| Roasted Garlic and Chili-Crusted Pork Loin | Christopher Ranch | Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a...view more Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it’s from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches. view less | |
| Seven Pepper Blend | Baron Spices and Seasonings | Seven Pepper Blend is a mix of black, white, red, bell, and chili peppers, salt, garlic, and onion. This product is most commonly used as a seasoning in meat, poultry, seafood, and vegetable applications. | |
| Southwest Seasoning | Baron Spices and Seasonings | Southwest Seasoning is a blend of spices including chili pepper, salt, and garlic. This product is most commonly used in meat, chili, and dip applications. | |
| Chili Seasoning | Baron Spices and Seasonings | Chili Seasoning is a ground blend of chili pepper and other spices, salt, and garlic. This product is most commonly used as a seasoning in Mexican cuisine and chili applications. | |
| Chili Sauce | Bay Valley Foods | Chili Sauce is a meatless sauce seasoned with chili pepper, tomato, garlic, onion, and spices with a medium heat level. This product can be used immediately as a topping, dipping sauce, or marinade for meats and more. | |
| Mexican Monterey Jack Cheese Sauce | Bay Valley Foods | Mexican Monterey Jack Cheese Sauce is a creamy cheese sauce with ground chili, cilantro, garlic, and chipotle pepper flavors. This product can be used immediately out of the container on nachos and variety of other Mexican dishes. | |
| Garlic Beef Steak | Christopher Ranch | Garlic Beef Steak is prepared by cutting each rib fillet into three equal portions. Prepare a marinade with 1/2 tablespoon of cooking wine, 1/2 tablespoon of cornstarch, and 1 teaspoon of salt. Marinate steak for 20 minutes. Dice garlic, shred chili peppe...view more Garlic Beef Steak is prepared by cutting each rib fillet into three equal portions. Prepare a marinade with 1/2 tablespoon of cooking wine, 1/2 tablespoon of cornstarch, and 1 teaspoon of salt. Marinate steak for 20 minutes. Dice garlic, shred chili pepper and scallion finely. Stir fry beef ribs until half cooked then remove and set aside. Continue to stir fry by adding chili pepper, scallion, and garlic. Return ribs, add 1 tablespoon of rice, wine, 1 teaspoon of soy sauce, 1 teaspoon of sugar, and 1/2 cornstarch with 2 tablespoons of water. Saute over high heat until ribs are done. view less | |
| Chili Seasoning, Chipotle | Baron Spices and Seasonings | Chili Seasoning, Chipotle is a ground blend of chili pepper and other spices, salt, and garlic. This product is most commonly used as a seasoning in Mexican cuisine and chili applications. | |
| Chili Powder, Finest | Baron Spices and Seasonings | Chili Powder, Finest is a finely-ground blend of chili pepper and other spices, salt, and garlic. This product is most commonly used as a seasoning in Mexican cuisine and chili applications. | |
| Chili Powder, Hot | Baron Spices and Seasonings | Chili Powder, Hot is a spicier ground blend of chili pepper and other spices, salt, and garlic. This product is most commonly used as a seasoning in Mexican cuisine and chili applications. | |
| Chili Powder, Light | Baron Spices and Seasonings | Chili Powder, Light is a lighter-grade, ground blend of chili pepper and other spices, salt, and garlic. This product is most commonly used as a seasoning in Mexican cuisine and chili applications. | |
| Zucchini with Garlic & Chili Flakes | Christopher Ranch | Zucchini with Garlic & Chili Flakes is prepared by first washing the zucchini, trimming off the stem ends, and cutting them into 1/2-inch slices. Place them on a steamer rack in a large saucepan that has a tight-fitting lid. Add about an inch of water, co...view more Zucchini with Garlic & Chili Flakes is prepared by first washing the zucchini, trimming off the stem ends, and cutting them into 1/2-inch slices. Place them on a steamer rack in a large saucepan that has a tight-fitting lid. Add about an inch of water, cover, and cook over high heat for 8 minutes, until almost fork tender. Heat the olive oil in a skillet over medium heat and sauté the garlic, chili flakes, salt, and pepper for about 1 minute. Drain the zucchini and add to the skillet. Cover, reduce heat to low and cook about 5 to 6 minutes, tossing frequently to coat all sides with the oil and seasonings. Serve immediately. view less | |
