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Mango-Habanero Pork Sandwich

Mango-Habanero Pork Sandwich

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1. Braise the pork slowly in beef stock at 325 degrees for about 3 to 4 hours, until the meat easily pulls apart

  • 1 pound shredded pork (pork butt is best)
  • 1/2 red onion
  • 1 small carrot, diced
  • 1/2 habanero pepper
  • 1/2 cup mango preserves
  • 1 cup ketchup
  • 1/4 cup granulated sugar
  • 4 tablespoons rice wine vinegar
  • Foccacia bread
  • Provolone cheese, slice
0/5 (0 Votes)

Zucchini Bread

Zucchini Bread

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1. Beat eggs until they light and fluffy

  • 3 eggs
  • 1 cup of oil
  • 2 cup of sugar
  • 2 cups of peeled and grated zucchini
  • 2 teaspoons of vanilla
  • 3 cups of flour
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 3 teaspoons of cinnamon
  • 1/2 cup of nuts
0/5 (0 Votes)

Jerk Chicken

Jerk Chicken

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From The Sugar Reef Caribbean Cookbook by Devra Dedeaux

  • Marinade:
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons cayenne pepper (adjust to taste)
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground sage
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1-2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon sugar
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet habenero pepper, seeded and finely chopped
  • 1 cup chopped white onion
  • 3 green onions finely chopped
  • Whole chick, cut up
0/5 (0 Votes)

Valencia Orange, Avocado & Crab Stack

Valencia Orange, Avocado & Crab Stack

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Timothy Gutmann of Poseidon Restaurant in Del Mar had several recipes- including a summer salad, a sea scallop dish...

  • 6 oz. jumbo lump crab meat
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon mint chiffonade
  • 1 teaspoon minced ginger
  • 1 teaspoon fresh Valencia orange juice
  • Salt and pepper to taste
  • 1/4 of one Haas avocado, finely diced
  • 1/4 cup fresh Valencia orange segments
  • 1 mint sprig
  • 2 tablespoons eel sauce*
  • *Available at most Asian markets.
0/5 (0 Votes)

Queso Fundido

Queso Fundido

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1. Combine all ingredients in a large pan

  • 2 roasted poblano chilies, peeled, seeded and finely diced
  • 6 sprigs cilantro, finely chopped
  • 1/2 cup finely diced cooked chorizo
  • 1/2 cup finely diced plum tomatoes (canned or fresh)
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated mozzarella cheese
  • 3 tablespoons grated Parmesan cheese Tortilla chips or cut-up raw vegetables for serving
0/5 (0 Votes)

Holiday Tapa Chile de Arbol (Marinated Shrimp with Lemon Feta Vinaigrette

Holiday Tapa Chile de Arbol (Marinated Shrimp with Lemon Feta Vinaigrette

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HOLIDAY TAPA CHILE DE ARBOL 1

  • HOLIDAY TAPA CHILE DE ARBOL
  • 16 Shrimp (16/20 size), peeled and marinated
  • 2 tablespoons olive oil
  • 1 teaspoon chile de arbol paste (see recipe below)
  • 1 whole jicama, cut into sticks, 1/2 inch by 3 inches long
  • 1 ounce crumbled feta cheese
  • 1/2 cup lemon feta vinaigrette (see recipe below)
  • 1 tablespoon minced chives
  • 1 cup thinly sliced radishes
  • 1 cup cilantro leaves, removed from stem
  • LEMON FETA VINAIGRETTE
  • 1/4 cup fresh lemon juice
  • 1/4 cup champagne wine vinegar
  • 1 egg yolk
  • 1 ounce water
  • 2 cups olive oil
  • 1 cup feta cheese, crumbled
  • CHILE DE ARBOL PASTE
  • 10 chiles de arbol, seeded and soaked overnight
  • 5 cloves garlic, chopped
  • 4 tablespoons olive oil
  • 2 1/2 teaspoons caraway seeds, ground
  • 2 1/2 teaspoons coriander seeds, ground
  • 1 tablespoon kosher salt
5/5 (2 Votes)

Mango-Peach-Pineapple Salsa

Mango-Peach-Pineapple Salsa

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1. In an iron skillet roast the tomatoes, peppers and garlic; when they are a little brown take the tomatoes and pe...

  • 4 medium tomatoes
  • 3 peppers (different kinds of possible, yellow, serrano and jalapeno)
  • 5 cloves of garlic
  • 1 medium onion
  • 3 cups fresh cilantro
  • 1/4 cup lemon juice, no seeds
  • 1 tablespoon olive oil
  • 2 1/2 cups fresh mango cut in very small cubes
  • 2 1/2 cups fresh peaches
  • 2 1/2 cups fresh pineapple
4/5 (1 Votes)

Mango Salsa

Mango Salsa

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1. Combine all ingredients and set aside for 30 minutes before serving to allow flavors to meld

  • 1 cup diced firm ripe mango
  • 1/4 cup finely diced red onion, soaked briefly in ice water and drained
  • 2 tablespoons finely diced red bell pepper
  • 3 tablespoons fresh lime juice
  • 1 teaspoon finely minced jalapeno chile or to taste
  • 2 teaspoons peeled and minced fresh ginger
  • 2 teaspoons olive oil
  • 2 teaspoons coarsely chopped fresh cilantro leaves
  • Salt to taste
  • Drops of honey to taste
4.7/5 (3 Votes)

Beach's Blueberry Mojito

Beach's Blueberry Mojito

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Blueberries and mint are a kick int his drink from Beach, the sandy bar at W San Diego hotel downtown

  • 2 ounces coconut rum
  • 1/2 ounce lime juice (such as Rose's)
  • 1/2 ounce clear syrup (such as Torani's)
  • 2 lime wedges
  • 8-10 blueberries
  • 10 shredded mint leaves
  • 1/2 cup ice
4.7/5 (3 Votes)

Red Chile Rock Shrimp

Red Chile Rock Shrimp

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M-80 SAUCE: 1. Combine cornstarch with water

  • M-80 SAUCE
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 2 1/2 cups soy sauce
  • 1 pound brown sugar
  • 2 tablespoons sambal chile*
  • 1/4 cup orange juice
  • 2 tablespoons serrano chile, chopped
  • 2 tablespoons garlic, chopped
  • 1/4 cup ginger, chopped
  • *Sambal chile is an Asian chile paste found in the specialty aisle of local grocery stores and at Asian markets.
  • COLESLAW
  • 1/2 head green cabage, julienne
  • 1/2 head red cabbage, julienne
  • 1 each carrot, julienne
  • 1 each red pepper, julienne
  • 1 each red onion, julienne
  • 1 each clove garlic, sliced
  • 1 each serrano chile, sliced
  • 5 each basil leaves, sliced
  • SHRIMP
  • 1 cup rock shrimp
  • 1 cup buttermilk
  • 1 cup all-purpose flour
0/5 (0 Votes)