Langosta Criolla

Dave DeWitt Leave a Comment

This recipe is from Alex Garcia of the Food Network.

Ingredients

Langosta Criolla

  • 6 tablespoons Spanish olive oil, for sautéing

  • 1 small white onion, diced medium

  • 1 large red bell pepper, seeds and stems removed, diced medium

  • 1 Cubanelle pepper, seeds and stems removed, diced medium

  • 6 Cachucha peppers, seeds and stems removed, sliced (or substitute 1 habanero)

  • 3 cloves garlic, minced

  • 1 cup Sherry

  • 1 ten-ounce can whole tomatoes, chopped

  • 1 tablespoon tomato paste

  • 1 bay leaf

  • ½ cup roasted red peppers (from about two peppers), diced medium

  • 1 dried ancho chile, torn into small pieces

  • 1 tablespoon Worcestershire sauce

  • ½ cup cilantro, chopped

  • 4 spiny lobster tails, cut into one-and-a-half inch rounds and steamed

Instructions

Heat up olive oil and sauté the onion, peppers, and garlic for approximately four minutes. Deglaze with Sherry. Add tomatoes, tomato paste, and bay leaf and cook for another five minutes.

Add the roasted peppers, ancho chile, Worcestershire, cilantro, and lobster and cook six additional minutes.

Serve in a shallow bowl.

A Cowboy Named Julius

Dave DeWitt Leave a Comment

This Southwestern caesar salad with chipotle dressing may sound strange, but it tastes wonderful.

Ingredients

  • 1 cup mayonnaise
  • 1½ tablespoons water
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon freshly grated lemon zest
  • 1 tablespoon minced drained canned chipotle chiles in adobo sauce
  • 1 fresh red jalapeno chile, stemmed, seeded and minced
  • 1 to 2 drops Insanity Sauce (optional)
  • 1 teaspoon firmly packed light brown sugar
  • Salt and freshly ground black pepper
  • 1 large head romaine lettuce, torn into bite-size pieces
  • 2 medium tomatoes, diced
  • ½ cup fresh or drained canned corn kernels
  • ¼ cup freshly grated Parmesan cheese

Instructions

To prepare the dressing, in a small bowl mix together the mayonnaise, water, soy sauce, lemon juice and zest, chipotle chiles, jalapeño, Insanity Sauce, and brown sugar. Season dressing to taste with salt and pepper and set aside.

Toss together the romaine, tomatoes, corn, 2 tablespoons of the cheese, and the salad dressing. Sprinkle the remaining cheese on the tossed salad and serve.

Crazy Cajun Salmon

Dave DeWitt Recipes Leave a Comment

Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.

Ingredients

  • 4 salmon fillets

  • Spice Blend:

  • 2 teaspoons salt

  • 1 teaspoon ground cayenne pepper

  • 1 teaspoon paprika

  • ½ teaspoon white pepper

  • ¼ teaspoon garlic powder

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon dried thyme

  • ¼ teaspoon dried basil

  • 1 teaspoon crushed red pepper flakes

  • Chile Herb Butter:

  • 8 ounces (2 sticks) unsalted butter, softened at room temperature

  • 2 fresh green jalapeño chiles, stemmed, seeded, very finely minced

  • 4 sprigs cilantro, leaves only, finely chopped

  • 2 sprigs parsley, leaves only, finely chopped

  • Insanity Seafood Sauce or prepared salsa, for serving

Instructions

Preheat the grill to medium high. Prepare the filets by rinsing and making sure that all of the bones have been removed and that no skin is left on the edges. Pat the filets dry and reserve.

Combine all of the spice blend ingredients in a sauté pan and lightly toast over very low heat, stirring constantly, until light brown and aromatic. Remove from the pan. Transfer to a shallow dish or plate.

Prepare the chile-herb butter by combining the butter, chiles, and herbs in small bowl and blending with a wooden spoon until smooth and well mixed. Place the butter on a piece of wax paper or plastic wrap, rolling the butter up in a tube shape. Refrigerate briefly while the filets are grilling.

To grill the filets, lightly oil each filet with canola oil then roll the filet in the spice blend until uniformly covered. Grill the filets over medium heat until browned on each side and cooked through to the middle, about 3 minutes per side.

Unroll the tube of butter and allow to soften briefly. Cut the butter crosswise into ½ inch thick rounds. Serve the filets hot from the grill topped with the chile-herb butter and Insanity Seafood Sauce or your favorite salsa.

Southwestern Chile Marinated Grilled Quail

Dave DeWitt Recipes Leave a Comment

This recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.

Ingredients

6 quail, backbones removed

For the Marinade:

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh rosemary

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 teaspoons chipotle chile powder

  • 1 fresh serrano chile, seeded and finely chopped

  • ½ cup olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon lemon zest

For the Glaze:

  • 4 dried red New Mexican or Anaheim chiles, stemmed and seeded

  • ½ cup water

  • ½ cup honey

For the Greens:

  • 1 tablespoon olive oil

  • 2 cloves garlic, finely chopped

  • 2 bunches mustard greens, washed and stemmed

 

Instructions

Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.

To make the marinade, combine together all of the ingredients in a mixing bowl. Add the quail, making sure each quail is thoroughly coated. Cover, place in the refrigerator, and let marinate overnight.

To make the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 1 minute, then remove from the heat. Let stand for 10 minutes. Place the mixture into a blender, add the honey, and blend for 1 minute. Pour through a fine sieve to remove the chile skins and then discard them. Set aside.

Heat a grill or cast-iron grill pan over medium-high heat until hot but not smoking, and then place the marinated quail on it. Grill for about 5 minutes, then remove from the heat.

Reserve half of the glaze for serving. Brush the remaining glaze onto both sides of each grilled quail. Place the quail topside up in a shallow roasting pan and then place them in the oven, on broil. Broil for 3 to 4 minutes until they begin to brown, then remove from the oven.

To make the greens, heat a skillet over high heat. Add the oil, then the garlic, and stir for about 15 seconds. Add the mustard greens and cook for 2 minutes.

Serve each quail on a bed of sautéed greens with the reserved glaze.

Jamaican Pika

Dave DeWitt Leave a Comment

Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish or poultry.

Ingredients

Scotch Bonnet Peppers, Allspice, Carrots, Vinegar

Instructions

Note the presence of allspice in this Jamaican version of the pika condiment. Serve over any grilled or roasted meat, fish, or poultry.

  • 1 large white onion, sliced

  • 2 Scotch bonnet peppers (or substitute habanero), seeds and stems removed, minced

  • 1 teaspoon ground allspice

  • 1 carrot, sliced in circles, edges cut to resemble that of a gear

  • 1½ cups distilled vinegar

  • ½ cup water

  • 1 clove garlic, minced

  • Pinch of salt

Combine all the ingredients in a jar or bowl. Let stand for 2 hours.

Yield: About 3 cups

Heat Scale: Hot