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.

Spicy Pasta Cambozola

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This is a fun dish to prepare and to watch. This dish is good to make when you have your friends over for dinner.

Ingredients

  • 1 cup mushrooms, sliced
  • 1 bunch asparagus tips
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon fresh minced garlic
  • 2 ounces brandy
  • ½ cup heavy cream
  • ½ cup Cnampignon Cambozola cheese, diced (remove rind)
  • 2 cups cooked pasta

Instructions

In a pan, saute together the mushrooms, asparagus, chipotle, and garlic until a garlic aroma is noticeable. Add brandy and flame for about 15 seconds. Add heavy cream to extinguish and cheese and bring to a boil. Add the pasta, stir well and remove from heat. Allow 5 minutes for the dish to cool and thicken.

Poppy Seed Dressing

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This makes an unusual dressing for fruit salad because of the spice of the dry mustard and the red chile flakes. It can even be used for basting during the last two or three minutes of grilling vegetables; because of the sugar content, you don’t want to use it too soon, or the vegetables will burn.

Ingredients

  • 1/2 cup sugar

  • 1 1/2 teaspoons dry mustard

  • 1/2 teaspoon salt

  • 1/4 teaspoon celery salt

  • 1 teaspoon hot red chile flakes (such as piquin)

  • 1/2 teaspoon paprika

  • 1/3 cup cider vinegar

  • 1 1/2 tablespoons poppy seeds

  • 1 cup vegetable oil

Instructions

Combine all the ingredients in a small bowl and beat with a small electric beater until the salad dressing is thick. Refrigerate.

Creamy Jalapeño Dressing

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The use of watercress gives this dressing peppery overtones, and the jalapeños are what really gives it some zing. It is good served over salad greens, as well as poured over tender-crisp cooked vegetables such as asparagus. You might even like it as a dip for carrots, jicama, turnip spears, and celery.

Ingredients

  • 1 small bunch parsley, washed and drained

  • 1 bunch watercress, washed and drained

  • 1/2 cup canola oil

  • 1/2 cup olive oil

  • 1 clove garlic

  • 1/3 cup tarragon vinegar

  • 2 jalapeño or serrano chiles, seeds and stems removed

  • 2 shallots, cut in fourths

  • 2 teaspoons dry mustard

  • 1 tablespoon horseradish

  • 1 teaspoon soy sauce

  • 1/4 cup plain yogurt

Instructions

Combine all of the ingredients in a food processor or blender and puree. If the mixture seems too thick, add a few teaspoons of yogurt or ice water.

Succulent Southwest Potato Salad

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Here is the third in our trio of potato salads. It calls for chile powder and sauce instead of pods to elevate the heat level.

Ingredients

  • 4 medium Russet potatoes

  • 1/4 cup olive oil

  • 1/4 cup white wine vinegar

  • 2 1/2 teaspoons red New Mexican chile powder

  • 1 teaspoon bottled hot sauce (we prefer Uno hot sauce)

  • 1/2 cup chopped onion

  • 1 8-ounce can whole kernel corn, drained and rinsed

  • 1/2 cup coarsely shredded carrot

  • 1/3 cup chopped green bell pepper

  • 1/2 cup sliced ripe olives

Instructions

Place the potatoes in a large Dutch-style casserole and cover with water. Bring the water to a boil, and then turn the heat down so the water is at a gentle boil. Cook for 15 to 20 minutes or until a knife pierces them easily. Drain, peel, and cube the potatoes into a large bowl while still warm.

In a small glass jar, combine the oil, vinegar, chile powder, and hot sauce and shake vigorously. Pour over the potatoes and toss gently. Add the remaining ingredients and toss gently.

Refrigerate for 1 hour before serving.