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Happy Cinco De Mayo!
Hello to all!
Cinco De Mayo is this Saturday which for me brings to mind the start of Summer Foods, back yard entertaining, grilling, BBQ, margaritas and cervezas aplenty, and of course the Farmers Market (which starts Friday @ Union & MLK in the parking lot of the Grocery Outlet, here in the Central District of Seattle). Check out my simple and easy Cinco De Mayo Recipes and have your own Fiesta this Saturday. For a quick history click the link to this website: http://www.vivacincodemayo.org/history.htm
Classic Guacamole
Ingredients
4 ripe avocados, 2 limes, bunch cilantro, *whole roasted garlic (recipe will follow), 1/2 sweet onion (vidalia), 2 jalapenons or 1 lg poblano, s&p
Preparation
- to roast whole garlic bulb, cut off top so cloves are exposed, drizzle with olive oil, salt and pepper (can also add dried herbs to use with recipes at this point)
wrap in foil and bake in 350 preheated oven until tender - should be able to squeeze cloves out of there jacket. Add 3-4 cloves to lg mixing bowl and smash with fork.
- add onion (small dice), chopped jalapenos or pablo (seeds removed) and the 4 avocados.
- mash and mix by hand with potato masher, season with salt and pepper, juice of 1 lime and lg handful of chopped cilantro
At this point taste and adjust seasoning (lime, cilantro, s&p) if needed, can also add cumin, corriander, chili, or paprika. When in season, chopped and seeded tomatoes are always great to add or your favorite salsa or pico de gallo.
Refried Beans (The beans in the can are only a good start to fantastic refried beans!)
2 cans of vegeterian refried beans, 1/2 chopped onion, 1 chopped jalapeno, chopped garlic, cilantro, cotija cheese or sour cream
- heat saute pan, add olive oil, heat till oil is hot. add onion, chopped garlic, jalapeno and saute til tender
- add beans, stir and heat til smooth and creamy
- top with sour cream or cotija cheese and chopped cilantro
Chicken Fajitas
3-4 bonesless, skinless chicken breast cut in fajita strips, mix of sliced red, yellow, poblano peppers, sliced red onion, chopped garlic, cilantro, lime juice, chili powder, paprika, cumin, corriander, s&p, flour tortillas
- Marinate (3-4 hours) chix breast in fresh lime juice, dash red wine vinegar, olive oil (enough to coat chicken), cumin, corriander, paprika, chili powder, chopped garlic, salt and pepper
- Sear chicken on griddle or saute pan until barely pink in center then add peppers and onion mix and reseason with above spices, continue to saute till chicken is cooked thru and veggies are al dente. Adjust salt and pepper to your taste, add fresh lime juice and chopped cilantro. Serve with grilled flour tortillas, sour cream, guacamole and salsa!
Beef Fajitas
Use Skirt steak or London Broil with the chicken fajita recipe
Chili Rubbed Flank Steak Salad
Start with a 2-3 pound flank steak, rub with paprika, chili powder, crushed red pepper, cumin, dried oregano, dried thyme, salt and pepper. Let meat sit for about an hour at room temp. Preheat gas grill or charcoal, grill steak until it reaches an internal temp of 130 degrees.
Remove from grill and let rest wrapped in foil at least 10 minutes. Slice thin across the grain of the meat at a diagonal. Serve on a bed of mixed salad greens dressed with olive oil and balsamic. Squeeze fresh lemon on steak and adjust salt and pepper if needed. Add a good quality blue cheese and chopped green onions for an explosion of wonderful flavors!
Buena suerte en la cocina y Feliz’ Cinco de Mayo!
-Chef Brenda Lee
Tags:recipe recommendationPosted by Brenda on April 30th, 2007 under Recommended, Cooking Fresh
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