| Chili Seasoning, Santa Fe | Baron Spices and Seasonings | Chili Seasoning, Santa Fe is a ground blend of chili pepper and other spices, salt, and garlic. This product is most commonly used as a seasoning in Santa Fe-style cuisine and chili applications. | |
| Old Plantation® Zesty Chorizo Seasoning Blend 162 | A.C. Legg, Inc. | Old Plantation® Zesty Chorizo Seasoning Blend 162 combines the flavor notes from several styles of chorizo to promote the best of the best. Bright Red Chili, Cumin, Garlic and a complexity of other South American Spices and Herbs are blended to perfection...view more Old Plantation® Zesty Chorizo Seasoning Blend 162 combines the flavor notes from several styles of chorizo to promote the best of the best. Bright Red Chili, Cumin, Garlic and a complexity of other South American Spices and Herbs are blended to perfection in this top shelf Chorizo Seasoning. Old Plantation® Zesty Chorizo Seasoning Blend 162 is a must flavor profile for makers of fresh sausage. view less | |
| Softfix Marinade Cafe De Paris-OG | Beck Gewurze & Additive GmbH & Co. KG | Softfix Marinade Cafe De Paris-OG is a fine herb seasoning combination with sea salt and is a love letter to the French cuisine. This product is used to enhance the flavor of food products. Softfix Marinade Cafe De Paris-OG combines a balanced seasoning of garlic, turmeric, onion, cumin, brown sugar, chili, mustard, parsley, basil and wild garlic...view more Softfix Marinade Cafe De Paris-OG is a fine herb seasoning combination with sea salt and is a love letter to the French cuisine. This product is used to enhance the flavor of food products. Softfix Marinade Cafe De Paris-OG combines a balanced seasoning of garlic, turmeric, onion, cumin, brown sugar, chili, mustard, parsley, basil and wild garlic. view less | |
| Old Plantation® Carnitas Grande Marinade Blend 165 | A.C. Legg, Inc. | Old Plantation® Carnitas Grande Marinade Blend 165 combines chili pepper, cumin, garlic, onion, tomato, and colorful diced peppers. This marinade may be used as a soak or with a vacuum tumbler. Old Plantation® Carnitas Grande Marinade Blend 165 may be us...view more Old Plantation® Carnitas Grande Marinade Blend 165 combines chili pepper, cumin, garlic, onion, tomato, and colorful diced peppers. This marinade may be used as a soak or with a vacuum tumbler. Old Plantation® Carnitas Grande Marinade Blend 165 may be used on chicken, beef, pork or seafood. view less | |
| Garlic Cheese | Christopher Ranch | Garlic Cheese is prepared by grating cheese, garlic and nuts alternately, mix in cream cheese. Make 2 long rolls. Sprinkle with chili powder. Roll up in wax paper. Refrigerate for 2 hours. | |
| Cincinnati-Style Chili | Christopher Ranch | Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder,...view more Cincinnati-Style Chili i smade by in a large pot heating the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. ;Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1 1/2 hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper. Serve the chili over cooked spaghetti with the traditional accompaniments. view less | |
| Linguine with Green Garlic Clam Sauce | Christopher Ranch | Linguine with Green Garlic Clam Sauce is prepared bringing a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat unti...view more Linguine with Green Garlic Clam Sauce is prepared bringing a large pot of water to a boil. Heat ¼ cup of the olive oil in a wide saucepan large enough to hold the clams. Add the garlic, chili flakes and a large pinch of salt and cook over medium heat until aromatic, 1 to 2 minutes. Add the clams, white wine, 1 cup of water and a pinch of salt and pepper, and cook over high heat, covered, until the clams open. As they open, transfer them to a plate. When cool enough to handle, remove the clams from their shells and mince. Discard the shells. Strain the clam juice through a fine-mesh sieve. Add enough salt to the boiling water so it tastes salty. Boil the pasta until al dente. Meanwhile, wipe the saucepan clean. Return the clam meat and juice to the saucepan along with the parsley, lemon juice and zest and the remaining ¼ cup olive oil. Reheat and season to taste. Add the pasta and toss. view less | |
