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Recipes; Mexican, Seafood & Drinks

Mexican Food

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Ceviche


Ingredients:


4 pounds shrimp
1 pound of scallops
1 large lemon, juiced
6 large limes, juiced
1 white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch of cilantro
1 tablespoon olice oil
1 tablespoon kosher salt
ground black pepper to taste


Instructions:


In a medium bowl, gently toss the shrimp & scallops with the lemon & lime juices. Cover overnite in the refrigerator until shrimp and scallops are opaque. Mix in the remianing ingredients and gently toss. chill in refrigerator for 1 hour.


Details:


Serves: 12 Prep Time: 20 minutes Ready in: c

Shrimp Kabobs


Ingredients:


1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
2 tablespoons minced gingerroot
1 teaspoon onion powder
1 pound shrimp
1 pound scallops
1 (16-ounce) can pineapple chunks
2 zucchini, sliced
1 package bamboo skewers


Instructions:

1. In a medium bowl, combine oil, lemon juice, soy sauce, garlic, gingerroot, and onion powder; mix well. Add cleaned shrimp and scallops. Cover and refrigerate for 3 hours. Alternately place the shrimp, scallops, pineapple chunks, and sliced zucchini on bamboo skewers that have soaked for 1 hour in water.
2. Preheat grill.
3. Grill 3 to 6 minutes per side or until the shrimp are pink, basting frequently with the marinade.


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Serves: 8 Prep Time: 20 minutes Ready in: chill over night

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Serves: Prep Time: 20 minutes Ready in: c

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Serves: Prep Time: 20 minutes Ready in: c

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Serves: Prep Time: 20 minutes Ready in: c

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Seafood Recipes               Back to the top

Shrimp Kabobs


Ingredients:


1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup soy sauce
2 cloves garlic, crushed
2 tablespoons minced gingerroot
1 teaspoon onion powder
1 pound shrimp
1 pound scallops
1 (16-ounce) can pineapple chunks
2 zucchini, sliced
1 package bamboo skewers


Instructions:


1. In a medium bowl, combine oil, lemon juice, soy sauce, garlic, gingerroot, and onion powder; mix well. Add cleaned shrimp and scallops. Cover and refrigerate for 3 hours. Alternately place the shrimp, scallops, pineapple chunks, and sliced zucchini on bamboo skewers that have soaked for 1 hour in water.
2. Preheat grill.
3. Grill 3 to 6 minutes per side or until the shrimp are pink, basting frequently with the marinade.


Details:

Serves: 8 Prep Time: 20 minutes Ready in: chill over night

Snapper Veracruz


Ingredients:


1/4 cup olive oil
1 small green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 teaspoon ground white pepper
1 teaspoon ground cinnamon
1 lime, juiced
1/2 cup pimento-stuffed green olives, sliced
1/4 cup canned diced green chiles, drained
3 large tomatoes, seeded and coarssely chopped2 zucchini, sliced
4 (8 oz.) fillets, red snapper
1 tablespoon capers, rinsed and drained


Instructions:


1. heat oil in a large skillet over medium-high heat. Add green pepper, onion & garlic and cook until pepper is soft(about 5 minutes). Mix in white pepper, cinnamon, lime juice, olives & chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes and cook until thickened (about 10 minutes).
2. Preheat the oven to 350 degrees. Place the sanpper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets and bake for 10-15 minutes in the oven, or until the fish flakes easily with a fork. Stir in the capers just before serving.


Details:

Serves: 8 Prep Time: 20 minutes Ready in: chill over night

Fish Tacos


Ingredients:


1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup of beer

1/2 cup of plain yogart
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon capers, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dill weed
1 teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, cut into 2-3 oz portions
1 dozen corn tortilla
1/2 medium head cabbage, finely shredded


Instructions:


To make the beer batter: in a large bowl, combine flour, cornstarch, baking powder and salt. Blend egg & beer, then quickly stir into the flour mixture(don't worry about a few lumps).
To make the white sauce: in a medium bowl, mix together yogart & mayonnaise. Gradually stir in fresh lime juice until consistency is still runny. Season with jalapenp, capers, oregano, cumin, dill & cayenne.
Heat oil in deep-fryer to 375 degrees. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp & golden brown. Drain on paper towels. Lightly fry the tortillas; not too crisp. To serve, place fried fish in a tortilla, & top with shredded cabbage, & white sauce.


Details:


Serves: Prep Time: 20 minutes Ready in: c

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Serves: Prep Time: 20 minutes Ready in: c

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Serves: Prep Time: 20 minutes Ready in: c

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Details:


Serves: Prep Time: 20 minutes Ready in: c

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Serves: Prep Time: 20 minutes Ready in: c

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Serves: Prep Time: 20 minutes Ready in: c

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What are Tomatillos?

Tomatillos - pronounced [toh-MAH-tee-YO]

Botanical name: Physalis philadelphica. A relative of the tomato and member of the nightshade (Solanaceae) family tomatillos provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. The fruits average about 1 -2" wide and have a papery outer skin. The tomatillo is actually used when it is still green. As tomatillos mature, they start turning a light yellow and this indicates that it is ripe and past its prime for most uses. Tomatillos have a very tart flavor, not at all like a tomato.

History and Lore

The Aztecs domesticated the tomatillo and the fruit dates back to at least 800 B.C. The Aztec word tomatl means something "round and plump". Europeans that came to the New World and documented the local foods often confused the food names. According to Sophie Coe we are never quite sure which tomato writers were referring to whether it be the tomato or the tomatillo. The Aztec word for tomato (as we know the fruit) is xitomatl and the husk tomato (tomatillo) was call miltomatl. Europeans frequently shortened both names to tomatl and therein lies the confusion. Ms. Coe suggests that in most cases references were in fact to the tomatillo not what we know today as a tomato.

The confusion is carried on today. In many areas of Mexico the domesticated tomatillo is called tomate and the wild version called miltomate and what we know as tomato is called jitomate.

The tomatillo never gained in popularity with Europeans and it was the tomato that was taken to Italy where it grew well in the Mediterranean climate. Today, the tomatillo is common in the U.S. as the Hispanic population has increased.

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Are there qualified mechanics in Rocky Point?

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