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TALK TKL Chat - 01-20-98 - Part 3 (of 3)
American Regional Recipes: Southwest/Tex-Mex
Garry's Tex-Mex Enchiladas
Tex-Mex Beef Stew
Taco Salad With Salsa Vinaigrette
Cabrito Al Pastor (Tex-Mex roast kid, shepherd style)
Tortilla Casserole
Taxco Miners' Soup
Fire and Ice
Taco Salad With Salsa Vinaigrette
Tortilla Soup With Chicken And Lime
Southwest Scrambled Eggs with Jalapeno Jelly
Quesadillas
South-of-the-Border Salsa
Chihuahua Chilaquiles
Red Beans and Rice with Salsa
Mustard Bourbon Marinated Pork Chops with Caramelized Onions
Orange Chipotle Marinated Pork Chops
Sausage and Herbed Stuffed Pork Chops
Sicilian Pasta
Dessert Tostada with Fresh Fruit, Cajeta, and Hot Fudge
Cumin Swordfish Steaks with Sweet Red Pepper Sauce

Betsy at TKL (03:14:49 am) :
Date: Wed, 11 May 1994 09:58:40 EDT
From: Garry Howard garhow@A4450GH.ESR.HP.COM
Subject: Recipe: Tex-Mex Enchiladas
As long as I am at it, I will also post the recipe for Tex-Mex enchiladas.
When I was growing up, these enchiladas with rice and refried beans was the
essence of Mexican food. I now make a lot more sophisticated types of
enchilada sauces and use different cheeses but I still make these
occasionally when I get the craving for them. Also, we hardly ever have a
family get-together with my mother and brother without making these. It's
funny how you can't really outgrow the foods you ate while growing up.
Warning, this is definitely NOT low-fat chow!
Garry's Tex-Mex Enchiladas
1 dozen corn tortillas
1/2 pound American Cheese -- grated
1 large onion -- chopped
1 large can Chili with beef -- your favorite brand
vegetable oil
Add just enough vegetable oil to a frying pan to cover the bottom and heat
over medium flame. Fry the tortillas in the oil just enough to heat and
soften them. If the oil is too hot, or if you fry them too long, they will
turn hard and crisp and you won't be able to roll them. A few seconds on
each side is usually enough. Stack on a plate covered with a paper towel.
This recipe calls for American cheese. For Tex-Mex enchiladas no other
cheese will do. American cheese has just the right salty flavor and melts to
a great gooey consistency. I buy a chunk of American cheese at the deli and
grate it. Make sure you have American 'cheese' and not the imitation cheese
food stuff. Even though most people don't accept American cheese as 'real'
cheese, and it is processed, there is a difference. Don't try to use those
individually wrapped slices. I like Land-O-Lakes white American best.
Sprinkle some cheese and grated onion on a tortilla and carefully roll into
a tube. Lay in a casserole dish with the seam side down. Continue until all
the tortillas are filled. In a saucepan, heat the can of chili and pour
evenly over the top of the filled tortillas. Bake in a 350 degree oven until
the enchiladas are heated through and the chili is starting to bubble.
Sprinkle remaining grated cheese on top and return to oven until the cheese
melts.
Serve with Mexican rice and refried beans.
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Betsy at TKL (03:21:36 am) :
Newsgroups: rec.food.recipes
From: jeffb@panix.com (jeffb)
Date: Wed, 26 Oct 1994 19:48:00 +0000
Tex-Mex Beef Stew
Ingredients:
4 lb roast, 1+ inch cubes
Olive oil
7 oz can green chilies
1 can Tomatoes, chopped
1 8 oz can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbs ground comino (cumin)
1 + tsp coarsely ground black pepper
1 "bunch" cilantro, chopped
Juice of one lime
salt
(If you're like hot stuff, add a few chopped jalpenos!)
Brown beef in batches. Then add remaining ingredients. If you don't have enough liquid add beef broth or water.
Pressure cook for 30 minutes. Let pressure drop on its own. Or simmer covered for about 1+ hours or until tender.
Serve alone, over rice, or in tacos or burritos.
