recipes

Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion.

2 pounds skirt steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon Tabasco

Mix juices, garlic, onion, tequila, Tabasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil.

Mexican Stir Fry

1 pound pork tenderloin
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon ground cumin
1 clove garlic, finely chopped
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, cut into strips
12 cherry tomatoes, halves
Warm flour tortillas
Green chili salsa

Cut pork tenderloin lengthwise into quarters. Cut the quarters into 1/4-inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in a medium-size bowl. Add the pork slices and stir to coat. Heat the oil in a large cast iron skillet over medium-high heat. Add the pork mixture and stir-fry for 3 to 4 minutes. Stir in the onion, green pepper and tomatoes. Reduce the heat; cover and simmer for 3 to 4 minutes.

Pozole (also spelled posole) is a Mexican soup. The soup is made with a special type of corn which has been slaked (soaked) in a solution of lime (cal). The traditional corn that is used is called maiz blanco or "cacahuazintle" [kaw-kaw-WAH-SEEN-til]. This is a very large-kerneled white corn grown in Mexico.

Mexican-Style Baked Fish

1/3 cup sour cream
1 tablespoon lemon juice
1/2 teaspoon chili powder
1 pound orange roughy or red snapper fillets
1 1/4 cups crushed corn chips
2 tablespoons butter or margarine, melted
Avocado slices (optional)
Tomato slices (optional)

Combine sour cream, lemon juice and chili powder. Dip fillets in this mixture and dredge in corn chips, coating well. Place fillets in a lightly greased 13 x 9-inch baking dish. Drizzle with butter. Bake at 450 degrees F for 12 to 15 minutes or until fish flakes easily when tested with a fork.

Garlic Shrimp

Follow the instructions to the letter to avoid burning the garlic and spoiling the taste. The flavorful garlic oil that remains should be stored in the refrigerator and used for sauteing shrimp or any other meat or fowl.

12 cloves garlic, roughly chopped
1 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter
1 1/2 pounds fresh shrimp, peeled, de-veined
and butterflied (leave tails intact)

In a large skillet, saute? the garlic in medium-hot oil (about 300 degrees F) until light brown. Watch carefully so as not to burn. After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. When all the butter has been added, the bits will become crisp. Remove them with a slotted spoon and reserve the oil and butter for sauteing the shrimp.

In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saute? the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to saute? all the shrimp. Salt to taste. Garnish with garlic bits and parsley. Serve with Mexican Rice.

Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it.

Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.

Crab Stuffed Poblano

Stuffing
1 pound crabmeat
1/2 cup mayonnaise
1 bunch green onions, chopped fine
1 bunch cilantro, leaf only, chopped fine
2 tablespoons grated ginger
2 tablespoons lime juice

Marinade
2 cups water
1 cup white vinegar
1 tablespoon salt
1 tablespoon olive oil
1 tablespoon dried oregano

Roast poblanos over gas flame (or wood fire) until skin is blistered. Transfer to a plastic bag and seal until cool.

Rinse poblanos under running water, rubbing skin off gently. Leave stem intact. Slit from top to bottom; remove seeds, and drain. Cover with Marinade for 48 hours.

Stuffing: Squeeze as much water as possible from crabmeat and combine with remaining ingredients.

Assembly: Remove poblanos from marinade and drain. Divide stuffing into 4 equal portions. Cupping a poblano in your palm, stuff crabmeat mixture inside. Transfer to a chilled plate. Garnish with whole cilantro and lime wedges.

1 whole Sterling Silver pork tenderloin, cut into 8 crosswise pieces
2 teaspoons lemon pepper
1 tablespoon butter
1 tablespoon lemon juice

1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon minced parsley

Cooking Directions: Place each piece of tenderloin between two pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of pork with lemon pepper. Heat butter in heavy nonstick skillet; brown pork evenly, about 3 to 4 minutes on each side. Remove to serving platter; keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through. Pour sauce over medallions, sprinkle with parsley and serve.

Serving Suggestions: Nothing could be easier—or more elegant—than this French preparation. Quickly sautéed filet medallions are finished with a Worcestershire sauce and mustard pan sauce. If it’s a special occasion, pair with truffled mashed potatoes and steamed asparagus. If it’s Wednesday night, mashed potatoes and green peas will fit the bill. Add a green salad with vinaigrette and warm dinner rolls.