Jim's Place
If it ain't smoking, it ain't cooking!
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AMBUSH CHILI*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers
-(2 seeded & chopped)
-balance gashed
2 tb Fresh ground cumin
1 t All Spice
1 tb Blackstarp molasses
12 oz (1 can) beer(not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or
- Tabasco sauce
5 Cloves garlic crushed
3 tb * masa harina (fine yellow
-corn meal)
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste
Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add
the meat & cook until browned. Add other ingredients except the cumin. Stir constantly
until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often.
After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on
simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe
for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition.
The new recipe is called Ambush-2 Chili and has been entered now, in some 12 cook- offs
and has placed each time including 3 1st's! "CHILI RULE #1: NEVER USE BEANS IN CHILI!
THEY ARE A SIDE DISH, NOT PART OF CHILI!"
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ARMADILLO EGGS
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Appetizers Cheese/Eggs
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Monterey Jack Cheese
1/2 lb Sharp cheddar cheese
1/2 lb Hot pork sausage*
1 1/2 c Bisquick mix
1 Egg
1 pk Pork flavor Shake 'n Bake
20 Whole jalapeno peppers**
*Jimmy Dean Sausage brand is best **Use 20-30 peppers-may use fresh, but
success reported when using
bottled or canned
Slice peppers in half lengthwise and scrape out all the seeds (wear
gloves). Try to keep both halves near each other as you have to put them
back together later. Mix bisquick, raw sausage & cheddar cheese.
Stuff each pepper with Monterey Jack cheese and put the halves back
together. Grab a handful of bisquick mixture and mold around pepper in
shape of elongated egg. Use enough to cover pepper wiell. Dip armadillo egg
in beaten egg and roll in Shake 'n Bake. Bake on broiler pan (can use
cookie sheet) at 350 degrees for 25 minutes or until crisp.
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BACKYARD'S JALAPENO CHEESE GRITS
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 qt Water
12 oz Quick grits
1/2 lb Butter
2 Jalapenos, diced, remove
- seeds for sissies.
1 md Red bell pepper, diced
1 md Poblano pepper, diced
1 md Onion, diced
1/2 lb Cheddar cheese, grated
1/2 lb Monteray Jack, grated
4 Eggs, beaten
Salt, to taste
Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner grits, add more
water.) Set aside. Melt butter in a large skillet over medium high heat; add peppers and
onion. Saute until tender, about 5 minutes. Add to grits, along with cheeses. Add eggs and
season with salt. Pour into a 2-quart casserole and refrigerate until ready to cook. Bake
in a preheated 350 degree oven for 25 minutes, or until set. Serve immediately.
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BANANA-CHEESE EMPANADAS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Spanish Tex-Mex
Fruit Vegetarian
Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Unbleached white flour
1/2 teaspoon Salt
1/2 cup Water
1 Medium banana -- just ripe
1/4 pound Jack or mild cheddar cheese*
2 tablespoons Butter
*cut in small thin slices.
Note: the empanadas may be sauted or baked. If you are going to bake them, preheat oven to
375F and butter a cookie sheet.
1)Combine flour and salt in a medium-sized bowl. Make a well in the center. 2)Pour in the
water and stir until reasonably well combined. Then turn out on a floured surface and
knead until smooth (5 minutes).
3)Divide the dough into 8 equal parts, and knead each one into a small ball. Set the balls
aside. 4)Peel the banana and cut it laterally into quarters. Cut each quarter in half
lengthwise. 5)Roll out each ball of dough into a circle approximately 5 inches in
diameter. Place a couple of small cheese slices near the center, and cut a 1/8-inch piece
of the banana into several small strips on top of the cheese.
Lightly brush the edges of the dough with water, and fold the dough over the filling, as
you would a turnover. Crimp the edges securely with a fork. Set the finished empanada
aside and repeat until you have 8. 6)To Saute: for every four empanadas melt 1 TB butter
in heavy skillet and saute over medium heat for about 5 minutes on each side..
