Grilled Salmon Fillet with Tropical Fruited Soy Glaze and Habanero

Grilled Salmon Fillet with Tropical Fruited Soy Glaze and Habanero 

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce and habanero sauce. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Scallop Ceviche

Scallop Ceviche

This easy ceviche has an unusual tropical flavor that’s rich and light at the same time.  The recipe calls for scallops but it’s also nice with conch, abalone, snapper, or even shrimp.

1 1/4 lbs. sea scallops

1/3 cup fresh squeezed lemon juice

3 Tbl. fresh squeezed key limejuice

3 Tbl. fresh squeezed orange juice

2 tsp. fresh grated ginger

2 serrano chiles, minced

zest of 1 lime

1/2 bunch cilantro, chopped fine

1/2 cup chopped green onion

1/2 cup finley diced red bell pepper

2 cloves garlic, minced

3 Tbl. extra virgin olive oil

Dressing:

1 large ripe haas avocado, chopped

1 Roma tomato, peeled, seeded and chopped fine

1 Tbl. finley chopped cilantro

1 Tbl, finley chopped white onion

1 Jalepeno chile, seeded and minced

1 clove garlic, minced

Juice of 1 key lime

pinch of dark brown sugar

1 1/2 Tbl. extra virgin olive oil

Salt and fresh ground black pepper to taste

Rinse the scallops under very cold water and dry with a paper towel.  Cut the scallops in thirds creating short rounds.  In a large non-reactive bowl mix togther the lemon juice, limejuice, orange juice, ginger, serrano chile, and lime zest.  Mix well then add the sliced scallops.  Gently stir, cover and refrigerate for 1 hour or until the scallops turn white.  Add the cilantro, green onion, red bell pepper, and olive oil.  Cover and refrigerate for 2 - 3 hours. 

Gently fold all dressing ingredients together and then season to taste.  Using a slotted spoon divide the ceveche between six plates.  Spoon the dressing over the seviche and then drizzle a little of the ceviche marinade.  Serve with ice cold Mexican beer and fresh key limes. 

Serves 6

Rocky Point Shrimp Tacos with Seafood Salsa

Rocky Point Shrimp Tacos
Down in Cholla bay they have a little taco stand that sells these tacos for a buck each.  They also sell ice cold Mexican beer for a buck each.  I love to sit and watch the boats come and go while enjoying these delicious tacos.  Make a few tonight and dream of Mexico!

12  Corn Tortillas, warmed up on a comal or frying pan

1 LB Frozen Breaded Shrimp, deep fried, tails removed

1/4  Head Green Cabbage Shredded

1/2  White Onion, minced

1/2 BUNCH Cilantro, chopped fine

2 Hass avocados pitted, peeled and sliced

6  Wedges of Key Lime

6  Chile Tepins

* Salsa por Mariscos

1. Place two tortillas, on top of each other, on each plate.

2. Place 2 of the shrimp in the center of the tortilla.

3. Top with cabbage, onion and cilantro a slice of avocado and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.

   Serves 6

Seafood Salsa

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste.  The secret is the cucumber. It goes well with any fish.

4-6 Large ripe tomatoes, diced

1 Large cucumber, peeled, seeds removed, chopped

2 Jalapeno peppers, stems removed, chopped

1 Large white onion, chopped

1 BUNCH Cilantro, cleaned and chopped

Salt, (more than you think), at least 2 tsp.

1. Place all ingredients in a large bowl and cool for about 1/2 hour before serving.

Red Hot, South Texas, Shrimp en Escabache

I move to Cave Creek thirty-three years ago.  Our son Joey had just been born and Kathy and I had opened up a small plant nursery next to my family’s natural food store and juice bar.  In those days Cave Creek and Carefree combined had a wintertime population of about 5000, which dropped down to 2000 in the summer.  The first real friend and resource I made in town was long time resident Bill Payne.  Bill is a first class welder and true “shade tree” mechanic.  Many times he has gotten up in the middle of the night and driven out to the some dirt road where I was broken down.  He then crawled through mud or cactus to wire and duct taped my truck back together and then helped me limp it back home.  Bill is one of the few people I know that can speak from an educated standpoint on both the finer points if Mesquite wood cooking and Tequila.  Those of us that know and appreciate the contribution that a guy like Bill represents in the vanishing old time Cave Creek landscape have enjoyed his unique point of view.  He has worked and lived in this beautiful desert (the non-air conditioned one) all his life.  I can’t tell you how many times I’ve been talking with Bill when he has shared his brilliant thoughts on small town life.  One of my favorite quotes from bill occurred one unusually hot summer day.  In true Bill fashion he remarked, “ I like the heat, it gets rid of the amateurs!” 

