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Corn & Black Bean Salad

Fri, 05/04/2007 - 10:33AM by partysugar 0 Comments - 236 Views
Corn & Black Bean Salad From Guy Fieri 2 cans black beans, drained, about 30 ounces 1 can corn, drained 2 Roma tomatoes, diced 1/4 cup diced red bell pepper 1/4 cup diced red onion 1/4 cup diced green onions 1/4 cup diced pineapple 1/4 cup diced mango 1 tablespoon chopped cilantro leaves 1 jalapeno, seeded and minced 4 tablespoons sherry vinegar Juice of 1/2 lime 3 tablespoons honey 1 tablespoons salt 1 teaspoon black pepper Pinch ground cumin Mix all ingredients in a bowl and refrigerate for at least 1 hour. Enjoy. Serves 6-8.
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Partida Margarita

Thu, 05/03/2007 - 5:03PM by partysugar 0 Comments - 278 Views
Partida Margarita From Partida 1 1/2 ounces tequila (recommended: Partida) 1 ounce fresh squeezed lime juice (about the juice of one lime) 3/4 ounce Partida agave nector 3/4 ounce water
  1. Shake all ingredients with ice in a cocktail shaker.
  2. Taste. Add additional lime juice if you prefer more tartness.
  3. Add more agave nectar if you prefer more sweetness.
  4. Serve in a glass on the rocks with no garnish and no salt.
Serves 1.
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Margarita

Tue, 05/01/2007 - 2:39PM by partysugar 1 Comment - 479 Views
Margarita From Rick Bayless 1 750-milliliter bottle silver tequila (in this margarita, the better the tequila, the better the drink. Try Herradura, El Tesoro, El Viejito, Patron, or practically any of the 100% agave tequilas that are available in the market) 1 to 2 cups (1/3 to 2/3 of a 750-milliliter bottle) triple sec or Cointreau 1 cup freshly squeezed lime juice, plus several tablespoons extra for rimming the glasses Several tablespoons coarse (kosher-type) salt, for rimming the glasses About a gallon of ice cubes
  1. Just before serving, in a half-gallon pitcher combine the tequila, the minimum amount of triple sec or Cointreau, and the lime juice. Taste and add more of the orange liqueur if you think your margaritas need more sweet oranginess to balance the other flavors. Remember, you're tasting it warm and undiluted: when chilled and diluted, the flavors will be mellower and the lime's tartness will be more compelling (tangy, warm champagne is not nearly as inviting as ice-cold).
  2. Pour several tablespoons of lime juice onto one small plate, several tablespoons coarse salt onto another. Have martini glasses at hand (for an extra special touch, you can chill them). I like the 5-ounce size, since that size drink will stay cold from first sip to last. As your guests ask for their margaritas, invert a glass into the plate with the lime juice to moisten the rim, then lightly dip into the plate with the salt.
  3. For each drink measure 2 ounces (4 tablespoons) of the margarita mixture into a cocktail shaker. If you have a 2-ounce ladle that you can keep in the pitcher, measuring goes much faster. Add ice cubes (5 cubes for 1, 8 for 2, and 10 for 3). Secure the lid and top and shake vigorously for 10 to 15 seconds. Strain into the salt-crusted glasses and hand off to the lucky recipients.
Serves 20-24.
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Guacamole

Mon, 04/30/2007 - 4:06PM by partysugar 0 Comments - 238 Views
Guacamole Modified from Avocado Central 4 Hass Avocados, peeled and pitted 2 lemons, juiced 2 cloves garlic, peeled and minced ¼ Cup cilantro, chopped ¼ Cup green onion, diced ¼ tsp ground cumin 1-2 Jalapeño, seeded and all of them minced Salt and chile powder to taste
  1. Place avocados in a large bowl and mash them.
  2. Add lemon juice and mix well.
  3. Add remaining ingredients and mix well.
  4. Refrigerate for 30 minutes and serve with tortilla chips.
Serves 12.
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Salsa

Mon, 04/30/2007 - 4:03PM by partysugar 0 Comments - 199 Views
Salsa From Simply Recipes 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced 1/2 red onion, finely diced 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced 1 serrano chili pepper (stems, ribs, seeds removed), finely diced Juice of one lime 1/2 cup chopped cilantro Salt and pepper to taste Optional: oregano and or cumin to taste
  1. Start with chopping up 2 medium sized fresh tomatoes.
  2. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
  3. Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
  4. Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
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Fajitas

Mon, 04/30/2007 - 3:59PM by partysugar 0 Comments - 196 Views
Fajitas From Emeril Lagasse 1/4 cup fresh lime juice 1/4 cup tequila 4 cloves garlic, peeled and smashed 2 tablespoons roughly chopped cilantro leaves 2 tablespoons vegetable oil 2 teaspoons Worcestershire sauce 1 teaspoon dried crushed Mexican oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 2 pounds flank steak, fat trimmed 2 teaspoons salt 1 teaspoon ground black pepper 6 large flour tortillas 1 red bell pepper, stemmed, seeded, and thinly sliced 1 green bell pepper, stemmed, seeded, and thinly sliced 1 yellow bell pepper, stemmed, seeded, and thinly sliced 1 large white onion, thinly sliced 1 tablespoon minced garlic grated cheddar or pepper jack cheese, optional for garnish Lime wedges, accompaniment Cold Mexican beer, or tequila shots
  1. In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
  2. Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  3. Preheat the grill to high, and preheat the oven to 325 degrees F.
  4. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
  5. Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
  6. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
  7. Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables and cheese if desired. Squeeze with lime juice and serve immediately with cold beer or tequila shots.
Serves 6.
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Mexican Red Tomato Rice

