Saturday, July 28, 2012

Marx Foods Fire and Ice Chile Recipe Contest: Spicy Citrus Herb Gravy Aspic

I'm at it again creating a recipe using chiles from Marx Foods! This time around is their Fire and Ice Chile Recipe Challenge where we were asked to create a recipe using their chiles and either chilling or freezing the dish. I took inspiration from Next Food Network Star, Justin, Werner, when he made a caesar dressing aspic that melted over grilled romaine and made a unique aspic of my own...

Spicy Citrus Herb Gravy Aspic

 ~ Marx Foods De Arbol Chilies~

 ~ Mixture before chilled~

 ~ Mixture poured into dish to mold~

~ Final product!~

Makes: 3 cups
Prep: 5 minutes
Cook: 20 minutes

1 t. olive oil
1/4 c. onion, minced
1 clove garlic, minced
1 pinch salt, to taste
1 pinch pepper, to taste
3 c. beef broth, 1 cup reserved and cold
2 Marx Foods De Arbol Chilies, stemmed, seeded and minced
1 T. fresh thyme
1 t. lemon zest
1 T. lemon juice
1 t. Worcestershire
2 packets gelatin

In a medium pot heat oil over medium and add onion and garlic. Season with salt and pepper to taste and cook until almost tender about 5 to 7 minutes. Add 2 cups beef broth, Marx Foods De Arbol Chilies, thyme, lemon zest and juice, Worcestershire. Mix well and bring to a boil, reduce heat to a low simmer and let flavors meld for about 10 to 15 minutes.
While whisking add gelatin and continue stirring until completely dissolved. Remove from heat and add remaining cup of cold beef broth then pour mixture into a dish of your choice that's lined with plastic wrap to mold.
Place into refrigerator to chill for 4 hours or until set. Once set turn out aspic onto a plate and peel off plastic wrap.

Now what can you do with this savory jello you ask? There are a number of ways to use this special condiment such as...
~ slather it onto fried chicken or country fried steak
~ dollop it on top of some mashed, baked or roasted potatoes
~ drizzle it over stuffing
~ finish off anything you would normally put gravy on

~ Fried Chicken, Mashed Spuds with Spicy Citrus Herb Gravy Aspic & Roasted Brussel Sprouts~

For more information about Marx Foods and their gourmet food products visit!

Monday, July 9, 2012

July's Kitchen Play: Aunt Nellie’s Baby Whole Pickled Beets

Kitchen Play is devoted to connecting food bloggers and PR professionals through sponsored events such as the Progressive Party, the SideCar Series, the Pampered Pantry and more. Participating bloggers are compensated for their work creating original recipes or reviewing products. Join the fun today!!!
This month Kitchen Play is playing with Aunt Nellie's Whole Pickled Beets...

Pickled Baby Beet, Mandarin Orange, Sunflower Seeds and Goat Cheese Mixed Green Salad

(Recipe prepared by friends Srutih Jessica and photo taken by myself)
Serves: 4-6
Prep: 10 minutes

6 c. mixed greens
2 c. Aunt Nellie's Baby Whole Pickled Beets, sliced or quartered
1 c. mandarin orange slices
1/2 c. sunflowder seeds
1/4 c. goat cheese crumbles
2 T. olive oil
salt and pepper, to taste

Combine mixed greens, beets, madarin oranges, sunflower seeds and goat cheese in a large bowl. Drizzle salad with olive oil, sprinkle with salt and pepper to taste and toss to coat evenly. Enjoy!

Friday, July 6, 2012

Avocados from Mexico: Recipes from Avocado Lovers' Promotion

Recipes from Avocado Lovers' Promotion

The folks at Avocados From Mexico have just launched a new recipes section on their site "Recipes From Avocado Lovers" to give foodies who love avocados, the opportunity to upload their favorite avocado recipes, download ringtones, wallpapers and other fun items to show their avocado love and discover other fan favorite avocado recipes.
Do you love avocados? Then you will love the new Avocados From Mexico recipe website "Recipes From Avocado Lovers", where you can submit your favorite avocado recipes and share you avodao love with with other foodies like you.
So, join the AVO-LICIOUS fun by sharing your avocado recipes and trying out others recipes using Avocados from Mexico, the world's finest!!! Here is one of my favorite recipes using the amazing avocado...

Caribbean Braised Beef Short Rib Tacos

Serves: 4-8
Prep: 20 minutes
Cook: 1 hour

2 lbs. boneless beef short ribs, at room temperature
2 T. unsalted butter
½ red onion, finely chopped
2 cloves garlic, minced
3 c. canned tomato, pureed
1 ½ T. apple cider vinegar
1 T. Worcestershire
2 T. brown sugar
1 key lime, zest and juice
1/8 t. cinnamon
1 pinch ground clove
1 pinch nutmeg
1 t. red pepper flake
12 flour tortillas
3 c. purple cabbage, shredded
4 Avocados from Mexico, pitted and sliced
1 c. cilantro, minced

½ c. sour cream, garnish (optional)

Melt butter in a large Dutch oven over medium high heat and add short ribs. Cook until golden, about 5 to 7 minutes per side. Remove and set aside.

To same pot add onion and garlic and cook 1 to 2 minutes, being careful not to burn garlic. Pour in remaining ingredients scraping bits from bottom.

Return short rib to sauce and cover. Reduce heat to low and simmer until meat falls apart about 40 minutes. Assemble tacos by layering meat, slaw, avocado and cilantro.
Another Mexican-inspired recipe using the awesome avocado...

Southwest Soyrizo Double Potato Soup

Serves: 4
Prep: 15 minutes
Cook: 45 minutes

1 T. olive oil
12 oz. soyrizo, or chorizo
1 medium onion, chopped
4 carrots, peeled and sliced thin
6 c. chicken broth
2 cloves garlic, minced
1 dried guajillo pepper, reconstituted and minced
1 t. dried Mexican oregano
2 sweet potatoes, peeled and diced
2 Yukon gold potatoes, peeled and diced
3 Roma tomatoes, diced
2 T. cilantro, minced, plus 4 sprigs for garnish
1/4 c. sour cream
1 Avocado from Mexico, pitted and diced or sliced
1 Clementine orange, cut in 1/4

Heat oil over medium high in a large sauce pot and add soyrizo. Cook until lightly browned about 8 to 10 minutes. Using a slotted spoon scoop soyrizo into a bowl and set aside.

To same pot add onion and cook 3 to 5 minutes stirring often. Add carrots and cook another 5 minutes. Deglaze pot with broth scraping bottom of pan clean. Stir in garlic, dried oregano, Marx Foods guajillo pepper, potatoes and tomatoes. Bring to a boil, reduce heat to low and simmer about 20 to 25 minutes for potatoes to cook and flavors to meld.

Before serving stir in minced cilantro and browned soyrizo. Garnish each portion with 1 tablespoon of sour cream, 1/4 of an avocado, a squeeze of 1/4 of a Clementine across soup and top with a sprig of cilantro.

This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.
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