I love Mexican food. Quesadillas are fast, easy and delicious. My favorite side is Roasted Corn-Black Bean Salsa, but sour cream or guacamole are great too.
Grilled Chicken Quesadillas
4 boneless, skinless chicken breasts
8 medium flour tortillas
1 cup shredded Pepperjack or Mexican cheese
Juice of 1 lime
1 tsp. cumin
1/2 tsp. dried sage
1 tsp. paprika
1/2 tsp. onion powder
1 tsp. chili powder
salt/pepper to taste
Mix dry ingredients and coat chicken. Place on oiled grill on med. high heat for 20 minutes, turning once, or bake in 350 degree oven for 25 minutes. When cooked, drizzle with lime juice. Let stand 15 minutes, and then slice thinly across the grain.
Roast Corn-Black Bean Salsa
1 ear fresh corn
1 can cooked black beans
1 tsp. cumin
1/2 cup small diced red onion
1 red bell pepper, small died
1 large tomato, small diced
3 small jalapenos, seeded and minced
1/4 cup chopped cilantro
Juice of 1 lime
Salt/pepper to taste
Place corn on oiled grill at med. high heat, turning as it chars. Remove from grill, allow to cool, and slice off kernels into bowl. Drain black beans, add to bowl. Add dry spices, onion, bell pepper, tomatoes, jalapenos, cilantro and lime juice. Add salt and pepper to taste. Mix thoroughly. Allow to rest in refrigerator while you cook chicken or about 30 minutes.
To each tortilla, add sliced chicken and cheese. Fold in half. Toast on grill or in lightly oiled medium heat skillet until cheese melts. Slice each quesadilla into thirds, making wedges. Place two sliced quesadillas per plate with salsa in the middle.
Serve with a good Mexican beer, such as Corona or Dos Equis, but plain iced tea works just fine.
Recipes by Chef Jim Gurley, aka JE Gurley
Wednesday, April 24, 2013
Sunday, April 14, 2013
Ancho Glazed Grilled Pork Ribs
Summer! It's a lovely time, a season for grilling outdoors. Here's a treat for friends and family that's sure to please.
Ancho Glazed Pork Ribs
Ancho Glaze
2 tbl spoons Onion Powder
2 tbl spoons garlic powder
1/2 cup brown sugar
2 tbl spoons smoked paprika
2 tbl spoon salt
1 tbl spoon black pepper
1 tbl dried thyme
1 tbl dried rosemary
2 tbl cumin powder
1 tbl spoon chili powder
1/4 tomato paste
3 tbl Worcestershire Sauce
From a can of Ancho chilies in Adobo sauce, mince two small anchos and add 2 tbl spoons Adobo
sauce.
Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl, then mix both together. Let stand for 30 minutes.
Ribs
Take 4# pork ribs, clean silver skin and cut into portions, 2-3 ribs per portion
Place ribs on a sheet pan or large baking pan. Add 2 cups chicken stock and cover with foil. Cook in 350 degree oven for 1-1/2 hours or until tender.
On a medium heat grill, baste ribs and place on oiled grill rack. Turn after 15 minutes, basting each side evenly. Cook for 30 minutes. ( You can finish ribs in the oven with same procedure, but reduce heat to 275 degrees. Baste one final time before serving.
Mashed potatoes or baked potatoes go well with ribs, as does grilled vegetables or asparagus.
Ancho Glazed Pork Ribs
Ancho Glaze
2 tbl spoons Onion Powder
2 tbl spoons garlic powder
1/2 cup brown sugar
2 tbl spoons smoked paprika
2 tbl spoon salt
1 tbl spoon black pepper
1 tbl dried thyme
1 tbl dried rosemary
2 tbl cumin powder
1 tbl spoon chili powder
1/4 tomato paste
3 tbl Worcestershire Sauce
From a can of Ancho chilies in Adobo sauce, mince two small anchos and add 2 tbl spoons Adobo
sauce.
Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl, then mix both together. Let stand for 30 minutes.
Ribs
Take 4# pork ribs, clean silver skin and cut into portions, 2-3 ribs per portion
Place ribs on a sheet pan or large baking pan. Add 2 cups chicken stock and cover with foil. Cook in 350 degree oven for 1-1/2 hours or until tender.
On a medium heat grill, baste ribs and place on oiled grill rack. Turn after 15 minutes, basting each side evenly. Cook for 30 minutes. ( You can finish ribs in the oven with same procedure, but reduce heat to 275 degrees. Baste one final time before serving.
Mashed potatoes or baked potatoes go well with ribs, as does grilled vegetables or asparagus.
Friday, March 22, 2013
Angels and Devils Pasta
Who doesn't love shrimp? Seafood pasta is a break from heavier Italian sausage or meat pasta. This recipe is light and zesty.
Angels and Devils Pasta
1 package Angel hair pasta
1# medium shrimp, peeled and deveined
2 Tbl spoon olive olive oil (Reserve 1 Tbl spoon for garnish)
1 can (8 oz) tomato sauce
1 shallot, minced
2 cloves garlic, sliced
2 tsps. red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tsp dried Italian herbs
juice of 1lime
1 tsp grated lime zest
1/4 cup grated Parmesan cheese
Cook pasta in 4 qts. boiling water until tender (7-8 minutes)
In a sauté pan over medium heat, add 1 tbl spoon olive oil. Saute shallots for about 4 minutes until soft. Add sliced garlic and cook 1 minute. Add shrimp. Saute until white, about 4 minutes, tossing to keep coated with oil. Add tomato sauce, herbs, seasonings, and pepper flakes. Bring to simmer and remove from heat.
Portion Angel hair pasta on plate. Top with shrimp and sauce. Squeeze lime juice over shrimp. Drizzle with olive oil, sprinkle on zest. Top with Parmesan cheese. Serve with buttered and toasted bread.
Angels and Devils Pasta
1 package Angel hair pasta
1# medium shrimp, peeled and deveined
2 Tbl spoon olive olive oil (Reserve 1 Tbl spoon for garnish)
1 can (8 oz) tomato sauce
1 shallot, minced
2 cloves garlic, sliced
2 tsps. red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tsp dried Italian herbs
juice of 1lime
1 tsp grated lime zest
1/4 cup grated Parmesan cheese
Cook pasta in 4 qts. boiling water until tender (7-8 minutes)
In a sauté pan over medium heat, add 1 tbl spoon olive oil. Saute shallots for about 4 minutes until soft. Add sliced garlic and cook 1 minute. Add shrimp. Saute until white, about 4 minutes, tossing to keep coated with oil. Add tomato sauce, herbs, seasonings, and pepper flakes. Bring to simmer and remove from heat.
Portion Angel hair pasta on plate. Top with shrimp and sauce. Squeeze lime juice over shrimp. Drizzle with olive oil, sprinkle on zest. Top with Parmesan cheese. Serve with buttered and toasted bread.
Wednesday, March 13, 2013
Tucson-Style Tilapia with Black Bean-Corn Hash
Fish should always be a part of your dinner menu, but if you don't like the heavier taste of salmon or tuna, try tilapia, a white-fleshed fish that's mild in flavor. I like to spice things up. Here's the way I serve it in Tucson.
Tucson-Style Tilapia
4 pcs. tilapia (2 per serving)
1 1/2 tbls olive oil
1 tsp cumin
1 tsp sage
1 tsp thyme
1/4 tsp cayenne
4 tbls flour
1/2 cup white wine
2 tbls butter
salt/pepper to taste
Place flour and spices in plastic bag and shake to mix thoroughly. Add fish 2 pieces at a time and shake to cover thoroughly. In a medium skillet, add 1 1/2 tbls olive oil. Cook tilapia 6 minutes per side until meat is flaky. Remove fish. Add butter. Stir skillet to loosen bits. Add white wine to de-glaze. Cook until wine is reduced by half. reserve liquid for hash.
