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Recipes
Homemade Carmel Corn
By á-47
Pop bags of popcorn and pour into two 12x16" greased baking sheets
- 2 bags microwave popped popcorn
- 1 1/2 cups peanuts
- 1 cup pecans, almonds or whatever you like
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 tea. salt
- 1/2 tea. baking soda
- 1 tea. vanilla
Shot and a Beer Pork Stew
By á-47
Preheat oven to 350 degrees
- 2 large dried chipotle chiles
- 2 large dried ancho chiles
- 12 oz. Mexican lager
- 1/4 cup white tequila
- 3 1/2 lb. pork shoulder, cut into 2" cubes
- 2 tea. salt
- 1 Tbsp. vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 3/4 lb. tomatoes, chopped
- 2 tea. dried Mexican oregano
- 2 tea. cumin
- Accompaniments: Cotija cheese, chopped onions
Chicken - Breasts in Pineapple-Tequila Marinade
By á-47
Keep marinating time to the minimum, or the pineapple juice will make the chicken breasts mushy
- 2/3 cups unsweetened pineapple juice
- 1/3 cup tequila
- 2 Tbsp. dark brown sugar
- 2 TBsp. achiote paste
- 2 Tbsp. ketchup
- 1 Tbsp. lime juice
- 1 Tbsp. habanero hot sauce
- 1 Tbspo. soy sauce
- 2 garlic cloves, crushed thru a press
- 2 large boneless, skinless chicken breasts (3#)
- salt and pepper
Apple Cranberry Slaw
By á-47
Mix all ingredients. Refrigerate to blend flavors
- 1/3 cup Kraft Zesty Italian Dressing
- 2 Tbsp. maple syrup
- 1 pkg (14 oz) coleslaw blend
- 1 apple, chopped
- 1/2 cup dried cranberries
- 1/4 cup chopped red onions
Tilapia - in Dijon Mustard Cream sauce
By á-47
Makes 4 servings
- 1 lb. tilapia fillets
- 1/2 cup flour seasoned with salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. finely chopped shallots
- 2 Tbsp. dry sherry
- 1 cup heavy cream
- 1 Tbsp. Dijon
- salt and pepper
- 2 Tbsp. chopped green onions
Mexican Chicken or Fish
By á-47
Position a rack in the center of the oven and preheat to 450 degrees
- Spice Blend:
- 1 tea. granulated garlic or garlic powder
- 1 tea. granulated onion or onion powder
- 1 tea. mexican oregano
- 1 tea. ancho (mild) or chipotle (hot) chile powder
- salt and pepper
- Chicken or Fish:
- 4 pieces (6-8 oz each) skinless, boneless chicken breast or thick whitefish fillet (cod or pollock)
- EVOO, for liberal drizzling
- 2 tomatoes, thinly sliced
- 2 small red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 jalapenos, thinly sliced
- Queso Fresco crumbles and handful of cilantro for garnishing
Jalapeno Cranberry Sauce
By á-47
In a small saucepan, combine all ingredients
- 2 cups jellied cranberry sauce
- 1/2 cup cranberry juice
- 1/4 cup red wine vinegar
- 1/4 cup jalapeno pepper jelly, preferably red
- 1/4 cup dried cranberries
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced
- 3/4 tea. ground allspice
Bacon-Wrapped Cajun Jalapenos
By á-47
Cut jalapenos in half lengthwise, remove seeds and center membrane
- 8 large jalapeno peppers
- 1 3-oz. package cream cheese, softened
- 1/2 cup finely shredded cheddar cheese
- 1 tea. cajun seasoning
- 8 thick-sliced peppered bacon strips
Corn - Chili Lime Grilled Corn
By á-47
Soak corn in cold water for 10-15 minutes
- 8 ears fresh corn, in husks
- 4 Tbsp. butter
- juice of 1 lime
- 1 tea. chili powder
- 1/2 tea. dried crushed red pepper
- sea salt, to taste
- pepper to taste
Pork - Firecracker BBQ Pork
By á-47
Season roast with salt and pepper, place over indirect heat in medium-hot grill
- 2 lb. boneless pork loin roast
- 3/4 cup BBQ sauce
- 1/3 cup orange marmalade
- 1/2 tea. tobacco
- 1 tea. grated horseradish (optional)