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Jennifer (08:24:50 am) : TACO SALAD WITH SALSA VINAIGRETTE
3/4 cup finely chopped onion
1 large garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil plus additional for frying the tortillas
1 pound ground chuck
2 tablespoons tomato paste
six 7-inch corn tortillas, cut into 1-inch triangles
8 cups shredded romaine
3 tomatoes, cut into wedges
1 cup coarsely grated extra sharp Cheddar
1/3 cup thinly sliced scallion
For the vinaigrette
1 large garlic clove, chopped
3 tablespoons red-wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin, or to taste
1/2 cup plus 2 tablespoons olive oil
1 cup chopped seeded tomato
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander
In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft, add the chuck, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the meat is no longer pink. Add the tomato paste and salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool. In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container. On a large deep platter or in a large bowl arrange the romaine, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper, and the coriander and blend the vinaigrette until it is smooth.
Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
Yield: 6 servings
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Csally (08:33:03 am) :
Tortilla Casserole
Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :0:45
Categories : Casseroles Meats
1 pound ground round -- or ground sirloin
1 teaspoon lemon pepper
30 ounces spaghetti sauce -- * see note
4 ounces green chiles
4 tablespoons sliced black olives
2 cups ricotta cheese, part skim milk
2 eggs
8 corn tortillas
2 cups Monterey jack cheese -- shredded
* Use the canned sauce of your choice, about a 30 ounce jar.
Use ground round or ground sirloin. If using a fattier meat, drain very thoroughly. Brown beef in a skillet; drain thoroughly. Add the sauce, seasoning spice and drained green chiles which have been chopped fine. Simmer for 10 minutes. Mix ricotta cheese and eggs in small bowl, blending well. Use 2 pie-plates or similar sized oven proof dishes. Place 1/2 cup of the sauce in each, spreading to cover bottom of dish. Place one tortilla in each dish. Spread with 1/8th of the ricotta-egg mixture. Top with about 1/3 cup of meat sauce mixture, 1/3 cup grated cheese and sprinkle sliced olives over top of each. Continue layering, ending with meat sauce and jack cheese. You will have 2 stacks of 4 tortillas each. Bake in preheated 350-degree oven for 30 minutes. Let stand for few minutes, then slice into pie-shaped wedges and serve immediately.
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Nancy/CA (09:08:14 am) :
Fire and Ice
Recipe By : Treasury of Light Cooking - 3 books in 1
Serving Size : 6 Preparation Time :0:20
Categories : Dessert
2 cups vanilla ice cream, ice milk -- or low fat ice cream
2 teaspoons finely chopped jalapeno pepper
1 teaspoon grated lime peel -- divided
1 cup water
1/4 cup sugar
1 cup peeled and chopped kiwifruit
1 tablespoon lime juice
1 cup fresh raspberries
1. Soften ice cream or ice milk slightly in small bowl. Stir in jalapeno and
1/2 teaspoon lime peel. Freeze until firm.
2. Combine water, sugar, and remaining 1/2 teaspoon lime peel in small
saucepan; bring to a boil. Boil, uncovered, 5 minutes or until reduced by
about one-third. Remove from heat and cool to room temperature.
3. Place kiwifruit and lime juice in blender or food processor; process
until blended. Stir in water mixture. Pour through fine strainer to remove
kiwifruit seeds and lime peel, pressing liquid through strainer with back of
spoon. Refrigerate kiwifruit mixture until cold.
4. Pour 1/4 cup kiwifruit mixture into each of 6 chilled bowls or footed
sherbet dishes. Scoop 1/3 cup jalapeno ice cream or ice milk in center of
each bowl. Sprinkle raspberries evenly on top. Garnish with lime peel
strips, if desired.
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Jennifer (08:24:32 am) : I saw this on the TV Food Network
last year. The vinaigrette makes the whole dish !
