good memory, Lorraine...how old are you???
Yes, here's my serrano pesto, Labs and I think I have a couple other favorties - just love serranos.
SERRANO PESTO QUESADILLAS
Recipe By: a Chef's Journey
Vegetable oil
4 10" flour tortillas
6 ozs shredded pepper Jack cheese (1 ½ cups)
6 ozs Crab -- canned & drained or fresh
1 can diced mild Ortega green chilies -- (4 oz.)
3 Tbsps minced cilantro
3 green onions -- chopped, including green part
GARNISH: Sour Cream and Serrano Pepper Pesto
Serrano Pepper Pesto:
8 medium Serrano peppers
11 med. cloves garlic
1/4 cup olive oil
3 Tbsps cilantro
Preheat oven to 425°F.
Arrange 2 tortillas on heavy large baking sheet, rub one side with oil and turn the tortillas over. Sprinkle each tortilla with half the cheese, crab, chilies, cilantro & green onions.
Top each with another tortilla, pressing to adhere; rub the top tortilla with oil.
Bake quesadillas until cheese melts & filling is heated, about 8 min.
Transfer quesadillas to plates; cut into wedges.
Serve topped with the pesto and sour cream
Serrano Pepper Pesto:
Put all the pesto ingredients in a food processor and and process just until the the pesto is mixed together and finely chopped.
Description:
"I discovered' Serrano peppers while we were living in Issaquah, Washington in the late 1980s and I spent months putting them in everything I could think of. This pesto was the best, I think."
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SESAME EGGPLANT SALSA
2 lbs eggplant
3/4 c green onions -- packed, minced
2 1/2 Tbsps fresh ginger -- minced
2 Tbsps garlic -- minced
1 sm Serrano pepper -- minced
3 Tbsps light brown sugar
2 tsps fresh lemon juice
1 Tbsp seasoned rice vinegar
2 Tbsps tamari or soy sauce
1 Tbsp canola oil
1 1/2 tsps dark sesame oil
3/4 c tomatoes -- chopped, seeded & peeled
3/4 c fresh cilantro -- packed, minced
fresh cilantro for garnish
Sliced green onions
Prepare the Pita Crisps (if using) up to 3 days ahead.
Preheat oven to 425°
Cut stem ends off eggplants & prick well all over w/knife.
Place on a baking sht & roast for 30-45 min. depending on size.
Turn at least once while roasting.
The eggplant is done when a fork sinks easily into the thickest part.
It s/b completely soft. Remove from oven &, when cool enuf, scrape the creamy pulp from the skin into food processor. Pulse quickly just till it is pureed.
Combine the minced gr. onion, ginger, garlic, & chile in a bowl.
Combine the b.sugar, lemon juice, vinegar, & tamari (or soy sauce) in a small bowl & whisk to blend.
Place a large sauté pan over med-hi heat & swirl the canola oil around to coat the pan.
Add the gr. onion mixture & sauté till softened w/out coloring, ~45 seconds.
Add the sugar mixture & bring to a simmer, stirring rapidly.
Reduce heat & add eggplant puree.
Stir well to blend & heat thru, 1-2 min., stirring constantly.
Remove from heat & stir in sesame oil, tomatoes, & cilantro & fold to blend.
This may be served immediately, but it tastes better if made 1-2 days before & refrigerated. Bring it back to room temp. before serving.
Yield:
"4 c"
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Serving Ideas : Serve w/Pita Crisps (see recipe)
Garnish the top w/minced cilantro & sliced gr. onions & surround w/Pita Crisps (or chips of some sort)
NOTES : Best if made at least one day in advance.
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CILANTRO & SERRANO CHILE RICE
Cilantro and Serrano Chile Rice
Ingredients:
1 3/4 cups chicken broth
1 teaspoon salt
1 cup white aromatic rice (Texmati brand)
1 tablespoons unsalted butter, softened
1/2 medium white onion, finely minced
1 to 2 Serrano chile, stemmed, seeded, and finely minced
1/4 cup cilantro leaves, finely chopped
Preparation:
In a 1-quart saucepan over high heat, combine the chicken stock, salt and rice. Bring to a boil, stir well and cover the pan. REDUCE the heat to very low and simmer until all the water is absorbed, about 15 to 18 minutes.
Meanwhile, in a small bowl using a wooden spoon, mix the butter, minced onion, Serrano chile and cilantro until combined.
Using a fork or two chopsticks, stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well distributed. Cover the pan and let stand for 5 minutes.
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Hey ya'all, remember SweeTooth????? I sure miss her.
RASPBERRY SALSA - SweeTooth
1/2 cup fresh raspberries - washed
1/2 cup chopped red bell pepper
2 Serrano peppers - minced fine
1/4 cup chopped red onion
1/2 cup chopped -- seeded tomato
2 tsp. fresh chopped cilantro
1 pinch salt
-Gently combine all the salsa ingredients, carefully mashing some of the raspberries, but leaving a few whole.
-Allow to set for at least 1 hour.
Serve with spring rolls
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hmmmmm, I seem to have gotten carried away... have fun, Labs and be sure to freeze those you can't use fast enough.