Foods from South of the Border
1 lb. pork sausage
1/4 C. chopped onion
1/2 C. chopped green pepper
1 C. uncooked macaroni
2 T. sugar
1 tsp. salt
1 tsp. chili powder
1 – 1 lb. can tomatoes
1/2 C. dairy sour cream
grated cheese
Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.
Peru SHRIMP TEQUENOS
8 ounces shrimp, peeled
2 scallions, finely chopped
1 egg yolk
Salt and pepper
24 wonton wraps
Vegetable oil for deep frying
1 cup mayonnaise
2 tablespoons aji amarillo paste (or to taste)
Juice of 1/2 lime
Salt and pepper
Although tequenos are native of Venezuela, Peruvians have adopted them as their own, and eat them whenever they get the chance. These fried cheese-filled wonton fingers, served with guacamole sauce, have inspired many new variations in the past few years. Here you have them filled with shrimp and served with aji amarillo sauce.
Finely chop the shrimp and combine with scallions, egg yolk, salt, and pepper. Put 1/2 tablespoon of this mix on one side of the wonton sheet, and roll the sheet around it, leaving a little edge unrolled. To close, wet your finger and pass it along the edge of the wonton sheet, and then finish rolling. Do the same to close the side ends, pressing with your fingers to make sure the dough sticks well.           You can do these first steps in advance, cover the uncooked tequenos, and keep in the fridge for up to 2 hours. Fry them right before serving. For the sauce, combine mayonnaise with aji amarillo paste, lime juice, salt, and pepper. Put 1/2 cup vegetable oil in a frying pan over medium/high heat, and fry a few tequenos at a time, turning them once until they are golden brown. Transfer to a dish covered with paper towels, to absorb the excess oil. Serve immediately with the aji amarillo sauce on the side, to dip them in. Tequenos can be filled with crab salad, chopped roasted chicken, cheese, vegetables, or even cooked apples with butter and sugar. When it comes to this finger food, sky’s the limit.
Prickly Pear Preserves (Yucatán)
In order to preserve the beautiful dark-purple color of the prickly pears, be sure to cook the preserves over medium heat so they simmer, not boil. Keep an eye on them toward the end of cooking; overcooking can also turn them brown.
2 prickly pears
One 1/2-inch piece ginger, peeled and cut into 1/4-inch slices
1 tablespoon white vinegar
1 tablespoon water
1 tablespoon sugar
1/4 teaspoon kosher salt
Remove the skin from the prickly pears. Put the flesh in a bowl and break it apart with a spoon until liquefied. Combine the prickly pear, ginger, vinegar, water, sugar, and salt in a medium-size saucepan, bring to a simmer over medium heat and simmer until the liquid is reduced by half and syrupy, 20 to 25 minutes. Let cool, then strain out the seeds and ginger.
Peru Conchitas a la Parmesana
12 bay scallops in the half shell
Salt and pepper
12 drops Worcestershire sauce
12 drops lime juice
4 tablespoons butter
12 tablespoons Parmesan cheese, grated
This is a traditional hors d’ oeuvre, made with bay scallops covered in grated Parmesan cheese, and ran under the broiler for a few minutes. When served, the cheese is bubbling but the scallops remain almost raw. A crowd pleaser!
Preheat the broiler. Clean and wash the scallops in the half shell, dry, and season with salt and pepper. Put them in a baking tray and season each one with a drop of Worcestershire sauce and a drop of lime juice. Cover with one tablespoon grated Parmesan cheese, and 1/2 teaspoon butter. Run under the broiler for about 4 minutes or until the cheese is bubbling and golden brown. Serve immediately, piping hot, with lime slices on the side. If you can’t find bay scallops in the half shell, broil them in small ramekins. If you don’t find scallops, you can use razor clams.
2 ears corn
2 tablespoons vegetable oil
Salt and freshly ground pepper
2 ripe avocados, peeled, pitted and diced
1 serrano chile, finely chopped
1 red onion finely diced
1 lime, juiced
1/4 cup chopped cilantro leaves
Salt and freshly ground pepper
Blue, yellow and white corn chips, as accompaniment
Remove the outer husk from the corn and loosen the silks without removing. Dunk into water and place directly onto a hot grill for 15 minutes. Remove from grill. Remove remaining husks and silks and cut the kernels off of the cob. Combine all ingredients in a bowl and season with salt and pepper. Serve with fried blue, yellow and white corn chips.
