Green Chile Pasta with Grilled Salmon Fillet

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Any pasta can be used with this recipe. We suggest Farfalle or Ziti.

Ingredients

  • 2 tablespoons butter (or margarine)
  • 2 tablespoons flour
  • ½ cup cream or milk
  • 1 ½ cups chicken broth
  • ½ cup Austin Spice Company Green Chile Salsa
  • ½ cup finely shredded Parmesan cheese
  • 6 cups cooked pasta of choice (we like farfalle or ziti)
  • 2 grilled salmon fillets

Instructions

Melt butter over medium heat. Sprinkle flour over butter and stir into a smooth paste. Add the milk and chicken broth. Heat until bubbly and thickened. Stir in Green Chile Salsa, then remove from heat. Stir in Parmesan cheese and pasta.. Serve with grilled salmon. (You can add the salmon to the pasta if you wish.)

Spanish Chorizo with Pimenton

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This is the classic Spanish sausage which was later transplanted to Mexico and flavored with different chiles. Traditionally, the links are air-dried in a cool place before being refrigerated. For a great breakfast treat, remove the sausage from the casings, crumble and fry it in a pan. Add eggs that have been whisked and scramble them with the sausage. Serve with a chile sauce made from pimentón. You will need a sausage stuffer attachment for your grinder for this recipe. In some versions of this recipe, other seasonings, such as cinnamon and coriander, are added.

Ingredients

  • 2 pounds lean pork, coarsely ground

  • 3 cloves garlic, mashed in a press

  • 1/4 cup vinegar

  • 1 teaspoon oregano

  • 1/4 cup hot pimentón

  • 1 teaspoon freshly ground black pepper

  • 2 teaspoons salt

  • 1/4 teaspoon ground cumin

  • 1 teaspoon oregano

  • 1 yard sausage casing

Instructions

In a large bowl, combine all ingredients. Using the sausage stuffer, force the mixture into the casings and twist off links and tie them.

Grilled Tuna Steaks with Salsa Pimenton

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In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving. Salmon steaks or the steaks of any large fish may be substituted. Serve with a Caesar salad and saffron rice.

Ingredients

  • 2 tablespoons olive oil

  • 3 tablespoons hot pimentón

  • Salt and pepper to taste

  • 2 tablespoons chopped fresh Italian parsley

  • 4 tuna steaks, 1-inch thick

  • 6 cloves garlic, minced

  • 1 medium purple onion, chopped

  • 2 medium tomatoes, chopped

  • 2 red bell peppers, roasted, peeled, seeded, and chopped

  • ½ cup minced green olives

  • Italian parsley leaves for garnish.

Instructions

In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of pimentón, salt and peppers, and the parsley and mix well. Rub this mixture over each side of the tuna steaks. Cover the steaks and marinate for 1 hour.

Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes. Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and puree. Transfer the sauce back to the pan and keep warm.

Grill or broil the tuna steaks to the desired doneness. Serve covered with the sauce and garnished with the parsley leaves.

Vegetarian Enchilada Bake

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Corn tortillas need to be heated so that you can roll them without cracking and splitting. The traditional method for softening involves dipping the tortillas in hot oil, however, the same result can be achieved by lightly moistening the tortillas with water, wrapping them in foil, and placing them in a 350 degree oven for 10 minutes. You can also wrap the tortillas in a cloth towel and microwave them on high for 1 to 2 minutes.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 16-ounce can black beans, rinsed and drained
  • 1 7-ounce can whole kernel corn, rinsed and drained
  • 2 teaspoons ground red New Mexican chile
  • 1 teaspoon ground cumin
  • 2 cups Mexican-style salsa, divided
  • 8 corn tortillas
  • ½ cup shredded Monterey Jack cheese
  • Shredded lettuce
  • Chopped fresh cilantro

Instructions

Preheat an oven to 350 degrees F.
To make the filling, heat the oil in a heavy saucepan and sauté the onion and garlic until they are softened. Add the beans and coarsely mash them. Add the corn, chile, cumin and ½ cup of the salsa, then cook for 5 minutes.
Spread ½ cup of the salsa onto a baking dish.
Heat the tortillas to soften them, and spoon about 1/3 cup of the filling onto each tortilla and roll up. Place the tortillas, seam side down, in the baking dish. Top the enchiladas with the remaining sauce. Cover the pan with aluminum foil.
Bake for 15 minutes. Remove the foil and sprinkle the cheese over the top. Bake, uncovered, until the cheese is melted, about 30 minutes.
Garnish with the lettuce and cilantro and serve.

Mexicali Flank Steak Fajitas

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Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won’t miss any of the flavor.

Ingredients

•    1 pound lean flank steak
•    2 teaspoons ground chile, such as ancho or New Mexican Chimayo
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1 teaspoon garlic powder
•    1 cup chipotle-based salsa, divided
•    Vegetable cooking spray
•    6 to 8 green or Mexican bulb onions
•    4 to 6 flour tortillas

Instructions

Trim the visible fat from the steak. Combine the chile, cumin, coriander, and garlic powder, then rub the steak with the spice mixture.
Place the steak and ½ cup of the salsa in a zip-lock bag.
Marinate the steak in the refrigerator for at least 8 hours or overnight, turning the bag occasionally.
Heat a barbecue until medium-hot. Remove the steak and discard the marinade. Coat the grill rack and onions with the cooking spray. Place the steak and onions on the grill and cook for 8 minutes. Turn the steak and the onions, and continue to grill for an additional 5 minutes or until desired degree of doneness.
Cut the meat diagonally across the grain into thin slices. Place a few slices of meat into a flour tortilla, add a couple of grilled onions, top with additional salsa and serve.