February 10, 2009 | Author admin
Ingredients
12 Large Mild, green chiles w/stems 1/2 Pound Jack cheese cut into long narrow, strips.
BATTER: 1 Cup All purpose flour 1 Teaspoon Baking powder 1/2 Teaspoon Salt 3/4 Cup Yellow or white cornmeal 1 Cup Buttermilk 2 Eggs, slightly beaten
Method
Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile.
Prepare batter: Sift flour with baking powder and salt, then add cornmeal. Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F.
Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately.
February 10, 2009 | Author admin
Ingredients
Vegetable oil 12 Corn tortillas (the thinner the better) 6 Cups Refried Beans (or less) 1/2 Pound Cheddar cheese (sharp), grated 1 Large Tomato, chopped 3 Cup Lettuce, shredded
Method
In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough.
Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper covered cookie sheet in a warm oven.
Spread about 1/4 inch thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and about 1 T chopped onion.
Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler, they can burn quite quickly. Top with shredded lettuce and tomato and serve.
February 10, 2009 | Author admin
Ingredients
1 20 Ounce top sirloin steak 2 Tablespoon Vegetable oil 1/2 Teaspoon Dried leaf oregano, crushed 1/2 Teaspoon Salt 1/4 Teaspoon Coarsely ground pepper 1/4 Cup Orange juice 1 Tablespoon Lime juice 2 Teaspoon Cider vinegar 2 Orange slices, 1/2″ thick
Method
Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally. To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3?4 minutes on each side, or until medium? rare. Cook longer if desired.
Remove orange slices to turn steak. Replace orange slices on top of steak.
January 17, 2009 | Author admin
Ingredients
2 Pound Ground beef 1 Can Tomatoes (14 oz) 2 Tablespoon Chili powder OR 5 Teaspoon Ground ancho (pasilla) chile PLUS 1 Teaspoon Cumin AND 1/4 Teaspoon Cinnamon 1 Garlic clove, crushed 1 Teaspoon Salt 1 Cup Black olives
CORN MEAL DOUGH: 4 Cup Corn meal 2 Teaspoon Salt 8 Cup Water 2 Eggs, well beaten 4 Tablespoon Butter
Method
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes.
Grease 9×13″ baking dish and line bottom with 1/2 Corn Meal Dough. Add meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at 325′F. or until browned.
CORN MEAL DOUGH: Add corn meal and salt to water in pot. Bring to boil and cook over medium heat until thick, 5?10 minutes. Add eggs and butter. Stir well.
January 17, 2009 | Author admin
Ingredients
3 tablespoons olive oil 1 ½ cups long grain rice 1/4 cup minced white onion 1 clove garlic, minced 3 cups chicken, turkey or pork broth, or water 1 teaspoon salt
Method
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 ? 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 ? 15 minutes.
