Tex-Mex Shrimp Cocktail

If you live in the South, the chances of finding a jar of hot pepper jelly in your pantry are prety good.  It doesn't matter what time of the year it is...it will be there. 

Hot pepper jelly served over cream cheese accompanied with crakers is something I  served all the time as an hors d'oeuvre when I lived in North Carolina in the early 70's.  It was a staple of dinner parties, usually served with Triscuits of all things.  Most of the time we used green pepper jelly except for Christmas when we all switched to red or did a combination of red and green.  

That's the only use I have ever found for this addictive jelly until a couple of months ago glancing at an issue of Southern Living I came across this recipe for shrimp cocktail.  It is really a Tex Mex version of pickled shrimp and another great excuse to keep a jar in the pantry.

Yield: Makes 4 to 6 servings


Ingredients

1/4 cup hot red jalapeño pepper jelly

1 tablespoon lime zest

1/4 cup fresh lime juice

1 pound peeled, large cooked shrimp (31/40 count)

1 cup diced mango

1/2 cup diced red bell pepper

1/4 cup chopped fresh cilantro

1 small avocado, diced

Garnishes: lime slices, fresh cilantro sprigs

Preparation

1. Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.



Source and Photo: Southern Living

Margaritas

This is the famous Margarita recipe from Rick Bayless Frontera Grill.  Fair Warning: It is strong but goes down easily!

Pair one of these with either Skirt Steak Tacos or Chicken Enchiladas and you've got yourself a Cinco de Mayo celebration.

It's important to get a good brand of silver tequila.  No skimping on this!

Makes 4 generous drinks


Ingredients

1 cup tequila, preferably a young silver or reposado 100% agave tequila–look for widely distributed ones like El Tesoro, Cuervo Tradicional, and Herradura, or search out the distinctive small production tequilas like Chamucos or Suave Patria

1/2 cup Cointreau or other orange liqueur

1/3 cup fresh lime juice, plus a little extra for moistening the rim of the glasses

A little sugar if necessary

About 1/3 cup coarse (Kosher) salt for crusting the rim of the glasses

About 3 cups medium ice cubes


Directions

In a small pitcher, combine the tequila, orange liqueur and lime. Taste and decide if you think the mixture needs to be a little sweeter or a little tangier (keep in mind that it will taste a little tangier once it’s been shaken). Add a bit more lime or a touch of sugar, if necessary.

Spread out the salt onto a small plate. Moisten the rim of four 6-ounce martini glasses with a little lime juice (if you have a cut lime, even an already-squeezed one, moisten the rims by running it around them). One by one, turn the glasses over and dip them lightly in the salt, creating a thin, even crust all around the rim.

Pour half of the margarita mixture into a cocktail shaker, add half of the ice cubes. Shake vigorously for about 15 seconds (this is important to achieve the perfect strength–some of the ice needs to melt into the margarita–and the right degree of frostiness). Strain into the prepared glasses, then repeat with the remaining margarita mixture. Relax and enjoy.



MARGARITA FOR ONE


Servings: 1

Ingredients



1-1/2 oz. silver tequila

1 oz. Cointreau

1/2 oz. fresh lime juice

splash simple syrup

salt rim


Directions


Combine all ingredients in an ice-filled cocktail shaker. Shake until cold and strain into a chilled salt-rimmed glass.

Recipe from the Cooking Channel

Hot Black Bean Dip With Chipotle

This is a great Super Bowl party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.


Serves ten to twelve.


Ingredients

2 Tbs. extra-virgin olive oil; more for the baking dish

2 medium tomatoes, cored and cut into medium dice

2 tsp. kosher salt; more as needed

1 large yellow onion, finely diced

3 large cloves garlic, minced

1 Tbs. chili powder

2 15-1/2 oz. cans black beans, rinsed and drained well

2 canned chipotles en adobo, minced (about 1 Tbs.), plus 3 Tbs. adobo sauce

3 Tbs. cider vinegar

1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)

1-1/2 cups (6 oz.) grated sharp cheddar cheese

1-1/2 cups (6 oz.) grated Monterey Jack cheese

3/4 cup chopped fresh cilantro

Freshly ground black pepper

Tortilla chips for serving


Method


Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Check out the Tequila Mexican Cheese Dip  and past Super Bowl Menus and Recipes in Lindaraxa


by Tony Rosenfeld, Fine Cooking

photo: Scott Phillips

A Welcomed Change From The Holidays...Chicken, Tortilla & Lime Soup

In this classic soup, called sopa de lima, from Mexico's Yucatan region, the chicken is not cooked directly in the soup broth because it will make it cloudy. Be careful not to add too much chili or the soup may be too fiery for comfort. You want to maintain a good balance between the tartness of the lime and the heat of the chilies. One large avocado, halved, pitted, peeled and diced, makes a soothing garnish to the spicy broth. Although it's not authentic, 1 cup corn kernels may be added to the soup with the tomatoes.