| Slow Cook Vegetarian Chili | Christopher Ranch | Slow Cook Vegetarian Chili is made by mixing In a heavy skillet, sauté onions in olive oil until tender, stirring frequently. Add garlic, and cook 2 minutes. Add cumin, red pepper flakes and any additional spices you’d like; cook 2 minutes longer. Combine...view more Slow Cook Vegetarian Chili is made by mixing In a heavy skillet, sauté onions in olive oil until tender, stirring frequently. Add garlic, and cook 2 minutes. Add cumin, red pepper flakes and any additional spices you’d like; cook 2 minutes longer. Combine all ingredients into a 4-5 quart slow cooker. Cover, and cook on low for about 10 hours. Serve with fresh salsa, green onions, avocados, fresh tomatoes, lettuce and low-fat cheese. view less | |
| Coconut Breaded Shrimp with Sweet Chili Thai Sauce | International Coconut Corp. | Coconut Breaded Shrimp with Sweet Chili Thai Sauce is made by combining shrimp, wheat beer, flour, baking powder, egg, garlic salt, slat, white pepper, shredded coconut, and panko. | |
| Three Meat Chili | Christopher Ranch | Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and ...view more Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and reserve. Sprinkle the beef and pork cubes evenly with the salt, pepper, and masa corn flour. Toss with your hands to coat evenly. Heat a large, heavy skillet over medium-high heat. When it is hot, coat the bottom of the skillet with a thin layer of olive oil. Quickly sear the beef and pork in small batches, taking care not to crowd the pan. Add browned meat to the sausage and onions in the stockpot as you go. When all the meat has been seared, carefully add the beer to the skillet. Stir to scrape up the browned bits, then add to the stockpot along with the tomatoes, tomato sauce, and beef broth. Stir to combine, then add the cumin, paprika, chipotle chiles, oregano, and cocoa powder. Stir and bring to a low boil. Lower heat to simmer and cook, stirring occasionally, for 2 to 3 hours until meat is tender but not falling apart. (Hint: Use a flame-tamer to keep the meat from sticking to the bottom of the pot.) view less | |
| Roasted Pepper, Macadamia and Chili Paste | Christopher Ranch | Roasted Pepper, Macadamia and Chili Paste is made by charring the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for ...view more Roasted Pepper, Macadamia and Chili Paste is made by charring the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for two minutes without colouring then add the other ingredients. Simmer gently for 15 minutes, stirring often, and then let cool. Taste for seasoning then blend to a smooth paste before spooning into sterilised jars. view less | |
| Whole Garlic Appetizer | Christopher Ranch | Whole Garlic Appetizer is prepared by heating oil in skillet. Peel outer covering from garlic heads and take a 1/2-inch slice from top of each head, exposing meat of cloves but leaving heads intact. Saute garlic, onions, and peppercorns in oil for 3 minut...view more Whole Garlic Appetizer is prepared by heating oil in skillet. Peel outer covering from garlic heads and take a 1/2-inch slice from top of each head, exposing meat of cloves but leaving heads intact. Saute garlic, onions, and peppercorns in oil for 3 minutes. Add celery, carrots, rosemary, thyme, oregano, marjoram, coriander and basil. Saute for 5 minutes, stirring continuously. Add vinegar, wine, water, bay leaves and dry mustard. Simmer for 10 minutes. Stir in chilies and simmer for 3 minutes. Remove from heat. Strain, reserving garlic and 1 cup cooking liquid. Place garlic heads in flat baking dish. Pour reserved liquid over, cover and refrigerate. Serve cold as an appetizer for spreading on French bread rounds or crackers. view less | |
| Indonesian Style Chili Paste, Frozen Culinary Paste | SupHerb Farms | Indonesian Style Chili Paste, Frozen Culinary Paste is a frozen, intense blend of tomatoes, jalapenos, and garlic in a vegetable oil base. This product has a tangy and sweet flavor with chili heat. It has a chunky consistency that has an orange-red color ...view more Indonesian Style Chili Paste, Frozen Culinary Paste is a frozen, intense blend of tomatoes, jalapenos, and garlic in a vegetable oil base. This product has a tangy and sweet flavor with chili heat. It has a chunky consistency that has an orange-red color with white, yellow, and red particulars. This is a product of the USA. Indonesian Style Chili Paste can be used as a base for dipping sauces, to add flavor to soup recipes, and to add a fresh sriracha note to any dish. view less | |
