Arepas With Wisconsin Jalapeño Jack And Grilled Shrimp
By Chef Trey Foshee
Servings: 6
Shrimp:
1 tablespoon smoked Spanish paprika
1 tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plus 1 tablespoon olive oil, divided
20 large (16 - 20 count) shrimp, peeled and deveined
Arepas:
1 1/8 cups fresh corn kernels
3/4 cup semolina
3/4 cup (about 3 ounces) Wisconsin Jalapeno Jack Cheese, grated
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 1/2 jalapeños, cored and minced
1/4 cup milk
20 fresh cilantro sprigs
For shrimp, combine paprika, garlic, cumin, salt, pepper, and 1/4 cup olive oil in medium bowl. Stir in shrimp. Refrigerate 30 minutes to marinate.
For arepas, process corn in a food processor until fine. Transfer to bowl and mix in semolina, cheese, sugar, salt, baking powder and jalapeños. Mix milk with 1 teaspoon of hot water and stir into the corn mixture. Divide dough into 10 to 12 balls, 1 1/2 ounces each; flatten into 2-inch diameter cakes.
Heat 1/2 tablespoon of olive oil in large nonstick sauté pan. Fry half the arepas until brown on one side, about 1 minute. Turn and brown other side. Remove from pan and keep warm. Repeat with remaining olive oil and arepas.
To complete recipe, drain shrimp and discard marinade. Grill shrimp until just done, 2 to 3 minutes. Place a shrimp on top of each arepa; garnish with cilantro.
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2
Fresh Nachos With Muenster And Salsa Cruda
Servings: 8
Nachos:
2 cups top-quality crisp corn tortilla pieces
1 tablespoon butter
1/2 cup white onion, diced
1 1/2 cups fresh corn kernels, cut from the cob (about 2 to 3 ears)
1 (4-ounce) can mild or hot (your choice) diced green chiles, drained
1 teaspoon mild or hot pure chili powder
1/2 teaspoon ground cumin
2 tablespoons water
1 cup canned black beans, drained
1 cup smoked turkey breast, cubed
2 1/2 cups (10 ounces) Muenster Cheese*, shredded
Salsa Cruda**:
2 cups fresh tomatoes, finely chopped
Juice of 1 lime
1/4 cup white onion, finely chopped
2 tablespoons fresh jalapeño pepper (or to taste), diced
1/2 cup cilantro, finely chopped
Salt and pepper, to taste
To Complete the Recipe:
Sour cream, optional
For the nachos, preheat the oven to broil.
Spread the tortilla pieces on a baking sheet. Set aside.
Heat the butter in a skillet over medium heat and sauté the onion for 3 minutes. Add the corn kernels, green chiles, chile powder, cumin, and water. Bring to a boil, cover, and cook at a gentle boil for 5 to 7 minutes. Remove from the heat. Stir in the black beans and turkey cubes. Spoon evenly over the tortilla pieces. Spread the cheese all over. Place under the broiler for about 3 minutes, until the cheese melts and browns slightly. Remove from the oven.
For the salsa cruda, combine the tomatoes, lime juice, onion, chile, cilantro, and salt and pepper in a glass or pottery bowl. Stir.
To serve, top the nachos with the sour cream and salsa.
Tip: Instead of being broiled, the nachos can be baked in a 400°F oven for 5 to 7 minutes, or microwaved on high for 1 1/2 minutes or until the cheese melts.
*Or use Queso Quesadilla, Queso Asadero or Brick.
**Your favorite prepared salsa can be substituted for the salsa cruda.
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3
Layered Tortilla Casserole
Servings: 8
1/4 cup water
2 cans (15 ounces each) black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 flour tortillas (8 inch)
1 1/4 cups commercial green taco sauce
3/4 cup (3 ounces) shredded Wisconsin Monterey Jack cheese
3/4 cup (3 ounces) Wisconsin crumbled Queso Blanco cheese
Place water and beans in bowl of food processor. Process until smooth. Set aside.
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.
Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce. Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with reaming ingredients, ending with 1/2 cup cheese. Bake at 350° F for 45 minutes or until thoroughly heated.
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4
1 tbsp vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
Heat oil in skillet. Add chicken and cook until browned.
Add soup and milk. Heat to a boil. Cover and cook over low heat
5 min. or until done.
Makes 4 servings
This recipe created by Campbell's.
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