Nma Jim Jeaw Sauce

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As this is always a homemade concoction, recipes vary for both ingredients and amounts. The rule-of-thumb is “to taste.” A key element that all agree on is the difficult-to-make roasted, powdered rice which I‘ve yet to find on U.S. market shelves. To make it, sauté rice in lime juice until browned but still with a trace of moisture then grind into a medium powder. This condiment is used to spice up any dish. Try it over rice pilaf.

Ingredients

  • 1 ½ tablespoons ground, roasted rice

  • 1 ½ tablespoons chile powder

  • 1 tablespoon lemon juice

  • 1 tablespoon tamarind sauce

  • ½ tablespoon sugar (palm sugar is best)

  • 1 shallot, peeled and sliced

  • 1 tablespoon soy sauce

  • 2 tablespoons fish sauce

  • 2 cloves garlic, chopped

  • 1 cilantro root, minced (optional)

  • 1/4 cup water or more if needed

Instructions

In a bowl, combine all ingredients and mix thoroughly. Transfer to a blender and puree. Return the sauce to the bowl and place it in the regfrigerator for at least 3 hourse for the flavors to blend and the rice to soften. Garnish with minced parsley, mint, and spring onion.

Mesquite-Grilled Snapper with Ancho Sauce

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Mesquite wood smoke is absorbed by the fish while it grills, imparting a distinctly Southwestern flavor. Care should be taken not to overcook–or burn–the fish.

Ingredients

  • 2 ancho chiles, stems and seeds removed, chopped

  • 1 small onion, chopped

  • 1 tablespoon vegetable oil

  • 2 small tomatoes, peeled and chopped

  • 1/4 cup raisins

  • 2 cups chicken broth

  • Mesquite chips, soaked in water

  • 4 snapper fillets

  • Olive oil

Instructions

Saute the chile and onion in the vegetable oil until soft. Add the remaining ingredients, except the fish and olive oil, and simmer for an additional 10 minutes. Place the mixture in a blender and puree until smooth. Keep the sauce warm.

Prepare a fire of mesquite wood, or a charcoal fire with mesquite chips added. When the coals have burned down to a medium heat, rub the fillets with olive oil and grill for four or five minutes per side, turning once. Turning more often could cause the fillets to fall apart.

Place the fish on individual plates, pour the sauce over the top and serve.

Red Chile Sauce from Powder

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This is a basic recipe that can be used interchangeably with any of the mild red chile powders. (If this sauce were made from some of the hotter powders such as piquin, it would be too hot to eat!) Adjust the amount of powder to change the pungency of the sauce.

Ingredients

  • 2 tablespoons vegetable oil

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 tablespoons all-purpose flour

  • 3 to 4 tablespoons New Mexican red chile powder

  • 1/4 teaspoon ground cumin (optional)

  • 3 cups chicken stock or water

  • Salt to taste

Instructions

  • In a pan, heat the oil and saute the onions and garlic until they are slightly browned. Add the flour and continue to cook for 4 minutes, stirring constantly, until the flour is browned, being careful that it does not burn.

    Stir in the chile powder and cumin and heat for a couple of minutes.

    Add the broth, bring to a boil, reduce the heat, and simmer for 10 to 15 minutes or until the desired consistency is obtained. Salt to taste.

    Variation:  For a smoother sauce, either puree the onion and garlic or substitute 1 teaspoon onion powder and 1/8 teaspoon garlic powder and add along with the chile powder.

    Red Chile Sauce from Pods

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    This basic sauce can be used in a variety of Southwestern dishes that call for a red sauce, as well as in place of ketchup when making salad dressings and other dishes. Other large dried chiles such as guajillo, pasilla, or ancho chiles can be added or substituted. This sauce will keep up to one week in the refrigerator, or you can freeze it.

    Ingredients

    • 12 dried whole red New Mexican chiles

    • 1 large onion, chopped

    • 3 cloves garlic, chopped

    • 3 cups water

    Instructions

    Place the chiles on a baking pan and put in a 250° oven for 10 to 15 minutes or until the chiles smell like they are toasted, being careful not to let them burn. Remove the stems and seeds and crumble the pods into a saucepan.

    Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 20 to 30 minutes or until the chiles are soft.

    Puree the mixture in a blender or a food processor and strain. If the sauce is too thin, place it back on the stove and simmer until it is reduced to the desired consistency.

    South of the Border Chile Rub

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    This is our version of Mexican flavorings that would work on goat, as in cabrito, pit roasted goat. Can’t find goat at Winn-Dixie? Use this rub for either grilling or smoking beef, pork, and lamb.

    Ingredients

    • 3 tablespoons ground ancho chile

    • 2 teaspoons ground chile de arbol

    • 2 teaspoons ground chipotle chile

    • 2 teaspoons dried oregano, Mexican preferred

    • 2 teaspoons onion salt

    • 1 teaspoon ground cumin

    • 1 teaspoon powdered garlic

    Instructions

    Combine all the ingredients in a bowl and mix well. Store any unused rub in a sealed container in the freezer.