tag here to use SBI-generated navbar. Must delete text beginning with first tag thru
tag below. Next item after navbar is subscription form.} -->
Cinco de Mayo Recipes
This recipe was originally published in my free monthly e-Zine, The Whole Enchilada. Subscribe now for lots more mouth-watering recipes and free access to the complete archives.
Prepare marinade by blending lime juice, garlic, bay leaves, oregano, oil, salt and pepper in blender or food processor. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting occasionally with the tomato sauce.
Do not overcook.
To serve, place fillets on a platter and cover with warmed tomato sauce. Any extra sauce can be served on the side, accompanied with white rice.
Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
Simmer 2-1/2 hours,
stirring occasionally. Sauce will be thick. Remove from heat and set aside.
Use in any recipe that calls for tomato sauce, like
Authentic Mexican rice (Arroz Mexicana) is always sautéed in a skillet to blend the flavors.
Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; sauté until transparent. Dissolve bouillon cubes in water and carefully add to mixture.
Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Stir frequently to prevent sticking.
Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat.
Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick. Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth.
Serve warm with tortilla chips.
Place chicken breasts in a non-metallic pan. Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper in a non-metallic bowl, mix thoroughly and pour over chicken breasts.
Cover and marinate in refrigerator at least 1 hour, preferably overnight. Grill over medium high heat until done.
Cut into bite-size strips, place on warm flour tortillas
and add desired toppings.
Copyright © 2005 Strong Commitment LLC. All rights reserved.