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The Whole Enchilada, Issue 006 -- End of Summer Recipes
September 08, 2004
The Whole Enchilada, Issue #006
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 # 006, September 8, 2004
End of Summer Recipes
What's cooking this month ...
Summer Coming to an End :-(
I can't believe it either ... Summer has come and gone again. Seems like only yesterday that I fired up the old barbecue pit for the first brisket that for me marks the end of winter. OK, OK ... I have been known to barbecue in the snow in December - I'm a hardcore BBQ nut.
Anyway, since summer always seems to be gone before we know it, I thought that this issue should have something to remind us that summer ... like Texas ... is a state of mind.
Recipe of the Month
Quick and Easy Homemade Ice Cream
Homemade ice cream - an all-time summer favorite that lots of people don't make because they don't have an ice cream freezer or want to crank it by hand.
Here's a simple method to make your own with no special equipment required. Also a great idea for the kids. Try this at the next birthday party!
Other Items1 quart (liter)-sized Ziploc bag
1 sandwich-sized Ziploc bag
Place 2 cups of crushed ice and 1/4 cup of rock salt into the quart-size Ziploc bag. Pour the milk, heavy cream, sugar, and vanilla into the sandwich-size bag. Seal the sandwich bag tightly (the liquid will freeze & expand to become ice cream).
Place the smaller bag inside the larger bag, carefully squeeze out the air, and seal it (larger bag) carefully. Continue squeezing it gently for about 5 minutes. Drain the water from the larger bag, and add the remaining ice and salt. Seal and squeeze until the mixture is very thick.
Remove the small bag from the ice and dry the outside of the bag. Cut one of the bottom corners off the small bag with a pair of scissors and squeeze the contents into small bowls.
Visitor Requested Recipes
Below are some recipe requests that I have received from Mexican & Barbecue Recipes visitors and The Whole Enchilada subcribers. Most of these requests came through email ...
Unfortunately, due to unscrupulous spammers on the Net, I will be removing email addresses from my web pages. You will always be able to request or submit recipes, ask questions, make suggestions, or submit comments using my Contact Form on the web page instead.
I value your opinions and also appreciate the kind words many of you have written.
Even though you will be contacting me using the Contact Form, I will still be replying using email. You can also email me directly at firstname.lastname@example.org.
This email address is listed at the end of every issue - I will only be removing email links from the web pages to deter spammers.
Thanks in advance for your understanding.
Jalapeno & Honey Recipes
Requested by MJ, Puerto Rico
"I'm looking for a jalapeno/honey recipe - using jalapenos, honey, vinegar base, no oil, no soy sauce type. It's the amounts I really need, for a large scale batch."
** Note: You can scale these recipes for any size you like, but you might want to reduce the extra vinegar you add if the dressing is too sour for your taste.
The best option is to use less vinegar at first, then add more if necessary; once you get too much vinegar in your recipes, it's difficult to dilute it.
Jalapeno & Honey Salad Dressing
1 Cup cider vinegar
4 ounces honey
1 tsp minced garlic
1 tsp salt
4 large jalapenos, diced
In medium bowl, whisk together vinegar, honey, oil, garlic, salt and jalapeno. You can adjust the vinegar and jalapenos to suite your taste.
Simple Jalapeno Honey Glaze
1/2 Cup Honey
2 Tbsp red wine vinegar
4 tsp chopped jalapeno pepper
2 Cloves garlic, minced
Combine the honey, garlic, jalapenos and vinegar in a non-reactive bowl and whisk thoroughly. Use this glaze to coat meat before grilling or roasting.
It goes exceptionally well with lamb, but you can use it for any other meat as well (including fish).
Jalapeno Honey Glaze
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