Caribbean Spiced Shrimp Kabobs with Southwestern Bruschetta

6 to 8 large peeled shrimp per person  (leave tails on and skewer)
1/3 cup All Spice Cafe Caribbean Spice Hot Sauce*
2 tablespoons olive oil (optional)
1/4 cup dry white wine (optional)
2 to 3 garlic cloves minced (optional)

Jon marinates the skewered shrimp in the above mixture for about 30 minutes and then grills them for a couple of minutes on each side. He uses a grill brush to baste the shrimp with more of the marinade as they cook.

Southwestern Bruschetta
thin slices of Italian or whole grained bread dipped in olive oil and then toasted very crisp  (basically crostini . . . we use Le Brea whole grain bread)  2 slices per person is usually enough
avocado spread made by mashing an avocado and mixing it with a minced garlic clove, juice of half a lemon, and salt to taste (we only use about 1/4 teaspoon salt)
tomato/olive mixture is made by dicing two tomatoes and mixing them with 2 minced green onions, 10 sliced Kalamata olives,  a large handful of minced cilantro, 2 minced green chiles, and 1/2 package Good Seasons Salad Dressing mix (this powdered mix is found in the grocery store)
for a topping you'll need a couple of slices crisped bacon crumbled.

To assemble the bruschetta:  Lay toasted bread on plate and spread generously with avocado mixture.  Top this with tomato mixture and sprinkle bacon crumbles on top.  Served with the shrimp kabobs this is a great meal.


*see suppliers list on blog

Chile Rellenos Pollo Con Queso

This is one of my all-time favorite foods. I have been refining this recipe for a couple of years, and THIS IS IT, folks, the best Relleno around!

8 large green chiles (Pasilla, Poblano, or Anaheim)

1/2 lb. cheese (Cheddar, co-jack, or Jack cheese) cut in 1/2" x 3" strips

1  lb. cooked shredded chicken

Batter and Sauce: Recipes follow

TO PREPARE CHILES: Before roasting, puncture with knife to prevent bursting!! Roast chiles individually over gas flame, on gas grill, under gas broiler, or in preheated 400 d. oven until charred and blistered. (Or deep fry until blistered.) Place in a paper bag or in covered casserole for 10 minutes to steam. Peel chiles.

Make a slit in the stem end of each chile and remove seeds if desired.  Insert a strip of cheese and some shredded chicken into each chile. Stuff carefully to avoid breaking.

To coat chiles, dip stuffed chiles into flour and then into batter. Fry in deep fat until golden brown, turning once. Remove from fat and serve with heated sauce. May be served over rice, if desired.

BATTER:

1/2 cup white cornmeal and 1/2 tsp. baking powder (or use self-rising white cornmeal)

1/2 cup buttermilk

1 egg

1/4 tsp. salt

1/4 tsp. soda.

Sift or stir together dry ingredients. Beat egg slightly and combine with buttermilk. Add to cornmeal mixture, stirring to mix. Should be about the consistency of pancake batter. Add water if too thick.

SAUCE:

Half a large onion, chopped

2 T. salad oil

1 can tomatoes (drained) or 2 large fresh tomatoes, chopped

1 (8 oz.) can tomato sauce

1 tsp. minced garlic

salt and pepper

1/4 tsp. oregano

1/4 tsp. cumin

1 tsp. sugar.

Sauté onion in medium saucepan. Puree tomatoes and garlic in blender. Add to onion in pan. Add and correct seasonings. Cook and stir over medium heat for 5 minutes. Add tomato sauce and simmer sauce while preparing and frying chiles.

Green Chile Chicken Stew

Serves 8 people

Ingredients:
1 whole chicken
enough water to cover chicken
2 tablespoons vegetable oil
1 onion, diced
1 large carrot, diced
8 to 10 tomatillos, diced
1 jalapeno, diced
6 to 8 cloves garlic, chopped
5 Cremini mushrooms, sliced
9 mild to medium hot roasted chiles, diced
can of diced tomatoes
2 tablespoons cumin
6 new potatoes
1 bunch of cilantro
1 tablespoon Mexican oregano
juice of 2 to 3 limes
agave nectar for balance

Directions:
Stew whole chicken in just enough water to cover it for about an hour or until chicken is tender.  Remove chicken and allow to cool before picking meat and discarding bones and skin.   Reduce broth to about a quart and a pint. Dice or shred meat and return to broth and add tomatoes.
In microwave, cook potatoes for 4 or 5 minutes (just until done) cool potatoes slightly and then dice.  Add to chicken pot.
In separate pan saute onion, carrot, tomatillos, and jalapeno until softened.  Add garlic, roasted chiles, sliced mushrooms, Mexican oregano and cumin.  Continue to saute for a couple of minutes.  Add juice of lime and puree mixture in food processor until blended but still chunky.  Add this mixture to chicken pot.
Chop the stems and some of the cilantro leaves.  Add to the chicken pot.
Season to taste with salt, black pepper, and perhaps agave as you heat and stir the green chile chicken stew.  You may need to add some red chile flakes if you use mild green chiles.
Serve the stew with chopped cilantro and green onions.
This stew is better the second day.