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Grilled Cactus and Corn Salad
4-5 cactus paddles (nopales), thorns and edges trimmed
3 cobs of corn, husks removed
2 tablespoons olive oil, for brushing
1/2 cup diced white onion
1 clove garlic, minced
Juice of 1 lime
1/4 cup cilantro, coarsely chopped
1/4 cup queso fresco
1/2 teaspoon salt
1/4 teaspoon pepper
Clean and prepare the cactus paddles. Cut each paddle into strips, leaving the base intact, then brush with olive oil and season with salt and pepper. Shuck and clean the corn. Preheat the grill to medium-high, then lay the cactus paddles and shucked corn on the grill directly over the heat and cook until the cactus paddles are soft and slightly charred and the corn is charred on all sides, turning both throughout grilling so they char evenly. The cactus paddles should take about 5 minutes on each side, and the corn should take about 10 minutes total as well. Remove the cactus paddles and corn from the grill and let them cool enough to handle, then chop the cactus paddles into bite-size pieces and carefully cut the corn kernels off the cob. In a large bowl, combine the chopped, grilled cactus, grilled corn, chopped onion, garlic, and lime juice, and toss. Season with salt and pepper, then garnish with the chopped cilantro and queso fresco, tossing again before serving.
Cactus Salad Tacos
Mission Artisan Tortillas
1 ½ lbs nopales-cooked (grilled or broiled), sliced in strips
1 small onion, chopped
2 medium tomatoes, chopped
½ bunch of cilantro chopped
1 ½ tbsp lime juice
3 tbsp olive oil
1 tsp salt
½ tsp pepper
1 tsp Mexican dried oregano, crushed
1/3 cup cotija cheese, crumbled
De-spine, roast or grill the cactus paddles, then slice in strips. Chop onion and tomatoes and mix with the nopales and cilantro. Chill for about 15 minutes. In a separate bow add lime juice, oil, salt, pepper and oregano and stir to blend. Add to cactus salad and gently toss. Warm up your tortillas on a skillet. Assemble the tacos. Garnish with Cotija cheese.
Los Pickles
Pickled Radishes
2 bunches small radishes (about 24), trimmed and quartered (2 cups) ¥2 cup white vinegar
1/2 cup fresh lime juice (from 5 to 6 limes)
1 tablespoon kosher salt
Pickled Greens
1 bunch beet greens or mustard greens, thoroughly washed and stemmed
2 tablespoons sugar
1 tablespoon kosher salt
1 cup white vinegar
1/3 cup water
Put the greens in a medium bowl, sprinkle with the sugar and salt, toss, and let wilt for 30 minutes.
Drain the greens and transfer to a 1-pint canning jar. Combine the vinegar and water and pour over the greens, making sure they are completely submerged. Cover and refrigerate for at least 1 hour before using.
Pickled Nopales
2 nopales (cactus paddles)
1/2 habanero
2 tablespoons sugar
1/2 teaspoon kosher salt
1 cup white vinegar
Carefully remove the thorns from the nopales by skimming the surface with a chef s knife in the same direction as the thorns. Cut off the woody stems and discard. Cut the cactus into 1-inch cubes, put in a 1-pint canning jar, and add the remaining ingredients. Let sit for at least 4 hours before using. (Note: The pickles and brine will have a rather slimy texture—this is normal with nopales.)
Pickled Habaneros with Chile Pequm
2 cups habaneros, left whole
1 tablespoon pequm chiles
1 tablespoon coriander seeds, toasted in a small dry skillet until fragrant
1 cup white vinegar
1/2 cup sugar
1 tablespoon kosher salt
Let sit, refrigerated, for 2 days before serving.
Pickled White Onions
1 white onion, thinly sliced on a mandoline or with a sharp knife
1 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Pickled Red Onions
1 red onion, thinly sliced on a mandoline or with a sharp knife
1 cup white vinegar
1/4 cup fresh lime juice (from 2 to 3 limes)
1/4 cup sugar
1 tablespoon kosher salt
Pickled Spring Onions
8 spring onions, trimmed and halved, bulbs separated and stalks trimmed to 3-incli lengths
3 habaneros (left whole)
1 cup white vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Pickled Red Bell Peppers
1 large or 2 small red bell peppers, cored, seeded, and cut into long strips
1/2 cup water
1/2 cup white vinegar
2 tablespoons sugar
1/2 teaspoon kosher salt
Pickled Sandia
3 cups water
1 tablespoon plus 1 teaspoon kosher salt
2 cups 1-inch squares peeled watermelon rind (a little red is okay)
1 cup white vinegar
1/4 cup sugar
Bring water to boil in a medium saucepan and add 1 tablespoon of the salt. Add the watermelon rind, cover, reduce the heat so that the water is at a low boil, and cook for about 30 minutes, until the watermelon rind is soft. Drain the rind and let cool. Combine the vinegar, sugar, and the remaining 1 teaspoon salt. Put the rind in a 1-pint canning jar and add the pickle solution. Let sit for at least 3 hours before using.
