Club Food

Jalapeno Cream Sauce

1 or 2 jalapeno peppers, seeded and minced
1 clove garlic, minced
2 teaspoons vegetable oil
1/8 teaspoon salt
Dash of pepper

Crème Fraiche
1/3 cup whipping cream
2/3 cup dairy sour cream

Sauté peppers and garlic in oil, stirring
frequently, until tender, about 4 minutes.
Remove from heat; stir
in remaining ingredients including the crème
fraiche.

Makes about 1 1/4 cups sauce.

Creme Fraiche: Gradually stir whipping cream into sour cream.
Cover and refrigerate up to 48 hours.

Mexican Chocolate Sauce

Yield: 10 servings

4 ounces unsweetened chocolate
2 tablespoons butter or margarine
1/4 cup light corn syrup
1/4 cup granulated sugar
1 dash salt (optional)
1/4 cup Kahlua
1/4 cup cream

In top of double boiler combine all ingredients and cook,
stirring constantly for 10 minutes.

Serve over pound cake or ice cream.

To store, pour into a jar and cover.
Sauce keeps in refrigerator
up to 3 months.
To warm sauce, set jar in pan of hot water over low
heat.

Chipotle Salsa

Source: Tabasco, Avery Island, Louisiana

2 cups chopped fresh tomatoes
1/3 cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon Tabasco brand Chipotle Pepper Sauce
1 clove garlic, minced
1/4 teaspoon salt

Combine all ingredients in a bowl and mix well.

Makes 2 cups.

Taco Sauce

2 (28 ounce) cans canned whole tomatoes
1 small onion
1 small green bell pepper
3 teaspoons chopped jalapeno peppers
1 (4 ounce) can chopped green chiles
2 teaspoons lemon juice
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon cumin seeds
1 teaspoon oregano
1/2 teaspoon dried cilantro
1/2 teaspoon dried parsley
1/8 teaspoon cayenne pepper

Using a food processor, chop tomatoes, onions and peppers to a
coarse consistency.Simmer them with the jalapenos, chiles and lemon
juice for about one hour.

Add remaining ingredients, allowing dry ingredients to rest on
top of the liquid about 15 minutes before stirring in.
Simmer about
45 minutes after stirring.

Put a small amount in a dish to cool for tasting.
Adjust hotness
by adding cayenne.

For a thinner sauce add a little water while cooking.
Refrigerate sauce until ready to use.

Makes about 3 1/2 pints.

Fried Serrano Chile Salsa (Salsa de Chile Serrano Frito)

Source: Bon Appetit, May 2003

Makes about 3/4 cup.

Serrano chiles give this Mexican sauce its bite and light green
color.
Use it on warm tortillas or grilled meats.

1/2 cup olive oil
6 green serrano chiles
1 (3/4-inch thick) slice from medium-size white onion
1/2 garlic clove, peeled
1/2 teaspoon coarse kosher salt

Heat oil in medium saucepan over medium-high heat.
Fry chiles
until blistered, about 3 minutes.
Remove chiles from oil.
Cool
chiles and chile oil completely.

Line a large skillet with foil; heat over medium heat.
Add onion
and cook until softened and blacked in spots, about 5 minutes per
side.
Cool.

Cut stems off chiles.
Combine chiles, onion, garlic, salt and 2
tablespoons chile oil in blender; chop finely.
With blender
running, slowly drizzle in remaining chile oil and blend until
thick.

Can be made 1 day ahead; cover and chill.

Tangy Peach and Kiwi Salsa

This is especially good with fish, chicken or lamb.

Makes about 3 cups

4 ripe kiwi, peeled and diced
2 ripe peaches, peeled and diced
2 1/2 tablespoons rice vinegar
1 1/2 tablespoons minced fresh mint leaves
1 tablespoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon granulated sugar
Salt to taste (optional)

Adobo

4 large ancho chiles
1/8 teaspoon cumin seeds
1/8 teaspoon Mexican oregano
1/8 teaspoon thyme
1 tablespoon salt
2 cloves garlic, peeled
1/2 cup mild white vinegar

Toast the chiles lightly, turning them from time to time so they
do not burn.
Slit them open and remove the seeds and veins.
Put the
chiles into a bowl and cover them with hot water.
Let them soak for
about 20 minutes, then remove them with a slotted spoon to a
blender container.
Add remaining ingredients and blend into a
fairly smooth paste.
Do not over-blend.

To use, coat both sides of meat with Adobo.
Cover and
refrigerate overnight.

Heat oil and fry meat very slowly on both sides, about 20
minutes, depending on the thickness of the meat.
When meat has
cooked through, raise the heat and brown it quickly.
Garnish with
sliced scallions.