Black Bean-Corn Hash
1 can black beans, rinsed and drained
1 can corn, not drained
1/2 tsp cumin
1/4 tsp sage
1/4 tsp paprika
1/2 tsp salt
1/8 tsp black pepper
Rinse and drain black beans. Add black beans and corn (with liquid) to a pot over med-high heat. Add spices. Bring to a boil, then lower heat and simmer for 6-8 minutes while tilapia cooks. Drain. Add liquid from tilapia. To plate, cross 2 tilapia fillets on top of black bean-corn hash. Drizzle with lime juice. Top with salsa. (Recipe follows)
Salsa
1 small onion, small diced
1 tomato, small died
1 small jalapeno, seeded and minced
1/4 cup chopped cilantro
2 tsps lime juice (Save lime)
salt/pepper to taste
Mix ingredients ahead of time. Let sit 30 minutes. Add 2 tsps salsa per portion.
Serve with white wine or beer.
Tucson-Style Tilapia
4 pcs. tilapia (2 per serving)
1 1/2 tbls olive oil
1 tsp cumin
1 tsp sage
1 tsp thyme
1/4 tsp cayenne
4 tbls flour
1/2 cup white wine
2 tbls butter
salt/pepper to taste
Place flour and spices in plastic bag and shake to mix thoroughly. Add fish 2 pieces at a time and shake to cover thoroughly. In a medium skillet, add 1 1/2 tbls olive oil. Cook tilapia 6 minutes per side until meat is flaky. Remove fish. Add butter. Stir skillet to loosen bits. Add white wine to de-glaze. Cook until wine is reduced by half. reserve liquid for hash.
Black Bean-Corn Hash
1 can black beans, rinsed and drained
1 can corn, not drained
1/2 tsp cumin
1/4 tsp sage
1/4 tsp paprika
1/2 tsp salt
1/8 tsp black pepper
Rinse and drain black beans. Add black beans and corn (with liquid) to a pot over med-high heat. Add spices. Bring to a boil, then lower heat and simmer for 6-8 minutes while tilapia cooks. Drain. Add liquid from tilapia. To plate, cross 2 tilapia fillets on top of black bean-corn hash. Drizzle with lime juice. Top with salsa. (Recipe follows)
Salsa
1 small onion, small diced
1 tomato, small died
1 small jalapeno, seeded and minced
1/4 cup chopped cilantro
2 tsps lime juice (Save lime)
salt/pepper to taste
Mix ingredients ahead of time. Let sit 30 minutes. Add 2 tsps salsa per portion.
Serve with white wine or beer.
Wednesday, March 6, 2013
Ragin' Cajun Feast
I love Cajun cooking. I lived in the Louisiana swamps for a few years and got to know the people and the food. I'll be in New Orleans in June for the World Horror Convention. This recipe is just to whet appetites.
Jambalaya and Stuffed Peppers
Jambalaya
2 cups arborio rice
4 cups chicken stock
2 chicken breasts, diced
8 oz Andouille sausage, diced
2 tbl olive oil
1 small onion, diced
1 green bell pepper, diced
1/2 cup chopped celery
2 tbl chopped garlic
1/2 cup tomato sauce
1/4 tsp cayenne
1/2 tsp onion powder
2 bay leaves
1 tbl Old Bay or Cajun seasoning
1 tsp hot sauce
salt/pepper to taste
In a heavy sauce pot, add olive oil at medium heat. Saute chicken and sausage for 5 minutes until brown. Add onion, peppers, celery, garlic and seasonings. Cook 5 minutes until onion is soft. Add tomato sauce. Add rice and chicken stock. Stir. Reduce to simmer and cover. Cook for 20 minutes. Finish with hot sauce and salt/pepper
Stuffed Peppers
1 cup water
1/2 cup Arborio rice
2 green bell peppers, seeded and sliced in half lengthwise (Blanch in boiling water for 3 minutes. Cool)
1 tbl olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tbl Old Bay or Cajun seasoning
1/2 cup tomato sauce
1 clove garlic, crushed
1/4 cup diced onion
1/4 cup diced celery
1/4 cup shredded cheese (Your choice. Cheddar is good)
1/4 cup heavy cream
Salt/pepper to taste
Preheat oven to 325 degrees. Cook rice and set aside.