Pickled Pina
1/3 ripe pineapple, peeled, cored, and cut into 3 4-inch-thick rounds
2 tablespoons olive oil
1/4cup honey
Pinch of kosher salt, plus 1 teaspoon
1 dried arbol chile
1/2 cinnamon stick
1 teaspoon allspice berries
1/2 teaspoon black peppercorns
1 cup apple cider vinegar
2 tablespoons sugar
Prepare a hot fire in a grill. Toss the pineapple with the olive oil and honey in a medium bowl and season with a generous pinch of salt. Grill over high heat, turning once, until marked by the grill and cooked through, about 1 minute per side. Let cool, then cut into wedges. Set aside. Toast the chile, cinnamon, allspice, and peppercorns in a dry cast-iron skillet over medium heat until fragrant, about 2 minutes. Set aside. Heat the vinegar, sugar, and the remaining 1 teaspoon salt in a small saucepan over medium-low heat, stirring, until the sugar and salt dissolve. Put the pineapple in a 1-pint canning jar and add the toasted chiles and spices. Add the pickle solution. Let sit for at least 3 hours before using.
1/2 medium red onion, finely sliced from top to root
1 aji amarillo, cut in thin slices (or any other fresh chili pepper)
1/2 bell pepper, thinly sliced (optional)
2 tablespoons cilantro leaves, chopped
Salt and pepper
Juice of 1 lime
1 tablespoon olive oil
Onion, aji amarillo, cilantro, and lime juice. Salsa criolla accompanies most of our dishes, such as tamales, sandwiches, and any kind of beans. Make it right before serving to fully enjoy its crispness and vibrant flavor.
Put the onion in a bowl, cover with ice water, and let rest for 5 minutes. Drain thoroughly. In a bowl, combine the onion, aji amarillo, bell pepper, cilantro leaves, salt, pepper, lemon juice, and olive oil. Mix carefully. Use immediately or keep refrigerated up to 1 hour. Note: When you put onions in ice water they remain crunchy and lose their harsh taste. Season them at the very last minute to keep the onions crisp. If you prefer to enjoy this salsa’s flavor without the heat, use bell peppers instead of aji amarillo.
Taco Salad Casserole
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
5 ancho chiles
2 C. boiling water
1 C. fat-free, less-sodium chicken broth
2 T. sugar
3 T. cider vinegar
1 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
1/8 tsp. ground cloves
4 large garlic cloves, halved
2 pounds pork tenderloin
Cooking spray
Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.
2 chayotes
4 C. chicken broth
1 large poblano pepper, roasted and cleaned (click here for a video on how to roast peppers)
1/2 onion
Fresh cilantro (optional)
Salt and pepper
Oregano
Parsley flakes
Cream, green onions and queso fresco for garnish
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Clean chayotes and boil them in chicken broth until tender. Blend chayotes, poblano pepper, onion and cilantro with about 1 C. of the chicken broth until smooth. Return to the pot with the rest of the broth and bring to a boil. Reduce heat to slow, add seasoning and spices and cover. Simmer for 15 minutes or until the soup thickens. Stir constantly. Serve and garnish with cream, green onions and queso fresco.
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
2 C. finely shredded Mexican cheese blend (8 oz)
2 C. shredded or finely chopped cooked chicken
1 can (4.5 oz) Old El Paso® chopped green chiles
2 T. butter or margarine, melted
1 C. Old El Paso® salsa (any variety)
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Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla. Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.
Time-saving Taco Bake
1 lb. lean ground beef
1 bell pepper, cut lengthwise into thin strips and then halved
1/2 C. chopped onions
1 (11-oz.) can yellow and white corn
1 small can chopped green chiles
1 (1.25) pkg taco seasoning mix
1 (8-oz.) jar taco sauce
3 C. coarsely crushed tortilla chips
2 C. shredded Mexican blend cheese
To serve on side: sour cream, diced tomatoes, shredded iceberg lettuce, lime slices and guacamole
Cook ground beef in 12-inch skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Add pepper, onions, corn, chiles and taco seasoning to the beef and stir to mix well. Cook 3 to 5 minutes or until vegetables are tender, stirring often. Stir in taco sauce. Remove from heat. Spoon half of the mixture evenly into a lightly greased 2 quart baking dish. Cover with 2 C. of the chips. Sprinkle 3/4 C. of cheese over the chips. Spoon remaining half of beef mixture evenly over the cheese. Sprinkle with 1 C. cheese and top evenly with remaining C. of chips. Spray non-shiny side of a sheet of foil with nonstick cooking spray and place, sprayed side down, over baking dish. (If you are making this ahead of time, refrigerate covered casserole for up to 24 hours.) Bake covered in a preheated 375-degree oven for about 20 minutes (if it has been refrigerated cook for 30 minutes). Remove from oven and immediately sprinkle 1/4 C. cheese over the top.
