unwind cooking
Southwestern
Crispy Mahi-Mahi Fish Tacos with Chili Lime Aioli Sauce
THE most delicious fish tacos you’ll ever eat at home. Serves 4. 1 pound Mahi Mahi fish fillets (about 3 fillets), thawed and cut into chunks 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup flour 2 eggs 1 cup Panko breadcrumbs 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 1 tablespoon … Continue reading
Cilantro Lime Avocado Shrimp Salad
Absolutely delicioso! Serves 4 | Wine to sip: 2008 Clos La Chance Chardonnay Santa Cruz Mountains 2 tablespoons grapeseed oil or other cooking oil 1 red bell pepper, sliced chopped, seeds and ribs removed 1 cup tomatillo roasted yellow chili salsa, preferably organic or your favorite red salsa 24 uncooked wild blue shrimp, thawed, peeled … Continue reading
Chicken Enchiladas Rojas
Serves up to 4 | Wine to sip while cooking 2010 Charles Shaw Merlot 6 frozen boneless chicken breast strips (or 2 large boneless chicken breasts) 1 tablespoon grapeseed oil 24 ounces of mild salsa roja, red salsa, or salsa auntentica 2 cups fresh cilantro sprigs 1 cup sour cream 1 cup canned corn 8 … Continue reading
Top Sirloin with Fresh Cilantro, Lime, Avocado, Tomatillo Chili and Baked Cornbread Muffins
One of the BEST TASTING recipes I’ve made yet. Serves 4 | Wine to sip while cooking: 2009 Castle Rock Sonoma County Pinot Noir – medium-bodied, aromas of cherry, tea and herbal spice. On the palate it is smooth with a silky texture and mild tannins, giving flavors of black cherry, plum and spice, with … Continue reading
South of the Border Stuffed Red Peppers
Serves 6 | Total time 1 hour, 25 minutes | Wine to sip while cooking: 2009 Charles Shaw Cabernet Sauvignon 3 medium potatoes or 2 large gold potatoes 1 tablespoon grapeseed oil or olive oil 1 pound lean ground beef 8 oz sweet corn (approx.15 oz can) 2 teaspoon ground cumin 2 cups shredded Mexican blend … Continue reading
