Chicken Chile Rellenos...
CHICKEN CHILE RELLENOS Traditional Chile Rellenos are usually stuffed with beef and deep fried in a batter. I have never been much of a fan, so I was thrilled to find Texas chef Grady Spears had come up with a sleeker and tastier riff that is absolutely delicious! For me, a real dinner party hit. Serves 4 1 tablespoon olive oil 1 pound boneless and skinless thigh meat 13/4 cups diced tomatoes ½ cup red chile sauce...
Cream of Jalapeno Soup...
This sensational soup pulls out all the stops – it’s wall-to-wall cream, it’s loaded with spicy peppers, and you’ve never tasted anything quite like it. A great unexpected start to a Mexican dinner! CREAM OF JALAPENO SOUP Serves 8 as a starter. 11/2 tablespoons unsalted butter 5 jalapeno chiies, seeded and trimmed (use 4 for less heat) ¾ cup finely chopped red onion (about ½ large onion) 3 garlic cloves, minced 2...
Sweet Potato and Peach Empanadas...
SWEET POTATO AND PEACH EMPANADAS We owe so much of our American/Mexican cuisine to Mexico and to Spain. Along the way we have adapted and added our own touches to make our own Southwestern cuisine. Mexican cooks can create such delicious tastes around the most simple of ingredients. Here is a perfect example. There are two ways to go about this. You can make the pastry yourself or use your favorite frozen pastry. ...
Wild Mushroom Nachos...
WILD MUSHROOM NACHOS Wild mushrooms have become a very de rigueur ingredient in upscale cooking today. This dish elevates the quintessential nacho to a whole new level. The topping can be prepared ahead of time, as can the fried tortillas, but cook the polenta right before serving. Makes 20 nachos. 5 whole tortillas, quartered Canola oil for frying 2 cups chicken stock ½ teaspoon salt ½ cup Culinary District...Connect
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