RECIPES

BBQ | BREAKFAST | MEXICAN DINNER


Del Mar Seafood Enchiladas

55mins
SERVES: 6

Directions

  1. Char the tomatillos over a gas flame or in the broiler until blackened in spots.
  2. Transfer tomatillos to a blender & process to a coarse puree, set aside.
  3. Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
  4. Stir 30 seconds.
  5. Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
  6. Transfer shrimp mixture to a bowl.
  7. Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
  8. Add crabmeat & shrimp mixture to the sauce in the skillet.
  9. Season with salt & pepper.
  10. Preheat oven to 425°F.
  11. Heat a griddle or skillet over medium high heat.
  12. Warm each tortilla on both sides until pliable about 30 seconds each side.
  13. Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
  14. Roll each tortilla & place seam side down in a 13″x9″x2″ baking dish.
  15. Spoon the warm seafood sauce over the tortillas.
  16. Sprinkle with the remaining 1/2 cup of cheese(Oaxacan).
  17. Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
  18. Top with avocado slices & cilantro.
  19. Serve Salsa as a side dish.
  20. DO AHEAD hint: Can be made up to an hour ahead – let stand at room temperature. It may take a little longer than 10 minutes to heat through.

Pappasito’s BEEF ENCHILADA SAUCE
YIELD: 5 gallons

EOUIPMENT: Roasting pan, 80 quart stockpot, long handled wire whip, measuring cup and spoons, 16-quart colander, bus tub, full size metal hotel pan, 3-gallon food container, 18” x 26” x 6″

12 1/2 lbs. ground beef, no scraps
3 each bay leaves
3/4 cup garlic, chopped
1 quart onions, chopped
3 3/4 gallons chicken stock
7/8 cup paprika
1 1/4 lbs beef base
1 3/4 cup chill powder
3/4 cup black pepper
1 cup cumino
1/4 can crushed tomatoes
1 1/2 lbs. clear gel
1 quart cool water

1. Put roasting pan on stove over high heat. Add ground beef and brown.

2. Drain grease from meat by using colander Return meat to roasting pan on low heat.

3. Add bay leaves, garlic, and onions to meat and continue to brown meat.

4. Put chicken stock in stockpot. Bring to a simmer.

5 Add paprika, beef base, chili powder, black pepper and cumino to chicken stock.

6. After meat has browned thoroughly, add to stock.

7. Remove any grease that floats on top. Add crushed tomatoes and continue heating.

8. Mix clear gel with cool water in a 3-gallon food container. Pour slowly into stock mixture, whipping constantly.

9. Simmer for approximately 15 minutes (until sauce is at it’s proper thickness).

10. Remove sauce from heat. Place sauce in full size hotel pans on ice. Follow proper cool down procedure.

11. Once sauce has reached 40° place in proper food container and label with product name and consume by date and store in the blast cooler.


CRAB STUFFED SHRIMP 
Outback Steakhouse Copycat Recipe

Stuffing: 
1/4 pound butter
1/4 pound diced onion
1/4 pound diced celery
1 1/2 teaspoon chopped garlic
2 tablespoons sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon white pepper
1 cup bread crumbs
1/4 pound lump crab meat

Place saute pan over medium heat. Place butter in the pan and allow to melt.Place onions, celery, garlic, green onions, and seasonings in pan and cook for 6-8 minutes.Place mixture into a blender and blend for 20 seconds. Caution: Mixture will be HOT. Transfer mixture to a mixing bowl adding bread crumbs and drained crab meat. Fold in with a spatula until blended.

Lemon Pepper Butter:
1/2 cup Water
2 tablespoons flour
1 1/2 tablespoon lemon juice
1/2 pound butter
1 teaspoon lemon pepper spice

Combine water, lemon juice, flour and seasonings in a sauce pan.Over high flame, whisk until mixture thickens. Remove from heat.Slowly add softened butter in small amounts until all is blended.

Cook the Shrimp:  Butterfly shrimp. Place flour in a container and toss shrimp until completely coated. Deep fry shrimp at 350 degrees for 1 1/2 minutes.  Place 1 tablespoon of hot stuffing onto each cooked shrimp.Drizzle 1 tablespoon of lemon pepper butter over each shrimp.


