Ingredients:
4 cloves Garlic, quartered
1/2 cup Chopped cilantro
1 each Juice of lime
1 tsp powdered ginger
1 tsp Honey
1/4 tsp Black pepper
1/4 tsp White pepper
1 each Chile chipotle en adobo
1/2 tsp Adobo sauce (from the canned chiles)
1 cup Mayonnaise
Procedures:
1 Add all ingredients, except the mayonnaise, to the container of a food processor.
2 Blend on low speed, stirring occasionally with a wooden spoon until blended.
3 Add mayonnaise.
4 Blend on low speed stirring occasionally until mixture is smoth and creamy, about 3 minutes. Do not over mix or the mayo will start to emulsify and separate.
5 Serve immediately or refrigerate until served
This recipe makes a decent amount, but I like quadruple it, and freeze the extra since I'm already making a mess. Anyway, what I do is pour all the mixture into a separate bowl, then take 1/4 cup of the mixture, pour bag into the food processor and add the mayo just like the recipe says. As for the remainder, I put a quarter cup in a sandwich size ziplock baggie and then freeze it. You should get 4 bags out of it and then you're set for a while. Thaw a bag and add mayo, viola.
Pat Grace Courtesy of www.recipecenter.com
Wednesday, April 15, 2009
Fran's Enchilada's (New Mexico Style Enchiladas)
Ingredients:
6 flour gordita tortillas
2 cups ketchup
20 to 25 jigs Tabasco sauce
1 medium yellow onion (finely diced)
8 oz. Sharp cheddar cheese (shredded)
4 eggs
16 oz. can refried beans (optional)
Heat oven to 375 degrees. Lay out 2 tortillas side by side on cookie sheet lightly sprayed with non-stick cooking spray. Mix ketchup and Tabasco sauce. Spread 2 fairly large spoonfuls of ketchup mixture on each tortilla. Sprinkle diced onions on each tortilla. Sprinkle a fair sized handful of cheese on top. Lay another tortilla on top and repeat sauce, onion, cheese steps. Add last tortilla on each and again repeat other steps. You should have about 4 decent spoonfuls of sauce remaining, set aside.
Bake enchiladas for 15 minutes. When there are 3 minutes remaining fry the 4 eggs in a skillet. This can be done to your preference, i.e. sunnyside up, runny or hard.
Transfer enchiladas to plates, top with the cooked eggs, 2 to each enchilada, and top that with remaining sauce divided evenly between the two servings.
Eat
Variations: I was originally introduced to this dish using fried corn tortillas. If you want to reduce the fat a little, you can substitute Jack cheese for cheddar. Also, when feeling a little wacky, you can add a layer of refried beans between each sauce and onion step (right out of the can is fine).
For kids, reduce layer by one, just use ketchup (no Tabasco) and either go light on the onions or leave them out completely.
Notes: I was told by dad that this dish was originally served as an alternative during lent. It broke up the monotony of fish every Friday which was good, but hell on dates.
Submitted by Pat Grace
6 flour gordita tortillas
2 cups ketchup
20 to 25 jigs Tabasco sauce
1 medium yellow onion (finely diced)
8 oz. Sharp cheddar cheese (shredded)
4 eggs
16 oz. can refried beans (optional)
Heat oven to 375 degrees. Lay out 2 tortillas side by side on cookie sheet lightly sprayed with non-stick cooking spray. Mix ketchup and Tabasco sauce. Spread 2 fairly large spoonfuls of ketchup mixture on each tortilla. Sprinkle diced onions on each tortilla. Sprinkle a fair sized handful of cheese on top. Lay another tortilla on top and repeat sauce, onion, cheese steps. Add last tortilla on each and again repeat other steps. You should have about 4 decent spoonfuls of sauce remaining, set aside.
Bake enchiladas for 15 minutes. When there are 3 minutes remaining fry the 4 eggs in a skillet. This can be done to your preference, i.e. sunnyside up, runny or hard.
Transfer enchiladas to plates, top with the cooked eggs, 2 to each enchilada, and top that with remaining sauce divided evenly between the two servings.
