BBQ | BREAKFAST | MEXICAN DINNER
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
MEXICAN CHILI SAUCE
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
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.
- 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
- 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
- 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.
- 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!
- 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.
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
- 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.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Cook the pork on the preheated grill, turning occasionally, until meat has reached an internal temperature of 145 degrees , about 20 minutes.
- 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
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 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.
- Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.
EMERIL’S CHILE CON QUESO:
- 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
- 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.
- 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
- 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
1Heat 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.
2In 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.
3Cover baking dish with foil. Bake 30 to 35 minutes or until bubbly.
4In medium bowl, toss remaining ingredients. Just before serving, spoon avocado mixture down center of enchiladas.
PAPPASITOS SHRIMP BROCHETTE
- Clean and devein shrimp, leaving the last section and tails intact.
- With a paring knife, carefully slice each shrimp from tail to tip.
- Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
- Cut slice of cheese into 12 small pieces.
- Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
- Wrap a half slice of bacon around each shrimp.
- Place shrimp on a wet skewer.
- Repeat this process until all shrimp have been placed on skewers.
- Place in refrigerator for a few minutes while you prepare the rest of the recipe.
- Mix the paparika, cayenne pepper and black pepper together.
- In a small skillet, heat butter and white wine until butter is completely melted.
- Prepare grill.
- ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
- Remove shrimp from fridge and brush completely with melted butter.
- Sprinkle with seasonings.
- Grill on each side until shrimp are done.