Recipes by their Ingredients

jalapeno

  • Beer Battered Shrimp Taco with Pineapple Salsa

    Beer Battered Shrimp Taco with Pineapple Salsa
    Beer Battered Shrimp Taco with Pineapple Salsa
    (Serves 4)

    Beer Batter
    ¾ can of beer, (8oz)
    1/3 cup flour, white all purpose
    ½ tblsp garlic, dried granulated
    ¼ tsp cayenne pepper
    ½ tsp black pepper
    1 tsp salt

    32-40 shrimp
    1&rac12; tsp Tony Chachere's Cajun Spice
    1½ - 2 cups of canola oil (or other frying oil)
    ½ Roma tomato, diced very small
    1/3 red onion, diced very small
    1 jalapeno, most of the seeds can be removed, diced very small
    ¼ - 1/3 cup pineapple, diced very small
    ½ carrot, cut into small sticks (julienne) then dice small
    ¼ cup fresh mint leaves, minced
    juice of ½ lime
    5 cabbage leaves, julienne very thin
    8 soft taco shells, corn or flour (I prefer corn in this recipe)
    ½ cup shredded cheese, any variety, I used the mozzarella/provolone blend

    NOTES: I used the 25 per lb shrimp, if you are using smaller shrimp, say the 50 per pound then double the amount of shrimp, on the other end if you're using 12 per pound shrimps, use half as many shrimp, @20.

    In a medium bowl mix the flour, garlic, cayenne, black pepper and salt. Add the beer slowly, mixing with a whisk or fork until the batter resembles glue, then add a little more beer. Keep cold until ready to use.

    Make your salsa right away, so it has time "to marry" inside a bowl. Mix well, the tomato, onion, jalapeno, pineapple, carrot, mint leaves, 1 tsp salt and the juice of ½ lime. Set aside or in the fridge.

    Slice up and set aside your cabbage, set aside or in the fridge

    Get your oil in a small pot and bring it up to 365°F using a hot oil thermometer. Otherwise medium heat but a smidgen more. If the oil smokes too much its too hot. You can test the heat with a drop of batter, it should crisp up alone in 8-10 seconds.

    Coat your shrimp with Tony' Chachere's Cajun spice (or just use salt and pepper). Dip your shrimp in the batter. I do 4-5 at a time. Put the shrimps, one at a time, into the hot oil. Leave in until crispy golden in color, about 1+½ minutes. Drain on a paper towel and set aside.

    All those steps could be done in advance. When guests arrive, pop the shrimps back in the oven on warming temp and start a skillet on medium heat, one by one heat up one side of the tortilla, flip it over, add some cheese, let it melt remove from heat and assemble the taco. Tortilla, cheese, shrimp (4-5 per taco), a small hand-full of shredded cabbage and some delicious pineapple salsa on top, don't be scared, heap it on!

    Repeat three more times for round one!

    Start round two after you've eaten the first one, or just get it over with :) Delicious - enjoy!

  • Chili Lime Chicken Coconut Soup

    Chili Lime Chicken Coconut Soup
    Chili Lime Chicken Coconut Soup
    (Serves @ 6-10)
    2-3 Chicken breasts, boneless, cut into ¼ inch strips
    1 tblsp chili powder, mix together with the salt below
    ¾ tblsp salt
    lime zest, from 5 limes
    5 limes, squeezed for their juice
    2 lg cans of coconut milk
    10 cups of chicken stock
    1 stalk of lemon grass, optional, OR zest of 2 lemons
    1 tsp salt
    1 tsp white pepper
    1 roasted jalapeno pepper, seeds removed, minced
    1/8 tsp cayenne pepper
    2 corn tortillas, cut into 1½ inch by ¼ inch sliced strips and fried crispy
    1 green onion, optional, sliced thin
    NOTES:

    Bring stock to a simmer and stir in salt, white pepper, cayenne pepper.
    Now add the roasted jalapeno lime zest and lime juice and lemon grass/zest if using.
    Now turn heat to low, add coconut milk. Don't let the coconut milk boil as it may separate.
    Taste and adjust seasoning or salt.

    Roll the raw chicken strips into the mixture of salt and chili powder and then cut into small ½ inch pieces. Drop into soup and stir. The chicken should not take long to cook in the soup, around 3-5 minutes.

    Serve and garnish with chopped scallion and crispy tortilla strips.

  • Mango Salsa

    Mango Salsa
    Mango Salsa
    4 large Roma tomatoes, small dice
    1 large red onion, small dice
    1 large jalapeno, seeded and small dice
    2 Serrano chilies, seeded and small dice
    1 ripe mango, small dice
    1 bunch cilantro, minced
    1½ tsp salt
    juice of 1 key lime
    1 tsp extra virgin olive oil

    NOTES: Additions to this are wide and varies, try adding some smoked chipotle or some mint!

    Instructions

    Mix all ingredients, let sit for 45 minutes before serving. Taste again, add salt to taste.

  • Salsa

    Salsa

    Salsa


    (Serves 10-12)

    6 Roma Tomatoes, cut very small (1/8th x 1/8th)
    2 jalapeno peppers, cut very small, keep seeds
    1 Serrano chili, cut very small, keep seeds (optional)
    1 red onion, minced
    1 tblsp olive oil
    1 lemon, juiced
    fresh black pepper, to taste
    1 bunch cilantro, minced
    1 bunch green onions, sliced thin
    2 tsp salt

    NOTES: Topping for cooked fish, chips and salsa, filling for burritos and tacos, throw some into spaghetti sauce and see what happens!

    In a large bowl combine everything. Easy.

    Mix well.

    Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

    Stores a week in the fridge.