Lindaraxa's Suggestions:  For an easy procedure, use leftover cooked chicken or buy one cooked from the supermarket.  You can also use ready made tortilla chips.  I recommend Santitas as the closest to homemade.


Ingredients:


4 quarts chicken stock

Vegetable oil for deep-frying

3 corn tortillas, cut into strips 2 inches long

1 1/4 lb. boneless, skinless chicken breasts

3 Tbs. olive oil

1 large yellow onion, chopped

2 Tbs. minced garlic

2 to 3 tsp. finely minced jalapeño chili, with or

without seeds, to taste

1 1/2 cups peeled, seeded and diced tomatoes

(fresh or canned)

6 Tbs. chopped fresh cilantro

6 Tbs. fresh lime juice

1 1/2 tsp. salt, or to taste

1/2 tsp. freshly ground pepper

12 paper-thin lime slices, cut into quarters


Directions:


In a large saucepan over high heat, bring 3 1/2 quarts of the stock to a boil. Reduce the heat so the broth boils gently and boil until reduced by half to about 7 cups, about 30 minutes.

Meanwhile, in a deep-fry pan, pour in vegetable oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. Working in batches, drop in the tortilla strips and fry until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the fried tortilla strips to paper towels to drain.

In a saucepan over medium heat, combine the chicken breasts with the remaining 2 cups stock. Bring to a simmer and cook gently until the chicken is opaque throughout when cut with a knife, about 8 minutes. Transfer to a cutting board and, when cool enough to handle, cut the chicken breasts into bite-size pieces. Set aside. Discard the broth or reserve for another use. If not using immediately, cover and refrigerate.

In a large saucepan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until tender and translucent, about 10 minutes. Add the garlic and jalapeño chili and cook for 1 to 2 minutes to soften. Add the reduced broth, increase the heat to high and bring to a boil. Reduce the heat to low, add the cooked chicken, tomatoes, cilantro, lime juice, salt and pepper, and simmer until the chicken is heated through, about 5 minutes. Taste and adjust the seasonings.

Ladle the soup into warmed bowls. Sprinkle the lime pieces and tortilla strips evenly over the top. Serve immediately.

Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein

Chipotle Skirt Steak Tacos

If there is one thing we don't lack here at the lake are Mexican restaurants and grocery stores.  I haven't ventured out there yet, I'm still casing the joint. 

As I've mentioned before, nothing gets thrown out in my kitchen, and in my mind, whenever I cook something, particularly on the grill, there is always a plan for leftovers.

Skirt is one of my favorite cuts of meat.  I love to grill it the first night and serve it Argentinian style with chimichurri sauce, french fries and creamed spinach.  The leftovers, are usually destined for Mexican tortillas or tacos the next night...that is, if the dogs don't get to it first.  I am a sucker for a cute face, especially Lucy's and chances are that if its grilled, its gone.  Most of the time, I will leave a piece uncooked for the next night, especially if there is a marinade involved.

This recipe is from my friend Jaden at Steamy Kitchen.  She is one of the best food bloggers around and certainly one of the most hardworking.

Chipotle peppers are red jalapeños which are ripened, dried and smoked. On the richter scale of chili heat, they are considered medium. Canned with an adobo sauce, which is a mixture of spices, vinegar, garlic, tomato sauce and other chilies, the concoction becomes mighty marinade for steak tacos. If you’ve never used chipotle con adobo before, make the marinade with a single pepper first, taste and then add additional if you like more heat. The canned product can be found at any grocer in the Latin foods section.



Serves 4

Ingredients

2 lbs skirt steak

1/4 onion

2 cloves of garlic

1 tsp cumin

1 tsp coriander

1 tsp salt

1/2 tsp pepper

canned Chili en Adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce (use more peppers if you like the heat)

1 Tbl chopped cilantro

accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa,


Directions

Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.

Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the “rawness” that corn tortillas have when they are straight out of the bag.

From Steamy Kitchen

Chicken Enchiladas

Cinco de Mayo is around the corner and there are all kinds of great Mexican recipes popping up in the web.  Here's one of them.  Makes for a nice easy recipe to make at the lake anytime!

Serves 8

Ingredients

3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Recipe & Photo courtesy Tyler Florence

Foodie Friday is at Designs By Gollum

Labor Day Weekend...The Menu

Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco
with
Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.