Recipezaar: Gulf Coast Mexico,Dinner Party recipes

Verde Enchiladas

Sat, 01 Mar 2003 20:07:16 -0500

-- posted by Gingerbear

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Arroz a La Mexicana (Mexican Rice)

Mon, 04 Aug 2003 20:07:58 -0400

. -- posted by Mimi Bobeck

Sangrita

Mon, 04 Aug 2003 20:08:09 -0400

. -- posted by Mimi Bobeck

Crab Dip

Wed, 18 Feb 2004 19:59:42 -0500

I got this out of my mother's cookbook. It is so good y'all have to try. -- posted by Heather Beldin

Shrimp Salsa

Fri, 19 Mar 2004 20:00:18 -0500

I have been making this salsa for years, and love to make it for special occasions, it always is a hit. I also love to make it for gifts. I get some really pretty canning jars, fill them with the salsa, and decorate the jars. It's best to let the salsa chill 8 hours or overnight before use, to let the flavors meld together....mmmmmm -- posted by BlueHyacinth

Southwestern Pork Chops

Wed, 14 Apr 2004 19:59:46 -0400

Very quick and easy, but tastey dish. Prepare it ahead of time, cover and put in the fridge. When you get home from work, pop it in the oven and you have a great meal in an hour or so! -- posted by Christine Bettiga

Mexican Salsa

Sat, 14 Aug 2004 19:59:53 -0400

Had two exchange students from mexico for the summer and they taught me how to make fresh salsa that is to die for. Easy to make few ing. and goes over well at most functions. -- posted by Sasha_ab

Enchilada Casserole

Mon, 17 Jan 2005 20:00:10 -0500

My mom used to work for the school cafeteria and brought this recipe home. It's wonderful. It's a family favorite. -- posted by Donna Mc

Homer's Traditional Pico De Gallo

Thu, 03 Feb 2005 19:59:12 -0500

This is a tradional Pico de Gallo recipe that has been in my family for several generations. Many current recipes are variations of this simple one, and their taste is cluttered by garlic or other spices not usually included in the traditional recipe. This makes a great dip for tortilla chips, or in a layered bean dip. One can make great guacamole by smoothing out ripe avocadoes and adding this pico with a little more lime juice and salt to taste. I use a minimum of salt, so you may need to add more to suit your taste. -- posted by Homer and Sandi

Habanero Potatoes Au Gratin

Tue, 14 Mar 2006 13:54:01 -0500

These are delicious as a side dish for chicken or fish or on their own. -- posted by Molly Bloom

Houston-Style Creamy Jalapeno Dip

Tue, 21 Mar 2006 14:12:31 -0500

After some work, we came up with what we feel is pretty close to the addictive jalapeno dip you get as a "pre-appetizer" at Chuy's in Houston, Texas. -- posted by Kerriedoll

Ensalada De Palmitos (Hearts of Palm Salad)

Tue, 30 May 2006 13:27:41 -0400

I love when I get a salad at a restaurant that is garnished with Hearts of Palm. I often see the cans in the grocery store and am tempted to grab one, but never do for fear that I wont use it. This is a typical salad, side dish or appetizer from Central America that uses this wonderful ingredient. Since the absorbency of the hearts of palm varies from batch to batch you may need more or less of the olive oil. If making as a salad spoon on top a bed of mixed greens. -- posted by NcMysteryShopper

Shrimp Mojo a Ajo

Wed, 31 May 2006 09:57:37 -0400

This impressive Mexican Dish is perfect for both the inexperienced cook and dyed-in-the-wool garlic devotee. Recipe is from small cookbook "Totally Garlic Cookbook" my late DM picked up one year at the Gilroy Garlic Festival...one of her favorite trips taken every year. -- posted by Chabear01

Caribbean Pork Bowl

Tue, 20 Jun 2006 19:22:28 -0400

Great dish to serve with black beans and rice. Posted for ZWT 2. -- posted by LoriInIndiana

Shrimp Vera Cruz

Wed, 28 Jun 2006 19:15:18 -0400

This recipe is from The New Family Cookbook for People with Diabetes. It is nice and flavorful and has one of my favorite components--quick. I made this with the tomatoes that have added chili; however, it can also be made with regular dice cut tomatoes. Hope you enjoy. Serve this with fresh bread and a side salad for a quick weeknight dinner. -- posted by PaulaG

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Jalapeno Poppers

Thu, 12 Apr 2007 18:28:00 -0400

An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!) -- posted by Witch Doctor

