SALSA GUACAMOLE

Salsa Guacamole

Salsa del Rio….our blessed green chile, tomatillo salsa.  The inspiration for this salsa literally came from a market in Juarez, Mexico.  There is this old taco stand (how that line has got me into so much trouble!) and the taco-man literally in a stone molcajete grinds up: roasted green chile, garlic, salt, cooked tomatillos and some green raw jalapeno….amazing in its simplicity and flavor.  Then, a huge squeeze of lime..and OH MY GOD!….put this cold salsa on a hot street taco (red pork)…..a cold beer…..what more is there?

SALSA GUACAMOLE

Salsa+Avocado=Salsa Guacamole…….this is the best old standby recipe and basically works with any great salsa and fresh avocado. Very corsly mash up RIPE avocados, squeeze in some lime juice, stir in SALSA del Rio, fresh chopped tomato, chill and serve. Really there is no wrong way to do this….keep it chunky!

Here is my secret!..this is taken at the old market in Juarez....can you imagine the flavor held in the old stone molcajete?!...this street salsa is the perfect mash of: green chiles, tomatillos, salt, garlic, cilantro, onion! que rico!


Nancys “teacher recipe” Brunch Bake… or a burrito pie!

Burrito Pie

My mountain buddy Nancy Apprill, makes this amazing breakfast/brunch “pie-thing”. Well, you just can not stop eating it!  She cuts it into squares, and that’s it!

1 C buttermilk pancake mix
1/4 C water
1 can re-fried beans
1/2 lb ground beef, store bought taco meat, or Jimmy Dean HOT sausage…cooked and drained
1 onion, chopped

2 dashes of garlic powder & onion powder

I jar Roasted Tomato Corn Salsa

1 C grated cheese*

Preheat oven to 350. Spray a 9X9 baking dish with good non-stick vegetable spray.

Brown the meat, remove and set aside. Gently sauté the onion in the same pan add onion & garlic powder. In a medium-sized bowl, put the re-fried beans, thin them a bit with the water then add the baking mix and combine thoroughly. It will make a soft paste. Using a rubber spatula, pat this into the baking dish. Be sure to cover the entire bottom and corners – no holes!

Spread the cooked ground meat and onion mixture over the bean “crust”, then top with the Roasted Tomato Corn Salsa mixture, and cover liberally with cheese. Bake, uncovered, until “bubbly”, about 25 minutes. Let cool for 10 minutes before cutting and eating.

 

Roasting the Salsa


Huevos Rancheros

Salsa Divino Huevos Rancheros

HUEVOS RANCHEROS

There really is no official recipe here at all.  I LOVE huevos rancheros for breakfast..or really most anytime.  This is how you do it:  lightly saute a corn tortilla (set aside), fry or poach an egg, plop the egg on the tortilla, top with warmed Salsa Divino, top with cheese and serve…repeat!  I like to serve this with a nice spoonful of re-fried beans….ya know, it just does not get any better.


CHILE CON QUESO

Salsa Divino Chile Con Queso

And in the beginning, there was Salsa Divino.  This numero uno salsa, is the cornerstone, and first salsa we pioneered.  This is what we eat everyday here on the border: tomatoes, onions, garlic and green chile. That’s it. simple, elegant and delicious.  I use this in everything from an anemic pasta sauce, stir in huge chunks of avocado  for salsa-guacamole, out of the jar…..you name it.  This classic salsa remains all of our favorite.

SALSA DIVINO CHILE CON QUESO

Yep, this is the holy-grail of Chile Con Queso recipes.  This is my…well….kind of a  trashy food recipe.  OK, I own it….but damn its good. And, totally non-apologetically, Velveeta is a miracle in Chile Con Queso.  This soul warming recipe is great anytime it’s cold, apres ski, your depressed, or for a sleepover.

 

1     small block of Velveeta cheese, cubed

1  cup or a good handful of grated sharp cheddar cheese

1     jar SALSA DIVINO

1     cube Chicken Bullion crumbled up (I like Knorr)

milk  just a dash

BUT WAIT IT GETS BETTER: add in..fresh grated red or green jalapeno, green chile, a good hand full of grated cheddar cheese, cooked spicy taco meat (or Jimmy Dean Sausage…exxxtra hot, cooked & drained)

Now, this can be done two ways: microwave or on the stove…either way it goes like this.

Slowly melt the Velveeta (stirring often it burns fast), stir in Salsa Divino, crumble the bullion cube in, stir in just a kiss of milk…..rewarm and serve.  For a better queso add a good handful of grated cheddar cheese, grated fresh jalapeno…..and if your really bad, a handful or three of cooked taco meat!…Trust me on this one.


Chicken or Pork Sate with Peach Mango BBQ sauce

Grilled Chicken Sate with Mango Peach BBQ Sauce

I love sate, anytime, anywhere.  The inspiration for this simple, yet yummy recipe came from a trip to Bali and all of Indonesia. I had sate in every form possible.   The Peach Mango BBQ sauce is super pronto to make.  I like taking the flavors more to the Indonesian side with a good smack of curry powder or paste (really the paste is 10,000 times better and is in the Asian food isle of the store), a good dash of sesame oil and its a done deal.

