Ingredient: cayenne pepper

Mexican Cold-Front Soup Recipes

Mexican Cold-Front Soup

Chicken & Chorizo Soup with Rice.

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Mexican Cold-Front Soup
Mexican Cold-Front Soup
Cuisine Mexican
Servings
people
Cuisine Mexican
Servings
people
Mexican Cold-Front Soup
Instructions
  1. Bring stock and chicken to a boil, cooking chicken thoroughly.
  2. Strain the stock and set aside. Allow chicken to cool, then pull chicken off the bone and set aside.
  3. Remove chorizo from casings. Add chorizo and olive oil to a pot over medium heat. Once brown, small dice the celery, onion and bell peppers, and add them to the pot.
  4. Cook for five minutes, then add corn kernels, pulled chicken and small diced pasilla chilies.
  5. Add granulated garlic, cumin, cayenne pepper, chili powder, salt and freshly ground cracked pepper.
  6. Add stock to pot. Once stock comes back to a boil, add rice, lime zest and lime juice.
  7. Turn heat down to very low simmer. Allow to cook for 30 minutes.
  8. Turn heat back up to a medium simmer and add tomatoes.
  9. In a separate bowl, combine cornstarch and water. Once stock comes back to a boil, add cornstarch/water mixture to pot (this is not to thicken the soup, but to add body).
  10. Add chopped green onions and cilantro. Cook for two minutes, and you're ready to bowl up.
  11. Garnish your dish with lime wedges, cubed avocado and crispy tortillas.
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Louisiana BBQ Landshark Jumbo Shrimp Recipes

Louisiana BBQ Landshark Jumbo Shrimp

One of my favorites from home.

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Louisiana BBQ Landshark Jumbo Shrimp
Instructions
Cleaning Shrimp
  1. Leave the head on and use a paring knife. Cut the top of the shell on the tail from front to back, only going thru ½ of the tail meat. Carefully wash the trail out of the tail with running water in the sink.
Making Compound Butter
  1. In a food processor puree the onion and garlic until fine. Add all of the first nine ingredients and process until all is blended.
Cooking
  1. Melt compound butter on medium heat and add shrimp. Lining shrimp up all facing the same direction will make them easier to flip. Cook shrimp in compound butter for four minutes on each side and remove from pan. Line shrimp on a serving platter. Add Landshark Lager to butter mixture and flame. Once reduced (about 3 minutes), pour mixture over shrimp and garnish with chopped parsley. Serve with French bread for dipping.
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