Below are a few of our favorite recipes, upon request from our valued customers!
Recipes From Our Cooking Class!
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PORK AND BEEF TAMALES
BEEF (LEAN CUT) 3/4 lb.
PORK (LEAN CUT) 3/4 lb.
ENCHILADAS SAUCE 8 oz.
CHILI POWDER 1/2 tsp.
SALT 1/2 tsp.
WATER OR STOCK 14 oz.
CORN HUSKS OR BANANA LEAVES
MASA (PREMADE) 2 lb.
COMBINE PORK AND BEEF WITH ENCHILADAS SAUCE, COOK OVER MEDIUM HEAT TILL MEAT IS NEARLY DONE, ADD STOCK AND SEASON TO TASTE WITH CHILI POWDER AND SALT. SET ASIDE TO COOL.
SOAK CORN HUSKS IN WATER TO MAKE PLIABLE
DRAIN CORN HUSKS, PLACE TWO TABLESPOONS OF MASA ON LARGE END OF OPENED HUSKS AND SPREAD FLAT. THEN PLACE A GENEROUS PORTION OF MEAT AND SAUCE DOWN MIDDLE AND FOLD TO CLOSE.
PLACE IN STEAMER AND STEAM FOR 40 to 50 MINUTES
A LA DIABLO TACO
SHRIMP l lb.
BUTTER 1/4 lb.
CHIPOLTE PEPPERS 2
GARLIC TO TASTE
DICED RED PEPPER 1/4 C.
TORTILLAS FLOUR OR CORN
TACO CONDIMENTS TO TASTE (LETTUCE, AVOCADO, TOMATO, SALSA)
PEEL AND DE-VEIN SHRIMP SET ASIDE. SOFTEN BUTTER, COMBINE WITH CHOPPED GARLIC AND DICED RED PEPPER, ROLL INTO LOG AND PLACE IN REFRIGERATOR.
MUDDLE CHIPOTLE PEPPERS WITH JUICE OF TWO LIMES AND MARINATE YOUR SHRIMP IN THE MIXTURE FOR 30 MIN.
GET PAN HOT, PLACE SHRIMP IN PAN WITH SOME OF YOUR COMPOUND BUTTER AND COOK TILL DONE (NOT VERY LONG).
WARM TORTILLAS AND SERVE YOUR DIABLO SHRIMP WITH YOUR FAVORITE TACO CONDIMENTS.
GARLIC PAN FRIED BREAD WITH CHORIZO
FLOUR 1 C.
SALT 1/2 tsp.
BAKING POWDER l tsp.
WATER ENOUGH TO MAKE A STIFF DOUGH
MIX FLOUR SALT, BAKING POWDER AND WATER MAKE A DOUGH BALL SET ASIDE, PREP PAN FOR FRYING. CUT DOUGH INTO QUARTERS SPOON INTO HOT PAN FLATTENING OUT WITH BACK OF SPOON, FLIP AND COOK TILL DONE. COOK CHORIZO IN SEPARATE PAN, SPLIT BREAD AND SPOON OVER TO SERVE.
The Perfect Sushi Rice
By Chef Chad Warborg
Please adjust the amount of sugar and vinegar to your liking. More or less since you are eating it!
Cook time 20 Minutes
1 1/3 Cups Uncooked Sushi Rice
2 Cups Water
1/3 Cup Rice Wine Vinegar
2 TBSP Vegetable Oil
2 TBS Sugar
¾ tsp. Salt
Rinse rice in strainer for about 5 minutes until water runs clear.
Combine water and rice in a medium sauce pan.
Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Cool uncovered until it can be handled.
Mix the rest of the ingredients in a small bowl.
Slowly mix it into the rice.
Let it rest for 15 minutes.
It is ready to roll into your favorite sushi rolls. The sky is the limit!
Debbie’s Favorite Sweet Potatoes
Soak 1 cup of chopped pecans in 1/2 cup of Guinness for 2 hours while you prep the potatoes.
Bake enough sweet potatoes to make 3 1/2 cups mashed.
1/2 cup sugar
1 tsp vanilla
1/2 cup milk
1/4 cup butter
Pour into a casserole dish
Drain the pecans. Sprinkle some cinnamon and the tiniest portion of cumin on the nuts.
Add a generous handful of brown sugar. Stir.
Bake the nuts at 350 degrees until toasty. Make sure they are not soggy from the Guinness.
Stir the nuts every few minutes while you bake them.
Sprinkle the top of the potatoes with the nuts.
Mix together the topping recipe below and pour on top of the nuts and potatoes.
1/3 cup flour
1/4 cup melted butter
1/2 cup of brown sugar
Bake at 350 degrees for 45 minutes
This recipe should easily serve 6 people as a side dish.