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Crab Cakes with Ginger-Citrus Vinaigrette
By elvia_saucedo
CRAB CAKES WITH GINGER-CITRUS VINAIGRETTE Carefully clean the crab meat of any shells or cartilage; set aside
- Crab Cakes with Ginger-Citrus Vinaigrette
- 1 pound cooked blue crab meat, lump crab meat, or Dungeness crab meat*
- 1/4 cup green onions minced
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper, cored and seeded
- 1 tablespoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1/3 cup of mayonnaise
- 1 large egg, slightly beaten
- 1/3 cup fresh-made Bread Crumbs**
- 1 tablespoons finely grated lemon zest
- 4 tablespoons chopped fresh parsley leaves
- Salt and white pepper to taste
- 1 cup fine dried bread crumbs
- 4 tablespoons butter
- Ginger-Citrus Vinaigrette (see recipe below)
- 8 cups mixed salad greens
- *If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.
- **Check out Making Homemade Bread Crumbs (http://whatscookingamerica.net/Bread/BreadCrumbs.htm)
- Ginger-Citrus Vinaigrette
- 3/4 cup extra-virgin olive oil
- Finely grated zest of 1 lime
- 1/4 cup freshly-squeezed lime juice
- 2 tablespoons freshly-grated ginger
- 1 jalapeno chile pepper, seeded and minced
- Granulated sugar to taste
- Salt to taste
Shrimp Don Gallo
By elvia_saucedo
Owner/chef Mario Lopez' recipe
- Step One:
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 1/2 cup green onion, chopped
- 2 cloves garlic, minced
- 2 quarts water
- 4 tablespoons chicken base
- 1 teaspoon oregano leaves, whole
- 1 teaspoon ground white pepper
- salt, to taste
- 30 medium tomatillos, peeled and well cleaned
- 1 bunch cilantro, chopped
- 3 tablespoons cornstarch
- 3/4 cups water
- Step Two:
- 2 tablespoons vegetable oil
- 1/2 medium onion, finely sliced
- 1/2 bell pepper, finely sliced
- 1 teaspoon garlic paste
- 3 pounds shrimp, peeled and cleaned
- 2 tablespoons butter
- 3 tablespoons white wine
- 2 tablespoons lemon juice
- Salt
Gamberetti al Arrabiata Spicy Shrimp Appetizer
By elvia_saucedo
1. Preheat a large saucepan on medium heat and add olive oil and garlic until lightly browned
- 4 tablespoons olive oil
- 6 garlic cloves
- 20 large shrimp (13/15 size), peeled and deveined
- 1 lemon, juice and zest
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 cup white cooking wine
- 1/4 cup Italian parsley
- 8 slices of toasted garlic ciabatta bread
- salt and pepper to taste
Pulled Chicken Sandwich
By elvia_saucedo
1. Mix chicken, barbecue sauce, vinegar and chipotle sauce well in a small bowl and set aside
- 4 cups cooked chicken (about 16 ounces), shredded*
- 5 ounces plain barbecue sauce (about 1/2 cup)
- 3 tablespoons white vinegar
- 1 8-ounce bag "ready-to-go" coleslaw with dressing, mixed
- 24 frozen onion rings, cooked and still warm
- 6 good crusty rolls, about kaiser-size
- 3 ounces bourbon
- *The key to using a deli-roasted chicken for things like this is to make sure you shred or "pull" it while it's still warm from the store. Lose the skin, and simply pull it apart with your hands. You'll get about 16 ounces from one chicken.
Citrus Spring-mix Mandarin Salad
By elvia_saucedo
1. Combine the spring-mix salad, walnuts and grape tomatoes in a bowl
- 3 ounces spring-mix lettuce
- 1 ounce walnuts
- 8 grape tomatoes
- 1 ounce vinaigrette dressing (vinaigrette of choice)
- 1/2 ounce sliced red onions
- 10 mandarin wedges
Olive Garden's Spaghetti delle Rocca
By elvia_saucedo
1. Cook pasta. 2. Heat oil in sauce pot, add garlic, mushrooms and onions
- 1 pound dry pasta, cooked according to package directions
- 2 tablespoons virgin olive oil
- 1 tablespoon minced fresh garlic
- 2 ounces button mushrooms, washed, dried and quartered
- 2 ounces (about 1/2 cup) 1/2 - inch diced yellow onions
- 2 pounds cherry tomatoes, halved
- 1/2 cup pitted kalamata black olives
- 1/2 cup pitted green olives
- 2 teaspoons capers, rinsed
- 1/2 cup chopped fresh basil
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- Grated Parmesan, to taste
- Fresh basil leaves, to garnish
Herbed With Balsamic Vinaigrette
By elvia_saucedo
Combine the herbs, garlic, vinegar and mustard in a blender
- 1 tablespoon basil, chopped
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
- 1 teaspoon oregano, chopped
- 1 teaspoon garlic, chopped
- 2 ounces white balsamic vinegar
- 1 teaspoon Dijon mustard
- 4 ounces olive oil
- 1 teaspoon kosher salt
- Black pepper, fresh ground, to taste
Chef Jose Duran's Pineapple Guava Shrimp Boats
By elvia_saucedo
Chef Jose Duran, the chef at Casa Guadalajara in Old Town for more than 10 years, says his shrimp boat dish can ser...
- 1 pineapple, halved
- 6 ounces diced red onions
- 6 ounces diced green pepper
- 6 ounces diced red pepper
- 1/2 tablespoon olive oil
- 1/2 ounce chopped garlic
- 1/2 ounce butter
- 4-6 medium peeled and deveined shrimp (U-15)
- 1/2 ounce lime juice
- 1/4 teaspoon plain salt
- 6 ounces pure guava juice
- 1 can guava halves in syrup
- 2 ounces cilantro leaves
Halibut with Shrimp Sauce
By elvia_saucedo
1. Saute the halibut in butter or oil until it is lightly brown and flakes easily when tested with a fork
- 1 8-ounce halibut steak
- Butter or olive oil to saute
- 1/4 cup heavy cream
- 1 teaspoon whole grain mustard
- 8 to 10 pre-cooked rock or bay shrimp
Crab Cakes with Ginger-Citrus Vinaigrette
By elvia_saucedo
Serves 8 servings or 16, if petite
- 1 pound cooked blue crab meat*
- 1/4 cup green onions minced
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper, cored and seeded
- 1 tablespoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1/3 cup mayonnaise
- l large egg, slightly beaten
- 1/3 cup fresh-made bread crumbs**
- 1 tablespoon finely grated lemon zest
- 4 tablespoons chopped fresh parsley leaves
- Salt and white pepper to taste
- 1 cup fine dried bread crumbs
- 4 tablespoons butter
- * If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.
- ** Child out Making Homemade Bread Crumbs (Look for recipe saved in this program titled BREAD CRUMBS)
- Ginger-Citrus Vinaigrette
- 8 cups mixed salad greens