Grilling dishes, including recipes for chicken breasts, pork tenderloin and salmon patties.
Showing posts with label Southwest Flair. Show all posts
Showing posts with label Southwest Flair. Show all posts
Saturday, June 8, 2013
Saturday, June 1, 2013
BEEF and POTATO SALAD with SMOKY CHIPOTLE
In central Mexico, this dish is a standard-served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips.
12 ounces stew beef {preferably from the chuck}, cut into 1-inch cubes
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
3 tablespoons cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 tablespoons extra-virgin olive oil
2-3 tablespoons finely chopped canned chipotle chili in adobe sauce *
1 ripe medium avocado, cut into 1/4-inch pieces
Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon: let cool.
Add potatoes to the meat broth-if there isn't enough to cover them, add water-and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chopotle, to taste. Let cool to room temperature. Stir in avocado just before serving. Serves 6.
* Chipotle chilies in adobo sauce are smoked jalapenos packed in a spicy, flavorful sauce. Look for small cans with the Mexican foods in large supermarkets. Once opened, they will keep at least two weeks in the refrigerator or six months in the freezer.
12 ounces stew beef {preferably from the chuck}, cut into 1-inch cubes
2 cloves garlic, chopped
1 teaspoon salt
3 medium boiling potatoes, peeled and cut into roughly 1/2-inch pieces
3 tablespoons cider vinegar
1 small red onion, cut into 1/4-inch pieces
3 tablespoons extra-virgin olive oil
2-3 tablespoons finely chopped canned chipotle chili in adobe sauce *
1 ripe medium avocado, cut into 1/4-inch pieces
Bring 1 quart water to a boil in a medium saucepan. Add beef, garlic and salt. When the water returns to a boil, reduce the heat to medium-low. Skim off the foam that rises during the first few minutes of simmering. Partially cover and simmer until the meat is fall-apart tender, about 1 hour. Remove the meat to a plate with a slotted spoon: let cool.
Add potatoes to the meat broth-if there isn't enough to cover them, add water-and simmer over medium heat until tender, 13 to 15 minutes. Scoop the potatoes into a medium bowl with a slotted spoon. Sprinkle with vinegar.
Coarsely shred the beef and stir it into the potatoes, along with onion, oil and chopotle, to taste. Let cool to room temperature. Stir in avocado just before serving. Serves 6.
* Chipotle chilies in adobo sauce are smoked jalapenos packed in a spicy, flavorful sauce. Look for small cans with the Mexican foods in large supermarkets. Once opened, they will keep at least two weeks in the refrigerator or six months in the freezer.
Sunday, May 19, 2013
RED SNAPPER with JALAPENO LIME MARINADE
One evening, when preparing a red meat entree, we had a last-minute request for fresh fish. We had experimented with variations of this marinade on pork and realized the flavors would go well with red snapper. It was an unquestioned success!
2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.
* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
SEASONED FLOUR
1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!
2 fresh jalapeno peppers, seeded and chopped *
1/3 cup chopped yellow onion
1 heaping tablespoon minced fresh ginger root
1 teaspoon minced fresh rosemary
1 teaspoon salt
1/4 cup lime juice
1/4 cup water
1 1/2 pounds fresh red snapper fillets, bones removed and trimmed of any fat
1/2 cup Seasoned Flour {recipe follows}
2 teaspoons butter
2 teaspoons olive oil
Lime wedges {optional}
Puree the jalapeno peppers, onion, ginger, rosemary, salt, lime juice, and water to make a thick marinade. Place the trimmed fish in a non-corrosive baking pan, cover with the puree, and marinate 1-2 hours, turning occasionally.
Remove the fillets from the marinade and lightly dredge in the seasoned flour, shaking off any excess. Melt the butter and olive oil in a skillet over medium heat. Saute the fillets 3-4 minutes per side until the fish flakes easily with a fork. Arrange on a serving platter and garnish with lime wedges.
Serves 4.
* When working with hot peppers, be sure to wear plastic gloves and keep your hands away from your eyes and face.
SEASONED FLOUR
1/2 cup flour
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried marjoram
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
Combine all of the above ingredients, mixing well. This flour is easy to keep on hand as it holds well under refrigeration.
For a quick entree, add 1/3 cup freshly grated Parmesan to the above and coat either boned chicken breast or fresh fish fillets. Saute in butter or olive oil until done. The whole process should take less than 10-15 minutes!
Sunday, February 3, 2013
FRESH TWISTS on FAMILIAR GUACAMOLE
Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? I cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good. If sweet and heat are your style, go for guacamole mixed with brown sugar-candied bacon with hot sauce. Heat friends will prefer the corn and chipotle blend, while those who favor the exotic touch might like the shrimp and mango version. And for those who want it all? A roasted fresh salsa guacamole.
BASIC GUACAMOLE RECIPE
Start to finish: 10 minutes
Servings: 12
4 Hass avocados, skins and pits removed
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, use a fork or potato masher to mash avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix in combinations.
Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combined with the acid of the lime juice, should prevent the guacamole from browning.
Servings: 12
4 Hass avocados, skins and pits removed
4 teaspoons lime juice
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
In a medium bowl, use a fork or potato masher to mash avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix in combinations.
SWEET HEAT BACON GUACAMOLE
Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange 1/2 pound bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 degrees for 20 minutes, or until the bacon is lightly browned, crisped and the sugar caramelized Let the bacon cool, then cut it into bite-size chunks. Mix a splash of hot sauce {more or less, to taste} into the base guacamole recipe, then mix in three-quarters of the chopped candied bacon. Sprinkle the remaining bacon over the guacamole, then serve.
Nutrition Information per serving: 200 calories; 170 calories from fat {85 percent of total calories}; 18 g fat {4.5 g saturated; 0 g trans fats}; 15 mg cholesterol; 8 g carbohydrates; 5 g fiber; 3 g sugar; 4 g protein; 320 mg sodium.
CHIPOTLE CORN GUACAMOLE
In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil. Add 1/4 cup diced red onion, 1 cup of corn kernels {if canned, drain them very well} and 3 minced cloves of garlic. Saute for 2 minutes, then remove from the heat and let cool. Stir in 1 diced canned chipotle pepper {packed in adobo sauce}. Stir the mixture into the base guacamole recipe, as well as 1 tablespoon {more or less, to taste} of the adobo sauce from the can.
Nutrition information per serving: 130 calories; 100 calories from fat {77 percent of total calories}; 11 g fat {1.5 g saturated; o g trans fats} 0 mg cholesterol; 8 g carbohydrate; 5 g fiber; 1 g sugar; 2 g protein; 170 mg sodium.
SHRIMP and MANGO GUACAMOLE
Thaw a 9-ounce bag frozen cooked and peeled baby shrimp, then drain and pat them dry. Peel 1 mango, then cut the flesh away from the pit. Finally chop the mango, then stir it, the shrimp and a hefty splash of hot sauce into the base guacamole recipe.
Nutrition information per serving: 140 calories: 90 calories from fat {64 percent of total calories}; 10 g fat {1.5 g saturated; 0 g trans fats}; 30 mg cholesterol; 9 g carbohydrates; 5 g fiber; 3 g sugar; 6 g protein; 200 mg sodium.
ROASTED FRESH SALSA GUACAMOLE
When preparing the base guacamole recipe, omit the salt.
Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 degrees for 15 minutes, or until lightly browned.
Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers {drained, patted dry and diced}, 1/4 cup diced red onion, 1 diced jalapeno pepper {with or without seeds, depending on your heat tolerance} and 4 minced cloves of garlic into the base guacamole recipe.
Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 degrees for 15 minutes, or until lightly browned.
Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers {drained, patted dry and diced}, 1/4 cup diced red onion, 1 diced jalapeno pepper {with or without seeds, depending on your heat tolerance} and 4 minced cloves of garlic into the base guacamole recipe.
Tuesday, December 4, 2012
CRUNCHY, CHEESY CHIPOTLE CHICKEN..
Makes: 6 servings
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo, finely chopped
4 cups shredded, cooked chicken {Use leftover chicken or store-bought rotisserie chicken to save time.}
1 cup cooked black beans {if using canned, drain and rinse them first}
1 {14.5-ounce} can chopped tomatoes with juices
1/4 teaspoon cumin
Pinch of sea salt and pepper
2 cups crushed tortilla chips {or Fritos if you're not in Paris, where there are no such things}
5 ounces mozzarella cheese
1 chopped avocado, for serving
Big handful fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving
1. Preheat the oven to broil and put six {2-cup} jars on a cookie sheet.
2. Drizzle the olive oil into a large skillet and add the onion and garlic. Turn the heat to medium-low and cook till the onion is translucent, about 5 minutes. Add the chiles, chicken, black beans, tomatoes, cumin, and salt and pepper, and stir till warmed through. Taste for seasonings.
3. Put 1 cup of the chicken mixture in each of the jars and top with about 2 tablespoons of the tortilla chips and just enough cheese to cover. Slide into the oven and cook till the cheese is bubbly, about 10 minutes. Serve right away, with chopped avocado and cilantro on top and lime on the side.
Nutritional analysis per serving:
598 calories 32 grams fat; 55 grams carbohydrates; 27 grams protein 54 milligrams cholesterol; 651 milligrams sodium; 8 grams dietary fiber; 47 percent of calories from fat.
