You are never too old to learn, which is what I was doing for some of the recipes for this show. Thankfully, many friends in the Hispanic community helped me learn to make the Tamales. So, join me in learning how to make a Mexican dinner.
Place oil & rice in a skillet and stir until a golden brown. Drain off some of the excess oil. Add cumin, water, onions, and carrots. Cover & cook with a tight-fitting lid (about 15 minutes). Add English peas and cover and cook another 5 minutes or until all of water is consumed.
1Head Red and Green Lettuceoptional Mixed lettuce rinsed, dried and torn
3-4cocktail tomatoescut in quarters
1English cucumberseeded and chopped
¼large red onionthinly sliced- spread apart
1miniature red pepperchopped (optional)
1miniature Yellow pepperchopped (optional)
1/2cupblack olivescut in half
Zest of one limeoptional
Chop or tear lettuce and put into the salad bowl,
Slice tomatoes in quarters add to salad, slice onion in thin strips add to the bowl,
Chop cilantro finely and add to salad. Cut olives in half, add seed peppers finely chopped, and add to the salad. Save the Feta cheese until serving.
To make the dressing, zest, and juice one lime. Add to a small bowl or small jar. Add the olive oil, cumin, black pepper, and sea salt. Mix well or shake the jar to mix. Refrigerate both dressing and salad unless you are serving immediately.
Once you are ready to serve, pour salad dressing over the salad mix. Top with the Feta cheese and serve.
Soak Ancho’s in a pot of water for 6-8 hours. Drain remove seeds and stems but reserve the liquid. Process the drained peppers in a blender with some of the liquid. Using a seive pour the mixture through the strainer and set aside.
Step 2: Meat
For this recipe, we will be using a hotpot to save time, however, you can use a crockpot or large pan and roast in the oven.
Add the pork, onions, salt/pepper, and water/stock to your hotpot. Set your temperature according to the manufacturer’s instructions for cooking pork shoulder.
Once the pork is done, remove from the liquid and either shred or cut into small pieces.
Next, in a large skillet, add cumin, the oil, minced garlic, (please note that I didn’t use garlic because of my allergy.), and meat. Once the garlic has cooked a few minutes, pour half of the Ancho mixture over the meat. Set it aside.
Step 3: Corn Shucks
Soak shucks in hot water.
Step 4: Masa Dough
Mix masa & grits with enough the pepper liquid & meat juice to be like a pie dough.
Step 5: Assemble and Cook
Spread masa-grit mixture on corn shucks. Then spoon some meat mixture on shucks. Roll shucks, folding bottom. Then place in a steamer on the rack (you can use a colander). Put the plate upside down at the bottom of a large roasting pan. Cook 30 to 40 minutes, until shucks loosen easily from tamale.
Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I ,” where she will whip up a couple of cakes and prepare a special recipe using JD’s Chili made with ground beef from Circle C Ranch and using her 360 cookware. Sometimes Kathryn loves to bring up old recipes to make them new and this recipe for German Apple cake is one of those. In addition to the German Apple Cake, Kathryn also makes one of her favorites, Pistachio Lemon cake with cream cheese frosting. Lastly, Kathryn tries a recipe from JD’s Chili and pairs it with a Potato Pancake. Join with Kathryn as she prepares these recipes on this episode of “The Chef, You, and I.”
Preheat oven to 350°F (175°C) and grease the bottom of a 9- or 10-inch springform
Peel, quarter, and core the apples. Make a ¼ “slice in each apple quarter lengthwise but not all the way through the apple
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, about 1 minute. Add sugar and mix until light and fluffy, about 2 minutes.
Add eggs one at a time and beat for 30 seconds on high speed after each addition.
Add vanilla sugar (or extract), salt, and lemon juice. Beat until combined.
Combine flour, baking powder, and salt. With the mixer running on low speed add half of the flour, then 1 tbsp milk, followed by the remaining flour, and then the remaining milk. Beat until just combined. Don’t overmix!
Transfer batter into prepared pan and smooth the top with a spatula. Take each quarter of the apples and turn them upside down so you see the slices. the apples all around the cake and then put next apples into inner circle on top of the batter in a circular pattern until all the apples are gone. Bake in the lower third of the oven for 45 minutes, until lightly browned and a skewer comes out clean. Transfer to a cooling rack and remove the springform ring. Let cake cool on the bottom of the springform pan to room temperature. Sprinkle powdered sugar over the cooled cake and serve with sweetened whipped cream.
