Santa Fe Salad with Chile Pasado Dressing

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If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad.

Ingredients

For the Dressing:

  • ½ ounce chile pasado, reconstituted to make about ½ cup, chopped

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • 1 clove garlic, minced

  • 1/4 teaspoon sugar

  • 1 teaspoon chopped fresh cilantro

  • 1/4 teaspoon ground cumin

For the Salad:

  • 1/2 cup jicama, diced, or substitute green apples

  • 4 green onions, chopped, including the green part

  • 2 chopped red ripe tomatoes

  • Mixed salad greens–radicchio, butter, and red leaf lettuce

  • 1/4 cup piñon nuts

Instructions

For the Dressing:

Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.

For the Salad:

To make the salad: Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.

Grilled Beer Pork Chops

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A time-saving alternative to cooking a large pork roast, the chops have an asian accent. The ginger gives a nice bite.

Ingredients

Pork chops, Soy sauce, brown sugar, Asian chile paste, pale or brown ale

Instructions

A time-saving alternative to cooking a large pork roast, these chops have an Asian accent. The ginger gives them a nice bite.

  • 4 boneless pork chops, about 3/4-inch thick

  • 1/4 cup soy sauce

  • 2 tablespoons brown sugar

  • 2 teaspoons grated ginger root

  • 1 teaspoon Asian chile paste (available in Asian markets)

  • 2 cup pale ale or brown ale

Place the chops in self-sealing plastic bag and add the other ingredients. Seal the bag. Gently massage the bag to evenly distribute the marinade ingredients. Refrigerate for 4 to 24 hours.

Prepare medium-hot coals in a kettle-style grill. Remove the chops from marinade and discard the marinade. Place the chops on the grill directly over coals. Cover the grill and grill for 10 minutes, turning once.

Yield: 4 servings

Heat Scale: Medium

Grilled Yellowtail Snapper Fillets w/ Red Chile Butter

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Okay, we confess we invented this recipe while in Belize. It is a variation on “piri-piri

Ingredients

“” an African dish which utilizes grilled shrimp with pepper butter. We could not find any ground red chile in the local Belizean markets

Instructions

but since we never travel without it

Drunken Seafood, Creole-Style

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Red Stripe beer is the magical ingredient in this ship-shape dish from St. Vincent. Make sure you buy extra beer for the cook; that way, you may get to have the big piece of lobster during dinner!

Ingredients

  • 1 clove garlic, minced

  • 1/4 cup chopped onion

  • 1/4 cup diced green bell pepper

  • 1 red habanero chile, seeds and stem removed, minced

  • 2 tablespoons butter

  • 1 cup rice

  • 2 cups Red Stripe beer

  • 1/2 pound raw medium shrimp, shelled and deveined

  • 2 1-pound lobster tails, shelled, lobster meat chopped

  • 3 tablespoons tomato paste

  • 1/2 cup diced celery

  • 1 beef boullion cube

  • 1/2 pound freshly cooked crab meat, or substitute canned crab meat, drained and picked over for pieces of shell

Instructions

In a medium frying pan, saute the garlic, onion, bell pepper, and habanero in the butter. Add the rice, beer, shrimp, lobster, and the rest of the ingredients, except the crab. Bring the mixture to a boil, stirring occasionally. Cover the pan and cook over medium heat until the rice is done, about 15 minutes.

When the rice is done, stir in the crab meat, heat for a minute or two and serve on a heated platter.

Marinated Texel Lamb

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As prepared at De Tropen Restaurant, Amsterdam. Use, young, tender lamb.

Ingredients

  • 1 clove garlic, minced

  • 3 tablespoons minced fresh ginger

  • 5 red Spanish peppers, or substitute 2 red jalapeños, seeds and stems removed, sliced crosswise

  • 3 tablespoons Dijon mustard

  • 6 tablespoons soy sauce

  • 1 sprig rosemary

  • 2 pounds lamb, cut into slices ½-inch thick

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Cooked ramen noodles

  • Steamed bok choy

Instructions

In a bowl, combine the garlic, ginger, peppers, mustard, soy sauce, and rosemary and mix well. Add the lamb, cover, and marinate in the refrigerator for at least three hours.

In a skillet, add the olive oil and butter. When bubbling, quickly saute the lamb slices for one minute on each side. Then place the slices on a cookie sheet under the broiler for 1 to 2 minutes, taking care not to burn them.

Serve the lamb accompanied by the ramen noodles and bok choy.