To Bake: arrange the empanadas on the buttered cookie sheet, making absolutely sure they
are securely closed. (If cheese creeps out during baking, it will burn.) Brush the tops
lightly with melted butter, and bake at 375F for 12 to 15 minutes.
Serve hot.
~-from Still Life with Menu
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BEEF FAJITAS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Tortillas
2 tb Vegetable oil
1 Garlic clove, minced
1 md Onion, thinly sliced
1 md Green or red pepper,slivered
1 lb Beef steak, in thin strips
1 tb Chili powder
1 tb Lime juice
1 tb Pickled jalapeno peppers
1/2 ts Cumin
Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled jalapeno peppers
should be chopped and may be omitted if not desired. Toppings for fajitas are a
personal choice. Suggestions: Salsa, chopped tomatoes, shredded Cheddar cheese, guacamole,
sour cream, shredded lettuce. Variations: for chicken fajitas, omit beef and use 1
lb skinless, boneless chicken breasts, cut into thin strips. Saut‚ for 3 to 5 minutes
or until no longer pink. Directions: Wrap stacked tortillas in foil. Bake at
350F(180C) for 5 minutes or until warm. In large skillet, heat 1 TB oil over
medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until
tender. Remove from pan. Add remaining oil to skillet. Brown beef, about 2
minutes. Stir in chili powder, lime juice, jalapeno peppers and cumin. Return
vegetables to skillet and heat through. Spoon meat mixture onto centre of each tortilla,
top with desired toppings. Fold up bottom edge, then roll up.
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CHICKEN IN MOLE SAUCE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Sauces
Tex-Mex Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chipotle Chile -- Dried
1/4 c Shortening Or Lard
2 tb Red Chiles -- Ground
2 c Chicken Broth
4 Flour Tortillas -- *
1/4 c Tomato Sauce
1/4 c Onion -- Chopped, 1 small
1 tb Raisins
1 tb Almonds Or Walnuts -- Chopped
1 tb Sesame Seed
1 tb Pumpkin Seeds -- Shelled
1 tb Peanut Butter
1 1/2 ts Sugar
1 1/2 ts Oregano -- Ground
1 1/2 ts Cocoa
1/2 ts Anise Seed
1/4 ts Cinnamon -- ground
1/4 ts Cloves -- Ground
1/4 ts Nutmeg -- Ground
1/4 ts Allspice -- Ground
1/4 ts Ginger -- Ground
1/4 ts Cumin -- Ground, OR
1/2 ts Cumin Seed
1 c Chicken Broth
8 Chicken Breast Halves -- **
* Flour tortillas should be 7 to 8-inches in diameter and be cut into small pieces.
** Chicken breast halves should be boneless and thetotal weight should be about 4 lbs.
Cover chile with warm water. Let stand until softened,
about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan
over medium heat until hot. Cook and stir ground red chiles in shortening
until brown (add about 1/4 t water to prevent scorching if necessary);
cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients
except the remaining 1 cup of broth and chicken. Heat to boiling; reduce
the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a
small amount of the sauce into a blender container. Cover and blend on high
speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the
sauce and the remaining chicken broth in a 12-inch skillet; reduce the
heat. Place the chicken, skin sides up, in a single layer in the skillet.
Cover and simmer until done, about 1 hour. Remove chicken to serving dish
and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the
cooking liquid with the remaining sauce and heat to boiling, stirring
constantly, and pour over the chicken.
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CHICKEN TACO SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Tex-Mex Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4-oz skinned and boned
-chicken breast halves
1 tb Tex-Mex spice mix
Vegetable cooking spray
1 c Chopped mango (1 medium
-mango)
1/2 c Chopped green pepper
1/2 c Chopped sweet red pepper
1/2 c Chopped jicama
1 tb Chopped fresh cilantro
Spicy southwestern dressing
4 10-inch flour tortillas
6 c Shredded bibb lettuce
-----TEX-MEX SPICE MIX-----
3 tb Chili powder
2 tb Ground cumin
1 tb Ground black pepper
1 tb Salt
1 tb Garlic powder
1 1/2 ts Ground red pepper
-----SPICY SOUTHWESTERN DRESSING-----
1 tb Tex-Mex Spice Mix
2 tb Lime juice
1 tb Vegetable oil
2 tb Water
1 t Sugar
Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.
