Thursday, December 07, 2006

Tomatillo Avacado Salsa

1 lb Tomatillos, husked, rinsed,
And roughly chopped
1 Avacado, peeled, chopped
3/4 c Fresh cilantro leaves
1 Serrano chili, chopped
2 tb Fresh lime juice
1 ts Salt
Place all ingredients in a food processor or blender, and puree. Great with tortilla chips or with chicken. Makes about 2 cups.

Super Salsa

2 lb Serrano Peppers
3-1/2 lb Roma Tomatoes
1 lb Spanish Onions
24 oz Tomato Sauce
2-1/2 c Distilled Vinegar
1/4 c Salt
1/4 c Black Pepper
1 lg Head Of Garlic
20 1/2 Pint Canning Jars & Lids
Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don't worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately.

Sassy Salsa

5 Cloves garlic, minced
1 Green, red, yellow, or
-purple bell pepper
4 lg Ripe tomatoes, cored, seeded
-and diced
1 md Onion, diced
2 Hot peppers, such as
-jalapeno peppers, or
-serrano, minced
1 bn Cilantro, chopped
5 Green onions, sliced into
-1/8 inch rings
1/4 c Olive oil
1/8 c Red wine vinegar or herbed
Juice of 1 lime
1 ts Freshly ground pepper
1 To 2 tablespoons chili
1 ds Of salt
In a medium mixing bowl with a cover, stir together garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green onions.

Salsa With Fresh Cilantro

1/4 c Chopped Fresh Cilantro
- Leaves
2 md Tomatoes, Chopped
1 sm Serrano or Jalapeno Pepper
- Peeled, Seeded and Minced
1/4 c Chopped Onion
1 Minced Garlic Clove
1/2 ts Red Wine Vinegar
Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole.

Salsa Verde

1/2 md Onion, finely minced
1 tb Minced, fresh cilantro
1 Serrano or jalapeno chile,
-finely minced
1/2 ts Salt, OR more
10 oz Canned tomatillos, well
1. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients.)

Salsa Picante

2 c Tomatoes, canned, with juice
1 sm Onion
2 Chile serrano
1 pn Sugar
Salt, to taste
Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot.

Salsa Mexicana

1-1/2 c Unskinned tomatoes, diced
3/4 c Finely chopped white onion
6 Serrano chilies, finely
1/3 c Chopped cilantro
1/2 ts Salt, or to taste
1/2 c Water
This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day.

Salsa Cruda Norteno

2 Medium tomatoes, roasted and
2 Cloves garlic
3 Chiles serranos, roasted
1 ds Salt to taste
Grind together all ingredients.

Salsa Borracha Herradura

6 Serrano chiles en escabeche,
Rinsed, stems removed,
2 tb Oil
1 lg Onion, chopped
3 Cloves garlic, minced
1/2 c Lime juice
1/4 c Water
1/4 c Tequila (Herradura
1/4 ts Ground cloves
Put it all in a blender and puree until smooth.

Plum Tomato Salsa With Sherry Vinegar

6 Plum tomatoes, peeled,
Seeded, and cut into 1/2"
1 Medium shallot, sliced thin
1 Serrano chile, seeded and
Sliced thin
2 tb Sherry vinegar
1/2 c Olive oil
1/2 ts Chopped fresh thyme, or
1/4 ts dried
1 tb Chopped fresh cilantro
1 tb Chopped fresh parsley
Salt and ground black
Pepper to taste.
Mix all ingredients together in medium bowl. Serve within 2 hours.

Pineapple Banana Salsa

1/2 c Diced fresh pineapple
1/3 c Diced firm-ripe bananas
1/4 c Minced red onions
1/4 c Diced fresh orange segments
2 ts Minced serrano chiles
2 tb Chopped cilantro
1 tb Fresh lime juice
Gently mix all ingredients together and also to sit at least 30 minutes refrigerated for flavors to blend.

Pico De Gallo (Rooster's Beak) Salsa

1 lb Diced Ripe Tomatoes
1/2 c Chopped White Onion
1 c Fresh Cilantro Leaves
4 lg Fresh Serranos Or Jalapenos
Chopped Fine, Seeds And All
1/2 c Ice Water
Salt To Taste
Fresh Lime Juice To Taste
Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything.