Green Onion Burritos

1 pound lean ground beef
1 small onion, chopped
8 ounces shredded Longhorn cheese
3/4 cup evaporated milk
1 can cream of chicken soup
4 ounces Velveeta cheese
1 (4 ounce) can diced green chiles
1 package green onion dip mix or Hidden Valley
Ranch Mexican mix
1 small can pimientos
Flour tortillas

Brown ground beef and onion, season to taste.
Spray a 9 x
13-inch baking dish with Pam.

Put meat mixture and some longhorn cheese on each tortilla, roll
and place in dish until all mixture is gone.

Sauce: Mix soup, evaporated milk and Velveeta over med to low
heat do not let scald.
When cheese has melted, remove from heat and
add pimientos, green chiles and green onion dip mix.
Pour sauce
over burritos.
Cover and bake at 350 degrees F for 20 minutes or
until cheese is bubbly.

Mexican Calzones

Yields 4 servings.

1 (15 ounce) package refrigerated pie crusts, room
temperature
1 pound ground beef
1 (4 ounce) can diced green chiles
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup shredded mild cheddar or Monterey jack cheese, divided

Garnishes
Salsa
Shredded lettuce
Sour cream
Diced tomatoes
Sliced green onions

Preheat oven to 425 degrees F.

Brown beef in large skillet; drain.
Add chiles, water and
seasoning mix; mix well.

Place unwrapped pie crusts on cutting board; unfold.
Cut each
crust in half, making 4 half circles.
Place 1/2 cup beef filling on
half of each half circle.
Place 1/4 cup cheese on top of each.
Dampen edge of crust with water.
Fold sides over filling; crimp
edges with tines of fork.
Place on ungreased baking sheet.

Bake for 10 to 15 minutes or until golden brown.
Cool on baking
sheet for 5 minutes.
Garnish as desired.

Roast Fajita Burritos

Source: Iowa Farrmer Today

Leftover roast beef, sliced thin or bite-size
1 medium onion, coarsely chopped
1/2 red pepper, coarsely chopped
1 cup shredded Colby jack cheese
6 soft tortillas
1 can condensed creamy chicken verde soup

Fill soft tortilla shells with meat, onion, peppers and 1/8 cup
shredded cheese per tortilla.

Roll tortillas and line up in a sprayed dish.
Pour chicken soup
over the top and sprinkle remaining cheese on top.
Bake at 350
degrees F until hot throughout.

Serve with tortilla chips, salsa, lettuce, tomato, onion,
cilantro and sour cream.

Tomatillo Sauce

1 pound tomatillos
4 scallions
2 to 4 Serrano chiles
1 teaspoon Mexican lime juice
1/2 teaspoon salt, or to taste
1/2 teaspoon granulated sugar (optional)
1/3 cup cilantro (optional)

NOTE: Do not add cilantro if the sauce is going to be used as an
enchilada sauce.

Place the tomatillos and chiles in a pot and cover with water.
Bring water to boil over medium heat.
If you use high heat, the
tomatillos can easily disintegrate if the water is allowed to boil
too swiftly.
When the tomatillos and chiles have become quite soft,
about 5 to 10 minutes, discard the water and place them in a
blender.
Add onions, lime juice and salt; blend, using pulses,
until the sauce is roughly chopped.
Taste the sauce and add the
sugar, if necessary, and the cilantro, if desired.
If the sauce is
to be used in enchiladas, blend it for about 15 seconds or until it
is smooth.

Mango Salsa

1 ripe mango, peeled and cut into 1/8-inch dice
2 tablespoons lime juice
2 tablespoons orange juice
1 jalapeño pepper, seeded and finely chopped

Combine mango, lime juice, orange juice and
jalapeño in a small bowl.
Let the salsa stand for 15
minutes, stirring once or twice, to allow the flavors to
develop.

Serve over grilled chicken or on grilled chicken sandwiches.

Pineapple Salsa

1 (1 1/2 pound) peeled fresh pineapple, with
core removed and cut into 1/2-inch dice
1 mango, peeled, pitted and cut into 1/2-inch dice
1 red bell pepper, seeds and membranes
removed, cut into 1/3-inch dice
1 green bell pepper, seeds and membranes
removed, cut into 1/4-inch dice
1 jalapeño pepper, seeds removed,
finely chopped
1 bunch scallions, white part and
2 inches of green tops, finely chopped
3 medium garlic cloves, finely chopped
1/4 cup chopped cilantro
1/2 cup fresh lime juice
1/4 cup honey

Combine the pineapple, mango, peppers, scallions, garlic and
cilantro in a medium nonreactive mixing bowl.
Stir to combine.
Add
lime juice and honey and mix well to combine.