Cook chicken in a large nonstick skillet coated with cooking spray over
medium heat 4-5 mins on each side. Chill.
Chop chicken and place in a medium bowl. Add mango and next 4 ingredients;
toss with Spicy Southwestern Dressing.
Place each tortilla in a medium-size microwave-safe bowl. Microwave at
high 1.5 mins or until crisp.
Place lettuce into tortilla shells and top with chicken mixture.
To make Tex-Mex spice mix:
Combine all spice mix ingredients thoroughly and store mixture in a sealed
container in a cool, dark, dry place up to 3 months. Yields 8.5
tablespoons.
TO MAKE SPICY SOUTHWESTERN DRESSING:
Combine all dressing ingredients. Yeilds 6 tablespoons.
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FRESH SALSA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low-Fat Low-Cal
Tex-Mex Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Tomatoes, plum -- diced &
-seeded
2 tb Cilantro, fresh -- chopped
1 tb Onions, red -- minced
1 tb Juice, lime -- fresh
Jalapeno chile -- seeded &
-minced
1/8 ts To 1/4 tsp salt
-----PER 1/4 CUP SERVING-----
10 x *cals
*gm protein
3 x *gm carbo
106 x *mg sodium
combine all ingredients in small bowl. Makes about 1 cup.
Total Prep Time: 10 minutes.
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GREEN CHILE WONTONS TSPN00B
Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Appetizers Tex-Mex
Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Monterey Jack cheese -- shred
2/3 c Green chiles -- diced
1/3 c Jalapeno peppers
1 lb Frozen wonton skins -- thawed
1 Peanut oil
Salt
Combine cheese, chiles, and pepper; stir well. Working with one wonton skin
at a time, spoon about 1 1/2 tsp. cheese mixture in center of each wonton.
Moisten edges of wonton lightly with water. Fold wonton in half to form a
triangle, pressing edges together to seal. Repeat procedure with remaining
wonton skins and cheese mixture. Chill 20 min. Fry wontons in a small
amount of hot oil (375) until golden brown, turning once. Drain on paper
towels. Sprinkle with salt. Serve with avacado dip. Yield: 6 1/2 doz. LISA
CRAWELY TSPN00B
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GRILLED JALAPENO BUFFALO BURGERS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Tex-Mex
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Hot Chile Sauce -- *
1 1/2 lb Buffalo Or Beef -- Ground
1/2 c Onion -- Finely Chopped, 1
Med
Jalapeno Chiles -- **
1 Clove Garlic -- Finely Choppe
* See Sowest 2 for recipe. ** Jalapeno chiles should be seeded and
finely chopped. Use 2 or 3 or
to taste. Prepare Hot Chile Sauce and set aside. Mix remaining
ingredients. Shape into 6 patties, each about 1/2 inch thick. Brush grill
with vegetable oil. Grill patties about 4 inches from the coals, turning
once, until they are done to your taste, 4 to 6 minutes on each side for
medium doneness. Serve with Hot Chile Sauce. BROILED JALAPENO BUFFALO
BURGERS: Set oven control to broil. Place patties on rack in the broiler
pan. Broil with the tops about 3 inches from the heat, turning once, until
done. Broil for 4 to 6 minutes for medium done.
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MATT'S QUESO
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Meats
Cheese Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Vegetable oil
1 t Chopped Jalapeno
1 tb (heaping) chopt Bell Pepper
1 tb (heaping) chopt onion
1 t (heaping) chopt celery
1/4 ts Granulated garlic
1 c Chicken broth (Lo/No Salt)
1/2 lb Sausage links (thinly slice)
3/4 lb (approx) Kraft American
-Cheese, grated NOT Cheddar
-NOT Velveeta!
