Posts Tagged With: roasted

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

Roasted Chili Cheesey Grits

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One thing would never grow up was grits. Well these are not my mama’s grits. They are surely upscale and full of flavor that your normal grits can only hope to be. One reason for the great flavor is because I use chicken broth and cream to make the grits instead of water. Then I add fire  roasted poblano peppers, fresh garlic and sweet onions. These grits were  a great accompaniment with some sautéed shrimp and a grilled rib eye. Try these grits, especially if you think you don’t like grits. They will change your mind.

  • 1 cup         quick grits
  • 2 cups       chicken broth
  • 2 cups       heavy cream
  • 1 cup         diced onion
  • 2                poblano peppers roasted and diced
  • 1 tbsp        minced garlic
  • 4oz            cheddar cheese
  • 4oz            monterey jack cheese
  • TT             salt pepper and Tony Chachere”s
  1. Saute onions in butter, add peppers and garlic about midway of the onions becoming translucent.
  2. Add chicken broth and cream and bring to a simmer.
  3. Gradually whisk in the grits and seasonings.
  4. After grits thicken stir in the cheese.

I served the grits with sautéed shrimp, that were cooked with slivers of onion and Anaheim chilies. the entrée was a grilled rib eye. The grits were and excellent addition to this surf and turf meal.

Categories: Appetizers, BBQ, Entrees, Grilling, Side Dishes, Texas Style Cuisine, Uncategorized | Tags: , , , , , , , , , , | Leave a comment

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