1/2 tablespoon Lard or shortening
4 tablespoons Chocolate, unsweetened, crushed
to taste Salt and white pepper
4 tablespoons Sesame seeds, toasted
Method:
Heat the oil over medium heat and brown chicken pieces on all sides. Remove chicken and reserve.
Rehydrate the dried chiles by simmering them in a small, covered pot of water for 10 minutes. Remove the chiles from the water and cool. Remove skins, stems, and seeds.
Place chiles, 1 cup (8 ounces, 235 ml) of stock, onion, garlic, cilantro, tomato, almonds, and spices in a blender and puree.
Heat the lard in a pan. Add the puree and simmer over low heat, for 5 minutes.
Add the remaining stock. Add the chocolate. Stir to incorporate.
Add the dark pieces of chicken and simmer until almost cooked, about 15 minutes.
Add the breast meat and continue to cook for an additional 15 minutes, or until all pieces of chicken are cooked. Correct seasoning.
Serve sauce over the chicken. Garnish with toasted sesame seeds.
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1 Chicken, cut into 8 pieces
2 Ancho chiles
2 Cascabel chiles
2 cups Chicken stock
2 cups Onion, 1/2 inch (1.2 cm) dice
3 Garlic cloves, minced
2 Cilantro sprigs
1 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1/4 cup Almonds, sliced
1/8 teaspoon Ground cloves
1/8 teaspoon Ground cinnamon
1/4 teaspoon Ground cumin
1/2 tablespoon Lard or shortening
4 tablespoons Chocolate, unsweetened, crushed
to taste Salt and white pepper
4 tablespoons Sesame seeds, toasted
Method:
Heat the oil over medium heat and brown chicken pieces on all sides. Remove chicken and reserve.
Rehydrate the dried chiles by simmering them in a small, covered pot of water for 10 minutes. Remove the chiles from the water and cool. Remove skins, stems, and seeds.
Place chiles, 1 cup (8 ounces, 235 ml) of stock, onion, garlic, cilantro, tomato, almonds, and spices in a blender and puree.
Heat the lard in a pan. Add the puree and simmer over low heat, for 5 minutes.
Add the remaining stock. Add the chocolate. Stir to incorporate.
Add the dark pieces of chicken and simmer until almost cooked, about 15 minutes.
Add the breast meat and continue to cook for an additional 15 minutes, or until all pieces of chicken are cooked. Correct seasoning.
Serve sauce over the chicken. Garnish with toasted sesame seeds.
Tex Mex Fajitas
How to make Tex Mex Fajitas Recipe
Marinade 1:
1/3 cup Lime juice
1/4 cup Tequila
1 teaspoon Oregano (dried), crushed (preferably Mexican oregano)
2 Garlic cloves, crushed
1 tablespoon Cilantro, minced
2 teaspoons Ground cumin
1 teaspoon Black pepper
Marinade 2:
1 cup Light soy sauce
1/4 cup Brown sugar, packed
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Ground ginger
For the Fajitas:
1 pound Skirt steak
8 Flour tortillas, 8 inches (20 cm), warmed
Method:
For Marinade I, combine all ingredients and mix well. Refrigerate overnight, or up to 24 hours. For Marinade II, combine soy sauce, brown sugar, garlic, onion powder, lemon juice, and ginger. Mix well and let stand refrigerated overnight.
Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.
Preheat the grill until hot.
Sear the outside of the meat, then cook until medium-rare it should take 3 to 4 minutes a side if the meat is 3/4 inch (1.9 cm) thick or less. Brush meat with marinade 2 or 3 times while cooking
Transfer the meat to a cutting board. Let sit 5 minutes.
Cut the meat into thin strips.
Serve meat strips with warm, soft flour tortillas and Pico de Gallo and Guacamole.
Marinade 1:
1/3 cup Lime juice
1/4 cup Tequila
1 teaspoon Oregano (dried), crushed (preferably Mexican oregano)
2 Garlic cloves, crushed
1 tablespoon Cilantro, minced
2 teaspoons Ground cumin
1 teaspoon Black pepper
Marinade 2:
1 cup Light soy sauce
1/4 cup Brown sugar, packed
1 teaspoon Garlic powder
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Ground ginger
For the Fajitas:
1 pound Skirt steak
8 Flour tortillas, 8 inches (20 cm), warmed
Method:
For Marinade I, combine all ingredients and mix well. Refrigerate overnight, or up to 24 hours. For Marinade II, combine soy sauce, brown sugar, garlic, onion powder, lemon juice, and ginger. Mix well and let stand refrigerated overnight.
Marinate the steak in either marinade for 2 hours at room temperature, or overnight in the refrigerator. Remove from the marinade and dry with paper towels.
Preheat the grill until hot.
Sear the outside of the meat, then cook until medium-rare it should take 3 to 4 minutes a side if the meat is 3/4 inch (1.9 cm) thick or less. Brush meat with marinade 2 or 3 times while cooking
Transfer the meat to a cutting board. Let sit 5 minutes.
Cut the meat into thin strips.
Serve meat strips with warm, soft flour tortillas and Pico de Gallo and Guacamole.
Frijoles a la Charra
How to make Frijoles a la Charra Recipe
4 SERVINGS
Ingredients:
1 1/4 cups Pinto beans (dried)
1 quart Chicken stock
1/3 cup Boneless pork butt, 1/2 inch (1.2 cm) dice
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1/3 cup Poblano chile, charred, peeled, 1/4 inch (.6 cm) dice
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 teaspoon Salt
1/4 teaspoon Oregano (dried)
1/4 teaspoon Ground cumin
1/2 cup Cilantro, chopped
Method:
Wash and soak the pinto beans overnight. Drain.
Combine the beans, stock, and pork. Simmer for 1 hour.
Sauté the bacon in a sauté pan; remove when crisp and reserve.
To bacon fat, add the onion, garlic, and poblano; cook 2 minutes.
Add the tomato and cook 2 minutes.
Add the tomato mixture to the beans. Add seasonings and herbs and simmer 30 minutes longer.
Adjust the seasoning, stir in the cilantro, and garnish with bacon.
chef Tips:
For a little variety, add 4 ounces (120 g) each medium-diced carrots and celery. To prepare frijoles borrachos, substitute beef stock for chicken stock.To prepare frijoles fronterizos, substitute 8 ounces (240 g) chorizo sausage for the pork and bacon called for in the recipe.
4 SERVINGS
Ingredients:
1 1/4 cups Pinto beans (dried)
1 quart Chicken stock
1/3 cup Boneless pork butt, 1/2 inch (1.2 cm) dice
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 cup Onion, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1/3 cup Poblano chile, charred, peeled, 1/4 inch (.6 cm) dice
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1/2 teaspoon Salt
1/4 teaspoon Oregano (dried)
1/4 teaspoon Ground cumin
1/2 cup Cilantro, chopped
Method:
Wash and soak the pinto beans overnight. Drain.
Combine the beans, stock, and pork. Simmer for 1 hour.
Sauté the bacon in a sauté pan; remove when crisp and reserve.
To bacon fat, add the onion, garlic, and poblano; cook 2 minutes.
Add the tomato and cook 2 minutes.
Add the tomato mixture to the beans. Add seasonings and herbs and simmer 30 minutes longer.
Adjust the seasoning, stir in the cilantro, and garnish with bacon.
chef Tips:
For a little variety, add 4 ounces (120 g) each medium-diced carrots and celery. To prepare frijoles borrachos, substitute beef stock for chicken stock.To prepare frijoles fronterizos, substitute 8 ounces (240 g) chorizo sausage for the pork and bacon called for in the recipe.
