Click on Any Recipe
  • Grilled Garlic Shrimp
  • Chipotle Green Salsa
  • Red Chile Marinade (Adobo)
  • Salsa Borracha
  • Shrimp with Ancho Sauce
  • Couscous Vegetable Salad
  • Hummus
  • Grilled Salmon
  • Chipotle Marinade
  • Guacamole
  • Stuffed Jalapenoes
  • Grilled Corn Salad
  • Gazpacho

    • More recipes are available at the Deano el Cocinero Recipe Index.

    Grilled Garlic Shrimp

    Grilled Garlic Shrimp Ingredients:

    1 lb. shrimp
    4 cloves garlic, chopped fine
    3 Tbs olive oil
    1 Tbs lemon or lime juice
    1/2 tsp red pepper flakes
    salt, pepper to taste

    Peel and devein shrimp and place on skewers (soak wood skewers in water so that they won't burn). Mix all other i ngredients and pour over shrimp. Marinate for 30 minutes. Grill over medium heat for 2 to 4 minutes .
    Return to Recipe Listing

    Chipotle Green Salsa

    Chipotle Green Salsa
    3 medium size tomatillos (husked and washed)
    2 cloves garlic
    3 canned chipotle chiles, seeded
    1/4 teaspoon salt
    Preheat a heavy duty skillet over medium heat. Place the tomatillos and the unpeeled garlic cloves directly on the skillet. Cook f or about 10 minutes, turning frequently, until tomatillos are soft and blackened in spots. Peel the skin off the garlic cloves. Place garlic cloves, tomatillos, chiles, and salt in a blender with two tablespoons of water. Puree salsa, adding more water if necessary. Serve at room temperature.
    Variation 1:Add a teaspoon of the sauce from the canned c hiles to the blender for a smokier sauce.
    Variation 2:Use canned tomatillos and skip the roasting step.
    Return to Recipe Listing

    Red Chile Marinade (Adobo)

    Red Chile Marinade (Adobo)
    12 Guajillo Chiles(about 4 ounces), stemmed and seeded
    8 cloves garlic, unpeeled
    1/2 inch piece cinnamon stick (1/2 teaspoon ground)
    2 cloves (pinch ground) 8 black peppercorns (1/4 teaspoon ground)
    2 teaspoons salt
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1/8 teaspoon cumin seeds (or powdered cumin)
    1/2 cup cider vinegar
    Juice of one lime

    Place a heavy duty skillet over a medium flame and add the garlic cloves. Cook approximately 10 minutes, turning frequently. Remove garlic wh en soft and peel the cloves. Add the chiles to the skillet and toast briefly, about 15 seconds, on each side. Place the chilies in a bowl and cover them with boiling water, making sure all of the ch iles are submerged. Let the chiles soak 30 minutes. Drain the chiles, discarding the soaking water. Pulverize the spices in a mortar or spice grinder. Place all ingredients (Chiles, garlic, spices, vinegar, and lime juice) in blender and pulse until smooth. Strain the paste through a med ium sieve. This paste will keep indefinitely in the refrigerator.
    Variation:Use 8 ancho chiles instead of guajillos for a sweeter marinade.
    Return to Recipe Listing

    Salsa Borracha

    Salsa Borracha 6 pasilla chiles
    1 cup beer or pulque (a fermented corn beverage)
    Juice of 1 orange
    1 c love garlic
    1/4 medium onion, finely chopped
    10 whole green olives
    1/2 cup crumbled wh ite cheese (queso fresco)

    Place a heavy duty skillet over a medium flame. Toast the pasill a chiles in the skillet until the skin blisters. Open the chiles and remove the stems, veins, and s eeds. Soak the chiles in the beer for 30 minutes. Place the beer and chiles in a blender or food pr ocessor along with the peeled garlic clove and the orange juice. Puree until smooth. Stir in the chopped onion and add salt to taste. Before serving place the olives and the crumbled cheese into the salsa for garnish.
    Return to Recipe Listing

    Shrimp with Ancho Sauce

    Shrimp with Ancho Sauce 2 pounds shrimp, peeled and deveined
    Juice of 3 limes
    3 Tbs. olive oil
    5 ancho chiles; stems, veins, and seeds removed
    1 cup vinegar
    6 cloves garlic
    2 large onions
    1 1/2 tsp. oregano
    2 bay leaves
    2 cups chicken stock or water

    Marinate the shrimp in the lime juice for one hour. Place a heavy duty skillet over medium heat and toast the ancho chiles br iefly until the skin blisters. Pour boiling water over chiles and soak until they become soft. Pure e the chiles in a blender or food processor along with the vinegar, garlic, onions, and oregano . Heat the olive oil in the skillet over medium heat. Cook the shrimp until they are almost coo ked through. Remove the shrimp and set aside. Add the pureed chile mixture to the pan and cook for 5 minutes, stirring constantly. Add the chicken stock (or water) and the bay leaves to the chil e puree and stir to blend. Simmer until the sauce thickens. Just before serving add the shrimp to t he sauce to warm up. Serve shrimp with Mexican rice and pickled jalepenoes as a garnish.
    Return to Recipe Listing