2 T. EVOO
1 White Onion, finely chopped
1-2 Jalapenos, thinly sliced
2 cloves Garlic, finely chopped
2 lb. Roma Tomatoes, finely chopped
½ lb. Crabmeat, cooked, shredded, clean of shell
1 T. White Wine Vinegar
12 Corn Tortillas
¾ C. Canola Oil
In a sauté pan, heat the olive oil over moderate heat. Sauté the onion and jalapeno chiles for two minutes. Add the garlic and sauté for 1 minute. Add the tomatoes and cook until they change color, about 10 minutes. Add the crabmeat and vinegar. Season with salt to taste. Reduce the heat to a simmer and cook until the liquid evaporates. Remove from the heat and set aside to cool. Heat the oil in a deep skillet over medium-high heat. Pass the tortillas briefly through the oil to make them soft and pliable. Quickly remove from the oil and transfer to paper towels to drain. Place two T. of stuffing in the center of each tortilla. Close the edges with a toothpick. Heat the oil again over medium-high heat and fry the quesadillas until golden brown, about 4 minutes. Drain on a wire rack to remove excess oil. Serve immediately.
Sauce:
3/4 C. Butter
3/4 C. Flour
1 Quart Rich Chicken Stock
3/4 C. Half and Half
1T Chopped Pimientos
1T Green Chilies
1T Cilantro
2 tsp. Salt
1/4 tsp. White Pepper
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Filling:
1T Chopped Onion
3 Oz Cooking Oil
1 Lb Cooked Chopped Chicken
4 Oz Cream Cheese
4 OZ Sour Cream
1T Green Chilies
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12 Soft Tortillas
8 Oz Monterrey Jack Cheese
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Sauce: Melt butter over low heat. Mix in flour very slowly until flour and butter are blended well. Do not let this mixture brown. Remove from heat and add warm (not boiling) chicken stock. Stir over low heat until sauce is smooth and thickened. Stir in warm cream. Do not allow to boil. Add pimientos, chilies, cilantro, salt and pepper. Stir and keep warm. Filling: Cook chopped onions in oil until soft. Add chopped chicken. Add salt and pepper to taste and stir until ingredients are mixed well. Remove from heat. In a mixing bowl, cream the cream cheese with enough sour cream to make a nice creamy base. Add chicken mixture, chopped peppers. Stir and mix ingredients. Roll filling in soft tortillas. Cover enchiladas with sauce, and top with shredded cheese and extra chilies. Bake in a 350 degree oven until sauce and cheese are bubbling.
Steak Tips with Tomatillo Salsa and Refried Beans
1 pound tomatillos, husks and stems removed, rinsed, dried and halved
2 jalapeno chiles, stemmed, seeded, and minced
1/2 cup minced fresh cilantro
2 garlic cloves, minced
Salt and pepper
1 1/2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces
3 T. vegetable oil
1 onion, chopped fine
1 tsp. ground cumin
2 (15-ounce) cans black beans, rinsed
Pulse the tomatillos in a food processor until they are coarsely chopped, about 8 pulses. Transfer the tomatillos to a fine mesh sieve set over a bowl and allow them to drain for about 5 minutes. Reserve 3/4 of a cup of the tomatillo liquid. Combine half of the jalapenos, 1/4 cup of the cilantro, half of the minced garlic, the drained tomatillos and 1/4 cup of the reserved tomatillo liquid in a bowl. Season the mixture with salt and pepper to taste and set it aside. Pat the steak tips dry with paper towels and season the steak tips with salt and pepper. Heat 2 T. of the vegetable oil on a large nonstick skillet over medium-high heat until it is just smoking. Cook the steak until it is browned all over and the meat registers 125 degrees (for medium-rare) on an instant read thermometer, about 6 to 8 minutes. Transfer the meat to a plate and tent it loosely with aluminum foil. Add the remaining 1 T. of oil and the onion to the now-empty skillet and cook over medium heat until the onion is just softened, about 2 minutes. Add the cumin, the remaining jalapeno and the remaining garlic and cook until it is pregnant, about 30 seconds. Add the black beans and the remaining 1/2 cup of the reserved tomatillo liquid. Using a potato masher, coarsely mash the beans. Cook, stirring occasionally, until the mixture is thickened, about 3 minutes. Stir in the remaining 1/4 cup of cilantro. Season with salt and pepper to taste. Serve the steak with the beans and tomatillo salsa.
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1 1/3 C. crumbled queso fresco or feta cheese (about 6 oz.)
1/2 C. chopped fresh cilantro
3 1/4 C. water
1 C. polenta (coarse yellow cornmeal) or regular cornmeal
1 1-pound bag frozen yellow corn kernels-thawed
1 pound fresh link chorizo sausage-casings removed
1 pound cherry tomatoes (about 3 1/2 C.)
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Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 C. water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture. If you’re not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.
