Sun Dried Tomato and Chipotle Pesto

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Ancho or pasilla chiles can be substituted for the fiery chipotles if you desire a milder sauce. I’ve even used this pesto on pizza in place of the more traditional tomato sauce for a hot, south of the border taste.

Ingredients

  • 2/3 cup sun-dried tomatoes packed in oil, drained reserving the oil

  • 3/4 cup fresh parsley

  • ½ cup pine nuts

  • 2 shallots, coarsely chopped

  • 2 cloves garlic

  • 1 tablespoon red wine vinegar

  • 2 canned chipotles in adobo sauce, rinsed

  • 2 tablespoons lemon juice, fresh preferred

  • Olive oil

  • Salt and freshly ground black pepper

  • Garnish: Sliced black olives

Sun Dried Tomatoes, Parsley, Pine Nuts, Shallots, Vinegar, Chipotle Peppers, Lemon Juice

Instructions

Put the parsley and tomatoes in a food processor or blender and pulse to finely chop. Add the pine nuts, shallots, garlic, vinegar, chipoltes, and lemon juice and continue to pulse.

Measure the reserved oil and add olive oil to make 1/4 cup. With the machine running, slowly add just enough of the oil to make a smooth sauce. If the pesto is too dry, add a little more oil and season with salt and pepper.

Cook the pasta until done. Reserve a 1/4 cup of the cooking water and add to the pesto to thin the sauce and make it more creamy.

Put the pasta in a large serving bowl. Add the pesto and toss to coat. Garnish with the olives and serve.

 

Green Chile Pesto

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This Southwestern adaptation of the Italian specialty uses green chile and spinach in place of the traditional basil in the pesto. It has a very concentrated flavor—as do all pestos, so a little bit goes a long way. This pasta topper is also good on grilled meats or fish, burgers, and sandwiches.

Ingredients

  • 1½ cups chopped fresh spinach

  • ½ cup chopped fresh cilantro or parsley

  • 1 tablespoon chopped fresh basil

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

  • 3 cloves garlic

  • 2 tablespoons pine nuts

  • 1 tablespoon lime juice

  • 1/4 to ½ cup vegetable oil

Instructions

Salt and freshly ground black pepper

Put the spinach, cilantro, and basil in a food processor or blender and pulse to finely chop. Add the chiles, garlic, pinons, lime juice and continue to pulse. With the machine running, slowly add just enough of the oil to make a smooth sauce. Season with salt and pepper.

Iguana Stew

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It’s going to be difficult to find iguana at your local supermarket, so I suggest you substitute fresh tuna or chicken for the reptilian meat. Since the spices and other ingredients are the same as used in Curaçao, you will have rough approximation of the dish. Note: As this recipe cooks, you might have to adjust the consistency with more water or coconut milk.

Ingredients

  • 2 pounds iguana meat, or substitute tuna or chicken, in large chunks

  • Juice of 1 lime

  • 3 cups water

  • 1 cup coconut milk

  • 10 small potatoes, diced

  • 3 tomatoes, chopped

  • 3 bell peppers, cut into 1-inch pieces

  • 1 cup noodles, such as macaroni

  • 2 bay leaves

  • ½ teaspoon oregano

  • 1 sprig parsley

  • 1 sprig thyme

  • 3 stalks celery, cut into ½ inch pieces

  • 2 habanero chiles, seeds and stems removed, chopped

  • 3 cloves garlic, chopped

  • Salt and pepper to taste

  • 1 ounce whiskey of choice

Instructions

In a bowl, toss the meat with the lime juice. Cover and while the meat is marinating, combine all the remaining ingredients, except the whiskey, in a large pot or stock pot, and bring to a boil. Reduce the heat, cover, and cook over low heat for 45 minutes.

Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes.

Just before serving, add the shot of whiskey and stir well.

Keshi Yena (Stuffed Cheese)

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Numerous variations on this dish appear throughout the ABC islands, but this is the one most commonly served on Curaçao.

Ingredients

  • 1 small Edam cheese

  • 3 tomatoes, chopped and peeled

  • 2 onions, sliced

  • 1 clove garlic, minced

  • 1 bell pepper, chopped

  • 1/4 cup sliced olives

  • 1 tablespoon capers

  • 1 tablespoon parsley

  • ½ habanero chile, seeds and stem removed, minced (or more to taste)

  • ½ cup raisins

  • 1 tablespoon tomato paste

  • 2 teaspoons Worcestershire sauce

  •  tablespoons ketchup

  • 2 tablespoons mustard

  • 2 pounds. shredded chicken or ground meat

  • ½ cup vegetable oil

  • 5 eggs

  • Salt and pepper to taste

Instructions

Slice the top of the cheese and preserve. Gently scoop out the inside, leaving a 1/4 to ½ inch shell. The cheese should resemble a hollowed out pumpkin.

In a large skillet, saute the vegetables, seasonings and meat in the vegetable oil; simmer for about 20 minutes. Beat 4 eggs and stir into the mixture. Spoon into the cheese shell, replace the top and spread remaining beaten egg on top to seal. Grease a shallow baking dish and fill it with about 1 inch of water. Set the cheese in the dish and bake for 1 to 1 ½ hours at 350 degrees F. The cheese will expand and flatten slightly but keep its basic shape. Serve hot, cut into wedges.

Curacao Special

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Warning, warning! This is a powerful drink, so under no circumstances should you drink it and then attempt to capture an iguana.

Ingredients

  • ½ ounce light rum

  • ½ ounce dark rum

  • ½ ounce 151 proof rum

  • ½ ounce sweet vermouth

  • ½ ounce Blue Curaçao

  • 1 ounce orange juice

  • ½ ounce lime juice

  • ½ teaspoon Grenadine

  • ½ cup crushed ice

  • Slice of orange

Instructions

In a mixing glass, combine the rums, vermouth, Curaçao, orange and lime juices, and Grenadine and mix well. Place the ice in a goblet and pour the mixture over it. Garnish with the orange slice and serve.