Weather you love it or dread it, the hot weather is here, so I thought I’d share a great recipe for those sweltering days when you just don’t feel like cooking.

Red Hot, South Texas, Shrimp en Escabache

Although this is a great appetizer we love it on butter lettuce with a few slices of avocado, warm bread (especially my bread) and a good crisp sauvignon blanc!

1 Lemon, sliced

1-cup celery tops

½ cup crab boil

1 ½ Tbl. Kosher salt

½ tsp black pepper

2 ½ Lbs raw medium shrimp, peeled and de-veined

2 medium white onions, sliced thin

12 bay leaves

1 ¾ cups canola oil

2 cups white vinegar

1 ½ Tbl. sea salt

1 Tbl. Crushed red chile

2 tsp. Pink peppercorn

1/3 cup capers, brine

¼ cup celery seeds

15 cloves garlic, cut in half

2 sprigs fresh thyme

8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut in quarters lengthwise

5 dashes Tabasco sauce

1 tsp. White pepper

1 tsp. Black pepper

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper.  Bring to a rolling boil and then add the shrimp.  Stir well and then remove from heat.  Allow shrimp to stew in the hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop cooking. Drain the shrimp well.  In a glass bowl layer the shrimp, onion slices, and bay leaves.  Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender.  Then stir in remaining ingredients.  Pour over layered shrimp.  Cover and refrigerate for 24 to 48 hours, stirring every 6 to 8 hours. 

Serves 8 as an appetizer 

Tequila Shrimp

Tequila Shrimp
My friends Ryan And Claire live in Houston.  They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne.  They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe.  It takes about 15 minutes to make.  I think it tastes even better with a cold Margarita while I’m wearing that Shirt.   

1 Tbl. olive oil

2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, de-veined
1/3 cup tequila reposado
3 Plum tomatoes, diced

2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro 
Salt and fresh ground black pepper

Directions
 Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan.   When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the lime juice, Serrano chile and cilantro. Season with salt and pepper and serve immediately with white or Mexican Green, rice

Serves 4

Lomi Lomi Salmon Salsa

Lomi Lomi Salmon Salsa

This salsa features a beer-cured piece of salmon cut up and mixed with avocado, tomato, onions, garlic, cilantro and other fantastic flavors.  Lomi Lomi Salmon is a fantastic dish from Hawaii.  I've added my own Sonoran twists.

1 LB Fresh fillet of Salmon
1/2 Bottle Dark Mexican beer
1/4 C Kosher salt
2 TBL Dark brown sugar
Juice of 2 medium lemons
6 Plum tomatoes, skinned, seeded, cut into 1/4 inch
1/2 Maui onion, diced to 1/4 inch
1 Medium avocado, diced to 1/2
2-3 Jalapenos, seeds and veins removed, diced to 1/4
1/2 Bunch Cilantro, minced
2 TSP Kosher salt

1. You will not be cooking the salmon in the traditional sense, you will be curing it.
2. Rinse the salmon under very cold water and dry with paper towel.
3. Remove any pin-bones and cut 6-8 holes in the fish skin about 1 inch long.  Place half of the salt and sugar in a glass baking dish and pat into a single layer.  Place the fish in the  baking dish skin side down, and pat the rest of the salt and sugar onto the flesh side of the fish.  Slowly drizzle the beer over the salt and sugar mixture.
4. Place a baking dish of equal size on top of the fish and weight the dish with a phone book or a half gallon of water (about 3LBS).  Place in the refrigerator for 24 hours.
5. Remove the fish from the brine, and rinse well, dry with a paper towel. Cut the skin off the fish and cut into 1/4" pieces, place in a large glass mixing bowl.  Add lemon juice and stir well.  Add tomatoes, onion, avocado, jalapenos, and cilantro.
6. Gently fold together, salt and stir again.  Cover with plastic and let flavors blend in the refrigerator for 3 hours.

Tropical fruited, soy glazed Salmon fillet with Habanero

We have been trying to incorporate more fruits in our diets.  We’re trying to get to at least three servings of fruit a day.  A serving being a medium piece of fruit or a half cup.  Unlike my parent’s generation and their parents, my generation and my kids don’t naturally reach for the fruit.  Many people under 50 only think about fruit as a cooked dessert food.  The combination of fruit and meat, poultry or fish seems odd, so younger people shy away from those dishes. 

