Five Mexican sauces to spice up your Cinco de Mayo fiesta table!

SALSA ROJO (TRADITIONAL MEXICAN SALSA)
Yield: About 1 cup

Ingredients:
1-3 cloves roasted garlic 1/4 white onion, roasted and finely chopped
1/2-2 roasted jalapeo or serrano peppers, seeded (use poblano peppers for a milder salsa)
2 roasted Roma tomatoes
1/4 cup fresh cilantro
Juice of 1 lime
Salt and pepper, to taste

Procedure:
1. Grind garlic in a molcajete. Add onion, peppers, tomatoes and cilantro, grinding until you have a nice, smooth sauce.
2. Add lime juice and season to taste with salt and pepper.



SALSA VERDE
Yield: About 1 1/2 cups

Ingredients:
1-3 cloves roasted garlic 1/4 white onion, roasted and finely chopped
1/2-2 roasted jalapeo or serranopeppers, seeded (use poblano peppers for a milder salsa)
3-4 roasted tomatillos
1/4 cup fresh cilantro
Juice of 1 lime
Salt and pepper, to taste

Procedure:
1. Grind garlic in a molcajete. Add onion, peppers, tomatillos and cilantro, grinding until you have a nice, smooth sauce.
2. Add lime juice and season to taste with salt and pepper.



OLE-GUACAMOLE
Yield: About 1 cup

Ingredients:
1/4-1/2 cup Salsa Verde
Juice of 1/2-1 lime
1 ripe avocado
Dash salt

Procedure:
Using a molcajete, grind and mix together all ingredients.



PICO DE GALLO (MEXICAN FLAG SALSA)
Yield: About 1 cup

Ingredients:
2 Roma tomatoes, finely chopped
1-2 jalapeo peppers, seeded andfinely chopped
1/3 cup chopped fresh cilantro
1 lime, ready for squeezing
Salt and pepper, to taste

Procedure:
1. Combine tomatoes, peppers and cilantro. Separate into two bowls.
2. Top one with a squeeze of lime and juice and salt and pepper, to taste.

Peppy Pia Salsa variation: Add 1 cup chopped pineapple to the unsalted Pico de Gallo for a peppy, fresh-tasting salsa.



SALSA DEL SOL (MANGO SALSA)
Yield: About 1 1/2 cups

Ingredients:
1 mango, diced 1/2 red pepper, diced
2 jalapeo peppers, seeded and finely diced
1/4 cup chopped cilantro

Procedure:
Combine all ingredients. For a variation, substitute honeydew melon for mango.
Copyright 2008 by TERESA J. FARNEY
Source: "Salsa, Salsa & Sunset" cooking class

This Molcajete, authentic Mexican mortar and pestle is handcarved of natural volcanic stone so it's just the right shape and texture for grinding herbs, whole spices and rubs, and for mixing sauces and pastes. The molcajete is a must-have for Mexican cuisine including salsa and mle sauces. Each piece is unique, and a beautiful display item for the kitchen, too. Hand-wash. Handmade in Mexico.
• Mortar: 8.5" dia. x 4.5"H.
• Pestle: 2" dia. x 3.5"L

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Grilled stuffed steaks recipe: low fat, high flavor

The generous proportions of the recipe, which will serve eight, make it quite flexible. If you have fewer diners than that to feed the day you grill the steaks, don't worry. Any leftovers will make tasty toppings for salad greens or super sandwich fillings.

GRILLED GARLIC-STUFFED STEAKS
Serves: 8
(Total preparation and cooking time 45 minutes)

Ingredients:
2 boneless beef top loin steaks, cut 2 inches thick (about 1 pound each)
1 tablespoon olive oil
1/4 cup minced garlic
1/2 cup thinly sliced green onions
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
In small nonstick skillet, heat oil over medium-low heat until hot. Add garlic. Cook and stir 4 to 5 minutes or until tender, but not browned. Add onions. Continue cooking and stirring 4 to 5 minutes or until onions are tender. Season with salt and pepper; cool completely.

Meanwhile, with sharp knife, cut a pocket in each beef steak. Start 1/2 inch from one long side of steak and cut horizontally through center of steak to within 1/2 inch of each side. Spread half of garlic mixture inside each steak pocket. Secure openings with wooden toothpicks.

Place steaks on grill over medium, ash-covered coals. Grill, covered, 22 to 24 minutes for medium-rare to medium; turn occasionally. Remove wooden toothpicks. Carve one crosswise into 1/ 2-inch-thick slices.
Recipe developed for AP by the National Cattlemen's Beef Association on behalf of The Beef Checkoff
source: Deseret News (Salt Lake City) , Aug 16, 2006
Copyright © 2006 Deseret News Publishing Co.

Enjoyed by countless steak lovers at the famed Peter Luger Steak House, this world famous sauce is great on lots of things besides steak. Six pack of 12.6 oz. bottles will last all summer long for all of your parties and barbecues. Temperature-controlled cooler will be shipped Fedex right to your house (sorry, no PO boxes, phone number required for delivery).
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3 recipes for BBQ mustard sauces: yum yum!

"Mustard is perfect with any kind of meat or poultry because it has enzymes that help tenderize the meat and help other flavorings to work their way into the meat.

