Tunisian Hot Vegetable Dip (Slata Mechouia)

Dave DeWitt Recipes Leave a Comment

This recipe is based on the Tunisian grilled salads, as mechouia means roasted. This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita. Use a mortar and pestle for a traditional method of grinding the grilled vegetables, or just mash and mix with a fork in a bowl. For a much hotter dip, substitute jalapeño chiles.

Ingredients

  • 1 red or yellow bell pepper, cut in half, seeds removed

  • 2 medium tomatoes

  • 1 small onion, cut in half

  • 4 green New Mexico or poblano chiles

  • 3 whole cloves garlic

  • 2 to 3 tablespoons olive oil

  • 2 teaspoons lemon juice, fresh preferred

  • 1 tablespoon caraway seeds or 1 tablespoon cumin seeds

  • 1 tablespoon chopped brine cured black olives

  • Chopped parsley for garnish

  • 1 small loaf French bread

Instructions

Place the bell pepper, tomatoes, onion, chiles, and garlic on medium-hot grill, and grill until the skins become charred and blistered. The onions will take longer to cook than the rest of the vegetables. Remove the vegetables from the grill, place in a bowl and cover with a damp cloth to loosen the skins. Remove the skins, but don’t worry–a few charred pieces will add an interesting flavor dimension. Mash the vegetables together and place the mixture in a bowl.

Mix the remaining ingredients, except for the bread, and pour over the vegetables and gently toss. Transfer to a serving bowl.

Serve the dip with the bread and encourage guests to tear the bread into chunks and dip in mixture.

Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa

Dave DeWitt Recipes Leave a Comment

Tuna steaks, swordfish, shark or any firm fish could be substituted if desired. The pineapple salsa is an excellent contrast in flavor, texture and temperature.

Ingredients

For the Fish:

  • 4 (6- to 7-ounce) mahi-mahi steaks, about one-inch thick

  • 1/4 cup olive oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • Kosher salt

  • Cracked black pepper

For the Salsa:

  • 1 red onion, chopped

  • 2 jalapeño peppers, minced

  • 1/4 cup chopped fresh cilantro

  • 1 cup unsweetened pineapple juice

  • 1 tablespoon fresh lime juice

  • 1 tablespoon red wine vinegar

  • 2 tablespoons vegetable oil

  • 6 slices fresh pineapple, about 1/2-inch thick

 

Instructions

For the Fish:

In a medium mixing bowl, combine olive oil, two tablespoons of the lemon juice, garlic and ginger. Using a resealable food bag, marinate the fish, refrigerated, for one to two hours. Remove the steaks from the marinade and pat dry. Drizzle remaining lemon juice on fish and season fish with salt and pepper.

Preheat the grill for medium high direct cooking. Grill the fish for about 10 minutes per side.

For the Salsa:

In a medium mixing bowl, combine the onion, jalapeño, cilantro, pineapple juice, lime juice and vinegar. Allow the salsa to marinate at room temperature. Preheat the grill for medium high direct cooking. Lightly coat the pineapple slices with the oil. Grill the pineapple slices for four minutes, flip and continue cooking other four minutes. Remove from grill, coarsely dice and add to the salsa. Refrigerate salsa at least two hours before serving.

Serve with grilled fish or alone as an appetizer.

 

 

Red Chile Pork Cutlets, Cervantes-Style

Dave DeWitt Recipes Leave a Comment

Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito.

Ingredients

  • 2 pounds pork loin, trimmed and cut in 1/2-inch cutlets

  • 1 pound sun-ripened New Mexico red chile pods (thoroughly dried)

  • 1/4 teaspoon Mexican oregano

  • 1/2 teaspoon granulated garlic

  • 1 teaspoon salt

  • 16 ounces Cervantes Red Chile Sauce (Ready-to-Serve)

Instructions

For the Marinade:

Inspect the chile pods and remove the stems, seeds and white veins.* Rinse and place the cleaned pods in a large bowl or saucepan and add enough hot water to cover. Soak for 30 minutes to 1 hour. After pods are completely reconstituted (pods should appear bright red and plump), remove them with tongs and place in blender with chile water to cover the pods. Leave about one inch space or more in the blender container. Add oregano, garlic and salt. Blend for 2 minutes (puree setting). If sauce is too thick, add more water and blend until skins disappear completely.

* Be sure to use rubber or latex gloves when handling chile pods.

For the Pork:

In a shallow pan, place the pork cutlets in a single layer. Pour the blended marinade evenly over meat, cover and refrigerate for at least 2 hours. For more intense chile flavor, marinate overnight.

Preheat the grill on high. Reduce the heat 375 degrees. Remove the meat from the marinade and place it on grill. Reserve marinade for basting. Cook each side 2 to 4 minutes, depending on thickness of the cutlet. Baste the meat with marinade on each side before turning. Watch the meat closely as it will cook quickly, don’t overcook. You will want to keep pork moist inside.