If you’re trying to add fruit to your daily diet, try a snack of buffalo mozzarella and sliced apples.  Another is fresh melon slices wrapped with a thin slice of prosciutto.  Either is a great, light, summer snack. 

The following recipe is a home run as far as summer time eating.  It’s cooked outside on the grill, so you don’t heat your house up.  It’s also a good way to start enjoying the combination of fruit and protein.  I came up with this recipe about a decade ago and it’s now one of our favorites.  Due to the fact that it’s such a dominant flavor I’d serve it with something understated like white rice or even a good baguette.  I’d also serve it with a good crisp white wine.  Enjoy!

Tropical fruited, soy glazed Salmon fillet with Habanero

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce and habanero sauce. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Spicy Tomato Grits 'Redneck Eats' at their best!

This recipe is from my book "On the Chile Trail, 100 great recipes from across America."  This from the chapter on Texas.  It's 'redneck eats' at their best.

Spicy Tomato Grits

There is no way I can write a chapter about this part of the world without at least one recipe that includes Velveeta cheese and Ro-Tel tomatoes.  Any among you without a little fast food grease on your hands cast the first stone!  This is a delicious southern side dish that will amaze even the most sophisticated of palates.  

2 cups water
1 1/4 cups milk
1 tsp. salt
1 cup quick grits
1/2 cup plus 1 tablespoon unsalted butter
1/3 cup green onions, chopped

1 clove garlic, minced
4 oz. Velveeta cheese, cubed
2 1/2 cups shredded cheddar cheese
1 (10-ounce) can Ro-Tel diced tomatoes and green chilies

Bring the water and milk to a boil in a medium saucepan. Add the salt and then slowly add the grits while stirring.  Return to a boil for 1 minute, while stirring. Reduce the heat, cover, and cook for 3 minutes. Stir in1/2 cup of butter.  Keep stirring until butter is incorporated. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside. In a separate pan sauté the onions and garlic in the remaining butter for 2 minutes.  Stir the Velveeta, half of the cheddar, and the green onions, and garlic into the grits.  Keep stirring until the cheese is fully melted. Stir in the tomatoes. Pour the mixture into a greased casserole dish and bake for 35 minutes in a pre-heated 350°f oven. Sprinkle remaining cheddar over the grits and pop under the broiler for 5 minutes or until golden brown.

Serves 12-14

Two-chili Salsa with Avocado

Two-chili Salsa with Avocado

I made this recipe for Bruce Jones, my friend and the original Director and Producer of ABC15's The Sonoran Grill, my Emmy Award winning outdoor cooking series.  I would call Bruce up and say, hey come over for breakfast and I'll make you a ham steak bigger than your head.  He loves Mexican food and so I developed this Two-chili Salsa with Avocado.  Although I made it to go with Mexican Breakfast, it's great with chips and Margaritas or any Southwestern meal!

1/2 BUNCH Cilantro, chopped fine

Juice of 1/2 key lime

2 TSP Kosher salt

1 Habanero chile, diced

1 Serrano chile, diced

2 Tomatoes, diced

1 Avocado, peeled, seeded, and cut into 1/2" cubes

1/2 White onion, minced

2 CLOVES Garlic, minced

1. Gently mix all ingredients and let flavors blend for 2 hours.

Spicy Asian Slaw

Spicy Asian Slaw

You too can be ahead of the culinary curve with this spicy Asian slaw.  Just the thing to amaze friends and family when that next pool party or barbecue rolls around!

Dressing:

1 3-inch piece of fresh ginger, grated fine
1/2-cup creamy style peanut butter

1/2-cup rice wine vinegar
1 Tbl. soy sauce
2 key limes, juiced

2 Tbl. sesame oil
 
Slaw:

1 head Napa cabbage, sliced thin
1 yellow bell pepper, julienne fine

1 red bell pepper, julienne fine
 2 Serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 Tbl. chopped cilantro
2 Tbl. chopped mint
1/2 teaspoon ground black pepper

½ teaspoon Black Sesame seeds

In a small bowl, or food processor whisk together the ginger, peanut butter, vinegar, soy sauce, limejuice, and the sesame oil. In a large salad serving bowl, combine all other ingredients except sesame seeds and then toss in the dressing. Sprinkle sesame seeds over salad.

Reserve a little of the dressing for rice noodles and fried pork and you’ve got a spicy Asian feast on your hands!

Tex Mex Style Pico de Gallo

While I'm talking about Texas and Tex-Mex cooking I should mention, Pico de Gallo. 

