Recipes

Spicy Beer Batter

1 cup all purpose flour

1/4 tsp. salt

1 tsp. baking powder

1 tsp. cayenne pepper

1/4 tsp. paprika

one 8 oz. can beer

Vegetable oil for frying

In a large bowl, mix dry ingredients. Add beer and stir until well blended. In a large skillet, heat oil to 340 degrees. Dip vegetables or other foods in batter. Slowly lower into hot oil. Fry until golden brown. Serve with your favorite dipping sauce, or eat as they are.

Seafood Pasta

1/2 tsp. garlic, minced

1 Tbs. olive oil

2 ounces fresh halibut

2 ounces crab meat

6 ea. Shrimp

2-1/2 ounces white wine

4-1/2 ounces whipping cream

3/4 cup Parmesan cheese, freshly grated

Salt and pepper to taste

7 ounces fettuccini noodles, cooked

1-1/2 ounce Hatch Chile

Scallions and red bell peppers for garnish In a saucepan, sauté garlic in olive oil until soft. Add halibut, crab, shrimp and wine. Sauté until seafood is tender. DO NOT OVERCOOK. Add whipped cream and bring ingredients to a slow boil. Add fettuccini noodles, Parmesan cheese, salt, pepper, and Chile. Mix well and simmer for two minutes. In a pasta dish, place tortilla chips on the bottom. Add pasta and garnish with fresh scallions and red peppers. Sprinkle with Parmesan cheese and serve hot.

Dave's Fiery Pepper Steak

1 cup Garduño's Salsa

2 tablespoon freshly ground black pepper

4 good-sized 1 inch steaks

(I suggest T-bones but you can use any cut depending on preference)

1-2 tablespoons olive oil

1 medium-sized onion sliced very thin

1/3 cup crumbled blue cheese

1 ounce of your favorite cilantro for garnish

In a blender pure the salsa. Measure out three tablespoons and set aside. With the remaining salsa mix in the pepper and coat the steaks with the mixture place in plastic bags and refrigerate over night.

Turn oven on low. In a large skillet heat oil over medium heat (oil is hot enough when you can see ripples in it when swirled around the pan). Lay steaks in the pan and cook for three to four minutes or until crusty. Flip the steaks over and cook until desired temperature ( I suggest mid-rare). Remove steaks from skillet and place on a plate and keep warm in oven.

For The Sauce: In the same skillet over medium heat deglaze the pan with the tequila. Add in the onions and cook until brown about five minutes. Sir in the remaining salsa and cream and bring to a simmer. Add the blue cheese and stir until melted. Taste the sauce and season with salt and pepper. Serve steaks with sauce and cilantro as garnish. You can substitute Garduño's salsa for the Roasted Chile Salsa recipe.

Garduño's Macaroni and Cheese

2 cups milk

4 tablespoons butter

1/4 cup all-purpose flour

2 cups Garduño's Salsa

3 cups shredded cheddar cheese

1 1/2 teaspoons salt, or to taste

1 pound dried pasta, elbow macaroni

Bread crumbs

Butter

Boil 4 quarts of heavily salted water. In medium sized saucepan melt the butter. Stir in the flour and whisk until the mixture until it turns deep gold, about two minutes. Add in warmed milk all at once and continue to whisk until mixture thickens and comes to a full boil. Stir in the salsa, remove from the heat, then add the cheese and stir until melted. Taste and season with salt and pepper.

Add dried pasta to boiling water and cook until pasta is all dente, eight to 10 minutes. Drain pasta and return to pot. Pour in the cheese mixture and mix until it is incorporated..

Spoon macaroni into a buttered casserole dish. Cover with buttered breadcrumbs and place into 375-degree oven until top is golden brown.

Garnish with fresh chopped cilantro.

Garduño's Spicy Roasted Chicken

1 whole chicken, about 3 1/4 pounds

2 cups Garduño's salsa

1 tablespoon olive oil

2 tablespoon honey

2 tablespoons of your favorite tequila

Cilantro sprigs, for garnish

In a large plastic food bag place chicken with one cup of the salsa and oil. Make sure the chicken is evenly coated with the mixture. Refrigerate overnight.

Take chicken out of the bag and reserve the marinade. Place the chicken in a roasting pan and put in a preheated oven at 375 degrees. Combine the reserved marinade and the honey and pour over the chicken reaches an internal temperature of 170 degrees.

For the sauce: After removing the chicken from the roasting pan place the pan over medium heat. When rendered fat from chicken is hot, deglaze the pan with tequila. Cook for two minutes, stir in the last cup of the salsa. Continue cooking for two more minutes. Serve sauce along with chicken.