Starburst Grapefruit Salad
How to make Starburst Grapefruit Salad Recipe
4 SERVINGS
Ingredients:
2 total Texas Ruby Red grapefruits, peeled, sectioned
1 1/2 cups Strawberries, stemmed, cut in half
2 tablespoonns Sherry vinegar
1/2 tablespoons Granulated sugar
1 tablespoon Shallot, finely diced
1/4 teaspoon Salt
1/4 cup Vegetable oil
1/2 teaspoon Poppy seeds
1/2 teaspoon Grapefruit zest
4 cups Spinach, cleaned in bite-size pieces
Method:
Peel and section the grapefruits over a bowl, reserving the juice and sections for the salad and dressing.
Combine the grapefruit sections and strawberries in a bowl. Toss gently and reserve until needed.
In a blender, combine the vinegar, sugar, shallot, reserved grapefruit juice, and salt. Process until smooth.
Slowly drizzle the oil through the hole in the lid while the blender is running and process until the dressing has thickened.
Remove from the blender and stir in the poppy seeds and grapefruit zest.
Toss the grapefruit and strawberries with the poppy-seed dressing.
Arrange spinach on chilled plates. Place the grapefruit sections and strawberries on top. Serve immediately.
4 SERVINGS
Ingredients:
2 total Texas Ruby Red grapefruits, peeled, sectioned
1 1/2 cups Strawberries, stemmed, cut in half
2 tablespoonns Sherry vinegar
1/2 tablespoons Granulated sugar
1 tablespoon Shallot, finely diced
1/4 teaspoon Salt
1/4 cup Vegetable oil
1/2 teaspoon Poppy seeds
1/2 teaspoon Grapefruit zest
4 cups Spinach, cleaned in bite-size pieces
Method:
Peel and section the grapefruits over a bowl, reserving the juice and sections for the salad and dressing.
Combine the grapefruit sections and strawberries in a bowl. Toss gently and reserve until needed.
In a blender, combine the vinegar, sugar, shallot, reserved grapefruit juice, and salt. Process until smooth.
Slowly drizzle the oil through the hole in the lid while the blender is running and process until the dressing has thickened.
Remove from the blender and stir in the poppy seeds and grapefruit zest.
Toss the grapefruit and strawberries with the poppy-seed dressing.
Arrange spinach on chilled plates. Place the grapefruit sections and strawberries on top. Serve immediately.
Tortilla Soup
How to make Tortilla Soup Recipe - This soup was originally created in order to use leftover tortillas.
4 SERVINGS
Ingredients:
1 cup Onion, quartered
2 cups Plum tomatoes, quartered
1/4 cup Vegetable oil
1 Corn tortilla, cut into short strips
2 Garlic cloves, minced
1/2 Ancho chile, stemmed, seeded, toasted,
finely chopped
1/2 Bay leaf
1 teaspoon Ground cumin
3 cups Chicken stock
1/4 cup Tomato sauce
to taste Salt and black pepper
2 cups Chicken meat, cooked, julienned
1 cup Cheddar or Monterey Jack cheese, shredded
1 cup Avocado, peeled, pitted, cubed
1 cup Corn tortilla, fried strips
Method:
Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15 to 20 minutes. You may also do this on a sheet pan under the broiler.
Put the tomatoes and onion in a blender or processor and blend until smooth. Set aside.
Heat the remaining oil. Add the tortilla, garlic, and chile and sauté for 3 to 4 minutes.
Add the bay leaf, cumin, and stock; bring to a boil.
Stir in the tomato mixture and the tomato sauce. Simmer for 30 minutes.
Season and strain through a coarse strainer. Taste and adjust seasoning.
Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisp tortilla strips.
4 SERVINGS
Ingredients:
1 cup Onion, quartered
2 cups Plum tomatoes, quartered
1/4 cup Vegetable oil
1 Corn tortilla, cut into short strips
2 Garlic cloves, minced
1/2 Ancho chile, stemmed, seeded, toasted,
finely chopped
1/2 Bay leaf
1 teaspoon Ground cumin
3 cups Chicken stock
1/4 cup Tomato sauce
to taste Salt and black pepper
2 cups Chicken meat, cooked, julienned
1 cup Cheddar or Monterey Jack cheese, shredded
1 cup Avocado, peeled, pitted, cubed
1 cup Corn tortilla, fried strips
Method:
Rub the onion and tomatoes with the oil and grill on all sides until well charred, 15 to 20 minutes. You may also do this on a sheet pan under the broiler.
Put the tomatoes and onion in a blender or processor and blend until smooth. Set aside.
Heat the remaining oil. Add the tortilla, garlic, and chile and sauté for 3 to 4 minutes.
Add the bay leaf, cumin, and stock; bring to a boil.
Stir in the tomato mixture and the tomato sauce. Simmer for 30 minutes.
Season and strain through a coarse strainer. Taste and adjust seasoning.
Heat the soup and serve. Garnish with the chicken, cheese, avocado, and crisp tortilla strips.
Grilled Quesadillas
How to make Grilled Quesadillas Recipe
4 SERVINGS
Ingredients:
4 Flour tortillas, 8 inches (20 cm) in diameter
2 cups Mexican cheese (Oaxaca, Chihuahua, or asadero) or whole milk mozzarella, thinly sliced or shredded
2 tablespoons Poblano chile, roasted, peeled, 1/4 inch (.6 cm) dice
2 tablespoons Cilantro leaves, chopped
2 tablespoons Butter, melted
Method:
Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3 minutes. Put tortillas in a skillet one by one, turning each once until soft.
Prepare a grill.
Place some cheese on half of each tortilla, leaving a 1-inch (2.5 cm) border.
Top with chile and cilantro, and fold over.
Brush both sides liberally with melted butter. Place on grill. When marked, turn over and continue to cook until cheese melts.
Serve with Pico de Gallo and Guacamole.
4 SERVINGS
Ingredients:
4 Flour tortillas, 8 inches (20 cm) in diameter
2 cups Mexican cheese (Oaxaca, Chihuahua, or asadero) or whole milk mozzarella, thinly sliced or shredded
2 tablespoons Poblano chile, roasted, peeled, 1/4 inch (.6 cm) dice
2 tablespoons Cilantro leaves, chopped
2 tablespoons Butter, melted
Method:
Soften the tortillas by heating a nonstick skillet over medium-high heat for about 3 minutes. Put tortillas in a skillet one by one, turning each once until soft.
Prepare a grill.
Place some cheese on half of each tortilla, leaving a 1-inch (2.5 cm) border.
Top with chile and cilantro, and fold over.
Brush both sides liberally with melted butter. Place on grill. When marked, turn over and continue to cook until cheese melts.
Serve with Pico de Gallo and Guacamole.
Flan
How to make Flan Recipe
Ingredients:
3/4 cup Granulated sugar
1 tablespoon Water
1/2 teaspoon Lemon juice
1 1/2 cups Milk
4 Eggs
1/2 cup Condensed milk
1 tablespoon Vanilla extract
Method:
Combine 1/4 cup (2 ounces, 56 g) sugar, the water, and a few drops of fresh lemon juice in a pan. Over moderate heat, caramelize the sugar, cooking to golden brown. Do not overcook.
Pour the sugar into 4 ramekins. Set aside.
Preheat the oven to 325°F (163°C). Heat water for a hot-water bath.
Heat the milk in a nonreactive pan to just before a simmer and remove from the heat.
Combine the eggs, remaining sugar, condensed milk, and vanilla and pour in some hot milk to temper the eggs. Pour in the remainder of the milk and strain.