Barbacoa Tacos

    • 2 Pounds of Beef
    • Juice from 3 oranges and 2 Limes
    • 1/4 large onion
    • 4 cloves of garlic
    • 2 T of black pepper
    • 2 T of Oregano
    • Dried Thyme
    • 1 T of Cumin
    • 1/3 Cup of White Vinegar
To Cook the Meat:
    • 2-3 bay leaves
    • Fresh Thyme
    • Avocado leaves (optional – you can find them in the Hispanic section of your local supermarket)
    • 3 cloves of garlic
    • Salt, Pepper, Cumin, and Oregano to taste
    • 10 Guajillo chiles (or California chilies as you will find them in the US).
    • 1/4 Onion
    • 1 Tomato
    • Juice from 1 orange
    • Juice from 1 lime
    • 2 tablespoons of white vinegar
For the Tacos:
  • Tortillas
  • Lime
  • Finely chopped onions
  • Finely chopped cilantro
  • Salsa Verde

Instructions

  • Combine all of the marinade ingredients and pour over the meat. Put in the refrigerator over night.
  • Place the meat in a slow cooker , and dispose of the marinade.
  • Add juice from 1 orange, mixed with the juice from 1 lime and a small amount of white vinegar. Then add the salt, pepper, cumin and oregano, and finally the bay leaves, the thyme, and the avocado leaves .
  • Cook on high for 3 hours or until fork tender.
  • In a small pot, cook the chilies, the tomatoes, the garlic, and the onion in one cup of water (as shown in the post), blend together and pour through a strainer directly onto the shredded beef.
  • Cook for about one more hour.

Los Cucos Green sauce:

Ingredients:

  • One 28 oz. can of green tomatillos, drained (fresh can work, too, just boil until tomatillo flesh is tender, chill in freezer for to cool them off)
  • 3 medium avocados
  • 1/2 of a serrano pepper (Jalapeno Substitute)
  • 8 oz. light sour cream
  • 2 cloves of garlic
  • 2 tsp. salt
  • 1 tsp. steak or fajita seasoning

Directions: Open your can of tomatillos, drain all the liquid out. Dump all of them into the blender, followed by your avocado and all other ingredients.


Green Sauce:

Ingredients

  • 2 medium green tomatoes, chopped
  • 5 tomatillos, husks removed, rinsed and chopped
  • 1/2 medium white onion, chopped
  • 1 jalapeno, stemmed, seeded and chopped
  • 4 cloves of garlic, roughly chopped
  • 1 avocado, pitted and sliced
  • handful of cilantro, about 8 sprigs
  • 1/2 TB lemon juice
  • salt to taste
  • 1/2 c sour cream (optional)

Instructions

  1. Place the tomatoes, tomatillos, onions, jalapeno and garlic in a medium saucepan over medium-high heat.
  2. Bring to a boil, then reduce heat to low and simmer for 20 minutes. If the contents start to burn, add a small amount of water, just enough to cover the bottom of the pan. Otherwise, the tomatoes will provide the liquid.
  3. Remove from heat and let it cool, about 5 minutes.
  4. Pour the mixture into a food processor or blender and add the avocado, cilantro and lemon juice. Blend until smooth.
  5. Pour into a bowl or serving dish and stir in the salt and sour cream to taste.
  6. This is best served cold, but can be enjoyed at room temperature too.
  7. Refrigerate for up to 4 days or freeze for 3-6 months.

Notes

This salsa is best consumed after being chilled in the fridge 4 hours – overnight. The flavors need time to meld.

Don’t Forget:
When choosing the jalapeno, the more striations, the hotter it will be. See queso post (above) for more info.


Mexican Pizza

Ingredients

  • 1 (16 ounce) can refried beans
  • 1 pound ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 tablespoon vegetable oil
  • 4 (6 inch) corn tortillas
  • 8 ounces shredded Cheddar cheese
  • 8 tablespoons sour cream
  • 2 roma (plum) tomatoes, chopped
  • 2 green onion, chopped
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 avocado, diced
  • 1 tablespoon black olives, sliced

Directions

  1. Heat the refried beans.
  2. In a large skillet, brown the ground beef. Stir in the seasoning packet.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Place a small amount of vegetable oil in a large skillet. Let the oil heat, then place one corn tortilla in the skillet. After 15 seconds, flip the tortilla over and let it fry another 15 seconds. Repeat this process with the remaining tortillas, letting them drain on paper towels once they have been heated. When the tortillas have drained, arrange them on a cookie sheet.
  5. Spread a thin layer of beans on the tortillas, followed by a layer of beef, and cheese.
  6. Bake the tortillas in the preheated oven for 20 to 30 minutes. Slice the tortillas into wedges and arrange them on plates or a serving platter and garnish them with the sour cream, tomatoes, green onions, chiles, avocado, and olives.