Tex Mex Style Pico de Gallo

“Pico de Gallo” means ‘beak of a rooster’ which refers to the biting sharp heat that this salsa often has.  This is basic Tex- Mex salsa for nachos, tacos, or hot corn chips!

2 whole Jalapeno chiles, diced

1/2 white onion, diced

3 large ripe roma tomatoes, diced

1/2 bunch, fresh cilantro, chopped

2 tsp. corn oil

½ tsp. salt

Juice of 1/2 key lime

Mix all ingredients together and let stand 1 hour to blend. 

Makes 2 1/2 cups

Menudo

Menudo

If you've never tried menudo I recommend it.  The flavor is wonderful and, in this part of the world, it's the only cure for a hangover!  It can be found in good Mexican restaurants every Sunday morning.  What?  Oh that… well yes it's tripe… get over it, this is one of the true wonders of Mexican cooking!

3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges
3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges

1. In a large stockpot add the tripe, 2 onions, water, oregano, garlic and salt and bring to a boil.  Simmer on low all day (at least 6 hours).  Add a little water now and then as needed.
2. When the tripe is tender remove it from the pot. Cut into 1/2" cubes and return  it to the pot.  Add hominy and cook for 1 hour more.
3. Serve in large soup bowls with a little cilantro, a little onion and lime wedge on side.

Crunchy Chicken Flautas with Avocado Tomatillo salsa

Crunchy Chicken Flautas

If your idea of flautas is those little, frozen, pre-made, rock hard rolled up, taquitos they sell at the “Shopper’s Club”… then you’re in for a real treat.  A fresh homemade flauta is crunchy, juicy and sooo delicious.  This is where I use left over chicken or turkey.

Corn oil for frying

2 dozen 6-inch corn tortillas

1 pound cooked chicken, shredded

1/2 white onion, chopped

2 tablespoons chopped cilantro

1/2 cup shredded potatoes (I use frozen hash-brown potatoes, thawed)

Heat the oil in a large, deep skillet to 375 degrees. Dip each tortilla in the oil for a few seconds, but not until crisp. Set the tortillas on a plate covered with a dish towel.

Mix the meat, onion, cilantro, and potato together. (The potato causes the mixture to bind.) Place about 3 tablespoons of the mixture in the center of each tortilla and roll up. Use a toothpick to hold the flauta closed. Deep-fry the flautas, 2 or 3 at a time, until golden brown. Remove from oil and drain on paper towels. Salt and top with Mexican crema, Queso, lettuce and Salsa de Tomatillo y Aguacate or what ever you like.

Serves 10

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas.  It’s also fantastic with chips or Mexican breakfast.

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed.  salsa should be a little thicker than tomato sauce.

Makes 3 cups

Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad
Fresh, light and delicious!

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccini.  Use the cucumber strands as a bed for the shrimp and veggies. If you like it spicy add a few Chile Tepins, a chopped serrano chile or a tsp. of crushed red chile!

1 1/2 LB Shrimp, cooked, peeled and de-veined

2 C English cucumber,

1 C Pineapple Chunks

3/4 C Julienne red onion, rinsed under cold water

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

1/2  Poblano Chile, julienne, without seeds and veins

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

Thai Hot Sauce

Thai Hot Sauce

Talk about good, if you’re a salsa lover like me this one will blow your mind.  The flavors are definitely Asian, well defined, complex and it’s very hot.  I like it over white rice with grilled fish, pork or poultry.

Dried Shrimp

6 cloves, garlic
2 Tbl. whole dried shrimp, chopped (Asian grocery store)

4 dried chile de Arbol

1 ½ tsp. raw sugar

3 Tbl. fish sauce

3 Tbl. key lime juice

3 fresh Thai chiles, chopped fine

Assorted fish Sauce brands

Combine the garlic, shrimp, chile de Arbol, and sugar in a small food processor and grind into a course meal.  Remove from food processor and add all other ingredients.  Allow to blend for 1 hour before serving.  Keeps fresh in the refrigerator for a few weeks. 

Makes ¾ cup.

Burn Mary Burn

Burn Mary Burn

A chile lovers Bloody Mary!

20 oz. tomato juice
6 ounces Pepper vodka 
1 dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Juice of 1 fresh lemon
Ice
Celery sticks, for garnish
1 jalapeno pepper, seeded and slivered, for garnish


Mix all ingredients well in a small pitcher, pour into 2 large glasses
filled with ice and garnish with celery sticks and slivers of jalapenos.