Ladle two ounces of Cervantes Red Chile Sauce (finishing sauce) on each plate. Place pork in center of plate. Drizzle additional Cervantes Red Chile Sauce (approx. 2 ounces) over the meat. Garnish with sprig of cilantro. Serve with your choice of calabacitas, papitas, pinto beans, Spanish rice, or posole. The meat can also be cut in strips after preparation, wrapped in warm flour tortilla and served as a burrito. Smother burrito with Cervantes Red Chile Sauce, add grated cheddar cheese. Melt the cheese and enjoy!

Grilled Green Chile-Stuffed Steaks Wrapped in Bacon

Dave DeWitt Recipes Leave a Comment

This is one of our favorite ways of grilling steaks and we find ourselves using the basic recipe and altering it again and again. The combination of the different peppers and the chiles provide different spice and heat sensations in the mouth, and the green chile pulls all the tastes together. Serve this with roasted garlic mashed potatoes. Leftover steak can be turned into a fabulous Southwest Steak Sandwich by thinly slicing it and adding it to sourdough bread with Muenster cheese and more chile.

Ingredients

  • 4 boneless ribeye steaks, or substitute filet mignon or sirloin steaks, 1 to 2 inches thick

  • 4 roasted and peeled hot green New Mexican chiles, stems and seeds removed

  • 4 strips raw bacon

  • 2 tablespoons each red, white, and black peppercorns

  • 2 tablespoons Caribbean habanero sauce

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 1/2 teaspoon garlic powder

Instructions

Slice the steaks horizontally to create a pocket. Do not cut all the way through the steak. Place a green chile in each of the pockets. Wrap a strip of bacon around each steak horizontally and secure with a toothpicks.

Place the peppercorns in a towel and pound with a hammer or mortar until roughly crushed. Press the pepper into each side of the steak.

Combine the habanero sauce, Worcestershire sauce, soy sauce, vinegar, and garlic. Place the steaks in a non-metallic pan, pour the marinade over the meat, and marinate in the refrigerator for a couple of hours. Bring the steaks to room temperature before grilling.

Grill the steaks over a medium-hot fire for about 12 to 16 minutes, turning often, for rare, and 8 to 10 minutes for medium rare. For medium-rare steaks, the internal temperature should be 150 degrees F. Feel free to slice it to check on doneness.

Variation: For those not enamored of peppercorns, omit and wrap the steaks in peppered bacon.

Grilled Swordfish with Lime-Basil-Jalapeño Vinaigrette

Dave DeWitt Recipes Leave a Comment

Ever since I discovered the fish taco, a Cal-Mex specialty that originated around San Diego and Baja, it’s been one of my favorite summer dinners, especially for a crowd. The real thing is a soft tortilla wrapped around fried fish, but grilled fish is even better to my taste.

Ingredients

For the Fish:

  • 1 1/2 pounds swordfish steak,

  • 1 inch thick

  • Grated zest of 1 lime

  • 1/4 cup fresh lime juice

  • 2 jalapeño chiles, seeded and chopped

  • 1/4 cup packed fresh basil leaves

  • 1/2 cup mild vegetable oil, such as canola

For the Tacos:

  • Avocado-Tomatillo Sauce (see recipe below)

  • Iceberg lettuce, thinly shredded

  • Red cabbage, cored and thinly shredded

  • Red onions, thinly sliced

  • Scallions, thinly sliced

  • Fresh cilantro leaves, chopped

  • Hot sauce

  • Mexican crema

  • 7-inch tortillas, flour and/or corn, grilled on high for 20 seconds
    on each side, just until warm and lightly charred

For the Tomatillo Sauce:

  • 8 tomatillos, husked and rinsed

  • 2 jalapeño chiles

  • 1/2 cup mild vegetable oil, such as canola, plus extra for brushing

  • Salt and freshly ground black pepper

  • 1/4 cup fresh lime juice

  • 2 tablespoons honey

  • 4 ripe Hass avocados, halved, pitted, peeled, and cut into

  • 1/2-inch dice

  • 1 small onion, chopped

  • 1/4 cup chopped fresh cilantro leaves

 

Instructions

Place the fish in a large dish. Combine the lime zest and juice, chiles, and basil in a blender and blend until smooth. With the motor running, slowly pour in the oil and blend until emulsified. Season to taste with salt and pepper, pour over the fish, turn to coat, and marinate for 10 minutes.

Heat your grill to high.

Grill the fish until lightly browned and firm on the bottom, 3 to 4 minutes. Turn the dish over, reduce the heat to medium or move to a cooler part of the grill, and grill until just cooked all the way through, 3 to 4 minutes more. Remove the fish from the grill and slice 1/2 inch think. Transfer to a platter and serve immediately with tortillas and garnishes listed above.

 

For the Tomatillo Sauce:

Heat your grill to high.

Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatillos and chiles, turning, until blackened on all sides. Remove from the grill and coarsely chop the tomatillos. Stem, seed and chop the chiles.

Combine the tomatillos, chiles, lime juice, and honey in a blender

and blend until smooth. With the motor running, gradually pour in the oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.