Pour the custard into the ramekins and pour hot water halfway up the side of the molds after the pan is in the oven. Bake until set, about 30 minutes. Test by inserting the blade of a knife into the center of the custard, taking care not to pierce the bottom of the flan. If the blade comes out clean, then it is cooked.
Remove from heat and cool completely before unmolding. Do not cool in refrigerator. (With the tip of a paring knife, go around the top where the custard is baked onto the ramekin, turn the ramekin upside down onto a dessert plate, and shake the ramekin sideways to release the custard.
Chef Tips:
The process of tempering is done in this recipe to prevent the eggs from cooking or scrambling when placed in the scalded milk.To temper the eggs, stir approximately 4 to 6 fluid ounces of the scalded milk into the beaten eggs to warm them gradually, then stir the egg mixture into the remaining scalded milk.
Ingredients:
3/4 cup Granulated sugar
1 tablespoon Water
1/2 teaspoon Lemon juice
1 1/2 cups Milk
4 Eggs
1/2 cup Condensed milk
1 tablespoon Vanilla extract
Method:
Combine 1/4 cup (2 ounces, 56 g) sugar, the water, and a few drops of fresh lemon juice in a pan. Over moderate heat, caramelize the sugar, cooking to golden brown. Do not overcook.
Pour the sugar into 4 ramekins. Set aside.
Preheat the oven to 325°F (163°C). Heat water for a hot-water bath.
Heat the milk in a nonreactive pan to just before a simmer and remove from the heat.
Combine the eggs, remaining sugar, condensed milk, and vanilla and pour in some hot milk to temper the eggs. Pour in the remainder of the milk and strain.
Pour the custard into the ramekins and pour hot water halfway up the side of the molds after the pan is in the oven. Bake until set, about 30 minutes. Test by inserting the blade of a knife into the center of the custard, taking care not to pierce the bottom of the flan. If the blade comes out clean, then it is cooked.
Remove from heat and cool completely before unmolding. Do not cool in refrigerator. (With the tip of a paring knife, go around the top where the custard is baked onto the ramekin, turn the ramekin upside down onto a dessert plate, and shake the ramekin sideways to release the custard.
Chef Tips:
The process of tempering is done in this recipe to prevent the eggs from cooking or scrambling when placed in the scalded milk.To temper the eggs, stir approximately 4 to 6 fluid ounces of the scalded milk into the beaten eggs to warm them gradually, then stir the egg mixture into the remaining scalded milk.
Refried Beans
How to make Refried Beans Recipe
4 SERVINGS
Ingredients:
1 cup Pinto beans, dried
1 1/2 quarts Chicken stock
2 ounces Bacon, 1/4 inch (.6 cm) dice
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
to taste Salt and black pepper
1 cup Queso fresco, grated
Method:
Wash and soak the beans overnight.
Drain the beans and add the stock. Bring to a simmer, turn down the heat, and simmer for approximately 11/2 hours, or until tender.
Render the bacon over medium heat, until almost crisp. Add the onion and garlic and cook 4 minutes.
Add the beans. Using the back of a large wooden spoon or a potato masher, mash the beans into the bottom of the pan, stirring frequently so they do not stick. When the beans are broken up but still have visible pieces, simmer for a few minutes.
Season with salt and pepper, and serve with grated cheese.
Chef Tips:
The bacon fat in this recipe can be replaced with a simple vegetable oil if a more nutritionally sound dish is desired. In the American Southwest, authentic refried beans call for smoking-hot lard to be poured over the cooked, mashed pinto beans and stirred in, thus the name refried beans. Owing to the unusually high cholesterol content of lard, we use a small amount of bacon fat and refry the beans from the bottom as opposed to the traditional procedure.A cast-iron frying pan yields the best results, however, a nonstick pan will also work.
4 SERVINGS
Ingredients:
1 cup Pinto beans, dried
1 1/2 quarts Chicken stock
2 ounces Bacon, 1/4 inch (.6 cm) dice
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
to taste Salt and black pepper
1 cup Queso fresco, grated
Method:
Wash and soak the beans overnight.
Drain the beans and add the stock. Bring to a simmer, turn down the heat, and simmer for approximately 11/2 hours, or until tender.
Render the bacon over medium heat, until almost crisp. Add the onion and garlic and cook 4 minutes.
Add the beans. Using the back of a large wooden spoon or a potato masher, mash the beans into the bottom of the pan, stirring frequently so they do not stick. When the beans are broken up but still have visible pieces, simmer for a few minutes.
Season with salt and pepper, and serve with grated cheese.
Chef Tips:
The bacon fat in this recipe can be replaced with a simple vegetable oil if a more nutritionally sound dish is desired. In the American Southwest, authentic refried beans call for smoking-hot lard to be poured over the cooked, mashed pinto beans and stirred in, thus the name refried beans. Owing to the unusually high cholesterol content of lard, we use a small amount of bacon fat and refry the beans from the bottom as opposed to the traditional procedure.A cast-iron frying pan yields the best results, however, a nonstick pan will also work.
Arroz a la Mexicana
How to make Arroz a la Mexicana Recipe
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Long-grain rice, washed twice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 cups Chicken stock
To taste Salt and black pepper
Method:
Heat the oil over high heat. Add the rice and sauté, stirring frequently, until it begins to brown.
Stir in the onion and garlic. Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
Add the carrot, tomato, stock, and seasoning. Bring to a simmer, cover, reduce the heat, and simmer for approximately 20 minutes.
Remove cover and cook 5 minutes longer. Fluff the rice with a fork and serve.
4 SERVINGS
Ingredients:
2 tablespoons Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 cup Long-grain rice, washed twice
1/2 cup Carrot, 1/4 inch (.6 cm) dice
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 cups Chicken stock
To taste Salt and black pepper
Method:
Heat the oil over high heat. Add the rice and sauté, stirring frequently, until it begins to brown.
Stir in the onion and garlic. Cook, stirring constantly, until the rice is nicely browned and has a nutty aroma.
Add the carrot, tomato, stock, and seasoning. Bring to a simmer, cover, reduce the heat, and simmer for approximately 20 minutes.
Remove cover and cook 5 minutes longer. Fluff the rice with a fork and serve.
Cheese Enchiladas
How to make Cheese Enchiladas Recipe
4 SERVINGS
For the Chile Gravy:
2 tablespoons Lard or butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1/4 cup All-purpose flour
2 tablespoons Chili powder
1 teaspoon Ground cumin
1/8 teaspoon Oregano (dried)
2 cups Beef stock
To taste Salt and black pepper
For the Enchiladas:
8 Corn tortillas
1/4 cup Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
2 cups Longhorn cheese, grated
Method:
Melt the lard over medium heat. Sauté the onion and garlic until the onion is softened but not browned, 3 minutes.
Stir in the flour, chili powder, cumin, and oregano. Cook for 2 minutes while stirring.
Add the beef stock, a little at a time, stirring well. Simmer, uncovered, for 30 minutes, until mixture is reduced and thickened.
Adjust thickness and seasoning. Set aside.
Preheat the oven to 400°F (205°C). Heat the oil in a deep-fat fryer to 350°F (175°C).
Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds.This first step is to soften the tortilla.
Remove the tortilla from the oil, letting the excess oil drip back. Dip the tortilla into the chili gravy, coating both sides.
Place the now-coated tortilla in the pan, put a handful of onion and cheese on one edge of the tortilla, and roll it up. Place the rolled tortilla seam side down in one end of a lightly greased pan.
Repeat the process with the remaining tortillas. The pan should be full.
