|
Party Planning - Recipes -
Fiesta
Party Recipes
Fiesta Recipes
Pineapple and Black Bean Salsa
(Salsa de Piña y Frijoles Negros)
Mexican-style salsas are all the rage these days, and they are
showing up in every kind of restaurant. This one can be served
as a dip with tortilla chips, or as a relish to accompany meat -
it is particularly good with fish. You may substitute papaya,
mango, or even peaches for the pineapple.
1 cup (250 ml) fresh or canned pineapple, chopped
1 cup (250 ml) canned black beans, rinsed and drained
1/2 cup (60 ml) fresh lime or lemon juice
1/2 cup (60 ml) chopped fresh cilantro
1 small red onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 - 2 cloves garlic, finely chopped
1 fresh jalapeño or other hot pepper, seeded and finely chopped
Salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and toss to thoroughly
combine. Serve immediately, or refrigerate for 2 hours and serve
chilled. Makes about 4 cups (1 L).
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
menu every week. Subscribe by sending a blank email to
Subscribe@wwrecipes.com or by visiting
http://www.wwrecipes.com.
It's easy, and it's FREE!
Chayote Salad (Ensalada de
Chayote)
The chayote was a food staple for the ancient Aztecs and Mayas,
as it still is today in Mexico. Also known as mirliton and
christophene (my family calls it susu from our South America
days), it is a green, pear-shaped fruit with a thin, furrowed
skin. Although it can be eaten raw, I prefer it cooked, when it
becomes the most succulent vegetable imaginable.
3 to 4 chayotes, peeled and seeded, cut into 1-inch (2 cm)
pieces
1/2 tsp (2 ml) Dijon-style mustard
2 Tbs (30 ml) lime or lemon juice
6 Tbs (90 ml) olive oil
Salt and freshly ground pepper to taste
2 tomatoes, cut into eighths
1 onion, finely chopped
12 to 18 ripe olives
Lettuce leaves for garnish
Boil the chayote in enough salted water to cover for 20 minutes,
until tender. Drain and chill. In a large bowl combine the
mustard, lime juice, oil, salt, and pepper and whisk until
emulsified. Add the chilled chayote, tomatoes, onion, and olives
and toss to thoroughly coat the vegetables. Serve on a bed of
lettuce. Serves 4 to 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
menu every week. Subscribe by sending a blank email to
Subscribe@wwrecipes.com or by visiting
http://www.wwrecipes.com.
It's easy, and it's FREE!
Mexican Rice (Arroz a la
Mexicana)
The stuff piled next to the refried beans on nearly every plate
served by Mexican restaurants in the USA bears little
resemblance to anything you'll find in Mexico. Here's the
genuine article.
2 cups (500 ml) long-grain 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 pepper to taste
Optional garnishes:
Chile "flowers" (fresh hot chiles 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 1/2 cup of the stock in
an electric blender or food processor. Heat the oil in a
saucepan and saute 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.
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
menu every week. Subscribe by sending a blank email to
Subscribe@wwrecipes.com or by visiting
http://www.wwrecipes.com.
It's easy, and it's FREE!
Red Snapper a la
Veracruzana (Huachinango a la Veracruzana)
This classic Mexican dish is a world-class fish recipe. Many
travelers to Mexico are surprised at the number of seafood items
on restaurant menus. The abundance of fish in the gulf of Mexico
and the Sea of Cortez account in part for this, as do the
thousands of miles of coastline on two oceans. But the real clue
to the popularity of seafood in Mexico is the love of fine food
that the Mexican people have demonstrated in the creation and
evolution of their unique cuisine.
6 large red snapper fillets or other firm, white-fleshed fish
fillets
3 Tbs (45 ml) all-purpose flour seasoned with salt and pepper
1/2 cup (125 ml) olive oil
1 onion, finely chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) tomato puree
1/4 tsp (1 ml) cinnamon
A pinch of ground cloves
2-4 fresh or canned jalapeños or other locally available hot
chiles, seeded and cut into strips
Juice of 1 lemon
1/2 tsp (2 ml) sugar
12 small new potatoes, cooked and peeled
1/2 cup (125 ml) pimiento-stuffed green olives, cut in half
Dust the fish fillets lightly with the seasoned flour. Heat 1/4
cup of the oil in a large skillet over medium heat and saute the
fillets until golden but not completely cooked. Set aside. Add
the remaining 1/4 cup of the oil, the onion and the garlic to
the skillet, and fry until the onion is transparent but not
brown. Add the tomato puree, cinnamon, and cloves and cook over
moderate to low heat for 5 minutes, stirring occasionally. Add
the chiles, lemon juice, sugar, and salt and pepper to taste,
and bring to a boil. Reduce the heat, add the potatoes and fish
fillets and cook for an additional 5 minutes, or until the fish
is firm and flakes easily. To serve, arrange the fish on a hot
serving platter and cover with the sauce, surrounded by the
potatoes and garnished with the olives. 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
menu every week. Subscribe by sending a blank email to
Subscribe@wwrecipes.com or by visiting
http://www.wwrecipes.com.
It's easy, and it's FREE!
Flan
This dessert is found throughout the Spanish-speaking world,
which makes sense since it originated in Spain. This version is
typical of many Mexican desserts because of the addition of
cinnamon. It can be made in one large mold, or in individual
custard cups. Either way, es muy delicioso.
1/2 cup (125 ml) sugar
2 Tbs (30 ml) water
4 cups (1 L) milk
3/4 cup (180 ml) sugar
8 eggs, lightly beaten
1/2 tsp (2 ml) ground cinnamon
1/2 tsp (2 ml) grated lemon rind (optional)
A pinch of salt
Combine the 1/2 cup (125 ml) sugar and the water in a small
saucepan and cook over moderate heat until the sugar melts and
turns golden brown. Pour this into a 6-cup (1.5 L) mold (or into
6 individual ramekins) and tilt to cover the entire bottom of
the mold. In a separate pan, heat the milk until a film forms on
top. Remove from the heat and cool. In a mixing bowl, beat the
eggs and remaining sugar together. Add the milk and the
remaining ingredients and mix well but not too briskly - you
don't want bubbles in the mixture. Pour into the mold and place
the mold in a large baking dish filled with enough hot water to
reach halfway up the side of the mold. Bake in a preheated 350F
(180C) oven for 1 hour, until the custard is set and a knife
inserted in the middle comes out clean. Cool at room temperature
for 1 hour, then refrigerate for at least 2 hours. To unmold,
run a knife around the edge of the mold and invert onto a
serving platter. 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
menu every week. Subscribe by sending a blank email to
Subscribe@wwrecipes.com or by visiting
http://www.wwrecipes.com.
It's easy, and it's FREE!
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
menu every week. Subscribe by sending a blank email to
Subscribe@wwrecipes.com or by visiting http://www.wwrecipes.com.
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
|
How to Make a
Sombrero Salad
Custom Fiesta Banners
|