2 cans (14 1/2 ounces each) no-salt-added diced tomatoesÂ
1 tablespoon red wine vinegarÂ
1 teaspoon ground cuminÂ
1/4 teaspoon ground cinnamonÂ
1/2 teaspoon saltÂ
4 1/2 large bell peppers (preferably yellow and orange)Â
8 ounces 95 percent lean ground beefÂ
1/2 cup converted brown riceÂ
1/3 cup finely chopped onionÂ
1/4 cup raisinsÂ
chopped parsley (for garnish)Â
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In a medium bowl, combine the tomatoes (with juice), vinegar, cumin, cinnamon, and salt. Stir to mix. Pour 1 1/3 cups of the sauce mixture into a 4-quart or larger slow cooker. Finely chop the half bell pepper. Slice off the top 1/2″ of the remaining peppers. Seed the peppers and reserve the tops. In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped pepper, and the remaining sauce mixture. Spoon the mixture into the peppers and replace the tops. Place into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the meat is no longer pink. Serve topped with the cooking sauce. Garnish with parsley, if desired.
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Yield: 4 servings
Calories: 240
Fat: 4g
Fiber: 6g
2 C. Catsup
2 T. Apple Cider Vinegar
Liquid from pickled Jalapeno, to taste
½ C. Olive Oil
Salt, to Taste
1 ½ lb. small Shrimp, clean and cooked
3 T. Cilantro, roughly chopped
½ C. White Onion, finely diced
Lime Wedges
Olive Oil, to taste
Saltine Crackers
Mix the ketchup, vinegar, liquid from the chiles, and olive oil. Season with salt to taste. Arrange the shrimp in 4 large, chilled glasses. Pour the ketchup mixture on top of the shrimp. Garnish with the cilantro and onion. Serve with the lime wedges, saltine crackers and olive oil to taste.
1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 C. small diced red onion
2 T. minced jalapeno peppers, seeded (2 peppers)
1/2 tsp. freshly grated lime zest
1/4 C. freshly squeezed lime juice (2 limes)
1/4 C. good olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. minced garlic
1/4 tsp. ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
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Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well. Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.
4 C. chicken or vegetable stock, divided
1 bay leaf
2 C. white rice
4 large poblano peppers
6 ears corn on the cob or 3 C. frozen corn kernels
3 T. corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 tsp. ground cumin, 1/2 palm full
1/2 tsp. dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 C. fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 C. shredded Chihuahua cheese, Asadero or Monterey Jack
Preheat broiler or grill pan to high. Heat about 3 1/2 C. stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 T. light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a C. of stock and a T. of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the corn mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 C. cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. Yum-o!
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2 green onions, cut in 1″ lengths
1 T. cilantro, chopped, or parsley
2 ripe avocados
2 tsp. lime juice, (1 lime)
1 tsp. medium or medium hot picante sauce
1/2 tsp. salt
1/8 to 1/4 tsp. liquid red pepper seasoning
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Place green onion and cilantro in food processor. Whirl until chopped. Halve avocados. Peel and pit. Cut avocados into 2-inch pieces. Add about half of avocado to green onion mixture in processor. Add limejuice, picante sauce, salt and red-pepper seasoning. Whirl using on/off pulses until finely chopped. Add remaining avocado. Whirl with on/off motion to desired consistency. Scrape guacamole into serving dish.
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8 10 inch flour tortillas
6 oz. jack or cheddar cheese, thinly sliced
3 to 4 plum tomatoes, thinly sliced
3 to 4 fresh or pickled jalapeno chilies, thinly sliced
4 scallions, finely chopped
1/2 C. Fresh cilantro sprigs
3 T. melted butter
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Set up the grill for direct grilling and preheat to medium-high. Place the tortillas on the grill and warm just until pliable, 10 seconds per side. Transfer the tortillas to a work surface. Arrange a few cheese, tomato, and chili slices on half of each tortilla. Top with scallions and cilantro. Fold the tortillas in half. Brush on both sides with melted butter. The quesadillas can be prepared an hour or 2 ahead to this stage. Return the quesadillas to the grill and grill until the tortillas are golden-brown and the cheese is slightly melted, 1 to 2 minutes per side. Take care not to let the quesadillas burn. Serve at once either whole or cut into wedges.
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Variations: You can stuff quesadillas with just about anything-goat cheese and sun-dried tomatoes, gouda cheese and roasted peppers, sliced grilled chicken, fish, or pork. You could also use corn tortillas instead of flour. The possibilities are limited only to your imagination
3 C. finely chopped cooked chicken
1-1/2 C. (6 oz.) shredded sharp cheddar cheese
1 can (4 oz.) chopped green chilies
1/2 C. finely chopped green onions
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
1 package (17-1/4 oz.) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie
Guacamole
Salsa
In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 T. of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Yield: 1-1/2 dozen.
