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Party Planning - Recipes - Fiesta
Party Recipes
Arroz a la Mexicana (Mexican Rice)
2 cups (500 ml) rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups (1 L) chicken or beef stock
1 1/2 cups (375 ml) tomatoes, peeled, seeded, and chopped, or 1
1/2 cups (375 ml) canned tomatoes
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) frozen or fresh green peas, cooked
Salt and freshly ground black pepper to taste
Optional garnishes: chili pepper "flowers" (fresh, hot chili
peppers, sliced from the tip to the stem into 4 or 5 sections
and immersed in cold water until they curl back to form
"flowers"), fresh coriander or parsley sprigs, 1 large avocado,
peeled and sliced.
Puree the tomatoes, onion, garlic, and ½ cup (125 ml) of the
stock in an electric blender or food processor. Heat the oil in
a saucepan and sauté the rice until it turns golden. Add the
tomato puree, remaining stock, and salt and pepper to taste.
Bring to a boil, lower the heat to a simmer, and cover until
almost all of the liquid has been absorbed (about 15 minutes).
Mix in the peas and continue cooking until all the liquid has
been absorbed. Garnish with the optional garnishes. Serves 6.
Our Classic Mexican menu
continues with a delicious and easy to cook soup. Its Spanish
heritage is evidenced by the use of almonds and sherry, but it
gets its Mexican flair from the spices used.
Chicken Breast and Almond Soup (Sopa
de Pechuga de Pollo y Almendras)
1/2 cup (125 ml) blanched almonds
2 Tbs (30 ml) butter or margarine
1 medium onion, chopped
2 skinless and boneless chicken breast halves
8 cups (2 L) chicken stock or canned chicken broth
Salt and freshly ground pepper to taste
Pinch of nutmeg
1/4 tsp (1 ml) ground cumin seed
1/4 tsp (1 ml) cayenne pepper (or to taste)
1/4 cup (60 ml) dry sherry (optional)
1 Tbs (15 ml) chopped parsley
Cook the chicken breast halves by simmering them in the chicken
stock for 10 to 15 minutes. Remove them and set them aside.
Sauté the almonds in the butter over moderate heat until golden.
Place the almonds, onion, and one of the chicken breast halves
in an electric blender or food processor, along with a little of
the stock, and blend until pureed. Add this mixture to the
remaining stock, along with the nutmeg, cumin, and cayenne. Add
the second chicken breast half, cut into small pieces, and heat
over moderate heat, stirring occasionally. Add the optional
sherry just prior to serving. Taste and adjust the seasoning.
Garnish with the chopped parsley. Serves 6.
Reproduced by permission of Worldwide Recipes.
Worldwide Recipes, the world's largest daily recipe service,
delivers a free recipe by email every day - a complete gourmet
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It's easy, and it's FREE! Santa Fe Mexican Marinade Recipe
This is an excellent marinade recipe which takes it's name from Santa Fe New Mexico, it is great on chicken, pork and beef. I use variations of this marinade when cooking southwestern stews and grilled items.
2 cups water
6 chipotle peppers
1/2 cup tequila
1/2 cup soy sauce
1/2 cup fresh lime juice
3 tablespoons fresh minced garlic
3 tablespoons minced fresh shallots
3 tablespoons extra virgin olive oil
If you are using dry chipotle peppers you will need to boil them in the 2 cups of water for 10 minutes to soften. After you have boiled the
chipotle peppers and they have softened remove from flame and let cool.
If your using canned chipotle peppers you can skip the step above. Combine all ingredients in a blender and puree for 1 minute. Remove marinade from blender and reserve. Makes 3.5 cups marinade
Recipe by Brian Johnson
Awesome Chef Recipes
Vegetarian Black Bean Soup
Recipe
Black bean soup has been a favorite of mine for some time, this black bean soup recipe is vegetarian and is fortified with lots of yummy vegetable such as peppers and sweet corn.
1/3 gallon dry black beans (plus water to cook as needed)
1 tablespoon olive oil
1 gallon water
2 tablespoons salt
3 cups red onion
3 cups green bell pepper
1 tablespoon dry basil
1 tablespoon dry oregano
1 tablespoon course ground black pepper
2 tablespoons cumin
1 chipotle pepper minced (use canned in adobe sauce)
3 tablespoons fresh minced garlic
2 /12 pounds diced tomatoes (canned)
1 pound fresh sweet corn
1 cup tomato puree
Clean the ears of corn and spray with a non stick vegetable spray, season with salt and pepper. Place the corn on a hot grill and grill until the corn kernels begin to char slightly, remove. Once the corn has cooled cut the corn kernels from the cob and reserve.
Sort and wash the black beans, place the beans in a large stock pot and cover with water (1.5 gallons). Cook the beans on simmer for 90 minutes or until the beans begin to soften. Once the beans are fully cooked strain the beans and reserve.
In a large stock pot heat the olive oil over a medium flame, add garlic, onion and green pepper and
sauté for 10 minutes. Add all the dry herbs, spices and seasonings including the
chipotle pepper and continue to sauté for anther 5 minutes. Add half the black beans and 2 quarts of water and reduce heat to a simmer. Take the remaining black beans and the remaining 2 quarts of water and puree them in a blender. Once the beans are pureed combine with the soup. Add the tomato paste and roasted corn, cook for an additional 10 minutes. Adjust seasonings as needed with salt and pepper if needed. Serves 20
Recipe by Brian Johnson
Awesome Chef Recipes
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