World Recipes

"Little Joe" Steak Sandwich

Posted by Olga at recipegoldmine.com 8/17/02 8:13:47 am

From Guadalajara comes this version of the steak sandwich known as "El Pepito" or "Little Joe." Hot cooked steak, thinly sliced, is served on a crisp roll and spread with avacado sauce (guacamole) and refried beans. Chile or taco sauce takes the place of steak sauce.

1 pound lean tender steak (sirloin New York cut about
    1/4 inch thick, broiled or barbecued)
4 crusty round or rectangular rolls refried beans with cheese
1/4 cup guacamole
4 thin slices mild sweet onion
Taco sauce

Trim fat from steak if desired and barbecue or pan fry. Split rolls and spread one side with 1 tablespoon of refried beans and the other side of the split roll with about 1 tablespoon of guacamole. Pile equal portions of steak on the bean side of each roll. Put onion slice on the guacamole side. Serve the sandwiches open so that sauce can be added according to taste before they are closed. Sandwiches can be eaten out of hand or with knife and fork.

Serves 4.

Garlicky Prawn, Roasted Pepper and Goat Cheese Quesadillas

Posted by Darlene at recipegoldmine.com 1/29/2002 8:33 am

You will never have enough of these! Good hot or cold!

Serves 6.

10 extra-large flour tortillas
20 large tiger prawns, 16 count, shelled and deveined
2 teaspoons chopped garlic
2 tablespoons olive oil
1/2 teaspoon ground cayenne pepper
1 ounce tequila
1 teaspoon salt
1 1/2 cups ricotta cheese or 3/4 cup ricotta and 3/4 cup goat cheese
1/2 cup fresh salsa (can use any good salsa)
1/2 cup chopped fresh cilantro
1 tablespoon mild chili powder
1 large head garlic, roasted*
8 ounces jalapeno pepper jack cheese, grated
3 large red bell peppers, roasted (can be in jars)**
4 large poblano peppers, roasted (can substitute whole Ortega chiles)**
1/2 cup sun-dried tomatoes in oil

Marinate (2 hours) the prawns with the chopped garlic, olive oil, cayenne pepper, salt and tequila. Place prawns on a barbecue and cook 1-1/2 minutes on each side or until pink and opaque.

Mix the ricotta cheese into a spread with the roasted garlic, salsa, cilantro and chili powder. Cut the roasted red bell peppers, roasted poblano peppers, and dried tomatoes into julienne strips.

Assembly: Spread the Ricotta mixture on 1/2 the tortilla. Cut the prawns in half lengthwise and place 4 halves across the bottom 1/3 of the tortilla. Add about a tablespoon each of the red bell and poblano peppers, and 1 teaspoon sun-dried tomatoes on top of the prawns. Top this off with a generous amount of shredded pepper jack cheese. From the bottom, fold up the tortilla on itself to make a 1 1/2-  to 2-inch flattened roll. Set aside until all ten tortillas are filled. (These can be made a few hours ahead of time.) Grill on each side for 2 minutes on a hot barbecue or until the cheese is melted. Cut into four even pieces and serve hot with green salad, rice and beans.

*Roasted Garlic: Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon olive oil and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 375 degree oven for 1 hour. Let cool. Squeeze cloves to release roasted garlic and set aside. Discard skins.

**Roasted Peppers: On a charcoal barbecue or a gas fired barbecue place the whole peppers on the grill and roast, turning occasionally, until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin.

Chicken Fried Oyster Tacos with Chipotle Sour Cream Sauce

16 oysters, shucked
1/2 cup buttermilk
1/2 cup white cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable oil, for frying

Chipotle Sour Cream Sauce
2/3 cup sour cream
2 chipotle peppers in adobo sauce, chopped
1 tablespoon fresh lime juice
2 tablespoons chopped garlic
Salt, to taste

8 warm corn tortillas
1 head lettuce, rinsed, drained and torn
1 cup diced, seeded tomatoes

Soak oysters in buttermilk for 5 minutes.

Place cornmeal, salt and pepper in flat bowl and dredge oysters in mixture; set on plate.

In small skillet, pour vegetable oil to 1 inch depth and heat to 375 degrees F. When oil is hot, slip in the oysters and cook 1 minute. Transfer to paper towels and keep warm while remainder are being fried.

To make the sauce, combine sour cream, chopped chipotle, lime juice, garlic and salt. Cover and place in refrigerator until ready to serve.

