Add the garlic and saute for 1 to 2 minutes longer
Cover tightly with foil. Bake for 30 mins, or until shrimp
our in the fridge.
For the salsa:
Put the diced
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.
Toss tomatoes and sprouts in a large bowl. Whisk 2 tbsp of the oil and the lemon juice in a small bowl; season to taste. Set aside.
For the salsa verde, combine all ingredients in a medium bowl. Set aside.
Heat remaining 1 tbsp oil in a large nonstick skillet on high heat. Cook swordfish for 2-3 mins each side, until golden and cooked to desired doneness
Drizzle dressing over salad; toss well. Spoon salsa verde over swordfish. Serve with salad and lemon wedges.
For the marinade: In a small
For the Avocado Cream: Place all
For the Tortilla Wheels:.
Beat
4 hours. (Fix the Pineapple Salsa now so it can chill
EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
Add ingredients, in the order listed, to your blender. (You must add the tomatoes last so that the smaller ingredients are chopped properly.).
Pulse to desired consistency.
Mango Salsa - Substitute fresh ripe mango for the tomato and red onion for the sweet onion. I serve this with Puerco Pibil, Jerk Chicken and Carribean Black Beans. I don't use the optional seasonings for mango salsa and sometimes add orange juice with the lime juice.
1. Chop up the onions, garlic and green peppers.
2. Add to large pot and saute for approximately 5 minutes.
3. Add the ground sirloin, chili powder, cumin and cook until browned.
4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
5. Mix well.
6. Add additional cumin and chili powder if your taste buds so desire.
7. Let simmer for 45-60 minutes mixing as you go.
8. Enjoy with a dollop of sour cream.
he oven to 300\u00b0F. For the fish, whisk oil, cornstarch
ortillas and corn mixture.
For the salsa, combine all ingredients in
To Prepare the Salsa Picante.
Prepare the day
Cook pasta in saucepan of boiling salted water according to package directions.
Meanwhile, for the salsa verde, place all ingredients in a food processor and process to combine. Season to taste.
Drain pasta and return to saucepan. Add salsa verde, tuna, tomatoes and 1/2 the green onions. Season to taste. Serve topped with almonds and remaining green onions.
Chop all ingredients fine and mix well. For milder salsa, remove seeds from chilies.
For the Tamale Dough:
In
For the Halibut:
Heat a
4 hours, tossing occasionally.
For the salsa, mix all ingredients in