2 lbs. ground beef
1 large chopped onion
1 large chopped green bell pepper
1 C. tomato sauce
1 can chopped black olives
1 1/2 C. yellow corn meal
3/4 lbs. shredded cheddar cheese
1 tsp. ground cumin or 2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. salt (once again)
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To a large skillet add ground beef, onion, green pepper, cumin, salt and pepper. Saute until beef is browned and veggies are soft. Drain fat from pan. Add tomato sauce and stir until boiling. In medium sauce pan, stir 2 1/2 C. water, corn meal and 1/2 tsp. salt. Bring mixture to boil until thickened. Grease huge casserole (hot dish) dish, coat bottom of casserole (hot dish) dish with half the corn meal mixture, pour beef mixture into casserole (hot dish), cover top with chopped or sliced black olives. Layer cheddar cheese over top of that. Spoon remainder of hot corn meal mixture over entire top. If need be, make another batch of corn meal mixture for top. Bake at 350 degrees until top is golden brown and bubbly.
1 teaspoon active dry yeast
2 tablespoons sugar, divided
3/4 cup warm water (110° to 115°), divided
2 tablespoons butter, softened
2 tablespoons nonfat dry milk powder
1 egg, lightly beaten
1/2 teaspoon salt
2 cups all-purpose flour
FILLING:
1 pound lean ground beef (90% lean)
1/4 cup sliced fresh mushrooms
1 can (8 ounces) tomato sauce
2 tablespoons taco seasoning
1 egg, lightly beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives
In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.  In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.  Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.  On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.  Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.
You can use 1 1/2 cans of crescent rolls instead of making your own dough. Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.
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3 eggs, lightly beaten
2 cups picante sauce, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium onion, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teaspoon ground cumin
1 teaspoon chili powder
2 pounds ground beef
2 cups (8 ounces) shredded cheddar cheese
Additional picante sauce, optional
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In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.  Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a meat thermometer reads 160°.  Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).
2 lbs ground beef
1 tsp. Salt
2 T. Chili powder
2 T. Paprika
1 tsp. Cumin
1 tsp. Garlic powder or 2 cloves
1/2 diced Bell pepper
1/2 diced medium Onion
12 corn tortillas
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In 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika. Enough water to cover meat. Bring to a boil. Simmer over medium low heat about an hour. Then add 1/2 medium chopped onion, 1/2 medium chopped bell pepper continue cooking 20 or 30 more minutes. For beef flautas: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain. Strain liquid, then spoon 1 T. of the beef meat in center of each tortilla. Roll the tortilla around the beef filling into flute shape. Use toothpicks to hold the tortilla in the flute shape. Fry beef flautas approximately 2-3 minutes or until tortilla holds its shape. Remove the toothpicks and serve 2-3 flautas on a plate.
1 1/3 lb. ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 T. (a palmful) ground cumin
1 T., (a palmful) dark chili powder
1 tsp. cayenne pepper sauce
1 tsp. (1/3 palmful) coarse salt,
1 T. (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 C. mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 C. shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
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Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 T. oil over medium high heat for 7 minutes on each side. To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 C. mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos. Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
4 Anaheim chilies, about ¾ pound
2 medium Poblano chilies, about ½ pound
1 small red bell pepper
1 tablespoon extra-virgin olive oil
¼ cup finely chopped onion
2 large cloves garlic, finely chopped
1 teaspoon butter
Eight 7-inch flour tortillas (soft taco size)
¾ cup grated sharp cheddar
¼ cup sour cream (optional)
¼ cup Salsa
This recipe lets you take advantage of any kind of fresh peppers and it’s ideal for using a bunch of peppers from a farmer’s market. I’ve used Anaheim and Poblano chilies here but if you spot them give padron peppers, gypsies, or friarellis a try. If you want to liven things up toss in a few Satan’s Kiss or
Cherry Bomb peppers. For my money, the more kinds of fresh peppers you throw into your rajas, the better it tastes. Just aim for a pound and a half of peppers, total.
If you prefer to roast peppers on the grill: Preheat a gas grill on high for 5 minutes. Poke the chilies and pepper several times with a fork to create holes for steam to escape. Place the chilies and pepper directly on the grate of your gas grill and close the lid. Turn about every 5 minutes until skin is evenly blackened. Put pepper and chilies in a plain brown paper bag (even a grocery bag will work if you have nothing smaller) and roll the top of the bag down to seal in the steam. Allow the vegetables to steam in the bag for 20 minutes. Remove from the bag and with a paring knife, scrape off the blackened skin. Scrape away all the seeds and then finely dice the chilies and pepper. You should have about 1 ½ cups altogether. Set the peppers aside.
If you prefer to roast peppers in your oven: Cut each pepper in half, scrape out all the seeds, and place the peppers cut side down on a baking sheet. Place the tray under the broiler for 5 to 7 minutes, until the entire surface of the pepper skins are blistered and blackened. With tongs or a big spoon, transfer the peppers to a brown paper bag, wait 20 minutes, and scrape off all the blackened skin with a paring knife. Set the peppers aside.