Grilled chicken Sate with Peach Mango BBQ sauce - Damn, this looks good....I served this with a soy/sesame, ginger dipping sauce that was packed with grilled jalapenos!

Ingredients:

1 jar  Peach Mango salsa

1 good scoop curry (red) paste

Sesame oil:   a huge dash

Rum:  a good dash

12+ chicken tenders, sliced pork butt, or tofu

12+ bamboo skewers soaked in water

Sesame seeds:  sprinkle sesame seeds over the finished sate

Puree all the first 4 ingredients together in a blender…into a nice chunky paste. If you want it sweeter, then add a couple of tablespoons of brown sugar!  I love the sweet grill crust this gets!

 

Pork Sate, NIght Market, Bali, Indonesia - This night market vendor, made, the BEST sate ever. His trough (bbq grill) was tiny and long. He was burning bamboo charcoal. He would take the raw sate out of the marinade, pop 'em on this grill...fan the flames like all hell. What was left was 10 for $1.00 sate! so good. Flavors were: curry, smoke, chile.

Carefully thread the meat (chicken, pork or tofu) onto the moist bamboo skewer, bbq on a hot grill.  HOT TIP: I like to gently spray the meat with some Pam or vegetable based non-stick spray…no stickin’ or burning!…..turn to cook through..be careful not to burn the bamboo skewers…I generally either put some foil under the grilling sticks (wood part only) or hang them off the grill..make sense??….look at the photo of sate-man in Bali..you will get it!

By the way, these sates cook just as well in a 350 degree oven….turn the convection on!

Tiki-style chiken sate skewers - LOVE this tiki style serving idea....never really done it here..and I am all over this one!


Grilled Fish taco with Salsa Diablo

Grilled Fish taco with Salsa Diablo

GRILLED FISH TACOS

This is another of those great recipes that really does not have a formal recipe.  You know what?…I like it that way.  I run the fish through a quick marinade of Salsa Diablo, then grill till done….I warm the tortillas on the grill at the same time, and have all the condiments at my side: avocado, lime, beans, sour cream….look at the picture..u get the deal!….


Grilled Chicken Cacciatori on Oodles of Noodles

Grilled Chicken, Two Olive Salsa Cacciatori on oodles of noodles



This is one of my all time favorite, soul warming, pronto from the kitchen and no one complains.  I make a big batch of this Cacciatori.  The recipe is just easy as all hell, loves to be improved on (add more olives, onion, garlic, rosemary, mushrooms, capers, grilled sausage, or take it 100% vegetarian with the addition of grilled eggplant-zucchini-red peppers-mushrooms)…oh, a good slug of red wine takes it over the top ….

2 bottles OR more TWO OLIVE SALSA

dash of red wine (drink rest of bottle)

hand full of cleaned button mushrooms

4 grilled chicken breasts marinated in white wine OR grilled thighs marinated in white wine

One box of pasta, your call (penne, bow tie, fettuccine, etc) cooked and drained (tossed with just a little olive oil)

Toss the salsa, wine, mushrooms, and cooked chicken together.  Either bake in the oven (350 for 30 minutes) or sautee all together……Plate the pasta, put the sauce on top….kiss with fresh grated Parmesan cheese….serve.  This is also the perfect leftover food!


TORTILLAS, CHILES & BEANS

Tortillas Cookbook

Chiles Cookbook

Beans Cookbook

This is a really cool set of totally classic-hip  Southwestern books.  I’d describe them as more traditional recipes that are so beautifully photographed and so delicious.  TORTILLAS is flat out wonderful  with “my” Tortilla Soup, Burritos, Flautas, Chilaquiles, Fajitas..etc.  CHILES  is all fired up with Kitchen Cinco Salsa, Hot and Cold Tequila, Grilled Sesame Pork Kabobs…etc.  BEANS..I love beans in every form: El Paso Red Beans and Rice, Red Chile Colorado Chile Con Carne, Chile Roasted Chicken, Chickpea Soup with Green Sage Oil (yum), Boilermaker Baked Beans…it just goes on and on!…….

The El Paso Chile Company, Tortilla, Beans & Chile Cookbooks by W. Park Kerr

William Morrow & Co, New York


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BORDER STREET FAJITAS

Recipes | BORDER STREET FAJITAS & FISH TACOS

In the late 1970s Fajitas came into our vocabulary.  Here on the border, we called it carne asada (grilled beef).  Pretty much I have never met a fajita I did not feel a kindred-ship with.  This staple of Mexican street food (so good late at night after a few margs)….this is my standard grilled fajitas.  True believers call for skirt steak, ya know….I like New York strip or sirloin.  Works great with chicken, and very firm tofu too.

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SALSA GUACAMOLE

Salsa del Rio….our blessed green chile, tomatillo salsa.  The inspiration for this salsa literally came from a market in Juarez, Mexico.  There is this old taco stand (how that line has got me into so much trouble!) and the taco-man literally in a stone molcajete grinds up: roasted green chile, garlic, salt, cooked tomatillos and some green raw jalapeno….amazing in its simplicity and flavor.  Then, a huge squeeze of lime..and OH MY GOD!….put this cold salsa on a hot street taco (red pork)…..a cold beer…..what more is there?

Read the rest of this entry »