Copycat Torchy’s Queso
Ingredients
  • 16 oz fire roasted salsa
  • 4oz green chiles
  • 32 oz velveeta
  • ⅓ cup cream
Instructions
  1. Mix together over medium flame until melted and hot.
  2. Stir continuously.
  3. Top with guacamole, cilantro, crumbled or shredded queso fresco and Torchy’s Diablo sauce.
  4. If you don’t have access to Torchy’s sauce, add your favorite hot sauce.
  5. Normally you put the guacamole in the middle and then pour the cheese sauce over it.
  6. Then top with the queso fresco and cilantro.

Mexican Saffron Rice

PREP TIME: 15 mins TOTAL TIME: 55 mins
SERVES: 8

Ingredients

    • 3 tablespoons vegetable oil
    • 2/3 cup chopped onion
    • 1 1/2 cups uncooked white rice
    • 1 cup chopped red bell pepper
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 1 (12 ounce) cans tomato sauce
    • 2 teaspoons salt
    • 1 clove garlic, minced
    • 1/8 teaspoon powdered saffron
    • 3 cups water

Directions

  1. Saute onions in a heavy saucepan until golden.
  2. Add rice; stir briskly to quickly coat with oil.
  3. Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
  4. Cover, bring to a boil, and then reduce heat to low.
  5. Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).

FLOUR TORTILLAS

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 3/4 cup shortening
  • 3/4 cup hot water

Directions

  1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
  2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
  3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
  4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

JALAPENO CREMA

Directions

Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.


Queso Flameado
Prep time:
Cook time:
Total time:
Serves: 4 servings
Ingredients
  • 3 cups of shredded asadero* cheese
  • 1 cup of shredded Monterey Jack cheese
  • 1 poblano chile
  • ½ cup of Mexican chorizo
Instructions
  1. Pre-heat your grill to medium high.
  2. Grill the poblano chile, rotating until all sides are blackened. Alternatively, you can do this under your broiler, but keep an eye on it, as broilers can get VERY hot.
  3. Place the poblano in a ziplock bag, seal, and set aside for 15 minutes to steam.
  4. Peel the char from the poblano, stem and seed it, and cut it into strips.
  5. Pre-heat your oven to 350 degrees.
  6. Cook your chorizo in a small skillet on the stove over medium heat, breaking it up into small pieces. It will take around 5 minutes to cook through.
  7. Grease a casserole, or other oven-safe dish, and load it up with all the cheese. Sprinkle the poblano and chorizo on top.
  8. Cook 15 minutes, or until it’s bubbling around the edges.
  9. Portion out immediately onto warm tortillas or other food.

 


Salsa Verde: Green Tomatillo Salsa

Total: 25 min
Prep: 15 min
Cook: 10 min
Yield: 1 cup

Ingredients

  • 8 ounces (5 to 6 medium) tomatillos, husked and rinsed
  • Fresh hot green chiles, to taste (1 jalapeno, hatch), stemmed
  • 5 or 6 sprigs fresh cilantro (thick stems removed), roughly chopped
  • 1/4 cup finely chopped onion
  • Salt

Directions

For the All-Raw version: Roughly chop the tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree, then scrape into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.

For the Roasted version:

Preheat a broiler.

Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side, 4 to 5 minutes more will give you splotchy-black and blistered tomatillos and chiles. In a blender or food processor, combine the tomatillos and chiles, including all the delicious juice that has run onto the baking sheet. Add the cilantro and 1/4 cup water, blend to a coarse puree, and scrape into a serving dish. Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt, usually a generous 1/4 teaspoon.


2nd Salsa Verde Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 1/4 lbs tomatillos , husked (look for some about the same size so they roast evenly)
  • 1 jalapeno , stem removed
  • 2/3 cup chopped yellow onion , rinsed under water to remove harsh bite
  • 1/4 cup chopped cilantro
  • 1 clove garlic , minced
  • 1/2 tsp salt , or to taste
  • 1/2 – 1 tsp sugar , to taste
  • 1 Tbsp fresh lime juice
  • 3 Tbsp water , then more as desired

Instructions

  1. Move oven rack about 4-inch below broiler element. Preheat broiler to high heat and place tomatillos and jalapeno on a baking sheet then place in oven and roast about 4 – 5 minutes until charred on top (keep a close on on things as they can char pretty quickly – especially the pepper), then rotate to opposite side and roast until charred on opposite side, about 3 – 5 minutes longer. Slice pepper then add to a food processor along with onion, cilantro, garlic, salt, sugar, lime juice, water and tomatillos (and any juices on pan). Pulse several times to a coarse puree. Stir in more water to thin if desired. Chill through in refrigerator in an airtight container.

