Below you'll find a list of all posts that have been categorized as “Recipes”
This recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.
1 tomato, peeled, seeded, and chopped
1 1/2 cups chicken stock
1 tablespoon minced garlic
1 tablespoon Lea & Perrin Sauce
2 tablespoons Louisiana-style hot Sauce
1 tablespoon Seasoning Salt
White roux
Combine all of the ingredients in a sauce pan and simmer for ten minutes to combine the flavors. Thicken the sauce with the roux.
Horseradish is certainly not limited to prime rib, as evidenced by this recipe. According to Ron Smith of Smith and Smith, this is a great sauce to use both hot and cold. Use it heated over eggs, steak, and vegetables, or cold as a sandwich spread, or a dip for chips or veggies.
Place all the ingredients in a bowl and blend until the mixture is very creamy.
Serve either hot or cold.
We found that it complemented both beef and fish tacos.
2 medium avocados, pitted and peeled
3 serrano chiles, stems and seeds removed, chopped
1/4 cup chopped onion
2 tablespoons lime juice, fresh preferred
Salt to taste
Chopped fresh cilanto
Put all the ingredients, except the cilantro, into a blender or food processor and puree until smooth.
Pour the mixture into a bowl, garnish with the cilantro and serve.
This is Leonelly’s recipe for soy-marinated chiles. She served these made with jalapeños, but said they were best made with guero chiles. Could the use of soy sauce be a further indication of the Japanese influence on the cuisine of the Baja? Note: This recipe requires advance preparation.
2 tablespoons vegetable oil
2 dozen fresh guero chiles or substitute fresh jalapeños or chile de arbols
2 thin slices of onion, separated into rings
1/4 teaspoon garlic salt
Freshly ground black pepper
3 tablespoons soy sauce
1 tablespoon lime juice, fresh preferred
Pour a little of the oil in a heavy skillet and heat over a medium-high heat until hot. Add the chiles and onion and saute until the chiles start to blister and the onions are soft. Remove the pan from the heat and season the mixture with the garlic salt and pepper..
In a small nonreactive bowl, combine the remaining oil, soy sauce, and lime juice and mix well. Add the chiles and onions and toss to coat well. Cover the bowl and marinate for 24 hours before serving.
These chile strips are great on sandwiches or when chopped and mixed with salads such as tuna or shrimp. NOTE: this recipe requires advance preparation.
white vinegar, sugar, salt, dill seed, mustard seed