| Garlic Dal | Christopher Ranch | Garlic Dal is made by mixing all the dals and pressure cook them in 6 cups of water. Once they are cooked thoroughly, blend well in a grinder, spinning until all lentils are broken down and a puree is formed Take the chopped cilantro and grind it with 1 ...view more Garlic Dal is made by mixing all the dals and pressure cook them in 6 cups of water. Once they are cooked thoroughly, blend well in a grinder, spinning until all lentils are broken down and a puree is formed Take the chopped cilantro and grind it with 1 tsp salt and 2 tbsp water to form a smooth paste.Take a pan, add the ghee, cumin seeds, green chilis, garlic, and sautee for a few minutes. Add the finely chopped onions and saute again until they turn brownish and glossy.Add the masala powder, turmeric powder, black pepper, and cilantro paste. Now add lentils and fill with sufficient water to achieve desired consistency. Mix everything, then add salt and lemon juice to taste, and let it cook 10 minutes or so. Stir frequently to make sure it doesn’t stick to the base of the pan. When it thickens and starts boiling, remove from heat.Transfer to a serving bowl. Garnish with fresh coriander and some black pepper. Serve hot with rice. view less | |
| Hot Salsa Meister CL | Corbion | Hot Salsa Meister CL provides a true taste of salsa with a blend of chili peppers, cumin, garlic, red pepper, paprika, and jalapeno peppers. | Request Sample |
| Spaghettini with Artichokes, Mint, and Garlic | Christopher Ranch | Spaghettini with Artichokes, Mint, and Garlic is made by peeling and trimming the artichokes, leaving the stems intact. ;Place in acidulated water. Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until th...view more Spaghettini with Artichokes, Mint, and Garlic is made by peeling and trimming the artichokes, leaving the stems intact. ;Place in acidulated water. Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until the garlic is light golden brown. Drain the artichokes and place in a pan with the garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add the chili flakes and mint, stir through, season with salt and pepper and set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghettini according to the package directions, until tender yet al dente. Drain the spaghettini and toss into the pan with the artichokes. Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately. view less | |
| Cowboy Beef and Black Bean Chili | Christopher Ranch | Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To ma...view more Cowboy Beef and Black Bean Chili is made by browning ground beef in stockpot over medium heat 8 to10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender. Return beef crumbles to stockpot. Add chili powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired. view less | |
| Coconut Shrimp Criollo | Connecticut Coconut Company | This is a recipe for Coconut Shrimp Criollo utilizing the product Coconut Milk with chicken broth, sugar, chili powder, cumin, salt, cinnamon, garlic powder, thyme leaves, cayenne, yams, large shrimp, and bananas. | |
| Swiss Chard with Roasted Garlic | Christopher Ranch | Swiss Chard with Roasted Garlic is made by preheating the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add...view more Swiss Chard with Roasted Garlic is made by preheating the oven to 350 degrees. Make a double layer of aluminum foil about 6 x 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt, and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. The garlic should be tender and golden but not dark brown. Open the top so the garlic will stop cooking and set aside. Remove the leaves from the stalks of chard, finely chop the stalks and roughly shred the leaves. Set aside. In a large heavy skillet heat the oil over medium heat. Add the onion and chilies and stir for about 1 minute. Add the tomatoes and cook, stirring, for about 3 minutes, then add the chard ribs and leaves, salt, and water. Cover the pan and cook, shaking the pan occasionally, for 10 minutes. Remove the lid, add the roasted garlic cloves, and increase the heat to high. Stirring occasionally, cook until the chard is tender but not watery, 8 to 10 minutes more. Taste for seasoning and serve immediately. view less | |