Perfect Pineapple Salsa

2 c Fresh Pineapple, diced
1/2 c Jicama, peeled and diced
(about 1/3 jicama)
1/3 Red onion diced
1/2 c Red bell pepper, diced
1 Serrano or jalapeno - she
Recommends seeds removed, I
Did not
2 ts Fresh ginger, minced
1/4 To 1/2 t dried small chile,
1 tb Rice vinegar (not seasoned)
Mix together, keeps about 2 days in refrigerator. I found its better the next morning. You can vary the fresh and dried chiles for heat.

Jicama Black Bean Salsa

1 c Black beans; cooked
1/2 c Jicama; peeled & cut into
. -1/4-inch dice
4 tb Mango; diced
2 Tomatillos; husked & diced
1 cl Garlic; minced
1 md Red bell pepper; finely
. diced
1 md Yellow bell pepper; finely
. diced
2 Scallions; thinly sliced
2 Serrano chilies; minced
2 ts Cilantro; chopped
1/4 c Corn kernels; roasted
2 ts Lime juice
2 tb Vinaigrette
Salt to taste
Combine all ingredients in a mixing bowl; mix well. Let sit for at least an hour.

Hot & Sweet Salsa

1 28 oz can crushed tomatoes
1 4 1/2 oz can tomato sauce
1 lg Red onion
3 Cloves garlic
5 Jalapeno Peppers, seeded,
Roasted and chopped fine
3 Serrano Peppers, seeded,
Roasted and chopped fine
4 Habanero peppers, seeded and
Chopped fine
1/4 c Marukan Gourmet Seasoned
Rice vinegar
2 ts Mexican oregano, crushed
Juice 1/2 small lime
1 tb Ancho chile powder (plain)
Not hot
1 tb New mexican chile powder
(plain) not hot
Olive oil
Saute onion, garlic, in olive oil until onions are translucent. Add peppers, liquid ingredients, oregano and chile powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using.

Green Salsa

2 lb Tomatillos
3 Fresh serrano chilies or 4
2 Cloves garlic, minced
-through a garlic press
1/2 bn Cilantro
1 ts Vinegar
Salt to taste

Garden Fresh Salsa

Fast & Healthy 8/92
Carolyn Shaw 6-95
2 lg Tomatoes, seeded, coarsley
1 To 2 serrano chile pepppers,
Seeded, dhopped
1/3 c Chopped green onions
2 tb Chopped fresh cilantro
2 tb Lime juice
1/4 ts Salt
Combine all ingredients; mix well. cover; refrigerate until serving time.

Cilantro Lime Salsa

8 Garlic cloves, chopped
4 To 5 jalapenos or Serrano
-chiles, chopped
2 c Cilantro, finely chopped
Juice of 2 limes
Salt to taste
Potent and hot; for those who adore garlic, tart lime and cilantro.

Cafe Pasqual's Salsa Fresca

10 oz Italian plum tomatoes --
About 5
1/4 White onion
1/2 Fresh serrano or jalapeno
Chile -- stem, seed, &
1/4 c Fresh cilantro leaves --
1/4 ts Salt -- or to taste
sm Pinch
Ground cumin -- optional
Always make salsa by hand using a good sharp knife. A machine reduces the ingredients to a mushy liquid and, at that point, you might as well buy a jar of commercial salsa.

Thursday, November 09, 2006

Nue Nam Tok: Grilled Beef With Thai Seasoning

(Serves 6)

3 Serrano chilies
1/4 cup white vinegar
1.5 lb flank steak
1/4 lb (1 cup) red onion, sliced
4 green onions
1/4 cup + 1 tblsp lime juice
2 tblsp fish sauce
1 tsp ground roasted chilies *
2 tblsp ground toasted rice **
Red lettuce leaves
Coriander sprigs
Mint or Basil leaves

1. Remove the stems, but not the seedes, from the chilies. Slice the
chiles crosswise into pieces 1/8" thick. Place the sliced chiles and
vinegar in a small serving bowl. Let it stand for at least 15 minutes.