This may be prepared 1 day ahead, covered and refrigerated.

To serve, bring to room temperature 30 minutes before serving on
grilled chicken or fish.

Makes 1 1/2 to 2 cups.

Black Bean and Corn Salsa

Serve this with grilled chicken and meat.

2 medium fresh ears of corn,
roasted or steamed, then cooled
1 cup black beans, cooked and drained
1/4 cup finely minced red onion
1/4 cup finely minced red bell pepper
3 tablespoons freshly squeezed lime juice
2 tablespoons finely minced fresh cilantro
1 tablespoon extra-virgin olive oil
1 red jalapeño chile, seeded and finely
minced, or to taste
1 large clove garlic, peeled and finely minced
1/2 teaspoon ground cumin
Salt, to taste

Cut corn kernels from the cob with a sharp knife.
Stir together
kernels and remaining ingredients except salt in a mixing bowl.
Taste and add salt, as needed.
Cover and refrigerate until ready to
serve.

Strawberry Salsa

2 1/2 cups finely chopped fresh strawberries
1 cup chopped green bell pepper
2 tablespoons chopped scallion
2 tablespoons minced fresh parsley
1/2 cup Catalina salad dressing
Dash of hot pepper sauce
Pepper, to taste
Tortilla chips

In a bowl combine strawberries, green pepper, scallion and
parsley.
Stir in salad dressing, hot pepper sauce and pepper.
Cover
and refrigerate for 2 hours.

Serve with tortilla chips.

Yields 3 cups.

Chili Salsa

1 (12 ounce) bottle chili sauce
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped onion
1 to 2 teaspoons minced fresh cilantro

In medium bowl, combine all ingredients.
Serve with grilled
chicken, beef, fish or tortilla chips.
Store any leftover salsa in
refrigerator.

Makes about 2 cups.

Adobo (Mexican Smoked Chile Marinade)

Source: Food Day, July 9, ’91 From: Valerie Whittle

3 oranges
1 lime
2 to 3 canned chipotle chiles or to taste
3 cloves garlic (1 tablespoon)
2 teaspoons dried oregano
1/2 teaspoon cumin seed
1/2 teaspoon black pepper
2 tablespoons wine vinegar
1/2 teaspoon salt

This spicy marinade owes its unusual flavor to the chipotle, a
smoked jalapeno chile.
Chipotles are usually sold canned in tomato
paste.
Look for them at Mexican and Latin American markets.
Adobo
marinade goes particularly well with pork.

Juice the oranges and lime.
Finely chop chiles and garlic.
Place
citrus juices, chilies, garlic, oregano, cumin, black pepper,
vinegar and salt in blender and puree until smooth.

Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.

Rustic Red Chile Sauce

This rustic sauce is used over enchiladas or tamales.
You can
also serve it on top of chicken breast, pork chops or grilled
steak.

Low fat – low calorie

10 to 12 large dried ancho chiles (20 if small to medium)
2 to 3 cups water (divided use)
1 small white onion, chopped
3 to 6 chipotle peppers in adobo sauce
3 tablespoons adobo sauce
1 clove garlic
1 teaspoon cumin
1 teaspoon Mexican oregano
1 teaspoon salt

Wash the dried anchos.
Soak overnight or fill a medium pan with
hot water (enough to cover the peppers).
Bring the water to a boil,
remove from heat, then add the peppers and soak 30 minutes.
Save
the water.

In a skillet, sauté onion in 2 to 3 tablespoons of
water until soft and clear (sautéing in oil can cause
a bitter taste).
Do not brown the onion.

Clean stems and seeds from anchos.
Sprinkle water in the skillet
over a medium heat.
Lay the chiles flat.
Sauté for 1
minute on each side Do not burn the skin.
If you do burn a spot,
cut it off or the taste will taint the whole batch.

In a blender add 1 cup of reserved water, ancho peppers, onion,
chipotles, adobo sauce, garlic, cumin, Mexican oregano and salt.
(The chipotle peppers are hot, so add to taste.) Slowly add 1 cup
of water and puree until the ingredients are smooth.
There should
be no skin pulp in the sauce.
If you want it hotter, add a few
fresh jalapeños (not pickled).
The sauce should
mound slightly when finished, so you may have to add a little more
water to thin it.
Makes 4 cups.

The sauce keeps for about a week in the refrigerator, and it
freezes well.

Per tablespoon: Cal 33 (21% fat) Fat 1 g (no sat) Fiber 2 g
No chol Sodium 96 mg Carb 6 g Calcium 8 mg

Lime Sauce

1 can evaporated milk
7 Mexican limes

Squeeze juice from limes, and mix with milk.
Let sit for about
15 minutes.