Eat
Variations: I was originally introduced to this dish using fried corn tortillas. If you want to reduce the fat a little, you can substitute Jack cheese for cheddar. Also, when feeling a little wacky, you can add a layer of refried beans between each sauce and onion step (right out of the can is fine).
For kids, reduce layer by one, just use ketchup (no Tabasco) and either go light on the onions or leave them out completely.
Notes: I was told by dad that this dish was originally served as an alternative during lent. It broke up the monotony of fish every Friday which was good, but hell on dates.
Submitted by Pat Grace
Honey Balsamic Vinegar Dressing
Ingredients:
1/4 cup balsamic vinegar
1/2 cup honey
1/3 cup extra virgin olive oil
1/4 cup water
2 cloves fresh garlic, crushed
1/2 tsp lemon pepper
1/2 tsp salt
Whisk all ingredients in a small bowl to blend. Cover and refrigerate for up to 1 week. Whisk to recombine just before using.
Comments: This is a terrific dressing on a green salad by itself, but if you add walnuts and crumbled gorgonzola cheese, it's incredible
Submitted by Beth Grace courtesy of Woman Day Magazine
1/4 cup balsamic vinegar
1/2 cup honey
1/3 cup extra virgin olive oil
1/4 cup water
2 cloves fresh garlic, crushed
1/2 tsp lemon pepper
1/2 tsp salt
Whisk all ingredients in a small bowl to blend. Cover and refrigerate for up to 1 week. Whisk to recombine just before using.
Comments: This is a terrific dressing on a green salad by itself, but if you add walnuts and crumbled gorgonzola cheese, it's incredible
Submitted by Beth Grace courtesy of Woman Day Magazine
Tuesday, April 14, 2009
Pizza
Type: Main Dish
Ingredients:
Dough recipe (makes 2 medium sized pizzas)
2 teaspoons yeast (2 packets instant yeast)
4 cups bread machine flour
1 1/2 cups warm water
3 tablespoons granulated sugar
1 tablespoon kosher salt
3 tablespoons plus 1 teaspoon olive oil
In small mixing bowl combine yeast, 1/2 cup flour and 1/2 cup water and mix. Cover with a paper towel and let proof (sit) for 1/2 hour.
In a large mixing bowl, combine remaining flour, sugar, salt and olive oil. When the yeast mixture has proofed, add to the dry ingredients and add remaining 1 cup of warm water. If you have a Kitchen aid type mixer with a dough hook on it I highly recommend using it. Mix on low for 1 to 2 minutes until all ingredients are combined, then turn up to medium for another 10 minutes. If you don't have a mixer, knead mixture approximately 20 minutes until everything is well combined and in a dough like state.
When dough is done it should be slightly sticky. Form into a ball shape
Pour remaining 1 teaspoon olive oil in a large bowl and place dough ball in bowl. Turn dough ball around in bowl so that the entire ball is lightly coated with oil. Cover bowl with cellophane and place in refrigerator. Let rise for at least 2 hours. Note: The dough can be made up to 24 hours ahead of time and even frozen if not used within that time.
About 1 hour before you are ready to make the pizzas, remove dough from refrigerator. Divide evenly and form in to 2 smaller dough balls. Place balls on a cookie sheet and cover with a clean tea towel or dish cloth (just to keep dough from drying out).
For the cheese topping I like to combine 2 (two) 12 oz. mozzarella balls to 1(one) 8 oz. block of Fontina cheese, all shredded and mixed together, but you can also buy the pre-shredded cheese at the grocery store and that's fine too.
After an hour, the dough should have warmed to close to room temperature. Heat oven to 425 degrees. On a well floured surface roll out dough (or toss if you dare) into a circular shape with the outside edge being slightly thicker than the interior. Transfer pizza shell to a pizza pan (16" diameter). Brush the outer edge of shell with olive oil. Add cheese and toppings. Place in oven on middle rack and bake for 10 minutes. Check for bubbles in the dough, pop with long fork if necessary. Bake for another 3 to 5 minutes until crust is lightly brown on bottom.
Remove from oven, let cool for 5 minutes, cut and serve.