2. Grill the beef to the desired doneness, preferably over charcoal.
Slice it across the grain into strips 1/8" thick and 1 to 2 inches long.
Put these in a large ceramic bowl.

3. Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips. Slice the green onion diagonally into thin
pieces. Add both types of onion to the beef.

4. Add the lime juice, fish sauce, ground chilies, and ground rice.
Mix well

5. Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top. Garnish with sprigs of coriander and mint
or basil leaves.

6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.

* Use small hot chilies about 3 to 4 inches long. Roast whole chillie
stems and all, in a dry wok or skillet until the color changes to dark
red or brown depending on the chilies used. Be careful not to let them
burn. When the chilies have cooled, remove the stems and seeds. Place
the chilies in a food processor or blender and grind using short pulses.
Pre-ground chilies are also commercially available, but often lack the
"bite" of home ground ones and may be more expensive.

** Place uncooked rice in a dry wok or skillet and heat over moderate
heat until deep golden brown,s tirring frequently to keep from burning
and to allow it to develop a uniform color. Watch the rice carefully
after it begins to change colorand stir constantly because it can burn
easily at this stage. When it is auniform deep golden color, remove
from heat and allow to cool to room temperature. Grind it to a fine
powder in a blender or a spice grinder. This can be made in advance and
kept in quantity so that there is always a supply on hand, but it is
also easy to make up while preparing the dish.

Mee Krob

1 2-in piece of tamarind pulp
Peanut or corn oil (for deep-frying)
1/4 lb Dried rice stick noodles
6 oz Med shrimp, shelled and deveined
1 Whole boned chicken breast, cut into slices
4 Shallots; minced
1 tblsp Minced garlic
2 small Serrano chiles, finely minced
1 Lime (zest only)
3 1/2 tblsp Tomato paste
4 tblsp Sugar
1/4 c Thai fish sauce (nam pla)
3 tblsp Fresh lime juice
4 Green onions; trimmed, cut into 1-in lengths, blanched
3 tblsp Fresh coriander leaves
1/2 lb Bean sprouts; tails removed (for garnish)

Crispy Egg Lace
Oi l for deep-frying
1/4 tsp Salt
2 Eggs; lightly beaten

COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a
fork and let it stand for 20 minutes. Pour mixture through a strainer
and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a
wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F.
In a large paper bag pull rice stick noodles apart into small batches.
Add 1 batch to the oil. If the temperature is correct, noodles should
puff up within seconds. Remove with a slotted spoon or strainer and
drain on paper towel. Repeat with remaining noodles. If you are making
the Crispy Egg Lace, prepare it at this time (See below). When the rice
stick noodles and egg lace are done, pour off all but 2 tablespoons of
oil from wok. Reheat wok and oil over medium-high heat. When hot, add
shrimp and chicken; stir-fry for 1 minute or until shrimp are bright
orange and chicken is white. Remove and set aside. Add shallots,
garlic, minced chiles and half the lime zest to the hot wok; stir-fry
until soft, but not browned (about 1 minute). Add tomato paste and
sugar. Cook, stirring constantly, until sugar becomes a dark crimson
red with a sticky consistency. It should pull away from the wok into a
thick mass. This is just short of the caramelized state (about 3 to 4
minutes). Be careful not to burn the mixture. Immediately add the
reserved tamarind liquid and fish sauce, reduce to low heat and simmer
together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,
green onion and remaining lime zest; toss just enough to heat through.
Remove from heat. Add 1/3 of fried rice stick noodles to the sauce.
Gently crush noodles and toss with sauce to coat. Repeat with another
third of noodles. Add last third of noodles only if there is enough
sauce to coat. Toss in the coriander leaves. Mound noodles on a
platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.

CRISPY EGG LACE: After frying noodles, skim leftover bits from wok.
Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a
medium-fine-mesh skimmer over oil; gently pour half the eggs through.
Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or
until lightly brown and crisp. Turn over to brown. It should have an
irregular lacy shape. Remove and drain on paper towels. Keep in a warm
oven. Break into smaller pieces. Makes 2 crispy egg laces.

