Mexicali Flank Steak Fajitas

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Most of the calories in fajitas come from the toppings that we pile on, including cheese, sour cream, and guacamole. If you replace these condiments with a high-flavor salsa, you won’t miss any of the flavor.

Ingredients

•    1 pound lean flank steak
•    2 teaspoons ground chile, such as ancho or New Mexican Chimayo
•    1 teaspoon ground cumin
•    1 teaspoon ground coriander
•    1 teaspoon garlic powder
•    1 cup chipotle-based salsa, divided
•    Vegetable cooking spray
•    6 to 8 green or Mexican bulb onions
•    4 to 6 flour tortillas

Instructions

Trim the visible fat from the steak. Combine the chile, cumin, coriander, and garlic powder, then rub the steak with the spice mixture.
Place the steak and ½ cup of the salsa in a zip-lock bag.
Marinate the steak in the refrigerator for at least 8 hours or overnight, turning the bag occasionally.
Heat a barbecue until medium-hot. Remove the steak and discard the marinade. Coat the grill rack and onions with the cooking spray. Place the steak and onions on the grill and cook for 8 minutes. Turn the steak and the onions, and continue to grill for an additional 5 minutes or until desired degree of doneness.
Cut the meat diagonally across the grain into thin slices. Place a few slices of meat into a flour tortilla, add a couple of grilled onions, top with additional salsa and serve.

Vegetarian Enchilada Bake

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Corn tortillas need to be heated so that you can roll them without cracking and splitting. The traditional method for softening involves dipping the tortillas in hot oil, however, the same result can be achieved by lightly moistening the tortillas with water, wrapping them in foil, and placing them in a 350 degree oven for 10 minutes. You can also wrap the tortillas in a cloth towel and microwave them on high for 1 to 2 minutes.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 16-ounce can black beans, rinsed and drained
  • 1 7-ounce can whole kernel corn, rinsed and drained
  • 2 teaspoons ground red New Mexican chile
  • 1 teaspoon ground cumin
  • 2 cups Mexican-style salsa, divided
  • 8 corn tortillas
  • ½ cup shredded Monterey Jack cheese
  • Shredded lettuce
  • Chopped fresh cilantro

Instructions

Preheat an oven to 350 degrees F.
To make the filling, heat the oil in a heavy saucepan and sauté the onion and garlic until they are softened. Add the beans and coarsely mash them. Add the corn, chile, cumin and ½ cup of the salsa, then cook for 5 minutes.
Spread ½ cup of the salsa onto a baking dish.
Heat the tortillas to soften them, and spoon about 1/3 cup of the filling onto each tortilla and roll up. Place the tortillas, seam side down, in the baking dish. Top the enchiladas with the remaining sauce. Cover the pan with aluminum foil.
Bake for 15 minutes. Remove the foil and sprinkle the cheese over the top. Bake, uncovered, until the cheese is melted, about 30 minutes.
Garnish with the lettuce and cilantro and serve.

Grilled Tuna Steaks with Salsa Pimenton

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In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving. Salmon steaks or the steaks of any large fish may be substituted. Serve with a Caesar salad and saffron rice.

Ingredients

  • 2 tablespoons olive oil

  • 3 tablespoons hot pimentón

  • Salt and pepper to taste

  • 2 tablespoons chopped fresh Italian parsley

  • 4 tuna steaks, 1-inch thick

  • 6 cloves garlic, minced

  • 1 medium purple onion, chopped

  • 2 medium tomatoes, chopped

  • 2 red bell peppers, roasted, peeled, seeded, and chopped

  • ½ cup minced green olives

  • Italian parsley leaves for garnish.

Instructions

In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of pimentón, salt and peppers, and the parsley and mix well. Rub this mixture over each side of the tuna steaks. Cover the steaks and marinate for 1 hour.

Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes. Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and puree. Transfer the sauce back to the pan and keep warm.

Grill or broil the tuna steaks to the desired doneness. Serve covered with the sauce and garnished with the parsley leaves.

Clam, Shrimp and Scallop Pan Fry

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Be sure that your shrimp, clams, and scallops are fresh. Throw away any clams that do not open when being cooked.

Ingredients

  • 2 dozen littleneck clams
  • 1 tablespoon cornmeal
  • 1/4 cup olive oil
  • 6 large cloves garlic, minced
  • 1 cup clam juice
  • 1 cup white wine
  • 6 tablespoons your favorite habanero hot sauce
  • 1 teaspoon crushed red pepper
  • 1 tablespoon Worcestershire sauce
  • ½ to 3/4 pound shrimp, in the shell (12 to 16 total)
  • ½ pound sea scallops
  • 1 tablespoon heavy cream
  • 10 fresh basil leaves, chopped
  • 2 tablespoons chopped fresh Italian parsley, for garnish

Instructions

Give the clams a good scrubbing, discarding any with cracked or open shells. Put the clams in a bowl, cover with water, and sprinkle with cornmeal. Soak for about a half hour. Heat the oil over medium high heat in a pan that you can cover later. Add the garlic and cook for two minutes. Pour in the clam juice, wine, and hot sauce. When the mixture is bubbling, add the clams. Cover and cook until the clams open, about 3 to 5 minutes. Pull out the clams as they open and set aside and keep warm. Throw out any clams that don’t open.

Boil and reduce the pan juices over high heat for about eight minutes. Sprinkle in the crushed red pepper and Worcestershire.

Toss in the shrimp and scallops. Simmer until they’re cooked and have just turned opaque, about 4 minutes. Add the cream and basil and stirl. Return the clams to the pan and gently stir together all the seafood. Sprinkle with parsley and serve steaming hot.

Spicy Brunch Blintzes

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Be sure to put the eggroll wrappers on a greased surface or they may tear.

Ingredients

  • 2 eggroll wrappers
  • 1 cup mixed veggies of choice, steamed
  • ½ cup Champignon Mushroom Cheese, diced
  • 2 habanero chiles, seeded and minced
  • 4 eggs, lightly beaten and seasoned with salt and pepper
  • Tomato sauce

Instructions

Place the egg roll wrappers into boiling water until flaccid and place on a greased surface. Saute together the veggies, cheese, habanero and eggs until the eggs begin to firm up. Split the ingredients between the two wrappers and place in the center. Fold over equally on all sides and place in an oven-safe pan. Top with a conservative amount of tomato sauce and bake at 350 degrees for 10-15 minutes or until the top becomes light brown.