Note: The dough recipe may look a little intimidating, but it's really not hard at all. It just takes awhile from start to finish, but each individual step isn't that long. If time doesn't permit, you can usually purchase pre-rolled dough shells at any take and bake pizza place. I like to think it's all about the journey
VARIATIONS ON A THEME
Anyone can make pizza like Round Table. These are for people who've gotten tired of the same ol' same ol'. Pizza can be anything you want it to be. These are just a few of our favorites. I hope it inspires you to create your own.
Caramelized Onions and Gorgonzola Cheese
Ingredients:
1 pizza dough shell
cheese mixture
olive oil
2 tablespoons butter
1 medium yellow onion, sliced in 1/4" thick ring slices
4 oz. crumbled gorgonzola cheese
In a skillet, melt butter, add onion slices and turn up to medium high. Cook onions until caramelized. Remove from heat and allow to cool.
Brush entire rolled out dough shell with olive oil. Sprinkle cheese mixture. Spread out onions. Sprinkle with Gorgonzola cheese. Top with small amount of cheese mixture. Bake- See above.
Note: After eating this Pizza, our friend Jennifer painted the exterior of our house in return for one of these pizzas a month, for a year. Glad to know the barter system is still a viable option in this day and age.
The 5 P ( Paddy's Pepperoni Pineapple Pesto Pizza)
1 pizza dough shell
cheese mixture
olive oil
1 package sliced pepperoni
1 can pineapple tidbits
1 16 oz. tub of basil pesto
Sprinkle cheese mixture. Top with pepperoni slices and pineapple. Sprinkle with small amount of cheese mixture. Bake
Note: I know this one sounds weird, and purists say that pineapple doesn't belong on pizza. Trust me, try this one, it sings. I consider it my signature pizza
The Thai Pizza (stolen from California Pizza Kitchen)
1 pizza dough shell
cheese mixture
olive oil
1 bottle Thai peanut sauce
2 chicken breasts
1 cup julienned carrots (approximately 1" in length
1 cup dry roasted peanuts
3 green onions cut in 8th inch pieces
Broil chicken breasts until just slightly pink inside (approximately 4 minutes a side). Wait to cool then cube into 3/4" pieces. Set aside
Brush rim of rolled out dough shell with olive oil. Spread layer of peanut sauce over interior of pizza. Sprinkle with cheese mixture. Spread cubed chicken, then peanuts, then carrots and onions. Top with small amount of cheese mixture. Bake.
The B.L.T.
1 pizza dough shell
cheese mixture
olive oil
mayonaise
6 or 7 slices thick cut bacon
4 cups thinly shredded iceberg lettuce
2 tomatoes diced into large pieces
Cook bacon until just barely done. Let cool and tear up in 3/4" pieces. Set aside
Brush rim of rolled out dough shell with olive oil. Spread layer of mayonaise over interior of pizza. Sprinkle with cheese mixture, making sure mayo is completely covered by cheese. Top with bacon. Bake
When pizza is done, remove from oven. Cover with shredded lettuce and top with tomato. Slice and serve.
Submitted by Pat Grace
Ingredients:
Dough recipe (makes 2 medium sized pizzas)
2 teaspoons yeast (2 packets instant yeast)
4 cups bread machine flour
1 1/2 cups warm water
3 tablespoons granulated sugar
1 tablespoon kosher salt
3 tablespoons plus 1 teaspoon olive oil
In small mixing bowl combine yeast, 1/2 cup flour and 1/2 cup water and mix. Cover with a paper towel and let proof (sit) for 1/2 hour.
In a large mixing bowl, combine remaining flour, sugar, salt and olive oil. When the yeast mixture has proofed, add to the dry ingredients and add remaining 1 cup of warm water. If you have a Kitchen aid type mixer with a dough hook on it I highly recommend using it. Mix on low for 1 to 2 minutes until all ingredients are combined, then turn up to medium for another 10 minutes. If you don't have a mixer, knead mixture approximately 20 minutes until everything is well combined and in a dough like state.
When dough is done it should be slightly sticky. Form into a ball shape
Pour remaining 1 teaspoon olive oil in a large bowl and place dough ball in bowl. Turn dough ball around in bowl so that the entire ball is lightly coated with oil. Cover bowl with cellophane and place in refrigerator. Let rise for at least 2 hours. Note: The dough can be made up to 24 hours ahead of time and even frozen if not used within that time.
