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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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The Whole Enchilada

Issue # 006, September 8, 2004
End of Summer Recipes
What's cooking this month ...
  • Summer Coming to an End :-(
  • Recipe of the month
    • Quick and Easy Homemade Ice Cream
  • Visitor Requested Recipes
    • Jalapeno & Honey Recipes
    • Coctel De Camaron Campechano (Shrimp Cocktail)

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!

4 cups crushed ice
1/2 cup rock salt
1/4 cup milk
1/4 cup heavy cream
2 Tbsp sugar
1/2 tsp vanilla
Other Items
1 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


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).


Fruity Jalapeno Honey Glaze


1 pound    fruit of choice (peach, plum, mango, etc)
4 Tbsp     Honey (2 ounches)
4            Jalapeno peppers, thinly sliced
3 Tbsp     Sugar
2 Tbsp     Red-wine vinegar
1 Tbsp     Lime juice
              Salt to taste



Remove pits and cut fruit into medium-sized pieces. Combine fruit, honey, jalapeno, sugar, vinegar, and lime juice in a non-reactive saucepan. Cook over low heat until fruit is very soft and juice is slightly thickened, approx. 30 minutes.

Add water a little at a time (if necessary) during cooking to avoid scorching. Remove from heat, strain, and discard solids.

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).

Shrimp Cocktail Recipes

Requested by Kim, South Carolina


"I am trying to find this recipe coctel de camaron. I had it in a restaurant in Greenwood, SC and just fell in love with it. I hope you can help me."

Coctel De Camaron Campechano (Shrimp Cocktail)

A traditional Mexican recipe - simple but tasty! 

Serves 1 



1/3 pound     medium shrimp, cooked and peeled 

1/2 cup        ketchup 

1                lime, juiced 

1 Tbsp         cilantro, chopped 

1 clove        garlic, diced 

1 slice         sweet onion, finely diced 

1                hot chili pepper, finely diced (optional) 

                 salt to taste



Thoroughly mix together all ingredients. Refrigerate 30 minutes, place in cocktail glass and serve.

Avocado Shrimp Cocktail 

Serves 6

1.  Cocktail Sauce 



2 cups     tomato juice 
1/2 cup    ketchup 
1/2 cup    prepared horseradish 
1/4 cup    chopped cilantro 
1/2 cup    minced jalapenos (optional) 
1/2 cup    chopped red onion 
3 Tbsp      lime juice 
1/2 tsp     salt 
              freshly ground black pepper to taste 



Thoroughly mix together all ingredients. Refrigerate until ready to use (Will keep approx. one week in the refrigerator). 

2.  Shrimp 



2 pounds     large shrimp (32 to 42 shrimp) 
3 quarts      water 
1               onion, peeled and quartered 
2 cloves     garlic, cut in half horizontally 
1/2            lime, juiced 
1               bay leaf 
1-1/2 Tbsp  salt 



Peel and de-vein the shrimp, leaving the tails intact. Fill a large pot with the water and add all ingredients except the shrimp. Bring to a boil, reduce heat, and simmer for 15 - 20 minutes. 

Bring the water back to a boil, add the shrimp, and cook  until just pink, 2 to 3 minutes. ** Do not overcook**. Drain, place shrimp in a bowl and cover with ice (or chill in refrigerator). 

3.  Put it all together 



4           avocados 
1 Tbsp    olive oil 
1 Tbsp    freshly squeezed lime juice 
             salt to taste 
             freshly ground black pepper to taste 
2 cups    fresh, crisp lettuce 



Cut the avocados into  3/4 inch cubes. Place in a bowl and gently toss with the olive oil, lime juice, salt and pepper. 

Spoon approx. 1/3 cup cocktail sauce into each of 6 large martini glasses. Place 3 or 4 lettuce leaves on top of the sauce, followed by 6 - 8 cubes of avocado. Put 6 shrimp around each glass with tails hanging over the edge. 

Enjoy your recipes.

Alan Howard
Mexican & Barbecue Recipes

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