now browsing by month
1 ripe pineapple
juice of two medium limes
¼ cup of orange juice, no pulp
2 garlic cloves, finely chopped
4 scallions, chopped
2 large jalapeno peppers, deseeded and finely chopped
1 large sweet red pepper, deseeded and finely chopped
5 tablespoons fresh mint, chopped
5 tablespoons fresh cilantro, chopped
½ teaspoon of salt
½ teaspoon of sugar
Cut pineapple slices into bite size cubes. Place pineapple in a large bowl and stir in the lime juice, garlic,scallion, chopped jalapeno peppers, and red bell pepper. Stir in the chopped mint and cilantro. Stir in orange juice, sugar, and salt. Adjust to your individual taste. Chill for two hours prior to serving.
Variation: Do not use any salt, and crumble a small amount of feta cheese to each serving. Do not put into the bowl of salsa, but garnish by topping it onto the individual’s plate.
(This is a hot sauce)
½ yellow onion, diced
6 garlic cloves, chopped in larger pieces
8 dried guajillo chiles with the seeds; remove stems
1 ½ teaspoons ground cumin
8 cups of water
2 tablespoons of chicken base
½ cup flour, sifted
3 teaspoons salt
In a large saucepan, heat an inch of corn oil until hot. Add the onion and sauté until it is translucent, and then quickly add the garlic and sauté. Add the chilies, cumin,and pepper and continue to sauté, making sure to constantly stir and not allow anything to burn. Lower the heat as needed. Add the water and chicken base. Bring entire mixture to a boil for eight minutes. Remove from the heat and blend in a blender. Set aside.
Add more oil to the saucepan and heat over a low flame. When oil is hot, slowly whisk in the flour until it is brown, about four or five minutes. Remove from the heat.
Pour the chili mixture into a saucepan, bring to a boil and let stay at boil for five minutes. Lower the heat, add the flour mixture, and boil again. Strain the mixture through a strainer to remove seeds. Add salt to taste. Enjoy.
1 quart water
5 cups tomatillos – husked and cut into pieces
1 teaspoon fresh garlic, diced
2 small onions
3 jalapeno chilies
Salt and pepper to taste
Combine all ingredients except salt and pepper in a pot and bring to a boil for fifteen minutes. Then pour into a blender and puree.
Return mixture to the pot, and cook over low heat for five more minutes. Then salt and pepper to taste.
2 dozen jalapeno peppers
1 cup onion- chopped
½ cup chopped garlic
2 tablespoons oregano
1 tablespoon cumin
Salt and pepper to taste
2 large tomatoes
Sauté the onions and garlic. Puree the jalapenos and tomatoes. Mix everything together and puree again.
(Scott’s mother’s recipe)
1 lb. ground beef
½ teaspoon salt
½ teaspoon pepper
1 medium can tomato sauce
1 small can of chopped black olives
1 lb. mild cheddar cheese, shredded
1 bunch scallions
1 dozen fresh corn tortillas
Cook the ground beef, drain excess oil, and season to taste.
Heat the corn oil in a deep frying pan. Quick fry each tortilla, flipping so both sides are cooked, for a total of 15 seconds or so. The tortillas should be very pliable, but not stiff. If your tortilla is soggy and breaks apart, it means your oil is not hot enough. If it is too stiff for you to easily fold, you are cooking it too long or on too high a heat and need to adjust accordingly. Lay the tortillas on paper towels to drain the excess oil.
Place a little tomato sauce in your oven proof glass bowl so your enchilladas will not stick as you prepare them for baking. Top each tortilla with ground beef, scallions, black olives and shredded cheese. Roll each one into an enchillada and individually place them, seam side down, in the glass bowl next to one another (do not stack on top of one another unless you are making an enchilada casserole!)
Cover the your enchilladas with tomato sauce, spreading evenly and being sure to cover the ends so they don’t dry and burn. Sprinkle any left over ingredients on top.
Cover with foil, and cook for thirty minutes at 350 degrees. When served with beans and rice, a person will eat two to three enchiladas. It is so mild that children love them.
8 Anaheim or New Mexico Chilies (Canned or Fresh)
1 cup flour
12 large eggs
1 lb. Monterey Jack cheese
The goal is to have enough egg batter to cover the chilies. For 8 chilies, a dozen eggs should be sufficient, but the most important thing is to have enough batter to fully cover the chili. The batter should always be a ratio of four egg whites to three yolks.
If using fresh chilies, you will need to roast and peel them. To roast, put chilies directly onto the burner at medium heat and blister them. To peel fresh chilies, place them in a paper bag after roasting, and let sit for a half hour, and then remove the skin and seeds. Cut the stem end off, and continue as below. If using canned chilies, they are ready for use immediately.
Cut Monterey Jack cheese into 3 inch long logs of about 1 inch square. Gently insert the cheese strip into the chili,taking care not to rip the chili apart. A small tear is still useable. Dredge the chili in flour. Be sure to get it dry or the chili will fall through the batter you are going to put it on. Set the chilies aside.
Break the eggs and separate them into two chilled bowls. Discard every fourth yolk (very important). Beat the egg whites until stiff. Slightly beat the yolks and then fold them into the whites. You do not want to flatten your whites by over mixing, but you do want the yolks thoroughly mixed back with the egg whites. This is your egg batter.
Heat about 1 ½ inch of corn oil in a deep frying pan. Make sure the oil is close to 350 degrees. Take a large ladle and spoon a bed of the egg batter into a frying pan onto the oil. You are going to give it 1 to 1 ½ minutes to cook before laying a stuffed chili onto it. Take care that the chili does not hang over the bed of egg mixture. Next, cover the top of the chili with additional egg mixture. After another minute, carefully lift one corner of the floating bed, and check for color. You want it to be a light tan. If it is, carefully turn it over and cook the second side until it is also a light tan. Then remove the battered chili onto a platter covered with paper towels, and drain.
They are now ready to be served. These chili rellanos can be covered with your favorite pre-warmed red or green enchilada sauce. Sprinkle with shredded or grated Monterey Jack cheese. Great with black beans or refried beans.
When we lived in New York City, this was a favorite brunch dish with our friends. In Maine, it became a dinner item.