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Recipes
Mexican Seafood Cocktail
By cartwohl
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently...
- 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
- 1/4 cup ketchup
- 1/4 cup fresh lime juice
- 1 teaspoon hot sauce such as Tabasco
- 1 teaspoon salt, or to taste
- 1/2 cup finely chopped white onion
- 1/4 cup chopped fresh cilantro
- 1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
- 1/2 lb fresh lump crabmeat (1 cup), picked over
- 1/4 lb cooked baby shrimp
Nachynka
By cartwohl
Preheat oven to 350°F (175°C) Melt butter in a pot on medium heat
- 1/4 cup butter
- 1 cup cornmeal
- 4 cups homogenized milk
- 4 large eggs
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp baking powder
- butter to grease casserole dish
Hamburger Soup
By cartwohl
Brown meat & onions, drain
- 1 1/2 lb ground beef
- 1 med onion chopped
- 1 28 oz can stewed tomatoes
- 2 cups water
- 3 cans beef consomme
- 1 can tomato sauce or 1 can tomato soup
- 4 carrots diced
- 3 sticks celery diced
- chopped parsley
- 1 bay leaf
- 1/2 tsp dried thyme, or few sprigs fresh thyme
- pepper
- 5 tbsp barley (not heaping)
Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana
By cartwohl
Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil
- 4 tablespoons olive oil, divided
- 2 1/2 pounds tomatillos,* husked, rinsed
- 4 large fresh poblano chiles,* halved lengthwise, cored, seeded
- 4 unpeeled garlic cloves
- 2 cups (packed) coarsely chopped fresh cilantro plus additional for garnish
- 1 cup (packed) chopped green onions
- 1 1/4 cups chopped red onion plus thinly sliced red onion rounds for garnish
- 48 uncooked medium shrimp, peeled, deveined (about 1 1/2 pounds)
- 2 tablespoons chopped fresh oregano
- 1 teaspoon ground cumin
- 12 5 1/2-to 6-inch-diameter corn tortillas
- 12 ounces crumbled Cotija or feta cheese, divided
Shrimp and Pancetta on Polenta
By cartwohl
Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minut...
- 1/2 cup instant polenta
- 1/4 pound pancetta, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon hot red pepper flakes
- 3 tablespoons extra-virgin olive oil, divided
- 1 (14-ounces) can diced tomatoes in juice
- 1 pound cleaned large shrimp
- 1 tablespoon chopped flat-leaf parsley
Chili Rellenos Casserole
By cartwohl
Preheat over to 350°F (175°C)
- 8 oz (230g) evaporated skim milk (or cream)
- 2 eggs
- 1/3 cup (40g) flour
- 12 oz (340g) green chili peppers, whole (three 4-ounce cans)
- 6 oz (170g) cheddar cheese, grated, divided
- 6 oz (170g) Monterey Jack cheese, grated, divided
- 1 cup (240mL) tomato sauce, (one 8-ounce can)
Chilled Avocado Soup Shots with Spicy Breadcrumbs
By cartwohl
Soup Place diced avocado in blender
- Soup
- 1 large ripe avocado (11 to 12 ounces), halved, pitted, peeled, diced
- 1 1/2 cups (or more) vegetable broth or low-salt chicken broth
- 1/4 cup heavy whipping cream
- 2 tablespoons fresh lime juice
- Generous pinch of coarse kosher salt
- Breadcrumbs
- 1 4x4x1/2-inch slice soft white sandwich bread with crust
- 1 tablespoon butter
- 3/4 teaspoon paprika
- 1/4 teaspoon coarse kosher salt
- 1/8 teaspoon cayenne pepper
Caesar Salad Dressing
By cartwohl
Place all ingredients but for the olive oil in a food processor
- 2 cloves garlic
- 4 anchovy fillets or 3 tsp anchovy paste
- 1 teaspoon fresh ground pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1 large egg yolk
- 1/3 cup extra virgin olive oil
- 2 heads romaine lettuce, outer leaves discarded,inner leaves washed and dried (10 ounce)
- 1 cup freshly grated parmesan cheese
Chicken Tostadas
By cartwohl
Preheat broiler. Cut half of onion into 3/4-inch wedges, then chop remainder
- 1 medium white onion
- 1 pound tomatoes, quartered
- 2 large garlic cloves
- 1 or 2 fresh serrano chiles, stemmed
- 1/2 cup plus 2 tablespoon vegetable oil, divided
- 3 cups shredded iceberg lettuce
- 6 large radishes, halved and sliced
- 1/2 cup chopped cilantro, divided
- 1 rotisserie chicken, meat coarsely shredded (4 cups)
- 6 (6-inch) corn tortillas
- 1 (1-pound) can refried beans, heated
- 1 avocado, halved, pitted, and peeled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata
Chicken in Riesling
By cartwohl
Preheat oven to 350F with rack in middle
- 1 whole chicken (about 3 1/2 pound), backbone discarded and chicken cut French style into 8 pieces (see cooks' note, below)
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 4 medium leeks (white and pale green parts only), finely chopped (2 cups)
- 2 tablespoons finely chopped shallot
- 4 medium carrots, halved diagonally
- 1 cup dry white wine (preferably Alsatian Riesling)
- 1 1/2 pound small (2-inch) red potatoes
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crème fraîche or heavy cream
- Fresh lemon juice to taste