Thai Chicken and Coconut Milk Soup

1 12-ounce can coconut milk
1/4 pound chicken breast, cut into small chunks
The juice and grated peel of 1 lime
1 4" piece of lemon grass, cut into very thin (1/16") slices on the
3 or 4 slices of galanga (fresh ginger may be substituted)
Hot chile peppers to taste -- preferably Thai birds, with serranos
an acceptable substitute, cut into thin circles
Cilantro for garnish

Pour the lime juice on the chicken and let stand while you prepare
the rest of the soup. In a medium saucepan, place the coconut milk,
lemon grass, grated lime peel, galanga or ginger, and (optionally)
chiles. (The optional part is that if you don't want the whole dish
to taste spicy, add the chiles later; the earlier you add them, the
hotter the resulting dish.) Bring the coconut milk to a simmer.

When the soup is simmering, add the lime-soaked chicken pieces and
stir to distribute them. Reduce the heat so the soup stays just
below a boil and cook for 12 to 15 minutes, or till the chicken
pieces are finished cooking. Remove from heat and serve immediately
with fresh cilantro leaves for garnish.

Now, the *best* way I ever had this soup was with pieces of fresh
grouper instead of chicken. I also added slices of kumquats instead
of the ginger, and used the sweet Fresno chiles instead of Thai birds.
We also served it over Vietnamese rice noodles. If you can't find
grouper, it'd be good with any tender, delicate white fish -- sole,
maybe, or a very fresh sea bass, or maybe little chunks of monkfish.
I believe I've had this with shrimp as well.

Thai Chicken Coconut Soup

3-4 cans coconut milk (make sure it's the unsweetened kind)
3 tbsp chopped scallions
1 to 3 tsp lemon grass
cilantro (preferably fresh. I sometimes leave this out. Niels says
that's defeating the whole point, but I think it still comes out
tofu, cubed into smallish pieces.
chicken, also cubed to bite size.
1 carrot, grated
juice from loads of limes (8? i can never put in enough)
serrano chillies (or any other hot chili pepper, again preferably
fresh, but powdered will do)
1 tsp galanga powder

Heat the coconut milk in a pot. Add everything else. As the lemon grass is
inedible, put it in a tea ball and immerse the ball in the soup so you can
retrieve it later. Cook until the chicken is done and the soup is hot (30
minutes?). Taste to see if it needs more limes (it always does) or more hot
peppers (it's better to start mild and build up to the desired level of

Saturday, April 22, 2006

Cambogee Beef


2 red serrano or jalapeño chiles, stems removed
1/4 cup lemongrass, sliced thin
6 Kaffir lime leaves or the peel of 1 lime
4 cloves garlic
1 slice or teaspoon galangal or substitute ginger
1/2 cup oyster sauce
2 tablespoons sugar
1 pinch salt
1/2 cup water
1 pound beef, cut into thin slices and threaded onto skewers

Mash or blend the chiles, lemongrass, lime leaves, garlic, and galangal together. Combine the mixture with the remaining marinade ingredients. Place the mixture in a saucepan, bring to a boil, and boil for 1 minute. Remove from the heat and let cool. Taste for sweetness--it should be present but not dominant.

Marinate the beef on the skewers in the refrigerator for at least one hour.

Grill the skewers over hot coals, keeping the beef at least four inches from the heat, lest the sugar burn, until desired doneness.

Serving suggestion: Before cooking, stick a chunk of fresh pineapple on the end of each skewer.

Serve with a salad and steamed rice.

When the aroma of this dish rises up from the cooking fire, it tantalizes the nostrils. For the best results, use a mortar and pestle to combine the ingredients or if you lack one, use a blender.

Yield: Eight skewers

Tuesday, March 21, 2006

Shrimp Curry


1 lb large shrimps/prawns, or scallops; or a combination of the two (or fish, see note below)
1/2 lb fresh mushrooms, cut in quarters, or use 1 can of whole straw mushrooms, drained
1 cup coconut cream, or the thickest milk on the top of a can of coconut milk
3 fresh red jalapeno or fresno peppers, or 5 red serrano peppers, chopped
7-10 dried red chilies, soaked to soften, then chopped
1 head garlic, or about 12-15 cloves, chopped
4-6 shallots, chopped
2 tsp shrimp paste ("gkapi")
1 tbsp peanut oil (for precooking fresh mushrooms)
2-3 tbsp fish sauce (näm bplah), or to taste (Golden Boy brand is preferred)
2-3 tsp palm or coconut sugar, or to taste
10 small kaffir lime leaves, finely slivered
A few sprigs of cilantro

Shell the shrimp/prawns and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15-20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well.