STEAK CHIMICHANGA:
TOTAL TIME: Prep: 25 min. Cook: 15 min. YIELD:12 servings

Ingredients

  • 1 pound chopped Fajita steak
  • 1 can (16 ounces) refried beans
  • 1/2 cup finely chopped onion
  • 3 cans (8 ounces each) tomato sauce, divided
  • 2 teaspoons chili powder
  • 1 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 12 flour tortillas (10 inches), warmed
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) chopped jalapeno peppers
  • Oil for deep-fat frying
  • 1-1/2 cups shredded cheddar cheese

Directions

  • 1.In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
  • 2. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
  • 3. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen.

SEAFOOD ENCHILADAS

Ingredients:

  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 8

 2 tablespoons butter or margarine

1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 containers (6 oz each) crabmeat, drained, rinsed
1  (8 oz) peeled & Deveined Gulf shrimp, Dozen or so
8 flour tortillas for burritos
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps

  • 1
    Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • 2
    In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13×9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • 3
    Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • 4
    In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

SIMPLE BATTER:

In a bowl, whisk together 1 cup flour, 1 tablespoon plus 1 teaspoon baking powder, 1/4 teaspoon sugar and 1/4 teaspoon salt. Beat in 1 cup milk, 3 beaten eggs, 5 tablespoons melted butter and 1 tablespoon vegetable oil until smooth


STUFFED EGGPLANT:


MEXICAN CHILI SAUCE

This recipe uses chili powder instead of dried peppers and is a little chunkier, fresh tasting with the addition of the vegetables at the end. An all purpose sauce.

 

3 cups rich beef broth
1 -16 oz can diced tomatoes -with liquid
3 medium onions -chopped
8 garlic cloves -peeled
1 tablespoon Mexican Seasoning, see below
1 teaspoon sugar
1 teaspoon ground cumin
2 1/2 tablespoons chili powder

SALSA

When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can’t tell unless you taste them. Just take a very small taste. You’ll be able to gauge the heat of the pepper and will be better able to judge how much you need.

Ingredients

  • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
  • 1/2 red onion
  • 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Pinch of dried oregano (crumble in your fingers before adding), more to taste
  • Pinch of ground cumin, more to taste

Quick and Easy Refried Beans

  • Prep

  • Cook

  • Ready In

Ingredients

  • 2 tablespoons canola oil
  • 2 garlic cloves, peeled
  • 2 (15 ounce) cans pinto beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt to taste
  • 1/2 lime, juiced

Directions

  1. Heat canola oil in a heavy skillet over medium heat.
  2. Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes.
  3. Smash garlic cloves in skillet with a fork.
  4. Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
  5. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

BUTTERMILK PANCAKES:

“A very light and fluffy pancake that requires fresh buttermilk, but it’s the best I’ve ever made!”

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted
  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Breakfast Burrito

Vegetable spray

1 medium red bell pepper seeded and diced

4 medium button mushrooms sliced, up to 6

2 scallions chopped

1/2 cup corn kernels

fresh or frozen and thawed 2 tablespoons chopped cilantro

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup egg substitutes (about 2 eggs beaten)

1/4 cup shredded low-fat provolone or Swiss cheese

2 10 inch flour tortillas

======================

Makes 2 servings

The idea of wrapping skillet eggs in a flour tortilla provides a nice change of pace.

Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and scallions and saute for 5 to 7 minutes. Stir in the corn and seasonings and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium heat, stirring frequently. When the eggs are completely cooked (fluffy, not brown), remove from the heat and fold in the cheese.

Warm the tortillas over a burner or pan and then place on 2 plates. Spoon the egg mixture into the center of each tortilla, forming logs. Roll the tortilla around the mixture and serve with Salsa! Salsa! or a favorite salsa.


TEQUILA LIME PORK TENDERLOIN

1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons chopped green chiles
1 1/2 tablespoons chili powder
1 teaspoon minced garlic
1 tablespoon honey
1 teaspoon salt
3/4 teaspoon ground black pepper
2 pork tenderloins

Prep
15 minutes
Cook
20 minutes

  1. Whisk together the lime juice, tequila, orange juice, cilantro, chiles, chili powder, garlic, honey, salt, and pepper in a large bowl; pour into a gallon-sized resealable bag; add the pork tenderloins; seal and store in refrigerator overnight.
  2. Preheat an outdoor grill for high heat and lightly oil grate.
  3. Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees , about 20 minutes.