To serve, place 2 oysters on each tortilla, top with lettuce, tomatoes and chipotle sour cream sauce.

Makes 8 appetizer servings.

Irish Oatmeal-Whiskey Cake

Nut Topping
6 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/4 cup heavy whipping cream
1 tablespoon Irish whiskey
1 cup chopped nuts
1/2 cup grated unsweetened coconut

Cream butter and sugar. Blend in cream and whiskey. Stir in nuts and coconut. Set aside.

Cake
1 cup quick-cooking oatmeal
1 1/2 cups boiling water
1/2 cup unsalted butter
1 cup light brown sugar
1 cup granulated sugar
2 tablespoons Irish whiskey
2 large eggs
1 1/2 cups flour
1 teaspoon ground cinnamon
1 teaspoon baking soda

Lightly grease and flour a 9-inch round or square cake pan. Set aside. Place oatmeal in a heatproof mixing bowl. Pour boiling water over oatmeal; allow to stand for 20 minutes.

Cream butter and sugars until light and fluffy. Beat in whiskey and eggs. When well combined, stir in oatmeal mixture.

Combine flour, cinnamon and baking soda. When well combined, stir into oatmeal mixture. Beat until well mixed. Pour oatmeal batter into prepared pan. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted in the center comes out clean and cake is golden. Remove from oven.

Preheat broiler. Spread Nut Topping over top of the warm cake. Place under preheated broiler; broil for 5 minutes or until topping is bubbling and toasted.

Remove from broiler and allow to cool on wire rack at least 15 minutes before cutting.

Irish Mashed Potatoes

2 cups mashed potatoes
1 egg
Salt and pepper, to taste
1 teaspoon dried parsley flakes or
    1 to 2 tablespoons fresh minced parsley
Paprika

Whip egg and combine with mashed potatoes and a little salt, pepper and parsley flakes. Put into a baking dish; sprinkle paprika over the top and bake at 350 degrees F for 25 minutes. Serve hot.

Louisiana Yam Corn Bread

2 cups all-purpose flour
2 cups yellow cornmeal
2 1/2 tablespoons baking powder
2 teaspoons salt
1/2 cup granulated sugar
4 eggs
3/4 cup milk
1/3 cup vegetable oil
2 2/3 cup mashed cooked or canned sweet potatoes

Sift all the dry ingredients together and set aside.

Combine the eggs, milk and oil in a large bowl, beat until smooth. Add yams and beat until well blended. Add dry ingredients, stirring only until moistened. Spoon it into two greased eight-inch square baking pans. Bake at 425 degrees F for 40 minutes or until done. Cut into squares and serve warm with butter.

Rumbledthumps

4 to 6 servings

The name for this British dish means "mixed together" - rumbled, and "bashed together" - thumped. This is a meatless main course but can also be served as a vegetable dish along with meat.

1 pound potatoes
1 pound green cabbage, spring cabbage or kale
1 medium onion, finely chopped or 2 leeks, finely chopped (just the white part)
3 ounces butter
Single cream (light table cream)
2 ounces sharp Cheddar cheese, shredded
Chopped fresh chives
Black pepper salt

Slice the potatoes thickly and boil in salted water. Once cooked, drain and mash.

Slice the cabbage and steam or boil gently in salted water, do not over-cook!

Melt the butter in a heavy bottomed pan and cook the onions or leeks. Once they are all completely soft, add the cooked potatoes and cabbage. Add a little cream, season to taste and beat together. Place the mixture in an oven safe dish, cover with Cheddar cheese and place under a hot broiler to brown. Garnish with chives and serve.

Pot Roast with Guinness

6 servings

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.

2 tablespoons oil
2 pounds beef brisket
2 onions, coarsely chopped
6 celery ribs, thickly sliced
1 pound carrots, cut into large chunks
1 1/2 pounds potatoes, cut into large chunks
2 tablespoons flour
2 cups beef stock
1 1/4 cups Guinness stout
1 bay leaf
3 teaspoons dried thyme
1 teaspoon brown sugar
2 tablespoons whole grain mustard
1 tablespoon tomato paste
Salt (to taste)
Pepper (to taste)

Preheat the oven to 350 degrees F.

Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color. Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, and season to taste with the salt and pepper.

Place the brisket on top, and cover tightly; place in the oven and bake for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).