If you are using scallops, rinse and drain well. Make a well-blended paste out of the ingredients from fresh red peppers to shrimp paste ­ either by pounding the chopped ingredients with a large mortar and pestle, or by pureeing them in a blender or food processor. Prepare the other ingredients as indicated. If using fresh mushrooms, heat a wok and add a tablespoon of oil. When the oil is hot, toss in the mushrooms and stir-fry over high heat until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok. (Note there is no need to precook canned straw mushrooms.) Spoon a cup of coconut cream from the top of a can of coconut milk into the wok and heat over high heat. Reduce the cream for a few minutes to thicken. Stir in the chilli paste and fry until aromatic and until the oil has clearly separated from the cream. Season with fish sauce and palm sugar. Reduce until the mixture is very thick before adding the prawns and/or scallops and slivered kaffir lime leaves. Stir-fry over high heat until shrimps/prawns/scallops are nearly cooked. Drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the chili sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice.

Saturday, January 21, 2006

Tomatillo Sauce Recipe

Mexican Sauces

1/4 c Red Onion; chopped
1/4 c Fresh Cilantro; Snipped
1/4 t Salt
1/2 lb Tomatillos; Cut Into Halves
2 ea Serrano Chiles; Canned (Use 2 canned serrano chiles, rinsed and seeded, or 1 fresh serrano chile, seeded)

Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended.
Makes about 1 1/4 cups sauce.

Chile Serrano Salsa Recipe

Mexican Sauces



Shredded beef Burritos Recipe

Mexican Beef

2 Tbsp vegetable oil
1/2 med onion chopped
1 clove Garlic minced
4 small tomatoes peeled and chopped
1 serrano chile or other small hot chili minced
4-6 Lg flour tortillas
1 C Canned or homemade refried Beans
1 C Shredded lettuce
1 C Shredded Cheddar Cheese
1/4 Cup Homemade or canned Salsa

Combine beef water and salt to taste in a large saucepan. Bring to a boil; reduce heat. Cover and simmer until meat is tender about 2 hours. Drain meat, reserving broth. Use 2 forks to shred meat. Heat oil in large skillet. Add onion & garlic. Cook until tender but not browned. Add tomatoes. Simmer until tomatoes are cooked. 5-10 minutes. Stir in meat and chili, and 1/2 c broth. Salt and pepper to taste. Simmer 15 minutes.

For each burrito, heat a tortilla on a large ungreased griddle until hot and pliable but not dry. Place 1/2 C meat filling a little below center. Add about 3 Tbsp. refried beans, a little shredded lettuce and cheese. Top with 1 Tbsp. salsa. Fold sides of tortilla over filling to center. Fold bottom over filling and roll up enclosing filling completely. Repeat with the remainder of ingredients.

I usually make the burritos, put them on oven proof plates, top with homemade sauce and cheese and bake at 350 until the cheese melts then serve with sour cream and guacamole.

Crab Enchiladas with Cherry Tomato Salsa Recipe

Tex Mex Seafood

6 flour tortillas (7 inches in diameter)
3 tablespoons corn oil
10 ounces fresh lump crabmeat, picked over
1 cup grated Jalapeno Jack cheese (about 5 ounces)
1 cup shredded fresh spinach leaves
Cherry Tomato Salsa

2 pints cherry tomatoes
1 large shallot, minced
1 large garlic clove, minced
2 tablespoons minced fresh coriander
1 tablespoon white wine vinegar
2 serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon salt

Preheat the oven to 300F. Wrap the tortillas tightly in foil and bake for 10 to 15 minutes, until heated through.

In a medium skillet, heat the oil. Add the crabmeat and saute over moderately high heat until heated through, 2 to 3 minutes.

Spoon the crabmeat onto the center of the warm tortilla and sprinkle with the cheese and the spinach. Roll the tortillas into cylinders and place on a warmed serving plate, seam-side down. Surround with Cherry Tomato Salsa.