Pour the remaining chili gravy on top of the enchiladas.
Sprinkle the enchiladas generously with the remaining grated cheese.
Bake for about 10 minutes, until the cheese is bubbly. Serve immediately.
Chef Tips:
This chili gravy is essential for enchiladas, tamales, and a host of other Tex-Mex dishes.The taste of chili gravy explains Tex-Mex cuisine more eloquently than words ever will.The thick brown gravy with Mexican spices is neither Mexican nor American. It wasn’t created in the homes of Texas Mexicans, either. It was invented in old-fashioned Mexican restaurants that catered to Anglo tastes. But what's amazing about it today is the way it illustrates how our tastes have changed.
4 SERVINGS
For the Chile Gravy:
2 tablespoons Lard or butter
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1/4 cup All-purpose flour
2 tablespoons Chili powder
1 teaspoon Ground cumin
1/8 teaspoon Oregano (dried)
2 cups Beef stock
To taste Salt and black pepper
For the Enchiladas:
8 Corn tortillas
1/4 cup Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
2 cups Longhorn cheese, grated
Method:
Melt the lard over medium heat. Sauté the onion and garlic until the onion is softened but not browned, 3 minutes.
Stir in the flour, chili powder, cumin, and oregano. Cook for 2 minutes while stirring.
Add the beef stock, a little at a time, stirring well. Simmer, uncovered, for 30 minutes, until mixture is reduced and thickened.
Adjust thickness and seasoning. Set aside.
Preheat the oven to 400°F (205°C). Heat the oil in a deep-fat fryer to 350°F (175°C).
Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds.This first step is to soften the tortilla.
Remove the tortilla from the oil, letting the excess oil drip back. Dip the tortilla into the chili gravy, coating both sides.
Place the now-coated tortilla in the pan, put a handful of onion and cheese on one edge of the tortilla, and roll it up. Place the rolled tortilla seam side down in one end of a lightly greased pan.
Repeat the process with the remaining tortillas. The pan should be full.
Pour the remaining chili gravy on top of the enchiladas.
Sprinkle the enchiladas generously with the remaining grated cheese.
Bake for about 10 minutes, until the cheese is bubbly. Serve immediately.
Chef Tips:
This chili gravy is essential for enchiladas, tamales, and a host of other Tex-Mex dishes.The taste of chili gravy explains Tex-Mex cuisine more eloquently than words ever will.The thick brown gravy with Mexican spices is neither Mexican nor American. It wasn’t created in the homes of Texas Mexicans, either. It was invented in old-fashioned Mexican restaurants that catered to Anglo tastes. But what's amazing about it today is the way it illustrates how our tastes have changed.
Shrimp Tacos
How to make Shrimp Tacos Recipe
4 SERVINGS
For the Green Chile Sauce:
16 ounces Tomatillos (about 8) husked
2 tablespoons Shallots, chopped
2 Garlic cloves, chopped
1 cup Poblano or Anaheim chiles, roasted, peeled, chopped
1/4 cup Cilantro, chopped
1 Jalapeno chile, seeded, chopped
1 tablespoon Lime juice
As needed Water
To taste Salt
1/4 cup Vegetable oil
For the Tacos:
8 Corn tortillas, prepared
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, julienned
1/2 cup Red bell pepper, julienned
1 Garlic clove, minced
1 Serrano chile, finely diced
16 Shrimp, peeled, cleaned (16–20 count)
2 cups Iceberg lettuce, shredded
Method:
Blanch half the tomatillos in boiling water for 1 minute. Cool quickly.
Puree with remaining sauce ingredients in a blender. Add water to achieve the desired consistency. Adjust seasoning. Set aside.
Heat the oil to 375°F (190°C) and fry the tortillas. While tortillas are still pliable, fold one half over the other not too tightly as there should be an opening of about 2 inches (5 cm) between the halves at the top. Turn as the tortillas become crisp to make sure they are done on both sides and at the fold in the bottom. (It may be necessary to insert tongs in the middle to keep them from closing up.The result should be a crisp, U-shaped cup.)
Drain on paper towels, and keep warm.
Reheat the oil and add the onion, peppers, garlic, and chile. Cook until limp but not soft.
Add the shrimp and cook until firm, approximately 2 minutes.
Place the mixture in the tortillas.
Top with warm sauce and fill with lettuce.
4 SERVINGS
For the Green Chile Sauce:
16 ounces Tomatillos (about 8) husked
2 tablespoons Shallots, chopped
2 Garlic cloves, chopped
1 cup Poblano or Anaheim chiles, roasted, peeled, chopped
1/4 cup Cilantro, chopped
1 Jalapeno chile, seeded, chopped
1 tablespoon Lime juice
As needed Water
To taste Salt
1/4 cup Vegetable oil
For the Tacos:
8 Corn tortillas, prepared
1 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Green bell pepper, julienned
1/2 cup Red bell pepper, julienned
1 Garlic clove, minced
1 Serrano chile, finely diced
16 Shrimp, peeled, cleaned (16–20 count)
2 cups Iceberg lettuce, shredded
Method:
Blanch half the tomatillos in boiling water for 1 minute. Cool quickly.
Puree with remaining sauce ingredients in a blender. Add water to achieve the desired consistency. Adjust seasoning. Set aside.
Heat the oil to 375°F (190°C) and fry the tortillas. While tortillas are still pliable, fold one half over the other not too tightly as there should be an opening of about 2 inches (5 cm) between the halves at the top. Turn as the tortillas become crisp to make sure they are done on both sides and at the fold in the bottom. (It may be necessary to insert tongs in the middle to keep them from closing up.The result should be a crisp, U-shaped cup.)
Drain on paper towels, and keep warm.
Reheat the oil and add the onion, peppers, garlic, and chile. Cook until limp but not soft.
Add the shrimp and cook until firm, approximately 2 minutes.
Place the mixture in the tortillas.
Top with warm sauce and fill with lettuce.
Texas Pico de Gallo
How to make Texas Pico de Gallo Recipe
4 SERVINGS
Ingredients:
1 tablespoon Olive oil
1 Garlic clove, minced
1 cup Onion, 1/4 inch (.6 cm) dice
1 Serrano pepper, minced
1 1/2 tablespoons Cilantro, minced
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Lime juice
To taste Salt and black pepper
Method:
Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.
4 SERVINGS
Ingredients:
1 tablespoon Olive oil
1 Garlic clove, minced
1 cup Onion, 1/4 inch (.6 cm) dice
1 Serrano pepper, minced
1 1/2 tablespoons Cilantro, minced
1 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 tablespoon Lime juice
To taste Salt and black pepper
Method:
Heat the oil over medium heat. Add the garlic, onion, chile, and cilantro. Toss and remove from heat. Let cool.
Combine onion mixture with remaining ingredients and correct seasoning. Serve warm or at room temperature.
Texas Guacamole
How to make Texas Guacamole Recipe
4 SERVINGS
Ingredients:
2 Avocados, ripe
1/2 cup Red onion, 1/4 inch (.6 cm) dice
1 Jalapeno chile, seeded, deribbed, minced
1/4 cup Cilantro leaves
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 tablespoons Lemon juice
1/2 teaspoon Salt
1/8 teaspoon White pepper
1 tablespoon Lime juice
Method:
Peel and pit the avocados.
Place the avocado pulp in a bowl and mash to a chunky texture.
Add the remaining ingredients and mix thoroughly. Season to taste.