1/4 c Chopped tomato
Heat oil in a large skillet over medium heat; add peppers, onions
and celery and cook until tender. Add garlic and chicken broth. In a
separate skillet, cook and drain sliced sausage. Add sausage to
vegetable mixture.
Start sprinkling in cheese, stirring to melt. Add cheese until
queso is the desired thickness. Stir in chopped tomato.
Serve queso with chips as an appetizer, or, over smoked potatoes,
baked potatoes, sauteed spinich, broccoli, fried potatoes or noodles.
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MAVERICK CHILI
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Chili Tex-Mex
Ethnic Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Smoked pork neck-bones
3 1/2 lb Beef brisket rough ground
4 c Tomato sauce
1 c Green Bell pepper chopped
3 ea Onions lg. chopped coarsely
4 ea Jalapenos cored,seeded, &
- minced
2 tb Tabasco sauce
1 tb Salt
3 1/2 tb Chili powder
4 ea Garlic cloves minced
1 1/2 c Tomato paste
4 tb Cumin freshly ground
1 tb Mexican oregano
1/2 c Pimientos chopped
1 tb Maggi sauce
1 tb Chocolate syrup
12 oz Beer (not Lite)
1 c V-8 juice
1 c Strong coffee
Pick meat off of the neck bones and chop coarsely. Place meat, onions, Bell
peppers, garlic into a large heavy pot and saute' until meat is browned.
Add all liquid ingredients and 3 T of cumin alomg with all other spices.
Bring to a slow, rolling boil. Cook at this point for 10 minutes then
reduce heat to Simmer, add remaining ingrediants except the 1 T od cumin
left, cover and cook for 1 hour. Be sure to stir fairly often. Add the
remaining cumin and cook for 5 minutes. Serve or refrigerate and re-heat
for a beter pot of chili. Origin: Joe & Patsy Kelloran, Chili-Team Leaping
Lizards, circa 1991
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MESCALERO CHILI*
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Tex-Mex
Meats Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Rough ground beef
2 lb Rough ground pork
2 Medium onions chopped
5 Cloves of garlic minced
2 tb Oy sauce
1 tb Absco sauce
2 c Omato sauce
1/2 c Omato paste
1/2 c Hopped Bell pepper (green)
1/2 c Hopped Bell pepper (red)
5 Whole Jalapeno~ peppers
6 tb Asa harina
1 12 oz. beer
12 oz Water
3 tb F ground cumin
1 t Oney
Put beer and water into a large pot and bring to a boil. Add tomato sauce,
soy sauce, and salt to taste. Fry meat & then add to pot. Saute the onions
and Bell peppers in the meat grease and add to pot. Add tomato paste and
all other ingredients. Cook for 45 minutes stirring often.
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NINFA'S GREEN SAUCE (FNDT36A)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiments Sauces
Dips Mexican
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Med. green tomatoes
Coarsely chopped
4 Tomatillos (small Mexican
Green tomatoes) -- coarsely
Chopped
2 Jalapeno peppers (or more)
Stems removed and coarsely
Chopped
3 Small cloves garlic
3 Medium ripe avacados
4 Sprigs cilantro -- *
1 t Salt or to taste
1 1/2 c Imitation sour cream
* Also called Chinese Parsley or Fresh Coriander. Place green
tomatoes, tomatillos, jalapeno peppers and garlic in a saucepan,
bring to a boil, lower heat, simmer 15 minutes or until tomatoes are
soft. Remove from heat, cool slightly. Peel, seed and slice avocados,
set aside. In food processor, place part of the green tomato mixture
with part of the avocados, cilantro and salt, cover. Process until
smooth, turn into large bowl. Repeat with remaining green tomato
mixture and avocado. Add to mixture in bowl, stir in sour cream,
cover with plastic wrap. Chill. Makes 5-6 cups. Note: Real sour cream
can be used instead of imitation.