When you’re ready to make the quesadillas: Heat the oil in a frying pan over medium high heat until hot, about 1 minute. Add the onion and garlic and sauté until the onion is golden and soft, 3 to 5 minutes. Add the pepper/chili mixture, lower heat to medium and stir, cooking mixture until fragrant, about 10 minutes. Turn off the heat and set the pan aside. Melt ¼ teaspoon of the butter in a frying pan over medium heat. Swirl the pan so the butter covers most of the pan’s bottom. Add one tortilla, placing it flat on the melted butter, then spoon 3 to 4 tablespoons of the pepper mixture on top of the tortilla. With a spoon, spread this out to cover the surface of the tortilla. Sprinkle evenly with 3 tablespoons of the grated cheddar. Cover with a second tortilla and press the top of the quesadilla down. Turn the
heat to medium-low and cook until the cheese starts to melt and underside is golden brown, about 3 minutes. Carefully flip the quesadilla with a spatula and cook the other side until the cheese is completely melted and the underside is golden, about 3 minutes. Transfer to a plate and keep the quesadilla warm in the oven. Follow the same steps, measuring ¼ teaspoon of the butter into the frying pan and allowing it to melt before placing another tortilla in the pan. Add 3 to 4 tablespoons of the pepper mixture and follow the same steps that you used for the first one. When each is done, transfer to the plate and keep them warm in the oven. When all 4 quesadillas are done, put each quesadilla on a plate and cut into 8 wedges. Serve with sour cream and green salsa.
Grilled Chili-Lime Flank Steak Soft Tacos with Charred Pineapple Salsa
Chili powder and lime gives an inexpensive cut of meat a lot of flavor; when choosing flank or skirt steak, be sure to go for thinner cuts of meat; if the meat is thick, the lime juice doesn’t reach the center to tenderize and the meat can come off the grill a little tough.
You can slightly brown the pineapple slabs on your grill in a minute or two, or you can leave the fruit on the grill until one side of the pineapple is truly black, for four or five minutes. I like this charred look and how it tastes in the salsa but taste a piece and see if you prefer your pineapple lightly browned or truly blackened. The pineapple needs a few minutes to cool when you take it off the grill, so you might want to grill the fruit first and then use the time while it cools to cut up the remaining vegetables for the salsa. This recipe makes a lot of salsa but it’s good to have on hand in your fridge for a few days, ready to liven up simple quesadillas.
1 1/2 pounds flank steak, trimmed of fat
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 small pineapple, 3 to 3 1/2 pounds
1 small red onion, diced (about 3/4 cup)
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ fresh jalapeño or serrano pepper, scraped of seeds and minced
16 6-inch corn tortillas
For the Steak Marinade:Â In a small bowl, mix all spices, salt, pepper, 2 tablespoons lime juice, 2 tablespoons olive oil, and blend well to make a paste. Place the meat in a shallow dish and rub the paste evenly over both sides. Cover the steak and let it marinate for 1 to 4 hours.
For the Charred Pineapple Salsa: When the steak is done marinating, preheat the grill; you’ll cut and grill the pineapple first and then put the steaks on the grill when the salsa is ready. To cut the pineapple, slice off the leafy top and just enough of the bottom of the fruit so it rests flat on a cutting board. Slice off all the skin with a sharp knife, cutting from top to bottom and taking off as little of the flesh as possible, rotating the pineapple as you go. Discard the skin. Cut out any “eyes” with a paring knife and discard. Slice the fruit away from the core in four or five grill-friendly slabs. When the grill is hot, place the pineapple slabs on the hot grill and grill quickly until the fruit just begins to show some browning, 1 to 2 minutes on each side. (If you want one side to be truly charred or blackened, let it go for 4 to 5 minutes on one side only.) Take the fruit off the grill when it’s as browned as you like. Set it aside to cool for a few minutes and then dice the pineapple for the salsa. In a medium bowl, mix the diced charred pineapple, red onion, cilantro, 2 tablespoons lime juice, vinegar, remaining olive oil, salt, and minced hot pepper and blend well. Cover and refrigerate until ready to use.
To cook the steak: Place the steak on the grill and cook for about 5 to 6 minutes on each side or slightly longer if you like it more well done. Remove the steak from the grill and let rest for 10 minutes before slicing. While the grill is hot, place the tortillas on the grill and grill for 10 seconds on each side then wrap in a linen napkin for serving. Slice the steak into 1/2-inch slices, place on a platter, and spoon over the charred pineapple salsa. Place the tortillas on the table and serve family style.