In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree.

In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.

Chicken & Coconut Milk Soup ( GAENG DOM YAM GAI) Recipe

5 cups "thin" coconut milk
1 small chicken, sectionned and cut into bit-sized pieces (bone in)
3 stalks lemon grass, bruised and cut into 1" lengths
2 teaspoons Laos powder (Ka)
3 green onions, finely chopped
2 tablespoons coriander leaves, chopped
4 to 6 fresh Serrano chillies, seeded and chopped
juice of 2 limes
3 tablespoons fish sauce (Nam Pla)

In a saucepan, bring the "thin" coconut milk to a boil. Add the chicken pieces, lemon grass and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 minutes. Do not cover as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chillies. Bring the heat up just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve. N.B. Beef, cut into thin strips or firm white fish pieces may be substituted for chicken.

"thin" coconut mild is "made from the first pressing of the milk or water through the coconut meat. Coconut cream is obtained by refrigerating the pressed thick coconut milk, it will rise to the top where it can be spooned off. Thin coconut milk is the product of repeated pressings of the same coconut meat, using additional will find that for each 4 cups thick coconut milk, using whole milk, after refrigeration, about 1/2 cup heavy coconut cream will rise to the top. The amount of cream will depend on the butterfat content of the milk and oil concentration in the coocnut. Use this ratio: 8 cups milk will produce approximately 1 cup included cream....."

Banh Pho Bo (Beef Noodle Soup) Recipe

3 large onions
1 tablespoon peanut oil
5 pounds combination of beef and chicken bones, meaty
4 slices ginger julienned
2 carrots, julienned
1 small cinnamon stick
1 star anise
2 whole cloves
1 teaspoon black peppercorns
2 cloves garlic, smashed
1/2 pound fresh bean sprouts
1/2 pound beef sirloin, sliced very thin across grain
1 green onion, finely sliced
1/4 cup fresh cilantro, chopped
4 serrano chiles, sliced (wimps only, devein them)
2 limes, cut into wedges
8 ounces rice sticks, soaked in hot water for 30 minutes, drained
3 tablespoons Nuoc Mam (fish sauce)
Fresh black pepper, to taste

Slice 2 of the onions into 1/4-inch pieces. Heat 1 tablespoon peanut oil in a frying pan. Add the sliced onion, and cook, stirring until the outside has browned. Remove and drain. Slice the remaining onion into paper-thin slices and set aside.

Rinse the bones and place in a stock pot. Cover with cold water. Bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth, skim off foam. After 10 - 15 minutes, add browned onion, ginger, carrots, cinnamon, *cardamom, star anise, cloves, garlic and peppercorns. Bring to boil. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, discard any fat.

At serving time, arrange the sliced beef on a platter. Garnish with the reserved white onion and green onion. On another platter, arrange the bean sprouts, cilantro and limes. Meanwhile, plunge the rice sticks into boiling water to heat; drain. Place equal portions of noodles in each soup bowl. Cover to keep warm. Heat beef stock to boiling; season with fish sauce and pepper. Pour into a soup tureen or chafing dish. At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warmed rice noodles. Each diner adds some beef and onion to the bowl. Ladle the hot stock over the meat, stirring to cook the meat. Add the bean sprouts, cilantro, chiles and lime to taste. Enjoy with chopsticks and a soup spoon.

Optional: pass fresh basil leaves, corinader, additional chiles, fish sauce and ground peanuts at the table.

Vietnamese-Style Serrano Spring Rolls Recipe

8 dried chinese black mushrooms
2 packages bean thread noodles (1 3/4 oz. each)
2 medium carrots, julienned
1 cup snow peas, stemmed, stringed and very finely julienned
1 cup mung bean sprouts
16 rice paper rounds
24 mint leaves
3 scallions, cut into thin slivers
12 large basil leaves
Dipping sauces
Ginger Soy Dipping Sauce
1/2 cup fresh lime juice
6 tbs. tamari or soy sauce
1/4 c. water
2 tbs. honey
2 cloves garlic, minced
1 tsp. fresh ginger, minced
2 scallions, minced
1 to 3 serrano or jalapeno peppers, sliced crosswise, thin as possible