1cupshelled roasted pistachioscrush them in food processor for about 30 seconds or less
½cupof pistachios more for topping – Crushed
Zest of 2 lemons
1tspvanilla extract 1/3 cup whole milk
½cupunsalted butter Softened
¾cup¾ cup Cream Cheese softened
1Tbspheavy whipping cream or 2 Tbsp of Half and Half
1Tbspgrated lemon zest
Preheat the oven to 350 F. Line the bottom of a buttered 8 x 8-inch baking pan with parchment paper, then butter the paper. Place pistachios and lemon zest into a food processor bowl; pulse until finely ground (but not pistachio butter). Transfer mixture into a bowl. Add flour, baking powder and baking soda. Whisk to combine; set aside. Whisk together sour cream, vanilla and milk in a small bowl; set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter, sugar and salt on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, until fully incorporated. With mixer on low, alternate adding the dry ingredients (in 3 additions) and the wet ingredients (in 2 additions), starting and ending with the dry ingredients.
Pour the batter into the prepared pan; smooth the top. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Carefully remove cake from pan, peel off the parchment paper, then invert onto a wire rack to cool completely.
Prepare the frosting: Combine all frosting ingredients in a medium bowl. Mix just until smooth, being careful not to overmix or curdle the frosting. Frost the cake, then sprinkle on extra chopped pistachios. Serve or refrigerate until serving. Makes 8 servings.
In a small bowl combine the Cream cheese 1 cup of powdered sugar and blend together I used my mixer on low and blended them add Whipping Cream and lemon zest, lemon juice and kosher salt. I increased the speed to medium on my mixer and whipped it till it was smooth. Then proceed to spread your icing on top of the cooled cake after icing sprinkle Lemon zest and crushed pistachios
1 ½lbsof ground pork(from Circle B Ranch go to www.circlebranchpork.com to order.)
1JarJD’s Chili Tequila Lime Chili Fixins(to order https://www.jdschiliparlor.com/shop/)
½ to ¾cupwater
¼cupyellow pepperI used the mini peppers
¼cupred pepperI did not have the yellow pepper so added more of the red.
2tbspAvocado Oil- I sprayed my pan with Corn Huskers Gourmet Duck Fat Spray
1 1/2shallots chopped(Diana uses ¼ onion diced)
1clovegarlicchopped (I omitted the garlic)
3 – 3 1/2 cupsFrozen Shredded Potatoes for Hash Browns(I used Paper towels to get most of the moisture off potatoes and put them in the refrigerator for the next day.)
¼tsp Baking Powder
1 ½tsp salt
Sautee onion and garlic and peppers in avocado oil add pork and continue to cook until pork is no longer pink, drain off any excess fat. Add one jar of JD’s Chili Fixin’s Tequila Lime then add water, simmer uncovered for 15 minutes, add sea salt to taste and serve over Potato Pancakes or Fritos.
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture.Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side.
We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
Put the potatoes in a bowl and the Beaten eggs, flour, baking powder, salt mix well. If you need a little extra flour to add it to the mixture. Since we were using this as a base for our Chili dish, the chili was warming, and we put 1 to tablespoons of Olive Oil into the electric frying pan when it was hot add the potato mixture about 3 tablespoons for each Pancake, we made two pancakes. They need to be light brown on each side. We put them on a plate then used about 2 ladles of Chili on top of the Pancakes to serve. Add Mexican cheese to the top. And then served.
This year, I’m bringing you a Texas-style Valentine’s Day show using products from some of my sponsors. Recipes from JD Chili Parlor, prepared in 360 Cookware and finishing off the meal with chocolates from Fames Chocolates. Fasten your seatbelts because we have a full show for you this month.