| Pumpkin Soup | Connecticut Coconut Company | This is a recipe for Pumpkin Soup utilizing the products Organic Virgin Coconut Oil and Coconut Milk with butter, chopped garlic, chopped shallots, chili peppers, chopped lemon grass, chicken stock, pumpkin, and basil leaves. | |
| Tequila Lime Sauce | Bay Valley Foods | Tequila Lime Sauce is a savory margarita sauce with tequila, lime juice, cilantro, garlic, coriander, chili pepper, parsley, and a little pepper. This product can be used on a variety of Mexican and Southwestern dishes. | |
| Enchilada Sauce | Bay Valley Foods | Enchilada Sauce is a spicy tomato and chili pepper-based sauce with mild garlic, cumin, and oregano top-notes. This product may be used directly to pour over enchiladas and a variety of other Mexican and Southwestern dishes. | |
| Fish Fillets in a Garlic Bath | Christopher Ranch | Fish Fillets in a Garlic Bath are made by preheating oven to 350 degrees. Season fish fillets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets ab...view more Fish Fillets in a Garlic Bath are made by preheating oven to 350 degrees. Season fish fillets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness. Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes. Add chopped ancho chilies and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice. view less | |
| Haleiwa Heat Macadamia Oil | Oils of Aloha | Haleiwa Heat Macadamia Oil is a exciting flavor blend of roasted garlic and chilies. Ideal for popcorn. The perfect basting sauce for deep fried turkeys. | |
| Shrimp and Avocado in Tamarind Sauce | Christopher Ranch | Shrimp and Avocado in Tamarind Sauce is made by marinading shrimp in tamarind, fish sauce, lime juice, brown sugar, and chili sauce for 5 minutes. Heat the oil in a pan and add the shallots and saute for 5 minutes or until tender. The add garlic and ginge...view more Shrimp and Avocado in Tamarind Sauce is made by marinading shrimp in tamarind, fish sauce, lime juice, brown sugar, and chili sauce for 5 minutes. Heat the oil in a pan and add the shallots and saute for 5 minutes or until tender. The add garlic and ginger and saute for about 1 minute until fragrant. Then add shrimp and the marinade and simmer for 1 to 3 minutes until cooked. Finally remove from heat and stir in avocado and cilantro. view less | |
| Latin Sofrito, Frozen Culinary Paste | SupHerb Farms | Latin Sofrito, Frozen Culinary Paste is a frozen, intense blend of onion, tomato, and bell peppers blended with chiles, herbs, and spices. This product flavor is a blend of roasted onion, peppers, and garlic with a mild heat and herbaceous cilantro notes....view more Latin Sofrito, Frozen Culinary Paste is a frozen, intense blend of onion, tomato, and bell peppers blended with chiles, herbs, and spices. This product flavor is a blend of roasted onion, peppers, and garlic with a mild heat and herbaceous cilantro notes. It has a thick, creamy, and smooth consistency that has a cream color with red and green particulates. This is a product of the USA. Latin Sofrito is used to add Latin flavor to any dish, including tacos, chili, burgers, and ceviche. view less | |
| Six Layer Dip | Christopher Ranch | Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil i...view more Six Layer Dip is made by on a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips. view less | |
| Southwest Steak and Beans | Christopher Ranch | Southwest Steak and Beans are made by trimming excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained blac...view more Southwest Steak and Beans are made by trimming excess fat from steak. Place onions and garlic in bottom of 3-4 quart slow cooker and top with steak. Mix salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top with drained black beans.;Cover slow cooker and cook on low for 7-9 hours until meat is tender. Remove meat from slow cooker and slice into thin strips against the grain. Turn heat to high and return beef to slow cooker along with sliced peppers. Cover and cook on high for 30 minutes, until peppers are tender. Serve with rice. view less | |