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QUESADILLAS WITH BRIE AND PLUM SALSA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Vegetables
Cheese Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SALSA-----
1 tb Vegetable oil
1 Red onion -- chopped
4 Ripe plums -- diced
1 Jalapeno pepper -- diced or
-- 1/4 ts chili flakes
1/4 c Lime juice
2 tb Fresh coriander -- chopped or
-- basil leaves
Salt
Pepper
-----OTHER REQUIREMENTS-----
1 lb Brie or camembert cheese
- rind removed
8 Flour tortillas (10-inch)
1/4 c Butter -- for frying
1. To make salsa: heat oil in skillet on medium high heat. Add onion and
saute until softened, about 2 minutes. Add jalapeno and plums and stir
together with onions. Stir in lime juice, bring to boil and remove from
heat. Stir in coriander, season with salt and pepper and cool.
2. Cut brie into strips. Place 1/4-cup brie and 2 tb salsa on one half of
tortilla. Season to taste. Fold over pressing edges together.
3. Heat remaining butter in skillet on high heat. Fry tortillas about 2
minutes per side until browned. Place in oven to keep warm. Alternatively,
place quesadillas on oiled cookie sheet and oil tops. Place in 400F(200C)
oven and bake for 10 minutes or until browned. To serve cut each tortilla
into three.
These can be make ahead and reheated when needed in 350F(180C) oven until
cheese melts.
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RO*TEL CORNBREAD XXXJ77A
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c White cornmeal
3/4 c Yellow cornmeal
3 tb Flour
1/4 ts Soda
1 1/2 ts Baking powder
1 t Salt
2 tb Vegetable shortening -- melted
1 c Buttermilk
1 Egg -- beaten
1 Jalapeno -- finely chopped
10 oz Ro*tel tomato w/green chili
All ingredients together. b
degrees for 25 to 30 minutes. This recipe comes from a
book "Snake; Rattle; and RO*TEL."
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SADDLEBAG CHILI*
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Main Dish
Tex-Mex Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Beef briskit (rough ground)
3 Medium onions coarsely chopp
5 Cloves of garlic minced
6 Pieces of bacon
1 12 oz. beer
2 oz Sour mash whiskey
2 tb Lackstrap molasses
1/2 ts Llspice
1 t Salt to taste
4 tb Round cumin
1/2 c Omato paste
3 c Omato sauce
1 t Orcestershire sauce
1 Green Bell pepper chopped
1 Red Bell pepper chopped
2 tb Ayenne flkes
8 Fresh whole Jalapeno~ pepper
2 tb Basco sauce
1/4 c Asa harina (fine ground yell
Fry bacon. Reserve the grease. Eat the bacon! Saute the onions and Bell
peppers in the bacon grease with 1/2 of the minced garlic. Fry up the
briskit. Pour the beer and the whiskey into the LARGE pot and turn heat to
medium high. Dump in the onions & peppers that you sauteed tomato sauce,
Jalapenos, 3/4 of the cumin, the Worcestershire sauce, Cayenne flakes, &
the Tabasco sauce. When it begins to boil reduce heat to Medium and add all
other ingredients except the 1 remaining Tblspn of cumin. Cook on med. low
to low heat for 1 hour, stirring frequently. Add the last of the cumin now
and cook for another 10-15 minutes on medium high.
Stir constantly during this last cooking period.
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SANTA FE CHICKEN
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Poultry
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Black Bean Relish -- *
8 Chicken Breast Halves -- **
1/4 c Vegetable Oil
2 tb Lime Juice
1/2 ts Salt
1/4 ts Pepper
2 Cloves Garlic -- Finely Choppe
1/2 c Onion -- Chopped, 1 Medium
14 oz Artichoke Hearts -- ***
* See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless
and skinless. *** There should be 1 can (14 oz) of Artichoke hearts,
drained and cut into quarters. Prepare Black Bean Relish and set aside.
