Noodle and Shrimp Salad with Oriental Cucumber Salsa

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This quick and easy basic salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa and if your salsa is too thick, thin with a little oil or vinegar.

Ingredients

For the Salad:

•    2 cups cooked vermicelli or Chinese noodles
•    ½ cup cooked shrimp or shredded cooked chicken
•    1 recipe Oriental Cucumber Relish (see recipe below)
•    1/4 cup chopped peanuts
•    Chopped fresh cilantro

For the Relish:

•    3 serrano or Thai green chiles, stems removed, minced
•    1 large cucumber, peeled and finely diced
•    1/4 cup shredded carrots
•    4 green onions, chopped, including the tops
•    2 tablespoons vinegar
•    1 tablespoon peanut oil
•    1 teaspoon soy sauce
•    1 teaspoon minced fresh ginger
•    ½ teaspoon sesame oil
•    ½ teaspoon sugar
 

Instructions

Combine all the ingredients for the relish and allow to sit for at least an hour to blend the flavors.

Toss the noodles with the shrimp and cucumber relish. Garnish with the peanuts and cilantro and serve.

 

Southwest Salsa Soup

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Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.

Ingredients

  • 1 cup chopped onion

  • 2 teaspoons chopped garlic

  • 2 to 3 teaspoons vegetable oil

  • 1½ cups tomato-based commercial salsa

  • 3 cups chicken broth

  • 2 corn tortillas, torn into pieces

  • 1/4 teaspoon ground cumin

  • 1/4 cup chopped, fresh cilantro

  • Salt and freshly ground black pepper to taste

  • Garnish: Sour cream

  • Chopped fresh cilantro

    • Instructions

    Heat the oil in a heavy stock or sauce pot, add the onions and saute until they are soft. Add the garlic and continue to saute for an additional minute.

    Stir in the salsa, broth, tortillas, cumin, and salt and pepper. Bring to a boil, reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.

    Put the mixture into a blender or food processor and puree until smooth. Adjust the seasonings and stir in the cilantro.

    To serve, ladle the soup into individual bowls and garnish with a dollop of sour cream and chopped cilantro.

     

    New Mexico-Style Black Bean Venison Chili

    Dave DeWitt Recipes Leave a Comment

    If venison is not available, substitute beef. It’s a lot easier to use canned black beans.

    Ingredients

    For the Chili:

    • 4 tablespoons olive oil

    • 1 pound coarsely ground venison or stew meat

    • 6 cloves fresh garlic, minced

    • 1 white or yellow onion, chopped

    • 1 jalapeño, seeded and chopped

    • 4 tablespoons ancho chile powder

    • 2 chipotles in adobo, chopped

    • 1/8 cup Asian hot sauce, Sriracha recommended

    • 6 Roma tomatoes, blanched, peeled, seeded and diced

    • 2 teaspoons ground cumin

    • 1 quart chicken stock, a little more on hand might help

    • 2 12-ounce bottles of dark beer

    • 1 cup black beans (For fresh, soak over night; for canned, open quickly and lose the can. Either way, drain well)

    • ½ teaspoon epazote

    • 2 tablespoons masa harina

    • 1 tablespoon fresh cilantro, chopped

    • Salt and freshly ground pepper to taste

    For the Goat Cheese Crema:

    • 1 1/4 cups heavy whipping cream

    • 2 tablespoons garlic puree

    • 8 ounces goat cheese

    • 1 jar Coyote Trail Red Mild Grill & Dipping Sauce (or salsa of choice)

    Instructions

    For the Chili:

    Heat the oil in a heavy stockpot until lightly smoking. Add the venison and brown lightly.

    Add garlic, onions and jalapeño; cook over medium heat for another 15 minutes or so.

    Add ancho puree, chipotle, Asian hot sauce, tomatoes, and cumin, and simmer for another 10 minutes.

    Add the chicken stock and beer, and bring to a rolling boil. Add the beans and epazote.

    Reduce the heat and let simmer for 1 1/2 to 2 hours or until the meat and beans are soft and tender, stirring often. Add more stock throughout the cooking process, if necessary, to keep the meat and beans covered.

    Whisk in the masa harina and cilantro. Season to taste with salt and pepper.

    For the Goat Cheese Crema:

    Heat the cream in a small sauce pan until it is about to boil. Add garlic puree. Turn off the heat and let it steep for 25 minutes.

    Pour contents in a blender and add the cheese. Puree the mixture until smooth. Serve slightly warm or room temperature.

    To serve:

    Serve chili in warm bowls, topped with a large dollop of Goat Cheese Crema and a tablespoon of Coyote Trail Red Mild Grill & Dipping Sauce.

    ‘Pesky’ Rabbit Enchiladas

    Dave DeWitt Leave a Comment

    Rabbit is not as gamy as you might think and makes a delicious enchilada. If it is not available, substitute turkey dark meat. You can also substitute cheddar cheese for the jack if you wish.

    Ingredients

    • 10 ounces maple smoked bacon, medium dice

    • 1 pound trimmed rabbit meat, medium dice

    • 1 large red onion, medium dice

    • 3 ribs celery, medium dice

    • 1 large carrot, medium dice

    • 6 cloves garlic, medium dice

    • 2 jalapeños, medium dice

    • 2 tablespoons Asian hot sauce, such as Sriracha

    • 1 tablespoon salt

    • 2 tablespoons dark chile powder

    • 2 tablespoons ground cumin

    • 1 jar Coyote Trail Salsa Verde, or other green salsa of choice

    • 1 cup peanut oil

    • 16 corn tortillas

    • 2 cups grated Monterey jack cheese

    • 2 jars Coyote Trail Enchilada Sauce, or other enchilada sauce of choice

    Instructions

    The make the filling

    Pre-heat a large skillet, brown the bacon first, then add the rabbit once the bacon fat has melted. Add the diced vegetables, the spices and the Salsa Verde, simmer for 20 minutes and set to the side to cool.

    To prepare the tortillas

    In a large skillet, heat the peanut oil over medium-high until it shimmers. Using tongs, dip each corn tortilla into the hot oil for 5 seconds at the most. Then lay each one out on a paper towel to drain.

    Take each tortilla while they are still warm from the oil and lay it on your cutting board. Put about 1 ounce of the meat mixture and 1/2 ounce of the grated cheese down the middle, and roll them up.

    Place them in a casserole dish with end-side on the bottom, side by side. Pour the enchilada sauce across the middle, and bake at 350 degrees F for 15 minutes. Top with a large handful of cheese and heat for another 2 to 3 minutes. Serve and enjoy!

    Essential Habanero Hot Sauce

    Dave DeWitt Recipes Leave a Comment

    This is the latest recipe in Nancy’s never ending quest to duplicate that wonderful Caribbean hot sauce that we love. Fresh, frozen, or pickled habaneros can all be used, but if using pickled chiles, there is no need to rinse them. Adjust the heat by adding fewer habaneros, not by increasing the carrots as this can alter the flavor. This version of the recipe is designed to be processed in a water bath.

    Ingredients

    • 1½ cups chopped carrots

    • 1 onion, chopped

    • 1½ cups white vinegar

    • 1/4 cup lime juice

    • 3 cloves garlic, minced

    • 2 teaspoons salt

    • 10 to 12 habanero chiles, seeds and stems removed, chopped

    Instructions

    Combine all the ingredients, except for the habaneros, in a saucepan and bring to a boil. Boil for 10 minutes or until the carrots are soft.

    Place all the ingredients in a blender or food processor and puree until smooth. Strain for a smoother sauce.

    Pour in sterilized jars and process in a water bath as described above.