In a saute pan at medium heat, add olive oil. Saute onions, celery, garlic until soft. Add seasonings, tomato sauce and heavy cream. Reduce to almost dry (Au sec). Stir in cooked rice and cheese. Salt and pepper to taste. Spoon mixture into pepper halves. Place on greased cookie sheet. Cook in 325 degree oven for 20 minutes.
Makes a perfect side dish to Jambalaya.
Jambalaya and Stuffed Peppers
Jambalaya
2 cups arborio rice
4 cups chicken stock
2 chicken breasts, diced
8 oz Andouille sausage, diced
2 tbl olive oil
1 small onion, diced
1 green bell pepper, diced
1/2 cup chopped celery
2 tbl chopped garlic
1/2 cup tomato sauce
1/4 tsp cayenne
1/2 tsp onion powder
2 bay leaves
1 tbl Old Bay or Cajun seasoning
1 tsp hot sauce
salt/pepper to taste
In a heavy sauce pot, add olive oil at medium heat. Saute chicken and sausage for 5 minutes until brown. Add onion, peppers, celery, garlic and seasonings. Cook 5 minutes until onion is soft. Add tomato sauce. Add rice and chicken stock. Stir. Reduce to simmer and cover. Cook for 20 minutes. Finish with hot sauce and salt/pepper
Stuffed Peppers
1 cup water
1/2 cup Arborio rice
2 green bell peppers, seeded and sliced in half lengthwise (Blanch in boiling water for 3 minutes. Cool)
1 tbl olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tbl Old Bay or Cajun seasoning
1/2 cup tomato sauce
1 clove garlic, crushed
1/4 cup diced onion
1/4 cup diced celery
1/4 cup shredded cheese (Your choice. Cheddar is good)
1/4 cup heavy cream
Salt/pepper to taste
Preheat oven to 325 degrees. Cook rice and set aside.
In a saute pan at medium heat, add olive oil. Saute onions, celery, garlic until soft. Add seasonings, tomato sauce and heavy cream. Reduce to almost dry (Au sec). Stir in cooked rice and cheese. Salt and pepper to taste. Spoon mixture into pepper halves. Place on greased cookie sheet. Cook in 325 degree oven for 20 minutes.
Makes a perfect side dish to Jambalaya.
Sunday, February 10, 2013
Southwestern Black Bean Soup
Winter, a time for hot dishes and warm drinks. Nothing warms the stomach better than a nice soup. Black beans are healthy and taste great.
Southwestern Black Bean Soup
1 bag dry black beans, clean, soak overnight, drain and rinse.
2 qts chicken broth
2 cups water
1 large carrot, rough chopped
1/2 onion, red or white, chopped
3 garlic cloves, peeled and mashed
1 bay leaf
2 tsp cumin powder
1/2 tsp smoked paprika
1/4 tsp sage powder
salt, pepper to taste
4-5 shakes hot sauce.
In a large pot, add carrot, onion, garlic, bay leaf, cumin, paprika, sage beans and broth. Add water as needed to cover. Bring to a boil, reduce to a simmer. Stir occasionally and add water as needed. Skim foam from pot. Cook covered 2-2 1/2 hours until beans are tender and liquid develops a good black bean taste.
Remove bay leaf. Buzz soup with blender, buzz stick or mash with masher to break up beans and release into liquid. For a creamy soup, strain through large strainer to remove pulp. Flavor with salt, pepper and hot sauce.