TACO SALAD WITH SALSA VINAIGRETTE
3/4 cup finely chopped onion
1 large garlic clove, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 tablespoons vegetable oil plus additional for frying
the tortillas
1 pound ground chuck
2 tablespoons tomato paste
six 7-inch corn tortillas, cut into 1-inch triangles
8 cups shredded romaine
3 tomatoes, cut into wedges
1 cup coarsely grated extra sharp Cheddar
1/3 cup thinly sliced scallion
For the vinaigrette
1 large garlic clove, chopped
3 tablespoons red-wine vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon ground cumin, or to taste
1/2 cup plus 2 tablespoons olive oil
1 cup chopped seeded tomato
1 large jalapeno pepper, seeded and chopped
1/2 cup loosely packed fresh coriander
In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft, add the chuck, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the meat is no longer pink. Add the tomato paste and salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through. Transfer the mixture to a bowl and let it cool. In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides. Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste. The tortilla chips may be made 1 day in advance and kept in an airtight container. On a large deep platter or in a large bowl arrange the romaine, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato, the jalapeno pepper, and the coriander and blend the vinaigrette until it is smooth.
Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
Yield: 6 servings
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Betsy at TKL (10:34:18 am) :
Date: Sun, 21 Jan 1996 14:15:14 -0500
To: Multiple recipients of list EAT-L EAT-L@LISTSERV.VT.EDU
Bon Appetit in their Best of The Year issue, had a similar recipe. By
coincidence it had caught my eye and I tried it last week. It has a great
flavor and the tortilla strips add a nice crunch.
TORTILLA SOUP WITH CHICKEN AND LIME
4 5 to 6 inch diameter corn tortillas
2 teaspoons olive oil
...............
2 14 1/2 oz cans of low salt chicken broth
2 cups water
3/4 cup canned Mexican - style stewed tomatoes with juices
1 bay leaf
1 garlic clove, pressed
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces skinless boneless chicken cut into 1/2 inch wide strips.
2 green onions sliced
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
Preheat oven to 350 Brush one side of tortillas with oil; cut in half. Stack
halves and cut crosswise into 1/4 inch wide strips. Spread strips on a
nonstick baking sheet. Bake until light golden, about 15 min. Cool on baking
sheet. Combine broth, water, tomatoes, bay leaf, garlic, cumin and red
pepper in saucepan bring to a boil. Reduce heat; simmer five minutes. Add
chicken; simmer until just cooked through, about 5 minutes. Stir in green
onions, cilantro, and lime juice. Season with salt and pepper
Ladle soup into bowls. Sprinkle with tortilla chips and serve.
Denis B
Burlington VT
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Csally/wv (10:41:14 am) :
Southwest Scrambled Eggs with Jalapeno Jelly
Recipe By : Jo Merrill
Serving Size : 4 Preparation Time :0:15
Categories : Breakfast Mexican
1/2 onion
3 tablespoons margarine
6 eggs
2 tablespoons jalapeno jelly -- * see note
3 ounces cream cheese
* See recipe in this cookbook to make your own Jalapeno Jelly, or you can
use a store-bought one for this recipe. A food processor is not necessary
for the preparation of this recipe, but it will take longer without.
Fit the steel knife blade into the work bowl of the food processor. Process
onion until chopped in 1/4-inch pieces. Melt margarine in a medium skillet.
Saute onion in skillet until tender. With steel knife blade still attached,
process eggs, jelly and cream cheese until smooth, about 30 seconds. Pour
mixture into skillet with onions and scramble until eggs are dry.
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Serving Ideas : A special breakfast or brunch dish.
NOTES : Serve with plenty of fresh fruit, homemade muffins, sausage or ham
and coffee.
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Csally/wv (10:44:44 am) :
Quesadillas
Recipe By : The California Culinary Academy
Serving Size : 12 Preparation Time :0:30
Categories : Appetizers & Hors d'oeuvres Side Dishes
Southwest
1 cup grated cheddar cheese
1 cup Monterey jack cheese
12 medium flour tortillas
6 green onions -- diced
24 sprigs cilantro (optional)
3 tablespoons vegetable oil
Fresh Pineapple Salsa (see recipe)
1. In a small bowl combine cheese. Sprinkle one sixth of the cheese mixture
on 1 flour tortilla. Dot with diced green onions and 2 sprigs cilantro (if
used). Cover with a second tortilla. Repeat with remaining tortillas.
2. In a 10-inch skillet over medium-high heat, heat 1 teaspoon oil. Cook
stuffed tortillas, one at a time, until very lightly browned and crispy
(about 3 minutes). Turn and cook second side until tortilla is lightly
browned and cheese is melted (about 2 minutes).