Soak black mushrooms in hot water to cover for 20 to 30 minutes. Stem and cut in fine julienne. Soak bean threads in cold water to cover 20 to 30 minutes. Cook in 2 quarts boiling water until al dente, about 1 minute. Transfer to colander and rinse with cold water, drain well. Blanch carrots in boiling noodle water 1 minute. Rinse in cold water. Blanch, drain and rinse snow peas and bean sprouts the same way (blanch bean sprouts for 30 seconds). Fill a large shallow bowl with cold water. Soak a sheet of rice paper for 1 minute. Carefully (very carefully!) transfer to a dry paper towel, and let sit 1 to 2 minutes until pliable.

To assemble rolls, arrange 2 mint leaves in a row along the bottom third of the rice paper. Arrange 1/12 of noodles, mushrooms, carrots, scallions and snow peas in a row on top. Roll up rice paper, folding in flaps after first turn. Add one basil leaf after first turn. This forms a compact roll about 6 inches long. Once assembled, they will keep for 6 hours, covered in refrigerator. To serve, cut in half on the diagonal. Makes 12 rolls.

Ginger Soy Dipping Sauce:
Combine all ingredients except chilies. Taste and add water if too strong. Float chilies on top to serve.

Thursday, January 19, 2006

Serrano Salsa

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Below, you'll find yummy Mexican and Italian recipes, plus some of the best recipes on earth for soup, stuffed pumpkin, chili, apple pie, bread, and pasta. If this small sample makes your mouth water, click here to get our scrumptious "Vegetarian Holiday Recipe Collection", and a delicious new recipe every week by email, totally free!

Black Bean Chili (Serves 4 to 6)

The spices in this recipe are for a fairly hot chili, but you can adjust the amount of red chili peppers to your taste. Add fresh pineapple or orange for a zesty and surprising variation!
Oh ­ you can also use pinto or red kidney beans with this recipe.

1 1/2 cups dry black beans (360 mil.)
2 Tbs. Canola oil (30 mil.)
5 medium garlic cloves, minced
2 medium yellow onions, chopped
1 Tbs. ground cumin (15 mil.)
1 Tbs. dried oregano (15 mil.)
3 Tbs. chili powder (45 mil.)
1 tsp. crushed red chili peppers (5 mil.)
2 cups crushed tomatoes (460 mil.)
3 jalapeno chili peppers, minced
1 cup chopped fresh pineapple or orange (optional) (230 mil.)
2 Tbs. tamari (15 mil.)
Fresh ground pepper
Fresh cilantro, for garnish

Sort through the beans for stones, which should be discarded. Rinse the beans and cover them with water in a large heavy pot. Bring to a full boil, drain and rinse again. Place in a pot with 6 cups (1.5 liters) of water. Bring to a simmer and cook for 2 hours.

When the beans have cooked for 1 hour, heat the oil in a large skillet. Sauté the garlic and onions over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, lower the heat to medium and stir in cumin, oregano chili powder, and crushed red chili pepper. Cook for 3 or 4 minutes, then add tomatoes and jalapenos. Simmer for 10 minutes, stirring frequently.

Stir this chili sauce into the pot of beans. Add pineapple or orange if using. Simmer partially covered for another hour until beans are soft. Adjust the tastes to your liking. If you want more spice, add more jalapenos and crushed red pepper. As the chili simmers, keep the consistency as thick as stew by adding more water if necessary. Flavor with tamari and freshly ground pepper before serving. Garnish with cilantro.

Thanks to Bettina Vitell for this recipe, and the three recipes below, which you¹ll find in her vegetarian cookbook "A Taste Of Heaven And Earth"! When you order Bettina¹s book, believe me, your dinner guests will hail you as a gourmet chef! To find out why this book was nominated for the Julia Child Cookbook Award(!), and learn more about Bettina¹s Zen approach to cooking and eating, visit

(This recipe is fairly hot)

4 Serrano chili peppers
1 cup finely chopped plum tomatoes (230 mil.)
3 Tbs. tomato paste (45 mil.)
1/3 cup finely sliced scallions (75 mil.)
2 large garlic cloves, minced
2 Tbs. chopped fresh cilantro (30 mil.)
2 Tbs. fresh lime juice (30 mil.)
1/2 cup water (120 mil.)
Freshly ground pepper

Remove the veins and seeds of the peppers before mincing them. Combine all the ingredients, adding the serrano peppers last, one tablespoon at a time, to adjust the hotness. This recipe is fairly hot, and fresh serrano peppers vary in strength. So always taste as you go along to adjust for the spiciness of the salsa!

