Gourmet Night at Jaime's
Guacamole
2 lg. Avocados, peeled, pitted and cut into ½ inch pieces
¼ cup Minced red onion
1 Tomato, chopped
2 TB. Minced fresh cilantro leaves
1 TB. Fresh lime juice, or more to taste
1 tsp. Minced Serrano chili
¼ tsp. Minced garlic
¼ tsp. salt
In large bowl, combine all ingredients and mash with the back of a fork until mostly smooth. Adjust seasonings to taste, and serve.
Emeril’s Pico De Gallo
1 ½ lb. Plum tomatoes, cored, seeded and diced
½ cup Finely chopped red onion
¼ cup Green onions
½ cup Chopped fresh cilantro leaves
1 TB. Fresh lime juice
2 TB. Minced, seeded jalapeno or Serrano chili
1 tsp. Minced garlic
½ tsp. Salt
Pinch Cayenne
Combine all ingredients in bowl and stir. Cover and allow to rest at room temp. for 1 hour for the flavors to blend.
Refreshing Lime Slush
1 can Frozen limeade (12 oz.)
3 cups Sugar
8 cups Water
Green food coloring (optional)
7-Up or Sprite
1. Stir together until sugar is dissolved and freeze until solid. Spoon chunks of frozen slush into punch bowl and pour in 7-up or sprite. Mix slightly and serve. Garnish with fresh lime slices.
Café Rio’s Creamy Tomatillo Salad Dressing
3 Tomatillos, cut into quarters
Juice 1/2 of a lime
1/2 cup Buttermilk
1/2 cup Mayonnaise
1/2 cup Sour cream
1 pkg. Dry ranch buttermilk dressing mix
1 cup Fresh cilantro
5 stalks Green onions w/ends
2 cloves Garlic, crushed
1/2 tsp. Salt
1/4 tsp. Cayenne pepper
1 tsp. sugar
1. Combine well in blender and refrigerate one hour.
Shredded Beef Enchiladas
2 LB. Roast (top roast or chuck)
1 TB. Oil
1 tsp. Salt
1 tsp. Pepper
1 Onion, quartered
2 cloves Garlic, crushed
1 can Crushed tomatoes
4 cups Favorite enchilada sauce
1 cup Sour cream
1 can Chopped green chilies
2 cups Monterey jack cheese
10-12 Corn tortillas
Rub roast with salt and pepper and set aside. Heat large skillet on high, add oil. Brown on all sides of roast. Place in oven proof pan with lid or slow cooker. Cover meat about 1/2 way with water. Add onion, garlic and tomatoes. Cook meat on low for 6-8 hours. Shred meat and add cheese and green chilies.
In another small bowl, mix sour cream and enchilada sauce and set aside. Cook tortillas in hot skillet for a minute or two on each side. Roll meat mixture into tortillas.
Place enchiladas in baking dish and cover with sauce mixture. Sprinkle enchiladas with extra cheese and bake at 350 degrees for 30 minutes.
*Jaime, I'm pretty sure you made a cheesecake but I can't find that recipe! Please add it if you can. Thanks!
Guacamole
2 lg. Avocados, peeled, pitted and cut into ½ inch pieces
¼ cup Minced red onion
1 Tomato, chopped
2 TB. Minced fresh cilantro leaves
1 TB. Fresh lime juice, or more to taste
1 tsp. Minced Serrano chili
¼ tsp. Minced garlic
¼ tsp. salt
In large bowl, combine all ingredients and mash with the back of a fork until mostly smooth. Adjust seasonings to taste, and serve.
Emeril’s Pico De Gallo
1 ½ lb. Plum tomatoes, cored, seeded and diced
½ cup Finely chopped red onion
¼ cup Green onions
½ cup Chopped fresh cilantro leaves
1 TB. Fresh lime juice
2 TB. Minced, seeded jalapeno or Serrano chili
1 tsp. Minced garlic
½ tsp. Salt
Pinch Cayenne
Combine all ingredients in bowl and stir. Cover and allow to rest at room temp. for 1 hour for the flavors to blend.
Refreshing Lime Slush
1 can Frozen limeade (12 oz.)
3 cups Sugar
8 cups Water
Green food coloring (optional)
7-Up or Sprite
1. Stir together until sugar is dissolved and freeze until solid. Spoon chunks of frozen slush into punch bowl and pour in 7-up or sprite. Mix slightly and serve. Garnish with fresh lime slices.
Café Rio’s Creamy Tomatillo Salad Dressing
3 Tomatillos, cut into quarters
Juice 1/2 of a lime
1/2 cup Buttermilk
1/2 cup Mayonnaise
1/2 cup Sour cream
1 pkg. Dry ranch buttermilk dressing mix
1 cup Fresh cilantro
5 stalks Green onions w/ends
2 cloves Garlic, crushed
1/2 tsp. Salt
1/4 tsp. Cayenne pepper
1 tsp. sugar
1. Combine well in blender and refrigerate one hour.
Shredded Beef Enchiladas
2 LB. Roast (top roast or chuck)
1 TB. Oil
1 tsp. Salt
1 tsp. Pepper
1 Onion, quartered
2 cloves Garlic, crushed
1 can Crushed tomatoes
4 cups Favorite enchilada sauce
1 cup Sour cream
1 can Chopped green chilies
2 cups Monterey jack cheese
10-12 Corn tortillas
Rub roast with salt and pepper and set aside. Heat large skillet on high, add oil. Brown on all sides of roast. Place in oven proof pan with lid or slow cooker. Cover meat about 1/2 way with water. Add onion, garlic and tomatoes. Cook meat on low for 6-8 hours. Shred meat and add cheese and green chilies.
In another small bowl, mix sour cream and enchilada sauce and set aside. Cook tortillas in hot skillet for a minute or two on each side. Roll meat mixture into tortillas.
Place enchiladas in baking dish and cover with sauce mixture. Sprinkle enchiladas with extra cheese and bake at 350 degrees for 30 minutes.
*Jaime, I'm pretty sure you made a cheesecake but I can't find that recipe! Please add it if you can. Thanks!
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