3. Remove from pan and reserve in a warm oven until all quesadillas are
done. Cut each in 6 pieces at serving time and serve with salsa.
Serves 12 as an hors d'oeuvre, 6 as a sandwich, or 6 as an accompaniment.
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NOTES : A quesadilla is a south-of-the-border grilled cheese sandwich. When
prepared with Cheddar, Monterey jack, goat cheese, or Brie, layered between
two flour tortillas, quesadillas make an appealing hors d'oeuvre or
accompaniment to soup or salad.
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Csally/wv (10:47:02 am) :
South-of-the-Border Salsa
Recipe By : the California Culinary Academy
Serving Size : 1 Preparation Time :0:15
Categories : Side Dishes Basics & Essentials
Southwest
3 large tomatoes -- coarsely chopped
1 small onion -- finely diced
2 cloves garlic -- minced
juice of 2 limes
1 jalapeno chile -- minced
1 teaspoon salt
1 bunch cilantro -- minced
In a medium bowl, stir together tomatoes, onion, garlic, lime juice, chile,
salt, and cilantro. Let rest for at least 30 minutes before serving.
Makes 3-1/2 cups.
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NOTES : This versatile sauce can serve as a dip for crisp tortilla chips or
as a spicy marinade for poultry or fish. Stir the salsa into a soup to spice
up a light lunch with the avocado variation. Avocado Salsa is a delicious
condiment that can be used in the same way as guacamole. Since avocados are
perishable, prepare the variation no more than one day ahead.
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Csally/wv (10:49:13 am) :
Chihuahua Chilaquiles
Recipe By : the California Culinary Academy
Serving Size : 6 Preparation Time :1:30
Categories : Main Course Beef
Southwest
2 onions -- diced
4 cloves garlic -- sliced
2 tablespoons vegetable oil
6 dried New Mexico chiles -- diced
2 jalapenos -- sliced
7 cups beef stock
7 cups leftover shredded beef chuck roast
10 ounces frozen corn kernels
15 ounces plum tomatoes (1 can) -- drained and diced
1 tablespoon toasted cumin seed
1 tablespoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon hot-pepper flakes
6 corn tortillas -- cut into thin strips
1 cup sour cream -- for garnish
1/4 cup sliced green onions -- for garnish
6 sprigs cilantro -- for garnish
Marinated Onions (see recipe) -- optional
1. In a large saucepan over medium heat, saute onion and garlic in oil until
softened and translucent (4 to 5 minutes). Add chiles, stock, beef, corn,
tomatoes, cumin, salt, black pepper, and hot-pepper flakes. Reduce heat to
low and simmer, uncovered, for 45 minutes.
2. While chilaquiles simmer, heat oven to 350 degrees F. Toast tortilla
strips on a baking sheet in the oven until dried out and lightly browned (12
to 15 minutes); reserve.
3. Serve chilaquiles in a shallow soup bowl, topped w
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Candy,VA (7:04:00 pm) : Red Beans & Rice with Salsa
1/2 c dried red beans
1/2 c dried kidney beans
3 c water
1 1/2 c chopped onion
3 garlic cloves, halved
1 t dried oregano
1 bay leaf
2 T chili powder
1 t ground cumin
1 t dried coriander
1 t crushed red pepper flakes
1 c tomato juice
1 c brown rice
2 c chicken stock, fat skimmed
.............................
Soak beans overnight. Drain beans and transfer to a large pot. Add water.
Bring to a boil over medium heat and cook for 5 minutes. Stir in
onion, garlic, oregano, and bay leaf. Reduce heat to low and simmer for about 1
hour. Add chili powder, cumin, coriander, red pepper flakes, and tomato juice,
stirring to mix, continue to cook while preparing the rice. Put rice and
chicken stock in medium pan. Bring to a boil over med-high heat. Cover and
simmer on low for 45 minutes. When rice is done, stir it into the bean
mixture. Ladle into bowls and serve with salsa on the side.
