Capon de Ajo (chopped Garlic Soup with Chiltepins)

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This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.

Ingredients

  • Another basic Chiltepin soup. This one is for true garlic lovers!

  • 8 to 10 cloves garlic, chopped

  • 1/2 onion, chopped (optional)

  • 1 tablespoon vegetable oil or butter

  • 4 Chiltepins (or more, to taste), crushed

  • 2 cups boiling water

  • 1 thin flour tortilla, heated on a griddle until crisp

Instructions

Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid.

 

Cold Gazpacho with Red Hot Chile Salsa

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This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it’s a great way to “recycle” any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients

For the Gazpacho:

  • 1 cup Pico de Gallo (see following recipe)
  • 1 small cucumber, peeled and diced
  • 3 cups tomato juice
  • 2 tablespoons red wine, optional
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Chopped fresh cilantro for garnish

For the Pico de Gallo:

  • 3 jalapeño chiles, stems and seeds removed, chopped very fine
  • 1 small onion, chopped very fine
  • 2 medium tomatoes, chopped very fine
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
  • 1/4 cup minced fresh cilantro

Instructions

For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.

Jalapenos en Escabeche

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This is a very traditional condiment all over Mexico and the Southwest. The canned versions of these jalapeños are more commonly served, but these are much tastier. Note: This recipe requires advance preparation.

Ingredients

  • 3 tablespoons olive oil

  • 1 small white onion, thinly sliced

  • 8 to 10 jalapeños, left whole

  • 4 cloves garlic

  • 1 medium carrot, peeled and sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano, Mexican preferred

  • 2 bay leaves

  • Salt

  • Freshly ground black pepper

  • ½ cup cider vinegar

Instructions

Heat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat.

Pour ½ cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes.

Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving.

 

Tri-Tip Roast with Chipotle Meat Sauce #17

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According to Paul Sheehan Jr., owner of Coast Kitchen & Cannery Foods, “After considerable time spent on trial and error, and many additional pounds added, we finally settled on Recipe #17. It’s actually one of the simplest recipes we came up with but is one of the best tasting.” I’ve added a sauce, but the dish is also good served without it.

Ingredients

For the Roast:

  • 1 3-4 pound Tri-Tip roast
  • 2 cups CKC CHIPOTLE MARINADE MEAT SAUCE

For the Sauce:

  • 1 tablespoon olive oil
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups red wine
  • 1 cup beef broth
  • 2 tablespoons reserved CHIPOTLE MARINADE MEAT SAUCE
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon butter
  • Salt to taste

 

Instructions

For the Roast:

Place the roast in a heavy duty plastic bag with the CKC meat sauce, then marinate in the refrigerator for 2 to 3 days. The longer the better.

Preheat the oven to 325 degrees F.

Remove the roast from the bag and reserve the sauce. Heat a heavy frying pan until very hot, add the meat and brown the roast very well on all sides. Remove from the pan and place in a roasting pan.

Roast to desired doneness–25 minutes per pound for rare, 35 for medium, and 45 for well done. Remove the meat, reserving the pan drippings, and keep warm.

For the Sauce:

Heat the oil in the roasting pan and sauté the onion and garlic for a couple of minutes. Deglaze the pan with ½ of the wine, making sure to scrape up all the bits and pieces from the pan. Add the remaining wine and broth and bring to a boil. Reduce the heat, add the meat sauce, pepper, and oregano, then simmer for 5 minutes. Stir in the butter until it is thoroughly incorporated and season to taste with salt.

Pour some of the sauce on a serving platter. Slice the meat as thin as possible, arrange the slices on the sauce and serve with the remaining sauce on the side.

Axoa Lamb with Espelette Pepper

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Lamb axoa is a recipe typical of the Basque region, prepared in the same fashion as a stew. In France, lamb tongue and hooves are used to further flavor the dish, but I have omitted them here. Serve with a crusty French bread and red wine. Again, substitute hot paprika or New Mexican red chile powder for the Espelette. If you wish to make this more of a stew, add two potatoes, finely chopped, and double the bouillon.

Ingredients

  • 1/4 cup olive oil

  • 2 onions, finely chopped

  • 2 cloves garlic, finely chopped

  • 4 green bell peppers, finely chopped

  • 2 red bell peppers, finely chopped

  • 1 ½ pounds lamb, cut into ½ inch cubes

  • 2 tablespoons Espelette pepper powder

  • 1 ½ cups beef bouillon

  • 2 bay leaves

  • Salt and pepper to taste

Instructions

In a large pot, heat the olive oil. Sauté the onions and garlic for 5 minutes, stirring occasionally. Add the bell peppers and sauté for 5 minutes, stirring occasionally. Add the lamb and sauté another 5 minutes.

Add the Espelette powder, the bouillon, and bay leaves, reduce the heat, and simmer, covered, for 25 minutes. If using potatoes, simmer until the potatoes are tender. Add salt and pepper to taste.