SHRIMP AND PORTOBELLA QUESADILLA
10 31-35 count shrimp
1 portobella mushroom cap
1 flour or wheat tortilla
3 tablespoon chili ancho paste (recipe follows)
1/2 cup grated American or Monterey jack cheese
1 tablespoon butter
1. Heat butter in skillet for about 30 seconds.
2. Add shrimp and portobella mushroom. Add chili ancho paste and cook on both sides for about three minutes or until shrimp are tender.
3. Heat tortilla on both sides over a flame or in a separate skillet.
4. Add shrimp and portobella on half of the tortilla with cheese.
5. Either microwave for one minute to melt the cheese or fold over in a skillet for about two minutes on each side.
6. Once melted, garnish with guacamole, sour cream, lettuce, grated cheese, tomatoes and chives.
CHILI ANCHO PASTE
8 chili ancho
1 large white onion
1 cup cilantro
3 tablespoon minced garlic
1. Rehydrate chili ancho in hot water for at least an hour.
2. Transfer the chilies to a blender with the onion, cilantro and the minced garlic. Add some water and blend. Will keep refrigerated for up to a week.
GUACAMOLE
3 large avocados
½ cup chopped white onion
½ cup tomatoes
Optional: Salt, pepper, granulated garlic, Italian dressing, lime juice
1. Remove stem from the avocados and discard the seed. Scoop the avocados with a spoon in a bowl. Add chopped onions and tomatoes. Season with salt, black pepper and granulated garlic to taste. Mash with a potato masher.
2. Add a touch of Italian dressing for a little added flavor or squeeze one fresh lime for the juice. Serve immediately or refrigerate with a covered top to delay browning of the guacamole.
Reprinted from Louisiana Conservationist March/April 2006 edition.
Recipes provided by Mestizo Louisiana Mexican Restaurant in Baton Rouge, LA.
BLACK BEAN AND MANGO SALAD
Make about 6 (1/2-cup) servings
1 (15-ounce) can black beans, rinsed and drained
1 cup chopped mango
1/2 cup chopped red onion
1 avocado, chopped
2 tablespoons lime juice
1 teaspoon light brown sugar
A dash of red pepper flakes
1. In a medium bowl, combine all ingredients. Serve or refrigerate until serving.
BANANA WALNUT UPSIDE DOWN CAKE
1/3 cup light brown sugar
2 teaspoons baking powder
5 tablespoons butter, divided
3 tablespoons pure maple syrup
1/4 cup coarsely chopped walnuts
3 medium bananas, peeled and cut into ¼-inch slices
1/4 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1/3 cup buttermilk
1. Preheat oven to 350oF
2. In a microwave-safe dish, combine brown sugar, 2 tablespoons butter, and maple syrup. Microwave for 1 minute, or until mixture is melted together.
3. Pour evenly into the bottom of a 9-inch round cake pan. Sprinkle with walnuts, and arrange banana slices on top.
4. In a small bowl, combine flour, baking powder, baking soda, and cinnamon. Set aside.
5. In a mixing bowl, beat sugar and remaining 3 tablespoons butter until creamy. Add egg and vanilla, and beat until light and fluffy.
6. Add flour mixture to mixing bowl, alternating with buttermilk, and ending with flour. Carefully spoon batter over bananas in pan. Bake for 30-35 minutes or until a wooden pick inserted comes out clean. Run knife around pan sides and immediately invert onto serving plate.
Recipes taken from Holly Clegg’s Trim & Terrific Gulf Coast Favorites
To purchase a copy of this book go to: hollyclegg.com