Place the chicken breasts in a shallow glass or plastic dish. Mix remaining
ingredients except the artichoke hearts; pour over the chicken. Cover and
refrigerate for 1 hour. Set oven control to broil. Remove chicken from the
marinade. Place chicken on a greased broiler pan (with out the rack); brush
with the marinade. Broil chicken with the tops about 4 inches from the heat
until light brown, about 10 minutes. Turn chicken over and brush with the
marinade. Arrange the artichoke hearts around the chicken. Broil until
chicken is done, about 8 to 11 minutes longer. Serve with Black Bean
Relish.
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SATAN'S FANTASY CHILI
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Chili Ethnic
Tex-Mex Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Sirloin, coarsely ground
2 lb Lamb, coarsely ground
2 ea Onions, chopped coarsely
3 ea Garlic cloves, diced fine
1 1/2 tb Salt
2 c Green Bell peppers, chopped
3 ea Jalapenos, cored, seeded, &
- diced
1 tb Cayenne pepper flakes
2 c Tomatos, stewed & chopped
1 1/2 c Tomato sauce
3/4 c Tomato paste
2 tb Corn oil
3 tb Cumin freshly ground
1 t Sesame oil
1 tb Mexican oregano
Heat oil in a large heavy pot or cast iron Dutch oven. Add meat,
onions, garlic, and Bell peppers. Cook until onions are transluscent.
Add the beer, tomatos, tomato sauce, spices, peppers, and sesame oil.
Cook for 2 hours on Low heat, stirring frequently. Add the tomato
paste and cook on Simmer for 30 minutes more. Serve hot!
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SOUTHWEST CHICKEN AND CHEESE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Cheese
Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter, divided
1 md Onion, diced
8 oz Fresh mushrooms, sliced
2 md Anaheim green chili *
1 md Red Jalapeno pepper *
4 Boneless chicken breasts,
-pounded flat (1.5 lb)
Salt to taste
Ground black pepper to taste
4 sl Provolone cheese
* Note - use any combination of red and green chilis, hot or mild, to suit your own taste,
but use both colors.
Melt 1 tablespoon butter in a small pan over medium heat. Add onion, mushrooms and chilis;
cook covered until softened. Do not drain. Set aside. Season chicken breasts with salt and
pepper. In a large skillet, pan-fry chicken in remaining 1 tablespoon of butter for
about 10 minutes, until white, tender and semi-browned. Add onion mixture. Do not
drain juices. Cover and simmer until juices bubble, about 5 minutes. Place a slice of
cheese on top of each chicken breast and cover pan until cheese is melted, about 1 minute.
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SPICY SHRIMP AND AVOCADO SALSA
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Seafood
Vegetables Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Yellow Bell pepper
1 Red Bell pepper
4 Roma tomatoes
6 Tomatillos, husks removed
4 Garlic cloves
1 sm White onion, peeled and
-quartered (6 oz)
2 Jalapenos, stems removed
1 c Loose packed chopt cilantro
1/4 c Tomato juice
2 ts Coarse salt
2 ts Maple syrup (real maple)
4 ts Fresh lime juice
2 Avocados, peeled, seeded and
-diced
1 lb Cooked shrimp, peeled and
-diced
Tortilla chips
Remove stems from Bell peppers. Split peppers in half, lengthwise
and lightly oil the skin. In an oven-proof pan, arrange peppers
(skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
Broil under high heat 10 to 15 minutes, or until skins of the peppers
are charred and the tomatoes and tomatillos are blistered and soft.
Allow vegetables to cool.
Peel skin from peppers. In a food processor, combine broiled
vegetables (including any liquid from the pan) with cilantro, tomato
juice, salt, maple syrup and lime juice; blend to yield a coarse
puree.
Just before serving, add avocado and shrimp and mix well. Serve with
warm fried tortilla chips.
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Jim's Place
If it ain't smoking, it ain't cooking!
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