Chile Con Queso Mexicano

Thu, 12 Apr 2007 20:29:19 -0400

A good dip for a crowd. Serve with lots of tortilla chips for dipping and lots of tequila. -- posted by Witch Doctor

Shrimp With Bacon and Cheese

Tue, 19 Jun 2007 22:20:25 -0400

Delicious combination of flavors. My madre-in-law made this at a party. I made this a romantic meal for the hubby since it can also go well with beer or wine beverages. It is super simple gourmet! -- posted by real riff raff

Cochinita Pibil (Or "puerco Pibil") (Simplified)

Mon, 14 Jan 2008 19:35:31 -0500

This is director Robert Rodriguez's version of the recipe with some of the measurements modified and simplified so you're not squeezing 10 lemon halves and wondering how much 8 cloves of garlic is to a cup. I also don't use banana leaves...too much cash and I'm here to save you some money. Trust me, the pork tastes just as good as the leaves are only for show. Let me also say that Annatto is also known as "Achiote Seed". You can get it at any Spanish market in the city in which you live...and I would ALSO recommend using the powder version of ANY of the spices with the exception of cloves and all-spice berries. My pork is also hotter because I'm a spice-nut. Last, but not least, the pork: get it de-boned by your butcher or deli clerk. This takes a minute or less at the store and is VERY worth it. Otherwise, you will spend a LONG time trying to cut around a hand-sized bone inside the meat. I also like to marinate the meat overnight which is the reason this recipe takes HOURS to prepare. If this isn't your thing, one to two hours will do as well but an overnight stay in your fridge will allow the juices to better penetrate the meat. Also, you want the following items: 1) Coffee/spice grinder 2) 1 Large Chef's Knife/Santoku 3) Blender 4) Measuring Cup/Spoons 5) 1 1/2 Gallon Ziploc Bags 6) Casserole or Baking Dish 7) Aluminum Foil (the big, wide foil, not standard) 8) Rubber gloves (for cutting the peppers; if you don't have these, use plastic bags to go over your hands) If you have a coffee grinder, make sure you're not gonna use it for making coffee in the near future because your coffee will have that spice taste. If you don't have a coffee/spice grinder, you CAN use a blender to grind your spices. It DOES work, though it isn't recommended. -- posted by Tabascoman77

Ensalada Xek (Jicama and Mandarin Orange Salad)

Mon, 25 Feb 2008 18:59:15 -0500

Refreshing salad served during a visit to Merida, Yucatan Peninsula, Mexico. Ingredients are sold in the Central Market in Merida in little bags that you take home and toss together. "Xek" in Maya means something like "hodge-podge". -- posted by Celticevergreen

BBQ Stuffed Jalapenos

Thu, 05 Jun 2008 19:42:16 -0400

Great for the heat of the moment as a appetizer when grilling for a small or large group. These peppers are flavorful with the smokey and spicy taste of the southwest. When grilling with peppers be sure to remember that the longer they are on the grill the milder they become. Leaving your peppers out of the fridge for a couple of days until beginning to turn red increases the heat. Also don't forget that when preparing your peppers that the more seeds you leave the more heat you will have in your end result. This is a fun recipe to experiment with different cheeses and can even use wood smoker for a more robust flavor. Goes great with my strawberry margarita. -- posted by kegparty

Mexicana Mama (Carnival Cocktail #5)

Thu, 06 Nov 2008 23:31:43 -0500

I got a bar menu on-board ship during our recent cruise & had the names of some specialty drinks, but no recipes for them. Most were tasted, touted by another (there were 6 of us) or just sounded good to me. I did the Zaar searches & most had already been posted to Zaar, but I found a few of the others at the Carnival Connections site & this is the last of 5. :-). -- posted by twissis

Crema De Palmitos - Hearts of Palm Soup

Thu, 19 Feb 2009 10:56:21 -0500

Recipe adapted from Zarelas Veracruz by Zarela Martinez with Anne Mendelson as published in the Houston Chronicle. The soup can be prepared and refrigerated overnight; heat before serving. -- posted by Molly53

Papadzules : Mayan Egg Enchiladas With Pumpkin Seed Sauce

Tue, 05 May 2009 16:54:53 -0400

This is a pre-Hispanic recipe. Warm corn tortillas are filled with hard-boiled eggs and topped with a creamy pumpkin seed sauce and accompanied with Chiltomate: a spicy Habanero and tomato salsa. Very traditional in the Yucatan Peninsula. The chiltomate can be made up to 6 hours ahead and warmed before serving. The hard-boiled eggs can be made up to a day or two ahead. Prep time does not include the time for cooking the eggs. -- posted by Mami Janine