Soak dry chiles in warm water until soft, reserve juice. Remove seeds. Add all ingredients in food processor. Puree until smooth. Add pepper soaking liquid as needed.
2 (16-ounce) cans pinto beans
1 (10-ounce) can diced tomatoes and green chiles
1 (4-ounce) can diced green chilies
1/2 cup diced onions
1 teaspoon crushed garlic
1 bottle (12 ounces) Mexican beer
1/3 cup chorizo
1/4 cup fresh cilantro leaves, finely chopped
1 lime, sliced into wedges
In a medium pot over medium-high heat, cook, chorizo. Add onions, garlic and cook until fragrant. Add tomatoes, chilies and beer. Add beans and stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.
2 cups toasted pecans
4 tbs softened butter
greased cookie sheet
bring first list of ingredients to a boil
bring up to 300 degrees
pull from heat and add butter
pour on cookie sheet and spread around using forks to help separate.
12 shrimp, peeled and sliced in half long
1 lb cod
1/2 cup white wine
1/2 yellow onion dice
1/2 shallot small dice
3 garlic cloves small dice
1 lemon juiced
2 tomatoes diced
1 tomato blended, saute w/olive oil s&p, reduce to paste
2 tbs fresh parsley or 1 tbs dry
4 cups chic stock, or 32 oz box of broth
tony chacharies creole seasoning
save onion/shrimp/fish trimmings for stock
for stock, heat 1 tbs olive oil in stock pan, add onion/shrimp/fish scraps, sauté for 5 minutes or until browned, deglaze with half of white wine, cook until wine is reduced by 3/4, add chicken stock. Reduce to low and keep warm.
bring dutch oven to temp, add 2 tbs of olive oil along with onions, garlic, shallots. sauté 3-5 minutes, add tomatoes, tomato paste, and parsley, bring to heat and add other half of white wine, reduce liquid by half. add stock, stir and bring to heat. add fish and bring back to heat, add shrimp and mussels bring to heat and then remove from heat. Cover and let stand 5 minutes.
Season with s&p, lemon, and creole seasoning to taste.
5-6 servings of penne pasta
Precook the pasta to al dente and cool to room temp rinsing under cold water.
2 Tbs paprika
2 tsp onion powder
2 tsp garlic powder
2 tsp dried oregano
2 tsp dried thyme
2 tsp ground black pepper
2 tsp salt
2 tsp creole seasoning (Tony Chachere)
Mix well with mortar and pestle. Add to large hole shaker if handy.
1 yellow onion, diced
8 cloves garlic, sliced thin
1 red bell, julienned
1 can diced tomatoes
1 cup dry white wine
Heat olive oil in saucepan, add onion and sauté 2 minutes, add garlic and sauté until fragrant, add red bell and sauté 2 min.,season with tsp of blackened seasoning, add white wine and reduce by half, add tomatoes and squeeze half the lemon in and reduce heat to simmer. You want to end up with a chunky sauce with enough liquid to coat the pasta.
5-6 filets of snapper
Remove skin from snapper, coat both sides with olive oil, and season with blackened seasoning liberally. Heat a cast iron or large sauté pan and add olive oil. Once oil is very hot but not smoking place fish in presentation side down. Let the fish cook until slightly crisp on one side and turn over. Depending on the size of the fish the second side could be a very short cooking time. Remove from heat.
Spoon out some chunks of the sauce and reserve for topping the fish. Add the pasta to the remaining sauce and bring pasta to heat. Portion out the pasta per plate, place the fish on top and top with the reserved sauce.
1.5 cup milk
2 tsp. vanilla extract
2 tbsp. veg oil
Combine dry ingredients and mix well with a fork. Whisk egg lightly and add milk, vanilla and whisk lightly to mix ingredients. Make a small crater in the dry ingredients and slowly pour wet into it while stirring with the fork. Once all liquid is combined with dry add the oil and use the whisk to incorporate all ingredients. Add small amounts of milk or flour to create a pourable but not to thin batter. Let the batter stand for at least 5 minues before using.
I suggest you use real maple syrup (warmed of course) and real butter for this lovely occasion.
2 1/2 cups onions, chopped
1 cup celery, chopped
1 1/2 cups thinly sliced carrot
2 8-oz packages mushrooms, sliced
1 cup pearl barley
10 cups chicken stock
3/4 tsp salt (this depends on how salty your stock is)
1/2 tsp dried thyme
Heat 1 1/2 tbsp butter in a large skillet over medium-high heat until it bubbles. Add the carrots, celery and onion to the pan and saute 5-6 minutes until they start to lightly brown on the edges. Add mushrooms and saute until they soften, about 5-6 minutes. Set aside. In a large saucepan, melt the remaining 1/2 tbsp butter over medium-high heat until bubbly. Add barley and stir constantly until it brown a little, between 6-8 minutes. Add stock to barley and add vegetables to pan. Add salt and thyme. Simmer 20 minutes and taste. Add more salt if necessary.
Makes about 13 cups
This freezes well and tastes even better the next day.
3 lbs. Chicken, cut into serving pieces
1 lime, juice only
3 tbs. Olive oil
1 large yellow Onion, diced
2 red bell peppers, julienned
6 cloves garlic, minced
3 slices Pancetta, small dice
3 cups Arborio Rice
1.5 cups canned chopped tomatoes
1.5 cups Chicken stock
1 beer (lone star)
1-2 cups fresh green beans
1 tbs. dried Oregano
1 tbs. paprika
1 tsp. cayenne pepper
1 tsp. cumin
2 bay leaves
Salt and pepper to taste
1/2 bunch Cilantro chopped
Rinse chicken and pat dry. Season with salt and pepper. Add olive oil to large hot dutch oven and brown chicken on both sides. Remove chicken from pot reduce amount of oil if necessary and add pancetta, cook for a couple minutes until mostly done and add onion, garlic and red bells and saute until onions are translucent. Incorporate tomatoes, beer, chicken stock, lime juice and spices and simmer a couple minutes to meld. Stir in rice. Add chicken back to pot and sprinkle green beans over it and bring to boil. Turn down heat and simmer, covered, for 30 minutes or until rice is done. Remove from heat and let rest, covered, 10 minutes. Pull out chicken and toss the rice gently with a fork. Place rice on a platter and arrange chicken on top, garnish with the chopped cilantro and serve.
Only marinate the fish for 10 minutes
Sauce for Tacos
1/2 c. light mayo
3/4 c. plain yogurt
2 limes, juiced (you can add less or more depending on your taste)
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
2 tbs chipotle juice
Dip fish into batter and fry until golden brown. Serve with sliced cabbage and mayo sauce on top inside of corn tortillas.