Chef Tips:
Guacamole should be mixed by hand. Use a fork to blend the ingredients until the mixture has a chunky consistency. Do not use a blender or food processor, as the consistency will be too thin. For a more distinctive appearance, split the avocado, remove the seed, and with a paring knife, cut through the flesh, making 1/4-inch (.6 cm) slices both vertically and horizontally down to the skin. Using a tablespoon, scoop the sliced flesh out of the skin.The result is a small dice that can then be mixed gently with the other ingredients.
Guacamole naturally oxidizes and turns brown if stored overnight.To reuse the guacamole, carefully skim the oxidized portion away and discard. Do not mix it in. To prevent oxidation, a little lemon juice can be spread over the top of the guacamole before storing.
4 SERVINGS
Ingredients:
2 Avocados, ripe
1/2 cup Red onion, 1/4 inch (.6 cm) dice
1 Jalapeno chile, seeded, deribbed, minced
1/4 cup Cilantro leaves
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
2 tablespoons Lemon juice
1/2 teaspoon Salt
1/8 teaspoon White pepper
1 tablespoon Lime juice
Method:
Peel and pit the avocados.
Place the avocado pulp in a bowl and mash to a chunky texture.
Add the remaining ingredients and mix thoroughly. Season to taste.
Chef Tips:
Guacamole should be mixed by hand. Use a fork to blend the ingredients until the mixture has a chunky consistency. Do not use a blender or food processor, as the consistency will be too thin. For a more distinctive appearance, split the avocado, remove the seed, and with a paring knife, cut through the flesh, making 1/4-inch (.6 cm) slices both vertically and horizontally down to the skin. Using a tablespoon, scoop the sliced flesh out of the skin.The result is a small dice that can then be mixed gently with the other ingredients.
Guacamole naturally oxidizes and turns brown if stored overnight.To reuse the guacamole, carefully skim the oxidized portion away and discard. Do not mix it in. To prevent oxidation, a little lemon juice can be spread over the top of the guacamole before storing.
Pork Deshebrada
How to make Pork Deshebrada Recipe
4 SERVINGS
For the Red Chile Puree:
9 New Mexico red chiles (dried)
2 cups Water
1 cup Onion, in chunks
2 Garlic cloves
Pork shoulder roast, bone-in
1 1/2 cups Onions, thinly sliced
Garlic cloves, finely chopped
2 teaspoons Oregano (dried)
2 teaspoons Ground cumin, preferably from toasted seeds
2 teaspoons Salt
1 quart Chicken stock
To taste Salt and black pepper
Method:
Toast the chiles in a 300°F (149°C) oven for 4 minutes or until they smell toasted. Cool slightly.
Discard stems and seeds. Combine chiles, water, onion, and garlic in a saucepan. Simmer until soft, about 30 minutes.
Remove from heat and cool slightly.
In blender or food processor, blend until smooth. Rub the puree through a fine strainer and discard residue. Set aside
Preheat the oven to 375°F (190°C).
Lay the pork, fat side up, in a braising pan.
Combine 3/4 cup (6 ounces, 170 ml) red chile puree and stock.
Top pork with onion, garlic, oregano, cumin, and salt.
Add chile liquid and bring to a simmer. Cover and braise pork for up to 4 hours or until fork-tender. (You may also cut the meat into smaller pieces to shorten cooking time.)
Cool pork in braising liquid. Transfer to a cutting board, trim fat, and remove bone.
Shred meat by using the tines of 2 forks, one held in each hand. Shred the meat in a downward, pulling motion.
Strain and degrease broth. If holding the meat, use broth to moisten.
4 SERVINGS
For the Red Chile Puree:
9 New Mexico red chiles (dried)
2 cups Water
1 cup Onion, in chunks
2 Garlic cloves
Pork shoulder roast, bone-in
1 1/2 cups Onions, thinly sliced
Garlic cloves, finely chopped
2 teaspoons Oregano (dried)
2 teaspoons Ground cumin, preferably from toasted seeds
2 teaspoons Salt
1 quart Chicken stock
To taste Salt and black pepper
Method:
Toast the chiles in a 300°F (149°C) oven for 4 minutes or until they smell toasted. Cool slightly.
Discard stems and seeds. Combine chiles, water, onion, and garlic in a saucepan. Simmer until soft, about 30 minutes.
Remove from heat and cool slightly.
In blender or food processor, blend until smooth. Rub the puree through a fine strainer and discard residue. Set aside
Preheat the oven to 375°F (190°C).
Lay the pork, fat side up, in a braising pan.
Combine 3/4 cup (6 ounces, 170 ml) red chile puree and stock.
Top pork with onion, garlic, oregano, cumin, and salt.
Add chile liquid and bring to a simmer. Cover and braise pork for up to 4 hours or until fork-tender. (You may also cut the meat into smaller pieces to shorten cooking time.)
Cool pork in braising liquid. Transfer to a cutting board, trim fat, and remove bone.
Shred meat by using the tines of 2 forks, one held in each hand. Shred the meat in a downward, pulling motion.
Strain and degrease broth. If holding the meat, use broth to moisten.
Pork Flautas
How to make Pork Flautas Recipe
4 SERVINGS
Ingredients:
As needed Vegetable oil
3 1/2 cups Pork Deshebrada (below)
12 6-inch (15.2 cm) corn tortillas
2 cups Iceberg lettuce, shredded
1/4 cup Sour cream
Method:
Heat a sauté pan with 1/2 inch (1.2 cm) of oil until hot but not smoking.
Place some Deshebrada pork in a strip on one side of each tortilla. Roll up the tortillas as tight as possible, using toothpicks to help secure them, if needed.
Fry the flautas a few at a time in the oil until crisp, 1 to 2 minutes. Drain on paper towels and keep warm.
To serve, arrange flautas on shredded lettuce and top with Guacamole (page 310) and sour cream.
4 SERVINGS
Ingredients:
As needed Vegetable oil
3 1/2 cups Pork Deshebrada (below)
12 6-inch (15.2 cm) corn tortillas
2 cups Iceberg lettuce, shredded
1/4 cup Sour cream
Method:
Heat a sauté pan with 1/2 inch (1.2 cm) of oil until hot but not smoking.
Place some Deshebrada pork in a strip on one side of each tortilla. Roll up the tortillas as tight as possible, using toothpicks to help secure them, if needed.
Fry the flautas a few at a time in the oil until crisp, 1 to 2 minutes. Drain on paper towels and keep warm.
To serve, arrange flautas on shredded lettuce and top with Guacamole (page 310) and sour cream.
Caldo de Res
How to make Caldo de Res Recipe - This Mexican beef soup is garnished with slices of corn still on the cob for an authentic presentation.
4 SERVINGS
Ingredients:
1 piece Beef shank or chuck
3 Red-skin new potatoes
2 Carrots, peeled, whole
1 Onion, peeled, whole
2 quarts Water, cold
1 Corn on the cob, cleaned, in 1-inch (2.5 cm) slices
1/2teaspoon Thyme
1 Bay leaf
1 Parsley sprig
1 cup Green cabbage, 1 inch (2.5 cm) dice
1/2 cup Zucchini squash, 1-inch (2.5 cm) cubes
To taste Salt and black pepper
1 tablespoon Lime juice
2 tablespoons Cilantro, chopped
Method:
Wash and rinse meat and all whole vegetables. Place in a large pot with the cold water.
Add the corn, cabbage, thyme, bay leaf, parsley, salt, and pepper.
Bring to a simmer over low heat; simmer until all ingredients are cooked and tender. As ingredients become tender, remove them from the pot.
Let vegetables cool, and cut into 1-inch (2.5 cm) cubes or bite-size pieces.
Strain the stock and reduce until very flavorful.
