br>For the Roast Pork with Salsa Verde Filling:
Heat medium
or egg), 2 teaspoons cumin, chili powder, salt and pepper.
idney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir
To make salsa, mix all ingredients together in
Combine 1 tbsp oil, 1/2 the chili, 1/2 the cilantro, lemon zest, ginger and garlic. Rub onto chicken, cover with plastic wrap and chill for 10 mins to marinate.
Meanwhile, to make the salsa, combine tomato, onion and remaining oil, chili and cilantro. Season and set aside.
Preheat broiler or grill. Cook chicken, in batches, for 2 mins per side, or until brown and cooked through. Transfer to a plate, cover with foil and let rest for 5 mins. Slice and serve with salsa.
Heat a grill pan on medium-high heat or preheat the grill to medium. Coat the tuna with the spice mix.
For the salsa, mix the tomato, cucumber, onion, cilantro, chili pepper and lime juice in a bowl.
Spray the grill pan with no stick cooking spray. Cook the fish for 2-3 mins on each side, depending on thickness. Serve with salsa.
Preheat the oven to 350\u00b0F.
For the salsa, combine tomato, pepper, onion, cilantro, olive oil, lime juice and chili pepper in a small bowl; season to taste.
Remove oysters from shells; reserve oysters. Place shells on a baking pan. Heat in oven for 5 mins.
Meanwhile, combine cornmeal, milk, egg and cayenne pepper in a medium bowl.
Heat vegetable oil in a medium saucepan. Dip oysters in batter; deep-fry oysters, in batches, until lightly browned. Drain on paper towels. Return oysters to shells; top with salsa to serve.
Preheat oven to 425\u00b0F. Grease a 12-cup muffin pan. Line a baking tray with parchment paper.
Bring stock and 2 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer, stirring, for 10 mins, or until polenta thickens. Stir in cheese then distribute between muffin recesses. Chill for 1 hour then bake polenta for 15 mins. Gently turn out onto prepared tray. Bake for 5 mins, or until lightly browned.
Meanwhile, to make the salsa, combine remaining ingredients in a medium bowl.
Serve warm polenta topped with salsa.
ave Chasen stopped making the chili himself) is a quarter cup
To make the vinaigrette: puree salsa, onion, cilantro, lime juice, vinegar,
ichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
In
Preheat oven to 400\u00b0F. To make the salsa verde, combine all ingredients for salsa verde together. Adjust seasoning. Set aside.
Mix parsley, garlic and butter together. Rub into both sides of fish. Season.
Combine potatoes and oil in a baking dish. Season. Roast for 20 mins.
Remove potatoes from oven and place fish on top. Pour wine and lemon juice over top. Roast for 20-30 mins, until thickest part of fish is cooked through. Serve with salsa verde and arugula.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
eat regularly.
To make salsa verde, combine all ingredients in
For the salsa verde, combine all ingredients in a medium bowl.
For the bean puree, heat oil in medium saucepan. Cook garlic and onion, stirring, until onion has softened. Add beans and stock; bring to a boil. Reduce heat to low; simmer, uncovered, until almost all liquid has evaporated. Stir in cream; blend or process until smooth.
Cook fish in a large, heated oiled skillet until browned on both sides and cooked to desired doneness. Serve on bean puree, topped with salsa verde.
Mix all ingredients except tortillas.
Spread mixture on tortillas and roll into cylinders.
Wrap in waxed paper and chill overnight.
Slice and serve with salsa on the side.
ub each piece of chicken with the spice paste and refrigerate
4 hours.
For the salsa, process shallot and garlic in
To Prepare the Salsa Picante.
Prepare the day
nd cook, basting the fish with the melting butter.
Cook