|
PAPPASITOS FAJITA MARINADE
Source: Texas Monthly
1 part pineapple juice
1 part soy sauce
2 parts water
Splash of teriyaki sauce
Pour a can of pineapple juice into bowl, fill the empty can with soy sauce ...dump into bowl ..fill the can twice with water empty into bowl. Splash of Teriyaki sauce That easy.
PAPPASITO'S SALSA
Source: Texas Monthly
Author: PJ , 09-11-05
8 Roma Tomatoes (Whole)
1 Small Yellow Onion Diced (1/3 - 1/2 C Diced)
1 Fresh Jalapeno Pepper Stem Removed and Seeded
1/2 tsp. Celery Salt
1/8 tsp. Oregano
1/4 C Fresh Cilantro
1/2 tsp. Sugar
1 Fresh Pablano Pepper
1/4 tsp. Garlic Salt
1/2 - 3/4 C water
1/4 tsp. Black Pepper
In a moderately hot skillet that has been sprayed with a cooking spray brown the coarsely chopped Pablano pepper and jalapeno pepper. Brown and stir until the skins
have turned dark on many sides of peppers. ad tomatoes and brown them until the skins on the tomatoes have turned a dark brown on several sides, remove pan from heat. Put onion in hot skillet that has been removed from the heat and stir. In a food processor add celery salt, oregano cilantro, sugar, garlic salt and pepper. Pour peppers, onions and tomatoes and add water a little at a time, process just enough to chop to a medium consistency but not to a smooth paste, leave a little chunky. Remove from processor and pour in hot skillet turn up heat quickly stir for 3 min and serve hot.
PAPPASITO'S BUTTER DIP SAUCE
Source: Texas Monthly
1 lb butter
1 lb margarine
1 big heaping tablespoon granule chicken bouillon (Knorr's is the BEST)
2 tablespoons finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)
Get butter and margarine room temp.
Mix all but the wine together(can use an electric mixer).
This will be a peanut butter texture.
Slowly blend in the wine.
Empty, tube style, onto saran wrap and roll up.
This freezes well and sections can be cut off for use.
GREAT on all meats for dipping or basting.
When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in bowl to nuke. Nuke 10 seconds at a time until you see it froth. Stop and serve there as if you allow to go further, the butter will separate.
|
