Recipes

Green and Red Tomato and Corn Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 teaspoons ground cumin
• 4 green tomatoes, chopped
• 4 red tomatoes, chopped
• 1 1/2 cups fresh corn kernels
• 7 cups vegetable broth
• salt and pepper to taste

Directions

1. In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft.
2. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes.
3. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.

allrecipes.com By: Lalena

Green Tomato Pasta Toss

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 6 green tomatoes, chopped
• salt and pepper to taste
• 1 (16 ounce) package tri-colored pasta assortment
• 1 cup crumbled feta cheese

Directions

1. In a large skillet, heat the olive oil over medium heat. Add the onion, and saute until soft. Stir in the green tomatoes, and season to taste with salt and pepper. Reduce heat to medium low, and cook for about 10 minutes.
2. Meanwhile in a large pot of boiling salted, water cook pasta until al dente. Drain.
3. Toss pasta with tomatoes. Top with the crumbled feta cheese.

allrecipes.com By: Lola

Pork Mango Curry with Coconut Rice

8 oz boneless pork chops, trimmed of fat and cubed
1/2 butternut squash, peeled and diced
1 onion, diced
1 mango, thinly sliced
1 T olive oil
1 C brown rice
2 C water
1 can coconut milk
1 T curry powder
salt and pepper to taste

Brown the onion in the olive oil, then add the pork and sauté over medium heat until cooked through. Add salt, pepper, and curry powder, and cook until fragrant. Add the butternut squash and 1/2 the can of coconut milk, cover, and simmer until squash is soft.

Meanwhile, bring the water to a boil (with a dash of olive oil and salt if desired), and add the rice. Reduce heat and cover until water is absorbed. Add the remaining coconut milk and cook rice until tender and creamy.

When the squash is fully cooked, add the sliced mango and cook for a few minutes until the mango is warmed through. Serve over the rice, adding salt and pepper to taste.

Fish Tacos

1 mango, peeled, pitted, and cubed
1 avocado, pitted, peeled, and cubed
1/2 red onion, finely chopped
Juice of 1 lime, plus wedges for garnish
Chopped fresh cilantro
Salt and black pepper
Canola oil
2 large mahi-mahi fillets (1 1/2 lbs total)
1 Tbsp blackening spice
8 corn tortillas
2 cups finely shredded red cabbage
 
Directions

• Mix the mango, avocado, onion, and the juice of one lime in a bowl. Season with cilantro, salt, and pepper.
• Heat a grill or stovetop grill pan until hot. Drizzle a light coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed, for four minutes. Carefully flip with a spatula and cook for another four minutes. Remove.
• Warm the tortillas on the grill for one to two minutes or wrap in damp paper towels and microwave for one minute until warm and pliable.

Break the fish into chunks and divide among the warm tortillas. Top with the cabbage and the mango salsa. Serve with the lime wedges.

Tomato Pie

Ingredients

• 1 (9 inch) deep dish pie crust
• 4 large tomatoes, peeled and sliced
• 1/2 cup chopped fresh basil
• 3 green onions, thinly sliced
• 1/2 pound bacon - cooked, drained, and chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped fresh oregano
  
• 1/2 teaspoon crushed red pepper
• 2 cups shredded Cheddar cheese
• 1/4 cup mayonnaise

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil.
3. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

allrecipes.com by: Donnak

Beef Fajitas

Rub skirt of flank steak liberally with Fajita with Mesquite Seasoning. Put in zip lock bag and add lime juice, dark beer and a dash of soy sauce. Marinate 30 minutes or overnight for maximum tenderness. Sear both sides over hot coals to lock in juices and cook to taste. Slice meat thin against the grain and fold into tortillas. Garnish with pico de gallo, guacamole, cheese, sour cream or any favorite combination.

Texas Spice Company

Blackened Redfish

• Fish such as snapper or salmon no more than 3/4 inch thick
• 1 teaspoon melted butter
• Texas Spice Company Blackening Spice

Heat cast iron skillet over very high heat (outside is best because of the smoke). The skillet cannot get too hot for blackening; let it heat for at least 10 minutes. Brush melted butter on fillets and sprinkle generously with seasoning, patting it into the fish. Place fillets in skillet and pour on butter. Beware of flame-up! Cook, uncovered, until underside looks charred (about 2 minutes). Turn over and repeat.

Texas Spice Company

Carter's Select Eggplant Rollups

• 2 eggplants (about 1 pound each)
• 1/4 cup olive oil
• 1 pound lean ground beef
• 1 tablespoon all purpose flour
• 1 cup Carter's Select Original or Spicy Salsa

Cut eggplants in 12 diagonal slices, 1/3" thick. Place in broiler pan and brush with oil. Broil 10 min. or until golden brown on both sides, turning once.  Let cool. Mix ground beef with flour. Divide mixture into 12 portions.  Place 1 portion on each eggplant slice and roll up.  Place in 3 quart shallow baking dish.  Top with Carters Select Salsa. Cover with foil. Bake at 350 F. for 40 min. Remove cover and pour off pan juices. Bake uncovered 10 min. Serve with tortillas, pita bread or cooked rice.

Carter's Select

 

Sweet Chili Dipping Sauce

Ingredients:

• 1/4 cup rice wine vinegar
• 2 tablespoons fish sauce
• 1/4 cup hot water
• 2 tablespoons sugar
• 1 lime juiced
• 1 teaspoon minced garlic
• 1 teaspoon red chili paste such as sambal

In a blender puree the ingredients. Pour into a small bowl to serve with Chicken Skewers.

On the Waterfront

Chicken Skewers with Chili Dipping Sauce

Ingredients:

• 2 pounds boneless skinless chicken breasts (about 5 medium breasts)
• 1/4 cup light brown sugar, packed
• 2 tablespoons fresh cilantro leaves, minced
• 1 chipotle chili in adobo, minced
• 2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• nonstick cooking spray

Directions:

1. slice the chicken breast across the grain into 1/2 inch thick strips (about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes.
2. Skewer the chicken on wooden skewers and grill to taste over hot coals. Enjoy with sweet chili dipping sauce.

On the Waterfront