| Pork Dumplings with Spicy Sauce | Christopher Ranch | Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorp...view more Pork Dumplings with Spicy Sauce is made by in a food processor, fitted with a metal blade, combine the pork, garlic and green onions. Puree until smooth. Season the mixture with a drizzle of sesame oil and soy sauce. Add the cream and process until incorporated. Season the mixture with salt and pepper. Remove the mixture from the processor and set aside. Using a round biscuit cutter, cut the wonton skins into 2 1/2- inch circles. Place 2 tablespoons of the mixture in the center of each circle. Moisten the edges with water, pleat half the circle, and press the edges together, forming a crescent-shaped dumpling. Using your fingers, pleat around the dumpling and press the edges together to form a beggar’s purse. Repeat the process for the other dumplings. Line a large steamer with the cabbage leaves. Place the steamer in a wok. Fill the wok with enough water to touch the bottom of the basket. Cover the steamer and steam for a couple of minutes to steam the cabbage leaves. Arrange the dumplings on the leaves and cook until the dumplings are tender, about 6 to 8 minutes, or translucent in color. Serve the warm dumpling with the soy sauce, and chili oil. view less | |
| Clams with Quinoa | Christopher Ranch | Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain. In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chilies, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic...view more Clams with Quinoa are made by washing Wash and vigorously scrubbing the littlenecks under cold running water. Place them on a tray, cover with a damp cloth, and set aside until ready to serve. Finely chop the shucked cherrystones and set them aside, refrigerate. Pour the clam liquor through a strainer lined with a double thickness of dampened cheesecloth. Add enough additional clam juice or water to make the liquid up to 5 1/2 cups. Set aside, refrigerate. Place the quinoa in a bowl and add enough cold water to cover by about 2 inches. Let soak for 5 minutes, then massage the grain between the palms of your hands for a moment. Strain through a fine strainer, rinse with cold running water, and repeat the soaking and rubbing process. Set the quinoa aside to drain. In a large casserole with a cover, preferably earthenware, heat the olive oil over medium-low heat. Add the onion and saute until it is totally translucent but not browned, about 8 minutes. Increase the heat to medium and add the garlic, chilies, bay leaf, cumin, and pepper. Stir over the heat for 2 minutes more, or until the aroma of the garlic is released. Add the tomato paste, chopped clams, and potatoes and stir together to mix. Pour in 4 1/2 cups of the reserved clam juice, bring up to a simmer and cook for 10 minutes. Stir in the quinoa and cook for 25 minutes more, stirring occasionally. view less | |
| Layered Quesadilla | Christopher Ranch | Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the pa...view more Layered Quesadillas are made by preheating a grill or grill pan. Season the pork loin with salt and pepper. In a small bowl combine the brown sugar, chili powder, garlic, oregano, onion powder, lime juice and canola oil and mix to form a paste. Rub the paste all over the pork. Cover and refrigerate for 2 hours. Place the onion and the corn on the grill and grill until tender and slightly charred. Remove and set aside. With a knife, remove the kernels from the corn. Remove the pork from the refrigerator and place on the grill. Grill to medium, about 4 minutes per side. Remove from the grill and slice into thin slices. Wrap the tortillas in a damp paper towel or clean cloth and place in the microwave for 20 seconds to soften. Place 4 corn tortillas on a flat surface. Place 1/8th of the cheese on each tortilla and top with 1/8th of the pork, onions, corn, and jalapenos. Top with another tortilla and another 1/8th of the cheese, pork, onions, corn, and jalapenos. Top with another tortillas and press down firmly with your hands on each stack. Brush the tops of each stack with some of the canola oil and place on a baking sheet. Place in the oven and cook for 10 minutes, or until the cheese melts and the tortillas are golden brown. Remove from the oven and garnish with sour cream, salsa, guacamole, and cilantro. view less |
