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Black Beans

Black Bean Burritos by Alan

10 tortillas, soft-taco size
4 cups black beans or pinto beans (2 16-ounce cans)
4-ounce jar chopped green chilies
Salt and pepper
2 cups cheddar cheese, shredded
1 cup salsa

Preheat oven to 350 degrees. Heat tortillas in microwave per package
directions. 

Using a mixer, food processor, or potato masher, mash beans, chilies,
salt, and pepper to desired consistency.

Spread 1/2 cup salsa in the bottom of a 13-inch x 9-inch baking pan.
Spread 2 tablespoons of bean mixture across a tortilla; sprinkle with
cheese and salsa. Roll up tortilla, leaving ends open, and place in
baking dish, seam side down. Repeat with remaining tortillas.

Spread remaining salsa over burritos; sprinkle with remaining cheese.
Bake 20 minutes, until heated through.

Chicken

Chicken a la Mexicana by tom

....prep 10 min, cooking time 1 hr

• 1 3/4 lb bone in but skinless chicken breast

• 2 ripe tomatoes, peeled and quartered

• 1 large baking potato, peeled and cut into 2" pcs.

• 1 med. white onion, peeled and cut into 8 wedges

• 4 cloves of garlic, peeled and cut in half

• 1 poblano chili, seeded and cut into 1" pcs.

• 2 jalapeno chilies, cut in half and seeded

• 1 bay leaf

• 1/2 tsp oregano

• 1/2 tsp cumin

• 1/4 tsp ground cinnamon

• salt and pepper to taste

1. Preheat oven to 350 F

2. Cut each chicken breast into 2" pcs. using a clever to chop through bones. Place the chicken, tomatoes, potatoes, onion, garlic, poblano, jalapenos, bay leaf, oregano, cumin, and cinnamon in a deep casserole or pot and stir to mix. Add 1 cup of water, and salt and pepper.

3. Tightly cover the pot and place it in the oven. Bake the chicken until done, about 45 min., stir once or twice to ensure even cooking. correct the seasoning, adding salt and pepper to tate.

4. serves 4.

Guacamole

Guacamole by tom  

• 1 ripe avocado, peeled, seeded, and diced

• 1 clove garlic, chopped

• 1/2 med. white onion, chopped

• 3 serrano chilies, chopped

• 1/4 cup coarsely chopped fresh cilantro

• 1/2 cup no fat sour cream

• 1/2 cup water

• 2 tbsp lime juice

• salt and white pepper

1. Throw all in a blender and puree until smooth.

Lime Soup

Posted by CozAl on 04/10/03

This is a pretty simple recipe.  Not exactly the same as slurping it in Cozumel, but it might bring back memories!!

YUCATAN LIME SOUP

Ingredients:

1 chicken breast half, cut into 1 inch cubes
1 tsp. ground cumin
1/4 tsp. salt, plus adtl. 1/4 tsp.
1/2 C. vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 C. finely chopped white onion
1 tsp. "creole" style seasoning (store-bought, or see recipe below)
1 tsp. minced garlic
1/2 C. seeded, chopped ripe fresh tomatoes
1 tablespoon minced Serrano chiles
4 C. chicken stock
3 tablespoons fresh lime juice (or more if  desired...start w/3...can add later based on flavor intensity preferred)
1/4 C. chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 (ripe) avocado, seeded and diced, for topping

Prep:

Season the chicken with the cumin and 1/4 tsp. salt and set aside.  In large pot, heat 1/2 C. of the oil over high heat.  Fry the tortilla strips in batches until golden brown on both sides, adding more oil if needed.  Drain on paper towels.

Remove all but 2 tablespoons of oil from pan.  Add the onion, creole seasoning and 1/4 tsp. of salt and saute until soft, about 3 minutes.  Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes or so.  Add the stock and lime juice and simmer over medium heat about 10 minutes.

Remove from heat and stir in cilantro.  Place 1 lime slice in each soup bowl and ladle the soup on top.  Top each serving with diced avocado and serve the fried tortilla strips on the side.

Makes about 4 servings.  


Creole seasoning (good for lots of things...makes about 2/3 C)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight container...keeps a long time!

