Recipes
Recipes

Ancho Chili Lamb Shank

INGREDIENTS:

METHOD:

In skillet, season & sear shanks with Fuego Red. Add mirepoix*, sauté until caramelized, brown. Add garlic and Ancho’s Sauté. Deglaze with wine and add stock. Cover & simmer for 3 hours or until fork tender. Take shanks out and finish sauce either by reduction or with cornstarch. * A mirepoix is made by sautéing in butter, carrots, onions & celery in the quantities indicated above.


American Bison Hanging Tender

The hanger steak—also known as the hanging tender and the butcher’s steak—is the same as the French cut of beef onglet. (Serves 4)

INGREDIENTS:

METHOD:

1) Mix “Fuego Red Seasoning” & chili pepper 2) Coat steaks thoroughly and let rest several hours or over-night 3) When ready to serve, lightly oil, season with salt & charbroil several minutes on each side for medium-rare. Let rest several minutes & slice against grain…Serve with Chimichuuri*

*Roast Chili Chimichurri

INGREDIENTS:

METHOD:

Combine all ingredients; cover tightly; keep refrigerated.


Cajun Seafood Gumbo with Andouille & Okra

INGREDIENTS:

METHOD:

1. Heat oil till smoking- gradually add flour 2. Cook till dark red-brown while whisking 3. Add _ the vegetables- cook 1 minute, add remaining vegetables, seasoning, tasso and garlic 4. Add stock- simmer 30-45 minutes- adjust seasonings- finish with andouille, seafood seared okra over rice.


“Flaming Tequila” Chicken Wraps

(Serves 4)

METHOD:

1) Oil, season, charbroil chicken breasts 2) Sear onions, peppers & garlic in olive oil in sauté pan 3) Combine chicken & pepper, onion, garlic mixture in saute pan, add chipotle peppers 4) Arrange mixture on hot sizzler.....top with cotija cheese & salsa 5) Pour Tequila over, light immediatly & vocalize “FUEGO!” 6) Sprinkle with twinkles of unsalted Sonoran Seasoning & douse with a squeeze of fresh lime... Serve with flour tortillas, Napa cabbage wraps & Salsa Fresca] Note: Sizzler must be smoking hot for a succesful Flambé.


“Fuego!” Combo

(Serves 4)

Roasted Chilies, Peppers, Garlic, Scallops & Shrimp Tequila Flambé with a Twinkling of Sonoran Seasoning & Flour Tortilla.

INGREDIENTS:

METHOD:

1) Grill Chipolatas, Shrimp & Scallops 2) Sear onions Saute pan add roasted peppers & garlic 3) Arrange on hot sizzler for each portion: A drop of olive oil, 2 scallops, 2 Chipolatas seared onion, pepper an dgarlic mixture, onions, pepper garlic medley. 4) Pour Tequila over, light immediatly & vocalize “FUEGO!” 5) Sprinkle with twinkles of unsalted Sonoran Seasoning & douse with a squeeze of fresh lime... Serve with flour tortillas. Note: Sizzler must be smoking hot for a succesful Flambé.


“Fuego”

(Serves 4)

Roasted Chilies, Peppers, Garlic, Scallops & Shrimp Tequila Flambé with a Twinkling of Sonoran Seasoning & Flour Tortilla.

INGREDIENTS:

METHOD:

1) Grill Chipolatas, & Shrimp 2) Sear onions Saute pan add roasted peppers & garlic 3) Arrange on hot sizzler for each portion: A drop of olive oil, 2 Chipolatas & Shrimp, seared onion, pepper and garlic mixture, onions, pepper garlic medley. 4) Pour Tequila over, light immediatly & vocalize “FUEGO” 5) Sprinkle with twinkles of unsalted Sonoran Seasoning & douse with a squeeze of fresh lime... Serve with flour tortillas Note: Sizzler must be smoking hot for a succesful flambé.