Salsa:
1 1/2 c cubed tomato
2 T minced jalapeno pepper
1/4 c sliced scallion
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Bill,DC (7:11:16 pm) :
Mustard Bourbon Marinated Pork Chops w/ Caramelized Onions
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork & Ham
2 1/4 pounds pork chops
1/3 cup cider vinegar
3 tablespoons molasses
1/4 cup Creole mustard
2 teaspoons hot sauce
2 teaspoons worcestershire sauce
2 tablespoons bourbon
1/3 cup oil
1 tablespoon garlic -- minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 pound red onion -- julienned
2 tablespoons oil
1 tablespoon chopped parsley
Combine vinegar, syrup, mustard, hot sauce, worcestershire sauce, and bourbon in a mixing bowl. Add the garlic, oregano and thyme.
Place the pork chops into a container large enough to marinate and pour the
marinade over the chops.
Allow to marinate overnight.
Preheat the grill. Remove the chops from the marinade and season lightly with salt and pepper. Grill the chops making diamond marks. Do not fully cook. Remove chops to sprayed sheet pans and hold until ready to cook.
Meanwhile, heat the oil in a large skillet. When the oil is hot, add the red
onions and saute until onions caramelize. Do not burn. Reserve and keep hot.
Finish the chops in a preheated oven until chops are cooked. Do not overcook or chops will be dry. Remove to 2 inch hotel pans and garnish with the caramelized onions and chopped parsley.
Serve.
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Bill,DC (7:15:02 pm) :
Orange Chipotle Marinated Pork Chops
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Healthy And Hearty New American Cuisine
Southwestern Cuisine
3 pounds pork chops
4 ounces onion -- chopped
2 tablespoons garlic -- minced
2 tablespoons chipotle peppers
1/2 cup white wine vinegar
1/2 cup orange juice
1 each orange -- zested
1/3 cup olive oil
1 teaspoon fresh oregano -- chopped
1 teaspoon cumin
2 tablespoons cracked black pepper
salt -- to taste
Puree the onion, garlic and chipotle peppers in a food processor or blender.
Then mix in the vinegar, juice, orange zest, oil and seasonings.
Place pork chops into a container large enough to marinate and pour puree
over chops, turning to coat. Allow to marinate overnight.
Preheat grill and grill chops making diamond marks for appearance and
basting with the remaining marinade. Grill to preferred doneness.
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NOTES : Be careful when adding the chipotle peppers. A good rule of thumb
is, "You can always add more, you can't take away". Also, it is advisable to
where plastic gloves when handling chipotle or any hot chili peppers. It can
burn. If you get on your hands, do not touch your face or any other part of
your body, because what ever you touch, will burn too.
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Bill,DC (7:17:26 pm) :
Sausage and Herbed Stuffed Pork Chops
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham
3 pounds pork chops -- with pockets
3 ounces butter
1/2 pound onion -- minced
1/2 pound celery -- minced
1/2 pound green peppers -- minced
3/4 pound pork sausage -- ground
1/2 pound fresh bread crumbs
1/3 ounce thyme -- fresh chopped
1/3 ounce rosemary -- fresh chopped
1/3 ounce parsley -- fresh chopped
salt and pepper -- to taste
In a skillet, melt the butter and saute the onions until translucent. Add
the celery and green peppers, along with the sausage, and saute until the
sausage is cooked.
Remove the mixture to a bowl and toss with the bread crumbs and herbs,
season with salt and pepper.
Trim any excess fat from the pork chops. Stuff the chops with the stuffing
and season them with a little salt and pepper.
Preheat the oven to 325 degrees.
Sear chops on the griddle to a nice golden brown on each side and place on
sprayed sheet pans. Roast chops until an internal temp of 150 degrees has
been reached.
Remove to 2 inch hotel pans and serve.
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Ben/Tn (7:19:48 pm) : Sicilian Pasta
2 chicken breast
1 lb. Kielbasa sausage
1 ea. red and green bell pepper
16 oz. penne noodles
1 large sweet onion
Cut chicken in strips, sausage in 1/2 inch round slices peppers and onions in
1 in. chunks. Place a cast iron skillet or griddle on a hot charcoal or gas
grill for 15 minutes. Cook chicken and sausage together on the griddle,
turning often, until done. Remove the meat and set aside. KEEP WARM. Add
vegetables to the griddle and cook until tender and slightly browned. Add
the meat and the vegetables; pour over noodles and add sauce. Sauce as
follows..