Serve with fish tacos.

Jalapeno Cabbage Salsa

Serves 8 to 10.

1 head cabbage, diced
1 tomato, diced
1 (12 ounce) can jalapeno vinegar peppers, diced
Salt, to taste

Combine cabbage, tomato and peppers.
Add salt, to taste.

Chipotle Pepper Sauce

2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
1 tablespoon chicken base
3 chipotle chiles, chopped
2 ounces Monterey jack cheese
1 cup sour cream

Melt the butter in a saucepan; add flour and stir for 1 minute.
Add cream and chicken base and stir until the mixture thickens.
Add
chiles and cheese.
Stir until the cheese melts.
Remove from heat.
When the boiling stops, fold in the sour cream.

Jalapeno Pepper Sauce

5 onions, chopped
2 bell peppers, chopped
12 small tomatoes, chopped
3/4 cup jalapeno peppers, chopped
1 cup granulated sugar
1 cup cider vinegar
1 cup vegetable oil
1 cup water
4 tablespoons salt
4 tablespoons black pepper

Combine all ingredients in a large pot, and simmer for 3 hours.
Pour into hot clean jars and seal tightly with lids.
Process in hot
water bath for 10 minutes.
Place jars on towel to cool slowly.

If a more fine-textured sauce is desired, process ingredients in
a blender.

Hatch Green Chile Sauce

Source: The Border Cookbook by Cheryl Alters Jamison and
Bill Jamison

3 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chopped roasted mild green chile, preferably
New Mexican or Anaheim, fresh or frozen
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground coriander

in a heavy saucepan, warm the oil over medium heat.
add the
onion and sauté until well softened, about 5 minutes.
Stir in the garlic and sauté for an additional minute,
then add the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile.
pour in the stock and add the seasonings.
Bring
the mixture to a boil.
Reduce the heat to a low simmer and cook for
about 15 minutes, until thickened but still very pourable.

Serve warm with enchiladas or other dishes.
The sauce keeps,
refrigerated, for about 5 days and freezes well.

Note from Linda: I buy loads of the fresh Hatch chiles from
Hatch, New Mexico when they are shipped to Arizona each year.
They
are wonderful in this sauce and for everything else!

Carne Asada Marinade

1/2 cup vegetable oil
1 cup red wine vinegar
1 cup lemon or lime juice
1/2 cup orange juice
2 cups water
1/4 cup peeled fresh garlic
1 1/2 tablespoons white pepper
1 1/2 tablespoons salt
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon ground cloves
1/2 orange, sliced
1/2 bunch cilantro, chopped (no stems)

Combine all ingredients and marinate beef for at least 1 hour
before grilling.

Tequila Cocktail Sauce

1 1/2 cups ketchup
1 1/2 cups chili sauce
1/2 cup prepared horseradish
1/4 cup Worcestershire sauce
3/8 cup lemon juice
1 tablespoon hot pepper sauce
1/2 cup tequila
Salt and pepper to taste

Blend all ingredients in a bowl.
Serve immediately, or chill
before serving.

Jalapeno Gravy

2 cups cream
2 tablespoons butter
2 teaspoons salt
1 teaspoon granulated garlic
2 chicken bouillon cubes
2 teaspoons black pepper
4 fresh jalapenos, sliced
Cornstarch slurry to thicken

Bring cream to slight boil.
Whisk in butter, salt, garlic,
pepper and chicken bouillon.
Add sliced jalapenos and cornstarch to
thicken.

Fajita Beer Marinade

1 cup bottled Italian salad dressing
12 ounces beer
1 large onion, minced
Juice of 3 Mexican limes
3 tablespoons chili powder
2 tablespoons minced fresh cilantro leaves
2 tablespoons lemon pepper seasoning
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon cayenne
1 bay leaf

Combine all ingredients, mixing well.
Pour over 2 to 2 1/2
pounds of skirt steaks trimmed of fat and membrane.
Refrigerate the
meat for at least 8 hours, turning it occasionally.

Remove the meat from the refrigerator and drain it.
Bring the
steaks to room temperature.

Grill over a single layer of coals covered with gray ash from
about 6 minutes per side.

Cut steaks diagonally across the grain into finger-length
strips.

Avocado Hot Sauce

4 serrano chiles, stems and seeds
removed, chopped
3 teaspoons liquid hot sauce
2 avocados, peeled and pitted
2 tablespoons chopped onion
1/2 teaspoon chopped garlic

Place all ingredients in a blender and purée until
smooth.