Remove the fat and cartilage from the beef. Dice the meat into 1/2-inch (1.2 cm) pieces.
Return the diced meat and chopped vegetables to the broth and bring to a simmer.
Add the zucchini and correct the seasoning. Remove bay leaf.
Add the lime juice and cilantro just before serving.
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| Caldo de Res |
Mexican Wedding Cookies
How to make Mexican Wedding Cookies Recipe
YIELDS ABOUT 4 DOZEN COOKIES
Ingredients:
1 cup Unsalted butter, softened
1/2 cup Confectioners’ sugar, sifted
1 tablespoon Vanilla extract
2 1/4 cups All-purpose flour
1/2 tablespoon Salt
3/4 cup Pecans, finely chopped
As needed Confectioners’ sugar, to roll the cookies in
Method:
Cream the butter and sugar, and then add vanilla.
Sift the flour and salt together and stir in by hand.
Add pecans; stir to combine.
Chill the dough for 1 hour.
Preheat the oven to 400°F (205°C).
Roll the dough into 1-inch (2.5 cm) balls. Place on an ungreased cookie sheet.
Bake until set, but do not brown, approximately 15 minutes.
While still warm, roll in additional sugar.
Cool, roll in sugar again, and serve.
YIELDS ABOUT 4 DOZEN COOKIES
Ingredients:
1 cup Unsalted butter, softened
1/2 cup Confectioners’ sugar, sifted
1 tablespoon Vanilla extract
2 1/4 cups All-purpose flour
1/2 tablespoon Salt
3/4 cup Pecans, finely chopped
As needed Confectioners’ sugar, to roll the cookies in
Method:
Cream the butter and sugar, and then add vanilla.
Sift the flour and salt together and stir in by hand.
Add pecans; stir to combine.
Chill the dough for 1 hour.
Preheat the oven to 400°F (205°C).
Roll the dough into 1-inch (2.5 cm) balls. Place on an ungreased cookie sheet.
Bake until set, but do not brown, approximately 15 minutes.
While still warm, roll in additional sugar.
Cool, roll in sugar again, and serve.
American Mashed Potatoes
How to make American Mashed Potatoes Recipe
4 SERVINGS
Ingredients:
5 cups Russet potatoes, peeled, quartered
1/2 teaspoon Salt
2/3 cup Heavy cream, warmed
1/4 cup Butter, softened
To taste Salt
Method:
Cover the potatoes with cold water, add salt, bring to a boil, and simmer until tender, approximately 25 minutes.
Drain the potatoes and return to the pot. Cook over low heat for approximately 3 minutes to allow them to dry.
Mash, grind, or rice the potatoes.
Blend in the butter and cream (adjust the consistency as desired with warm cream or milk).
Season to taste with salt.
Chef Tips:
Mashed potatoes can be made by either baking or boiling the potatoes.When boiling, do not cut the potatoes too small, as they will become waterlogged and prevent the finished mashed potatoes from being light and fluffy, which is the desired texture for this starch.A ricer is a culinary tool frequently used to mash potatoes.
4 SERVINGS
Ingredients:
5 cups Russet potatoes, peeled, quartered
1/2 teaspoon Salt
2/3 cup Heavy cream, warmed
1/4 cup Butter, softened
To taste Salt
Method:
Cover the potatoes with cold water, add salt, bring to a boil, and simmer until tender, approximately 25 minutes.
Drain the potatoes and return to the pot. Cook over low heat for approximately 3 minutes to allow them to dry.
Mash, grind, or rice the potatoes.
Blend in the butter and cream (adjust the consistency as desired with warm cream or milk).
Season to taste with salt.
Chef Tips:
Mashed potatoes can be made by either baking or boiling the potatoes.When boiling, do not cut the potatoes too small, as they will become waterlogged and prevent the finished mashed potatoes from being light and fluffy, which is the desired texture for this starch.A ricer is a culinary tool frequently used to mash potatoes.
Black Eyed Peas
How to make Black Eyed Peas Recipe
4 SERVINGS
Ingredients:
1 cup Black-eyed peas (dried)
1/4 cup Bacon, 1/2 inch (1.2 cm) dice
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 Garlic clove, minced
1 1/4 cups Water, more if needed
1 Thyme sprig
2 ounces Salt pork
To taste Salt and black pepper
Method:
Soak the black-eyed peas overnight in water. Drain.
Over medium heat, render the bacon until almost crisp.
Add the onion and garlic, and cook about 4 minutes, or until the onion is soft.
Add the black-eyed peas, water, thyme, salt pork, and seasoning.
Bring to a boil. Reduce to a simmer, and cook 45 to 60 minutes, or until the black-eyed peas are tender.
Remove salt pork and serve.
4 SERVINGS
Ingredients:
1 cup Black-eyed peas (dried)
1/4 cup Bacon, 1/2 inch (1.2 cm) dice
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 Garlic clove, minced
1 1/4 cups Water, more if needed
1 Thyme sprig
2 ounces Salt pork
To taste Salt and black pepper
Method:
Soak the black-eyed peas overnight in water. Drain.
Over medium heat, render the bacon until almost crisp.
Add the onion and garlic, and cook about 4 minutes, or until the onion is soft.
Add the black-eyed peas, water, thyme, salt pork, and seasoning.
Bring to a boil. Reduce to a simmer, and cook 45 to 60 minutes, or until the black-eyed peas are tender.
Remove salt pork and serve.
Cream Gravy
How to make Cream Gravy Recipe
4 SERVINGS
Ingredients:
2 tablespoons Fat with drippings, from frying steaks
2 tablespoons All-purpose flour
2 cups Milk, warmed
to taste Salt and black pepper
Method:
Place the drippings in pan over medium-high heat. When hot, stir in the flour.
Remove from the heat and whisk in the warm milk.
Return to the heat and whisk until thickened and smooth. Cook 5 to 10 minutes.
Season with salt and pepper. Don’t skimp on the pepper.
4 SERVINGS
Ingredients:
2 tablespoons Fat with drippings, from frying steaks
2 tablespoons All-purpose flour
2 cups Milk, warmed
to taste Salt and black pepper
Method:
Place the drippings in pan over medium-high heat. When hot, stir in the flour.
Remove from the heat and whisk in the warm milk.
Return to the heat and whisk until thickened and smooth. Cook 5 to 10 minutes.
Season with salt and pepper. Don’t skimp on the pepper.
Lone Star Chicken Fried Steak with Cream Gravy
How to make Lone Star Chicken Fried Steak with Cream Gravy Recipe - Chicken-fried steak is traditionally served with "the works" white cream gravy, mashed potatoes, fresh corn or green beans, and biscuits. In Texas, it is considered "great" if the portion size is large enough to hang over the plate.
4 SERVINGS
Ingredients:
2 Eggs
1/2 cup Milk
1 cup All-purpose flour
1 teaspoon Salt
1/4 teaspoon Black pepper
4 each Beef round steak, trimmed, and tenderized 1/2 to 1/4 inch (1.2–.6 cm) thick
As needed Vegetable oil, for frying
Method:
Combine the eggs and milk, beat well.
Separately combine the flour, salt, and pepper.
Dip the steaks into the egg mixture, then into the seasoned flour.
Pan-fry steaks in hot oil until browned on both sides.
Drain on paper towels.
4 SERVINGS
Ingredients:
2 Eggs
1/2 cup Milk
1 cup All-purpose flour
1 teaspoon Salt
1/4 teaspoon Black pepper
4 each Beef round steak, trimmed, and tenderized 1/2 to 1/4 inch (1.2–.6 cm) thick
As needed Vegetable oil, for frying
Method:
Combine the eggs and milk, beat well.
