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Corita's Polenta
Corita's Salmon
Corita's Meatballs
Chipotle Cream Cheese Spread
Chipotle Nacho Dip
Chipotle Grilled Shrimp
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Corita’s Polenta
Yield: 4 Servings
Ingredients
3 c. chicken stock
1 tbsp. butter
1 c. polenta
4 tbsp. Salsas Corita Base (medium or hot)
1 tsp. salt
Instructions
In a medium saucepan, bring the chicken stock to a boil, add the butter and slowly pour in the polenta, whisking while you pour. The polenta will form lumps otherwise.
Reduce the heat to low, and whisk or stir the polenta for 2-3 minutes. Add the Corita Base and the salt* and continue whisking or stirring for about 10-12 minutes until the polenta is thick.
Grease or spray a cookie sheet, and spread the hot polenta on it evenly. Let stand 20 minutes and cut into desired shapes for serving. Preheat oven to 350°F and place polenta in oven until it gets hot.
*Salt: depending on the type of broth and butter you use, adding salt might not be necessary. Taste the polenta before adding the salt.
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Corita’s Salmon
Yield: 6 filets.
Salmon Filets
6 whole salmon filets; skin intact
1 c. fresh oregano leaves; minced
1 c. fresh basil leaves; finely minced
1 c. fresh parsley leaves; finely minced
1/2 c. olive oil
Salsas Corita Base (1, 2, 3 tbsp., that depends on you!!)
Cumin Coriander Cream
Ingredients
1 1/2 tbsp. cumin seed
1 tbsp. coriander seed
1 c. plain yogurt
2 tbsp. heavy cream
1/2 bn. fresh cilantro; stemmed and chopped
2 cloves garlic
1 lemon; juice of
Instructions
First of all!!!! Get your Salsa Corita Base. Then, when purchasing the salmon, ask for filets not steaks. Rinse and dry each salmon filet. It is not necessary to remove the skin from the filets. Check for pin bones by running your fingertips over the flesh side of the filet. Use pliers or tweezers to remove any bones. In a small bowl stir together the oregano, basil, and parsley. Pat the herbs onto the flesh side of each filet, covering well. Refrigerate until ready to cook.
Now... it's Corita’s time!! To prepare the cream, combine the cumin and coriander seeds in a small, dry sauté pan over medium heat. Roast the seeds, shaking the pan frequently, until the aromas are released, about 2 minutes. Remove from the heat and let cool. Place the spices in a spice mill or coffee grinder and grind to pulverize the seeds. Alternatively, pulverize in a mortar using a pestle.
In a small bowl, combine the ground seeds with all the remaining cream ingredients (here is when you enjoy Corita). Let the cream sit for 30 minutes. Pour through a fine-mesh strainer into a bowl to remove the cilantro leaves. You will have about 1 cup. (The cream will keep for up to 1 week in the refrigerator.)
About 15 minutes before serving, place a sauté pan large enough to hold the salmon, with room to spare, over medium heat. Add the olive oil. When the oil is just smoking, put the filets in the pan, herb sides down. Cook 4 to 5 minutes, then turn and cook on the other side until done, 4 to 5 minutes longer. Cooking times vary according to taste and the thickness of the filet.
To serve, spoon the cream onto individual plates, dividing it equally among them. Place 1 salmon filet on each plate, herb sides up, to cover half the cream.
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Corita’s Meatballs
Yield: About 5 dozen meatballs.
Ingredients
2 lb. lean ground beef
1 lb. bulk pork sausage
1/4 c. finely chopped onion
1 c. milk
1 egg, lightly beaten
2 c. dry bread crumbs
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground allspice
Salsa Corita Base according to your preferences
Instructions
Mix all ingredients for meatballs. Form mixture into 1-inch meatballs. Place in a large baking pan in a single layer and cook at 350° degrees for about 30 minutes or until browned. Remove and drain off excess fat.
Place meatballs in a crock pot. Pour sauce over them, cover, and keep on LOW setting for serving.
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Great Tips!
Add a teaspoon of Salsa Corita on top of scrambled eggs, tacos, burritos, quesadillas, spaghetti, steaks, etc.
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