Mon, 04/30/2007 - 3:54PM by partysugar 0 Comments - 150 Views
Mexican Red Tomato Rice From Rick Bayless 1 (15-oz.) can whole tomatoes, drained 1/2 small white onion, roughly chopped 2 garlic cloves, halved 1-3/4 cups chicken broth or water Salt 1-1/2 tablespoons olive oil 4 whole tomatoes, unpeeled 1-1/2 cups rice (medium-grain) 2 carrots, scraped, chopped into 1/4-inch pieces 3 serrano chilies or 2 jalapenos, slit lengthwise nearly end to end 1/4 cup chopped fresh parsley
  1. In blender or food processor, combine canned tomatoes with onion and garlic. You may add tomato juices to the measure of chicken broth or water. Blend tomatoes smooth to equal a generous 1 cup.
  2. Heat broth or water until steaming; season with salt. Lightly oil tomatoes. Grill the tomatoes to char their skins. When cool, remove most of the peel and roughly chop; set aside.
  3. In a 3-quart saucepan, heat olive oil over medium heat. Add raw rice to hot oil and stir regularly during a cooking period of 5 minutes.
  4. If some rice kernels start to brown, that's fine. Add tomato mixture and carrots.
  5. Stir a couple times, then let cook until reduced and somewhat dry-looking, 3 minutes.
  6. Add the warm broth or water, the chilies and parsley; stir thoroughly and scrape down any rice kernels clinging to the side of the pan. Cover pan with lid and place on a range burner, or if pan is appropriate, place on cooking grate of charcoal or gas grill (indirect, medium heat).
  7. Cook for 15 minutes or until almost all liquid is absorbed. Add grilled tomatoes, stirring with a fork. Cover pan and cook 5 additional minutes.
  8. Gently fluff the rice with a fork when done. Remove the chilies or pull out and use to decorate the top of the rice, and serve.
Serves 6.
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Grilled Monterey Jack & Corn Quesadillas

Mon, 04/30/2007 - 3:49PM by partysugar 0 Comments - 136 Views
Grilled Monterey Jack & Corn Quesadillas From Gourmet magazine 4 oz Monterey Jack cheese, coarsely grated (about 1 1/2 cups) 1 cup frozen corn, thawed 2 tablespoons mayonnaise 2 scallions, thinly sliced crosswise 2 tablespoons chopped fresh cilantro 1 tablespoon chopped canned chipotle chiles in adobo 4 (8-inch) flour tortillas 1 tablespoon vegetable oil Special equipment: a well-seasoned ridged grill pan
  1. Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl.
  2. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
  3. Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.
Serves 2 to 4.
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Mexican Hot Chocolate Cupcakes

Mon, 04/30/2007 - 3:47PM by partysugar 0 Comments - 675 Views
Mexican Hot Chocolate Cupcakes From The Brooklyn Kitchen 1 package (18.25 oz.) dark chocolate cake mix 1 can (15 oz./ 1 ¾ cup) pure pumpkin 3 large eggs 1½ teaspoons ground cinnamon 1 teaspoon ground nutmeg ½ cup chocolate chips Cinnamon-Chocolate Cream Cheese Frosting: 1 package (8 oz.) cream cheese, at room temperature 8 tablespoons (1 stick) butter, at room temperature ½ cup Dutch-process unsweetened cocoa powder 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 3 ¾ cups confectioners’ sugar, sifted (plus more if frosting is too thin)
  1. Preheat oven to 350 degrees. Line muffin/ cupcake pan with liners and set aside.
  2. In a large bowl, place cake mix, pumpkin, eggs, cinnamon and nutmeg. Blend on low speed for one minute. Scrape down sides and increase mixer speed to medium, mixing for two more minutes.
  3. Fold in chocolate chips, blending until chips are well distributed.
  4. Scoop batter into prepared pan, filling each cup about ¾ full.
  5. Place pan on middle rack and bake for approximately 12-16 minutes (depending on oven) until tester inserted comes out clean. Cool cupcakes in the pan, resting on a wire rack, for 5 minutes. Pull cupcakes out of pan and cool on wire rack 30 minutes more.
  6. To make frosting: mix cream cheese and butter on low speed in large mixing bowl until well combined, about 1 minute.
  7. Stop mixer and add cocoa powder, cinnamon, vanilla and confectioners’ sugar.
  8. Blend on low speed, until ingredients are moistened, adding more sugar if the frosting seems too thin.
  9. Increase speed to medium and beat until the frosting is fluffy, about two minutes more.
  10. To assemble cupcakes: Frost cupcakes. Dust with cinnamon.
Makes 12-18 cupcakes.
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