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The Whole Enchilada, Issue 007 -- Sweet & Spicy Recipes
September 28, 2004

The Whole Enchilada, Issue #007

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The Whole Enchilada

Issue # 007, September 28, 2004
Sweet & Spicy Recipes
What's cooking this month ...
  • Tex Mex Chinese Food
  • Recipe of the month
    • Albóndigas con Chipotle (Meatballs in Chipotle Sauce)
    • Chipotle Chicken in Mango Sauce
    • Poached Salmon with Spinach
  • Visitor Submitted Recipes
    • Redfish Recipe

    Tex Mex Chinese Food

    Everyone is familiar with sweet & sour dishes - but those are usually oriental specialties. I was having dinner at a Chinese restaurant recently (sweet & sour pork) when I thought ... Hey! How about a sweet and spicy recipe? East meets (South)West with Chipotle Chicken in Mango Sauce. Chipotles and mangoes are the perfect combination - not too hot and not too sweet.

    With winter just around the corner, I'll probably be spending more time in the kitchen thinking of new recipes. Please let me know if there is anything in particular you would like to see more of. As always, you can use my private email at the end of the newsletter or the contact form on the website to send any comments.

    Recipe of the Month

    Albóndigas con Chipotle (Meatballs in Chipotle Sauce)

    1 pound Ground beef
    4 Chipotle chiles in adobo sauce
    6 Tomatoes, halved
    1 cup Chicken stock
    4 Tablespoons Bread crumbs
    3 Eggs
    2 cloves Garlic, chopped
    2 cloves Garlic, whole
    2-1/4 teaspoons Cumin, ground
    1 Tablespoon Oregano, dried
    2 Tablespoons Vegetable oil
    Salt to taste
    Black pepper to taste

    Roast tomatoes by grilling or broiling until skin is blackened in spots, turn occasionally as needed. Be sure to roast the non-skin side as well, approximately 3 minutes each side. When cool enough to handle, remove and dispose of skins. Set peeled tomatoes aside.

    Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoons cumin, salt, and pepper and mix thoroughly. Cover and place in refrigerator.

    In a blender or food processor, blend roasted and peeled tomatoes with chipotles, stock, whole garlic cloves, 1/4 teaspoon cumin, and oregano.

    Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil, reduce heat, and simmer uncovered.

    While sauce is cooking, make uniform sized meatballs from meat mixture. The meatballs can be any size depending on personal preference, just make all meatballs the same size. Add meatballs to simmering sauce and cook about 25 minutes.

    Serve over rice, or spaghetti.

    Chipotle Chicken in Mango Sauce

    2 cup(s) Mangoes packed in syrup, coarsely chopped
    3 Chipotle peppers in adobo sauce
    1/2 cup(s) Chicken stock
    to taste Seeded pepper of choice, finely chopped (optional)
    3 Chicken breasts, halved
    to taste Sea salt
    to taste Black pepper, freshly ground
    Strain the mangoes from the syrup. Blend mangoes, chipotles, and chicken stock, adding more chipotles if desired.

    Preheat oven to 350°F. Season chicken breasts with salt and pepper on both sides and place in oven-proof casserole dish. Pour mango mixture on top, cover, and marinate in the refrigerator for at least 30 minutes. Longer marinating time will allow the flavors to blend better.

    Bake chicken in marinade until done, approximately 20-25 minutes. If sauce needs extra thickening, transfer to saucepan and reduce to desired thickness; adjust seasoning to taste.

    Place chicken on bed of steamed rice and cover with sauce. For thicker sauce, place in saucepan and simmer until desired thickness.
    Poached Salmon with Spinach

    1 lb salmon fillets
    1-1/2 cups water
    1/2 cup dry white wine (or broth)
    2 green onions, sliced
    1 bay leaf
    1/8 tsp ground nutmeg
    1/4 cup shredded mozzarella cheese
    5 oz chopped spinach, frozen
    freshly ground black pepper
    lemon slices for garnish
    parsley sprigs for garnish
    Slice salmon into 4 pieces, rinse under cold running water, and pat dry with paper towels. Set aside.

    Add water, wine (or broth), green onions, and bay leaf to a large skillet. Bring to a boil, add salmon, and return to a boil. Reduce heat, cover, and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove fish and pat dry with paper towels.

    While salmon is simmering, steam spinach until thawed (or 2-3 minutes in microwave oven). Drain well, squeezing out moisture, and stir in nutmeg.

    Preheat broiler and place fish on an unheated broiler pan. Top with spinach mixture, sprinkle with cheese, and season with pepper. Broil 4 inches from the heat for 1-2 minutes or until cheese melts.

    Garnish with lemon slices and sprig of parsley.

    Visitor Submitted Recipes

    Last month I published some recipes that were requested by newsletter subscribers and website visitors. This month I am including one that was submitted to me. This will be a regular section of The Whole Enchilada. If you have a favorite recipe that you would like to share, please send an email or use the contact form. With the holiday season coming up soon, I'm sure that many of you would like to help spread some holiday cheer. No recipe is too simple or complicated.

    Redfish recipe
    Submitted by Marsha Crosby

    Cut fish into bite size pieces. Wash and dry. Make a mixture of egg and milk. Dip into egg mix. Crush until fine Ritz crackers. Dip the fish into the crackers. Fry in peanut oil.

    Enjoy your recipes.

    Alan Howard
    Mexican & Barbecue Recipes

    Copyright © 2004 Strong Commitment LLC. All rights reserved.
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