Asian Quesadillas With Mint and Coriander

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These quick snacks have a light and spicy Asian twist. You can easily omit the chicken for vegetarian guests.

Ingredients

  • 3 to 4 cups shredded cooked chicken

  • 4 cups finely shredded cabbage
  • 1/2 cup roughly chopped cilantro leaves
  • 1/2 cup mint leaves
  • 1 cup mung bean sprouts
  • 1 small red onion, halved and thinly sliced
  • 1 green bell pepper, finely sliced in short strips
  • 1 long red chilli, finely sliced (optional)
  • 1 cup plain yogurt

  • 1/2 cup Byron Bay Chilli Co. Fiery Coconut Chilli Sauce

  • Juice of 1 lime

  • 12 (8-inch) flour tortillas

  • Shredded cheese

Instructions

In a large bowl, toss together the shredded chicken, cabbage, cilantro, bean sprouts, onion, bell pepper and chilli. In a small bowl, whisk together the yogurt, chilli sauce and lime juice and pour over salad. Add the yogurt mixture to the chicken mixture and toss to coat.

 

Place 1 tortilla on a warm griddle or pan, sprinkle it with shredded cheese, then with some of the salad mixture and fold it in half.  Heat the quesadilla, turning several times,

until the cheese has melted.

Brisket Rub

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Liberally apply this rub to brisket a few hours before putting the meat in the smoker.

Ingredients

  • 1/4 cup dark brown sugar, firmly packed
  • 1/4 cup cracked black pepper
  • 1/4 cup sweet paprika
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon dry mustard
  • 1 tablespoon granulated onion
  • 2 teaspoons ground cayenne

Instructions

Combine the ingredients in a small bowl and mix well.

Confetti Dill Salsa

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This salsa is prettiest when you dice everything into pieces 1/4-inch square. It takes time, but people will appreciate it!

Ingredients

  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1-3 serrano peppers, finely diced
  • 2 shallots, finely diced
  • 2 tablespoons chopped fresh dill
  • Juice of 1 lime or lemon
  • Salt

Instructions

In a bowl, toss together the red, yellow and orange bell peppers, serrano peppers, shallots and dill. Season to taste with lime or lemon juice and salt.

Poultry Rub

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This rub can be used for any poultry–chicken, duck, pheasant, or turkey.

Ingredients

  • 1/4 cup snipped chives
  • 1/4 cup chopped yellow onion
  • 1/4 cup lime juice
  • 1 tablespoon dried minced onion
  • 1 tablespoon onion powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried thyme
  • 2 teaspoons cayenne pepper sauce
  • 1 teaspoon ground allspice
  • 1 teaspoon black pepper
  • 1 teaspoon ground cayenne
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Instructions

In a blender or food processor, combine all the ingredients and blend to a thick paste. (If using skinless chicken, add 2 tablespoons vegetable oil to the paste.) Rub the paste over the poultry, cover and refrigerate at least 2 hours.

Tlatonile

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Tlatonile is a pipian from Jalcomulco, Veracruz. Pipians are spicy dishes from Mexico that utilize ground nuts or seeds. In Mexico, these are most often pumpkin or squash seeds. This recipe is from Susana Rodriguez, who made this for lunch when we were passing through.

Ingredients

•    2 pounds pork or chicken (thighs and legs)
•    2 chayotes, or use yellow squash, sliced
•    8 ounces of hulled pumpkin seeds, toasted
•    1 1/2 ounces of dried ground chile. Susana used a local variety called chile puya
•    3 Roma tomatoes, halved
•    1 bunch epazote (a Mexican herb also known as wormweed or Mexican tea)
•    Salt to taste

Instructions

Brown the pork or chicken in a stockpot. Add enough water to cover, add the chayote and simmer until cooked. Meanwhile, grind the pumpkin seeds until it forms a thick paste. While the seeds that Susana used were quite high in oil and exuded oil when pressed, I had to add oil to my ground seeds at home. Combine this paste with the dried ground chile, the salt and a small amount of water. Once the meat has cooked, add the halved tomatoes, the pumpkin seed paste and the epazote. Serve in bowls with a bit of rice in the bottom.