Separately combine the flour, salt, and pepper.
Dip the steaks into the egg mixture, then into the seasoned flour.
Pan-fry steaks in hot oil until browned on both sides.
Drain on paper towels.
Green Chile Chutney
How to make Green Chile Chutney Recipe
4 SERVINGS
Ingredients:
Anaheim chiles or New Mexico green chiles, roasted, peeled, 1/2 inch (1.2 cm) dice
2 Jalapeño chiles, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Granulated sugar
1 1/2 teaspoons Mexican oregano, ground, toasted
1 ounce Slivered almonds
2 tablespoons Lime juice
6 tablespoons Cider vinegar
1 teaspoon Salt
1 tablespoon Cilantro, chopped
Method:
Combine all ingredients except cilantro.
Bring to a boil and reduce heat to a simmer. Simmer 15 to 20 minutes.
Allow to cool, add cilantro, then serve cold.
4 SERVINGS
Ingredients:
Anaheim chiles or New Mexico green chiles, roasted, peeled, 1/2 inch (1.2 cm) dice
2 Jalapeño chiles, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Granulated sugar
1 1/2 teaspoons Mexican oregano, ground, toasted
1 ounce Slivered almonds
2 tablespoons Lime juice
6 tablespoons Cider vinegar
1 teaspoon Salt
1 tablespoon Cilantro, chopped
Method:
Combine all ingredients except cilantro.
Bring to a boil and reduce heat to a simmer. Simmer 15 to 20 minutes.
Allow to cool, add cilantro, then serve cold.
Crab Quesadillas
How to make Crab Quesadillas Recipe - These tortillas are made with masa harina, unlike the packaged tortillas that are found on store shelves.
4 SERVINGS
Ingredients:
1 tablespoon Shortening or lard
1 cup Masa harina
1 tablespoon All-purpose flour
1/2 cup Chicken stock
1/4 teaspoon Salt
For the Filling:
2 tablespoons Vegetable oil
3/4 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 chile, seeded, finely dice
8 ounces Crab meat (claw or body)
several leaves Epazote, chopped (optional)
To taste Salt and black pepper
About 2 cups Vegetable oil, for frying
Method:
Mix the lard, flour, and masa harina well.
Add the stock (may need a little more) and salt. Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
Cover and let the dough rest about 1 hour.
Heat the 2 tablespoons (1 ounce, 30 ml) oil and add the onion, tomato, and jalapeño. Cook until mixture is soft and begins to dry out.
Fold in crab meat and epazote. Correct seasoning. Set aside.
Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
Heat the frying oil to 375°F (190°C).
Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.
4 SERVINGS
Ingredients:
1 tablespoon Shortening or lard
1 cup Masa harina
1 tablespoon All-purpose flour
1/2 cup Chicken stock
1/4 teaspoon Salt
For the Filling:
2 tablespoons Vegetable oil
3/4 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 chile, seeded, finely dice
8 ounces Crab meat (claw or body)
several leaves Epazote, chopped (optional)
To taste Salt and black pepper
About 2 cups Vegetable oil, for frying
Method:
Mix the lard, flour, and masa harina well.
Add the stock (may need a little more) and salt. Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
Cover and let the dough rest about 1 hour.
Heat the 2 tablespoons (1 ounce, 30 ml) oil and add the onion, tomato, and jalapeño. Cook until mixture is soft and begins to dry out.
Fold in crab meat and epazote. Correct seasoning. Set aside.
Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
Heat the frying oil to 375°F (190°C).
Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.
Jalapeno Cornbread
How to make Jalapeno Cornbread Recipe
4 SERVINGS
Ingredients:
3/4 cup Cornmeal
1 cup All-purpose flour
1 tablespoon Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Cream-style corn
1 cup Cheddar cheese, shredded
1/2 cup Sour cream
2 Eggs, beaten
1/3 cup Poblano chile, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
1 Jalapeno chile, seeded, minced
Method:
Preheat the oven to 400°F (205°C). Grease an 8-inch (20 cm) pan.
Combine the cornmeal, flour, sugar, baking powder, and salt.
Add the remaining ingredients and blend well. Do not overmix.
Pour into pan and bake 30 to 40 minutes or until it pulls away from the sides and the top is slightly brown.
4 SERVINGS
Ingredients:
3/4 cup Cornmeal
1 cup All-purpose flour
1 tablespoon Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Salt
1 cup Cream-style corn
1 cup Cheddar cheese, shredded
1/2 cup Sour cream
2 Eggs, beaten
1/3 cup Poblano chile, roasted, peeled, seeded, 1/4 inch (.6 cm) dice
1 Jalapeno chile, seeded, minced
Method:
Preheat the oven to 400°F (205°C). Grease an 8-inch (20 cm) pan.
Combine the cornmeal, flour, sugar, baking powder, and salt.
Add the remaining ingredients and blend well. Do not overmix.
Pour into pan and bake 30 to 40 minutes or until it pulls away from the sides and the top is slightly brown.
LBJ Pedernales River Chili
How to make LBJ Pedernales River Chili Recipe
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1 1/2 pounds Beef chuck, in 1/2-inch (1.2 cm) cubes
2 cups Onions, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1/2 teaspoon Oregano (dried)
1 teaspoon Ground cumin
1 tablespoon Chili powder
3 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Beef stock, hot
to taste Salt and black pepper
Method:
Heat the oil and brown the meat. (This step must be done in small batches.) Remove meat and set aside.
Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
Add the spices and cook 2 minutes. Return the meat.
Add the tomatoes and stock; bring to a boil, then reduce to a simmer. Simmer 1 hour. Skim fat as it cooks out, adjust seasoning, and add more water if necessary.
4 SERVINGS
Ingredients:
1 tablespoon Vegetable oil
1 1/2 pounds Beef chuck, in 1/2-inch (1.2 cm) cubes
2 cups Onions, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1/2 teaspoon Oregano (dried)
1 teaspoon Ground cumin
1 tablespoon Chili powder
3 cups Tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
1 cup Beef stock, hot
to taste Salt and black pepper
Method:
Heat the oil and brown the meat. (This step must be done in small batches.) Remove meat and set aside.
Add the onions and garlic, and cook 4 minutes or until vegetables begin to brown.
Add the spices and cook 2 minutes. Return the meat.
Add the tomatoes and stock; bring to a boil, then reduce to a simmer. Simmer 1 hour. Skim fat as it cooks out, adjust seasoning, and add more water if necessary.
Sunchoke Gratin
How to make Sunchoke Gratin Recipe
4 SERVINGS
Ingredients:
4 cups Sunchokes, peeled, 1/4-inch (.6 cm) slices
1 tablespoon Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Thyme sprig, chopped
1 cup Heavy cream
1/4 cup Cornstarch
To taste Salt and white pepper
2 tablespoons Unsalted butter
2 tablespoons Bread crumbs, dry
1/3 cup Parmesan cheese, finely grated
pinch Paprika
Method:
Parboil the sunchokes in a pot of salted water for 5 minutes. Shock the sunchokes in an ice-water bath, drain, and reserve.
Preheat the oven to 400°F (205°C).
Heat the oil over medium heat. Add the sunchokes, onion, garlic, and thyme and cook approximately 2 minutes.
Reserve 2 tablespoons (1 ounce, 28 g) of the heavy cream; add the remainder to the vegetables and bring to a simmer.
Mix the cornstarch with the reserved cream to make a slurry and add to the simmering liquid; simmer over low heat for 3 minutes. Season with salt and white pepper.