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
2 chipotle chiles in adobo, finely chopped
4 cups shredded, cooked chicken {Use leftover chicken or store-bought rotisserie chicken to save time.}
1 cup cooked black beans {if using canned, drain and rinse them first}
1 {14.5-ounce} can chopped tomatoes with juices
1/4 teaspoon cumin
Pinch of sea salt and pepper
2 cups crushed tortilla chips {or Fritos if you're not in Paris, where there are no such things}
5 ounces mozzarella cheese
1 chopped avocado, for serving
Big handful fresh cilantro, chopped, for serving
1 lime, cut into wedges, for serving
1. Preheat the oven to broil and put six {2-cup} jars on a cookie sheet.
2. Drizzle the olive oil into a large skillet and add the onion and garlic. Turn the heat to medium-low and cook till the onion is translucent, about 5 minutes. Add the chiles, chicken, black beans, tomatoes, cumin, and salt and pepper, and stir till warmed through. Taste for seasonings.
3. Put 1 cup of the chicken mixture in each of the jars and top with about 2 tablespoons of the tortilla chips and just enough cheese to cover. Slide into the oven and cook till the cheese is bubbly, about 10 minutes. Serve right away, with chopped avocado and cilantro on top and lime on the side.
Nutritional analysis per serving:
598 calories 32 grams fat; 55 grams carbohydrates; 27 grams protein 54 milligrams cholesterol; 651 milligrams sodium; 8 grams dietary fiber; 47 percent of calories from fat.
Sunday, December 2, 2012
HAPPY HOLIDAY ENTERTAINING WITH HAM...
This holiday season, delight your guests with one of these holiday ham themes. For a memorable gourmet feast that has a Southwestern flair, start with the pepper jelly-glazed ham for the main entree and add the featured complementary side dishes to continue the Southwestern twist. If you would like to keep with more traditional theme, the apricot-glazed ham served with a green bean casserole, garlic mashed potatoes and a fruit salad is sure to be a winner!
Monday, November 26, 2012
MEXICAN BREAKFAST CASSEROLE..
Preheat oven 350 degrees
Ingredients:
8 large eggs
6 tablespoons milk
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 4 ounce an of green chiles-chopped
1/2 cup diced jalapeno peppers
2/3 cup extra-sharp cheddar-shredded
Sliced tomatoes for garnish {optional}
Preheat oven to 350 degrees
1. Put butter in 8" {inch} square pan. Set in 350 degree oven to melt.
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
3. Bake at 350 degrees for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture.
5.Bake, braking up mixture again several times, for 5 more minutes or until of desired doneness.
6. Serve with tomato sauce, ketchup or chili sauce, if used.
Garnish with sliced tomatoes.
Ingredients:
8 large eggs
6 tablespoons milk
2 tablespoons butter
3/4 teaspoon salt
1/4 teaspoon pepper
1 4 ounce an of green chiles-chopped
1/2 cup diced jalapeno peppers
2/3 cup extra-sharp cheddar-shredded
Sliced tomatoes for garnish {optional}
1. Put butter in 8" {inch} square pan. Set in 350 degree oven to melt.
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
3. Bake at 350 degrees for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom of pan several times to break up mixture.
5.Bake, braking up mixture again several times, for 5 more minutes or until of desired doneness.
6. Serve with tomato sauce, ketchup or chili sauce, if used.
Garnish with sliced tomatoes.
Saturday, October 27, 2012
Smokey White Bean Chicken Chili..
1 {12-ounce} can tomatillos, chopped
2 {14 1/2- ounce} cans diced fire-roasted tomatoes
3 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon cumin
1/4 teaspoon white pepper
1 teaspoon salt
2 {15-ounce} cans white beans, such as cannellini, rinsed and drained
2 chicken breast halves, cooked and chopped or shredded
4 slices smoked applewood bacon, cooked and crumbled
1 cup beer
1/2 teaspoon Tabasco
Combine tomatillos, tomatoes, garlic, tomato paste, cumin, white pepper and salt in a large saucepan. Bring to a simmer and cook 30 minutes. Add beans, chicken, bacon and beer and cook 30 minutes. Stir in Tabasco.
Makes about 10 cups; serves 6
Nutritional facts per serving:
271 calories
5 g fat
42 mg cholesterol
23 g protein
31 g carbohydrates
7 g fiber
1278 mg sodium
2 {14 1/2- ounce} cans diced fire-roasted tomatoes
3 garlic cloves, minced
1/4 cup tomato paste
1 teaspoon cumin
1/4 teaspoon white pepper
1 teaspoon salt
2 {15-ounce} cans white beans, such as cannellini, rinsed and drained
2 chicken breast halves, cooked and chopped or shredded
4 slices smoked applewood bacon, cooked and crumbled
1 cup beer
1/2 teaspoon Tabasco
Combine tomatillos, tomatoes, garlic, tomato paste, cumin, white pepper and salt in a large saucepan. Bring to a simmer and cook 30 minutes. Add beans, chicken, bacon and beer and cook 30 minutes. Stir in Tabasco.
Makes about 10 cups; serves 6
Nutritional facts per serving:
271 calories
5 g fat
42 mg cholesterol
23 g protein
31 g carbohydrates
7 g fiber
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