acapulco grouper

Ingredients

• Servings: 4
• 4 (6 ounce) grouper fillets
• 1/3 cup tequila
• 1/2 cup orange liqueur
• 3/4 cup fresh lime juice
• 1 teaspoon salt
• 3 large cloves garlic, peeled
• 4 tablespoons olive oil
• 3 medium tomatoes, diced
• 1 medium onion, chopped
• 1 small jalapeno, seeded and minced
• 4 tablespoons chopped fresh cilantro
• 1 pinch sugar
• salt to taste
• 1 tablespoon olive oil
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 2 mins


• place fish in a shallow baking dish. in a bowl, stir together the tequila, orange liqueur, lime juice, 1 teaspoon salt, garlic, and olive oil. pour mixture over fillets, and rub into fish. cover, and refrigerate for 1/2 hour, turning the fillets once.
• preheat the grill for high heat.
• in a medium bowl, toss together the tomatoes, onion, jalapeno, cilantro, and sugar. season to taste with salt. set salsa aside.
• remove fillets from marinade, and pat dry. brush the fillets with oil, and sprinkle with ground black pepper. in a small saucepan, boil remaining marinade for several minutes. remove from heat, and strain out garlic cloves. set aside to cool.
• grill fish for 4 minutes per side, or until fish is easily flaked with a fork. transfer fillets to a serving dish. transfer the fish to a serving plate. spoon salsa over the fish, and drizzle with the cooked marinade to serve.

Corn With Jalapenos

Ingredients

• Servings: 4
• 6 ears fresh corn, kernels cut from cob
• 2 fresh jalapeno peppers, seeded and diced
• 1/3 cup diced onion
• 2 tablespoons chopped pimento peppers
• 2 tablespoons butter, cut into pieces
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 21 mins


• combine corn, jalapenos, onion, pimentos, and butter in microwave safe bowl. cover, and cook in the microwave on 100% power until heated through, about 4 minutes depending on your microwave. stir every minute. serve hot.

chicken tikka masala

Ingredients

• Servings: 4
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 20 mins


• in a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. stir in chicken, cover, and refrigerate for 1 hour.
• preheat a grill for high heat.
• lightly oil the grill grate. thread chicken skewers, and discard marinade. grill until juices run clear, about 5 minutes on each side.
• melt butter in a large heavy skillet over medium heat. saute garlic and jalapeno for 1 minute. season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. stir in tomato sauce and cream. simmer on low heat until sauce thickens, about 20 minutes. add grilled chicken, and simmer for 10 minutes. transfer to a serving platter, and garnish with fresh cilantro.

Cucumber-mango Salsa

Ingredients

• Servings: 4
• 3 mangos - peeled, seeded and diced
• 1 cucumber - peeled, seeded, and diced
• 2 jalapeno peppers, seeded and finely chopped
• 1 large onion, finely diced
• 1 clove garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. season with lime juice, salt, and pepper. refrigerate at least 2 hours before serving to allow the flavors to blend.

Green Eggs And Ham Breakfast Sandwich

Ingredients

• Servings: 5
• 1 (10 ounce) container refrigerated extra large biscuit dough
• 1/2 pound sliced bacon
• 3 tablespoons olive oil
• 1/2 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 roasted green chile peppers, seeded and chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 eggs
• 1/2 cup milk
• 1 cup shredded monterey jack cheese

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• prepare biscuits according to the directions on the package. place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, and set aside.
• heat olive oil in a large skillet over medium heat. add onion, jalapeno, green chile, salt, and pepper. fry, stirring, until onions are soft. whisk together the eggs and milk; pour into the skillet. stir frequently until eggs are scrambled and cooked through.
• split biscuits in half. place some of the scrambled egg mixture on the bottom half, criss-cross two slices of bacon over the eggs, then top with shredded monterey jack cheese. place the other half of the biscuits on the top, and serve.

ken's kickin' posole

Ingredients

• Servings: 12
• 2 fresh poblano chile peppers
• 8 ounces bacon, chopped
• 1 tablespoon bacon drippings
• 2 pounds lamb loin, cut into 1-inch cubes
• 1 onion, diced
• 10 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced
• 1 teaspoon dried mexican oregano
• 2 teaspoons ground cumin
• 1 teaspoon new mexico chile powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 bunch cilantro, chopped
• 8 cups chicken stock
• 1 (14.5 ounce) can mild red enchilada sauce
• 2 (29 ounce) cans hominy, rinsed and drained

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 10 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil. place the poblano chiles cut-side-down the baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. place the blackened peppers into a bowl, and tightly seal with plastic wrap. allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. dice the chiles.
• cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. increase the heat to medium-high, and add the lamb loin cubes. cook, stirring occasionally until browned on all sides, about 5 minutes. remove the lamb from the pot, and reduce the heat to medium. stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
• stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, new mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. pour in the chicken stock and enchilada sauce. stir in the bacon and lamb cubes, and bring to a simmer over medium-high heat. reduce heat to medium-low, cover, and simmer 1 hour. stir in the hominy, recover, and continue cooking 1 hour more until the lamb is very tender.

Citrus Swordfish With Citrus Salsa

Ingredients

• Servings: 6
• 1 orange, peeled, sectioned, and cut into bite-size
• 1/2 cup canned pineapple chunks, undrained
• 1/4 cup diced fresh mango
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons orange juice
• 1 tablespoon diced red bell pepper
• 2 teaspoons sugar
• 1 tablespoon chopped fresh cilantro
• 1/2 cup fresh orange juice
• 1 tablespoon olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon pineapple juice concentrate, thawed
• 1 1/2 pounds swordfish steaks

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• make the salsa: in a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. mix well, and refrigerate covered.
• in a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. place swordfish steaks in bowl, and turn to coat well. marinate the swordfish in the mixture for 30 minutes.
• prepare an outside grill with oiled rack set 6 inches from the heat source. on a gas grill, set the heat to medium-high.
• grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. serve the grilled fish with the salsa.