About 1 hour before you are ready to make the pizzas, remove dough from refrigerator. Divide evenly and form in to 2 smaller dough balls. Place balls on a cookie sheet and cover with a clean tea towel or dish cloth (just to keep dough from drying out).
For the cheese topping I like to combine 2 (two) 12 oz. mozzarella balls to 1(one) 8 oz. block of Fontina cheese, all shredded and mixed together, but you can also buy the pre-shredded cheese at the grocery store and that's fine too.
After an hour, the dough should have warmed to close to room temperature. Heat oven to 425 degrees. On a well floured surface roll out dough (or toss if you dare) into a circular shape with the outside edge being slightly thicker than the interior. Transfer pizza shell to a pizza pan (16" diameter). Brush the outer edge of shell with olive oil. Add cheese and toppings. Place in oven on middle rack and bake for 10 minutes. Check for bubbles in the dough, pop with long fork if necessary. Bake for another 3 to 5 minutes until crust is lightly brown on bottom.
Remove from oven, let cool for 5 minutes, cut and serve.
Note: The dough recipe may look a little intimidating, but it's really not hard at all. It just takes awhile from start to finish, but each individual step isn't that long. If time doesn't permit, you can usually purchase pre-rolled dough shells at any take and bake pizza place. I like to think it's all about the journey
VARIATIONS ON A THEME
Anyone can make pizza like Round Table. These are for people who've gotten tired of the same ol' same ol'. Pizza can be anything you want it to be. These are just a few of our favorites. I hope it inspires you to create your own.
Caramelized Onions and Gorgonzola Cheese
Ingredients:
1 pizza dough shell
cheese mixture
olive oil
2 tablespoons butter
1 medium yellow onion, sliced in 1/4" thick ring slices
4 oz. crumbled gorgonzola cheese
In a skillet, melt butter, add onion slices and turn up to medium high. Cook onions until caramelized. Remove from heat and allow to cool.
Brush entire rolled out dough shell with olive oil. Sprinkle cheese mixture. Spread out onions. Sprinkle with Gorgonzola cheese. Top with small amount of cheese mixture. Bake- See above.
Note: After eating this Pizza, our friend Jennifer painted the exterior of our house in return for one of these pizzas a month, for a year. Glad to know the barter system is still a viable option in this day and age.
The 5 P ( Paddy's Pepperoni Pineapple Pesto Pizza)
1 pizza dough shell
cheese mixture
olive oil
1 package sliced pepperoni
1 can pineapple tidbits
1 16 oz. tub of basil pesto
Sprinkle cheese mixture. Top with pepperoni slices and pineapple. Sprinkle with small amount of cheese mixture. Bake
Note: I know this one sounds weird, and purists say that pineapple doesn't belong on pizza. Trust me, try this one, it sings. I consider it my signature pizza
The Thai Pizza (stolen from California Pizza Kitchen)
1 pizza dough shell
cheese mixture
olive oil
1 bottle Thai peanut sauce
2 chicken breasts
1 cup julienned carrots (approximately 1" in length
1 cup dry roasted peanuts
3 green onions cut in 8th inch pieces
Broil chicken breasts until just slightly pink inside (approximately 4 minutes a side). Wait to cool then cube into 3/4" pieces. Set aside
Brush rim of rolled out dough shell with olive oil. Spread layer of peanut sauce over interior of pizza. Sprinkle with cheese mixture. Spread cubed chicken, then peanuts, then carrots and onions. Top with small amount of cheese mixture. Bake.
The B.L.T.
1 pizza dough shell
cheese mixture
olive oil
mayonaise
6 or 7 slices thick cut bacon
4 cups thinly shredded iceberg lettuce
2 tomatoes diced into large pieces
Cook bacon until just barely done. Let cool and tear up in 3/4" pieces. Set aside
Brush rim of rolled out dough shell with olive oil. Spread layer of mayonaise over interior of pizza. Sprinkle with cheese mixture, making sure mayo is completely covered by cheese. Top with bacon. Bake
When pizza is done, remove from oven. Cover with shredded lettuce and top with tomato. Slice and serve.
Submitted by Pat Grace
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