CARNE ASADA:

Ingredients

  • 3/4 cup orange juice
  • 1/2 cup lemon juice
  • 1/3 cup lime juice
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1 teaspoon finely chopped canned chipotle pepper
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 1 bunch fresh cilantro, chopped
  • 1/2 cup olive oil
  • 3 pounds flank steak

Directions

  1. Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  2. Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  5. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

EMERIL’S CHILE CON QUESO:

Ingredients

  • 1/2 pound fresh poblano or Anaheim chiles
  • 2 tablespoons vegetable oil
  • 1 cup chopped white onions
  • 1/4 teaspoon cayenne
  • 2 tablespoons all-purpose flour
  • 1 large tomato, peeled, seeded and diced
  • 1 cup milk or cream
  • 1 1/2 cups grated Cheddar
  • 1 cup grated Pepper Jack

Directions

  • Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternatively, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.Peel the peppers, split in half lengthwise, and discard the seeds and the stems. Roughly chop and set aside.
  • In a large pot, heat the oil over medium heat. Add the onions and cayenne cook, stirring, until very soft, about 6 minutes. Add the flour and stir until thickened, 1 to 2 minutes. Add the tomatoes and chopped chiles, and cook for 1 minute. Slowly add the milk or cream and stir until thick, 3 to 4 minutes. Add the cheeses and cook, stirring, until melted and well incorporated.   Remove from the heat and adjust the seasoning, to taste.Serve immediately with chips, or swirled into Chili con Carne if desired.

SEAFOOD ENCHILADA SAUCE:

Ingredients

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 container (8 oz) sour cream Save $
2 cups shredded Mexican cheese blend (8 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 cans (6 oz each) crabmeat, drained, rinsed
1 package (8 oz) frozen cooked peeled shrimp, thawed (45 to 50 count)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas)
1 ripe avocado, pitted, peeled and chopped
2 tablespoons fresh lime juice
1 small plum (Roma) tomato, chopped (1/3 cup)
3 tablespoons chopped fresh cilantro

Steps

  • 1-Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • 2-In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13×9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • 3-Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • 4-In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

SEAFOOD ENCHILADAS:

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups chicken broth (from 32-oz carton)
  • 1 container (8 oz) sour cream
  • 2 cups shredded Mexican cheese blend (8 oz)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 18 OZ of crabmeat, drained, rinsed
  • 8 OZ (Half Pound) Shrimp
  • 8 tortillas
  • 1 ripe avocado, pitted, peeled and chopped
  • 2 tablespoons fresh lime juice
  • 1 small plum (Roma) tomato, chopped (1/3 cup)
  • 3 tablespoons chopped fresh cilantro

Steps

  • 1
    Heat oven to 350°F. In 2-quart saucepan, melt butter over medium-high heat. Cook onion and garlic in butter 3 to 4 minutes, stirring frequently, until softened. Stir in flour until all flour is blended with butter. Stir in broth and sour cream until smooth. Heat to boiling; cook about 2 minutes, stirring constantly, until sauce is thickened. Remove from heat. Stir in cheese until melted. Stir in chiles.
  • 2
    In medium bowl, mix 1 cup of cheese sauce, the crabmeat and shrimp. In 13×9-inch (3-quart) glass baking dish, spoon 1 cup of the cheese sauce over bottom. Spoon about 1/2 cup seafood mixture onto each tortilla. Roll up tortillas; place seam sides down on sauce in dish. Pour remaining sauce over enchiladas.
  • 3
    Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
  • 4
    In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.

SHRIMP DIABLO

3 dashes cayenne pepper
2 teaspoons olive oil
1 pound uncooked peeled and deveined large shrimp
Small pinch sea salt
1/4 teaspoon black pepper
1 tablespoon minced garlic
1 1/2 tablespoons chile paste with garlic
1 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 teaspoon crushed red pepper

Preparation
Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan. Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper.


PAPPASITOS SHRIMP BROCHETTE

Ingredients

  • Servings: 2

Directions

  1. Clean and devein shrimp, leaving the last section and tails intact.
  2. With a paring knife, carefully slice each shrimp from tail to tip.
  3. Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
  4. Cut slice of cheese into 12 small pieces.
  5. Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
  6. Wrap a half slice of bacon around each shrimp.
  7. Place shrimp on a wet skewer.
  8. Repeat this process until all shrimp have been placed on skewers.
  9. Place in refrigerator for a few minutes while you prepare the rest of the recipe.
  10. Mix the paparika, cayenne pepper and black pepper together.
  11. In a small skillet, heat butter and white wine until butter is completely melted.
  12. Prepare grill.
  13. ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
  14. Remove shrimp from fridge and brush completely with melted butter.
  15. Sprinkle with seasonings.
  16. Grill on each side until shrimp are done.

25th Year Reunion

Food Recipes