Place in a buttered casserole or soufflé dish.
Mix the bread crumbs and cheese together, then sprinkle over top. Sprinkle with paprika.
Bake for about 20 minutes or until set.
Let the sunchoke gratin rest for 10 minutes before serving.
4 SERVINGS
Ingredients:
4 cups Sunchokes, peeled, 1/4-inch (.6 cm) slices
1 tablespoon Vegetable oil
1/2 cup Onion, 1/4 inch (.6 cm) dice
1 Garlic clove, minced
1 Thyme sprig, chopped
1 cup Heavy cream
1/4 cup Cornstarch
To taste Salt and white pepper
2 tablespoons Unsalted butter
2 tablespoons Bread crumbs, dry
1/3 cup Parmesan cheese, finely grated
pinch Paprika
Method:
Parboil the sunchokes in a pot of salted water for 5 minutes. Shock the sunchokes in an ice-water bath, drain, and reserve.
Preheat the oven to 400°F (205°C).
Heat the oil over medium heat. Add the sunchokes, onion, garlic, and thyme and cook approximately 2 minutes.
Reserve 2 tablespoons (1 ounce, 28 g) of the heavy cream; add the remainder to the vegetables and bring to a simmer.
Mix the cornstarch with the reserved cream to make a slurry and add to the simmering liquid; simmer over low heat for 3 minutes. Season with salt and white pepper.
Place in a buttered casserole or soufflé dish.
Mix the bread crumbs and cheese together, then sprinkle over top. Sprinkle with paprika.
Bake for about 20 minutes or until set.
Let the sunchoke gratin rest for 10 minutes before serving.
Pioneer Buffalo Stew
How to make Pioneer Buffalo Stew Recipe
4 SERVINGS
Ingredients:
16 ounces Buffalo stew meat, 1-inch (2.5 cm) cubes
As needed Flour, for dusting
2 tablespoons Vegetable oil
2 tablespoons Bacon, 1/2 inch (1.2 cm) dice
1 cup Onion, 1/2 inch (1.2 cm) dice
1 Garlic clove, minced
1/4 cup All-purpose flour
1/2 tablespoon Tomato paste
3/4 cup Beer (lager)
4 cups l Brown stock
1 Bay leaf
1/2 teaspoon Thyme (dried)
1/2 teaspoon Oregano (dried)
To taste Salt and black pepper
1 cup Carrots, 3/4-inch (1.9 cm) cubes
1/2 cup Celery, 3/4-inch (1.9 cm) dice
1 cup Turnip, 3/4-inch (1.9 cm) cubes
1 cup Red potatoes, 3/4-inch (1.9 cm) cubes
1 tablespoon Parsley, chopped
Method:
Lightly dust the stew meat with flour.
Heat the oil over medium-high heat and sear the meat on all sides. Remove and set aside. (This step has to be done in batches.)
Remove any excess oil. Add the bacon, onion, and garlic; caramelize.
Add the tomato paste and cook 2 to 3 minutes until it is caramelized.
Add the flour and stir in thoroughly.
Deglaze with beer and add the stock. Stir vigorously to dissolve the flour, then add the herbs and seasoning. Bring to a simmer.
Add the meat and stew for approximately 30 to 40 minutes.
Add the vegetable and potatoes. Bring back to a simmer and cook until the meat and vegetables are tender.
Remove bay leaf. Taste and adjust seasoning. Serve in bowls and garnish with parsley.
4 SERVINGS
Ingredients:
16 ounces Buffalo stew meat, 1-inch (2.5 cm) cubes
As needed Flour, for dusting
2 tablespoons Vegetable oil
2 tablespoons Bacon, 1/2 inch (1.2 cm) dice
1 cup Onion, 1/2 inch (1.2 cm) dice
1 Garlic clove, minced
1/4 cup All-purpose flour
1/2 tablespoon Tomato paste
3/4 cup Beer (lager)
4 cups l Brown stock
1 Bay leaf
1/2 teaspoon Thyme (dried)
1/2 teaspoon Oregano (dried)
To taste Salt and black pepper
1 cup Carrots, 3/4-inch (1.9 cm) cubes
1/2 cup Celery, 3/4-inch (1.9 cm) dice
1 cup Turnip, 3/4-inch (1.9 cm) cubes
1 cup Red potatoes, 3/4-inch (1.9 cm) cubes
1 tablespoon Parsley, chopped
Method:
Lightly dust the stew meat with flour.
Heat the oil over medium-high heat and sear the meat on all sides. Remove and set aside. (This step has to be done in batches.)
Remove any excess oil. Add the bacon, onion, and garlic; caramelize.
Add the tomato paste and cook 2 to 3 minutes until it is caramelized.
Add the flour and stir in thoroughly.
Deglaze with beer and add the stock. Stir vigorously to dissolve the flour, then add the herbs and seasoning. Bring to a simmer.
Add the meat and stew for approximately 30 to 40 minutes.
Add the vegetable and potatoes. Bring back to a simmer and cook until the meat and vegetables are tender.
Remove bay leaf. Taste and adjust seasoning. Serve in bowls and garnish with parsley.
Pan Seared Steak with Maytag Blue Cheese Butter
How to make Pan Seared Steak with Maytag Blue Cheese Butter Recipe
4 SERVINGS
For the Blue Cheese Butter:
1 Garlic head
3 Shallots, peeled
1 cup Unsalted butter
3/4 cup Maytag Blue Cheese
To taste Black pepper
2 teaspoons Parsley, chopped
2 tablespoons Dry red wine
1/2 cup Bread crumbs, fresh
For the Steak:
4 each Top loin steaks
To taste Salt and black pepper
As needed Vegetable oil
Method:
Preheat the oven to 375°F (190°C).
Cut the top off the garlic head and wrap in foil with the shallots. Roast for 30 to 45 minutes. Remove and, while still warm, squeeze garlic pulp out of roasted head.
Chop garlic and shallots to make a paste. Cool.
Combine the butter and cheese in a mixer with paddle or in a food processor. Add the roasted garlic and shallots and blend 1 minute. Add the remaining butter ingredients and combine well.
Place the butter on plastic wrap or parchment paper and roll up into a cylinder. Refrigerate until firm.
Season the steaks and sear in hot oil until brown on both sides; cook to desired doneness.
Place each steak on a hot plate and top with some blue cheese butter. Brown the butter on top of the steaks under the broiler or salamander for approximately 30 seconds.
4 SERVINGS
For the Blue Cheese Butter:
1 Garlic head
3 Shallots, peeled
1 cup Unsalted butter
3/4 cup Maytag Blue Cheese
To taste Black pepper
2 teaspoons Parsley, chopped
2 tablespoons Dry red wine
1/2 cup Bread crumbs, fresh
For the Steak:
4 each Top loin steaks
To taste Salt and black pepper
As needed Vegetable oil
Method:
Preheat the oven to 375°F (190°C).
Cut the top off the garlic head and wrap in foil with the shallots. Roast for 30 to 45 minutes. Remove and, while still warm, squeeze garlic pulp out of roasted head.
Chop garlic and shallots to make a paste. Cool.
Combine the butter and cheese in a mixer with paddle or in a food processor. Add the roasted garlic and shallots and blend 1 minute. Add the remaining butter ingredients and combine well.
Place the butter on plastic wrap or parchment paper and roll up into a cylinder. Refrigerate until firm.
Season the steaks and sear in hot oil until brown on both sides; cook to desired doneness.
Place each steak on a hot plate and top with some blue cheese butter. Brown the butter on top of the steaks under the broiler or salamander for approximately 30 seconds.