Margaritas

Margaritas by tom  

2 tbsps sugar 2 strips lime zest 2 strips orange zest 6 oz. GOOD tequila 1/3 cup Cointreau

1/2 cup lime juice (fresh) 2 tbsps water 5 fresh lime wedges salt (kosher or sea) 4 cups ice

1. Place the sugar, lime zest, and orange zest in a mortar and pound with a pestle. The idea is to bruise the zests, extracting the fragrant oils. (if you don't have a mortar, pound the zests with the end of a wooden spoon in a bowl.)
2. Transfer the sugar and zests to a pitcher and stir in the tequila, cointreau, lime juice, and water. If you have the time, yea right, let the mixture sit for a couple of hours in the fridge to allow the flavors to meld.
3. Rub the rims of four glasses with the lime wedge. Spread the salt in a shallow bowl. Dip the glass, rim side down, in the salt. Shake off excess.
4. Just before serving, add ice and stir or shake well, 2 min. Strain the margarita into prepared glasses. Throw in a lime wedge and serve.
5. serves 4 

Killer Blue Margaritas by seck

• 32 ounces of sweet and sour mix

• 12 ounces of tequila

• 8 ounces of Blue Curaceo(sp?) or Triple sec

• 4 ounces of FRESH lime juice

1. Blend together for a great margarita.

2. If you want a very special marg. substitute Gran

3. Marnier for the Blue Curaceo. It can get a little expensive, but it is well worth it!

My Favorite (Margarita) by Crys

Lasco mix (powder, avial. @ most liquor stores) mix according to directions with water.

Fill shaker with ice.  Add 1 shot of tequila, just a splash of Grand Marnier, and fill the rest with Lasco.  Shake well.  Strain into frozen margarita glass.  Only makes one at a time, but boy are they good and you'll be surprised how fast you drink it!  I prefer them this way because frozens usually give me that freeze headache and on the rocks can sometimes taste watered down.  

Salsa

Posted by Greg on 03/06/02

I won't give amounts because I never measure anything and just go by taste.

tomatoes - I prefer fresh homegrown or homegrown that I've canned whole (although be careful dicing them so they don't turn into mush)
tomatillos - these give it another layer of flavor, I generally use a 4-1 ratio between tomatoes and tomatillos
bell peppers (green, red, yellow)- for the pepper flavor and it gives it color
mild banana peppers - I remove the pith and seeds to get rid of the heat
small onion - onion can overpower a salsa, so I use very little and I don't mince it too small
cilantro - a big handful, I don't pick out the stems because after it's minced you don't notice them
fresh lime juice - I find half a lime is enough, any more and it over powers the other ingredients
salt & pepper

As with all salsa, I think it tastes better if you let it sit for a day in the fridge.  This salsa can even be frozen.

Varieties - the above is for a basic salsa which can be modified with the following:
avocado - adds incredible flavor and texture, but use it all up that day or it'll turn into mush
cucumber - gives it an incredible fresh and light flavor
chipolte(sp?) - it gives it a bit of heat, but the smokiness adds an incredible flavor

As a treat, instead of tortilla chips use toasted slices of a sourdough baguette.  Cut it thinly on the bias, brush it with garlic infused olive oil, and toast in under the broiler.  Top it with some oven-warmed chevre and a little salsa.

Posted by R&R on 03/06/02

Recipe......... my version of the Cozumel Pico de Gallo.....+

4-5 large Roma tomatoes, chopped
1/2 large white onion, chopped
1/2 cup cilantro - leaves only, chopped
juice of 1 lime
2-4 serrano chili peppers, finely chopped (they are the approx. 3' long thin green chilis)

Mix all ingredients, chill one hour and serve.  Chop the peppers last using rubber gloves or a plastic bag over your hands.  Serranos range from warm to very hot so taste the pico after adding each pepper to see if you need another.    
This does not keep well so you have to eat it all immediately!  LOL

robin

Shrimp

Shrimp in Garlic Tomato Sauce by tom

• 3-4 red ripe tomatoes 

• 1 small onion, peeled and quartered

• 2 jalapeno chilies

• 3 tbsp chopped cilantro

• 1/2 tsp mexican oregano

• 1 tbsp olive oil

• 6 cloves garlic, peeled and thinly sliced

• sat and pepper to taste

• 1 1/2 lbs large shrimp, peeled and deveined

1. Heat a cast iron fry pan over med.-high heat. Roast the tomatoes, onion, and chilies until browned on all sides: 8-10 min. for the tomatoes and onion; 4-6 min. for the jalapenos. Transfer to a plate to cool.

2. Puree the tomatoes, onion, chilies, cilantro, and the oregano in a food processor.

3. Heat the olive oil in a nostick fry pan. Add the garlic and cook over med. heat until it is lightly browned, stirring constantly, 2-3 min. Don't let it burn. Stir in the tomato puree and let simmer until thickened, about 5 min.. Add the sat and pepper.

4. Just before serving add the shrimp. let simmer 3 min. or until the shrimp are pink and firm.

Serves 4

Coconut shrimp by Steve

This is the recipe I use. Coconut shrimp is great.

1 1/2 lb large raw shrimp
1/2 c all-purpose flour
1/2 c cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 c ice water
oil for deep frying
2 c short shredded coconut
1/2 c orange marmalade
1/4 c Grey Poupon country mustard
1/4 c honey
3-4 drops Tabasco sauce

Peel, devein & wash shrimp. Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend. To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
Bake at 300 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste.

The second sauce is excellent.

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