Guacamole Recipe

2 ripe avocados
½ purple onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Red River Burgers

1/2 cup chopped green onion or finely chopped white onion
2 tablespoons fine dry bread crumbs
2 red serrano peppers, seeded and finely chopped
3 canned chipotle peppers in adobo sauce, chopped
1/2 teaspoon salt
1 pound lean ground beef
4 whole wheat hamburger buns, split, or eight 1-inch-thick slices of bread
Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
4 tomato slices (optional)
Sliced red onion (optional)
Red serrano peppers (optional)

Makes 4 servings
Prep: 20 minutes
Grill: 14 minutes

1/2 cup chopped green onion or finely chopped white onion
2 tablespoons fine dry bread crumbs
2 red serrano peppers, seeded and finely chopped
3 canned chipotle peppers in adobo sauce, chopped
1/2 teaspoon salt
1 pound lean ground beef
4 whole wheat hamburger buns, split, or eight 1-inch-thick slices of bread
Roasted red pepper catsup, roasted garlic catsup, or other purchased flavored catsup (optional)
4 tomato slices (optional)
Sliced red onion (optional)
Red serrano peppers (optional)

1. Combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt in a large mixing bowl. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degree F, turning once.

3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.

4. Grill or toast buns or bread. Serve burgers on grilled or toasted buns or bread topped, if desired, with flavored catsup, tomato slices, red onion slices, and serrano peppers. Makes 4 servings.

Chile con Queso y Serrano


1/4-lb. Grated Sharp Cheddar Cheese
1/4-lb. Grated Jarlsberg Cheese
2 Tablespoons All-Purpose Flour
1 Small Onion, Minced
1 Tablespoon Butter
3/4 Cup Serrano Pepper Ale
1/2 Cup Drained Canned Tomatoes,
Chopped Fine
1/2 Cup Pickled Jalapeño Peppers
Minced Tortilla Chips

Toss the cheeses and flour in a bowl and set aside. Cook the onion in butter in a heavy skillet over moderate heat until softened. Add the beer, tomatoes and chiles and simmer for 5 minutes. Sprinkle the cheese-flour mixture into the beer mixture and stir ntil all the cheese is melted. Serve hot with tortilla chips and chase with cold Serrano Pepper Ale.

Grilled Fresh Fish with Mango-Serrano Pico

Serves 4


* 4 halibut fillets (6 oz each)
* 12 oz strong ginger ale
* 2 TB fresh ginger, minced
* 2 TB cilantro, minced
* 1/4 cup vegetable oil

Mango-Serrano Pico
* 11/2 cups mango, small dice
* 11/2 cups red bell pepper, small dice
* 1/2 cup green onion tops, thinly sliced
* 4 tsp serrano pepper, seeded, minced
* 3 TB fresh lime juice
* 1/8 tsp sea salt
* 1/4 tsp freshly ground black pepper

Ingredient Option: select any other mild flavored fish such as mahi mahi or Tilapia.

Allow ginger ale to go flat by pouring into a bowl and letting it stand for about an hour. Marinate fish fillets with ginger ale, ginger, and cilantro. Refrigerate 2 hours. Combine Mango-Serrano Pico ingredients, mix well and refrigerate until ready to serve.

Prepare and heat grill. Lightly brush fillets with oil before placing on hot grill. To prevent sticking, lightly oil the bars of the grate with vegetable oil by dipping a tightly folded paper towel in oil and, holding it with long-handled tongs, rub it over the grate (be careful!). Grill fish on hot grill, 7 inches over gray flaming coals until cooked through, 3 to 5 minutes per side, rotating each fillet a quarter turn after 1 1/2 minutes on each side to create attractive grill marks. Serve grilled fish fillets topped with Mango-Serrano Pico.
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