Penne Pasta with Chipotle Salsa Vodka Cream Sauce

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This recipe is from John Hard of CaJohn’s Fiery Foods.

Ingredients

  • 2 (16 ounce) jars chipotle salsa

  • 1½ cups heavy whipping cream

  • ¼ teaspoon dried oregano

  • ¼ teaspoon dried leaf basil

  • ¼ cup vodka

  • 1 (16 ounce) box mini penne pasta (prepared according to manufacturer’s directions)

  • Parmesan cheese

Instructions

Place 1½ jars of the salsa in a food processor, and blend until smooth. Pour into a high walled skillet and add the basil, oregano and remaining salsa. Bring to a simmer. Slowly whisk in the heavy whipping cream and bring back to a simmer. Cook for 20 minutes whisking often. Turn off the heat and add the vodka, stirring well

Place the prepared pasta in a large bowl. Pour sauce over pasta and toss. Sprinkle shredded Parmesan cheese and serve.

Ostrich Steaks with Fiery Bourbon-Teriyaki Marinade

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Ostrich is very lean and requires a minimum of marinating time. Place steaks on top of pasta, garnish and enjoy.

Ingredients

  • Ostrich Steaks

For the Marinade:

  • 1 cup teriyaki sauce

  • ¼ cup bourbon

  • 1 tablespoon habanero hot sauce

Instructions

Combine the three ingredients in a saucepan and bring to a simmer. Remove from heat and let cool. Cut the ostrich steaks into 1-inch strips and marinate in a sealed container in the refrigerator for 1½ hours. (Ostrich is very lean and requires a minimum of marinating time).

Remove the ostrich and place on a hot grill. Cook until medium, basting with marinade. (Ostrich meat is best served medium-rare to medium-well—do not overcook)

Place ostrich steaks on top of pasta, garnish, and enjoy.

Venison Steak with Juniper Berry and Red Chile Sauce

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This recipe is by Lois Ellen Frank, from her book Foods of the Southwest Indian Nations (Ten Speed Press, 2002). Both the venison and the juniper berries are available from mail-order sources. Of course, grape juice or wine would not have been available to the Maya, but Lois has adapted this recipe for the modern kitchen.

Ingredients

For the Sauce:

  • 1 tablespoon dried juniper berries

  • 3 cups unsweetened dark grape juice or wine

  • 2 bay leaves

  • 1 ½ teaspoons dried thyme

  • 2 shallots, peeled and coarsely chopped

  • 2 cups beef stock

For the Steaks:

  • 6 venison steaks, 8 to 10 ounces each

  • 2 tablespoons olive oil

  • 1 tablespoon salt

  • 1 tablespoon freshly ground black pepper

  • 4 whole dried chiles de arbol, seeds and stems removed, crushed

Instructions

To make the sauce, wrap the juniper berries in a clean kitchen towel and crush them using a mallet. Remove them from the towel and place them in a saucepan with the grape juice or wine, bay leaves, thyme and shallots. Simmer over medium heat for 20 to 25 minutes, until the liquid has been reduced to 1 cup. Add the stock, bring to a boil, then decrease the heat to medium and cook for another 15 minutes until the sauce has been reduced to 1 ½ cups. Strain the sauce through a fine sieve and keep it warm.

Brush the steaks on both sides with the olive oil and sprinkle with salt and pepper. Place the steaks on the grill and grill for 3 minutes, until they have charred marks. Rotate the steaks a half turn and grill for another 3 minutes. Flip the steaks over and grill for another 5 minutes until done as desired.

Ladle the sauce onto each plate, top with the steaks, pattern-side up, and sprinkle the crushed chiles over them.

Belizean Rubbed and Grilled Fish Burger

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This particular “burger” is a fired-up re-creation of a fish sandwich Nancy devoured in the tiny town of San Pedro on Ambergris Caye, Belize, in 1985. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with significant heat, this is it. Serve with french fries, crisp cole slaw, and to toast Elvie, a frosty tamarind cooler.

Ingredients

  • 1 teaspoon ground habanero chile

  • 1 teaspoon garlic salt

  • 1 teaspoon ground thyme

  • 1/2 teaspoon ground allspice

  • 1/4 teaspoon ground nutmeg

  • 1 tablespoon olive oil

  • 4 small white fish fillets, such as snapper, trigger fish, or grouper

  • 4 rolls

  • Your favorite salsa or hot sauce

Instructions

In a bowl, combine the chile, salt, garlic, thyme, allspice and nutmeg. Brush the fillets with the oil and dust with the spice mixture. Allow to sit at room temperature while you prepare the grill.

Cut the rolls in half length-wise and brush with 1 tablespoon olive oil.

Grill the fish in a grill basket over medium heat until done, about 5 minutes per side, or until the fillets flake.

Grill the rolls to slightly warm. Place the fish on rolls and top with a sauce of choice, even if it’s store-bought.

 

Grilled Salmon Steaks with Green Chile Lime Sauce

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Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill. Feel free to flavor this with a little light smoke–say apple or other fruitwoods. Serve with a creamy rissoto, arugula, and tomato salad and a chilled white wine.

Ingredients

For the Salmon:

  • 4 salmon steaks

  • Olive oil

  • Salt and freshly ground black pepper

For the Green Chile Lime Sauce:

  • ½ cup chopped fresh cilantro leaves

  • 3 roasted and peeled New Mexico green chiles, stems and seeds removed

  • 2 cloves garlic, chopped

  • Juice of 1 lime

  • 1 tablespoon vegetable oil

  • 1 teaspoon lime zest

Instructions

Brush the steaks with the oil and season with the salt and pepper. Place all the ingredients for the sauce in a blender or food processor and puree until smooth.

Grill the steaks over a medium fire for about 8 minutes, turning several times, or until the fish flakes on the outside.

To serve, pour some of the sauce on individual plates, place the steaks on top of the sauce, and top with additional sauce.