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From Episode 122: Nancy's Menu
Homemade Guacamole with Mexican Sour Cream
Serves 4
3 large avocados (about 2 pounds/900 g total), peeled, pitted, cubed
1/2 cup/125 ml Mexican cremaor sour cream
1/4 bunch chopped fresh cilantro
1/4 cup/55 ml fresh lime juice
Salt and freshly ground black pepper
Deep-fried Fresh Tortillas (see below for recipe)

Stir the avocados,crema, cilantro and lime juice in a large bowl to blend, keeping a chunky consistency. Season the guacamole generously to taste with salt and pepper.  Transfer the guacamole to a bowl.

Serveimmediately with the fried tortillas.  If not serving the guacamole immediately, press a sheet of plastic wrap directly on the surface of the guacamole to keep it from discoloring, and refrigerate untilready to serve.

Pan-Fried Shrimp Marinated in Lime, Tomatillo and Cilantro
Serves 4
8 ounces/230 g tomatillos, husked, rinsed, chopped
¼  bunch chopped fresh cilantro
3tablespoons/45 ml fresh lime juice
2 tablespoons/25 ml olive oil
12 jumbo shrimp, peeled and deveined
Deep-fried Fresh Tortillas (see page 1 for recipe)
Stir the tomatillos, cilantro and lime juice ina large bowl. Heat the oil in a heavy large sauté pan over high heat. Add the shrimp and cook for 2 minutes on each side, or just until the shrimp are cooked through.  

Transfer the shrimp to aplate to cool completely. Cut the shrimp into thin slices. Add the sliced cooked shrimp to the tomatillo mixture and toss to combine.  Season to taste with salt and pepper.  Transfer to a serving bowl,and serve with the fried tortillas.

Grilled T-Bone Steaks with Chipotle and Cilantro Butter
Serves 4
½ cup (1 stick)/113 g butter, room temperature
2 tablespoons/30 g choppedchipotle chilies in adobo (from a can)
2 tablespoons/5 g chopped fresh cilantro
1 tablespoon/5 ml tequila
Salt and freshly ground black pepper
Four 10- to 12-ounce/300- to 350-g T-bone steaks...
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