4 to 5cupsChicken BrothHomemade or low salt Chicken broth
¼cupJD’s Prickly Pear Tequila Enchilada Sauce
14ozcan No salt added diced tomatoes
Pinchof kosher salt
¾cupMild cheddar cheeseShredded
1lime cut into wedges
Bake the tortillas in Preheat oven to 200 degrees Fahrenheit for 10 minutes to dry them out. Important not to have moisture in the tortilla. I used a Kitchen shear to cut out the strips. I cut them in half then into ¼ inch strips. Heat the oil over medium-high heat in a 3-quart pot I use 360 pans. Working in 3 batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the Tortilla strips from the pan and let drain on a paper-towel-lined plate. Sauté the chopped onions cook for about one minute or two stirring frequently. Add chopped chili and cook for 2 minutes more. Add the broth, tomatoes, and pinch of salt. Increase the heat until it boils, then reduce the heat to a low simmer for 15 minutes. Add the cooked chicken and cook until heated through about 5 to 7 minutes more. Peel and cut the avocado into 1-inch pieces. Ladle your soup into the bowls Top with avocado strips and cheese Divide half the Tortilla strips among the 4 individual bowls and add to the top of the bowls and add cilantro serve with lime wedges. Delicious!!!!!
First, in a large pan, brown the ground beef and the onions. Add one jar of JD’s Chili Fixin’s and jalapeños. Let it cook until the liquid is reduced (about 10 min on medium heat). Just before serving: On a serving dish, lay smear of Avocado Lime Crema. Line up the Scoops on the crema. Put about 1 serving teaspoon of the chili into each scoop. Top with cheese and a little dollop of crema.
1 ½cupsshredded chickencooked (Rotisseri chicken is great for this)
salt and pepper
2cupsMexican blend cheese(1 cup each of cheddar and pepper jack cheese)
1/2cupMexican cremaOptional but recommended (link provided)
Set oven to 350ºF (Or see below for microwave instructions)
Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable. (I use a little spray avocado here.)
Dip a tortilla into the sauce on both sides. Fill with Shredded or ground cooked Chicken and Mexican blend cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top and more cheese.
Bake 10 to 12 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
Marinate chops in Skip Kenny's Mustard Marinade with Tequila and Orange juice for a real tasty South of the Border twist on Pork Chops.
1 - 2ozFresh Lime Juice or Lemon JuiceOptional-Orange Juice
½ - 1ozTequila
Lime wedgesfor garnish
Combine the lime juice, triple sec, tequila, lemon juice, and 1 cup of ice in a blender; blend until smooth. (Or place 1 cup ice cubes in a cocktail shaker). Add the desired amount of margarita; cover and shake well; serve. Pour the kosher salt onto a plate. Rub the rim of a glass with a lime wedge. Dip the rim of the glass into the salt; fill a glass with margarita mixture; repeat for each serving.
Made with Comisario Tequila Thank you to Elite Beverages for Providing the Tequila
Preheat Oven to 400 Degrees FahrenheitMarinade the Pork Chops in Mustard Marinade and Tequila, orange juice for an hour. Then take the Pork Chops out of Marinade (reserve the marinade for use in the baking dish) and bread them with the Kellogg’s Crumbs. Heat the oil and then add the breaded pork chops, slightly brown them on both sides. Then take the marinade and pour into baking dish add the browned pork chops. Layer the apple slices, onions, and mushrooms (we browed the mushrooms in the skillet before we added them to the dish add the chopped onion you can add the 1 jar of gravy to the top of the dish and them cover tightly with aluminum foil and bake for one hour at 400 degrees. Serve on a platter.
Pre-heat the Oven to 350 degrees Fahrenheit.Completely line a 9x9 square Pan with Aluminum Foil and spray the aluminum Foil with Spray Oil Like Pam.
Graham cracker crust:
Melt the butter in a bowl in the microwave for 45 seconds. Add the graham cracker crumbs into the butter and mix until completely combined. Pour into the foil-lined pan and gently press into the bottom.
Then beat together cream cheese and sugar until well blended and fluffy. Then add the lime juice and zest, tequila, Cointreau, and heavy cream. Mix well until completely combined. Beat the eggs one at a time.
Pour cream cheese over the graham cracker crust and use a spatula to spread to the edges of the pan. Bake for 20 to 25 minutes. It will be done when the center sets up it has a little jiggle. Allow to cool completely and then refrigerate for at least 3 hours or overnight. Decorate with lime slices and or zest. Cut into small squares and serve. Will serve at least 8 to 10 people