Wednesday, February 17, 2010

Kabob Marinade courtesy of Carrie Bennett

1/2 C red wine vinegar
1 1/2 C cooking oil
1 T green bell pepper
1/3 c lemon juice
3/4 c soy sauce
2 T powdered mustard
1/4 C worcestershire
1 1/2 t dried parsley
2 cloves finely chopped garlic
salt to taste
Stir all ingredients together. Marinade meat at least two hours. Can also marinade vegetables in this separate from the meat. Cook on grill until done. Beef Sirloin or Pork loin is best. This is a very versatile marinade and can be used on steaks for the grill or the entire loin. This makes a large amount of marinade. Half of this recipe will do for most meals.

Monday, November 2, 2009

Mexican Hot Chocolate

Mexican Hot Chocolate

2 C milk
¼ t ground cinnamon
1 cinnamon stick
1 oz. semisweet chocolate
3 drops vanilla extract
Dash Nutmeg
Whipped cream for garnish

In heavy saucepan, heat the milk, nutmeg, ground cinnamon and cinnamon stick until simmering. Add the chocolate and let melt. Remove from heat and add vanilla extract. Transfer to mugs and serve with whipped cream.

Biscochitos Cookies

1 lb. lard or vegetable shortening
1 ½ c sugar
2 eggs
2 t Anise seeds
3 t baking powder
6 cups flour
1 t salt
½ c water, sweet wine or Brandy
1 t cinnamon
Extra cinnamon and sugar for dusting

Cream lard and sugar until smooth. Add eggs and anise seed. Sift flour, baking powder, salt separately. Mix egg and flour mixture together and add water or wine. Roll on unflowered board and cut into shapes. Bake at 450 for 10 minutes. Dip in cinnamon and sugar mixture after baked.

Cilantro Lime Dressing

Cilantro Lime Dressing
1 jalapeno pepper, seeded and chopped
1 clove garlic
¾ t minced fresh ginger root
¼ cup lime juice
1/3 cup honey
2 t balsamic vinegar
½ t salt, or to taste
¼ c packed cilantro leaves
½ c EVOO
Put the first three ingredients in food processor and pulse until finely chopped. Add remaining ingredients except for the EVOO and pulse a few times to blend. Turn processor on and drizzle EVOO until all is incorporated. Add more salt if needed


You can find dried or frozen posole. I use canned on occasion for convenience sake. The dry or frozen posole should be rinsed thoroughly. Be aware that it takes about eight hours or so for it to cook if you use dry and it expands quite a bit. To the posole, add:
1 can diced tomatoes
1 bunch cilantro
1 diced onion
½ can tomato sauce
2 lbs. pork (cooked if you are using canned posole, uncooked if you are using dry posole)
2 cans chicken broth
Mexican spices (Mexican Oregano, garlic, onion powder, cumin, salt, powdered red chili, and green chili.
Cook the canned posole 45 minutes or more and serve with hot flour tortillas. Yum!

Tuesday, August 25, 2009

Mexican Meatballs from Dana Sandoval

I haven't tried these yet but Dana says they are a family favorite.
Meatballs:3 Slices fresh white bread1/4 cup milk1 lb. ground chuck1 lb. ground pork2 tsp. salt1/4 tsp. pepper1 tsp. chili powder1/3 tsp. dried oregano leaves2 eggs slightly beatenChili Sauce:2 tbsp. olive oil1/3 cup finely chopped onion1 clove garlic, crushed1 1/2 tbsp chili powder1/4 tsp. dried oregano leaves1/4 tsp gound cumin1 can (8 oz.) tomato sauceMake Meatballs: In medium bowl, soak bread in milk. Mask bread with fork. Add remaining meatball ingredients; mix well with hands to combine. With moistened hands, shape mixture into meatballs, 1 ¼ in. in diameter. Place meatballs in a 13-by-9-by-2 inch baking pan. Make Chili Sauce: In hot oil in medium saucepan, sauté onion and garlic, stirring until golden for about 5 minutes. Add rest of ingredients. Mix well. Bring mixture to boiling while stirring. Reduce heat, simmer covered for 15 minutes or until sauce has thickened. Preheat oven to 350 F. Add 1 ¼ cups water to sauce. Return to boiling. Spoon sauce over meatballs in baking pan. Cover pan tightly with foil. Bake 30 minutes.

Cream of Tomato Soup by Gary Lemons

Comfort food at it's finest. You can set this up with garnishes for add ons such as ravioli, sausage, croutons, etc. Makes a huge batch and freezes very well.
4T Butter2 sliced Onions1 Carrot peeled & chopped6 cloves garlic2 cans plum tomato w/juice (35 oz. ea)8 lg. (2t) fresh basil leaves, sliveredpinch sugars&P to taste4C chix broth1/2 t ground allspice2 c heavy cream Cook veggies in butter. Add tomatoes and spices. Cook 5 min. Add chix stock and allspice. Boil, simmer 50 min. Purree and add cream.Can use extra basil or a dollop of pesto on top, cheese is good too!!