1 chicken breast, cooked and finely chopped
1/4 C. taco seasoning
1/2 C. water
1 1/2 C. shredded pepper Jack cheese
1/2 C. diced roasted red pepper
1/2 C. chopped pickled jalapenos
1/2 C. corn
1 scallion, chopped
1/2 C. black beans
1 egg
2 T. water
Wonton or egg roll wrappers
Canola oil, for frying
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Heat the cooked chicken, seasoning and water on medium heat until the liquid thickens and gets absorbed into the chicken. Set aside. Combine the cheese, red peppers and jalapenos in a blender until finely chopped. Place in a mixing bowl and stir in corn, scallions, beans, and chicken mixture. Combine well and set aside. Whisk together the egg and water and set aside. Place wonton or egg roll wrappers on a flat surface and brush the outer edges with egg wash mixture. If you’re using wonton wrappers, attach 2 together with egg wash mixture to make a longer rectangle. Place 2 heaping T. of Mex mixture onto wrapper and spread into a log shape. Fold over ends of wrapper approximately 1/2-inch to cover ends of log shaped mixture. After ends are turned in, roll up and seal. Deep-fry the Mini Mex Rolls in canola oil heated to 375 degrees F until they float. Remove and drain, and allow to cool for several minutes before serving.
2 T. vegetable oil, 2 turns of the pan
2 medium onions, chopped
4 cloves garlic, chopped
2 jalapeno peppers, seeded and finely chopped
1 T. ground cumin, a palm full
2 T. chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs
Coarse salt and pepper
1 C. beer
16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor
1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)
1 quart chicken stock (also stir in any leftover gravy)
1 1/2 to 2 pounds light and dark cooked turkey meat, chopped
1 lime, juiced
Finely chopped cilantro leaves, for garnish
Corn chips of choice, to top soup or dip
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Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 C.) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.
2 tsp. olive oil
1/2 tsp. minced garlic
1/2 C. chopped onion
1 large tomato, chopped
1 C. uncooked, converted rice
1 small green bell pepper, seeded and diced
1 – 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt
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Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees.
12 oz. dried posole or hominy
6-8 dried ancho chiles
1 onion, roughly chopped
4 cloves garlic
1/2 tsp. oregano
Salt to taste
2-3 lbs. pork shoulder cut in 1 1/2″ cubes
Juice of 1 lime
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Put dried posole into non-reactive bowl or Dutch oven and cover with water. Soak overnight. Drain posole and put back in Dutch oven in enough salted water to cover. Bring to boil and simmer for at least 2 hours until softened. Remove seeds, ribs and stems from chiles and tear into large pieces. Place in heat-proof bowl and cover with boiling water. After half an hour, when chiles are soft and somewhat cooled, drain them, reserving the liquid. Put chiles, onion, oregano and garlic in bowl of food processor and process, adding reserved chile-soaking liquid to make it a thick sauce. Season to taste with salt. Add meat and chile sauce to cooked hominy in Dutch oven and stir to combine, adding more chile-soaking liquid or water if needed. Bring to a boil on the stove, lower heat and simmer for two hours or until meat can be mashed with a wooden spoon. Stir in lime juice and serve with rice and tortillas.
2 C chopped, grilled chicken
1 can (15 oz) black beans, rinsed and drained
1 jar (8 oz) chile peppers, drained
1/2 C old el paso enchilada sauce
3/4 C crumbled baked tostitos
1/2 C shredded reduced fat jack cheese
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Stir together the chicken, beans, peppers, and enchilada sauce. Place it all in a 9” x 9” baking dish. Top with chips and bake at 400°F for half an hour. Sprinkle cheese over the dish and bake an additional 5 minutes
5 ounces shredded fat-free cheddar cheese
1/4 cup grated Parmesan cheese
12 small corn tortillas
1/3 cup light olive oil
1/4 cup plus 2 Tbs. fat-free sour cream
1 cup salsa
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Combine cheddar cheese and 2/3 of the Parmesan cheese in a bowl. Divide evenly amongst all tortillas. Roll tortillas. Heat oil in a heavy skillet over medium-high heat. Brown stuffed tortillas in oil 2 minutes per side, or until brown. Drain on paper towels. Top with a dollop of sour cream. Serve with remaining parmesan and salsa.
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Yield: 6 servings
Calories: 347
Fat: 10.2g
Fiber: 4.7g
1/2 pound boneless beef chuck roast, cubed
2 T. finely chopped onion
2 T. canned chopped green chilies
1 garlic clove, minced
1/4 tsp. ground cumin
1/4 tsp. salt
Dash pepper
1-1/2 to 2 C. water
2 flour tortillas (8 inches), warmed
Oil for deep-fat frying
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In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender. Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Yield: 2 servings.
6 garlic cloves, chopped
1/4 C. fresh ginger, peeled and chopped
1/2 C. vegetable oil
1/2 C. tahini (sesame paste)
1/2 C. smooth peanut butter
1/2 C. good soy sauce
1/4 C. dry sherry
1/4 C. sherry vinegar
1/4 C. honey
1/2 tsp. hot chili oil
2 T. dark sesame oil
1/2 tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
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Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.