16 oz. tomato sauce
1/2 tsp. crushed garlic
1/8 tsp. each basil, oregano
1/4 cup grated parmesan cheese
salt and pepper to taste
mix all ingredients and cook over med. heat 20 minutes. Pour over the dish
and sprinkle with shredded parmesan.. A hearty red wine and a loaf of
baguette and life is good!!
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Bill,DC (7:20:22 pm) :
Dessert Tostada with Fresh Fruit, Cajeta, and Hot Fudge
Recipe By : Mark Haugen of Tejas, Minneapolis, MN
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Southwestern Cuisine
6 6-inch flour tortillas
1 pint strawberries -- cleaned, quartered
1 mangos -- peel & 1/2-inch dice
1 papayas -- peel & 1/2-inch dice
1 pint raspberries -- cleaned
2 bananas -- halved, sliced
1/2 cup green grapes -- cut in half
1/2 cup red grapes -- cut in half
6 sprigs mint
4 cups custard -- See Recipe
2 cups Cajeta -- See Recipe
1 cup fudge sauce -- See Recipe
This dessert combines several different dessert recipes into a single
delicious dessert. See recipes for "Vanilla Custard," "Cajeta," and "Hot
Fudge" in this cookbook to create the full recipe.
You will need 2 quarts of vegetable oil to fry the tortillas.
STEP ONE: Create the Tostada Cups--
In a one-gallon sauce pot, heat vegetable oil to 350 degrees F. Prick
numerous holes in flour tortillas. Place one tortilla at a time inside an
8-ounce ladle. Place another 8-ounce ladle on top of tortilla and slowly
lower into vegetable oil. Once tortilla begins to brown, about 10 to 15
seconds, remove from ladle and flip tortilla over. Continue to cook for 5 to
10 more seconds. Repeat this method with the remaining tortillas. Let
tortillas drain, upside-down, until ready to assemble.
STEP TWO:
Prepare the "Vanilla Custard," "Cajeta," and "Hot Fudge Sauce" recipes
before assembling the tostada cups.
STEP THREE: Assemble the Tostada Cups--
Combine fruit in a bowl and gently mix. Evenly distribute fruit into the six
tostada shells. Ladle 3 to 4 ounces of the Vanilla Custard mix over the
fruit, filling tostada to 1/4 inch below the rim. Brown top of custard under
a broiler or use a propane torch.
STEP FOUR: Finish the Tostada--
Ladle 2-3 ounces of cajeta onto each plate. Place tostada in the middle of
the plate and drizzle with hot fudge. Garnish each tostada with a mint sprig
and serve.
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Serving Ideas : Serve with cajeta, vanilla custard, and hot fudge sauce.
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Bill,DC (7:21:54 pm) :
Cumin Swordfish Steaks with Sweet Red Pepper Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood Southwestern Cuisine
1/4 cup olive oil
1 each lemon -- zested
1 teaspoon garlic -- minced
1 tablespoon cracked black pepper
1 tablespoon cumin seed -- roasted
1 tablespoon lemon juice
1/3 ounce cilantro
1 1/2 pounds swordfish steak
Sweet Red Pepper Sauce
1/2 each white onions -- sliced
2 tablespoons olive oil
2 each roasted red peppers -- canned
1 tablespoon balsamic vinegar
3 tablespoons butter
to taste salt
Combine the olive oil, lemon zest, garlic, pepper, roasted cumin seed, lemon
juice, and cilantro, and marinate swordfish in the refrigerator for 4-5
hours.
Remove fish from marinade and discard marinade. Heat a large skillet and add
a little oil to the pan. Sear the swordfish steaks until opaque in the
middle. Do Not Overcook.
To prepare the Sweet Red Pepper Sauce, Lightly saute the onions in the oil.
In a blender, puree the onions, garlic and peppers until smooth, and then
add the vinegar. Heat sauce in a pan and add butter. Allow to melt. Keep
hot. Serve the fish garnished with the sauce.
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END OF FILE - Part 3 (of 3)
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