Top with a pico de gallo, sour cream or cheese.
Pico de Gallo
1/4 onion, white or red, small dice
1 small jalapeno, seeded, small dice
2 tbl spoons chopped cilantro
1/2 cup tomato, diced
1 tbl spoon lime juice
1 tsp olive oil
salt, pepper to taste
Top soup with a tablespoon of pico de gallo for added flavor.
Southwestern Black Bean Soup
1 bag dry black beans, clean, soak overnight, drain and rinse.
2 qts chicken broth
2 cups water
1 large carrot, rough chopped
1/2 onion, red or white, chopped
3 garlic cloves, peeled and mashed
1 bay leaf
2 tsp cumin powder
1/2 tsp smoked paprika
1/4 tsp sage powder
salt, pepper to taste
4-5 shakes hot sauce.
In a large pot, add carrot, onion, garlic, bay leaf, cumin, paprika, sage beans and broth. Add water as needed to cover. Bring to a boil, reduce to a simmer. Stir occasionally and add water as needed. Skim foam from pot. Cook covered 2-2 1/2 hours until beans are tender and liquid develops a good black bean taste.
Remove bay leaf. Buzz soup with blender, buzz stick or mash with masher to break up beans and release into liquid. For a creamy soup, strain through large strainer to remove pulp. Flavor with salt, pepper and hot sauce.
Top with a pico de gallo, sour cream or cheese.
Pico de Gallo
1/4 onion, white or red, small dice
1 small jalapeno, seeded, small dice
2 tbl spoons chopped cilantro
1/2 cup tomato, diced
1 tbl spoon lime juice
1 tsp olive oil
salt, pepper to taste
Top soup with a tablespoon of pico de gallo for added flavor.
Wednesday, January 30, 2013
Thick and Creamy Split-Pea Soup
Cold weather requires hot food. Soups are hearty, filling and delicious. Split-Pea soup is thick and creamy.
Split-Pea Soup
1 bag dried split-peas
1 small ham hock or 1/2 pound diced bacon
2 tbls oil
1 cup carrots, small dice
1cup onions, small dice
1stalk celery, small dice
2 qts. water or chicken stock
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp hot sauce
salt/pepper to taste (If you use stock, be careful with added salt.
Add oil to large pot and heat at medium heat. Add onions and saute until translucent. Add carrots and celery and cook 3-4 minutes. Add water or stock, ham hock or diced bacon and cook for 30 minutes. Add peas. Bring to a boil, then reduce heat to simmer for 1 hour, stirring often. When peas are done, remove ham hock (You can leave bacon) and diced, removing skin and gristle. Buzz mixture to thicken. (Leave some of it with bits and pieces for texture. Add diced ham hock, herbs, more liquid if needed and simmer an additional 20 minutes. Add hot sauce, salt and pepper to taste, and serve. Goes great with a little sour cream on top.
Yummy in your tummy!
Split-Pea Soup
1 bag dried split-peas
1 small ham hock or 1/2 pound diced bacon
2 tbls oil
1 cup carrots, small dice
1cup onions, small dice
1stalk celery, small dice
2 qts. water or chicken stock
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp hot sauce
salt/pepper to taste (If you use stock, be careful with added salt.
Add oil to large pot and heat at medium heat. Add onions and saute until translucent. Add carrots and celery and cook 3-4 minutes. Add water or stock, ham hock or diced bacon and cook for 30 minutes. Add peas. Bring to a boil, then reduce heat to simmer for 1 hour, stirring often. When peas are done, remove ham hock (You can leave bacon) and diced, removing skin and gristle. Buzz mixture to thicken. (Leave some of it with bits and pieces for texture. Add diced ham hock, herbs, more liquid if needed and simmer an additional 20 minutes. Add hot sauce, salt and pepper to taste, and serve. Goes great with a little sour cream on top.
Yummy in your tummy!
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