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| Shrimp Cream Cheese Appetizers |
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| Prep Time: 10 minutes |
| Cook Time: 0 minutes | Ingredients
| • 1/2 lb. whipped cream cheese |
• 2 oz. cooked salad shrimp |
| • 2 Tbsps. onions\raw, finely chopped |
•2 Tbsps. Worcestershire sauce |
| • 1 tsp. lemon or lime juice vinegar |
• 1 tsp. seafood cocktail sauce |
| • 1 red bell pepper\raw, finely chopped |
• 24 crackers | Instructions
| Combine first 7 ingredients and use as topping for crackers.* |
| Thai Cucumber Salad |
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| Prep Time: 10 minutes |
| Cook Time: 0 minutes | Ingredients
| • 1/2 cup rice or white wine vinegar |
• 2 Tbsps. brown sugar, firmly packed |
| • 1/2 lb. European cucumbers, cut into 1/4 inch slices |
•4 shallots, peeled and thinly slicede |
| • 1/4 tsp. chili pepper flakes |
• 1 Tbsp. cilantro or parsley, choppedsauce | Instructions
| Combine vinegar, sugar and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously until sugar is dissolved. Combine with remaining ingredients in a bowl. Toss and marinate at least 30 minutes before serving.** | |
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Mexican Antojitos ("little cravings")
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Just as Spain has tapas and the Middle East has mezze, Mexico has antojitos. Antojitos, meaning something close to little cravings, are generally made from corn dough and fried, but there are of course- exceptions.
Some antojitos are incredibly easy to make, some require various steps and are labor intensive, but the results are so well worth it. Some are well known, like enchiladas and tamales; some are more regional and require special ingredients.
Examples of an antojito is Jalapenos Rellenos (stuffed jalapenos), Papas con Chorizos, and Sincronizadas. Serve these little cravings with the salsa of your choice, and wash down with a cold Mexican beer or even better, a nice shot of premium tequila.
| Jalapenos Rellenos |
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| Prep Time: 5 minutes |
| Cook Time: 10 minutes | Ingredients
| •1 12 oz. can jalapeno chiless, (whole and pickled "en escabeche") |
• 1 8 oz. package cream cheese, softened |
| • 1/2 lb. queso fresco, crumbled |
• salt to taste |
| • 2 Tbsps. olive oil |
• 1 tsp. dried oregano | Instructions
| Drain liquid from chiles and reserve. Make a vertical slit on each chile and carefully remove core and seeds. Rinse with cool water and drain well (soak in water and baking soda at this point, if desired). Mix cheeses well, add salt to taste and fill the chiles with the cheese mixture. Place on a platter. Combine 2 tablespoons of the reserved escabeche liquid with olive oil and drizzle over the chiles. Sprinkle with crumbled dried oregano.* |
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Papas con Chorizos |
| Prep Time: 5 minutes |
| Cook Time: 10 minutes | Ingredients
| •2 Tbsps. vegetable oil or lard |
• 6 oz. Mexican chorizo |
| • 2 cups cooked potatoes, diced |
• 1 canned chipotle chile chopped | Instructions
| Heat a skillet and add oil or lard. Remove skin from chorizo and crumble onto skillet, cooking over low heat to render the fat. Add potatoes and chile (optional) and cook over medium heat, stirring frequently, until well seasoned, about 6-8 minutes. Add salt to taste. Use as a topping for sopes or as a filling for quesadillas.** |
| Sincronizadas |
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| Prep Time: 15 minutes |
| Cook Time: 120 minutes | Ingredients
| •24 wheat flour tortillas |
• 12 slices cooked ham & 12 cheese slices | Instructions
| Heat up a griddle or skillet. Place a tortilla, a slice of ham, and a slice of cheese and top with another tortilla. Cook each sincronizada on both sides until they begin to get brown speckles and the cheese is completely melted. Cut each in quarters and serve hot, with guacamole or the salsa of your choice on the side.*** |
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SAUSAGE DELIGHT |
 1kl minced meat tomato sauce
3tbsp red cane vinegar 1head garlic crushed
1/2cup sugar 2.5tsp pepper
2/3tsp salt 2tbsp soy sauce
METHOD:
Mix all ingredients well. Refrigerate for at least 2 hours. Place 2 tbsp of mixture on wax paper or clear plastic. Roll to form sausage shape. remove paper or plastic and fry desired number of sausage pieces until brown. Store the rest in freezer. Makes 36 pieces.
Note: Sausage will last for about one month when stored in the freezer.
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FIOCHETTI WITH ASPARAGUS |
 1tbsp.olive oil 375g fiochetti macaroni (boiled)
1 clove garlic (crushed) 1/2 kg asparagus (trimmed and cut into 4cm pieces)
2 cups frozen peas 1 medium onion (sliced)
1 tbsp white flour 2 cubes chicken stock
2 tbsp mustard 1/2 cup coarsely grated parmesan cheese
1/4 cup chopped fresh mint leaves 1 cup milk
METHOD:
Heat oil in the large pan. then, cook the onion and garlic stirring until ther onion gets tender. Add asparagus and peas to it and cook while stirring for about 1 minute or until almost tender. then add to it the milk, flour, cube stocks and mustard, and cook over a medium heat while stirring for about 5 minutes or until it thickens alightly. Stir in the cheese anbd mint leaves. Gently toss fiochetti in a a large bowl with asparagus mixture. SERVE 4-6
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FRUIT YOGHURT SUNDAE |
 70ml maple syrup 1bunch (seedless grapes)
125gms rolled oats 1small pineapple cube cuts
4 tbsp soft brown sugar 2nectarines/peaches sliced
1/2 tsp ground cinnamon 250ml yoghurt
METHOD:
Drizzle 15 ml maple syrup around inside of each sundae glass. Refrigerate while you prepare the remaining ingredients. Mix together oats, brown sugar and cinnamon and toast in a frying pan until lightly browned. Add remaining syrup, mix well and set aside. Mix together fruit and yoghurt. Divide evenly between glasses and spoon toasted oats on top. Serve immediately. SERVES 4
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