Posts Tagged With: poblano

Cactus Salsa!!!

This week I took my students to compete in a salsa contest. They prepared an excellent salsa using roasted poblano peppers and cactus paddles. We did not place in the top three, but I thought it was excellent. So here is the recipe it is well worth a try.

Roasted Poblano and Nopalitos Salsa

Ingredients

3lbs             tomatillos

3                  red bell peppers

4                  poblano peppers

4-6              serrano peppers

2                  small onions

4cups          nopalitos

4cloves        garlic

1                    lemon juiced

1tbsp             kosher salt

1bunch          cilantro

1. Roast poblano peppers, remove charred skin and dice

2. Dice onions and nopalitos

3. Julienne red bell peppers

4. Chop tomatillos

5. Pan roast serronos until they are tender and the skin is blackened and mince

6. Saute onions and bell peppers, add the mince garlic at the end to not burn it

7. Sweat tomatillos

8. Combine all ingredients except cilantro and mix well while still on the heat

9. Small chop cilantro and add to salsa after removing from heat

10. Serve with chips or along with your favorite Mexican foods

Categories: Appetizers, Competition, Grilling, Hors d'Oeuvres, Texas Style Cuisine, Uncategorized | Tags: , , , , , , , , | Leave a comment

Hors d’oeuvres for an Open House

Roasted Corn Salsa

We had never had a Grand Opening for the new kitchen so I had an Open House during Career and Technology month. The kids prepared on Monday and Tuesday, then on Wednesday we entertained guest from 1:00 – 7:00.

We had a large array of guest show up. The superintendent of school, school board members, teacher, administrators, local restauranteurs, friends and parents of the students. A nice group from Ace Mart showed up as well as student chefs from St Philip’s College. It was my pleasure to have Chef John McGinty one of my chef instructors drop by also.

The menu was diverse and did not really follow a theme. I did not realize that it was Ash Wednesday until Monday so we had to add some vegetable dishes. On the grill and smoker we make ABT’s (stuffed jalepenos), Chipotle Bombers (recipe at bottom), various chicken breast skewers. We also smoked a brisket for BBQ sundaes and two pork butts for pulled pork sliders. We made some mozzarella crustinies, cucumber canapes and stuffed mushrooms. We made a roasted corn and poblano salsa and salsa quemada to serve with chips. Dessert was cherry cheese cakes, a mistake, and petit fours. I say the cheese cakes were a mistake because we had planned on serving mini cheese cakes with 4 different toppings. The young man making them did not read the whole recipe so when he saw cherry pie filling he just dumped a can of dark sweet cherries filling and a can of red tart cherry pie filling. We had enough cheese cake for 200 so I was not sure what would happen. The worry was it may not set up, but it did. Once we saw it was set up we topped it with a Chantilly cream. That was the only road bump that we ran into, so it was an excellent day once again.

I will drop in the pictures this evening so drop back by.

Chipotle Bombers

This is an easy recipe, although you can increase every difficulty by making everything from scratch.

  • 10 lbs     precooked 1 oz meatballs
  • 80            slices bacon
  • 1 Gal       your favorite BBQ sauce
  • 1              28oz can chipotle peppers in adobe, pureed
  • 12 oz      honey
  • 1 btl        red wine or 16 oz red wine vinegar
  • TT           fajita seasoning
  • 160        tooth picks

Combine all ingredients and heat to a boil. defrost meatballs and wrap with 1/2 slice of bacon, secure with toothpick. Season meatballs with seasoning and cook 3/4 the way through, about 140 degrees. The time will depend if you are cooking them in the smoker or the oven. Remove meatballs and generously coat with the sauce. Return to oven to finish cooking through and candy the sauce.

BBQ Sundae

This is an excellent and fun dish that is simple to put together.

  • shredded beef brisket
  • pinto beans (I use borracho or ranchero)
  • Coleslaw
  • pickle spears
  • 9 oz clear squat cups

In the bottom 1/3rd of the cup fill with the brisket then add the beans. When you are ready to serve add the coleslaw on top and the pickle spear stuck down the side.  This is a great presentation that takes little time and people seem to love it.

Pulled Pork Slider with Creamy Coleslaw and a Stuffed Jalepeno

Categories: Appetizers, BBQ, Grilling, Hors d'Oeuvres, Texas Style Cuisine | Tags: , , , , , , , , , , , , , | 1 Comment

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