When it was my turn to
host Supper Club I had two choices for my Menu. Once was “Pregnancy Cravings”
the other was “Mexican BBQ Fiesta”. I went with the latter. For my Menu I went
with a simple Mexican BBQ theme since we were so close to Cinco de Mayo. Our
dishes to make were Carne Asada, Mango Avocado Salsa & my Grandma Dolly’s
Spanish rice. Since I am "the substitute" I will admit that yes, the Carne Asada
was from the local Mexican Carniceria. However, I painstakingly chopped by a
HUGE batch of my award winning Mango, Avocado & Tomato Salsa and Anthony
fried up some of his tortilla chips. Also I made my Grandma Dolly famous
Spanish rice. In the Severy household we mean business when it comes to Mexican
food! J Please
enjoy with you next Mexican fiesta!
Dolly’s Mango, Avocado & Tomato Salsa
Ingredients
1 mango – peeled, seeded
and diced
1 avocado – peeled,
pitted and diced
4 medium tomatoes – diced
1 jalapeno pepper –
seeded and minced (to avoid burning hands please use plastic gloves, I’ve
learned the hard way)
½ cup chopped fresh
cilantro
3 cloves of fresh garlic
– minced
Salt
2 tablespoons of fresh
lime juice – really I don’t measure this.
¼ cup red onion – finely
chopped
3 tablespoon of olive oil
Directions
In a medium bowl, combine
all ingredients. To blend the flavors it is best to refrigerate for about 30
minutes before serving.
Ingredients
About 10 corn tortillas
cut into triangles (like a pizza)
Vegetable Oil
Salt to taste
Directions
Please oil in a heavy
bottom pan. He judges the temperature by placing one chip into the oil. Once
the chip starts to fry your oil is ready. Fry in small batches moving around
every couple minutes to ensure even browning.
Fry for 5-7 minutes. Remove to a paper towel bowl, salt immediately. Enjoy
with your favorite salsa!
Grandma Dolly’s Spanish Rice
I’m going to apologize in
advance that there is no real “recipe” to this. This has been passed down for
many generations.
Ingredients
1 cup long grain white
rice
About 3 cloves of fresh
garlic – minced
2 stalks of green onions
– chopped
1 small can of tomato
sauce
2 cups of water
About 1 palm full of
Cumin
Salt to taste
Vegetable oil ** be sure
it is veggie not olive they have different cooking temps!
Directions
Like I mentioned there is
no real recipe so here goes.
Over medium heat coat the
bottom of a medium pot with the vegetable oil. Add rice and start to brown.
Once the rice is semi browned, add in garlic and green onions. Cook until rice
is slightly brown and garlic is soft. Add in the water tomato sauce and cumin.
Cook for about 15-20 minutes or until has absorbed the liquid. The first time
you will need to keep a close eye on it. It will burn quickly once rice has
absorbed the liquid. Once done fluff with fork and add in your salt to taste!
Enjoy!
“The Substitute”
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