| Episode 7: Mexican |
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Homemade salsa Even if your month-old jar of salsa looks ok; it is probably spoiled with a vinegar taste and smell. You can spring for a couple of new jars, but it’s cheaper and tastier to make it yourself. Large Equipment Needed: bowl, knife, spoon Preparation Time: 10 minutes Ingredients: 2 tomatoes, diced 1 jalapeno pepper, diced, (if jalapenos aren’t available, substitute a green or yellow pepper) 1 medium-size onion, diced 1 teaspoon dried cilantro 1/2 can of corn Preparation: Mix all of the ingredients into a bowl. As they settle, the vegetables will sweat, or produce excess liquid. This is not a problem. Servings: 10 Nachos Large Equipment Needed: Microwave Ingredients 20 tortilla chips 4 oz of any cheese (preferably cheddar), shredded Salsa, as needed Preparation Place chips on a microwave safe dish and liberally sprinkle with cheese. Cook in microwave on MEDIUM for 1 minute or until the cheese has melted. Increase time in 30 second increments if necessary. There’s nothing worse than burnt, microwaved cheese. Serve with salsa on the side. Servings: 1 Fresh guacamole and chips Large Equipment Needed: bowl, knife, spoon Preparation Time: 5 minutes to prepare, 5 minutes to sit Ingredients: 2 ripe avocados 1 medium red onion, peeled and diced 1 medium tomato, diced with excess liquid removed 1 tablespoon of lemon juice 2-4 drops of hot sauce, depending on how brave you are Preparation: Slice the avocados in half, removing the pit. Do not through out the pit: you will put the pit back into the finished guacamole until the party begins. The guacamole is less likely to turn dark if the pit remains in the dish. Don’t ask why, but it works. Mash the avocado in a bowl and then stir in the tomatoes and onions, and lemon juice. Add the hot sauce one drop at a time and thoroughly mix in. Taste and add more if necessary. You want to achieve a spicy but not overbearing flavor. Add the avocado pits into the bowl, and cover the bowl with plastic wrap. Stick the bowl in the fridge for at least five minutes for the flavors to come together, or until the party starts. Servings: 15 Chicken Quesadillas Basic Chicken Breast Recipe: 2 tortillas 2 tablespoons of any shredded cheese (Monterey jack or cheddar is preferable) 1/2 teaspoon dried cilantro 2 tablespoons salsa Preparation: Prepare the chicken breast according to the Basic Chicken Breast Recipe. Cut the chicken breast into 1/2 inch strips. Place one tortilla on the grill. Cover with chicken strips, and sprinkle the cheese on top. Sprinkle the cheese with dried cilantro, and cover with the second tortilla. Grill for 2 minutes. Transfer the grilled quesadilla to a large plate and let stand for 2-3 minutes. Cut into quarters and dip into salsa, served on the side. Online Video Archives  Archive HomeAcademic Tutorials Archive
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