Bacon Wrapped Figs w/ Goat Cheese

These simple to make appetizers are not really pretty to look at, but omigod they are absolutely addictive and pair perfectly with our Chupacabra cocktails or a fine glass of wine.

INGREDIENTS
* 6 figs, halved (or substitute pitted dates)
* 6 ounces goat cheese
* 1/2 cup toasted, chopped pecans
* 3 slices bacon, cut in half (preferbaly parcooked)

DIRECTIONS
1. Preheat the broiler.
2. Stuff fig halves with goat cheese. Press pecans into the cheese. Wrap each stuffed fig half with half a slice of bacon, securing with toothpicks.
3. Arrange on a medium baking sheet. Broil 5 minutes, or until bacon is evenly brown and crisp and goat cheese is bubbly and lightly browned.

!Buen provecho!

Planter's Punch

There are numerous recipes for this drink dating back to the early part pf the nineteenth century. The common ingredients found in all variations are rum, sugar, and lemon or lime juice. Traditionally you should use three different variations of Rum - light to dark. I like this recipe just the way it is but if you want to scale it down just mix the rum, pineapple, orange and lime juices in a collins glass and add a cherry.

Planter's Punch Recipe:
1 1/2 cup dark rum
1 1/2 cup orange juice
1 1/2 cup pineapple juice
1 1/2 cup guava nectar
3 tablespoons fresh lime juice
2 tablespoons light brown sugar
1 teaspoon Angostura bitters
6 fresh pineapple rings
6 orange slices
6 cinnamon sticks
6 Maraschino cherries

In a one gallon pitcher, mix together rum, fruit juices, brown sugar and bitters. Pour into 6 tall glasses filled with ice. Garnish each drink with pineapple ring, orange slice, cinnamon stick and cherry.

Guacamole

It's difficult to write down a guacamole recipe. It's similar to making tortillas, you don't really follow a recipe, you just learn to do it. Our family recipe is chunky and includes Cotija cheese which gives it an extra special taste. All ingredients should be included but are adjustable according to how salty or spicy you want it.
 

4 ripe Avocados, peeled & seeded
1 ripe, medium Roma Tomato, seeded & diced
½ Cup Sweet White or Green Onion, finely chopped
2 Jalapeno Chilies, seeded & minced
¼ cup Cilantro leaves, chopped
4 Tbsp fresh Lime Juice
¼ cup Cotija Cheese, crumbled
Salt & Pepper to taste

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently—leaving it chunky. Taste and adjust with more jalapenos, salt and pepper if desired.

Recipe Tip: To ripen an avocado, place the fruit in a plain brown paper bag and store at room temperature until soft to touch (usually two to five days.) Speed up the process by including an apple or banana in the same bag

Chili Rellenos con Queso

Many people think of Lent as the time Catholics give up meat on Ash Wednesday and Fridays but rather than settling for a Filet-o-Fish whip up something a little more interesting such as these Chili Rellenos. 

• 1 pkg Cacique Queso Poblano or Monterrey Jack - sliced into 1/2" thick slices
• 1/2 cup Cacique Crema Mexicana or Sour Cream
• 1/2 cup Oil - for frying
• 6 poblano chiles - roasted and peeled
• 1 can stewed tomatoes - (large)
• 1/2 tsp dried oregano
• 1/2 onion - chopped
• 3 eggs - separated
• 1 cup flour - for dredging
• 1 clove garlic - minced

Directions:
Make a small slit on side of chile and insert cheese slices. Beat egg whites, then add yolks and beat until fluffy. Holding by the stem, carefully pass each chile through flour and then dip completely in the egg batter. Fry in hot oil, turning once, until golden brown. Drain on paper towel. Chile Relleno Sauce: Sautee garlic and onions with one teaspoon oil until tender. Add oregano and tomatoes and simmer for 5 minutes on low heat. Let cool slightly then puree in blender. Return to skillet, add Crema Mexicana and heat through. Serve over chiles rellenos.
Recipes courtesy of Cacique USA.

Menudo

 The New Year is upon us and before you get to your list of annual promises of eating right and exercising have all of your friends and family over for a New Year's Day brunch. Whip up a batch of our Miraculous Menudo which is rumored to cure the most viscous hangover. And for the non-menudo eaters make up a couple of quiches and other goodies to satisfy everyone's tastes.

!Feliz Año Nuevo!

You will need:
A large saucepan
1 Calf's Foot (about 1 to 1 ½ pounds)
2 pounds Honeycomb Tripe
1 large Onion
3 cloves Garlic, peeled
6 Peppercorns
2 teaspoons Salt, or to taste
4 quarts of Water
A Comal or Griddle
3 large Chiles Anchos
A Spice Grinder
A large Chile Poblano, peeled or 2 canned, peeled green chiles
½ cup canned Hominy (1 pound), drained
Salt as necessary
1 scant teaspoon Oregano

Directions:
Have the butcher cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the rest of the ingredients. Cover with water and bring to a boil. Lower the flame and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chilies well. Slit them open and remove the seeds and veins from the chile poblano, cut it into strips, and add to the meat while it is cooking. Remove the pieces of calf's foot from the pen, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan.

Add hominy and continue cooking the menudo slowly, still uncovered, for another 2 hours.

Add salt as necessary. Sprinkle with oregano and serve.

This amount is sufficient for 7 or 8 people. It should be served in large, deep bowls with hot tortillas and small dishes of chopped chile serranos, finely chopped onion and wedges of lime for each person to help himself, along with Salsa de Tomate Verde Cruda to be eaten with tortillas.

Hot Rum Punch

This is the the traditional punch served during the Posadas with bunuelos or pan dulce. If you would like to make this punch but can’t find or don't like some of the ingredients (perhaps, prunes) use substitutes. For instance, tamarind pods are a primary flavor in this ponche. If you can’t find tamarind pods, substitute apple cider. It won’t be the same, but it'll still be good!

Ingredients:
2 gallons water
4 vanilla beans, split lengthwise
4-inch cinnamon stick
2 lbs. piloncillo (or brown sugar)
3 green apples, cut into eighths
1/2 cup raisins
10 prunes
10 tamarind pods, peeled (or apple cider)
6 preserved guavas
10 preserved manzanitas/tejocotes (wild apples or crab apples)
Rum or Brandy to taste (optional)
1 3-gallon pot
1 tablespoon whole cloves
1/4 cup sugar

Directions:
Place the above in crock pot and heat well. Serve with 1 jigger of rum added when serving. Can leave on all day. Can refrigerate leftovers for another day. This recipe for Hot Rum Punch serves/makes 3 quart

Vaga Enchilada

So I was going to give you a big, long complicated recipe for making enchiladas from scratch but who really wants to cook the day after Thanksgiving?

 
Sautee in large frying pan:
1 med onion chopped
½ med red/green pepper chopped
2 cloves garlic minced
1 teaspoon salt

Add and mix:
3 cups cooked turkey, shredded

Slice and dip:
Slice 12 (10 inch) corn tortillas into strips and lightly dip tortillas in 1/3 cup hot oil until soft and drain.

Mix together:
2 cups Mexican Crema or Sour Cream
2 cups shredded Manchego or Monterey Jack cheese

Layer in a casserole pan in alternating layers like lasagna:
2 Cans store-bought green Enchilada sauce
Cheese mixture
Turkey mixture

Bake at 350° for about 30 minutes, or until hot and bubbly. Let set 5-10 minutes before serving. Garnish with Mexican crema or sour cream, sprinkle with Cotija cheese and slices of avocado.