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The Whole Enchilada, Issue 004 -- We’re Back. Thanks for your patience
June 05, 2004
The Whole Enchilada, Issue #004
The Food Lover's E-zine
The Whole Enchilada is the source of info for Mexican food lovers, grill meisters, smoked fish connoisseurs and anyone who loves cooking food of any kind.
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Issue # 004, June 05, 2004
We’re Back … Thanks for your patience!
What's cooking this month ...
I would like to apologize to all of my subscribers for the delay in getting this latest issue out. I could list several reasons, and most of you would probably agree that they were valid. I lost my focus on the website and this newsletter and that is unacceptable to ME.
I am back on track, and will be working extra hard to make up for lost time. Once again, sorry for the delay and thanks for your patience.
Recipe of the Month
I selected this month’s recipes to give you some basic seasonings and sauces that you can mix & match to use with recipes and methods described on the website, my free cook books, and in previous editions of The Whole Enchilada. In the fish recipes, I also included an easy to prepare dip that you can make to use up some of that fantastic smoked salmon you’ve made.
Rubs & MarinadesUse these rubs to season your brisket (or other meat you want to barbecue). Rub the dry mixture evenly over the meat, massaging it into every pore you can find. Place the rubbed meat in a plastic bag and refrigerate for several hours before cooking, preferably overnight. Barbecue or grill using your favorite method.
Wild Bill’s Brisket Rub
1/4 Cup sugar
Combine all ingredients in a bowl and mix thoroughly. Store unused rub in an airtight container to preserve freshness.
1-1/2 Tbsp Hungarian paprika
In a small bowl combine paprika, coriander, lemon zest, marjoram, garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub herb mixture on both sides of meat, pressing into surface. Store unused rub in an airtight container to preserve freshness.
Sam Houston Barbecue Sauce
This barbecue sauce has been handed down several generations from the cook who served barbecue to Governor Sam Houston in 1860.
2 Cups (4 sticks) butter
Melt butter and add oil, vinegar, lemon juice, and ketchup. Mix thoroughly and heat on medium. Add Worcestershire sauce, chili powder, parsley flakes, and pepper. Bring to a boil and reduce to simmer. Keep sauce hot and use to mop meat during entire cooking time.
South of the Border Barbecue Sauce
1 Cup (2 sticks) butter
Place butter and oil in a saucepan and heat until bubbling. Add lemon juice and slices, onions, and garlic; cook approx. 20 minutes or until onions are soft. Add salt, pepper, cumin and stir thoroughly. Add all other ingredients except water and cilantro and cook for 1 hour. Add water and cilantro and cook at a slow boil for another 1 hour.
Grilled Fish Recipes
Oriental Grilled Fish
1/4 cup orange juice
Marinade: Combine orange juice, soy sauce, ketchup, oil, parsley, lemon juice, oregano, pepper and garlic in a small bowl and mix thoroughly. Brush the mixture evenly on the steaks, refrigerate.
I highly recommend using a fish basket to keep your fish from falling apart and/or sticking to the grill. Brush the basket (or grill if not using a fish basket) lightly with oil. Light the coals or gas grill for a medium fire.
Place the fish on the grill rack and cook about 5 to 6 minutes per side, or until the steaks flake when tested with a fork.
Easy Smoked Salmon Dip
Instead of a recipe for how to smoke fish, here’s one for what to do with your salmon after it’s already been smoked. This is a quick and easy, delicious dip that can also be made from leftover or even canned smoked fish.
8 oz smoked salmon, chopped
Mix together well and refrigerate overnight. Serve cold with crackers, celery, or your favorite for dipping food.
Enjoy these recipes.
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