- 1 lb chorizo sausage, casings removed
- 1 yellow onion, thinly sliced
- 1 small tomato, diced
- 1 cup sliced mushrooms (optional)
- 1 serrano chili pepper, minced (optional)
- 2 cups shredded Monterey jack cheese
- 2 tablespoons 151-proof liquor, such as Bacardi Rum
- flour tortillas
1. Preheat the oven to 350 degrees.
2. Brown chorizo in a large skillet over medium heat, 5 to 6 minutes.
3. Pour off the fat.
4. Add the onions, tomato, mushrooms (optional), and peppers (optional), and saut? until softened, 3 to 4 minutes.
5. Remove from the heat.
6. Spread the cheese in a small metal baking dish and bake for 5 to 10 minutes, until completely melted.
7. Remove from the oven.
8. Pour the chorizo mixture over the melted cheese.
9. Pour the liquor over the top and using a long match, carefully ignite the liquor. The flames will die down in 30 to 40 seconds.
10. Heat the tortillas. Wrap in a paper towel and heat in microwave for 1 minute.
11. Divide and place cheese/chorizo mixture inside tortilla and fold to form a taco or burrito.
- 12 chicken wings
- 2/3 cup flour
- 1 tsp. garlic salt
- 1 egg, well beaten
- 1/4 cup oil
- 1/2 cup hot sauce
- 1/2 cup honey
Cut each chicken wing in half. Place the chicken wings in a large saucepan and cover with water. Bring to a boil; reduce heat. Cover and let simmer 15 minutes. Drain the chicken and set aside.
Mix flour and garlic salt in a plastic bag. Dip the chicken into the beaten egg and then shake them, a few at a time in the bag to coat. Heat the oil in a large skillet. Brown the coated chicken wings. Serve warm with dipping sauce.
Whisk together the honey and the hot sauce to make a dipping sauce. Adjust the sauce to taste by adding more honey or hot sauce. Set aside.
- 24 chicken wings (about 2 lbs.)
- 2/3 cup cayenne pepper sauce
- 1/3 cup melted butter
- 1 & 1/2 tsp cayenne pepper
- Blue Cheese or Ranch dressing
1. Preheat oven to 425 degrees.
2. Cut tips off wings; cut wings in half at joint.
3. In bowl, combine cayenne pepper sauce, melted butter, and cayenne pepper.
4. Boil or double-fry chicken wings to firm up skin (but don’t cook too long!!!).
5. Combine sauce and wings in deep baking pan that has been lined with foil and lightly greased.
6. Bake 30 minutes to 1 hour – you want the wings to still be juicy and not dried out.
- 26 oz Can Sliced Jalepeno Peppers (not pickled, those used for nachos)
- 2 & 2/3 C. Crackers Crumbs
- 2 cups Flour
- 2 Eggs
- 1/2 cup Water
- Vegetable Oil ( for your favorite deep frying system )
Drain jalapeno peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well. Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degree’s that you would fry French fries at. Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil. Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown. Remove peppers and dry on a paper towel.
Serve with your favorite Con Queso Dip on the side or ranch/bleu cheese dressing.
- 1/2 cup extra virgin olive oil
- 7 green peppers, halved, seeded, and cut into 1-inch square pieces
- 1 pound jalapeños, cut into 1/8-inch slices
- Gray salt
- 3 & 1/2 pounds (56 oz.) crushed tomatoes or 7 cups fresh tomato concassi (peeled, seeded and diced tomatoes)
- Small bunch of basil leaves
- 1/4 cup red wine vinegar
Heat the oil in a very large pot. Add the peppers, jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.
Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt if needed. Remove from the heat.
If canning, add the vinegar, place in canning jars, and process according to the manufacturer’s instructions. Or, store in the refrigerator for up to 4 days.
- 3 cups chopped cooked chicken
- 1 (8-oz.) can water chestnuts, drained
- 2 green onions, chopped
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter or margarine
- 1 tablespoon cornstarch
- 1 cup orange juice
- 1/8 teaspoon ground allspice
- 2 tablespoons honey
- 2 tablespoons dry white wine
- 1 tablespoon soy sauce
In blender or food processor, combine chicken, water chestnuts, onions, egg, salt and pepper. Process until finely chopped. Preheat oven to 375F (190C). Shape chicken mixture into 1-inch balls. Arrange on an ungreased baking
sheet with raised sides. Bake 15 to 20 minutes in preheated oven or until firm.
In a small saucepan, melt butter or margarine. In a small bowl, stir cornstarch into orange juice until dissolve; stir into melted butter or margarine. Stir in allspice, honey, wine and soy sauce. Cook and stir over low heat until slightly thickened and translucent.
To serve, dip warm meatballs into warm sauce.
Makes about 60 appetizer servings.
- 4 medium russet potatoes
- 1/3 cup sour cream
- 1 tablespoon snipped fresh chives
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1-1/2 cups shredded cheddar cheese
- 5 slices bacon, cooked
Preheat the oven to 400 degrees. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
As the potatoes are baking, make the sour cream dip by mixing the sour cream and the chives. Place the mixture in a covered container in your refrigerator.
When the potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2 to 3/4 inch slices. Discard the middle slices or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato.
With a spoon, scoop out some of the potato from each skin, being sure to leave about 1/4 inch of potato inside of the skin.
Brush the entire surface of each potato skin, inside and out, with the melted butter.
Place the skins on a cookie sheet, cut side up, and broil them for 6-8 minutes or until the edges begin to turn dark brown.
Sprinkle 2-3 tablespoons of cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1-2 teaspoons of the bacon pieces onto the cheese.
Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.