Makes 4 cocktails

Harrisa Recipe... North African Chile Paste

Harrisa Recipe

Harissa is an aromatic, mildly sweet, North African condiment, that is fantastic anywhere you would use salsa or hot sauce.  This recipe is mildly spicy but if you want it hotter add more Chile Arbol, crushed red chile or ground cayenne pepper.

1 Tbl. coriander seeds

1 Tbl. caraway seed

4 large garlic cloves, unpeeled

4 large red bell peppers

1/2 cup extra-virgin olive oil

1 Tbl. sugar

1 chile Arbol or 2 tsp. dried crushed red pepper

In small skillet over medium-high heat carefully toast the coriander and caraway until aromatic, about 30 seconds, set aside. Add the garlic and a few drops of the olive oil to the same skillet, cook, covered, over medium-low heat until tender, turning occasionally, about 8-10 minutes. Cool. Peel garlic add to processor.

Char bell peppers on a grill, over gas flame or in the broiler until blackened on all sides. Put charred peppers in paper bag, close and let stand 10 minutes. Remove charred skin and core and seeds.  Coarsely chop peppers and add all ingredients to a food processor. Puree. Season to taste, with salt and pepper. Refrigerate in a non-reactive container.  Last a few weeks!

Makes about two and a half cups.

Mild New Mexico Red Chile Enchilada Sauce

Mild New Mexico Red Chile Enchilada Sauce

This easy sauce will change the way you look at enchiladas, it also great on Chile Rellenos, Flautas or Huevos Rancheros!

10-12 Dried Mild New Mexico Red Chile
4 C Chicken broth
2 CLOVES Minced garlic
1 TSP Dried Mexican Oregano
1/2 TSP Ground Cumin
1/2 TSP Kosher salt
1/2 TSP Sugar
1/2 TSP Ground Pilonacillo or Brown Sugar

1. Roast the chilies on a hot comal until soft and pliable.  Remove chilies from comal and allow to cool down a little.  Remove stems and seeds.
2. Place all ingredients in a sauce pan and simmer for 15 minutes.  Pour in a blender, 3/4C at a time, and puree (Be careful -- hot liquids expand in a blender and can spill out the top and burn you).
3.Work the sauce through a sieve with a rubber spatula, until coarse solids are left.
If too thin cook to tighten or in a pinch add a little roux and simmer to tighten.
4. Serve warm.

Chile Rellenos

Chile Rellenos
This is a turning point in the life of a Southwestern cook.

15 Poblano chiles
1 LB Queso Oaxaca, Monterrey jack or what ever cheese you like
Flour
8 Eggs
1/2 TSP Cream of Tartar
Salt
Corn oil for frying

1. Start with the 15 Poblano chilies (If you have access to Anaheim green chiles, they are great but I've had better results year round with Poblanos), do not remove the stems.  Blister the chilies on the grill until all of the outside is brown and black.  Place the chilies in a plastic or paper bag and fold the bag down. Let the chilies stand for ten minutes, to sweat and then the skin will come of easily.
2. Put 1-2TBL of whatever cheese you like inside a small slit you've made in the side of each chile.
3. Dredge the chilies in flour.
4. Separate 8 eggs, beat the yolks.  In a large mixing bowl or food processor, beat the whites and 1/2 tsp. of cream of tartar with a pinch salt until very stiff.  Fold in the beaten yolks, gently with a rubber spatula.
5. Meanwhile, in a large sauce pan, heat safflower oil to at least 350 degrees. Pick up one chile at a time by the stem, dip in the egg batter and very carefully (if you are not used to doing this, use tongs) set them in the hot oil.  Chiles will float on top of the oil -- you will need to carefully turn them.  When they are golden brown, they are done.  Place them on a paper towel to drain and salt them lightly.

Salsa por Mariscos (Salsa for Seafood)

We eat a lot of fish and seafood. When we make fish or shrimp tacos we always make this wonderful salsa. It really is the difference between just salsa or hot sauce out of a bottle and what is amazing about Authentic, Fresh, Mexican food! 

This easy recipe is from my second book A Gringo's Guide to Authentic Mexican Cooking. Amazon has it both in print and the E-version at the link below.

Salsa por Mariscos (Salsa for Seafood)

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced

1 large cucumber, peeled, seeds removed, and chopped

2 jalapeno` peppers, stems removed, and chopped

1 large white onion, chopped

1 bunch cilantro, cleaned and chopped

2 tsp. corn oil

At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Stir all ingredients together, in a large bowl and cool for about 1/2 hour before serving.

Makes 4 cups