Mustard helps the bark, or the rub. It helps develop that crust, and the mustard flavor changes during the cooking. I don't get why people don't use it more"

Paul Kirk

Yogurt Mustard Slather
Recipe from "Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness with 575 Lip-Smackin' Recipes from the Baron of Barbecue"
Makes 31/2 cups.


Ingredients:
2 cups spicy brown mustard
1 cup plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons cider vinegar
2 tablespoons cane sugar
1 tablespoon soy sauce
2 teaspoons granulated garlic
1 teaspoon dried basil leaves
1 teaspoon fine sea salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper

Directions:
In a medium-size nonreactive bowl, combine all the ingredients, blending well with a wire whisk. Cover and refrigerate for 1 to 2 hours before using to let the flavors blend. Paint thinly over your meat before seasoning and cooking it.
Copyright © by Paul Kirk

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South Carolina-Style Barbecue Sauce
Recipe from Celebrating Barbecue: The Ultimate Guide to America's 4 Regional Styles of 'Cue
In South Carolina, the sauce for mopping during cooking or for seasoning cooked meat is yellow with mustard.
Makes about 3 cups.

Ingredients:
1 cup cider vinegar
1 cup white vinegar
3 tablespoons sugar
3/4 cup yellow mustard
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper or to taste
2 teaspoons salt or to taste

Directions:
Combine all the ingredients in a container with a tight-fitting lid. Shake to combine. Store in the refrigerator up to 2 months.
Copyright © 2002 by Dotty Griffith

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In Bermuda, a mogul named Franz
Sat gloomily out on the sands.
He said, when asked why,
"I miss Hay Day nearby,
'Cause I simply can't do without Dan's!"
We find new customers wandering around looking for it. "Where's that mustard?" they ask. "The stuff you put on the ham?" Dan's Mustard was on eof the first things we made when the Westport store opened, and since then we have probably sold tons of it--enough to serve with all the salmis and ham sandwiches in southwestern Connecticut. The recipe, created by Sallie's brother Dan, has been in the Van Rensselaer family for years, and now we're sharing one of our oldest secrets with you.

by Kim Rizk

Dan's Mustard
Recipe from The Hay Day Country Market Cookbook
Makes 2 cups

Ingredients:
1 cup (loosely packed) dry mustard, preferably Colman's English Mustard
1 cup distilled white vinegar
2 large eggs
1 cup sugar
1/2 teaspoon coarse (kosher) salt

Directions:
1. In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.

2. Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.

3. Pour into the top of a double boiler and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes (the mustard will continue to thicken as it cools). Remove from the heat, allow to cool thoroughly, pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator.
Copyright © 1998 by Kim Rizk

This BBQ Skillet & Basket Set let you cook all your favorite foods on the grill vegetables, fish and more. The rosewood handles are removeable, so you can close the grill and seal in the flavors. Use the skillet to cook vegetables and other small food evenly and neatly, without any going into the coals. The basket lets you flip foods without piercing them great for fish and other delicate foods. Durable, non-stick and rust-resistant finish.
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This Chicken casserole will delight you

Flavorful is the word for summertime casseroles that make the most of wonderfully fresh seasonal foods. A chicken with sparkling wine is basically a one-dish meal, so you don't have to fuss with a lot of side dishes. A salad with farmers' market greens, some crisp crackers and a light dessert complete the menu.

What's more, you can do a lot of the prep work in advance. Then, just before guests arrive, assemble a casserole -- in a dish pretty enough to bring to the table -- and bake it in the oven, leaving plenty of time to spend with company. And because it's so easy to substitute ingredients, casseroles give you a chance to be creative. Another plus about casserole cooking: The dishes are often baked in portions large enough to ensure tasty leftovers, so you can treat yourself like company the next day.

CHICKEN WITH FRESH PEAS AND SPARKLING WINE
Makes 5 Servings

Ingredients:
1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
1 1/4 teaspoons fine-grained sea salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 pound new potatoes, quartered
1 cup chopped onion or leeks
3 cups sparkling white wine (or sparkling grape juice)
2 cups fresh peas
1 tablespoon unsalted butter
2 tablespoons dill, roughly chopped

Directions:
Brown chicken: Preheat oven to 350 F. Line a platter with several layers of paper towel. Set aside. Season chicken pieces with salt and pepper. Add oil to a large, ovenproof skillet set over medium-high heat.

Place chicken skin-side down in skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Transfer chicken from skillet to prepared plate and discard fat, reserving 3 tablespoons.

Finish casserole: Add reserved oil and potatoes to skillet. Cook over high heat on one side until browned -- about 10 minutes. Add onions and cook for 2 minutes. Add sparkling wine and let boil for 1 minute.

Return chicken pieces to skillet. Transfer to oven and roast for 40 minutes. Add peas to skillet and cook for an additional 5 minutes. Dot chicken pieces with equal amounts of butter and let melt. Sprinkle dill over casserole and serve immediately.

Nutrition per serving: protein: 40.8 g; fat: 23.7 g; carbohydrate: 33.7 g; fiber: 4.5 g; sodium: 481 mg; cholesterol: 138 mg; calories: 572

source: Deseret News (Salt Lake City), Jul 26, 2004 by Isabel Forgang of Country Living magazine. Copyright C 2004 Deseret News Publishing Co.

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