Garnish chicken with cilantro sprigs

Garduño's Ranchero Beef Brisket

1 Beef brisket, about 4 pounds

4 large roasted garlic cloves

About 2 teaspoons of kosher salt

6 large carrots, peeled and cut into 2-inch piece

4 large baking potatoes, peeled and cut length wise into 4 wedges

3 large white onions cut into 6 wedges

2 cups Garduño's Traditional Salsa

1 1-2 cups water or a brown stock

1 bunch of cilantro for garnish

Preheat oven to 425 degrees. Turn the roasted garlic into a paste by placing the salt and garlic in a bowl and smash it with a fork until it turns into a fine paste. Rub the paste on both sides of the meat. Place the brisket fat side up in the roasting pan into the oven and cook until top is nicely browned. Flip the meat and cook until the other side is brown. Remove from oven and reduce heat to 325 degrees.

Place all the vegetables in a nice even layer around the brisket and sprinkle with salt and pepper. In a small bowl combine the salsa with 1 1/2 cups of water or a brown stock and pour mixture over the brisket and vegetables, be sure everything is coated. Cover tightly with foil and bake for about two hour, or until meat vegetables are very tender.

After remove from the oven let the meet stand for at least 20 minutes. Then thinly slice the brisket against the grain. Surround the meat with the vegetables on a platter and garnish with cilantro.

Roasted Red Chile Salsa

Dried Hatch Red Chilies 4

Ripe plum tomatoes 1/2 pound

White Onion 1/2 small onion

(Sliced 1/4 inch thick)

Garlic cloves 1/2 head

Dried Mexico oregano 1/4 teaspoon

Cilantro vinegar 1 1/2 tablespoons

Water 1/2 cup

Salt 1 1/2 teaspoon

Pepper to taste

Pull the steams off the red Chile and shake out all the seeds. Place in a bowl and cover with hot water. Let sit over night. Drain out the liquid and repeat the process.

Broil the tomatoes in the oven for six minutes a side or they are uniformly covered with splotched dark spots. Set aside to cool.

Turn oven down to 425 degrees. Separate the rings of the onion and place them on a baking sheet along with the peeled garlic. Roast for about 15 minutes, stir every few minutes.

Peel and core the tomatoes.

Put all ingredients in a blender and puree until smooth, adding the water slowly until desired consistency. Be sure to regularly scrape down the side of the blender.

Caldillo (Green Chile Stew)

New, and perfect for holiday entertaining!

1 lb. ground beef

2 large potatoes, peeled and diced

1 medium onion, chopped

1 quart water

1/2 tsp. black pepper

1 garlic clove, minced

1 tsp. salt, or to taste

1/2 cup Hatch green Chile, chopped

Place beef in a medium size pan, fry until browned. Add potatoes and fry until potatoes are brown. Add the rest of the ingredients, continue to cook until potatoes are tender.

Simmer and serve hot. Best if served with fresh, hot, flour tortillas.

Spicy Tortilla Soup

1 small onion, finely chopped

2 garlic cloves, minced

1 Tbs. vegetable oil

6 cups chicken broth

1-1/2 cups fresh Hatch green Chile

1-1/2cups fresh tomatoes, diced

1/4 cup cilantro, chopped

1/2 tsp. ground cumin

Salt and pepper to taste

1/2 Tbs. fresh lime juice

1 cup cooked chicken diced

Jack cheese shredded as needed

Blue and yellow corn chip strips for garnish

Fresh cilantro sprigs or jalapeños for garnish

In a saucepan, sauté the onions and garlic in the vegetable oil until soft. In a large pot, combine the remaining ingredients, except the cheese and tortilla strips. Add onions and garlic. Simmer over low heat for one hour.

TO SERVE: Ladle soup into individual bowls up to 3/4 full. Sprinkle with tortilla strips and cheese. Garnish with cilantro sprigs or chopped jalapeño. Serve with hot flour or corn tortillas.

Salsa Roja (Table Salsa)

New, and perfect for holiday entertaining!

3 large tomatoes, diced

1 medium onion, chopped

1 large garlic clove, minced

Salt, to taste

2 Tbs. Chile piquin

1 Tbs. Jalapeno, chopped

Mix above ingredients in medium size bowl. Refrigerate and keep cool until ready to serve.

TO SERVE: For a festive setting, serve with blue and yellow corn chips.

Guacamole

New, and perfect for entertaining!

2 large avocados, peeled

1 large tomato, diced

1 medium onion, diced small

3 jalapeños, minced

Juice from a large lemon or lime

1/2 tsp. cilantro, chopped

Place all ingredients in a large bowl and mash until desired texture is obtained.