SALSA VERDE Mexican Green Sauce

Make a Green Sauce for dipping or enhance it a bit to top on Tamales, Enchillada's, Burrito's etc with the SALSA VERDE RECIPE.

 

Yield: about 1 Cup
Prep Time: 5 min
Cook Time: 5-10 min

 

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Ingredients:

1	serrano pepper
3 to 4	tomatillo's (outer skin removed)
1/2	onion slice
a few	cloves of garlic, peeled
2 to 4	ripe limes, halved
A	splash of chicken broth (optional)
1 handful	of chopped up cilantro
2 to 3	pinches of salt (to taste)
some	tin foil
To Make	a "green sauce" for topping on enchillada's, tamales,:or wet burrito's
2 tablespoons	of butter or margarine
1	small handful flour
1/2 cup	or more of chicken broth
1/2 cup	or more of salsa verde

Directions:

On tin foil put the Garlic, Onion and Serrano Pepper, and BROIL for a few minutes till slightly charred. 

  

Remove, allow to cool. Dice Cilantro. Slice Limes.
Remove husk type skin from Tomatillo's and discard. Put Tomatillo's in pot of water to cover, bring to boil, simmer for 5 to 10 minutes, till softened. Place in bowl that is filled with ice water to cool down. Remove stems and discard.

                                                                                                   

Place all ingredients in food processor, squeeze in Lime juice from Limes, pulse till mixed. You can also add a splash of Chicken Broth if you want.

 

GREEN SAUCE TOPPING:
DIRECTIONS:
Melt Butter, add Flour and whisk. Add Chicken Broth and Salsa Verde and wisk on low flame till mixed in. Add more Broth or water if too thick. Keep warm and top on Echillada's, Burrito's etc. Top with Cheese's and nuke or bake till melted.

 

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SPAGHETTI BOLOGNESE

A simple, yet tasty Meat Sauce for your Pasta dishes.

SPAGHETTI BOLOGNESE (meat sauce) RECIPE can be used as well with other dishes such as PIZZA BREAD or sauce for EGGPLANT PARMESAN.

                    

 

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 INGREDIENTS:
About 1 lb. Ground Beef
2 Cups Parmesan
1 large Onion, chopped
Salt and Pepper
1 Tablespoon Olive Oil and1/4 Cup Olive Oil
1 Celery stalk
1 Large Carrot
2-4 Bay Leafs
2 Tablespoons ea. of Parsley & Oregano
6 or more Garlic Cloves
4-6 Whole Nutmeg
8x8 inch or so of Cheese cloth (for the whole nutmeg)
1 Cup Merlot (or any DRY Red Wine)-- optional; you can add a small handful of Sugar instead
LARGE can (approx 6 lbs) Ground Tomatoes
Pasta of Choice
Blender or food processor of some sort.

DIRECTIONS:
Put the WHOLE Nutmeg Cloves in center of Cheesecloth portion.

        


 If you can't find Cheesecloth or don't have Whole Cloves, you can use a BABY pinch of ground Nutmeg. Wrap up and tie securely. The Cheesecloth prevents the Whole Nutmeg Cloves from floating around the sauce and chipping a tooth.
After cooking, the Cheesecloth is easy to find and removed.
Hair by peeling the Celery, chop up. Peel Garlic. If you chop off the ends, the peel comes right off. Dice Onion, Peel and cut Carrot. Put half the chopped Onions in Meat.

Now you're going to blend the other half of the chopped Onion, Garlic, Carrot, and Celery in about 1/4 Cup of Olive Oil.



 With about 2 Tablespoons of Olive Oil (enough to coat the bottom of a large pot) begin to brown the Ground Beef with Salt, Pepper, Oregano & Parsley.Add the blended Vegetables and stir.

 

 Now add the Tomato Sauce. Add the Bay Leafs and Nutmeg. Stir, simmer for a few min. Add the dry Red Wine, stir. (you can also add a small handful of Sugar instead)
Top with a lot of Parmesan Cheese, DON'T stir this, it will seep down into the sauce.

Cover and simmer on low for about 1/2 hour. Stir and top with a bit more Cheese, simmer for 1/2 hour more.Plate cooked Pasta, top with Sauce and more Cheese.Remember, Spaghetti sauce ALWAYS tastes better the next day!!You can freeze a lot of this sauce as well.

NOTE:
You can change up the Bolognese sauce by
putting a serving size into a saute pan and
adding a spalsh of HEAVY Whipping Cream and
heating up so it now becomes CREAMY
Bolognese Sauce. (this tastes great as one of
the layers in Lasagna)

   

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WHOLE RED SNAPPER

This WHOLE RED SNAPPER RECIPE will show you how to de-bone a whole baked fish.

   

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You can buy the Red Snapper filets and WONDER about how fresh they are OR.....Buy the whole FISH!!
Most grocery stores sell whole fishes, the thing to look for is in the EYES and the gills (the bottom cheek bone opening) and the fins (they should be SECURELY attached). When you bake a gutted fsh, pulling out the fin with no resistance will give you an approximate time of doneness. (Think of this as being able to pull off a leg of a Turkey to check for doneness).
If the fin nearest the head pulls off very easy, then it's done. If there is a bit of resistance, then bake more.When you buy a fresh whole Red Snapper, you also need to look at it's eyes. Now stare at him. If he looks messed up or non-aware then it is old, and don't buy. If the fish can LOOK you in the eye with a clean head, then he is fresh.
Another way is to look at how deeply set the eyes are. If they are deep and murkied over, don't buy. If they are right there and clear, then buy. You can also push in the eye. If it caves in, don't buy, if there is a bit of resistance, then buy.
You also want to have you fish SCALED. Most grocery stores offer this as a service when they sell fresh whole fish, some don't. If they don't, then take home, and with a potato peeler run against the grain of the fish's scales, and remove. Do this over a sink. Drizzle water over skin as you do so.
Now if you're out there fishing, and you catch one, let it die. Then on the belly part, cut it open, and remove guts. Make sure you rinse out thoroughly before you even consider to bake.

INGREDIENTS:

1 fresh whole Red Snapper (about 3 lbs or so)
2 Garlic cloves or more, diced up
1 Lemon, sliced up
Lemon Juice
1/4 stick or more of melted Butter
Capers (a small handfull)*optional
1/2 Cup dry White Wine (Chardonnay)
Tin Foil

DIRECTIONS:

Lay the fish on tin foil on top of a cookie sheet.

 

Pour the diced Garlic, Wine and Butter over. Bake 350*F till fin comes out (about 20 min per pound)

 

When the FIN that comes out easily when TUGGED; (it's below the head) means that the fish is done.

Take your fork and pull out the bones using the tines of the fork and using a knife to help pull away.

 

Make sure you get all the bones. Now do the same thing on the top of the fish.

 

Again, make sure you get all of the bones out. 

Slice down the middle of the fish. Carefully flip top portions over.

Take the tail and carefully pull out the spine. Sometimes it will break off the head, if so, carefully remove the head.

On the top part of the head is some succulent meat. Remove and put on plate.

On the bottom part of the fish, the only thing remaining are the gills (a boney fat part that was under the head). Remove that and the head and discard.

Now take your fork tines and run over each piece of fish fillet to make sure you got all of the bones. Then reposition and pour over the juices from the pan and serve.

Get the FRESH WHOLE RED SNAPPER RECIPE

 

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Get FREE Magic Pan Restaurant recipes with CD Cookbook at

Doreen's Kitchen

  ORDER YOUR COPY OF RED CROSS SPAGHETTI SAUCE COOKBOOK that has many of their recipes!!