    Couscous Vegetable Salad

    Couscous Vegetable Salad
    2 cups cooked couscous
    1/2 cup diced onion
    1/2 cup diced cucumber
    1/2 cup diced bell pepper
    1/2 cup diced mushroom
    1/4 cup chopped parsley
    1/4 cup chopped basil
    2 hard boiled eggs, chooped
    1/2 cup crumpled feta cheese

    Dressing:
    3 Tbs lemon juice
    2 Tbs red wine vinegar
    6 Tbs olive oil
    1/2 tsp salt
    1/2 tsp pepper
    1/2 tsp cumin
    1/4 tsp cayenne pepper

    Mix all ingredients in a large bowl. Whisk together dressing ingred ients and pour over other ingredients. Toss and refrigerate at least one hour.
    Return to Recipe Listing

    Hummus

    Hummus 15 oz. can chick peas, liquid reserved
    3 Tbs. Tahini
    juice of 1/2 lemon
    2 Tbs. olive oil
    1 garlic clove finally minced

    Add all ingredients and half the liquid from the can i nto a blender or food processor and process until smooth. Garnish with olives, olive oil, or choppe d parsley.
    Return to Recipe Listing

    Grilled Salmon

    Grilled Salmon
    1 lb. salmon filet
    3 Tbs. olive oil
    Juice from 1/2 lime
    3 cloves garlic, minced
    1 T bs minced chives
    1 Tbs minced oregeno
    salt
    pepper

    Salt and pepper salmon.
    Mix all other ingredients together and pour over salmon. Marinate in refigerator for 1 hour. Grill skin side down with cover on over high heat for 5 to 8 minutes, depending on thickness. If you use salmon steaks flip them over half way through. Garnish with fresh herbs and lime wedges.
    Return to Recipe Listing

    Chipotle Marinade

    Chipotle Marinade 1 can chipotle chiles in adobo sauce
    1/2 cup lime juice
    2 Tbs lime zest
    1/2 cup cider vinegar
    5 cloves garlic, peeled
    1 cup cilantro
    1 Tbs salt
    1 Tbs black pepper
    1 cup olive oil

    Place all ingredients in a blender and process until smooth. Pour over your f avorite meat (chicken, pork, or beef) and let marinate at least six hours.
    Return to Recipe Listing

    Guacamole

    Guacamole
    2 large avacodos, mashed with a fork
    1 jalepeno chile, diced fine
    1/2 cup diced onion
    1/2 cup diced tomato
    1/2 cup chopped cilantro
    Juice of 1 lime
    Salt and Pepper to taste

    Prepare this just before serving so the avacadoes don't oxidize (turn black). Mix all ingre dients together and serve immediately.
    Return to Recipe Listing

    Stuffed Jalapenoes

    Stuffed Jalapenoes 20 jalapenoes, cut in half with seeds and membrames removed
    1 cup cream cheese
    1/4 cup oil
    1 tsp salt

    Coat pepper halves in oil and sprinkle with salt. Fill each pepper with cre am cheese. Place peppers on grill over high heat and cook for 3 to 5 minutes, until skin of pepper is black and cheese is GBD (golden brown delicious). These aren't near as spicy hot as you would th ink.
    Return to Recipe Listing

    Grilled Corn Salad

    Grilled Corn Salad 3 ears sweet corn
    1 poblano pepper
    1/2 cup diced onion
    2 Tbs. oil

    Dressing:
    2 Tbs. lime juice
    1/2 cup olive oil
    2 Tbs. honey
    1/2 tsp ground cumin
    1 clove min ced garlic
    2 Tbs minced parsley
    2 Tbs. grated hard cheese (parmesan, romano, cotija, etc)
    Salt and Pepper to taste

    Coat corn (with husks and silk removed) and poblano pepper wit h oil and sprinkle with salt. Roast corn ears and poblano over medium hot grill until the corn is b rown and the pepper is black. The corn should be turned frequently and takes about 8 minutes to coo k. The poblano pepper will take about 12 minutes. Cut corn off cob. Remove skin and seeds from pobl ano and dice. Mix all dressing ingredients together and toss with vegetables. Sprinkle grated chees e over top. Serve at room temperature.
    Return to Recipe Listing

    Gazpacho

    Gazpacho
    4 cups peeles, seeded, and chopped tomatoes
    4 cups peeled, seeded, and chopped cucumber
    1 1/2 cups chopped onion
    1 1/2 cups chopped bell pepper
    2 Tbs chopped jalepeno pepper (optiona l)
    1 cup stale bread, broken into pieces
    3 Tbs olive oil
    1 Tbs Red Wine Vinegar
    2 tsp salt
    1 tsp pepper

    Reserve 1 cup of cucumber, 1/2 cup bell pepper, and 1/2 cup of onion.

    Place all other ingredients in food processor or blender and mix until smooth. Refrig erate at least two hours to let the flavors mix. Serve with reserved ingredients on side, so that p eople can add what they like.
    Return to Recipe Listing
    Return to Sanchos Anchos Home Page

    E-mail