July 31, 2004
Welcome to yet another issue of The Heat!, brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
In This Issue:
= Chef Jay Asks, Vote for ME!
= Guacamole Recipe
= Baked Tamales
= Homemade Salsa Recipe, E-Cookbooks Library
Monday:
= Carne Asada
Tuesday:
= Beef Enchiladas
Wednesday:
= Pork Carnitas
This is it! We are finally on the doorstep of making it to the Top 25 Culinary Sites on the Chef2Chef list.
For those of you who aren't familiar, you must be new here. This is a list of the monsters of the online food industry. Thanks to votes from all of you, we have been moving up steadily and are now ready to move to the head of the class!
Be sure to check it out and vote for me today. By the end of the week we should be up to #24! Thanks so much to all of you who have been voting regularly. As you can see, we are moving much faster than any other site.
August is the month for making salsa. Tomtatoes and peppers are best this time of year and there is nothing like homemade fresh salsa! So, this week we'll share a simple recipe for making tasty homemade salsa.
Lisa and I love Mexican food, and Lisa's favorite accompaniment for any mexican meal is guacamole. We will start off with a delicious guacamole recipe today, to go along with baked tamales.
In the next three issues you'll receive this week, we'll have more Mexican recipes taken from the E-Cookbooks Library collection. There are literally thousands of recipes at your fingertips, from all the world's cuisines. You'll be seeing a small sample in this week's issues of The Heat!.
Guacamole Recipe
Ingredients:
6 California avocados, peeled & pitted
1-1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice of 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)
Directions:
- Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro,
lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly
to form a puree.
- Put the avocado pits in the guacamole to prevent darkening. To serve, spoon
the guacamole into a flat bowl, and decorate with tomato on one side,
chiles, and cilantro leaves in the center. On the other side, place the totopos.
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Baked Tamales
Ingredients:2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoons Chili powder
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cups Corn meal
2 Teaspoons Salt
8 Cups Water
2 Eggs, well beaten
4 Tablespoons Butter
Directions:
- In skillet, sauté beef in pan until brown. Add tomatoes, chili powder, cinnamon, garlic, salt and olives. Cook 15 minutes.
- Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at 325'F. or until browned.
CORN MEAL DOUGH:
- Add corn meal and salt to water in pot. Bring to boil and cook over medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.
This is the recipe Lisa and I use most often when we are in the mood for chips and salsa. It goes great with anything mexican, and you can modify it to whatever your tastebuds like!
Homemade Roasted Salsa
Ingredients:
7 tomatoes (plum or roma preferred)
5 serrano peppers, stems removed (of course add more to suit your taste)
2 cloves garlic
1/2 onion
1/2 cilantro bunch
Directions:
- Preheat your oven to 400 degrees. Spread the tomatoes and peppers on a cookie sheet or other tin and roast on the upper rack(about 4 inches below heat) of your oven for about 15 minutes or until skin starts to blacken.
- Remove from oven and use tongs to turn over and repeat for 15 more minutes. After both sides of tomatoes and peppers are charred, remove from oven. If you want to remove the skin, allow to cool in a plastic bag(ziploc, etc.), then remove skin. I like the taste of the
cooked skin, so I leave them on.
- Finely chop the onion, garlic, and cilantro.
- In a blender or food processor, add tomatoes and peppers, careful to reserve as much of the liquids as possible. Add onion, garlic and cilantro. Pulse the contents a few times to your desired consistency. Salt to taste.
Thanks for allowing me into your inbox again, I hope you enjoy these recipes and have fun when you Eat the Heat!
Chef Jay