“Meat and Potatoes”

Bistro Tender, Teres Major Muscle… from the Chuck

(Serves 4)

METHOD:

1. Oil, season, bistro tenders, mesquite broil like any steak to desired degree of doneness 2. For “Tobacco Onions” dredge sliced onions in flour, deep fry at 325 degrees, till lightly brown but not crunchy… 3. Steam or simmer potatoes till cooked, about 30 minutes….halve, oil season and grill a minute or 2 on each side 4. Arrange potatoes on plate, slice fan cooked bistro tender, top with tobacco onions, and your fresh seasonal vegetable selection. 5. Finish with “Sonoran Magic”, cook 2 Tablespoons unsalted butter in a sauté pan with 1 Tablespoon fresh chopped garlic, till brown or noisette. Deglaze with 1 teaspoon Unsalted Sonoran Seasoning, 1oz Worcestershire Sauce, and 4oz rich beef froth or Au Jus, spoon over meat and serve. What is unique is the cut of meat…


Prickly Pear Pork Tenderloin

(Pictured at Top of Page)

(Serves 4)

INGREDIENTS:

METHOD:

1. Season and sear pork tenderloins until nicely browned. Flame with apple jack brandy. Deglaze with veal stock and simmer, covered, approximately 10 minutes until just cooked. 2. Blanche julienne sweet potatoes by frying at 300 degrees F until just starting to brown. Drain and reserve. 3. Sear cabbage in a few drops of olive oil. Add Onion Marmalade and Balsamic Vinegar and simmer several minutes until tender. 4. Sauté petite vegetables. 5. Quickly fry blanched sweet potatoes in hot oil until crispy (will only take 10-15 seconds). 6. Add Prickly Pear Barbeque Glaze to reduced braising liquid and reduce again. 7. Slice pork tenderloin and fan on plate in horseshoe pattern. Place braised cabbage in horseshoe and top with a tortilla cup of apple chutney. Flank with sweet potato shoestring fries and petite vegetable medley. 8. Finish the plate presentation by pouring a ring of the prickly pear sauce around the tenderloin slices.


Prickly Pear Grilled Chicken

INGREDIENTS:

METHOD:

With brush or spray bottle, lightly oil chicken and season with Sonoran Seasoning. Grill on medium-high heat for 7 minutes on each side or until done. Heat Prickly Pear Barbecue Glaze and drizzle over chicken. Top with Pineapple ginger Salsa.*

*Pineapple Ginger Salsa

INGREDIENTS:

METHOD:

Combine all ingredients in Bowl let set for 30 minutes- 1 hour for best flavor.


Sonoran Seafood Stew

(Serves 6)

INGREDIENTS:

GARNISH:

METHOD:

Since the stew cooks rapidly, start by cleaning the seafood. Scrub the clams under running water with a brush, & soak the mussels for 30 minutes in a bowl of cold water sprinkle with the cornmeal or flour. Scrub the mussels & trim off the beards with a sharp paring knife. Peel & de-vein the shrimp. Remove the lobster tails from their shells, de-vein & split lengthwise. In a large saucepan, sauté the garlic & onion in the olive oil for about 5 minutes, or until soft. Add the tomatoes, chili, capers, olives, oregano, orange juice, clam juice & white wine and bring to a boil Reduce for10 minutes over medium heat, then add the salmon and shellfish, along with the Sonoran Seasoning & the lemon orange zest Cover the pot, and once it returns to a boil turn the heat down & allow it to simmer, covered, for 10 minutes. Discard any clams or mussels that have not opened. While the stew is cooking grill the tortillas on a hot griddle or in a skillet & press 1 tortilla into each serving bowl. Top the tortilla with _ cup rice To serve divide the fish & seafood among the bowls, then add the broth & vegetables. Top with crowns of lemon & lime, a sprig of cilantro & a whole crawfish


Spicy Pork Tacos

(Serves Four)

INGREDIENTS:

METHOD:

Cut pork into 2-3 oz pieces and pound flat with mallet. Dredge pork in Fuego Red to coat on both side. Then slice pork into finger sized pieces. In hot sauté pan, sear pork till brown on all sides; remove from pan; re-oil pan; add onions, peppers; sauté until nicely caramelized but still crisp. Then add Roast Garlic; add pork back to pan with onions & peppers; season with salt & pepper; place in center of platter with tortillas on side.


Tenderloin Beef Medallions “Whiskey River”

INGREDIENTS:

METHOD:

Season Sear off Polenta…In hot pan Sauté Seasoned Beef Tenderloin Medallions Turn, add mushrooms, sauté, add shallots, flambé with whiskey & shallots Remove meat from pan, add Glace De Viande.. Simmer, return meat to pan.. Simmer to desired degree of doneness… Stir in sage & “Montez Au Beurre” Arrange atop polenta with sauce & sweet potato chip.