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Recipe: Blue Goose Cantina recipes.

I wouldn't be surprised if vogonpoet would trade his kingdom for the recipe for Blue Goose tamales. Unfortunately, I haven't been able to find that recipe yet.

In the meanwhile, here are a few from local TV stations' websites and the Blue Goose website that I'm blogging for later reference:

Blue Goose Salsa and Chili Con Queso

Salsa:

10 tomatoes, core removed (small to medium)
3 fresh jalapeño peppers, stems removed
3 cloves garlic, whole
1/2 cup onion, finely chopped
1/4 cup cilantro, chopped
1/2 tablespoon salt

Place the tomatoes and the jalapeños on a baking sheet and broil on each side for a total of about 15 minutes until cooked. Allowing them to turn a little black will add a smokier taste. This is the step that can also be done on your barbeque grill. Place the cooked tomatoes and jalapeños in the blender along with the garlic cloves. You may have to add tomatoes to blender a few at a time depending on size of the cup and tomato size. Pour blender contents into a large mixing bowl. Stir in onion and cilantro. Add salt to taste. Makes about 5 cups.

Chili Con Queso:

1 lb. processed cheese, cubed
1 1/2 cups fresh salsa
1/2 cup milk

Heat the milk and salsa over medium heat. Slowly stir in cubed cheese. Stir continuously until all cheese is melted. Makes about 4 cups.




Blue Goose Sour Cream Turkey Enchiladas

The Sauce:

1 cup water
1 cup milk
1 cup sour cream
1 teaspoon white pepper
1 tablespoon chicken base
2 tablespoons cornstarch
Juice from half a lemon

Place the water, milk, chicken base and white pepper in a saucepan and bring to a boil. Add the cornstarch, reduce heat, and let sauce simmer for 3 minutes. Remove from heat, whisk in sour cream and lemon juice. The sauce is done when it firmly coats the back of a spoon.

The Enchiladas:

12 corn tortillas
1 lb. shredded leftover turkey
1 can Ro*Tel tomatoes
1 cup jack cheese
1 jar jalapeños, drained
non-stick cooking spray

Preheat the oven to 350 degrees.

Shred the turkey and mix with 1 can of Ro*Tel tomatoes. This will be our enchilada filling. Lightly spray both sides of all 12 tortillas with Pam cooking spray, then place the tortillas in a plastic tortilla warmer (or wrap them in a towel) and microwave them at high for 30–45 seconds. The tortillas are ready when they are hot and pliable.

After the tortillas have been softened, place about 2 tablespoons of the turkey filling just off center of each tortilla and roll them into tight cylinders. After each enchilada has been wrapped, place them in a baking dish, and top with the sour cream sauce. Finally, sprinkle the shredded cheese on top of the enchiladas and bake for 15 minutes, or until they are hot and the sauce is bubbling.

Serve 3 enchiladas per person, garnished with jalapeños. Rice and refried beans make a good side. Serves 4.




Blue Goose Hatch Green Chile Salsa

10 Hatch peppers, roasted and chopped
2 cloves garlic
1/4 onion, chopped
2 tbsp oil
4 tomatoes, chopped
1/2 cup cilantro, chopped
1/4 cup chicken base
1 tsp salt
1 tsp pepper
2 1/2 cups water
Rubber gloves

How to roast Hatch peppers

Grill Hatch peppers over open flame until charred on all sides (could also broil in oven). Allow peppers to cool. Using rubber gloves, peel charred skin from peppers, remove stems and seeds.

Let’s Cook

Sauté onion and garlic in a 2-quart pan until tender and brown. Add green chiles, tomatoes, cilantro, chicken base, salt, pepper, and water. Bring to a boil. Reduce heat and simmer for 30 minutes until sauce thickens.

Serve it up!

Sauce can be used as a base for Hatch Stew, or as a topping for chicken, seafood, or your favorite entrée.




Alambrado de Puerco

This item has been a favorite on our menu for over 20 years. At Blue Goose, we cook the pork on our mesquite grill. It is also wonderful prepared in a pan.

16 oz. pork tenderloin
3 tomatoes, wedged
1 cup of mushrooms, sliced
2 cups pineapple juice
1/2 cup soy sauce
2 tablespoons olive oil
2 tablespoons butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika

Marinade

Combine pineapple juice, soy sauce and olive oil in bowl. Clean and slice pork tenderloin into 1-inch thick medallions. Add pork to marinade, cover, and refrigerate for at least few hours. Marinating overnight is suggested.

Let’s Cook

Melt one tablespoon of butter in a preheated sauté pan. Add marinated pork. Cook pork till brown on each side and cooked throughout, about 4 minutes on each side.

In a separate sauté pan, melt 1 tablespoon butter, add tomatoes, mushrooms, salt, pepper and paprika. Cook until mushrooms are tender.

Serve it up!

Place pork on serving plate and cover with sautéed vegetables. We serve this dish "Fajita Style", with sour cream, guacamole, pico de gallo and fresh, hot flour tortillas. Rice and refried beans make a good side. Serves 2.

We also suggest all good Mexican food be served with a top shelf margarita and a little bit of attitude.

Comments

( 4 comments — Leave a comment )
kerbeetle
Feb. 13th, 2006 02:48 am (UTC)
You've officially made me hungry. You suck. lol j/k

In case you haven't read/heard, blimey85 will be in town Tuesday (2/14) through Sunday (2/19). We should gtg sometime this week. :)

may_lyn
Feb. 14th, 2006 06:30 am (UTC)
thanks for the recipes! my tamales come from the tamale factory, one just a sneeze away from juarez. and i can only have them once in a while, cause a) we never go to that part of town cept for the tamales, and b) they cook only a certain amount each day. baaaastids. they're the best. hot as hell.
(Anonymous)
Mar. 9th, 2006 10:44 am (UTC)
I would not trade my kingdom, for that would seem to include you.

I would not trade you for anything of this earth.

And, as uneartly good as theirs are... mine are better... just more work. LOL
oddharmonic
Mar. 18th, 2006 01:05 am (UTC)
I think you might trade me in for something sufficiently tempting, like Claudia Black as your housekeeper. It seems like pretty much anyone would probably be a better housekeeper than me, though.

We've got to get you a Tamale King one of these days.
( 4 comments — Leave a comment )

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oddharmonic
Melissa, starry-eyed soy-lovin' Expatriated Zulu

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