Wednesday, August 20, 2008


Eating Southwestern

Whether it is called Mexican, Native American, Tex-Mex or Southwestern it is based on the cuisine of Native Americas.

Broiled Santa Fe Steaks

1/2 cup thick-and-chunky salsa
1/2 cup canned black beans; rinsed and drained
2 tablespoons red onion; finely chopped
2 tablespoons fresh cilantro; chopped
1 tablespoon lime juice
1 1/2 teaspoons chili powder
4 beef boneless new york strip steaks (abo; ut 1 1/2 pounds)
2 teaspoons fresh oregano; chopped
1/2 teaspoon dried oregano leaves

Mix salsa, beans, onion, cilantro, lime juice and 1/2 teaspoon of the chili powder. Cover and refrigerate while preparing beef steaks.
Set oven control to broil. Sprinkle both sides of beef with remaining 1 teaspoon chili powder and the oregano; gently press into beef. Place beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes; turn. Broil 2 to 5 minutes longer for medium doneness. Serve with salsa.

Southwest Corn And Tomatoes

1 package frozen corn (16 ounces); thawed
5 pcs plum tomatoes; seeded & coarsely choppe
1 pc large onion; chopped
2 pcs jalapeño peppers; seeded & finely chopped
3 garlic cloves; minced
2 tablespoons olive oil
1/4 cup fresh cilantro; minced
1/2 teaspoon salt

In a large bowl, combine the corn, tomatoes, onion, jalapeños and garlic. Drizzle with oil; toss to coat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 20-25 minutes or until onion is tender, stirring twice. Spoon into a bowl. Stir in cilantro and salt. Serve warm.Yield: : 6 servings.

Southwestern Cactus Salad

1 jar nopales (16 ounce); drained, rinsed, and dri
2 cups tomatoes; chopped
1/2 cup onion; diced
5 pcs jalapeno peppers; seeded and minced
1/2 cup fresh cilantro leaves
2 pcs lemons
1/2 teaspoon garlic salt (optional)

In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

Southwestern Pizza Oil Sauce

1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black pepper

Puree ingredients in a blender and store in a small covered jar. Brush oil sauces on pizza dough, sprinkle on desired cheese, and then toppings. Cook just like sauced pizzas, however they may take just a 1-2 minutes less time until done. These recipes makes enough sauce for two 12' pizzas. By using these examples, it's not hard to come up with your own variation based on your taste. Yield: 12'' pizza (2-4) Preparation Time: 5 Min

Zuni Café Zucchini Pickles

1 pound zucchini
1 small yellow onion
2 tablespoons kosher salt
2 cups cider vinegar
1 cup sugar
1 1/2 teaspoons dry mustard
1 1/2 teaspoons crushed yellow and/or brown mustard; seeds
scant 1 teaspoon ground turmeric

1. Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well. Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt. Alternatively, transfer the salted zucchini and onion slices to a Japanese pickle maker and screw down the top; do not add any water or ice cubes.
2. After about 1 hour, taste and feel a piece of zucchini — it should be slightly softened. Drain and pat dry.
3. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.)
4. Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have “shoulders” to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving
to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color. From LA Times

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