Recipes

I figured out how to duplicate this dish I used to get in a great little restaurant in Houston.

Ingredients:: largeish shrimp (at least 21-30 per lb size); olive oil; crushed chili peppers (I buy them whole and crush 1 or 2 whole ones for this recipe); garlic (I use about 2 cloves); kosher salt (regular would probably work)
Instructions:: Pour oil in heavy frying pan to a depth of 1/8 - 1/4". Crush and add peppers and garlic to taste. Heat on high until oil starts to bubble. Saute at high heat, turning shrimp frequently, until shrimp are completely pink (no gray spots). Do not overcook. Add a pinch of kosher salt and any other herbs desireed (basil?) and stir. Serve hot.
If you go a bit heavy on oil and spices, this can be served mixed with pasta, the pan juices used as sauce.

Ingredients:: roasted, smoked or fried turkey (we were in a hurry, so we bought pre-cooked, smoked turkey breast); roasted corn salsa; cheese; pico de gallo; oversized tortillas
Instructions:: Roll up everything else in the fajitas, heat, and eat.

Ingredients:: 5 ears fresh corn, cut off cob (we faked it with 1 16 oz. can); 3/8 cup mushrooms, cleaned and diced (wild mushrooms, if you want); 4 tsp olive oil; 1/4 cup sundried tomatoes, chopped, and 1 tsp of the oil they're packed in; 2 large chili peppers, roasted, peeled, seeded, and diced; 1 clove garlic, peeled, roasted, and chopped; 1 tsp. adobo sauce (I never heard of it either, but my supermarket had it, in with the Mexican foods); 1 tsp sherry vinegar; 1 tsp. lime juice; 1/2 tsp. Kosher salt (I've been using this in a lot of cooking. For some reason, it seems to make food taste better than regular salt. Maybe it's my genes.)
Instructions:: I just put the peppers and garlic on foil (one less pan to wash) in the oven on high heat for ten minutes or so, and kept roasting the peppers. You can also roast peppers on the stove top, sitting them right on a heating element. Anyway: Heat heavy skillet over high heat, then dry roast corn for about 5 minutes, until smoky and dark, tossing continuously. Saute mushrooms in 1/2 tsp olive oil. Mix corn, mushrooms, remaining olive oil, and other ingredients. Serve warm or room temperature. Warning: spicy!

Ingredients:: 3 - 6 serrano or 2 - 4 jalapeno peppers; 12 sprigs fresh cilantro; 1 small yellow onion; 4 ripe tomatoes or 8 Roma tomatoes; salt to taste (I used Kosher salt again); lime juice to taste
Instructions:: Remove seeds and veins from peppers (unless you want it REALLY hot!). Chop and combine all ingredients.

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This page created by Paula Berman. Last updated: September 15, 1998.

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