Tag: jalapeno

Recipes I have used in the some restaurants & at home.

Chirizo and Goat Cheese Cornbread

Preheat oven to 450
For filling:
1/2 Lb Chorizo
4 Oz. Goat Cheese
1 Scallion (white and green parts) chopped
1 Jalapeno, seeded and chopped
1 Clove Garlic minced

For batter:
1 C Yellow corn meal
1 C AP flour
1 Egg beaten
1 C Buttermilk
2 t Baking powder

In cast iron skillet, brown chorizo over medium low heat (use a spatula to break up meat). Remove meat and allow to drain and cool. Add scallion, garlic, and jalapeno. Cook for 2 minutes remove and allow to drain and cool with meat. Pour off fat from skillet and return to heat.
Mix all dry ingredients for batter and add milk and egg, stir well. Pour 1/2 the batter into the skillet and remove from heat. Add the meat mixture to the top of the batter, dot with goat cheese. Pour on remaining batter and bake for 20-25 minutes

Recipes I have used in the some restaurants & at home.

Dutch Oven Baked Beans

1/2 lb dry white beans cleaned
3 C vegetable stock
2 Jalapenos seeded and diced
1 Small white onion diced
2 Cloves garlic minced
2 C packed dark brown sugar
1/4 C Tomato paste
4 Pieces bacon diced
2 T Mustard powder
Salt and Pepper to taste.

Soak beans over night in 3 cups of water.
In dutch oven, brown bacon and remove pieces with a slotted spoon. Set aside. Add onions, garlic, peppers, and tomato paste. Stir so that all the vegetables are covered with tomato paste. Drain beans and add to pot with the stock. Add mustard powder and brown suger. Bring to boil. Reduce to simmer. Add bacon. Cover and simmer for 5 hours or until beans are tender. Adjust seasonings.

Recipes I have used in the some restaurants & at home.

Yellow Watermelon Salsa

1 Small seed less yellow melon
2 Jalapeno
1 Small red onion
1 ancho chili pepper
1 Clove garlic
Juice of 2 limes
salt and pepper to taste

Remove seeds from peppers and rough chop. Dice onion. Mince onion. Remove rind from melon and rough chop. Add all to a glass or plastic bowl, add lime juice and toss. Cover and refrigerate for at least 1 hour. Adjust seasonings and serve chilled.

Note: I prefer a chunkier sauce.

Recipes I have used in the some restaurants & at home.

Fish Tacos with Smoked Corn Salsa

Corn Salsa:
4 Ears smoked corn on the cob
2 Jalapenos minced
2 Cloves minced garlic
1 large green bell pepper seeded and diced
1 Chipotle pepper minced
1 Red onion, diced
1 Roma tomato seeded and diced.
1/4 C Fresh lime juice
1 T Cumino
Mix all ingredients and store in plastic container over night.

6 Talapia, Catfish (or 3 oz. portions of cod filets)
1 C whole milk
1/2 C canola oil
1 T Cayenne
Corn meal for dredge
12 Corn tortillas
Salt and pepper to taste

Soak fish in milk for 2o minutes, drain. Season fillets with cayenne. Dredge in corn meal. Saute fish in small batches keeping cooked fish warm (I use a paper towel covered plate and put them in the microwave). Warm tortillas in remaining canola, and drain. It should take less than a second to warm each tortilla.

Serve two tortillas stacked with each fillet, top with salsa.

Recipes I have used in the some restaurants & at home.

Butter Beans with Ham

1 lb Lima beans
3 C Water (plus addl as needed during cooking*)
1 Bottle Shiner Bock
1/4 lb diced ham
1/2 Yellow onion diced
2 Jalpenos seeded and diced
3 T Chili powder
1 T Cumino
1 T EVOO
S/P to taste

Soak beans in water over night. In large heavy bottom pot, cook beans over low heat until almost tender. In a large heavy skillet, brown ham in olive oil, add onions and jalpeno and cook until onions are translucent. Deglaze skillet with Shiner, and add all to the beans. Add seasonings and continue to simmer until beans are tender. Adjust seasoning.

Freezes very well.

* additional water my be needed during the cooking process unless the beans are cooked in a lidded crock pot then only 1 additional cup of water is needed.

Recipes I have used in the some restaurants & at home.

Braised Round Steak

2 lbs Round Steak
3 Carrots Rough Chop
3 Stalks Celery Rough Chop
1 Small Red Onion Rough Chop
1 8oz Can Stewed Tomato
1/4 C Bacon Drippings or Canola Oil
2 Cloves Garlic Rough Chop
2 T Smoked Paprika
1 T Dried Oregano
1 T Golden Raisins
1 Sprig Fresh Rosemary
1 Jalapeno Rough Chop
S/P to taste
Flour for dusting.

Cut edges of steak to prevent curling. Dust with flour. In dutch oven, brown steak in bacon fat over medium heat. Add veg and seasonings, cover and simmer for at least 2 hours. Remove meat to a warm sheet tray. Strain veg and return liquid to dutch oven on medium heat. Reduce sauce by 1/2. Serve sauce over meat and mashed potatoes.

Recipes I have used in the some restaurants & at home.

Roast Turkey Breast

Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.

Add the turkey breast, cover with lid and into the fridge for 2 days

Remove breast and pat dry.

Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.

Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.